HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring syrup to boil. Add coconut. Stir and let stand 1 hour. Shape into balls and dip into Candy-Quick or almond bark.
Use liquid from cherries and pineapple with water added to make the cup of water. Bring to a boil. Add gelatin and dissolve; add ice cream to hot gelatin and mix until melted. Fold in other ingredients; pour into mold or flat dish or bowl. Sets up within 20 to 30 minutes.
Stir together salad dressing and mustard. Combine potatoes, salt, pepper, onion and pickles. Pour dressing over potato combination. Mix lightly. Carefully stir in eggs. Chill and serve.
Place hot dog on tortilla shell. Add salsa and Cheddar cheese; roll hot dog and mixture together in tortilla shell. Place in microwave for 30 seconds or until fully heated.
In large bowl stir together all ingredients except eggs and oil. Pour eggs and oil over flour mixture and stir until moistened. Turn into greased loaf pan (9 x 5 x 3-inches). Bake at 350° for 1 hour and 30 minutes. Cool in pan on rack for 15 minutes before removing from pan to cool further.
Peel carrots and cut into large slices. Sprinkle salt over carrots and saute in margarine until crisp. Do not overcook. Spoon honey over carrots. Add pecans and stir until they have a glaze.
Season pork chops. Beat egg and milk together. Dip pork chops in egg mixture, then into corn flake crumbs. Place in casserole. Bake at 350° for 40 to 45 minutes. Turn pork chops once halfway through cooking period.
Mix stuffing with 1/2 cup soup, broth and eggs. Spread into casserole dish. Top with diced chicken. Combine remaining soup with milk; pour over all. Cover with foil and bake 45 minutes or until set in a 350° oven.
Beat margarine and sugar until white. Add eggs and syrup and blend well. Sift in flour, spices and baking powder. Roll into balls the size of walnut. Place on greased cookie sheet and press a blanched almond into each cookie. Bake at 350° for 12 to 15 minutes. Makes 8 dozen.
Stir the oats, brown sugar, wheat germ, coconut and the almonds until blended. Heat the oil, honey and vanilla in a small pan until bubbling. Thoroughly mix liquids with the dry ingredients.
Spray a 9 x 13-inch pan with Pam. Spread rice in pan and cover with meat mixture. (browned hamburger, taco sauce, chili and green chilies). Cover this with the soup and milk mixed together. Top with broken nacho chips. Bake 30 minutes at 350°.
In a saucepan, combine oleo, sugar, canned milk and cocoa. Place on fire and bring to a boil. Boil hard for 1 minute. Remove from heat and add peanut butter and oatmeal. Mix well and drop by teaspoon on wax paper.
Mix; put into well greased muffin pan. Bake at 400° for 8 minutes.
Combine all ingredients except milk, ice cream and whipping cream. Beat whipping cream until it begins to thicken. Add all other ingredients and mix well.
Sift together flour, pumpkin pie spice, baking powder and soda; set aside. In a large bowl, mix bananas, orange juice and eggs until well blended. Stir in raisins and walnuts. Add dry ingredients and stir until just moistened.
Make gravy using first 5 ingredients plus juice from choplets. Let simmer. Peel and dice potatoes and boil until tender. Peel and slice carrots and boil until tender. Dip choplets in flour and brown in oil; cut into cubes. Add vegetables and meat to gravy in an 8 x 8-inch pan and cover with a crust. Bake at 350° for 30 minutes.
Combine first 9 ingredients and cook for 20 minutes. Add salt and cabbage; add water to cover and cook 20 minutes more.
Cream butter, sugar and vanilla. Add flour and potato chips. Place 1/2 teaspoon on ungreased cookie sheet. Bake 10 to 15 minutes at 350°. Cool for awhile. Dust with powdered sugar.
Mix cake mix, butter and 1/3 cup condensed milk. Pour 2/3 batter into 11 x 9-inch pan. Bake at 350° for 6 minutes. Melt caramels and 1/3 cup condensed milk together. Sprinkle chips over brownies. Spread melted caramels over chips. Spread the rest of the batter over the top. Bake for an additional 20 minutes.
