HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir all ingredients until well mixed. Chill for 2 hours. Serve with crackers.
Shred cabbage. Fry onion. Brown hamburger; drain. Mix with cabbage and onion. Add can of tomato sauce and simmer.
Mix all ingredients together. Pour into 8 x 12-inch pan. Freeze and keep frozen until ready to serve. Will keep for several weeks. You may add other fruit if desired.
Blend egg, corn syrup and milk in a blender. Place ice cream in a tall glass. Pour in milk mixture and sprinkle with cinnamon.
Mix all ingredients; chill and serve on crisp lettuce leaves or use as a stuffing for tomatoes, avocados, etc.
Prepare pudding as directed on box. When set, add Cool Whip and beat with mixer. Line bottom of pan with whole crackers; pour 1/2 of pudding over this. Put another layer of crackers and the rest of the pudding.	Put a 3rd layer of crackers and refrigerate a few hours before covering the top layer of crackers with chocolate icing.
In a large bowl, combine the first seven (7) ingredients. In a small bowl, stir mayonnaise, honey, and lemon juice until smooth. Pour over the salad and toss to coat. Serve immediately. Makes 8-10 servings.
Mix all ingredients (except ice cream) and chill until ready to serve. Spoon ice cream into liquid when ready to serve.
Put butter in a medium size casserole and microwave on High for 1 minute or until melted. Combine sugar and cinnamon in small bowl. Add cereal to melted butter and stir until coated. Then sprinkle the cinnamon sugar over cereal and stir again carefully. Microwave on High for 3 to 4 minutes. Stir in the raisins and apples. Let cool.
Saute celery and onion in butter. Add chicken, soup and water. Heat thoroughly. Add 1/2 can of Chinese noodles and cashews and heat. Pour into serving bowl and top with remaining Chinese noodles.
Heat oven to 350°. Butter and flour 10-cup tube pan. Mix flour, baking powder and baking soda. In a large bowl with electric mixer, beat sugar, butter and buttermilk until pale in color. Beat eggs in a small bowl and add egg alternately with flour mixture. Beat until well blended and fluffy. With a wooden spoon, stir in apples and vanilla. Pour batter in pan. Bake 1 hour or until a toothpick comes out clean. Cool in pan on wire rack 10 minutes. Turn cake out on wire rack and cool completely. Makes 10 servings.
Stir soup and cheese into meat mixture. Layer Tots on top of meat and soup mixture. Bake at 400° for 25 minutes.
Combine bread crumbs, chopped apple, onion and parsley. Add salt, pepper and milk; mix well. Cut each slice of bacon in half. Place 1 tablespoon mixture in center of bacon. Roll up; secure with toothpicks. Place on wire rack inside baking pan. Bake at 350° for 30 to 35 minutes. Makes 20 to 22 roll-ups.
Cook rice in salted water (3 cups water and 3/4 teaspoon salt). Bring to boil, then simmer, covered, until kernels open, approximately 45 minutes. Melt butter in large skillet; saute onion and celery until onion is tender. Stir in rice, bread cubes, parsley, poultry seasoning, salt and pepper. Gently stir in broth and egg. Spoon into buttered 1 1/2-quart casserole. Bake, covered, in preheated 350° oven for 20 minutes; uncover and bake 10 minutes longer. Makes 5 to 6 servings.
Mix all ingredients and knead as for pie dough. Roll into marble size balls. Either press into candy molds or flatten with tines of fork after rolling in small amount of sugar. If using molds, unmold at once onto waxed paper. Makes 6 dozen.
Mix ingredients together. Cover and let sit in refrigerator overnight. Roll into balls the size of walnuts and bake on ungreased cookie sheet at 350° for 15 minutes.
Put carrots, green and red peppers and onions through food chopper, using a coarse blade. (There should be about 14 cups.) Place in a kettle; add boiling water to cover. Let stand 5 minutes, then drain well. Return vegetables to kettle. Stir in remaining ingredients. Heat, stirring several times, to boiling, then simmer, stirring once or twice for 5 minutes. Ladle into hot sterilized jars; seal following manufacturer's directions. Cool jars, label and date.
