HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 300°. Place oyster crackers in large bowl. In small bowl, combine all remaining ingredients. Drizzle mixture over crackers, toss gently to coat. Spread mixture evenly in ungreased baking pan. Bake at 300° for 14 to 16 minutes or until lightly toasted, stirring occasionally. Cool completely.
Mix chicken a la king and soup powder in a saucepan. Add water. Bring to a boil. Cook and drain macaroni. Add to chicken a la king mixture and toss to coat pasta. This is good served with any pasta or rice.
Sort and wash bean mix. Place in Dutch oven. Cover with water 2-inches above beans and soak overnight. Drain beans and add 2 quarts water with ham, onion, garlic and salt. Cover and bring to a boil. Reduce heat and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients. Simmer another 30 minutes or more, stirring occasionally. Yield: 8 cups.
Preheat oven to 350°. Mix water and molasses; mix flour, soda, baking powder, ginger and salt. Add to water, molasses mixture. Add shortening and raisins, then mix well. Drop by teaspoon onto greased baking sheet. Bake for 10 to 12 minutes.
Combine tuna fish, salt, pepper, garlic salt, chopped onion, chopped parsley, chopped celery and corn flake crumbs; add beaten eggs and milk and mix thoroughly. Shape into patties. Fry in Crisco oil until golden brown, about 6 to 7 minutes on medium heat. Drain on absorbent paper.
Cook together the sugar and canned milk until a drop hardens when dropped into cold water. Remove from heat. Pour in the rum extract; mix well. Pour in pecan halves; mix well to coat. Pour coated pecans into a large, covered container containing the powdered sugar. Shake well until all pecans are coated with sugar. Store in an airtight container.
Cream margarine, sugar and eggs. Sift flour, salt, soda and cinnamon; add to creamed mixture, mixing thoroughly. Add nuts. Form into rolls and freeze. Slice and bake at 325° for 15 minutes.
Combine eggs and salt; beat until foamy. Add butter and flour. Mix into stiff dough. Divide into halves; round each half into ball. Roll on lightly floured board or cloth. Let dry slightly; cut into strips.
Mix everything together (in order), one at a time. Place in greased 9 x 13-inch pan. Bake at 350° for about 45 minutes or longer until golden brown. Cut into 1 to 1 1/2-inch squares. Double the recipe for 50 people.
Cook onion and green pepper. Add hamburger; drain. Wash bean sprouts and add to hamburger. Add beef cubes, celery salt and soy sauce. Wrap the mix in egg roll wraps (large) and deep fry.
Brown sausage and drain. Add beaten eggs to sausage and scramble. Top with grated cheese and spoon jar of picante sauce on top. Heat tortillas in bag in microwave until warm.
Melt and stir. Fantastic with apples, strawberries, bananas, melon, etc.
Mix together and chill in refrigerator for several hours or overnight.	Roll teaspoon of dough into ball and place on lightly greased cookie sheet. Flour thimble and punch hole in middle of cookie, being careful not to break ball. Fill with jelly.
Melt butterscotch chips with peanut butter in heavy saucepan over low heat, stirring constantly until well blended. Remove from heat. Add Rice Krispies, stirring until well coated with butterscotch mixture. Press half of mixture into buttered pan (8 x 8 x 2-inch). Chill in fridge while preparing fudge mixture. Set remaining cereal mixture aside. Combine chocolate chips, sugar, water and butter; stir over hot water until chocolate melts and mixture is well blended. Spread over chilled butterscotch mixture. Spread reserved mixture on top; press in gently. Chill! Remove from refrigerator for about 10 minutes before cutting.
Dissolve Jell-O in water. Add strawberries. Fold in Cool Whip. Pour into crust and refrigerate.
Mix cream cheese with yogurt. Fold in Cool Whip. Pile high in crust and refrigerate. When ready to serve, garnish with fresh fruit. Serves 8.
Drain the tofu and carefully cut into 2-inch cubes. Dust tofu cubes lightly with flour. Heat the cooking oil on high until very hot. Gently add the tofu cubes. Lightly brown on all sides. Quickly remove from oil and place on paper towels to absorb any excess oil. Place the cubes in individual serving dishes and pour sauce over the top of the tofu and garnish.