Mix together flour, curry powder and soy sauce; coat bananas and fish; set aside. Heat oil in skillet. Stir-fry celery until crisp; set aside. Add butter to oil; saute bananas until golden, about 1 minute on each side. Sprinkle bananas with half of lemon juice; remove to serving dish. Saute fish in oil/butter mix until fish comes easily away on a fork, about 3 minutes on each side. Sprinkle with remaining lemon juice. Place on serving dish with bananas. Spoon celery over fish. Serves 4.
Mix above in order given using large mixing bowl. Pour into 3 loaf pans and bake 1 hour at 350°. You can make two loaf pans but it will be very high in center. This freezes very well.
Cut stew meat in 1-inch pieces. Mix with soup mix and pepper; place in the bottom of the crock-pot. Add the barley evenly over meat mixture. Layer celery, carrots, onions and potatoes. Pour water over all (or tomato juice, if preferred). Cover and set on high for 1 1/2 hours. Mix evenly and completely at this time. Set on low to complete cooking. Time is up to you, depending on your taste for crunchy or well done vegetables.
Remove sausage casings. Heat olive oil in a large saucepan and add sausage meat. Cook until meat is no longer pink, stirring with a wooden spoon to break up lumps. Drain off fat. Add sauce, chickpeas and olives. Simmer 10 minutes. Toss with cooked pasta. Makes 6 to 8 servings.
Grate the cabbage into bowl. Drain the pineapple and add to cabbage. Add the sugar and salt to taste. Add enough mayonnaise to moisten thoroughly. Blend together and serve. You may substitute raisins and chopped apples for the pineapple.
Combine all ingredients. Use as a dip or over fresh grilled meat, especially fish and chicken. Serves 8.
Saute onion and garlic in oil. Add beef broth, chicken broth, tomato juice, cumin, chili powder, jalapeno, salt and Worcestershire sauce. Bring to a boil. Cover and simmer one hour. Add chicken and tomato. Place tortilla chips in bowls and fill with hot soup. Garnish with avocado strips and cheese. Yield: 6 to 8 servings.
I use 3 tablespoons of pumpkin pie spice to replace spices listed. Preheat oven to 425°. Mix filling ingredients in order given and pour into pie shell. Bake 15 minutes. Reduce heat to 350° and continue baking 45 minutes or until knife blade inserted in center comes out clean. Cool. Garnish with whipped cream, if desired. Makes 1 (9-inch) pie.
Cook and drain spaghetti. Mix the rest of ingredients and toss well to mix flavors. Chill. Serve cold.
Combine all ingredients except chocolate Kisses and last 1/2 cup sugar. Mix on low speed until dough forms. Shape dough into balls using a rounded teaspoonful for each. Roll balls in last 1/2 cup sugar. Place on ungreased cookie sheets. Bake 8 minutes. Take out and put candy Kiss on each. Press down firmly so cookie cracks around edge. Bake another 3 to 5 minutes in preheated moderate oven at 350°.
In a large bowl whisk together mayonnaise, vinegar, salt and pepper. Add remaining ingredients; mix well. Cover and chill before serving.
Cook 2 pounds of chicken breasts in 2 to 3 cups of water until tender. Remove skin and bone. Cut into small pieces. Heat broth, milk and celery soup. Slowly add flour, salt and pepper.
Add potato, cranberry sauce and bread in a casserole dish. Sprinkle with brown sugar. Dot top with oleo.
Cream butter and sugar until fluffy. Add vanilla and egg. Beat well. Add dry ingredients. Mix well. Add chocolate chips. Form into balls and bake in preheated oven, 8 to 10 minutes. Yields 3 dozen, approximately.
Place Brussels sprouts in bottom of square dish (9 or 10-inch). Pour in beef bouillon, mixing in salt and Cajun seasoning. Pour can of tomatoes along with juice over Brussels sprouts. Cook until tender and most juice has evaporated. Place grated cheese over cooked dish and return to oven for 10 minutes. You may add mushrooms to mixture when starting if desired. Makes great main dish. Put in oven at 350°.
Sift dry ingredients. Blend shortening, then thoroughly mix grated cheese into mixture. Stir in milk. Roll onto floured board. Cut with biscuit cutter and place on greased cookie sheet. Bake at 450° for 10 to 12 minutes.
