HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin in cold water. Cream cheese with mayonnaise until smooth. Add oysters and other ingredients; blend well. Pour into mold and refrigerate until set.
Beat eggs gently with sugar; add oil, water and pumpkin. Add flour, soda, salt and cinnamon. Stir in dates and nuts. Bake for 1 hour in three loaf pans at 350°. Freezes great.
Bake in greased and floured loaf pan in moderate oven until toothpick comes out clean. (No eggs; usually moist.)
Cut Brie in half; slit it! Place 1/2 round on rolled out roll dough. Cover with 1/2 jar preserves. Cover with 1/2 cup chopped pecans. Place other 1/2 round on top. Repeat layers. Bring dough up over top of all. Brush with beaten egg yolk. Bake for 20 minutes at 350°.
Melt till smooth and remove from heat. Cool and then add 2 1/2 c miniature marshmallows and nuts. Cool and cut into squares.
Steam broccoli and chop. Slice onion and saute in butter. Add flour and mix it all up. Add curry and stock; heat at medium to thicken a bit. Add broccoli and milk. Salt and pepper to taste. Heat through. Do not boil. Sprinkle cheese on soup before serving.
Spread pork chops with mustard. Combine flour, salt and pepper in a bag. Shake chops in bag to coat with flour; then brown in oil.
Cream butter and sugar. Add vanilla and water. Mix well. Add flour. Mix and add pecans. Chill for 4 hours. Shape in balls or fingers. Bake on ungreased cookie sheet at 325° for 20 minutes. Remove when cooled slightly and roll in powdered sugar. Makes 3 dozen.
Top 1 bread slice with cheese single, salsa, chicken and second bread slice. Spread sandwich with margarine. Cook in skillet on medium heat until lightly browned on both sides. Makes 1 sandwich.
Heat oven to 350°. Mix butter, sugar, egg, salt and flavoring thoroughly. Measure flour and work into mixture. Using 1/4 dough at a time, force through cookie press on ungreased baking sheet in desired shapes. Bake 6 to 9 minutes or until set but not brown. Makes about 5 dozen cookies.
Combine apricots, nuts and coconut; chop very fine. Mix with orange rind and lemon juice. Shape into balls and then roll in confectioners sugar. Makes approximately 50 balls.
Dissolve sugar and water in saucepan over medium heat. Add peanuts. Cook over medium heat, stirring constantly. Cook until peanuts are completely sugar coated and no syrup remains. Pour into ungreased cooking sheet, scattering peanuts out with a fork. Put in oven at 350° for about 30 minutes. Stir after ten minutes, then return to oven. Makes about 1 pound of candy.
Combine brown sugar, cream of tartar, syrup and oleo together. Boil for 5 minutes. Add baking soda. After foaming stops, pour over popcorn and mix. Pour onto 2 cookie sheets; press down. Bake at 200° for 1 hour. Store in tightly covered container. Makes 6 quarts.
Pour broccoli in baking dish and add hot water. Chop up broccoli; add other ingredients. Mix well. Bake at 325° for 45 minutes.
Mix and place first 3 items in greased 9-inch baking dish. Top with mixture of rest of ingredients. Bake 30 minutes at 350°.
Combine all ingredients in a saucepan. Heat until dry ingredients are dissolved thoroughly. Line a shallow baking pan with foil. Place pieces of chicken on the foil. Pour sauce over chicken, making sure each piece is coated with sauce. Seal foil. Place in oven heated to 500°. Cook for 20 minutes. Reduce heat to 300°. Bake about 1 hour or until chicken is tender. Baste every 20 minutes for more barbecue flavor. If desired, foil may be opened for last 20 minutes to make chicken slightly crispy.
Beat 4 eggs in large bowl. Add sugar, butter or margarine and milk. Mix all well. Add flour and yeast, mixed with 1/2 cup of warm water and a pinch of sugar. Oil hands and knead dough. If dough is sticky, add more flour as needed to make dough soft. Set aside to rise to double its size.
Melt margarine with garlic powder. Combine bread crumbs and cheese. Dip breast halves into margarine and coat with crumb mixture. Place in shallow baking dish. Pour remaining margarine over breasts. Bake uncovered 40 minutes at 350°.
