HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush cookies in blender. Reserve 1/4 cup for topping. Melt margarine in a 9 x 13-inch baking dish. Mix in crushed cookies and press together for bottom layer. Place in refrigerator to cool.
Slice the cucumbers; sprinkle 1 teaspoon salt and let them sit for 15 minutes. In another bowl, mix 10 ounces unflavored plain yogurt, 1/2 teaspoon sugar, 1/4 teaspoon cumin and the 1/2 medium sized onion. Whip the yogurt mixture with a spoon. Add the cucumbers and chill. Garnish with 2 tablespoons finely chopped cilantro leaves.
Drop by teaspoonfuls on ungreased baking sheet. Bake at 350° for 10 to 12 minutes.
In a large saucepan, cook fettuccine according to package directions until just tender. Drain and rinse under cold water. Drain and set aside.
Cook potatoes while preparing other ingredients. Combine hamburger, mustard, chili powder, milk, egg, corn meal, salt and 3 tablespoons chopped onion. Mix well and form into meatballs. Roll in flour and brown in 3 tablespoons oil. Remove from oil and set aside. Thicken remaining fat in skillet with 2 tablespoons flour and add tomato soup or juice to make gravy. Add drained cubed potatoes and 1 cup chopped onion. Let simmer 1 minute. Add meatballs. Let simmer until done or layer in casserole dish and bake at 350° until done.
Melt margarine in saucepan. Add all remaining ingredients; mix well. Remove from heat and fill unbaked pie shell. Bake at 325° for 35 to 45 minutes (until a crust appears on top).
Cream butter and sugar. Add eggs and beat. Add cream, drained pineapple and bread cubes. Pour into 8 or 9-inch Pyrex dish. Bake 1 hour at 350° uncovered. Serve warm.
Melt butter, add shrimp and cook on medium for 5 minutes. Remove shrimp to warming pan. Add rest of butter to pan. Add mushrooms and onions. Saute 5 minutes. Sprinkle flour on mixture in pan and mix. Stir in broth and seasonings. Reduce temperature and cook 2 minutes. Stir in sour cream. Add shrimp. Serve over rice.
Place one rack in the middle of the oven and second rack directly above. Heat oven to 225°. Line 2 cookie sheets with foil or baking parchment. Beat egg whites in a large bowl until foamy. Add salt and cream of tartar. Beat until soft peaks form. Beat in sugar, 1 tablespoon at a time. Continue beating 5 to 6 minutes until mixture is very smooth and glossy. Spoon meringue mixture into 1 gallon size Ziploc bag. Snip off corner to make 1-inch opening. Squeeze mounds 1 1/2-inches in diameter and 1 1/2- inches high close together but not touching. Sprinkle crushed candy canes on top. Bake 1 1/2 hours. Turn off oven; keep oven door slightly ajar and let cool approximately 1 hour. Remove from foil or parchment and store in airtight dry container up to 2 months.
Cook potato and mash until smooth. Add sugar, a little at a time. When heavy enough to knead, add vanilla. Knead in the sugar.
Pour all ingredients into a greased baking dish. Dot with more butter. Bake at 325° for 45 minutes.
Mix the ingredients together, except for nuts. Form into a ball. Roll ball in chopped nuts or chopped parsley.
Microwave cream cheese to melt. Beat in milk; add fruit cocktail and mix. Garnish with cherries and marshmallows.
Measure flour, sugar, cocoa, baking soda and salt in the sifter. Put in 8 x 9-inch pan (ungreased). Make 3 holes in pan with your finger. Place vanilla in one, then oil and vinegar next. Pour 1 cup cold water; mix well. Batter will be thin. Bake at 350° for 35 minutes.
Cream oleo and sugar until light. Add beaten egg yolks and vinegar. Add spices and raisins; mix well and fold in beaten egg whites. Pour into unbaked pie shell and bake for 30 minutes at 350°. It forms its own meringue while cooking.
Combine all ingredients. Refrigerate	overnight or 24 hours. I usually double this when all our family is together.
Mix all together well and spread in a rectangular baking dish. Bake, uncovered. at 350 degrees for 1 hour.
