HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a frypan, place the cooking oil. Add celery, onions and green peppers. Saute for 5 minutes. Add flour, cloves, sugar, cinnamon, bay leaves and ketchup. Mix well. Add water and tomatoes. Heat to boiling point; boil 5 minutes or until thick, stirring constantly. Reduce heat and simmer another 5 minutes, stirring to prevent scorching. Serve with spaghetti, meat balls, fish, veal and pork. Makes approximately 1/2 to 3/4 of a gallon.
Mix crushed Lorna Doone cookies and melted butter to form crust. Pat into 9 x 13 pan. Bake 15 minutes at 350°. Cool. Mix pudding and milk. Fold in softened ice cream and pour on top of crust. Chill at least 3 hours. Top with Cool Whip. Crush Heath candy bars and sprinkle on top of Cool Whip.
Bring water and margarine to a boil in a heavy saucepan. Add flour and salt all at once, stirring vigorously with a wooden spoon until mixture forms a smooth ball and leaves the sides of the pan. Remove from heat. Add eggs, one at a time, beating well after each addition.
Heat marshmallows in milk over low heat. Remove from heat. Add cream cheese which has been softened to room temperature. Cool and add remaining ingredients. Cherries or other fruit may be added for decoration.
Combine 1 1/2 cups flour and 3/8 cup powdered sugar. Cut in shortening. Press evenly in a 9 x 13-inch pan. Bake at 350° for 15 minutes.
Soften bread or oats in milk. Add other ingredients and mix well. Shape meat mixture into a loaf shape. Place in a greased baking pan.
Melt margarine and add cocoa. Add sugar. Add eggs, one at a time. (Beat mixture really well after each egg.) Add canned milk and vanilla. Stir well. Pour into an unbaked pie crust. Bake 30 minutes at 350°.
Slice peppers into 4 quarters; broil until skin is almost black. Put peppers in a brown paper bag and shake. Remove skin, soak in olive oil and season to taste.
Cream butter and sugar; add other ingredients and mix well. Shape into sandwiches. Bake about 10 minutes in a 400° oven. Take out and roll in confectioners sugar while hot. Do not grease the baking sheet.
Insert dough hooks in electric mixer. Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt and yeast. Stir in hot water and margarine at speed 3. Mix in only enough reserved flour to make soft dough. Turn to speed 2; allow mixer to knead for additional 4 minutes. Roll dough to 14 x 10-inch rectangle; place on greased baking sheet. Spread dressing down center third of length of dough. Top with layers of beef, cheese and sauerkraut. Cut 1-inch wide strips along sides of filling out to dough edges. Alternating sides, fold strips at angle across filling. Cover with Saran Wrap; place over large shallow pan half filled with boiling water for 15 minutes. Brush with egg white; sprinkle with caraway seed. Bake at 400° for 25 minutes or until done. Cool slightly; serve warm. Refrigerate leftovers. Reheat to serve.
Beat pudding mix with milk. It will be thick. Add pineapple, coconut, walnuts, cherries and almond flavoring and stir. Add Cool Whip. Pour into crust and refrigerate until ready to serve.
Cut up lettuce, onion and tomatoes in big bowl. Add cheese. Break up chips. Add dry seasoning to hamburger and stir well. Add hamburger and beans to lettuce. Toss and serve. Best when hot. Serve with taco sauce or favorite salad dressing.
Mix cereal and buttermilk. Let stand 5 minutes. Add oil and eggs. Blend well. Stir in remaining ingredients. Mix well. Batter can be baked immediately or stored in refrigerator for up to 2 weeks. Grease muffin cups or line with paper baking cups. Fill 3/4 full. Bake at 400° for 18 to 20 minutes. Makes 24 to 30 muffins.
This pizza is what my Mom use to say is the real pizza of Italy. It was served in our home when we were growing up. As we got older and seeing American pizza, we wanted different toppings on our pizza. Mom would always let us make one or two with "our toppings". As I have gotten older, my tastes have changed and I prefer the plain pizza of my heritage. This pizza was a real family favorite on New Year's Eve.
Slice ham and grill. Mix Coke, brown sugar, honey and syrup together. Pour over grilled ham. Cover with aluminum foil. Bake at 350° for 30 to 45 minutes. Add some water if needed.