Combine potatoes with all except tomatoes. Beat until fluffy. Place tomatoes in baking dish. Salt and pepper them. Top with potato mixture. Bake at 400° until brown.
Brown meat with onion. Drain. Pour in tomato sauce and 1 can of water (you can use more or less water, depending on how you like your sauce). Simmer for 2 hours or until your meat is tender.
Brown ground beef with onions. Salt and pepper to taste. Drain. Cook noodles and drain. Mix soups, beef and noodles together. Put in a baking dish. Put cheese on top. Bake at 350° for 20 minutes.
Cream together peanut butter and Crisco. Add and mix brown sugar, white sugar, eggs and vanilla. Sift and add the flour and soda. Mix well and shape into rolls. Roll up in waxed paper and chill in refrigerator.
Mix all powdered ingredients. Store in sealed jars and use as needed. Use 3 teaspoons in hot water per cup to be served.
Let Cool Whip soften to mixable. Mix all ingredients together and refrigerate before serving. Will be a slight lime color.
Combine cream cheese and butter; blend in flour. Chill about 1 hour. Shape into balls about 1 inch in diameter and press into tiny lightly greased muffin tins.
Cream honey, sugar, butter and egg; sift together the dry ingredients and stir into creamed mixture. Mix until blended. Add rolled oats and raisins. Drop by heaping teaspoonfuls onto greased cookie sheet. Bake on upper shelf of moderate hot oven (375°). Bake for 12 to 14 minutes or until lightly browned. Cool on racks. Yields 4 dozen.
Cream shortening, sugars, egg and vanilla until light and fluffy. Sift together dry ingredients. Stir into creamed mixture, blending well. Add nuts and chocolate pieces. Drop from teaspoon 2-inches apart on a greased cookie sheet. Bake at 375° for 10 minutes. Remove from sheet immediately. Makes 3 dozen.
Brown the ground meat, onion and garlic. Add the remaining ingredients, except the potato. Add just enough water to suit thickness. Cube the potato; simmer until done.
Thaw broccoli; separate and drain. In large bowl, mix all ingredients with mixer. Pour into well-greased baking dish and bake for 1 hour at 350° or until knife comes out almost clean. Top will be golden brown. Let stand 5 to 10 minutes before serving.
Strain corn, green beans, onions and mushrooms and mix together. Cook ground beef, then strain excess grease. Pour and mix ground beef with mixture in an ovenware dish. Mix in 1 1/2 tablespoons sour cream thoroughly. Preheat oven to 350°. Slice Velveeta and cover contents in dish. Pour crushed crackers over all contents in dish. Cook in oven until cheese is melted. Serve 4.
In large bowl, combine flour, 1 cup brown sugar and 1/2 cup margarine. Mix at medium speed, scraping sides of bowl often, 2 to 3 minutes or until particles are fine. Pat firmly into ungreased 9 x 13 x 2-inch pan. Sprinkle pecans evenly over unbaked crust.
Combine flour, salt and pepper. Coat steak with seasoned flour. With wooden mallet, pound meat between wax paper until it is 1/2-inch thick. Cut into 6 serving pieces. Heat oil; brown steak well, all sides. Saute onion until tender. Add tomatoes and broth. Cover and simmer 1 1/2 hours. Add carrots. Cover; simmer 1/2 hour or until meat and carrots are tender.
Mix until crumbly. Sprinkle this mixture onto bottom of baked pie crust. Save some crumbs for top of the pie.
Cream shortening and peanut butter. Add sugar and cream until smooth. Beat in egg and add flour to mixture. Mix well. Roll into 1-inch diameter balls and place on lightly sprayed or greased cookie sheet. Flatten rolls with fork and bake at 350° for 9 to 10 minutes. Makes 24 cookies.
Combine flour, salt, soda, cinnamon and sugar. Make well in center; add eggs and oil. Stir only until dry ingredients are moist. Stir in strawberries and pecans. Blend in food coloring. Spoon batter into two 8-inch greased and floured loaf pans. Bake at 350° for 1 hour.
