HumbleIntelligence/food-ner-1-Million huggingface dataset:
Finely grate the cheese. Combine with other ingredients and beat until creamy, adding a few drops of water, if necessary, to form a firm dough.
Mix soup and wine. Place scallops in casserole. Pour on the soup and wine mixture. Bake at 350° for 25 to 30 minutes. Blend crackers and butter; spread on top of scallops. Bake for another 15 minutes.
Mix all ingredients in Dutch oven; heat to boiling over high heat, stirring frequently. Boil, uncovered, continuing to stir frequently, until mixture is translucent and jam is thick (about 25 minutes). Quickly skim off foam and immediately pour jam into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rim of jars. Seal as directed. Yields about 5 half-pints of jam.
Combine milk, sugar, rice, water and salt in heavy 4-quart saucepan. Bring to boil. Reduce heat and simmer, uncovered, 50 to 60 minutes, until rice is tender and desired consistency is reached. Stir frequently during cooking. Remove from heat. Stir in eggs and vanilla. Pour into 1 1/2-quart baking dish. Sprinkle with cinnamon. May be served warm or chilled with milk or whipped cream. Makes 6 servings.
Clean, peel and shred carrots. Add raisins and mayonnaise. Mix well. Refrigerate overnight.
Put all ingredients into blender container. Cover and process until smooth. Pour into saucepan and cook over low heat, stirring constantly, until thick. Yields 1 1/2 cups.
Mix sugar, milk, vanilla and margarine into a stiff dough. Roll out on waxed paper. Spread with peanut butter. Roll out in long roll. Slice and chill for several hours. Ready to eat.
Cook potatoes until tender; drain. Start creaming with mixer. Add cream cheese, sour cream and onion. Put in a 13 x 9-inch dish. Top off with Cheddar cheese and bacon bits. Bake 30 minutes at 350°.
*Broccoli, scallions, carrot, red pepper, olives, etc.
Put 1 tablespoon peanut oil in a cast-iron skillet and heat high for 1 minute. Add carrot and cook 1 minute, stirring constantly, 5 minutes or until tender. Stir in green onions and next 6 ingredients. Combine cornstarch and water. Add to cabbage mixture and cook 1 minute or until thickened. Let cool and spoon mixture evenly into centers of egg roll wrappers. Moisten edges with water. Bring ends to the middle, pressing together in center. Pull ends up and out to resemble a pouch.
Combine crackers, pecans and 1/2 cup sugar. Beat egg whites until stiff. Beat in remaining sugar and vanilla. Fold into cracker mixture. Spread in greased 9-inch pie pan and bake 30 minutes at 325°. Cool.
Brown hamburger and drain well. Add chopped onion and cook until soft. Add remaining ingredients. Cover and simmer for 45 minutes.
Place pretzels in 9 x 13-inch baking dish. Pour melted butter over pretzels. Bake at 350° for 15 minutes. Let cool.
Grease and flour a large tube or Bundt pan. Cream sugar, margarine and Crisco with 2 eggs (cream well together). Add remaining eggs, one at a time, beating well after each addition. Add flour to mixture, alternating with 7-Up. Add the vanilla. Bake in preheated oven at 325° for 1 1/2 hours. Place oven rack in lower position as cake will not bake properly if rack is in center of oven. When done allow cake to cool for 10 minutes, then remove from pan.
Wash and stem berries and set aside. Sprinkle lightly with sugar. Mix together in saucepan the water, sugar and cornstarch. Cook, stirring constantly until clear. Add gelatin. Stir thoroughly and set aside to cool.
Salt and pepper chicken and place in shallow baking dish. Mix soups together and add wine. Mix. Cover chicken with 2/3 of the almonds and then pour soup over. Sprinkle Parmesan and remainder of almonds over top. Bake at 350° for 2 hours. Serve with rice or buttered noodles. Check before 2 hours, because it may dry out before 2 hours are up.
Mix beef and bouillon cubes together; brown in soup pan with onions. Add stewed tomatoes and Veg-All. Fill up Veg-All can with water and add. Add sugar, salt and orzo. Bring to a boil and simmer for 1/2 hour.
