HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions, celery and peppers in butter. Cook until light brown. Remove from head and add tuna and 1 cup white sauce. Mix well. Spread filling onto biscuit rectangle. Roll jelly roll fashion and cut into 1 inch slices. Put in 9x13-inch greased pan. Bake at 375 degrees for 15 to 20 minutes. Remove from oven and put remaining sauce on top. Grate added cheese on top if you want. Return to oven for 5 minutes. Remove and allow to cool 10 minutes before serving. Serves 4 to 6.
Brown ground beef, onion and green pepper. Drain fat. Stir in tomato sauce, garlic salt and salt. Simmer while preparing crust.
Cream together shortening, sugar, egg and molasses and add remaining ingredients. Mix together. Roll into balls; roll balls in sugar. Bake at 350° for 10 to 12 minutes.
In a large bowl, beat the eggs and add the sugar and vanilla. Mix in the flour, salt, walnuts and half of the gumdrops. Pour this mixture into a greased 9 x 13-inch pan. Sprinkle the remaining gumdrops on top. Bake at 325° for 30 to 35 minutes until the top forms into a light crust. Remove from oven and cool slightly on a rack. Cut the bars with a greased knife. Remove carefully from the pan.
Combine all ingredients and cook over medium heat until mixture starts to thicken. Stir often.
Separate crescent rolls into 8 triangles. Press dough around the bottom and up the edges of muffin tins. Mix remaining ingredients; spoon mixture into dough-lined cups. Bake 10 to 15 minutes at 375°.
Stir together honey, mayonnaise and lemon juice. Add pineapple, oranges and coconut; toss gently to coat. Cover and chill 1 hour. Arrange in 4 servings between banana halves. Garnish with apple and cherries.
Mix all ingredients together. Pour into a greased 9 x 13-inch pan. Bake 1 hour at 350°.
Fill crock-pot with sliced cooking apples. Add ingredients. Cook on high until tender. Then turn down on low and simmer 24 hours. Use a mixer and mix until very smooth. Fill jars while hot. During the last few hours, you may crack the lid so the apple butter will get thicker. This also makes very good fried apple pies, almost as good as dried apples, without all the hard work.
Cook altogether at 250° for 5 hours or 350° for 2 hours. Add no water.
Cook broccoli as directed. Blend flour, milk and Velveeta cheese. Then add to broccoli. Stir until soup thickens. Add 2 cubes chicken bouillon (or cook in broccoli). Add half and half and pepper to taste.
Mix ingredients well. Pour batter into cake pans. Make 3 layers. Bake at 350° for 30 minutes or until done.
Blend applesauce and cinnamon. Spread over 4 slices of bread. Top with 4 remaining slices. Beat egg whites, milk and salt in a shallow dish. Dip sandwiches in egg mixture to coat. Brown on both sides in low-fat butter in skillet.
Remove sausage from casings. Cook in large skillet, breaking up the meat with fork until no longer pink, about 8 to 10 minutes. Drain off fat. Spoon sausage into large bowl and cool completely. Add cheese, biscuit mix and water; mix with fork until blended. Roll into 1-inch balls. Place on large cookie sheet 2 inches apart. Bake in hot oven at 400° for 12 to 15 minutes until browned. Remove from cookie sheet and cool completely on wire racks. Makes 120 puffs.
Thaw spinach and drain well. Mix all ingredients together. Let set for 2 hours before serving. Makes about 2 1/2 cups or 10 servings.
Mix all ingredients in a large bowl. Roll into small balls; place on a greased cookie sheet and press with a fork. Bake at 350° for 8 to 10 minutes. As easy as 1,2,3.
Prepare macaroni and cheese dinner according to directions. Brown ground beef and onion in frypan and drain off excess fat. Combine thoroughly remaining ingredients with beef mixture and macaroni dinner. Season to taste and place in a 9 x 13-inch cake pan, greased. Top with grated cheese. Bake, uncovered, for 25 minutes at 350°.
