HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove vegetables in frozen form and break into buttered casserole. When partially thawed, mix. If desired, add a little milk to soups before pouring over vegetables. Top liberally with crushed cheese crackers. Bake at 350° for 45 minutes. Serves 6 to 8.
Mix all ingredients; let stand out of refrigerator overnight. Use one cup for bread and feed the starter.
Mix liquids and bring to good boil; pack dill, garlic, peppers and cucumbers into jars. Pour hot solution over cucumbers, set jars in pan of hot water and heat for about 15 minutes, then seal jars. Will be ready to eat in 2 or 3 weeks.
Preheat oven to 350°.	In a large bowl, use hand mixer to mix all ingredients.	Makes 1 large loaf using large loaf pan, bake for 50 minutes. Makes 2 smaller loaves using bread pans, bake for 35 minutes. Will freeze.
Combine crab, soup and mayo. Add salt, pepper and Worcestershire to taste. Spoon into shells. Top with grated Cheddar and sprinkle of parsley. Bake at 350° until cheese bubbles. Serves 4.
Mix ingredients until well blended; refrigerate. Serve with cocktail rye bread slices or crackers. Garnish with quartered lemon and lime slices and fresh dill, if desired. Makes 1 1/2 cups.
Blend until smooth. Make into balls. Bake at 375° for 10 to 15 minutes. Makes 1 1/2 dozen.
Pour tomato juice, chili hot beans, chili seasoning, half of the onion, red crushed pepper, salt, pepper and sugar into a cooking pot. Cook on medium heat for approximately 20 to 30 minutes. Brown ground hamburger meat with the other half of the onion in it and drain grease. Add hamburger to the chili contents and cook for 10 more minutes.
Cream shortening and sugar together. Add eggs and beat. Add vanilla and water. Combine 2 cups flour with soda, salt and baking powder and stir in. Stir in remaining flour. Put on floured board and knead in enough flour for soft dough. Roll on floured board. Cut, place on cookie sheet. Bake at 350° until brown. I use this dough for raisin filled cookies.
Mix first four ingredients together. Beat egg yolks and add to milk. Add other mixture; cook in double boiler until very thick, stirring constantly. Add butter, marshmallows and vanilla. Stir until melted. Pour into baked pie shell.
Empty pineapple tidbits with juice in large mixing bowl. Stir in instant pudding and mix well. Add well-drained fruit cocktail. May use nuts, maraschino cherries and bananas (I use all of these). Fold in Cool Whip and refrigerate until ready to serve. Will keep well.
Cut butter into dry cake mix until crumbly. Mix in coconut. Pat lightly into ungreased 9 x 13 pan. Bake 10 minutes at 350°. Arrange apples on warm crust.
Mix all ingredients well, except nuts. Shape into roll or log, roll in chopped pecans and sprinkle with paprika. Wrap in plastic wrap and place in refrigerator to chill.
Stir together 3 cups flour, yeast, sugar, eggs and salt. Add boiling water and butter. Blend thoroughly. Add flour until kneadable. Knead until smooth and elastic. Place in greased, covered bowl and let rise until double. Take out and divide in half. Separate each half into equal thirds. Roll each third into long snake and braid with others from same half. Place braids on greased cookie sheets; let rise until double. Beat egg and brush both loaves. Sprinkle with poppy seed. Bake 20 minutes or until done at 350°. Yields 2 loaves.
Spread mayonnaise on bread slices. Cut into quarters. Place 1/4-inch cucumber slice on each bread quarter. Shake lemon pepper over cucumbers. Yield: 48 pieces.
Cut angel food cake into two layers. Mix cream cheese (softened) with sugars until creamy consistency. Fold in Cool Whip by hand.
First put orange, peel, apple and cranberries in blender, one at a time. Add pineapple, celery and Jell-O, mixed with water. Combine all ingredients; let set. Decorate with grapes and orange slices. One-half cup salad contains 4 calories.
Preheat the broiler. On a broiler rack, broil the pork 4-inches from the heat for 4 minutes, turning once. Remove and cool.
