HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook first 6 ingredients in heavy skillet for 5 minutes, stirring constantly. Remove from heat and add Rice Krispies. Fold in vanilla. Let cool. Roll into balls, then in powdered sugar or coconut.
Place pecans in food processor. Process using on/off pulsing action until pecans are ground, but not pasty. Beat butter and 1/2 cup powdered sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Gradually add 1 cup flour, vanilla and salt. Beat at low speed until well blended, scraping down side of bowl once. Stir in remaining flour and ground nuts with spoon.
Combine stuffing mix, croutons and milk in large mixing bowl. Let stand 5 minutes or until croutons are softened. Add egg whites, Worcestershire sauce, onions and salt. Beat well. Add ground turkey. Mix until combined. Shape into loaf. Place in foil-lined shallow baking pan. Score loaf by making diagonal grooves across top. Stir together ketchup, mustard and sugar. Spread over top of loaf. Bake at 350° for about 1 1/2 hours or until browned.
Cream shortening and sugar; beat in eggs, then bananas, sour cream and lemon juice. Sift together flour, baking powder, salt and baking soda. Add to mixture, stirring just to dampen flour. Fold in nuts. Pour into greased and floured 9 x 5 x 3-inch pan. Bake at 350° for 50 to 60 minutes. Cool in pan for 10 minutes. Remove and finish cooling on rack. Makes 1 loaf.
Mix the sugar, cocoa, milk and butter. Cook over medium heat in saucepan; bring to a boil and boil 1 minute. Remove from heat and add vanilla, peanut butter and oats. Mix well and drop by spoonful onto waxed paper. Cool.
Let stand 24 hours. Make bread by the usual recipe for Sourdough Bread.
Cream shortening, sugar, brown sugar, eggs, vanilla and peanut butter. Sift together flour, soda and salt. Add to creamed mixture. Drop onto ungreased cookie sheet. Press with back of floured fork to make crisscross. Bake at 350° for about 10 minutes or until light brown. Makes 5 dozen cookies.
Cook 1/2 package egg noodles. Drain and put in bottom of deep baking dish. Cook crumbled hamburger until brown. Add onion, green pepper, 1/2 cup celery, mushrooms and tomatoes (chopped). Use 1/2 package of Sloppy Joes mix and 1 small can tomato sauce. Dash 3 or 4 teaspoons tomato catsup in; salt and pepper. Cook until thick and pour over noodles. Put some strips of cheese over this and put in oven at 350° until cheese melts.
Peel, slice and boil potatoes until tender. Drain and mash until smooth. Add remaining ingredients, except marshmallows and oil; mix well. Chill for easier handling. Mold sweet potatoes around marshmallows; shape each into a ball and roll in additional crushed corn flakes. Refrigerate to set. Fry in deep oil at 375° for about 3 to 4 minutes or until lightly browned; drain well.
Cream with 8 ounces of cream cheese. Put coconut on top & between layers.
Cream shortening and sugar until light and fluffy. Add peanut butter and beaten egg; mix well. Drop mixture by teaspoonful on cookie sheet. Press down the tines of fork. Sprinkle sugar on top and bake 10 to 12 minutes at 350°.
Place apple slices in pie pan. Pour cinnamon and water mixture over apples. Prepare streusel topping by mixing together butter, sugar and flour with a fork. Sprinkle mixture over apples and bake in a 350° oven until crispy and golden brown. Bake about 30 minutes.
"Dump" the pie filling in the bottom of a greased 9 x 13-inch baking pan. "Dump" the pineapple on as the next layer. "Dump" the cake mix. Evenly sprinkle the melted margarine. "Dump" the coconut! "Dump" the pecans! Bake at 350° for 50 to 55 minutes. Good when warm.
Mix together and let stand in refrigerator 4 to 6 hours or overnight. Serve with raw vegetables.
Soften cookie dough (1 hour). Spread on pizza pan. Bake for 10 minutes at 350° until golden brown. Cool. Blend the cream cheese, sugar and Cool Whip; spread over cooled "cookie." Top with fruit.