Spread mayonnaise on one side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-inch square baking dish. Top with cheese slices and bacon. In a skillet, fry eggs over medium heat until completely set; place over bacon. Top with tomato slices; set aside. In a sauce pan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over tomato. Sprinkle with cheddar cheese and onions. Bake, uncovered, at 325 degrees for 10 minutes. Cut into squares; serve with lettuce. Yield: 4 servings.
Brown seasoned chops on both sides. Drain off excess fat. Arrange chops along sides of a 5 to 6-cup shallow baking dish. Mix crumbs, milk, corn, eggs, onion and seasonings in pan used to brown chops. Do not wash the skillet after browning chops. Mix thoroughly and pour into pan covering chops. Bake in 325° oven for about 45 minutes or until a knife inserted into the center comes out clean.
In a large mixing bowl, combine flour, baking powder, salt, baking soda and sugar. Blend in margarine. Add eggs, water and orange juice concentrate. With an electric mixer, beat batter at medium speed for 5 minutes. Add pecans and cranberries. Mix until well-distributed. Fill lightly greased muffin tins with batter. Bake in a preheated 350° oven until a toothpick inserted near the center comes out clean, about 35 to 40 minutes. Remove muffins from tins and cool completely on a wire rack. Make 24 muffins.
Cut centers of biscuits for making doughnuts. (You can use a regular doughnut cutter for this.) Fry in heated cooking oil. Fry until golden brown on each side. Centers may also be fried. They are just as good. After frying, turn on confectioners sugar and you have a good bit of taste. Also, try putting the fried doughnuts in a brown paper sack with the confectioners sugar; shake well and serve.
Let cream cheese set until at room temperature, then mix all ingredients except pecans. Roll into ball, then roll ball in pecans until outside is covered.
Sprinkle half the cheese in bottom of buttered 9 x 13-inch baking dish. Beat eggs and pour over cheese; add salt and pepper. Add cream. Sprinkle sausage over all and top with remaining cheese. Bake at 350° for 30 minutes. Makes 8 to 10 servings.
Spread peanut butter on one slice of bread. On the other slice of bread spread Marshmallow Creme. Put slices together.
Beat cream cheese until smooth, then add drained pimento, mayonnaise, Braswell's, salt, pepper and chives. Blend that mixture with electric mixer until smooth. Add shredded cheese last. Serve on either crackers or croissants.
Wash and core apples. Peel. Cut into wedges and place into baking dish. Sprinkle with 1 cup sugar and 1 teaspoon cinnamon. Mix 1 cup sugar, flour, grated cheese, melted margarine and salt. Press this mixture over apples to make crust. Bake at 350° for 40 to 45 minutes.
Combine oil, mustard, lemon, celery seed and a dash of pepper. Chill in refrigerator. In a medium saucepan, combine onion, bay leaves, peppercorns and 4 cups water. Bring to boil. Then reduce heat and add shrimp. simmer 3 minutes. Drain and cover, then chill. Remove strings from snap peas. Cook peas until crisp-tender and chill.
Mix the first 4 ingredients together, then add the syrup, rum and brandy. Mix thoroughly and chill for a few hours in refrigerator. Remove and roll into small balls not more than 1-inch in diameter. Should make about 60 balls. Roll the balls in sifted confectioners sugar and store for a few days in a tightly covered tin box. These improve with age.
Beat butter at medium speed of an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well.	Combine flour, soda and cocoa; gradually add to butter mixture, beating well. Stir in 1/2 cup pecans. Cover and chill dough at least 2 hours. (Dough is easier to handle if you can chill for longer than 2 hours or put in the freezer for a while to get it firm enough to handle. You want to be able to wrap it around the Rolo without all the dough sticking to your hands.) Combine remaining 1/2 cup pecans and 1 tablespoon sugar. Divide dough into 4 equal portions. Work with 1 portion at a time, storing remainder in refrigerator.	Divide each portion into 12 pieces (I try to use a heaping teaspoon full for each cookie). Quickly press each piece of dough around a caramel; roll into a ball. Dip one side of ball in pecan mixture. Place balls, pecan side up, 2-inches apart on ungreased cookie sheets. Bake at 375° for 8 minutes. Cookies will look soft. Let cool 1 minute on cookie sheets; remove to wire racks and let cool completely. Yield: 4 dozen.
