HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and oleo until fluffy. Add oil, egg, vanilla and almond; beat well. Combine dry ingredients; add to other mixture. Drop by teaspoons. Flatten with glass dipped in sugar. Bake at 350° for 10 minutes.
Combine first 5 ingredients; mix well. Add salt and pepper to taste. Combine remaining 3 ingredients together and add to pea mixture. Stir to coat. Refrigerate.
Drain pineapple and mix the juice with the pudding. Add Cool Whip, pineapple and nuts. Can be frozen.
Select a small barrel cactus. Remove spines and green outside layer with sharp knife. Cut pulp across in slices 1 inch thick. Soak overnight in cold water. Remove from water; cut into 1-inch cubes and cook in boiling water until tender. Mix together the sugar, water and juices and add cactus. Cook slowly until nearly all syrup is dissolved being careful not to scorch. Remove cactus from syrup; drain and roll in powdered or granulated sugar. For colored candy, add vegetable coloring.
In small bowl, combine Cheddar cheese, cream cheese and margarine until well blended. Spread 1/4 mixture on one ham slice. Repeat with remaining mixture and ham. Roll up from short sides and chill for several hours. To serve, slice ham rolls into 1/2-inch thick slices. Arrange slices on top of crackers.
Cream butter and sugar. Add flour and baking powder, blending until mixture resembles coarse cornmeal. Stir in pecans.
Combine first 7 ingredients. Bring to a boil. Cool. Place asparagus in a long dish (Tupperware works best) with top. Remove spices. Pour over asparagus. Refrigerate at least 12 hours.
Sift together dry ingredients. Blend eggs, milk and salad oil. Add to dry ingredients all at once and mix just enough to moisten. Stir in apple strips. Drop into hot fat (375°) and fry until puffy and golden (3 to 4 minutes). Turn once. Sprinkle with powdered sugar.
Fry garlic until almost done. Add meat and fry 2 minutes on first side, turn and sprinkle with Paul Prudhomme's seasoning. Cover with all vegetables. Cover and cook about 20 minutes. When vegetables have cooked down, add tomatoes. Cook until hot. Serve with rice.
Cream sugar and butter. Add eggs one at a time, beating after each addition. Add milk and soda to bananas; add alternately with flour to cream mixture. Add nuts. Pour into 3 pans. Bake 30 minutes at 350°.
Mix pie filling, Eagle Brand milk and pineapple together; fold in Cool Whip. Pat ingredients into a 9 x 13-inch pan. Freeze overnight. Cut into squares and serve.
In a large bowl blend dry ingredients except sugar. In a separate bowl, cream together margarine and sugar, until well blended. Add eggs and vanilla to the sugar mixture and blend well. Next, add dry ingredients to the sugar mixture. Blend until smooth. Using a large scoop (#40) drop cookie dough on a greased baking sheet. Cook at 325 degrees until light brown, about 8 to 10 minutes. Keep a close look.
Brown both meats with veggies, except broccoli, until tender; drain. Cook broccoli separate until tender; drain. Mix meat mixture, add cheese and eggs. Mix well all ingredients together. Pour into 2 pie shells.	Bake until crusts are done.
Bring water and beef bouillon to a boil in a 2-quart saucepan. Add rice; cover and lower heat to simmer. Steam for 20 minutes.
Brown ground beef and onion; drain fat. Put in large boiler and add all remaining ingredients. Cook for 1 1/2 hours on low heat.
Beat eggs, sugar, oil and vanilla. Add dry ingredients and fold in zucchini and nuts. Put in 2 greased and floured loaf pans. Bake glass pans at 325° or 350° for metal pans for 1 1/2 hours. Remove immediately. Cool on rack and cool 5 minutes; remove from pan.
Melt butter first then add other ingredients over low fire until all melts then boil 2 minutes. Remove from fire and beat until creamy and thick enough for frosting.
Stir together water, oil, dates and vanilla. In mixing bowl, combine flours, sugar, nuts and soda; add to date mixture. Stir until flour is moistened. Grease 12 muffin cups. Bake at 375° for 25 minutes.
Separate crescent rolls. Roll out each to make a little larger. On crescent rolls add: BBQ sauce, cooked chicken, shredded cheddar cheese, and onion if desired. Fold up sides of crescent rolls. Bake for specified time on crescent roll package.
