HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush vanilla wafers to fine crumbs; add next 4 ingredients, mixing well. Form into balls and roll each in flaked coconut; freeze. Serve frozen. Yield: About 4 dozen.
Split muffins. Give each child a plate to make their pizza on. Have ingredients in bowls and a spoon in pizza sauce. Start with 2 teaspoons sauce (they put on) and let them add what they want, ending with cheese. Bake in a 400° oven until cheese is bubbly, about 10 minutes.
Mash bananas, squeeze juice from oranges and lemons using some of the pulp. Add sugar, milk and salt. Freeze. Add milk last.
Grease 9 x 13-inch baking dish. In a large bowl, combine the cheese, soup, sour cream, onion, green and red pepper, 1/4 cup of butter, salt and pepper. Mix well. Fold in the thawed hash browns. Turn the mixture into the prepared dish. Toss together the corn flakes and 1 tablespoon melted butter. Sprinkle over the potato mixture. Bake at 350° for about 1 hour until the casserole is golden brown and the potatoes are tender.
Chop the corned beef, Swiss cheese and sauerkraut. Add dressing; mix well. Pour into Pyrex dish and bake at 350° for 20 minutes. Surround spread with the rye bread and serve hot.
Saute onions and green pepper in oleo until tender. Add flour; cook until thickened, stirring often. Add all ingredients. Place in long baking dish. Bake at 325° until hot or lightly brown.
Blend oil, sugar and eggs. Sift dry ingredients together and mix with oil, sugar and eggs. Stir in zucchini, nuts and vanilla. Pour in 2 greased and floured loaf pans. Bake at 325° for 1 hour and 10 minutes. Cool for 15 minutes.
Sift together flour, soda and baking powder. Set aside. Melt chocolate in square pan. Mix sugar and chocolate. Add oleo next. Mix well. Add beaten eggs. Mix all together. Next add buttermilk. Add dry ingredients to mixture. Add vanilla. Mix well. Cook in a sheet cake pan about 35 or 40 minutes until done at 350°.
Mix as mixing biscuits. It will be a soft, sticky dough. Drop in broth and cook 15 to 20 minutes; cover while cooking.
Beat cheese in mixer bowl on medium speed until fluffy, scraping sides and bottom of bowl often. Beat in onion and Worcestershire sauce. Stir in pecans. Cover and chill 2 to 4 hours. Mold cheese mixture into one large ball or 36 small balls (each about 1-inch in diameter). Roll in parsley or can roll in chopped nuts. Place on serving plate. Cover and chill until firm (about 2 hours).
Place in layers in bowl. Spread 1 cup Miracle Whip over ingredients and sprinkle 1 tablespoon brown sugar on top. Sprinkle on 2 to 4 ounces grated Cheddar cheese and 1/2 jar Bac*Os. Let chill overnight. Toss well before serving.
Combine crab meat, shrimp, mayonnaise, onion, celery, salt, pepper and Worcestershire. Pour into buttered 2 1/2-quart casserole. Top with potato chips. Sprinkle with paprika. Bake for 25 minutes in a 400° oven until thoroughly heated. Serves 6.
Mix all ingredients, except cornflakes or potato chips. Spread into a 9 x 13-inch baking dish. Put crushed corn flakes, or potato chips, over the top. Bake at 375° for 1 hour.
Fry bacon. Saute onion, celery and green pepper in bacon drippings; place all ingredients except the bacon in a greased baking dish. Mix well. Top with strips of bacon. Bake in 375° oven for 30 minutes.
Cook raspberries 10 minutes. Rub through strainer with wooden spoon; cool. Add concentrate; stir in ginger ale. Serve immediately in tall glasses with ice cubes or crushed ice. Makes 12 servings; 1 cup each.
Saute onion and green pepper in butter. Add all other ingredients, mixing well. Bake in a buttered casserole dish at 425° for 30 minutes.
Blend wafers, cut up orange slices and pecans. Stir in the Eagle Brand milk. Add other ingredients. Mix well. Form in a log-like roll, then roll up in foil and chill. Slice and serve.
Roll chicken pieces in flour. Place in fry skillet into melted butter and Crisco; cook until brown, then turn down on low and cook about 30 minutes.
