HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix thoroughly and chill; dip it with anything you wish to use. Substitute cottage cheese if you wish. Keep it for a few days in the refrigerator, or deep freeze it for future use.
Combine potatoes and onion. Mix flour, salt and pepper and slowly blend in milk. Combine with the potato and onion mixture.
Mix and add ingredients as given. (Dry ingredients should be sifted together.) Bake in large tube pan about 1 1/2 hours at 325°. (May not need to bake quite that long.) When cool, cover with caramel icing.
Place the whiskey and sugar in bottom of cup and stir to dissolve sugar. Slowly add hot coffee filling to an inch from the top. Fill remainder of the cup with whipped cream. Do not stir.
Beat eggs until thick & lemon colored. Stir in milk. Sift dry ingredients and add to egg mixture; mixing until smooth. Drop in small amounts (1 Tbsp. for 3 inch cake) into moderate hot buttered griddle. Spread batter to make thin cakes. * My grandfather brought recipe from Denmark!
Dissolve gelatin in boiling water; cool. Meanwhile drain oranges, reserving syrup. To the syrup add lemon juice and Cointreau. Stir into gelatin mixture. Stir in orange sherbet just until sherbet melts. Add oranges. Pour into oiled mold. Chill several hours before serving. Can be used as a salad or a light dessert. Use a 6 cup mold with sprigs of fresh mint or chopped maraschino cherries on top to make a color contrast.
In large bowl, scramble sugar with yeast. Add salt and mix well. Scald milk with butter (the size of English walnut). Cool milk until a little above warm to finger touch. Pour over yeast, stir until dissolved. Add 1 1/2 cups flour; mix well. Add egg, stir and add 1 1/2 cups flour. Allow to rise in warm spot (about 2 hours). Knead down dough and put on floured area. Pat down to about 5/8-inch thick and cut rolls to desired size. Place on greased cookie sheet. Let rise again about 30 to 40 minutes. Cook in 400° oven about 8 to 10 minutes or until brown on top. Top with butter. Makes 12 to 15 (2-inch) rolls. Recipe may be doubled.
Mix the first 3 ingredients. Bake at 350° for 20 minutes.
Saute ground turkey in a saucepan. Add onions and pepper; continue cooking. Add the sugar, chili powder and cumin powder to meat mixture. Continue to brown the meat and seasonings, then add the tomatoes and spaghetti sauce. Cook over slow heat so the meat mixture will not scorch. As the meat is simmering, add the beans and finish cooking in about 1/2 to 1 hour. The longer chili cooks over a slow fire, the better the flavor develops. Can be served over rice or spaghetti or eaten by itself. Makes 10 to 12 servings.
Place a cast iron skillet, containing 1 inch of flour in a 400° oven until dark brown, stirring occasionally with a wooden spoon. Use 1/2 as much fat as flour. Melt fat or heat oil. Add flour and	stir over medium heat until desired darkness occurs. We like ours dark, some people like theirs medium dark.
Mix all ingredients except cheese. Roll into 1-inch balls and coat in cheese. Place 1-inch apart on ungreased cookie sheet. Bake at 450° for 7 to 10 minutes.
Mix margarine, mustard, poppy seed, Worcestershire sauce and onion together in bowl. Split rolls in half. Spread mixture on bottom half of rolls and lay them back in foil tray. Layer the ham and Swiss cheese and replace the top of the rolls. Spread mixture on the top. Cut rolls into individuals. Wrap foil around them and cook in 350° oven until cheese melts (15 to 20 minutes).
Combine flour, sugar, baking powder, 1/2 teaspoon cinnamon and salt in large bowl. Beat egg with milk. Stir in apple and butter. Add all at once to flour mixture; stir just until moistened (batter will be stiff). Fill 12 buttered 2 1/2-inch muffin cups 2/3 full. Combine nuts, brown sugar and remaining 1/2 teaspoon cinnamon. Sprinkle over each muffin. Bake at 375° for 15 to 20 minutes. Remove from pan immediately. Serve warm. Makes 1 dozen.