Drain beans (and rinse if you prefer), then place them in a large bowl. Add salt, pepper, half the lemon juice and half the oil. Mix gently with a fork and spoon. Scoop the mixture into a serving platter lined with lettuce leaves. Garnish rim of platter with parsley, reserving some to sprinkle lightly over beans. Place the tomato and onion slices in alternating rows on top of beans or in a circle design. Sprinkle with remaining olive oil, lemon juice and reserved parsley. Refrigerate for a half hour before serving. Yield: 4 servings.
Fold yogurt into whipped topping; mix thoroughly. Pour into graham cracker crust and top with fruit if desired. Freeze 4 hours or overnight. Take out of freezer 30 to 45 minutes before serving. Can be refroze.
Scald the 1/2 gallon of milk. Pour over eggs, condensed milk and sugar. Add vanilla and pour into ice cream freezer and freeze. You may add sliced peaches, pineapple, bananas or nuts.
Put pork chops into casserole dish. Mix remaining ingredients. Pour over pork chops. Cover. Bake 1 hour at 350°.
In a large bowl, combine first 6 ingredients. Stir in potatoes, celery and onions; olives, too! Cover and chill. Makes 6 cups.
Place water and butter in medium bowl. Microwave, uncovered, at High power until boiling, 1 1/2 to 2 minutes. Add stuffing mix; mix well. Combine beef, eggs, chopped onion, bread crumbs, catsup, minced parsley, Worcestershire sauce, salt and pepper in second medium bowl; mix well. Spread 1 can of mushrooms in even layer in bottom of 6-cup ring mold. Cut medium onion crosswise into 1/8-inch thick slices; separate slices into rings. Arrange onion rings in even layer over mushrooms.
Place broccoli in baking dish. Lay 6 to 8 cooked chicken pieces on top. Mix mayonnaise, chicken soup, lemon juice and curry powder. Pour over chicken and broccoli. Put 1/2 to 1 cup shredded cheese on top of this mixture. Top with buttered bread crumbs. Cook in oven for 1/2 hour at 350°.
Place chicken in pan. Bake covered 15 minutes in 425° oven; drain. Combine tomatoes, cornstarch, oregano and pepper sauce. Cook, stirring constantly until thickened. Pour sauce over chicken; top with cheese. Bake 5 minutes, uncovered. This is good served on top of spaghetti with additional spaghetti sauce poured over all.
Steam asparagus for 5 to 6 minutes or to your liking. Place in serving dish. In a large skillet, melt butter until slightly brown. Add lemon juice and garlic; stir and cook on low heat for 1 minute. Pour over asparagus and garnish with lemon wedges and almonds.
In a large pan, add rice, water, butter, onion soup, bouillon and mushrooms. Cook at 350° for 25 minutes. In separate pan, saute shrimp with garlic and parsley. When rice is cooked, add in sauteed shrimp and mix. Enjoy.
Cook the tomatoes and run them through a colander to remove seeds. Pressure cook the onions and celery and puree them in blender. Add to tomato juice and cook for 20 minutes. Also to tomato juice, add salt, pepper, sugar and oleo. Make a thickening paste with a little bit of water and cornstarch; add to tomato mixture and cook 10 more minutes. Put in jars and seal. Makes about 6 quarts.
In crock-pot, put ketchup, vinegar, soy sauce, sugar and onion flakes. Stir. Mix in bowl the sausage, eggs and bread crumbs; shape into balls. Brown in frying pan. Add browned sausage balls to crock-pot. Cook about 1 1/2 to 2 hours.
Dissolve jello in boiling water. Add marshmallows. Prepare remaining ingredients; mix well.
Cook to a firm ball (candy dropped in cold water). Pour over 2 beaten egg whites that are beaten until stiff. When adding syrup candy to egg whites, pour slowly over the egg whites so you cook them. Be sure to use an electric mixer. Beat until firm. With 2 tablespoons, drop on wax paper. Top with a pecan or maraschino cherry. This can be colored with a few drops of cake color.
