HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients together except for cheese and chips. Top with cheese and chips. Bake 10 to 12 minutes in 450° oven. Serves 10 to 12.
Stir salt into water in very large bowl, or divide between 2 bowls. Add squash, weight down with a plate and unopened can to keep pickles under brine. Let stand 3 hours. Combine sugar, vinegar and mustard seed in large kettle. Bring to boiling, stirring until sugar dissolves. Add drained squash, onions, pepper and pimientos. Return just to boiling. Cool, transfer to container with tight lid. Refrigerate. Will keep several weeks. Or place in clean hot jars and process 5 to 10 minutes.
Dissolve Jell-O and sugar in hot water. Add lemonade and pineapple juice. Freeze in 1/2 gallon containers. Thaw partially and break into punch bowl. Pour ginger ale or 7-Up over. It's like slush; very good. Make flavor for whatever color you need.
Drain liquid from all fruit. Mix well together. Fold in enough "Cool Whip" to hold together. Chill and serve.
Combine milk, shortening, 1/4 cup sugar and salt in bowl. Cool to lukewarm; add yeast and stir. Add egg and 1/2 cup flour to milk mixture and beat until smooth. Gradually stir in enough remaining flour to make soft dough. Place in greased bowl, cover and let rise until double. Meanwhile, combine 6 tablespoons melted butter, brown sugar and corn syrup in 13 x 9 x 2-inch pan. Roll out dough to 15 x 10-inch rectangle. Brush with 2 tablespoons melted butter; combine 1/4 cup sugar and cinnamon and sprinkle over dough. Roll up jelly roll fashion. Cut into 1-inch slices; arrange in pan. Cover and let rise until double. Bake at 375° for 20 to 25 minutes or until brown.
In large saucepan cook bacon until crisp; remove from pan and drain, reserving drippings in pan. Crumble bacon; set aside. Add potatoes, celery, onion, salt, thyme, pepper and reserved liquid from clams to bacon drippings. Bring to a boil. Reduce heat, cover and simmer for 10 minutes or until vegetables are tender. In a 1-quart container with lid, add flour to milk. Shake well. Stir into vegetable mixture. Cook over medium, heat 15 minutes or until thickened, stirring frequently. Stir in clams; heat gently, do not boil. Garnish with bacon. Makes 4 (1 1/4 cup) servings.
Combine ingredients. Use enough flour to make stiff and easy to handle. Refrigerate. Flour hands to handle. Make balls and roll out and cut with gingerbread man cutter. Place on pan. Have parts barely touching, they spread out. Bake on ungreased pan at 350°, 13-15 minutes. Remove quickly from pan. Wrap in Saran Wrap and hang on tree to soften. Then eat.
Combine in top of double boiler the butterscotch morsels and peanut butter. Place over hot, not boiling, water until butterscotch melts. Remove from water. Stir until blended. Add milk and stir until well blended. Spread in foil lined pan (8 x 8-inch). Press chopped nuts into surface. Chill until firm. Cut into 1-inch squares. Makes 64 squares.
Mix all ingredients in casserole dish, cover with cheese and melted butter, cover and bake 45 minutes at 350 F.
Preheat oven to 425°. Boil onions (cut into rings) in salted water until done. Drain. Put 2 cups onions into pie crust. Beat eggs and cream. Put half of mixture over onions. Then cover with cheese. Repeat; onions, egg mixture and cheese. Top either with pie crust or buttered bread crumbs.
Boil stock in a medium saucepan over high heat. Add the crab meat, corn, asparagus, m.s.g., salt and pepper to stock. Cook about 10 minutes over high heat. Reduce the heat to medium-low and cook approximately 10 minutes, skimming occasionally. Mix cornstarch and water in a small bowl and add it to the simmering soup. Stir until slightly thickened, about 1 minute. Serve very hot. Makes 6 small bowls.
Melt and cool chocolate. Sift together dry ingredients. Beat eggs until thick and creamy. Add sugar, oil, chocolate, zucchini and nuts. Bake in greased 9 x 13 pan at 350° for 1 hour and 15 minutes.
Mix together; bake at 350° for 30 to 40 minutes in a 9 x 13-inch pan.
