HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put dates, raisins, prunes and water in pan. Boil until thick. Add oleo and let cool. Beat eggs and rest of ingredients. Drop by teaspoon on cookie sheet. Bake 10 minutes at 350°.
Preheat oven to 325°. Beat eggs in medium bowl. Add flour and sugar and continue beating 2 minutes. Add vanilla, butter, nuts and chocolate chips. Pour into pie shell. Bake 60 minutes. Serve warm or at room temperature with whipped cream.
In skillet, brown meat and cook onion until done; drain. Cook rice (about 20 minutes) according to package directions. Halve pepper, remove seeds and boil until slightly tender, about 8 minutes. Place in a casserole dish. Add seasonings, meat, rice and all ingredients (except Cheddar cheese) together and mix well; should be moist. Stuff peppers. Top with Cheddar cheese. Bake in oven at 350° for 30 to 35 minutes.
Mix dry ingredients first. Add remaining ingredients. Roll into balls about 1-inch rounds. Does not rise too much. Bake at 325° for 18 minutes or brown a little on the bottom. When cool frost with powdered sugar frosting.
Cut zucchini into 1-inch chunks and thinly slice onion. In 2-quart saucepan, heat sugar, vinegar, pickling spice and bay leaves to boiling. Add sliced onion. Cook for 1 minute. Place zucchini in small glass jars or plastic container. Pour liquid over and refrigerate. Drain before serving. Serve with grilled steak, chicken or hamburger. Makes about 8 cups.
Cook potatoes 30 minutes or until done. Peel and shred potatoes. Mix all ingredients.
Mix all ingredients except potatoes and cook until it begins to thicken. Pour over sweet potatoes and bake.
Cream shortening and sugar until fluffy. Blend in flour and vanilla. Add pecans and mix. If mixture is too stiff, add a tablespoon of water. Shape into 3/4 to 1-inch balls. Place on cookie sheet. Bake 10 minutes or until light brown at 350°. Cool 5 minutes. Roll in additional powdered sugar while still warm.
Using a rubber spatula, blend first 3 ingredients on a white plate to form a smooth paste. Add 3 to 4 drops glycerin for a creamy consistency. The yield should be enough for a child's face. If you need more, make the amount you need before adding coloring, then add food coloring, a drop at the time, blending after each drop, until you have desired shade.
Beat cream cheese until smooth. Stir in remaining ingredients. Spoon into small ovenproof dish. Bake at 350° for 30 minutes or until bubbly. Makes 1 cup.
Mix all ingredients well and pour in an unbaked pie crust. Bake for 40 minutes in a 350° oven. Real easy and good.
Combine ingredients and bring to a simmer. Strain out cinnamon stick and cloves. Serve hot.
Chop, wash and drain spinach. Fry onion in butter until golden brown. Add to spinach the beaten eggs and crumbled Feta cheese. Mix all ingredients well. Brush layers of filo with melted butter. Place at least 6 layers on bottom of pan. Spread spinach mixture, and so on, until pan is full. Put 5 layers on top, all spread with melted butter. Bake for 1 hour at 350°, until golden brown on top.
In a large saucepan, combine sugar, vinegar, water, pickling spice and salt. Bring to a boil. Reduce heat and simmer 10 minutes. Remove pickling spice and discard. Stir food coloring over eggs in jar and cover. Refrigerate at least 12 hours. Remove from liquid to serve.
Beat eggs and salt until foamy. Add sugar gradually. Mix well. Add whipping cream and vanilla. (Mixture will be thick.) Add fruits and pecans. Pour into freezer. Finish filling freezer with milk. Stir mixture thoroughly. Freeze in electric or hand cranked freezer.
Peel and core apples, cut in pieces. Sprinkle with cinnamon. Open can of rolls and separate. Roll out thin. Place apples on roll. Completely cover with dough. Place dumplings in baking dish.
Cut squash into chunks or slices. Combine with apples, raisins and lemon juice in an 8-cup buttered baking dish (9 x 9-inch pan). Sprinkle with cinnamon. Dot with margarine. Cover. Bake at 350° for 1 hour or until squash is tender.