Grease and flour 10 1/2 x 15 1/2 x 1 1/8-inch pan. Whip eggs until thick and foamy (about 5 minutes). Add sugar gradually to eggs. Fold in pumpkin and lemon juice. Sift together dry ingredients and fold into egg mix beating until smooth. Pour into pan and spread to corners. Sprinkle with nuts and bake 20 to 25 minutes at 375° or until cake springs back to touch. Immediately loosen and invert on a towel sprinkled with confectioners sugar. While hot, roll cake and towel from narrow end. Cool completely on wire rack.
Preheat oven to 375°. Coat a baking sheet with nonstick spray. Unroll one can of dough; place on baking sheet. Pinch and press perforations and seams to seal. In a small bowl, stir preserves and 1/4 cup of the nuts until blended. Spread on dough on baking sheet to within 1/2 inch of edge. Separate triangles from second can of dough and arrange on top, leaving slits between triangles and overlapping as needed. Pinch along edges of rectangle to seal. Bake for 14 to 15 minutes, or until golden brown. Cool on a wire rack for 5 minutes.
Arrange in layers. Put bacon bits on when ready to serve. Let salad set for 4 hours before serving.
Boil potatoes; peel them, slice thin and set aside. Fry bacon; crumble and add to potatoes. Saute onion in bacon drippings; then add dry ingredients and cook until bubbly. Add water and vinegar and cook for about 2 minutes. Mix with potatoes and serve. This can be made ahead and heated in the microwave.
Mix eggs and sugar with fork. Bring milk to a boil and mix with egg and sugar mixture. Pour into unbaked pie crust. Place stick of margarine on top and sprinkle with nutmeg. Bake at 350° until golden brown.
Place softened margarine in bowl. Add white sugar and 2 cups flour. Mix thoroughly with hands and pat firmly into ungreased 11 x 16 jelly roll pan. Bake in 350° oven 12 minutes.
Blend first 4 ingredients in medium bowl. Stir in spinach and water chestnuts. Chill overnight for best flavor.
Microwave ground beef for 2 to 3 minutes; mix with spaghetti sauce and water and set aside. Combine cottage cheese, egg and pepper in a bowl. Spoon 1/2 cup of meat sauce and spread on bottom of glass dish, then put a layer of uncooked noodles and 1/2 of the cottage cheese mixture. Next, add a layer of Mozzarella cheese. Repeat again, forming 2 layers. Cover with plastic wrap. Microwave on High for 8 minutes, then on 50% power for 30 minutes. Top with Parmesan cheese and let stand covered for 15 minutes before serving.
Sprinkle lemon juice on crabmeat. Add peas, celery, onion and mayonnaise to crab mixture. Chill until ready to serve. Serve over chow mein noodles, if desired.
Mix well. Grease and flour pie pan. Bake at 350° for 25 to 35 minutes.
Boil for 1 minute. Put in lightly greased casserole and bake at 350° for 20 to 30 minutes. Serve with chow mein noodles.
Prepare a good bed of coals. For each person to be served, wash and slice thinly a potato, carrot, onion, 1/4 green pepper and a small handful of fresh green beans. Add several chunks of cheese and salt and pepper. Wrap in 2 large cabbage leaves. Wrap all in aluminum foil, shiny side in. Cook on the coals for 15 minutes on each side.
In a small mixing bowl, combine garlic, pepper, ginger, soy sauce, honey, sherry, Five-Spice powder and chili sauce. Mix well. Trim all but 1/2-inch of fat from edges of chops. Place chops in marinade mixture. Let stand for approximately 1 to 2 hours. Place chops in baking pan. Bake in 350° oven for approximately 1 1/2 hours, depending upon doneness, baste every 1/2 hour if desired.
Put juices and water in a 30 cup percolator. Put sugar and spices in basket of percolator. Perk for 10 minutes. Makes 30 cups.
Marinate chicken in mixture for 1 to 24 hours. Grill and brush chicken with marinade. Grill until chicken is cooked.
Soften oleo to room temperature. Mix oleo, sugar and eggs thoroughly. Blend in flour. Add vanilla. Chill dough at least 1 hour. May chill overnight. Shape dough into 1-inch balls. Roll in mixture of cinnamon and sugar (2 tablespoons). Place 2 inches apart on ungreased cookie sheet. Bake in preheated oven at 400° for 8 to 10 minutes.
