HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and cheese; sift in flour. Mix and chill overnight. Roll thin; cut into squares. Fill squares with pureed stewed apricots, prunes or jam. Bake in 450° oven until lightly browned. Remove from pan; sprinkle with confectioners sugar.
Slice tomatoes, onions and peppers. Place in layers in a large enamel kettle and sprinkle salt between each layer. Cover and let stand for 24 hours. Drain and rinse twice. Tie pickling spices in a cheesecloth bag. Mix sugar, vinegar and pickling spices and bring to a boil. Add vegetables and bring to a rolling boil and cook for 10 minutes. Pack in jars; seal and process in hot water bath for 10 minutes. Let stand for 2 weeks before using. Yields 15 to 17 pints.
In a two-quart casserole dish, place the broccoli and drained slices of water chestnuts (cut thin). Cover with soup. Mix bread crumbs, cheese and butter. Sprinkle on top of soup and bake, uncovered, for 1 hour.
Cook macaroni	shells following package directions and drain well in a colander. Cool to room temperature. Place lettuce in	an even layer in the bottom of a 3 quart, clear glass bowl. Works best if it has straight sides. Arrange carrots in an even layer over the lettuce. Cover with a layer of macaroni, then the tomatoes, peas, onion and ham.	Sprinkle top with cheese. Combine the mayonnaise and Ranch powder. Mound the dressing in the center of the salad. Arrange the egg wedges around the dressing. Cover with plastic wrap and chill.
Grease and flour Bundt pan (can use Pam or Baker's Joy). Put rolls (frozen) in Bundt pan. Sprinkle ingredients over rolls. Drizzle melted butter over rolls. Let sit overnight on counter. Bake 30 minutes at 350°.
Wash cucumbers. Cut cucumbers into strips and cover with boiling water and let set until hot.
Blend all ingredients. Beat 4 minutes and pour into 2 greased and floured loaf pans. Bake at 350° for 35 to 45 minutes.
Stir together sugar and 2 quarts water until sugar is dissolved. Stir in remaining ingredients. Chill.
Cook squash and drain. Mash and add sour cream, soup, carrot, onion, salt and pepper. Sprinkle a layer of crumbs in a shallow casserole dish. Spoon squash mixture over crumbs. Cover with additional crumbs and dot with butter or margarine. Bake at 350° for 30 to 45 minutes. Serves 6 to 8.
Mix in order given and freeze in metal or plastic loaf pan overnight. Slice off and serve on lettuce leaf. Delicious!
Brown ground beef, onion and pepper; drain. Mix beef, corn and tomatoes. Pour into well-greased 1 1/2-quart casserole dish. Mix cornmeal, egg and water to mix. Pour this crust over mixture. Bake at 300° for 1 1/2 hours. Serves 8 to 9 people.
In a 9 x 13 x 2-inch pan, make layers of cherry pie filling, pineapple, cake mix (dry), margarine and pecans. Do Not Stir. Bake at 350° for 1 hour.
Mix all ingredients well. Pour into a springboard cake pan. Bake at 325° for 1 1/2 hours. Cool 2 hours in pan. Top with choice (cherries, blueberries).
Mix first 3 ingredients and pour into greased 9 x 13-inch pan. Mix together eggs, cream cheese and powdered sugar and pour over cake. Bake at 350° for 35 minutes; sprinkle with confectioners sugar.
Puree tomatoes in a blender.	Pour water and tomatoes into a 1 1/2 or 2-gallon kettle and begin cooking over medium heat. Brown beef and onions in shortening; add to tomatoes. Add garlic, bay leaves, oregano, cumin, salt, chili powder and pepper. Bring to a boil and reduce heat to simmer. Simmer 2 1/3 to 3 hours. Add water if it gets too thick during cooking. Add coriander 30 minutes before chili is ready. Mix flour with cold water or tomato juice to form a paste and add to chili near the end of cooking time in order to thicken; stir thoroughly. Best made	at least 1 day before serving. Serves 16 (8-ounce) servings.
