HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together and serve. Sweet pickle relish and salad dressing make a sweeter tartar sauce. Mayonnaise and dill relish makes a more vinegary sauce.
* Olivada: Black olives and oil. Can be purchased in specialty section of grocery store.
Cream butter, Crisco and sugar until smooth. Add egg yolks, beating constantly. Add flour and soda to mixture. Add vanilla and buttermilk. Mix coconut and nuts and fold in egg whites. Bake at 350° for about 25 minutes in 9-inch pans. Makes 3 layers.
Put zucchini, onions, and salt into a large bowl. Mix well. Let stand over-night. Drain well an put into a kettle with remaining ingredients. Bring to a boil. Simmer uncovered for 30 minutes.
Shred cabbage, onion, carrots and apple in food processor. Mix all together. Place in bowl with good lid covering. Mix together salt, pepper, sugar, oil and vinegar. Boil mixture and pour over cabbage mixture. DO NOT STIR for 4 hours or over night. Then stir. This will keep in refrigerator for days.
Bring to a boil. Save egg whites. Beat stiff and fold in after custard is done.
In a large pan, heat the cider and cinnamon stick. Bring to a boil. Reduce the heat; cover and simmer 5 minutes. Add remaining ingredients and simmer, uncovered, for 5 minutes. Keep over low heat or reheat in small batches as guests arrive. Makes 20 cups.
Sift together flour, salt, sugar and baking powder. In a separate bowl, mix egg, milk and sour cream. Pour into dry ingredients and mix together with a fork or slotted spoon. Add melted butter. Let sit while you grease the griddle and warm it. Pour batter in small, round cakes. When cakes are brown on one side and bubbly on top, flip over and cook a minute or so more.
Soften cream cheese and blend with milk. Add remaining ingredients except walnuts. Pat into 8 inch pie plate. Spread walnuts over top. Bake at 350° for 15 minutes. Serve hot with crackers or potato chips.
Butter bread; cut into cubes. Place in a 9 x 13 x 2-inch greased baking dish. Sprinkle bread with sausage, then cheese. Beat eggs, salt, cream and mustard together. Pour over bread mix. Chill overnight. Bake, uncovered, at 350° for 40 to 45 minutes. Serves 6.
Mix Bisquick, sausage and cheese. Roll rounded teaspoonful of dough into a ball. Makes about 100 biscuits. Bake 20 minutes at 375°. Serve warm.
Let bread thaw at least 3 to 4 hours. Preheat oven to 375°. Grease cookie sheet. Roll out dough lengthwise approximately 2 feet. Add pizza sauce. Layer with cheese. Layer with pepperoni. Layer with capicola ham. Continue until all used up. Take the ends, bring together and pinch ends together and form a ring. Bake 20 to 25 minutes or until golden brown.
Mix all ingredients in bag. Roll 1 cut up chicken in melted margarine. Shake pieces in bag. Bake 45 minutes; turn and bake 15 minutes more.
Cook macaroni as directed on box. Fry onions, bell pepper and hamburger meat together. Drain. Mix macaroni, onions, pepper, hamburger meat with mushroom soup, whole kernel corn, salt and pepper. Put in baking dish in 400° oven or until onions are tender.
Combine all ingredients, except marshmallows, in a large mixing bowl. Blend at low speed in mixer.
Lay the slices of beef flat; season them with salt and pepper. Spread 1 teaspoon of mustard over each slice. Put 1 piece of bacon on the end of each slice, along with 1 tablespoon chopped onion and sliced pickle. Roll the beef up tight, making sure that it is well closed. Heat bacon drippings in a heavy pan or kettle; add the beef rolls. Saute on all sides until nicely browned. Add the onions; saute for another minute. Add the diluted consomme and bay leaf. Bring to a boil; simmer for 2 hours. Remove meat and place on a preheated serving platter. Mix flour and butter with water; add to the gravy. Bring to a boil, stirring constantly. Pour some of the gravy over the Rouladen and sprinkle some parsley over it.