Soak soybeans overnight. Combine in blender until foamy all ingredients. (I prefer to use chop speed with 1/2 of the water on soaked beans until fine, then blend with the other ingredients.) Bake for 6 to 8 minutes. These waffles rise by steam, so take a little longer. We prefer serving with fruit sauce.
Peel, pit and mash avocados with lemon juice, salt and pepper. Combine together sour cream, mayonnaise and taco seasoning mix.
Combine all ingredients well. Place in a casserole dish. Bake at 400° for 30 to 40 minutes.
Combine dry ingredients and add remaining ingredients. Mix well and pour into greased loaf pan. Bake at 350 1 hour.
Heat oven to 350°. Beat sugar, peanut butter and margarine until fluffy. Blend in water, egg and vanilla. Combine oats, flour and soda. Add to mixture and mix well. Cover and chill 1 hour. Shape into 1-inch balls. Place on greased cookie sheet. Using bottom of glass dipped in sugar, press until 1/4-inch thick. Bake 8 to 10 minutes or until edges are golden brown.
Boil chicken until done in a large stock pot with salt, pepper and garlic powder. Let cool, bone and set aside. Brown sausage lightly and drain. Saute vegetables in oil or bacon drippings. To your large pot add rice, seasonings, chicken, gumbo mix, water, tomatoes, corn and gumbo file. After adding each ingredient, bring back to a boil prior to adding the next. When all has been added, simmer for a minimum of 25 minutes. This will allow rice to cook.
Melt chocolate chips and butter in saucepan. Blend in peanut butter. Add cereal. Toss to coat. Coat with powdered sugar. Yields 3 pounds.
Wash cabbage under cold running water and remove tough outer leaves; cut into quarters. To shred cabbage, cut quarters crosswise into 1/2-inch strips. Put cabbage in large mixing bowl and sprinkle with vinegar, sugar and salt, then toss about to coat evenly with the mixture.
Boil frozen broccoli in salted water for 5 minutes or cook fresh broccoli. Mix together eggs, mayonnaise, soup and onion. Mix well. Add cheese and the broccoli. Turn into 2 qt. casserole. Sprinkle top with Ritz crackers. Bake uncovered for 20 minutes in 400° oven.
Combine chocolate and butterscotch chips in 2-quart pan over hot water until melted. Stir in peanuts and drop by teaspoon onto wax paper. Let set until firm. Store in tight container.
Preheat oven to 375°. Spread nuts on baking tray and bake until fragrant, 6 to 8 minutes. Place nuts in a dish towel and rub to remove some of the skin. Coarsely chop and set aside.
Combine all ingredients in bowl of food processor and process until smooth. Refrigerate. Makes about 2 1/2 cups. Great with fresh fruit or small cubes of pound cake.
If using fresh peaches, immerse them in a pot of boiling water and blanch until their skins start to split, about 1 minute. Immediately drain the peaches and cool them under cold running water. Peel off the skins and slice. Place the peaches, raspberries, milk, lemon juice, honey, vanilla and cinnamon in a blender. Process until smooth, 20 to 30 seconds. Pour into 4 glasses.
Preheat oven to 325°. Grease and flour a 10-inch (12-cup) Bundt or tube pan. Beat together butter, sugar, flour, baking powder, yogurt, eggs and vanilla, at low speed in a large bowl, until well blended. Increase speed to medium; beat 3 minutes. Pour into prepared pan. Bake for 1 hour.
Bring mushrooms with broth to a boil in a 10-inch skillet. Add peas, cover and cook 3 minutes. Uncover and add ham. Heat and stir until broth is absorbed and peas are tender-crisp.
Mix all ingredients together, except bread crumbs. Put in baking pan. Top with buttered soft bread crumbs. Bake at 400° for 30 minutes.
Preheat oven to 375°. In mixing bowl, cream sugar and shortening. Add eggs; mix well. Add vanilla and nuts. Fold in until all ingredients are moistened. Pour into greased muffin tins; fill 2/3 full. Bake about 20 minutes or until muffins test done. Let cool before removing from pan. Makes 2 dozen.
Cover strips of venison completely with sauce. Soak meat for 6 to 8 hours in sauce in glass bowl. Put foil in bottom of stove, hang strips on oven racks on toothpicks. Push the toothpicks through one end. Heat oven to 170° or 200°, leave them for 4 hours.