Place lettuce in a large clear glass bowl. In the following order, layer: mushrooms, broccoli, carrots, eggs, onions and bacon on top. Sprinkle 1/4 cup Cheddar cheese on top of bacon. Mix sour cream, Miracle Whip, lemon juice, garlic and Parmesan cheese together with a wire whisk. Spread over the top of salad, sealing the dressing to edges of the bowl. Sprinkle with remaining Cheddar cheese and the chives. Cover and refrigerate for 24 hours.
Drain pineapple, reserving syrup. Bone and skin chicken. Cut chicken into 1/2-inch strips. Toss with flour, salt and paprika. Cook chicken in 3 tablespoons heated oil in a large skillet over medium-high heat until browned and tender (about 10 minutes). Add remaining tablespoon oil, vegetables and drained pineapple chunks. Stir-fry until tender yet crisp, or about 3 to 4 minutes longer. Combine vinegar, soy sauce, 3/4 cup pineapple syrup and cornstarch. Stir into contents of pan. Bring to a boil and cook just until dressing clears and thickens. Serve on bed of steamed rice. Serves 4.
Mix and pour into unbaked pie crust. Bake in 350° oven until set. Make meringue with 3 egg whites; beat until stiff. Add 1/4 cup sugar and 1/2 teaspoon vanilla.
In a large bowl, combine green and red cabbages, carrots, green onions and mint. In a separate bowl, whisk together oil, vinegar, mustard, sugar, salt and pepper. Pour dressing over vegetables and toss until coated.
Preheat oven to 400°. Grease shallow 2-quart dish. Brown ground beef; drain. Return beef to skillet and add taco seasoning, tomatoes and corn. Bring to a boil over medium heat, stirring constantly. Pour mixture into dish.
Combine all dry ingredients (except sugar). Blend margarine, sugar and vanilla in mixing bowl. Add eggs and beat well with a spoon. Gradually add to dry ingredients.
Combine flour, sugar, cinnamon, soda, baking powder, salt, oil, vanilla and eggs. Beat at medium speed until well mixed. Stir in zucchini, raisins and nuts. Pour into greased 13 x 9-inch pan. Bake at 350° for 50 minutes. (You may add 1/2 cup crushed nuts on top before you put it into oven.)
Brown beef; drain. Add salt, peppers, onion, rice, water and sauce. Bring to a boil. Cover and simmer for 25 minutes. Add Ro-Tel and tomatoes. Heat for 5 minutes, then serve.
Add to wet mixture; drop by teaspoon on cookie sheet and smash down with tongs of fork. You may add nuts or sugar to top, or change flavor. Almond is very good. Makes about 4 dozen. Bake 10 minutes at 350° to 375°.
Spread cream cheese in microwavable shallow dish. Add chili and top with grated cheese. Microwave on High until cheese melts. Serve with Fritos or tortilla chips.
Cook sugar, water and cornstarch for 3 minutes. Remove from stove and add orange juice and lemon juice to taste. Pour over carrots. Bake at 325° until thoroughly heated.
Pour boiling water over oatmeal. Add oleo and let stand 20 minutes. Combine with remaining ingredients. Bake at 350° for 45 minutes.
Combine these ingredients well and put in 9 x 13-inch cake dish. Top with 1/2 cup crushed (finely) potato chips. Bake at 350° for 1 hour.
Combine and cook until onions are done. Put over partly cooked sausages in covered casserole. Bake at 350° for 1 hour. This can be done a day before and reheated. Use only 1/2 on 1 pound of sausages. Store remainder in refrigerator. Also excellent on pork chops.
Mix all of the ingredients together in a bowl. Spread on split roll, such as hot dog, hamburg or English muffin. Broil for 5 to 6 minutes, or bake at 300° for 20 minutes.
Mix and pour into buttered 9 x 13-inch pan. Bake at 350° for 40 minutes. Top with shredded Cheddar cheese and return to oven until melted.
Brown pork chops. Cook until all water is out of pan. Add Pace picante sauce. Cook on low heat until thickened to desired consistency. Enjoy.
Crush cookies and put half of them in a 9 x 13-inch pan or flower pot. Mix cream cheese and butter until smooth with mixer. Mix in powdered sugar; fold in Cool Whip. In separate bowl, mix pudding, milk and vanilla. Fold in cream cheese mixture and pudding mixture together. Pour into pan or flower pot on cookie crumbs. Sprinkle remaining cookie crumbs on top. Chill or freeze. May be served chilled or frozen. In flower pot, may add flowers for decoration.
