HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put pepper and tomatoes through grinder and drain for 1 hour. Mix together flour and vinegar. Add butter, cheese, salad dressing, mustard, sugar and salt. Mix all ingredients together and boil for 20 minutes, stirring frequently. Seal in jars while hot.
Mix and beat until smooth. Form into a ball and put in fridge until firm. Roll in 1/4 cup chopped nuts and 1 teaspoon parsley.
Prepare jello as directed in separate bowls. Pour red jello into 9 x 13-inch pan. Chill until firm. Pour lemon jello into bowl. Chill just until thickened. Beat with mixer and fold in cream cheese, pineapple and nuts, if desired, and whipped cream. Pour lemon mix over red. Chill. Pour chilled lime jello over lemon layer. Chill.
Cut dough in bite size pieces. Put in buttered 9 x 13-inch pan. Let rise. Mix jello and sugars. Sprinkle over dough. Cut margarine in pieces over top. Bake at 350° for about 25 to 30 minutes.
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers Makes one 9 inch pie.
Cream butter, sugar and brown sugar together. Add eggs and vanilla. Then add flour, ground oatmeal, soda and salt. Mix well. Grate chocolate bar into mix. Add chocolate chips and chopped nuts. Place golf ball sized mounds 2 inches apart on ungreased cookie sheet. Bake in preheated oven at 375° for 6-8 minutes or until light brown. Makes 6-8 dozen.
Put ingredients in blender for brief time. Pour into unbaked pie shell. Sprinkle with nutmeg or cinnamon. Bake at 425° for 10 minutes, then bake at 300° for 35 minutes or until it looks like a custard pie. Makes one pie.
Cream sugar and oleo until fluffy. Add eggs, beating well after each one. Blend in flour until moist, then beat until smooth, about 2 minutes, at high speed. Add lemon extract and lemon juice. Fold in 7-Up. Spoon into well-greased and floured tube pan. Bake at 325° for 1 hour and 10 minutes or until inserted toothpick comes out clean. Cool on cake rack for 10 minutes before removing from pan.
Mix all ingredients together. Place in buttered baking dish; bake at 350° for 60 minutes. Serve with Hollandaise Sauce or hard-boiled egg sauce.
Combine beef, rice, milk, onion, salt and pepper. Make into good sized balls and put in baking dish. Cover with soup and water. Bake covered in 350 degree oven for approximately 40 minutes or until done.
Place beans and water in a large soup pot. Bring to a boil; reduce heat, cover and cook over medium-low heat for 1 hour. Add remaining ingredients and continue to cook for about 2 hours, until beans are tender. Makes 6 servings.
Cook beef and onion until beef is lightly browned and onion is tender. Add remaining ingredients and bring to a boil. Reduce heat to simmer and cook for about 15 minutes. Remove bay leaves before serving.
Defrost potatoes. Combine all ingredients with potatoes. Pour into greased 9 x 13-inch pan. Bake 30 minutes to 1 hour at 350°. Serves 12.
Brown ground beef in skillet, stirring until crumbly; drain. Stir in tomato sauce, salt and pepper. Simmer for 5 minutes. Combine noodles, cottage cheese, sour cream and onion in bowl; mix well. Layer noodle mixture and ground beef mixture 1/2 at a time in nonstick 9 x 9-inch baking pan. Sprinkle with cheese. Bake at 350° for 25 to 30 minutes, or until bubbly.
Make a few days before serving. Combine almonds, dates, sugar, egg whites and vanilla. Refrigerate 1 hour. Heat oven to 325°. Shape mixture into balls and top with cherry half. Bake on greased cookie sheet 15 to 20 minutes. Let stand 3 minutes. Store tightly covered. Makes about 2 dozen.
Mix sugars and cinnamon. Put on top of carrots. Add juice and dot with butter. Brown on top of stove or bake in oven (350°) as like sweet potatoes.
Cook rice until tender. Mix all ingredients into rice, except cream, and let stand 30 minutes. Fold whipped cream into mixture just before serving.
