HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crumble cornbread and bread in large pan or bowl. Add celery, apples, onions, sage, salt, pepper and 1 raw egg. Add broth mixed with water (if from turkey or chicken). Mix until juicy (real juicy). May need to add canned broth to turkey broth. Add chopped boiled eggs. Add melted butter. Seal in bowl and let set overnight in refrigerator for flavor. Can add the butter the day of cooking. Do not cook in deep pan, cook in large baking pan at 400° for 1 hour.
Combine water, bouillon and onion in large saucepan; bring to a boil. Add broccoli and cook until tender (if frozen, cook about 5 minutes). Put cooked broccoli and onion in food processor and process until finely chopped, but not smooth.
Sift together the flour, soda, salt and cocoa. Cream shortening. Add sugar, blending thoroughly. Add egg; beat well. Add flour mixture and milk alternately, beating after each addition. Add nuts and vanilla; mix well. Drop dough from teaspoon 2 inches apart on well-greased cookie sheet. Cookies will spread. Bake at 350° for 8 minutes. Top each cookie with a marshmallow half, cut side down, pushing down a little. Return to oven; bake 2 minutes longer. Cool on rack, then frost. Top with pecan half.
Mix cheese and butter. Add flour and mix well. Add Rice Krispies and mix well. Shape into small balls; flatten with fork. Bake on ungreased cookie sheet at 375° for 10 minutes. Will make about 60.
Mix all ingredients. Roll out about 1/8-inch. Cut with cookie cutter. Bake at 375° for 6 to 8 minutes. Makes a tub full.
Mix flour, sugar, cocoa, baking soda and salt together. Blend in oil, water, vinegar and vanilla. Use a long pan. Do not grease! Bake at 350° for 20 to 30 minutes.
Brown beef in a little oil. Add onions, garlic, peppers, tomatoes, mushrooms and parsley. Simmer until almost complete. Add A.1. sauce and the cognac and cook for 1 minute. Goes very well with fried potatoes. Serves 6.
Combine shortening and sugar, salt with starter. Stir to combine. Place 4 cups flour in large bowl. Make depression in center, pour in batter, cut flour into batter until you have ball that can be handled. Place on well-floured board and knead remaining flour into ball until smooth and elastic (about 20 minutes). Grease top and set aside for 8 hours.
Cream butter. Gradually add sugar and beat until light and fluffy. Beat in egg and vanilla. Gradually add flour, baking powder and salt.
Combine Ranch mix and oil. Add lemon pepper, garlic powder and dill weed.
Mix butter and eggs. Add sugar. Stir in flour and milk. Add vanilla and chopped pecans. Bake in two 9-inch pie shells for about 25 to 30 minutes in a 350° oven.
Melt butter and chocolate chips. Add sugar and eggs. Stir well. Add remaining ingredients. Pour into pie shells. Bake at 375° for 45 to 50 minutes.
Combine flour, soda and salt. Beat together the remaining ingredients. Mix in flour. Roll into balls. Place on ungreased cookie sheet. Press each with fork dipped in sugar. Bake at 375° for 8 to 10 minutes.
Boil water with margarine. Add flour and stir until it leaves side of pan. Add eggs and beat. Spread this mixture into a greased jelly roll pan and bake at 400° for 20 to 25 minutes. Cool.
Brown ground beef and drain. Mix all ingredients in bowl and serve. May be served in Aztec salad shells.
Over low heat, stir constantly until thick but do not boil. Add 1/2 teaspoon lemon extract and 1/2 teaspoon vanilla.
Boil bell pepper, onion and celery until done.	Reserve liquid to cook rice for more flavor. Brown ground chuck and sausage and drain.	Mix with rice mixture and add mushrooms. Serve hot with margarine and cheese if desired. Serves 6.
Cook cabbage and drain. Keep hot. Melt margarine in double boiler. Add remaining ingredients except cream. Cook, stirring until thickened. Remove from heat. Add cream. Beat until smooth. Pour over cabbage.
Mix well the margarine, peanut butter, powdered sugar and Rice Krispies. Will have to do the mixing with hands. Form all mixture into walnut size balls. Place on wax paper lined counter or cookie sheet. Melt chocolate chips with paraffin (melts easier if shaved). Dip balls, one at a time, in chocolate mixture and place on waxed paper to set. Makes approximately 80 balls.
