HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together in large bowl all ingredients. Press mixture into 2 (8-inch) square pans. Refrigerate until set. Cut into small pieces and dip into dipping chocolate. Place pieces on a cookie sheet (covered with wax paper) and allow chocolate to harden. Store in refrigerator or in a cool place.
Cream together sugars and shortening. Add egg and pineapple; mix together. Add dry ingredients and nuts. Drop by spoonful on greased cookie sheet. Bake at 375° for 12 minutes. Makes 3 dozen cookies
Mix together sauerkraut, bean sprouts, green pepper, onion and pimentos. Mix all other ingredients together and pour over the sauerkraut mixture.
Mix in bowl and pour into greased oblong pan. Cook at 325° for 30 minutes.
In a large kettle, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple. Cook and stir for 8 minutes. Add gelatin. Stir for 1 minute. Remove from heat. Skim off any foam. Fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks. Yields 8 1/2 cups.
Shred cheese. Add biscuit mix, and uncooked sausage. Mix all ingredients together. Roll into small balls. Place on cookie sheet. Bake at 375° for 15 minutes. Yields: 100. Bake, freeze and reheat.
Pour half of milk and ice cream in blender. Mix until smooth. Add half of cream cheese and one orange (peeled). Blend until well mixed. Pour mixture into a pitcher. Repeat the same thing with remaining ingredients. Pour all of mixture together into pitcher and stir. Serve at once.
Remove the skin from the sausages and break up the meat. Heat the oil in a large cast-iron skillet. Add the meat, onion and potatoes. Cook, covered, over low heat for 30 minutes.
Heat oven to 400°. Spray a large baking pan with oil. Put flour, salt, pepper, paprika and poultry seasoning in plastic bag. Shake chicken, 3 pieces at a time. Put in pan. Bake 25 to 30	minutes. Remove chicken from pan. Add rice and vegetables to pan. Put chicken on top of rice mix. Bring to a boil the chicken broth, tomatoes and rest of seasoning (hot sauce to taste). Pour over	chicken and rice, covering both. Bake, uncovered, 40 to 50 minutes. Add more liquid (water) to prevent dryness.
Thaw hash brown potatoes. Add salt, pepper, onion, 1/2 cup butter, soup, sour cream and cheese. Top with crumbled corn flakes and 1/4 cup butter. Bake in 350° oven for 40 minutes.
Let brisket stand overnight in liquid smoke, vinegar, sugar and water. Turn once or twice. Baste and cook at 275° for 5 hours or until done.
Cut loaf lengthwise. Combine tomato paste, Parmesan cheese, onion, olives, oregano, salt and 1/8 teaspoon pepper. Add meat; mix well. Spread atop loaf halves. Place on baking sheet. Bake at 400° for 20 minutes. Remove from oven, top with tomato slices and green pepper rings. Sprinkle cheese atop tomatoes. Bake 5 minutes. Serves 4 or 5.
Soften cream cheese and butter and cream together. Add the sugar, eggs, flour and vanilla and beat until smooth and set aside. Prepare brownie mix as directed on package. Pour half the brownie batter into a greased 9 x 13-inch pan. Pour all the cream cheese mixture over brownie layer. Spoon remaining brownie batter in spots over cream cheese layer and swirl together with a knife. Bake at 350° for 35 to 40 minutes. Cool and frost if you wish.
Boil eggs and peel. Mix vinegar and water; bring to a boil. Add sugar. Remove from fire. Add garlic, onion, sweet pepper, bay leaves and spices of your choice. Pour over eggs and let sit a couple of days. Cut eggs in half to serve.
Toast almonds on a baking sheet for 6 to 8 minutes at 350°. Remove from oven and let cool. Cut grapes in half. Mix chicken, grapes, almonds and yogurt along with pepper. Chill.
In a saucepan combine flour, salt, and milk. Heat stirring constantly, until thick. Cool completely. Cream sugar, oil, and vanilla until fluffy. Beat in flour mixture. Add nuts and coconut.