Mix together Tang, cinnamon and nutmeg in a coffee cup. Heat apple juice and pour into cup; stir. Add lemon slice.
Beat eggs well and cream butter in mixture. Add dry ingredients before you mix eggs, buttermilk and vanilla. Put in unbaked pie shell. Bake for 35 to 40 minutes at 350°.
Put all ingredients into a large (ovensafe) bowl. Cook in oven at 350° for about 45 minutes or this can be cooked in the microwave on High about 20 to 25 minutes. Bon Appetit!
Melt butter and pour over stuffing mix. Line bottom of casserole with half of the buttered stuffing mix. Place half of the chicken on top of stuffing mix.
Slice 6 cooked, peeled sweet potatoes into a baking dish. In a pot mix brown sugar, butter, water, salt and sprinkle lightly with cinnamon and/or nutmeg mixture (optional).
Melt oleo and add marshmallows. Stir over low heat until melted. Add food coloring. Remove from heat. Add vanilla and almond. Stir in corn flakes. Shape into wreaths on wax paper and top with candied red hots. Keep hands coated in butter to make wreaths.
Fry down ground beef with a teaspoon of garlic and the onions. Fry bacon crisp and chop into small bits. Mix all ingredients together and bake for 2 hours at 300° in a shallow pan. Beans should form a glaze on top.
Melt margarine, cocoa and water in pan. Mix flour, sugar, eggs, milk and soda. Gradually add flour mixture to cocoa mixture. Add vanilla last. Mix all with a spoon. Bake at 350° for 20 minutes in greased cookie sheet.
In saucepan filled with lightly salted boiling water, cook green beans for 5 minutes. Drain; season with salt and pepper and set aside. In skillet, melt butter and saute almonds. Blend in honey. Add green beans and parsley; stir and serve. Makes about 2 cups.
Preheat oven to 350°. Sift together dry ingredients. Put in a large bowl and make a deep well in the center. Mix remaining ingredients and pour into well. Stir in carefully, just enough to dampen all ingredients.
Cream oleo and sugar until fluffy. Mix eggs and vanilla. Sift flour, soda and salt together. Stir oatmeal into dry ingredients. Combine flour mixture with creamed mixture and set aside.
Saute onions and green pepper until transparent. Add mushrooms, pimiento and slivered almonds. Remove from heat. Gently fold into rice. Use heated dishes.
Beat the egg yolks and add the flour, 1 teaspoon salt and a little pepper. Add the corn and fold in the slightly beaten egg whites. Drop small spoonfuls on greased griddle or frying pan. Do not cook too fast.
Warm Glucerna in microwave oven (using a microwave-safe container) for approximately 1 minute on high setting. DO NOT BOIL. Pour Glucerna into blender and add gelatin on high speed. Blend for 15 seconds. Pour blended mixture into medium bowl and stir in sour cream. Add crushed pineapple. Add instant pie filling mix. Stir until well blended. Layer sliced banana on bottom of pie crust. Pour pineapple mixture over bananas. Refrigerate at least two hours prior to serving.
Cut luncheon meat in thin strips. Cook onion in a little hot fat until just tender. Add catsup, sugar, Worcestershire sauce, vinegar and salt; add meat strips and heat to boiling. Spoon over hot fluffy rice. Makes 3 or 4 servings.
Cook broccoli in 1 cup water. Add 1 chopped onion, at this point. Add bouillon cubes. Do not drain. In blender, process milk, cheese and flour. Add half and half (may also add 1 small can mushrooms here). Cook over low heat until thickened.
Mix water and fat and heat the mixture until water boils. Add all the flour and salt. Mix thoroughly. Stir and cook until well blended, until paste does not stick to side of pan. While mixture is hot, add eggs, unbeaten, one at a time. Beat until thoroughly mixed. Drop by tablespoonfuls on oiled baking sheet. Bake at 450° for 20 minutes. When baked, slit one side and fill with cream or chocolate filling.
Mix dry ingredients. Rub into this, cold grease. Stir in water. Roll out; cut. Bake in reflector oven 20 to 25 minutes. Bake in a closed oven for 10 to 15 minutes.