Brown ground beef and Italian sausage together. Cook pasta in salt water with a small touch of butter until tender. When meat is browned, drain off grease and set meat aside. You can saute your onion and bell pepper if you wish. It will be more tender if you do. After vegetables get tender, remove from skillet and set aside in a small bowl. Return meat to skillet and add spaghetti sauce and water. Heat until bubbling. Now put pasta in large baking dish. Spread onion and pepper over pasta. Then top with mushrooms, pepperoni, ham and the meat sauce. Put in oven and bake for 15 minutes at 350°. Then remove from oven and cover top with Mozzarella cheese. Put back in oven and cook until cheese bubbles and starts to brown.
Crumble 1 pack of Town House crackers and spread over bottom of pan. Mix the soup and broth and pour half of this mixture over cracker crumbs. Layer diced chicken on top. Pour other half of mixture over chicken. Salt and pepper. Crumble another pack of crackers on top. Dot with butter. Bake at 350° for 30 minutes.
Place all ingredients in the cold water. Bring to a boil. Skim off foam. Simmer slowly for 4 hours to reduce by one-third. Strain and freeze.
Heat molasses to boiling point. Add oleo, then slowly, stirring constantly, add flour sifted with ginger and sugar. Drop small portions on greased inverted cookie pan 2-inches apart. Bake 15 minutes at 300°. Cool slightly. Remove from pan and roll over handle of wooden spoon. If they get too hard, put in oven for a second. Nuts may be added if desired.
Combine sugar and milk into saucepan and cook to the soft ball stage (234°). Remove from heat.
Mix and boil 4 minutes. Cool 5 minutes. Beat and add 1 cup chopped pecans.
In a large saucepan over low heat, melt butter. Remove from heat. Stir in sugar, unbeaten eggs, mashed bananas, then flour, sifted with soda and salt. Stir in nuts. Bake at 350° for 1 hour in a loaf pan. Leave for 10 minutes. Remove and cool.
Dissolve Jell-O in water and tomato soup. Set aside to cool, but not to set. Combine diced green pepper, celery, hard-cooked egg, softened cream cheese, salad dressing and crab meat or tuna with Jell-O mixture. Pour into mold. Store in refrigerator overnight. Serve on lettuce with rolls or crackers (fancy). May be served with a little dressing. Serves 10 to 12.
Layer ingredients in respective order. Bake at 400° until boiling, then lower to 350° or 325° for 1 hour.
Dissolve gelatin in boiling water. Mix in partially defrosted strawberries, pineapple and salt. Pour half of the gelatin into an 8-cup mold and refrigerate until firm. Keep remaining gelatin at room temperature.
Cook chicken pieces in salted water, just enough to cover, until done (50 to 60 minutes). Remove from water. Skin and debone meat. Set aside. To stock left in pot, add 3 tablespoons margarine, milk, salt, pepper and food coloring. Heat. Make biscuits with flour, 1 1/2 sticks margarine and milk. Divide dough in half. Roll out half of it thinly on floured board. Cut into long strips. Into boiling pot, drop dumplings, one at a time. When all are in, reduce heat to simmer and simmer 20 minutes without lid. With slotted spoon, remove dumplings to greased 3-quart Pyrex dish. Top with chicken. Cover with as much of stock mixture as needed to make a juicy pie. Roll out remaining dough. Cut into biscuits and put on top of pie. Bake at 350° until bubbly and brown, about 30 to 45 minutes. Serves 6 to 10.
Peel and thinly slice cucumbers and onions. Mix together vinegar and milk; pour over cucumber mix. Add sugar. Add salt and pepper to taste. Chill overnight.
Mix ingredients. Spread on bread of your choice. Bake 10 minutes at 350° to 375°. Mixture stores well in covered bowl in refrigerator.
Heat oven to 250°. Melt margarine in a large shallow baking dish. Mix in Worcestershire sauce and garlic salt. Add cereals, peanuts and pretzels and mix thoroughly. Bake in oven for 1 hour, stirring every 15 minutes. Cool and store in airtight container.
