HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toast walnuts by spreading them in a shallow baking pan. Bake in a 400° oven for 6 to 8 minutes, stirring frequently until golden brown. Heat syrup and butter in medium saucepan on low heat until butter is melted. Remove from heat. Stir in nuts. Cool until slightly thickened. Serve over vanilla ice cream. Makes 1 1/2 cups.
Cook separately and drain. In casserole dish with butter layer veggies and add 1-1/2 to 2 cans cheddar cheese soup. Top with bread crumbs. Bake at 350° for 30 minutes.
Pour cherry filling into 9 x 13-inch baking dish. Add pineapple and spread evenly over the cherries. Sprinkle dry cake mix on top of pineapple. Melt margarine and pour over cake mix. Sprinkle coconut and pecans on top. Bake at 325° for 1 hour.
Place roast in crock-pot and pour all ingredients over roast. Cook on low all day. It will be moist. It will come right off the bone. Very tasty.
Cut Idaho baking potatoes in half lengthwise. With the tip of a sharp knife, lightly cross-hatch cut side of potato. Sprinkle about 1 teaspoon olive oil over each half. Season with salt and pepper. Place on microwavable dish and microwave on High for 6 or 7 minutes, rotating once, until cooked through. Transfer to broiler pan. Sprinkle again with olive oil. Sprinkle with about 1 teaspoon Parmesan cheese and broil for about 3 minutes, until cheese is browned.
Cream sugar and Crisco. Add eggs 1 at a time. Sift flour and salt. Add alternately with milk. Add flavoring and walnuts. Beat well. Pour into greased and floured tube pan. Bake in preheated 325° oven for 1 1/2 hours.
Preheat family skillet or 3-quart saucepan over medium heat for 3 minutes. Brown ground beef, about 5 minutes. Add onion, green pepper and celery; saute for 3 to 4 minutes. Add salt, paprika, chili powder and tomatoes; stir to combine. Cover. When steam escapes from cover, reduce heat to low. Simmer for 1 to 1 1/4 hours. Add kidney beans; heat until hot, about 4 minutes. Serve with crackers. Makes 4 to 6 servings.
Cook fettucine until tender. In saucepan, melt margarine and add flour. Add half and half and then stir until thick. Mix in the cheese and then crab meat. Toss mixture with fettucine.
In skillet over medium heat, cook beef. Pour off fat. Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2 quart shallow baking dish. Cover and bake at 400 degrees for 30 minutes. Sprinkle with the rest of the cheese.
Mix first 3 ingredients until blended. Add chopped crab and green pepper. Chill in the refrigerator for a couple of hours. Use pretzels or crackers for dipping.
Wash beans and soak overnight in cold water. Drain beans. Cover with cold water. Add onions, garlic, salt and bay leaf. Bring to a boil. Reduce heat and simmer about 3 hours or until beans are tender, adding more water, if necessary. Add ham last 30 minutes of cooking. Season with cayenne. Remove bay leaf and serve over hot rice.
Add the first 9 ingredients with sour milk. Add raisins, if desired. Bake at 350° until slightly browned and top is firm to the touch but not cracked. Makes 1 dozen.
Melt butter in saucepan; add onion and mushrooms; saute until tender. Add flour, stir constantly until smooth. Continue cooking for 1 minute. Combine chicken broth, half and half and nutmeg; gradually add to mushroom mixture, stirring constantly. Stir in remaining ingredients, reduce heat. Cook until thoroughly heated, stirring frequently. Do not boil! Makes 8 cups.
Dissolve yeast in the warm water in large mixing bowl. Stir in shortening, sugar, salt, milk and eggs. Blend well. Gradually add flour (1 cup) and beat well. Keep the batter smooth and add remaining flour.
Discard outer wilted leaves of cabbage. Cut cabbage into quarters, discard core and coarsely shred. Place cabbage in a saucepan with water, brown sugar, salt and pepper. Cover loosely and simmer for 20-30 minutes or until cabbage is tender and most of liquid has evaporated. Boil down without lid for a few minutes, if necessary. Add vinegar and butter; toss until butter is melted. 8-10 Servings.
