HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine raisins, currants, candied fruits and peels with 1/3 cup whiskey, molasses and fresh lemon peel. Mix well, cover and let stand overnight. Sift flour with salt, spices and baking powder. Cream butter and brown sugar together well. Beat in eggs, one at a time. Blend flour mixture into creamed mixture. Add fruits and coarsely chopped walnuts and mix well. Turn into a well-greased 9-inch bundt pan. Place a shallow pan of hot water on bottom of oven. Bake cake on lowest rack at 300° for 1 3/4 hours or until cake tests done. Let stand for 10 minutes, then invert onto wire rack and spoon remaining whiskey (about 4 Tbsp.) slowly over the cake so it soaks in. When cake is cold, wrap well in foil until serving time. To decorate after aging; mix a little powdered sugar with water to thin pouring consistency and tint lightly with green food coloring. Drizzle on cake. Sprinkle with green sugar crystals and arrange nutmeats on top.
Heat oven to 325°. Mix first 3 ingredients. Spread in 9 x 13 x 2-inch pan. Bake for 25 minutes and cool.
Brown hamburger and place in an 8-inch square casserole. Pour on cream of mushroom soup. Cover with frozen Tater Tots. Bake 45 minutes at 350°. Remove from oven and cover with Velveeta cheese. Return to oven to melt cheese.
Mix thoroughly the first 4 ingredients. Place in 8 x 8-inch baking dish. Bake at 400° about 35 minutes. When finished baking, add buttered bread cubes. Return to oven and bake until cubes are lightly browned.
In saucepan over low heat melt chocolate with water, stirring 2 minutes, or until thick. Remove from heat. Gradually add syrup and salt. Simmer 10 minutes, stirring often. Add vanilla. Serve hot or cold on ice cream or cake.
Mix all ingredients well; make into balls. Place a piece of cherry in center of each. Bake at 350° for 12 minutes, until browned.
Use enough mayonnaise to hold salad together (about 2 heaping tablespoons). You can add a banana if you use all your salad at one meal, otherwise it will turn dark.
Mix ingredients together and pour over 2 small (12 ounce) packages oyster crackers. Put into airtight container. Stir occasionally for 24 hours.
In a large frying pan, heat cooking oil. Brown chicken on both sides, then add water to almost cover. Simmer, covered, 45 minutes, checking on water; add as needed. Add carrots and potatoes; cook until tender. Thicken with mushroom soup.
Melt butter and mix with stuffing. Line dish with 1/2 mixture. Mix other ingredients and spoon on top. Add rest of stuffing. Bake at 350° for 1 hour.
Core tomatoes and cut in half. Combine next four ingredients to make a pepper rub. Coat tomatoes with pepper rub and bake at 190° on a rack. Mix remaining ingredients and combine with roughly chopped tomatoes to make relish.
In large skillet fry bacon until crisp. Drain on paper towels, crumble and set aside. Add onion to drippings in skillet. Cook 3 to 5 minutes, stirring often until lightly brown and tender. Drain on paper towels. In large bowl combine tomatoes, sauerkraut, brown sugar, bacon and onion. Turn the mixture into a 2-quart casserole. Cover and refrigerate at least 5 hours or overnight. Bake, uncovered, 45 minutes at 350°. Makes 6 servings.
Cook rice as directed. Brown hamburger and onion; drain. In large bowl, add rice, 1/2 the Velveeta cheese (diced), the can of Ro-Tel and the drained hamburger and onion. Mix well while rice and hamburger are still hot to let cheese melt as much as possible.
Grate cucumber, onion and bell pepper. Mix all together. Cover and refrigerate overnight. Drain and serve.
Cream butter and margarine until almost white. Add eggs, beating after each egg. Add vanilla and blend in flour. Bake at 275° for 2 hours.
In bread machine pan, place all ingredients in order listed. Select basic bread setting (or whole-wheat setting if available). Choose crust color and 1 1/2-pound loaf size, if available. Bake according to bread machine directions. (Check dough after 5 minutes of mixing.) Add 1 to 2 tablespoons of water or flour if needed.
Julienne and dice dried fruits. Chop nuts. Add raisins, sunflower seeds and shredded coconut. You may add other fruits and nuts to taste. Mix all ingredients together and serve as snacks or treats.
