HumbleIntelligence/food-ner-1-Million huggingface dataset:
Have all ingredients at room temperature for about 1 hour before starting. Mix all cheeses and garlic salt together very thoroughly. Add pecans into mixture. Roll into a ball. Roll ball in pecans, if desired. Refrigerate until ready to serve.
Bring vanilla pudding, orange Jell-O and water to a boil, then let cool. Add pineapple and juice, chopped pecans, then add Dream Whip prepared according to directions on package.
Mix all ingredients together. Bake at 350° for 20 to 25 minutes.
Toast bread on one side. Place cheese on the untoasted side. Cover cheese with about 1 tablespoon of tomato sauce per slice. Sprinkle lightly with oregano and Parmesan cheese. Broil until lightly browned. Makes 6 servings.
Mix together sour cream and chilies; set aside. Toss cheeses together. Butter a 9 x 13-inch glass casserole. Put half the rice in casserole; spread half the sour cream mixture on rice and top with half the cheese. Repeat layers. Cover and bake for 25 minutes at 375°. Remove cover and bake an additional 10 minutes, or until bubbly. May be assembled early in the day and baked later. Can also be frozen before or after baking. Serves 8.
Prepare rice mix according to package directions, except use apple juice or cider in place of 1 1/3 cups water and add a cup of water to equal 1/3 cup liquid. Add 1 tablespoon butter to the water before cooking rice. Saute mushrooms, onions and celery in 1 tablespoon butter, until crisp-tender. About 5 minutes before rice is done, add water chestnuts, sauteed vegetables and parsley; stir with fork. Cover and continue cooking until rice is tender. Makes 8 servings.
Combine flour and salt. Cut in 2/3 cup margarine until mixture resembles coarse crumbs. Sprinkle with water while mixing lightly with a fork; form into a ball. On lightly floured surface roll out 2/3 of dough to 13-inch square. Place in 8-inch square baking dish.
Wash and slice zucchini. Don't peel. Cook in boiling water 5 minutes. Drain. Combine soup, carrot, sour cream and onion. Add chicken, if desired. Fold zucchini into mixture. Add melted butter to stuffing. Reserve 1 cup of crumbs. Spread the rest of the crumbs in large casserole, 9 x 13 x 2-inch. Spoon vegetable mixture over crumbs. Top with remaining crumbs. Bake at 350° for 25 to 30 minutes.
Place muffin halves on greased baking sheet. Slowly fry sausage, breaking into small bits. Drain well. Add seasonings and pineapple. Spread muffins with tomato paste. Add a layer of sausage mixture. Sprinkle with Cheddar cheese, then Parmesan cheese. Bake at 400° for 15 minutes. Cut into quarters.
Combine first 3 ingredients. Add the next 5 ingredients. Bake at 350° for 20 minutes in a jelly roll pan. Spread peanut butter over hot cake. Refrigerate 1 to 2 hours. Spread one 8 ounce chocolate bar (melted) over cake. Refrigerate.
Scald and peel tomatoes. Add all other ingredients except for the sugar. Boil down to make a thick sauce. Add sugar and cook down.
Mix together pineapple sugar, flour, and cheese in a greased 1 1/2 qt. casserole dish. Cover the top of mixture with cracker crumbs. Drizzle with melted butter. Bake at 350 degrees for 30 minutes.
Cook meat and drain. Add onion. Add all 3 cans of soup. Top with frozen Tater Tots in a baking dish. Bake 30 to 45 minutes; top with cheese.
Mix well. Bake at 350° in greased muffin tins for about 25 minutes or until golden brown.
Mix Karo syrup and sugar in a saucepan. Heat until it reaches a soft bubble. Remove from heat and add peanut butter. Stir well. Add Rice Krispies and blend well until all coated. Spread into greased 9 x 13-inch pan. Melt butterscotch and chocolate chips together; spread over as frosting.
Stir gelatin and marshmallows in hot water until melted. Chill until mixture begins to thicken. Add cheese, celery, pineapple, nuts and lemon juice. Add combined whipped cream and mayonnaise. Pour into an 8 x 12 x 2-inch glass dish. Refrigerate for at least 12 hours before serving.
