HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients, saving small amount of cheese to sprinkle on top. Pour into greased casserole or quiche dish. Bake at 325° for 30 minutes. Serve with crackers or fresh vegetables. This doesn't last long!
Whack up vegetables ('ceptin' celery), grate cabbage 'n let soak in salt watah overnite...git up nex mawnin' 'n squeez salt watah outta vegtubles by hand...now put mixture in hot vinegar wid the sugah 'n drop in spices (what you've got tied up in a cloth)...Let the mess cum to a boil 'n drop cut up celery in.
In large mixing bowl, combine all ingredients except nuts and chocolate chips. Beat until smooth. Stir in chocolate chips and nuts. Pour into 13 x 9-inch greased baking dish. Bake at 375° for 20 minutes or until golden brown.
Mix first 4 ingredients in large pot. Add to pot the peppers, onions and cauliflower which have been chopped (not fine). Bring to a boil. Cook for 20 minutes. Stir often. Put in jars and seal.
Preheat oven to 350°. Sift together flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in chocolate chips or chunks and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Cook squash and onion in salted water, about 5 minutes. Drain well. Combine soup and sour cream, stir in carrots and fold in squash and onions.
Mix all together and spoon into muffin tins. Bake at 450° for 20 minutes.
In a large bowl, combine the first four ingredient; set aside. In a sauce pan, saute onion in butter for 2 minutes, stir in flour until blended. Gradually add milk and pepper. Bring to a boil, cook and stir for 2 minutes. Remove from heat; pour over the ham mixture and stir until combined. Transfer to a greased 11 x 7 x 2 inch baking dish. Cover and bake at 350° for 20 minutes. Uncover and sprinkle with cheese. Bake 5 to 10 minutes longer or until the cheese is melted.
Be careful in your selection. Do not choose when too young. When once selected, give entire thought to preparation for domestic use. Some insist on keeping a husband in a pickle, others are constantly getting one in hot water. This makes him sour, hard and sometimes bitter. Even a poor variety may be made sweet, tender, and good by garnishing him with patience, well sweetened with love and seasoned with kisses. Wrap one in a mantle of charity and keep warm with a steady fire of domestic devotion and serve with peaches and cream. Thus prepared, one will keep for years.
Stir cornmeal very slowly into boiling water. When thoroughly mixed, add shortening, molasses and salt. Cool. When lukewarm, add yeast and flour (enough to make a stiff dough). Knead well. Keep in warm place. Let rise to more than double in bulk. Shape into 2 loaves. Bake in hot oven at 400° for 1 hour.
Melt Hershey bar in top of double boiler over hot water. Cool. Cream margarine with sugar. Beat until smooth. Add eggs one at a time beating well after each. Sift dry ingredients and add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Stir in nuts. Bake in 2 greased and floured 9-inch square cake pans in 350° preheated oven for about 35 to 40 minutes. Frost cake with your favorite frosting.
Blend all filling ingredients together and mix well. Place about 2 teaspoons of filling in the center of a wrapper. Cup the skin around the filling and gently pleat the upper parts of the wrapper around the exposed filling. Garnish the exposed filling with a pea, slice of mushroom and a pinch of colored powdered fish (other garnishings may be used). Steam the Shu Mai on a grated plate for about 25 minutes. Serve hot with soy sauce and red vinegar.
Mix chilled, cooked pasta with all veggies and diced eggs. Mix Miracle whip with spices, juice, salt and pepper. Mix dressing and salad. Serve cool.
Beat egg with fork and stir in milk and oil. Mix dry ingredients. Stir together with egg mixture just until flour is moistened. Batter will be lumpy. Stir in blueberries. Bake in greased muffin cups 20 to 25 minutes at 400°. Makes 12 muffins.
Preheat oven to 375°. In large bowl, combine berries, sugar and lemon juice together with 2 tablespoons flour. Pour into deep-dish pie plate. In separate bowl, blend remaining 1/2 cup flour, brown sugar and butter. Mix until crumbly. Sprinkle over berries. Bake for 30 minutes, until bubbly.
