HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large 4-quart bowl or a (13 x 9 x 2-inch) glass dish, melt butter on High for 1 minute. Stir in seasoned salt and Worcestershire sauce. Gradually add cereal and nuts, mixing until all pieces are coated. Microwave on High for 6 to 7 minutes, stirring every 2 minutes. Or bake in roasting pan for 1 hour at 250° in oven. Spread on absorbent paper towel to cool.
Beat eggs and sugar for 10 minutes. Mix nuts, coconut, milk, melted butter and vanilla wafers. Fold the eggs and butter mix together gently. Bake in greased tube pan for 60 minutes at 375°.
Boil the salt, saltpetre, saliratus and sugar or molasses. Skim. Let cool. Then pour it over the meat; the meat is to remain in pickle from 4 to 6 weeks.
Put meat into heavy skillet (or cast-iron pot). Cook all the moisture out of meat until slightly browned. Add tomato juice and water (for desired consistency). Simmer until meat shows signs of tenderness. Add chili powder, onion, black pepper, salt, cumin and garlic. Continue to cook until meat is thoroughly tender.
Saute and drain sausage. Beat eggs with milk, salt, mustard and pepper. Cube bread and layer cubes, sausage and cheese in buttered 9 x 13-inch oblong pan. Pour egg mixture over bread and refrigerate overnight. Bake at 350° for approximately 45 minutes.
Use equal parts of chicken broth and milk. Melt butter. Stir in flour until smooth. Add to hot broth and milk mixture to thicken. Saute celery and onions (in butter). Add to mixture. Add frozen box of spinach which has been thawed first. Add sliced fresh mushrooms, white pepper and celery salt.
Mix the Ranch dressing, oil and dill weed. Pour mixture over the crackers that have been placed in a 1 gallon jug with a tight fitting lid. Turn upside down very gently until mixture coats crackers. Turn every hour for 1 day. The longer they sit, the better they taste, but are ready to sample after 2 hours. Delicious alone or as an hors d'oeuvre with any type cheese topping.
Cook macaroni as directed, lightly brown ground beef and onion. Add corn, soup, cheese, tomatoes and peppers. Mix with macaroni. Heat in oven at 350° for 15 to 20 minutes.
Boil, covered with water. Turn on low heat until soft. Eat soup any time!!
Pack cucumbers, onions and pepper in jars. Mix sugar, celery seed and vinegar. Pour over cucumbers. Turn upside-down in refrigerator. Makes one gallon.
Use 9 x 13 baking dish or close. Spray with Pam. Spread cherry pie filling on bottom. Spread crushed pineapple. Sprinkle cake mix evenly over this. Pour melted butter over all. Top with nuts and coconut. Bake at 350° for 50 minutes.
Let cream cheese reach room temperature. Cream the Cool Whip and cream cheese together and fold in all ingredients. Set in refrigerator for 6 hours.
Process peaches, milk, Equal and flavoring in a blender. Add ice cubes, one at a time, and blend on high speed. Twelve ounces have 75 calories. You may substitute bananas or strawberries for the peaches.
Mix cream cheese and sugar well. Add vanilla pudding mix and milk. Mix until well blended and thick, then spoon in Cool Whip. Crumble up fine some Oreo cookies and make first layer in 13 x 9-inch pan. Then follow with filling. Then another layer of Oreos and then filling.
Brown hamburger and drain. Add onions, garlic, spaghetti sauce and stewed tomatoes. Simmer 20 minutes. Cook and drain macaroni shells. Drain and rinse in cold water.
Bake at 350° for 1 to 1 1/2 hours.
Mix and season with salt and red pepper. Cool in refrigerator. Make little straws by rolling in your hand or roll out with rolling pin and make cookies. Bake 15 minutes at 350° on ungreased cookie sheet.
Cream shortening and sugar. Add eggs, vanilla and coloring. Then add dry ingredients and buttermilk. Mix vinegar and baking soda; fold in. Bake two layers at 350° for 30 minutes.
Beat cream cheese until smooth. Add vanilla extract, then gradually add the sugar. Beat until smooth. Beat in sour cream until mixture thickens. Fold in Cool Whip and mix thoroughly until mixture is thick. Spoon into graham crusts, leveling as you go. Top with sliced strawberries. Place in fridge for 12 hours. Makes 2 cakes.