Combine all the ingredients, except mushrooms. Heat to boiling. Cover and simmer 10 minutes. Add 1 1/2 lb. fresh mushrooms. Simmer uncovered for 3 minutes. Transfer mushrooms and liquid to small bowl and cover. Chill several hours or overnight, stirring occasionally. Drain and serve. Makes about 3 1/2 cups.
Cook hamburger and drain. Chop onion and slightly saute. Add onion and pork and beans to hamburger. Cook for approximately 10 to 12 minutes.
Combine and mix first 9 ingredients; add meat and mix gently. Using about 1 tablespoon for each, shape into balls and place in shallow baking pan, 15 1/2 x 10 1/2 x 1-inch, or cookie sheets with sides. Using a knife, cut through cranberry sauce several times to break into small pieces. Combine and mix with remaining ingredients. Heat, stirring occasionally, until sauce melts. Pour over meat balls and bake, uncovered, in a preheated 350° oven until done (30 to 40 minutes). Yields about 65 meat balls.
Mix as listed. Bake in unbaked pie shell for 45 minutes at 300° or until light brown.
Mix all ingredients and spread on English muffins. Cut into quarters; sprinkle with parsley. Broil and serve hot.
Mix all ingredients together. Put in buttered casserole. On top, add 1 sleeve Ritz crackers, crumbled and mixed with melted margarine. Bake in a 325° oven for 25 to 30 minutes.
Saute onion and celery until tender in the butter. Add potatoes and bouillon. Cover with water just to cover potatoes; boil until potatoes are tender. Put 2/3 of mixture into blender and puree until smooth. Return to pot and add half and half. Add instant mashed potatoes to thicken. Serve cheese on side.
Drain apples. Mix with fingers. Spread 1/2 mixture in square pan, then add apples-cinnamon, then rest of mixture. Bake at 350° for 20 minutes.
Beat all ingredients together except vanilla wafers. Put wafers on top, mixing in gently. Bake at 350° for 35 minutes.
Melt margarine in casserole dish. Pour in one large can of peaches plus the juice.
Cut squash in half lengthwise and scoop out seeds. Arrange on oiled pan. Bake cut side down until tender (about 40 minutes.)
Crush 1 cup berries and cook with the 1 cup water about 2 minutes. Push through sieve. Combine sugar and cornstarch into berry juice and add red color. Cook and stir until clear. Arrange strawberries and pour 1st layer and arrange more strawberries and pour out 2nd layer. Delicious.
For variation, you can add 1/4 teaspoon garlic salt, 1/2 teaspoon oregano and/or 1 tablespoon of Parmesan cheese (1/2 in tomato sauce and 1/2 on top).
Mix well. Bake 30 to 35 minutes in unbaked pie shell at 350°.
In a greased 9 x 13 baking dish, layer the potatoes, vegetables and chicken. In a bowl combine soups and broth; pour over the chicken. Cover and bake at 375 degrees for 1 hour. Uncover, sprinkle with onions. Bake 10 minutes longer or until heated through.
Brown pork tenderloin in butter. Remove meat. In the same skillet, cook the onion until tender. Add orange juice, orange peel, dry sherry, sugar, salt, dash of pepper and bay leaf. Return meat to skillet. Cover and simmer 1 hour or until tender; turn meat occasionally. When meat is tender, remove to platter and slice. Thicken the orange mixture in the skillet with 1 tablespoon cornstarch in 2 tablespoons water. Bring to a boil. Cook and stir for 2 minutes. Drizzle the sauce over the meat before serving. Makes 6 to 8 servings.
Combine all ingredients until well blended. Garnish with 1 tsp. bacon crumbs. Serve with bread or crackers.
Boil carrots until fork-tender. Put in bowl. Add peppers and onions. Mix remaining ingredients and boil 3 minutes. Pour over vegetables. Set in refrigerator overnight or longer. Serve cold.
Grease and flour a tube pan. Cream butter and sugar together well. Add eggs, one at a time, beating well after each one. Then add dry ingredients one at a time, mixing in a third of the buttermilk after each one. Bake in a tube pan at 350° for 1 hour and 25 minutes.
In a saucepan, combine peanut butter and butter. Cook over medium heat until butter is melted and peanut butter blends in. Remove from heat. Stir in sugar, cocoa and vanilla. Spread into a buttered 8-inch square pan. Put in freezer for 30 minutes or until firm. Cut into squares. Store at room temperature. Yields 2 pounds.