Melt butter, oil and marshmallows over low heat or water. Pour over popcorn, peanuts and gumdrops. Mix. Pack in angel food pan, greased with butter. Cool and cut. Electric knife is nice.
Place toast pieces in buttered dish. Top with cheese. Mix remaining ingredients and pour over cheese. Chill 24 hours. Bake at 350° for 45 minutes to 1 hour.
First Layer: Put shortening in skillet. Brown beef and onions. When partially brown add salt and chili powder and finish browning. Peel and slice potatoes.
Spread apple butter in buttered pan 1/4-inch thick. Bake in 200° oven overnight or at least 6 hours. Cool, cut and keep in plastic Baggies.
Beat eggs lightly. Mix well and cook 40 minutes or until pie is done. Shake.
Boil tomatoes 1 minute. Add lemon jello and vinegar; mix well. Pour into the tomato can until firm. Unmold and slice. Delicious and easy!
Fry ground beef, green pepper and onion. In large bowl, chop canned spaghetti; add soup, cheese, soup mix, 1 teaspoon sugar and ground beef mixture. Bake in casserole dish just long enough to heat through.
In medium bowl, mix together 1 cup flour, water, lemon juice, egg, baking powder, sugar and salt. Dip fish in flour, then in batter. Fry in hot oil until golden brown. Drain on paper towels. This recipe is also great for frying shrimp, oysters and scallops.
Combine ingredients. Bake at 350° for 25 minutes or until hot and brown. Serve on crackers.
Preheat oven to 350°. In bowl cream butter, sugar, vanilla and lemon extract until fluffy. Add eggs, one at a time, beating well after each. Sift together flour, salt, cream of tartar and soda. Combine jam and sour cream. Add jam mixture alternately with dry ingredients to creamed mixture, beating until well combined. Stir in nuts. Pour into five greased and floured loaf pans. Bake for 50 minutes. Cool 10 minutes in pan. Cool on racks.
Combine all ingredients and blend together. Store in refrigerator. If you like the taste of dill, you may add some chopped dill pickles, or add dill pickle juice. Serve with Ritz Crackers or your favorite cracker or chip.
Mix ingredients together. Milk is used to soften, if needed. Cut fresh pineapple into about 1/3 from top. Stuff with dip. Put fresh fruit on with toothpicks.
Cook chicken until tender. Take chicken off the bones and put in a casserole dish. Crush tortilla chips and put over chicken. Mix Ro-Tel tomatoes and mushroom soup and pour over chips. Melt Velveeta and pour over mixture. Cook 15 or 20 minutes until cheese is bubbly at 350°.
Combine sugar, water and syrup in saucepan. Cook, stirring constantly, at a boil for 5 minutes. Add peanuts and continue cooking 5 to 10 minutes, stirring until peanuts are turning golden brown. Remove from heat and add soda. Pour at once on greased cookie sheet. When cool, remove from pan and break into pieces. Can substitute pecans instead of peanuts.
Heat oil (or wine for no fat) in preheated wok and stir-fry snow peas 1 minute. Add mushrooms and stir-fry another minute. Combine stock, sugar, 5-spice powder and soy sauce. Pour into mushroom-pea mixture and stir-fry 2 minutes. Serves 4.
Melt butter in a chafing dish, then add sugar and allow to cook a few minutes. Add orange juice and grenadine, stirring constantly. Add the rolled pancakes, turning each in the sauce until well covered. Add the liqueurs, light with a match, and turn pancakes, in flaming sauce, until the flame burns out. Serve immediately.
Preheat oven to 375°. Combine flour, baking powder and salt in medium bowl. Beat butter and sugar in mixer bowl at medium speed until light and fluffy. Beat in egg and vanilla. With mixer at low speed, beat in dry ingredients just until combined. Stir in coconut. Drop dough by level tablespoonfuls onto ungreased cookie sheets. With bottom of glass dipped in flour, flatten each cookie to 1/4-inch thickness, then press with back of fork to form ridges. Bake 10 to 12 minutes, until edges are golden. Transfer to racks to cool. Makes 3 dozen.
Saute pepper and onion in margarine. Add remaining ingredients and mix well. Pour in buttered casserole. Bake at 350° for 30 minutes.
Prepare Rice-A-Roni by directions on box; cool. Add olives, onions and artichoke hearts (with liquid). Cover and refrigerate several hours or overnight.