Cream the first 3 ingredients. Combine the milk, almond extract, pudding and Cool Whip. Combine the two mixtures. Alternate layers of Oreos and creamed mixture, starting with Oreos.
Cut asparagus in 1 1/2-inch pieces; place in saucepan with just enough water to cover. Bring to a boil; reduce heat. Cook until tender, 4 or 5 minutes. Pour off hot water; rinse asparagus in cold water to stop cooking. Place in large plastic bowl.
Dredge vegetables in flour. Cook in fat over low to medium heat, until tender and lightly browned.
Mix all ingredients. Serve over ice. Serves about 35. Triple recipe for 100 people.
Cream butter; add flour which has been sifted with baking powder. Add flavoring. Beat eggs and add sugar and continue beating until satin smooth. Add to flour mixture and beat for 3 to	5 minutes. Bake in a tube pan which has been greased on the bottom only and lightly floured. Bake at 325° for 1 hour and 15 minutes. Let stand on rack for 10 minutes before removing from pan.
Mix sugar, apricot nectar, evaporated milk and peaches in mixing bowl. Pour into freezer and finish filling with 1% or skim milk to make a gallon of ice cream.
Mix all ingredients before baking. Sprinkle 1/2 cup sharp Cheddar cheese on top. Also 1/2 cup croutons. Bake in casserole dish at 350° for 30 minutes until thoroughly heated. Serve hot.
Sift dry ingredients together. Beat eggs until foamy and add pumpkin, oil and All-Bran. Mix well. Add flour mixture and stir until combined. Stir in nuts and chocolate chips. Spread in ungreased tube pan. Bake 1 hour and 10 minutes at 350°. Drizzle with sugar glaze or sprinkle with confectioners sugar.
Mix all ingredients together and pour into prepared pan. Bake for 40 to 45 minutes at 325° in 9 x 13-inch greased pan.
Mix sugar, milk, cocoa and salt. Boil for 15 minutes or until soft ball forms. Add butter, vanilla and nuts. Pour into greased pan.
Beat cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside. May want to double the second mixture. Sift together the dry ingredients and beat together all the ingredients. Fill small cake liners with second mixture and then drop 1/2 teaspoon of first mixture on top of each. Bake at 350° for 20 minutes.
Spread butter over a 9-inch pie plate. Grate potatoes and drain well. Sprinkle with 1 teaspoon of salt and chopped onion; mix well. Press over bottom and sides of pie plate. Sprinkle with cheese.
Cream Crisco and sugars. Add egg and beat well. Add vanilla and pecans. Add sifted dry ingredients. Mix well. Shape into rolls. Roll in waxed paper. Chill several hours or overnight. Slice thin and bake on a greased cookie sheet at 425° for 10 minutes.
Cream margarine and sugar. Add eggs. Add flour, soda, cinnamon, and nutmeg to mixture, alternately with milk and flavoring. Add mixture to fruit and nuts and mix well. Drop on greased cookie sheet and bake for 20 minutes at 300°. Makes 70-80 cookies. An ice cream scoop works well to shape cookies.
Separate the eggs and beat the yellow of eggs with the sugar. Mix the cocoa with a little warm water; add this to the eggs and sugar. Stir it the cornstarch next and then add the remaining ingredients. Bake at 350° for about 30 minutes. Add a little cold water to the egg whites and beat until stiff. Add 3 tablespoons sugar (one at a time) and beat. Put meringue on top of pie and brown.
In large bowl, combine Jell-O and boiling water. Fold in thawed strawberries and juice, crushed pineapple and half the juice, mashed bananas and chopped nuts. Pour half into a 12 x 8 x 2-inch dish and refrigerate until firm.
Drain fruit and save juice. Use juice in the puddings and cook until clear and thick. When cool, mix with the fruit.
Blend in blender the eggs, cream, Bisquick and seasonings for 1 minute. Pour over cheese, bacon, etc. Sprinkle top with paprika and bread crumbs. Bake at 350° for 50 minutes. May check at 45 minutes or when top cracks. Good Luck!
Combine all ingredients except avocado. Chill 4 to 5 hours (or overnight). Add avocado and serve with Fritos or tortilla chips.
Using refrigerated (canned) biscuits, form each individual biscuit into a (stick) about 4 to 5 inches long. Dip each stick in milk and roll in sesame seeds. Bake in oven at 400° until light golden brown.
