HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour 1/2 cup boiling water over dates and raisins; let stand. Cream margarine; add sweetener; add egg. Sift flour, soda, spices and salt together; add to creamed mixture. Add vanilla, fruit, nuts and oatmeal. Drop from teaspoon onto greased cookie sheet. Bake 15 minutes in 400° oven. Yields 24 cookies. Each equals 1 bread plus 1 1/2 fat exchange.
Bring fruit puree to boil. Add lemon juice. Add gelatin. Stir thoroughly and put into jars. Must be refrigerated.
Dissolve sugar and yeast in warm water in small bowl. Set aside until rises. Add to dry ingredients, along with buttermilk. Mix until blended well and kind of sticky. Set aside in warm place. Mixture will rise twice its bulk. Punch down and let rise second time. Then cut or squeeze off biscuits. Bake in 400° oven until brown, 10 to 12 minutes.
Beat together about 3 minutes and pour into lightly greased and floured Bundt pan. Bake at 325° for 1 hour and 15 minutes.
Place chicken in 3-quart casserole and cover. Microwave at High for 10 to 12 minutes or until meat near bone is no longer pink and juices run clear, turning over and rearranging after half the time. Remove chicken from cooking liquid and set aside. Skim and discard fat from chicken liquid. Pour into 2 cup measure. Add enough water to make 2 cups, set aside. Remove chicken from skin and bones. Cut meat into bite-size pieces. Place onion in 3-quart casserole, cover and microwave at High for 4 to 5 minutes or until tender, stirring once. Blend in flour, stir in 2 cups liquid, the chicken and remaining ingredients. Cover and microwave 3 to 4 minutes or until okra slices can be stirred apart. Microwave for 10 to 15 minutes longer or until hot, stirring once.
Place chicken in bottom of 1 1/2-quart casserole dish. Sprinkle lemon juice over chicken, mix sour cream and mushroom soup. Spread over chicken. Sprinkle cracker crumbs over top. Drizzle melted butter over crumbs. Heat in moderate oven at 350° until brown and bubbly, about 1/2 hour.
Boil beans for 2 minutes. Cover and let stand 1 hour. Drain and rinse beans. Cover with 2 quarts water in a pot. Bring to boiling. Simmer 40 minutes. Drain, leaving about 1/2 cup liquid with beans. Add all ingredients. Stir, cover and bake at 300° for 2 1/2 hours, stirring occasionally.
Saute until tender all vegetables. Mix with soups, rice, pepper and cream. Fold in shrimp and crab. Pour into a 9 x 13-inch baking pan. Sprinkle with almonds and cheese. Bake at 350° for 30 minutes. Serves 6.
Cream sugar and butter; add eggs and flavoring. Sift dry ingredients. Add milk and bananas to butter mixture. Gradually add flour mixture until smooth. Add nuts. Bake at 350° for 30 to 40 minutes or until light brown on top. Top with Fluffy Cream Cheese Icing.
Dice very fine all vegetables, chill overnight in the dressing. Cook noodles, after cooking add to the vegetables and dressing with celery seed, salt and pepper. Mix all ingredients very good and let chill until ready for use.
Scrub artichokes with a wire brush, cutting off any soft spots. Soak in strong brine for 3 days. Rub dry with a rough cloth. Pack in sterile jars.
Mix pineapple and jello. Add Cool Whip and cottage cheese. Fold in mandarin oranges and chill.
Put yeast in 1/4 cup warm water. Combine dry ingredients. Add chicken broth. Mix well. Add yeast mixture. Knead 3 minutes; mix well. Will be stiff. If too dry, you can add an egg or extra liquid.
Combine all ingredients. Mix well. Use to baste on chicken or spareribs. Makes 1 1/2 cups.
Melt butter in a 2-quart saucepan. Take off heat and stir in brown sugar, eggs and vanilla. Add and fold in dry ingredients; add chopped nuts. Grease and flour 9 x 13 pan. Spread mixture and sprinkle with the chocolate chips. Bake at 350° for 25 to 30 minutes. Don't overbake.
Combine all ingredients except okra and oil. Add okra last. Heat oil in Dutch oven up to 350°. Drop mixture by tablespoonfuls into hot oil, and fry until golden brown, turning once. Drain on paper towels. Sprinkle with more salt, if desired. Serve hot.
Mix together and place in casserole dish. Top with 1/2 stuffing mix (including the seasoning). Bake at 375° for 30 minutes until bubbly.
Mix first 5 ingredients. Spread in greased cookie sheet. Divide in squares and drop pie filling in center of each. Bake at 350° for 25 minutes. Needs to bake longer in 9 x 13-inch pan.
Mix all ingredients in a chilled bowl. Makes 8 servings of 1/2 cup each.
