HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes in water with a pinch of salt until just tender. Drain and remove to a bowl. Toss with lemon juice. Add pecans, celery and dates. In a small bowl, combine mayonnaise, orange peel, orange juice, honey, ginger, salt and nutmeg. Pour dressing over warm potato mixture, stirring to coat well. Cover and chill before serving.
In a large heavy boiler, put sugar, Karo and water. Bring to a full rolling boil, then add peanuts. Cook continually, stirring slow. Listen for popping peanuts. Cook until peanuts are lightly brown. Add wax and melt it. Add soda. Stir fast. Dump on board immediately and spread fast. (Board should be 2 feet by 2 feet, covered with aluminum foil.) Cool, then break in pieces. Seal in Ziploc bags or can be poured into 8 x 10-inch lightly buttered aluminum pans.
Rinse chicken with cold water and pat dry. Place chicken in baking dish; sprinkle with salt, pepper and paprika. Melt butter in saucepan. Stir in remaining ingredients, except rice. Pour over chicken. Bake at 350° for 1 hour or until done. Serve with rice.
Mix together all ingredients, except chips. Put in crock-pot and cook 3 to 4 hours. Serve with Doritos or taco chips.
Sift together first 5 ingredients. Make 3 holes and put oil in one, vanilla in one and vinegar in last hole. Pour water over all and mix well. Bake at 350° for 30 to 35 minutes.
While beans are cooking, in a separate pot combine margarine, beef, onions, garlic and vinegar; cook on high temperature to brown meat and onions. When beans are tender, drain and add all ingredients together. Cook awhile on low temperature. Serve with a 16 ounce Double cola.
Melt peanut butter, chocolate chips and butter together. Add cereal and stir. Make sure all cereal is coated with chocolate mixture. Then put in refrigerator for 10 to 15 minutes. Put confectioners sugar in a clean trash bag. Dump chocolate mixture in and mix until all is covered and white. Then eat.
Preheat oven to 350°. Drain sweet potatoes; chop into smaller chunks and place into a large casserole dish. Stir in cranberry sauce. In separate bowl, combine remaining ingredients and mix to make a crumble mixture. Stir half of the crumble mixture into the sweet potato and cranberry sauce mixture. Reserve the other half of the crumble mixture to sprinkle on top of the dish. Bake for 30 minutes, uncovered.
Combine ingredients with hands. Shape into small balls (pecan size). Bake at 350° for 20 minutes. Remove from pan onto paper towels until cool. Makes approximately 100.
Mix all together. Use your hands & work spices in really well. Shape into 5 rolls & wrap in foil. Bake in pan with sides on it because this loses grease while it's baking.	Bake at 325° for 1 1/4 hours.
Mix the sour cream, honey, ginger and cinnamon together in a small bowl. Makes 1 cup. Pour over fresh, cut up fruit.
Combine all ingredients well and chill. Makes approximately 1 cup sauce. Contains approximately 13 calories per tablespoon.
Put flour in a large bowl. Cut in shortening. Stir in pepper. Add egg and liquid. Blend until all flour is moist. Roll out dough on floured board. Roll dough to about 1/4-inch thick. Cut rolled dough into small pieces (2 x 3-inch). Set aside. Bring stock to a boil and drop dumplings in, one at a time, until all is added. Drop heat to simmer and cook for about 30 minutes.
Brown ground beef in a large saucepan over medium heat. Add rest of ingredients. Stir and heat until bubbly, about 20 minutes.
Fry bacon crisp and crumble into small pieces. Cut eggs in half lengthwise and remove yolks. Mix mashed yolks with bacon, mayonnaise, parsley and chips. Fill the egg halves and sprinkle with paprika for color.
Sift cake mix and Jell-O together. Add milk and oil alternately. Add eggs, one at a time, beating after each one. Stir in flavor. Pour into Bundt pan and bake in preheated oven (350°) about 45 minutes or until done.
Combine first 8 ingredients in large saucepan. Bring to a boil, stirring constantly for 1 minute. Add broccoli, milk, cheese and margarine. Cook on low heat until cheese melts and mixture is thoroughly heated. Garnish with cheese. This recipe is easily doubled.