Place roast on heavy-duty aluminum foil or in a covered dish or small roasting pan. Brush with steak sauce and sprinkle with onion soup mix. Spoon mushroom soup on top and then sprinkle the 3 tablespoons of ground paprika on top of soup. Potatoes and carrots may be placed around roast before baking.
Preheat oven to 325°. Grease and flour 2 loaf pans. Beat the eggs. Mix in the oil and sugar. Mix in the zucchini and skins, nuts and vanilla. Sift and mix the flour, salt, baking soda, baking powder and cinnamon. Combine batter mixture with dry ingredients. Bake for 1 hour at 325°.
Spread sauerkraut in 9 x 13-inch baking pan. Top with tomato slices. Dot with butter and dressing. Cover with corned beef and sprinkle with cheese. Bake 15 minutes at 425°. Remove from oven. Separate each biscuit into 3 parts. Cover top with biscuits, overlapping them. Sprinkle with crackers and caraway seed. Bake 15 to 20 minutes longer or until golden brown.
Brown beef. Pour off fat. Add onion, parsley flakes, tomato paste, water, salt, chili powder and mushrooms. Bring to boil. Reduce heat. Add macaroni and bring again to boil. Cover; reduce heat and simmer, stirring occasionally, 20 to 25 minutes or until macaroni is tender.
Cook spaghetti noodles until done. Brown ground beef. Mix cream of mushroom coup, olives, hunts sauce, mushrooms and beef all together. Grease 9 x 12 pan, start with a layer of spaghetti noodles, then spoon on sauce mixture, sprinkle cheddar cheese on and continue with process until the top of the pan. Sprinkle the top with parmesan cheese and bake at 350 degrees until cheese is melted. Serve with garlic bread.
In heavy saucepan over low heat, melt chocolate and margarine; remove from heat. Add sweetened condensed milk, flour, vanilla, salt and eggs; mix well. Reserving 1/4 cup coconut for garnish, stir in remaining coconut and nuts. Pour into shell; garnish with remaining coconut. Bake 40 to 50 minutes or until top is firm and coconut is lightly browned. Cool thoroughly before cutting. Garnish with whipped cream, if desired.
In bowl, break bread into small pieces. Add vegetables and chicken. Blend in mayonnaise. Turn into buttered 13 x 9-inch baking pan and spread evenly. Beat eggs. Add milk and pour evenly over chicken mixture. Cover pan and refrigerate overnight. Next day, spread undiluted soup over filling. Bake at 350° for 1 hour.
Preheat oven to 350°. Grease 9 x 13-inch pan. Melt unsweetened chocolate and Crisco. Mix other ingredients. Add melted chocolate mixture. Mix by hand. Add nuts, coconut and chocolate chips. Bake 30 minutes.
Sift together all dry ingredients. Cut in shortening until it resembles cornmeal. Add enough buttermilk to make a soft dough. Knead lightly 3 or 4 times. Roll out to 1/2-inch thickness on a floured board. Cut and place on biscuit sheet. Bake in a 450° oven for 12 to 15 minutes. Yields 12 large biscuits.
Slice onions and cover bottom of 9 x 12-inch baking dish. Peel and thinly slice potatoes. Place on top of onion. Salt and pepper. Spread uncooked ground beef, then tomato bits; cut bacon slices in half and place on top. Bake at 350° for 1 1/2 hours; arrange cheese in triangle on top the last 15 minutes of baking time.
Dissolve jello in boiling water. Heat pineapple and add cheese. Spread until melted. Mix with jello and put in refrigerator until almost set. Fold in Cool Whip and chill until set.
Oil, but do not flour, a 9 x 13-inch pan. Layer coconut and chopped pecans on the bottom of pan. Prepare cake mix using directions on box. Pour over coconut and chopped pecans. Mix together the remaining ingredients. Drop by spoon over cake mix. Bake at 350° for 50 minutes. After the cake has cooled, turn over. Dust with powdered sugar on top, if desired.
Cut eggplant into 1/2 lengthwise; cut halves lengthwise. Peel the 4 quarters. Remove larger seeds. Slice in 1/2-inch slices. Saute onion and garlic. Saute eggplant slices. Add tomato sauce. Fry hamburg. Add all together but be sure to drain off hamburg grease. Serve over wide noodles, macaroni elbows or rice. Add favorite seasonings.