Skin and debone breasts; cut into strips 1 1/4-inch wide and 1/4-inch thick. Place on metal skewers in a 9 x 7 1/2 x 2-inch dish. Mix rest of ingredients well and pour over chicken. Chill for 2 to 3 hours. Drain and grill over coals 3 to 4 minutes per side.
Lightly grease and 8x12 baking dish. Pour pineapple into dish. In a bowl mix apples, 1/4 cup of sugar and lemon juice. Lay on top of pineapple. Sprinkle with cake mix. Top with melted butter, remaining sugar and pecans. Bake 20 minutes at 350 degrees. Take out and cut into squares, bake an additional 30 minutes. May be served warm topped with vanilla ice cream.
Fluff Ricotta with fork; thin to creamy consistency with cream or milk. Mix in Fontinella and Mozzarella. Let stand while cooking pasta. Drain liquid from tomatoes. Place cooked pasta in heated bowl and toss with oil. Add cheese mixture and toss until it begins to melt. Spoon tomato mixture over top; toss at table and pass the Romano.
Wash and dry chicken. Melt shortening in large skillet. Coat chicken with flour. Cook in shortening over medium heat until light brown. Remove chicken; set aside. Add onions, green peppers and garlic to pan. Cook and stir over medium heat until onions and peppers are tender. Stir in remaining ingredients. Add chicken to sauce; cover tightly and simmer for 30 to 40 minutes. Serve over cooked rice or spaghetti.
Cook rice in salted water (fluffy). Add all fruit, nuts, sugar and whipped cream. Add vanilla. Fold into rice mixture.
Prepare and cook potatoes. Cut into 1/2-inch slices. Mix remaining ingredients in 8-inch skillet. Cook over medium heat, stirring constantly, until smooth and bubbly. Add sweet potato slices. Stir gently until glazed and heated through.
In large deep salad bowl put layer of lettuce (broken in pieces). Add layer of spinach, layer of cauliflower, layer of onion, layer of bacon, layer of mushrooms, layer of eggs and layer of peas over the top. Do not toss.
Combine cake mix, eggs and oil. Beat well. Add oranges; beat until oranges are torn up. Add 1 cup chopped nuts. Bake in layers at 350° until done. Mix Cool Whip, instant pudding and pineapple; spread on layers. Keep cool.
Drain tomatoes, saving juice for another use. In mixing bowl, combine tomatoes, chilies, green onions, lemon peel, salt, oregano, pepper and lemon juice. Mix well. Cover and refrigerate several hours to blend flavors.
Cut elephant into bite size	pieces. This will take approximately four	weeks.	Next brown at about 450° using a kerosene stove. Don't forget to	salt and pepper to taste. Use only enough water	to make a good gravy and to keep the elephant from burning to a crisp.	This could take six weeks. It will feed	about 3,800 people if they aren't too hungry. Should more be expected, add the 2 rabbits, only if absolutely necessary because few people like Hare in their stew.
Put drained pineapple in casserole dish. Mix sugar, flour and pineapple juice in microwave dish. Cook in microwave until thin and sugar is dissolved. Pour over pineapple. Put cheese over pineapple. Put crushed crackers over cheese. Pour melted margarine over crackers. Bake at 350° for 30 minutes.
Pour boiling water over shredded wheat and raisins or dates. Stir together the eggs, salt, salad oil and sugar. Sift together the flour, baking soda and cereal. Put all together in a large container in refrigerator; it will keep up to 6 weeks. To bake, just remove the amount you want and refrigerate the rest. Bake at 350° for 20 minutes.
Cook first 2 ingredients per instructions on pudding box. Use half and half in place of milk. Cook peanut butter, chocolate chips and 4 tablespoons half and half until melted together. Place in bottom of graham cracker crust (1st layer). Take 1/2 of hot vanilla pudding and add 4 ounces of chocolate chips and blend and pour into pie shell (2nd layer). Take other 1/2 of pudding and add 4 ounces of peanut butter chips and blend and pour into pie shell (3rd layer). Top with Cool Whip and chill.