Mix together thoroughly. Makes very stiff dough so you may have to use your hands to mix. Roll into one-inch balls. Place on ungreased cookie sheet and bake at 400°. Makes about 6 dozen.
Arrange sliced apples in pie crust. (Pierce crust several times with fork to release air bubbles as it cooks.) Combine topping ingredients and sprinkle evenly over apples. Bake at 350° for 50 to 60 minutes until apples are tender.
Thaw strawberries enough to cut in chunks. Place in blender. Add mix and rum. Cover and blend. While blender is running, add ice cubes, a few at a time, blending until ice is melted. Pour into trays or 1/2 gallon plastic container. Cover and freeze several hours or overnight. It will not freeze firm. Spoon into cocktail or sherbet glasses. Garnish with fresh strawberries. Store, covered, in freezer to use as needed. Makes 5 cups.
Melt chocolate, butter and water in the top of a double boiler over hot water, stirring constantly until smooth. Pour mixture into mixing bowl; add egg yolk and beat with electric mixer until fluffy and cooled to warm temperature (about 5 minutes). Place mixture on flat baking pan and cool in the refrigerator. Scrape a spoon across the surface of the mixture and quickly press into small balls. Roll balls into nuts and place in a paper candy cup. Keep refrigerated until ready to serve. Wrap in several thicknesses of aluminum foil to store.
In a small saucepan mix cornstarch, brown sugar, nutmeg, orange juice, margarine and parsley. Cook until thick and pour over cooked cauliflower.
Mix cream cheese, sour cream and onions. Spread on top of tortilla. Top with another spread mixture, and so on, until you have 5 tortillas layered high. Wrap in plastic wrap and refrigerate for 3 hours or overnight. Cut stacks into wedges. Serve with warm salsa for dipping. Very spicy! Makes 30 to 40 wedges.
Chop lettuce very fine. Chop celery, onion and green pepper any size you like. I use a food processor. Cook until vegetables are tender in canned chicken stock. I use broth that is 1/3 less salt. You can add pasta or noodles, also.
Saute onion and celery in butter. Add chicken and chilies. Spread on tortillas. Mix 1 cup sour cream and soup. Cover with mixture and cheese. Bake at 350° for 30 minutes.
In a 9 x 13-inch pan, alternate layers of bite size pieces of angel food cake, lite cherry pie filling and lite Cool Whip. Chill several hours before serving. Best when chilled overnight. Yields 15 servings. "Enjoy."
Blend all ingredients together until smooth and creamy, then add dried parsley flakes or chopped fresh parsley.
Sift all dry ingredients. Set aside. Beat eggs. Add oil and vanilla. Blend in dry ingredients. Beat about 2 minutes. Fold in bananas, pineapple and nuts. Bake at 350° for about 50 minutes. Cool and then frost.
Cut meat into serving pieces; salt and	pepper. Combine Parmesan cheese and bread crumbs. Dip meat into egg and then coat with cheese mixture. Heat oil in a skillet and fry meat pieces until brown. In another pan, fry onion in butter until soft; add remaining ingredients except Mozzarella cheese. Boil a few minutes. In a casserole, layer half of sauce with meat, then add all the Mozzarella cheese. Top with rest of sauce and bake, uncovered, at 350° for 30 minutes. Serves 6. My favorite!
Mix all ingredients together in large cooking pan and simmer several hours until thick. Pour into sterilized pint jars and seal.
Mix and pat in bottom of oblong pan. Bake 15 minutes at 350° or until light brown. Cool.
Mix all ingredients in a bowl. Round into patties. Heat vegetable oil and fry until golden brown. Makes 6 to 7 patties.
Cook spaghetti and drain. Cook hamburger and drain, then add spaghetti sauce and tomato sauce to cooked hamburger. In a baking dish, put a layer of spaghetti, then hamburger and sauce. Then add some cheese. Layer spaghetti sauce. Top with cheese. Bake at 350° for 30 minutes.