Mix eggs, sugar, juice and coloring together and let come to a boil. Add Jell-O and let cool until it starts to congeal. Whip condensed milk and add to other mixture. Put into pie crust and put into refrigerator to firm up. It can be frozen; wrap and freeze, removing one hour before serving.
Pour boiling water over broccoli to bring out green color; drain well. Mix all ingredients and refrigerate overnight.
Tear lettuce into bite size pieces; put in a large bowl. Layer celery, green pepper and green peas over lettuce. Mix salad dressing and sour cream. Spread salad dressing mixture over vegetables. Sprinkle the cheese and bacon over the salad. Cover the salad and refrigerate for at least 3 hours. Toss the salad before serving.
Combine all ingredients; mix thoroughly. Turn mixture into unbaked pie shell. Bake at 400° for 35 to 40 minutes or until done.
Combine all ingredients and blend. Add jalapenos and salt to taste. Serve over a block of cream cheese with chips or crackers.
Combine all ingredients thoroughly. Pack together. Preheat electric skillet at 225°. Melt 1 tablespoon butter. Place meat loaf in electric skillet and bake, covered, with vent closed, for 30 minutes. Carefully turn meat loaf to second side. Continue to bake for an additional 20 minutes. Let stand for 5 minutes, still covered. Makes 8 servings.
Butter 2 baking sheets and keep warm in oven. Combine baking soda, vanilla and 1 teaspoon water in small bowl and set aside. Combine sugar, 1 cup water and syrup in large pot. Cook over medium heat to 240° on the candy thermometer. Stir in margarine and nuts. Cook to 300° (stir constantly to keep from scorching). Immediately remove from heat and stir in baking soda mixture quickly. Pour onto warm baking sheets and spread quickly. Cool and break into pieces. Stor tightly covered at room temperature. (Do not freeze.)
In a bowl, sift flour and 1 teaspoon salt. Cut in 3 tablespoons oil and gradually the water. Mix thoroughly, adding a little flour, if necessary, until dough does not stick to bowl. Put aside. Heat in a frying pan 1/4 cup oil and saute onion until golden. Add salt and pepper to taste. Roll dough on a lightly floured board to 1/8-inch thickness and cut in 4-inch squares. Put in each square 1 tablespoon of sauteed onion, sprinkling with grated cheese. Moisten the edges of the pastry and fold opposite corners together to form triangle, pressing the edges to seal.
Place bread, cheese and sausage/onion in 8-inch square casserole dish. In bowl, whisk eggs and milk together until well blended. Pour over ingredients in pan. Cover with plastic wrap and refrigerate overnight. Next morning, uncover and bake at 350° for 50 to 60 minutes. Serve with toast. Makes 4 to 5 servings. Recipe can be doubled. Put into a 9 x 13-inch pan and bake at 350° for 60 minutes.
Stir shortening to soften. Add dry ingredients, 1/4 cup milk and bananas. Mix until dampened. Beat 2 minutes. Add eggs and remaining milk. Beat 1 minute. Add vanilla and nuts. Pour into tube or oblong pan. Bake at 375° about 25 minutes or until toothpick comes out clean.
Combine eggs, sugar, oil, vanilla and salt. Then add cocoa to baking powder with hot water. Then add flour and nuts. Spread chocolate chips on top. Bake at 350° for 20 to 30 minutes.
Mix and heat peas, chicken, soup, milk, salt and pepper. Pour into baking dish. Sprinkle with cheese. Place biscuits on top. Bake at 400° for 20 minutes.
Heat oven to 375°. Brown meat; drain. Add pork and beans, barbecue sauce, onion and salt. Simmer 5 minutes. Stir in 1/4 pound cheese. Pour into a rectangle baking dish. Cut biscuits in half, forming circle. Place cut side down, around edge of casserole dish. Bake at 375° for 20 minutes. Top with cheese. Makes 6 servings.
Mix altogether and let it sit for 24 hours or more. Strain and serve over ice.
Combine flour, sugar, baking powder, soda and salt. Cut in shortening until coarse. Combine egg and orange juice and add to first mixture, only enough to mix lightly. Fold in cranberries and nuts. Bake in bread pan at 350° for 1 hour. Make corners higher than center.
