HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour melted butter over cheese and flour in bowl. Add Rice Krispies, pecans and red pepper. Mix well. Roll into small balls; flatten on cookie sheet. Sprinkle with celery salt. Bake at 325° for 15 minutes. Cool. Store in airtight container. Flavor improves with age.
Peel and chop cucumbers medium fine. Add garlic and salt to yogurt. Add cucumbers and garnish with dried mint.
Melt butterscotch chips and peanut butter together in the microwave until melted. Stir in Rice Krispies cereal. Spread mixture into a greased 9 x 13-inch pan. Melt chocolate chips and shortening together. Spread on top of mixture. Refrigerate.
Brown ground chuck and onion. Add parsley flakes, bouillon cube, seasonings, tomato paste and tomato sauce. Simmer 30 minutes. Combine cottage cheese and eggs; beat well.
Melt butter in large pan. Saute onion; add peeled and chopped vegetables. Add chicken stock. Simmer 30 minutes or until vegetables are tender. Reserve 1 1/2 cup vegetables. Puree the rest. Return to vegetables; add cream. Salt and pepper to taste. Serve hot.
In a large saucepan, saute the onions and celery in butter until tender. Add broths and baking soda. Combine cornstarch and water and add to pan. Bring to a boil; boil for two minutes, stirring frequently. Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons, if desired. Serves 6.
Mix all together and pour in greased baking dish. Bake 45 minutes at 350°.
Mix all ingredients well in large bowl and bake in muffin tins as needed at 400° for 25 minutes. Keeps 3 weeks, uncooked, in refrigerator.
Put potatoes (frozen hash browns) in 13 x 9-inch dish and let thaw. Mix cream of chicken soup and sour cream. Put mixture over potatoes. Dice one small onion and grate cheese and put over next. Crush corn flakes to make 2 cups and put over next. Slice one stick of margarine and put over next. Cook, covered, 1 1/2 hours, uncovered for the last 1/4 hour to brown at 350°.
Combine sugar and milk in a saucepan. Bring to a boil and immediately add the margarine and vanilla. Continue cooking until mixture reaches the hard ball stage. Add the peanut butter and immediatley remove mixture from heat. Beat until peanut butter is dissolved. Pour into a buttered dish. Cut into squares when cool.
Bake at 350° for 30 minutes; should bubble all over. Serves 4.
In a large bowl combine turkey, macaroni, 1 1/2 c. cheese, soup, milk, mushrooms and pepper. Pour into 2 qt. baking dish. Cover and bake 350° 60-65 minutes or until macaroni is tender. Uncover and sprinkle with remaining cheese. Bake 5-10 minutes longer until cheese is melted. 6 servings.
Squash ingredients together, mixing well. Form into patties. Fry in skillet, both sides, until completely cooked.
Sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in pumpkin, oil and eggs. Beat until all is blended together well. Then add 3/4 cup crushed English walnuts; blend well. Don't grease or flour 10-inch tube pan. Bake at 350° for 1 hour.
Press hash browns between paper to remove excess moisture. Press into the bottom and up on sides of an ungreased 9-inch pie plate. Drizzle with butter. Bake at 425° for 25 minutes. Combine the ham, cheese and green pepper. Spoon over crust.
Stew squash and onion, mash fine. Add eggs and other ingredients, reserving portion of cheese and bread crumbs for topping. Mix well and pour into greased casserole. Bake at 350° for 45 minutes.
Mix first 3 ingredients, then add eggs, a little at a time. Mix well after each addition. Add salt, baking powder, lemon flavoring and vanilla. Alternate milk and flour; mix well but do not overbeat. Bake 1 1/2 hours at 300° in a greased and floured tube pan. Do not open oven door until cake is done.
Combine all ingredients well and sprinkle lightly on meat to be grilled. Rub into meat and allow to sit at room temperature about 1 hour. Also great on steamed vegetables.
Spread pie filling in square cake pan. Mix flour, sugar and beaten egg until crumbly. Sprinkle over pie filling. Dribble 5 tablespoons of melted margarine over topping. Bake at 375° for 35 to 40 minutes. Good served warm with ice cream.