Cook macaroni following package directions. Drain. Return macaroni to pan and immediately stir contents of cheese packet into hot macaroni. Blend well.
Mix all ingredients well. Add raisins, nuts, chocolate chips, etc. Fill 2 cookie tins, greased. Bake at 375° for 12 minutes.
Place Kool-Aid into container. Add sugar. Squeeze lemon juice and orange juice. Add pineapple juice and one cup of water. Add 5 ice cubes; stir. Add enough water to make 2 quarts. Add lemon, pineapple and orange slices. Chill for 20 minutes.
Cut shortening into flour and stir in remaining ingredients. Put in one greased loaf pan. Bake one hour and 15 minutes at 350°. Let set, covered in foil or wrapped one day before cutting.
Melt butter in heavy saucepan. Lightly brown rice in the melted butter. Add soup, water, mushrooms and water chestnuts. Bring to a boil. Add almonds. Pour into a covered 2-quart casserole. Cook at 350° for 1 hour. Do not open while cooking. (This is very good with roast beef, pork or any kind of fowl. If you like a one-dish meal, brown both sides of several pork chops and place on top of rice and bake for same time.)
Slice venison into thin strips and brown in small amount of vegetable oil along with garlic. Add onion and tomatoes and cook until tender. Add 1 cup water with cornstarch and set aside. Add soy sauce to broth and thicken with cornstarch mixture. Add green pepper last and cook until slightly tender. Serve over cooked rice or noodles. Makes 4 servings.
Core apples but leave a bit at the bottom for a plug. Fill the holes with honey; sprinkle with a little grated lemon rind and cinnamon and bake at 350° for 20 to 30 minutes.
Heat skillet or grill. Make a hole in each slice of bread. Butter bread and holes. Place in skillet. Break eggs into the hole. Cook until brown on one side. Turn over and finish cooking on other side. Place on plate. Put small hole bread on top of egg. Serve with strawberry preserves.
Chill prunes. Remove pits, then cut into small pieces. Slice bananas. Cut marshmallows if using large ones. Whip cream until stiff. Add prunes, bananas, marshmallows, lemon extract and mix lightly. Serves 6 to 8.
In a heat-resistant, non metallic skillet, heat oil on a conventional surface until hot. Sear pork chops on both sides until browned. Sprinkle chops lightly with salt and pepper to taste. Arrange onion and sauerkraut over pork chops. Heat, covered, on simmer for 10 minutes. Sprinkle caraway seed over sauerkraut and arrange apple slices on top. Add water and heat, covered, on simmer for 10 minutes. Heat, uncovered, on simmer for 10 minutes or until chops are tender. Pork should always be cooked well done.
Remove corn from cob. Heat 2 tablespoons oil in large skillet. Add corn, tomato and hot pepper. Cook 10 minutes or until done. Add 1/4 cup water, if needed.
Mix all ingredients and pour into pie shell. Place on cookie sheet. Bake at 425° for 5 minutes, then 350° for about 40 minutes.
Mix all ingredients together. Bring	to a boil; boil slowly for about	35 minutes. This is a good barbecue sauce for chicken, beef or pork.
Mix all of the ingredients together, except egg roll shells. Separate egg roll shells. Take the mixed ingredients and put in near the edge of the shell. Fold opposite corners toward center, then roll shell, beginning at edge with mixed ingredients. Deep fry in 350° oil.
In medium bowl, combine 2 cups of the flour and the sugar; cut in butter to form fine crumbs. In small bowl, combine 3/4 cup of the crumbs and 1/4 cup of the walnuts; set aside. Into remaining crumb mixture, stir the remaining 1 cup flour, the baking powder, spices, soda, salt and remaining 3/4 cup walnuts. In another small bowl, combine buttermilk and eggs; stir into dry ingredients just to moisten. Spoon into 18 greased or paper lined 2 3/4-inch muffin cups, filling about 2/3 full. Top each with a generous spoonful of reserved crumb-nut mixture. Bake in preheated 350° oven for 20 to 25 minutes or until springy to the touch. Cool in pans for 10 minutes. Loosen and remove from pans. Serve warm.
In a large bowl mix all ingredients together and pour into greased 9 x 13-inch dish or pan. Bake at 350° for 35 to 45 minutes (until toothpick tests clear).