Saute onion, green pepper, celery and garlic in oil until tender. Add tomato sauce, oregano and bay leaf. Simmer 20 minutes. Stir in shrimp and simmer 5 minutes. (If using fresh shrimp, simmer until shrimp tests done; do not overcook shrimp. If mixture appears too thin, thicken with a small amount of cornstarch dissolved in small amount of water.) Remove bay leaf before serving over hot cooked rice. Yield: 2 servings.
Spread 2 packages or crescent rolls onto a cookie sheet. Press together and bake according to package directions. Cool. If using pizza crust, bake at 375° for 12 minutes. May be made the night before.
Drain blueberries and add enough water to make 2 3/4 cups liquid. Boil. Pour over jello. Put in refrigerator until sticky. Add blueberries and pineapple (do not drain pineapple). Put back in refrigerator. Keep until firm (about 2 hours). Cream the cream cheese and sugar together. Add sour cream and vanilla. Pour over jello and top with nuts.
Boil water, oleo and cocoa in pan, just until melted. Mix flour, sugar, salt and soda; pour cocoa over this. Add 2 eggs, vanilla and buttermilk; mix well and pour into large cookie sheet. Bake 400° for 15 to 20 minutes. Frost when cool.
Brown meats together; drain, then pat with paper towels. In large bowl, mix in cheese until melted, then add remaining ingredients. Put on rye bread. Place on cookie sheet and freeze.
Brown meat, onion and season. Drain well. Arrange meat, potatoes (sliced thin), soup and cheese (on top). Cover. Cook at 350° for 45 minutes.
Mix together and set aside sour cream, sugar and 2 1/2 packages coconut. Mix cake mix according to package directions and bake in three 8 to 9-inch layer pans (grease and line pans with wax paper). Bake until cake top springs back when touched. Remove from pan and turn layers upside-down. Spread with coconut-sour cream mixture. Wrap in plastic wrap and place in refrigerator. Best if refrigerated for 3 to 4 days. Cover top and sides of cake with Cool Whip before serving.
Preheat oven to 350°. Place butter or margarine in an 8-inch square baking dish and set in oven just long enough for butter to melt, about 2 minutes. Tilt dish to coat bottom and sides with melted butter; set aside.
Beat egg whites and add last to butter, sugar and flour. Drop onto cookie sheet. Grease pan one time. Flour pan each time before baking cookies. Bake at 375°. Makes 90 to 100 cookies.
Mix all the ingredients together. Use any kind of meat you prefer and marinate for 5 to 6 hours or overnight. You can reserve marinade after meat is marinated. Refrigerate and use several times.
Mix German chocolate cake mix as directed on box. Set aside. Layer in bottom of greased pan: coconut and pecans. Pour cake mix over coconut and pecans. Cream together cheese, butter and powdered sugar. Spread over cake mixture, a spoonful at a time, evenly. Bake at 350° until tested done, about 30 to 35 minutes.
Mix 1/2 of cream cheese and 1/2 cup of the mayonnaise, green onions and ham. Add nuts; mix well. Shape into ball. Combine other 1/4 cup of mayonnaise and other 1/2 of cream cheese. Mix well. Spread this mixture over ham ball. Chill well. Cover ham ball with chopped nuts.
Parboil raccoon pieces until tender. Place in baking dish and sprinkle with sage, salt and pepper. Add broth. Precook sweet potatoes, cut in half and place around the raccoon. Bake in 425° oven for 20 minutes.
Sift together	flour, sugar, baking soda, salt, spices and cocoa. Add the next six ingredients; mix well. Pour into a greased 9	x 13-inch (or smaller) pan. Bake at 350° for 30 minutes.
Add cheese to sauteed vegetables and let melt before adding soups. Mix in rice and broccoli. Bake at 350° for 45 minutes.
Cube or slice in strips the meat. Brown in oil. Add garlic and onion. Continue browning. Add remaining ingredients and simmer until meat is tender. Add water as needed during cooking.
Put sliced zucchini and onion in large skillet with melted margarine. Saute until zucchini is transparent. While it is cooking, break bread in bowl and cover with milk. Add bread to zucchini and season. Simmer for 15 to 20 minutes, until blended. Serve as side dish with any meat entree.