Mix all ingredients in order given. Nuts can be added and/or put on top for decoration.
In a 1 1/2-quart casserole dish with cover, combine all ingredients except peas and carrots; mix well. Cover dish and refrigerate 8 hours or overnight. Preheat oven to 350°. Bake, covered, 45 minutes. Stir in peas and carrots. Bake 10 to 15 minutes longer, or until set.
Beat eggs and oil. Add sugar and vanilla and beat until thick and foamy. Stir in zucchini. In separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, nuts and currants (or raisins). Stir into the zucchini mixture. Add pineapple and mix well. Bake in 2 (5 x 9-inch) loaf pans at 350° for 1 hour.
Mix cheese and crab together. Form into a ball. Cover with cocktail sauce. Serve with crackers, any type you like (Triscuits, etc.).
Mix cornbread mix by package directions. Add 1/2 of the cream style corn, 1/2 ground beef and 1/2 of the grated cheese.
Shake one tablespoon flour in a turkey sized roasting bag. Pour off excess flour. In a large roasting pan, place the steaks side by side inside the bag. Do not layer meat. Sprinkle lemon pepper, garlic powder and Worcestershire sauce onto steaks. Add beef broth to bottom of bag, ensuring that all meat is kept in liquid. Sprinkle onion on top. Close bag with tie and make six 1-inch slits in top of bag. Bake at 325° for 2 hours.
Arrange evenly in greased 2 quart baking dish, potato slices and 1 tablespoon onion. Sprinkle with parsley flakes, salt and pepper. Mix ground beef with milk, cracker crumbs, catsup, onion, salt and pepper. Spread mixture over potatoes. Bake at 350° for 1 hour.
Mix the beans, sour cream, taco seasoning and mayonnaise together. Then add green onions. Also add black olives, tomatoes and Monterey Jack and Cheddar cheeses (amounts of cheeses are as desired).
Mix together and pour in tube pan. Bake for 40 minutes in oven set at 350°.
Cook dates, butter, yolks, sugar and vanilla in heavy iron skillet. Stirring constantly, boil 5 minutes. Add Rice Krispies and pecans. Shape into bite-size pieces; roll into coconut.
Stir together first 3 ingredients until dissolved. Drain and add pineapple. Keep juice from pineapple and add water to make 1 3/4 cups. Stir in jello. Add 4 medium apples, diced small. Add the crushed pineapple and stir in jello. Top with chopped nuts.
Dissolve yeast and sugar in lukewarm water. Combine soda and buttermilk. Mix flour and Crisco (cut). Add yeast and buttermilk mixture. Refrigerate 2 hours (overnight). Roll out and cut. Brush tops with warm butter. Bake 15 to 18 minutes at 375°.
Layer: chili beans, stewed tomatoes, onion, lettuce and cheese. Refrigerate until ready to serve. Then add dressing and top with cheese.
Soak the peas overnight after rinsing. Put the peas in a large stockpot along with all the other ingredients and bring to a boil; cover and then simmer for 2 1/2 hours, stirring occasionally. Pour soup through a strainer and may be thinned with milk or water if necessary. Serve hot with croutons or saltines. Great in the winter months in Cleveland Heights!
Cream together 1/2 cup peanut butter and butter; add sugar gradually and beat until light and fluffy. Beat in egg and vanilla. Mix in flour sifted with salt. Spread dough on ungreased cookie sheet (about 14 x 17-inch). Bake in a 325° oven for 20 to 25 minutes.
Boil sugar, milk and butter for 8 minutes. Remove from heat. Add chocolate chips, marshmallow cream and nuts. Pour in greased pan. Cool and cut into squares.
Wash apricots, cover with water and bring to a boil. Cook 5 minutes, then drain, saving liquid. Chop apricots very fine and set aside. Add salt and baking soda to sifted flour and sift again. Cream butter and sugar; stir in beaten egg. Alternate, adding flour mixture to sugar mixture with milk and apricot liquid. Fold in chopped apricots. Bake in preheated 350° oven in a wax paper lined loaf pan about 50 minutes. Will make 1 large loaf or 2 medium loaves. Test with toothpick in center to be sure it is well done before removing from oven.
