HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and add minced garlic; mix very well. Spread over bread and bake until golden brown.
Mix cake according to box. Pour 1/2 batter into greased 13 x 9 inch pan. Spread 1/2 can apples on top, then 1/2 crumb mix.; then cake, apples, and crumb mix.
Melt shortening, combine with brown sugar and vanilla in large mixing bowl. Set aside to cool. Combine flour, baking powder and salt; set aside. Add eggs to cooled sugar mixture; beat well. Stir in reserved dry ingredients, nuts and chips. Spread in a greased 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes. Cool and cut into squares.
Prepare dressing per package directions; mix in sauteed celery, onion and mushrooms. Before serving (while still hot), stir in orange marmalade.
In food processor, combine cucumbers, onions and bell pepper. Mix celery seed, salt, sugar and vinegar. Heat. Combine all ingredients and refrigerate at least 12 hours.
Cream shortening, sugar, eggs, vanilla and orange peel, mixing well. Sift flour with spices and soda and add to creamed mixture. Add apples, nuts and raisins. Spread into greased and lightly floured 13 x 9-inch pan. Bake 35 to 40 minutes at 350°.
Put hot dogs in large pan. Add ketchup, brown sugar and bourbon. Add to hot dogs and simmer. The longer they simmer the better they are. Pour into chafing dish. Serve warm.
Heat oven to 350°. Spray a 2-quart casserole with Pam. In large bowl, combine chicken, Vidalias, sour cream, soup and cheese. In small bowl, combine bread crumbs, margarine and poppy seed; mix well. Sprinkle on top of casserole. Bake for 20 to 25 minutes, until crumbs are golden brown and filling is bubbly.
Cook broccoli; arrange in an 11 1/2 x 7 1/2-inch dish. Combine soup, mayo, lemon juice and curry powder. Add cooked chicken and cheese; top with bread crumbs. Bake at 350° for 25 minutes. Serves 6 to 8.
Blend sugars and shortening; add beaten eggs, then sour cream or buttermilk that has been mixed with soda. Add sifted flour, nutmeg, ginger, baking powder, salt and vanilla. Add chocolate bits or raisins and nuts. Mix well and drop by teaspoonfuls on ungreased baking sheet. Bake at 350° about 12 minutes.
Boil or microwave chicken until cooked; drain. Cube and set aside. In bowl, mix sour cream, milk and soup. Prepare stuffing mix according to directions on package.
Mix together well and chill. Use low fat cottage cheese, fat-free Cool Whip, and sugar-free Jell-O for a healthier choice.
Sift cornmeal, add buttermilk, a pinch of soda and a pinch of salt. Add enough water to make thick enough to be shaped into pones. Cover top of each pone with bacon grease. Bake at 450° until brown. (These are easy to make, as I learned to make them when I was 10 years old.)
Scald milk. Stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast in warm water. Stir until dissolved. Add lukewarm milk mixture. Add beaten eggs and flour. Beat until smooth. Add and stir in remaining flour. Knead about 10 minutes. Place in a warm place until doubled in bulk (about 1 hour). Punch down and divide in half, then each half into 12 equal parts and shape into balls. Place about 2-inches apart on a greased baking sheet. Cover. Let rise until double in bulk. Bake at 400° for 20 minutes.
Place 6 slices of bread in 3-quart baking dish. Spread 1/2 of cheese and sausage (mixed) over that. Combine well beaten eggs and milk and pour over above. Lay remaining 6 slices of bread on top and balance of sausage and cheese on top of bread. Press down until milk comes through. Refrigerate overnight, uncovered. Bake at 325° for 1 hour.
Boil squash until tender. Drain and mash. Add other ingredients. Place in a greased casserole; top with bread crumbs. Bake at 350° until crumbs are browned.
Use a 9 x 13-inch pan. Cream butter and flour to make crust. Bake for 30 minutes at 350°. Set aside to cool.
Mix sugar, eggs, oleo, salt and dates; cook in heavy saucepan until it hangs together, stirring constantly, 7 to 10 minutes. Add Rice Krispies and nuts. Form balls in teaspoon size. Roll balls in coconut and lay on tray to cool.
