HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 5 ingredients. Mix mayo, sugar and lemon juice. Add milk, marshmallows and Cool Whip. Add other mixture and chill.
Squeeze thawed spinach until well drained. Mix well with remaining ingredients. Chill at least 2 hours. Serve with chunks of French bread or raw vegetables. Makes 4 cups.
Bake and cool graham cracker pie shell. Beat 3 egg yolks and add 1/2 cup lemon juice, then condensed milk. Pour into pie shell. Beat egg whites with 1/4 teaspoon cream of tartar and slowly add 1/4 cup sugar. Add to top of pie. Bake at 350° for 12 to 15 minutes or until brown. Vanilla wafers may be substituted for pie shell.
Dissolve raspberry gelatin in 1 cup hot water in bowl. Add unthawed raspberries. Stir occasionally to separate berries. Let thaw (it will begin to set). In another bowl, pour 1 cup hot water over peach gelatin; stir to dissolve. Add 1/2 cup cold water. Add ice cream in 8 chunks; stir to melt. Refrigerate until thick enough to mound. Spoon lightly thickened raspberry mixture into 8 dessert dishes or parfait glasses. When ice cream mixture has thickened, fold in peaches and spoon over raspberry mixture. May put dollop of Cool Whip or whipped cream on top. Chill.
Heat olive oil and cook onion and pepper until soft. Add tomatoes, paste, water, salt, pepper, oregano, garlic and red pepper. Simmer on low for 3 hours.
Cream shortening. Gradually add 1 cup sugar, beating at medium speed of electric mixer until light and fluffy. Add egg and molasses; mix well. Combine flour, soda, salt and spices; mix well. Add about 1/4 of dry mixture at a time to creamed mixture, mixing until smooth after each addition. Chill dough at least 1 hour. Shape dough into pinch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 375° for 10 minutes. (Tops will crack.) Cool on wire racks. Yield: 4 1/2 dozen.
Melt butter. Beat eggs. Combine sugars and flour. Add to butter and eggs. Stir in milk and vanilla, then add pecans. Pour into prepared pie crust. Bake at 350° for 40 minutes.
Melt oleo; combine flour, sugar, nuts and oleo. Blend well and press	in 9 x 13-inch pan. Bake 10 to 12 minutes at 350°. Cool well.
Heat oven to 350°. Combine wheat germ, cheese and seasonings. Dip chicken pieces in milk. Coat in dry ingredients. Place in 13 x 9-inch glass baking dish. Bake 50 to 60 minutes or until juices run clear when chicken is pierced with a fork. Makes 4 servings.
Beat eggs in large bowl. Add sugar, salt, milk and vanilla; beat well. Pour into an unbaked pie shell. Bake at 375° for 30 minutes or until well set.
In large skillet, over medium heat, cook carrots, pepper, and Italian seasonings in margarine until vegetables are tender-crisp. Add zucchini, cook until tender, about 1 minute more. Slit potatoes lengthwise and push ends to center to open. Divide and spoon vegetable mixture into each potato. Top with cheese. Bake at 375° for 5 minutes or until cheese melts. Makes 4 servings 255 calories; 6 grams fat; 142 mg. sodium per serving.
Combine sugar, margarine, salt and corn syrup. Bring to a boil. Boil 5 minutes on low heat. Add vanilla, soda and butter flavoring. Stir quickly and immediately pour over popcorn and nuts. Spread in large baking pans (greased). Bake in 200° oven for 1 hour. Stir frequently and watch it!
Melt jelly in saucepan. Add mustard; stir well. Cut wieners in small pieces. Boil for 5 minutes. Drain; add to sauce.
Mix all ingredients well. Pour into a greased casserole dish (9 x 13-inch) or smaller. Bake at 350° for 40 to 50 minutes, depending on size and thickness of dish. Serve hot.
Salt and pepper chicken parts. Spread catsup over chicken parts. Place chicken in frying pan. Pour Coca-Cola over chicken. Cover and cook slowly for about 45 minutes. Uncover and cook another 30 minutes or after the first 45 minutes it may be put in baking dish in 375° oven for 20 minutes. Don't knock it until you've tried it. You'll be surprised. Serves 6.
