HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs. Stir in remaining ingredients. Pour into crust. Cook in a hot oven for about 1 hour or until knife inserted in center comes out clean.
Cooked shrimp may be used instead of fresh shrimp. Split shrimp and season with salt, black pepper and cayenne. Melt oleo. Add onions, celery, bell pepper and garlic. Cook slowly, uncovered, until onions are wilted. Add seasoned shrimp and simmer, stirring occasionally, for 20 minutes. Dissolve cornstarch in water and add to mixture. Cook 15 minutes, stirring occasionally. Serve over rice.
Combine Crisco, salt, syrup and vanilla and add 1 cup sugar. Add milk and remaining sugar. Alternately mix until smooth and creamy. Add more sugar to thicken or milk to thin.
Beat together eggs, oil, sugar and vanilla. Add and blend well the pineapple and zucchini. Combine remainder of ingredients. Stir into zucchini mixture until well blended. Pour mixture into two greased 9 x 5-inch loaf pans or 5 or 6 small loaf pans. Bake in 350° oven for approximately one hour or until cake tester comes out clean. (Small pans will take approximately 45 minutes.)
Place block of cream cheese on plate. Cover with drained crab meat (lightly mashed with fork so crab stays in place). Pour chili sauce over all to cover. Serve with crackers, cutting straight down to get some of everything to put on cracker.
Mix ingredients, except chocolate chips; press in pan. Melt the chocolate chips. Add enough melted butter to make it shiny and spread on top.
Add lard, cream, salt and baking powder to egg yolks and mix well. Add enough sifted flour to make a soft, non-sticky dough that will roll thin, about the consistency of pie dough. These can be cooked immediately. Can also be made ahead of time. Be sure they have plenty of flour on them to keep them from sticking together.
Cut cauliflower, apples and celery in small pieces. Combine all with peanuts.
Melt 1 stick of butter in 13 x 9-inch baking dish. Put 1 1/2 cups graham cracker crumbs into the butter. Mix well and pat down. Sprinkle on this 1 can coconut. Over this sprinkle butterscotch chips. Then sprinkle on broken nut meats. Pour on Eagle Brand condensed milk. Cook in 350° oven for 25 to 30 minutes. Cool before cutting into squares. Makes 20 to 25 squares.
Mix flour, sweetener, baking powder, salt, berries and margarine. Add egg and milk. Bake at 425° for 15 minutes. Makes 15 medium size muffins.
In a large mixing bowl beat cream cheese, the 2/3 cup sugar, lemon peel, vanilla and the 1/4 teaspoon nutmeg and cinnamon with an electric mixer on low speed until smooth. Beat in eggs, one at a time, beating just until combined after each addition. With a large spoon, stir in milk or cream, bread, pears and chocolate.
Dissolve the gelatin in boiling water. Break up the cranberry sauce in a bowl. Sieve the cottage cheese or, preferably, puree it in a blender. Put half the cooled gelatin mixture in the cranberry sauce and the other half in the sieved cottage cheese.
Cook noodles as directed on package. Brown ground beef. Add chopped onion and pepper. Cook until onion is clear. Combine all ingredients. Pour into greased casserole dish. Bake in moderate oven until hot.
Sift together first five ingredients. Add and mix cranberries and walnuts thoroughly to cook. Heat orange juice. Add shortening and egg. Blend into dry ingredients, mixing until just blended. Pour into well-greased 9 x 5-inch loaf pan. Bake in 350° oven 1 hour. Remove from pan to cool. Flavor improves if bread is stored one day. Colorful dish for the holidays.
Add first 4 ingredients, one at a time, and beat well. Add flour, soda, nutmeats and salt and stir with a spoon. Bake for 1 hour at 375°.
Crumble hash browns. Add all ingredients, except fried onions. Place in a casserole dish and bake at 300° for 1 hour. During the last few minutes of cooking time, pour the fried onions on the top.
Cream the cream cheese, Cheez Whiz and butter. Then add the mustard, caraway seeds and chives. Mix well. Refrigerate overnight or the seeds will be hard and taste like wood chips. Spread on buffet style rye bread, rye crisps or crackers. Best way is spread on real crusty Jewish rye bread. If you're lucky enough to live in parts of the country where you can get it!! This recipe makes A LOT!!! You can halve the recipe and still have enough for a small party. Enjoy!