Cook slow in iron skillet until thick.	Pour into baked pie shell; top with meringue. Brown in oven.
Cook squash until tender; drain. Mix squash and other ingredients except bread crumbs. Place in casserole dish. Top with bread crumbs. Bake at 350° for 30 minutes.
Brown hamburger in skillet and drain. Stir-fry in margarine and garlic. Mix in tomato paste, salt, pepper, sour cream and cottage cheese. In buttered casserole dish, spread a layer of mixture and a layer of cooked noodles twice and sprinkle with Cheddar cheese. Bake at 350° for 1 hour or until cheese has melted.
Soften cream cheese, then place in a medium bowl. Mix all ingredients together until they become firm. Then chill for 15 to 20 minutes. Place in mold and serve with crackers.
Divide dough into 24 pieces. In a small bowl, combine the remaining ingredients. Dip each piece of dough into butter mixture and place in a 10 inch fluted tube pan coated with nonstick cooking spray. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 375 degrees for 20-25 minutes or until golden brown. Serve warm.
In medium bowl, combine all ingredients; shape into 4 patties. Microwave, uncovered, at High for 7 minutes, turning patties once.
Mix all the ingredients, except 1/2 stick melted oleo and crushed corn flakes, in a 9 x 13-inch baking pan. Top with remaining oleo and corn flakes. (Total of 1 stick oleo for the whole recipe.) Bake for 1 hour and 15 minutes at 350°.
Into a mixing bowl, sift together flour, baking powder, salt and baking soda. Add margarine and cut into dry ingredients, using pastry blender or 2 knives. The mixture should have the texture of very coarse corn meal when it has been combined.
Place broccoli in greased 2-quart casserole, stems toward center. Combine eggs, ham, milk and cheese soup and pour over broccoli. Combine crumbs and melted butter and sprinkle on top. (Optional.) Bake at 350° for 20 minutes or until hot.
Combine shrimp, cream cheese, onions and mayonnaise. Add green onions and the rest of ingredients to taste. Blend in food processor or blender until well blended. Chill a few hours before serving.
Have ingredients at room temperature. Soak poppy seed in milk 1 to 3 hours.
Mix all ingredients, except shrimp, in large mixing bowl, until light and well combined. Add shrimp. Heat mixture for about 2 or 3 minutes until warm. Serve with chips and crackers or warm bread.
Mix sugar, milk, marshmallows, margarine and salt in a heavy 2 quart saucepan. Cook, stirring constantly over medium heat to a boil (mixture will be bubbling all over). Boil and stir 5 minutes more. Remove from heat.	Stir in until completely melted 6 ounces chocolate chips. Add nuts and vanilla and stir well. Spread in a buttered 8-inch square pan. Cool. Cut into 30 pieces.
Heat ironstone skillet (no stick). Beat egg and milk. Place cheese between the two slices of bread. Dip edges first, then both sides in egg milk mixture. Place in skillet until golden brown on both sides.
Mix margarine	and flour; add pecans. Spread and pat out in	a large rectangular Pyrex dish or aluminum pan. Bake 20 to 25 minutes at 300°. Cool completely.
Wash nuts to remove salt, if salted nuts are used. Set aside about 1/2 cup Chinese noodles for topping. Combine all ingredients in a 1 1/2-quart baking dish. Top with remaining noodles. Bake at 350° for 25 minutes. Serves 4 to 6.
Cream the butter and sugar well. Add eggs, one at a time, mixing. Sift about 1 cup of the flour over fruits and nuts, tossing to coat well. To remaining flour, add baking powder. Stir into creamed mixture. Stir in lemon extract, then add fruit-nut mixture. Grease, then line with brown paper, a deep tube pan and a 9 x 5 x 3-inch loaf pan. Lightly grease the paper. Spread batter into the 2 pans.
In a regular-size oven cooking bag, place flour; shake to coat inside. Add pork and remaining ingredients. Close bag with nylon tie. Press bag several times to mix well. Make a small slit in bag near tie. Place bag in a microwave-safe, shallow, 2-quart casserole. Microwave on High for 30 minutes, rotating dish a half turn after 15 minutes.