Beat eggs until fluffy. Add sugar and beat this mixture until fluffy and creamy. Add evaporated milk and Dream Whip; beat well. Add strawberry Jell-O (this will turn the mix a pink color). Add vanilla and the strawberries with the juice; beat well. Add enough milk to finish filling a quart ice cream freezer; freeze.
Pour pineapple, juice and all in a container. Add pudding mix, pecans and marshmallows together. Mix the Cool Whip into the other ingredients. Refrigerate overnight.
Soak bread in water and then squeeze excess water out. Mix bread, ground beef, celery, onion, carrot and spices. Shape into thin patties and brown in oil. Put in large heavy pan and cover with tomato sauce and water. Cover and simmer 30 minutes.
Combine first 6 ingredients in saucepan; bring to boil, stirring to dissolve sugar. Cool. Combine drained vegetables, drained pimento, chopped celery, green pepper and onions. Stir in vinegar mixture. Cover and refrigerate 12 hours, stirring occasionally.
Combine ground beef, onion and salt. Shape into small meatballs. Place in skillet and brown; drain off excess grease; add water, mushroom soup, green peppers and pimentos. Add water, depending on thickness desired. Simmer for 30 minutes or until peppers are done. Serve over rice.
Mix together Veg-All, water chestnuts, cream of chicken soup, cheese, mayonnaise and onion. Place in buttered casserole. Bake at 325° for 30 minutes. Mix together Ritz crackers and melted margarine. Sprinkle over casserole. Bake another 15 minutes.
Mix rhubarb, pineapple and sugar; set aside for 30 minutes. After 30 minutes, bring mixture to a boil, then turn down to simmer for 15 minutes. Let cool 12 minutes. Remove from heat. Add strawberry jello. Pour into hot jars. Delicious on toast!
Prepare lime, orange and cherry Jell-O separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour into separate 8 x 8-inch pans. Chill until firm. Cut in 1/2-inch cubes.
In a large saucepan or Dutch oven, combine carrots, potatoes, onion and just enough water to cover. Cook, covered, until vegetables are tender, about 10 minutes. Add broccoli and ham; continue to cook 5 more minutes. Drain water. Stir in soup and cheese; heat through. Yields 8 to 10 servings.
Cook broccoli until soft. Place broccoli in a 9 x 13-inch pan. Layer broccoli, chicken and cheese. Combine soup and mayonnaise; top other layers. Mix cracker crumbs and margarine. Cover soup layer. Bake 35 minutes at 350°.
Mix all ingredients together well and pour into a greased and floured loaf pan. Bake at 350° for 40 to 50 minutes or until bread tests done. This makes one large loaf or two small loaves.
Combine softened cream cheese, olives and nuts. Add enough olive juice to make proper spreading consistency.	Add a dash of green food color for a light green tint, or a dash of red for pink tint. Makes enough filling for one loaf bread. Cut edges from bread, spread dressing (both sides). Put together then cut into 4 small squares or 3 fingers.
Prepare marinade from the peanut butter, garlic, soy sauce, ginger, catsup and honey. Add orange juice last and whisk. Marinate chicken overnight in mixture. Grill 2 to 5 minutes on each side, basting with marinade. Serve garnished with orange slices and sesame seed. Warm extra marinade and serve on the side.
Drain pineapple, reserving 1/3 cup juice. In large skillet, heat oil over medium-high heat. Add pepper strips, stir-fry for 2 minutes. Add green beans, chicken, sweet and sour sauce, red pepper flakes, pineapple and reserved juice. Stir-fry for 3 minutes or until heated through. Serve over rice. Makes 4 servings.
Beat sugar and margarine until light. Add lemon peel. Add eggs, one at a time, beating well after each addition. Add milk and juice, beat well. Combine flour, soda and salt. Add to batter. Add nuts and stir until just blended. Pour into 2 greased and floured loaf pans. Bake for 50 minutes at 350°. Cool on rack for 10 minutes. Remove from pan and cool completely.
Combine sugar, milk, butter, nuts and coconut. Mix well and roll into small balls. Chill. Melt chocolate chips and paraffin in top of a double boiler. Dip each ball into chocolate mixture, using toothpicks. Let stand on wax paper until chocolate hardens. Makes 5 dozen.
Mash strawberries. Add the juice of 1 lemon, orange juice and water; let the mixture stand 3 hours. Strain. Sweeten to taste. Serve with ice.
Combine shortening and sugars together. Beat egg and add to mixture. Add vanilla, water and cinnamon. Mix well. Add flour, then add oats. Mix well. Drop by spoonfuls on cookie sheet. Set oven at 350° and bake for about 15 minutes.