Cook beans according to package directions. Drain. Heat remaining ingredients, except almonds. Add to green beans. Stir to blend. Place in serving dish and sprinkle almonds over top. Makes 6 servings.
Trim and discard fat from thighs and cut them into thin strips. In medium sized bowl, toss chicken with Italian seasoning and red, black and white pepper. In large wok or nonstick skillet over medium heat, heat oil. Add seasoned chicken and stir-fry about 3 minutes or until just cooked through. Add scallions and cut peppers; stir-fry 2 minutes. Stir in Worcestershire sauce. Cook 1 minute longer or until chicken is nicely brown. Sprinkle with parsley and serve over brown rice.
Preheat oven to 400 degrees with two iron skillets with 3 tbsp oil in each skillet. While the pans heat, mix corn meal with 3 eggs & milk to make a cornbread mixture. Pour in hot pans & bake until firm & brown. Heat broth to a boil while bread is cooking. Put bread in large pan and put onions & celery on the bread & pour on hot broth. Mix & stir hot broth. Mix real well until mixed good. Add eggs & pepper and put in buttered pyrex dishes & spread also on top. Bake at 350 degrees until firm and begins to brown. About 1 hour. Makes 3 pyrex 9x13-inch dishes.
Generously grease 12-cup glass Bundt cake pan. Mix graham cracker crumbs and cinnamon, coat dish. Mix baking mix, sugar, milk and eggs; stir vigorously 30 strokes. Fold in peaches. Spread 3 cups of batter in dish. Mix 1/2 cup of remaining batter and the apple butter; spoon over batter in dish. Drop remaining batter by spoonfuls onto apple butter mixture. Place dish on inverted dinner plate in oven.
Brown and drain ground beef. Cool. Mix lettuce, onions, beans, olives and cheese. Add ground beef and mix in bottle of dressing. Crush bag of Fritos and mix into salad.
Place diced, cooked chicken in buttered 9 x 13-inch baking dish.
Drain tuna. In large bowl mix all ingredients, except cheese. Pour mixture into a greased casserole dish. Top with cheese. Bake at 350° for 30 to 40 minutes.
Mix cream cheese, powdered sugar and margarine. Set aside. Mix all puddings and milk and let set up.
Soak cucumbers in cold water and salt for 7 days. Stir every morning so as not to get a scum. On the eighth day, drain and rinse. Soak for 24 hours in 1 gallon cold water to 2 tablespoons alum. Drain well.
To chilled macaroni, add all the ingredients. Mix well. Chill and serve.
Combine egg, molasses, sugar and Crisco. Dissolve baking soda in water; add to batter with rest of ingredients. Drop by tablespoon onto cookie sheet. Bake at 350° for 12 minutes.
Fry sausage and drain. Wash the sausage in hot water and drain. Set aside.
Put in a 9 x 13-inch pan in order given. Bake at 325° for 1 hour. Serve with Cool Whip.
Thaw fish. Arrange in single layer in greased baking dish. Season with salt and pepper. Slice or chop tomato and layer on fish. Combine bread crumbs, margarine, cheese and parsley in a small bowl. Sprinkle over tomatoes. Bake in 400° oven about 15 minutes or until fish flakes easily with fork. Makes 4 servings.
Brown garlic in oil; add hamburg. Add peppers, onions, celery and water and simmer. Add other ingredients. Cook 2 to 3 hours on low heat, stirring often. Serve on spaghetti, macaroni or on scrambled eggs. Add mushrooms, if wanted.
Brown meat, stirring often. Add other ingredients and simmer until tender. Add rice to meat mixture and mix well.
Combine corn syrup and sugar; cook until it bubbles. Remove from heat. Stir in peanut butter, Add K and coconut. Pour in an 8 x 8-inch buttered pan. Cool and slice into squares.
Mix in saucepan. Cook over medium heat, stirring until mixture thickens and boils. Pour hot thickened juice over 3 cups canned, pitted drained cherries. Set aside.
Combine water, seafood seasoning, vinegar and sugar and bring to a boil. Divide frozen haddock into 4 sections. Add to boiling mixture and boil 15 to 20 minutes. Serve with hot melted butter. Serves 2 to 4.