Heat marshmallows and oleo over low heat. Add coloring. Add vanilla and corn flakes. Drop by teaspoon on wax paper. Shape as holly wreath. Put 3 red hot candies on each.
Saute green onions in oil from artichoke jars. Drain. Mix all ingredients together and spread in long glass Pyrex pan. Bake 40 minutes at 325°.
Take 2 scoops of strawberry ice cream, put it in the blender with a cup of milk and turn it on. Stop when it is frothy.
Cook bacon until crisp, remove from pan and cook the onion and garlic until tender, then drain. Combine the remaining ingredients in a large casserole. Add the crumbled bacon, onion and garlic. Stir well. Bake at 375° for 1 hour.
Melt margarine in bottom of casserole dish. Mix flour, sugar, and milk together. Pour into baking dish. Pour peaches on top of that and bake at 350 for 30 to 45 minutes or until golden brown.
Mix dry ingredients. Mix moist ingredients. Fold together and bake at 375° for 30 minutes. Look up the scriptures in the Bible to find the ingredients. (Based on King James version.)
Combine meat, salt, pepper and egg. Mix well. Pat out to 10 x 12-inch on wax paper. Cube bread. Combine with cheese, mushrooms and onion. Spread mixture on meat to within 1-inch of edge. Roll meat around stuffing. Press to seal. Place seam side down and bake at 300° for 1 hour.
Brown ground beef with olive oil. Peel potatoes. Cut potatoes in 1/4-inch cubes and then fry in deep fat. Drain. After beef is brown, add all the other ingredients. Potatoes are added last. Serve over cooked rice.
Melt the margarine. Mix in the sugar, flour and milk. Pour into buttered pan; do not stir. Add the fruit on top; still don't stir. Bake at 350° for 1 hour. Serve with whipped cream or ice cream.
Blend or mix together in mixing bowl. Slightly lumpy is okay. Use a ready made graham cracker pie crust. Pour mixture into pie plate. Bake 30 to 45 minutes at 400°. Cool overnight. Use one can of Thank You brand blueberries over top. Add Cool Whip, then serve.
Cream the butter and sugar, then add eggs, one at a time. Gradually add flour, vanilla, nuts and chips. Bake 25 to 30 minutes at 350° in greased pan.
Cut bacon into bite size pieces. Dice onion and saute with bacon. Do not drain. When bacon is brown, add soup, water, salt and pepper. Cook on medium for 30 minutes. Cook spaghetti and add to sauce. Simmer 30 minutes.
Combine first 6 ingredients. Spoon into lightly greased 12 x 8 x 2-inch baking dish; bake at 325° for 25 minutes. Remove from oven; sprinkle with coconut. Arrange marshmallows on top. Bake 10 to 15 minutes or until marshmallows are golden.
Melt butter; add Ricotta and egg yolks and last the flour. Mix well until it forms a soft ball and all ingredients are mixed.
Combine the first three ingredients with cooked chicken breasts and simmer. Layer over salsa chips, crushed, in 9 x 13-inch casserole dish. Bake at 350° for about 20 minutes.
Grease and flour 9 x 13-inch dish. Combine caramels and 1/3 cup evaporated milk. Melt in microwave. Combine cake mix, margarine, 1/3 cup evaporated milk, nuts and vanilla. Spread into pan and bake 12 minutes. Remove and pour caramel mix over and sprinkle with chocolate chips. Bake 20 minutes or more at 350°. Cool and cut into squares.
Pare apples; slice into a bowl. Mix sugar, spices and salt. Combine with the sliced apples. Arrange apple mixture in unbaked shell. Dot with butter. Bake in 400° oven for 50 minutes.
Line pan with foil and grease with oleo and melt in 350° oven. Mix egg, water and salt. Dip chicken in potato flakes, then in egg mixture, then in pan, skin side down, and bake for 35 to 40 minutes. Turn pieces over and cook 35 to 40 minutes or more until done.
Beat egg white and water until frothy.	Add pecans. Mix together sugar, salt and cinnamon.	Add pecans and mix until nuts are coated. Place on foil-lined jelly-roll pan and bake 1 hour at 235°. Stir every 15 minutes. Add salt to taste. Cool completely. Store in airtight container.