Beat well 2 cups sugar and margarine. Add and beat well the egg yolks. Add alternately sifted flour, salt and baking powder with milk. Then add pecans and lemon zest.	Fold in stiffly beaten egg whites.
Preheat the oven to 350°. Spray a 9 x 13-inch baking pan with nonstick cooking spray. Add the green beans, carrots, mushrooms, yellow beans and water chestnuts.
Add drained spinach to beaten eggs and mix well. Add all other ingredients, mixing well. Refrigerate overnight.
Heat oven to 350°. Melt caramels in water. Combine oats, flour, sugar, salt and soda. Add margarine. Mix until crumbly. Save 1 cup of mixture for topping. Press remainder into bottom of pan. Bake for 10 minutes. Sprinkle nuts and chocolate chips over partially baked base. Drizzle caramel over nuts and chips. Crumble reserved mixture over caramel. Bake 15 to 18 minutes longer. My favorite.
Mix all ingredients and heat in Pyrex dish for 15 minutes at 350°. Serve with crackers and chilled white wine.
Beat until smooth. Pour into greased pan (pie plate). Bake at 350° for 45 to 50 minutes.
In a large bowl, cut up bread into small squares and cut salami into cubes. Add garlic. Mix up and add flour, cheese, salt, pepper, parsley and enough water to make a dough that won't stick to hands. Add onions to chicken broth. Make round "golf balls" with dough and drop in soup that is now at a rolling boil. Cook for 20 minutes. When dumplings rise to top of soup, they are done (about 20 to 25 minutes).
Mix sugar, cornstarch and salt (dry). Add a little milk to mix. Add beaten egg yolks. Leave rest of milk come to a boil. Mix hot milk into cornstarch mixture by tablespoon until mixture is warm. Stir mixture into hot milk. Cook until thick; turn off burner. Add coconut and vanilla. Pour into baked crust. Use whites of eggs for meringue and brown.
In a large microwave bowl, mix butter (melted), sugar and milk. Microwave for 10 minutes on High. Stir every 2 1/2 minutes and scrape sides of bowl. Then take mixture out of the microwave and stir in Marshmallow Creme, semi-sweet morsels and vanilla; mix well until completely blended.
Brown cut-up steak in oil; add cornstarch, then add the rest of ingredients and simmer. Put peppers and tomatoes in last for a few minutes. Serve over white rice.
Brown sausage until cooked and crumbly. Beat eggs, milk, salt and mustard. Add bread and stir. Add cheese, mushroom and sausage. Pour into a 9 x 13-inch pan and refrigerate overnight. Bake at 350° for 40 to 45 minutes.
Combine. Put one scoop orange, lime, pineapple sherbet in large glass, then pour combined juice until glass is filled. Serve with a spoon or straw. Serves 8.
Melt shortening in a 3-quart saucepan over low heat. Remove from heat and let cool. Add sugar, molasses and egg and mix well. Sift together flour, soda, cloves, ginger and cinnamon and add to first mixture; mix well and chill. Form into 1-inch balls and roll in granulated sugar. Place on well-greased cookie sheet. Bake in 375° oven 8 to 10 minutes. (Very good while they are warm.)
Mix until dough forms a firm ball. Make 16 small balls. Place each ball between two sheets of waxed paper. Roll out, then peel off the waxed paper. Cook at 440° to 480° in a skillet or griddle for 15 to 30 seconds. Turn over; cook 15 to 30 seconds, then eat.
Cream butter and sugar. Add eggs, one at a time. Dissolve soda in buttermilk and add alternately with flour. Roll nuts, candy and dates in flour. Add to mixture, then add coconut. Cook in tube pan at 250° for 2 to 2 1/2 hours.
Preheat oven to 350°. In a heavy saucepan, combine 1 1/3 cups sugar and cornstarch; beat egg yolks and add to lemon mixture. Gradually add water, stirring constantly. Over medium heat, cook and stir until mixture boils and thickens, about 8 to 10 minutes. Remove from heat. Add margarine; stir until melted. Pour into prepared shell.
Mix ingredients in a gallon jug. Add enough water to finish filling the jug up. Shake well. Place in freezer for 1 to 2 hours.