In a glass serving dish pour orange juice over cake pieces; soak 1/2 hour. Spread jam over top. Place mandarin oranges on top of jam (save some to garnish). Add pudding next, then whipped cream. Garnish with oranges and almonds.
Drain all fruit. Mix pudding, milk, orange juice, and yogurt well. Add fruit and chill well.
Melt butter, cheese and mayonnaise; add salt to taste. Mix in crab meat. Spread on English muffin halves and cut into quarters. Place on cookie sheet and put into freezer until frozen. After frozen, put into plastic bags and save until party. When ready to use, place on cookie sheet and broil until brown and bubbly. Serve warm.
Sift dry ingredients 3 times, then add to eggs, oil and milk mixture. Add 1 cup boiling water and vanilla. Put into a 9 x 12-inch pan. Bake at 350°.
Combine first 4 ingredients. Sift all dry ingredients together. Add to first mixture. Add coconut cream pie filling or pudding mix. Beat well. Add nuts. Grease and flour 2 large loaf pans. Makes 2 large loaves. Bake at 350° for 1 hour. Test with toothpick.
Mix ingredients together and bake in 9-inch pan at 350° for 15 minutes. Double recipe for regular 9 x 13 x 2-inch pan. Ovens may vary baking time; don't overbake.
Boil pineapple 2 minutes. Take off and add jello, then boil 2 more minutes. Let cool then add cottage cheese and Cool Whip. Fold gently together in a bowl. Keep refrigerated.
Beat sugar, eggs, and oil until foamy. Add flour. Mix together soda, cinnamon, salt, and pie filling. Mix all together. Pour into a greased 9 X 13-inch pan. Bake 350° 45 to 50 minutes, or until toothpick inserted in center comes out clean.
Mix all together and pour into ungreased casserole. Spread the cornflakes and almonds on top. Bake in 350° oven for 35 minutes.
Mix well. Cover top with the crushed chips. Bake 20 minutes at 450°.
Process all ingredients, except pasta and almonds, in food processor or blender until well blended. Cook pasta as directed on package; drain. Pour sauce and almonds over pasta; toss to coat. Makes about 6 to 8 servings.
Cream margarine until fluffy. Add brown sugar replacement, egg and water, beating until completely blended. Beat in pumpkin puree; stir in flour and allspice. Mix to completely blend. Spread evenly in greased 13 x 9-inch cookie sheet. Bake at 350° for 16 to 18 minutes or until sides pull away from pan. Cool and cut into bars. Yields 48 cookies.
Mix according to package directions, then add Jell-O and bake as directed on box.
In a blender, place a few scoops of vanilla ice cream, some cut up cantaloupe and a splash of milk. Blend together until thick and creamy. Pour into tall glass and add a couple more pieces of cantaloupe. Serve with a straw and spoon. Mm mm - good!
Mix all the ingredients in a 1-gallon, wide mouthed jar. Store in a cool, dark place. Stir or shake every few days for about 3 weeks. Strain through several layers of cheesecloth, reserving the liquid, but discarding the pulp and seeds. Refrigerated, the liqueur will keep indefinitely. Makes 5 cups.
In a glass casserole dish, mix all ingredients. Refrigerate 6 hours or overnight. If spicier, increase hot peppers and Tabasco. May be served on crackers or in tart cups.
Using a heavy saucepan, over low heat, melt the chocolate chips and sweetened condensed milk. Remove from heat. Stir in nuts and vanilla.
In a large saucepan or stockpot, combine tomato juice and bouillon cubes and bring to a boil, stirring continuously until cubes are completely dissolved; lower heat to simmer and add remaining ingredients. Simmer for 1 1/2 hours or until cabbage and carrots are tender. Freezes well. Serves 8.
Slice carrots in 1/4-inch rounds. Cook in just enough water to cover until tender. Drain, reserving 1/4 cup cooking liquid. Mix horseradish, onion, salt, pepper and mayonnaise. Place carrots in 9-inch glass baking dish. Cover with mixture. Mix bread crumbs and butter. Spread over the top. Bake at 375° for 20 minutes.