Heat butter in skillet. Mix flour, salt, pepper and thyme in a paper bag. Shake chicken pieces in bag. Brown chicken thoroughly in skillet. Add onions and mushrooms. Cover and simmer 5 minutes. Mix lemon juice, sugar, salt, wine and pour over chicken. Cover and simmer 5 minutes. Add tomatoes and cook slowly over low heat 1/2 hour or until chicken is fork-tender. Sprinkle with parsley and chives. Serve hot. Serves 6.
Combine butter, 1 cup sugar, Bisquick, vanilla and milk. Blend well and pour into a deep 1 1/2-quart dish. Combine 1/2 to 3/4 cup sugar, depending on sweetness desired, with berries. Pour over batter. Bake at 375° for 30 to 40 minutes. Yields 6 servings.
Combine beans and taco mix; spread into quiche pan. Layer other ingredients in the order given. Heat and serve with taco chips.
Cook skinned chicken; cool and debone. If using canned chicken or leftovers, warm chicken in 1 can of chicken broth. Cook noodles in broth. Two to three ounces of broth should be left in the noodles. Mix together the noodles, chicken, onion, bell pepper and soup. Pour into casserole; top with cheese. Cook for 25 to 30 minutes in a 325° preheated oven. Use salt and pepper to taste.
Mix all ingredients together, except beets. Bring to a boil. Add beets, cover and simmer for 5 minutes.	Chill.
Prepare stuffing as directed on box. Rinse chicken breasts and pat dry. Mix soup with water. Spray casserole or baking dish with cooking spray. Place stuffing in the middle of pan. Lay 3 chicken breasts on each side of stuffing. Sprinkle with salt and pepper to taste. Pour soup over chicken and stuffing. Bake at 350°, basting with liquid in pan occasionally, for approximately 1 hour, until chicken is done.
Mix ingredients all together. Drop by spoonfuls onto greased cookie sheets. Bake at 350° for 10 minutes.
Beat egg whites until stiff. Sift sugars together several times. Beat into whites. Butter a pie plate and dust with flour. Pour egg white mixture into pan. Bake at 325° for 30 minutes. Cool very slowly. When ready to serve, top with whipped cream. Sprinkle on grated chocolate and nuts or strawberries or ice cream and sauce.
Microwave margarine in a 2-quart casserole dish on High 30 seconds. Add brown sugar, peanut butter and egg. Mix well. Combine flour, baking powder and salt in a bowl. Add to sugar mixture. Add peanuts. Mix well. Pour into greased 8-inch square dish. Microwave on Medium 5 to 7 minutes. Rotate dish 1/2 turn after 3 minutes. Let stand on counter to cool. Cut into bars.
Cream butter and sugar. Add syrup and mix in. Mix flour and soda. Then add to first mixture and combine thoroughly. Divide into 4 portions. Make 4 ropes about 9 to 10-inches long. Lay them across cookie sheet and press with fingers to flatten. Bake in 300° to 325° oven for 20 to 25 minutes, until light brown.
Mix milk, flour and sugar. Melt margarine in baking dish. Pour mixture in with butter. Add fruit by spoonfuls. (Do not stir.) Bake 20 to 30 minutes at 400°.
Preheat oven to 350°.	Arrange pears in 2 quart casserole. In	small saucepan, heat pineapple juice, sweetener and ginger to boiling. Pour over pears. Bake, covered, for 45 minutes or until pears are tender.	Spoon warm pear halves with liquid into 6 serving dishes. Top each with 1 teaspoon of preserves. Makes 6 (1/2 pear) servings with 53 calories each.
Marinate beef in soy sauce, sherry and cornstarch for 30 minutes. Heat oil. Cook beef until done, stirring 3 to 4 minutes. Add sugar and oyster sauce; mix well. Heat through. Serve with rice.
Combine all ingredients and pour into ice cube trays. Freeze overnight. Serve on lettuce leaves. Nice for Christmas serving.
Place fruit on bottom of 13 x 9-inch pan. Sprinkle dry cake mix on top of fruit. Melt margarine and spread evenly on top of cake mix. May sprinkle with coconut if desired. Bake at 350° for 30 minutes.