Peel potatoes, then wash and dry them. Slice potatoes thick, about 1/4-inch, longwise. Sprinkle with lemon juice so they don't turn dark.	Put butter in heavy skillet.	Melt until just hot. Turn heat on low or medium-low (according to stove; I use low). Turn frequently, but carefully, and cook until tender. It takes about 1 hour. Put sugar in as soon as you put potatoes in. Also add cinnamon (just sprinkle about 2 teaspoons). Turn carefully or they will come apart.
Combine jellies in saucepan. Add mustard and heat until dissolved. Add hot dogs and simmer for 15 to 20 minutes.
Mix together the last 5 ingredients; bring to a boil and pour over vegetables. Will keep in refrigerator a couple of weeks.
Heat oven to 375°. Generously prick bottom and sides of pie crust with fork. Bake crust 10 minutes; remove from oven. Meanwhile, in large bowl, beat eggs; stir in sugar and butter. Stir together flour, cocoa and salt. Add to butter mixture. Stir in vanilla, chocolate chips, peanut butter chips and nuts. Pour into pie crust. Return to oven. Bake additional 25 to 30 minutes or until almost set. (Pie will not test done in center.) Serve warm or cool with ice cream; drizzle with topping. Garnish with Kiss. Makes 8 to 10 servings.
Core and cut apples, but do not peel.	Add only enough water to cook apples until soft. Press through colander and measure. Combine all ingredients in a turkey roaster. Cook in oven at 325° for about 3 to 4 hours, stirring every 30 minutes. Pour into sterilized jars to within 1/2-inch from top. Put on cap. Process in boiling water bath 10 minutes. Yields 9 pints.
Preheat oven to 400°. Spray a Bundt pan with nonstick cooking spray. In a large mixing bowl, combine sugar, cinnamon and nutmeg. Open biscuits, one can at a time, coating biscuits well with cinnamon and sugar mixture so the biscuits won't stick together. Cut the biscuits into quarters and put pieces into the Bundt pan. Pour the melted butter over the biscuit pieces, then bake for 30 minutes.
Dissolve yeast in water in a small bowl. In a large bowl cream sugar with melted margarine. Add egg and yeast mixture. Stir in flour until well mixed. Place dough in airtight container, not filling more than 2/3 full. Refrigerate 1 to 2 hours before baking.
Mix all ingredients together and chill. Make day ahead of time. Serve with taco chips.
Melt margarine in 12-inch skillet over medium-high heat. Add pork slices. Cook 3 to 5 minutes or until browned on both sides. Remove pork from skillet; set aside. Reserve 1/4 cup broth. Add remaining broth, Worcestershire sauce, salt, pepper and potatoes to skillet. Bring to boil. Reduce heat to low. Cover and simmer 10 minutes until potatoes are tender. Add mushrooms, onions and pork. Cover; simmer 5 more minutes. In small bowl combine flour and broth. Stir, then add to pork mixture. Cook until bubbly and thickened. Serve with rice.
Cook noodles; drain. Dice tomato, onions and red onion. Slice, mix and add olives. After seasoning, pour over Italian dressing. Refrigerate overnight.
Beat egg. Add brown sugar and mix well. Stir in butter. Sift in dry ingredients. Sprinkle 1/2 seeds in bottom of greased 8-inch square pan. Pour in batter and top with remaining seeds. Bake at 350° for 20 minutes.
Heat oven to 375°. Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with aluminum foil or waxed paper and grease paper. Stir together flour, cocoa, baking powder and salt. Set aside. In a small bowl, beat eggs 5 minutes, until thickened and lemon colored. Pour eggs into large mixing bowl; beat in granulated sugar. On low speed, blend in water and vanilla. Gradually add flour mixture, beating just until batter is smooth. Pour into pan, spreading batter to corners. Bake for 12 to 15 minutes, until wooden pick inserted in center comes out clean.
Ingredients are layered in circles on a large round plate or platter. The size of each succeeding layer is gradually decreased, so as to build Mt. Diablo. Form the bottom and largest circle with avocados. Mix sour cream and taco seasoning; spread on avocados. Layer both cheeses and pat down. Next, tomatoes and black olives. Top with onion. Serves 12 or 14. (Double recipe to feed moderate to large crowd.)