Slice and cook carrots until tender; drain. Melt margarine and cheese together. Pour over carrots. Sprinkle crumbled crackers over carrots and cheese. Bake at 350° for 25 to 30 minutes.
Pour boiling water over oats and butter which has been broken into chunks. Stir until butter is melted. Sift flour with soda, cinnamon and salt. Add to oat mixture; mix well. Add sugars and eggs; mix well. Bake in greased 9 x 13-inch pan in preheated 375° oven about 25 minutes or until wooden pick inserted in center comes out clean. Top with Broiled-On Topping. Serves 10.
Place all, except buttered bread crumbs, into a 1 1/2-quart casserole. Mix well. Top with buttered bread crumbs. Bake at 350° for 30 to 45 minutes, until bubbly.
Blend first 3 ingredients, add remaining dry ingredients, add milk, and walnuts. Form in balls. Bake on greased cookie sheet at 350° for 10 minutes.
Beat eggs, milk, sugar and vanilla. Place bread cubes in a 8 x 1 1/2-inch baking dish. Sprinkle cinnamon, salt and raisins over bread. Pour egg mixture over all. Bake 40 to 45 minutes at 325° or until a knife inserted in center comes out clean. Cool slightly and serve.
Blend thoroughly. Form into two 9-inch rolls. Wrap in foil (shiny side out). Refrigerate for 24 hours. Poke holes in bottom of package (3 or 4) and place on broiler rack. Put in oven and bake at 325° for 90 minutes. Unwrap and cool. Wrap in plastic wrap and store.
Grease Bundt pan. Spread nuts, top with rolls and cover with mixture of cinnamon, butter, sugar and pudding mix. Cover with a towel; let rise overnight. Bake at 325° for 35 to 40 minutes.
Combine all ingredients. Let stand in refrigerator overnight. Will keep several days in refrigerator.
Cream the butter and sugar. Add eggs one at a time. Alternate flour and whipping cream until all is mixed together. Add vanilla; pour into well-greased tube pan (floured). Bake for 1 1/2 to 1 3/4 hours at 350°.
Mix dry ingredients and moist ingredients separately. Mix together and blend well. Oil glass baking dish, wipe out. Bake at 350° for 1 hour.
Combine dry ingredients. Beat egg yolks and milk and add to dry ingredients. Cook over low heat until thick. Add vanilla. Pour into deep dish baked pie crust.
Mix all together. Freeze into slush or serve over ice in tall glass. Garnish with lemon slice and cherry on toothpick.
Combine pudding and Bisquick mix in a bowl. Cut in shortening; mixture should resemble coarse meal. Stir in egg and milk; blend well. Stir in coconut and orange peel. Form dough into 1-inch balls. Place on ungreased baking sheet. Flatten with fork. Bake at 275° for 10 to 12 minutes. Makes about 3 dozen cookies.
Grease a 3 1/2-quart casserole dish. Mix all ingredients together. Bake at 400° for 20 minutes.
Combine all ingredients except egg in a bowl; mix well. Pour into greased loaf pan. Bake at 350° for 45 minutes. Brush top with egg. Bake for 15 minutes longer.
Combine and bake 1 hour at 325° or until lightly brown and tests done.
Cook and cool spaghetti; add diced pineapple, marshmallows, diced mandarin oranges and grapes (cut in halves).
Halve shrimp if large. Cut large slice from each side of the mango pit, then cut off the remaining flesh. Cut the large mango slices into strips. Blanch snow peas in boiling water for 1 minute. Drain. Cook under cold running water. If preferred, snow peas can be served raw in the salad.
Cream shortening and sugar. Add eggs and vanilla. Add flour, salt and soda. Stir until completely mixed. Add nuts and potato chips. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 12 minutes. (A good way to use up crumbled-up potato chips.)
Preheat oven to 350°. Grease a shallow 9-inch baking dish. Cook broccoli until almost tender, then drain. Blend mayonnaise, lemon juice, soup and 1/2 cup cheese for the sauce. Arrange broccoli in baking dish and cover it with half of the sauce; add the chicken and the remaining sauce. Sprinkle the other 1/2 of the cheese over the entire casserole. Bake for 25 minutes. Makes about 6 servings.