Beat eggs well. Add oil. Combine all other ingredients. Add egg mixture and blend. Spray pie pan with Pam or grease well. Bake at 350° for 30 to 35 minutes until puffy and browned. It makes its own crust.
Mix first 5 ingredients in a large bowl. In a smaller bowl, mix flour, soda, salt and spices. Stir flour mixture into pumpkin mixture, a little at a time, until all is used. Add pecans and raisins.
Beat the first 5 ingredients together, then add flour, salt and baking powder. Pour into 2 greased 9 x 5-inch loaf pans and let rise 20 minutes. Bake in a 350° oven for 45 minutes. (You may add 1 cup raisins or dates.)
Brown meat with onions and green pepper. Remove excess grease. Add corn and Ranch beans (including liquid). Add tomatoes with green chilies, tomato soup and seasoning. Bring to boil and simmer for 30 minutes.
Mix cake mix, butter and 1 egg together. Press evenly into buttered 9 x 13-inch pan (not floured). Mix box of powdered sugar, cream cheese and 2 eggs (use mixer). Put on top of cake mixture in pan. Bake 40 to 45 minutes at 350°. (When it cools, center will fall in.)
Pour juices into punch bowl. Add scoops of sherbet and pour 7-Up in last.
Boil raisins and water together until only 1 cup liquid is left. Cool and add baking soda. Cream shortening, sugar and egg. Sift together flour, baking powder, cinnamon and cloves and add to creamed mixture. Add vanilla, nuts and raisin mixture. Batter will be thick. Pour into greased or paper-lined cupcake tins and bake at 350° for 20 minutes.
Cook onion and garlic in oil in large pan until tender. Add remaining ingredients except optional toppings. Boil. Reduce heat. Cover and simmer 10 minutes. Uncover; continue to simmer 10 minutes. Stir occasionally. Ladle into bowls with additional picante sauce. Serves 6.
Cook yams in boiling, salted water just until tender; drain and peel them. Cut into thick slices and arrange in a glass baking dish. Cream together margarine, sugar, orange juice, rind and Amaretto. Cover yams with sauce and bake in a 375° oven until surface is nicely browned. Cook 10 to 20 minutes. Yield: 6 servings.
In heavy skillet, brown meat with chopped onion. Drain well. Add remaining ingredients and cook on top of stove until rice and celery are cooked. Pour off any excess liquid. Add sour cream and serve.
Mix cream cheese, sugar and vanilla in a blender until smooth. Serve as a dip for apple slices.
Put crescent rolls on cookie sheet to resemble a crust, pinching together the perforations and bake according to package instructions. Mix cream cheese, mayonnaise and Ranch dressing and spread over cooled crust. Shred vegetables and cheese. Mix together. Sprinkle on top, then press firmly so it will stay together. Cut and serve.
Cook first 4 ingredients until mixture forms a soft ball in cold water. Remove from heat. Put in cold water. Add butter, vanilla and nuts. Beat until dull and ready for pan.
In a saucepan, combine juice, egg, flour, sugar and vinegar. Cook until thick. Cool. In a large bowl combine pineapple, apples, marshmallows, 1/2 cup peanuts and the cooled mixture. Fold in Cool Whip. Sprinkle remainder of peanuts on top. Refrigrate. Makes 8 to 10 servings. Great for picnics, barbecues and potlucks. Kids will love it! Pineapple juice prevents apples from turning brown so this salad can be made the night before.
Peel and boil carrots until tender. Brush with butter. Sprinkle with brown sugar. Stir well. Simmer 10 minutes, stirring often.
Mix together butter, sugar and water until creamy. Add the rest of the ingredients and stir until well mixed. Place batter on plastic wrap and roll into 1-inch logs. Chill for 35 minutes. Cut dough and bake on ungreased cookie sheet for about 11 minutes at 350°. Makes about 2 1/2 dozen.
Mix all ingredients together. Roll in small balls. Cook on ungreased cookie sheet. Bake on 350° for 12 to 15 minutes until edges are brown. Do not let brown all over.
Combine crackers and butter. Press into a 9-inch spring-form pan. Bake at 350° for 10 minutes.
