HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cereals, nuts and pretzels in 13 x 9 x 2-inch baking pan. Set aside. Stir together margarine, garlic salt, onion salt, lemon juice and Worcestershire sauce; gently stir mixture over cereal, nuts and pretzels until well coated. Bake at 250° for about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container. Yields 9 cups.
Mix dry ingredients. Add whipping cream and beat well. Add milk and beat more. Makes 2 pies. Bake slowly at 300°.
Heat oven to 400°. Grease or spray Pam into pie plate. Sprinkle bacon, cheese and onion in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cool 5 minutes.
In bowl, combine first 5 ingredients. Spread on Triscuits. Bake in a 350° oven for 5 to 7 minutes or heat in Medium temperature microwave until cheese mixture barely melts. Serve hot. Cheese mixture may be made ahead and refrigerated.
Sift dry ingredients together; add milk, well beaten eggs and lard. Bake in greased cast-iron skillet about 20 minutes at 400°.
Salt and pepper chops to taste. Brown chops in butter. Saute onions, celery and bell pepper. Add soup, water and rice. Pour all ingredients in casserole dish. Place chops on top. Cover with foil. Bake at 350° for 45 minutes.
Mix 1/2 cup soup, beef, crumbs, onion, Worcestershire, egg and pepper in 2-quart oblong baking dish. Shape into 8 x 4-inch loaf. Bake at 350° for 1 hour or until done. Spoon off fat; reserve 1 to 2 tablespoons drippings.
Blend all ingredients (except tortillas) in a food processor. Spread on tortillas and roll up. Chill at least 3 hours. Cut into 1-inch pieces and serve.
Beat the eggs. Mix in salt and pepper. Stir in remaining ingredients. Pour into a well greased 9 x 13-inch pan. Bake for 50 minutes at 325° with a glass dish, 350° with a metal pan. Quiche is done when a knife inserted in center comes out clean.
Wash beans, place in 6-quart kettle with 3 quarts water and bring to simmer. Cover. Cook 4 hours or until tender. Mix remaining ingredients with beans and cooking water. Place in 4-quart casserole. Cover and bake in 350° oven for 2 to 3 hours, or until done. Add water, if necessary. Serves 10 to 12.
Melt butter in a 9 x 13 inch baking dish. Mix all ingredients (except fruit). Pour into baking dish; top with fruit and sprinkle top with sugar. Bake at 350° till golden brown.
Cook brown sugar and butter until shiny (approximately 1 minute). Cut up biscuits and put in buttered pan. Pour sauce over biscuits and bake at 350° about 25 minutes or until golden brown on top.
Carefully shell, clean and devein shrimp. (Butterfly, if desired.) Combine in plastic bag with remaining ingredients (except parsley and lemon). Drain shrimp and thread on skewers; reserve marinade. Broil or barbecue shrimp, 4 to 5-inches from heat source for about 2 minutes each side, until pinkish and opaque. Brush with reserved marinade after turning. If desired, garnish with parsley and lemon. Makes 4 servings; about 160 calories each.
Combine ground beef and salad dressing mix; shape into meatballs. Melt margarine in a skillet and brown meatballs on all sides. Add broth, cover and simmer until cooked. Serve warm with toothpicks. Makes 2 dozen.
In a 5-quart saucepan, mash peaches and stir in the pectin. Bring to a boil and boil hard for 1 minute, stirring constantly. Add honey and lemon juice. Bring to a full boil and boil hard for 5 minutes, stirring constantly. Skim off the foam. Ladle into hot sterilized jars and seal. Makes four 1/2 pints.
In a large bowl, mix flour, sugar, yeast and salt. Mix well. In a saucepan heat zucchini, milk, water and oil until 125° (use candy thermometer). Then add liquid mixture, then the egg. Blend at low speed on electric mixer, enough to get a smooth mixture. Then continue to stir in rest of dry ingredients, using a wooden spoon. Makes a sticky dough, but knead a few times. Cover and let rise until double in a warm place, about 1 1/2 hours. Punch down and divide into 24 pieces, forming into balls with fingers moistened with shortening. Place in greased round 8-inch pans. Cover and let rise 45 minutes, covered. Bake at 375° for 20 minutes. Remove from pans and cool on rack.