Brown and drain ground beef. Toss together onion, tomatoes and cheese. Add dressing and hot sauce to taste. Add corn chips, sliced avocado and beef. Toss with beans and salt.
Trim any visible fat from pork. Cut roast in half. Place halves side by side in a crock-pot. Mix together the apple juice, chicken broth and mustard.	Pour mixture over pork and cover. Cook on low for 8 to 10 hours or until a cooking thermometer reaches 160° when inserted into each piece. Remove meat to a platter. Using 2 forks, shred the meat. Mix cornstarch with 1/4 cup water and stir until dissolved, then mix with sauce in the crock-pot a tablespoon at a time to prevent lumping. When mixture is smooth, pour over shredded meat and serve.
Spread cream cheese on bottom of pie dish. Spread Hormel chili on cream cheese. Spread green chilies next. Last spread shredded cheese as top layer. Bake in oven at 325° to 350° for 25 minutes. Cool and serve with tortilla chips.
Marinate steak for 12 to 24 hours. Because of the soy sauce the steak can be salty, but it's great!
Slice beef into thin bite-sized strips. In 2-quart pan cook half of beef in half of oil. Repeat with rest of beef and oil. Return all beef to pan. Stir in cornstarch. Add next 8 ingredients and cook over low heat 35 to 45 minutes until tender. Add mushrooms 5 minutes before end of cooking time. Remove bay leaf. Serve over hot rice.
Cook macaroni according to package directions; drain. Saute onion and pimiento in butter until onion is crisp-tender. Combine macaroni, onion mixture and remaining ingredients; mix well. Spoon into a lightly greased 2-quart shallow casserole. Bake at 350° for 30 minutes. Yield: 6 servings.
Beat whipped topping mix, 1 cup milk and vanilla in large bowl with electric mixer for 6 minutes. Add remaining 1 3/4 cups milk and pudding mix. Blend at low speed. Beat on high speed minutes, scraping bowl occasionally. Spoon into pastry shell. Refrigerate for 4 hours. Makes 8 servings.
Cream butter, shortening and sugar. Add vanilla and salt. Add eggs, beating well. Stir in flour; mix well. Drop from teaspoon 2 inches apart on ungreased cookie sheet. (Or chill dough; shape into 1-inch balls.) Flatten with floured glass. Bake at 375° for 8 to 10 minutes. Remove immediately and cool on rack. Makes 84.
Mix all ingredients together and pour into an UNGREASED 9x13-inch pan. Bake at 350° for 30 minutes. Allow to cool before frosting.
Beat eggs; add sugar, milk, vanilla and potatoes. In a saucepan melt oleo; add marshmallows and mix until melted. Pour into potato mixture, stirring as you pour. Pour into a 9 x 13-inch baking dish.
Thaw hash browns in microwave. Saute onion in margarine. Mix all ingredients together. (Note: Add crushed corn flakes to top.) Bake in greased 9 x 13-inch dish in a 350° oven for 30 to 45 minutes.
Melt 1/2 stick oleo in baking pan. Mix rice, sugar, milk, applesauce, 1 stick oleo (melted ) and eggs (well beaten), then add raisins. Pour into baking pan of which butter has been melted. Bake until set and lightly brown in 375° to 400° oven. Don't overbake.
Combine beef, eggs, onions, celery, salt, milk, pepper, herb seasoned bread crumbs and 1/2 cup ketchup in bowl; mix well. Press into greased loaf pan. Combine brown sugar, remaining 1/4 cup ketchup, nutmeg and mustard; mix well. Spoon over loaf. Bake at 350° for 55 minutes or until center is brown. Serves 6 to 8.
Grind cranberries in food processor or blender; mix with 1 cup sugar. Let set in refrigerator overnight. Mix Dream Whip and add to cranberries. Drain all fruit. Add all other ingredients. This recipe may be doubled for large crowd.
Lay asparagus in bottom of a casserole dish and place chicken breasts on top. In a saucepan, combine butter, flour, chicken broth and milk and simmer. Slowly add cheese, mayonnaise and mustard. Pour over the asparagus and chicken. Bake at 325 degrees for about 30 minutes. Crush almonds, sprinkle on top and brown slightly.