Combine mayonnaise, sugar and vinegar for dressing. Wash and drain broccoli. Remove stalk and cut florets into bite-sized pieces. Combine broccoli, onion, bacon bits, cheese and raisins. Pour dressing over broccoli mixture and mix lightly. Chill well. Just before serving, top with sunflower seeds or pecans.
Boil chicken and debone. Put chicken (chopped in large chunks) into a 9 x 13-inch baking dish. Add a layer of broken Doritos. Put 1 stick of oleo in skillet and add chopped onion; cook until clear. Add soups and Ro-Tel; add cheese. After cheese has melted, pour over chicken and chips. Bake at 350° for 20 minutes.
Put the cornflakes, dates and pecans into an electric blender or food processor and whirl just until well chopped or crush the cereal with your hands and chop the dates and nuts with a knife. In a mixing bowl, combine the cereal mixture with the honey, butter and lemon juice. Knead until well mixed, then roll into 1 inch balls. Sprinkle with sugar on a sheet of wax paper, and roll the balls in the sugar. Store in an airtight container.
Melt chocolate pieces. Remove from heat and pour over marshmallows and noodles. Mix, then drop by teaspoon onto wax paper.
Cook broccoli spears for 5 minutes; drain well. Return broccoli to pan and chop coarsely. Add 1/2 stick butter and 1/2 pound Velveeta cheese (cut into small pieces). Cover.
Mix and pour in a greased square pan. Bake at 400° for 30 minutes.
Mix all the ingredients well with a spoon; refrigerate. Serves 4 to 6. Calories per serving: 118. This snack mixture is delicious alone or served on graham.
Heat oven to 400°. Arrange cauliflower in 11 x 7-inch baking dish. Sprinkle with ham. Beat soup with milk until smooth. Pour over ham. Mix remaining ingredients until crumbly and sprinkle over soup mixture. Bake for 20 to 25 minutes.
Mix all the ingredients together. Spread in a pie shell. Bake at 450° for 15 minutes, then lower oven to 325°, baking for another 30 minutes.
Drain salmon, reserving liquid. Flake salmon and crush bones. In a bowl, beat egg. Add salmon, reserved liquid, grated cheese, bread crumbs, onion, melted butter, salt, pepper and basil. Pour into a greased loaf pan.
Mix all ingredients well and pour into an uncooked 9-inch pie shell. Cover with top pastry. Cook for 55 minutes or until crust is brown at 350°.
Mix all ingredients, except sour cream and 1/2 the jello. Spoon 1/2 mixture into serving dish. Spread sour cream on top. Add remaining 1/2 of jello mixture. Chill until ready to serve.
Mix chocolate pudding and set aside. Mix vanilla pudding and set aside. Cream together flour, margarine and chopped pecans. Press in a 9 x 13-inch pan. Bake 20 minutes at 350°. Cool completely. Blend cream cheese, powdered sugar and 1 cup Cool Whip. Spread on crust and let stand in refrigerator 10 minutes. Mix puddings and milk together and spread over cream cheese. Mix vanilla with rest of whipped cream; put on top. Grate Hershey Bar over top. Refrigerate until ready to serve.
About 20 minutes before serving in a 10-inch skillet over high heat in boiling water, heat celery and next 3 ingredients to boiling. Reduce heat to medium; cover and cook 8 to 10 minutes until celery is tender-crisp. Drain celery. Return to skillet. Stir in butter until melted. Makes 4 servings.
In a large bowl or mixer, stir together 1 1/2 cups flour, yeast, sugar and salt; set aside. Heat milk and 1/3 cup butter until very warm and pour over flour and yeast mixture. Add egg and beat 3 minutes at medium speed, occasionally scraping bowl. Add 1 cup of flour and beat 3 minutes longer. Stir in remaining 2 1/2 cups flour and mix with a wooden spoon until thoroughly blended.
Preheat oven to 325°. Grease two 9 x 5-inch loaf pans. In medium bowl, combine flour, soda and salt.
Place sliced apples in an 8 x 8-inch baking dish. Sprinkle with sugar and cinnamon to taste. Mix first 5 ingredients together and place on top of apples. Bake at 350° until browned, about 20 to 30 minutes.