Sift together flour, sugar, baking powder, baking soda, and nutmeg. Stir buttermilk, oil and egg with fork. Combine and beat until smooth. Drop by teaspoonful into hot oil and fry. Remove from oil when done and sprinkle with powdered sugar. Light and delicious!
Cream Crisco and sugar, then add eggs. Mix in flour, cinnamon and baking soda. Beat in apples. Mix well. Grease and flour a 9 x 13-inch pan. Bake at 350° for 1 hour. Pears can be added with apples to total 6 cups. Tastes best if allowed to age 1 day.
In heavy saucepan on low heat, melt chocolate chips with milk and salt. Remove from heat and add nuts and vanilla. Spread in 8 or 9-inch pan, greased. Chill 2 hours or until firm. Makes about 2 pounds.
Beat egg whites and set aside. Blend sugar, egg yolks and butter. Add milk, flour and lemon juice. Fold in beaten egg whites. Bake at 350° for 30 to 45 minutes.
Do not use mixer. Bake in a greased Bundt pan at 350° for 1 hour and 5 minutes.
Mix together sugar, butter and shortening; add molasses, eggs and vanilla and mix. Sift together flour, baking soda, cloves, cinnamon and baking powder; add to dough until dough is "stiff." Add raisins. Bake at 325° for 12 to 15 minutes.
Cook the first 4 ingredients to soft ball stage at 230°, then add the remaining three. Drop by spoonfuls on waxed paper.
Cream shortening, sugar and egg together. Dissolve soda in applesauce and add dry ingredients. Add soda and applesauce; mix well, then add the chocolate chips. Pour into a well-greased Bundt pan and bake at 350° for 35 minutes or until done.
In a medium bowl, combine cream cheese, crab meat, salt, pepper, green onion, garlic, ginger, bread crumbs and sesame oil; mix well. Refrigerate for 30 minutes.
Pour boiling water over tea leaves and let stand. Make a syrup by boiling the sugar and water until clear. Add other ingredients. Pour over ice and serve. Grape juice may be used instead of the grapefruit juice. Serves 25 people.
Combine stuffing mix, 1/2 cup apple juice, margarine and apple in large bowl. Saut pork chops in 10-inch skillet over medium heat until brown on both sides. Sprinkle with salt and pepper. Mound 1/4 of stuffing on each chop. Sprinkle with paprika. Add 1/4 cup apple juice to skillet. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until pork is done, 170° on meat thermometer.
Spread cream cheese on the bottom of a Corning Ware casserole. Top with chili, black olives, then the green chilies. Last, top with the cheese. Bake at 325° for 20 minutes or microwave until heated throughout. You can add a layer of hot salsa if you like it hot. Serve hot with tortilla chips.
Brown meat with onions and garlic. Cook slowly, stirring occasionally. Remove excess fat. Add salt, pepper and chili powder; stir well. Add tomato paste and 2 cups water; continue to simmer. In 7 cups boiling, salted water, slowly add the corn meal, stirring constantly with wire whisk. Cook until very thick. Place meat mixture and meal by layers in a greased casserole dish. Bake at 350° for 10 to 15 minutes. Brown on top.
Mix apples and sugar together. Let stand 15 minutes. Then mix the rest of your ingredients into that. Put your mixture into a baking dish and bake at 350° for 50 minutes. Let cool and serve.
Put all in a food processor or a powerful blender; puree. Serve immediately or store in freezer. (If frozen hard, put in refrigerator 30 minutes to soften.)
Cook noodles according to package instructions. Meanwhile, cut greens from scallions into small pieces with scissors (wash scissors afterwards or your coupons will smell like onions!). If using bar cream cheese, cut into cubes (about 16 chunks).
Mash avocados in a bowl; add lemon juice, salt and pepper. Use another bowl to combine sour cream and mayonnaise. Layer in an oblong dish: bean dip, top with avocado mix, then sour cream mix. Sprinkle with onions, tomatoes and olives. Cover with cheese, top with Pace picante sauce.