Line large ungreased pan, 11 x 17, with rolls. Bake at 350° for 7 or 8 minutes only until they start to brown. Do not overcook. Cool.
Beat whites until stiff, add sugar a little at a time. Add vanilla. Fold crackers and nuts into egg white mixture. Pour into 10-inch pie pan (preferably glass). Bake at 350° for 30 minutes. Let cool completely.
Pour small amount of oil in bottom of 9 x 13-inch pan to grease. Mix ingredients leaving 1/3 of chocolate chips to pour on top after mixing. Bake at 350° for 35 minutes. (Peanut butter chips can be substitute for chocolate chips.)
Mix 1/2 teaspoon salt with flour. Roll chicken in this. Brown chicken on both sides in skillet. Peel potatoes, onions and carrots, cut up. Cut green peppers. Mix remaining salt, sugar and pepper with tomatoes. Place about 1/3 of vegetables in bottom of pot. Place chicken on top and rest of vegetables. Pour tomatoes and water over all. Cover and bring to boil. Reduce heat and cook about 1 1/2 hours.
In at least 1 1/2-quart bowl, mix peanuts, sugar, syrup and salt. Cook 8 minutes on High. Stir after 4 minutes. (Cook until hard-ball stage.) Add butter and vanilla. Cook 1 minute longer. Add baking soda and quickly stir until light and foamy. Pour out on buttered baking sheet. When cool, break into pieces.
Put soup in casserole dish. Mix in 1/2 soup can of milk. Add beans and onion rings; mix in onion rings and lay a layer on top. Bake in oven at 350° for 30 minutes or microwave, covered, for 8 minutes on High.
Boil macaroni first. Mix ingredients together. This fills 2-quart casserole. Put 1/2 stick butter on top. Bake at 350° for 40 to 45 minutes.
Sift all dry ingredients into an ungreased 8 x 8-inch cake pan. Make 3 holes in this mixture. Add vinegar in 1 hole, melted butter in 1 hole and vanilla in 1 hole. Mix water and coffee together. Blend everything together with fork. Pop into oven and bake 30 minutes at 350°.
Rinse meat; leave moist. Dredge in flour. Melt shortening and brown meat; makes thick gravy. Put water to cover meat. Add sauces (last 4 ingredients). Cook slow until done, then add vegetables. Cook until done. Add can of peas at last.
Melt cheese and margarine together over medium heat. Add cocoa and stir. Remove from heat. Quickly add sugar and vanilla. Stir until blended. Pour into pan and let sit for 1 hour before slicing. This dish can be frozen.
Saute carrots, zucchini and onion until soft in pan sprayed with Pam. Add mushroom soup, bread crumbs and sour cream. Salt to taste and bake at 350° for 20 minutes or microwave 10 minutes. Bake in a 9 x 13-inch pan.
Combine margarine, sugar, corn syrup and salt in large (2-quart) bowl. Microwave on High until mixture begins to boil. Cook for 4 minutes, stirring 3 times. Add baking soda and vanilla; stir. Put the popped corn in unrecycled grocery sack. Pour mixture over corn and stir. Cook for 1 1/2 minutes in microwave; shake sack hard. Cook for 15 seconds. Nuts may be added in the last 15 seconds.
Put all ingredients, except mushrooms, in large saucepan. Heat to boiling; simmer for 10 minutes, covered. Add mushrooms. Simmer, uncovered, for 3 minutes. Transfer to bowl. Chill. Before serving, drain the marinade, remove bay leaf and garlic. Serve cold or at room temperature.
Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310°. Remove from heat. After boiling has stopped, stir in flavoring of your choice and food coloring. Pour into lightly greased cookie sheet. Cool and break or cut into pieces. Shake in bag of powdered sugar and store in Tupperware or airtight container.
Cream butter and sugar well. Add vanilla, flour, chips and pecans. Mix well and chill. Drop by teaspoon. Bake at 350° for 5 to 15 minutes.
Mix and bake first 3 ingredients at 400° for 8 minutes in a 9 x 13-inch pan. Fold Cool Whip into softened cream cheese and sugar. Spread on cooled pretzel mixture. Mix jello into 2 cups boiling water. Add frozen strawberries. After strawberries have thawed, let stand 10 minutes. Pour over cream cheese mixture. Refrigerate.