Mix all but cheese and potato chips. Put in casserole. Cover with cheese and chips. Bake 20 to 30 minutes at 350°.
Sift dry ingredients together. Thoroughly mix moist ingredients. Add to dry ingredients and thoroughly mix together. Butter bottom only of 2 (9-inch) loaf pans. Pour mixture evenly into two pans. Bake at 350° for 50 to 60 minutes or until toothpick comes out clean from the center.
Heat vegetable oil in heavy, large Dutch oven over medium heat. Sprinkle chicken pieces with salt and pepper. Add chicken to pot in batches and cook until light brown, about 5 minutes per side. Transfer chicken to bowl. Pour off fat from pot and discard. Add butter to same pot and melt over medium heat. Add sliced parsnips, carrots, leeks and potatoes and stir to coat. Cook 8 minutes, stirring occasionally. Add flour and stir 2 minutes. Gradually mix in chicken broth. Increase heat and bring to boil. Return chicken to same pot; add 1 tablespoon tarragon and bay leaf. Reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, for about 30 minutes. Using tongs; transfer chicken pieces to large shallow bowl and tent with foil. Add whipping cream to pot; increase heat. Simmer until liquid thickens to sauce consistency, about 10 minutes. Discard bay leaf. Mix in remaining tablespoon tarragon. Season stew to taste with salt and pepper. Spoon sauce and vegetables over chicken and serve.
Use a large deep, fluted dish and drip pan under dish. Cook cut up squash and onion. Crumble the crackers. Shred the cheese. Combine all in fluted baking dish. Bake in 350° oven 1 hour, uncovered. Should be firm in center when cooked completely.
Heat to boiling first 4 ingredients. Add cornstarch to thicken. Pour into pie shell. Add top pie crust. Bake at 350° for 40 minutes.
Wash and drain spinach. Place in a large bowl. Add other ingredients, except dressing; toss with salad servers. Chill until you serve with the cup of salad dressing.
Heat can of chili con carne to almost a boil. Melt Philadelphia cream cheese. Mix thoroughly. Pour into bowl and serve as a dip.
Boil potatoes for about 20 minutes, until just tender. Allow to cool, then cut lengthwise into quarters. In small bowl, combine olive oil and garlic; brush potato wedges with garlic flavored oil. Sprinkle lightly with salt. Grill or boil 5 to 6 minutes, until hot and lightly browned.
In an 8 x 8-inch cake pan, put diced apple (including skin and seeds), raisins, noodles and sand; set aside. Put suet through meat grinder, then melt down in double boiler. Allow suet to cool and harden slightly. Reheat and pour over ingredients in pan. Refrigerate to harden; cut into pieces and serve on tray or ground feeder.
In saucepan, heat oil, oregano and butter. Then add shrimp, garlic and wine. Cook until shrimp is done, 3 to 5 minutes.
Mix celery and grated onion. Cover with Wish-Bone dressing. Place in a covered container in the refrigerator for at least 12 hours. Grate shrimp. Drain excess dressing from celery and onion mixture. Add to grated shrimp. Use enough mayonnaise to form a consistency for dip. Add cream cheese after beating smooth. Add salt, pepper and a dash of garlic powder. Mix well. Yields about 3 cups. Serve with chips or toasted bread squares. Serves 12.
Peel and quarter potatoes. Place in baking dish. Cover with grated carrots. (Have chicken cooked and diced.) Place over carrots. Sprinkle with salt and pepper. Mix both cans of soup with about 1/2 can water. Pour over mixture. Cover and bake at 350° for about 45 minutes until potatoes are done.
Melt margarine in a cooking pan. Combine eggs, milk, flour, salt and baking powder. Beat well. Add spinach and cheese to egg mixture; mix well. Pour into pan and mix with margarine. Spread evenly. Bake 35 minutes or until set. Cut into 1-inch squares.
Wash and dry potatoes. Cut almost through potato crosswise, forming 1/4-inch slices that are still held together on one side. Let stand in ice water about 5 minutes to help open slices. Place butter in small glass dish. Microwave on High, uncovered, for 45 to 60 seconds, or until melted. Drain potatoes. Place in a 12 x 8-inch microwave-safe baking dish, making potatoes fan open. Brush potatoes with about 1/2 the butter, coating between the slices. Cover with waxed paper. Microwave on High 10 minutes, rearranging potatoes once.