Place round steak on wax paper. On it, layer the onions, pork, bread crumbs, Romano cheese, parsley, spinach, cold cuts, cheese, peas and sliced eggs. Leave space around edges to allow for rolling. Roll steak and tie with string. Brown in olive oil. Add chicken broth, tomato paste and wine. Simmer on top of stove for 35 minutes.
Beat eggs, milk and syrup; cook until thick. Boil 3 minutes; cool. Pour into crust. Top with Cool Whip.
I add more coffee creamer, powdered sugar and Nestle to make richer. Store in Tupperware. Use 1/4 cup to hot water.
Mix in large bowl: green beans, wax beans, onion, green pepper, pimentos, water chestnuts and celery. In saucepan, combine salad oil, honey, cider vinegar and water. Bring to boil. Pour over bean mixture. Let stand 6 hours in refrigerator. Serves 6.
Chop tomatoes, onions and peppers together and let stand. Drain. Add the hot peppers, which have been chopped, the vinegar and spices (spices tied in cheesecloth bag). Allow to boil slowly until tender (about 15 minutes). Pack tightly into hot Mason or Kerr canning jars and seal at once.
Beat eggs. Add sugar, syrup, vanilla and salt. Mix well. Add butter and mix again. Arrange pecans in bottom of unbaked crust. Pour mixture over them. Bake in 375° oven about 1 hour. Pecans should rise to the top.
Line bottom of buttered 9 x 9-inch pan with layer of crumbs, reserving 2 or 3 tablespoons crumbs to sprinkle on top. Cream butter and powdered sugar. Add beaten eggs and vanilla; beat until fluffy. Spoon on top of crumbs. Fold drained pineapple into whipped cream and spread over first mixture. Sprinkle with remaining crumbs.
In a medium bowl, combine meat, 1/4 cup onions, bread crumbs, egg, 3 teaspoons bouillon and 1 teaspoon of chili powder. Mix well. Shape into meatballs (1 1/2-inch in size). Roll in flour and brown in skillet. Drain and set aside. In slow cooker, combine remaining ingredients, except for beans and dumplings. Stir in meatballs. Cover and cook on low setting in microwave or over stove burner. Stir in beans. Cook on high 15 minutes before adding dumplings.
Bake cake according to directions. Poke holes in cake with wooden spoon handle. Mix evaporated milk and cream of coconut together; pour over cake. When cake is completely cool, spread over with Cool Whip. Top with shredded coconut.
Mix cream cheese, milk, lemon juice and vanilla well with mixer. Pour in graham cracker pie crust. Garnish with cherry pie filling on top.
Put Bisquick, milk and eggs in blender and blend. Spray a pie pan with Pam. Preheat oven to 350°. Place broccoli and onions in pan. Put cheese on top of broccoli and add salt. Pour blended ingredients on top. Bake in oven for 25 to 30 minutes.
Cut 2 1/2 inch wide pocket in pork loin. Mix cream cheese and apricots, stuff pocket with mixture. Tie loin back together with kitchen string. Combine herbs, salt, pepper and oil. Rub on outside of pork loin. Place loin, fat side up, in roasting pan. Cook 1 to 1 1/2 hours at 325 degrees until meat thermometer registers 165 degrees. Let stand 15 minutes before serving.
In large bowl, combine all ingredients except bacon bits. Cover and marinate in refrigerator, turning occasionally, for at least 4 hours. Just before serving, toss with bacon bits.
Combine milk, 1 cup sugar, egg yolks and flavoring extracts. Cook, stirring, until custard begins to boil. Chill in freezer until softly frozen. Fold in half whipped cream. Divide into 2 equal parts. To 1 part, add green food coloring. To the other, add red food coloring, cherries, almonds and orange peel. Freeze partially, about 1 hour, stirring now and then, until spreading consistency. Mix remaining whipped cream with 1/4 cup sugar, cocoa and rum. Chill.
Place cabbage in shallow 4 quart casserole. Pour milk over; sprinkle with bread crumbs and dot with butter. Cover; bake in preheated 350° oven for 30 minutes. Uncover and bake 30 minutes or until crumbs are lightly browned and cabbage is tender.	Makes 6 generous servings.