Place popped corn in large bowl. Bring remaining ingredients to a boil and cook to hard ball stage (254°). Pour slowly over popped corn. Mix quickly. Butter hands and shape into 2 1/4-inch balls. Makes about 12.
Place water, rice and salt in saucepan; cook for 20 to 30 minutes or until rice is tender. In small skillet, saute celery and onions in butter.
Beat eggs; set aside in a bowl. Mix next 5 ingredients in a medium-size bowl. Lightly sprinkle flour on cutlets. Dip in egg. Coat with dry mixture. Fry.
Start combining the pieces of bread with the scalded milk and cream. Beat the eggs and sugar; mix well. Stir in the bread mixture. Add the vanilla, cinnamon and nutmeg. Stir in the melted butter and raisins. Pour the mixture into a 2-quart buttered baking dish. Set in a pan of warm water, about 1-inch deep. Bake in a 350° oven for 1 hour, or until knife cut in center comes out clean dry.
Cut a thin slice from the top of each tomato. Scoop out and discard pulp. Sprinkle inside with salt and turn upside down to drain for 30 minutes to 1 hour. Defrost spinach and drain well. Mix bacon, spinach, bread crumbs, salt, pepper, curry powder, garlic powder and enough melted butter to moisten. Stuff tomatoes with mixture, place in buttered baking dish and drizzle with small amount of butter. Bake uncovered at 350° for 20 minutes. Top with sour cream and serve.
Heat apple juice. Add tapioca and apples. Simmer until tender. Add cinnamon and butter. Put into pie crust. Bake 30 minutes at 350°.
Put steak in crock pot. Mix other ingredients together and pour over steak. Cook on low for 7 to 8 hours. Delicious, served over rice or mashed potatoes.
In skillet, saute the beef or turkey, bacon, celery and onion for 10 minutes. Drain off excess fat. Add rice, soups, mushrooms, milk and optional ingredients. Pour into greased 2-quart casserole. Bake in a 350° oven for about 1 hour. Makes 4 to 6 servings.
Mix all ingredients except tomato ahead of time. When ready to serve, chop tomato into small pieces and add to salad.
Heat oven to 350°. Cut the cheese into cubes. Mix all together in 2-quart oblong baking dish. Cover and bake 1 hour (stir occasionally). Uncover and bake 1/2 hour or until lightly browned.
Mix corn together. Beat egg and mix. Put in 1 can French fried onion rings; mix in. Put in 2-quart casseroledish. Bake at 350 degrees for 1 hour or until firm. Sprinkle rest of French fried onion rings and cook 5 minutes more.
Combine first 4 ingredients and add water to moisten the dry ingredients. Shape into a ball. Toss together meat, potatoes, onion, salt and pepper. Divide pastry in half; roll into a circle. Put in pie plate, then filling to one side; add butter. Pull pastry over top to opposite side; seal edges tightly.	Cut slits in top; bake at 400° for 45 minutes.	Add 1 tablespoon water or cream in slits.	Reduce heat to 350° for 15 minutes.
Whip cream until stiff. Add 1/2 cup sugar, 1 tablespoon at a time. Break eggs and separate. Beat egg yolks, slowly adding 1 cup sugar. Beat until sugar is dissolved and smooth.
Mix well in a large bowl. Pour into greased loaf pan. Bake at 350° for 45 minutes to 1 hour (until top springs back to touch or toothpick pulls out clean). Wrap in wax paper and foil. Let stand 15 to 20 minutes. Slice and serve.
Mix and bake cake as directed on package. Boil 2 cups sugar and can of crushed pineapple for 5 minutes. While cake is hot, punch holes in it and pour pineapple mixture over it. Mix remaining ingredients well and pour over cake to ice.
Turn oven on to 400°. Mix milk, oil and egg. In another bowl, mix flour, sugar and baking powder. Then mix together until moist. Fill muffin cups with 1/3 batter. Add 1 teaspoon preserves and then more batter. Bake for 20 minutes.
Butter a 15 x 10-inch pan. Melt chocolate and butterscotch chips. Stir in peanut butter. Mix well. Spread half of this in pan. Chill.