Wash broccoli. Split ends of large stalks lengthwise into halves or quarters, depending on size. Place in large skillet. Sprinkle with water, peanut oil, garlic, salt and pepper. Cover tightly. Cook over very low heat (20 to 30) or until stalks are tender. Turn broccoli several times during cooking.
Beat the first two ingredients together. Mix ketchup and mustard together and spread on cheese mixture. Add remaining ingredients. Serve with crackers.
Combine coffee and chocolate morsels in container of blender. Process until smooth. Add egg yolks and crme de cacao. Process 1 minute. Beat egg whites (at room temperature) until stiff peaks form. Fold in chocolate mixture. Spoon into individual serving dishes. Chill until set. Top with whipped cream and almonds. Makes 6 to 8 servings.
Mix together sugar and peanut butter. Gradually add Rice Krispies. Mix together with hands until well blended. Shape into small balls, then dip in icing made of 2 cups powdered sugar and a little bit of boiling water. Roll in coconut. Place on wax paper to harden.
Cream sugar and shortening; add eggs, beating by hand. Sift cocoa, flour and salt; add vanilla and nuts. Bake for 35 minutes at 300°. Add marshmallows and bake 10 minutes at 350°. Cool completely; ice as follows.
Mix together chicken breasts, mixed vegetables, chicken broth, salt, poultry seasoning, pepper and onion flakes and put in casserole dish. Mix buttermilk, margarine and flour. Pour over vegetable mixture. Bake until golden brown.
In saucepan, melt butter, saute onion, green pepper and celery until tender. Stir in flour, salt and pepper. Remove from heat and gradually add milk. Return to heat and cook, stirring constantly, until thickened. Add salmon which has been flaked and the soft bones crushed. Stir in pimento at this time. Simmer until serving temperature. Makes six 8 ounce servings.
Mix together and pour into greased 9 x l3 pan. Mix together brown sugar and chopped nuts and sprinkle over batter. Bake at 350° for 45 minutes.
Mix sugar, eggs, oil, salt, baking powder, baking soda, cinnamon and nutmeg. Add squash and mix well. Stir in flour and pecans. Pour into well-greased loaf pans and bake at 350° for 1 hour or less, until toothpick comes out clean. Cool.
Mix ingredients together; put in foil baby loaf pan. Bake at 400° for 20 minutes. Cool 10 minutes. Use Bugles corn chips for dipping.
Cook macaroni and Skroodles in boiling salt water with oil; drain. Cook ground beef and chopped onion together; drain.
Combine together boiling water, oleo and oatmeal. Stir once in a while. Mix together sugar, brown sugar, vanilla and eggs, then add oatmeal mixture and stir well. Sift in flour, salt, cinnamon and soda. Mix thoroughly and bake at 350°.
Mix dry ingredients in big bowl. Melt chocolate in microwave. Pour over dry cereal in bowl. Mix well until coated. Pour on cookie sheet (may need 2 sheets), lined with waxed paper. Let set and break into chunks. Don't have to refrigerate.
In a saucepan, melt butter; blend in flour. Add milk and cream; stir constantly. Add Worcestershire, onion, mace, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook and stir until bubbly. Add crabmeat and roe (crabmeat only if roe not available); heat through. Place one-fourth of egg yolk (if not using roe) and 1 tablespoon sherry in each bowl. Serves 4 or 5.
Brown meats. Pour off grease. Add Velveeta and spices. Mix quickly. Spread on bread generously. Bake at 350° until bread gets toasted, about 20 minutes. Can be frozen in Ziploc bags. Place on cookie sheet. Reheat as directed.
Preheat oven to 375°. Combine peanut butter and shortening. Add brown sugar, milk and vanilla. Beat until smooth. Add egg. Mix thoroughly. In a separate bowl, mix dry ingredients, then add to peanut butter mixture. Drop by teaspoon 2 inches apart on baking sheet. Bake 8 to 10 minutes. Makes 3 dozen.