This can be decreased to any size. I like to make a large pot and freeze some for later. In large pot of water, boil meat and onion until meat is done. Crumble and drain Add kidney beans bell pepper, special sauce chili seasoning and 2 cups water. Simmer for 2-3 hours uncovered, stirring occasionally. (May need to add more water as it simmers if becomes too thick.)
Cook vegetables all together in oleo until tender. Prepare Stove Top dressing according to package directions. Add dressing, mushroom soup and milk to vegetables. Grease baking dish. Layer 1/2 dressing, 1/2 cheese, other 1/2 dressing and ending with cheese on top. Bake at 400° for 45 minutes. This makes a very large casserole.
Heat oven to 350°. Mix cracker crumbs, 2 tablespoons sugar and the margarine. Press in bottom of 9-inch spring-form pan. Bake 10 minutes. Cool. Heat oven to 300°. Beat cream cheese in large mixer bowl. Add 1 cup sugar gradually, beating until fluffy. Add lemon peel and vanilla. Beat in 1 egg at a time. Pour over crumb mixture. Bake about 1 hour; cool. Refrigerate at least 3 hours and top with glaze.
Mix the vanilla wafer crumbs and margarine. Mix together soft cream cheese, sugar, milk and Dream Whip; fold in pecans and set aside. In baking dish, make a layer of crumbs and a layer of whipped cream mixture (1/2). Pour can of cherry pie filling and rest of white mixture. Add remainder of vanilla wafer crumbs and garnish with maraschino cherries. Refrigerate about 12 hours before serving.
Cream softened cream cheese, sugar and vanilla; whip cream. Fold into cheese mixture; mix lemon juice in blueberry pie filling. Mix 1/2 cream cheese mixture into blueberries; put in pastry shell. Spread remaining cream on top. Chill.
Mix all ingredients together. Bake in an 8-inch square pan at 350° for 50 minutes. Best served the next day. Top with Cool Whip. Makes 8 servings.
Cook squash and onion until tender. Drain and mash. Add slightly beaten eggs, soup, margarine and 1/2 to 3/4 crushed crackers. Mix well. Sprinkle remaining crackers mixed with a little butter on top. Bake 30 to 40 minutes at 350°. Amen!
Boil sugar, milk and cocoa for 5 minutes. Add vanilla. Blend in remaining ingredients. Drop by teaspoonfuls onto waxed paper.
Boil chicken, basil, garlic, celery seed and diced onions in 8 pints of water for about 30 to 45 minutes or until tender. After chicken is cooked, remove from pot and set out to cool. Add frozen vegetables and sliced carrots. Boil for 10 minutes. Reduce heat to warm. Remove meat from chicken carcass. Break up or cut up meat into bite size portions. Add to vegetables and broth. Add egg noodles. Leave pot on warm until noodles become soft. Stir frequently. Enjoy!
Mix dry ingredients together. Add water and heat until sugar is melted. Add cranberries. Cook slowly until all the skins pop open. Add lemon and butter. Cool, but do not stir. Pour into pastry lined 9-inch pie plate. Cover with crisscross pastry strips. Brush top with milk. Bake in hot oven (425°) for 30 minutes.
Heat oven to 350°. Grease cookie sheets well. Mix sugar, almonds and cinnamon. Beat egg whites in a medium-size bowl with electric mixer until stiff but not until dry peaks form when beaters are lifted. Gently stir (fold) in ground cinnamon-almond mixture. Drop rounded teaspoonfuls 2-inches apart on prepared cookie sheet. Sprinkle a sliced almond or two on top of each. Bake 10 minutes or until golden brown. Cool about 2 minutes before remove to wire rack to cool completely. (If the last few stick, return cookie sheet to oven to reheat and remove cookies immediately.) Makes 24.
Bring to a boil the first 3 ingredients and pour over flour and sugar. Mix. Then add buttermilk, soda, eggs, salt and vanilla. Mix and pour into well-greased and floured pan. Cook at 350° for 30 minutes.