Sift together flour, cocoa, baking soda, sugar and salt. Put in greased 8 x 8-inch pan. Make 3 "valleys" in dry ingredients. Put in each valley the oil, vinegar and vanilla. Pour 1 cup cold water over all and stir until no more flour shows. Bake at 350° for 25 to 30 minutes.
Use 2 skillets. In one skillet, saute onions and zucchini until tender. In second skillet, brown meat; drain. Combine two skillets and mix well. Add tomatoes, mushrooms and water chestnuts, if desired. Salt and pepper to taste. Simmer to combine flavors. Sprinkle cheeses on top and cover to melt cheese. Serve with garlic bread.
To make sour milk, place 1 tablespoon vinegar in bottom of cup and add milk.
Cook in large pot with cover. Rub meat with a mixture of onion powder, garlic powder, paprika and pepper. Mix with cold water to form a paste. Sear meat on both sides on a high heat. Add onion soup mix, beer, ketchup and cranberries. Lower flame and cook, covered, 2 1/2 hours. Slice when almost cooked to let meat absorb gravy.
Soak 2 cups of beans for 4 hours. Drain and rinse. Bring 2 quarts water to a boil. Add beans. Cook on low for 2 hours. Cook sausage or hamburger and drain. Add to beans. Add onion, tomatoes, oregano and green pepper. Add hot sauce and salt to taste. Simmer for 1 hour.
Combine raspberries and lemon juice in container of an electric blender or food processor; top with cover, and process until smooth. Strain raspberry puree, discard seeds. Cover and chill.
Trim brisket and season with garlic salt, pepper, red pepper and Tony's seasoning; then rub whole brisket with Italian dressing. Wrap in foil and refrigerate overnight.
Mix together and put into 2 unbaked pie crusts. Bake at 350° for 45 minutes or until firm. (I bake my pie crust a little before adding filling.)
Mix and pat in pan the butter, flour and powdered sugar. Bake at 325° for 14 minutes. Mix together the eggs, lemon juice, sugar and flour. Pour over crust. Bake at 325° for 20 minutes or until it starts turning brown. Sift powdered sugar over top.
Shell, devein and steam shrimp for 3 to 5 minutes. Mix oil, vinegar, dill, salt and pepper. Add shrimp. Marinate in the refrigerator for 2 hours. Drain shrimp mixture and add other ingredients. Serve on lettuce leaves.
Melt butter and oil in baking pan in 425° oven. Toss in potatoes; add seasonings. Bake until tender and browned, 30 to 35 minutes.
Place first 4 ingredients in 2-quart saucepan. Bring mixture to full, rolling boil over high heat. Add flour all at once. Remove from heat. Stir until mixture forms a ball and leaves sides of pan. Beat in eggs, one at a time, until mixture is smooth and shiny. Add cheese; stir to blend.
Put clams and onion	in blender for 2 or 3 seconds. Pour into small mixing bowl. Add egg and beat well. Gradually	add pre-mixed flour and baking powder while beating with fork. Mix just enough flour to make the fritters not too thick.
Beat egg in bowl. Stir ketchup, water, soup mix, bread crumbs and ground beef. Mix well. Bake at 350° for 1 hour.
In a large kettle, combine all ingredients. Stir and cover with tight lid. Bake at 250° for 5 hours. (Do not open lid or check.) Remove and stir before serving over rice, noodles or bread.
Split English muffin in half. Butter and toast in broiler. Spread with tomato sauce, dash of oregano, American and Parmesan cheeses and toast under broiler until cheeses are melted. Easy and great for kids!!
Combine margarine and flour until mixture becomes crumblike. Stir in 2 tablespoons walnuts and mix in water 1 tablespoon at a time, until dough holds together. Shape into ball. Combine the rest of the walnuts, peaches, pineapple, cornstarch and allspice. Put into a 9-inch pie plate. Roll dough to fit top of pie plate; place over filling. Cut a 4-inch "X" in center of crust. Bake at 375° for 50 minutes. Serve warm.
Spray a 9 x 13-inch pan with Pam. Brown ground beef with onion. Drain and add seasoning package with about half the seasoning package of water. Heat until most of water is absorbed. Put meat in shells and lay in pan. Put salsa over top of burritos. Sprinkle half package of each cheese over salsa. Bake at 350° for 15 minutes.