Grind tomatoes, onions and peppers. Mix all ingredients and boil 10 minutes. Can in hot sterilized jars.
Combine all cheeses until well blended. Add remaining ingredients; mix well. Spread on crackers. Makes about 2 1/2 cups spread.
Combine all ingredients. Let stand overnight. Bake at 350° for 1 1/4 hours.
Sift first 7 ingredients into mixing bowl; blend. Add eggs, vanilla, applesauce and juice. Stir just until blended. Fold in apples. Spoon batter into 8 x 8-inch baking dish sprayed with nonstick vegetable spray.
Combine egg white, water, salt and spices; beating until foamy. Gradually add sugar, 1 teaspoon at a time, beating until stiff peaks form. Dip pecan halves, one at a time, into the egg white mixture. Place pecan halves 1 inch apart on greased cookie sheet. Bake at 275° for 40 to 45 minutes. Store in an airtight container. Yields 2 1/2 cups.
In a large skillet over medium-high heat in 1 tablespoon oil, cook chicken until it loses its pink color and is tender, about 3 to 5 minutes, stirring frequently. Remove to bowl with a slotted spoon.
Cut steak diagonally into thin strips. Heat 2 tablespoons of oil in wok over high flame; stir-fry steak 5 minutes or until brown. Push up sides; add remaining oil. Stir-fry pepper for 2 minutes. Add onion. Stir-fry until crisp-tender, then mix with steak. Combine soy sauce, cornstarch and water; add to wok, cooking until thickened. Makes 4 servings.
Take up the dough with a spoon. Add 2 raisins in each. Fry in deep fat.
Mix cake mix, flour and gelatin; add oil. Beat in eggs, add water and strawberries. Mix well. Grease and flour 13 x 9-inch pan. Bake 40 to 50 minutes in 350° oven. Frost with following icing.
In a large saucepan, combine broccoli, water, half and half, white pepper, baking soda and chicken bouillon; bring to a boil. While waiting for soup to boil, in small skillet, slowly melt butter, adding flour. Stir slowly with a wire whisk, making sure there are no lumps. After soup comes to a boil, reduce heat and add butter-flour mixture, stirring slowly with a wire whisk. When soup has reached desired thickness, return to light boil for 5 minutes.
Saute onion in 1/4 cup butter. Stir in flour. Add water and cook until thick. Blend in cheese; add broccoli. Fold in eggs. Pour into a greased 1 1/2-quart casserole dish. Cover with buttered bread crumbs (enough to top the casserole). Bake 1 hour at 325°. Serve immediately. Serves 6 to 8.
Mix all ingredients well. Pour into prepared crust. Bake in 350 degree oven until brown on top and middle is well done.
Pam the bottom of stew pot. Add ground beef. Salt generously with Lawry's. Add chili powder. Cook on low heat until browned. Add tomatoes, tomato sauce and beans. Fill each can with water and add to mixture. Add spaghetti to other ingredients; bring to boil. Turn on low heat and cook 30 minutes, stirring frequently. Refrigerate overnight. Remove separated fat. Heat before serving. Add 1 tablespoon honey to each bowl. Serve.
Mix together the first 5 ingredients. Spread onto serving dish with sides. Chill for 6 hours. Top with cocktail sauce and crabmeat prior to serving.
Cream softened cheese and 1 cup margarine in mixer bowl. Blend in flour. Chill dough at least 1 hour or overnight.
Melt oleo and chocolate chips over low heat. Add sugar gradually, stirring constantly, until sugar is dissolved. Add milk, a little at a time, stirring constantly and allowing the mixture to return to a boil between additions. When all milk is used, add vanilla. Cool partially before using.
Cream together the oleo and sugar. Add the eggs, one at a time. Beat well after each egg. Place 3/4 of the crumbs in long cake pan. Spoon creamed mixture over this. Spread with a damp spoon. Place sliced strawberries on this. Sprinkle rest of crumbs over this. Top with the whipped cream. Refrigerate.
