HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat Jeremiah 17:11 until light. Add Jeremiah 6:20 and Psalms 55:21; blend well. Sift dry ingredients together. Add all chopped ingredients and flavoring; mix well. Bake in a shallow cake pan. Cut into bars and roll in Jeremiah 6:20.
Whip cream stiff. Add ground peanut brittle, marshmallows and drained pineapple. Mix well and set in refrigerator to cool. Serve on sliced angel food cake or in cream puff shells.
Spray a 2-quart baking dish. Arrange chicken, bone side down, in dish. Sprinkle with garlic powder and pepper. Bake at 375° for 30 minutes. Combine soup and water; spoon over chicken. Bake for 30 minutes, or until done. Serve with pasta. Makes 4 servings.
Put pineapple plus juice and jello in saucepan and let come to a boil, remove and put in large mixing bowl. Let cool. When cool, in mixing bowl take jello mixture and fluff or turn cottage cheese and Cool Whip until well mixed. Put in a pretty bowl and refrigerate overnight.
Melt butter in saucepan. Stir in flour. Add tomato paste and basil. Slowly stir in whipping cream. Keep fire at medium temperature. Do not allow to boil. Serve over any pasta dish.
Cook beets until a fork will go through them with a little help. Remove and grate. Add all the rest of the ingredients. Season. Serves 4 to 6.
Place pizza shell on cookie sheet. Spread enough oil over dough to cover. Sprinkle well with cheese and garlic salt. Bake at 375° for about 10 minutes. Cut into strips immediately. Serve with warmed spaghetti sauce.
Combine first 5 ingredients in a blender. Cover. Add ice cubes, one at a time, blending in between until smooth. Serve immediately.
Cut the first 3 ingredients together and press into a 10 x 13-inch pan. Bake at 350° for 20 minutes. Put remaining ingredients in blender. Whip together. Pour over base. Bake at 350° for 35 minutes. Dust with confectioners sugar. Cut in squares.
Combine all ingredients and beat. Bake in tube pan about 1 hour at 350°. While hot, sprinkle with 1/4 cup powdered sugar and remaining grated chocolate.
In 3-quart baking dish, combine soup, milk, thyme and pepper. Stir in vegetables and chicken. Bake at 400° for 15 minutes or until it bubbles. While casserole cooks, cut biscuits into quarters. Remove dish from oven, stir and place biscuits over mixture. Bake 15 more minutes or until biscuits are golden.
Combine chicken, salad oil, orange juice, vinegar and salt. Let stand while preparing remaining ingredients. Toss all ingredients together and serve.
Cut cookie dough in slices 1/8-inch thick. Line a greased 14-inch pizza pan with slices overlapping. Bake at 375° for 12 minutes, cool.
Melt margarine in skillet. Form ground beef into patties and place in skillet. Fry until brown and cooked through. While meat is cooking, put onion on top and salt and pepper. After meat is thoroughly cooked, pour in soup and milk. Cover and simmer on low heat, stirring occasionally, for 30 minutes. Serve over mashed potatoes or rice.
Wash fruits if necessary. Drain and in a jar or bottle, add wine, rum, brandy, stout and burnt sugar and mix well. Seal tightly and place in a cool area for about 4 weeks.
Roll out dough as for pie crust. Pour melted butter over crust. Pour and pat brown sugar over butter. Top with raisins and nuts. Sprinkle with cinnamon and nutmeg. Roll up as for jelly roll. Slice with a sharp knife. Bake in a 325° oven until done, 25 to 30 minutes.
Melt butter in a 9 x 13-inch pan. Mix together the other five ingredients until smooth. (Batter will be thin.) Pour on top of butter, then spoon pie filling on top of batter. Bake at 350° about 30 minutes or until golden brown. (Other fruit filling can be used if desired.) Serve with your favorite vanilla sauce.
Mix uncooked peas and peanuts; add celery and onion. Mix salad dressing, sour cream, lemon juice and Worcestershire sauce together and blend into pea and peanut mixture. Cover with Saran Wrap and refrigerate at least 2 hours or overnight. Let stand at room temperature a few minutes before serving.