Peel and cut first 3 ingredients into bite size; mix together. Mix sugar, Cool Whip and sour cream. Add to fruits. Chill and serve.
Cream cream cheese, butter, and sugar. Add eggs one at a time, creaming mixture after each egg. Add flour slowly. Pour into 12 c. bundt pan or angel food pan. Bake at 350 for 1-1/2 hours. Cool 20 minutes before removing from pan.
Drain peas; place in bottom of baking dish. Add on top of peas, onion, pimentos and cheese. Repeat second can of peas, onion, pimentos and cheese; salt and pepper to taste (usually very little). Pour the cream of celery soup over the ingredients. Sprinkle on top the buttered cracker crumbs. Bake at 350° until bubbly and crumbs are browned. Serves 8 to 10 people.
In 9 x 13-inch Pyrex dish, place the stew meat down the center length of the dish. Cut potatoes, carrots, green beans, onions and celery or whatever other vegetables you like in your stew on either side of the beef stew meat. Mix together sugar, salt and tapioca. Sprinkle over top of meat and vegetables.
Boil sugar, water and syrup to 230°. Add peanuts. Boil to 310°. Remove from heat and add butter, soda and vanilla. Mix well and spread on buttered pan to cool. Cool and break.
Dice and boil potatoes. Melt 12 tablespoons of butter and blend in flour; gradually stir in cream until thickened and boiling. Put potatoes in baking dish. Pour half of cream over potatoes; add 1/2 of cheese. Pour over remaining cream and add last of cheese. Melt 4 tablespoons of butter and blend in crumbs. Sprinkle over top and bake at 400° for approximately 30 minutes until bubbly.
Remove and discard visible fat from oxtails. Parboil oxtail for 5 minutes; drain. Add new water and all ingredients except mustard cabbage and togan. Simmer for 2 hours or until oxtail is tender. Remove scum. Remove green onion and celery. Add togan and cook until soft. Add salt to taste. Add mustard cabbage. Serve soup garnished with chopped green onion and Chinese parsley. Use finely grated ginger and shoyu as dipping sauce.
Put broccoli in bowl. In a separate bowl, mix onion, mayonnaise, vinegar together and then pour over broccoli. Mix in bacon and cheese. Can also add half cauliflower, half broccoli, and carrot for color.
Combine the tomatoes, water, tapioca, sugar, salt and pepper in large bowl. Add remaining ingredients; mix well. Pour into greased 13 X 9 inch baking dish. Cover and bake at 375 degrees for 1 3/4 to 2 hours.
Mix everything together. Do not double. Pour into unbaked 9-inch pie crust. Bake at 375° for 35 to 40 minutes.
Combine all ingredients, mix well. To serve, combine 1/3 cup dry mix with 1 cup hot water. Top each serving with marshmallows and use peppermint or cinnamon stick to stir. Make 4 quarts.
Tear cake into chunks and put into Bundt cake pan or mold. In a separate bowl, dissolve Jell-O and 1 cup boiling water. Measure strawberries and add water to equal 1 cup. Add to Jell-O and mix. Pour mixture over cake in pan. Refrigerate until solid. Unmold and garnish with Cool Whip. A light dessert.
In 10-inch nonstick skillet, cook beef over medium heat, stirring with wooden spoon to break up meat, 3 to 4 minutes, until no longer pink. Add onion. Cook, stirring constantly, until onion is soft, 2 to 3 minutes. Add carrots and peas. Continue to cook and stir until vegetables are tender, about 5 minutes. Add broth. Bring mixture to boil. Reduce heat to low. Let simmer until most of the liquid is absorbed, about 10 minutes. Transfer mixture to 1 1/2-quart casserole. Top with prepared potato flakes, spreading and fluffing with a fork. Sprinkle with paprika. Bake until heated through. Makes 4 servings.
Pour 1/3 cup orange juice into a large drinking glass or mug. Add 1/3 cup cranberry juice cocktail, 1/3 cup pineapple juice. Stir well. Add 1 scoop orange sherbet. Serve immediately.