Dissolve yeast in water. Stir in sugar, salt, shortening, eggs and potatoes. Add flour to make dough easy to handle. May take up to 7 cups of flour. Turn on floured board and knead until smooth and elastic. Place in bowl and grease top. Cover with a damp cloth and refrigerate for at least 2 hours. Remove from refrigerator and shape desired amount of rolls. Let rise for 2 hours. Bake at 400° for 12 to 14 minutes. This dough will keep up to 3 weeks in refrigerator.
Mix together and make small balls. Bake at 350° for 15 to 20 minutes. Serve warm.
Roll dough into oblong 9 x 18-inches. Spread with butter, sugar and cinnamon. Sprinkle with raisins. Beginning at wide side roll up into tight roll. Seal well by pinching edges. Place sealed edge down in ring on lightly greased baking sheet. Join ends of ring, seal. With scissors, make cuts 2/3 of the way through the ring at 1-inch intervals. Turn each section on its side. Let rise until double in bulk, 35 to 40 minutes. Bake until golden brown at 375°, 25 to 30 minutes. Frost while warm with Confectioners Sugar Icing.
Cook rice, omitting most butter. Drain artichokes; reserve liquid. Combine liquid, mayonnaise and curry powder. Add all ingredients. Chill.
Brown beef and drain fat off. Mix dry taco sauce into beef and add beans. Mix well. Press into 7 x 11-inch pan. Then mix sour cream and taco sauce together and pour over beef. Bake at 350° for 20 minutes. When time is up, top with cheese and melt in oven.
In a large mixing bowl cream shortening 5 minutes. Add egg whites; cream well. Add vanilla. By hand, gradually stir in confectioners sugar. If desired, add food coloring. Use to frost or decorate cakes. Store unused portion covered in refrigerator.
Cook potatoes in boiling salted water to cover for about 15 to 20 minutes. Drain carefully, leaving skins intact. Keep potatoes warm. (Note: Cook shallots or onions with potatoes.) Add butter and sour cream; stir into potatoes. Blend in basil, salt and pepper. Serve hot.
Preheat oven to 400°. Generously grease a 12-cup muffin tin. Mix sugar, oil, eggs and pumpkin. Sift together flour, baking soda and spices. Quickly stir together both mixtures. Fold in raisins and walnuts. Fill prepared muffin cups two-thirds full and bake 18 to 20 minutes, until golden brown. To test doneness, use a sharp knife or broom straw. When the knife or straw comes out clean, muffins are done. Remove from oven and let them cool before removing. Serve warm with butter or honey butter.
In a small pot, bring water to boil and add "beef" and soup. Reduce heat to simmer and cook until all water is absorbed. In a large pot, heat oil and simmer garlic until it starts to brown. Add flour and stir until flour is medium brown. Add water slowly, stirring or whisking continuously, until smooth. Add quartered onion, large chunk potatoes, 1-inch length carrots, seasoning and gravy (optional). Simmer, stirring occasionally, until vegetables are tender. Takes about 30 minutes. Serves 6.
Butter one bun, divided in half. Place tuna spread on opened faced bun. Broil until cheese melts and heated through. Serve with a tossed salad. Makes a nice lunch. Serves 4. Double recipe for more servings.
Scald milk. Add sugar, salt, butter and lemon rind. Pour mixture over eggs and beat well. Add vanilla and bread crumbs. Place ingredients in buttered baking dish. Set in pan of hot water. Bake at 325° until firm. Makes 8 servings. Serve with Cool Whip or vanilla ice cream.
Mix all ingredients together in baking bowl. Bake in oven at 350° for 40 to 45 minutes.
Place roll dough in bottom of greased 9 x 13-inch baking dish. Saute onion in skillet. Add sausage and a few dashes of red pepper to taste. Cook until sausage is done. Drain excess grease and place sausage mixture over roll dough. Beat eggs, milk, soup and mustard; pour over sausage mixture. Cover with cheese. Sprinkle a little parsley and paprika on top. May be refrigerated overnight. Bake in preheated 325° oven for 45 minutes, or until set.
Make gravy with cornstarch; add water and turkey broth. In a pan or casserole dish, put turkey and vegetables as desired. Pour gravy over turkey and vegetables. Make biscuits and place over mixture. Bake at 375° until biscuits are golden brown.