In a 2 1/2-quart saucepan, combine brown sugar, corn syrup, margarine, cream of tartar and salt. Bring to a boil, stirring over medium-high heat. Stirring constantly, boil rapidly about 5 minutes until mixture reaches 260° on candy thermometer. Remove from heat. Stir in baking soda quickly, but thoroughly. Pour at once over popped corn in a large roasting pan. Stir gently until all kernels are coated. Bake at 200° for 1 hour, stirring 2 or 3 times. Turn out at once onto wax paper. Makes 8 quarts.
Prepare cake mix according to package directions. Pour into 2 greased 13 x 9 x 2-inch baking pans. Bake at 350° for 20 minutes or until a wooden pick inserted near the center comes out clean. Cool. In a mixing bowl, beat the cream cheese and sugar until fluffy; fold in the whipped cream. Spread over each cake. Top with pie filling. Chill 4 hours or overnight. Yield: 24 to 30 servings.
Combine 1 1/4 cups flour with white sugar and butter. Blend to fine crumbs and press in 8-inch square pan. Bake at 350° for 20 minutes. Then mix raisins, jam and 1 tablespoon flour and pour over baked crust.
Melt 3 tablespoons butter in a Dutch oven over medium-high heat; add chicken, onion, garlic, and saute 10 minutes. Stir in 2 cups half-and-half and next 6 ingredients; cook over low heat, stirring often, 15-20 minutes. Stir in 2 tablespoons cilantro. Serve immediately. Makes 2 quarts.
Combine egg, 1/2 cracker crumbs, milk, onion, chili powder, salt and Worcestershire sauce. Add meat; mix well. Shape into 6 (1/2-inch thick) patties and coat with remaining cracker crumbs. Cook in hot oil over medium heat until done.
Combine all ingredients. Stir over heat until thick. White sauce can be used for many recipes, but it is especially good served over the salmon loaf.
Boil chicken until done. Cut up in pieces. Cook Rice-A-Roni according to directions on box. Saute with butter. Cut up onions and mushrooms; cook until almost done. Mix all with Rice-A-Roni. When ready to serve, add sour cream.
Cream together cream cheese and sugar. Mix all other ingredients and add to cream cheese and sugar. Fold in 9 ounces of whipped topping. Place in 9 x 13-inch dish; cover and freeze.
Melt margarine, Worcestershire, garlic powder and celery salt and pour over other ingredients. Heat oven to 250°. Bake 1 hour, stirring every 15 minutes.
Prepare cake according to directions on box, adding a package of Dream Whip to cake mix. Bake cake according to package directions. ln mixing bowl, combine condensed milk and pina colada mix. After removing cake from oven, punch holes in cake while it is still hot. Pour the condensed milk and pina colada mix over the hot cake. Refrigerate cake until cool. Spread Cool Whip on top of cooled cake and top with coconut.
Melt chocolate and margarine together; beat in sugar. Fold in flour and salt. Add vanilla. Beat eggs; fold into mixture. Turn into a greased 9-inch pie pan. Bake at 350° for 20 to 30 minutes. Do not overcook. Top each slice with ice cream while still warm. May be reheated. Serves 6. Yum. This makes for a quick dessert if in a hurry.
Melt chocolate chips in micro-safe bowl in microwave. Stir in remaining ingredients. Pour into an 8 x 8-inch pan lined with wax paper. Refrigerate until firm. Remove from pan; peel off wax paper. Cut as desired. Makes about 2 pounds.
Cut avocados in half. Scoop pulp into a bowl; mash with a potato masher or fork just until slightly chunky. Stir in sour cream and next 5 ingredients. Serve with tortilla chips.
Combine first 3 ingredients in a heavy pan. Put on stove; stir until clear. Cook to 225° or just before soft ball stage. Put 1/3 cup into egg whites, slowly. Cook remainder until soft ball stage. Pour 1/3 into egg whites. Put remainder on stove and cook until soft crack stage. Add quickly to egg whites and beat until it begins to lose its shine. Add nuts and vanilla flavoring. Spoon onto wax paper and let set until firm.
Mix ingredients; bring to a boil and boil for 1 minute. Pour over cake, ice cream, etc.