Mix together water, oil, sugar and salt. Dissolve yeast in a small amount of warm water. Add to the first mixture. Add flour. Let rise until double in bulk. Work down and shape into loaves. Allow to rise a second time. Bake at 325° for 45 minutes.
Mix all ingredients together and make 1-inch balls or place in muffin pans. Cook until brown in 350° oven.
Place cream cheese, soup and garlic in a double boiler and melt together. When melted, add gelatin which has been softened in the stock or wine. Stir over low heat until gelatin is dissolved. Beat with mixer until smooth. Refrigerate to partially gel. When sides have set, beat again until lightly fluffed. Mix rest of ingredients except shrimp and mayonnaise. Add this mix with shrimp and mayonnaise to gelatin mixture. Mix well. Pour into oiled molds. Refrigerate overnight. This recipe will make enough for 2 medium sized fish molds. Turn mold out onto serving platter and serve with crackers.
Wash beans and cover in cold water and soak overnight. Cook sausage and garlic until browned. Add beans and water in which they have been soaked, then ham bone and more water to cover, bay leaf and red pepper to taste. Cook slowly for several hours. Serves 8. Serve over rice. Cornbread goes well with red beans. Remove bay leaf before serving.
Blend butter, nuts and vanilla until smooth; add flour and sugar gradually. When thoroughly blended, shape dough into small finger-shaped cookies, place on cookie sheet. Bake at 325° until lightly browned. Roll in confectioners sugar while still hot.
Break egg in measuring cup and fill with canned milk. Mix with flour to blend. Roll real thin. Secret is to set for hours before dropping in broth.
Combine sugar and oil together. Add eggs; sift flour. Add salt, cinnamon and soda. Add carrots and nuts. Bake at 350° for about 40 minutes.
Mix together sugar, cocoa, butter, corn syrup, salt and milk in saucepan. Cook slowly until mixture reaches 240 degrees on candy thermometer. Remove from heat and add peanut butter, marshmallow creme and vanilla. Beat until thick and pour in 9x13 greased pan. Cool and cut into squares.
Cook noodles as directed, drain. Mix noodles, tuna, soups, salt and pepper in a 2-quart casserole dish. In a separate bowl, melt margarine or butter. Mix bread crumbs and grated cheese with butter. Sprinkle over casserole. Bake uncovered at 350° for approximately 35 to 40 minutes. You may have to cover for last 10 minutes if crumbs get too brown.
Set venison roast on heavy duty foil. Cook bacon until almost done. Saute veggies in grease. Lay bacon across the top of roast. Cover with veggies. Wrap tightly in foil. Cook on top rack of grill on low setting for an hour.
Sift dry ingredients together. Cut in shortening until mixture resembles coarse crumbs. Combine egg and milk, add to flour all at once. Stir until dough follows fork around bowl.
In medium bowl, combine sour cream, ReaLemon, sugar, salt and dill weed; mix well. Add cucumber and onion. Cover; chill to blend flavors.
Cream butter and sugar. Add eggs, one at a time and beating well after each additon. Dissolve soda in sour cream. Add jam. Stir into butter mixture. Add spices and salt to mix, beating well. Fold in flour. Bake in 5 or 6 9 inch cake pans at 350° for 30 minutes.
Wash and dry chicken. Melt oleo and roll chicken in it. Mix catsup and Coca-Cola together. Pour over chicken in heavy skillet or Dutch oven with steam cover. Cook 1 hour or until tender. Cook on top of stove.
Grease 10-inch pie plate. Brown ground beef, onion and green pepper. Drain off grease. Stir in taco seasoning mix. Spoon into pie plate. In blender, put milk, Bisquick mix and eggs. Blend until smooth. Pour over meat mixture. Bake at 400° for 25 minutes or until center comes clean on knife. Sprinkle with cheese; bake only until cheese is melted. Sprinkle with lettuce and tomato. Dot with sour cream. Cut and serve.
Chop tomatoes. Combine tomatoes, sour cream, chiles and party dip mix. Stir to blend. Chill for 1 hour. Serve with chips or fresh vegetables.