Combine sugar, milk and butter in heavy 2-quart saucepan. Blend thoroughly. Place over low heat; stir until sugar is dissolved and mixture is boiling moderately. Cover, cook 3 minutes. Remove cover. Use silver knife blade wrapped in damp cloth to remove any crystals that form on side of pan. Stir occasionally. Cook to soft ball stage (234°). Add dates; mix well. Again, cook to soft ball stage. Remove from heat; add vanilla. Cool without stirring to lukewarm (116°). Beat until very thick. Add finely chopped nuts.
Combine soy sauce, water, cornstarch and sugar in bowl. Add thin sliced cut beef. Stir to coat and marinate 5 minutes. Heat oil in skillet and add beef (including marinade); stir-fry for 3 to 4 minutes over medium heat. Add frozen vegetables. Cover and cook 5 minutes over medium heat. Remove cover and simmer 2 minutes, while stirring gently. Serve with rice.
Cream sugar and oil. Beat in eggs. Add dry ingredients. Fold in carrots, pineapple and nuts. Pour in a 13 x 9-inch greased and floured pan. Bake 25 to 40 minutes at 350°.
Brown hamburger, onions and celery. When browned, add water and bouillon cubes. Cook rice separately, then add to hamburg, stir well. Add soy sauce to taste. Top with chow mein noodles. Another way to use hamburger and it's delicious!
In a large mixing bowl, mix together all ingredients. Yields about 2 1/2 pounds.
Beat yolks and whites of eggs separately. Add 1/2 cup sugar to	yolks while beating.	Add 1/4 cup sugar to whites after they have been beaten very stiff. Mix whites and yolks gently together. Add whipping cream and half and half. Stir thoroughly. Serve very cold with dollop of whipped cream and sprinkle of nutmeg.
Mix egg yolks, sugar, flour, baking powder, chocolate and vanilla. Beat egg whites until stiff. Fold in gently. Beat cream, sugar and vanilla until stiff. Reserve. Put dough on waxed-papered cookie sheet. Bake at 325° for 10 minutes. Cool. Put more waxed paper down and flip from cookie sheet onto the waxed paper. Roll tightly. Cool. Unroll; spread with cream mixture. Roll again. Frost with chocolate frosting. Top with cherries and nuts.
Separate dough into 10 biscuits. Place on bottom of greased 8-inch square or 2-quart round baking dish. Arrange apples over top of biscuits.
Cream shortening, granulated sugar and vanilla thoroughly. Beat in eggs, then chocolate. Sift dry ingredients together. Add to the creamed mixture alternately with milk, blending well after each addition. Stir in nuts. Chill 2 to 3 hours. Form in 1-inch balls. Roll in confectioners sugar. Place on a greased cookie sheet 2 to 3 inches apart. Bake in a 350° oven about 15 minutes. Yield: 4 dozen.
Buy grapes while in season or on sale. Wash and dry completely. Put in freezer bags (small or large) and freeze. Grapes will be a little crunchy like a popsicle. Great while watching TV or grabbing a handful to go out and play. Cold and healthy.
Blend butter and sugar. Stir in vanilla and milk. Beat until frosting is smooth and of spreading consistency.
For cherry filling, in a medium saucepan, combine cherries, the 3/4 cup granulated sugar, tapioca and 1/3 cup water. Let stand 5 minutes, stirring occasionally. Cook and stir until slightly thickened and bubbly. Add the 1 tablespoon butter or margarine. Set aside; keep warm.
Combine all ingredients except eggs and mayonnaise, in non-stick skillet. Cover and simmer over moderate heat until onions are tender. Uncover and continue cooking until liquid evaporates. The livers and vegetables will begin to brown in the remaining fat; stir frequently. When the livers are done, remove and drain any excess liquid. Chop liver mixture very fine in a food processor. Combine the liver mixture and chopped eggs with just enough mayonnaise to hold together. Press mixture into mold. Chill several hours. Unmold onto lettuce. Serve with crackers.
Combine all ingredients in a 9 x 9-inch baking dish. Bake at 350° for about 30 minutes until it bubbles and browns on top. Serves 6.
Melt chocolate and butter together over hot water. (If using cocoa, mix with flour and sugar.) Beat eggs until foamy. Add sugar, beating thoroughly after each addition. Blend in chocolate mixture, then stir in sifted flour. Add vanilla and nuts. Spread in greased 9 x 9 x 2-inch pan. Bake at 325° for about 40 minutes. Cool in pan; cut into squares or bars.