Melt butter and sugar; pour over the Rice Krispies, walnuts and coconut. Put 1/2 of this mixture into greased 9 x 13-inch pan. Slice the ice cream and lay on top of this mixture. Now add the other half of the mix on top of the ice cream and press down firmly. Place in freezer. Cook Danish Dessert as package indicates. Cool. Add berries (thawed). Top dessert with sauce as you serve it. Add dollop of Cool Whip.
Combine dry ingredients in a large mixing bowl. Add eggs and oil. Stir until all is moistened. Do not beat. Stir in all other ingredients and bake at 325°. Makes 3 layers.
Cook spinach in small amount water, then drain. Mix all ingredients together and pour into large greased casserole dish. Bake in a 350° oven for 1 hour. Sprinkle grated Cheddar cheese over top just before done. Serves 8 to 10.
Cook broccoli in salted water for about 15 minutes or until tender. Prepare rice with dried onion according to rice package. Combine cooked rice, eggs, Ricotta cheese, pimento and 1/2 teaspoon salt. Stir in milk. Turn mixture into a 10-inch pie plate. Arrange broccoli atop. Sprinkle with cheese in center. Bake for 20 minutes or until almost set. Bake at 350°.
Preheat oven to 350°. Grease and line with greased wax paper, 1 loaf pan. Drain salmon. Discard skin and bones. Saute onion and celery in butter until tender. Stir in bread crumbs; remove from heat. In a bowl, blend eggs, bread crumbs mixture, milk, parsley, Worcestershire sauce and salt. Fold in salmon and lemon juice. Bake in prepared loaf pan 45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes. Loosen around edges by running a knife around sides of pan. Invert salmon loaf onto platter. Carefully remove wax paper. Garnish loaf with lemon slices and celery sprigs.
Defrost peas. In large pan, heat oil and saute onion until soft. Add garlic and cook 2 minutes. Add tomatoes and simmer about 5 minutes. Add peas and continue to cook 5 more minutes.
Beat eggs; add butter and then sugar. Place bread on bottom of casserole and add pineapple, along with the juice. Pour egg mixture over top. Bake 20 minutes at 350°. If too soupy, bake a little longer.
In blender half full of water, shred vegetables for 3 seconds. Drain well after shredding. Combine vegetables with mayo; add cooled Gelatin Mixture. This will keep overnight after made into sandwiches. Mix will keep for several days.
In heavy skillet, melt 4 teaspoons butter over low heat and saute pepper, celery, onion and parsley until limp and golden brown. Add tomatoes, garlic and bay leaf. Stir constantly. Add salt and Tabasco; cook until mixture begins to boil. Lower heat and simmer for 20 minutes, stirring until mixture thickens.
Melt margarine in a 9 x 9-inch pan. Combine dry ingredients. Add beaten eggs, then the melted margarine. Pour into the pan the margarine was melted in. Bake at 350° until brownies begin to pull away from sides of pan. Do not overbake.
Soak beans overnight in pot of water. Bring beans to boil for 3 to 5 minutes. Reduce heat to medium and cover; cook 1 hour. Add onions and tomatoes. Cover; continue to cook 30 minutes. Add cooked beef, seasonings and water. Cover; simmer for 10 minutes, stirring occasionally. Remove from heat; let stand 1 hour.
In medium bowl, combine all ingredients except avocado. Mix well. Peel avocado. Remove pit. Chop avocado into 1/4-inch cubes. Stir into tomato mixture. Let stand 20 minutes before serving. Great with fajitas. Makes 2 1/2 to 3 cups.
Mix the gelatin with water and stir until dissolved. Add frozen strawberries to gelatin. Refrigerate until it begins to thicken. Break angel food cake into bite-size pieces. When gelatin begins to thicken, stir in Cool Whip. Mix well and stir in cake pieces. Pour in 9 x 13-inch pan. Refrigerate overnight.
Cut up bread; place in a 13 x 9-inch pan. Cover with sausage. Mix other ingredients (except cheese) in blender; pour over the bread and sausage. Cover with cheese. Set in the refrigerator overnight. Bake, uncovered, at 350° for 1 hour. Serves 12.
Beat eggs and sugar 2 minutes. Add crushed soda crackers and rhubarb. Pour into unbaked pie shell. Top with second crust. Brush top crust with milk before baking at 350° for 40 minutes. Best served with ice cream or whipped topping.