Mix oleo, paste, sugar and eggs in that order. Add flour last. Put (pat) into greased 9 x 13-inch pan. Sprinkle with sugar. Bake at 300° for 30 minutes.
Boil sugar and butter 3 minutes; don't overcook. Line 11 x 15-inch sheet pan with crackers. Pour sugar mixture over the crackers. Top with nuts. Bake at 350° for 7 minutes. Cool 5 minutes only. Cut and put on wax paper.
Make pudding as directed on package, but using only 1 1/2 cups milk. Melt chocolate squares and blend into pudding. Fold in Cool Whip and pour into pie crust. Freezes in 2 to 3 hours. Slightly thaw to serve. Add chocolate shavings for decoration.
Mix ingredients together. Roll into balls or spoon dip. Put in freezer to get firm.
Combine all the ingredients in a medium saucepan. Heat just until sugar is dissolved. Remove from the heat and refrigerate.
Combine fruits. When sauce has cooled, pour over fruit and serve, garnished with sprig of mint, if desired.
Combine water, lemon juice and sugar in serving container. Stir until sugar is dissolved. Add ice cubes. Garnish with mint leaves and orange or lemon slices.
Brown the meat with the onions. Add all other ingredients, except the shredded cheese, and mix well. Place in a baking dish; sprinkle the shredded cheese on top. Bake for 1 hour.
Pat the biscuit flat. Cut in half. Dip or brush each half with butter. Then sprinkle with cinnamon-sugar mixture. Bake for 10 minutes at 425°.
Combine marshmallows, Hershey bars and milk in top of double boiler. Heat until melted; cool. Fold in whipped cream. Pour in baked pie crust and chill at least 2 hours. (Double recipe and put in 13 x 9-inch pan for large desserts.)
Cook carrots; drain. Reserve 1/4 cup carrot liquid. Combine liquid, honey, oleo and brown sugar. Stir well and pour over carrots. Cook over low heat. Serves 6.
Have oleo at room temperature. Mix in cheese. Add pepper, salt and flour to which baking powder has been added. Work together well until mixture is formed into dough. Roll into small balls. Place on cookie sheet and bake at 400° until slightly brown.
Saute 1 stick of oleo and onion until onion is tender. Place cream of chicken soup, Minute rice, Velveeta cheese and broccoli in a greased casserole. Add onion. Pour 1 stick melted oleo over Ritz crackers and sprinkle on top of casserole. Bake at 350° for 30 to 35 minutes.
Plug toaster in. Remove bread from package. Place bread in toaster and start toaster. When toast pops up, place on plate and put cheese on toast. Close bread wrapper, unplug toaster and eat. For a change, microwave sandwich to melt cheese.
Season chicken with salt, pepper and paprika. Spray ovenproof dish with oil and add chicken to pan. Bake in 350° oven until brown. Cover chicken with mixture of heated jelly, sherry and sauteed mushrooms and bake 1 hour more, uncovered.
Drain pineapple; reserve juice. Add enough water to juice to make 1 1/2 cups liquid. In 1/4 of this liquid, soak the Knox gelatine for 5 minutes. Heat remaining liquid; add gelatine, sugar, lemon juice and salt. Stir well. Put in refrigerator until it begins to jell. With mixer, beat cream cheese until it is creamy; mix in pineapple, celery and gelatine mixture. Fold in Cool Whip. Put in mold or flat dish. Refrigerate until set up.
Dissolve jello in boiling water; add sliced strawberries, while hot, and undrained pineapple. Pour about 1 1/2 cups	of jello mixture into mold.	Let chill until firm. Spread half of sour cream over firm jello. Spread more jello and chill again. Spread rest of sour cream and rest of jello. Chill overnight.
Cream together sugar, shortening and eggs. Add dry ingredients alternately with buttermilk; add vanilla and food coloring. Mix vinegar and soda; add last. Bake in two 9-inch layers at 325°, which are to be split crosswise with a thread to make 4 layers, or one large sheet which can be cut into 4 parts.
Brown ground meat and sausage. Add onion, celery, bell pepper, Rotel and chili powder. Add cabbage, water and raw rice. Mix well and cook a few minutes. Put in covered dish; add cheese sauce. Bake at 400 degrees for 1 1/2 hours.