Peel avocado and cut in half. Fill cavity with cranberry sauce and top with whipped cream.
Saute chopped onion until transparent, in oil. Add eggplant and stir well. Cover and simmer 10 minutes. Add seasonings, raisins, sugar and the can of tomatoes with juice. Simmer 5 to 10 minutes, then pour into a casserole dish and put into a 325° oven for about 1 hour to thicken and bring it all together. Meanwhile, put the rice on to cook. Serve over the hot rice.
Melt butter and add sugar and eggs, then stir in all other ingredients. Bake at 350° for 25 minutes.
Mix first 4 ingredients well. Spread on rye rounds and sprinkle with bacon bits. Heat in 375° oven until cheese melts. Serve hot. Makes snacks for 8.
Cream together the butter and brown sugar. Beat in eggs and vanilla. Sift together and add the flour, soda and salt. Add oats. Over low heat, melt together the chips, milk, butter and salt. Stir in vanilla and walnuts. Pat 2/3 of dough into a 9 x 13-inch pan. Pour chocolate mixture over dough, then dot with remaining 1/3 dough. Bake about 25 minutes at 350°.
Prepare pastry for 8-inch lattice top pie; line 8-inch pie plate with pastry. Combine cherries, sugar, flour and dash of salt. Turn into pastry lined pie plate; dot with butter. Adjust lattice top; seal. Bake in hot oven (400°) for 50 to 55 minutes.
Mix cheese and margarine; add flour and mix well. Add cereal; mix well. Shape into small balls and place on ungreased cookie sheets. Flatten each ball with a fork and bake at 375° for about 10 minutes.
Cut up peaches and put into bottom of casserole dish. Place bread evenly on top of peaches. Mix other ingredients and pour evenly over bread. Bake at 350° for 30 to 35 minutes or until golden brown. Serve warm with ice cream.
Preheat oven to 375°. Combine dry ingredients. Add remaining ingredients and mix well. Drop mixture from teaspoon onto ungreased cookie sheet. Bake 15 to 20 minutes. Yields 30 to 34 cookies.
Dissolve jello with water, add pineapple and pie filling. Add pecans. Refrigerate to congeal. Top with mixture of cream cheese, sour cream and sugar.
Peel rinds and remove watermelon pulp. Cut rind into 4-inch long pieces. Pour sugar over rinds and let set overnight. Cook rinds and sugar until it forms a light syrup (approximately 2 to 3 hours), then place in hot scalded jars and seal.
Melt butter in saucepan. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil, without stirring, for five minutes. Remove from heat. Stir in soda and vanilla. This will foam up in pan. Gradually pour over popped corn and nuts, mixing well.
Preheat oven to 350°. Melt 2 tablespoon butter in a shallow baking dish just large enough to hold chicken in a single layer. Mix flour, garlic salt and pepper together. Then coat chicken pieces. Arrange chicken, skin side down, in butter. Bake, uncovered, 30 minutes.
Brown hamburger. Add onion and pepper and saute. Add beans and tomatoes. Add spices. Simmer 3 hours.
Preheat oven to 225°. Melt oleo; mix in brown sugar and maple flavoring. Mix cereal and nuts in a 9 x 13-inch pan. Drizzle with oleo mix. Stir until well coated. Bake 45 minutes. Stir every 15 minutes. Spread on wax paper to cool. Store in airtight container.
Mix all ingredients in a large container. Cover and refrigerate overnight (or at least 2 1/2 hours). Remove shrimp from marinade and layer in a shallow pan. Bake at 350°, just until shrimp turn pink. Makes 24 hors d'oeuvres.
In boiler, add sugar, milk, eggs, flour, vanilla, chocolate and pecans. Bake pie shell according to directions. Stir ingredients until mixture is thickened. Add the pecans and stir. Pour into shell.
Pick pie shell with fork. Saute onions in butter and place in pie shell. Mix other ingredients together, excluding hot bacon and place over onions. Cook at 350° for 30 to 35 minutes. Top with bacon and serve with cold fruit.