Mix all ingredients except the pie filling together. Spread 1/2 of batter into a 9 x 13-inch ungreased cake pan. Pour cherry pie filling over batter. Spread remaining batter over pie filling. Sprinkle a mixture of 1/2 cup sugar and 1 teaspoon cinnamon over batter. Bake at 350° for 45 to 50 minutes. Good warm or cold.
In a bowl, mix together peas, onion and tomato. Into a jar measure corn oil, vinegar, garlic, oregano, salt and pepper. Cover tightly and shake well. Pour over vegetables; toss.
Boil 5 minutes. Simmer for 1 1/2 to 2 hours. Serve on hot dog or hamburger bun.
Beat eggs. Add sour milk, sugar and salt; mix. Add flour, corn meal, baking powder and soda; stir. Add shortening and bake for 25 minutes at 400°.
Melt butter or margarine in skillet. Add all ingredients. Cook and turn to desired doneness. (Hotter heat for fast browning.) Add more margarine if potatoes absorb all the margarine.
Shell and blanch chestnuts; cook in boiling water until tender. While still hot, rub them through a sieve. Add the other ingredients.
Peel tomatoes; remove seeds and dice. Chop squash. Scrape corn from cobs. Heat oleo in large skillet. Add onion; cook 5 minutes. Add rest of ingredients and mix well. Heat to boiling. Reduce heat and cook on low 15 to 20 minutes, stirring now and then. Serves 6.
Mix together and put in a 13 x 9-inch pan. Cover with topping.
Cook rotelle according to package instructions. Heat olive oil in pan. When hot, add garlic and cook until golden. Add red peppers. Cook until still crunchy. Add tomatoes; cook 2 minutes. Add artichoke hearts. Cook until heated. Stir in basil, oregano and wine vinegar. Combine with cooked pasta. Stir in grated cheese. Serves 5 to 6.
Place apples in a 9 x 9-inch baking dish. Sprinkle with lemon juice. Mix together brown sugar, cinnamon, flour, oats, salt and melted butter. Put on top of the apples. Bake at 375° for 30 minutes.
Examine sourwood blooms for dirt and insects. Remove leaves. Pack a 1-quart bowl full of blooms and pour 1 1/2 cups boiling water over them. Cover at once. Let stand not over 1 minute. Drain and strain through a cloth. Add 1 1/2 cups sugar for each cup of water. To 6 cups of the water after it has begun to thicken (after cooking slowly), add a small piece of alum about the size of a dime. Crush alum. Thicken to desired texture, letting it boil down.
In an ungreased 8-inch square pan, stir together flour, sugar, cocoa, baking soda and salt. In a separate bowl, mix together oil, vinegar and vanilla. Make 3 indentations in the flour mixture and pour the oil mixture evenly into them. Pour cold water over top of it all and stir until smooth. (Be sure to mix well in the corners.) Bake at 350° for 25 to 30 minutes until tester comes out clean.
Beat eggs; add sugar, butter and dates. Cook in skillet, about 8 minutes over low heat, stirring constantly. Take off stove and add Rice Krispies, nuts and vanilla. Let cool; form in balls and roll in coconut.
Crush cookies and mix with butter. Use 2/3 of mixture to pat onto bottom of 13 x 9-inch pan. Cut ice cream into slices and place over cookie crust. Pour topping over ice cream. Spread on Cool Whip. Sprinkle remaining cookie mix over top. Freeze until ready to serve. Thaw 15 minutes before serving.
Dissolve strawberry gelatin in 3 cups boiling water. Immediately add frozen strawberries, stirring until completely thawed. Pour into lightly oiled 13 x 9-inch pan. Chill until partially set. Drain pineapple; reserve juice. Dissolve lemon gelatin in 1 cup boiling water. Stir in reserved juice. Place cream cheese in blender. Add hot lemon gelatin. Blend until smooth. Stir in pineapple. Chill until thick and syrupy. Fold in whipped cream. Spread over strawberry gelatin. Chill until set.