Cook ingredients, stirring constantly. This will be very thick. Cool completely. Add 1 cup sour cream. Pour into baked pie shell. Chill.
In medium bowl combine flour and salt. Use pastry blender or 2 knives. Cut in cream cheese and butter until mixture resembles coarse meal. Knead dough. Divide in half and wrap in plastic wrap. Chill one hour.
Mix flour, cinnamon, baking soda, salt, nutmeg and baking powder. In another bowl, beat sugar, shredded zucchini and egg. Add oil and lemon peel. Mix well. Stir flour mixture into zucchini mixture. Fold in nuts. Put batter in a greased 8 x 4 x 2-inch loaf pan and bake at 350° for 55 to 60 minutes.
In a 3-quart casserole, blend together grape juice concentrate and pectin. Stir in water. Cover. Microwave on High for 8 to 9 minutes, stirring well after 4 minutes, until bubbles form around edge of dish. Add sugar, mixing well. Cover. Microwave on High for 6 to 8 minutes, stirring well after 4 minutes, until mixture boils. Then time for 1 full minute of boiling. Stir and skim off foam with metal spoon. Ladle into prepared jelly glasses and seal.
Layer potatoes slices, onion slices, small pieces of cheese, pepper and salt. Dot with margarine and bake in covered 8 x 8 inch casserole dish at 325° for approximately 25 to 30 minutes.
Arrange alternate layers of cooked noodles, tuna and soup in greased casserole. Begin and end with noodles. Cover with 1/2 cup soft bread crumbs or potato chips. Bake 30 minutes at 350°.
Preheat oven to 350°. Spray entire inner surface of 10-inch pie plate. Set aside. Combine all ingredients except cherries, strawberries and powdered sugar in a food processor. Blend on high for 1 minute. Pour a thin layer of the batter into the pan and place it in the center of the preheated oven for 8 minutes. While the pie plate is in the oven, combine the drained cherries and strawberries in a bowl with the powdered sugar. Mix well. Remove pie plate from oven and place on a cookie sheet. Spoon the cherry-berry mixture, spreading evenly. Pour remaining batter evenly over the top. Carefully place baking sheet in oven and bake about 1 hour or until clafouti is puffed up and browned. Remove from oven and allow to cool at least 30 minutes before slicing. As it cools, the clafouti will lose some of its puffiness and flatten out.
Heat oven to 350°. Mix cornmeal, eggs, sugar and milk together. Measure 1 1/2 tablespoons of margarine in the skillet. Put 1 teaspoon of flour in the skillet to keep from sticking. Pour batter into the skillet and bake for 25 to 30 minutes. Brown the top to darken.
Cream the butter and sugar. Add eggs and beat well. Add the extract and blend. Sift the dry ingredients together. Add to the creamed mixture; add fruits and nuts. Bake in loaf pans at 300° for 1 1/2 hours.
Brown ground beef and grated cheese. Chop onion and cabbage and dice tomatoes. Mix all ingredients together and stir. Add taco sauce, then crush Fritos. Mix all together and serve hot or warm as when it cools, Fritos get mushy.
Cook rice as package directs. In a 10-inch skillet, cook bacon until crisp; drain, reserving 2 tablespoons of drippings. Stir in rice and onions. Cook over low heat for 5 minutes, stirring occasionally. Stir in soy sauce. Season to taste with pepper. Add vegetables; gently toss. Cover; heat through. Makes 6 to 8 servings.
Dissolve sugar in vinegar. Add mustard, salt and poppy seed. Slowly add oil and beat until thick.
Layer vegetables in pan as follows: carrots, celery, onion, potatoes and rice. Sprinkle salt and pepper over top. Add bay leaves. Season ground beef with a touch of garlic salt and pepper. Make 12 hamburger patties. Place on top of casserole. Top all with canned tomatoes. Bake in 375° oven for 1 1/2 hours or until vegetables are tender.
Grease and flour 9 x 13-inch cake pan. Put chopped pecans and shredded coconut in bottom of pan. Mix German chocolate cake mix according to package directions. Put on top of nuts and coconut. Mix confectioners sugar, cream cheese and butter. Spoon over cake mix. Bake at 350° for 45 minutes. Cool completely.