Cook sugar, dates and butter on low heat in skillet for 5 minutes. Beat in egg and vanilla. Cool. Add Rice Krispies and nuts. Press into balls. Roll balls in shredded coconut and then in confectioners sugar. Enjoy!
Add 1 tablespoon of gelatin to all cooked cream pies. I stir it in with the sugar and add while cooking.
In 8-quart kettle, add 1 1/2 tablespoons of salt to boiling water. Gradually add spaghetti and cook until tender. Drain and set aside.
Cream margarine, sugar, brown sugar and vanilla in a large mixing bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; gradually add to creamed mixture. Beat well. Stir in chocolate chips and nuts. Drop onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes or until lightly browned. Cool and eat.
Mix altogether in bowl, batter will be kind of lumpy. Bake in a greased and floured pan at 375° for 40 minutes or until brown. A 9 x 13-inch pan makes it thick and a sheet cake pan is thinner.
Put softened sherbet in bottom of large punch bowl. Add ginger ale and 7-Up and stir. Be prepared for "seconds" and "thirds", as it is delicious and easy to prepare.
Put the first 6 ingredients in a casserole dish. Top with the mixture of the remaining 4 ingredients. Bake at 350° for 1 hour or until done.
Mix meat and onion in bowl. Add all ingredients (except flour and oil) and mix thoroughly. Dust hands with flour. Roll small amount of meat into ball (like meatballs). Fry in oil until browned on all sides (about 12 minutes). Serve hot. Makes 25 to 35 meatballs.
Melt butter until bubbly. Place remaining ingredients in blender and blend together. Pour butter in steady stream until all is added.
Empty beans into bowl. Crumble 4 slices of the crisp bacon into the beans. Saute the onion in a little of the bacon drippings until tender and add to the bean mixture with the catsup and mustard. Pour into baking dish and top with partially cooked bacon. Bake for 50 minutes or until bacon on top is done.
Cook ingredients to the soft ball stage (or 234°). When cool, pour into a greased, shallow pan. When almost cold, cut into squares.
Mix everything together, except apples. Mix until crumbly. Pat apples in pan. Sprinkle crumbled mix over apples. Melt 1/3 cup margarine. Pour over crumbled mixture. Bake for 30 to 40 minutes at 350°.
Dissolve lime gelatin in the hot water. Place in a double boiler and add marshmallows. Stir until nearly dissolved and remove from heat. Add crushed pineapple, including the juice. Blend together the mayonnaise and cream cheese. Add to lime gelatin mixture. Chill until slightly set. Cool the dissolved cherry gelatin, but do not gel. Pour over lime gelatin mixture. Chill until set.
Combine vinegar and sugar in quart jar. Shake or stir until sugar is dissolved. Add oil and garlic. Shake. Serve over salad.
Mix all ingredients together. Add onion, then milk and last the beaten egg. Drop by spoonfuls into a deep kettle or deep fryer in which fish is being fried. Fry to a golden brown. Drain on paper towels. If a deep kettle is being used, then hush puppies will float when done.
Mash avocado pear. Add all the other ingredients and whip with a fork or in a mixer. Add enough sour cream to make the right consistency for dipping.
Preheat oven to 350°. Mix ingredients and pour into pie shell. Bake for 45 minutes at 350°.
Brown sausage; drain grease using a paper towel. Drain corn; place in a casserole dish. Add onion, bell pepper, Velveeta cheese and Accent. Add sausage. Bake for 45 minutes at 350°; stir at intervals.
Sift all dry ingredients into a large bowl. Add oil, eggs, vanilla, zucchini and walnuts and mix well. Pour into 2 greased and floured loaf pans. Bake at 325° for 60 to 70 minutes. They should be golden brown (cake test with toothpick). Can make ahead, double and freeze.
Combine all ingredients with just enough water to make a stiff dough. Drop on cookie sheet by teaspoon. Bake at 375° for 10 minutes.
Mix pineapple and pudding together until pudding dissolves. Then add the remaining ingredients.
Clean and tear spinach; clean and half or quarter strawberries. Set aside to crisp.
Microwave sugar and vinegar for 30 seconds to 1 minute. Mix in mustard, onion juice, lemon juice, paprika, Worcestershire sauce, poppy seed and oil.