Line a 2 to 3-cup bowl with plastic wrap. Combine goat cheese, cream cheese and garlic in a bowl; mix well. Season with salt and pepper. Spoon half of the cheese mixture into a prepared bowl. Spread with tomatoes. Spread with Pesto. Spoon half of the remaining cheese mixture over the pesto. (Sprinkle cheese mixture over the pesto.) Chill, covered with plastic wrap, for 2 to 6 hours. Invert onto a serving platter. Garnish with fresh herbs. Serve with baguette slices. Store leftovers in the refrigerator for up to 1 week.
Beat egg whites until stiff. Add baking powder, sugar and vanilla. Fold in pecans and graham crackers. Pour into buttered dish. Bake at 350° for 30 minutes. Makes its own crust as it bakes.
Dissolve Jell-O in 1 cup hot water. Add cinnamon candies to 1/2 cup boiling water; stir to dissolve. Add enough water to make 1 cup liquid. Add to dissolved Jell-O. Cool until partially set. Add remaining ingredients. Pour into 1-quart mold or 6 individual molds; chill until firm. Serve on lettuce.
Combine all the ingredients in a large bowl and stir to mix thoroughly. Cook as you would for any standard pancake recipe. Serve with maple syrup.
Melt chocolate; stir in noodles and cornflakes. Drop on wax paper using a teaspoon.
Cream together margarine and shortening. Add sugar and vanilla. Add eggs, one at a time, beating well after each one. Sift dry ingredients together; add alternately with milk to creamed mixture. Bake in 9 or 10-inch tube pan at 325° for about 80 minutes. Do not use Bundt pan.
Mix together and pack in 9 x 12-inch pan. Bake 15 minutes at 350°.
Combine all ingredients in a Dutch oven. Bring to a boil. Remove from heat. Serve.
Slice salt pork down to the skin and put in the pot with other meats. Put in salt; simmer until meat separates from the bones, about 3 hours. Remove meat from bones and add to all the vegetables. Mix well and add seasoning. Put on very low heat until it begins to cook and then let simmer barely. Stir often to prevent sticking. Stew is ready when thick and mushy. Add seasoning to taste.
Dissolve jello in water. Add the sherbet and oranges. Fold in the Cool Whip. Split Twinkies and place cream down and pour jello mixture over Twinkies. Refrigerate. Also very good with a few pecan pieces in it and used as a salad, omitting the Twinkies.
Empty all enchilada sauce into a bowl for dipping shells. Dip the corn tortilla shells (6) into sauce. Place flat on bottom of 14 x 10 x 2-inch baking pan. Sprinkle layer of cooked ground beef, layer of chopped onion and a layer of grated cheese. Dip remaining 6 shells and repeat layers. If there is any extra sauce, it may be poured over casserole. Cover with foil; bake in preheated oven at 400° for approximately 45 minutes, or until bubbly.
Crumble bacon; set aside. In small skillet in 2 tablespoons oil, cook chopped onion, green pepper, tomatoes and garlic about 5 minutes or until onion and pepper are tender. Add with crumbled bacon, some chopped parsley and a few slivers pimiento to 2 cups hot cooked rice. Toss to blend well. Makes 4 servings.
Cream together cream cheese, Cool Whip, sour cream and sugar. Pour into graham cracker crust and refrigerate for 2 hours. Put fruit topping over top.
Marinate at least 2 hours in soy sauce, sugars, vinegar, ginger, garlic and broth. Keep turning. Take drumsticks out of marinade and put in shallow pan. Bake at 350° for 1 hour and 15 minutes. Baste often. Serve crisp. May be frozen and reheated.
Golden fry onions in butter. Beat eggs and add all ingredients except 2 slices of Swiss cheese for top of pie to melt. Bake in 350° oven until brown on top (approximately 25 to 30 minutes).
Preheat oven to 350°. Grease an 8 x 4-inch loaf pan. In a medium bowl, beat butter and brown sugar 5 to 8 minutes or until light and fluffy. Add eggs; beat until blended. Sift flour, baking powder, cinnamon and salt into a medium bowl. Stir flour mixture into egg mixture alternately with milk, stirring until combined. Fold in chopped nuts.
Slice onions; place in bottom of casserole dish. Cook sausage; drain and sprinkle on top of onion slices. Crush crackers on top of this. Spoon mushroom soup on top. Bake at 325° for 20 to 30 minutes or until onions are clear.