Make a syrup by boiling together sugar and water; cool. Peel, core and slice the apples. Slice bananas after peeling. Put the apples, bananas, pineapple and nuts into the syrup and refrigerate for 2 to 3 hours. Just before serving, add strawberries and a few drops of orange blossom water for flavoring. Mix carefully and spoon into sherbet glasses. Garnish with a sprig of mint or an unhulled strawberry (optional).
Peel potatoes and cut in 1/8-inch slices. Combine mayonnaise, sour cream, horseradish, celery seed and salt. Set aside. In another bowl, mix parsley and onion. In a large serving bowl, arrange layers of potatoes. Salt lightly. Cover with a layer of mayonnaise-sour cream mixture, then a layer of onion mixture. Continue layering, ending with parsley and onion. Do not stir! Cover and refrigerate at least 8 hours before serving. The salad is better if it is made the day before. Yields 8 to 10 servings.
Grind ham, chop mushrooms and grate cheese. Mix and add other ingredients, mixing well. Spread on split English muffins and broil until bubbly. Can be eaten this way or cut into wedges. Mix well. Refrigerate indefinitely or you can freeze.
Drain pineapple and reserve juice. Add water to juice to equal one cup, heat to boiling. Add gelatin, cranberry sauce, ginger ale, chopped nuts, cream cheese and pineapple. Put mixture in a one quart mold or casserole dish and congeal.
Slice bananas in a 2-quart Pyrex dish. Sprinkle pineapple chunks on top of bananas. Mix water and cornstarch; pour over fruit. Melt oleo, then add cornflakes, coconut and brown sugar. Mix well. Pour over fruit and bake for 20 minutes or until hot at 375°.
Cover brisket with water; season and simmer 1 to 1 1/2 hours. Add sauerkraut, wine or vinegar and brown sugar. Cook about 1 hour longer or until meat is tender. Add grated potato and cook 10 to 15 minutes longer. Serves 8.
Soak the Grape Nuts cereal in the cherry juice. Quarter the cherries. Whip the cream. When nearly stiff, whip in the powdered sugar. Stir in the other ingredients. Place in a shallow dish and freeze. Cut into squares to serve.
Preheat oven to 350 degrees. Put potatoes and onions in a 13 x 9 baking dish, add seasoning. Cut stick of butter and put slices of bacon on top.
Beat eggs well. Add sugar and melted butter; mix well. Add pineapple and coconut, mixing well. Pour into pie shells.
Melt margarine in frying pan. Brown rice and onions in margarine, stirring frequently. Pour beef broth, mushrooms, onions and browned rice in casserole dish. Bake in 350° oven for 45 to 60 minutes.
Mix cottage cheese with orange jello, mix well. Add Cool Whip and mix well. Add the fruit.
Heat a large kettle over medium heat. Put in the oil, onion, mushrooms, basil and garlic. Cover and reduce the heat to medium-low. Stir frequently; you may need to add a tablespoon or two of water to keep it from sticking. When the onions are translucent, add the remaining ingredients, except the salt and pepper. Bring to a boil on high heat; then reduce to simmer and let cook for an hour or so, stirring occasionally and breaking up the whole tomatoes. Add salt and pepper to taste.
Melt cheese in milk over low heat (I melt mine in my microwave). Don't allow it to overheat, or your milk will curdle. Remove from heat and add Texas Pete, vinegar, Worcestershire and pimiento. Stir well and pour into a covered container. May store in refrigerator for up to 6 weeks.
Cream sugar and shortening.	Add one egg at a time, mixing well after each.	Sift all dry ingredients and add to mixture. Add vanilla. Bake in tube pan at 350° for about 1 hour or until just done.	Check with toothpick. Cool on rack.
Put broccoli and chicken broth in blender for 2 minutes on low. Put in top of double boiler and add other ingredients, a little at a time. Cook until very hot in double boiler. Do not let boil.
Melt butter, add garlic in pan. Mix in flour, add milk, and both cheeses. Cook med-low heat until cheeses are melted. Should start to thicken a little, if not add some milk and flour mixture to pan. Add pepper and nutmeg to taste. Serve over noodles or fettuccine.