Bring to a boil the sugar, milk and oleo. Turn heat off. Mix the mixture with the oatmeal and cocoa. Stir. Place teaspoonful onto wax paper.
Place all ingredients in a skillet and cover. Heat just until cheese turns light brown. This is one of those recipes that sounds awful but tastes great and is so easy and quick to fix.
Mix all ingredients and bake at 350° for 1 hour. Top with chow mein noodles and serve.
Mix apples, grated, to sugar and let set for 1 hour. Beat eggs and oil together. Add nuts and dry ingredients. Add apple mixture. Bake at 350° for 1 hour. Do not overbake.
Dissolve yeast in warm water in a 7-quart Tupperware container; let stand 5 minutes. Add flour and next 4 ingredients, stirring well to blend. Cover container with lid and seal. Let stand at room temperature 1 hour or until lid pops off. Spoon dough evenly into 3 (9 x 5-inch) loaf pans. Coat with cooking spray. Cover to rise in warm place 30 minutes. Bake at 350° for 40 minutes or until sounds hollow.
Combine flour, baking powder, sugar and salt in a large bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse meal. Store in covered container up to 6 weeks. For longer storage, place in freezer. To measure, spoon into cup and level with spatula.
Slice apples into 8 pieces each. Cut rolls into 16 pieces. Place 1 apple slice in wide end and roll up. Place in a 9-inch square pan with juice on bottom. Drizzle margarine over rolls. Sprinkle with cinnamon and sugar. Bake at 400° for 30 to 35 minutes. Serves 12.
Combine first six ingredients. Mix with fork or whisk (do not use electric mixer). Stir in pecan pieces. Pour into pie shell and bake at 300° for 45 minutes or until done.
Preheat oven to 350°. Sift together dry ingredients; set aside. Cream shortening and gradually add 1 cup of sugar and the eggs. Beat until light and fluffy. Add flour alternately with milk, mixing well. Add vanilla. Combine remaining 2 tablespoons sugar with cinnamon.
Mix sugar, cornstarch and salt until smooth. Beat eggs until yellow. Add sugar and the cornstarch mixture along with vanilla and the milk. Cook until done (thickened). Cool. (Add fruit, if desired). Freeze in churn.
Grind potatoes, herring and onions. Add wheat hearts or oatmeal, thyme, pepper and baking powder. Add flour enough to make stiff dough so balls hold their shape. Drop dumplings into boiling water to which vinegar has been added. Cook1/2 to 3/4 hour. Cubes of salt pork may be put in center of balls. Serve with melted bacon fat and fried bacon, or melted butter.
Cream shortening and cheese together. Sift pepper and salt with flour, then add. Chill for 1/2 hour before rolling out. Cut with small biscuit cutter. Bake at 350° for about 12 minutes. Yields 24.
Slowly empty contents of 1 can of lye into 2 1/2 pints cold water in an iron or enamel vessel. Stir occasionally until dissolved, being careful not to inhale too much. Allow to cool to lukewarm.
Cut pheasant up like you would a chicken. Brown pieces in butter and chopped onion. Pour sauce over browned pieces, bake in covered dish at 350° for 1 to 1 1/2 hours.
Combine meat, rice, salt, pepper and onions. Shape into balls. Blend soup and water in pressure cooker until it starts to simmer. Add meat balls. Cook at 15 pounds 10 minutes.
Combine cream cheese, sugar and egg. Mix until well blended; set aside. Combine dry ingredients. Add combined oil and eggs, mixing just until moistened. Fold in carrots and nuts. Reserve 2 cups batter; pour remaining into greased and floured 9-inch Bundt pan. Pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture, spreading to cover. Bake at 350° for 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool thoroughly. Sprinkle with powdered sugar.
Cream oleo and gradually add sugar. Cream until light and fluffy. Beat 10 minutes on electric mixer. Sift flour, baking powder and salt. Add eggs one at a time to creamed mixture, beating well. Add flour; mix alternately with milk and vanilla. Beat after each addition. Batter should be smooth. Pour into 3 greased 9-inch pans. Bake at 350° for 25 to 30 minutes.