Boil the water and add to sugar and softened butter. Boil until mixture spins a thread (hard crack stage). Pour out on a greased slab of marble. Add the oil of peppermint and food coloring. Let cool only long enough so that you can pick it up with greased fingers. (Candy will still be hot.) Work fast by pulling as for taffy. When candy toughens and starts turning silvery, twist and cut with scissors. Put cool mints in can containers and they will "cream" overnight.
Mix together sugar and flour in a large bowl. In a saucepan, bring butter, shortening, cocoa and water to a boil. Pour mixture over the flour and sugar. Mix well. Add soda, buttermilk, cinnamon, vanilla, eggs and a dash of salt. Bake for 20 minutes at 400° in greased shallow pan.
Grease and lightly flour 6 muffin cups. In small bowl, stir flour and salt. In another bowl, beat butter or margarine for 30 seconds. Add sugar and almond extract; beat until fluffy. Add egg and beat mixture for 1 minute. Add flour mixture to beaten mixture. Stir in toasted coconut. Fill muffin cups 2/3 full. Bake in a 375° oven for 20 to 25 minutes. Sprinkle powdered sugar on cooled muffins. Yields 6.
In medium saucepan, saute ham in butter about 2 minutes; remove. Saute mushrooms; remove. Saute onion until tender; blend in flour. Gradually add broth and half and half. Cook over low heat, stirring frequently, until sauce thickens. Add Swiss cheese, mustard, pepper and sherry. Heat and stir until cheese melts. Add ham and mushrooms. Combine with spaghetti in a 2-quart baking dish. Bake at 350° for 1/2 hour. Sprinkle Parmesan on top. If desired, sprinkle with toasted slivered almonds. When ready to serve, broil 3 to 4 inches from broiler until lightly browned. Serves 6. You can double this recipe for 10 to 12 servings.
Mix broth, preserves, onion and mustard in slow cooker. Add pork and turn to coat. Cover and cook on low for 7 to 8 hours. If you wish to have shredded pork, just cook longer.
Boil raisins and water for 6 minutes; set aside. Cream shortening, sugar, egg and vanilla. Add raisins (water and all), 2 cups flour, soda, salt and cinnamon. Mix well. Bake at 325° for 15 minutes or until done.
In a skillet, saute onion in oil until tender, about 5 minutes. Transfer to a large bowl; add eggs, broccoli, cheese, salt and nutmeg. Pour into pie shell. Bake at 350° for 50 to 55 minutes or until a knife inserted near the center comes out clean. Yield: 6 to 8 servings.
Mix sugar and flour. Beat eggs slightly and add to sugar. Add other ingredients. Pour into 2 pie shells. Bake at 350° about 45 to 50 minutes or until golden brown.
Boil first 5 ingredients, on top of stove, until thick, then add blueberries and lemon juice.
Put tomatoes in stew pan. Stir in baking soda. Add butter, salt and pepper. Add milk and sugar. Stir all together and heat.
Blend peanut butter with powdered sugar until mealy. Sprinkle 2/3 of mixture on pie shell.
Make a paste of oleo, brown sugar, nuts and cinnamon. Spread each cracker; put on cookie sheet and bake at 375° for 6 minutes. Remove immediately and put on wax paper. When cool, sprinkle with brown sugar.
Slice potatoes 1/4-inch thick and microwave 8 to 10 minutes until tender. In large skillet, toss and brown chicken in oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are light brown. Add barbecue sauce and tarragon. Heat until thoroughly heated. Serves 4.
Simmer ingredients for 1 1/2 hours. Add slices of venison steak and simmer for 1 1/2 hours more.
Melt oleo in 9 x 13-inch pan; sprinkle with graham cracker crumbs, then coconut, then chocolate and butterscotch chips. Then spread milk over and press nuts lightly into mix. Bake at 350° for about 25 minutes. Cool for 15 minutes; cut into bars.
Spread rice in a 9 x 13-inch baking dish. Combine onion soup with the boiling water and cream of chicken soup. Stir into rice in baking dish. Place chicken pieces on top. Cover dish lightly with foil. Bake at 350° for 2 hours. Uncover and bake 30 minutes longer or until all liquid is absorbed.