Mix sour cream and 1/3 of Cool Whip, retaining balance of Cool Whip for topping. Mix pudding with milk. When thickened, add sour cream and Cool Whip mixture. Layer in an 8 x 12-inch baking dish in the following order: First the vanilla wafers, then bananas and pudding, ending with pudding. Spread Cool Whip balance on top. Chill and serve. Enjoy. Serves 10 to 12.
Boil sugar, cocoa, milk and vanilla flavoring for 1 minute. Take off and put in peanut butter and oatmeal. Mix up. Put on wax paper.
Dissolve two cakes of yeast in 1/4 cup warm water and add to milk mixture; beat in two eggs and add grated rind of lemon and enough flour to make a soft mold. Put dough in greased bowl; let rise. Take half of dough, put on floured board and roll into a ring. Let it set a few minutes to relax. Roll out to about 1/4-inch thick; cut with round cookie cutter. Make a long dent through each round; dab with butter and fold top over and place on cookie sheet to rise. Repeat the same with the other half of dough. When they have raised to about double in size, bake in 375° oven until brown. Can be stored in a plastic bag after they have cooled and used the next day by warming them in the oven.
Cream butter and sugar; add eggs 1 at a time, beating well after each. Add 3 cups flour, baking powder, salt and vanilla. Mix remaining 1 cup flour with fruit and coat well. Add to batter; mix well. Pour in tube pan that has been lined and greased with brown paper. Bake at 250° for 3 hours or until toothpick comes out clean. Allow cake to cool in pan.
Mix all ingredients together in 1-quart bowl or measuring cup. Microwave on High for 2 1/2 to 3 1/2 minutes until blueberries are soft. Can be used over cake or ice cream or on hot cereal. Makes 1 pint.
Brown beef and onion. Chop whole tomatoes and add with juice. Put cabbage on top. Season with salt and pepper. Cover and cook until cabbage is tender. Serve with rice.
Mix sugar and cornstarch in medium pan. Whisk in milk until smooth. Add egg yolks and whisk until blended. Stir in peel and juice. Add butter. Cook on medium heat, stirring constantly, 4 to 5 minutes or until thick. Do not boil!! Refrigerate until cool. Fold in sour cream and put in 9-inch baked and cooled pie shell.
Peel kohlrabi; slice or dice and boil in small amount of salted water until just tender. Drain, reserving 1/2 cup liquid. Add butter and sugar to kohlrabi. In small jar, mix flour and reserved, cooled liquid; shake well. Pour over cooked kohlrabi, heat and stir gently until thickened; add milk.
Flatten out chicken by pounding with mallet. Place 1 slice Swiss cheese and 1 slice ham. Roll up chicken breast and stick 1 to 2 toothpicks through it to hold it together. Add chicken broth. Put in 350° oven until cheese starts melting. Prepare rice. Place rice on plate and put 1 or 2 Cordon Bleu on top. Serve and enjoy.
Preset oven to 350°. Mix the ingredients well (best to use clean hands). Shape into small balls about the size of a walnut. Place on cookie sheet and	bake at 350° for 20 to 30 minutes until light brown.	Can be frozen. Great at cocktail parties or brunch.
Chill good. Pat out into patties. Put patties into freezer. Keep freezer until ready to dip.
Cook broccoli and drain. Trim crust from bread, butter and cut into cubes. Beat eggs; add milk and bread cubes. Stir broccoli and cheese into egg mixture. Pour into buttered oblong baking dish. Bake at 250° for 1 1/2 hours. Cut into squares.
To the water add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer; do not drain. Make a white sauce with margarine, flour and milk. Add corn and undrained vegetables. Heat, but do not boil. Add crumbled cooked bacon. Makes 6 to 8 servings.
Open and drain juice from both cans of pineapple into dish. Melt 24 large marshmallows into juice. Cool. Then mix pineapple into syrup, add Cool Whip and mix well. Put in the graham cracker crusts. Cover and refrigerate. Keeps well several days.
Cream butter and sugar together. Add nuts and flour. Make little balls and bake at 350° until done. Roll them in the powdered sugar after they have cooled.
Cream butter and sugar. Add 2 cups flour at a time; mix well. Make into balls the size of a tennis ball. Press out to 1/2-inch thick. Cut in 6ths like you cut a pie. Bake at 325° for 25 minutes (do not brown). Use waxed paper to press out balls.