Boil sugar and syrup to hard ball stage. Beat egg whites and salt until stands in peaks. Pour into syrup while still beating slowly. Add vanilla; beat until dull and loses glossy look, then add nuts. Spoon onto waxed paper. Makes 27 to 30 pieces.
Combine the first 9 ingredients; mix well. Make into small balls, about 1/2 inch in diameter. Cook in skillet for about 7 or 8 minutes until brown, turning once. Remove from skillet; drain on paper towels. Mix chili sauce and jelly in saucepan; heat on medium heat. Put meatballs in sauce; heat thoroughly.
Stir, adding water, to thick consistency. Drop in deep fat. Cook in temperature of 375°.
Brown sausage and drain. Melt cheese in double boiler. Add rest of ingredients to sausage. Add sausage to cheese. Spread on top of bread slices. Put on cookie sheet and broil 8 to 10 minutes. Can be frozen and then broiled for 10 minutes.
Melt butter in a 2-quart saucepan. Add brown sugar, stirring well, with a large spoon. Add remaining ingredients and stir well. Drop by level teaspoon on a well-buttered nonstick cookie sheet. Bake at 375° for about 5 minutes. Watch closely, they should be golden brown. Let cool for 30 seconds and remove with spatula onto a rack to cool. If cookies mash together, they are too warm. If they stick and break, they are too cool and need to be reheated. Can be stored in airtight container and frozen. Makes 10 dozen.
Melt margarine and mix well with stuffing mix. Place 1/3 in casserole dish. Put 1/2 of cut-up chicken over stuffing. Mix 1 can chicken broth and cream of chicken soup and pour over chicken. Put 1/3 stuffing over soup mix and rest of chicken pieces over stuffing. Mix cream of mushroom soup and chicken broth and pour over chicken. Put rest of stuffing on top and bake at 375° for 45 to 50 minutes.
You will need party toothpicks. Mix sour cream and Ranch dressing mix. Spread onto tortillas; then roll tortilla. Slice filled, rolled tortillas into bite-sized pieces, arranging on platter with party toothpicks. Place picante sauce in serving bowl for dip.
Arrange pumpernickel bread slices on cookie sheet. Top each piece of bread with 1/2 teaspoon of Thousand Island dressing. Next, put about 1 teaspoon of sauerkraut on each slice of bread and top with small amounts of corned beef and Swiss cheese. Bake in 350° oven for 10 to 12 minutes until cheese is melted. Makes about 5 dozen.
Roll in a ball and press out with hand. Sprinkle cinnamon and sugar mixture on top of cookie and press down with hand. Line cookie sheet with aluminum foil. Bake 15 to 20 minutes, depending on your oven, at 300° to 325° on top rack.
Mix vinegar, sugar and butter over heat. When warm, stir in slowly the eggs, well beaten. Cook until thick. Let cool. When ready to serve, add 1 cup whipped cream.
Cream butter and add sugar, vanilla and water. Sift together flour and salt; stir into butter mixture. Add pecans and mix thoroughly. Using portions about the size of a small walnut, roll into crescent shape. Bake in slow oven, 325°, about 20 minutes. Roll in powdered sugar while still warm. It's not Christmas without them.
Crush crackers. Whip egg whites; fold mixture of nuts, sugar and crackers into egg whites-sugar mixture. Bake at 350° for 20 minutes.
Combine sugar, margarine, cocoa, vanilla and milk. Heat and bring to a boil for 1 minute. Remove from heat and add peanut butter and oatmeal. Mix well and drop teaspoonfuls on wax paper and chill.
On a cutting board, place each chicken wing and cut off tip of first joint; discard or save for stock. Cut the remaining wing into two parts at the joint. Sprinkle chicken with salt and pepper. In deep fryer or heavy saucepan, place oil and heat to high temperature. Add half the wings; cook, stirring occasionally, for about 10 minutes, or until golden brown and crisp. Remove chicken from oil; drain on paper towels. Cook remaining wings, repeating process.