Mix all of the above ingredients. Form and shape mixture into loaf pan. Bake at 350° for 40 minutes.
Mix together first 6 ingredients well and pour into 9 x 13-inch greased pan. Sprinkle cake mix over pumpkin mixture. Melt margarine and pour over cake mix. Sprinkle nuts on top near the end of baking. Bake at 350° for 55 minutes or until cake tested with knife comes out clean.
Saute garlic in oil until soft. Do not burn. Add basil and parsley. Stir in broth. Bring to boil; reduce to simmer. Add shrimp and cover. Cook for approximately 10 minutes until shrimp is done. Add dash of pepper, squeeze fresh lemon. Add cooked pasta; stir and serve. Sprinkle with Parmesan cheese. Serves 4.
After baking potatoes in oven or microwave, cut in half lengthwise. Scoop out center. Mash potatoes. Add 4 ounces of cheese and remaining ingredients. Spoon mixture back in shells. Sprinkle with 4 ounces of shredded cheese. Bake for additional 20 to 25 minutes.
In large bowl blend ingredients. Roll into balls any size you please. Place on greased cookie sheet. Bake at 375° for 20 to 25 minutes. Drain. They freeze very well.
Preheat oven to 350°. Mix hamburger, onion, salt and pepper together. Shape into balls. Place in baking dish. Pour barbecue sauce over meatballs. Bake for about 25 minutes.
In a skillet, cook bacon until crisp. Remove; reserve 2 tablespoons drippings. Drain and crumble bacon; set aside. Cook onion and garlic in reserved drippings until tender but not brown; drain. In a large bowl, combine bacon, onion, garlic, butter beans, pork and beans, kidney beans, garbanzo beans and lima beans. Mix catsup, molasses, brown sugar, Worcestershire sauce, prepared mustard and pepper. Mix with bean mixture. Turn into 2 1/2-quart bean pot or casserole. Cover and bake in 375° oven for 1 hour or until heated through. Makes 12 to 14 servings.
Mix bisquick, cheese, egg and milk. Beat one minutes. Put in greased loaf pan. Sprinkle with poppy seed. Bake at 350 degrees for 50-60 minutes.
Combine all ingredients reserving half of the bread crumbs for topping. Bake in greased casserole dish for 25 minutes at 350°. Sprinkle reserved crumbs on top and bake. Serves 6.
Blend ingredients and cook for 45 minutes (or longer), bringing to a boil, then simmer.
Combine with crab mixture. Crumble some saltines. Shape cakes and roll in crumbled crackers. Fry in a little margarine until a nice brown. Enjoy!
Place fruit in greased 9 x 13-inch baking dish. Sprinkle with 1 cup sugar and dot with butter or margarine. Heat in a 350° oven while mixing batter. Sift remaining dry ingredients together. Cut in shortening. Stir in combined egg and milk. Spoon over hot fruit. Bake for 30 to 35 minutes.
Cream shortening. Gradually beat in sugar. Add eggs and pumpkin; mix well. Mix in dry ingredients. Add raisins and nuts. Drop by heaping teaspoonfuls onto greased cookie sheet. Bake for 15 minutes (until firm to touch). Cool.
Boil sugar, milk, margarine and cocoa for 3 to 5 minutes. Start counting when mixture has reached a full boiling (rolling boil). Remove from heat. Add vanilla, oatmeal, peanut butter, coconut and pecans. Mix well. Drop by spoonfuls on waxed paper.
Mix Cool Whip and jello first. Then add other ingredients and mix by hand. Needs to sit in refrigerator for an hour or so before serving.
Mix all ingredients by hand and roll into little balls. Place on cookie sheet. Bake at 350° until light brown and roll in 10x sugar while warm.
Combine in a 2-quart pan, the sugar, milk, cocoa and margarine; bring to a full boil for about 1 minute. Remove from heat; add vanilla, peanut butter and oatmeal. Drop by teaspoonfuls onto wax paper.
Mix together until creamy. Spread on celery sticks or serve in bowl as a dip.