Combine the yogurt, pudding mix (the powder only) and lemon rind in a small bowl. Chill, uncovered, in the refrigerator for 5 minutes. Spoon the mixtures into the pie shell, then arrange the blueberries on top. Warm the jelly in a small heavy saucepan over low heat, stirring often until melted, 2 minutes. Brush over the blueberries. Chill the pie, uncovered, in the refrigerator for 1 hour or until firm. Serves 8.
Place peaches into a well buttered 9-inch pie plate. Sprinkle with lemon juice. Combine sugar, cinnamon and flour. Sprinkle over peaches and then dot with butter.
Mix together meat, spices, rice and egg. Shape into 2 ounce balls. Soften cabbage in hot water. Roll each ball in 1 cabbage leaf. Layer cabbage rolls and sauerkraut. Pour tomato puree over rolls. Add water or sauerkraut juice to 1-inch deep. Cover and bake at 350° for at least 1 1/2 hours.
Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 12 x 8 x 2-inch casserole. Bake, uncovered, at 400° for 25 to 30 minutes or until potatoes are almost tender.
Brown onion, garlic and mushrooms in 2 tablespoons oil. Add prime stake, water from mushrooms and tomato sauce. Simmer for 15 minutes. Cook noodles; arrange in buttered baking dish. Layer noodles, sliced cheeses and sauce mixture. Repeat until all ingredients are used, ending with sauce. Sprinkle grated Cheddar cheese on top. Bake at 375° for 20 minutes. Makes 8 large servings.
Cut boned breasts into strips. Marinate in egg and salt mixture for 1 hour. Roll chicken in bread crumbs to coat. Brown lightly in butter in small pan. Transfer to 1 1/2-quart casserole, slice mushrooms over chicken. Sprinkle cheese over mushrooms. Pour chicken stock over the entire dish. Bake in 350° oven for 30 minutes or until heated through. Pour fresh lemon juice over casserole just before serving.
Mix all together as directed for cake mix; make 3 layers. When cooled, spread apple jelly and sprinkle coconut on each layer. Repeat.
Combine melted butter and graham cracker crumbs in bowl; mix well. Pat into 9 x 13-inch dish. Mix eggs, softened butter and confectioners sugar in mixer bowl. Beat at high speed with electric mixer for 5 minutes. Spread over crust. Layer pineapple and bananas over filling. Spread whipped topping over fruit. Drizzle chocolate sauce over top. Sprinkle with nuts and cherries. Chill in refrigerator for 4 hours to overnight. Yields 12 servings.
Whip softened cream cheese, Cool Whip and sugar until smooth. Pour into pie crust. Chill.
Cream oleo. Add sugars, then peanut butter. Beat until well blended. Add egg; continue to beat. Add dry ingredients; mix well. Place on lightly greased cookie sheet. Press down with a fork; bake at 350° for 10 to 15 minutes.
Simmer slow 30 minutes. Will make its own juice. Do not add more water.
Brown and drain sausage; dissolve bouillon cube in water and combine with sausage and remaining ingredients. Shape into bite size pieces and bake on a lightly greased baking sheet for 12 to 15 minutes at 400°. Serve hot.
Spread out crescent rolls into a rectangle (do not separate into individuals). Brush melted butter over the rectangle. Combine cinnamon and sugar in a bowl and sprinkle over buttered dough. Roll the dough lengthwise. Cut the roll into 1/2-inch slices. Bake rolls at 375° for 30 minutes or until done. Pour icing over rolls and serve.
Cook carrots until tender (crisp). Saute onion in butter. Add carrots and rest of ingredients. Bake at 350° for 25 to 30 minutes.
Mix and store in airtight jar. Use 3 or 4 teaspoons or to suit your taste for each cup of hot water.
Mix pudding with drained juices and add other ingredients. One-fourth teaspoon of poppy seed can be added.
Mix all ingredients (except tortillas and picante sauce) until smooth. Spread mixture on tortillas and roll up. Wrap tortillas in damp paper towels and place in Ziploc baggies. Chill until ready to serve.