Arrange tomato slices on a platter, sprinkle with basil, parsley and oregano. Combine lemon juice and vinegar, drizzle over tomatoes. Cover and chill - 2 hours. Sprinkle with salt and pepper.
Preheat oven to 350°. Blend all ingredients in a large bowl. Beat at medium speed for 2 minutes. Bake in a greased and floured 10-inch tube pan at 350° for 50 to 60 minutes until center springs back when touched lightly. Cool, right side up, for about 25 minutes, then remove from pan.
Beat eggs slightly. Add rest of ingredients, except nutmeg. Pour into pie crust. Sprinkle with nutmeg. Bake in preheated oven at 450°for 20 minutes. Reduce heat to 350° and bake until a knife inserted half way between center and edge comes clean, about 15 to 20 minutes.
Cut and cook squash until tender. Mash. Add salt, pepper, butter, bouillon and water. Add egg and sour cream. Pour in 1-quart casserole dish. Combine bread crumbs, grated cheese and paprika. Sprinkle on top of squash. Bake at 350° for 30 minutes.
Chop both kinds of cabbage to about 1 1/2-inch pieces. Put into a pan and add salt. Let stand 30 to 60 minutes. After setting, squeeze the vegetables out. In a small pot, bring to a boil the brown sugar, vinegar and shoyu. Cool the sauce a little and pour over the vegetables.
Mix all ingredients, except flour and eggs. Form into patties. Dip patties in beaten eggs and coat with flour. Fry in a hot, oiled skillet. Brown both sides. Serve hot.
Melt butter. Add flour and blend until smooth. Add salt. Gradually add milk. Heat, stirring constantly, until thick. Add soup and chicken. Mix well.
Combine in saucepan the sugar, cornstarch and salt. To this mixture add part of the milk, enough to make a medium paste. Beat in eggs; add remaining milk. Cook until very thick. Remove from heat and stir in vanilla, chocolate chips, pecans and coconut. Let cool. Pour into pie shell. Top with Dream Whip, chocolate syrup and pecans.
Add all ingredients and beat ten minutes. Grease tube pan and dust with flour. Sprinkle 1 cup chopped nuts over bottom of pan, then pour in batter. Bake at 325° for one hour.
Saute onion, pepper, garlic and celery. The amount of these will depend on the amount of rice you are fixing. Add to this desired meat. Cook until done, then add water to a bouillon to season and add pepper to taste. Simmer until flavors blend. Pour over rice and mix well.
Thaw spinach and squeeze water from it. Mix all ingredients well. Form into bite size balls. Bake at 350° for 20 minutes. Makes 2 to 3 dozen.
Melt margarine in 9 X 13 baking pan. Add graham crackers. Mix and pat down. Add ingredients in layers in order listed. Bake at 350 for about 20 minutes. Let cool in pan and cut into squares.
Cream the butter and 1	1/2 cups sugar until light and add the egg yolks and pineapple. Beat for 3 minutes, then add the lemon juice, salt and egg whites.	Pour a layer	into a loaf mold which has been lined with the sponge cake.	Add a layer of the cake and then the rest of the pineapple mixture. Cover with the remaining sponge cake and chill in refrigerator for 24 hours. Unmold and cover with whipped cream.
Preheat oven to 350°. Cream butter and sugar until fluffy; add eggs and mix well. Sift dry ingredients together and add to creamed mixture. Fold in apples, mixing well. Pour into a greased 9 x 13-inch baking pan. Bake at 350° for 40 to 45 minutes. Cool. Serve with whipped topping.
Pour hot water over blossoms in crock and let stand overnight. Next day, strain and pour liquid back in the crock with 3 pounds sugar and 2 lemons, sliced thin. Then take a slice of wet bread, sprinkle yeast on it and put on top of hot liquid. Cover and let stand for four weeks; strain and bottle. Do not cap too tight until through working.
Brown ground beef. Mix in green chilies and refried beans. Add taco seasoning mix to your taste. Layer sour cream over meat mixture. Top with chopped tomato, lettuce, cheese and black olives. Dip with taco chips.
In medium saucepan, combine all ingredients, except hot dogs. Simmer 10 minutes. Add hot dogs. Simmer 15 minutes longer. To serve, keep warm in fondue pot or chafing dish. Makes approximately 50.