Place Ritz crackers on cookie sheet. Top with 1/4 teaspoon Pizza Quick sauce, 1 slice pepperoni and enough cheese to cover pepperoni when melted. Bake at 450° for 5 minutes or until cheese is melted.
Bake pie shell. Prepare dessert topping mix as directed on package. Fold in pudding and 1 cup of the coconut. Pour into baked pie shell. Sprinkle with remaining coconut. Chill at least 2 hours or until set. Stir in orange juice with jam. Serve with pie as topping.
Mix all ingredients together and simmer for 20 minutes. Pack in pint jars and seal at once. Makes 9 pints.
Mix together eggs, margarine, vanilla and brown sugar. Add flour and baking powder; mix well. Add pecans and stir to mix. Pour into lightly greased 9 x 13-inch pan. Bake at 350° for 20 to 30 minutes or until golden brown. Cool. Cut into squares to serve. Do not overcook.
Put a large (about 5 lb.) hen in stew pot and half cover with water. Add a medium size onion, a few celery leaves, carrot and bay leaves. Cook slowly until tender. Cut into small pieces. Add a rib of celery, finely diced, and 2 grated hard-boiled eggs. Add 1 teaspoon salt. Moisten mayonnaise with a little sweet pickle juice and fold into chicken mixture.
Refrigerate overnight to cut or may be rolled in balls and flatten with glass dipped in sugar. Bake at 375° until done. I get 7 1/2 dozen cookies from this recipe.
Drain tuna. Heat milk and flour in double boiler until thick like dough. Add tuna and onion to flour mixture. Roll tuna mixture by tablespoons in flour and cook in skillet.
Peel and slice bananas and layer with vanilla wafers in a large bowl. Mix pudding mix, cold milk and condensed milk with mixer until well blended. Fold in Cool Whip. Pour over wafer-banana layers and chill.
Preheat oven to 350°. Sift together flour, sugar, baking soda, baking powder and salt. Add the remaining ingredients. Mix well.
Place the pear halves on crisp lettuce leaves. Stone the cherries and arrange them around the pear halves. Serve with preferred dressing.
First layer: 1 box of red, lemon or lime Jell-O, mixed according to package directions. Pour in 9 x 13-inch pan and let set.
Drain pears and keep juice. Put pears in blender and blend. Add cream cheese and blend. Add water to the pear juice to make 2 cups and bring to boil. Dissolve Jell-O in hot juice-water mixture. Pour into blender with pear and cream mixture. Blend well. Put into bowl and fold in Cool Whip. Pour into 9 x 13-inch glass pan and refrigerate until set.
Preheat oven to 325°. Grease and flour a 12-cup Bundt pan. In bowl, combine all ingredients. Beat on low speed until moistened, then beat for 2 minutes on medium speed. Pour batter into pan. Bake for 1 hour, or until top springs back. Cool 10 minutes in pan. Remove from pan and cool completely. Serve with no frosting, or serve with strawberries and whipped cream.
Brown sausage in a skillet and drain well. In a double boiler, melt cheese. Add rest of ingredients. Stir in drained sausage. Spread this on the miniature 1 pound loaf of rye bread. When ready to serve, place little pizzas on a cookie sheet and heat until cheese is soft.
Heat oil in 4 quart Dutch oven. Over medium heat, cook onions and garlic in oil, stirring occasionally until onions are tender. Stir in remaining ingredients except chicken. Heat to boiling; reduce heat and simmer uncovered 20 minutes. Stir in chicken; simmer until hot.	Makes 6 servings.
Cover potatoes, celery and onion with just enough water to cook. Cook until fork-tender. Set aside. Melt oleo in pan; add flour and when very well mixed, add milk gradually, stirring all the time, until the mixture begins to thicken. Add to potatoes and stir lightly until you have a thickened soup. You may add salt and pepper or celery salt or seed or oleo for more seasoning. You might enjoy garlic flavored croutons or bites of Cheddar cheese on the top of your bowl of soup.