Mix together and store in airtight container. Add 2 tablespoons of mix into an 8-ounce cup of hot water to make good hot chocolate. Top with marshmallow.
Cook carrots, covered, about 15 minutes in a small amount of boiling salted water. Drain carrots and place in a glass or plastic container. Combine remaining ingredients in a saucepan and bring to a boil and simmer 20 minutes. Pour over carrots and toss well. Cover tightly and refrigerate.
Mix flour, salt, pepper, basil and thyme. Cover bottom of large pot with vegetable oil. Coat all sides of roast with flour mixture. Brown in oil. Place onion slices underneath the roast. Add 1 cup water and wine; pour over top of roast. Bring to boil and reduce heat to low. Place tight lid on pot and cook until tender. Slice when cooked and place in casserole dish. Pour gravy over meat. Heat in oven next day.
Gently cook the carrots, together with the onion, in half of the butter. When they are tender, add the stock or water and the rice or bread. Season with a pinch of salt and the sugar. Simmer for 20 minutes, then pass the soup through a sieve, adding more stock or water if the puree is too stiff. Reheat the soup with the rest of the butter. Serve with croutons. Serves 4.
Combine all above ingredients. Place on 4 hamburger buns or bread. Then place on baking sheet and bake at 350° until bubbly. Serves 4 people.
Cream together sugar and margarine until light and fluffy. Stir in dry ingredients. Add milk. Beat until smooth. Pour into 2-quart greased baking dish. Spoon fruit over batter. Sprinkle with sugar. Pour juice over top. Bake at 350° for 45 to 50 minutes.
Line a baking sheet with waxed paper; set aside. Place nuts in a shallow dish. In a large microwave-safe bowl, combine caramels and water. Microwave, uncovered, on High for 1 to 2 minutes or until melted, stirring twice. Dip each marshmallow into melted caramel, then roll in pecans. Place on prepared baking sheet. Let marshmallows stand until set. Yield: 20 servings.
Mix Jiffy muffin mix according to instructions on box. Grease round 9-inch cake pan (grease thoroughly). Sprinkle cinnamon and sugar into greased pan and spread evenly. Layer apple slices on bottom of pan and then cover with muffin mix. Bake at 400° for 22 minutes. Let cool in pan for 10 minutes, then turn out and sprinkle with confectioners sugar if desired.
Fry hamburger, then drain. Add taco mix and salsa. Let cook on low for 15 minutes. Crush your Fritos, then in an 8 x 8-inch casserole dish, cover the bottom with the crushed Fritos. Add add hamburger, then cover hamburger with cheese and heat in the oven until cheese melts.
Soak the bread crumbs in the tomato juice a few minutes, then mix all the ingredients together with your hands. Shape into a cylinder 4 inches in diameter (so you can judge you meat exchange). Put into a baking dish and bake at 350° about 1 hour and 15 minutes. When you are ready to serve, mark with a knife in the center. Then make another mark in the middle of each half and then another in each quarter. One of these slices equals 1/8.
Dissolve jello in 2 cups of heated pineapple juice. Let it sit at room temperature for 10 minutes. Add remainder of juice. Add coconut extract. Chill in freezer. Stir occasionally while freezing.
In a large fry pan, cook bacon over medium heat until crisp. Drain, crumble and reserve. Drain all but 2 tablespoons drippings from fry pan. In the same fry pan, place chicken and cook, turning, until brown on all sides. Sprinkle with salt and pepper. Adjust temperature to low. Cover and simmer for 15 minutes. Add rice and onion to chicken in fry pan. Dissolve bouillon in water. Add hot sauce and stir. Pour over chicken. In a medium bowl, mix black-eyed peas, parsley and thyme. Add to fry pan. Stir gently to mix. Cover and cook about 25 minutes. Sprinkle with bacon.
Combine first 5 ingredients and spoon into casserole dish. Top with Cheddar cheese and sprinkle corn flake crumbs on top. Bake at 325° for 30 minutes.
Cream butter and sugar well. Add eggs. Beat until light and fluffy. Add flavorings and sifted dry ingredients; chill. Roll thin; cut and place on greased cookie sheet. Bake at 425° for 8 minutes.