HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut broccoli flowerets in bite size pieces. Trim stalk of tough outer skin and chop, also. Mix vegetables together; toss well with dressing. Refrigerate.
Crush crackers and blend in 1 tablespoon sugar and butter. Put in bottom of a large oblong baking dish (9 x 13-inches). Cream cream cheese, 1 cup sugar and 1 1/2 teaspoons vanilla together; add eggs, one at a time. Mix well and spread over cracker mixture. Bake 1 hour at 300°. Cool 5 minutes. Mix sour cream, 1 1/2 teaspoons vanilla and 1/2 cup sugar. Put on top of baked cake and bake 10 minutes. Cool and keep in refrigerator.
Beat eggs, add sugar, oil, vanilla, beat until thick. Add dry ingredients and mix well. Add raisins or currants, walnuts, zucchini and crushed pineapple. Blend together. Bake at 350° for 1 hour in 2 greased and floured loaf pans. Test for doneness with a toothpick.
Mix together first three ingredients, then add onion, salt and pepper. Roll into small balls and brown in skillet with enough oil to cover bottom of skillet. Continuously flip or roll balls so not to burn. Does not take long to brown balls. After browning, add to sauce and let simmer with sauce.
Melt butter. Add sugar, corn syrup and water. Cook and stir until it reaches 300°. Quickly stir in 1 cup of nuts. Take off stove and pour onto cookie sheet. Let cool 10 to 15 minutes. Melt chocolate and spread on toffee. Sprinkle with finely chopped nuts. Cool and break into pieces.
Brown ground beef; drain. Mix onion, green peppers and cabbage. Place in casserole dish in layers. Pour tomato soup over top. Bake at 350° for 1 hour.
Heat oven to 250°. Combine cereal and pecans in a 13 x 9-inch pan. Combine corn syrup, brown sugar and butter in 2-cup microwavable bowl. Microwave at High 1 1/2 minutes; stir. Microwave 1/2 to 1 1/2 minutes more or until boiling. Stir in vanilla and baking soda and pour over cereal mixture; stir to coat evenly. Bake 1 hour, stirring every 20 minutes. Spread on baking sheet; break into pieces. Makes 10 cups.
Preheat oven to 400°. Blend or sift together flour, sugar, baking powder, salt, cinnamon and nutmeg. Stir in chopped, peeled apple. Make a well in center of dry ingredients. Combine and add egg, milk and vegetable oil or melted shortening. Stir only until combined. (The batter should be lumpy.) Fill greased muffin cups 2/3 full. Bake in a preheated 400° oven for 20 to 25 minutes. This makes 10 medium-sized muffins. They can be baked in paper baking muffin cups in ungreased muffin pan too.
Mix with electric mixer. Pour into greased and floured heavy cookie pan. Bake at 350° for 20 minutes.
Cube bread and layer in buttered 9 x 13-inch baking dish; add ham or sausage and cheese in layers. Mix milk, eggs and dry mustard together. Pour over bread and meat. Pour butter over all. Refrigerate overnight. Bake at 325° for 1 hour.
Soften cream cheese. Blend in pineapple, green pepper, onion and seasoned salt. Refrigerate until firm. Form into the shape of a candy cane. Use pimento slices for red striping. Serve with crackers. Serves 20.
Gently crack eggs into pan or large bowl. Add milk, sugar and vanilla. Whisk until blended. Dip the bread into egg mixture to coat each side. Place in heated frypan and cook 3 to 4 minutes on each side until golden brown.
In a saucepan, mix water, 1/2 cup butter, 1 teaspoon sugar and salt. Bring to a boil. Add flour and beat with a wooden spoon until mixture leaves sides of pan. Remove from heat and beat in 4 eggs one at a time (this is important).
Squash will need to be cut up and cooked. Cook squash until it is soft. Combine all ingredients and put in a baking dish. Add topping.
Put all in a pot, cook at 200 degrees. Stir often. Cook about 1 1/2 hours. If you don't use it all put in jars and seal like fruit. Will keep for 1 year.
