HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Brush 8 x 8 x 2-inch glass baking dish with 1 tablespoon melted butter. Pour honey evenly and scatter raisins over honey. In small bowl, combine rest of butter with orange peel. Separate biscuits. From each into a ball. Dip each ball into butter mixture to coat, then dip in nuts.
Slice 4 bell peppers	into strips and parboil until tender. Place a layer of cracker crumbs in a 2-quart casserole dish; then a layer of pepper strips. Cover with a layer of shredded American	cheese and 1/2 can of cream of mushroom soup to which a bit of milk has been added along with a dash of Worcestershire sauce and a dash of cayenne. Repeat layers: peppers, cheese and soup. Top with cracker crumbs. Bake at 325° until bubbly and brown on top.
Measure one shot each of all liquors. Measure two shots of orange juice. Stir to mix and refrigerate.
Melt the butter in a large saucepan, then stir in the flour, salt and pepper. Add the milk and bouillon gradually, while stirring. Cook over low heat until mixture thickens. Add crabmeat, onion and parsley. Cover and simmer over very low heat for 10 minutes. Remove from heat and strain, forcing as much of the crab through the sieve as possible. Add the cream and reheat. Serves 6.
Beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda and salt; add to margarine mixture. Stir in oats and raisins. Bake at 350°. Pecans and dates are optional, but it's very good.
Mix softened cheese and dressing until spreads easily on tortillas. Layer remaining ingredients on top of cheese mixture. Roll tightly. Chill overnight, then slice to serve.
Heat oven to 375°. Mix all ingredients in large bowl. Spoon into buttered loaf pan. Bake until knife inserted in center comes out clean, about 45 minutes. Serve with Cream Sauce hot or cold.
Pare, core and slice apples. Arrange in an ungreased shallow 2-quart baking dish. Combine oats, brown sugar, flour and salt. Cut in butter and sprinkle mixture over apples. Bake in preheated oven at 350° for 30 to 35 minutes or until brown and bubbly and apples are tender. Serve warm with milk or ice cream.
Mix cooked rice and sugar; let set until liquid forms. Cut marshmallows in small pieces and add to rice with crushed pineapple and cream (whipped). Chill.
Sift together meal, flour and salt in large bowl. Mix in onion. Stir in milk, then stir in egg. Let mixture stand 3 minutes. Cook at 360°. Makes 1 1/2 dozen.
Mix all ingredients together. Bake at 325° for 35 to 40 minutes. Bake in a greased and floured 9 x 13-inch pan. You may frost with your favorite frosting or serve plain.
In large bowl, beat eggs, sugar, oil and vanilla until thick. Stir in grated zucchini. Add remaining dry ingredients and stir. Fold in the chopped nuts. Pour mixture into 2 oiled and floured 8 x 4-inch loaf pans. (May use disposable pans or nonstick.) Bake in preheated 350° oven for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool loaves in pans for 10 minutes. Invert onto rack and cool completely. Loaves may be frozen. Makes 2 loaves.
Cook chicken until tender; remove from water; cool. Bone chicken and cut into pieces. Cool broccoli and drain. Arrange in a lightly greased 2-quart casserole; top with cooked chicken.
Bring first 3 ingredients to a boil in large saucepan. Remove from heat; add all other ingredients. Beat well. Bake in greased jelly roll pan (18 x 12-inch). Bake at 350° for 20 minutes.
Cook shredded cabbage in salted, boiling water for 5 minutes; drain. Fry chopped bacon in large frying pan. Remove bacon and drain fat. Melt the butter in the pan. Stir in flour and blend with remaining fat. Add milk. Stir until smooth and cook until thickened. Return cabbage and bacon; toss together. Season to taste.
Combine black-eyed peas, tomatoes and okra. Saute onions, celery and green pepper in margarine. Combine with black-eyed pea mixture in a crock-pot. Simmer on low, 6 to 8 hours.
Cook diced bacon. Remove meat from pan, drain most of bacon fat, then brown the ground meat and onions. Drain most of the fat off. Add remaining ingredients and mix thoroughly. Put in casserole dish, cover and bake at 325° for 45 minutes.