Crumble 1/2 of the brownies in large bowl. Top brownies with 1/2 of the chocolate mousse. Top mousse with 1/2 of Cool Whip. Crumble 2 Heath bars and 1/2 of pecans on top of Cool Whip. Repeat all steps and refrigerate overnight.
Mix all ingredients together and fill salt bag. Tie up tightly; boil in kettle of hot water for 1 1/2 hours.
In a bowl mix soup, milk, onion and mustard. In a greased 13 x 9 x 2-inch baking dish, spread drained sauerkraut. Top with uncooked noodles. Spoon soup mixture evenly over noodles. Crumble corned beef over this. Sprinkle cheese on top. Sprinkle bread crumbs on top of this. Cover tightly with foil and bake 50 to 60 minutes in a 350° oven.
Cook potatoes until almost done; salt to taste. Place in 9 x 20-inch baking dish.
Cook chicken breasts in 2 cups lightly salted water until tender, about 25 to 30 minutes. Cool and cut into medium pieces. Blend mayonnaise and peach juice until smooth. Fold in whipped cream and season to taste with salt and pepper. Add diced chicken and peaches and gently stir until blended. Chill. Serve on lettuce or Romaine.
Combine pineapple, bananas, grapes, dates or raisins and nuts. Arrange fruit on lettuce lined plates. Top with favorite dressing. Serves 6 to 8 people.
Dissolve jello in boiling water. Add frozen strawberries and frozen orange cranberry relish. Stir until melted. Add crushed pineapple; stir. Put into 9 x 13-inch pan. Refrigerate.
Place the vanilla bean in the liqueur and let stand for 1 to 2 months. This makes an exceptional extract and will enhance any recipe. It is a strong vanilla so use less of it to taste.
Mix until dough is soft. Spoon into well-greased 12-cup muffin tin. Bake at 450° for 10 minutes.
Shape into ball. Roll in 1/2 cup pecans. Make the night before and let season overnight in the refrigerator.
Fill jalapeno peppers with cheese. Wrap peppers in bacon. Bake at 350 degrees for 40-45 minutes.
Generously salt, pepper and put garlic powder on top and bottom of tenderloin. Leave out of refrigerator on broiling pan until it is room temperature (1 1/2 to 2 hours).
In large bowl, cream butter and sugar. Add peanut butter and eggs; mix well. Blend in vanilla and corn syrup. Set aside. In another bowl, combine baking soda and oats. Add to sugar mixture. Mix well. Blend in chocolate and butterscotch pieces and nuts. Drop by scant tablespoonfuls onto greased cookie sheets. Using knife, spread each cookie into circle. Bake at 350° 8 to 10 minutes.
Boil sugar and cream to soft ball stage (6 to 10 minutes). Remove from heat and add remaining ingredients. Stir until smooth and pour into buttered pan.
Mix hot water, Jell-O and sugar together until dissolved. Let cool. Add all other ingredients except ginger ale and sherbet. Add these when ready to serve.
Mix together and pack in a glass oblong baking dish the cake mix, egg and margarine. Beat softened cheese until smooth. Add eggs and beat well. Add confectioners sugar and beat until fluffy. Pour over cake mixture and cook at 325° for 1 hour.
Cut quail in half down center back and breast. Soak for 15 minutes or more in buttermilk. Add salt and pepper to self-rising flour in a plastic bag. Add quail and shake until birds are well coated.
Brown veal patties. Drain. Pour 1/2 of spaghetti sauce in casserole dish. Lay the patties on top of sauce. Sprinkle with Parmesan cheese. Pour remaining spaghetti sauce over patties. Top with 1 cup shredded Mozzarella cheese. Bake in preheated oven at 350° for 35 minutes, until cheese has melted and is starting to turn a golden color. Serve with green beans, tossed salad and garlic bread.
Cream sugar and cream cheese. Add pumpkin, cinnamon and ginger. Serve with gingersnaps (Sunshine is the best). This makes a lot, so split it and freeze the rest until the next party!
Note: Need 12 (3 ounce) paper cups and 12 wooden sticks.
Mix first 3 ingredients together and pat in 9 x 13 pan. Mix next 3 ingredients with mixer, spread on as second layer. Sprinkle with 1/2 c. confectioners sugar and 6 oz. chocolate chips. Bake at 350° for 40 - 45 minutes. Will not look done in center. Make sure completely cool before cutting. Better 2nd day.