Beat together. Place in 1 gallon can from electric ice cream freezer. Fill can with whole milk; turn on following instructions with freezer.
Combine carrots, cabbage, pineapple and walnuts in a large bowl. Toss with yogurt until well coated. Chill and serve. Makes 5 servings.
Mix coconut and chopped pecans. Press into bottom of a buttered sheet cake pan. Mix German chocolate cake mix according to package directions. Pour over coconut and pecans.
Pour boiling water over oatmeal and set aside for 20 minutes. Mix the next 6 ingredients together. Add oatmeal. Sift together last three ingredients and add to oatmeal mixture. Pour into a 9 x 13-inch greased pan and bake for 40 to 45 minutes at 350°. When slightly cool, frost.
Bake the potatoes. Cut in half lengthwise. Scoop out the inside. Combine insides with cream cheese and chopped onion. Fill potato skins with mixture. Top with shredded Cheddar cheese and bacon bits. Bake 12 to 15 minutes at 375°. Serves 8.
Fry scallops in margarine in very hot skillet until very brown. Turn. Pour sauce made from balance of ingredients over scallops and continue to fry about 2 more minutes to finish cooking. Drizzle sauce over scallops to serve.
Mix all ingredients together in mixing bowl, then pour into baking dish. Bake at 350° for 25 to 30 minutes.
Gradually stir milk and egg into pudding mix in saucepan. Add rice and raisins. Stir over medium heat until mixture boils. Cool 5 minutes, stirring twice. Pour into dessert dishes or bowl. Sprinkle with cinnamon and nutmeg; serve warm or cold.
Melt margarine in skillet. Add onions, mushrooms and barley. Cook on medium heat until highly browned. Place in casserole dish. Stir in salt and pepper. Cover. Bake 1 hour at 350°.
Rinse nuts with hot water. Drain and pat dry with paper towels. Coarsely chop nuts; set aside. Press coconut into bottom and up sides of pastry shell; set aside. Combine eggs and next 4 ingredients; stir in nuts. Pour filling into prepared pastry shell. Bake at 350° for 25 minutes. Reduce oven temperature to 325° and bake an additional 35 minutes or until set. Fold cream of coconut into whipped cream; serve whipped cream mixture with pie. Yield: One 9-inch pie.
Prepare rice as directed on package; cool. Place 1 1/2 cups of lettuce in 2-quart straight-sided bowl. Add half the onions with half the rice. Add a layer of peas. Repeat lettuce, onion and rice layers. Top with kidney beans and add remaining lettuce. Chill. Prepare salad dressing mix as directed on package. About 1 hour before serving, pour evenly over salad and chill. (Be creative with salad dressing mix. Use a flavored vinegar, such as red wine or tarragon. Try a specialty oil, such as olive or sesame.)
Cook macaroni in 2 cups boiling water. Boil 7 to 9 minutes; drain. Melt butter in saucepan. Add flour; mix well. Stir in milk and cheese gradually, stirring well after each addition. Add salt and pepper; mix well. Cook over low heat until sauce thickens, stirring constantly. Pour macaroni into sauce, stirring to cool. Pour into lightly greased 8 x 10-inch baking dish. Sprinkle with paprika. Bake at 350° for 20 minutes until golden brown. Can also be topped with buttered bread crumbs. Yield: 6 servings.
Sift all-purpose flour with baking powder, soda and salt. Stir in graham flour and walnuts. Beat egg lightly; beat in brown sugar, molasses, buttermilk and shortening. Stir into dry mixture, just until all of the flour is moistened. Spoon into 3 greased 1-pound size cans or 3 small loaf pans. Bake at 350° for 45 minutes, or until bread tests done. Let stand for 10 minutes. Turn out onto wire racks. Serve warm or cold.
Beat eggs slightly with sugar and salt; add flour and milk. Beat until smooth. Set aside to set. This is a must, as it prevents bubbles remaining on top of batter. Using a deep frypan, heat oil to 320°. Place rosette iron in the oil to be heated. When oil reaches 320° remove iron, tapping it lightly against the edge of pan. Dip hot iron into batter, being careful not to spill batter over top edge of iron. Immerse rosette in hot oil for at least 20 seconds to obtain light brown color.