Mix all ingredients well. Drop by teaspoon on cookie sheet. Bake at 400° for about 12 minutes or until lightly browned. Use a little extra Sweet 10 for more flavor.
Combine all ingredients and mix well. Pour mixture into two greased 9-inch pie plates. Bake at 350° for 30 to 40 minutes or until golden brown. Yield: 2 pies.
Melt together Eagle Brand milk and caramels. Then dip marshmallow (one at a time) into this mixture and roll in chopped pecans.
Cook macaroni according to package, use salt in cooking water (a lot). Cook until medium soft (do not overcook). Drain. Place in oblong baking dish. Put butter in milk and microwave until butter is melted and milk is warm. Pour over macaroni. Dust flour and seasonings over top of mixture. Add cheeses and mix in thoroughly. Dot top with butter. Bake at 350° for 35 - 40 minutes or until top is brown and crusty. Leftovers are great.
Mix together in order given. Place in greased loaf pan. Bake at 350° for 45 minutes to 1 hour.
Beat egg whites and gradually add sugar. Beat until stiff or in peaks. Crush crackers and fold into mixture. Add pecans and vanilla. Pour into greased pie pan and bake 30 minutes at 325°. Let cool and top with Cool Whip and strawberries.
Melt butter in round cake pan. Add dark brown sugar and water. Sprinkle chopped nuts over. Cut up biscuits; quarter each biscuit. Bake according to directions on can. Turn over immediately onto plate.
Cook broccoli about 8 minutes in boiling salted water; drain. Mix soup, mayonnaise, onion, cheese and egg with broccoli. Pour into greased 1 1/2-quart dish. Bake 25 minutes at 400° then sprinkle with cracker crumbs. Bake 10 minutes.
Dissolve yeast in water. Combine all ingredients. Place in covered bowl in refrigerator. No need to let rise. Bake as biscuits. Bake at 375° to 400°. Dough can be kept in refrigerator for a week to 10 days.
Cook tortellini according to package directions. Drain and toss with pesto, sun-dried tomatoes, chopped basil and cheese. Serve hot or at room temperature. Serves 4.
Mix 1 cup sugar, flour and salt in saucepan; add water. Beat egg yolks; add to sugar mixture. Cook over hot water, stirring until thickened. Cover; cook for 10 minutes. Add margarine, lemon juice and rind. Pour into pie shell. Beat egg whites until soft peaks form; add 3 tablespoons sugar. Beat until stiff peaks form. Spoon meringue over pie filling. Bake in a 400° oven until meringue is brown.
Mix Knorr vegetable soup, sour cream and mayonnaise. Add the frozen spinach but make sure it is drained well. Mix. Then add water chestnuts and mix. Let set for 2 hours. Serve with Hawaiian bread or pumpernickel bread.
Dissolve yeast in warm water. Mix all dry ingredients together. Cut in Crisco and add yeast and milk; mix well. Let set in refrigerator until needed. Drop by spoonful or roll in flour. Bake at 450° until brown.
Mix well and add to starter. Let stand out of refrigerator all day (5 to 12 hours). Mixture will be very bubbly. Take out 1 cup to make bread and return to refrigerator. Keep in refrigerator 3 to 5 days and feed again. If not making bread after feeding starter, throw away 1 cup or give to a friend. (This is to avoid deflating your starter.) (Note every third feeding, take out 2 cups and make 2 batches of bread or give away 1 cup to keep the starter from building up and deflating.)
Brown meat and onion lightly in 2 tablespoons oil. Add all of ingredients in large kettle. Add 1 1/2 quarts water and simmer slowly, about 1 hour.
Let cheeses warm to room temperature. Then beat together until light and fluffy and blended. Beat in onion and garlic. Chill. Roll into a ball, then roll in chopped nuts until well coated. Keep in refrigerator until needed. Spread on crackers.
Melt butter. Combine butter, brown sugar, corn syrup and salt. Microwave on High for 3 minutes. Microwave at 30% for 4 minutes; let stand 2 minutes. Stir in soda and nuts. Pour over popcorn; mix until well coated.