Cook sugar, milk, oleo and cocoa for 1 1/2 minutes. Stop cooking when mixture has reached a full rolling boil. Remove from heat and add oats, nuts, vanilla and peanut butter. Beat well until blended. Spoon onto waxed paper and let cool.
Mix yeast, water and sugar; set aside. Measure flour and salt to mixing bowl. Add yeast mixture. Knead 3 minutes. Let rise 10 minutes. Roll into rectangle and cut into sticks widthwise. Melt 1 cube butter and pour into large baking pan. Roll dough strips in butter and place side by side on baking sheet. Sprinkle with garlic salt, Italian seasoning and Parmesan cheese. Bake at 375° for 20 to 25 minutes. Can be sprinkled with cinnamon and sugar for a sweet taste.
Sift flour, salt and baking powder. Mix with sugar and slowly stir in milk to make batter. Melt butter in 8 x 8 x 2-inch dish. Pour batter over berries in dish and sprinkle cinnamon and lemon peel. Serve hot with ice cream of whipped cream. Bake at 350° for 60 minutes.
Heat oven to 400°. Grease 12 muffin cups. Beat egg and stir in buttermilk, brown sugar and shortening. Add remaining ingredients. Stir until flour is dampened. Batter will not be smooth. Fill muffin cups 2/3 full. Bake for 20 to 25 minutes or until light brown.
Mix and add enough water to form dough. Shape into balls; place throughout the house in places frequented by bugs. (Do not place where children see or get to them; very poisonous).
Peel and slice potatoes. Place in 2-quart baking dish. Stir cream of mushroom soup (undiluted) and milk together in a small bowl. Add salt and pepper. Pour this over the sliced potatoes. Dot with the margarine. Bake until done in 300° oven. This will be 1 to 1 1/2 hours.
Chill ingredients. Combine in order. Add green food coloring. Pour into chocolate crust.
Preheat oven to 350°. In mixer bowl, combine flour, sugars and 1 tablespoon cinnamon. Mix in walnuts. Mix in margarine until crumbly. Do not overmix. Reserve 2 1/4 cups mixture for topping. To remaining mixture, add 1 egg; mix until dough forms. Spread dough on bottom of ungreased 12 x 18-inch pan. In mixer bowl, combine pumpkin, condensed milk, 3 eggs, 1 tablespoon cinnamon, allspice and salt; mix well. Pour evenly over crust. Top with remaining crumb mixture. Bake 45 to 50 minutes or until set. Cool; chill. Refrigerate unused portions.
Preheat oven to 400°. In small bowl, combine soup mix and bread crumbs. Dip chops in egg, then bread crumb mixture until evenly coated. In lightly greased 13 x 9-inch baking or roasting pan, arrange chops. Bake, uncovered, 20 minutes or until done, turning once.
In a large mixing bowl, beat butter, sugar and brown sugar until well blended. Add eggs and vanilla. Beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chips.
Combine all ingredients and mix by hand. Bake in greased 9 x 13-inch pan. Bake at 350° for 45 minutes. Frost when cool.
Mix all ingredients. Bake at 350° until done. May be baked in muffin pans or regular bread pan.
Dissolve yeast in warm water. Add cake mix and flour. Knead dough and put in greased bowl. Let rise until double. Divide dough in half and roll out to 1/4-inch thickness. Spread with melted butter, brown sugar and nuts or raisins. Roll as for jelly roll and into 1/2-inch slices. Put butter and brown sugar in bottom of pans. Place rolls on top of this and let rise until double. Bake at 350° for 15 to 20 minutes.
Combine all ingredients well. Store in airtight containers. Use all of it this winter. Will taste "yucky" next season.
In a large salad bowl, toss the spinach, oranges, mushrooms, and bacon; set aside. In blender or food processor, combine the ketchup, vinegar, Worcestershire sauce, sugar, onion, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. Serve with the salad. Serves 4-6.
Brown onions in butter. Place in casserole dish with rice and consomme. Bake at 350° for 1 hour.
Brown onion and pepper in shortening. Add corn, macaroni and sauce. Brown ground beef; mix with macaroni. Place in casserole dish. Top with cheese. Bake at 325° for 20 to 30 minutes.