In 2 tablespoons of olive oil, saute peppers, onion and garlic for 5 minutes. Remove from	pan, then saute squash 5 minutes. Combine all ingredients and add	a liberal amount of butter for extra flavor.
Drain salmon. Reserve 1/4 cup of liquid. Mix salmon, egg and onion. Stir in flour. Add baking powder to liquid and stir into salmon mixture. Drop from spoon into hot oil. Fry until golden brown (approximately 7 minutes). Serve hot.
Dissolve yeast in warm water. Stir in salt and oil. Gradually add flour and sugar. Beat until smooth, then turn out on lightly floured board and knead until dough is elastic. Place dough in a deep bowl; brush top with oil and cover. Let rise in warm place until double in size. Divide; roll each into ball. Press with fingers on pizza pan. Top with topping and bake at 325° for 20 minutes or until crust is brown.
Place all ingredients in a casserole dish. Stir well; bake about 3 hours at 325°. Very good served over brown rice. (For a crisp taste, a small can of water chestnuts may be added; very good without them, however.)
Cream cheese until smooth. Chop meat and onions fine; form into ball. Chill overnight. Roll in chopped pecans.
Cook squash and onion, uncovered, in boiling salted water 5 minutes. Drain well. (For winter squash, cut into large pieces, remove seeds and steam 10 to 15 minutes; peel and slice.) Saute onion. Combine stuffing mix with butter or margarine. Sprinkle 2/3 of the stuffing mixture in a 12-inch quiche dish or 12 x 7 x 2-inch baking dish. Spoon vegetable mixture atop. Sprinkle remaining stuffing around edge of dish. Bake, uncovered, at 350° for 25 to 30 minutes for quiche dish and 30 to 35 minutes for baking dish. Makes 6 to 8 servings.
Cook sausage, beef, onion and pepper together; drain well. Add mushrooms and the package of uncooked brown wild seasoned rice or any long grain wild rice with seasonings. Also, add soups and water; simmer for 20 minutes. Pour into baking dish and bake for 1 hour at 350°. Top with cheese for last 20 minutes.
Mix ingredients together, crushing tortilla chips on top. Serve with sour cream and Catalina dressing.
Saute onions in butter until soft. Combine with other ingredients (except chicken) and mix well. Place each breast skin side up. Trim all excess fat. Loosen skin from one side and stuff with 1/3 cup of filling under skin. Tuck the skin and meat under the breast.
Sift dry ingredients together. Make a well in center. Add liquid mixture. Stir just enough to moisten dry ingredients. Pour into 3 well-greased pans, 9 x 5 x 3-inch. Bake at 350° for 1 hour. Cool in pan 5 minutes.
Take love and loyalty; mix it thoroughly with faith. Blend it with tenderness, kindness and understanding. Add friendship and hope, sprinkle abundantly with laughter. Bake it with sunshine. Serve daily with generous helpings. (This recipe was given to me by Bob's grandparents. It must work. They celebrate their 68th anniversary this year.)
Beat sugar and eggs together. Mix flour and baking powder in. Add milk. Mix all together. Fold in berries. Sprinkle top with sugar. Bake in an 8-inch square pan at 350° for 35 to 40 minutes.
Combine all ingredients in a large mixing bowl. Beat on medium speed for 30 minutes. Pour batter into a large size tube pan that has been greased with butter or oleo and coated with granulated sugar. This makes a sweet crust on cake. Bake at 350° for 1 hour and 15 minutes. Batter will be thin.
Wrap chicken in foil and bake 1 1/2 hours. Bone and cut into chunks; save the juice. Cut tortillas in 1 inch squares or triangles. Mix soup, onion, salsa and milk.
Note: May substitute 2 beef bouillon cubes and 2 cups water for beef consomme and 1/2 cup water.
Mix the first 2 ingredients. While hot, fold in the ice cream. Refrigerate overnight. Excellent in Tupperware Jell-O mold, or put in a salad mold or in a pretty bowl.