Combine cracker crumbs, 1/4 cup sugar and butter. Press firmly into bottom of 9 x 13-inch pan; chill. Beat softened cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in 1 1/2 cups Cool Whip. Spread over crust. Mix pudding as per box directions using only 3 1/2 cups milk. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining Cool Whip over top and serve.
Thaw turkey. Remove giblet and wash. Rub lightly with butter. Place turkey in roasting pan. Add pickling spices to water and pour over turkey and into roasting pan. Bake according to weight. Keep pan covered until about the last hour of baking. Baste every 30 minutes with spice and water mixture.
In large saucepan of boiling water, simmer ribs about 5 minutes to remove excess fat. Drain in shallow baking dish. Combine remaining ingredients. Add ribs and marinate 2 to 3 hours. Preheat oven to 350°. Bake uncovered 45 minutes. Increase temperature to 450° and continue baking 5 to 10 minutes or until very tender.
Wash crabapples; do not remove stems. Pickle crabapples as soon as possible after picking before they become mellow. Make a syrup by boiling remaining ingredients for 3 minutes.
Cream Crisco with sugar until light. Add eggs, one at a time, beating well after each. Stir in mashed banana. Stir together plain flour, baking soda and salt. Add to banana mixture and mix until well blended. Bake in a 9 x 9 x 2-inch pan at 325° for 30 to 35 minutes.
Beat egg, mustard and water in shallow pan. Combine meal, flour and cheese in another dish. Dip fillets first in egg mixture, then meal mixture. Fry 3 to 4 minutes on each side. Salt and pepper.
Bake the first 6 ingredients 20 minutes at 350°. With fork, punch holes in cake. Put mixture of powdered sugar and lemon juice over cake. Serve with whipped cream.
Beat chicken with meat mallet; salt and pepper chicken. Dip chicken in egg and coat with bread crumbs. Brown in melted butter on both sides. Bake at 350° for 20 to 30 minutes. Turn after first 15 minutes.
Mix lettuce, beef, beans, avocado, onion, cheese and tomatoes in a large bowl. When ready to serve, pour in salad dressing and nachos. Mix and serve immediately.
In a small bowl mix ingredients together. Spread mayonnaise mixture evenly over peas. Cover dish and refrigerate at least 4 hours or overnight.
Mix all ingredients, except chips. Press into 9 x 13 pan. Melt chips in microwave, about 4 minutes at 50% power. Spread over top and chill. Cut into bars after 1/2 hour.
Cream butter, sugars, vanilla, Frangelico and Tia Maria until light and fluffy. Add eggs, beating well. Combine flour, baking soda and salt, gradually adding to the creamed mixture. Stir in chocolate chips and nuts. Mix well. Place in storage container and refrigerate overnight.
Drain oranges. Combine cottage cheese and Jell-O. Stir in oranges. Fold in whipped topping. Sprinkle with chopped nuts. Chill slightly before serving. Makes 4 to 6 servings.
Put biscuits in bag with cup of sugar and cinnamon and shake until biscuits are coated. Bake at 300° for 15 minutes in greased Bundt pan. Take out and pour 1 stick butter and 2 tablespoons of water over and bake at 350° for 20 minutes.
Do not drain corn. Melt margarine. Mix all ingredients together. Pour into a greased 9 x 9-inch pan (9 x 13-inch for thinner casserole). Bake at 350° for 30 to 40 minutes or until edges brown and center is solid.
Mince the garlic. Shell and devein shrimp, leaving tails on. In a large frying pan, melt butter in the oil over medium-high heat. Add shrimp and cook, stirring occasionally, until just cooked through.
Boil potatoes 10 to 15 minutes or until tender; drain and let cool. Combine potatoes, onions and pimento in a large bowl. Combine mayonnaise and next 7 ingredients in a small bowl; stir well. Add to potato mixture, tossing gently to coat. Cover and chill. Serves 4.
Mix dry ingredients. Beat egg and milk together and add dry ingredients. Stir until blended. Insert popsicle sticks into franks which have been wiped with dry cloth and dusted with flour. Dip into batter and drop into oil heated to 375°. Fry until brown and drain on paper towel. Serve piping hot. Catsup and mustard may be brushed on before eating.