Dissolve jello in boiling water. Add sugar and 1 cup cold water. Add juice from the 3 lemons (strained) and the fruit juices. Add ginger ale when ready to serve. May add a few drops of green food coloring. Makes 1 gallon.
Dissolve bouillon cubes in boiling water and blend in soup. Mix in meat, onion and pepper. Turn meat mixture into pastry lined pie plate. Cover with top crust. Bake at 425° for 10 to 15 minutes, then reduce oven to 350° and continue to bake for 1 hour.
Make peanut butter and crackers. Put white almond bark over low heat and melt. Then add chocolate chips and melt. Dip cookies into chocolate. Put on wax paper and cool.
Cut sausage in thin slices (1-inch or less) and brown in a large pot. Add water, tomatoes, tomato sauce, garlic and onion. Core and quarter cabbage. Add it to pot. Cover and cook on medium-high until cabbage is well cooked (30 to 40 minutes). Stir occasionally. Slice cornbread in large pieces. Lay open faced on plate and spoon sausage and cabbage on top.
In a saucepan, heat the chili and stir in the cream cheese until melted with the chili. Put in a serving bowl and dip away with the chips. (Optional: Melt Cheddar cheese on the top!)
Put in blender. Blend one minute. May either spread sandwiches and freeze or freeze mixture in container for later use.
Cover and cook. Mash this mixture when tender. Thicken mixture with 2 tablespoons flour mixed in small amount of water, stirring fast, and simmer. Add 1/2 pound Velveeta cheese. Simmer until melted. Remove from heat and stir in 1 1/4 cups of milk.
Grease a 9 x 13-inch pan. Beat eggs and milk. Add biscuit mix and pepper; mix well. Pour over meat. Bake, uncovered, at 400° for 20 to 25 minutes or until golden brown. Cool for 5 to 10 minutes. Spread sour cream over the top. Sprinkle with lettuce, tomato, green pepper, onions and cheese.
Combine 1 cup of flour and undissolved yeast in large mixing bowl. Scald milk in saucepan. Add margarine, sugar and salt. Cool to very warm (120° to 130°). Add milk mixture to flour-yeast mixture. Beat until smooth. Add eggs and 1 cup flour, orange juice and rind. Beat until mixed well. Gradually stir in enough remaining flour to make a soft dough.
Combine jello, sugar and pineapple in pot and bring to a boil; let cool. Add buttermilk, Cool Whip and nuts. Let congeal and serve.
In large bowl, combine sour cream and mayonnaise. Stir in soup mix, mixing well. Fold in drained spinach and other ingredients. Chill at least 1 to 2 hours.
Melt butter in casserole dish. In a bowl, mix the sugar, flour, salt and milk together. Pour over butter in casserole dish. Pour the pie filling over. Bake 1 hour at 325°.
Combine crushed crackers, flour, salt, pepper and Mrs. Dash (seasonings to taste). Dip chicken fillets in egg and coat with cracker mixture. Fry chicken in large skillet (approximately 1/3 full of oil) until golden brown. Drain on paper towel-covered plate and top with cheese while still hot. While chicken is frying, prepare noodles as directed and warm spaghetti sauce. Serve chicken on a bed of noodles topped with spaghetti sauce.
Combine sugar and cocoa. Add syrup and milk; bring to a boil. Cook on medium heat for 2 minutes. Stir often. Add peanut butter, margarine and oats. Stir until mixed. Spoon on waxed paper. Yields 60 cookies.
Cut cookie dough in 1/8-inch slices and cover pizza pan. Bake at 375° for 12 to 14 minutes until golden brown. Cool. Cream the cream cheese, sour cream, sugar and almond extract; spread over crust.
Cream together cocoa, sugar and butter. Add eggs, one at a time. Add vanilla. Sift flour. Measure and sift again with soda. Add alternately with milk, beating until batter is smooth. Bake in 3 layers at 350°.
Cook chicken until tender. Debone and set broth aside. Mix chicken with onion, pimentos, season to taste and set aside. In a heavy skillet heat about 2 tablespoons of oil. Very quickly drop corn tortillas into skillet, turning once but do not brown or fry. As you take each tortilla out, pat dry with paper towels. Fill each tortilla with chicken mixture. Roll and place tortillas in a 9-inch by 12-inch baking dish. Cover with sour cream; pour 2 1/2 to 3 cups of chicken broth over them (to fill half of the baking dish). Cover and bake at 350° for 45 minutes. Makes 4 to 5 servings.