Saute onion, green pepper and celery in 3 tablespoons butter; remove from pan. Brown round steak. Mix all together. Add noodles. Bake at 350° for 45 to 50 minutes.
Combine milk, sugar and butter in a large pan. Stir over heat until it boils, then boil hard for 5 minutes. Turn off heat and add marshmallow cream and chocolate chips, mixing well. Salt may be added with chips. Add pecans last. Pour into large 1 1/2-inch deep Pyrex dish. Cut into 1-inch squares.
Mix crumbs and butter. Spread half of this in bottom of large dish. Cream the cream cheese and sugar. Add Cool Whip; mix until smooth. Spread 1/2 of this on top of crumbs in pan. Spread cherries on top of this layer. Add another layer of creamed mixture. Spread remaining crumbs on top. Chill 24 hours, then serve.
Mix all ingredients together. Chill overnight. Shape into ball and roll in crushed walnuts. Wrap and refrigerate. Great with Town House crackers.
Slowly heat butter in medium saucepan. Add cheese and beer. Cook over low heat, stirring frequently, until cheese melts. Remove from heat.
Blend the sugar, gelatin and strawberries in saucepan and cook to a rolling boil, stirring constantly. Place pan in cold water. Cool until mixture mounds slightly when dropped from a spoon.
In large bowl, cream the oleo and sugar. Beat in eggs and vanilla. Stir in flour, soda and salt. Fold in balls. Lightly grease cookie sheet. For large cookies, use ice cream scoop. For smaller cookies, use heaping teaspoonfuls. Bake at 375° for 10 to 12 minutes (light brown). Bake small cookies for 8 to 10 minutes.
Beat sugar, egg and shortening until light. Add milk, flour and baking powder.	Add cherries. Bake in a greased 8 x 10-inch pan for 30 minutes at 350°. Serve, while warm, with whipped cream or ice cream.
Add water to raisins; boil for 5 minutes. Stir in soda; cool. Cream shortening and sugar well. Add vanilla and eggs. Sift flour, salt, baking powder and spices. Add nuts. Drop by spoonfuls onto greased sheet. Bake for 15 minutes. Allow place for cookies to spread.
Cut avocados in half and remove seeds. Mash and add rest of ingredients. Chill for 1/2 hour and serve. Great with tortilla chips.
Brown ground beef and onions in a skillet. Add tomato sauce, cheese and seasonings. Spoon onto buns. Wrap each in foil. Bake at 350° for 20 to 30 minutes.
Mix together Rice Krispies, sugar, peanut butter and melted margarine. Roll into balls and refrigerate at least 1 hour. Melt candy and dip peanut butter balls into chocolate and place on waxed paper until dry.
Drain pineapple and put juice in pan; bring to boil and add marshmallows. Stir until marshmallows are melted. Add 1 cup boiling water to lemon jello. Refrigerate; when cool, add marshmallow mixture, pineapple, cream cheese, whipping cream and mayonnaise. Beat with mixer until well blended. Pour into glass serving bowl; refrigerate.
Mix together sugar, salt, cinnamon, ginger and cloves. Add pumpkin, eggs and milk.
Roll out dough (defrosted) on a greased cookie sheet. Spread until thin as close to edges as possible. Beat egg and brush half of it over the dough. Alternate salami, pepperoni and Provolone over bread. Sprinkle all other ingredients over bread as for a pizza. Roll like a jelly roll, covering dough with remaining egg after each turn. Seal ends and place seam side down. Brush top with egg and sprinkle sesame seed on top. Bake at 325° for 30 to 45 minutes.
Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the cream, 1/4 cup Parmesan cheese, Romano cheese, egg yolk, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). Drain fettuccine; top with alfredo sauce and remaining Parmesan cheese. Yield: 2 servings.
Mix ingredients and cook on hot griddle. Makes about 10 to 12 pancakes.
Melt margarine and add other ingredients. Bake 1 hour at 350°.