Heat chili, salt, sour cream, soup and olives (reserve a small amount for garnish) in a saucepan until thoroughly mixed. Mix chicken and onion together. Pour 1/2 sauce into chicken/onion mixture. Use 1/2 of mixture to fill tortilla shells. Sprinkle cheese on top and roll. Pour remaining sauce over top and sprinkle with cheese and reserved olives. Bake at 350° for 30 minutes.
Preheat oven to 350°. Melt butter in a 2-quart Corning Ware dish. Add milk, sugar and flour to butter in a baking dish. Blend well. Sprinkle cinnamon over dough. Gently spoon peaches over dough. Bake for 1 hour or until a knife inserted in center comes out clean.
Combine all ingredients. Pour into greased casserole. Bake for 30 minutes at 350°.
Shape into 1-inch balls. Flatten with fork. Bake on ungreased pan for 10 to 12 minutes at 375°.
Bring all ingredients to a boil. Simmer 20 minutes until veggies are tender. Add soup and Velveeta cheese. Stir until cheese is melted. Enjoy!
Bake the eggplant in a 400° oven until tender. Piercing the eggplant with a fork before baking will allow the bitter juices to come out. Cool the eggplant by peeling it under running water. Chop the pulp coarsely. Saute the chopped onion in oil slowly. Do not brown it. Add seasoning and cook for about 2 minutes. Add eggplant and simmer while stirring for a few minutes. Put eggplant mixture into a bowl; add the yogurt and refrigerate. Excellent as an appetizer or a side dish.
Brown ground beef and onion in large frying pan; drain excess grease. Add tomato sauce, pepper and garlic salt. Simmer while preparing biscuits.	Separate biscuit dough into 10 biscuits. Pull each biscuit apart to make 2 layers. Press biscuit layers over entire bottom and sides of ungreased 9-inch square baking pan or 2-quart casserole. Combine 1/2 cup Cheddar cheese (reserve the rest for topping), sour cream and egg; mix well. Remove meat mixture from heat and stir in cheese mixture. Spoon over dough. Arrange remaining biscuit layers over top pinching sides	together. Sprinkle with remaining Cheddar cheese. Bake at 375° for 25 to 30 minutes or until biscuits are golden brown.
Cook rice as directed, omitting butter. Cool. Add scallions, peppers, olives, artichokes and almonds. Combine marinade from artichokes with curry and mayonnaise. Toss together. Refrigerate several hours.
Blend cream cheese with remainder of ingredients. Chill one hour or longer. This is a wonderful dip with crackers or veggies.
Combine sugar, flour and corn meal; mix well. Add eggs. Mix oleo, milk and vanilla. Pour in pastry shell. Bake at 425° for 10 minutes. Reduce to 325° for 30 minutes longer.
Cook carrots in microwave or steamer with a small amount of water until slightly tender. Drain.
Blend the cheese and butter in mixing bowl. Add flour and seasoning. Work together until dough forms. Mold a heaping teaspoonful of cheese dough around each ham cube. Place balls 2 inches apart on ungreased baking sheet. Bake in preheated 400° oven for 12 to 15 minutes.
Combine all ingredients in screw-top jar. Tighten lid and shake vigorously to blend well. Store, covered, in refrigerator. Shake before using.
Take sheet cake pan, tear up angel food cake into small pieces. Take 2 boxes of jello mix, add only boiling water and stir until dissolved. Pour over cake. Let set in refrigerator. Top with Cool Whip lite.
Mix potatoes, eggs, sugar, 3/4 stick margarine, milk and cinnamon. Put into greased 9 x 13 baking dish. Mix cornflakes, brown sugar and nuts. Spread on casserole. Cut up 3/4 stick margarine over topping. Bake 15 minutes at 350°.
In a medium bowl, toss chopped apples with lemon juice. Stir in carrots, raisins and pecans.
Mix all ingredients. Refrigerate 24 hours to blend flavors. Serve with Triscuits crackers.
Open fresh clams with their own juice and grind in meat grinder. Grind potatoes, carrots, onions, bacon and tomatoes. Put in a large kettle. Add 1 quart of water, thyme and pepper. Bring to a boil; simmer 1 hour.