Saute onion and garlic in butter, add mushrooms and parsley and simmer 5 minutes. Add a pinch of cayenne pepper and black pepper. Stir in scallops and crab sticks. Simmer 7 minutes. Add lemon (wine - optional at this point). Place 3 flounder fillets on a baking tray and lay stuffing over each, top with remaining fillets. Bake 15 minutes in a 350° oven. Makes 8 servings.
Sift flour, salt, soda and cinnamon together. Cream sugar and Wesson oil in separate bowls, then add eggs. Add flour and pecans. Add the grated carrots last. Bake for 35 to 45 minutes in 350° oven.
Saute garlic and shallots in 1/2 stick butter until golden. Add cleaned and deveined shrimp with 1/2 stick butter. Cook until shrimp are pink (about 5 minutes). Add stock and cook over medium heat for 2 minutes. Remove shrimp. Bring remaining liquid to a boil and reduce by one-half. Add cream. Cook until thick. Add shrimp. Serve over toasted French bread slices.
Simmer fresh or frozen oysters in their own liquid until the edges begin to curl. Drain and chop coarsely, saving the liquid. If using canned oysters, drain, reserve juice and chop.
Blend all ingredients in a medium-size bowl. Spoon mixture into 6 (3 ounce) wax paper or plastic cups. Freeze 1 to 1 1/2 hours or until mixture is partially frozen. Insert a wooden stick into the center of each cup and freeze for several hours until firm. Peel off cups before serving.
Mix all together; put in baking dish. Lay 2 slices bacon on top. Pour one 8 ounce tomato sauce on top. Bake for 1 hour at 350°.
Cream sugar and margarine. Make light and fluffy. Add eggs, one at a time, and beat well. Add flour and beat in lemon extract and 7-Up. Bake in well-greased and floured 10-inch tube or Bundt pan at 325° for 1 1/4 hours.
Brown beef and onion. Combine with all other ingredients, except biscuits. Bake at 375° for 20 minutes. Top with biscuits and bake 15 to 20 more minutes.
Add enough water to juice to make 3/4 cup. Add pineapple, sour cream and nuts. Place in bowl or mold and chill.
Mix all ingredients. Put in graham cracker shells and refrigerate. Makes 2 pies.
Put evaporated milk in freezer overnight or for several hours. Make jello, using pineapple juice with water equal to 2 cups. Chill until firm. Make whipped cream using evaporated milk, lemon juice, drained pineapple and sugar. When jello is firm, fold in cream mixture. Crush vanilla wafers and cover bottom of large cake pan. Pour mixture over crumbs. Garnish with a few crumbs.
Mix together. Add cold water until texture is desired. Bake at 325° until brown.
Place pecans in prepared pastry shell. Combine chocolate and butter in a pan. Cook over low heat, stirring until smooth. Remove from heat and add corn syrup and remaining ingredients. Pour over pecans. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 350°. Cook broccoli according to package directions (don't overcook). Drain. Mix soup, cheese, mayo and onion flakes. Blend in eggs. Toss lightly with broccoli. Turn lightly into greased 1 1/2-quart casserole. Mix bread crumbs with melted Parkay; sprinkle over all. Bake 40 minutes uncovered or until bubbly.
Cook macaroni and cheese as box directions. After ready, add green onions and soup. Cook broccoli spears as directions until tender. Drain off water. Add to rest of the ingredients the sausage. Pour into large, deep covered casserole dish. Bake 30 minutes at 375°.
Mix oleo, cream cheese and flour together. Chill 1 hour. Roll into 24 balls. Press into tart pans.
Heat oven to 375°. In large saucepan, brown ground beef, onions and celery until beef is thoroughly cooked. Drain well.
Melt marshmallows in milk. Stir in Jell-O. Beat in cream cheese until smooth. Add pineapple and whipping cream. Chill and serve.
Microwave butter in 9-inch glass dish on Medium-high for 2 minutes or until melted. Stir in brown sugar. Arrange pineapple slices in dish. Place cherry in center of each slice. Prepare cake mix using package directions. Pour over pineapple slices. Microwave on Medium for 7 minutes. Microwave on High for 3 to 4 minutes or until cake tests done. Let stand for 1 minute. Invert onto serving plate. Serve warm or cool. Serves 6.