Butter 2 baking sheets, each 15 1/2 x 12-inch; keep warm. Combine baking soda, 1 teaspoon water and the vanilla; set aside.
Combine dry ingredients, add eggs, then milk. Slowly simmer till thick. Pour into cooled crust and top with meringue. Bake till top is brown at 350°.
To prepare Tex-Mex cornbread add 4 oz. can chopped green chiles and a pinch of sage to your favorite cornbread recipe or a prepared mix that yields a 9 inch pan of cornbread. Combine salad dressing mix, sour cream and mayonnaise. Set aside. Place half of crumbled cornbread in the bottom of a serving bowl. Top with half of beans. In a medium bowl, combine tomatoes, pepper and onions; layer half of this mixture over beans. Layer half of the cheese, bacon, corn and reserved salad dressing mix. Repeat layers using remaining ingredients. Cover and chill for 2 to 3 hours before serving. Mix before serving.
Cook noodles and drain, also drain tuna. Mix all ingredients together and put into casserole dish. Bake at 350° for 30 minutes or in microwave for 10 minutes.
Thoroughly mix together first 3 ingredients. Roll into 3/4-inch balls and place in freezer until hard. Melt chips and paraffin together in double boiler. Using a toothpick, dip peanut butter ball into melted chocolate and paraffin; place on wax paper and dry. The result should be two-tone, a brown center and chocolate "sides."
Arrange chicken in 10 x 6-inch baking dish. Combine soup and milk. Pour over chicken. Bake at 400° for 25 minutes. Serve over noodles.
Mix egg, soup, margarine, squash, onion and crumbs together. Mix stuffing and margarine together. Alternate layers of squash mixture and stuffing mixture in casserole dish. Bake at 325° for 35 minutes.
Bake 30 minutes at 350°. Let stand 15 minutes. Cut into bars.
Grease	and flour 9 x 13-inch pan.	Preheat oven to 350°. Combine first five ingredients together.	Fill baking pan half full with batter.	Sprinkle about 1/3 of chips over batter. Fill pan with remaining batter. Sprinkle remaining chips over the top. Bake 35 to 40 minutes or until sides of cake bake away from pan. Test with toothpick.
Fry bacon until crisp. Pour off all grease except 1 tablespoon from skillet. Add olive oil and onions. Saute until wilted. Add remaining ingredients and simmer for 30 minutes, then add the bacon and serve over noodles.
Cut crab meat in small pieces and combine with remaining ingredients (except cucumber). Cover and chill at least 1 hour before serving; add cucumber.
Mix all together. Pour into greased and floured pan 8 x 8-inches. Bake at 350° for 40 to 45 minutes. Double recipe for 9 x 13-inch pan.
Drain the pineapple; add enough water to the juice to make 1 1/2 cups. Heat to a boil; add jello. Stir until dissolved. Add sugar, salt and lemon juice. Chill until slightly thickened; add pineapple and carrots. Whip the cream until stiff. Fold into jello mixture. Pour into ring mold (1 1/2-quart size). Chill until firm. Best made a day ahead.
Put in cake pans. Bake at 350° until brown. Put through screen and place in oven at 200° to 225° until dry.
Saute sausage, onions and pepper together in skillet; drain. Mix cornmeal and flour in a large bowl; add sausage, onion and pepper, corn, potato, cheese and eggs. Melt butter and pour into mixture. Stir well. Bake in a large iron skillet in a preheated 375° oven for about 30 minutes or until done.
Mix well. Follow baking directions on cake mix box. Frost with remaining strawberries and confectioners sugar. Heat strawberry mixture. Add sifted confectioners sugar until thick and smooth.
Cook chicken with salt. Remove skin and bones. Put chicken pieces back in broth. Add pimentos, celery, cabbage, peas and onion. After ingredients are tender, add tomatoes and herbs. Re-heating has a tendency to make herbs stronger.
Preheat oven to 350°. Sift together flour, baking powder and salt. Blend baking soda, ginger, cinnamon, nutmeg, allspice and butter. Stir in sugar; beat in eggs. Stir in molasses and add hot water. Alternate with flour mix. Pour in well-buttered 9 x 13-inch pan and bake for 45 minutes.