Sprinkle yeast into very warm water in a 1-cup measure. (Water should feel comfortably warm when dropped on wrist.) Stir in 1/2 teaspoon of the sugar. Stir until yeast dissolves. Let stand until bubbly and double in volume, about 10 minutes.
Make jello with nectar substituted for cold water. Chill. Blend in softened cream cheese. Chill and serve.
Mix in large bowl. Cover and store in refrigerator at least 24 hours. Fill muffin tins almost full (doesn't rise much). Bake 20 to 25 minutes at 400°. Batter can be kept up to 6 weeks. Do not mix as being used. Just fill muffin tins as needed. Very moist!
In saucepan, blend dry sauce mix from potato mix with tomato sauce; add green pepper and 2 1/4 cups water. Heat to boiling. Add potatoes; mix well. Turn into 1 1/2 quart casserole. Bake, uncovered, at 400° until potatoes are tender, 30 minutes. Top with onions; bake until onions are heated through, about 3 minutes. Serves 4.
Mix together. Pour in unbaked pie shell and bake 30 to 35 minutes at 350°. Add nuts, if desired.
Put the chocolate into a large heatproof bowl. Add the coffee and cream. Set the bowl over a pan of barely simmering water and leave until the chocolate has melted. Stir the mixture occasionally. Remove the bowl from the pan. Using hand-held electric whisk, whisk the chocolate mixture for 10 to 15 minutes, until thick enough to stand in soft peaks. Add the rum and whisk for a further 2 to 3 minutes. Using a rubber spatula, scrape the mixture into a small bowl. Cover and refrigerate for about 1 1/2 hours or until firm but not solid. Chill a baking tray. Sift the cocoa over the chilled baking tray. If the chocolate mixture is very stiff, work it with a wooden spoon until just softened. Drop teaspoonfuls of the mixture onto the cocoa. Lightly coat your fingertips, by pressing them into the cocoa. Shape each heap into a ball between your fingertips, then roll in the cocoa until evenly coated and place in a petit fours paper case. Continue making truffles in this way until all the mixture is used. Chill for about 5 minutes to firm. Pack in a pretty box with waxed paper between layers to prevent sticking.
Mix jello, sugar and juice in hot water. Chill until thickened. Add cranberries, oranges, celery and nuts. Chill overnight.
Toast pecans in a 200° oven until warm. Set aside. Cook sugar, corn syrup and water to 240°, then add pecans. Cook to 295°, stirring constantly. Remove from heat. Add butter and stir until dissolved. Add soda and salt; stir vigorously. Pour out in butter greased pans. Spread as thinly as possible. Break into pieces when cooled.
Mix first 4 ingredients in blender. Cut 1/4-inch slices of dough and line the bottom of 9 x 11-inch pan, ungreased. Spread mixture over dough. Cut second roll of dough as first in 1/4-inch slices and the top of mixture. Bake at 350° for 40 minutes. Refrigerate a couple of hours or overnight before cutting.
Melt oil and butter in skillet. Add mushrooms and cook until soft. Add Prosciutto, tomato, nutmeg, sage and cream. Heat over medium-high heat 4 to 5 minutes until thick. Pour sauce on cooked pasta. Add Parmesan, parsley, salt and pepper to taste.
Shred cabbage by hand or in food processor. Dice green onions. Combine sugar, vinegar and oil. Mix in large bowl, with all ingredients, except noodles. Refrigerate several hours or overnight. Before serving, add noodles and mix well.
Mix together all ingredients and bake in a 9 x 13-inch pan at 350° for 1 hour.
Heat oven to 350° (moderate). Mix the first 5 ingredients together thoroughly. Measure flour by dipping method (or by sifting). Blend flour, baking powder and cloves; stir into butter mixture and mix well. Shape dough in small balls, about 3/4-inch in diameter, or in cylindrical shapes, formed in 2-inch long half moons. Place cookies on lightly greased baking sheet. Bake 10 to 12 minutes, or until cookies are set, but not browned. Let stand 2 minutes before removing from baking sheet. When cool, dust with confectioners sugar. (For a more authentic Greek cookie, omit ground cloves and place a whole clove in center of each cookie before baking.) Makes 8 dozen cookies.