Put popped corn in brown paper bag. Mix brown sugar, margarine, light syrup and salt. Microwave on High 3 to 4 minutes. Stir after each minute until it boils, then boil 2 minutes more. Add baking soda; stir. Pour over corn in bag. Close and shake. Microwave on High 1 1/2 minutes. Shake again; microwave on High 1 1/2 minutes. Shake bag. Pour into pan to cool.
Fry bacon slowly and pour off some of the fat. Brown chopped onion and beef in fat. Add seasonings. Add tomatoes and well washed rice. This will be a thick mixture at the end of cooking period. If desired thinner, add a cup of water. When ready to serve, lightly stir to bring up color of tomatoes. Bake at 350° for 1 hour or more.
Mix sherbet and ice cubes. Add remaining ingredients, putting vodka in last. Stir and serve.
Combine the first 4 ingredients. Blend well. Place ice cream in punch bowl and pour in coffee mixture. Top with whipped cream and nutmeg, if desired.
Boil sweet potatoes until tender. Put all ingredients in mixing bowl. Beat well; do not clean beaters as they collect potato strings. Pour into the unbaked pie shell and bake at 350° until set and lightly browned.
Combine nuts, dates, water and baking soda in a bowl and let cool. In a separate bowl, beat together the oil, egg and sugar. Add this mixture to the original one of nuts and dates. Add flour, baking powder, salt, cocoa and vanilla and beat all together well. Bake at 350° for 40 to 45 minutes.
Cook meatballs well done. Add spaghetti, onion and tomatoes. Cook until tender. Add spices and sauce (if used) to suit individual taste.
Combine sugar, milk and salt in medium saucepan. Bring to a boil, stirring constantly. Boil until the soft ball stage is reached, then remove from heat. Stir in vanilla, butter and peanut butter. Beat off some of the gloss. Put in pan or a large plate to cool.
Mix all together, except crumbs. Using a buttered casserole, alternate layers of mixture and crumbs, leaving a few crumbs for the top. Bake 20 minutes at 250°, covered, then at 20 minutes at 350°, covered. Remove cover and brown slightly.
Cream butter and cheese together. Add flour, salt and cayenne pepper and mix well. Add Krispies and mix well. Mixture will be stiff. Pinch a small piece of mixture, place on cookie sheet, and flatten with fingers as thin as possible. This will be the size and thickness of the baked cracker. Bake at 325° for 11-13 minutes. Makes 8-9 dozen.
Preheat oven to 400°. Combine cheese and crab in a small bowl. Divide crab mixture among the upside down mushroom caps, stuffing the mushrooms. Brush 1 phyllo sheet with the butter/olive oil mixture. Cover with another sheet and brush with more melted butter. Make 7 layers. Cut phyllo sheets into 4 squares. Place mushroom, cheese side up, in the center of each square. Season with salt and pepper. Repeat 5 more times to make 20 squares. Lift sides of pastry over mushrooms to resemble small bundles and form a "neck, " pinching edges together to seal. Place on a greased baking sheet and brush with beaten egg. Bake for about 15 minutes until pastry is crisp and golden. Serve hot.
Place potatoes in a casserole dish. Stir remaining ingredients together and pour over potatoes. Put in oven and bake at 350° until real bubbly.
Mix ketchup, brown sugar, mustard and honey well. Coat meat before cooking. When meat has 30 minutes more to cook, brush with mixture of pineapple juice, brown sugar and 1/2 pint honey.
Cook spinach and drain well. Squeeze excess moisture out. In skillet, cook onion in butter till just tender. Add spinach. In bowl, mix egg, cheeses, nutmeg and spinach mixture. Stuff shells. Pour spaghetti sauce over shells and heat in 375 degree oven for 20 minutes.
In blender, grind lemon, peel and all. Add raisins. Mix with sugar and egg. Cook in double boiler until it begins to thicken, stirring often.
Mix cheese, mayonnaise, shrimp, curry powder and onions. Toast muffins. Spread shrimp mixture on muffin halves and broil until bubbly. Can be made in advance and frozen before boiling. Cut into fours. Yields 48 pieces.