Spread 1 tablespoon of peanut butter on each slice of bread. Then spread jelly evenly on one slice of bread. Place other slice of peanut butter and bread on top of each other. Cut sandwich.
Saute onion, pepper and celery until tender. Add rice. Mix soups together and add to rice mixture. Next, add 1 cup cheese, pimento, mushrooms and shredded chicken. Pour into greased 2 1/2-quart casserole dish. Top with 1 cup cheese and bake 30 minutes at 350°.
Shred lettuce and put in bottom of glass bowl. Cook hamburger and taco mix according to directions. Add on top of lettuce. Toss on grated cheese. Mash up Dorito chips and toss on top. Serve like a tossed salad. Sprinkle with taco sauce, tomatoes, and onions. Serves 4.
Open beans and drain. Mix with mushroom soup and fried onions. Place in casserole dish and bake 20 minutes at 350°. Add cheese; place in oven until cheese is melted. Serve hot.
Mix together the rhubarb and sugar; boil for 10 minutes, stirring constantly. Remove from stove. Mix in the jello.
Dissolve gelatin in a little cold water; pour in boiling water. Put all other ingredients (except 1 box of Dream Whip, angel food cake, coconut and cherries). Line a 4-quart bowl with foil or waxed paper. Remove brown crust from cake; break in small pieces. Alternate cake with filling mixture. Place in refrigerator overnight or several hours. Turn out on plate; frost with 1 package of Dream Whip and 1/2 teaspoon lemon juice. Cover with coconut and cherries on top. Keep refrigerated.
Place garlic and hot pepper in bottom of clean jars. Leave part of stem on okra. Pack washed and drained okra tightly in jars, then add dill seed. Bring vinegar, water and salt to boiling; simmer 5 minutes. Pour over okra. Seal jars. Process in boiling water bath for 15 minutes. Makes enough pickling solution for 4 pints.
Mix and chill for 3 hours. Roll into balls. Optional to dip in chocolate.
Combine flour, sugar, salt and baking powder. In another bowl, mix yolks, melted butter and milk. Add to dry ingredients. Beat the egg whites and fold into mix.
Mix together and sprinkle with cinnamon sugar on top. Bake at 325° for 30 minutes.
Butter bread and put, buttered side down in a 13 x 9 baking dish. Brown sausage and drain grease. Make it a crumbled texture. Put on top of bread. Cook hash browns as directed on package. Layer on top of sausage. Top with cheddar cheese. Scramble eggs in separate bowl and add milk, salt, and pepper. Pour evenly on top of casserole, cover with foil and refrigerate over night. Take foil off and cook at 400 degrees for 35 to 40 minutes. You can vary the meat and the cheeses to your taste. Enjoy!!!!
Mix instant pudding with orange juice, sour cream and milk; whisk until smooth (mixture will thicken). Mix in fruit with a wooden spoon. Cover and chill, then serve.
Brown chicken and onion in butter. In a large pot, add celery, carrots, paprika, browned chicken and onion. Cover with water. Cook until done. Keep at a boil. Add dumplings.
Grate peppers and cheese; put in a pie plate. Add eggs with a little milk. Bake at 350° for 45 minutes. Cover with foil for 10 minutes before serving with crackers.
Mix all ingredients well. Cover. Seal for approximately 2 hours before serving. Stir to mix seasonings.
Combine all ingredients in a large bowl. Mix. Chill. Serves 10 or more. Can be used as a salad, dessert or a topping for plain cake and for ice cream.
In a large pot, cook the bacon until it is almost crisp. Add the onions; saute until they are translucent. Drain off the excess grease. Add the tomato juice, tomato paste, catsup and garlic; cook, covered, over low heat for 2 1/2 hours. Season with the salt and pepper, Tabasco and Worcestershire. Add the catfish and the chopped eggs; cook over low heat for 30 minutes, breaking up the fish as it cooks. Yields 8 servings.
Mix first 6 ingredients in large bowl. Bring to a boil the vinegar, sugar and oil. Pour over mixture in bowl, mix well. Let cool and refrigerate overnight.