Cut meat into serving pieces; coat with flour. Melt butter in skillet. Brown meat on both sides. Add tomatoes, salt, basil and pepper. Cover and simmer 1 hour. Add onion and green pepper. Cook 25 to 30 minutes or until meat is tender. Cover meat with cheese. Cover and heat until cheese melts.
Preheat oven to 400°. Beat eggs. Add sugar, milk, cornstarch, salt (to taste). Add corn. Pour into glass pie pan or casserole dish. Bake for 15 minutes. Add margarine and stir. Bake additional 45 minutes to 1 hour or until top is light golden brown.
Cream butter and sugar well. Add 1/2 flour and mix well. Then mix remaining flour to butter and sugar mixture. Add vanilla and pecans. Take wooden spoon and stir in potato chips well. Drop by spoon on greased cookie sheet. Bake at 350° for 18 to 20 minutes.
Brown steak in vegetable oil; simmer in a little water until it starts to get tender. Add tomatoes, onion, chili powder, garlic, oregano and bay leaves. Cook until it is done; add mushrooms. This can be eaten on cooked rice or wide noodles.
Split chiles and remove seeds. Use deep, large casserole dish. Line bottom of dish with half of chiles. Cover with half of Cheddar. Repeat layer. Mix eggs and flour and salt and pepper to taste. Pour over chiles and bake at 400° for 40 minutes. Remove from oven. Cover with Jack cheese and tomato sauce. Bake 20 to 30 minutes at 350°. Watch so cheese does not burn.
Mix the ingredients with spoon "well." Put 2 inches apart on ungreased sheet pan. Bake 10 minutes in 375° oven.
Simmer sugar and water for 5 minutes. Cool. Chill fruit juices and 7-Up. At serving time, combine sugar syrup and fruit juices in punch bowl. Slowly add 7-Up. Add 7-Up ice cubes. Garnish with lemon or orange slices, if desired. Makes about 25 (4-ounce) servings.
Mix together and make little 1-inch balls. Butter pans; place into pans and spread out 72 balls (1-inch). Need small muffin pans 2-inches in diameter.
Chop onion. Brown hamburg and onion in large pot. Drain off fat. Add water and bouillon cube. Wash and chop potato and carrots. Wash and shred cabbage. Add potato, carrots and cabbage. Bring to a boil. Sprinkle rice into the mixture. Add pepper. Cover and simmer for 1 hour. Add tomatoes. Heat to simmering and serve.
Heat oven to 375°. In skillet, brown ground beef, onion and green pepper. Drain. Stir in beans, barbecue sauce and brown sugar. Heat until bubbly. Pour into a 2 1/2-quart casserole dish. Separate biscuits and then cut in half crosswise. Place biscuits, cut side down, over hot meat mixture. Sprinkle cheese over biscuits. Bake at 375° for 25 minutes or until biscuits are golden brown.
Brown and drain ground beef. Cook all ingredients up to 2 hours, then add rest of ingredients. (Add 1 to 2 cups water if thick.) Simmer for hours! Season to taste. (Chili powder, cajun sunshine, garlic, etc.)
Place won ton skins in tassie or muffin pan (take all 4 corners to center and place in pan; fold open). Bake for 5 minutes at 350°.
Soften yeast in warm water; add sugar. Mix flour and salt and add 1/2 this mixture to yeast mixture. Mix well with wooden spoon until smooth. Add egg and softened butter; mix well. Add remaining flour. Cover and let rise in warm place until doubled. Stir down and spoon into 12 well-greased muffin cups. Let rise. Bake at 400° for approximately 15 minutes.
In pot, saute onion and leeks until limp. Add stock, potatoes and tarragon. Cover and simmer for 15 minutes. Puree or mash with potato masher.
In top of double boiler place egg yolks and 1/3 of butter. Over hot, not boiling, water, stir rapidly with a wooden spoon until butter melts. Add second piece of butter, continue stirring as mixture thickens and butter melts. Add third piece of butter, stirring constantly. (Water in bottom of double boiler should not come to a boil.) When all butter is melted remove pan from hot water, stir rapidly 2 minutes longer. Stir in lemon juice a tsp. at a time. Add seasonings. Place sauce again over hot water, stir constantly until thickened (2-3 minutes). Remove from heat at once. If sauce should curdle, stir in 1-2 Tbsp. of boiling water. Makes about 1 cup.