Mix and put 1 tablespoon sugar and flour into bottom of unbaked pie shell. Beat egg and add cornstarch, 3/4 cup sugar and milk. Put into shell. Drop raspberries on top. Bake at 400° for 40 minutes. Top with Cool Whip.
In a 1 1/2-quart microwave-safe casserole dish, covered in the water, cook on High power for 7 to 9 minutes until vegetables are crisp and tender, stirring once. Add salad dressing; toss gently to coat. Cook, covered, on High about 1 minute or until heated through.
Prepare cake as directed. Bake as directed in 2 cake pans; cool 10 minutes. Place cake layers, top side up, back in 2 clean pans; prick each with fork at 1/2-inch intervals. Pour 1 cup boiling water over raspberry Jell-O in bowl, stir until dissolved. Spoon raspberry over 1 layer. Repeat with lime Jell-O. Refrigerate 3 to 4 hours. Dip 1 layer in pan into warm water 10 seconds; invert on plate gently shaking to loosen. Remove from pan, spread layer with 1 cup Cool Whip. Remove remaining layer same way; place on top of first layer. Frost with Cool Whip. Refrigerate; garnish with flattened gumdrops, cut to look like holly.
Brown meat. Add water. Bring to boil. Add celery, onions and soy sauce; boil for 15 to 20 minutes. Add cornstarch and sesame oil. Serve over hot rice. Makes 4 to 6 servings.
Blend together the first 8 ingredients. Then to the juice and pulp of 1 orange or 2/3 cup orange juice, add butter or margarine and enough water to make 1 cup liquid. Add to dry ingredients, blending with a fork until moistened. Bake at 350° for 50 to 60 minutes.
Blend all ingredients in blender or food processor. Finely chopped vegetables (onion, carrot, green pepper, etc.) may be added. Serve with crackers.
Preheat oven to 350°. Into stiffly beaten egg whites, fold in remaining ingredients. Line baking sheet with aluminum foil and grease it. Drop cookies onto foil and place in oven. Turn oven off and forget about cookies until morning (don't open oven door until then). Makes 2 dozen cookies.
Combine dry ingredients. Add eggs, buttermilk and milk; stir well. Add shortening and cracklings. Stir well. Pour batter into a hot, greased 9-inch cast-iron skillet. Bake at 350° for 45 to 50 minutes or until golden brown. Makes 6 to 8 servings.
Shredded zucchini makes a colorful, moist foundation for pizza topping.
Mix well. Add food coloring and 2 drops peppermint flavoring. Coconut or almonds may be used. Place in molds to form mints.
Mix together the garlic, onion, sauces, seasoning and lemon juice; dilute with water in bowl. Inject turkey all over with seasonings (legs, thighs, breast, etc.). Allow turkey to thaw for easier injections. Inject 10 to 12 hours prior to cooking. Thoroughly sprinkle Tony's seasoning in cavity and all outside areas of the turkey after injections. Go ahead and ask your wife to buy you a cooking thermometer. You'll need it!
Mix cake according to directions. Grease and flour a 9 x 13-inch pan. Pour half of cake in pan. Bake in a 350° oven for 15 minutes.
Cut biscuits into fourths. Dip biscuits in mixture of 1/2 cup sugar and cinnamon. Stack the biscuits in tube pan. Mix brown sugar and melted margarine; pour mixture over biscuits. Bake at 350° for 30 minutes. Let stand for 10 minutes, then turn over.
Combine all ingredients and chill overnight or at least 3 hours. Serve with raw vegetables as dip.
Bake at 350° for 45 minutes. Mix hash browns, 1 cup butter, cream of chicken soup, Cheddar cheese, sour cream and onions. Top with corn flakes and drizzle 1/2 cup melted butter on top.
Mix flour, baking powder, baking soda and salt. In a separate bowl, mix shortening, sugar, eggs and bananas, then mix together with flour mixture.
Beat together well the eggs and milk. Mix all ingredients together, put in casserole and refrigerate overnight. Bake at 350° for 45 minutes.
Combine cocoa, 1 cup water and margarine. Bring to boil, stirring constantly. Mix flour, sugar, soda and salt. Stir in eggs, buttermilk and vanilla. Add cocoa mixture; stir until blended. Put in a 15 1/2 x 10 1/2-inch greased pan. Bake for 25 minutes at 350°.