Mix all ingredients together, except 1 cup nuts. Shape into ball. Roll cheese ball in 1 cup of the nuts. Refrigerate.
Combine cake mix, eggs, oil, milk, in a large mixing bowl. Add chopped nuts and oats. Drop by teaspoon onto greased baking sheet. Bake at 350 degrees until slightly brown around edges.
Combine all ingredients. Beat until smooth. Warm mixture in microwave or in saucepan over low heat. Serve with apple slices.
Fry onions in the margarine until soft. Soak bread in milk and squeeze. Soak raisins in the extra milk. Soften and chop the dried apricots. Combine all ingredients. Bake in 350° oven in a meat loaf or bread pan for at least 1 hour.
Cook spareribs in a pot until tender. (Save some of the broth to cook with rice.) Add sauerkraut to broth and bring to a boil. Drain and pour into baking dish. Place spareribs on top and bake in oven at 450° until brown. Turn the spareribs and brown on both sides.
Mix all ingredients except cabbage in large pot; cook about 15 minutes, then add cabbage and cook until cabbage is tender. If you eat this twice a day, there can be weight loss of 5 to 8 pounds per week. The more soup you eat, the more weight you will lose.
Put dough into 15 x 10-inch pan, sealing the perforations. Bake at 350° for 10 minutes or until done. Combine remaining ingredients. Spread over cooled crust. Top with raw vegetables such as broccoli, green onions, tomatoes, cucumbers, carrots, etc.
Mix together flour and melted oleo. Add nuts. Press this mixture into a 9 x 13-inch Pyrex pan. Bake about 20 minutes at 350° (slightly brown). Do not overcook. Cool.
Preheat oven to 375°. Mix pumpkin, sugar, cinnamon, ginger, nutmeg and 1/2 teaspoon of salt. With a fork, lightly beat eggs into pumpkin mixture. Add milks; mix well. Place a pastry-lined 9-inch pie plate on oven rack. Pour in pumpkin mix. Bake in a 375° oven for 50 to 55 minutes.
Dissolve the jello with the hot water; let cool. Add the apricots, pineapple and marshmallows. Let set.
Unroll crescent rolls to fill bottom of 9 x 13-inch pan. Seal together by pushing together. Seal seams! Beat cream cheese, egg yolk, vanilla, sugar, lemon juice and pineapple juice. Spread over rolls. Spread crushed pineapple over cream cheese mixture. Top with remaining rolls. Seal seams. Brush with egg whites. Bake at 375° for 25 to 30 minutes.
Boil the first five ingredients and pour over okra, pepper, garlic and dill which have been placed in jars. Seal.
In saucepan combine potato, onion and fish. Cover with water and bring to a boil. Add salt and pepper; simmer until vegetables are tender and fish flakes, about 30 minutes. Add dry milk and stir well. Remove from heat and break fish into bite-size pieces. Add margarine and stir until it melts. Yield: 1 serving.
Sift dry ingredients together.	Cut in Crisco. Add milk. Knead with floured hands a few times. Cut out. Place on baking sheet, just touching. Bake at 450° for 14 minutes.
Put rice in bottom of casserole. Lay pieces of chicken on top of rice. Pour mixed soups over chicken. Cook at 300° for 1 hour and 30 minutes. Serves 6.
Cook green peppers and celery in margarine until soft (about 5 minutes). Add tomato sauce, water, salt, onion and shrimp. Cover and simmer for 15 minutes. Serve over rice.
Cook and drain spinach. Saute onions in butter. Mix all ingredients together and place in casserole. Stir in Parmesan cheese and also sprinkle on top. Bake at 350° for 20 to 30 minutes. Serves 6.
Flake salmon with a fork. Combine with other ingredients in a bowl; mix well. Pour mixture into a greased pan or casserole dish. Do not cover. Position pan in center of barbecue grate and cook 35 to 40 minutes or until done.
Place 1/2 c. cookie crumbs aside. Combine remaining crumbs with melted butter and press into 9X13 pan. Soften ice cream until it can be easily spread over crumbs. Freeze at least 30 minutes. Spread peanuts over ice cream. Heat fudge in microwave 1-2 minutes; drizzle over ice cream. Freeze. Top with Cool Whip and sprinkle with cookie crumbs. Keep frozen.