Heat skillet over medium high heat. When skillet gets hot, add oil. Add garlic; stir and quickly add rice. Let sizzle for a spell. Shake pan and stir to mix as rice glazes and some begins to turn a golden color. Do not let burn! Stir in onion. Heat to boil the water and bouillon in microwave. When onion is glazed and a portion of rice has turned golden, add hot chicken broth, chili powder, salsa picante, tomato sauce, peas, corn and carrots. Turn heat to low; cook for 2 minutes. Stir in cilantro. Cover again; let ingredients get well acquainted until all water is absorbed.
Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oats, salt, baking powder and soda. Add chips, candy and nuts. Roll into balls. Bake 6 minutes at 375°.
In blender container or food processor bowl with metal blade, combine all ingredients, except mints. Blend on high speed 1 minute or until smooth. Serve in champagne glasses. Top each with mint triangle. Yields 10 (1/2-cup) servings.
Mix flour with milk. Cook over medium heat until thick, stirring constantly. Cream butter, sugar and vanilla until light and fluffy. Add to thick mixture and heat for 10 minutes or until as fluffy as desired. Icing becomes harder when refrigerated.
Set Eagle Brand milk in refrigerator overnight. Put in mixer bowl and beat 4 minutes.	Fold in Cool Whip and frozen orange juice. Fold in Mandarin oranges.	Mix crackers, sugar and oleo together. Save 3/4 cup for topping. Pat crackers in 9 x 13-inch pan. Pour orange mixture in and sprinkle rest of crackers on top. Refrigerate.
Roll out individual biscuit to thin saucer size. Add tablespoon of fruit in center. Fold dough into 1/2 size. Crimp edges. Place on butter Crisco skillet and brown on each side. Delicious.
In a large bowl, combine Jell-O with boiling water, stirring until dissolved. Add strawberries, bananas, pineapple and nuts. Put half mixture in shallow dish and refrigerate for 1 1/2 hours. Then spread sour cream over top gently and spoon balance of mixture on top. Refrigerate overnight.
Cut hot dog buns into lengthwise strips. Melt the butter and brush each stick with it. Sprinkle the sticks with onion or garlic salt and poppy, celery or caraway seed. Bake at 225° for 3 to 4 hours.
Drain fruit thoroughly, reserving 2 1/2 cups of juice. Combine puddings and fruit juice and bring to boil. Chill. (This thickens as it cools.) Fold in pineapple, oranges and half bottle of maraschino cherries. Just before serving, add 2 bananas, sliced.
Blend all ingredients in large mixer bowl, then beat 2 minutes at medium speed. Bake in greased and floured 10-inch Bundt pan. Bake at 350° for 50 minutes. Cool 15 minutes. Remove from pan and cool on rack. Split into 3 layers. Spread 1 cup frosting between layers and spoon rest into center and chill.
First bring water to a boil; add oatmeal. Stir and let stand 20 minutes. Then cream sugars and salad oil. Add eggs and beat well. Sift dry ingredients and add to oatmeal mixture. Then add oatmeal and vanilla and beat well.
Saute beef in oil in a large skillet until browned (about 5 minutes). Add cornstarch and blend well. Add broth, water chestnuts, red peppers, scallions, soy sauce and black pepper. Bring to a full boil. Stir frequently to keep from sticking. Stir in Minute rice and cover. Remove from heat and let stand 5 minutes. Fluff with a fork. Make 4 large or 6 small servings.
Mix together with pastry blender or 2 knives the first 4 ingredients. Blend in slightly beaten egg yolk and 2/3 cup milk (careful with milk, it may not need that much) to make a ball of soft dough, not wet, just right for rolling out.
Simmer the first 3 ingredients. Add the chocolate and boil 4 minutes. Add the 1/2 jar marshmallow. Stir and mix good. Pour in pan.
In a large bowl, combine first 5 ingredients. Add remaining ingredients and toss to coat well. Cover and refrigerate until serving time, at least 4 hours, stirring occasionally.
Layer 1: Mix the nuts, flour and oleo. Blend and press in a greased 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.