Combine sugar, salt and praque powder or salitre. Rub mixture on pork. Spread pork and alternately arrange slices of pork fat, carrot, pickles and pineapple chunks until all ingredients are used up. Roll and tie firmly with crocheting thread. Combine dripping from pork, pineapple chunks syrup and pineapple juice then marinate meat overnight. Simmer meat in marinade for 1 hour. Remove thread from meat then chill if desired for ease of cutting. Continue simmering the marinade for 5 minutes or until thick and serve as sauce. Slice meat and arrange in a platter.
Drain pears and save juice. Heat juice and dissolve Jell-O in it. Put Jell-O and cream cheese in blender and blend. Set in freezer to set. While setting, cut up pears and chop nuts. After Jell-O is somewhat set, whip the whipping cream. Fold in pears, nuts and whipped cream. Finish setting in refrigerator.
Place each piece of chicken between 2 sheets of waxed paper and flatten to 1/8-inch thickness using a meat mallet or rolling pin. Dredge chicken lightly with flour. Place 4 pieces at a time in 2 tablespoons melted butter or margarine in a large skillet. Cook over low heat 3 or 4 minutes on each side or until golden brown. Place chicken in a greased 13 x 9 x 2-inch baking dish, overlapping edges. Sprinkle with salt and pepper to taste. Repeat procedure with remaining chicken, adding 2 tablespoons butter to skillet each time. Reserve drippings in skillet. Saute mushrooms in 1/4 cup butter until tender; drain. Sprinkle evenly over chicken.
Soak and wash 2 cups bean mix. Place in Dutch oven. Cover with water 2-inches above beans and soak overnight. Drain beans. Add 2 quarts water and next 3 ingredients. Cover and bring to a boil; reduce heat and simmer 1 to 1 1/2 hours or until beans are tender. Add remaining ingredients. Simmer 30 minutes, stirring occasionally. Season to taste.
Mix first 8 ingredients; gently roll into firm small balls 1 1/2 inches each. Set aside. Prepare sauce using chili sauce, cranberry sauce, sugar and lemon juice. Place meatballs with sauce in baking dish. Bake at 400° for 35 to 40 minutes.
Beat eggs, mix sugar and flour well. Add eggs, then milk, margarine, vanilla and coconut. Pour into two 9-inch pie pans or one deep dish pie pan. Bake at 350° for 30 to 45 minutes until coconut browns on top and pie is set.
Pour oil into 14-inch Dutch oven and heat. Add onions and cook until clear. Add meat, bell pepper and celery; thoroughly	brown.	When done skim or drain off grease. Add tomato sauce and stir well. Cook for 15 minutes. Add beans and chili powder and allow to simmer for 45 minutes.
Melt oleo and saute onion. Mix cornbread mix, egg and corn. Pour into a 7 x 10 x 2-inch baking dish with butter and onion. Top with sour cream. Sprinkle with cheese and bake at 350° for 30 to 35 minutes.
Mix the first 4 ingredients together. Let set overnight or for a few hours. Serve with pumpernickel bread, vegetables or chips.
Combine flour, sugar and salt. Mix well. Cut in butter with pastry cutter until mixture resembles coarse meal. Toss apples with water and lemon juice. Spoon into lightly greased 8-inch baking dish. Sprinkle flour mixture over apples and bake, uncovered, at 350° for 35 minutes. Top with cheese and bake 5 minutes more. Serves 8.
Combine all ingredients and stir well. To make a pitcher full, just add 1 cup of vodka. Serve over ice and garnish with celery sticks, if desired.
Combine bread crumbs, onion, salt, pepper and milk in a large bowl. Add eggs and combine thoroughly. Break meat into small pieces and combine with mixture, using a fork. After all meat is added, work with hands to combine thoroughly. Form loaf in shallow baking dish, 1-inch larger than loaf on all sides. Bake, uncovered, at 350° for 1 hour and 20 minutes. Pour off excess liquid and let stand 10 minutes before slicing.
Combine all ingredients. Makes 1/3 cup. Use this in place of your regular table salt.
Mix last 4 ingredients and pour 1/2 on linguine and let set for 3-8 hrs. Mix 1 cup chopped cilantro with rest of dressing and mix into linguine prior to serving. Serve cold or at room temperature.