Fry bacon in skillet until crisp; remove. Brown ground beef with onion in pan drippings, stirring until crumbly and drain. Combine beans, catsup, brown sugar, salt and pepper in a greased casserole dish; mix well. Stir in beef mixture and bacon. Bake at 350° for 30 minutes or until bubbly.
Mix together; pour into buttered casserole. Sprinkle 1 package dry Lipton's onion soup over casserole. Lay pieces of cut up chicken on mixture. Bake 1 1/2 hours at 350°.
Heat water and sugar in saucepan, stirring until sugar dissolves. Boil for 1 minute. Refrigerate until cold. Mix chilled mixture with pineapple juice, orange juice and lemonade concentrates and mashed bananas. Pour into 5 (1-quart) containers; cover and freeze. When ready to use, remove from freezer, defrost slightly and break into chunks with a fork. Put in a punch bowl and add lemon-lime or ginger ale.
Combine cookie ingredients in their order in a large bowl. Roll dough 1/4-inch thick and cut apple shapes. Place on ungreased cookie sheet and insert wooden stick in each apple. Bake 8 to 9 minutes until slightly brown. Cool about 2 minutes and remove, cooling completely. Spread top of each cookie with glaze allowing it to drizzle down slightly.
Preheat oven to 375°. Mix sugar, eggs, shortening and honey. Stir in remaining ingredients. Drop by teaspoon onto ungreased cookie sheet. Bake 8 to 10 minutes.
Beat eggs until light and foamy. Gradually add oil and sugar, mixing well. Add zucchini and vanilla. Sift together in separate bowl the flour, soda, baking powder, salt and pumpkin pie spice. Add dry ingredients to creamed mixture. Mix only until moistened. Stir in pecans. Pour into 2 greased loaf pans. Bake at 325° for 1 hour or until done.
Put vegetables in pan and chicken on top. Pour broth on top of these ingredients. Make biscuit dough with ice water. Cut out and place on top. Melt stick margarine and brush on top. Bake at 400° until brown.
Boil the chocolate, granulated sugar and water together until smooth. Add the vanilla. Cream together the butter, powdered sugar and 4 egg yolks. Stir this into the chocolate mixture. Fold all into the stiffly beaten egg whites. Line a jelly roll pan with ladyfingers. Alternate with chocolate mixture and ladyfingers, ending with chocolate. Leave in refrigerator overnight. Serve with whipped cream.
Mix together the sugar, peanut butter, margarine and vanilla; shape into balls. Melt wax and chocolate chips in double boiler. Dip balls in chocolate, then let sit until firm, not sticky.
Mix sugar, milk, margarine and cocoa together. Cook for 1 1/2 minutes. Remove from heat and add oatmeal, vanilla and peanut butter. Drop on paper to cool.
Mix all ingredients together and pour into a greased pan. Bake at 400° for 25 to 30 minutes.
Trim rind from top of Brie, and place on a microwave-safe serving plate. Top with 1/3 cup cranberry chutney, and microwave at high 1 minute. Sprinkle with bacon, and serve with crackers. Yield 6 to 8 servings.
Fill pressure cooker 2/3 full of water. Add beans, 2 tablespoons oil and salt. Cook for 1 to 1 1/2 hours at medium heat.
Beat eggs, sugar and oil until smooth. Add vanilla and pineapple. Sift together flour, cinnamon, soda and salt. Add to butter mixture. Stir in carrots and nuts. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Remove skin and bones from cooked chicken and cube. Combine soups, sour cream, onion, chiles and pimento for "soup mixture".
Cook butter and onion together in pan. Add flour, salt, paprika and milk. Cook as for cream sauce. Add fresh or drained can corn. Add beaten egg and cook about 5 minutes. Put mixture in casserole dish.
Mix like biscuits. Let rise double. Punch down; roll and cut. Put in greased/oiled pan. Let rise. Bake at 350°.
Cream together 1/2 cup butter, brown sugar and flour. Pat into well-greased and floured 8 x 8-inch pan. Bake at 350° for 10 to 15 minutes.
Rub egg yolks, flour and butter together. Add to hot stock slowly and let boil very slowly for about 5 minutes. Take from heat; add whites of eggs (mashed with a fork). Serve.