Sift dry ingredients together; add milk and last, add egg. Bake in well-greased, preheated pan. Preheat stove and bake at 450° until brown. Serves 6.
Blend flour, brown sugar and margarine until coarse crumbs. Add nuts. Bake 15 to 20 minutes at 325° on cookie sheet, stirring every 5 minutes. Allow to cool and spread in bottom of 8 x 12-inch pan.
Mix all ingredients in large bowl. Spoon into paper muffin cups. Freeze. Remove from tin 15 minutes before serving. Makes 24.
Thaw and mash strawberries. Dissolve gelatin in 2 cups boiling water. Add strawberries, which have been sweetened with 2 packages sugar substitute. Add pineapple and bananas.
Use 4 parts of water to 1 part of sugar. Boil water; add sugar and stir well and cool. Red food coloring is not necessary if the feeder is red or has red flowers through which the birds take the syrup. Some don't use the red coloring for hummers since the controversy over red dye.
In blender, put egg in first until smooth. Mix all together. Use an 8 x 8-inch pan; coat pan with fat-free oil. Bake at 350° for 12 minutes. Makes 4 servings. Whole portion is 1/4 regular bread (1/8 if diet bread), 1/2 fruit and 1 milk.
Cook sugar and corn syrup over moderate heat in a 3 quart saucepan until mixture boils. Remove from heat and add peanut butter and vanilla. Mix well. Grease a 9-inch square pan. Add Rice Krispies to mixture. Mix well. Press mixture into pan and cool. Melt chocolate bars and butterscotch pieces together and stir until well blended. Spread evenly over cereal mix. Cool. Cut into squares (48 to 64 pieces).
With a knife, spread 1/2 of the peanut butter on one slice of bread; put the other half on the remaining bread slice. Rinse knife free of peanut butter. Spread jelly on over the peanut butter on one slice of bread. Place the other slice of bread, peanut butter side down, on the peanut buttered side of the first piece of bread. Rinse knife. Cut the sandwich from one corner diagonally to its opposite corner. Apply same treatment to the other corners. Arrange triangles on plate. Serve with banana and corn chips. (Serves 1.)
Cook and stir onion and garlic in oil in 2-quart saucepan until onion is tender. Stir in broth, chili powder, oregano, cumin, salt and tomato sauce. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes. Dip each tortilla into sauce to coat both sides. Spoon 1/4 cup of the chicken onto each tortilla; roll tortilla around chicken. Place seam sides down in ungreased, rectangular baking dish, 13 x 9 x 2-inches. Pour remaining sauce over enchiladas; sprinkle with cheese. Cook uncovered in 350° oven until cheese is melted, 10 to 12 minutes.
Beat egg white until stiff peaks form. Gradually add brown sugar. Add vanilla and pecans. Drop by teaspoonful onto a greased cookie sheet. Bake at 225° to 250° for 30 minutes. Turn off oven and leave in for an hour or so. Makes 3 dozen cookies.
Combine dry ingredients. Add combined eggs, milk and oil; mix well. Stir in remaining ingredients. Spoon into well-greased and floured 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 15 minutes. Let stand 5 minutes. Remove from pan.
Mix all ingredients in blender; add 1 tray of ice. Mix for 30 seconds or until ice is ground.
Melt butter in skillet. Add rice. Cook until tan. Stir and cook 6 to 10 minutes. Dump soup in and stir. Pour into 3 quart baking dish. Cover tightly with foil. Cook at 350° for 45 minutes.
Place oil in aluminum Dutch oven. (Don't use black iron as it will cause crawfish to darken.) Season generously with Tony's Creole seasoning or salt and pepper. Add paprika to vegetable oil. Saute crawfish (shrimp) about five minutes. Remove crawfish (shrimp) and set aside.
Trim dark green and pink parts from watermelon rind. Cut in 1-inch cubes. Soak overnight in salt water (1/4 cup coarse medium salt to 1 quart water; it may take more to cover). Drain, rinse and cover with cold water. Cook until just tender. Drain. Combine sugar, white vinegar and water. Add cinnamon and whole cloves tied in a bag. Simmer 10 minutes. Remove spice bag. Add watermelon rind and lemon. Add cherries, if desired. Simmer until rind is clear. Seal boiling hot in hot, sterilized jars to 1/2-inch from top. Makes 2 pints.