Boil rotini according to the package. Cut broccoli into florets; place in boiling water for 1 minute and drain. Slice peppers and onion thin, julienne style. Mix all ingredients with the dressing. Reserve some of the pepperoni to arrange on top. Refrigerate several hours before serving. Remove 15 minutes before serving.
Heat wok or large frying pan. Add oil. Stir-fry green onions. Add eggs. When cooking eggs and onions, cook as scrambling eggs; keep eggs moist. Push to side of pan. Add peas and carrots. Add meat; mix together. Keep stirring. Add rice. Make sure rice and egg mixture are all broken up. Can be made in advance, but leave vegetables out because it has a tendency to change color. Keep in warm oven at 150°. Serves 12.
Steam broccoli 5 minutes; set aside. Combine soup, sour cream, grated carrot, minced onion and flour. Fold in broccoli. Pour into greased 2-quart casserole. Combine stuffing mix and margarine. Sprinkle around edges of casserole. Bake at 350° for 30 minutes.
Preheat oven to 350°. Beat eggs. Stir in rest of ingredients. Pour into tube pan and bake for 45 minutes. Ice with powdered sugar glaze or excellent without icing.
Mix together flour, sugar, baking powder, salt and milk. Add your egg and butter. Fold in blueberries. Fill muffin cups half full. Bake for 25 minutes in 375° oven.
Sift mix to remove nuggets. Blend nuggets, applesauce and flour. Pour into 1-quart baking dish. Combine muffin mix and brown sugar. Cut in butter until mixture is crumbly. Sprinkle over nugget mixture. Bake at 425° for about 20 minutes. Serves 4 to 6.
Beat egg whites, margarine, sifted powdered sugar and vanilla. Beat until very fluffy. Put on top of crust mixture and refrigerate 30 minutes or longer.
In a baking dish, place 3 or 4 layers of Irish potatoes (sliced) and about 2 layers of sliced onions. Salt to taste. Add cream-style corn and blobs of catsup. Top with sausage patties.
Preheat oven to 350°. With mixer, beat flour, oats and 3/4 cup sugar and butter until crumbly. Set aside 1 1/2 cups mixture. Press remaining mixture on bottom of greased 9 x 13-inch pan. Bake 15 minutes or until lightly browned. With mixer, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth; stir in lemon juice. Spread over baked crust.
Place pineapple and sugar in sauce pan; bring to a boil. Add jello; cool. Whip the cream and fold into cooled jello mixture. Fold in cottage cheese and bananas. Pour in salad mold and chill.
Mix all ingredients together in a large container. Place in the freezer for 24 hours before serving. Stir into a slushy consistency. Makes 30 one-half cup servings.
Cook rice as directed on box. While this cooks, mix rest of ingredients and cook as directed on pudding box. Cool about 15 minutes. Mix pudding and rice. Chill and serve.
Bake brownies according to instructions on package. Cool. Punch holes with fingers. Fill holes with Kahlua. Allow to absorb. Cut pan of brownies in half. Begin with brownie and layer mousse, candy and Cool Whip. Repeat layer. Garnish with chopped Heath bars or shaved chocolate. Refrigerate until serving time.
Grease pan with olive oil. Spread out dough. It will shrink back slightly. Lightly brush with olive oil. Salt and pepper to taste. Bake in preheated 475° oven for 12 minutes. Cool. Add sauce and chopped vegetables and toppings. Sprinkle with cheeses. Bake at 375° for 15 minutes. Makes small 2 person pizza.
In a mixing bowl, combine cake mix, melted butter, pecans and 2 eggs. Spread in a 9 x 13-inch baking pan.
Mix first 5 ingredients in large mixing bowl. Beat 2 minutes. Pour into a well-greased Bundt pan. Bake at 350° for 1 hour or until tester is dry. Let set 10 minutes, then carefully remove from pan.
Mix ingredients well and pour into unbaked pie shell. Bake at 325° for 45 minutes.
Mix broccoli, onion, raisins and bacon together and let sit 5 hours. Mix mayo, sugar and vinegar in a shakable container. Shake well until blended. Add mayo mixture to broccoli mixture and stir.
Mix together sour cream and mayonnaise, then add herbs and mix thoroughly. Chill and serve with fresh vegetables.