Brown ground meat; drain. Add remaining ingredients. Pour into tightly covered casserole dish. Bake at 400° for 1 hour.
Instead of all those separate spices, I use 2 teaspoons pumpkin spice. After mixing, cover and refrigerate overnight. Take chunks of dough. Roll out on lightly floured board until 1/4-inch thick. Cut out with cookie cutter. Bake at 350° for 12 to 14 minutes. Makes 6 to 7 dozen on a greased cookie sheet, 12 minutes chewy and 14 minutes crunchy.
Work this until you can roll it. Roll to 3/8-inch (1/2-inch is too big). Cut it out with a water glass. To make the hole, use a bottle neck if you don't have anything else! Deep fry until brown. Let cool. Put in bag with sugar or combination of sugar and cinnamon and shake.
Reserve 1 cup pecans. Blend remaining ingredients with the softened cream cheese. Chill mixture, then shape into a ball. Roll cheese ball in remaining 1 cup pecans.
Pour liquid smoke over whole brisket. Liberally season with salts and cover with chopped onion. Cover and refrigerate overnight. Before cooking, pour off liquid smoke and douse with Worcestershire sauce. Cover with foil and bake at 275° for 5 hours. Uncover and pour the barbecue sauce over the brisket; bake 1 more hour.
Combine cottage cheese, mayonnaise and salad-spice-and-herb mix. Blend in blender or with electric mixer until almost smooth. Chill. Sprinkle with parsley. Serve with celery and carrot sticks. Makes 1 1/2 cups.
Melt chocolate. Dip pretzels and lay on waxed paper at room temperature. Enjoy! May also use strawberry or whatever you like.
Mix first 4 ingredients well and shape into mini loaves. In a saucepan combine next 4 ingredients. Heat until the cranberry sauce has melted. Pour over the loaves and bake at 350° for 1 hour.
Slice the potatoes about 1/4 inch thick. Brush the slices with the vegetable oil. Place in a baking pan; sprinkle with the thyme and oregano. Bake in a 400° oven for 15 to 20 minutes or until tender. Yields 4 servings.
Add well-beaten yolks to hot milk; mix well. Place in top part of double boiler. Cook until liquid	coats spoon. Cool quickly and add salt and artificial sweetener. Beat egg whites until stiff. Add 4 tablespoons of powdered sugar, one at	a time, beating after each addition. Pour custard into dessert dishes. Put egg whites on top of each. Garnish with your favorite jam, jelly or fruit.
Cook sausage and crumble. Grate cheese in a large bowl. Add sausage. Let stand at room temperature 1/2 to 1 hour. Add 2 cups Bisquick. Mix like pie dough until well blended. Make into walnut size balls. Place on lightly greased cookie sheets. Press down gently with fork tines. Bake in a preheated oven at 425° for 12 to 15 minutes. Check frequently. Let tops get light tan. Drain on paper towels. Also freezes well. Makes 48 to 60 balls.
Mix well. Bake in greased and floured Bundt pan 1 1/4 hours at 325°. Do not open oven door until time is up.
Mix together sugar, pumpkin spice, eggs, pumpkin and evaporated milk. Pour into a greased 9 x 13 baking dish. Sprinkle box of yellow cake mix over the pumpkin layer. Melt 1/2 cup butter and drizzle over the cake mix. Sprinkle 3/4 cup chopped pecans over all this mixture. Bake at 350° for 50 minutes.
In Dutch oven, cook beef, onion, green pepper and celery until meat is brown and vegetables are tender. Add chopped tomatoes, tomato paste and seasonings. Cover; simmer 1 to 1 1/2 hours. Add kidney beans the last 20 minutes.
Core cabbage; steam long enough to make leaves flexible. Separate leaves and cool. In large bowl, combine meat, rice, onion, pepper, garlic, celery, 1 can stewed tomatoes, 1 can tomato sauce, salt and pepper. Blend. Place 1 spoon of mixture on cabbage leaf; roll up like a tamale and place in a 5-quart pot. When finished making rolls, top with remaining can of stewed tomatoes and tomato sauce plus 2 cans water. Cover; bring to boil and turn down heat to simmer and simmer 2 hours. Freezes well.