Beat eggs; stir in oil. Add vanilla; blend in sugar. In a different bowl, blend flour, baking powder and salt. Add dry ingredients with egg mixture. Mix well. Drop by teaspoons onto ungreased cookie sheet. Bake at 400° for 8 to 10 minutes. Each cookie has 40 calories.
Press fingers into center of each biscuit, making a deep indention and 1 3/4-inches wide. Fill indentions with cream cheese. Arrange pineapple around outside edge of cream cheese. Sprinkle with cinnamon. Bake as directed on biscuit package.
Combine cheese, caraway seed and mayonnaise. Cut 1-pound loaf bread diagonally almost through to bottom crust, into 1-inch slices. Spread butter or margarine between slices. Spread cheese mixture between each slice of bread. Wrap loaf in aluminum foil. Bake at 400° for 15 minutes.
Cut up chicken and place in kettle with water, 1 onion, celery, salt, carrot, pepper, bay leaf, thyme and cayenne. Bring to boil; turn heat to low. Cover and simmer for 1 1/2 hours or until chicken is tender. Cool, remove chicken from broth and strip meat from bones. Skim excess fat from broth and strain, if wished. Heat butter, add remaining onion, garlic and parsley. Cook until tender, but not brown. Add broth and rice; simmer for 20 minutes or until rice is tender. Add chicken, tomatoes and okra. Cook for 10 minutes or until okra is tender.
Mix bananas, egg, sugar and shortening. Add dry ingredients and mix well. Add nutmeats and pour into greased loaf pan. Bake 1 hour at 350°.
Dissolve gelatin in hot water. Pour into an 8 x 8 x 2-inch dish. Chill until firm. Fill each pear half with a mixture of cottage cheese, mayonnaise and chopped almonds. Place on bed of lettuce and shredded gelatin (made by forcing firm gelatin through a ricer). Make bunny's ears, mouth and tail with almonds. Make eyes by dipping knife end into paprika. Garnish with small carrot shaped from cheese and sprig of parsley. Serve with mayonnaise. Makes 6.
Mash cream cheese. Add peppermint and mix well. Add food coloring at this time also. Add sugar and knead until consistency of pie dough. Roll into marbles. Coat with granulated sugar. Press into candy mold; unmold at once. Let dry. Can freeze or store in covered containers.
Mix together flour, water and starter. Cover and let stand overnight in a warm place. In the morning take out 1/2 to 1 cup and put back with your jar of starter. Add remaining ingredients and let set 15 minutes to start rising again. Pour on hot greased griddle.
Cut margarine and Velveeta into small pieces. Mix spinach, cottage cheese, margarine, Velveeta and flour. Add eggs, one at a time. Pour into greased 1 1/2-quart casserole. Bake, uncovered, 1 hour at 350°.
Chop tomato, onion, garlic and peppers in food processor. Add with cream cheese to boiler. Cook over low heat until melted, stirring constantly. Cook 5 minutes. Serve with nacho chips.
Cream sugar, salt and margarine. Add eggs one at a time. Add flour and vanilla. Spread 1/2 of batter on greased cookie sheet and top with 1/2 the fruit. Spread rest of batter and then rest of fruit. Bake at 350° for 20 to 25 minutes. Very good!
Make macaroni according to directions on box. Drain shrimp, peas and pineapple. Mix all together. Add Miracle Whip to taste. Season with Lawry's seasoned salt, onion salt and garlic salt.
Add all dry ingredients in large bowl. Blend in margarine with pastry blender. Add egg, milk, sour cream and raisins and knead with hands. Form a ball. Place in dry layer cake pan and flatten slightly. Bake for 1 hour at 300°.
In a 4-quart pan, combine the vegetables and the dry potatoes with sauce mix. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Combine the milk and cornstarch; add to soup. Simmer, covered, for 10 to 15 minutes more or until potatoes are tender.
Place layer of crackers in bottom of 13 x 9-inch pan. Melt margarine and add remaining ingredients. Mix well and bring to a boil; boil for 5 minutes, stirring almost constantly. Spread half of mixture over crackers. Place another layer of crackers over this and spread remaining mixture on top. Top with third layer of crackers; frost.