Adjust oven rack to be 1/3 down from top of oven and preheat to 400°. Butter an 11 x 8 x 2-inch baking dish and set aside. Blanch and peel peaches. Cut in half and remove pits, then cut halves into wide slices. You should have 6 cups of sliced peaches. Place in wide bowl. Combine lemon juice and vanilla and drizzle over peaches; toss gently. Place peaches in baking dish.
Combine vegetables. Pour dressing over vegetables. Cover. Marinate overnight. Drain vegetables. Arrange on lettuce leaves.
Beat egg whites until stiff. Add cream of tartar to egg whites and beat. Fold in the Marshmallow Creme. Spread on top of any cream pie and bake in a 300° oven for 15 minutes, or until lightly browned.
Pour all ingredients into a casserole dish. Add butter on top. Do not mix. Do not add water to soup. Bake, covered, at 400° for 1 hour.
Preheat oven to 350 degrees. Grease and flour 9 x 13 inch pan. Prepare the cake mix as directed on the box. Mix the nuts and coconut together and spread over the bottom the pan. Pour prepared cake batter over pecan/coconut mixture. Melt oleo and cream cheese together in a saucepan; add sugar. Mix well. Pour mixture over cake batter. Bake 45 minutes or until cake tests done. Cool and cut into squares.
Combine hamburger, onion, eggs and rice in a bowl. Make into meat balls and put in roaster pan (covered). Mix tomato soup with 1/2 can water. Pour over meat balls and bake in a 350° oven for about 2 hours or until meat balls are done. Add water if needed. Great with mashed potatoes or rice.
Mix ginger, salt and pepper. Rub into chicken. Melt butter and/or oil; brown chicken. Drain chicken. Place in single layer in casserole. Saute onion and shredded peel of 1/2 orange. Blend flour with a little orange juice. Add remainder of orange juice and cider, then add to onion. Bring to boil, stirring constantly. Blend in syrup. Pour over chicken. Cover and bake at 350° for 1 hour. Remove cover and arrange orange segments or slices over chicken. Continue to cook 15 to 20 minutes, basting occasionally.
Bring 1 cup of the broth and the saffron to a boil in a small saucepan. Remove from heat, cover and let steep for 15 minutes. Bring remaining 7 cups of broth to a boil in a 5-quart pot. Stir in saffron broth, escarole, green beans, carrots and rice. Bring to a simmer and cook, uncovered, 15 minutes, stirring often, until vegetables are tender. Add yellow squash and tomatoes. Simmer, uncovered, 10 minutes longer, until rice is tender. Season with pepper.
Put vegetables in slow cooker. Salt and pepper the roast. Put on top of vegetables. Add water; cover and cook on low for 10 to 12 hours or on high for 4 to 5 hours.
Cook first 3 ingredients for 10 minutes on medium heat until it forms a soft ball when dropped into cool water. Add last 3 ingredients. Beat until mixture thickens well. (Just soft enough to get out of the cooker.) Pour into pan or dish. Let set until hardened and cut into squares. Store in airtight containers.
Mix well and pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Puree beets with juice and transfer to large bowl. Stir in next 4 ingredients. Combine dry ingredients and add to beet mixture and mix well. Stir in chips and nuts. Bake in three 8 x 4 x 2 bread pans about 3/4 full. Bake 30 to 40 minutes.
Blend cake mix, pudding, water, eggs and oil. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch layer pans. Bake at 350° for 30 minutes.
Cook potatoes in water with salt added until almost soft, about 10 minutes. Add oysters and liquid. Bring just to a boil. Remove from heat at once. Add butter, cream and seasonings. Cover and let stand about 15 minutes before serving. Makes 5 to 6 servings.
Beat together milk and cream cheese. Pour over fruit and mix well. Refrigerate at least 2 hours before serving.
Melt butter and 2 (1 ounce) chocolate squares together. Stir in graham cracker crumbs, coconut and peanuts. Press onto bottom of 13 x 9-inch pan. Chill 30 minutes.
Mix flour, salt and pepper. Roll liver in flour mix. Roll bacon around liver, then roll liver and bacon in flour mix. Put toothpick in center of bacon and liver to hold together and fry until done.