Mix all ingredients together.	Pour into 2 unbaked pie crusts. Bake in 350° oven for 30 to 40 minutes.
Sift and mix dry ingredients. Add oil and mix well (will be thick). Add eggs (one at a time), beating well after each addition. Mix in carrots. Pour in 3 (8-inch) pans and bake at 350° for 30 minutes.
In large bowl, add ingredients in sequence, mixing well after each addition. Pour into two 9-inch pie-crust filled pie tins. Bake on top shelf at 425° for 10 minutes. Bake on middle shelf at 350° for 50 minutes. Pies are done when tip of knife comes out fairly smooth.
Wash chiles; remove seeds and dry on paper towels. Cut cheese into strips. Beat eggs in 2 cup measuring cup; add flour and salt and beat until smooth. Add milk until mixture is almost to the 2 cup line. Mix with beater thoroughly. Line bottom of greased baking dish (9 x 13-inch) with chiles. Cover with strips of cheese. Repeat layer. Pour egg mixture over chiles and cheese. Bake at 350° for 30 minutes or until custard is baked and top is golden brown.
Sift together first 8 ingredients. Add the rest of the ingredients, beating well, at least for 4 minutes. Pour into greased and floured 12 x 7 1/2-inch pan and bake at 350° for 45 to 50 minutes. Top with your favorite lemon frosting. Makes 18 servings.
Mix mustard and cider vinegar. Cover and let sit overnight. The next day, cook with beaten egg, salt and sugar. Remove from heat and cool. Stir in mayonnaise. Pour over cream cheese. Serve with assorted crackers.
Saute onions and bell peppers in fat and then add ground beef, salt and pepper and chili powder.	Cook for 10 minutes and then add tomatoes, tomato paste and tomato sauce. Cook for 15 minutes.
Combine sugar, milk, flour and beaten eggs and cook until thickened. Take from stove; add butter, coconut and vanilla. Pour into baked pie shell. Cover top with toasted coconut and whipped cream.
Heat oven to 350°. Combine all ingredients. Place in a greased foil lined 8-inch ring mold (5 cup capacity). Bake 50 to 60 minutes (until set). Invert on a platter. Fill center with buttered lima beans or green beans.
Combine vinegar, sugar, oil, onion and green pepper. Drain peas well and add to dressing. Add pimientos; garnish with onion rings if desired. Marinate in refrigerator 4 hours and serve. Great for picnics, holidays, any get together.
Mix dry ingredients with apples, nuts and dates. Stir together. Add eggs, oil and vanilla all at once. Mix well. Bake in greased and floured 9 x 9-inch square pan at 350° for 1 hour.
Layer ingredients, in the order listed, in medium-large baking dish. Bake, uncovered, in 350° oven for 45 minutes.
Preheat oven to 350°. Mix eggs, sugar, pumpkin and oil. Add soda and water. Add dry ingredients. Divide in 3 greased and floured loaf pans. Bake 50 to 60 minutes.
Mix dry and wet ingredients separately, then combine, mixing only until moist. Spices are optional. Grease tin. Bake in muffin tin in 400° oven for 20 minutes.
Mix together cookies and margarine; set aside 1/2 cup for topping. Spread remainder of cookie mixture on bottom of a 9 x 13-inch pan; freeze. Spread peppermint ice cream on top of crust; freeze. Spread fudge topping on top of ice cream; freeze. Spread Cool Whip on top of fudge topping and sprinkle with the reserved 1/2 cup of cookie crumbs; freeze. Take out of freezer a few minutes before serving.
In a large skillet, add oil when hot. Add onions and carrots. Stir-fry about 5 minutes. Add turkey and stir-fry, breaking up turkey until done. Add tomato sauce, oregano, beans and pepper. Stir-fry another minute or so, until all ingredients are very hot. Stir in parsley then serve.
Mix all ingredients together and pour in electric ice cream freezer. To make peach ice cream just add to the above ingredients 5 to 6 peaches and 8 oz. peach soda (any brand). Blend peaches and soda together in blender and pour in ice cream mixture.
Brown hamburger with onion. Layer in a greased casserole dish hamburger mixture, sliced potatoes. Top off with green beans. Mix soup with 1/4 c. water and pour over beans. Bake approx. 35-40 minute at 350 degrees.