Drain pineapple. Then beat until thick the cream cheese, milk and pudding. Fold in Cool Whip and drained pineapple. Put on cool cake. Best on yellow sheet cake.
Blend all ingredients and cook 20 minutes. Add water to desired consistency while cooking. Makes 2 quarts.
Make your own crust or buy ready-made crust and prepare as directed. Cut cheese in 6 to 8 slices (3 x 4 x 1/8-inch thick). Cover bottom of pie shell with cheese overlapping slices. Set aside	1/2 cup French fried onions; sprinkle remainder over cheese. Sprinkle on celery, green pepper and bacon. In a mixing bowl beat together eggs and mustard until blended; add milk. Pour into pie shell;	bake approximately 45 minutes or	until a knife inserted near center comes out clean. Remove pie from oven, sprinkle with 3/4 cup cheese. Allow to stand 20 minutes before serving. Meanwhile, heat 1/2 cup of the reserved onions in oven	until crisp and golden brown. Garnish top with onions. Cut pie in generous wedges to serve.
Place ham in a large nonstick skillet. Combine orange juice and remaining 4 ingredients, stirring well. Pour over ham. Cook over medium heat 4 minutes on each side or until ham is heated and sauce thickens slightly, basting often with sauce. Discard cloves before serving. Makes 3 to 4 servings.
In medium bowl, combine ground beef, Feta cheese, cumin and mint just until blended. Shape into 4 (4-inch) round patties. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Mix sugar and coconut together. Melt butter and cool. Add vanilla and milk. Pour over sugar and coconut. Shape into balls. Place in refrigerator 1 hour. Melt 1 box of unsweetened Baker's chocolate with 1/3 block paraffin. Dip balls into chocolate, using a toothpick. Place on wax paper until chocolate hardens.
Thaw potatoes. Mix all ingredients (except cornflakes and margarine) and place in a greased pan. Top with cornflakes and coat with melted butter. Bake at 350° for 45 minutes in a 9 x 13-inch casserole dish.
Combine biscuit mix and cheese. Stir in garlic and milk until just moistened.
Mix 1/2 cream cheese with other ingredients in blender or mixer. Form ball and chill. When firm, mix remaining cream cheese with milk and frost ball. Sprinkle with chopped walnuts.
Peel, quarter and cook potatoes. Drain and return pan to low heat, shaking to dry potatoes. In large bowl of electric mixer, cream together softened cream cheese and sour cream. Add hot potatoes one at a time to cream mixture and continue beating at high speed until light and fluffy. On low speed, add green onions, celery, green pepper, parsley, salt, pepper, garlic powder and melted butter. Spoon into 2 1/2 to 3-quart baking dish. Sprinkle with paprika. Bake in 375° oven for 25 minutes or until heated through and top is golden.
Line 11 x 16-inch pan with foil. Spray or grease. Arrange single layer crackers in pan. Boil margarine and sugar for 10 minutes. Pour over crackers. Bake at 350° for 10 minutes until crackers float and bubble. Remove from oven. Sprinkle with chips. After chips are melted, spread like frosting. Sprinkle with nuts. Separate with knife. Place in fridge to cool.
Mix all dry ingredients in a saucepan. Add water and cook until mixture has a clear look to it. Let it cool.
Dice potatoes; add lemon juice and mix to keep potatoes from turning dark. Dice 4 eggs, celery and olives. Mix all together. Add enough mayonnaise to hold together. Season with salt and pepper to taste. Add vinegar to taste. Add crumbled bacon. Refrigerate. Should have a tangy taste.
Pour milk over bread crumbs and set aside. Mix salt and pepper with ground beef and bread mixture and make into balls. Place in baking dish.
Sift together baking soda, salt and flour. Mix thoroughly the oil, sugar and 100% bran cereal; add water and let cool. When mixture is cool, add eggs, one at a time, beating well after each. Add buttermilk and bran cereal; beat well. Add flour, soda and salt. Stir in raisins and All-Bran cereal. Store in refrigerator for 12 hours before using. Will keep 3 weeks. Use as needed. Do not stir before using; spoon into muffin tins, filling about 1/2 full. Bake at 350° about 20 minutes, or until done.