Mix all above. Pour in shallow casserole. Bake at 400° for 20 minutes. Add topping and return to oven for an additional 10 minutes.
Chop cauliflower, broccoli and onion. Mix vinegar, sugar, mayonnaise and salt. Pour over the vegetables. Toss well and refrigerate for at least 1 hour before serving.
Cook chicken breasts until done. Cut into chunks. Mix all ingredients but meat, cheese and chips in a bowl. Layer in a casserole the mixture, chicken, cheese and chips. Continue layers until filled. Bake at 350° for 30 to 35 minutes. Serve with fresh, steamed asparagus and a garden salad.
Beat all together until well blended. Pour into ice cream container and finish filling with regular milk to line. Alternate ice and ice cream salt around container and let it make until hard to turn if manual or it stops if electric.
Brown onion in skillet in small amount of hot fat. Add beef, salt and pepper. Cook until browned. Drain beans. Add to beef mixture with soup. Pour into greased 2-quart casserole dish. Mash potatoes; add milk and egg. Add additional salt and pepper to taste. Spoon in mounds over beef mixture. Sprinkle paprika over top. Bake at 350° for 30 minutes.
In a 9-inch pie plate or shallow casserole, arrange broccoli. Top with chicken. Combine soup and milk. Pour over chicken. Sprinkle with cheese. Combine butter and bread crumbs. Sprinkle over cheese. Bake at 450° for 15 minutes or cover with waxed paper and microwave on High 6 minutes or until hot. Rotate halfway through cooking.
Mix all ingredients (except Cheddar cheese and lettuce) and a pinch of Tabasco sauce to taste. Top with Cheddar cheese and lettuce. Chill and marinate whole salad before serving.
Cream butter and sugar; mix until light. Add beaten eggs; mix. Put coffee, molasses and grape juice in separate bowl and mix thoroughly; add to butter, sugar and egg mixture. Sift flour with cloves, nutmeg, cinnamon and baking soda. In a separate, very large bowl add candied mixed fruit, raisins, currants, almonds, walnuts, chopped dates and dredge with flour; mix thoroughly. Add the egg mixture and mix well. Add sifted flour mixture and thoroughly mix. Grease and flour 5 (9 x 5-inch) foil loaf pans. Bake at 275° for 2 1/2 to 3 hours.
Cream margarine, cheese, flour, salt and red pepper until thoroughly blended; stir in Rice Krispies. Drop on ungreased cookie sheet and bake at 325° for 20 minutes. Use about 1/2 teaspoon of batter per cookie. Makes about 135.
Melt margarine; add flour and salt. Stir well. Add 2 cups milk, Velveeta cheese, Cheddar cheese and bouillon cube. Cook potatoes, onion, celery and carrots. Drain and add to cheese sauce. Add 3 more cups of milk.
Bring water and sugar to a boil; boil about 1 minute. Remove from heat and add flavoring.
Mix well. Press out with fingers into bottom of a large pie plate; flute edge. Bake at 375° for 20 minutes. Do not prick pie shell!
Melt chocolate and cool. Mix butter and sugar. Add eggs one at a time and beat after each. Add vanilla, then melted chocolate; mix. Add flour. Add nuts now or save and put on top before baking. Bake at 325° for 25 minutes in an 8 x 8 greased pan.
Mix all ingredients. Put 24 balls on ungreased cookie sheet. Press with fork. Bake at 350° for 10 to 12 minutes.
Mix all the ingredients and chill for 12 hours. May be made 2 to 3 days ahead and refrigerated. Yields 8 to 12 servings.
Cook celery, onion and sausage over medium-low heat until done or about 20 minutes. Boil water, soup and rice together for 10 minutes. Mix all ingredients together and pour into a 4-quart casserole dish. Bake at 325° for 35 to 40 minutes.
Mix all ingredients together. Pour into greased and floured tube pan. Bake 1 hour at 325°. Cool in brown paper bag (leave cake in pan).
In a 1 gallon container, combine first 4 ingredients, stirring until well blended. Stir in cherries. Cover and chill overnight to allow flavors to blend. Serve chilled.
Put all in pan and bring to a boil, stirring frequently. Boil for 5 minutes (no more, no less). Makes about 3 pints. Can be frozen.