Cook onion and apple in oleo until clear. Blend in flour, curry powder, sugar, salt and pepper. Stir in chicken broth and lemon juice; add raisins. Simmer 30 minutes. Add chicken. Heat and serve over rice.
Combine oil, Worcestershire sauce, seasoned salt and salt, mixing well. Pour over nuts, cereal and pretzels. Stir very well. Bake at 250° for 2 hours, stirring every 15 minutes.
Mix well all ingredients. Put in pie shell and refrigerate 2 hours. Top with Cool Whip. Can also slice bananas in bottom of pie shell before adding ingredients.
Cook potatoes and onion in the water until tender. Drain off liquid and save. Mash potatoes. Measure liquid and add enough milk to make 3 cups. Slowly stir liquid into potatoes. Add margarine, salt and pepper as desired. Simmer a few minutes, then serve. Yields 6 servings.
Combine first 8 ingredients; cook until tender. Drain broth; set aside. Discard vegetables; debone chicken; set aside. Use 1 1/2 cups of broth; bring to boil. Add 1 cup uncooked rice; cook until tender. Combine chicken, rice and cream of chicken soup in casserole dish. Bake at 350° for no longer than 10 minutes.
Mix together flour, soda, sugar, cocoa and salt. Add vinegar, vanilla, oil and water. Beat until smooth. Bake in greased and floured 9-inch pan at 350° for 30 to 35 minutes.
Place potatoes in saucepan and cover with water. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes or until potatoes are very tender; drain. Return potatoes to saucepan; mash. Stir in parsley, onion soup blended with hot milk and sour cream.
Drain. Place chilies in shallow 9-inch baking dish. Beat eggs and milk. Pour 1/2 over chilies; sprinkle cheese over top and add remaining eggs and milk. Bake at 350° for 20 minutes or until of custard consistency. Serve hot on crackers.
You will also need 8 pint size wide mouth jars with lids and rings for sealing and 8 wax paper circles, cut to fit inside canning jars.
Using 1 tablespoon of butter or margarine, grease 2 (9 x 5 x 3-inch) loaf pans. Use 2 (8 ounce) packages of refrigerated biscuits to fill each of the pans. Arrange 1 package (10 biscuits) standing up on their ends along each long side. Sprinkle each with 1 cup grated Cheddar cheese. Bake at 400° for 25 minutes or until breads are a deep golden brown. Remove and cool on wire racks. Sprinkle each with a little chopped chives or parsley.
Arrange fillets in a shallow dish. In a jar, combine lemon juice, soy sauce, vegetable oil, ginger, garlic, green onions, minced onions, paprika and cayenne pepper. Pour over catfish and cover. Marinate in the refrigerator for 2 hours. Remove fish from marinade. Grill or broil 4 minutes on each side or until catfish flakes with fork.
Melt butter in buttermilk over low heat. Stir in eggs, sugar, coconut and vanilla. Stir all well.
Bake in tube pan for 1 hour and 15 minutes at 300°.
Mix 3/4 cup flour, sugar, salt and yeast. Heat milk, water and margarine on low heat only until the margarine is melted. Cool a few minutes. Add to dry ingredients. Beat 2 minutes at medium speed. Add 1/4 cup flour. Beat at high speed for 2 minutes. Add enough flour to make a soft dough. Knead on floured board 2 to 3 minutes. Divide into 12 pieces (you may shape into balls if you like, I simply place in 8-inch greased round pan). Let rise until double. Bake for 20 to 25 minutes or until light brown.
Melt chips. Mix in noodles and nuts. Drop onto wax paper. Make small with different shapes. Wait until they harden.
Beat first 3 ingredients until stiff and dry. Slowly add sugar, beating well. Fold in cracker crumbs and nuts. Bake at 350° for 25 to 30 minutes. Cool and top with favorite pie filling and then put a layer of Cool Whip.
Cut chicken in pieces. Season the chicken with salt and pepper. Combine the honey and soy sauce. Pour over the chicken and bake for 1 hour.
Cook broccoli and onion as package directs. Drain well and combine broccoli with stuffing mix. Put in greased casserole and pour melted butter over top.