Mix in jumbo canister and put in small containers. Wrap in net and give for an instant gift.
Boil potatoes in salted water until tender. Slice and layer in buttered casserole with sliced pepper and pimento. Salt and pepper each layer. Melt butter. Add flour and stir until well blended. Gradually add milk. Add cheeses that have been cubed and stir until melted. Pour mixture over potatoes and bake at 325° for 45 minutes to 1 hour.
Mix sugar, water and syrup together. Bring to a hard boil. Then add peanuts and cook on medium-high for about 20 or more minutes. Then take off stove and stir in the soda as fast as possible and pour onto greased cookie sheets. Don't spread, tilt the pans and cool; break into small pieces.
Defrost berries according to package directions. Beat eggs until fluffy. Add oil, sugar and berries, beating until light. Mix flour, cinnamon, baking powder, baking soda, nutmeg and salt. Blend flour mixture into strawberry mixture just until flour is moistened. Do not overmix. Pour into greased 9 1/2 x 5-inch loaf pan. Bake at 350° for 50 to 60 minutes or until tester inserted in center comes out clean. Cool 5 minutes. Remove from pan. Finish cooling on rack.
Rinse kidney, wax and green beans well. Let drain well. Mix all other ingredients together and pour over beans. Mix together in a bowl and refrigerate at least 12 hours before serving.
Mix egg whites until stiff; gradually add sugar. Mix nuts, crackers and baking powder; blend all together and spread in pie pan. Bake at 350° for 25 minutes.
Reserve 1/4 crumbs. Mix above ingredients together. Place remaining crumbs on wax paper; roll the mixture in the crumbs until they are absorbed.
Combine all ingredients at high speed with mixer. Add flavors. Pour into 9-inch pie plate. Bake at 375° for 1 hour.
Grease a 9 x 13-inch pan well. Dump applesauce into it. Dump crushed pineapple on top. Spread dry cake mix over the pineapple. Melt butter or margarine and pour it on top of the cake mix. Sprinkle nuts over the melted butter. Do not stir. Bake at 350° for 1 hour. Top with whipped cream if desired.
Mix graham cracker crumbs and butter. Press in 9 x 13-inch pan. Blend cream cheese and powdered sugar. Fold in Cool Whip and spread over crust. Spread cherry or blueberry pie filling on top. Chill.
Combine first five ingredients in a large bowl; make well in center of mixture. Combine remaining ingredients. Add to dry ingredients, stir just until moistened. Spoon batter into greased muffin pans, filling 3/4 full. Bake at 400° for 18 minutes or until golden brown. Makes 18 muffins.
Mix thoroughly the sugar, cornstarch and salt. Stir in water and place over direct heat. Add egg yolks and stir until thick. Cool 3 minutes and add lemon juice. Can cover with meringue and bake at 325° until slightly brown, 18 to 20 minutes.
Bake cornbread and cool. Crumble cornbread and blend with remaining ingredients. This keeps in refrigerator several days and is a nice alternative to potato or macaroni salad.
Mix all dry ingredients except cereal; set aside. Blend other ingredients. Add to dry mixture and stir. Add cereal. Bake in greased muffin pans at 425° for 20 to 25 minutes. Can be refrigerated to make later or freeze baked muffins. Makes 50.
Brown ground beef and drain the fat. Place meat in crock-pot or Dutch oven. Add all the other ingredients and cook until all the vegetables are cooked through.
Cook rice, celery and onion together. Add cooked chicken, cream of chicken soup and mayonnaise. Mix. Put in a 9 x 13-inch cake pan. Sprinkle crushed corn flakes and slivered almonds on top. Bake at 350° for 1/2 hour.
Spread oleo, brown sugar, pineapple and pie filling in 9 x 15-inch pan. Make yellow cake following directions on box except use juice from pineapple and the pina colada mix for liquid (add water to make the difference). Bake as directed. Let stand 5 minutes, then turn out upside down on tray. Serves 15.