Cream butter and sugar; add eggs and flour. Mix well. Add buttermilk and beat. Mix in bananas and nuts. Pour into a greased and floured loaf pan. Bake at 350° for 1 hour. Yields 2 loaves.
Combine soup and milk. In shallow casserole dish, arrange broccoli and chicken. Top with soup mixture. Add Cheez Whiz as desired (about half a jar to almost cover) and sprinkle with bread crumbs. Bake at 450° for 10 minutes. Broil about 1 minute to lightly brown topping. Makes 4 servings.
Beat thoroughly in a blender the oil, egg and water to make one cup, lemon juice, dry mustard and salt. Cook the flour, water and vinegar in a sauce pan. Bring to a boil, then blend into first mixture. Beat hard until smooth.
In a screw top jar, combine all ingredients, except pork chops. Shake well. Place chops in a heavy plastic bag, then place in baking dish. Pour marinade carefully into plastic bag. Fasten bag with twist tie. Make certain to squeeze. Marinate 8 hours in refrigerator; turn bag occasionally. Drain chops. Reserve marinade. Place chops on rack in broiler pan. Boil 3 to 5 inches from heat for 10 to 13 minutes, basting with marinade.
Use double boiler. Mix ingredients together. Put on wax paper and put in freezer overnight.
Mix all ingredients. Dough will be sticky. Spoon into loaves on greased cookie sheets. Bake at 325° for 30 to 35 minutes. Cool and slice. Spread pieces on side and bake at 450° for a few minutes to brown.
Sift flour and spices together into large mixing bowl. Add next 13 ingredients and stir until well combined; stir in eggs. Simmer molasses, brandy, orange and lemon juice and stir into mixture until well combined. Divide into 2 ovenproof bowls, if possible, with lids or cover with double layer of buttered wax paper then foil. Tie string around edge of bowl to secure. Place inside large pan and pour in boiling water to reach 3/4 way up of each mold. Cover and steam over medium heat for 5 hours. Most people in Britain make their Christmas puddings in October long before all the other preparations begin. In our family, we all took a turn in stirring the mixture and making a Christmas wish at the same time. Store covered in cool place. Do not freeze. To reheat, steam for two hours before heating. Serve with whipped cream or English custard.
Combine sugar and cocoa in a mixing bowl. Add eggs, milk, vanilla, melted margarine, pecans and coconut. Pour mixture into pie shells and bake in a preheated 350° oven for approximately 35 minutes. Makes two pies.
Dissolve butterscotch chips in oil. (Do not overcook.) Add noodles and marshmallows. Spoon on wax paper. Sprinkle with nuts. Let cool.
Cream butter and sugar. Sift dry ingredients and add to creamed mixture, alternately with egg blended with vinegar and vanilla. Shape dough into balls, place on an ungreased cookie sheet. Mash balls flat with the bottom of a glass dipped in sugar. Bake at 400° for 8 to 10 minutes.
Mix all ingredients together and spread on hot dog bun halves. Bake in 350° oven for about 20 minutes. Very tasty for lunch or late snack.
Blend flour, margarine and one-half cup chopped nuts; pat into a 9 x 13-inch pan and bake at 350° for 20 minutes. Cool. Blend powdered sugar, cream cheese and one cup Cool Whip and spread over crust. Make one large box of instant pudding according to package and spread over cream cheese mixture. Spread 1 1/2 cups Cool Whip over pudding and sprinkle with nuts. Chill.
Mix all ingredients. Place in greased casserole dish and bake at 350° for 30 minutes. Recipe can be doubled and a second casserole frozen. Makes 8 to 10 servings.
Blend shortening and sugars. Add egg and vanilla; mix well. Add combined dry ingredients and mix thoroughly. Stir in chips and nuts.	Drop from teaspoons onto ungreased cookie sheets. Bake at 375° for	10 to 12 minutes.
Combine all ingredients except cracker crumbs. Put in a greased 9 x 13-inch casserole. Bake at 350° for 30 minutes or until knife inserted into center comes out clean. Serves 4 but easily doubled. Just increase cooking time a little.