Cook chicken, cool and pick from bone. Cook broccoli, drain; cool. Mix soups and mayonnaise in blender. Layer, beginning with broccoli, chicken, then soup mixture. End with soup mixture. Top with onion rings. Bake at 350° for 1 hour (until bubbly).
In a large skillet, cook and stir ground beef and onion in butter until onion is tender. Stir in flour, salt, garlic salt, pepper and mushrooms; cook 5 minutes, stirring constantly. Remove from heat. Stir in soup; simmer, uncovered, 10 minutes. Stir in sour cream. Heat through. Serve over noodles.
Cook strawberries and 1 cup of sugar for 10 minutes. Add 2 more cups of sugar and cook 10 more minutes to rolling boil. Put in crock or porcelain to cool; stir. Let stand overnight. Put in jars and cover with wax.
In a bowl, combine tuna, peas, celery and onions. In another bowl, combine mayonnaise, lemon juice, soy sauce, curry powder and garlic powder; stir into tuna mixture. Stir in almonds; top with noodles. Serve on lettuce if desired. Serves 2.
Pour undrained sauerkraut into a 9 x 12-inch baking dish. Toss with onion and brown sugar. Bury sausage pieces in sauerkraut. Peel potatoes; cut in half lengthwise and arrange on top. Brush with margarine; sprinkle with salt and paprika. Bake at 425°, uncovered, for 20 to 25 minutes. Tightly cover with foil. Bake until potatoes are cooked through, 20 to 30 minutes. Serve at once from baking dish.
Mix sugar, flour and nutmeg. Add eggs; beat smooth. Stir in rhubarb. Fill 9-inch pie crust; dot filling with 2 tablespoons butter or margarine. Bake at 400° for 50 minutes. Cover with one 9-inch pie crust.
In mixing bowl, blend together mayonnaise or salad dressing and Blue cheese. Add milk and lemon juice, beating until smooth. Chill. Serve with chilled vegetables arranged on platter. Makes 4 servings.
Toast bread; spread with butter. Cover 8 slices with chicken. Cover chicken with more bread slices, each one spread with mayonnaise. Place 2 slices bacon and 2 slices tomato on top of each sandwich and cover with remaining toast. Fasten securely with long toothpicks. Cut each sandwich diagonally into 4 triangles and stand them upright on a plate. Serves 8.
Dissolve red hots in boiling water. Add Jell-O and applesauce; let cool. Put in a square pan. When congealed, cut into squares.
Mix together pie filling, pineapple and sweetened condensed milk. Fold in Cool Whip. Pour into a 9x13-inch pyrex dish. Freeze for 1 hour or until hard. Cut into squares when ready to serve.
Heat oven to 375°. Heat oil in medium skillet over medium-low heat; add onions and garlic and cook 5 minutes until tender. Grease an 11 x 7-inch baking dish. Spread half the tortillas along bottom of baking dish. Sprinkle half the cheese and 1 can chilies over top. Sprinkle onion mixture over chilies. Repeat layering remaining tortillas, cheese and chilies. Whisk eggs, buttermilk, salt, pepper, cumin and oregano in medium bowl. Pour over casserole. Bake 45 minutes until set and browned on top. Makes 6 servings. Prep time: 20 minutes. Baking time: 45 minutes.
Mix all ingredients together. Bake in 9 x 13-inch pan for 45 minutes in a 350° oven. Good alone or with caramel frosting.
Combine cream cheese with pineapple juice, blending well. Drain orange slices. Add with marshmallows and bananas; mix thoroughly. Add nuts and coconut; mix lightly. Chill about 30 minutes and serve.
Mix together the cornbread crumbs, onion, croutons, 1/2 cup chicken pieces and the broth in a large bowl. Press lightly into a greased pan or baking dish. Bake at 350° for 25 to 30 minutes.
In a bowl, combine mayonnaise, pickle or pickle relish, onion, parsley, pimiento and lemon juice. Cover and chill for several hours. Serve with fish or seafood. Makes about 1 cup.
Place all ingredients in plastic bag. Wash and clean chicken. Take chicken pieces and place in plastic bag; shake until well coated. Place chicken, skin side down, on a cookie sheet sprayed with Pam. Cook at 400° for 1/2 hour. Turn chicken and bake for 1/2 hour more.