Boil water, salt and oil; add macaroni and cook until tender (8 to 10 minutes).	Drain and cool. Mix with remaining ingredients and chill. May garnish with tomato wedge, hard-boiled egg wedge and/or parsley. Makes 6 to 8 servings.
Mix Eagle Brand, peanut butter, Bisquick mix and vanilla; shape into 1-inch balls and roll into sugar. Bake on ungreased cookie sheet at 350° to 375° for 6 to 8 minutes or until lightly brown (watch carefully). Remove from oven. Immediately place chocolate Kiss in center of cookie. Remove from pan and place them on wax paper until cool. Enjoy.
Cook twist macaroni.	While cooking, brown hamburger and onion. When done, mix macaroni and hamburger. Add pizza sauce, tomato paste, tomato sauce and sugar. Mix all together and add garlic salt, onion salt and oregano.
Chop fine the onion, celery, mushroom stems and garlic. Saute in butter. When crisp, add crackers (not too much, needs to be moist). Fill mushrooms. Cook at 375° for 20 to 30 minutes.
You will need 24 cupcake liners. Line cupcake pans with liners. Place a vanilla wafer in bottom of each liner.
Cut bread dough into thin slices, dip in melted butter and roll in cinnamon sugar. Place in bread pan, allow to rise until double. Bake according to bread dough instructions. Makes 2 loaves.
Grease a 9 x 12-inch pan. Place slices of buttered bread, buttered side up, with crusts cut off. Place ham and cheese over the top. Beat eggs and milk. Pour over top. Must sit overnight. Bake at 350° for 40 minutes.
Mix melted oleo with crushed Oreos, reserving 1 cup for topping. Press the rest in bottom of 9 x 13-inch pan. On top of this, add 1/2 gallon softened vanilla ice cream. Spread whipped topping over ice cream. Drizzle chocolate syrup over topping and cover with remaining 1 cup Oreo mixture. Freeze.
Cut chicken in quarters. Boil for 25 minutes. Cool in refrigerator. Chop chicken into serving pieces. Mix rest of ingredients together. Pour over chicken and serve.
Beat sugar, margarine, peanut butter, vanilla and egg in medium bowl with wooden spoon until well blended and creamy. Mix flour, oats, soda and salt; mix well and add chocolate chips. Drop by tablespoonful on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool 1 minute before removing from cookie sheet. Yields 2 dozen.
Mix oil, eggs, sugar, vanilla and carrots thoroughly. Add salt, baking soda and baking powder, then mix in flour. Nuts can be added last. Bake at 350° for 45 minutes to 1 hour in greased and floured pan.
Prepare the cake mix as instructed on box. Pour half of the batter into a 9 x 13-inch pan. Bake 10 minutes at 350°. Melt the caramels, evaporated milk and margarine until smooth. Pour over baked cake. Sprinkle with chopped nuts (optional) and 1/2 package chocolate chips. Pour on rest of cake batter and sprinkle with nuts and rest of chips. Bake 20 to 25 minutes. Serve with ice cream or whipped cream.
Cut membrane out of the center of each grapefruit half. Cut around each section so it will be easy to spoon out when eating. Place 1 tablespoon of butter in the center of each half.
Mix together first 9 ingredients and press into pan. Sprinkle chips on top and put topping over chips.
Brown and drain ground chuck and onion. Add garlic, brown sugar, jalapeno juice, jalapenos, tomato juice and tomato sauce; simmer. Add chili powder to taste. If hotter chili preferred, add more jalapenos or chili powder. Add spaghetti if desired.
Beat all ingredients together on low speed until blended. Drop by teaspoonful on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Place defrosted vegetables in a 9 x 12-inch dish. Saute onion in 1/4 cup butter with salt and pepper. Pour onion and butter over vegetables. In saucepan, combine soup, sour cream and cheese. Stir until cheese melts and is well blended. Pour sauce over vegetables. Evenly sprinkle crushed crackers over vegetables and pour remaining 1/4 cup butter over top. Bake at 350° for 35 minutes or until golden brown.