Spread the two cans of crescent roll dough flat on a cookie sheet. Bake about 6 minutes until light brown at 400°. Make a sauce of the cream cheese, sour cream, mayonnaise and packet of Ranch dressing. Blend together well. Spread over the cooled crescent dough. Finely chop all the vegetables. Mix vegetables together and sprinkle on top of cream cheese mixture. Cut into squares and serve.
Mix all ingredients with a pint of sympathy. Flavor with a bright fireside and a loving kiss. Bake well in warm arms all your life.
Mix oleo and the cheeses together. Combine flour, salt and pepper. Sprinkle over this, mixing well. Roll pieces about the size of walnuts with your hands and press down the center of each with a pecan	half. Bake at 325° for about 20 to 25 minutes.
Spread bean dip on the bottom of serving dish. Scatter green onions on top of dip. Mix sour cream, mayo and seasoning together. Spread mixture on top of onions. Spread cheese on the top.
Cook chopped meat with taco sauce mix according to package instructions. In a 4-quart casserole dish, layer ingredients one at a time: 1/2 tortilla chips, 1/2 meat mixture, 1/2 refried beans, 1/2 onion, 1/2 green pepper, 1/2 black olives, 1/2 salsa and top with 1/2 Cheddar. Repeat another layer with remaining ingredients. Cover and bake at 350° until cheese is melted and heated through. Serves 4 to 6.
You may use Thank You cherry pie filling or other fruit. Alternate layers of bite-size pieces of cake, fruit, nuts and pudding. Top with Cool Whip and nuts.
Using rubber spatula, blend first 3 ingredients on a white plate to form smooth paste. Add 3 or 4 drops glycerine for a creamy consistency. The yield should be enough for a child's face.
Cook chicken without salt. Cube. Beat egg and blend in undiluted soups. Add bread. Cut into cubes. Add cubed chicken. Pour into buttered casserole, 6 x 10 x 2-inch. Top with cracker crumbs which have been stirred in melted butter. Bake 1 hour at 350°. Serves 6.
Chop onion and pepper finely, then cook with garlic until onion is soft. Brown the ground beef; stir to break up meat. Drain grease. Combine all ingredients in large pot and bring to a boil. Cover pot, then simmer over low heat for 2 hours or more, stirring frequently. Include chopped hot peppers for hot chili. Add water if chili gets too thick.
Combine all ingredients in large bowl. Use 1/3 cup mix to cup of boiling hot water.
Stir all ingredients together until well mixed. Dough will be soft and appear wet. With the side of spoon that has been dipped in cold water, cut off approximately 1/4-inch portion of dough against side of bowl. Working quickly, drop one portion at a time into four quarts salted, boiling water. Cook for 15 minutes, stirring frequently. Drain in colander.
Cook vegetables, celery and onions all together, according to time on package. Drain off water. Mix cheese and mayonnaise together and add to vegetable mixture while hot, stirring until mixed well. Add salt and pepper. Melt butter, add Ritz crackers (crushed) and brown. Put vegetable mix in casserole and top with cracker mix. Bake at 325° for 20 to 25 minutes.
Cook and drain the spinach, and distribute it evenly in a 9 x 13 inch baking dish. Mix together the soup, mayonnaise, lemon juice and cheese, and spoon over the spinach. Top with crackers, pimientos and almonds. Bake at 350° for 20-30 minutes.
Cream together oleo, sugar and vanilla. Add flour and oatmeal. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 minutes. Cool completely and drop into a bowl of powdered sugar to dust.
Grease and flour 3 (9-inch) layer cake pans. Preheat oven to 350°. Mix oil and sugar; beat in eggs, one at a time. Add dry ingredients. Fold in carrots and nuts. Divide evenly in 3 pans and bake for 30 minutes. Remove from pans and cool on racks. Cut each layer in half, so there are 6 layers. Frost layers with Carrot Cake Icing (recipe follows).
In a large bowl, pour boiling water over the walnuts, dates and raisins and let stand until cooled. Then add remaining ingredients and mix well. Pour into a well-greased loaf pan and bake at 350° for 1 1/4 hours or until done.