Cook pudding in milk; allow to cool. Put plastic wrap over pudding to prevent a skin as it cools. Beat the pudding, margarine and Crisco until light. Add sugar and vanilla. Frosts a 9 x 13-inch pan.
Mix dry ingredients; add milk and yeast mixture. Knead. Roll out on a floured board. Cut into biscuits. Let stand approximately 15 minutes to rise. Bake at 475° for 15 minutes. This dough keeps well in refrigerator up to 3 days, if kept in covered dish.
Melt butter or margarine over high heat. Add oysters, water, salt, celery salt and paprika. Cook until oysters begin to curl at edges. Add milk. When mixture reaches boiling point, remove from heat. Serve at once.
Parboil and peel shrimp. Mix margarine with onions, celery and bell pepper in heavy pot. Cook uncovered over medium heat until onions are wilted. Add catsup and shrimp. Dissolve cornstarch or flour with cold water to make paste. Add to shrimp stirring constantly. Season to taste with salt, black pepper and red pepper. Bring to a boil over medium heat and cook, uncovered, for 15 minutes. Add onion tops and parsley. Mix well. Serve with cooked rice.
Combine cabbage and sliced onions. Blend together mayonnaise, sugar, vinegar, celery seed and salt, stirring until sugar is dissolved. Toss together mayonnaise mixture and cabbage until well blended.
Heat oven to 425°. Cut potatoes in half lengthwise. Cut each half to four wedges.
Mix sugar, syrup, eggs, butter and pecans (pecans finely chopped). Pour into crust and bake for about an hour at 275°.
Heat oven to 350°. Combine flour, soda and baking powder. With an electric mixer at medium-low speed, beat butter and peanut butter until smooth and creamy. Beat in granulated and brown sugar and the vanilla. Beat in egg. Reduce speed to low and beat in flour mixture. Roll dough into approximately 1-inch balls and put about 3-inches apart on ungreased cookie sheet. Using fork dipped in flour, press crisscross pattern into each ball to flatten it. Bake until edges just start to brown, about 10 minutes. Cool on wire racks.
Cook in crock-pot. Cook steak strips about 2 hours. Mix all ingredients together with steak strips. Cook on high for 4 to 5 hours. Turn on low for 3 to 4 hours until tender. Put in okra when turned on low.
Wash beans and pick dirt or rocks out. Place beans in cooker or bean pot in water to cover. Cook slowly. Add ham hock, onion (cut up), garlic, salt and pepper. Cook until beans are soft. Be sure to keep water in pot. Serve with corn bread.
Drain and chop artichoke hearts. Mix everything together. Bake at 350° for 20 to 30 minutes. Serve with crackers or sliced bagels.
In medium bowl with mixer at medium speed, cream butter and 1/2 cup sugar until light and fluffy. Add vanilla and flour; continue beating until well mixed. Stir in nuts. Cover. Chill dough for 1 hour.
Place Marshmallow Creme and peanut butter in a large bowl. Mix together. Cook sugar and milk until it reaches soft ball stage (about 12 minutes). Remove from heat. Add vanilla and pour into the peanut butter and Marshmallow Creme mixture. Mix until creamy. Pour into a greased pan. Let cool.
Sift together flour, soda and salt. Set aside. Cream together butter and sugars. Add eggs, water and vanilla. Then add the flour mixture. Mix until well blended. Chill dough (works much better when chilled). Take dough and roll into a ball. Then place the mint inside of ball, then flatten it. Bake at 375° for 10 to 12 minutes. Cool, then enjoy.
Saute lightly the garlic in olive oil. Slowly add tomatoes and puree; stir in spices and choice of vegetables. Simmer until vegetables are tender. Serve over 1 pound of your favorite cooked pasta.
Sift together first 4 ingredients. Add egg, water and oil. Beat until smooth.	Dip shrimp or vegetables in batter and fry in deep hot oil. Will keep in refrigerator for at least a week.
Stir together to mix thoroughly the flour, cornmeal, baking powder, salt and garlic powder. Drop batter by rounded teaspoonfuls into deep hot fat (375°). Cook, turning frequently, about 3 to 5 minutes until golden brown. Makes about 2 dozen.