Cut potatoes into strips. Arrange on Teflon baking sheet, after dipping each strip into liquid Butter Buds or brush Butter Buds on potato pieces. Bake at 425° for 15 to 20 minutes or until golden brown; turn. Bake 15 to 20 minutes more or until tender. Yields 4. Low fat 0.02 g.
Peel and slice potatoes; cook. To make white sauce, brown butter and flour; add milk, salt and pepper, then stir in mushroom soup. Layer potatoes and cheese. Put sauce on top. Sprinkle with paprika. Bake 1/2 hour at 350°.
Preheat oven to 350°. In a large bowl, combine flour, brown sugar and butter at low speed until crumbly. Stir in nuts. Press 2 3/4 cups of crumb mixture into ungreased 13 x 9-inch baking dish.
Mix ingredients in order given. Bake at 350° for 30 to 40 minutes in 9 x 13-inch pan or 40 to 45 minutes for 2 (9-inch) rounds. Top with Cream Cheese Frosting.
Beat egg whites very stiff, stir in cream of tartar, sugar and vanilla. Very simple and good.
Beat eggs. Add sour cream, flour and spices. Mix well. Stir in raisins. Pour into unbaked 9-inch pie shell. Bake at 325° for about 50 minutes or until knife inserted in center comes out clean. Serve plain or with whipped cream or use the egg whites for meringue.
In a large bowl, mix all ingredients, one at a time, to a soft dough. Drop by teaspoon onto a lightly greased cookie sheet. Bake in a 350° oven for 12 to 15 minutes.
Mix ingredients well. Dough will make a big ball. Drop by tablespoon onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Combine butter and sugar in a large mixing bowl. Add beaten eggs and 7-Up. Mix together. Add flour, vanilla and lemon extract. Beat until smooth. Bake at 325° for 65 minutes in a tube pan. The finished cake may be sprinkled with powdered sugar or frosted.
Cook chicken and cut up into little pieces. Take 1 1/2 quart of chicken broth and mix with soup and chicken. Put a layer of dressing in bottom of a casserole dish, then a layer of the mixture, then another layer of the dressing. Bake at 350° until light brown.
Beat all together. Pour in ungreased pans (2 small pie pans work well). Bake at 400° until golden brown for 50 to 55 minutes. This pie makes its own crust and is very fast for busy women.
Wash, peel and slice finely the potatoes and onions. Layer in buttered casserole dish, placing 1/2 can mushroom soup between middle and top layer.
Brown and drain ground beef. Add Ro-Tel and heat on medium heat. Mix in chili; heat. Add cheese until melted. Mix in cayenne pepper. When heated and mixed thoroughly, add whipping cream and heat until blended. Serve warm in a crock-pot.
*(The original recipe used half these amounts, but I found a thicker crust better. The wafers I pushed through a colander.)
Combine egg and milk; set aside. Mix cornmeal, flour, salt and pepper. Dip tomato slices in egg mixture; dredge in cornmeal mixture. Heat vegetable oil in a large iron skillet over medium heat. Arrange tomato slices in a single layer. Cook until golden brown on each side. Repeat with remaining slices, adding additional oil as needed. Yield: 6 servings.
Cream butter and sugar together well before adding other ingredients. Bake at 350° for 50 to 60 minutes in a greased and floured pan. (I use butter and sugar in my pans.)
In saucepan, mix sugar and cornstarch (mix well); set aside. Squeeze lemons; add egg yolks and pat of butter; set aside. Over medium heat, add boiling water to sugar mixture and stir until butter has melted. (Should be thick.) Remove from heat and pour into cooled pie shell. When pie has cooled, beat egg whites and sugar until peaks form. Place on pie and brown slightly under broiler.
Add everything except meat and heat until hot, then add meat. Put in jars and cold pack 1 1/2 hours.
Cut stems off mushrooms and chop, reserving mushroom caps; mix chopped stems into thawed spinach. Dip whole mushroom caps into melted butter; shake of excess. Place 1 teaspoon of spinach mixture into each cap. Sprinkle each mushroom with Parmesan cheese. Bake at 350° for 15 to 20 minutes, until puffy and lightly browned.