Preheat oven to 350°. Fry until tender the mushrooms, onion, pepper, tomatoes and peas. Place haddock and rice in large casserole. Add fried vegetables and 2 cups cheese sauce. Mix well and bake, covered, for 45 minutes to 1 hour. Serves 6.
Add cracker crumbs, salt and pepper to taste to butter or bacon fat. Mix milk with corn. Place alternate layers of corn and cracker crumbs in greased pan. Bake 45 minutes at 325°.
Mix ingredients together and cook over medium heat until it forms a ball. Take out on wax paper and knead it well. Great for big and little people to play with.
Place chicken in buttered 13 x 9 x 2-inch dish. Add next 3 ingredients in order. Combine soup and water; mix well. Add to casserole. Toss stuffing mix and melted butter; sprinkle over top. Bake at 350° for 45 to 55 minutes or until browned and bubbly. Yield: 6 to 8 servings.
Place apples in greased casserole. Combine sugar and cinnamon; sprinkle over apples.
Pare and boil potatoes until tender; mash. Beat together cream cheese (softened) and sour cream. Add the hot potatoes and beat until light and fluffy. Spoon into buttered casserole and brush with butter and sprinkle with paprika. Bake at 350° for 30 minutes. Can be prepared ahead and put in oven just before serving time. (Reheat leftovers in microwave.)
Combine all ingredients. Serve in hollowed, round Hawaiian bread loaf. Dip with crackers or cut up an extra loaf in small cubes to use for dipping.
In a large bowl, cream shortening, 1 cup sugar and eggs. Blend in flour, baking soda and salt. Mix in milk and vanilla. Then add apples. Pour into a greased 9 x 5 x 3-inch loaf pan. Mix together sugar and cinnamon. Sprinkle on batter. Bake at 350° for 60 minutes.
Sift dry ingredients. Beat eggs and remaining ingredients together. Stir in dry ingredients. Add 1 cup nuts. Mix well, bake at 350° for 45 minutes in 2 greased loaf pans. Let cool in pan.
Make cake as directed. Cool. Leave in pan. Pour Kahlua over cake. Puncture holes so Kahlua seeps in cake. Mix pudding as directed and chill. In large clear glass bowl, layer 1/2 cake pieces, 1/2 pudding, 1/2 Cool Whip and 1/2 candy. Repeat with remaining halves, ending with Cool Whip.
Brown together hamburger and onion; add chili. Spread mixture in 2-quart flat casserole. Spread with sour cream. Layer with cheese. Sprinkle with crushed corn chips. Bake at 400° 15 to 20 minutes. Serve with taco sauce.
Fry bacon until crisp, drain and crumble. Break cauliflower into small pieces. Chop onions and tops. Mix together with peas. Beat sour cream and Miracle Whip together. Add to other ingredients. Refrigerate 3 hours. Will keep up to 2 weeks in refrigerator.
In skillet, brown frankfurters and onion with basil in butter until tender. Stir in remaining ingredients. Heat; stir now and then.
Cook sausage until brown and crumbly; then drain. Separate dough into 8 triangles. Place in an ungreased 12-inch pizza pan with points toward the center. Press over bottom and up sides, sealing to make the crust.
Brown ground beef. Add onion, mushrooms, salt, pepper and Worcestershire sauce. Cook together for 10 minutes. Add chili beans, tomatoes and Chili-O mix. Simmer for 30 minutes. Garnish with cheese or sour cream. Great with macaroni.
Bring oleo, water and cocoa to boil. Remove from heat and add flour, sugar, salt and soda. Add eggs and sour cream. Pour into large greased and floured cookie sheet. Bake at 375° for 20 to 25 minutes.
Peel and slice potatoes. Cook potatoes, parsley, carrot, onion and celery (not chopped) in soup kettle until potatoes are tender. Remove celery stalk. Mash potatoes with a fork (coarsely).
Mix ingredients and place in a 13 x 9-inch pan or mold. Freeze. May be served frozen or allowed to thaw.
Grease and flour 9 x 13-inch pan. Put in bottom of pan the coconut and nuts. Make cake mix as directed on box. Pour over nuts and coconut. Mix together oleo, cream cheese, powdered sugar and vanilla. Drop this mixture over cake batter here and there. Bake at 350° for 40 to 50 minutes, until done.