Cook rice. Mix all ingredients and add cooled rice. Pour into heavily buttered glass baking dish and sprinkle with cinnamon. Bake at 300 degrees until set.
Bake frozen wings on rack in a large pan at 425° for 1 hour.
Melt butter and cheese in double boiler or microwave oven. Mix with remaining ingredients. Spread on cookie sheet. Chill, then cut.
Line pan with salted chicken. Sprinkle with rice. Mix rest of ingredients and pour over chicken and rice. Bake at 375° covered with foil until chicken rice is tender.
Sift together flour, sugar, baking soda, salt, nutmeg and cinnamon in a mixing bowl. Cut in shortening. Add egg, bananas, oats and chocolate pieces. Beat until thoroughly blended. Drop by spoonfuls onto ungreased cookie sheets. Bake in a moderately hot 400° oven about 15 minutes, or until cookies are done. Remove from pan immediately. Makes about 3 dozen cookies.
Put shrimp on metal skewers. Brush with butter and sprinkle with seasoning. Cook on grill for 3 to 5 minutes on each side until done. Don't overcook. Serve on rice.
Wash pumpkin seeds well, and remove any pulp. Let dry or drain on paper towel. Place on a cookie sheet. Put 2 to 3 tablespoons butter on top. Place in a 350° oven for 10 to 15 minutes or until golden brown. Stir every 5 minutes to coat seeds with melted butter. Remove from oven and salt.
Place butter in baking dish and place in preheated moderate oven (375°). Watch carefully while melting butter. Dip fish in beaten egg, then in crumbs. Coat well. Place each fillet in butter, turning to coat evenly. Season to taste. Bake 15 to 20 minutes. Serves 6 to 8.
Lay ingredients in bottom of dish. Put all cream stuff on top of steak. Put mushrooms on last. Put on top. Stick in oven at 225° for 4 hours. Don't peek.
Melt butter and cheese in microwave. Add peanut butter and microwave for 1 minute. Add vanilla and powdered sugar and stir until smooth. Pour into buttered pan. Chill. Cut into squares.
Melt peanut butter and butter in saucepan; remove from heat. Pour in sugar, then crispy rice. Blend well and chill. Roll into small size balls.
Mix. Put in a little cinnamon and nutmeg, if you like it. Bake 45 minutes in a 375° oven.
Drain cherry juice into saucepan, reserving cherries. Add sugar and water; bring to a boil for 3 minutes. Pour over gelatin, mixing well. Allow to stand until syrupy. Add pineapple, cherries, nuts and Coke. Mix well. Chill until completely set.
Preheat oven to 375°. In large skillet, cook bacon, leaving drippings in pan. Add butter or margarine to pan and bring to boil. Add mustard, basil, pepper, onion and crab boil and reduce heat to simmer. Add shrimp to mixture; stir well and cook 3 minutes. Pour mixture in casserole dish; cover and cook 20 minutes in oven. Serve over cooked pasta or rice.
Brown ground beef and onion in a 3-quart saucepan. Drain. Return to pan. Stir in chili powder. Add water and bring to a boil. Stir in macaroni, tomatoes and corn. Simmer uncovered over medium heat for 10 minutes, stirring occasionally. Stir in contents of Cheddar cheese mix packet. Serve immediately.
Combine yeast and warm water in a large bowl; let stand for 5 minutes. Add melted shortening (cooled), sugar, salt and nutmeg. Add milk and eggs and stir until well blended. Gradually add flour, first 1 cup and then the remaining flour, beating until batter is smooth and satiny. Don't use too much flour; the dough should still be soft. Turn dough out onto lightly floured surface. Knead a few times until dough is easy to handle. Let dough rise for about 30 minutes. Punch down. Divide dough into 3 parts. Divide each into 6 smaller portions. Shape each portion into a small round ball. Place into muffin tins or paper cups. Let rise, covered, for another 50 to 60 minutes or until doubled. Bake at 400° for 10 to 12 minutes, until golden brown and light.
Combine dressing mix, dill weed & oil. Pour over crackers, stir to coat. Bake at 250° for 15-20 minutes. Stir gently during baking.
Drain most of the juice from the mackerel. Add egg and crushed crackers. Melt about 1 cup of lard in skillet. Make mixture into patties and roll in cornmeal. Fry in moderate heat until browned.