Melt candy bars over water. Cream butter and sugar. Add eggs one at a time; beat well. Mix in candy bars and mix well. Add flour and buttermilk. Mix well. Add pecans. Bake at 350° for 1 hour and 15 minutes. May need to bake a little longer.
Cook rice and keep warm. Saute vegetables in oil until crisp and tender. Add sausage and season to taste. Heat thoroughly, mix in 1/2 cup Parmesan cheese and serve immediately over rice. Sprinkle with remaining cheese.
Preheat oven to 350°. In a 13 x 9-inch pan, melt butter; sprinkle crumbs over butter. Pour canned milk evenly over crumbs. Top evenly with remaining ingredients and press down gently. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting.
Using a greased and floured spring form pan, put 1/2 of the batter in the bottom of the pan. Top with 1/2 of the filling mixture. Repeat again until all ingredients are used.
Saute eggplant, onion, pepper, celery and garlic in oil. Add tomato sauce and paste; simmer for 10 minutes, then add olives and remaining ingredients. Remove from heat. Adjust spices to taste.
Mix cake mix and jello. Beat in eggs and water; add oil and pour into greased tube pan or 9 x 13-inch pan. Bake at 350° for 35 minutes.
Combine all except the oil and form into little slightly flattened balls and quick saute them in the oil in a nonstick frypan on both sides until browned and half-cooked. Put them on paper towels to blot up any excess oil. Then plop them into your favorite spaghetti sauce or brown sauce or whatever sauce to finish cooking. They're really good!
Layer ingredients as listed. Sprinkle Parmesan cheese, then bacon bits over all. Make 8 hours ahead.
Beat eggs. Gradually add remaining ingredients. Roll out to desired thickness. Cut out in doughnut shapes and fry in hot Crisco oil.
Heat oven to 425°. Prepare pastry for 9-inch one-crust pie as directed on package.
Mix all ingredients together and pour in 2 (9-inch) pie crusts. Cut butter into thin slices and place over top of pies (1/4 stick for each pie). Bake in a preheated oven at 300° to 350° until done.
Combine flour, sugar and salt. Bring water, cocoa, margarine and oil to a boil for 2 minutes and pour over the flour mixture. Add remaining ingredients to mixture and bake in sheet pan at 350° for 30 minutes. Top the cake with glaze.
Melt marshmallows and jello in 7 cups of boiling water. Stir until dissolved. Set aside to congeal. Next day, at least 1 hour before ready to serve, whip jello with mixer. Then add softened cream cheese. Fold in pineapple and nuts. Stir in whipped cream.
Follow directions on box to make Jell-O. Refrigerate partially. When Jell-O is partially chilled, pour it into a clear bowl and blend gummi fish into the Jell-O mixture. Mix the fish to look like they are swimming.
Cream oleo and sugar. Add vanilla and water, then flour. Add chopped pecans. Chill awhile in refrigerator. Roll in any shape. Cook at 300 degrees until delicate brown, about 40 minutes. Roll in sifted powdered sugar as you take them off the cookie sheet.
Combine flour, salt,	pepper and glutamate in a bowl. Coat meat with flour mixture. Melt butter; add meat, browned. Add water, celery and bay leaf. Bring to a boil. Reduce heat. Cover and simmer for 1 1/2 hours or until meat is almost tender. Add remaining ingredients.	Continue cooking 1/2 hour or until meat and vegetables are	tender. Yield: 6 to 8 servings.
Mix sugar, salt and flour together. Add water and cook until clear. Add lemon juice, rind and butter. Add egg yolks and cook 2 minutes. Put in baked pie shell. Use egg whites for making meringue or whipped topping may be used.
Cook broccoli and onion together. Drain. Add margarine; mix broccoli, soup, rice, 1/2 grated cheese, salt and pepper to taste. Pour in casserole dish. Sprinkle rest of cheese on top. Bake at 350° for 20 to 30 minutes.
Mix all ingredients together, except fruit. Place fruit into an unbaked pie shell. Pour mixture over fruit. Bake 15 minutes at 425° and then 50 minutes at 350°. Happy eating!