Mix brown sugar and milk. Add butter and simmer on low heat until melts. Turn up to medium heat to boil until forms a soft ball. Take off stove and beat until it cools.
Place on a platter small, individual lettuce leaves. On the edge, ring in alternate selections of chunks of jello and small pieces of fruit. In the middle put scoops of cottage cheese and either sherbet or yogurt. Surprisingly tasty!
Mix all together and beat with electric mixer. Pour into 3 layer pans. Bake at 350° for 25 minutes, no longer. Cool.
Mix chocolate and butter over low heat. Combine in large bowl the sugar, milk, eggs, vanilla and flour (sifted with baking powder). Do not stir until all ingredients are mixed in. Beat hard until smooth. Bake in two 8-inch round pans, greased. Bake at 400° for 15 minutes or tested.
Slice bread into 3/4-inch pieces and place in shallow buttered 1-quart baking dish. Set aside.
Cook broccoli and rice separately. Drain broccoli, mix broccoli and rice together. Put the broccoli and rice in a 9 x 13 inch pan. Add cheese and soup; mix well. Bake at 350° for 30 minutes.
Mix all ingredients. In a Bundt pan, greased and floured, put nuts, then the batter. Bake at 350° for 55 to 60 minutes.
Mix well. Put in glass containers with lids and refrigerate. Let set at least 3 days before using. Will keep in fridge, but if left too long, water will form on the bottom, which is the buttermilk separating. Use as soon as possible after shaking it up. Makes 5 plus quarts. Bon appetit!
Combine meat, egg, oats, ketchup, 2 tablespoons water, Worcestershire, onion, salt and pepper. Form into 6 large patties. Pat lightly in flour. Brown in butter; pour off grease. Combine soup and 1 can water; pour over patties. Simmer, covered, 45 minutes. Makes 6 servings.
Preheat oven to 350°. In medium bowl, combine flour and sugars; cut in butter until crumbly. Reserving 1 cup crumb mixture, press remainder firmly on bottom and halfway up sides of 12 x 7-inch baking dish. Stir nuts into reserved crumb mixture; set aside. In large mixer bowl, combine remaining ingredients except crumb mixture; mix well. Pour into prepared crust. Top with crumb mixture. Bake 55 minutes, until golden brown. Cool and garnish as desired. Refrigerate leftovers.
Combine sugar and flour in a bowl. Set aside. In a saucepan, combine margarine, water, cocoa and oil. Bring to a boil. Pour over flour sugar mixture. Add eggs, cinnamon, vanilla, salt, buttermilk and soda. Pour in greased sheet pan. Bake at 400° for 20 to 25 minutes.
Melt butter in 3-quart glass casserole. Add onions, carrots and celery. Cover and cook with microwave 12 minutes or until vegetables are tender, stirring every 2 minutes. Add flour and cornstarch. Cook 1 1/2 minutes or until bubbly. Add stock and milk. Stir until smooth. Cook 18 minutes, stirring after 12 minutes. Add soda, cheese and salt. Cook 3 minutes. Sprinkle parsley on top to serve. Recipe yields 8 to 10 servings.
Heat oven to 350°. Mix all ingredients and spoon into 9-inch pie plate. Bake 20 to 25 minutes. Sprinkle with sliced green onions. Serve with tortilla chips. Makes 2 cups.
Mix flour, sugar and cocoa. Add a little milk, egg yolks and vanilla. Mix well, then add the rest of the milk. Cook until thickens. Beat egg whites until stiff. Add vanilla and 1/4 cup sugar. Beat until real stiff.
Combine pineapple, lemon, orange and lime juices, sugar and 1/2 of crushed mint leaves. Chill. Just before serving, add ginger ale, soda water, whole mint leaves and quartered strawberries. Pour over large cake of ice in punch bowl. Yields 75 cups.
Cut oysters and saute with shrimp, shallots, garlic and butter in a skillet on medium heat for 10 minutes, constantly stirring.
Combine in glass jar and store in refrigerator. Pour over your meat roast overnight; steak 4 hours.