Brown beef and onion. Add salsa, tomato sauce and bouillon cube. Bring to a full boil. Cover, reduce heat and simmer for 5 minutes.
Grandmother never told us how to mix this. We just use our own way. Cook in greased and floured angel food cake pan at 350° for 1 hour or longer.
Wash chicken cut into 2 to 3 pieces. Sprinkle salt, pepper and curry powder on chicken working seasoning into chicken. Let stand covered overnight.
Mix together the eggs, butter, sour cream, yogurt, sugar, zucchini and syrup; set aside. Mix remaining ingredients together. Combine mixtures. Add nuts and mix well. Spread in a 9 x 13-inch greased and floured pan. Bake at 350° for 55 minutes. Cool. Cut into rectangles. Dip in glaze and decorate.
Layer pieces of lettuce in airtight container. Add layer of bacon, onion, then cauliflower. Mix Miracle Whip, sugar and Parmesan cheese. Add dressing to top layer of salad. Keep in refrigerator overnight in airtight container. Just before serving, toss salad to blend ingredients.
Cream butter or margarine and 3 tablespoons 10x sugar until fluffy in medium-size bowl; stir in flour gradually, then pecans until well blended. Chill several hours or until firm enough to handle. Roll dough, a teaspoonful at a time, into marble-size balls between palms of hands; place 2-inches apart on ungreased cookie sheets. Bake in slow oven at 325° for 20 minutes or until lightly golden. Cool on cookie sheets 5 minutes; remove carefully. Roll in 10x sugar in pie plate while still warm to make a generous white coating; cool completely on wire racks. Store with waxed paper or transparent wrap between layers in container with tight-fitting cover. Bake at 325° for 20 minutes.
Mix together flour, cocoa, salt, sugar and soda. Add water and Miracle Whip; mix by hand. Bake at 350° for 25 minutes.
Mix all crust ingredients well, reserving 3 tablespoons of mixture. Press remainder in bottom and 2 1/2 inches up sides of 9-inch pie plate.
Mix pineapple with pudding. Stir in marshmallows and Cool Whip. Refrigerate at least 2 hours.
Preheat oven to 350°. Prepare in one bowl brownies as directed using 4 eggs (no walnuts). Spread in prepared pan. Beat cream cheese, sugar, egg and flour in same bowl until well blended. Spoon mixture over brownie batter, swirl with knife to marbleize. Bake 35 to 40 minutes.
Layer sliced peaches in bottom of 8 inch square baking dish coated with vegetable spray. Combine graham cracker crumbs, cinnamon and nutmeg in small bowl, stirring well. Add margarine, stir until combined. Sprinkle graham cracker crumb mixture over peaches. Bake at 350° for 30 minutes. Serve warm.
In a large bowl combine about half of the flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an electric mixer on medium to high speed till combined. Beat or stir in remaining flour. Shape dough into 1-inch balls. Roll balls in the granulated sugar to coat. Place ball 2 inches apart on ungreased cookie sheet.
Open shells, letting clams remain in one half. In medium frypan, saute bacon until crisp. Remove bacon, crumble and reserve. Pour off excess fat, add onion and pepper and saute for 5 minutes. In small bowl mix chives, cheese, paprika, pepper, seafood seasoning and m.s.g. together. Blend into sauteed vegetables. Add the reserved bacon. Place 1 teaspoon of bacon mixture on each opened clam. Place clams on shallow baking pan and bake at 400° for 10 minutes. Serve with melted butter. Makes 24.
*If using all-purpose, add 1 tablespoon baking powder and 1 teaspoon salt.
Heat oven to 350°. Grease square pan (8 x 8-inch or iron skillet). I use Pam spray. In small bowl, blend ingredients. Pour into prepared pan and bake about 25 minutes.
With white icing, fasten two sizes powdered donuts together. Add donut hole for the head. Faces and buttons are made with Cake Mate gels. The chocolate covered cherry hat is attached with Cake Mate chocolate icing. Make arms with pretzels.
Cook and drain broccoli. Saute onions, celery and mushrooms in butter. In saucepan, combine broccoli, soup, cheese, lemon juice and sauteed vegetables. Heat through and serve warm as a dip for raw vegetables or chips.