Combine flour, butter, cottage cheese and salt. Shape into ball. Knead 10 times. Roll 1/2 inch thick. Cut into 2-inch rounds or roll into log shape about 2 inches in diameter. Chill and later slice 1/2 inch thick. Brush tops of rounds with beaten egg yolk. Bake on greased sheet at 450° for 12 to 15 minutes or until golden.
Chill 2 glasses. Rub rims with water and coat rim with sugar. Blend ice cream, cut up strawberries, tequila and lime juice in blender until smooth and fill glasses. Add club soda. Garnish with whole strawberries and lime slices.
Mix all together. Pour half of mixture into a 9 x 13-inch pan and let set in refrigerator. Set aside other half until later.
Roll out about 1/4-inch thick. Cut with round cutter and place in muffin tin presprayed with nonstick spray. Prick dough with fork and bake about 10 to 15 minutes at 350°. (Not completely done.)
Mix cottage cheese and undissolved jello, then add other ingredients. Serves 6 to 8.
Boil sweet potatoes. Peel and thoroughly cream them with butter. Add orange juice and sherry to taste. Form a ball of sweet potatoes around a marshmallow. Roll balls in corn flakes and deep fry until golden brown.
Mix jello with water. Mix together ingredients. Crush wafers and line pan. Pour in mixture. Top with crumbs. Chill.
Mix ingredients and roll out onto 2 large cookie sheets. Roll thin. Sprinkle with salt. Mark in squares or diamonds. Bake in a preheated 350° oven for 30 minutes or until crisp. Watch edges so they don't burn.
Remove skin and all fat from chicken. Rinse. Pat dry chicken. Sprinkle seasonings to taste. Spray frying pan with no stick cooking spray. Place on medium heat. Place chicken, meaty side down. Simmer covered for 15 minutes. Turn. Repeat. Simmer. Remove cover and let juices cook out.
Preheat oven to 325°. Grease dish holding 6 cups. Mix in bowl flour, dry milk, sugar, nutmeg, cinnamon and salt. Blend in	margarine until a crumbly mixture is formed.	Put apples in dish and then sprinkle sugar-cinnamon mixture over apples; sprinkle crumb topping over apples. Bake on center of oven 45 minutes or until apples are tender. Serve warm.
In screw-top jar, combine oil, sugar, salt and almond extract. Cover and shake well to dissolve sugar and salt. Chill. At serving time, in large salad bowl, combine salad greens, oranges, celery and onion. Sprinkle with almonds. Pour dressing over and toss gently to coat. Serve at once. Yield: 6 to 8 servings.
Mix all ingredients together well and store at room temperature. To use this version of coating mix, dip fryer pieces first into milk and then into bag filled with 2 cups of coating mixture. Shake. Place 2 inches apart on lightly oiled cookie tin and bake uncovered at 400° for 40 to 45 minutes. One cup coats 2 pounds of chicken fryer pieces. Yield: 7 cups of mix.
Cut vegetables into flowerets. Mix mayonnaise, sugar and vinegar together and pour over vegetables and cheese. Mix well and add crumbled bacon.
Slice bananas into food processor. Add margarine, eggs and vanilla. Beat until smooth. Add biscuit mix and cinnamon. Beat until smooth. Add raisins and beat. Pour into loaf pan and bake in oven at 350° for 50 minutes. Remove from oven; wait 10 minutes before cutting. Cream cheese spread on top is very good. The average banana has only 100 calories and is very high in potassium content.
Mix the ingredients well and top with cubed Velveeta cheese. Bake or microwave for 5 to 10 minutes or until cheese is melted. Then add crushed potato chips to top and serve.
Boil the first 5 ingredients together for 1 minute and remove from heat. Add oats, peanut butter and vanilla. Drop by teaspoonfuls onto buttered wax paper.
Mix together bread crumbs, cheese, parsley, garlic salt, salt and pepper. Dip each breast in butter, then roll in crumb mixture. Arrange pieces of chicken in a shallow roasting pan. Pour remaining butter on chicken. Bake at 350° for 1 hour.
Soften cream cheese; grate Monterey cheese. Chop remaining ingredients very fine and combine with cheeses. Form into a ball and roll in chopped pecans to cover. Serve with Nabisco gingersnaps.