Mix milk, sugar, Karo syrup and pecans and boil to 240° on a candy thermometer. Remove from the heat. Cool to lukewarm and add butter and vanilla. Beat lightly until mixture begins to thicken. Drop by spoonfuls onto waxed paper. You must work fast taking it up so it will look smooth.
Butter bread with 2 tablespoons butter, place upside down in 8 x 8-inch glass baking dish. Saute onions, mushrooms, green and red pepper, ham or bacon bits in 2 tablespoons butter. Sprinkle over bread. Dust cheese with flour and sprinkle over. Whisk eggs, add milk, salt, pepper and parsley. Pour over bread. Cover and refrigerate 4 hours or overnight. Bake, uncovered, 35 minutes until fluffy and brown at 375°. Makes 4 to 6 servings.
Place chicken breasts on sheet of wax paper. Pound slightly with mallet, then sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in a large skillet. Put chicken in and cook over high for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter.
Drain limas. Mix all ingredients and bake at 250° for 3 hours.
Mix all ingredients, adding ginger ale just before serving. Freeze some punch in ice cube trays and add to punch to keep chilled without diluting flavor. Garnish with orange slices.
Brown hamburger with onion. Drain and add layer of Tater Tots. Add cream of chicken soup and bake in 350° oven for 50 minutes. Mushroom soup may be substituted for chicken soup.
Boil maple syrup and butter together for 1/2 minute. Allow to cool to room temperature. Add flour and nuts. Mix well. Drop by small teaspoon onto greased baking sheets. Allow at least 3 inches between cookies. They spread. Bake at 325° for 8 to 10 minutes. Cool on baking sheet for 30 to 60 seconds and remove very carefully, using an upside down spatula. Makes about 2 dozen cookies. They do not freeze well. Store warm and dry.
Crumble ground beef into large skillet. Cook over medium heat until lightly browned, stirring occasionally. Drain. Add garlic and onion. Saute until onion is tender; drain. Stir in tomato paste, tomato sauce, water, undrained mushrooms, parsley flakes, basil, oregano, red pepper and salt. Simmer for 5 minutes. Cook noodles using package directions; drain. Mix egg with cottage cheese in bowl. Spread 1/4 of the meat sauce in 7 x 12-inch baking dish.
Mix all ingredients together and beat 4 minutes. Pour batter into well-greased and lightly floured Bundt pan. Bake at 350° for 45 to 50 minutes. Let cool for 20 minutes. Place on cake plate, dust with confectioners sugar or drizzle confectioners sugar with orange juice over cake.
Beat cream cheese with 1/2 of chili sauce and onion, using electric beater. Add more sauce if necessary. Use chips to dip!
Preheat gas oven to 350°. Mix crumbs and 3/4 cup of the sugar. Add margarine; mix well. Press into 13 x 9 x 2-inch baking dish. Combine remaining sugar, cream cheese and eggs; beat until light and fluffy. Pour over crumb crust. Bake 20 minutes; cool.
Spoon 1/3 of the chili onto bottom of a 10 x 6 x 1 1/2-inch baking dish. Arrange 1/2 the crackers over chili. Sprinkle with 1/2 the cheese and onion. Repeat layer. Top with remaining 1/3 chili. Bake in a 400° oven for 20 minutes.
Mix flour, sugar, baking powder and soda. Add cinnamon and cloves; mix well. Blend in fruit cocktail, shortening, eggs and vanilla. Mix well. With teaspoon, dip out batter and drop onto cookie sheet in balls. Heat oven at 375° and bake 10 to 15 minutes. (Makes about 2 dozen.)
Sprinkle meat with paprika and allow to stand while preparing other ingredients. Using a large skillet brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes. Stir in onion and bell peppers. Cover and cook 5 more minutes. Blend corn starch, water and soy sauce together. Pour over meat. Cook until the sauce is clear and thick, about 3 minutes. Serve over rice.
Early in the day or up to 1 week ahead, in a large bowl combine sugar, salt, yeast and 2 1/4 cups of flour. In a 1-quart saucepan, over low heat, heat water and 1/2 cup of butter until very warm (120° to 130°, butter does not need to melt).