To perk up a party or turn lunch or snack into a fun filled, hour long project, simply provide paper plates, finger foods as shown (or others) and allow children to create edible characters.
Combine squash, eggs, onion, seasonings and crumbs. Mix well. Drop by tablespoon into hot oil. Cook until golden brown, turning once. Serves 6.
Mix pineapple and pistachio pudding. Add Cool Whip, marshmallows and nuts (optional). Chill and serve.
Combine all ingredients in small bowl; mix thoroughly. Spoon into well-greased muffin pan. Bake in preheated oven at 350° for about 20 minutes. Makes 1 dozen large rolls. Delicious and easy!
Place pork in a shallow pan. Add sweet potatoes and cover with honey and orange juice. Bake in a moderate oven at 350° for 30 minutes or until brown. Serves 6 to 8.
Sprinkle lemon juice over turkey and apple. Add celery, eggs, almonds and seasonings. Fold into turkey mixture. Serve in lettuce cups. Garnish with apple wedges.
Combine last 4 ingredients and toss over broccoli. Mix about 30 minutes before serving. Reserve 3 slices bacon to crumble on top.
In large bowl combine cornbread muffin mix, beaten eggs, cottage cheese, thawed broccoli, chopped onion and garlic powder. Mix well. Add melted margarine and mix. Pour into a 9 x 13 x 2-inch baking dish. Bake at 400° for 30 minutes or until golden brown.
Brown ground beef and drain. Add tomato sauce and spices; put aside. Cook noodles; drain. Pour noodles in a 9-inch baking dish. Mix cream cheese and sour cream together, then mix with noodles. Pour tomato sauce-ground beef mixture over noodles, then sprinkle sharp cheese over top of dish. Bake at 350° for 30 minutes.
Cream margarine and sugar. Add eggs and beat well. Add crumbs and milk. Beat until smooth and add vanilla, then beat again. Fold in coconut, pineapple and nuts. Pour into oiled, 9 x 13 x 2-inch pan. Bake at 350° for 40 minutes.
Peel and slice cucumbers into 1/3 inch thick. Then carefully cut out rounded centers. Soak the cucumber rings in 2 cups of lime and 8 1/2 quarts of water for 24 hours. After 24 hours, drain and wash.
Cream peanut butter, sugar, cream cheese and vanilla together until blended and fluffy. Whip cream until soft peaks form. Stir half of whipped cream into peanut butter mixture until smooth. Fold in remaining whipped cream until blended. Smooth mixture into premade crust. Refrigerate 2 hours. In small saucepan, melt chocolate and butter over low heat. Drizzle over pie and refrigerate until firm.
Cream butter, adding sugar slowly, and beat until fluffy. Beat eggs; blend into butter mixture. Measure flour. Chop fruits and nuts and mix with part of flour. Sift together remaining flour and baking powder. Add flavoring and fold into the egg-butter mixture. Mix well. Pour into greased, paper lined tube pan. Place in cold oven, set oven controls at 250° and bake for 3 hours.
Sift dry ingredients. Add sugar, shortening, egg and vanilla. Beat well; stir in oats and nuts and form into balls. Dip top into granulated sugar; place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Boil chicken. Dice and set aside. Saute onion and garlic; set aside. Mix soups and Ro-Tel together. Add onion, garlic and chicken. Mix well. Line 9 1/2 x 11-inch pan with chips. Next, add chicken mixture. Then add a layer of cheeses. Continue layering, ending with cheeses. Bake 45 minutes at 350°. Serve with leftover tostada chips.
Beat eggs until light. Add sugar gradually, beating until thick. Add remaining ingredients; mix well. Freeze in a one gallon, hand-cranked ice cream freezer. Take turns cranking. Put a stack of newspapers on top of the freezer and let young 'uns take turns sitting on it to hold it steady. Once ice cream is stiff, pour off brine. Remove dasher from freezer and let the young 'uns fight over who gets to lick it. If you can stand the wait, pack down the cream, cover with wax paper and re-seal. Re-pack freezer with layers of ice and rock salt. Wait as long as you can (up to an hour). Dish out and serve. Makes 1 gallon. Serves 8 to 12 regular folks or 3 to 4 Williamses.