Combine first 7 ingredients in a large Dutch oven; bring to boil. Cover, reduce heat and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth in Dutch oven; discard vegetables and bay leaf. Let chicken cool; skin, bone and cut into bite sized pieces.
In a medium mixing bowl stir together flour, cornmeal, sugar, baking powder, salt, and red pepper. In another bowl, beat together eggs, milk, and melted butter. Add to flour mixture. Add the 1 cup shredded cheese and stir just till batter is smooth (do not overbeat). Spoon batter into greased muffin cups, filling cups almost full. Top with desired toppings. Bake in a 425° oven for 12 to 15 minutes or till golden brown. Let cool in pan for 5 minutes. Remove from muffin cups and serve warm. Makes 12 muffins.
Bring water to boil in a 6-quart pan. Add remaining ingredients. Simmer 1/2 hour. Add dumplings.
Cook bacon; drain, crumble and set aside. Mix together the mayonnaise, vinegar and sugar. Add raisins, bacon and onion. Stir all together with broccoli (and cauliflower); marinate for 2 to 4 hours.
Mix everything together and bake at 350° for 55 to 60 minutes in a greased and floured tube pan.
Cook macaroni. Drain. Heat milk and margarine. Add cheese. Stir until cheese melts. Pour over macaroni. Set aside. Brown hamburger and onion. Drain; return to skillet. Add Ragu spaghetti sauce; simmer 10 minutes in a greased baking dish. Put 1/2 of the hamburger and Ragu. Put 1/2 of macaroni and cheese on top of hamburger. Layer the other half of hamburger on top of cheese and macaroni. Add the rest of the macaroni and cheese. Sprinkle Parmesan cheese over all. Bake at 350° until bubbly.
Gradually add sugar to beaten eggs, then add pumpkin. Add flour, cinnamon, ginger and nutmeg. Pour onto jelly roll pan well greased and floured. Bake only 15 minutes at 375° . Sprinkle a dish towel with powdered sugar. Flip hot cake out on towel. Roll up and let cool.
Sift dry ingredients together. Add hot water and mix well. Add remaining ingredients and mix on slow speed, scraping bowl often. Batter will be thin. Pour into a 13 x 9 x 2-inch pan. Bake at 300° for 60 minutes or until the center is solid.
Cut meat into 1/2-inch cubes. Place in 2 1/2-quart casserole with Kitchen Bouquet. Mix in cream of rice. Cut carrots in half crosswise and 1/4 lengthwise. Mix gently. Bake in 325° oven for 2 hours. Stir every 30 minutes. Serve with rice or noodles.
Mix gelatin with hot water and salt. Add mayonnaise to a small portion of hot liquid and stir until smooth. Return to other mixture. Chill to egg white consistency, then add applesauce, olives and nuts. Mold, chill and serve on lettuce.
Combine ingredients. Boil for 1 minute (until sugar is dissolved). Cool. Store in refrigerator. Can store about 1 month.
Thoroughly work together the first three ingredients with hands. Add bread	crumbs	until mixture	just sticks together enough to	handle easily.	Taste for flavor, adding salt and onion powder if desired. (It will taste just about the same when cooked, so taste accordingly.) Stuff turkey about 3/4 full. This recipe is for a 12 to 15 pound bird.
Toss all ingredients together. An oil-based dressing seems to set off the spinach; Ranch dressing works well also. Serves 2 to 3.
Preheat oven to 400°. Mix herbs in softened butter and pour over sliced bread. Sprinkle with cheese and roll bread in foil. Bake until hot.
Beat eggs slightly. Add sugar and mix well. Add milk and vanilla. Strain mixture as you pour it into unbaked pie shell. Sprinkle with nutmeg. Bake at 400° for about 40 minutes. Do not overbake or it will get watery.
Line a salad plate with half the lettuce. Spoon bean dip on lettuce. Spread half of the sour cream dip over bean dip. Sprinkle with half of the tomato, half of cheese and half of olives. Serve with corn chips. Makes 2 to 4 servings.
Mix until smooth and creamy. Use as a fruit dip. Strawberries are really good.