Boil sugar, milk, butter and cocoa for 1 1/2 minutes. Start timer when mixture reaches full boil. Remove from heat. Add peanut butter, oats and vanilla. Mix well; spoon mixture onto wax papered cookie sheets. Refrigerate until firm.
Mix together. Stir up well and put in unbaked deep dish pie shell. Bake at 300° for 1 hour.
Beat eggs in top of double boiler. Add vinegar, sugar and butter. Cook over boiling water, stirring constantly, until thick. Let cool.
To Vary Stew: Add mushrooms,	beef broth, egg noodles (omit potatoes), bell pepper, hot pepper, etc.
Mix all dry ingredients together. Beat eggs and add butter, milk and lemon juice. Mix all ingredients thoroughly and pour into frozen pie shell. Bake in preheated oven at 400 degrees for 10 minutes. Reduce to 350 degrees for 40-45 minutes or until set.
Season tomato sauce to taste with salt, pepper, and oregano, or any other favorite spices. Spread 2 Tbsp. of mixture on each muffin half. Add slice of mozzarella cheese and sprinkle with parmesan cheese and anything else you like. Preheat oven to 350. Bake for 15-20 minutes.
Grease a 9 X 13 inch baking dish. Beat eggs slightly. Mix all ingredients, pour into the prepared dish. Keep in refrigerator overnight. Next day, bring to room temperature and bake at 350 degrees for 40 minutes.
Sift the first 4 ingredients. Mix together the fruit cocktail and vanilla and add dry ingredients. Beat well and put in a 9 x 13-inch pan.
Cook bacon until crisp. Remove from skillet. Keep warm. Blend flour into drippings; stir until smooth. Stir in bean liquid juice, vinegar, sugar and mustard. Add green beans and heat thoroughly. Sprinkle bacon on top just before serving.
Melt margarine in pan in oven; sprinkle garlic powder over margarine. Pour Worcestershire sauce on, then pour in other ingredients. Mix well. Bake at 250° for 2 hours. Stir 2 or 3 times during baking.
Arrange chops in an oblong casserole. Mix remaining ingredients and pour over chops. Cover with waxed paper. Microwave at 70 percent for 30 minutes.
Stir-fry cabbage, celery and onion in butter in a heavy Dutch oven for 5 minutes over high heat. Cover and remove from heat. Let steam until cabbage is tender (about 5 to 7 minutes). Stir in salt and pepper.
Mix soups and the one half can of water together and pour over meat mixture in roasting pan. Cook in a slow oven, 250°, for 3 hours. Serve over rice or noodles.
Combine sugar, beaten eggs, half and half, whipping cream and vanilla. Place in freezer and add enough milk to fill freezer 3/4 full. Mix well. Makes 1 gallon. Other ingredients can be added (peaches, fresh strawberries, etc.)
Bake 1 hour in 350° oven. Makes 9 x 13-inch pan.
Arrange chicken in baking dish. Sprinkle with onion, garlic powder, salt and pepper. Turn and sprinkle other side. Slice margarine over chicken pieces. Sprinkle paprika over chicken. Bake in oven at 350° for 40 to 60 minutes or until juice runs clear.
Melt margarine in saucepan and brown almonds. Add sugar, Rice Krispies and coconut. Mix. Put 1/2 of mixture in bottom of 9 x 13-inch pan. Spread softened ice cream over it. Top with remaining mixture. Freeze. Remove from freezer just before eating so it will be ready by dessert time.
Preheat oven to 375°. Mix the sausage, cheese, oregano and basil together in an electric skillet. Spread the sausage mixture on the rye bread and bake, uncovered, for 15 to 20 minutes.
Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch baking pan. Blend all ingredients 1/2 minute on low speed. Beat 3 minutes at high speed. Bake about 45 minutes.
Spread bread with softened butter. Mix together remaining ingredients. Divide equally on unbuttered side of 6 slices of bread; top with 6 slices (1 each) Mozzarella cheese. Top with other slices of bread, butter side out. Grill on both sides until cheese starts to melt and bread is golden.