Mix first 5 ingredients, then add dressing and crackers. Let set 2 hours and chill.
Drain mushrooms and clams. Reserve liquid. Saute mushrooms, clams and onions in butter for 10 minutes. Blend in flour, salt and pepper and simmer 5 minutes. Stir in half and half; bring it to a boil. Cool 5 minutes. Pour half of mixture in blender, blending until smooth. Return to saucepan and heat. Makes 4 to 6 servings.
Mix cream cheese, powdered sugar and half of Cool Whip. Put in graham cracker crust. Mix pudding and milk; put over cream cheese mixture. Top with remaining Cool Whip, nuts and chocolate shavings.
Work flour, salt, cayenne and Tabasco sauce into soft oleo. Add grated sharp cheese. Mix well. Add the Rice Krispies. Drop by small teaspoon on ungreased cookie sheet and pat slightly. Bake at 350° for 15 minutes.
Fry the onions and hamburger; drain. Add olive oil. Mix all other ingredients in bowl. Put the mixture in the pie crust. Bake at 325° for 1 hour or until firm.
Mash sweet potatoes. Add butter, sugar, milk, salt, and lemon rind. Form into 8 balls, using marshmallow as center of each. Roll in corn flakes and bake in buttered baking dish at 425 degrees until brown and marshmallow begins to ooze.
Preheat oven to 350°. In a large mixing bowl, beat peanut butter and butter until smooth. Add sugar, eggs and vanilla. Beat until creamy. Beat in flour and salt. Stir in 1 cup chocolate morsels. Spread into an ungreased 13 x 9-inch baking pan. Bake at 350° for 25 to 30 minutes or until edges begin to brown.
Mix all together in large bowl. Marinate in refrigerator 24 hours before serving.
Mix all ingredients except crackers and margarine. Place layer of asparagus mixture in greased casserole. Put half of crushed crackers, another layer of asparagus and remainder of cracker crumbs. Top with melted butter. Bake at 350° for 30 minutes.
Lightly brown 1 1/2 cups uncooked brown rice in a dry skillet. Add 4 cups boiling water, cover and simmer 45 to 60 minutes, until done. Do not stir. Mix all ingredients and bake at 350° for 30 minutes. Serves 6.
Put first 8 ingredients in large pot (crock-pot) and cover with water. Cook, covered, on low heat, and if necessary, add water. After 6 hours, take out bones and break up roast with fork. Cook with lid off until thick, about 1 hour. Serve mixture over bed of corn chips (Fritos) and add any or all of the other ingredients.
Saute shrimp, bell pepper, celery and onion in small amount of oil. Add soup and rice. Pour in casserole dish; season as desired with plenty of red pepper. Bake at 350° for 35 to 40 minutes.
About 1 hour before serving: In Dutch oven over medium heat, in hot butter/margarine, cook peas and next 5 ingredients; simmer 10 minutes. Stir in next 6 ingredients; cook 20 minutes, or until macaroni is tender. Salt to taste; serve with cheese. Makes 15 cups or 8 servings.
Boil potatoes (skins on) until tender. Cool, peel and grate. Stir all ingredients together. Add enough milk to make "squishy." Sprinkle very generously with poppy seed. Bake 1 hour at 300°. (Freezes well.)
Combine liquid smoke, Worcestershire sauce, garlic powder, celery seed and brown sugar; add brisket. If brisket isn't mostly covered, add some water and ketchup. Let set overnight in shallow pan. Place brisket in roaster pan; seal top with foil. Cook at 300° for 4 or 5 hours. Uncover. Add barbecue sauce if desired and cook 1 more hour. Remove meat. Let cool. Remove fat. Add two tablespoons flour and 1/2 cup water to meat sauce. Allow meat to cool before slicing. Slice across the grain very thin.
Put the pineapple and pie filling into an ungreased 9 x 12-inch cake pan. Stir together and then add cake mix. Slice the oleo and put spread out on top of the mix. Top with crushed walnuts. Bake in oven at 350° for 60 minutes, best in middle of the oven. Can serve with Cool Whip.