Stir together eggs, sugar and oil. Add remaining ingredients. Mix well. Bake in a 350° oven until done. For sheet cake, bake 45 minutes; 2-layer cake, bake for 35 minutes and for tube pan, bake 55 minutes. Cool and frost with cream cheese frosting.
Combine mayonnaise and sour cream. Add remaining ingredients and mix well. Trim top with additional candied ginger bits.
Bake the pie crust as directed. Mix 1/2 cup cocoa, 1/2 cup flour, 1/2 cup sugar in a small bowl. Add water to make a paste. Separate the eggs. Combine the egg yolks, paste, 2-1/2 cups of sugar and margarine. Cook on low heat stirring constantly until the mixture thickens. Pour 1/2 the mixture in each pie crust.
Cut ham into small pieces; dice celery, carrots, onion and zucchini. Mash beans with fork until smooth. In medium saucepot, heat oil. Cook ham, celery, onion, carrots, zucchini, basil and pepper until vegetables are tender. Stir in tomatoes, chicken broth, beans and 1 can water over high heat until boiling. Reduce heat to low; cover and simmer 2 hours. Add pasta. Serve with Romano grated cheese.
Place the strawberries, orange juice concentrate, lemon juice and lemon zest in a blender or food processor; blend until smooth. If using fresh strawberries that are not very sweet, you may want to add a little sugar to the sauce at this point. If you do, blend the sauce briefly to distribute the sugar. Set aside.
Melt 1 tablespoon Crisco in cast-iron skillet at 500° in oven. Blend dry ingredients and cut in 2 tablespoons Crisco. Mix buttermilk in with a fork. Knead lightly. Pat out in flour. Cut with cutter. Put in frypan. Turn to coat. Bake 10 minutes at 500°.
Cream butter. Gradually add sugar, beating until light and fluffy. Add egg, blending well. Combine flour, soda, salt and spices; add to creamed mixture, stirring well. Stir in chopped pecans and apple.
Wash, pare and slice thin the raw potatoes. Arrange in layers in a greased baking dish. Season each layer with salt and pepper; dust lightly with flour. Dot with butter. After all potatoes have been used, add enough milk to come within 1 inch of top of the potatoes. Bake 1 hour at 350°.
Mix all together and let stand 15 minutes. Pour in baking dish and bake about 40 minutes at 350° or until as brown as you want. Do not overbake.
Mix first 7 ingredients and shape with wet hands. Cook in electric skillet with tomato soup, tomato sauce, water and seasoning to taste (ex. thyme, savory, rosemary, sage). Heat to boiling (300 to 350°) and turn down to simmer 20 to 30 minutes until done.
In small saucepan add milk, onion, potatoes, margarine, salt and pepper. Cook	on medium heat about 5 minutes, then add crab meat, Worcestershire sauce and sprinkle flour gradually, stirring. Simmer for 20 minutes or until potatoes are cooked. Stir often to keep from sticking. Serve hot. (Great made with the claw meat.)
Soften cream cheese. Add mayonnaise and sugar. Stir in cranberry sauce and pineapple. Mix well. Add nuts, if desired. Fold in Cool Whip (do not whip or beat). Pour into mold and freeze, preferably overnight.
Mix together; drop by tablespoon onto greased griddle or pan. Cook 3 minutes on each side.
Saute onions in margarine. Add everything else in a big bowl. Bake uncovered in a Pammed or greased 9 x 13-inch pan for 1 hour at 350°. This recipe is fast, easy and very good.
Mix broccoli, bacon, onion, sunflower seeds and raisins in large bowl. In small bowl mix mayonnaise, sugar and vinegar; blend well with wire whisk. Pour over broccoli mix and cover in refrigerator until chilled.
Salt, pepper and flour steak; brown in oil. Drain off fat. Place meat in crock-pot with onion on top. Mix seasonings with tomato sauce and pour over meat. Cover and cook on low setting 8 or more hours. Add a small amount of water if necessary. Serve with noodles or spaghetti.