In large bowl, stir together eggs, Karo, sugar, margarine and vanilla until well blended. Stir in nuts. Pour into pastry shell. Bake in 350° oven for 50 to 55 minutes or until knife inserted comes out clean.
Preheat oven to 350°. Cream butter and sugar in mixer bowl until light and fluffy. Beat in eggs, 1 at a time. Add vanilla. Stir in sifted flour, baking powder and salt; mix well. Roll between sheets of waxed paper sprayed with nonstick cooking spray and floured. Cut out with cookie cutter. Place on cookie sheet. Bake for 8 to 10 minutes.
In separate bowls, dissolve each package of jello in 1 cup boiling water. Add 1/2 cup cold water. Pour one bowl of blue jello in fluted tube pan. Chill until almost set, about 30 minutes. Set other 3 bowls aside at room temperature. Soften unflavored gelatin in remaining cold water. Let stand 5 minutes. Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until dissolved. Remove from heat. Stir in sour cream and vanilla until smooth. When blue jello in pan is set, carefully spoon 1 1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes.
Saute first four ingredients in large heavy kettle. Blend in flour. Add the remaining ingredients. Simmer one hour. Add 2 - 3 cups cooked chicken, diced. Simmer briefly.
Preheat oven to 350°. In large bowl, combine all ingredients except 1/2 cup Colby cheese; mix well. Turn into buttered 13 x 9-inch baking dish. Bake 55 to 60 minutes or until potatoes are tender. Top with remaining cheese; bake 3 to 5 minutes or until cheese melts. Let stand 5 minutes before serving.
Cook together the sugar, butter and Pet milk for 18 to 20 minutes or until soft ball in cold water. Stir often while cooking. Watch, so it does not boil over.
Beat eggs lightly; add ingredients and milk alternately, beating lightly. Pour into 8-inch square pan. Bake at 350° for about 40 minutes.
Combine all ingredients. Mix well. Pour into 10-inch Pyrex pie plate. Bake at 325° for 30 to 45 minutes or until brown. The crust will form on the bottom.
Mix the first 4 ingredients well. Sift together the flour, soda, salt and cinnamon and add to the first mixture. Add and stir by hand the apples and nuts. Bake at 350° for 1 hour in tube pan.
Melt chocolate chips in double boiler. Melt butter in large pan and stir in peanut butter. Mix well. Stir powdered sugar until thoroughly mixed. Press in an 8-inch square pan. Cover with melted chocolate. Refrigerate until set. Cut into squares.
Bring sugar and syrup to a boil. Remove from heat and add peanut butter and corn flakes. Drop by spoonfuls onto wax paper. Cool. Store in airtight container.
Rinse and soak beans overnight. Combine beans, bone and water in large Dutch oven. Bring to a boil. Reduce heat; cover and simmer 3 to 3 1/2 hours. Remove ham and bone. Chop ham and add ham and remaining ingredients to beans. Simmer 30 minutes.
Mix cold water and glue in separate bowls. Mix hot water, Borax and food coloring. Add mixtures together and stir until well mixed. Knead. Store in a baggie.
Dissolve gelatin in boiling water. Dissolve drink mix in cold water; add sugar and stir well. Add pineapple juice and gelatin. Refrigerate. Add 7-Up and sherbet just before serving. Yield: 35 servings.
Cream butter and sugar. Add eggs. Sift dry ingredients. Add alternately with milk. Mix well. Roll out on floured board and cut with cookie cutter. Bake at 375° for 8 minutes.
Saute red and green peppers briefly in a small amount of butter. Add salt and pepper to taste. Mix liquids, butter, potatoes, onions and cook until done. Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture. Add red and green peppers, mix well. Bring to a boil, add cream and corn, simmer for 15 to 20 minutes.
Wash black-eyes in 5 cups boiling water. Boil 2 minutes. Remove from heat and soak overnight.