Cook beans and spaghetti in large pot using enough water for spaghetti (do not drain). Brown hamburger meat. Add pepper, onion, salt, garlic salt, chili powder and tomatoes. Mix together and cook until all ingredients are done. Add meat mixture to beans and spaghetti. This makes a big pot of chili. I put it in pint containers and freeze.
Core cabbage and cover with water; boil for 5 minutes. Mix together ground chuck, salt, celery salt, pepper, ketchup, eggs and crackers. Put chopped onions on the bottom of a small roaster or large dish. Drain cabbage and leaves off. Roll a small handful of meat mixture up in a leaf of cabbage. Lay rolls, flap side down, onto onions. Heat jelly and chili sauce until it is liquid. Pour over Cabbage Rolls. Use left over cabbage juice to keep rolls from drying out. Bake at 350° with lid for 1 1/2 hours, 1/2 hour without lid.
Cream butter, shortening and sugar together. Beat in eggs, one at a time. Sift flour, baking powder and salt together. Alternately add flour mixture and milk to creamed mixture. Stir in vanilla flavoring.
Combine. Roll into balls; flatten with a fork. Bake at 350° for approximately 10 minutes or until golden brown.
Heat oven to 375°. Combine cumin and salt. Sprinkle 1/2 of the salt mixture and 1 tablespoon of the sesame seed over lightly floured work surface. Place pastry on top. Sprinkle pastry with remaining salt mixture and sesame seed. Roll pastry into a rectangle approximately 11 x 14-inch. While rolling pastry, press sesame seed into the pastry. With a sharp knife, cut pastry crosswise into strips about 1 inch wide and cut each long strip into 4 short ones. Take each strip, twist and pinch center to form a bow tie. Place about 1 inch apart on an ungreased cookie sheet. Beat egg white with 1 tablespoon of water and brush over top of bow ties. Bake until golden brown, about 10 minutes. Makes 52 bow ties.
Preheat oven to 425°. Butter a 9 x 9 x 2-inch pan. Combine the cornmeal, flour, sugar, baking soda, cream of tartar and salt; mix well. Quickly add the sour cream, milk, eggs and butter. Mix. Spoon into pans and bake 20 minutes. Cool and cut in squares.
Cut steak into serving size pieces. Place in large shallow casserole. Drain tomatoes, reserving juice and arrange on top of steak. Sprinkle with onion soup mix and celery. Combine reserved juice with remaining ingredients and pour over steak. Cover and bake at 350° for 2 hours.
In large roasting pan, keep popcorn warm. Melt butter, brown sugar, corn syrup and salt in pot and let boil until hard ball stage. Remove from heat and stir in baking soda and peanuts. Drizzle syrup over corn and stir. Bake 45 minutes, stirring every 15 minutes.
Boil together the oleo, water and cocoa for 2 minutes. Remove from heat and let cool. Add flour, sugar and salt. Beat well and bake on greased and floured cookie sheet. Bake at 375° for 20 minutes.
Cook chicken until done. Take out bones. Mix broth, celery, cheese, onion, eggs and soup, then add chicken, crackers, salt and pepper. Bake at 350° for 45 minutes or longer. Serves 20 people.
Bake cake as directed. Break cake in 1/2 and small pieces. Place in bottom of punch bowl. Mix 1 package of pudding as directed on box and pour over cake. Drain one can of pineapple and pour over pudding. Next, put one can cherry pie filling, then 1/2 of Cool Whip. Add nuts (if desired). Repeat layers and top with nuts and cherries.
Cook beans for 3 minutes. (Have water boiling when you put beans in.) Place 1 head of dill, 1 garlic clove and 1/4 teaspoon pepper in each jar (4 jars); pack beans in jars. In a saucepan, combine water, vinegar, salt and sugar; bring to a boil and pour over beans. Seal. Makes 4 pints.
Mix eggs and sugar; add baking powder and vanilla and mix. Add flour and heated milk. Pour into a greased and floured pan (tube). Bake at 325° for 1 hour or loaf pan at 325° for 35 minutes.