In a large pot, brown hamburger in olive oil. Remove sausage from casing, crumble and brown with hamburger. Crush garlic and saute with meat. Add tomato paste, tomatoes with liquid, water and seasonings. Simmer slowly for 4 hours. Should have a nice thick consistency. Grate all cheeses. In lasagna pan, coated with sauce, layer as follows: noodles (cooked al dente per package directions), edges overlapped, sauce, cheeses (drop Ricotta by teaspoonful); make 3 layers, ending with cheese. Bake, covered, 1 hour in a 350° oven. Remove cover the last 20 minutes to brown.
Dissolve Jell-O in a bowl of water. Add juice and cranberries. Chill until slightly thickened. Add walnuts and apples; stir in. Pour in a mold.
Sift together the flour, salt, soda and baking powder. Separate eggs. Cream the butter. Add sugar. Cream well in a large bowl until light, then add egg yolks and beat again. Add flour alternately with sour cream. Beat egg whites until stiff. Fold into the mixture by hand. Add flavorings. Bake at 300° for about 1 hour and 45 minutes if using a tube pan (greased and floured). May be baked in 2 loaf pans. It is better not to cut until the next day after baking. (The cake becomes moist as it ripens.) Freezes well.
Preheat oven to 350. Combine chips and butter. Press mixture into bottom of a greased 9-inch spring form pan. Bake 10 minutes. Combine cream cheese and jack cheese in a food processor. Add eggs and 1/2 cup sour ream and pulse to combine. Add green chilies and picante sauce. Pulse again to thoroughly combine. Pour cheese mixture over crust and spread evenly. Place pan on a baking sheet and bake 40 minutes. Spread remaining 1/2 cup sour cream on hot cheesecake. Cool to room temperature and chill.
Mix cocoa and sugar. Add eggs and mix. Add margarine and mix well. Add milk and vanilla. Pour into unbaked pie shell. Bake for 35 to 45 minutes at 350°.
Brown pork sausage; drain. Add Ro-Tel tomatoes and cream cheese. Heat through. Serve with chips or crackers.
Mix onion, oil, vinegar, sugar, yellow mustard and celery salt together. Let this mixture refrigerate for 1 or more hours. Serve over spinach salad and top with other toppings.
Sift together flour, baking powder and salt. Cut in shortening. It should look like meal. Add milk and mix. Drop with tablespoon on ungreased cookie sheet. Bake at 450° for 10 to 12 minutes. Makes 10 (2-inch) biscuits.
Melt caramels in evaporated milk in heavy saucepan. Cool slightly. Combine remaining ingredients except butterscotch bits and nuts in large mixing bowl. Press half of crumbs into bottom of greased 13 x 9-inch pan. Bake at 350° for 10 minutes. Remove from oven. Sprinkle with butterscotch bits and nuts. Spread carefully with caramel mixture. Sprinkle with remaining crumb mixture. Bake 15 to 20 minutes longer or until golden brown. Chill 1 to 2 hours before cutting into bars.
Mix cake mix, vanilla pudding, water and oil. Add eggs and beat well after each addition. Add sour cream, nuts, chocolate bar and coconut. Put in tube pan (greased). Bake 50 to 55 minutes at 350°.
Mix well. Bake in a 300° oven about 1 hour. Turn or stir often, about every 15 minutes.
About 2 1/2 hours before serving, in 5-quart Dutch oven, over medium-high heat, in hot margarine or butter, cook onions until lightly browned. Add meat, paprika and salt. Reduce heat to low. Cover and simmer 1 1/2 to 2 hours until meat is fork-tender.
Melt margarine. Add sugar, then add beaten eggs, vinegar, milk, flour and vanilla and bake at 350° in preheated oven until done.
Mix all ingredients, except bacon. Pour into baking dish. Top with bacon slices. Bake at 400° for about 45 minutes. Serves 6.
Slice 5 Twinkies lengthwise. Place, cream side up, in dish. Add sliced bananas. Add crushed pineapple, drained. Add Cool Whip. Dot with cherries. Chill 2 hours before serving.
Using scissors, snip bacon into small pieces into a 2-quart casserole. Microwave at High (10) for 3 to 4 minutes. Remove bacon and drain well.
Parboil squash (zucchini for three minutes, yellow crooknecks or small white pattypans for five minutes). If you use frozen squash, do not parboil.