Prepare rice following package directions. Drain bean salad, reserving 1/2 cup marinade. For dressing, combine reserved marinade, oil, salt, black and red peppers. Combine drained bean salad, rice, onion and cheese in bowl. Add dressing and vinegar. Refrigerate.
Sprinkle cheese over bottom of pastry shell. Top with crabmeat and sprinkle with green onions. In medium bowl, combine eggs, cream, lemon peel and mustard. Mix well. Pour over crabmeat. Top with almonds. Bake at 325° for 40 to 45 minutes or until knife comes away clean from center of pie. Let stand a bit before slicing. I serve with salad or fruit and crackers or hot rolls. Corn muffins go really well with it.
Roll crackers in plastic bag until fine crumbs. Melt margarine and add to crackers in pan. Mix together and pat to mold. Put in refrigerator to set for 1 hour.
Sift flour, sugar and salt. Set aside. Combine egg, milk and salad oil. Add dry ingredients and mix very well. Cook on hot greased griddle.
Place flour, beer, egg, baking powder and salt in bowl; beat lightly. Dip fish in batter to coat. Cook in pan containing hot shortening until done and brown.
Make a syrup from the pineapple juice, sugar and boiling water. Add the syrup, grapefruit juice, cold water, cold tea and sparkling water. In a large punch bowl, put the mixture together and float the lemons and oranges in it. Serves 40 to 50 people.
Chop vegetables and mix together. Mix Miracle Whip, sugar and vinegar together and pour over vegetable mixture. Just before serving, fold in bacon and cheese.
Melt butter in water in saucepan. Remove from heat. Stir into stuffing, then add egg and sausage. Blend thoroughly. Chill for about an hour for easier handling, then shape into small oblongs about the size of pecans. Cut bacon strips into thirds crosswise. Wrap one piece around dressing mixture and fasten with wooden pick. Place on rack in shallow pan and bake at 375° for 35 minutes or until brown and crisp, turning at halfway point in cooking. Drain on paper towels and serve hot. May be made the day before baking. Also freezes well before baking. Yield: about 36 appetizers. (I usually double this.)
Heat olive oil in frying pan. Pour in stewed tomatoes, garlic and olives. Bring to a boil, reduce heat and let simmer until sauce is thick.
In a shallow baking dish, place your onions. Spray lightly with the olive oil spray. Place the onions, cut side down, and bake at 350°, until tender, about 50 minutes. When hot out of the oven, sprinkle with vinegar and parsley. This will serve 4 deliciously.
Combine all ingredients; mix well. Spoon into greased miniature muffin pans, filling 1/2 full. Bake at 450° for 10 to 12 minutes.
In medium saucepan, add sugar and flour; mix. Add vinegar and beet juice. Stir over medium heat until thick. Add butter; stir to melt. Add beets (drained). Stir and simmer until done. Add salt, if desired.
In large skillet, simmer oil, garlic and anchovies, stirring gently. Remove from heat when garlic is golden and set aside. Add beets with its juice, parsley, chopped escarole, salt and pepper. Let all ingredients marinate while cooking spaghettini.
Mix syrup, sugar, flour, salt, oil and vanilla together. Mix in slightly beaten eggs. Pour into 9-inch unbaked pie shell. Sprinkle pecans over filling. Bake at 350° for about 45 minutes.
Layer the first 5 ingredients in a 9 x 13-inch pan or dish. Mix sugar and salad dressing. Spread over top of layers. Sprinkle with cheese. Store in refrigerator for 24 hours. Crumble bacon over top before serving (bacon bits may be used). Makes 6 to 8 servings.
Brown beef or turkey and onion with salt. Drain well. Add remaining ingredients and cook for 30 minutes over medium heat. A very good diet meal.
Combine dry ingredients in large bowl, then add wet ingredients. Stir (do not beat). Bake in 3 layers in 350° oven for 25 to 30 minutes. Cool in pans for 10 minutes. Remove and cool thoroughly. Frost with Cream Cheese Frosting.
Cream sugar and shortening. Add flour, salt, cloves, nutmeg and cinnamon; mix well. Add raisins, applesauce and baking powder; stir all together. Bake 45 minutes at 350°. Frost with a butter frosting.