Remove cores from the plum tomatoes and cut in half. Slice garlic thin and press into tomato halves. On an oven proof pan, coat the tomatoes with the olive oil, salt and pepper. Place in a 350 degree oven. Roast the tomatoes until they are slightly brown and soft. This will take approximately 15 - 20 minutes. In a stainless steel bowl, mix the remaining ingredients and stir. Add in tomatoes and mix with a fork to break up the tomatoes and infuse the flavor. This recipe can be used on grilled salmon, but can also be used for pork or chicken.
Fill your crock-pot 3/4 full of applesauce. When it's hot, then add sugar, cinnamon and cloves. Cook on high several hours. Keep dipping off the excess liquid that you will find laying on top.
Mix together in blender until well chopped the tomatoes, onion and jalapeno peppers. Melt the Velveeta cheese in a bowl in the microwave oven. Add the tomato mixture and microwave until hot. Keep stirred to prevent lumps. Serve with tortilla chips. Enjoy!
Cut stew meat into 1 to 2-inch squares. Roll in flour, 1 teaspoon salt and pepper. Brown meat on all sides. Cover with 1 quart of water. Bring to boil, then simmer for 2 hours (add water as needed). Add remaining ingredients. Cook about 30 minutes. Add macaroni or noodles, if desired. Cook until tender. Serve with crackers or corn bread. Gets better each time it is reheated.
Heat olive oil in 6 to 8-quart pot over medium heat. Add green peppers, onions and garlic. Cook 6 to 8 minutes until vegetables are soft. Add broth, water, lentils, carrots and potatoes. Bring to boil; reduce heat. Cover and simmer for 50 minutes, stirring occasionally. Stir in spinach and kielbasa. Simmer 8 to 10 minutes until lentils and spinach (if frozen) are thoroughly cooked. Makes 16 cups.
Cook onion in hot oil until golden. Add tomatoes, tomato paste, water, sugar, salt, pepper and bay leaf. Cook slowly 1 hour.
Melt chocolate in bowl. Whip egg whites until stiff. Add sugar to yolks. Add chocolate to sugar and yolks. Fold in egg whites slowly.
Mix all ingredients together and place in loaf pan. Bake at 350° about 1 hour.
Using wire whisk, mix 1 tablespoon of milk and cream cheese. Mix until creamy. Mix Cool Whip into cream cheese mixture. Lay in bottom of pie shell.
Mix peanuts, sugar, corn syrup and salt in glass bowl. Cook 7 to 9 minutes on High. Mixture should be bubbling and peanuts browned. Stir in butter and vanilla. Cook 2 to 3 minutes longer. Add soda; stir until foamy. Pour onto greased baking sheet. Makes 1 1/4 pounds.
Cut sweet potatoes and boil until tender. Cream potatoes until smooth, then add butter, eggs, sugar, salt, nutmeg, milk and vanilla. Mix well after adding each ingredient. Pour into pie shell and bake at 425° for 15 minutes, then reduce to 350°. Bake for 1 hour and 20 minutes.
Combine first 5 ingredients and spread evenly in 9x13 greased pan. Combine cheese and cornflakes and sprinkle on top.
In a small bowl, combine cracker crumbs and sugar. Stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-inch spring-form pan or a 9-inch square baking pan. Bake at 350° for 5 to 7 minutes. Cool on a wire rack.
Mix cheeses and nuts together and shape into rolls. Roll in chili powder and chill. Serve on crackers or chips.
Dredge codfish in French dressing. Coat with cracker crumbs. Bake at 350° for 8 to 10 minutes or just until flaky. Do not overcook.
Cook macaroni according to package directions. Cook eggs, flour, pineapple juice, sugar and salt until thick; cool. Combine this mixture and macaroni, rinsing macaroni before mixing. Cool in refrigerator overnight. Next day, add 20 ounce pineapple chunks (which were drained). Add marshmallows and Cool Whip.
Clean and salt fish. Rub with 1 tablespoon olive oil. Bake uncovered at 350° about 15 minutes until fish flakes when tested with a fork. Gradually stir lemon juice and water into tahineh. (If tahineh in can is separated into oil and thick paste, pour into blender. Blend until smooth and return to the can. It stays smooth for a few months.) Fry onion in 3 tablespoons oil until yellow and pour the tahineh sauce and onion over the baked fish. Bake uncovered at 350° for 15 minutes. Serve hot or cold. Serves 5.