Mix zucchini, onions and salt; let stand overnight. In morning drain and rinse well. Mix remaining ingredients with zucchini. Bring to boil, reduce heat and simmer for 30 minutes. Seal in hot jars.
Combine beef, egg, bread crumbs, 1/4 cup milk, onion, parsley, salt, allspice and pepper. Shape into 1 1/2-inch meatballs (about 30) and arrange in a 12 x 8-inch dish. Cook on Medium-high for 5 1/2 to 6 1/2 minutes. Push meatballs to one side of dish. Blend in soup and remaining milk; combine with meatballs. Cook, covered with plastic wrap, at Medium-high 3 to 4 minutes. Serve with buttered noodles. Yields 4 to 6 servings.
Crust: Melt butter/margarine in a 13 x 9-inch pan. Add flour and chopped pecans. Combine to form dough and pat into bottom of pan. Bake at 400° to 425° for 15 minutes or until brown. Remove and let cool.
Mix equal parts of juice and ginger ale in a punch bowl. Make ice ring using punch mixture. Freeze and float in punch.
Mix ingredients. Pour in casserole and cover with Tater Tots (frozen). Bake uncovered at 350° for 1 hour.
Soften cream cheese to room temperature. Mix all ingredients. Bake 15 minutes at 350°. Serve with chips or crackers.
Brown beef and onions. When browned, add the remaining ingredients and let cook for about 1 1/2 hours. Drain off excess fat.
Mix all well and pour into unbaked crust and bake in 350° oven for 30 minutes.
Coarsely grind pears and mix with salt, sugar, and celery seed in a pot. Make paste of remaining dry ingredients and 1 c. vinegar in another pot and cook a few minutes. Add rest of vinegar and ground ingredients. Cook 15 minutes. Seal in pint jars while hot. Makes 10 pt.
Combine all ingredients; bring to a boil. Boil for 3 minutes after margarine melts. Refrigerate. Use on anything you like with sauce. Very tasty on meat or fried chicken.
Heat 7-Up with cornstarch. Add Jell-O and sugar. Simmer and stir until slightly thick; let cool. Bake pie shell and cool. Pour into shell the strawberries. Pour Jell-O mixture over berries. Refrigerate until thick. Top with Cool Whip.
Mix filling ingredients and pour into unbaked pastry shell. Put top pastry on, seal edges and make 4 slits evenly spaced on top. Bake at 350° about 1 hour or until brown.
Mix all ingredients together and pour into 8-inch pie pan. Bake at 350° until done. It makes its own crust. This can be used as egg pie.
Mix first 4 ingredients; add the dry ingredients. Shape into ball size of a small walnut. Dip in sugar and place on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Brown veal patties in hot oil in skillet. Add remaining ingredients and cover. Simmer only long enough for vegetables to be hot. Do not overcook. Tomatoes and onions should be on the crunchy side. Serve over hot rice.
Mix Veg-All, onion, water chestnuts, cream of chicken soup and mayonnaise in a casserole. Crumble Ritz crackers on top. Dribble margarine on top and bake at 350° for 45 minutes or until brown.
Cook potatoes, onions, bouillon cubes and celery in 3 quarts of water. When potatoes are done, fry bacon crispy and in small pieces. Put bacon in potatoes, celery, onion mixture. Add Velveeta cheese and sour cream. Cook until all melted. Serve with hot bread.
Cook raisins in water for 5 minutes. Combine brown sugar, cornstarch, salt, ginger and vinegar. Add to water and raisins and cook until slightly thickened.
Cream butter and sugar well with vanilla. Add flour gradually until well blended. Stir in pecans. Chill the dough. Mold about 1 tablespoon cookie dough around each chocolate kiss, covering kiss completely.
Melt chocolate in bowl in microwave for 1 minute. Stir, then continue cooking for 25 seconds until chocolate is melted. Drop Ritz crackers into chocolate; turn over with fork and place on waxed paper on cookie sheet. Refrigerate.