Heat oven to 425°. Spray 14-inch round pizza pan or 15 x 10-inch jelly roll pan with vegetable oil cooking spray or oil lightly. Combine flour, oat flour, baking powder and salt. Add milk and oil; stir with fork until mixture forms a ball. Knead dough on lightly floured surface about 10 times. With greased fingers, press dough into prepared pan; shape edge to form rim. Bake about 15 minutes.
Preheat oven to 350°. Combine the first 5 ingredients. In shallow baking pan, shape into loaf. Bake 40 minutes until done. Top with tomato sauce during last 5 minutes of baking.
Place caramels in a double boiler and add 1/3 cup milk. Stir until melted. Remove from heat; add cake mix, margarine, 1/3 cup evaporated milk and nuts, stir. Press 1/2 of mixture into 9 x 13-inch pan. Bake at 350° for 6 minutes. Sprinkle chips over this crust. Pour the rest of the mix into pan and bake for additional 15 to 20 minutes. Let cool; cut into squares.
Take all the years of your life and pour them into a huge kettle of memories from the past. Add a large helping of love, a few old tears, a large portion of laughter, then spice with a sigh or two from other years. Place kettle on the slow fire of hope and stir slowly with the ladle of humility. Add a heaping cupful of faith. Stir mixture with the spoon of experience and thicken with a few old dreams to give mixture just the right degree of nostalgia and simmer over slow fire of time. Add smidgen of regret and a sip of sadness to keep mixture from becoming overly sweet. Spice mixture with a few dreams for tomorrow. Let cook and before serving sprinkle with the dust from a few old rainbows.
Sift together flour, salt, nutmeg, soda and cinnamon. Add to shortening, eggs and sugars mixture. Stir in oatmeal and chopped nuts. Bake in 350° oven. Allow to cool before spreading on topping.
Mix ingredients in a large plastic container and freeze. Stir occasionally. Daiquiri is always "mushy frozen" and ready to serve topped with a cherry.
Mix sugar, cornstarch orange juice nutmeg and cook over low heat until thick. Pour over carrots, let set and serve hot.
Mix all ingredients except cheese and peppers and pour into greased 8 x 10-inch pan. Sprinkle chili peppers on top of batter. Add grated cheese and bake at 400° for 45 minutes.
Cream together shortening and sugar. Beat eggs; add melted chocolate over hot water and beat thoroughly. Mix flour, salt and nut meats; add vanilla extract and mix well. Spread in greased 8 x 8 x 2-inch pan. Bake in moderate oven (350°) for 30 minutes. Cool; cut into squares.
Combine pie filling, cake mix, eggs and almond extract in a large bowl; mix until well blended. Spread in greased 15 1/2 x 10 1/2-inch jelly roll pan. Bake at 350° for 20 to 25 minutes until done. Cool.
Cream fat. Add salt and vanilla. Blend well. Add flour. Chill dough about 3 hours. Roll dough 1/4-inch thick and cut into 3-inch squares.
Cook broccoli as directed on the package. Drain and add the ingredients in order given except for cracker crumbs or onion rings. Pour in greased casserole dish; top with crumbs or onion rings. Bake at 375° for 20 to 25 minutes. Yields 6 servings.
Cream powdered sugar and margarine. Add eggs, one at a time. Beat after each egg. Add vanilla and lemon flavoring. Add flour. Beat well. Put in a greased and floured Bundt pan. Bake one hour at 350°.
Soak raw chicken in buttermilk for several hours. Drain, leaving chicken wet with buttermilk. Combine remaining ingredients. Dredge chicken in crumb mixture. Place on cookie sheet and bake at 350° for 30 minutes. Sprinkle oil over the chicken and bake another 30 minutes.
For each serving, spread toast with low-fat cottage cheese and sprinkle with sugar mixed with cinnamon. Put under broiler or in toaster-oven until sugar-cinnamon mixture bubbles. Serve at once. Yield: 1 serving. Approximate calories/serving: 115.
Heat oven to 350 degrees. Stir cornmeal into 2 cups milk. Heat mixture to a boil, stirring constantly, until it makes a mush. Add rest of milk and beaten eggs. Stir in salt, baking powder and melted butter. Pour into a greased 2 qt. casserole and bake for 30 minutes.