Partially freeze pork, trim excess fat from pork. Slice across grain into 2 x 1/4-inch strips and set aside. Wipe mushrooms with damp paper towel; remove stems and reserve for another use. Slice caps and set aside. Wash broccoli and remove flowerets, reserve stalks for another use. Cut flowerets into small pieces; set aside. Coat a wok or skillet with cooking spray; add oil and place over high heat until hot. Add pork; stir-fry 4 minutes or until lightly browned. Add mushroom caps, carrots and soy sauce. Cover and reduce heat to low and cook 8 minutes. Add broccoli; cover and cook 3 minutes or until broccoli is crisp-tender.
Coat a large skillet with nonstick cooking spray. Add vegetables and saut over high heat, stirring frequently for 2 minutes. Stir in flour and cook 1 minute more. Stir in tomatoes, chicken and Creole seasoning. Cook over medium heat, stirring frequently until hot, about 6 minutes. Yields about 1 1/2 cups per serving.
Combine first 7 ingredients. Set aside. Cut bread rounds in half. Fill each half full with lettuce and alfalfa sprouts. Spoon in chicken mixture. Chill at least 1 hour. Yield: 8 sandwiches.
Combine last 5 ingredients. Layer in casserole, starting with cream mixture, tortillas, ending with cream mixture and more grated cheese on top. Let set overnight or make in morning to be baked that evening. Bake 350° for 35 to 40 minutes.
Cream together butter, shortening and sugar until light and fluffy. Add eggs and mix 3 to 4 minutes. Combine flour and baking powder. Add to creamed mixture, alternating with milk. Mix in flavorings. Pour into a greased and floured 10 tube pan. Bake at 325° for 1 1/2 hours or until cake test done. Cool about 10 minutes and add glaze if desired.
Put dry ingredients in bowl. Add oil. Add pineapple, bananas, vanilla and eggs. Stir to blend, but do not beat. Pour into greased tube pan. Bake at 350° for about 1 hour 15 minutes. Cool in pan on rack before turning out of pan.
Let cheeses and dip set until room temperature. Mix all ingredients and 1/2 of nuts. Form into a large ball and cover with remaining nuts.
Sprinkle chicken parts on all sides with salt and 2 teaspoons paprika. Melt margarine in large skillet; add chicken. Saute until golden. Turn pieces; add onion. Sprinkle with 1 teaspoon paprika. Simmer, covered, 20 minutes. Add 2 cups broth; cook slowly, covered, until tender. Remove chicken; keep warm. Blend sour cream, 1/2 cup water and flour until smooth. Gradually add to broth in skillet. Cook and stir over low heat until thickened. Return chicken to sauce. Keep on low heat, uncovered, until serving time. Serves 6 to 8.
Reserve bread crumbs, nuts and oleo for top. Mix all other ingredients and pour into a large greased shallow casserole. Add bread crumbs and nuts. Dot with oleo. Bake in 350° oven for 25 minutes. Serves 8.
Mix tomatoes and sugar. Boil 15 minutes; stir often. Remove from heat. Add Jell-O. Stir well. Put in containers. Put in refrigerator for one day. Then store in freezer. Makes 2 pints.
Cream oleo and sugar. Add eggs and beat well. Add pineapple. Stir in bread. Bake in a 1 1/2-quart greased casserole, uncovered, at 350° for 1 hour. (If you use Pyrex, reduce heat to 325°.)
Brown hamburger, sausage (I use hot sausage) and onion. Drain grease. Add tomato and cream of mushroom soup. Cook egg noodles. Drain and add to meat. Put in large casserole (or 2 small ones) and cover with Velveeta cheese. Bake in oven at 325° until cheese melts, about 10 minutes.
Mix flour, soda, baking powder and salt. Melt butter, add sugar. Blend in eggs and vanilla. Add flour and mix well. Spread into 13 x 9-inch pan. Bake at 350° for 30 minutes. Cool in pan.
Mix together the first 4 ingredients. Roll into little balls; refrigerate. Melt the chocolate chips and paraffin. Dip balls into chocolate coating; let stand on wax paper until coating hardens. Refrigerate. Serves 40 to 50.
Cook fryer until tender and debone. Cook spaghetti in chicken broth. Then make white sauce.