Mix butter, cream cheese and powdered sugar. Melt butter. Mix cream cheese first. Combine in one bowl. Next, whip milk, instant pudding and Cool Whip together in a separate bowl. Grind up Oreo cookies. Mix the 2 mixtures together. Fill bottom of pan with ground up Oreo cookies, then place mixture on top. Repeat.
Cook Rice-A-Roni according to directions. Cook broccoli 10 minutes in unsalted water. Cook chicken breast and cut it up. Layer Rice-A-Roni, broccoli, chicken and cheese in large 3-quart casserole dish. Combine and heat mushroom soup, milk and margarine. Pour over the other ingredients. Bake 40 minutes at 350°.
Sift together dry ingredients. Cream the butter and sugar. Add eggs. Add dry ingredients alternately with buttermilk. Fold in prunes. Bake at 325° for 25 minutes. Pour glaze over hot cake.
Add all ingredients in a large bowl and mix well. Pour in unbaked pie shell. Bake for 35 to 40 minutes at 325°.
Cook and drain spaghetti. Combine dressings. Combine spaghetti and remaining ingredients except tomatoes and cheese. Pour on dressing and mix well. Marinate overnight. Add tomatoes and cheese just before serving.
Mix together and pour in pie shell. Bake at 400° until solid. Makes 2 pies.
Generously grease and flour bottom and sides of Bundt pan. Sprinkle the bottom with the marshmallows. Combine the strawberries and jello and set aside. In a large mixing bowl combine the remaining ingredients. Blend	on low until moistened and beat	3 minutes on medium speed. Pour the batter over the marshmallows. Spoon the strawberry mixture evenly over the batter. Bake at 350° for 45 to 50 minutes.
Pour water over dates and add soda. Let cool. Cream together shortening, sugar and eggs. Add date mixture to three ingredients, then add flour, salt and baking soda. Mix well and put batter in 13 x 9-inch cake pan. Top with the following before baking: chocolate chips, sugar and nut meats. Bake at 350° for 35 to 40 minutes.
Mix cake mix per instructions. Pour 1/2 of batter into a greased 13 x 9 x 2-inch pan. Bake 15 minutes at 350°. Meanwhile, melt caramels in evaporated milk and butter over low heat. After cake has baked for 15 minutes, then pour caramel mixture over top.
Mix peach syrup and water together in a small pan and bring to a boil. In a mixing bowl, combine gelatine and sugar. Add hot liquid. Mix with electric mixer until gelatine and sugar are dissolved. Beat in cream cheese. Fold in fruit. Pour into pie crust and chill.
Combine first 3 ingredients; mix well. Sift flour, soda and salt together. Add flour mixture and the remaining ingredients to the oil, sugar and egg mixture. Mix until thoroughly incorporated. Pour mixture into a greased and floured tube pan. Bake at 325° for about 1 hour and 20 minutes.
Pour original juice off dill slices; then add vinegar, celery and mustard seed. Add sugar slowly, shaking or stirring gently so the sugar will dissolve. Refrigerate. They become crisp when cooled.
Mix vegetables	together in a bowl. Mix everything else in a saucepan and boil 1 minute. Pour hot liquid over vegetables. Toss as they cool; toss several more times. Make ahead and chill 24 hours. Keeps refrigerated for 2 weeks or more.
Add all the ingredients in a pan and simmer. Cook until the desired consistency. Serve as a dip or use as desired.
Cover meat with water; add 1 tablespoon vinegar, salt and pepper to taste. Simmer slowly until meat is very tender and can be pulled apart with a fork (approximately 2 to 3 hours). Drain liquid from meat and tear apart with fork until fine. Add remaining ingredients. Simmer a few minutes more to blend flavors. Serve on hamburger buns.
Press ground beef in 9 x 13-inch pan. Salt to taste. Sprinkle onion over ground beef; pour soup over mixture. Place Tater Tots in single layer over mixture. Bake at 425° for 1 hour or until meat is done.