Combine mayonnaise, chicken broth and grated lemon rind with wire whisk. Coat wok with spray. Add ginger root and garlic; fry 1 minute. Add shrimp and veggie; fry 3 minutes. Add mayo mixture and pasta; cook until heated. Sprinkle with lemon pepper.
Saute all ingredients slowly in the margarine until done. Season to taste. Add a little yogurt to cut the liver taste further. Mash with a fork or grind in a food processor. Serve over rice or mashed potatoes for dinner or freeze in very small servings to be defrosted later and eaten on crackers as an appetizer. It is quite yummy and liver makes me gag!!
Mix the first 6 ingredients for 2 minutes on medium speed. Add jimmies and chips by hand. Pour into a 12-cup greased Bundt pan. Bake at 350° for 40 to 50 minutes. Cool on rack 15 to 20 minutes, then remove from pan.
Mix together until smooth. If desired add nuts or coconut. Put into prebaked 9-inch pie shell. Chill and serve.
Sift flour once (cake flour), measure, add soda, sift together. Cream butter or margarine thoroughly, add sugar gradually and cream together until light and fluffy. Add eggs one at a time, beating well after each addition. Add chocolate and blend. Add flour alternately with milk, a small amount at a time. Beat until smooth Add vanilla. Bake in 2 deep greased pans (9-inch) in moderate oven (350°) for 25 minutes. Spread with caramel or chocolate frosting.
Drain juice from cherries; heat juice and Coca-Cola. Add Jell-O and stir until dissolved. Add cherries and pineapple and chill. When Jell-O is set, add sour cream and coconut.
Have butter soft. Add sugar; cream well. Add flour and eggs; beat well. Stir in buttermilk, vanilla and nutmeg.
Melt chips and peanut butter slowly in microwave. Stir until well blended. Add peanuts and noodles. Stir until well coated. Form into clusters on wax paper. Allow to harden. Yields 3 dozen.
Mix flour and sugar; beat eggs and mix with lemon and pineapple juice. Cook until thick. Cool a little. Add mustard, when almost cool, pour and mix three salad mixture that has been mixed well. Then top with grated cheese and on top of cheese, put can of coconut. Do not use juice from fruit cocktail.
Place pineapple in bottom of casserole dish. Mix sugar and flour with cheese. Add to top of pineapple. Add butter and crushed Ritz crackers to top. Bake at 350° for 20 to 30 minutes. Good as a side dish with ham or chicken or may be served as a dessert topped with Cool Whip.
Combine the first 3 ingredients; set aside. Make crumbs out of other ingredients; mix until well blended. Take out 1 cup of crumbs; set aside. Combine the rest of crumbs with liquid mixture; pour into greased 9 x 13-inch pan. Sprinkle top with 1 cup of reserved crumbs. Bake at 350° for 50 to 60 minutes.
Clean mushrooms; remove and chop stems. Place caps in buttered shallow baking dish. Melt butter; saute stems in garlic and butter. Add rest of ingredients and mix well. Stuff cups. Bake at 350° for 12 to 15 minutes. Serve warm. Makes approximately 2 dozen. Can be prepared 1 day ahead and refrigerated.
Mix all ingredients together and put in a 3-quart baking dish. Pour 1/3 cup of ketchup on top and spread evenly. Put 3 strips of bacon on top of ketchup. Bake 1 hour at 350°.
Combine sugar, corn syrup and water in a Dutch oven; cook over low heat to soft-crack stage (270°). Stir in peanuts; cook to hard-crack stage (300°). Remove from heat. Stir in butter, soda, salt and vanilla. Pour into 2 warm buttered 15 x 10 x 1-inch jelly roll pans and spread to edges of pan. Cool and break into pieces. Yield: 3 pounds.
Preheat oven to 400°. Brown ground meat, green pepper and onion in skillet sprayed with cooking spray. Add tomato sauce, brown sugar substitute, mustard, salt and pepper. Simmer 5 minutes. Place each biscuit in an ungreased muffin cup, pressing dough up sides to edge of cup. Spoon meat mixture into cups. Bake 10 to 15 minutes or until golden brown. Sprinkle with cheese and continue to bake until cheese melts.