Mix eggs and sugar in a large bowl and beat well. Add creams and vanilla and mix well. Stir in bananas until well blended. Pour mixture into 4-quart ice cream freezer and freeze as usual.
Mix the first 5 ingredients together. Mix the sugar, mayonnaise and milk together; pour over salad and toss. Chill.
Line 11x13 cake pan with mixture. Bake at 400 for 6 min. Let cool.
In a large frypan, mix the first 6 ingredients. Add the remaining ingredients. Bring to a boil, stirring often. Simmer 5 minutes. Cool. Refrigerate in tightly covered container at least 24 hours before serving.
Combine chicken pieces, soup and vegetables. Pour mixture into 9 x 13-inch baking pan. Top with biscuits. Bake, uncovered, in a 350° oven for 30 minutes or until biscuits are brown and mixture is bubbly. Serves 6 to 8.
Cut cake into thin slices. Divide slices into 3 pieces each. Set aside.
Prick ham with tiny holes and marinate in sauce overnight. Keep in refrigerator. Pour sauce off ham and save to baste while cooking. Place ham in 325° oven and baste with sauce occasionally until done.
Drain peas and carrots. Add onion, mayonnaise and cubed cheese. Salt and pepper to taste. Chill 2 to 3 hours before serving.
Mix Italian dressing according to package directions. Slice tomatoes and arrange them flat in a shallow dish. Sprinkle dill and parsley over the top, then the dressing and refrigerate.
Mix all ingredients at low speed with mixer. Spoon into 3 graham cracker crusts. Chill.
Preheat oven to 350°. Spray a 12 cup Bundt pan with nonstick cooking spray; set aside. In a large bowl with electric mixer at medium speed, beat margarine and 1/4 cup sugar until light and fluffy; beat in eggs, one at a time. Stir in vanilla, bananas and buttermilk until well combined.
Use as many banana peppers as you need for your family. Cut off end. Pull out seeds. Stuff with grated Mozzarella cheese. Make batter.
Mince shrimp, onion and pickles. Mix with other ingredients and serve with crackers.
First layer: Combine	flour,	butter, sugar, salt and 1/2 cup pecans. Press into a	9 x 13-inch pan; bake 15 to 20 minutes. Cool.
Cook bacon in skillet until browned. Remove and drain; reserve none but 4 tablespoons bacon fat. Cook spuds, onion, green pepper and 1/2 teaspoon salt in bacon fat until potatoes are tender, about 15 minutes. Remove from heat and stir in bacon. Beat together eggs, cheese, milk, baking mix, butter and 1/2 teaspoon salt. Pour egg mixture into greased quiche dish or 9 x 9-inch baking pan. Spoon potato mixture on top of eggs. Bake at 375° for 20 to 30 minutes, until set. Remove Frittata from oven.
Preheat a large heavy skillet. Add oil and brown brisket on both sides. Lay brisket in the bottom of a slow cooker (crock-pot). Sprinkle top with salt, pepper and garlic. Combine cola, chili sauce, Worcestershire and horseradish. Pour over roast. Cover and cook on low for 9 to 11 hours (high 5 to 6 hours). If cooking in the oven, bake at 325°, wrapped in foil, for 2 1/2 to 3 hours or until tender. Slice brisket thinly on the diagonal and serve with sauce spooned over it.
Cream margarine and sugar for five minutes at medium speed. Add eggs and vanilla. Mix until well blended. Combine dry ingredients alternately with sour cream. Mix at low speed until blended. Add nuts and mix well. Chill dough until firm and then drop on greased baking sheets. Bake 10 to 15 minutes at 400°.
Mix flour, oat bran and salt in medium bowl. Sprinkle yeast over warm water in a measuring cup. Add 1 tablespoon olive oil. Stir until dissolved. Add to flour mixture and stir to form dough.
Mix apples, sugar, brown sugar and cinnamon; marinate. In large bowl combine eggs, sugar and oil. Beat until creamy. Add vanilla and orange juice, beating until well blended. Add flour, baking powder and salt, beating until well blended. Grease and flour a tube pan. Place layer of marinated apples in pan and cover with half of batter. Add another layer of apples and remaining batter. Top with apple slices. Bake in 350° oven for 1 hour and 5 minutes.