Heat oil in pan. Add onions and simmer. Add the rest of the ingredients, mix well. Bake at 400° for 30 minutes.
Cook egg, juice, cornstarch and sugar until thickened. Add pineapple, marshmallows and Cool Whip. Mix and chill.
Put all ingredients in 2-quart pan. Cook on low on top of stove for 20 to 30 minutes. Serves 6.
Add butter, salt and sugar to milk; cool to lukewarm. Soften yeast in water. Add yeast, egg and 2 cups of flour to cooled milk. Stir to blend well, then knead in remaining flour until firm and elastic. Let rise until double, about 1 hour.
Preheat oven to 475°. Cut shortening into flour, salt, baking powder and soda with pastry cutter or use your fingers until mixture looks like coarse meal. Stir in buttermilk. Turn out on floured board, kneading gently. Roll out and cut large biscuits. Bake on a cookie sheet with biscuits touching each other for about 12 minutes. Save you biscuit trimmings and roll rectangle. Sprinkle with cinnamon and sugar. Roll lengthwise and cut into 1/2-inch pieces for bite size kid pleasers.
Cream together the cream cheese and sugar. Add strawberries, pineapple and bananas. Mix well. Fold in Cool Whip and freeze. Take out of freezer 1/2 hour before serving.
In bowl, combine first 7 ingredients. Stir in Blue cheese. Cover, chill 2 hours. Yields 2 cups.
Mash bananas (I use mixer), then add fruits and Special Dressing. Fold in whipped cream. May be frozen in refrigerator trays or in large pan in freezer. If dressing is desired as topping, double the dressing recipe.
Combine cake ingredients. Beat for 2 minutes by hand. Pour into 8-inch square pan. Bake at 350° for 30 minutes.
Blend together and shape dough into balls. Place in tassie pans and bake at 350° for 10 minutes. Remove from oven and push Reese's cup in center. Let stand 10 minutes in pan, then remove.
Cream sugar and shortening. Add grated lemon rind, flour, salt, baking powder, eggs and milk. Mix and bake at 350° for 55 minutes in greased and floured pan.
Beat cream cheese, salt, vanilla and sugar. Fold in Cool Whip. Put in prepared pie shell. Chill overnight. Slice and top with cherries to serve.
Combine everything except the cheese and worcestershire sauce and place into pastry crust. Bake at 350° for 35 to 40 minutes. Toss cheese with worcestershire sauce, sprinkle over the top of pie. Bake 10 minutes more. Remove from oven and let stand 10 minutes before serving.
Combine all ingredients in a shallow baking pan. Bake at 325° for 30 minutes or until golden brown. Stir often.
Mix flour, baking powder, salt and shortening until it is like meal. Add milk. Turn onto a floured board, roll 1/8-inch thick. Cut in 3-inch squares. Put 1 teaspoon of thickened fruit filling in center. Fold in triangles and pinch edges well. Fry in deep fat. Drain and dust generously with powdered sugar.
Mix all together well; turn into a greased 9 x 9-inch pan. Bake in a 325° oven for 45 minutes. Cut and serve either warm or cold.
Dredge	chops in mixture of flour, mustard, garlic salt and pepper. Brown in small amount of oil. Place in crock-pot with a layer of onion and parsley between chops. Add soup. Do not stir. Cover and cook on low 6 to 8 hours. Even more delicious if	you substitute 3 or 4 tablespoons fresh parsley for the parsley flakes. The rest of the supper menu could be served with steamed rice, buttered English peas, fruit salad and hot French bread.
Beat together vegetable oil, vanilla, eggs, and sugar. Sift together salt, flour, soda, and cinnamon. Add to first mixture. Fold in apples and bake 1 hour at 325°.
Pour all ingredients except bread into greased casserole dish. Top	with bread crumb mixture. Bake 30 minutes at 400°.
In a large kettle, combine stew meat, water, bouillon cubes and bay leaves. Bring water to boil; simmer covered for 1 1/2 hours or until meat is tender. Cool stock; Skim fat from surface. Add tomatoes, carrots, celery, onion, cabbage, potatoes, pepper and garlic powder; simmer covered for 40 minutes. Add corn; cook an additional 10 minutes. Serve with french bread and crackers.