In a large bowl microwave chips on 50% power for 4 to 5 minutes or until well melted. Stir in remaining ingredients. Press into buttered 2-quart rectangular casserole dish. (You can press additional crushed cereal over the top for garnish, if you like.) Chill and cut into bars.
Cook hamburger and sausage and onion together; crumble until fine. Add cheese; melt slowly. Add tomatoes. This can be frozen. Serve with chips or crackers.
Combine cooking oil and sugar. Add eggs, beating thoroughly. Add dry ingredients which have been sifted together. Mix well. Add grated carrots and mix well. Pour into greased and floured pans. Bake at 350° for one hour or until cake tests done.
Mix flour, soda, salt and sugar together. Cream in shortening. Add eggs. Beat (stir) until well blended. Blend in nuts and bananas; mix well. Pour into 2 greased loaf pans. Bake in preheated oven at 350° for about 1 hour or until golden brown.
Fry sausage and drain well; grease 9 x 13-inch pan. Break eggs into pan and poke the yolks. Top eggs with all of the sausage, 1/2 of the cheese and all of the onion, green pepper and mushrooms. Cover all with the cream and the remainder of the cheese. Season with salt and pepper. Refrigerate overnight. Bake in 350° oven for 1 hour. Serves 8.
Mix cream cheese and sour cream until smooth (by hand or with beaters). Mix in taco seasoning. Spread mixture in casserole or pan. Top with salsa or sauce, chopped lettuce, tomatoes (optional) and shredded cheese. Chill. Serve with tortilla chips.
Mix sugar and oil; add eggs and beat well. Combine flour, soda and salt; add to oil mixture. Stir in vanilla, apples, coconut and nuts; mix well. Spoon batter into greased 9-inch tube pan. Bake at 325° for 1 hour and 20 minutes, until toothpick comes out clean.
Preheat oven to 350°. Grease and flour 2 bread pans. Mix shortening, sugar, eggs, zucchini and water; mix well. Blend in flour, soda, salt, baking powder, cinnamon, cloves and vanilla. Add nuts, if desired. Bake for 60 to 70 minutes. Cool completely.
Mix the buttermilk, butter and sugar in a 2-quart saucepan. Cook and stir over low heat until sugar is dissolved. Add peanuts and cook over medium heat to soft ball stage or to 234° on candy thermometer, stirring constantly. Add soda, vanilla and peanut butter. Stir rapidly only until mixture is creamy and thickened. Drop rapidly from a tablespoon onto a lightly greased baking sheet to form patties. Let stand until cool and set.
Brown hamburger and onion; drain off grease. Add remaining ingredients; simmer until thickened. (This can be thickened in a crock-pot.)
Combine raisins, carrots and drained pineapple. Blend in mayonnaise, lemon juice and salt. Serve on crisp salad greens. Makes 4 to 6 servings.
Mix salt, Crisco and sugar with boiling water. Dissolve yeast in lukewarm water; add to first mixture. Add beaten eggs and enough flour to make a stiff dough. Cover and refrigerate for several hours or until needed (will keep for a week).
Roast venison until tender. Cool and cut into bite size pieces. Mix all ingredients except flour and pour over venison in plastic or stainless steel container. Let marinate for 24 hours, mixing occasionally. Thicken with flour and water mixture and simmer for at least 1 hour. Serve over cooked noodles or rice.
Brown meat. Stir in spaghetti sauce. Bring to boil, then cut off heat. Mix the remaining ingredients in bottom of 9 x 12-inch dish. Put 1 cup of meat-sauce mixture. Cover mixture with a layer of uncooked lasagna. Pour 1/2 the cheese mixture, another layer of noodles and all the sauce. Cover with foil; bake at 350° for 55 minutes. Let cool for 10 minutes before serving.
Dip fillets in mixture of flour, tarragon, salt and pepper. Heat butter in a large skillet and fry fillets until golden. Turn and move to the side of the skillet. Put tomatoes in skillet and sprinkle fish with the capers. Cook until tomatoes are hot and fish is flaky.
Mix water, grits and salt and cook about 5 minutes or until thick. Then add the rest of the ingredients. Mix well. Pour into buttered 9 x 13-inch baking dish. Bake one hour at 350°. Last 15 minutes, sprinkle with Cheddar cheese and paprika.