Boil chicken until tender or cook in slow cooker. In a large bowl, debone chicken; add can of cream of chicken soup, cream of mushroom soup and 3 cups of chicken broth. Mix all these ingredients together. Put in a large casserole dish. Mix flour, milk and melted butter together, then pour over chicken mixture. Bake at 350° for 40 minutes or until crust is brown.
Line a 9-inch pie plate with prepared pastry. Stir together eggs, sugar, melted butter, lemon juice and vanilla. Stir in the coconut (mixture will be thick). Spoon coconut mixture into pastry-lined pie plate. Bake in a 350° oven for 35 to 40 minutes or until pie is set and top is golden. Makes 10 servings.
Beat together and place in long baking dish. Add topping. Can add marshmallows to top.
Saute onions, beef and peppers; add salt and pepper. Mix in tomato paste, tomato sauce and pizza sauce. Stir and simmer 1/2 hour. Add mushrooms and pepperoni. Layer in dish, cooked macaroni, sauce and cheese. Put most of cheese in middle layer. Sprinkle top with Parmesan cheese. Heat in oven long enough to heat good.
In a large saucepan, simmer the first 5 ingredients for 10 minutes, stirring occasionally. Blend together the remaining ingredients and stir into mixture. Pour batter into well-greased and floured 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes. Cool and dust with powdered sugar, if desired.
*The liquid in the pineapple will make the other cup of liquid for the jello.
Pour water on potatoes; let stand 10 minutes. Melt margarine in large pan. Add flour, then stir in milk gradually. Drain potatoes; rinse. Stir potatoes, corn (with liquid), dried beef, salt, lemon pepper and celery salt into milk mixture. Heat until hot.
Melt oleo in a loaf cake pan. Add graham crackers. Sprinkle on coconut, chocolate chips and butterscotch chips. Cover with can of Eagle Brand milk. Sprinkle on chopped nuts. Bake for 30 minutes at 350°. Remember to add each ingredient in order, and don't stir.
Chop onion, bell pepper and celery. Drain green beans, English peas and corn. Boil oil, vinegar and sugar 5 minutes; cool. Pour over vegetables and let stand overnight in refrigerator.
Cook rice as directed on package. Put the oil in a frying pan and saute peppers and onions until soft, but not brown. Stir in all the spices and raisins, then mix with rice. Put in a covered casserole and bake 30-45 minutes, or until hot through. This dish is better if prepared the day before.
Peel avocado, mash. Peel tomato and mince. Mince onion. Mix all ingredients with a fork. Serve with tortilla chips.
Preheat oven at 400°. Measure water in a mixing bowl. Sprinkle in yeast and stir until dissolved. Stir in biscuit mix. Beat vigorously. Turn dough onto surface until well dusted with biscuit mix. Knead until smooth, about 20 times. Shape as desired, crescents, rolls, etc. Place on lightly greased baking sheet. Cover with damp cloth. Let rise in a warm place, free from draft, about 1 hour. Bake at 400° for 10 to 15 minutes, depending on size. Brush with butter or margarine after baking. Makes 12 to 16 rolls.
In a mixing bowl, combine flour, cornmeal, salt, baking powder and sugar; blend well. In a separate bowl, combine eggs, oil and milk. Pour into dry ingredients and mix just until moistened. Stir in corn and chilies; beat 1/2 minute. Turn into greased 8 to 9-inch square pan. (I use a cookie sheet, as we like thin cornbread.) Bake in a preheated 400° oven until done, about 25 minutes. Turn out on cooling rack. Cut into squares and serve warm. Makes 9 to 12 servings.
Slowly mix half and half to the Eagle Brand by adding a little half and half to the Eagle Brand until you have added one quart of the half and half. Now add the vanilla and sugar. Mix for 5 minutes. Add second quart of half and half and stir again. Put in ice cream freezer and mix until ice cream freezer slows down.
Saute onion and mushrooms in oil until glistening. Add tomatoes and juice. Add seasonings. Let sauce simmer until tomatoes cook-up and juice is cooked out.
Stir all ingredients together and pour into a greased 1 1/2-quart baking dish. Bake at 350° for 45 to 60 minutes.