In a food processor, combine cranberries and orange sections. Cover and process until chopped. Transfer to a bowl; add apples, pineapple, sugar, grapes, orange peel and salt. Cover and refrigerate overnight. Stir in the walnuts just before serving. Yield: 6 to 8 servings.
Pour the mush, while hot, in a small deep pan, first rinsed with cold water. When cold, turn out, slice crosswise and then in halves. Dip each piece in fine dry crumbs, then in the egg slightly beaten with one-fourth cup cold water, then in crumbs again. In the meantime, heat enough Mazola in a deep fat frying kettle to half fill it. Put slices in a frying pan and fry until golden brown in the Mazola which should be hot enough to brown a bit, 375° by the frying thermometer.
Dissolve jello in 1 c. boiling water. Add frozen strawberries. Fold in cool whip. Place in refrigerator for several hours. Serve in crystal bowl.
Mix all ingredients, add enough water to desired consistency. (Like pancakes for heavy breading - thin for light and crispy.) Deep fry on medium-high for 2 to 3 minutes until golden brown. Drain.
Brown meat and onions. Add soup and 1 can of water. Add cheese until melted. Combine rest. Pour into casserole. Top with buttered bread crumbs or crushed Ritz crackers (also buttered). Bake 30 to 45 minutes at 350°.
Beat eggs and sugar, stir in remaining ingredients. Pour into pie shells. Bake at 300° for 50 minutes.
Preheat oven to 350° and grease a 9-inch baking dish. Layer 1/2 the potatoes, 1/2 the onion, 1/2 the bacon and 1/2 the cheese; repeat layers. Combine the evaporated milk, egg and salt in a bowl. Pour evenly over potato mixture and bake, covered, for 50 minutes. Bake, uncovered, another 5 to 10 minutes.
Cream margarine and cheese. Add flour, pepper and salt. Work in Rice Krispies. Drop by teaspoon onto greased cookie sheet and flatten. Bake at 350° for 10 minutes.
Cream butter and sugar; add beaten egg, dry ingredients and nuts. Form into rolls; chill, slice and bake at 325°. The dough can be dropped onto a greased cookie sheet and baked as dropped cookies.
Brown the first 3 ingredients. Drain frozen spinach and save liquid. Combine spinach, tomato sauce, spaghetti sauce and tomato paste. Add 1/2 cup liquid from spinach. Simmer for 10 minutes. Add spinach mixture, pasta, cheese, bread crumbs, eggs and salad oil. Spread pasta mixture into a 9 x 13-inch pan. Top with meat sauce. (Sometimes there is too much for 1 pan. I put extra in an 8 x 8-inch pan and freeze.) Bake at 350° for 1 hour.
Combine first 5 ingredients. Heat sugar, vinegar and water until sugar is dissolved. Pour over vegetables and mix well. Chill.
Sort and wash beans; place in large bowl. Cover with water 2 inches above beans; let soak overnight. Saute green peppers, onions and garlic in olive oil until tender. Drain beans; stir in vegetables and next 4 ingredients. Bring to a boil over medium heat; reduce heat to low and cook, uncovered, 1 to 1 1/2 hours or until beans are tender, stirring occasionally. Remove ham hock and bay leaves from beans; scrape meat from bone. Add meat and vinegar to beans; stir well. Serve over rice. Yield: 8 to 10 servings. Serve with shredded Mozzarella cheese and/or sour cream, if desired.
Heat oven to 375°. In saucepan, heat spaghetti sauce and water. Combine Ricotta, 2 cups Mozzarella, Parmesan and parsley. Pour 3/4 cup sauce in a 13 x 9-inch baking dish. Arrange 3 pieces uncooked lasagne lengthwise over sauce. Repeat layers. Top with remaining pasta and sauce; sprinkle with additional Parmesan cheese. Cover with foil; bake for 60 minutes. Sprinkle with remaining 1 cup Mozzarella cheese. Let stand 10 minutes. Makes 8 servings.
Heat pear juice; pour over jello. Pour over the cream cheese which has been mashed with the cream. When cool and thick, add the pears. Fold in the whipped cream. Chill. (I always double the recipe.)