Drain fruit, saving juice, in a saucepan. Mix cornstarch and sugar in a bowl; add beaten eggs and mix until smooth. Stir this mixture into cold juice in saucepan and then heat. Bring to a boil, stirring, until thick. Cool slightly and then mix with drained canned fruit. Refrigerate overnight. Before serving, add sliced bananas. You can also add fresh sliced kiwi fruit and strawberries.
Brown hamburger until crumbly. Add rest of ingredients and bring to a boil. Reduce heat and simmer 1 1/2 hours. Remove bay leaf before serving. Soup freezes well.
Place slice of dried beef and pieces of Swiss cheese on each breast. Roll up and place in baking dish. Bake in 350° oven for about 20 minutes. Meanwhile, saute mushrooms in 1 tablespoon butter. Add half a can cheese soup, remainder of cheese, milk and seasonings. Cook until smooth; pour over chicken breasts and bake 15 minutes longer.
Cook milk, sugar and Karo to soft ball stage. Add margarine and dates; chopped fine. Stir until dates melt. Beat until it begins to harden; then add nuts. Pour all into a wet cloth and roll up. Let set overnight. When cold, slice end ways and roll in powdered sugar.
Cream grated cheese and butter together. Add flour, pepper and salt. Blend well. Squeeze through a cookie press onto an ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 6 dozen.
Heat 2 cups of the liquid. Dissolve jello using the 2 cups heated liquid. Then, add remaining 2 cups liquid and chill until thick and syrupy. Add blueberries and pineapple. Fold in whipped cream. Chill thoroughly.
Season the meat with salt and pepper. Heat oil in Dutch oven or roaster pan; brown meat. Add the onions and puree. Reduce the heat to low; cover and simmer for 2 hours. Add potatoes and carrots; cover and simmer for 30 to 45 minutes, until vegetables are soft. Remove meat and vegetables to serving platter. In small bowl, combine flour with water; stir into pan liquid. Cook for 2 minutes, until gravy is thickened, stirring constantly. To serve, put gravy over sliced meat and vegetables.
Combine baking powder, flour, sugar, salt and oleo or butter and mix with pastry blender. Add egg, beaten with milk, to first mixture, along with blueberries. Use a 9 x 9-inch pan. Grease sides and bottom of pan. Spread in pan. It is real thick.
Preheat oven to 350°. Mix all ingredients together except butter, almonds and flakes. Put in casserole. Melt butter in skillet; add almonds and flakes. Sprinkle on top of casserole. Bake for 35 minutes. This can be prepared a couple of days before serving. Cover with aluminum foil when baking.
Chop green pepper, onion and garlic. Saute with the ground beef, using a little oil to prevent sticking. Cook evenly. Add salt and pepper to taste. To this is added the tomato soup, being allowed to simmer in covered pan for 30 minutes.
Heat butter in small Teflon skillet until hot, but not smoking. Spread peanut butter and jelly between 2 pieces of bread. Beat together egg and milk. Dip sandwich in egg mixture and fry in hot butter on each side until golden brown. May sprinkle with powdered sugar while hot. Serve hot with a glass of milk.
Mix the pretzels, 3 tablespoons of sugar and melted margarine together. Press into a 9 x 13-inch pan. Bake for 10 minutes at 350°. Cool.
Mix beef, tomato paste, eggs, Ritz crackers, onion, green pepper, salt and pepper. Mix well. Split meat in half. Pat half in bottom of pan. Mix softened cream cheese, oregano and chives well. Spoon cheese mixture over the half you patted in pan. Put remaining ground beef over top of cream cheese mixture. Bake in a 350° oven for 1 hour.
May add 2 finely chopped green onions or 1 teaspoon dry onion flakes.
Cook beans and drain. Heat tomatoes with 1 teaspoon basil to boiling in a medium pan (can add a little sugar to tomatoes). Blend cornstarch with water until smooth; stir into hot tomato mixture. Cook, stirring constantly, until sauce thickens. Boil for 3 minutes. Fold in green beans.
Add all ingredients in large kettle. Salt and pepper to taste. Mix well. Cover. Simmer one hour on medium heat.