Sift flour and measure. Remove one cup of flour and sift it over fruit and nut mixture. Set aside. Sift together remaining flour, soda and cream of tartar. Cream butter and sugar; add flour mixture, then the fruits and nuts. Separate the eggs, beating the egg whites until stiff. Fold the egg whites into the rest of cake batter. Bake at 275° for 2 1/2 hours in three 10 3/4 x 4 1/4 x 2 1/2-inch deep pans. Lightly grease pans, bottom and sides, then cut a piece of wax paper to fit bottom of pans and grease it also.
Peel garlic cloves and smash them. Peel ginger root and smash them. Put ribs in a pot on top of the stove, covered with garlic and ginger. Turn heat on medium-high; cook for 45 minutes. Uncover and pour oyster sauce over ribs. Mix water in oyster sauce bottle 1/2 full. Shake well and pour over ribs. Cover and continue to cook at medium heat for 15 minutes. Uncover, add 1 cup sugar, mixing well. Cover and continue to cook for 15 minutes. Uncover and turn off heat. Allow ribs to air cook. Eat 'em up.
Combine ingredients. Toss lightly. Serve on crisp lettuce. Makes 6 servings.
Melt butter and blend with flour. Add milk, water and salt. Cook until thickened. Pour slowly over stiffly beaten egg yolks. Add salmon. Fold in stiffly beaten egg whites. Pour in buttered baking dish. Place in pan of hot water and bake (350°) for 45 to 50 minutes.
Lightly brown ground beef, onion, chili powder, salt and sugar. Stir and mix well. Add beans, soup and juice. Stir and simmer 1 hour. Tastes better next day.
Mix all ingredients. Pour into a 9 x 13-inch greased pan. Bake at 350° for about 25 minutes. Cut into small squares. Serve warm.
Mix the soy sauce, sesame oil and sugar. Heat oil in a large skillet. Quickly stir-fry the garlic, ginger and scallions. Add the spinach and stir-fry 2 to 3 minutes. Add the soy sauce mix and heat through. Serve immediately.
Prepare stuffing mix according to directions. Stir in 1/2 cup French fried onions. Spread stuffing mix over greased 9-inch dish. Arrange broccoli spear flowerets on outer edge. Prepare cheese sauce according to directions. Using 1 1/4 cups milk, stir in sour cream. Combine chicken or turkey with cheese, milk and sour cream mixture. Pour over broccoli and stuffing. Bake at 350° for approximately 30 minutes. Remove from oven and sprinkle remaining French fried onions over top. Bake, uncovered, 5 minutes longer.
Dissolve jello in hot water. Add juice. Stir in sherbet and oranges sliced in half. Chill until firm.
Beat eggs and sugar 5 minutes. Add lemon and pumpkin. Sift together the six dry ingredients and fold in egg mixture. Put in greased and floured 10 x 15 inch pan. Bake at 375 degrees for about 15 minutes. Invert cake onto towel sprinkled with powdered sugar, roll in cloth and cool. To make filling, mix last four ingredients together, beating well. Unroll cooled cake, spread with filling and reroll. Chill.
Microwave (High) the butter in uncovered glass mixing bowl for 20 to 30 seconds or until softened. Blend in brown sugar until creamy. Mix in flour with fork until crumbly. Stir in pecans. Set aside 1/2 cup mixture. Press remainder into bottom of 8-inch square microwave-safe dish. Microwave (High), uncovered, 2 to 2 1/2 minutes or until mixture is puffed and has a dry appearance, rotating dish once. Set aside. Microwave (High) the remaining crumb mixture in uncovered dish for 1 to 1 1/2 minutes or until lightly toasted, stirring once or twice. Set aside.
In a mixing bowl, beat egg yolks until thick and lemon colored. Add cottage cheese; beat until almost smooth. Blend in skim milk, flour and salt. Beat egg whites until peaks fold over. Fold into batter. Let batter stand 5 minutes. Pour 1/4 cup of batter onto a preheated griddle which has been brushed lightly with oil. Bake until the top is bubbly and edges are baked. Turn and bake the other side. Serve at once with mock sour cream or fruit. Yields 6 small Blintzes. Each serving contains approximately 55 calories.