Sift flour, salt and sugar in large bowl. Mix in margarine until flour is crumbly. Stir yeast in warm water; mix thoroughly, then pour into flour mixture. Work dough until smooth. Put ball of dough in large bowl. Let it set until doubled in size. Punch down; knead with heel of hand. Let it rise a second time to double in size, then make into rolls. Let rise to top of pan. Bake in a 350° oven for approximately 25 minutes or until golden brown.
Beat all ingredients in a large bowl on low speed for 30 seconds, then beat on high speed. Bake until a wooden pick in center comes our clean. (Rectangular pan, 40 to 45 minutes; layer pans, 30 to 35 minutes).
Mix the first 7 ingredients. Stir in cheese. Cover and refrigerate at least 2 hours. Makes 3 cups. Keeps well in refrigerator 2 to 3 weeks.
Mix margarine, flour and nuts together. Press into 8 x 12-inch pan. Bake at 350° for 15 to 20 minutes. Let cool.
Add hot water to jello and sugar. Stir until thoroughly dissolved. Cut the cream cheese into small pieces and stir into hot mixture until blended until not visible. Add to mixture one 13 oz. can crushed pineapple - juice and all. Add 1 can mandarin oranges - juice and all. Beat a few minutes.
Mix sugar, butter, and eggs together. Sift flour, baking powder, and salt; add alternately with the milk to the first mixture. Pour in berries and spread batter in well greased, floured pan (13 x 9 inch).
Cut broccoli into bite sized pieces. Add bacon, cheese, mushrooms and onion. Mix mayo, vinegar and sugar. Add this dressing to salad and mix thoroughly. Chill before serving.
Put flour in very large mixing bowl. Make a hole in flour. Put in ingredients. With your hand work flour from all sides of pan into other ingredients until dough is formed and hard enough to pinch off and press into cookies. Dough can be rolled and	cut with cookie cutter. Place on greased cookie sheet and bake at 375° for 10 to 15 minutes or until golden brown.
Mix all and put in casserole dish. Put pepper on top and bake at 350° for approximately 30 minutes or until potatoes are done.
Salt, pepper and sage to taste. Mix together. Bake at 350° until done or golden brown.
Dress tomatoes, onions and cucumber with olive oil, red wine vinegar, salt and pepper. Let stand 20 minutes. Serve.
Heat milk until lukewarm (90° to 100°). Set in a warm place and stir in buttermilk. Let stand until curds form, probably one to two days.
Mix dates, sugar, egg and butter. Cook on low heat, 7 to 10 minutes, until thickened. Remove from heat; add nuts and Rice Krispies. Let cool just enough to make into small balls. Roll balls in powdered sugar or coconut.
Place chicken in crock-pot; cover with frozen broccoli, soup and milk. Salt and pepper to taste. Cook on low all day 8 to 10 hours or high 4 to 6 hours. Serve over rice.
Mix well soups and wine in casserole. Season meat with garlic powder, pepper, whatever you like. Put in casserole with carrots, potatoes and onions. Mix. Cover and bake at 250° for 4 hours. Don't peek.
Combine the first 3 ingredients in a large bowl and set aside. Combine the next 4 ingredients in a large pan; boil 6 minutes, stirring often. Pour at once over the chocolate. Stir until creamy. Pour into a buttered pan.
Pour mixture into a 9 x 12-inch greased and floured pan. Bake at 350° for 20 to 25 minutes. Make the sauce; pour on cake while still warm.
Heat oven to 350°. Grease a 13 x 9-inch pan. In a large bowl, cream brown sugar, sugar and margarine until fluffy. Add honey, vanilla and egg; mix well. Gradually blend in flour, cinnamon, baking powder and salt at low speed. By hand, stir in remaining ingredients. Press firmly in bottom of prepared pan. Bake at 350° for 20 to 25 minutes or until center appears set. Cool; cut into bars. Wrap in waxed paper for lunch box treats.
Melt oleo and dip breast in oleo and cracker crumbs, salt and pepper. Place on cookie sheet, in a Pyrex pan or glass dish. Bake at 375° for 1 1/2 hours.
Mix syrup and sugar; bring to a boil. Do not boil longer than 1 minute. Take off heat; stir in peanut butter and pour over corn flakes. Drop by spoonful onto wax paper; flatten with a spoon. Nuts may be added to mixture, if desired. Yields about 40 cookies.