Put all ingredients in large pot. Cook until it changes color. Fill jars and seal. Process in hot water bath for 10 minutes.
Beat Wesson Oil and sugar; add eggs one at a time while beating. Mix cocoa, vinegar and food coloring in a small bowl or cup. Mix in flour and buttermilk; add salt, vanilla and baking soda. Bake in 325 degree oven for 35-45 minutes.
Cook pasta until firm, but tender; drain and toss with 1 teaspoon oil. Cover and set aside.
Mix together the first 4 ingredients. Simmer 10 minutes. Top with the sour cream. Top with the Mozzarella cheese. Top with crescent rolls. Cook in a 9 x 13-inch pan for 25 to 30 minutes at 350°.
Cream shortening and sugar; beat until light and fluffy. Add eggs, one at a time; beat well after each. Stir in bananas. Add oats, nuts, flour, baking soda and salt. Mix well with banana mixture. Add blueberries; stir until moist. Pour into greased loaf pans. Bake at 350° for 50 minutes or until done.
Toss apples and nuts with brown sugar and cinnamon. Alternate layers of apples and yams in 1 1/2-quart casserole. Pat with margarine. Cover and bake 35 to 40 minutes at 350°. Sprinkle with marshmallows and bake until brown.
Cook and mash sweet potatoes. Add sugar; mix well and spread in a buttered baking dish. Mix oleo, flour, pecans and brown sugar. Mix well and spread on top of sweet potatoes. Bake at 350° for 30 to 45 minutes until crust is brown and glazy.
Preheat oven to 400°. Mix sugar and cornstarch in 1 1/2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil for 1 minute. Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine, lemon peel, lemon juice and food coloring. Pour into pie shell.
Cook broccoli and arrange in casserole dish. Cut chicken in bite size pieces and put on top of broccoli. Mix mayonnaise, soup, lemon juice and pour over chicken. Sprinkle with cheese and then bread crumbs. Drizzle melted butter over top. Bake with top on at 350° until bubbly and hot.
Cook macaroni in salted water: don't overcook. Rinse in cold water after draining off the cooked water first. Cut up the 6 boiled eggs. Chop up the green onions and green peppers and add to the macaroni. Now smooth in the real mayonnaise or Miracle Whip.
Cream sugar and shortening together. Add eggs, sour cream, soda and vanilla. Stir in salt and flour. Chill 1 hour. Roll out and cut. Bake at 425° for about 5 to 7 minutes or until light brown. Makes 6 dozen.
Mix together all dry ingredients. Add eggs and buttermilk. Thicker dough makes thicker cakes. Makes about 9 cakes.
Remove chicken from bone. Cut in bite-size pieces. Be sure and remove skin. Soak chicken in broth overnight, removing all fat next day. Use for each chicken, one can of soup after removing from broth and place in a large Pyrex dish. Add enough broth with soup to be juicy but not too soupy (top with this).
Clean apples and insert wooden sticks into the center of each apple at the stem end. Place on a sheet of wax paper. Place white chocolate morsels in a microwave safe bowl. Microwave on medium power in 40 second intervals, stirring between each interval, until chocolate is thoroughly melted. Spoon melted chocolate onto the apple to coat thoroughly. Gently press sprinkles into the chocolate until the apple is thoroughly coated.
Make pudding. Fold in remaining ingredients and chill for 8 hours. Yummy!
Combine all ingredients and put into plastic bag. Tightly close bag. Marinate overnight in refrigerator. Preheat oven to 125°. Remove meat from bag and place on cookie sheet. Bake 4 to 8 hours, until done.
Layer in 9 x 13-inch pan. Cook and drain spaghetti. Put in pan. Beat together egg and milk. Pour over noodles. Brown hamburger; add spaghetti sauce. Layer over noodles. Sprinkle cheese over hamburger. Spread pepperoni over cheese. Bake at 300° for 1 hour.
Combine all ingredients. Let stand in refrigerator at least 2 hours. Serve with platters of cleaned vegetables for dipping.
Into a large bowl, place carrots, pepper and onion in layers. Sprinkle with salt and pepper. Mix tomato soup, sugar, oil, vinegar, mustard and Worcestershire sauce. Pour over carrots and cover tightly. Refrigerate 12 hours (if possible). Serve as a vegetable or salad. The drained extra dressing is good on a tossed salad.