Preheat oven to 375°. In small bowl, combine flour, baking powder, baking soda and salt; set aside. In a large bowl, combine butter, brown sugar, eggs and water; beat until creamy. Gradually add flour mixture. Stir in oats, butterscotch morsels and orange extract. Drop by slightly rounded tablespoonfuls onto greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Cook macaroni as directed. Cook flour, butter and milk (do not boil). Add cheese and melt. Remove from heat. Sprinkle dry mustard and mix.
Melt chocolate chips, semi-sweet chocolate chips and margarine over low heat. When melted, add beaten eggs and cook on very low heat for one minute. Cool completely. Put marshmallows and pecans in a large bowl. Pour well cooked mixture over marshmallows and pecans until well coated. On waxed paper with sifted powdered sugar on it, spoon out to form roll. Refrigerate and cut into desired slices. Makes 2 rolls.
Preheat oven and cookie sheet to 375°. Remove 1 pie crust shell from freezer. Meanwhile, combine filling ingredients in order given. Recrimp edge of pie shell to stand 1/2-inch above rim. Place pie shell on preheated cookie sheet, near center of oven. Working quickly, pour filling into pie shell. Bake for 70 minutes or until knife inserted comes out clean. Cool on wire rack. Garnish with whipped cream and walnuts, if desired. Makes 1 (9-inch) pie.
Combine first 7 ingredients; mix well. Pour over ham slice; cover and chill 8 hours or overnight, stirring occasionally. Drain ham, reserving marinade. Place ham in a shallow baking pan; bake, uncovered, at 325° for 35 to 40 minutes, basting every 10 minutes with reserved marinade.
Sift together dry ingredients. Add egg, milk and shortening; beat until smooth. Bake in 8-inch square greased pan for 20 to 25 minutes in 425° oven. Serve hot with butter and honey.
Whisk together vinegar, oil, water, pickle juice, salt and pepper. Lightly toss all ingredients, except tomatoes, with dressing. Refrigerate. Add tomatoes as garnish when serving.
Trim crust from bread. Place in a mixing bowl. Cover with a small amount of water. Gently squeeze bread to drain excess water. Return bread to a bowl. Add meat, egg, onion and whatever herb you have chosen. Salt and pepper. Mix well with hands. Shape into 2-inch patties; coat well with flour. Fry patties over high heat in mixture of butter and oil. Turn once. Drain on paper towels. Serve with pilaf and a hot vegetable, or add to spaghetti sauce. Serves 4.
Place the peanut butter and butterscotch morsels in double boiler over hot water, not boiling. Melt together. Stir until blended. Add the chow mein noodles and the marshmallows. Drop by teaspoon onto wax paper. Chill 30 minutes. Makes about 30.
Combine all ingredients in a 9 x 13-inch pan or in a crock-pot. Sprinkle the reserved cheese on top. Bake at 350° for 1 or 2 hours on high in a crock-pot.
Combine sugar and margarine in a small bowl. Microwave on High for 1 minute or until margarine melts. Add cinnamon. Combine remaining ingredients in a 13 x 9 x 2-inch baking dish. Drizzle with margarine mixture, tossing gently to coat. Bake at 350° for 20 minutes, stirring occasionally. Cool completely. Store in airtight container. Makes 7 cups.
Dissolve the yeast in the lukewarm water and pinch of sugar. Mix together the 1/2 cup sugar, salt, shortening and mashed potatoes. Add scalded milk, flour and yeast. Add eggs. Dough should be stiff enough to knead well (mix with a wooden spoon), then turn out on board and knead until elastic. Put in warm place to rise. When double in bulk (takes 1 1/2 hours), divide in 2 parts. Roll out and cut with biscuit cutter. Fold over. Place on baking sheets and let rise until very light. Bake at about 375° for 15 to 20 minutes. Makes about 60 rolls.
Cut all vegetables to desired sizes. Mix together well. Put all vegetables in a 9 x 11-inch baking dish. (Spray dish with Pam before adding vegetables.) Cover and bake at 350° for 30 to 45 minutes. Remove. Stir well or turn vegetables. Continue cooking until tender.
In a bowl, mix together all ingredients. Pat into a loaf pan. Bake in a preheated 350° oven until done.