Handle dough lightly to prevent sticking, using just enough flour to do so. Never turn or knead crust. Press crust lightly to fit pan. Trim with fork.
In large pan, boil ingredients. Cook 5 minutes after mixture boils. Stir to prevent sticking. Cool and put in freezer containers.
In a shallow glass dish, layer half the onion, garlic, coriander, jalapeno and tomato. Season the steaks on both sides with salt and place in the dish. Cover with the remaining onion, garlic, coriander, jalapeno and tomato. Cover and refrigerate 12 hours or overnight.
Mix the first 3 ingredients together and form into balls. Place in an uncovered baking dish. To make the sauce, combine the remaining ingredients and pour over the meat balls. Bake at 350° for 45 minutes.
Melt butter in a large saucepan. Add sugar, corn syrup and water. Cook over medium heat, stirring occasionally, to hard crack stage (300°). Stir in coarsely chopped almonds and spread in well buttered 13 x 9 x 2-inch metal pan quickly! Cool. Carefully turn out on wax paper. Spread top with 1/2 melted chocolate and sprinkle with 1/2 nuts. After chocolate firms, cover with wax paper, invert and repeat, if necessary. Chill to firm chocolate. Break into pieces.
Mix the beaten egg with the brown sugar which has been blended with the flour, spices and salt. Add pumpkin and milk. Beat smooth. Place in pastry-lined pie pan. Bake at 425° for 10 minutes, then at 325° for 50 minutes.
Melt butter; add flour, then stir in milk until thickened. Add corn, sugar, salt and pepper. Cook until heated through. Take off stove and add 2 well beaten eggs and mix. Butter a baking dish and pour mixture in. Bake at 350° for 1 hour.
Crumble and cook pan sausage; drain. Add onion, bell pepper and celery and let simmer. Add cooked rice and mix well. Add both soups and mix all ingredients. Salt to taste. Bake at 350° for 30 minutes.
Drain canned beans, reserving liquid from 1 can. Place beans, lemon juice, garlic, tahini paste (available at Nayphe's International Foods on May), salt and olive oil into food processor or blender. Blend until very smooth. If too thick for dip, add a little of the reserved liquid from beans. Garnish with parsley.
Mix all ingredients. Chill an hour or so to season through. Serve with raw vegetables.
Mix all ingredients together. Drop by spoonfuls on cookie sheet. Bake at 350° for 12 to 15 minutes. Makes about 2 1/2 dozen.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in vanilla and lemon extract. Thoroughly mix flour and baking soda. Add to creamed mixture, alternately with buttermilk, beating well after each addition. Pour into greased and floured Bundt or 10-inch tube pan. Bake in a 325° oven for 1 1/4 hours. Cool in pan 10 minutes. Remove to wire rack to cool completely.
In large saucepan saute onion, celery and garlic in butter until tender. Stir in tomatoes, wine, parsley, salt, pepper and thyme. Cover and simmer 30 minutes. Add fish and simmer 7 to 10 minutes, or until fish is opaque and flakes easily with fork. Makes 4 to 6 servings. Good with crusty bread and salad of mixed greens. You can reheat soup and add raw shrimp or more fish when soup boils. Bring to a boil again, remove from heat and let stand 1 minute.
Cream together the first 4 ingredients. Sift together next 6 ingredients. Mix together. Make into small balls and roll in sugar. Bake 6 to 8 minutes at 350°. Shake pan just before done so they fall.
Beat egg whites until light and fluffy. Add strawberries and lemon juice and beat for a full 15 minutes on high speed of mixer. Fold whipped cream into mixture and pile into baked, cooled crust. Freeze.
Saute onion in pot until clear. Add chickpeas, hominy and zucchini; boil until heated through. Spoon into bowls and sprinkle with grated Cheddar cheese.
Cook rice and salt and pepper to taste. Mix in sour cream. Pour half mixture in casserole dish. Sprinkle half cheese and green chilies on top. Add another layer of rice mixture and repeat with cheese and chilies. Put a few dabs of butter on top and bake at 350° for 30 minutes.