Preheat oven to 350°. Grease an 8 x 8 x 2-inch pan. In medium saucepan melt shortening over low heat (or melt in microwave) in one quart container. Remove melted shortening from heat; add cocoa and stir until well blended. Add sugar and mix well. Add eggs, one at a time, and beat well. Stir in vanilla, flour and salt. Do not overbeat. Fold in nuts. Spread in prepared pan and bake 25 to 30 minutes. Frost as desired.
Heat oven to 425°. Cut 3/4-inch off top of garlic bulb, cutting through tip of each clove; discard top portion. Wrap securely with foil.
Wash and dice squash. Simmer with chopped onion until tender. Drain. Mix soups with sour cream until well blended. Add squash and onion to soup mixture and lightly mix. Place 1/2 the cornbread stuffing in the bottom of a 13 x 9-inch baking dish. Spoon 1/2 the squash mixture over stuffing. Sprinkle 1/2 the cheese over soup. Spoon remaining soup over cheese, then sprinkle remaining stuffing and cheese on top. Bake at 375° for 20 to 30 minutes.
Place beer and bay leaves in large kettle or pot. Cook sausage 1 1/2 hours at medium heat. Add shrimp, corn-on-the-cob and clams. Cook for additional 30 minutes. Serve in bowls.
Place all ingredients, except ice, into blender. Blend well, adding ice cubes one at a time, until blended thoroughly. Yields 6 cups.
Cut cream cheese and butter into biscuit mix until crumbly. Blend in 1/3 cup milk. Turn onto floured surface; knead 8 to 10 strokes. On waxed paper, roll dough to 12 x 8-inch rectangle. Turn onto greased baking sheet; remove paper. Spread preserves down center of dough. Make 2 1/2-inch cuts at 1-inch intervals on long sides. Fold strips over filling (braid). Bake in 425° oven for 12 to 15 minutes.
Mix all ingredients. Pat into ungreased cookie sheet. Beat egg whites and 1/2 cup brown sugar. Spread on top of cookie mixture. Sprinkle with salted peanuts and 1 cup chocolate chips. Bake at 350° for 25 minutes.
Mix squash, margarine, and cheese together. Put stuffing mix in squash mixture and mix. Add some milk to liquify. Put in dish and sprinkle a little stuffing mix on top. Bake at 325° for 15-20 minutes.
Combine flour, baking powder and salt. Break up contents of tuna. Add egg and milk. Combine tuna mixture with dry ingredients. Mix thoroughly. Heat about 3/4-inch fat in large skillet and drop by heaping teaspoonfuls. Cook 5 to 7 minutes until browned on all sides. Drain on paper towel.
First Layer: Combine cream cheese, 1/4 cup sugar, vanilla and egg; mix well. Spread on bottom of pie crust.
Sift dry ingredients. Add cheese. Cut in shortening and milk to make a soft dough. Place on a floured board and roll 1/2 inch thick. Cut out biscuits. Place on cookie sheet and bake 12 minutes at 450°. Makes 14 biscuits. Be sure and serve a little side dish with 1/4 cup melted hot garlic butter. Just put them on the dish and smother them with butter and have plenty of napkins handy.
Cut Cheddar and Mozzarella cheese into cubes. Cook macaroni until done; add fresh broccoli flowerets until done. Drain. Return macaroni and broccoli to pan. Add Cheddar cheese and Mozzarella cheese, bacon bits, mustard and salt. Spoon mixture into a baking dish. Pour milk evenly over top and bake until bubbly or golden, 18 to 21 minutes at 450°.
Make hash. In medium bowl, toss roast beef with potatoes, green pepper, onion, salt, pepper, Worcestershire and bouillon until well combined. Slowly heat butter in a heavy 10-inch skillet. Spread hash in skillet. Cook over medium heat, about 10 minutes or until hash is heated through and most of the liquid is absorbed. Turn hash over occasionally with pancake turner, scraping bottom of skillet to remove brown bits, then spread evenly. Reduce heat, cook uncovered, without stirring, about 40 minutes or until hash is very brown and crusty on the underside. Occasionally lift edge of hash with turner to test for brownness.