Cream sugars and shortening. Add oil and buttermilk alternately with 3 cups flour and remaining dry ingredients. Add vanilla. Mix remaining 1 cup flour with the last 4 ingredients, then add to first mixture. Bake in 350° oven for 12 to 15 minutes.
Soften yeast in warm water. Combine butter, sugar, salt and milk (cooled). Add 1 1/2 cups flour; beat well. Add yeast and eggs; beat well. Add raisins. Stir in enough flour to make moderately stiff dough. Turn out on a lightly floured surface and knead until dough is smooth and elastic. Place in lightly greased bowl, turning once to grease surface. Cover and let double in warm place (1 1/2 to 2 hours).
Mix the dry ingredients together in a large mixing bowl. Make a "well" in the center. Mix the liquid ingredients together and pour into the "well." Blend together with a spoon until the dry ingredients are thoroughly moistened. Evenly distribute into 12-cup muffin tin. Bake at 350° for 30 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Let cool for about 30 minutes for best texture.
To the hot roll mix add the yeast and sugar. Mix according to directions on package. Raise double. Roll out into 9 x 13-inch rectangle. Sprinkle with cinnamon. Add it to sugar. Roll; cut into 3/4-inch slices.
Bring pineapple to a boil in large boiler. Stir in gelatin mix. Let cool. Add whipped topping, stirring well. Add the buttermilk and mix well. Congeal. Mixture is delicious.
Melt chocolate in microwave or double boiler. Meanwhile, prepare mousse according to package directions, adding Espresso powder before beating. Scrape chocolate into a medium-size bowl. Stir in about 1/3 mousse mixture and nuts. Spread over bottom of pie crust. Spread remaining mousse on top, mounding slightly in center. Chill at least 1 hour. Before serving, spread Cool Whip over top in swirls. Garnish with chocolate shavings or cookies or sprinkle extra chips and nuts.
Bring broccoli to a boil with 2 cups water. Boil broccoli two minutes. Drain broccoli. Mix all other ingredients together with 1/2 stick of crackers. Melt butter in casserole dish; add 1/2 butter to mixture.	Add 1/2 of crushed Ritz to bottom and add other 1/2 crumbs to the top. Bake at 400° for 30 minutes or until crackers are golden brown.
In a large saucepan, cook noodles. Drain and toss with olive oil. Place noodles in two 7 x 11-inch greased baking dishes, spreading noodles up sides of dishes. In a medium bowl, combine chicken, soup, sour cream, water chestnuts, sherry, tarragon and peppers. Pour soup mixture over noodles. Sprinkle cracker crumbs and poppy seed over soup mixture. Pour melted butter over crackers. Cover and store in refrigerator. Bake, uncovered, in a 325° oven for 55 to 60 minutes.
Mix all the ingredients together and pour into a greased 9 x 13-inch pan. Cook at 450° for 20 to 30 minutes or until done.
In a bowl, blend ground beef, egg, salt, pepper, bread crumbs and water; mixture will feel quite moist. Cut a strip of waxed paper 20 inches long, moisten top side. Form a 4 inch wide strip of the meat mixture the length of the waxed paper. Cut cream cheese into 8 sticks. Place them along the length of the ground beef, end to end. Roll up. Pick up waxed paper to help to lift the meat over the filling; you'll form a lengthwise roll. Cut into 8 pieces crosswise. Dust each piece with flour on all sides. Heat 2 tablespoons butter in frying pan. Brown rolls on all sides, cover and cook 10 to 15 minutes. Remove onto warm plate. Stir flour into pan drippings. Slowly add the broth, whisking to keep sauce smooth. Cook until thickened. Stir in sour cream and tarragon. Pour sauce over rolls.
In large bowl or bowl of electric mixer, sprinkle yeast over the water. Add 1 tablespoon of the sugar. Let stand about 5 minutes, until yeast is soft. Add remaining sugar, milk, salt and softened butter. Mix in 2 1/2 cups of the flour; beat until smooth and elastic (about 5 minutes). Beat in eggs, one a a time. Stir in about 2 more cups of flour to make a soft dough.