Mix sugar, cream, water, butter and Karo syrup. Cook to soft boiling stage. Add dates; stir until dissolved. Cool a little. Beat until creamy, add nuts. Beat and pour out on damp cloth. Roll in damp cloth and refrigerate.
Skin, wash and dry chicken so jam will stick. Arrange in flat casserole dish, coat with jam, then with dressing. Sprinkle onion soup mix over all. Bake covered for 1 hour at 350°. Uncover and bake another 1/2 hour. Baste often when uncovered.
Mix all ingredients except nuts together. Make two balls or one large ball. Roll cheese balls in chopped pecans. Wrap and keep in refrigerator until ready to serve so it will be firm. Serve with crackers.
Cook bacon in small pan over low heat until crisp (about 10 minutes). Remove bacon; crumble and set aside. Pour off drippings, except for 2 tablespoons (reserve for later). Add celery and onion to drippings left in pan. Saute for 5 minutes or until soft. Remove from heat; add sherry, poultry seasoning, 1/8 teaspoon pepper, bread crumbs and bacon. Stir until thoroughly mixed.
In a saucepan, combine the sugars, milk and oleo and boil hard for 1 minute. Remove from heat and add the vanilla, stirring well. Spread on cake.
Mix pudding and milk together until it gets thick. Start with wafers, then 2 or 3 bananas next. Mix Cool Whip, sour cream and pudding together. Put 1/2 of this mixture on wafers and bananas. Put another layer of wafers, then rest of bananas. Put remaining pudding, etc. over this. Use a large dish or pan (a 9 x 13-inch works good). Mash a few vanilla wafers real fine and sprinkle on top.
Put potatoes in a large mixing bowl. While warm, on low speed, add butter, then add egg, sugar, milk and vanilla, mixing well. Pour into an unbaked pie shell and bake in moderate oven until filing is set and begins to brown.
Brown onions in oil until really dark, adding small amount of water at a time. Add sausage and fry 3 or 4 minutes. Add celery, green pepper and garlic. Keep adding small amounts of water until wilted. Add parsley and shallots; cook until wilted. Add shrimp; cover and cook for 15 minutes. Add rice and water. Season with salt to taste. Add Worcestershire sauce and Creole seasoning. Bring to a boil, then lower heat. Cook about 1/2 hour or until rice is tender.
Layer eggplant, onion, zucchini, yellow squash, green pepper, sliced tomatoes and grated cheese in large casserole, sprinkling seasoning 2 or 3 times during layering. Cover with buttered bread crumbs and bake at 350° for at least 45 minutes. Serves about 6 persons.
Cut slice off stem end of each tomato and discard. Place tomatoes, cut side up, in circle on microproof plate. Combine onion soup mix, melted butter, crumbs, parsley and basil. Divide among 4 tomatoes, spreading mixture on cut surface. Cook, uncovered, on High (Maximum power) 3 1/2 to 4 1/2 minutes or until tomatoes are hot.
Place bread cubes in greased 9 x 13 inch pan. Brown sausage; drain. Layer sausage and cheese on top of bread. Beat eggs, milk, salt, and mustard. Pour over casserole. Refrigerate overnight, covered. Bake uncovered at 350 degrees for 50 minutes.
Cream together cheese, butter and cayenne. Add flour and mix into a smooth dough. Wrap and chill for an hour or freeze for 30 minutes. Then form into 48 (1-inch) balls and press into miniature muffin tins. Place 1/2 teaspoon filling in center of each quiche and then one tablespoon custard. Bake in a 400° oven for 12 to 15 minutes. Cool 5 minutes and remove from tins. Serve warm. You may freeze and reheat.
When pie crust is cool, brush with egg white. Scald milk or cream. Reduce heat and add grated cheese. Stir until cheese is melted, then add salt, paprika, onion and cayenne pepper. Remove mixture from heat and beat in 3 eggs, one at a time. Fill pie crust and bake at 325° in a preheated oven until firm (about 45 minutes).
Dissolve jello in water. Add sugar and lemon juice and let thicken. Beat canned milk 10 minutes or until thick. Add jello. Pour into either a cake pan or individual cups. Chill until set.