Drain juice from 1 jar artichokes into a skillet. Saute the onion and garlic in the juice. Drain the other jar and chop all artichokes. In a bowl, beat the eggs, then add the bread crumbs, Tabasco sauce, oregano, salt and pepper. Stir in the onion, garlic, cheese and artichokes. Mix well. Bake in a 9 x 13-inch pan for 1/2 hour at 325°.
Add beaten eggs to the ground beef and mix well. Add remaining ingredients except the bacon- mix well. Line a loaf pan with bacon slices and press meat mixture into pan. Bake at 350 degrees for 1 1/2 hours.
Beat eggs, add sugar and oil and beat until creamy. Add pineapple (less the 6 tablespoons of juice) and vanilla. Mix. Then add shredded zucchini (unpeeled and patted between paper towels to remove excess water). Add dry ingredients which have been sifted together. Pour into two 9 x 5-inch loaf pans, greased and floured. Bake at 350° for about 1 hour. Very good and no icing needed.
Dissolve jello, kool aid, and sugar into the boiling water. Add in the cold water. Put into molds or ice cube trays and freeze. Great summer treats.
Mix first 3 ingredients and form crust in a 9 x 13-inch pan. Dissolve Jell-O in 1/2 cup hot water, then add 1/2 cup cold water. Cool to room temperature.
Combine flour, salt, baking powder and sugar in a large bowl. Cut in butter with a pastry blender or rub in with fingertips. Mix in egg and cream with a fork. Stir in raisins. Turn dough out on lightly floured board and pat out in a circle about 1/2 inch thick. Cut in wedges. Brush tops with slightly beaten egg white and sprinkle with sugar. Bake at 400° for 15 to 18 minutes. Makes 12. Eat while hot.
Prepare broccoli per directions but cook only 4 minutes. Drain; place in 2-quart baking dish. Add nuts, combine soup, milk and cheese and pour over other ingredients. Bake uncovered at 350° for 25 minutes. When removed from oven, sprinkle with onions.
Cook broccoli. Drain and cool. Mix all ingredients together. Place in buttered casserole. Bake at 350° for 45 minutes.
To make the crust, mix crumbs, butter and 3 tablespoons sugar. Press into bottom of 9 inch spring form pan. Beat cream cheese, 1 cup sugar, vanilla and eggs. Pour over crust, Bake at 350° for 55 - 65 minutes. Cool overnight before removing from pan.
First, preheat flour and wheat germ in 350° oven for 10 minutes in small bowl of electric mixer (so flour won't cool when it's transferred to another bowl). Add liquid ingredients from blender to dry ingredients in bowl. Mix at lowest speed two minutes. You'll notice the change in the dough as the gluten develops. It gets stringy and may wind around the beaters. Scrape the dough from the beaters and bowl into a buttered pan, 9 x 4 x 3-inch. Place pan on back burner of electric range (where heat from oven is vented) to rise for 10 minutes. The pan of dough may be placed in a pan of warm water or in a warm place to rise. Bake at 325° for 30 minutes or so.
Combine the first 3 ingredients in a small saucepan. Gradually stir in corn syrup and water. Cook over medium heat, stirring constantly, until thickened. Remove from heat; stir in vanilla. Serve warm or chilled over ice milk, nonfat frozen yogurt or angel food cake. Yields 1 cup.
In large skillet, crumble together beef, sausage, onion and garlic. Cook over medium heat, stirring, until meat is browned; drain. Line 9-inch by 13-inch baking dish with half of the chiles; top with 1 1/2 cups cheese. Add meat mixture, top with remaining chiles; set aside.
Mix melted oleo and graham cracker crumbs in a 13 x 9 x 2-inch pan. Place other ingredients (in order listed) on top of cracker mixture. Bake at 350° for 25 minutes. Allow to cool before cutting.