Place chicken breasts in baking dish. Sprinkle seasoning and garlic powder over top. Add whole mushrooms and chopped green onions. Pour wine over top. Cover dish and bake for 60 minutes at 350°.
Melt cream cheese and Old English cheese in a pot. Chop pepper and scallions. Add to pot. Add clams and Worcestershire sauce. Serve hot with bugles.
Cook rice according to package directions. Scald milk. Let cool to lukewarm. Beat eggs, sugar, vanilla and cardamon. Add milk and cooked rice. Put in a 1 1/2-quart buttered casserole dish. Place in shallow pan of water and bake at 350°. After 20 to 25 minutes of baking, insert a fork and stir from sides without disturbing the top. Dot with melted butter and sprinkle with cinnamon. Continue baking 35 minutes, more or less, until custard is set. Makes 6 servings.
Line a 9-inch square pan with aluminum foil. In a heavy saucepan over low heat, melt chips with sweetened condensed milk and salt, stirring often. Remove from heat; stir in nuts and vanilla. Spread evenly in pan and cool.
Pour cans of pineapple and cherry pie filling into bottom of a 9 x 13-inch cake pan. Pour dry cake mix over top. Slice butter over cake mix. Sprinkle pecans over top. Bake at 350° for 20 to 30 minutes.
Trim excess fat from the pork chops. Rub with crushed garlic and set aside. Heat 1 tablespoon oil in a heavy skillet. Add chops to the hot oil. Brown each side. Lower heat and cover. Cook chops slowly until done (about 25 minutes). Turn once. Season and remove the chops. Pour any pan juices over the chops.
Remove core and break cauliflower into flowerettes. Brown in olive oil for 2 minutes, stirring. Add water, cover and cook for 8 minutes over medium heat.
Place broccoli on microwave dish with flowerets toward outside of dish. Cover with plastic wrap tightly. Cook 10 minutes or until tender. Pour cheese sauce over broccoli while hot.
Open soup; put in large pan. Open peas and tuna and add to soup. Add salt, pepper, butter, Miracle Whip and milk. Stir well. Heat thoroughly until hot and creamy. Serve over toast.
Mix in blender at low speed until thoroughly mixed. Chill and serve with fresh strawberry garnish.
Drain potatoes. Place in casserole dish. Put oleo on potatoes and bake at 350° for 20 minutes. Add salt and pepper and cheese. Bake another 20 minutes.
Cook and drain broccoli. Place in greased baking dish. Layer cubed chicken. Combine chicken soup, mayo, lemon juice and sherry. Pour over chicken. Top with grated cheese and bread crumbs. Drizzle over top melted butter. Bake at 350° for 25 to 30 minutes. Serves 6 to 8.
Place potatoes in bottom of crock-pot. Layer chicken breasts on top. Mix celery soup with water. Pour over potatoes and chicken in crock-pot. Cook on high 8 hours. Last 15 minutes, add frozen peas.
Roll out and cut. Bake in a quick oven. Makes 60 to 75 cookies.
Measure wild rice (uncooked). Prepare according to package directions; set aside. Combine bread crumbs, milk, salt, mustard and Worcestershire sauce. Let stand a few minutes. Add meat and mix well. Heat oil in Dutch oven. Make meatballs and brown on all sides in hot oil. Remove browned meat from pan. Add celery and onions to drippings and brown lightly. Add soup, water, wine, pimentos and olives. Stir in cooked rice. Fold in meatballs.
Lightly mix the first 10 ingredients together. Moisten with mayonnaise, using more or less as desired. Mound in 4 decorative serving dishes; sprinkle the minced green chiles and minced sun-dried tomatoes on top. Chill for 1 hour. Serve with corn chips or crisp-fried tortillas as a light lunch. Yield: 4 servings. Carbohydrate 6 g, protein 29 g, fat 25 g, calories 365.
In large bowl, combine thawed Cool Whip, milk, cherry pie filling and pineapple chunks. Spoon into paper lined muffins and freeze.
Heat blackberries with 1/2 cup sugar and butter in large saucepan just until sugar dissolves and butter melts. Mix remaining sugar with flour. Stir in the milk and eggs and combine the rest of the ingredients, mixing well. Pour this batter into buttered 13 x 9-inch baking dish. Spoon blackberry mixture on top. Bake at 350° for 40 to 45 minutes. Cool before serving. Very good with trickle of heavy cream served on top.