Debone chicken after cooked. Prepare dressing. Mix soup, sour cream and onion. Spread thin layer of dressing in bottom of baking dish. Lay chicken pieces (bite-size) over dressing, then pour soup mixture over chicken. Top with remaining dressing. Bake at 350° for 1 hour.
Combine butter, garlic, garlic powder, and salt. In another bowl combine bread crumbs, cheeses, and pepper. Dip chicken in butter mixture, then coat with crumb mixture. Place in a 9 x 13 inch pan coated with nonstick cooking spray. Cover and bake at 350° for 45-50 minutes or until chicken juices run clear. Serve over pasta.
Heat milk until almost boiling, stirring so as not to scorch. Place shortening and sugar in a big bowl; pour scalded milk over and stir until smooth and melted. Cool to lukewarm, then add yeast; stir until dissolved.
Drain carrots and pour into big bowl. Place onion and pepper rings on top. In saucepan over medium heat combine rest of ingredients. Stir with wire whisk until all ingredients are well dissolved and warmed. Pour over vegetables and toss lightly to cover all vegetables. Cover and marinate overnight. You can add more carrots as needed to marinate. Keeps a week or so.
Cook spinach and drain well. Mix well with remaining ingredients, except bread. Chill. When ready to serve, make a bowl out of the Hawaiian bread by cutting out the soft center portion, filling with dip. Cut the bread that has been removed into bite size cubes to dip in the spinach mixture.
Mix together all ingredients, except olives and bacon. Salt and pepper to taste. Place in buttered dish. Top with slices of bacon (cut in half and rolled) and 1/2 cup sliced olives. Bake for 1 hour at 350°.
In mixer, cream the sugar, oleo and cream cheese well. Add eggs one at a time, beating after each. Add vanilla. At slower speed, add flour a little at a time. Pour into a large, greased and floured stem pan. Place in cold oven. Bake at 300° for 1 1/2 hours.
Bake pie shell for 3 minutes at 400°, prick with fork and bake 5 minutes.
Mix first 3 ingredients together and then add baking soda, flour, vanilla and walnuts. Bake in 9 x 13-inch pan at 350° for 35 to 40 minutes. While cake is still warm, cover with topping.
Preheat oven to 350°. Combine in mixing bowl and mix well eggs, sugar, oil, zucchini and vanilla. Sift together flour, salt, baking powder and cinnamon. Add to zucchini mixture and stir until blended. Add nuts. Pour into 2 greased pans (8-inch bread pans). Bake 1 hour. Remove from pans and cool on rack. Makes 2 loaves.
Shake well. At serving time, add 16 ounces chilled club soda. Makes 16 drinks (approximately 5 1/2 ounce cups).
Mix soup, mayonnaise, sour cream, cheese and seasonings. Arrange well drained broccoli in a large casserole dish (greased). Sprinkle with Parmesan cheese. Spread chicken on top and sprinkle again with Parmesan cheese. Pour sauce over it and sprinkle with Parmesan cheese and paprika. Dot with margarine. Cook 30 to 40 minutes in 350° oven until bubbly and hot throughout. Serve hot.
Combine sugar, corn syrup and butter in medium saucepan. Cook over low heat, stirring constantly, until sugar is dissolved and butter melts. Let cool slightly. Add eggs, vanilla extract and salt to mixture. Stir well. Pour filling into pastry shell and top with pecan halves. Bake at 325° for 50 to 55 minutes. Yield: One 9-inch pie.
Chill all ingredients thoroughly. Mix shrimp with other ingredients. Serve with parsley or lemon wedges for garnish.
Blend ingredients and cook on medium-low heat, stirring constantly. Cook until thickened. Cover pan and set aside to cool. When completely cool, fold in one large Cool Whip. Crush one can of peanuts. Slice crosswise 4 ripe bananas. Layer dressing, banana and peanuts until used up. Refrigerate and serve soon. Serves 10 to 12.
Beat cream cheese until fluffy. Set aside. Beat powdered sugar, peanut butter and milk. Fold in cream cheese and then fold in Cool Whip. Spoon into pie crust and freeze. Serve frozen with hot fudge sauce.