Combine cran-strawberry drink, ice cream and strawberries in large punch bowl. Use a whisk to combine until creamy. Gently stir in soda just before serving.
Chill, peel, chop the potatoes. Combine with the next 4 ingredients and put into a 9 x 11 in. pan. Bake about 45 minutes until it begins to brown at 350 to 400 degrees.
Take juice from all fruits except mandarin oranges and cherries and mix with pudding and Tang. Pour over all fruit and mix. Serve chilled.
Pour the warm water into a large mixing bowl. Add the yeast. Let stand a few minutes. Stir to dissolve. Add half the flour, the sugar, salt and soft shortening. Add egg. Start the mixer at medium speed or beat by hand until smooth. Stop mixer. Add rest of flour and stir by hand until flour disappears. Scrape batter from sides of bowl. Cover with wax paper. Let rise in warm place for 30 minutes. Drop in greased muffin pan. Let rise to top, about 20 minutes. Bake in hot oven (425°).
Cook spaghetti. Then drain. Blend vegetables and pepper. Then mix with all other ingredients. Refrigerate.
Combine half of crushed strawberries, the lemon juice, pectin and salt in large saucepan. Bring to full boil; boil hard 1 minute. Remove from heat; stir in remaining strawberries. Add gelatin to water in a small saucepan; let stand 5 minutes. Dissolve gelatin over low heat. Mix dissolved gelatin and Sugar Twin into strawberry mixture; cool slightly. Put mixture into freezer containers, leaving 3/4-inch space at top for fruit to expand; cover. Store in freezer. To thaw, place containers in fridge for 24 hours before using. Use within 10 days of thawing.
Cook noodles according to package directions; set aside. Brown beef and onion; drain. Add cheeses, sour cream, tomato sauce and sauce mix. Mix altogether with noodles. Bake approximately 50 minutes at 350°. Top each serving with Parmesan cheese.
Wash rice until it is clear. Put water and rice in pot. Bring to boil; stir with fork. Cover tightly. Lower heat to lowest level and cook for 15 minutes. Cut off heat; leave covered for another 5 minutes. Makes 6 servings.
Wash chicken. Trim and remove skin. Slice onion. Seed and slice pepper. Place all ingredients in crock-pot and stir to thoroughly coat the chicken. Set pot to high and cook for 4 hours or until chicken is tender. Serve over steamed rice with a crispy salad. Serves 10 to 12.
Bring sugar and milk to a boil and cook exactly 6 minutes over medium heat. Remove from stove and add remaining ingredients. Beat until firm. Pour into a 9 x 13-inch buttered pan. Cool at room temperature, then store overnight in fridge. Makes about 5 pounds.
Heat 1/4 cup butter with soup. Stir in hash browns, sour cream, onions and cheese. Place in 13 x 9-inch baking pan and bake at 350° for 30 minutes. Sprinkle cornflakes on top and dot with 4 tablespoons butter. Cook 20 minutes longer.
Break spaghetti into 1-inch pieces. Cook and drain. Saute onion and green pepper in margarine. Mix all ingredients, except cheeses, and place in buttered casserole. Sprinkle top with sharp cheese, then sprinkle with Parmesan cheese. Bake in a 325° oven for about 30 minutes or until hot and bubbly. Serves 6.
Mix all in large bowl; let stand in covered bowl in refrigerator for 48 hours. Stir once a day. Bake on cookie cooling rack, on cookie sheet at 150° for about 3 hours or until dry to your likeness. (Can be made with lean beef.)
Cook graham cracker crust as directed. Dissolve jello in 1 cup of water only. Mix jello with thawed or partially thawed fruit and partially thawed ice cream. Stir until mixed. Can use food coloring to add to color. Pour into cooled crust and top with whipped cream. Great and quick!
Chop bok choy. Place in large bowl. Chop green onions and add to bok choy. In a skillet, brown 2 packages of Ramen noodles in margarine and sugar. (Discard flavor packet.) Drain noodles on paper towels. Brown sesame seed and slivered almonds in single layer on cookie sheet in 350° oven for 5 minutes. Add noodles, roasted seeds and almonds to bok choy mixture.