Cook rice according to directions. Mix ham and black-eyed peas (with juice) and salt and pepper to taste. Add rice and bake at 350° for 15 to 20 minutes. Serve with corn-on-the-cob, bread and tomatoes.
Mix first 4 ingredients well, then take 1 cup out for topping. Put the remaining mix into 9 x 11-inch cake pan. Fill with fruit of choice, about 2 cups will do. (Use any type of fruit filling you want here. I have used blackberries, raspberries, huckleberries, peaches, blueberries and cherries.) Mix remaining ingredients in a separate saucepan on stove. Boil until clear. Pour over fruit. Add topping. Bake about 1 hour at 350°.
Combine first 4 ingredients in a large bowl; toss gently. Combine mayo and next 6 ingredients; stir well. Add dressing to salad. Toss gently. Serve immediately. Yields 10 servings.
Arrange chips on large waxed paper-lined glass plate. Sprinkle taco sauce over chips according to taste. Sprinkle cheeses over chips evenly. Top each chip with olive slice. Microwave on High for 1 minute. Rotate dish on High for 1 to 2 minutes longer or until cheese melts. Serve hot. Yield: 20 nachos.
Combine meat, potatoes, green pepper and salt into buttered casserole. Melt butter; blend in flour. Add milk and cook until smooth. Stir in soup mixture and blend. Top with cheese and bake at 350° about 30 minutes.
Saute onion in margarine in skillet until lightly browned. Combine all ingredients except cheese and paprika in bowl; mix well. Pour into greased casserole. Bake at 350° for 20 minutes. Cover top thickly with cheese. Sprinkle with paprika. Bake for 15 minutes longer.
Cream margarine and sugar; add beaten eggs and flour. Set aside. Mix all fruits and nuts (chopped) together. Mix fruit mixture with other ingredients. Use hands to mix well. Roll into small balls and place on cookie sheet. Bake at 350° for 12 minutes. If mixture begins to stick to hands, rinse in cold water.
After cooking bacon, saute together with onion, then add rest of ingredients. Mix well. Bake at 350° for 30 minutes. Dust with cheese on top.
Cut broccoli into florets and arrange in long dish. Chop one large onion, mixing with broccoli. Let set for several hours. Mix mayonnaise, sugar and vinegar; pour over broccoli and onions. Top with crumbled bacon and grated Cheddar cheese.
Place rice in bottom of baking pan with a lid. Place chicken pieces on top of uncooked rice. Pour mushroom soup on top of chicken. Cover rice and chicken with liquid. Season to taste. Cover and bake at 350° for 1 to 2 hours. Serves 6 to 10. Takes 5 minutes to prepare.
Beat eggs. Cream sugar and butter. Add beaten eggs. Sift baking powder, salt and flour. Slowly add flour and milk alternately to egg mixture. Add vanilla. Beat well. Bake at 350°. (Needs to be thin layers, 8 to 10.)
Cook rice according to instructions on box; cook 15 minutes. Add remaining ingredients which have been chopped. Include juice from artichoke hearts. Bake in 350 degree oven for 20 minutes or in microwave to warm. This is also good cold as a salad.
Mix together and press into a 9 x 13-inch pan the flour, oleo and chopped nuts. Bake at 350° for 10 minutes. Watch carefully!! Cool.
Blend cheese and margarine. Add mayonnaise and spices. Stir in crabmeat. Spread on English muffin halves, cut into quarters (8 pieces per muffin). Place on cookie sheet. Bake in 400° oven for 8 to 10 minutes or until lightly browned. Serve warm.
Cream the butter and sugar gradually; cream mixture until fluffy. Add beaten eggs. Pour boiling water over cocoa. Sift flour, soda, baking powder and salt together. Combine the milk and add vanilla and add to mixture. Bake at 350° for 30 minutes or until done.
Mix cornstarch with cheese. In a 4 to 6-quart pot, bring water to a boil. Add cheese mixture a little at a time, stirring constantly. Continue to cook over medium heat, stirring until cheese melts and mixture becomes smooth. Remove from heat and add salt, pepper, Worcestershire sauce and garlic.