Grated cabbage and onions together. Mix vinegar, vegetable oil, sugar, mustard, celery seed together. Heat until sugar is melted, do not boil. Put cabbage and onions in a bowl layered with 1 cup sugar. Pour heated mixture over cabbage. Cover and let stand in refrigerated for 3 days. Really good.
Cook sugar, eggs and vinegar over low heat. Stir constantly until thick. Remove from heat. Add butter and softened cream cheese. Stir until smooth with small mixer. Add the onion, pepper and pimento. Add dash of Tabasco sauce. Stir until mixed well and let set in refrigerator until cooled.
Add first 8 ingredients and simmer for 40 minutes. While sauce is simmering, cook noodles. Mix cottage cheese and Parmesan cheese together. In a 9 x 12-inch dish, pour 1/3 of sauce, cheese, then noodles. Layer until gone. Save cheese for top. Cover with foil. Bake at 350°.
Mix ingredients together and pour into pie shell. Bake at 350° for about 40 minutes.
In a crock-pot or large pot on stove on medium heat, put navy beans and juice in with ham and onion.
In a large bowl of electric mixer, beat butter until creamy. Gradually beat in peanut butter, brown sugar, then granulated sugar. Beat in eggs, then vanilla. In another bowl, stir together flour and baking soda; gradually add to butter mixture, blending thoroughly. Roll dough into 1-inch balls and place 2-inches apart on greased cookie sheet. Press balls down with a fork, making a crisscross pattern on top. Bake at 375° for 10 to 12 minutes until golden brown. Let cool on cookie sheet about 1 minute, then transfer to racks to cool completely. Store airtight. Makes about 7 dozen.
Cook Rice-A-Roni using the least amount of water version on the box. Cool. Add artichokes, onions, celery, olives and water chestnuts. Add mayonnaise mixture. Mix well and chill.
Peel and coarsely chop tomatoes. Combine all ingredients in a 6-quart kettle. Bring to boil, cover and simmer over low heat for 5 minutes. Ladle into pint jars, wipe rims, seal, and process in boiling water bath for 45 minutes. Makes 8 pints.
Mix all ingredients together except powdered sugar. Form into 1-inch balls. Bake at 400° for 15 minutes. While hot, roll in powdered sugar. Let cool; roll in sugar again.
Dissolve jello and cheese in boiling water. Blend with mixer. Add marshmallows, pineapple and 7-Up. Chill until almost firm. Then fold in Dream Whip and chill until firm. I pour this into a 9 x 12-inch cake pan.
Mix all ingredients. Cover and chill at least 2 hours. Serve alone or on toasted English muffins. May add cooked macaroni and extra mayonnaise for Macaroni Seafood Salad.
In a 2-quart (12 x 7-inch) glass baking dish, combine rice, mushrooms, celery, soup and milk; mix well. Cut larger pieces of chicken in half for uniform size. Arrange on top or rice, skin-side up. Sprinkle with salt, paprika and poultry seasoning. Cook, covered with wax paper, 28 minutes or until chicken is done. Serves 5 to 6.
I don't have a chocolate chip cookie recipe, other than adding chocolate chips to my Butter/Sugar Cookie recipe. I have found that the best chocolate chip cookie recipe is on the Nestle chocolate chips package. Those Toll House cookies can't be beat!
Spread crescent rolls on bottom of 9 x 13-inch pan (ungreased).
Cream shortening and sugars. Add eggs; mix well. Sift together flour, salt and soda. Add to shortening mixture and mix well. Add water, vanilla and oats and blend thoroughly. Stir in nuts and chocolate chips. Drop by teaspoonful onto cookie sheet. Bake at 400° for about 10 minutes. Yields approximately 9 dozen.
Put gelatine and sugar in top of double boiler, not over heat; mix thoroughly. Stir in milk and place over boiling water. Stir constantly until gelatine is dissolved. Remove from heat. To hot milk mixture, add beaten eggs, salt and vanilla. Chill in refrigerator. Add cream and proceed with freezing. Makes 6 quarts.
Partially cook broccoli (about 5 minutes). Arrange chicken in a well-greased baking dish. Arrange broccoli over chicken.