On each of four bread slices, place 1 slice each of ham, turkey and cheese. Cover with remaining slices of bread. In a bowl, beat eggs, milk, and salt together. Dip each sandwich carefully into egg mixture, turning to dip each side. Fry in sprayed or oiled pan like you would French toast, making sure cheese is melted and meat is hot. May be put on sprayed cookie sheet; bake at 375 degrees, turning once.
Brown hamburger, garlic powder and onion. Cool, then add oregano, tomato soup, salad oil and grated Mozzarella cheese. Stir together and simmer a few minutes. Spread mixture on split hamburger buns. Cover with Cheddar cheese (shredded) and broil for 3 to 5 minutes, until cheese bubbles. Serves 6 to 8.
Pat fish dry. In large skillet, over medium-high heat, bring 1-inch oil to 350°.
Beat egg white until stiff. Add brown sugar, nuts and vanilla. Preheat oven to 250°. Drop by teaspoonfuls on greased cookie sheet. Bake for 25 minutes. Cut oven off and let sit for 25 minutes. Cool before removing from pan.
Note: Leftovers are generally used for jerky; strips off the ribs, neck and trimmings from lower hams and shoulders.
Cook sugar, almonds, and butter. Stir until it is the color of creamed coffee. Watch carefully. Pour into an 8 x 8-inch or 9 x 9-inch butter dish. Place 5 Hershey candy bars over top of this. Heat from cooked mixture will melt chocolate. Spread evenly. Sprinkle pecan meal on top. Score and put in refrigerator. When cool, cut or break where scored.
Melt butter. Mix in sliced squash, crumbled muffins, onion and top with cheese. Salt and pepper to taste. Bake at 350° for 30 minutes.
Beat together the sour cream, flour, salt, vanilla, egg and diced apples. Put into 8-inch unbaked pie shell. Bake at 400° for 25 minutes. Mix flour, brown sugar and butter; sprinkle on top. Bake 20 minutes longer.
Bring to a rolling boil the blueberries, water, lemon juice and 1/4 cup sugar. Mix flour, oil, cinnamon, 1/4 cup sugar and 3 tablespoons water until well mixed. Drop by spoonful into boiling blueberries. Cover and cook over medium heat about 10 minutes or until dumplings are done. Serves 4 to 6. May serve with whipped topping or vanilla ice cream. Serve warm.
Beat sugar and butter until light and fluffy. Stir in vanilla, cream of tartar and chocolate. Beat in eggs until light and fluffy. Pour into shell. Refrigerate until set, 3 to 4 hours. Top with Cool Whip to serve.
Mix first 3 ingredients together and pat in a 9 x 13-inch pan. Bake 10 minutes at 350°. Cool. Mix cream cheese, Dream Whip and 1 cup sugar together and spread on top of cooked pretzel base. Dissolve jello in water. Drop in frozen strawberries when jello is slightly thickened. Pour over cream cheese layer. Sprinkle crushed pretzels over top. Serves 12 to 15.
Mix all together; put in a 9-inch pie crust. Bake about 45 minutes at 350°.
Saute onion. celery, parsley, pepper and mushrooms (if using fresh ones saute).
Mix all ingredients well. Spread on platter. Top with 3/4 bottle chili sauce, crab or shrimp, chopped onion and sprinkle with basil and parsley flakes. Make 24 hours in advance. Serve with crackers (saltines or Ritz.)
Grease large casserole. Cover bottom with Doritos, which have been dipped in chicken stock. Put layer of bite size chicken chunks. Add onion and bell pepper; cover with grated cheese. Add chili powder and garlic powder. Pour on soups and Ro-Tel tomatoes. Top with more cheese and paprika. Bake at 350° for 45 minutes.
Combine corn meal, flour and onion; add egg. Gradually beat in milk or water. Drop from spoon into hot fat. Fry until golden brown, turning. Makes about 16 small hush puppies.
Mix ingredients, except the flour. Mix enough flour in to make easy to roll out. Roll out. Cut and bake on greased cookie sheet for 10 minutes at 350°.