In a mixing bowl, combine 1 cup whole wheat flour, 1 cup rye flour, yeast and salt. In a saucepan, heat water, 1/2 cup oil, molasses and honey to 120° to 130°. Add to dry ingredients; stir just until moistened. Stir in remaining whole wheat and rye flours and enough all purpose flour to form a medium stiff dough. Turn onto a floured surface; sprinkle with raisins. Knead until smooth and elastic, about 8 to 10 minutes. Grease a bowl with remaining oil. Place dough in bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down, turn onto a lightly floured surface. Divide into four pieces; shape each into a round loaf. Place 4 inches apart on two baking sheets coated with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes. Bake at 325° for 35 to 40 minutes or until golden brown. Makes 4 loaves of bread.
Mix all ingredients together. Roll in balls, put on cookie sheets and press with a fork. Bake at 350° for about 12-15 minutes. Be sure not to over cook. Cook until the bottom of wafer is golden brown.
Use your hands to mix the cheese and parsley flakes thoroughly. Roll into 1/2-inch balls. Roll each cheese ball in the ground nuts. Refrigerate until 1/2 hour before serving time. Serve at room temperature with crackers.
Drain liquid from cherries and pineapple. Heat liquid and dissolve jello in it. Add unchilled Coke. Let set until thick and add other ingredients.
Layer ingredients, in the order listed, in a large bowl. Can be made several hours ahead. Stir well before serving.
Pour barbecue sauce and Coke over chicken. Salt and pepper to taste. Bring to a boil; reduce heat and let simmer for 1 hour.
Thoroughly cream the shortening and sugar; add eggs and beat well. Add applesauce, then sift dry ingredients. Beat until smooth and fold in raisins. Bake in wax paper lined 8-inch square pan in a 350° oven for 45 to 60 minutes. Serve plain or frosted. This cake will remain moist for several days in a tightly covered container.
Cream peanut butter and shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each one. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla. Pour batter into three 9-inch pans. Bake at 350° for 18 to 20 minutes.
In saucepan, cook celery and onion until tender. Blend in soup; stir in other ingredients. Heat and stir; serve over toast or noodles. Garnish with chopped parsley, if desired.
Preheat oven to 375°. In small bowl mix together brown sugar, flour and walnuts. Stir in melted butter until well mixed. Set aside 1/3 of the crumbs for topping. Pat remainder gently into a greased 8-inch square pan. Bake at 375° for 10 to 12 minutes.
Cream together sugar and butter. Add eggs; beat well. Add crushed pineapple. Stir in cubed bread. Pour into a greased 1 1/2-quart casserole. Bake, uncovered, at 350° for 1 hour, or until lightly browned. A dash of cinnamon may be sprinkled over casserole before putting in oven.
Put hamburger in heavy saucepan with tight lid; cook until tender, about 40 minutes in its own juice, stirring often. Saute onion and Crisco. Add chili powder, cumin, salt, pepper, garlic powder, paprika and Accent. Add the onion and seasonings to steamed meat. Add 3 cups of boiling water and stir well. Cover and allow to simmer 20 minutes. Cook and fill top of biscuits with chili mixture. Sprinkle Cheddar cheese over top of chili biscuits. Put in oven long enough to melt cheese. Makes 5 dozen.
In a saucepan, cook onion in butter until onion is tender, but not brown. Add cheese soup; gradually blend in milk. Add undrained tomatoes, undrained tuna, parsley and pepper. Cover and simmer 10 minutes. Makes 4 servings.
Brown sausage and drain. Add Tabasco sauce, garlic and pepper to sausage. Cook grits in 2 cups boiling water.	Add all ingredients together, stirring until mixed. Pour mixture into a well buttered 9 x 13-inch dish. Bake, uncovered, at 350° for 1 hour.
Blend the oleo, salt, confectioners sugar and vanilla. Add the flour and pecans. Mix until all the flour is damp. Make into balls; place on ungreased cookie sheet. Press. (You may add a cherry to the top if you want to.) Bake at 350° for 15 minutes.