Pour 7-up soda into a large bowl or punch bowl. Add Hawaiian Punch juice and sugar; mix well. Add slices of lemons and oranges on the top. Add ice last. Makes enough for 15 to 20 people.
Layer ingredients in small glass casserole dish. Combine 2 cups mayonnaise and 1 small carton sour cream with 2 tablespoons sugar. Place on top of salad. Seal edges with mayonnaise mixture. Will keep in refrigerator for several days if seal is not disturbed.
In a small bowl combine all ingredients. Beat until smooth and creamy. Refrigerate 1 to 2 hours or until well chilled. Makes 1 2/3 cups.
Slice 5 or 6 medium size Vidalia onions, not too thin. Saute in 1 stick butter until limp, but not brown. Separate slices with fork and layer with Ritz cracker crumbs and Parmesan cheese. Top with cracker crumbs. Bake at 325° for 20 minutes.
Cook and drain broccoli. Place in 2-quart casserole dish. In saucepan, combine and heat milk, Cheez Whiz, soup and butter. Heat until cheese dissolves. Place rice over broccoli, then pour the heated ingredients on. Bake at 350° for 30 minutes.
Beat egg white stiff; add sugar, vanilla and pecans. Cover pecans good; form into small cookies and place on ungreased cookie sheet. Bake at 250° for 30 minutes. Turn oven off and leave cookies in oven for 30 more minutes.
In a saucepan, bring peaches to a boil. Add sugar to taste. Mix flour, sugar and milk in bowl. Melt butter in 13 x 9-inch pan, then pour flour mixture into pan and then peaches. Cook at 350° for 1 hour.
Cut chicken wings at joints. Place in a large bowl. Combine the oil, soy sauce, ginger, lemon juice and garlic. Pour over chicken wings. Marinate wings several hours or overnight, turning occasionally. Discard marinade. Bake wings at 350° for 45 minutes. Increase heat to 450° and bake 15 minutes longer. Serves 20 to 25 people as a party appetizer.
Break cake into pieces. Mix together milk, sour cream and Cool Whip. Mix strawberries and glaze. Layer cake, Cool Whip mixture and strawberry mixture. Repeat. Chill overnight or at least 4 hours. Serves 20 to 25. Preparation time: 1/2 hour. Bon Appetit!
Mix yogurt with pineapple. Stir in pudding powder and mix well. Cool well in 4 dishes. Very quick to make.
Dissolve candies and	gelatin in boiling water. Add applesauce	and vinegar; chill. Makes 6 servings. Good with ham or pork. Pour into ring mold and chill. Unmold and fill center with cottage cheese mixed with chopped celery and nuts.
Fry sausage; cool. Slice into 1/4-inch slices; put aside. Drain fat from pan. Fry the mushrooms or saute the canned ones. Put in wine; let the alcohol burn off. Add tomato sauce. Cook until fairly thick. Add seasonings. Add all ingredients together. Let it set overnight. Heat before serving. Stir frequently. Serves 25.
Fry taco shells until golden brown and hard. Place on paper towel to drain. Coat by sprinkling with Sugar and Cinnamon Mixture. Let sit 5 to 10 minutes. Break into bite size pieces. Serve.
Use enough graham crackers to make 9-inch pie shell crushed and mixed with butter and press in pie plate. Let cream cheese set out until soft, or put in microwave on defrost if you are in a hurry. Mix pudding as directed on box. Add softened cream cheese. Whip really good; stir in pineapple. Pour in pie shell. Chill. Should be fluffy and also may be soft; still tastes good.
Cream together butter, Crisco and powdered sugar. Beat in eggs, 1 at a time, alternately with flour. Add almond extract.
Mix all ingredients together and pour into a greased and floured 9 X 13 baking dish. Bake at 350 degrees for 40 minutes. Serve with Cool Whip.
Combine all ingredients, except cheese, in a Dutch oven. Bring to a boil. Cover; reduce heat and simmer 15 minutes, or until cabbage is tender. Transfer to a serving bowl. Remove bay leaves; sprinkle with cheese before serving. Yields 8 servings.