Melt chocolate over hot, not boiling water. Combine marshmallow cream and rum flavoring. Stir in chocolate; mix well. Add cereal, coconut and nuts. Form into balls. Roll in additional coconut or nuts, if desired. Chill until firm. Yield: 4 dozen.
Cream butter, sugar and vanilla. Add crushed potato chips and nuts. Stir in flour. Form into balls about 1 teaspoon each. Press flat with bottom of small water glass dipped in sugar. Bake at 350° for 16 to 18 minutes until lightly browned. Yields 3 1/2 dozen.
Cook chicken in foil one hour at 350° and cut into pieces. Save 1 cup juice from chicken, add water to make 1 cup if necessary. Butter 9 x 13-inch pan. Layer tortillas, chicken, onions and green chilies. Then repeat a second time. Mix soups with Pet milk and chicken juice. Pour over chicken and etc. Top with 1 1/2 cups grated sharp Cheddar cheese. Let stand 24 hours in refrigerator. Bake at 300° for 1 hour. Serves 8 to 12.
Arrange lettuce leaves, onion and oranges on salad plates. Chill. Just before serving, sprinkle with almonds. Serve with poppy seed dressing. Yields 4 to 6 servings.
Brown and drain hamburger. Add taco seasoning and onions. Mix together lettuce, tomatoes and cheese. Just before serving, add hamburger, taco chips and dressing. Toss well.
Cream butter with white and brown sugar and the egg. Combine the baking soda and salt with flour. Add flour mixture alternately with oil. To the butter mixture, add rest of ingredients; mix well. Drop by teaspoon on ungreased cookie sheet. Bake 12 to 15 minutes at 325°. Makes approximately 75 cookies.
Peel, seed and mash 1 ripe avocado. Add picante sauce, lemon juice and salt. Mix well. Makes 1 cup.
Cook and drain macaroni noodles. Add drained tuna. Mix with mayo and drained peas. Add salt and pepper to taste.
Bake pie crust until light brown. Stir together sugar and next eight ingredients. Add eggs, stirring well. Add pecans last. Pour into prepared pie crust. Bake at 350° for 1 hour.
Boil sweet potatoes in clear water until tender. Peel while warm. Mash with electric mixer on low speed. Add butter or oleo while potatoes are still warm. Add sugar, eggs, milk and vanilla. Beat well, but do not clean beater blades (this is where the strings are). Pour into unbaked pie shell and bake at 350° until set and lightly brown.
Grease 13 x 9-inch baking dish. Cut bread into cubes. Spread half the bread into prepared pan. Cut cheese into small cubes and sprinkle half over bread in the pan. Repeat, layering with remaining bread and cheese. Whisk the eggs, milk and syrup in large bowl. Pour over bread. Cover and refrigerate overnight. Preheat oven to 350°. Bake, uncovered, 30 to 40 minutes, until knife inserted in center comes out clean. Let stand 15 minutes. Serve warm with additional syrup.
Combine the first eight ingredients. Bake, uncovered, at 375° for 30 minutes. Stir yams into the mixture. Bake an additional 15 minutes.
Mix boiled sweet potato, sugar, butter, eggs and flavor thoroughly. After these ingredients are blended, add cake mix and mix for two to three minutes with mixer. Put in two 9-inch cake pans or Bundt pan. Make cupcakes also. Heat oven to 350°. Grease or spray pans throughly. Place cake in oven. Cake will be done when toothpick comes out of cake dry. (Icing optional.)
Melt margarine, butterscotch and peanut butter in a double boiler until melted. Put 1/2 of the Chex cereal in large mixing bowl. Pour peanut butter mixture over Chex. Gradually stir with spatula until well coated and adding more Chex, until all of box is used and well coated.
Saute chicken livers in oil in a Dutch oven 5 minutes or until brown. Remove livers and drain on paper towels; reserve skillet drippings. Cut livers into quarters; set aside. Saute carrots, onion, parsley and garlic in reserved drippings until onion is tender. Add chicken livers and next 6 ingredients; bring to a boil. Cover, reduce heat and simmer 20 minutes or until rice is tender. Stir in tomatoes and cook until thoroughly heated. Yields 6 to 8 servings.