In a small saucepan, stir all ingredients together except the pork. Cook, stirring over medium heat, until thickened. Set aside. Bake at 325° for 45 minutes. Spoon 1/2 cup glaze over roast and continue to bake for 30 to 45 minutes more. Let stand 10 minutes before serving. Serve with remainder of sauce.
Cook noodles as directed on package. Drain. Brown beef in butter; stir in tomato sauce, salt, garlic salt and pepper. Simmer uncovered 5 minutes.
Preheat oven to 350°. Butter shallow 9-inch round baking dish.
Prepare 9-inch tube pan before starting. Heat together applesauce, shortening, raisins and sugars in saucepan. Sift together flour, soda, salt, nutmeg, cinnamon and ground cloves in mixing bowl. When applesauce mixture is good and hot, pour over flour mixture and stir quickly. Add chopped nuts.
In a shallow bowl, combine flour, salt, paprika and pepper. In another bowl, beat eggs and milk. In a third bowl, combine Parmesan cheese and bread crumbs. Coat chicken with flour mixture. Dip in egg mixture, then roll in crumb mixture. Place in a well-greased 15 x 10 x 1-inch baking pan. Bake at 400° for 55 minutes or until done. Makes 4 servings.
In blender combine all ingredients. Mix on highest speed on blender for 1 to 2 minutes. Pour into custard dishes coated with vegetable oil. Sprinkle tops of custard with cinnamon and nutmeg. Place custard dishes in hollow pan of hot water about 1 inch deep. Bake at 350° for about 50 to 60 minutes. Serve with Cool Whip.
Prepare Jell-O according to directions on box. Chill to heavy syrupy texture. Fold in cottage cheese. Add Mandarin oranges and Cool Whip, mixing well. Pour into a 9 x 13-inch pan and chill well.
Dissolve jello in boiling water. Mix cheese and beat well until smooth. Stir in pineapple, sugar, vanilla and nuts. Add 7-Up and blend well.
Mix all ingredients together and pour over carrots. Refrigerate 2 to 3 days.
Mix first four ingredients. Pour over remaining combined ingredients. Toss and serve. Calories per serving: 155; 6 grams of fat. Time involved: 20 minutes.
Chop cabbage, tomatoes, peppers and onions. Mix with salt and let stand 3 to 4 hours. Drain and remove as much water as possible. Boil vinegar, water, sugar and spices for 5 minutes. Add chopped vegetable mixture. Bring to a boil and pour into sterilized jars and seal.
Soak the cukes, onions and peppers in salt water for 1 hour; rinse and drain. Cook (simmer) with the remaining ingredients for 20 minutes and seal in jars.
Combine peanuts, sugar, corn syrup and salt in a deep 2 to 3-quart bowl. Microwave on High for 7 to 8 minutes, stirring well after 3 1/2 to 4 minutes. Add butter and vanilla; stir. Microwave on High for 1 1/2 to 2 minutes. Gently stir in baking soda. Pour immediately on a greased cookie sheet. Cool. Break into small pieces.
Halve avocados and remove pits. Cut into small cubes. Stir in remaining ingredients. Season with salt and pepper.
Mix all together. Bake in a 375° oven for 1 hour. Stir once in a while. Serve warm with whipped cream or ice cream.
Combine raisins, fruit and water in saucepan. Cook until fruit is soft and water is evaporated; set aside to cool. In a large bowl, mix flour, soda, salt, nutmeg and cinnamon. In another bowl, combine eggs, applesauce, Equal, oil and vanilla. Add nuts and fruit mixture. Stir in dry ingredients and blend thoroughly. Pour into 10-inch tube pan and bake in preheated oven at 350° for 35 to 40 minutes.
Make crumbs of first 4 ingredients. Bake on cookie sheet 15 to 20 minutes in 375° oven. (Watch carefully.) Place half of mixture in bottom of 9x13 inch pan. Slice 3 bananas over crumbs. Mix pudding with milk. Beat thoroughly. Add ice cream and blend well. Pour over bananas. Top with 3 more bananas and remaining crumbs. Refrigerate 12 hours or overnight.
Peel and grate potatoes. Squeeze out liquid. Add other ingredients and mix well. Fry by spoonfuls in hot grease. Brown on both sides and drain on paper towel.