Melt butter in skillet. Add dates, sugar and eggs. Cook over low heat. Stir until mixture forms a ball, 5 to 8 minutes. Remove from heat and add Rice Krispies and nuts. Mix well. Sprinkle powdered sugar on wax paper and on your hands. Shape ingredients into rolls. Roll in powdered sugar and chill while wrapped in wax paper. When solid, cut into 1/4-inch slices.
Combine all ingredients. Stir. Bake, uncovered, at 425° for 20 minutes.
Season fish with salt and pepper. Dip and coat fish in oil. Coat with crumbs. Layer in oiled baking pan. Bake 10 minutes without turning at 500°.
Place dry ingredients in mixing bowl. Add shortening. Put seal or top on bowl and shake. Add buttermilk. Replace top and shake in clockwise motion. Put on pastry sheets and roll to desired thickness. Cut out and bake. Makes 18 biscuits.
Let everything get soft. Mix all together with electric mixer. Put in refrigerator before making balls (until mixture is firm enough to handle). Mix parsley, almonds and pecans together on a platter (1 package each ground nuts). Roll balls in mixture until completely covered. Pat balls with palms of hand to make sure nuts and parsley are secure. These Cheese Balls can be frozen for a long time. You can use part of one and re-freeze what is left.
Preheat oven to 450°. Prepare pie crust as directed on package using a 9-inch pie pan and place bottom crust in pie plate. Set aside. In medium saucepan, melt butter over medium heat. Add onion; cook 2 minutes, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk. Cook, stirring constantly, until bubbly and thickened. Add chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with 2nd crust and flute. Bake at 425° for 45 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Preheat oven to 375°. In small bowl, combine flour, baking soda, salt and cinnamon. Set aside. In large bowl, combine butter, sugar, brown sugar, egg and vanilla. Beat until light and fluffy. Gradually add flour mixture. Stir in oats and morsels. Drop by level tablespoonfuls onto ungreased cookie sheets. Bake at 375° for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crispy cookies. Makes about 4 dozen 3-inch cookies.
Cook onion in oil in a large pan. Add the meat and cook fully. Mash crackers and add the Bell seasonings, salt and pepper. Add to the meat mix. Place in the turkey and cook.
Brown meat, onion and celery. Mix with remaining ingredients in a large casserole. Bake 1 hour at 325°.
Cook cranberries in water; add Jell-O and sugar. Let set until cool. Add oranges, apples and pineapple. Mix well and refrigerate.
Step 1: With an electric mixer or fork or potato masher, mash bananas and add applesauce in bowl.
Mix and add eggs one at a time. Grease Bundt pan and sprinkle with sugar. Bake 45 minutes at 325°.
Combine all ingredients, except chicken and glaze. Blend. In shallow dish, pour mixture over chicken pieces. Cover and marinate 2 hours at room temperature or overnight in refrigerator, turning occasionally. Drain, reserving marinade. Grill chicken over medium coals for 45 to 50 minutes, brushing with marinade and turning frequently. Just before serving, brush with glaze.
Beat sugar, oil, pumpkin and eggs in large bowl on medium speed. Stir in baking mix, cinnamon and raisins. Grease pan, 15 x 10 x 1. Bake at 350° for 25 to 30 minutes.
Make jello according to directions, using strawberry juice. Let jello set until right consistency to whip. Whip jello. Fold in drained strawberries. Break up angel food cake in loaf pan. Pour jello mixture over cake. Refrigerate. Serve with whipped cream.
Cook your ground beef and drain grease off. Add your chunky tomatoes and chunky mushrooms and garlic. Let simmer on low heat for about 1 hour.
Dissolve jello in boiling water; add frozen orange juice, undiluted. Add orange sections and pineapple. Mix well; pour into 9 x 13-inch Pyrex dish. Congeal.
The egg may be separated and the egg yolk beaten with the salt, sugar and vanilla or the whole egg may be used. Add the milk and, if the egg has been separated, the egg white, beaten stiff. Mix thoroughly and serve. A sprinkling of nutmeg may top each serving. Makes 1 glass.
Heat oven to 400°. Spray 15 x 10 x 1-inch baking pan with no stick cooking spray. Dip chicken in spread; coat with remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender.