Place enough pork cut into nice pieces into covered roaster and put into medium oven for about 1 1/2 hours with enough kraut according to amount of pork. To make dumplings, mix flour, egg, baking powder, salt and enough milk to form a soft dough. Put spoonfuls over kraut. Return to oven for 1/2 hour. "Don't remove lid for 1/2 hour or the dumplings will get soggy."
Cook all ingredients in a large saucepan for about 20 to 30 minutes over medium heat. Prepare approximately 12 ounces of rice according to package directions. (Cooking time is usually to minute.) When rice is cooked and drained, add about 2 tablespoons of margarine. Spoon rice onto plates and top with shrimp sauce. Served with a sprig of parsley, this dish makes an attractive main course for any meal. Serves 4 to 6 people.
Cream butter and sugar. Add flour and vanilla. Roll in finger-size cocoons. Bake at 350°. Roll in powdered sugar.
Brown ground beef. Fry bacon (save drippings). Lay bacon on paper towels and drain while sauteing onion and green pepper in bacon drippings. Crumble bacon into small pieces. Combine all ingredients and bake in 350° oven for 1 hour.
Preheat oven to 350°. Open dough, unroll and leave in two long rectangular pieces. Spread cream cheese on top of each piece of dough. Roll up dough and slice into 1/2-inch pinwheels. Lay flat on an ungreased cookie sheet and bake 10 to 12 minutes or until golden.
In a casserole dish, add all ingredients except sprouts. Cook until bubbly in a 350° oven or 5 minutes in a microwave. Add the Brussels sprouts and cook again (for bake 10 minutes or microwave another 2 minutes).
Mix all ingredients well. Roll ground beef into patties and roll in flour. Put patties in casserole and pour 1 to 2 cans of mushroom soup over patties. Cover and bake for 45 minutes in a 350° oven. Serves 6.
Mix well. Make 5 rolls and wrap in Saran Wrap. Put rolls in refrigerator for 3 days. Take out once each day and roll while still in Saran Wrap to make firm. After 3rd day, unwrap and bake for 1 hour at 350°.
Make white sauce with first 4 ingredients. Melt cheese into white sauce. Combine crushed wafers and 1 stick of butter. Line a 1 1/2-quart casserole dish with wafer mixture (save some for topping). Combine asparagus, toasted almonds and cheese/white sauce and pour into casserole dish. Top with remaining wafer mixture. Bake at 450° about 12 minutes.
Combine all ingredients and mix thoroughly. Pack firmly in a loaf pan. Bake at 350° for 1 hour.
Cut each slice of bread into 4 strips.	Mix coconut and pecans. Dip bread strips into milk, then roll into coconut mixture. Place on greased cookie sheet and bake 10 to 12 minutes at 350°, or until golden brown.
Be creative. Add in your favorites (i.e. green pepper, oregano, bacon bits, sausage, etc.).
Mix together first 7 ingredients and form into balls. Brown in hot fat. Saute chopped onion, celery and bell pepper together with garlic salt. Add small can of tomato sauce and sugar. Cook until deep red. Add small can of tomatoes and cook over low heat for 2 hours or longer. Add water if sauce becomes too thick. Add meat balls and cook 30 minutes. Serve over spaghetti.
Blend cake mix, egg and oleo; press into a 9 x 13-inch baking dish. Cover with pie filling. Over pie filling sprinkle brown sugar, cinnamon and pecans. Mix sour cream and egg in small bowl. When mixed well, spread over top of mixture in baking dish. Bake at 325° for 40 to 45 minutes. Very easy, quick and good!
Mix all ingredients together, except 1 can of tomato sauce. Use 1 can sauce to top peppers before baking. Bake 45 minutes at 350°.
Combine first 8 ingredients in large bowl. Arrange chicken, ham, eggs and cheese on top of salad. Arrange cucumber slices around edge of bowl. Serve with your favorite dressing.