Cook sugar, cinnamon and milk until it forms a soft ball. Add vanilla and walnuts. Cook until thick and grainy, stirring constantly! Turn out mixture on waxed paper. Separate nuts quickly with a fork. Let cool real good.
Drain all the vegetables and mix together. Boil together remaining ingredients and cool. Pour over vegetables. Refrigerate overnight.
In saucepan, combine the dark brown sugar, 1/4 cup butter and milk; stir over low heat just until butter is melted. Pour into an ungreased 8-inch square baking pan; sprinkle evenly with pecans.
Preheat oven to 400°. Cut oven back to 350° when pie is inserted. Bake until brown.
Heat oil in skillet over moderately high heat. Add ground beef and cook until lightly browned. Add seasoning mix, undrained beans, corn and tomato sauce. Stir to combine. Bring to a boil. Pour mixture into a deep 2-quart casserole. Sprinkle olives over meat mixture. Sprinkle crumbled tortilla chips around the edge of casserole and sprinkle the cheese over the chips. Place in a 350° oven and heat for 10 minutes or until cheese is melted.
Combine all ingredients; form into 8 patties 2 inches in diameter. Better if chilled a few hours. Fry in deep fat (low cholesterol shortening) until golden brown.
Cook macaroni and drain well. Soften cream cheese and blend into soup. Stir in chicken or tuna, onion, mustard, milk and macaroni. Pour into 1 1/2-quart casserole and cover with buttered bread crumbs. Bake at 375° for 20 to 25 minutes. Serves 4 to 6.
Drain salmon and flake. Combine all other ingredients. Mix together. Spread salmon mix on 6 buttered buns and wrap in foil. Bake at 400° for 20 to 25 minutes.
Mix cream cheese, garlic salt, Worcestershire sauce and chopped nuts together. Spread mixture on ham slices and roll up longways. Refrigerate until firm. Remove and slice in 1-inch slices.
Combine corn meal mix, salt and onion. Stir in milk and eggs. Let stand 3 minutes. Drop batter, a teaspoon at a time, into deep, hot fat (360°). Fry until golden on underside; turn and fry on other side. Total cooking time is about 4 minutes. Drain. Serve hot with fish. Makes 2 to 2 1/2 dozen hush puppies.
In large bowl, mix together chicken, water chestnuts, grapes, celery and almonds. (Can be prepared up to 8 hours in advance.)
Dissolve yeast in water; set aside. Add all dry ingredients to large mixing bowl. Add olive oil and yeast mixture. Beat with dough hooks for 5 to 7 minutes. Let rise in bowl sprayed with cooking spray until double (cover with damp towel). Shape into round rolls. Brush tops with mixture of 1 egg white and 1/4 cup water. Let rise. Bake 20 minutes at 375°. Makes 12.
Cream butter and sugar. Add vanilla, flour and nuts. Roll into little balls. Place on ungreased cookie sheet. Bake 30 to 45 minutes at 300°. Take them out of oven when they begin to brown. Remove from oven, roll in powdered sugar while hot. Let cool. Roll through powdered sugar again.
Heat water and sugar to boiling; cool. Mix wine, juice and sugar into pitcher. Stir in mineral water. Place grapes into stemmed glasses. Pour punch. Makes 8 servings.
Combine all except mashed potatoes. Pour in 9 x 13 pan. Spoon mashed potatoes on top. Bake at 350° for 45 minutes.
Mix crumbs and melted butter. Pat in the bottom of a 9 x 13-inch pan. Beat powdered sugar, vanilla, stick of butter, egg and cream cheese together for 2 to 3 minutes. Spread mixture over crumbs.
Mix Ricotta or cottage cheese, Mozzarella or American cheese, bread crumbs, salt, parsley and egg. Boil lasagna noodles as directed. Cut lasagna strips in half. Spoon portion of cheese mixture on lasagna strips and roll up.
Mix all ingredients in a heavy 5 to 6-quart Dutch oven. Cover and bake about 3 hours, stirring twice until meat is tender and sauce thickened. Discard bay leaves before serving or refrigerating. You can pretty much ignore this stew for the 3 hours, but remember that it will taste best if you make it a day or two ahead. Refrigerate and reheat on stovetop. You can throw in a 12 ounce can of mushrooms and 10 ounce package of frozen peas and simmer 10 minutes more.