Slice chicken into 1 x 1-inch pieces. Saute mushrooms. Soak chicken in egg for 1 hour. Roll chicken in bread crumbs. Brown chicken in butter. Place chicken and juices into casserole dish. Cover with mushroom and chicken broth. Top with cheese. Bake at 350° for 30 minutes.
Preheat oven to 375°. Beat eggs and add sugar. Pour in cooled butter, vinegar, vanilla, milk and cornmeal. Mix thoroughly. Pour into unbaked pie crust. Bake 10 minutes at 375°. Reduce to 350° and bake 50 minutes.
Heat cider in 6-quart saucepan over low heat for 15 minutes. Add candy. Heat for 15 minutes or until candy has dissolved, stirring constantly. Serve hot. May keep warm in coffee pot. Makes 1 gallon.
Dissolve gelatin in 1 cup boiling water. Drain pineapple; reserve syrup. Add cold water to reserved syrup to make 2/3 cup. Stir syrup into gelatin; cool. With rotary beater, beat yogurt into gelatin; chill until partially set. Fold in fruit and cucumber. Pour into 4-cup mold; chill until firm. Makes 6 servings.
In a medium saucepan, combine sugar and water. Cook over medium heat, stirring occasionally, until sugar dissolves. Cool. Add juices and peel to cooled sugar syrup. Cover and let stand at room temperature 1 hour. Strain syrup; cover and refrigerate.
Saute onions until tender. Mix egg, corn and milk to make a soft dough. Pour into a greased 8 x 8-inch pan. Top dough with onions, sour cream and lastly with grated cheese.
Melt butter in an 8 x 8-inch baking dish. Sift together flour, sugar, baking powder and salt. Gradually add milk to mixture, stirring until fairly smooth. Spoon batter evenly over melted butter. Remove peaches from can with fork. Place on top of batter. Drizzle peach juice over top. Bake at 350° for 1 hour. Sprinkle with cinnamon and sugar.
Melt chocolate chips in microwave on High 3 to 4 minutes. Stir after each minute and stir until completely melted. Beat cream cheese until smooth, gradually adding sugar. Add melted chocolate and vanilla. Refrigerate 1 hour, then shape into 1-inch balls and roll in nuts or coconut.
Whip cream and add sugar; set aside. Stir lemon juice into condensed milk, add pineapple and nuts. Fold mixture into whipped cream. Pour into pie shells; chill at least 2 hours before serving. May be made the day before.
Combine Hidden Valley Original Ranch milk recipe dry salad dressing mix with oil in a large bowl. Mix with frozen mixed vegetables and toss. Bake in casserole dish in a 375° oven for 30 minutes. Stir every 10 minutes while baking.
Boil chicken; cut into small pieces. In a saucepan, blend the butter, flour, water and soup. Bring to a boil; stir constantly for 3 minutes. Then add sour cream, chilies and mushrooms. Grease a 9 x 13-inch casserole dish. Soften tortillas in hot oil and drain. Roll chicken pieces in tortillas and arrange in a casserole dish. Pour sauce over tortillas. Bake at 375° for 15 minutes. Remove and top with shredded Cheddar cheese.
Boil chicken breast; save broth and set aside. Chop peppers and onions, then simmer with butter. Set aside. Boil noodles and grate cheese. Mix Ro-Tel, peas and mushrooms together. Add onions, peppers, noodles and cheese to mixture with 1 cup chicken broth. Put in pan and place chicken breast on top and bake until done.
Cut steak in 1-inch pieces and brown with the onions in the shortening. Add the flour and blend, then add the water, carrots, celery, salt and pepper. Cover and simmer for 1 hour. Add the potatoes and cook 15 minutes longer. Pour into a casserole and cover with pie crust. Place in hot oven (450°) and bake 30 minutes.
Using a large frying pan, saute the onion in about 1 1/2 tablespoons of the butter until golden. Remove from pan and set aside. Season veal steaks with salt and pepper. Add the remaining butter to the frying pan and saute the veal over medium heat on both sides until tender and golden color. Remove the meat and keep warm. Reduce heat to low and add the onion to the pan; add sour cream and Gjetost. Heat and stir until cheese melts. Return the meat to the pan and spoon the sauce over it; heat through.