Beat eggs. Add salmon and onion. Add salt and pepper. Stir in enough crumbs to mold firmly. Fry in hot grease until brown on both sides.
Mix first 2 ingredients until crumbly. Add nuts. Pat in 9 x 13-inch pan. Bake 15 minutes at 400°. Take out. Crumble up and repack in pan. Cool in refrigerator. Whip cream cheese, powdered sugar and 1/2 cup Cool Whip. Put on cool crust bottom. Add 1 1/2 to 2 cans lemon pudding on pie filling on top of cream cheese mixture. Add rest of Cool Whip on top of pudding. Sprinkle with crushed nuts.
Mix the bread cubes, beaten eggs, butter, salt, pepper, celery and onion together. Add enough milk to make mixture wet. Grease pan. Take filling and put loosely into loaf cake dish. Mix the chicken gravy and same amount (1 can) of milk. Pour over filling. Take a fork and punch holes in filling so the gravy will go all through the filling. Bake at 325° until done, about 1 to 1 1/2 hours.
Heat oven to 450°. Combine dry ingredients; add butter with pastry blender until it resembles coarse crumbs. Stir in cider just until soft dough forms that leaves the side of the bowl. Knead into a ball and pat out to 1/2-inch thickness. Cut biscuits with 2 1/2-inch biscuit cutter. Place biscuits 1 inch apart on cookie sheet (ungreased); sprinkle with cinnamon. Pierce top with fork. Bake 12 to 15 minutes, or until golden brown. Makes 8.
Shake chicken and flour in bag until coated. In 10 x 10 x 2-inch pan, place coated chicken. Sprinkle onion and mushrooms over top of chicken. Add seasonings. Pour wine over mixture. Pour tomato sauce over. Put in 350° oven for 1 1/2 hours, turning periodically, until golden brown. Serves 6.
Cook spaghetti according to package directions. Drain thoroughly. Heat oil in skillet. Add onion, celery and green pepper. Cook slowly for 5 minutes. Blend in flour and seasonings. Add milk and stir until thickened. Dice two of the eggs into the sauce. Pile spaghetti on hot platter. Top with hot sauce. Slice remaining eggs over sauce.
Peel and core apples. Slice thin. Bring sugars and water to a boil; thicken with cornstarch. Add vanilla and a little red food coloring. Pour over apples at 350 degrees for 25 minutes uncovered or at a lower temperature 1 hour.
Choose firm green cucumbers 6-inches long and 1 1/4-inches in diameter and tomatoes that have whitish color just before ripening. Wash vegetables. Quarter tomatoes and cucumbers and put through food chopper, using the coarse blade. Put into glass or enamel bowl, add salt and let stand overnight. Place in colander, press out and discard liquid. Add next 4 vegetables and remaining ingredients. Simmer 10 minutes. Stir occasionally. Pour into jars and seal. Makes 4 1/2 pints.
Simmer raisins and water over medium heat until raisins are plump, about 15 minutes. Drain raisins, reserving the liquid. Add enough water to reserved liquid to measure 1/2 cup. Heat oven to 400°. Mix thoroughly shortening, sugar, eggs and vanilla. Stir in reserved liquid. Blend in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Makes about 3 dozen.
Boil sugar and water in a small saucepan for 5 minutes, stirring occasionally. Remove from heat and stir in lemon juice. Cool, then pour into jar and refrigerate. To serve, stir 2 tablespoons syrup into three-fourths cup water. Add ice. Makes enough for 20 servings.
Combine 1 cup Monterey Jack cheese, 1 cup Cheddar cheese, cream cheese, 1/4 cup picante sauce, chilies and cumin; mix well. Spoon cheese mixture down the center of each tortilla. Roll and place, seam side down, in a 13 x 9-inch baking dish. Spoon remaining picante sauce evenly over enchiladas. Cover with the remaining cheeses. Bake at 350° for 20 minutes, or until hot. Top with lettuce, tomato and black olives. Yields 5 servings.
Mix eggs, water, salt, flour and oil well and roll out very thin. Cut into 2-inch squares. Drop into boiling broth and add pepper to taste. Cover pan and cook for 15 minutes over low heat. Do not remove cover until time is up. Add chicken and heat, if needed.