Combine dates, raisins, apples and water. Bring to a boil and boil for 3 minutes. Cool. Add remaining ingredients. Chill dough. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 10 to 12 minutes. Best if kept frozen. Very moist.
Melt oleo or butter. Add brown sugar. Boil over low heat for 2 minutes, stirring constantly. Stir in 1/4 cup milk until all comes to a boil. Cool slightly. Add confectioners sugar and beat until stiff enough to spread.
Cook noodles; drain and rinse. Brown meat and drain. Add spices, tomato sauce and tomatoes. Cover and simmer 15 minutes. Starting with noodles, layer ingredients as follows: noodles, sauce and grated cheeses. Make 3 layers in 9 x 13-inch pan. Bake 15 minutes in 375° oven.
Spread bean dip in a 9 x 13-inch pan. Mix taco seasoning with cream cheese. Spread on bean dip. Shred 1 head of lettuce, place on cream cheese. Add chopped tomatoes, green onions, black olives or whatever you like. Add taco cheese.
Heat oven to 350°. Lightly grease pie dish. Sprinkle bacon, cheese and onion on bottom of dish. Place remaining ingredients in blender; cover and blend on high speed 1 minute. Pour into pie dish. Bake until golden brown and knife inserted into center comes out clean, 50 to 55 minutes. Let stand 5 minutes before cutting. You can use any kind of meat you care to. (Veggies are good.)
Preheat oven to 350°. Mix salad dressing and flour. Slowly stir in milk. Cook, stirring constantly, until mixture thickens. Add Cheddar cheese. Stir until melted. Place potatoes in a 10 x 6-inch baking dish. Top with salad dressing mixture. Cover with foil and bake 45 minutes. Uncover and bake 15 minutes longer or until potatoes are tender. Yields 6 servings.
In medium bowl, stir together eggs, sugar, corn syrup, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake at 350° for 50 to 60 minutes. Cool.
Place the first 3 ingredients over low heat, stirring until melted. Add Chinese noodles. Drop by spoonfuls on wax paper.
Saute sausage, beef and onion; drain. Add remaining ingredients and heat slowly until cheese is melted. Serve hot with chips.
Spray Bundt pan with no stick cooking spray. Heat oven to 350°. Combine oil, eggs, sugar and vanilla; mix well. Sift flour, soda and salt. Beat to a cream mixture; fold in apples, nuts and raisins. Batter will be thick. Bake 1 hour or until cake tester comes out clean.
Simmer chicken, onion, celery and 3 bouillon cubes in a pot almost covered with water until chicken is tender. Cool and remove meat from bone. Let fat rise on stock, measure out and retain one cup of fat for later use; discard remaining fat. Slowly heat chicken fat. Stir in flour. Add milk a little at a time, stirring constantly. Add chicken broth and bouillon cubes and continue to stir with a wooden spoon until sauce thickens. Place chicken pieces in bottom of 9 x 11-inch dish and cover with sauce. Place sliced hard-boiled eggs on top. Cover with more sauce. Place biscuits or pastry on top. Cook until bubbly, about 30 to 40 minutes at 350°. If using ready made biscuits, add these during the last 15 minutes of baking time.
Mix first 3 ingredients and beat 4 minutes. Put cherry pie filling in a greased 9 x 9-inch pan. Cover with cake batter. Sprinkle with coconut and nuts. Drizzle melted butter on top. Bake at 350° for 40 minutes.
Chop chiles. In a frying pan, heat fat; saute onions. Add tomatoes and chiles; simmer 5 minutes. Fry and soften tortillas; roll small amount of cheese (2 teaspoons) in each tortilla. Place rolled tortillas in baking pan, 6 x 8-inches. Pour chili sauce over the tortillas; sprinkle cheese over top. Bake at 350° for 15 to 20 minutes or until cheese is melted. Serves 2.
Soften jello in 1/2 cup water. Combine other ingredients; blend all together in electric mixer for at least 4 minutes. Bake in a 9 x 9 x 3-inch pan or Bundt pan for 30 minutes at 350°.