Pour over 2 (12 ounce) packages oyster crackers. Mix well and let set for at least 1 hour. These crackers are great for snacking, soups and chili. Store in a sealed container for freshness.
Sift first 3 ingredients together. Mix all ingredients together. Refrigerate overnight. Roll out on floured surface and cut out with biscuit cutter. Bake at 375° until brown.
Layer as follows: cream cheese on bottom of dish, chili, salsa, optional items and cheese. Microwave 5 minutes until cheese is melted. Serve with nacho chips.
You will need to cook this soup in a five-gallon container since the recipe makes such a large quantity.
In large saucepan, mix sugar, cocoa, milk and margarine. Bring to a boil; let boil for 1 minute. Remove from heat and blend in remaining ingredients. Drop by spoonfuls onto waxed paper and let set.
Thoroughly cream the butter or margarine and sugar. Add vanilla, egg and grated lemon peel. Add sifted dry ingredients alternately with milk; mix thoroughly.
Sift dry ingredients together. Add egg and sour cream; mix lightly. Turn onto floured board; knead gently just to smooth out dough. Roll to about 1/4-inch. Cut into 2-inch rounds. Brush tops with melted butter. With knife, make crease across center and fold over, butter side in. Bake at 425° for about 15 minutes.
Dissolve yeast in warm water. Mix all ingredients. Cover and refrigerate. Will keep 1 week. Use what you need and keep rest refrigerated. These are very good rolls.
Cut and seed peppers. Place half of peppers and half of vinegar into blender. Blend until it liquifies. Repeat with other half. Place in heavy pot on top of stove. Add cayenne pepper, sugar and food coloring. Bring to a boil, stirring constantly. Boil for 5 minutes. Set aside for 2 minutes. Add Certo; stir. Put in half-pint jars that have boiled for 15 minutes. Cover and place in water bath for 20 to 30 minutes. Makes about 8 half-pint jars. This is a great appetizer using sesame rye crackers, topped with cream cheese and Pepper Jelly on top. Very pretty at holiday season.
Cook until boils. Boil one minute. Add vanilla and beat until consistency to spread. Enough for 2 layers.
Mix the first 5 ingredients. Add oil, eggs and carrots. Grease and flour a 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes.
Mix sugar, cocoa and flour well. Add milk and cook, stirring constantly, until thick. Add well beaten egg yolks and butter. Cook a minute or more. Add vanilla; cool. Pour into baked pie shell.
Cream shortening and sugar. Beat in eggs until light and fluffy. Add orange rind and juice. Sift together the flour, soda and salt. Add creamed mixture. Add oats, raisins and nuts, mixing until blended. Drop from teaspoon onto greased cookie sheet. Bake at 350° for 10 to 12 minutes. Yields 36 large cookies.
Mix together. Bake 20 to 25 minutes at 400°. Makes 12 to 18.
Combine 3 cups of flour, yeast, sugar, salt and soda. Heat liquids until warm (120° to 130°). Add to dry ingredients; beat well. Stir in enough more flour to make a stiff batter. Spoon into 2 loaf pans that have been greased and sprinkled with corn meal. Cover; let stand in warm place for 1 hour. Sprinkle with cornmeal and bake, uncovered, at 400° for 25 minutes. Remove immediately from pans and cool. To serve, slice and toast. Yields 16 slices per loaf.
In Dutch oven, cook all until tender. Cover and simmer 15 minutes, stirring occasionally. Add 8 strips of bacon, cooked, drained and crumbled and 4 cups milk with 1/2 cup flour. Cook, stirring occasionally, until thoroughly heated and slightly thickened. Add small amounts of milk if soup becomes too thick.
Preheat oven to 350°. Beat egg whites; add 2 tablespoons sugar from the 1 1/2 cups. Put in refrigerator. Sift flour mixture; cream sugar and shortening. Add egg yolks, one at a time, along with bananas. Add flour mixture and buttermilk-soda mixture alternately. Fold in egg whites. Bake in three layers for 20 to 30 minutes. Use buttercream icing with nuts (optional). Add candy sprinkles on top if desired.