Cook pork or bulk sausage, onion and bell pepper for 30 minutes on low heat. Add ham, green onion and garlic; cook 30 minutes.
Place chicken pieces in shallow baking dish. Mix dressing with soup mix and preserves in small amount of water. Pour over chicken and bake 1 1/2 hours in 350° oven or until chicken is tender. Good with cooked rice and green vegetable. Serves 4.
Mix together sugar, butter and milk. Bring to a boil; remove from the heat. Add oatmeal, peanut butter, cocoa and vanilla. Mix together. Drop by spoonfuls onto waxed paper. Let set at least 30 minutes.
Combine all ingredients, except small amount of cheese and bread crumbs. Pour in greased casserole dish. Sprinkle with the extra cheese and bread crumbs. Bake, uncovered, at 350° for 30 minutes or until slightly brown on top.
Toss chopped, cooked chicken with the cooked wild rice. Add any of the optional ingredients, then mix in the mayonnaise, mustard and vinegar. Chill.
Cook noodles, brown hamburger with oregano, onions and drain in large bowl. Add soups, pizza sauce and mushrooms to noodles and hamburger in large casserole pan (greased). Put layer of pepperoni, then noodles. Repeat; add cheese, then put the 1 pound shredded Mozzarella cheese on top. Bake 1 hour at 350°.
Add graham cracker crumbs and peanut butter to melted butter. Add salt and vanilla. Blend in 10x sugar. Mix well and press into 13 x 9-inch pan. Cool, but do not refrigerate. Melt chocolate chips and spread over top. Cool at room temperature and cut into 1-inch squares.
Spread rolls over bottom and sides of a 9 x 13-inch pan. Brown ground beef with taco seasoning. Layer chips and meat. Spread sour cream over meat; add cheese and rest of chips. Bake at 350° for 20 minutes. Serve with chopped lettuce and tomatoes.
Mix together flour, sugar, baking powder and soda. Cut in shortening until mixture resembles coarse corn meal. Combine orange juice and grated orange rind with well beaten egg. Pour all at once into dry ingredients. Mix until smooth. Fold in chopped nuts and cranberries.
Boil the sugar and pineapple together for 5 minutes. Pour over hot cake and let cool. Make up the vanilla pudding as directed on box. Slice the bananas thin and add to the pudding. Spread over pineapple layer. Spread Cool Whip over the pudding layer. Sprinkle coconut and chopped nuts over top. Keep leftovers in refrigerator.
Wash and crush grapes. Separate hulls and pulp. Heat pulp with juice and put through a colander to remove seeds; grind hulls in a food chopper using fine blade. Combine deseeded pulp, juice and hulls. Cook until hulls are tender. Add sugar and spices. Cook very slowly, stirring repeatedly until the mixture is very thick and has a jelly-like consistency. Pack in hot, sterilized jars and seal. Yield: about 8 pints.
Slice cucumbers and onions real thin. Place in a large bowl, covered with ice water, 2 tablespoons salt and 1/4 teaspoon alum. Let stand in refrigerator overnight. Heat sugar and vinegar until sugar is dissolved. Cool. Drain cucumbers and onions. Cover with vinegar solution. Fill Ziploc bags and freeze.
Do not drain anything. Combine Jell-O and water, then add frozen berries when slightly cool, to thaw. Then add marshmallows and last, rest of ingredients after cool.
In blender container, combine all ingredients. Cover; blend 30 to 60 seconds or until smooth. Serve immediately.
The glycerine makes these bubbles so super. With the 4 parts glycerine, these bubbles can be used in a hula hoop, etc. to make truly, huge, long lasting bubbles. Store in a tightly covered jar and enjoy all summer.
Cook spaghetti. Mix alfredo, cream cheese, bacon bits and water. Put cooked spaghetti in oblong dish, 13 x 9. Pour mixture over the spaghetti and mix slightly. Add shredded Mozzarella or Provolone cheese on top and bake until starts to brown.
Combine cake mix, water, eggs and oil in a large mixing bowl. Blend. Beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into greased and floured 10-inch tube pan. Bake at 325° for 60 minutes or until done. Cool 15 minutes. Remove from pan and cool on rack.