Saute onion, celery and green pepper in butter until tender. Add rest of ingredients, mix well and pour in buttered casserole. Top with bread crumbs and bake at 325° about 30 minutes.
Combine applesauce and brown sugar. Pour into a buttered baking dish. Mix together biscuit mix and sugar. Cut in margarine until crumbly. Sprinkle over applesauce mixture. Bake at 375° for 30 to 35 minutes.
Bake chicken in shallow baking dish covered with foil for 30 minutes at 375°. Combine remaining ingredients in small bowl.
Rub meat with combined salt, garlic salt and chili powder. Place on rack and roast to 165°. Remove from rack and pour off fat. Replace meat in roaster. Combine apple jelly, catsup, chili powder and vinegar and baste the meat 5 to 6 times until temperature is 180°. The last 10 to 15 minutes, sprinkle the crushed Fritos over the roast. Let stand 10 minutes before cutting. Thin the Frito gravy until not too salty. Serve sauce separately to be used on sliced meat.
Drain liquid from beans. Combine all ingredients. Microwave 10 minutes on High power. Refrigerate overnight. Serve cold or reheat.
Combine vegetables. Mix remaining ingredients for dressing. Add enough dressing to vegetables to moisten.
Mix first 5 ingredients. Pour into pan. Mix brown sugar and cocoa. Sprinkle over top of batter. Pour hot water over top of all. Bake at 350° until top layer is done.
Peel and slice eggplant. Dip in beaten egg, then in Italian flavored bread crumbs. Fry until brown (sprinkle on garlic salt, salt and pepper while frying); drain on paper towels.
Mix all ingredients together. Drop by teaspoon on ungreased sheet. Bake at 350° for 8 to 10 minutes or when edges turn light brown, they're done.
Mix French-style green beans, drained, with mushroom soup and almonds. Spread in casserole dish. Sprinkle top with dried onions. Bake in oven at 350° for 30 minutes.
Mix all ingredients. Pour into loaf size Pyrex dish treated with Pam. Dot with butter or margarine. Sprinkle with cinnamon. Bake at 375° for 45 minutes. Good with pork dishes.
Mix together and put in casserole. Top with 1/2 cup grated cheese and 1 cup crushed potato chips. Bake at 350° for 25 minutes until chips are lightly browned.
Mix all ingredients together (except walnuts). Add walnuts to frosting. If frosting is too thick, add a dash of milk.
Cut meat into 1/4 x 1/2-inch strips; soak strips in jerky cure for 3 days (mixing often). Take out of cure and wash off; soak meat in mixture for 3 or 4 days, mixing often. Take out of mixture and place on racks. Pepper to taste (red or black). Smoke in smoker at 145° for 10 hours. Jerky cure can be purchased from your local meat market.
Cook spaghetti in salted water and drain. Put in large mixing bowl. Add diced celery, chopped eggs, diced onion, diced green pepper and quartered tomatoes. Toss. Sprinkle 2 tablespoons pickle juice and 2 tablespoons olive juice. Toss.
Combine first 5 ingredients and pour over cubed chicken and pieces of onion and bell pepper. Marinate 1 hour. Alternate on 4 large skewers and grill or broil.
Boil pineapple and sugar for 5 to 8 minutes. Add Jell-O and hot mixture to dissolve. Then add cold water. Refrigerate until it starts to thicken. Whip Dream Whip according to directions. Then whip in cream cheese. Add to thickened Jell-O. Pour into serving dish. Return to the refrigerator until set.
Brown beef and onion, drain. Combine soups, rice and beef mixture. Pour into casserole dish. Top casserole with cracker crumbs or bread crumbs. Bake at 350° for 30 minutes.
Cream shortening and sugar until fluffy. Add egg and stir. Add milk. Mix. Sift flour, soda and salt, then add fruit and nuts. Work flour through so fruit doesn't stick together. Add to sugar mixture. Drop small balls on cookie sheet. Bake at 350° for about 10 minutes or until brown. Makes about 4 dozen cookies.