Wash and pierce potatoes with fork. Arrange potatoes in microwave. Cook on Full power for 10 minutes. Turn potatoes. Bake several more minutes until potatoes are done. When done, slice off the top of the potato and scoop out the inside. In mixing bowl, add all ingredients except paprika; beat until smooth. Spoon back into potato shells. Garnish with paprika. Heat in microwave for 3 minutes or put in oven to brown. Potatoes can be topped with shredded cheese, if desired.
Brown beef in skillet over medium heat for 10 to 15 minutes. Drain excess fat. Add chopped onion. Cook 5 minutes more. Stir in chili mix, tomatoes, water and beans. Bring to a boil, stirring frequently. Reduce heat, cover and simmer for at least 30 minutes. Serve in soup bowls over rice, if desired. Shredded cheese and chopped pepper can be sprinkled on top. Serves 4 to 6.
Melt butter in top of double boiler over direct heat. Add onion. Cook slowly until soft but not golden. Blend in flour. Add milk gradually. Stir until slightly thickened. Add remaining ingredients. Place pan over boiling water for 20 minutes, stirring from time to time. Makes 8 servings.
Mix dry ingredients together. Beat eggs light and mix all together. Spread 1/2-inch thick in large pan. Bake 15 to 20 minutes in a moderate oven. Leave until cold. Cut in strips. Roll each strip in powdered sugar.
Shred the cabbage, onions and peppers. Bring following to a rolling boil and pour over shredded mixture: sugar, oil, vinegar, salt and celery seed. Chill; serve. Good stuff, even better after several days.
Mix beans and taco seasoning. Spoon sour cream over top. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Boil chicken. Tear tortillas into 50 cent size pieces. Combine soups, chicken broth, chopped onion, Ro-Tel tomatoes and cheese.
In a saucepan, cook milk and sugar to the soft ball stage. Add peanut butter and vanilla. Pour into buttered dish or pie pan.
In a large skillet, brown sausage in 1/4 cup olive oil. Add rest of oil and garlic and saute to light brown; put aside. Cook broccoli until tender. Cook shells as usual. Drain broccoli and shells. Put in large bowl.	Drizzle with sausage and oil and toss gently.	Add crushed hot pepper to taste and grated Italian cheese.
Mix lemon juice and Eagle Brand milk. Add Cool Whip. Fold in drained pineapple, then coconut and nuts. Pour into pie shells. Chill for 3 hours.
Mix flour and sugars. Add butter and vanilla. Beat eggs and add to mixture. Mix well. Add peanut butter. Mix well. Drop by spoon onto cookie sheet. Bake at 350° for about 15 minutes.
Melt butter. Add Worcestershire sauce. Coat pecans with mixture. Spread on cookie sheet and bake 15 to 20 minutes at 300°. Remove from oven and sprinkle with seasoned salt.
Melt butter on stove top or in microwave in a medium bowl. Stir in catsup, mustard, Worcestershire, brown sugar, lemon juice and season to taste. Baste over any meat.
Cream shortening, sugar, eggs, baking powder and salt until fluffy. Mix in half of the flour. Add bananas and milk, blend well. Stir in remaining flour, candied fruit, raisins and nuts. Turn into a greased 9x5x3 pan. Bake at 350 degrees for 60-70 minutes or until wooden pick comes out clean. Cool before slicing.
Mix the Knox gelatine and 1/4 cup water; set aside. Stir 3/4 cup sugar and half and half and cook to boiling; remove from heat. Add vanilla, sour cream and Knox gelatine mixture; mix well. Pour into 9 x 9 dish. Let set up in refrigerator about 2 to 4 hours.
Mix sugar, coconut, pecans and cracker crumbs into peanut butter. Pour melted butter over the mixture and blend well. Shape dough into 2 x 1/2-inch logs. Melt paraffin and chocolate chips together over boiling water. Work quickly; dip logs into chocolate mixture and place on waxed paper to dry (use a fork for the dipping). Be sure to leave chocolate mixture over hot water while dipping. Makes about 4 dozen.
Mix all ingredients with mixer in large bowl in listed order. Drop on greased cookie sheets, 1 tablespoon each cookie, 2 inches apart. Makes 40 cakes (2 1/2-inches each) or 20 pies. Bake in 350° oven for 15 minutes. When cool, make Filling.