Brown ground beef; drain. Saute onions in vegetable oil; add to meat. Add tomatoes, salt, pepper and chili powder; bring to a boil. Reduce heat, cover and simmer for 45 minutes. Add kidney beans and cook for 20 to 30 minutes longer.
Cook the milk and flour, stirring constantly, until thick. Mix the Crisco, sugar and vanilla; whip until fluffy (test to feel for sugar). When milk is cool (must be cool, or it melts), mix the two together. Frost a 1, 2 or 3 layer cake.
In a large microwave safe bowl, combine pudding mix and milk. Microwave, uncovered, on high for 6 to 7 1/2 minutes or until bubbly and slightly thickened, stirring every 2 minutes. Cool for 20 minutes, stirring several times. Meanwhile, combine peanuts and chocolate chips; place about 2 tablespoons in each cup. Stir marshmallow cream into pudding; spoon into cups. Insert sticks and freeze.
Mix ground beef, eggs, oats, salt and pepper; shape into six patties. Place in a baking dish. Dilute soup with water; pour over patties. Bake in a preheated oven for 1 hour at 350°.
Grease a 13 x 9 x 2-inch pan. Dump undrained pineapple into pan; spread evenly. Dump cherry pie filling and spread evenly. Dump dry cake mix onto cherry layer; spread evenly. Sprinkle pecans evenly over cake mix. Pour butter over top. Bake at 350° for 45 minutes to 1 hour.
Combine sugar and cocoa in large microwave safe bowl. Add margarine and milk. Cook 4-5 minutes on high or until boiling. Stir and cook 1 1/2 minutes on high. Add vanilla, peanut butter, and then oats. Drop by spoonfuls on wax paper and let set.
Mix yellow squash, onions, peppers and salt; mix well. Put in a crock pot. Cover with water, then with ice. Let set 3 hours. Mix remaining ingredients and bring to a boil. Drain squash and add vinegar mixture. Boil for 3 minutes. Put in jars and seal.
Brown onion and bell pepper in small amount of grease. Add steak and cook until white. Add beef broth, water, soy sauce and Worcestershire sauce. Season to taste with salt and pepper. Cook over low heat until done. Thicken gravy with cornstarch.
Add jello to hot water. Grind all ingredients. Add sugar. Mix all together. Pour in dish and chill until firm.
In a medium skillet, brown ground beef; drain off excess fat. Add Sloppy Joes mix, then add tomatoes with juice. With a spoon, cut tomatoes into large pieces.
Mix all together and cook at 350° for 40 minutes in a casserole dish with 1/4 stick of melted butter.
Cook broccoli 5 minutes in salted boiling water, drain well. Combine soup, sour cream, eggs, onion, salt, cheese crackers and cheese. Add broccoli and mix well. Pour into a greased 1 1/2-quart casserole and sprinkle with about 2 tablespoons crushed cheese crackers. Bake 20 to 30 minutes at 350°.
Cream together butter and sugar, then add 2 eggs, chocolate chips, walnuts and coconut. Mix well. Add to creamed mixture the flour, salt, baking soda and baking powder. Roll into golf ball size and place on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes and cookies should be moist. Makes about 42 cookies.
Mix together cream cheese, peanut butter and sugar. Add Cool Whip. Pour into crust.
Put all ingredients into heavy skillet. Stirring constantly, boil until light brown. Cashews will look toasted. Pour out onto cookie sheet. When cool, break into pieces.
Combine dry ingredients. Mix well. Combine eggs, oil, strawberries and juice. Add to dry ingredients and mix well. Pour into 2 greased and floured loaf pans. Bake at 350° for 50 to 60 minutes.
Cream the cream cheese and confectioners sugar together. Add Cool Whip. Pour into graham cracker crust and shape around graham cracker crust. Chill. Top with blueberry pie filling.
Beat buttermilk with whipped cream. Add pineapple and pecans. Add vanilla. Place in Pyrex and freeze for 24 hours.