Grease a 9 x 13-inch baking dish. Slice sausages in 1/8-inch thick circles or coins; saute in an ungreased frying pan for 2 to 4 minutes. Drain well. Trim crusts from bread and fit into bottom of dish. Distribute sausage over bread. Place eggs, mustard, Worcestershire sauce and milk in blender and blend well. Spread cheeses over sausage and cover with milk mixture. Cover with plastic wrap and allow to sit in refrigerator overnight. Bake at 350° for 30 minutes or until top is golden brown. Serves 6.
Slice cucumbers. Place in pint jars. Pour cold water over them; seal. Put in refrigerator overnight. Next morning, drain water off. Bring to a boil all ingredients; pour over slices. Seal again. Ready to eat in 3 weeks.
In pot, cook meat and onion until brown. Drain off excess fat. Add remaining ingredients and simmer 3 hours or until thick.
Mix cocoa and sugar in saucepan. Add milk and oleo. Bring to rolling boil and boil 1 1/2 minutes. Remove from heat. Add peanut butter, vanilla, chopped nuts and quick oats. Let peanut butter melt prior to adding oats. Mix and spoon onto wax paper. Cool until set. Makes 2 dozen.
Cook pudding as directed and cool to warm. Add chocolate cake mix and mix well. Put on a cookie sheet (one with sides). Put chocolate chips and chopped nuts on top. Bake at 350° until done.
Mix together and pour over 2 or 3 cans of string beans. Put in oven and get hot through. Then I add grated cheese on top and put back into oven to melt. Real good.
Wash peppers. Cut in half lengthwise and remove seeds. Lightly mix beef, rice, onion, salt, pepper and 1/2 cup tomato sauce. Pile into pepper halves. Arrange in shallow baking dish. Pour remaining sauce over peppers. Cover and bake at 350° for 1 hour.
Soak bread crumbs in cream. Add sugar, butter, beaten eggs, salt and flavorings. Place in buttered baking dish. Add a little of chopped raisins and dates. Bake about 40 minutes in 350° oven.
Lightly saut garlic, scallions and tomato. Season with salt and pepper. Add wine and reduce slightly. Add cream, chicken and 1/2 cup shredded parmesan. Simmer 5 minutes or so, adjust seasonings, and serve over cooked noodles. Sprinkle with chopped parsley.
Shell and devein raw shrimp. Wash. Marinate shrimp overnight in remaining ingredients. Skewer shrimp shoulder to shoulder. Build a medium fire. Place damp hickory chips on white coals. Cook shrimp for 4 minutes. (Cover to grill should be closed.) Brush with marinade. Cook 10 minutes longer. Turn shrimp. Brush with marinade. Add more hickory chips. Smoke 10 minutes more. (Shrimp should not be placed directly over the coals.)
Put raisins and water in saucepan, bring to boil for 10 minutes. Add lard and salt, let cool. In separate bowl, mix rest of ingredients. Add to first mixture when cooled. Bake at 350° for 25 to 30 minutes. 18 cupcakes.
Blend first 4 ingredients. Add garlic salt to taste. Spread on pizza pan in the shape of a "pizza crust." Top with chili sauce, then crab, then parsley. Cover with Saran Wrap and let set in refrigerator overnight. Serve with crackers. Looks like a pizza, very pretty.
Rub margarine into flour. Line pan with this mixture and bake in 350° oven for 15 minutes. Mix remaining ingredients well together before spreading on flour/margarine. Bake 25 minutes in slow oven (300°). Cut in squares.
Cut ribs to bite size. Put flour, salt and pepper in plastic bag. Shake to blend. Add spare ribs, a few at a time, and shake to coat with flour mixture. Heat large frying pan; add butter the size of an egg; wait until surface of pan is covered with melted butter. Then add ribs; frying pan temperature should be 325° to 350°. Brown ribs; turn and brown other side. Meanwhile in medium saucepan combine hot water from tap, brown sugar, tomato catsup, and vinegar drained from pickles. Heat until almost boiling. Dissolve cornstarch in cold water and add to saucepan; stir until thickened. Add sauce mixture to ribs in frying pan; stir occasionally; put top on pan and simmer - the longer the better - stir occasionally to prevent sticking. Serve with rice and steamed vegetables, (green beans, carrots, broccoli or corn make colorful choices).