Preheat oven to 450°. In medium bowl, mix flour, baking powder and salt. With pastry blender or 2 knives used scissor fashion, cut in margarine or butter until mixture resembles coarse crumbs. With fork, stir in milk just until blended. Drop heaping tablespoonfuls of mixture 2 inches apart on ungreased cookie sheet. Bake about 10 minutes or until biscuits are golden brown.
Dump all together and cook uncovered 3 hours. Add just enough water to rinse cans.
Brown ground beef. Cook macaroni. Add all ingredients together and cook for 3 hours on low heat.
Preheat oven to 325°. Saute steak and onions in 1 tablespoon of butter until lightly browned. Add liquid from mushrooms, bay leaf and Worcestershire sauce. Cover, simmer gently 30 minutes or until meat is tender. Remove bay leaf. Combine steak with pan juices, mushrooms, soup, noodles, remaining butter, milk, water, salt and pepper. Put in 1 1/2-quart wide and shallow casserole dish. Sprinkle with croutons. Cover with cheese. Bake at 325° for 1 hour.
Cut elephant into bite size pieces. Add enough brown gravy to cover. Cook over fire for about 4 weeks at 465°. This will serve about 3,800 people. Add rabbits only if more than expected come, as most people do not like hare in their stew!
Combine all ingredients, except fish, in a 6-quart pot or Dutch oven. Bring to boil over high heat. Reduce heat and simmer 15 minutes until potatoes are tender. Add catfish and simmer, stirring occasionally for 12 to 15 minutes until catfish begins to flake.
Mix 1 cup flour, 1/4 cup sugar, salt and yeast in large bowl. Melt butter; add milk and eggs. Mix together and add to flour mixture. Mix, then spread out on greased cookie sheet with sides or 9 x 13-inch cake pan; pour butter (1/3 cup), brown sugar and nuts over dough. Shape into a tree or a log. Slit the top open and bake at 350° for 30 minutes.
Mix all ingredients with mixer. Pour in tube pan. Place in cold oven. Turn oven to 350° and bake for 1 1/2 hours.
Combine and shape into 1-inch balls. Brown in oven 12 minutes at 500°.
Cut chicken breasts in halves; coat with flour. Cook chicken in oil in skillet or Dutch oven until brown on all sides; remove from skillet. Drain excess fat from skillet. Add onions, pepper, ginger and garlic and saute 2 to 3 minutes. Stir in 1 tablespoon flour, spices and pepper; saute until onions are tender, 2 to 3 minutes longer.
In a 9 x 13 microwave dish, layer cream cheese, then chili. Sprinkle on peppers, then cheese. Zap in microwave until cheese is melted and chili is warm. Serve warm with your favorite chips.
Dissolve Jell-O and salt in hot water. Add cold water, vinegar and pepper. Chill until slightly thickened. Fold in vegetables. Pour into molds or dish. Chill until firm. Unmold on salad greens. Serve with salad dressing or mayo.
Bring 1-quart water to a boil, add 1/2 cup diced potatoes, salt and pepper. Cook 10 minutes. After lowering heat to medium, add other 2 cups of potatoes, celery and onions. Cook until nearly tender; add carrots and cook 5 minutes. Add milk and stir over low heat until heated through. Add margarine and serve immediately.
In one bowl, combine cream cheese, powdered sugar and butter. Mix by hand or by mixer. (Recommended by mixer.) In another large bowl, combine vanilla pudding and milk. In larger bowl, combine ingredients from both bowls. Using mixer, fold in Cool Whip. Layer 9 x 13-inch pan with half of crushed Oreos. Pour in pudding mixture. Top with rest of Oreos. Place in refrigerator. Let set for 3 to 4 hours.
Blend butter, cream cheese and powdered sugar. Mix pudding and milk. Mix mixtures together. Fold in Cool Whip. Use a plastic flower pot. Layer cookie crumbs, mixture, crumbs and mixture. Add gummy worms on top. Refrigerate.
Lightly brown hamburger. Add onions and cook until tender but not brown. Add corn, soups, sour cream, pimento, salt and pepper; mix well. Add noodles. Pour into 2-quart casserole. Mix bread crumbs and melted butter; sprinkle over top. Bake 30 to 45 minutes at 350°.