Crush Oreos and combine with melted margarine. Spread crumbs into a 9 x 13-inch dish. Let ice cream become soft enough to spread onto crumbs. Drizzle with chocolate syrup. Return to freezer until firm. Spread with whipped topping. Drizzle with more chocolate syrup and sprinkle with toasted pecans. Cover and return to freezer.
Mix over low heat in a heavy pan the margarine, cheese and cream cheese. When cheeses are melted and all mixed together, turn heat off. Beat egg whites until stiff. Fold into cheese mixture. Cube French bread into 1-inch cubes. Line a cookie sheet with foil. With tongs, dip bread cubes in cheese mixture. Place single layer on foil. Freeze them in a plastic bag and keep frozen. Bake on foiled lined pan at 400° for 5 to 10 minutes. Serve.
Brown ground beef and then boil potatoes after cutting them in slices. Layer them in a casserole dish; top with half of ground beef, then a layer of cheese. Layer again and then mix up soup with water as on can. Pour over casserole. Bake until all is bubbling all the way through.
Mix well. Serve over penne pasta or with grilled chicken or crab meat is excellent.
Boil water and add macaroni. When tender, remove from stove and drain. Put in cake pan and add cheese and butter. Pour in milk slowly. Let it float through macaroni. Bake at 400° for about 1 hour.
In a small mixing bowl, combine cream cheese and extract. Beat in 1 1/2 cups confectioners sugar. Knead in remaining confectioners sugar until smooth. Shape into 1/2-inch balls. Roll in colored sugar if desired. Place on ungreased baking sheets; flatten with a fork. Let stand for 1 hour to harden. Store in an airtight container in the refrigerator. Yield: 6 dozen.
Combine rotini and 1/4 cup salad dressing; toss gently. Cover and chill. Combine red pepper strips and remaining ingredients; add rotini and toss gently. Serve chilled.
Cook broccoli according to package directions, then drain the liquid. In a mixing bowl, combine soup, Miracle Whip, cheese and eggs. Mix well and fold into broccoli. Pour into a well-greased casserole dish. Pour melted butter over casserole; top with crushed crackers. Bake at 350° for 30 minutes.
Combine all the ingredients. Put in a casserole dish. Bake for 1 hour at 300°.
Melt chocolate. Add sugar, milk and salt. Cook until soft ball stage. Drop 2 tablespoons butter and 1 teaspoon vanilla, then cool. Beat until creamy. Pour into a greased pan. Add 1 cup nuts, if desired.
Beat eggs slightly in medium size bowl. Stir in sugar, flour, salt, corn syrup and vanilla. Pour into prepared shell. Arrange pecan halves in pattern on top or chop pecans coarsely and sprinkle into shell before adding filling. Bake in preheated moderate 350° oven for 45 minutes or until center is almost set. (Do not overbake, for filling will set as it cools.) Cool on a wire rack.
Dissolve jello in 1 cup boiling water. Dissolve Kool-Aid and sugar in 2 quarts cold water. Add pineapple juice to jello. Mix well. Refrigerate until serving time. Add ginger ale and sherbet just before serving. Makes approximately 35 servings.
Prepare spaghetti as directed on package. Brown ground beef in a large iron skillet or electric skillet. Add all remaining ingredients except the cheese and spaghetti. Stir well; add well drained spaghetti. Place lid on skillet and simmer about 5 minutes, stirring frequently. Remove lid; add cheese and stir until cheese is melted.
Mix and let set overnight. Next day, add 1 can mandarin oranges (drained).
Cream shortening and sugar. Add eggs, one at a time, and beat. Mix food coloring and cocoa together; add to creamed mixture, blending well. Combine buttermilk and vanilla. Add flour and salt alternately with buttermilk and vanilla to creamed mixture. Combine vinegar and soda; add to mixture while still foaming.
Heat oven to 400°. In small bowl combine cranberries and 2 tbsp. sugar. In large bowl stir together flour, 1/3 c. sugar, baking powder and salt. Cut in butter until mixture is crumbly. Stir in juice and egg until just moist. Gently stir in cranberry mixture. Spoon batter into greased muffin tins. Bake for 20-25 minutes, until golden. Cool 5 minutes, remove from tins.