Mix margarine, sugar and boiling water until margarine dissolves. Add eggs. Dissolve yeast into 1 cup warm water. Add to mixture. Combine salt and flour in large mixing bowl. Gradually add already combined mixture to flour slowly. Mix well. Cover and put in icebox overnight.
Combine first 4 ingredients and mix well. Add eggs to mixture and beat 1 minute. Pour into pie shell. Bake at 375° for 35 minutes.
Cut cake into 3 layers. Mix strawberries, pineapple and marshmallows. Let this mixture stand at least 1 hour. Add whipping cream and vanilla. Put between layers and on top and sides of cake at least an hour before serving. Keep in refrigerator after iced. Serves 12.
Combine melted oleo and Heinz 57 sauce in saucepan; fill empty 57 bottle with water and add to mixture. Add vinegar, mustard and brown sugar. Heat and simmer approximately 10 minutes. Pour over chicken and bake at 350° for 1 1/2 hours.
Stir together first 5 ingredients. Add potatoes and onions. Toss to coat well. Cover and chill 4 hours. Sprinkle with chopped parsley. Makes about 4 cups.
Preheat oven to 325°. Combine raisins, water, sugar, butter, cinnamon and allspice in a large saucepan or Dutch oven and bring to a boil. Cook for 2 or 3 minutes, then set aside to cool. When cool, stir in the flour and baking soda. If mixture seems too thick compared to regular cake batter, add a little more water, a teaspoon at a time. Pour batter into two 8 1/2 x 4 1/2 greased and floured loaf pans. Bake for 60 to 70 minutes or until wooden toothpick inserted in center comes out clean. Yield: 8 servings.
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Combine milk, 2 tablespoons sugar and salt in a small saucepan. Cook over low heat, stirring occasionally, until sugar dissolves. Cool to 105° to 115°. Add milk mixture, 2 cups flour, egg, 2 tablespoons oil and nutmeg to yeast mixture; beat at medium speed of an electric mixer until blended. Gradually stir in enough remaining flour to make a soft dough. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch down dough; turn out onto a well floured surface and knead until smooth and elastic (about 3 minutes). Roll dough into an 18 x 12-inch rectangle; cut into 3 x 2-inch rectangles. Place 1 inch apart on a lightly floured surface; cover and let rise in a warm place, free from drafts, 1 1/2 hours or until doubled in bulk. Pour oil to depth of 3 to 4 inches into a large Dutch oven; heat to 375°. Fry dough, a few pieces at a time, 1 minute on each side or until golden. Drain on paper towels; sprinkle with powdered sugar. Yield: 3 dozen.
Bake cake per box instructions in 2 layers. Cool completely. Cut each layer into two. Mix sour cream and sugar.
Line a baking dish with a little of the margarine. Put the stuffing mix with seasoning packet into a bowl and mix with the margarine which has been about 1/2 melted. Mix until crumbs are moist. Layer 1/3 of crumb mixture, 1/2 of the chicken, celery soup diluted with 1 can broth, 1/3 crumbs, 1/2 chicken, chicken soup diluted with 1 can broth and top with the remaining crumbs. Bake at 350° for 35 to 45 minutes or until brown and bubbly.
Mix like pie crust. Pat into a 13 x 9-inch pan. Bake at 350° for 20 minutes. Cool.
In a large bowl (do not use mixer or food processor), combine flour, sugar, eggs, baking soda, pineapple with juice, walnuts and coconut. Mix with wooden spoon until thoroughly moistened and combined. Pour into a 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes until cake is puffed and browned on top.
Blend cream cheese with the rest of the ingredients. Chill one hour. Great with fresh vegetables, small crackers and chips.
Mix yogurt and Cool Whip in a bowl. Dump into crust. Chill a couple of hours and enjoy.
Grease a 13 x 9 x 2-inch pan. Dump undrained pineapple into pan. Spread evenly. Dump in pie filling and spread into even layer. Dump dry cake mix onto cherry layer and spread evenly. Sprinkle pecans over cake mix. Pour butter over top. Bake at 350° for 50 to 55 minutes.
Soften gelatin in 1/2 cup broth. Dissolve in 1/2 cup hot broth. Combine all ingredients, except the whipped cream, then fold in whipped cream. Pour into 1 1/2 to 2-quart mold. Serve with crackers. Can also be chilled in individual molds and used as a salad course.