Preheat oven to 375°. Rinse chicken. Sprinkle with lemon pepper and garlic salt. Roast, covered, in oven for 30 minutes. Remove cover, add 5 ounces hot sauce and simmer, uncovered, for 10 minutes. Sprinkle 5 ounces of Tabasco sauce over wings and keep warm until ready to serve. Wings may be brushed with a tablespoon of margarine prior to and during roasting. Serves 5.
Blend 2 tablespoons butter and mustard; evenly spread on bread. Top with cheese, ham and remaining bread (buttered side down). Cut each into 4 triangles. Beat eggs, milk and soup mix. Dip sandwiches in egg mixture. Coat well. Melt 1/4 cup butter in skillet. Cook sandwiches until golden.
Cook broccoli according to directions. Drain well and chop. Melt margarine and add soup and onion. Heat until well mixed. Put broccoli in 1 1/2-quart casserole dish. Pour heated mixture over broccoli. Spread layer of cheese, then sprinkle stuffing on top and cover. Cook at 350° for approximately 20 minutes.
Mix in medium size bowl until the dough is smooth. Let your kids form the mixture into shapes, animals, etc. They can be decorated with peanuts, raisins, chocolate chips, coconut, etc.
Combine sugar, milk and butter in large heavy saucepan. Heat to boiling. Stir constantly, about 5 minutes, over medium heat or until mixture reaches soft ball stage (238°). Remove from heat. Add remaining ingredients. Stir vigorously until well blended. Pour into greased 13 x 9 x 2-inch pan. Cool and cut into squares. Makes about 3 pounds of fudge.
Cream the first 3 ingredients. Add dry ingredients alternately with milk. Add zucchini. Mix and stir in chips and nuts. Pour into two 5 x 7-inch loaf pans, greased and floured. Bake at 350° for 50 to 60 minutes. Cool in pans 15 to 20 minutes. Remove from pan and cool on rack.
Combine the first 11 ingredients; mix well. Chill. Serve on lettuce; garnish with egg slices. Sprinkle with paprika.
Combine unflavored gelatin and 2 tablespoons water. Let stand 5 minutes. Combine unflavored and flavored gelatin, salt and 3 cups water in a saucepan. Bring to a boil. Remove from heat and chill until consistency of unbeaten egg white.
Heat oven to 375°. In an 8 x 12-inch baking dish, combine vegetables and 1/2 can onions. Arrange chicken on vegetables. In a small bowl, combine bouillon, garlic salt and pepper. Pour over chicken and vegetables. Sprinkle chicken with paprika. Bake, covered, for 35 minutes or until chicken is done. Baste chicken with pan juices and top with remaining onions. Bake, uncovered, 3 minutes or until onions are golden brown. Serves 4.
Melt butter in Pyrex dish. Mix other ingredients and pour in dish. Bake at 350° for 45 minutes.
Put rice in the bottom of a 2-quart casserole. Mix soups with water and pour over rice. Dip chicken breasts in melted margarine. Lay on top of rice. Bake at 325° for about 1 hour.
Grease large cookie sheet. Grate peel from orange; set peel aside. Squeeze 1/4 cup juice from orange. In heavy 2-quart saucepan with candy thermometer in place over medium heat, heat orange juice, sugar, corn syrup and salt until boiling and sugar is dissolved, stirring occasionally. Continue cooking, stirring frequently, until temperature reaches 300° or hard-crack stage (when a small amount of mixture dropped into very cold water separates into hard and brittle threads). Remove saucepan from heat; immediately stir in reserved orange peel, butter or margarine and baking soda. Pour at once onto cookie sheet. With 2 forks, lift and pull mixture into rectangle about 14 x 12-inches. Cool. Can be considered low protein.
Heat oven to 350°. Grease 8 x 8 x 2-inch pan. Blend butter, sugar and vanilla. Add eggs. Beat well with spoon. Combine flour, cocoa, baking powder and salt. Add to egg mixture, beating until well blended. Stir in chips. Spread in pan. Bake 40 to 45 minutes or until brownies begin to pull away from inside of pan. Cool completely. Cut into squares. Makes 16 brownies.
Mix first 6 ingredients in a casserole dish and bake at 375° until bubbly, about 20 minutes. Place biscuits on top and brush with margarine. Bake until brown.