Combine cake mix, eggs, salad oil and pudding. After mixing well, add 7-Up and pour into a well-greased pan (13 x 9 x 2-inch).
In large mixing bowl, cream sugar and butter. Add eggs and vanilla. Sift flour, soda and salt; add to mixture. Stir in fruits and nuts. Chill batter.
Mix dry ingredients in large bowl. Beat egg in small bowl and add other liquids. Add liquids to dry ingredients and mix well. Bake at 350 approximately 15 minutes.
Combine ground beef, salt, sugar, tomatoes, tomato sauce, garlic and pepper in a skillet. Cook until meat loses red color. Set aside.
Cream sugar and eggs; add remaining ingredients. Mix thoroughly and pour into greased and floured tube pan. Bake at 300° for 1 hour.
Stir together corn syrup, sugar and margarine in large saucepan. Bring to boil over medium heat, stirring constantly. Boil over heat for 3 minutes. Remove from heat. Cool 10 minutes.
Sift dry ingredients and set aside. Beat eggs until frothy; beat in oil and sugar. Add chocolate and flavoring. Fold in dry ingredients. Squeeze excess moisture from zucchini in colander. Add to mixture, then nuts and dates. Pour in a greased and floured 10-inch tube pan. Bake at 350° for 1 hour 15 minutes or until done. Let stand inverted on rack 20 minutes and glaze with chocolate icing. I only use 1/2 the icing.
Melt chocolate and 2 tablespoons shortening in microwave. Remove from heat. Add milk, flour, and vanilla. Blend well. Spread in 15 x 10 x 1-inch pan which has been greased and lined with waxed paper and greased again. Bake at 325° for 8 minutes. Immediately turn chocolate out onto a towel sprinkled with confectioners sugar. Spread with filling. Sprinkle with nuts. Roll up, starting at 15 inch side. Wrap and chill for 6 hours. Cut into 1/4-inch slices.
Mix together with hands and roll into marble-sized balls. Bake at 370° about 10 minutes. These freeze nicely.
Drain apricot halves and place in a food processor. Add the remaining ingredients and pulse on and off until blended. Chill until ready to use. Garnish with fresh mint leaves.
Heat soup to boiling. Soften gelatin in 1/4 cup water. Stir into soup. Add cheese; stir until melted. Remove from heat. Add rest of ingredients; mix well. Pour into greased mold. Allow to set before removing.
Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak 8 hours. Drain. Add ham bone, salt pork and 2 quarts water. Bring to a boil; cover, reduce heat and simmer 1 hour. Remove and discard ham bone and salt pork. Add tomatoes and next 8 ingredients; stir well. Bring to a boil; cover, reduce heat and simmer 1 hour, stirring occasionally. Add sausage and simmer, uncovered, an additional hour, stirring occasionally. Remove and discard bay leaves. Serve over rice. Yield: 10 to 12 servings.
Combine the gelatin and water; bring to a boil. Gently beat cream cheese and soup until blended. Add gelatin to soup mixture and blend well. Add all the remaining ingredients. Place in a gelatin mold and chill for 2 hours.
Peel, core and slice apples. Place apples in a baking dish. Sprinkle cinnamon sugar on top of apples. Pour 1/3 box of cake mix on top of apples and cinnamon sugar. Pour melted butter or margarine on top. Bake at 350° for approximately 40 minutes or until apples are cooked.
Use metal blade in food processor. Drop garlic into processor while running. Chop until fine. Add all other ingredients and blend until smooth. Add reserved liquid, as needed, if too thick. Serve with wedges of pita bread.
Boil raisins five minutes in water. Add 1/3 sugar mixed with cornstarch, spices, salt and mustard. Cook, stirring, until thickened. Blend in vinegar. Makes 1 1/2 cups sauce on hot ham.
Boil the first 4 ingredients until it threads. Add the peanuts. Cook until dark brown. Remove from heat and add the soda. Stir good and put on buttered cookie sheet. Spread thin. Cool.