In bowl, combine oats and milk; let stand a few minutes. In another bowl, combine flour, brown sugar, baking powder, baking soda and salt. Mix well. Stir egg and butter into oat mixture. Add oat mixture all at once to dry ingredients. Stir just until moistened. Gently fold in blueberries; fill well-greased muffin tins 3/4 full. Bake at 400° for 15 to 20 minutes. Yields 12 muffins.
Combine pie filling mix, 2/3 cup sugar and 1/4 cup of the water in saucepan. Blend in egg yolks and remaining water. Cook and stir over medium heat until mixture comes to a full, bubbling boil. Remove from heat. Blend in lemon juice and butter. Cool 5 minutes, stirring twice. Pour into pie shell. Beat egg whites until foamy throughout. Gradually beat in 6 tablespoons of sugar and continue beating until mixture will form stiff, shiny peaks. Spread over pie filling. Bake at 425° for 5 to 10 minutes or until meringue is delicately browned. Cool at least 4 hours before cutting.
Preheat oven to 350°. Combine the buttermilk, oil, egg whites and honey in a small bowl. In a large mixing bowl, combine the flour, bran, milk powder, baking soda, cinnamon, nutmeg and allspice. Add buttermilk mixture and stir until moistened. Gently stir in the chopped apple and raisins. Spray twelve 2 1/2-inch diameter muffin-pan cups with nonstick cooking spray. Fill each with an equal amount of batter. Bake for 25 minutes (until muffins are golden brown and a toothpick, inserted in center, comes out dry). Cool muffins in pan for 5 minutes, then transfer to wire rack until completely cool. Makes 12 muffins.
Place broccoli in casserole dish. Mix mayonnaise, soup, onion, eggs, salt and pepper and pour over broccoli. Top with cheese and bread crumbs. Bake at 400° for 20 minutes.
Mix cake mix, oleo and egg well. Save 1 cup for top; press remaining in cake pan.
Preheat oven to 350°. If you are using boneless chicken, melt margarine in a 13 x 9-inch glass or metal pan while oven is preheating. Roll chicken in melted margarine and cook for 10 minutes on each side. Saute onion in a small pan.
Cream butter and cheese together; mix in other ingredients. Pour onto well floured surface and roll out to about 1/8-inch thick. Cut out thin strips and lay on waxed paper or paper towels. Microwave on High for 3 to 5 minutes.
Cut sprouts in one-inch pieces; rinse well and place in pan with 1-inch of water. Bring to a boil; reduce heat. Cover and simmer for 8 to 10 minutes or until tender. Meanwhile, in another saucepan, saute onion in butter until tender. Stir in flour, brown sugar, salt and mustard until blended. Gradually stir in milk; bring to a boil. Boil for 1 minute. Reduce heat; stir in sour cream. Heat through. Drain the sprouts; place in a serving bowl. Top with sauce and sprinkle with parsley.
Place 4 slices of trimmed bread in a vertical line, overlap adjoining ends, flatten with a rolling pin and crimp touching ends together. Spread cream cheese on all slices. Place about 5 olives on the end of bottom piece. Roll up bread. Wrap rolls in foil and slice when cold.
Mix and bring mixture to a boil; pour over vegetables. Do not stir. Refrigerate about 24 hours. Will keep in refrigerator several days.
Mix first 4 ingredients. Make a well and add in order, oil, eggs and vanilla. Beat until smooth. Add dates and nuts. Mix well. Turn into greased shallow dish (11 x 7 x 1 1/2-inches). Cut into bars while warm. Dust with confectioners sugar. Bake 30 to 40 minutes at 350°. Great for the holidays.
Combine the first 3 ingredients, then add the rest. Pour over crumbs. Bake at 350° for 25 minutes.
Simmer all of ingredients 1 hour. Add 1 cup diced potatoes and 1/2 bell pepper, chopped. Cook 20 to 30 minutes until potatoes are done. Seasonings may be adjusted to personal taste.
Brush pork chops on both sides with mustard. Brown lightly in frying pan. Layer pork chops with soup, onion and celery in crock-pot. Cook on low for 8 to 10 hours or until cooked. Serves 2 to 4.