Mix first 3 ingredients. Press in greased pan. Bake 15 to 20 minutes at 350°. Use a 9 x 13-inch pan.
Put cherries and bananas in blender and grind to fine pulp. Pour into gallon jar. Add gelatin (dissolved in boiling water), juices, sugar and water. Chill. Just before serving, add ginger ale and sherbet. Will serve about 50 punch cups. Another 46-ounce can of orange juice and quart of ginger ale may be added to serve more people without impairing flavor.
Mix rice, soup, soup mix, mushrooms and water together. Pour into a 9 x 12-inch baking pan. Set aside. Brown chicken in margarine. Place chicken on top of rice mixture. Pour remaining margarine over the chicken. Cover with foil. Bake at 350° for 1 hour 15 minutes.
To decorate cake, gather 20 to 30 rose leaves from garden. Wash thoroughly and dry leaves. Melt an 8 ounce milk chocolate candy bar in double boiler. Lay waxed paper on cookie sheet. Hold leaf in hand; put chocolate on the underneath side with knife or paint brush. Put in refrigerator. When chocolate has hardened, peel off rose leaves. Place chocolate leaves in storage container in refrigerator until needed for decorating.
Line pan with pork chops. Add cut up vegetables (cut up like you would for a roast). Pour mushroom soup on top of all vegetables	and chops. Bake at 350° for 35 to 45 minutes, until vegetables	are done. Makes pork chops fall off the bone.
*Hint: Don't forget about soaking in buttermilk for 4 to 6 hours or overnight to improve flavor.
Mix all ingredients. Pour into 9 x 13 greased pan. Bake at 350° for 35 to 40 minutes. Test for doneness. Cool.
Heat water to a boil. Add lemon jello and tomato soup. Whip smooth. Add cream cheese and whip smooth. Add remaining items. Whip until smooth. Chill until ready to serve. You can put in hawaiian bread and serve.
Scald milk; add shortening and melt. Let cool. Dissolve yeast in warm water. Sprinkle 1 tablespoon sugar over yeast mixture. Beat eggs and add to milk. Add 1/2 cup sugar and salt. Add this to yeast mixture. Blend in flour. Let rise until double. Punch down and shape. Let rise until double again. Bake at 350° for 30 minutes. Makes 2 pans of rolls anyway you want.
For crust, in bottom of 8 x 10-inch cake pan, mix flour, brown sugar, nuts and oleo. Bake at 350° for 20 minutes or until brown, stirring occasionally, to make crumbs. Reserve a few for top.
Finely chop flaked coconut. In large bowl, with wire whisk or fork, beat coconut, cream of coconut, half and half, light corn syrup and 2 cups of water until smooth. Pour coconut mixture into 9 x 9-inch metal baking pan. Cover pan with foil or plastic wrap. Freeze until partially frozen, about 3 hours, stirring occasionally. Spoon mixture into chilled large bowl; with mixer and chilled beaters, at medium speed, beat mixture until smooth but still frozen. Return mixture to pan; cover and freeze until firm, about 3 hours. To serve, let frozen cream stand at room temperature for 10 to 15 minutes to soften slightly for easier scooping. Garnish with coconut ruffles and mint sprigs. Makes 5 cups or 8 servings.
Spray quiche pan with cooking spray. Spread cheese over bottom of pan. Sprinkle meat and vegetables over the cheese. Put remaining ingredients into blender for 1 minute. Pour over cheese mixture in pan. Bake at 350° about 35 minutes or until set. Serves 6.
In a large bowl, mix ingredients by hand; roll into small balls and bake in 9 x 13-inch pan at about 350° (+/-) for 10 to 15 minutes or until brown. Makes about 3 dozen.
Combine chocolate, sugar, salt and water in saucepan. Cook over low heat, stirring constantly, 5 minutes, or until chocolate is melted. Stir in milk slowly; heat just until piping hot. Serve with whipped cream or marshmallows.
Combine all ingredients, except chow mein noodles and slivered almonds, and place in a 9 x 13-inch baking dish. Cover with the chow mein noodles and almonds. Bake, uncovered, at 350° for 1 hour. (If frozen, bake, uncovered, at 400° for 70 minutes. Serves 12.