Preheat oven to 300°. Cream butter and sugar. Add eggs one at a time, beating well after each addition. Sift flour, baking powder and soda and add to mixture alternately with sour cream. Stir in flavoring. Pour into greased and floured pans. Will take 3 loaf pans. Bake 45 minutes and then start checking to see if it is done. If you use a bundt pan, bake for 1 1/2 hours.
To make marinade and sauce: Heat oil in medium saucepan; add onions and sugar. Saute until onions are golden (6 minutes). Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat; cool completely.
Grease cookie sheets. Mix together sugar, Crisco, eggs, soda, salt, milk, orange juice and 2 cups flour. Dredge fruit and nuts in remaining 1 cup flour until well coated. Mix all ingredients together. Drop by teaspoon onto greased cookie sheet. Bake at 225° until light brown. Store in airtight container or cookie tin.
Mix all ingredients together well. Roll dough into one-inch balls. Roll balls in small amount of granulated sugar lightly to coat. Place on an ungreased baking sheet approximately 2 inches apart. Bake at 375° for 8 to 10 minutes. These are soft cookies, reminding one of a gingersnap.
Preheat oven to 300°. Sprinkle rice evenly over bottom of buttered 1 1/2 quart casserole dish. Mix milk and sugar. Pour over rice; sprinkle with nutmeg and dot with butter. Bake, uncovered, for 2 1/2 hours, stirring every 15 minutes for first 1 1/2 hours. Serve warm if you like, topped with cream.
Brown meat, onion and celery. Drain. Then mix all ingredients together and bake 1 hour at 350°.
Blend butter, 2 cups flour and powdered sugar and press in a greased cake pan. Bake at 350° for 25 minutes. Beat sugar, 1/2 cup flour, lemon juice, eggs and baking powder together and pour over crust. Bake for 25 minutes. Cool.
Mix together sour cream, taco seasoning and mayonnaise. Layer refried beans then sour cream mixture. Top with chopped tomato, green onions, Cheddar cheese and black olives. Serve with tortilla chips.
Drain and rinse shrimp. Mix all ingredients in blender or food processor until smooth. Shape into two loaves. Refrigerate until ready to serve. Serve with favorite crackers.
Stack corned beef, sauerkraut and swiss cheese on cocktail rye bread. Broil in oven until cheese melts. Serve warm.
Brown the hamburger meat, then drain it. Stir in chicken soup, then mushroom soup, stirring well to mix. Add the enchilada sauce. Heat mixture, stirring to mix and heat through. Layer Dorito chips in the bottom of casserole dish. Pour the meat mixture over chips; put cheese on top. Bake for 25 to 35 minutes or until bubbly around the sides in a 350° oven.
Cream butter/margarine with sugars. Add egg, water and vanilla. Mix thoroughly. Sift together flour, salt, cloves, cinnamon and baking soda; stir in. Mix thoroughly. Stir in oats, nuts and raisins! Drop onto greased cookie sheet. Bake 9 to 12 minutes or until brown at 350°.
Cook chicken/hen until tender. Debone and salt to taste. Add corn to 1 pint of boiling broth. Cook slowly for 30 minutes, stirring frequently. More broth may be added if needed to thin mixture. The corn will determine the amount of broth needed. Young and tender corn requires less broth. Add deboned chicken to corn and cook an additional 30 minutes. Salt and pepper to taste.
Combine rice, sugar, salt and milk in a saucepan. Simmer for 1 hour. Stir occasionally. Combine egg yolk, cornstarch and water. Stir into the rice mixture along with the raisins about 15 minutes before cooking time is finished. Pour into serving dishes and sprinkle with cinnamon.
Preheat oven to 375°. Brown beef, onions and peppers. Drain. Stir in tomato sauce, mushrooms and garlic salt. Let simmer. Separate rolls into 8 triangles. Place in 9-inch ungreased casserole dish. Press edges together over sides and bottom. Combine egg and 1 cup cheese. Spread over crust. Spoon hot mixture over this. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden brown.
Slice tomatoes; arrange in a shallow dish. Combine remaining ingredients and mix well. Pour over tomatoes. Chill, covered, for 1 hour.
Combine all ingredients in saucepan; simmer about 5 minutes. Makes 1 1/2 cups of sauce.