Mix sour cream and strawberry sauce together. Mix all fruit together and add sour cream and sauce to salad. I sometimes add a package of frozen fruit. Make a few hours ahead.
Mix all together. Bake at 350° for 30 to 35 minutes or until done. Do not grease or flour pan.
Prepare rice according to directions on package. Combine prepared rice, cream of chicken soup, Worcestershire sauce and poultry seasoning in a 2-inch baking pan. Smother chicken breasts in rice combination. Bake, covered, at 350° for 30 minutes or until done. Serves 4.
Melt butter in 10-inch baking dish. Combine flour and sugar. Add milk. Pour into the middle of the melted butter. Do not stir. Pour fruit into middle of dish and do not stir. Bake at 350° for 45 minutes to 1 hour depending on the depth of the dish. Serves 6.
Mix first 8 ingredients together in large bowl and set aside. Combine remaining ingredients together in bowl and then pour over dry ingredients and mix just until moistened. Spray 12 muffin cups with Pam and fill 2/3 full. Bake at 400° for 15 to 20 minutes.
Sift together flour and sugar. Stir in the beer. Pour into a greased loaf pan and bake 45 minutes at 350° or until wooden pick inserted in center comes out clean.
In small saucepan, combine mayonnaise, mustard, Worcestershire sauce and brown sugar. Stir frequently, cooking over medium heat until sugar is dissolved. Let cool.
Clean and wash fish; have damp. Place meal in a bag. Add the seasonings to suit your taste. Shake bag to mix seasonings and corn meal. Add fillets to bag, a few at a time. Shake bag to coat well. Shake off excess meal. Fry in deep fat until golden brown.
Cut up squash in slices with onions. Let boil in water 20 minutes or until soft. Drain and mash liquid out of squash. In a casserole dish, break up bread into little pieces. Add butter, egg, salt and pepper. Add squash, cover and cook for 15 minutes or until heated well in 350° oven.
Mix all ingredients except ginger ale and freeze. When ready to serve, remove from freezer 2 hours before. Add one 2 liter bottle of ginger ale. Makes 1 gallon.
Beat well with mixer first 2 ingredients. Add remaining ingredients and fold together real well. Make the day before serving. Refrigerate.
Put all dry ingredients into an oblong cake pan; level down. Make 3 holes in the dry mixture. Add 1 of the ingredients (Wesson oil, vinegar or vanilla) to each hole. Over all this, pour 2 cups cold water, then mix all together in pan with spoon. Level down. Bake at 350° for 30 to 35 minutes.
Beat eggs well. Add sugar and melted shortening to eggs. Mix well. Stir in remaining ingredients. Spoon onto greased cookie sheet. Bake at 350° until brown.
Spread ham slices with prepared mustard and peanut butter. Put one slice on top of the other. Pour two cups of juice over ham. Bake 1/2 hour at 325°. Add wine. Bake another hour. Place apricot (or cherries) on top and pour 1/2 cup honey. Bake 20 minutes longer. Serves 10.
Melt cheese in cream of chicken soup. Cook broccoli and cauliflower; mix with cheese and soup. Top with buttered cracker crumbs. Bake at 350° until bubbling.
Use your favorite bread dough mix. Mix accordingly. Let rise. Pat down. Divide into pieces and roll out. Place filling of choice on end of rolled dough. Pull end over end and pinch edges together. Bake at 400° until golden brown. Great with mustard!
Preheat oven to 350°. Mix ingredients by hand for best results. Blend sugar, butter and vanilla until smooth. Gradually add flour. Then add nuts and chips to mix, stirring until all ingredients are well combined. Then press the mixture onto a cookie sheet (17 x 11 x 1-inch). Bake in oven for 15 to 20 minutes or until lightly brown. Watch closely (burns easily). Partially cool in pan; then break out of pan into irregular pieces. Place onto paper towels or brown paper bags to finish cooling.
Back when Grandmother (Myrtle Olivia Harper Morace) was a girl, there were box lunches - a sort of picnic where the eligible young ladies made a dinner for two. These box lunches were auctioned off to the eligible young men of the community. Then the couple would have the box lunch "picnic style" at the gathering.