Preheat oven to 350°. Blend dry ingredients using pastry cutter. Add beaten eggs and milk. Handling as little as possible, drop by large spoon onto greased cookie sheets. Cook 20 minutes or until light brown. Serve plain with marmalade or lemon curd.
Brown ground beef and onion. Add catsup, mustard and olives. Salt and pepper to taste. Mix well. Turn off heat and add cheese. Spread on buns and wrap each in foil. Can be frozen for later use. Bake at 350° for 20 minutes, 45 if frozen.
Prepare cake mix as directed on package. Bake in a 13 x 9-inch pan. Remove from oven. Poke holes quickly down through cake with round handle of wooden spoon at 1-inch intervals (or use a plastic straw using a turning motion to make large holes). Only after poking holes, combine pudding mix with sugar in a large bowl. Gradually stir in milk. Beat at low speed of electric mixer for not more than 1 minute (do not overbeat). Quickly, before pudding thickens, pour about half of the thin pudding evenly over warm cake and into the holes to make the stripes. Allow remaining pudding to thicken slightly. Spoon over the top, swirling it to frost the cake. Chill at least 1 hour. Store cake in refrigerator. Cover with plastic wrap, if desired.
Combine all ingredients. Bring to boil, then reduce to simmer until vegetables are tender. Garnish with bacon and hard-boiled eggs, if desired.
Cream margarine, oil and sugar; add vanilla and sour milk. Beat well with mixer. Mix all dry ingredients together and add to creamed mixture. Beat well; stir in diced zucchini. Spoon batter into a greased and floured 9 x 13-inch pan. Sprinkle with chocolate chips. Bake at 350° for 40 to 45 minutes or until toothpick comes out clean and dry.
Combine all ingredients. Fill two pie shells. Bake at 350° for 40 - 45 minutes.
Lightly steam vegetables until tender-crisp. Melt margarine. Add minced garlic. Saute lightly. Toss noodles and vegetables. Pour garlic butter over; toss to mix. Serves 4 to 6.
Combine ham, eggs, celery and gherkins. Blend remaining ingredients; add to ham mixture. Toss lightly. Season with salt and pepper, chill.
Bring Water, Applesauce, Margarine, Salt and Cinnamon to boil in medium sauce pan. Stir in Rice. Return to boil. Reduce heat; cover and simmer 5 minutes. Remove from heat. Stir in Apple. Let stand 5 minutes.
Mix ingredients in bowl until dough forms a ball. (If too buttery, add flour; if too dry, add butter.) Pat out on board (not floured) 1/2-inch thick. Prick with fork. Cut into squares or shapes and place on cookie sheet. Place in 300° oven for 45 minutes. Makes 2 dozen cookies.
Peel potatoes; cook until tender. Drain and mash. Beat softened cream cheese and sour cream with mixer. Add butter and seasonings. Put into greased casserole. Brush top with butter; sprinkle paprika over top. Bake in a 350° oven for 30 minutes, or can be refrigerated overnight and baked the next day for 1 hour at 350°.
Mix ingredients together; cover and let set overnight in refrigerator. Next day, bake white or yellow Duncan Hines cake according to directions on package. Split layers and spread with coconut mixture. Frost top and sides of cake with coconut mixture. Cover with dry coconut and refrigerate in airtight container. Let set a day before eating.
Place all ingredients except chicken and zucchini in shallow roasting pan and put the chicken on top; brush with melted butter. Bake at 375° for 30 minutes. Add zucchini, thinly sliced. Bake 30 minutes longer or until tender. Remove chicken, zucchini and lemon. Mix 2 tablespoons of cornstarch and 1/2 cup cool chicken bouillon or water until smooth. Pour into pan, stirring constantly and bring to a boil over medium heat. Boil 1 minute. Serve around chicken pieces on large platter. Serves 4.
Bring tomato juice to a boil and add remaining ingredients. Simmer for 30 minutes.
Melt bars and 1 stick oleo; set aside. Cream sugar and the other stick of oleo; add milk and vanilla. Stir in melted ingredients, pour into 15 x 9-inch pan and bake at 325° for 45 minutes to 1 hour.