Melt sugar in skillet over low heat; stir with wooden spoon. Stir in nuts when sugar becomes light brown syrup. Carefully pour into greased shallow pan. Mark squares while candy is still warm. Cool completely; break into squares or irregular pieces, if you wish.
Brown ground beef and sausage; place in crock-pot with cheese/salsa and cook until cheese is melted. Serve warm with tortilla chips.
Combine sugars, shortening, eggs and vanilla. Add milk. Sift flour, salt, soda and baking powder. Drop by teaspoon on cookie sheet. Bake at 325° for 7 minutes on greased and floured cookie sheet.
Place squash, onion, pepper and salt in large pan. Cover with ice cubes. Let stand 2 hours; drain. Mix remaining ingredients. Pour over squash, onion and pepper. Bring to a good boil. Place in jars and seal. Makes about 5 pints.
Mix all ingredients. Pour into two 8-inch pie pans. Bake in 350° oven for 40 to 50 minutes. It makes it's own crust.
Preheat oven to 350°. Beat eggs thoroughly with sugar, salt, syrup and butter or margarine. Add pecan halves. Pour into a 9-inch shallow unbaked pie crust. Bake at 350° for 50 minutes or until a knife inserted halfway between the center and edge comes out clean. Cool before serving.
Mix together the dry ingredients. Drain the pineapple and add the juice to the dry ingredients mixture along with eggs, oil and vanilla. Beat 3 minutes. Stir in pineapple, nuts, carrots and raisins.
Arrange bread slices in a 9 x 13-inch pan. Mix all ingredients; pour over bread slices. Refrigerate overnight. Bake in a 325° preheated oven for 1 hour.
Cook cornbread; let cool. Crumble a layer in a dish. Follow with a layer of the first 5 ingredients. Make a total of 3 layers.
Melt butter and blend in brown sugar; add eggs and beat well. Let cool. Add flour, baking powder, salt, nuts and vanilla. Bake at 350° in 9 x 13-inch pan for 30 to 35 minutes (approximately). When done, may sprinkle with powdered sugar.
In a medium bowl, combine cheese spread, cream cheese, butter, Worcestershire sauce and garlic powder. Blend thoroughly. Chill at least 3 hours or overnight. Sprinkle with paprika and parsley. Serve with crackers.
Combine all ingredients except bread crumbs. Pour into greased casserole. Sprinkle with bread crumbs. Bake at 350° for 30 minutes.
Heat oil in heavy skillet and brown chicken. Remove to baking dish. In same skillet, saute onion, garlic, mushrooms and fennel until onions are golden. Don't brown them. Stir to keep from burning. Remove from heat; add yogurt and blend, scraping browned bits from bottom of skillet. Pour over chicken. Bake in preheated 350° oven for 45 minutes, covered. Remove cover and bake 15 minutes to brown.
Cook spaghetti and drain. Saute pepper and onion in oil. Mix all ingredients together and put in baking pan. Bake at 350° for 1 hour.
Melt butter or margarine and marshmallows. Stir in food coloring and vanilla. Pour over corn flakes. Drop by teaspoonful on buttered wax paper. Decorate with red hots.
While potatoes are still warm, sprinkle with a little vinegar or Italian dressing or pickle brine. Set aside. Mix onion, celery, parsley, radishes and peppers with mayonnaise. If olives are desired, use about 8 each, more or less to taste. Add salt, celery seed and fresh ground pepper, but remember that the potatoes have vinegar on them, so be careful in adding salt.
Prepare macaroni according to package directions. Drain. In large skillet, cook ground beef, celery and onion. Drain fat. Add tomatoes (breaking up with spoon), tomato sauce, salt and pepper. Simmer 15 minutes. Mix cooked macaroni with meat sauce; heat on low for 5 minutes. Just before serving, stir in grated cheese. Makes 6 servings.
Fry meat, onions, nuts and seasonings. Cool. Then add labnee. Roll ball of dough into a circular shape. Put heaping tablespoonful of filling in the center. Close in a triangular shape. Place on an oiled cookie sheet and bake at 400° for 15 to 20 minutes until lightly brown.
Put pecans in crust first. Bake at 350° for 45 minutes.