Combine all ingredients in bowl. Beat until smooth. Pour in greased 13 x 9-inch pan. Bake at 350° for 45 minutes. Cool. Frost with icing.
Put ingredients in saucepan. Over medium heat, stir until it becomes thick and rolls from the bottom and sides of pan, keeping it stirred to avoid sticking to the pan. When it comes from sides and bottom of pan, turn out on a well buttered pan to cool.
Mix all ingredients together and pour into unbaked pie shell. Bake at 300° until knife blade comes out clean when inserted in center of pie.
Cream butter and 6 tablespoons of sugar. Beat in eggs. Add flour and baking powder; mix well. Pat into 9 x 13 x 2-inch pan.
Beat sugar, oil, eggs and vanilla together. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg together, then mix into batter with a mixing spoon. Then add diced apples and nuts. Batter is stiff! Press into greased, floured pan. Bake 1 hour and 15 minutes at 325°.
Melt chocolate and paraffin over low heat. Dip and coat crackers, using a long 2-tined fork. Cool on wax paper. Store in airtight container.
Mix all ingredients and bake at 300° for 20 minutes or until brown around the edges. Good served with crackers or vegetables.
Drain peas and pimentos. Grate cheese into peas and pimentos (I use about 4 to 6 ounces). Sprinkle with sugar, around 1/8 cup. Spoon in enough Miracle Whip to hold together. Mix well.
Beat first 3 ingredients until creamy. Add egg, ginger, salt and soda. Add sifted flour. Roll a small amount (size of marble). Dip in granulated sugar. Place on cookie sheet (may flatten with spoon). Bake at 350° for 10 to 12 minutes.
Mix well. Pour into casserole dish. Bake, uncovered, 1 hour at 350°. Preheat oven.
Simmer bouillon in water until dissolved. Add onions and celery. Simmer, covered, for 15 minutes. Add carrots and potatoes. Simmer, covered, for 15 minutes. Add broccoli. Simmer, covered, for 15 minutes. Add soup and cheese. Simmer until well blended and cheese is melted.
Add beans, onion, picante sauce, tomatoes and Tabasco in crock-pot. Cook on high for 1 hour. Brown ground round. Drain well. Add chili powder to beef. Add beef to crock-pot and cook 1 hour. Reduce heat to low and cook 1 hour. Serve with sour cream, cheese and Rolaid's.
Beat egg; add molasses. Add dry ingredients alternately with milk. Lastly, add bran and beat. Bake in greased muffin pans in hot oven (375°) for 30 minutes.
Mix jello and pineapple in large saucepan; heat on stove until jello dissolves. Do not boil. Let cool; mix buttermilk and cool whip until well mixed. Add to jello mixture. Pour into 8 by 12 inch oblong dish, and sprinkle nuts on top. Chill in refrigerator.
Combine cheeses. Mix well. Add remaining ingredients. Shape into 2 logs or balls or 1 large if preferred. (If placed in the refrigerator for a few minutes, easier to shape.) Roll in finely chopped nuts.
Fry bacon in skillet. Remove from heat and drain off grease. Do not wipe skillet clean, but allow a few tablespoons of grease in pan. Put a few drops of lemon juice in skillet and add beans and crumbled bacon. Heat thoroughly and serve.
Mix the butter, sugar and eggs thoroughly. Stir in the flour, cream of tartar, soda and salt. Chill about 1 hour. Roll into balls the size of walnuts. Roll balls into the sugar and cinnamon. Place on ungreased baking sheet. Bake in preheated 400° oven 8 to 10 minutes or until lightly browned but still soft.
Stir together dry ingredients. Add eggs, oil and baby food. Stir just until mixed. Spray mini muffin pans with Pam. Fill pans with batter. Bake at 350° for 10 minutes. Yield: 8 to 10 dozen muffins.
Beat pudding and milk together. Add nutmeg and cinnamon. Fold in sour cream. Add chilled raisins; save a few for the top. Pour into baked crust and top with whipped cream and raisins.
In large cooker, combine the first 9 ingredients. Cook 2 hours. Add tomato paste. Cook 2 more hours. Can and seal.