Combine 1 cup sugar and 1 cup water. Bring to boil, add cranberries and reduce heat. Cook until skins pop open. Set aside. Peel and slice apples. Combine sugar and 1/3 cup water, add cinnamon and bring to a boil, stir to mix well. Reduce heat. Add apples and cook until just tender. Remove from heat. Cool. Pour apples into bowl and add cranberry mixture on top. Do not stir until next day. Can be made ahead. Will keep up to 3 weeks in refrigerator.
Beat egg white and water until frothy, but not stiff. Add pecans and mix until well coated. Mix sugar, salt and cinnamon in a bowl. Add coated nut mixture and stir. Spread on buttered cookie sheet and bake 1 hour at 225°, stirring every 15 minutes. Cool.
Brown sausage, drain. Add celery and simmer for 10 minutes. Add rest of ingredients, except green peppers. Simmer 10 minutes. Last add green peppers. Simmer 10 more minutes.
Combine all dry ingredients. Mix egg, milk and oil. Add liquid to dry ingredients. Add 1 cup chopped apples. Fry in melted shortening or oil. Serve with cinnamon and sugar on top. Yields 4 very large pancakes.
Brown beef with onion, garlic, oregano and salt in skillet. Add soup, water and vinegar; heat. Stir in noodles and cheese; heat.
Put beans in a pot with a small amount of water. Add mushrooms, red wine and garlic salt. Bring to a boil and cover. Cook for about 20 minutes.
Mix jelly, Russian dressing and soup mix. Dip chicken into mixture. Bake at 350° for 30 to 40 minutes, until done.
Bring chicken broth to a boil. While broth is heating, dissolve the cornstarch in water. Slice the scallion (the white and edible green parts). Beat the egg with the oil. When the broth reaches the boiling point, stir cornstarch mixture and add it slowly to the broth. Season with salt and pepper and add scallions. Turn off heat and immediately add beaten egg in a steady stream, stirring broth constantly so egg breaks up into floaty bits. Serves 4.
And as they were eating, Jesus took bread and gave it to the Disciples and said, "Take, eat; for this is my body." And he took the cup and gave thanks and gave it to them saying, "Drink ye all of it; for this is my blood of the New Testament, which is shed for many for the remission of sins." Matthew 26: 26, 27 and 28.
Dissolve yeast in warm water. Stir in milk, sugar, eggs, shortening and 2 1/2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turn greased side up. (At this point, dough can be refrigerated 3 to 4 days.) Cover and let rise in warm place until double, about 1 1/2 hours. Dough is ready if impression remains when touched. Punch down dough. Shape dough into desired rolls. Cover and let rise until double, about 30 minutes. Heat oven to 375°. Bake as directed.
Blend peaches. Combine all ingredients and place into two graham cracker crusts. Freeze for four hours. Take out five minutes before serving.
Cut apples in half; core. Melt butter in microwave in a small dish. Add sugar, flour and cinnamon. Spoon mixture evenly over apple halves. Cover with plastic wrap, leaving a "vent". Microwave on High 5 minutes or until apples are tender. Let set 5 minutes. Sprinkle with miniature marshmallows. Microwave just long enough to melt.
Mix mushroom soup with 1/2 can of water. Add all but a little of onion soup mix. Sprinkle meat with seasoned salt, garlic salt and regular salt and pepper. Put in mixture. Bake in dish, covered with aluminum foil, for 3 hours at 300°.
Combine crumbs, 1/4 cup sugar and butter. Press firmly in bottom of a 13 x 9-inch pan. Chill 15 minutes.
Dissolve yeast in lukewarm water. Add shortening, sugar, salt and enough flour to make a stiff dough. Cover and let rise in a warm place about 50 minutes. Turn out on a floured board. Make into rolls. Place in greased pan and allow to rise 20 minutes. Bake at 375° for 20 minutes.
Mix milk and pudding. Fold in pumpkin pie filling. Pour into cups or little tart shells. Refrigerate for 5 minutes.
Whip cream cheese; mix with pudding, sugar and Cool Whip. Slowly add 3 1/2 cups of milk.
Mix all ingredients and pour into a 9-inch pie crust. Bake at 400° for 50 to 60 minutes.