Combine the first 5 ingredients in a blender and process at a high speed. Add ice cubes, a few at a time, blending until slushy. Serve immediately.
Boil the chicken, bone and save broth. Saute the onion, celery and bell pepper in the butter for 5 minutes. Cut up the Velveeta cheese and stir into above mixture until melted. Add the olives. Add the mushroom soup to the chicken, then add to sauteed ingredients. Boil the noodles in the chicken broth. Drain and mix all ingredients in a large casserole dish. Bake at 350° for 30 minutes or until bubbly. Can make 1 day ahead of time and keep refrigerated.
Mash chicken breast with a wooden mallet. Lay out, dull side up. Place cheese on top. Roll tightly and secure with toothpicks. Dip into eggs and milk. Dip into bread crumbs.
Mix first 5 ingredients until smooth. Place 1/2 batter in ungreased Bundt pan. Add 1/2 cup chocolate chips and 1/2 cup chopped walnuts. Add remaining batter and repeat chocolate chips and walnuts. Bake at 350° for 50 minutes.
Blend onion, bouillon cubes and Tabasco until fine. Add mayonnaise and cream cheese. Enjoy!
Mix all ingredients except 1 1/2 cups noodles. Put into greased casserole dish. Put balance of noodles on top and bake at 350° for 45 minutes.
Mix dry ingredients. Beat eggs. Add oil, water and mashed bananas, then add dry ingredients, mixing well. Add pecans last (I like dusting them very lightly with flour). Bake in preheated 350° oven. Makes 2 large loaves, 9 x 5-inch size loaf pans.
Soften yeast in 1/4 cup warm water. Mix sugar, Crisco or margarine, 1 cup warm water and yeast. Add eggs, then flour and salt. Mix well. Dough will be soft; let rise until double (about 3 hours), covered. Mix down with spoon or knife. Put in refrigerator overnight. Two hours before serving, roll into desired shapes; cover and bake about 20 minutes in 400° oven.
Blend sugar and cornstarch in 1-quart casserole. Gradually stir in milk and mix well. Microwave on High for 5 to 7 minutes. Stir every 3 minutes until mixture is smooth, thick and clear. Quickly stir small amount of hot pudding into beaten egg. Return egg mixture into hot pudding. Microwave on Medium-high for 1 to 3 minutes. Add margarine and vanilla; stir until margarine is melted. Pour pudding over the strawberries and serve.
Mix together tuna, soup and milk in a 10-inch frying pan. Heat to boiling on medium. Add 1 1/2 cups rice and cover for five minutes. Uncover and let stand until thickened.
Heat oil. Add flour, salt, pepper and seasoning salt to taste. Brown and add milk, stirring consistently. Add more milk to make thin. Serve over hot biscuits.
Cover in microwave-safe bowl: apples, water and sugar. Cook on High for 12 to 14 minutes or until apples are tender. Stir 2 or 3 times during cooking. Stir in remaining ingredients. Cook on High for 2 to 4 minutes. Stir well. Makes 4 1/2 cups.
Put 1/2 vanilla wafer crumbs on bottom of 9 x 13-inch pan. Mix sugar with butter and chocolate. Add egg yolks, one at a time, beating well. Add vanilla and salt. Beat egg whites until stiff. Fold into chocolate mixture. Pour it over crumbs. Spread ice cream over chocolate mixture. Top with remaining vanilla wafer crumbs. Cover and put in freezer overnight before serving.
Preheat oven to 300°. Beat Ricotta and cream cheese together. Blend in eggs, one at a time.	Mix in vanilla and lemon juice; pour in greased pan.	Bake 1 hour; cut oven off. Let cake stay in oven for	30 minutes longer. Remove and cover. Refrigerate.
Combine first 9 ingredients. Add the apples and nuts (thick batter); mix. Bake 50 minutes at 325° in 9 x 13-inch pan (greased). Serve with whipped topping.
Combine sugar, spices and salt; stir into rice. Add milk, eggs and raisins. Pour into a greased baking pan. Bake in 350° oven about 45 minutes, stirring once.