Bake cake as directed, making 4 layers. Mash bananas. Sprinkle with sugar and vanilla flavoring. Cover with Cool Whip. Put in cake keeper. Set in refrigerator overnight.
Mix all ingredients well, except the pineapple, Dream Whip and nuts. Add the pineapple. Chill in refrigerator until firm. Fold in the Dream Whip. Chill until firm. Add nuts, if desired.
Scald milk in double boiler. Soak gelatin in cold water. Mix together sugar, cornstarch, salt and egg yolks. Gradually pour milk into this mixture and return to double boiler. Cook until thickened. Remove from heat. Add gelatin, butter and vanilla. Chill. When mixture is cool, add beaten egg whites and pour into baked pie shell. Sprinkle with nutmeg and chill for several hours. Spread with whipped cream and chocolate curls.
Boil chicken until tender. Remove bones. Saute chopped onion and celery in chicken broth. Add mushroom soup and a little cornstarch to thicken. Tear chicken into small pieces; put 1 layer chicken, then crumble desired amount of crackers up on top of chicken. Pour mushroom soup and saute onion and celery over this. Bake at 350° for 20 to 30 minutes. Makes 2 large casseroles.
Marinate steak for 4 hours or overnight. Grill about 4 minutes on each side for rare. Slice diagonally (thin).
Mix bread crumbs with cheese and 1/4 cup oleo. Line buttered dish with 1/2 the crumbs. Place asparagus on top of the crumbs. Blend flour, salt, pepper, remainder of butter with milk and cook until thickened. Add chicken and pour over asparagus. Sprinkle with remaining crumbs. Bake at 350° for 30 minutes.
Melt margarine 1 minute in microwave. Add flour, milk, salt and eggs. Whisk only until smooth to the consistency of cream. Pour into custard cups (2/3 full) and cook on lower rack (bottom heat is required). Do not preheat oven. Set oven for 450° for 20 minutes, then 350° for 20 to 25 minutes, or until golden brown. Turn oven off. Pierce with sharp knife. Let stand 5 minutes in oven to dry interior.
Combine the first 7 ingredients and flatten on sheet of waxed paper about 1 inch thick. Arrange ham and cheese slices on top of flattened meat mixture. (May also add olives and salsa.) Roll in jelly roll fashion and crimp edges; place in greased pan. Bake in 350° oven for about 1 1/4 hours. Serve with fresh green salad and baked potato.
Beat cream cheese, 2 eggs, lemon juice and flour; mix thoroughly	in a medium bowl, using a wire whisk. Stir in the mix, water and 2 more eggs. Stir. Pour over hot crust; bake at 350° for 30 minutes.
Mix shrimp soup and milk. Pour over fish and bake 20 minutes at 375°. Add butter to crushed Ritz crackers. Sprinkle cracker crumbs over fish and return to oven for another 15 minutes. Do not cover.
Melt butter in skillet. Add cornstarch, brown sugar, cloves and pineapple liquid. Blend together. Add ham slice, sweet potatoes and pineapple slices. Cover. Simmer 10 to 15 minutes or until heated through. Serves 2.
You also need 8 to 10 (7 ounce) plastic cups, miniature umbrellas, candy stars, chocolate chips and butterscotch chips.
Heat the oil in a saucepan. Add the onions and garlic; saute until soft, but not browned, about 5 minutes. Stir in the tomatoes (a No. 2 1/2 can is 3 1/2 cups), salt, pepper, oregano and bay leaf. Bring to a boil. Reduce the heat and simmer for 30 minutes. Cut the beans in halves crosswise and add them. (Use two packages frozen, if you wish.) Cover and simmer for about 40 minutes or until beans are tender. Transfer to a deep serving dish.
Make 2 cups vegetable broth by boiling the carrot, 1 onion, celery, bay leaf and salt (to taste) for 15 minutes. Strain out the vegetables and let the broth cool.
Cream together the sugar, shortening, eggs and molasses until fluffy. Sift together dry ingredients and add to creamed mixture. Roll small (walnut size) balls of dough in sugar and bake on a cookie sheet in a 350° oven for about 10 minutes or until crinkled and brown. Cool on cookie racks covered with paper towels with cookies on top of paper. Makes 3 1/2 to 4 dozen.
Wash whole cucumbers and pack whole in gallon (or smaller) jar. Add 4 teaspoons salt to gallon jar and fill with vinegar. Let stand six weeks in a cool place. Pour off all vinegar and throw vinegar away. Slice cucumbers.
Brown hamburger and drain. Stir in 1 1/2 cups water, tomato sauce, tomato paste, Italian seasoning and pepper. Cover and simmer 20 minutes.
Sprinkle coconut and nuts in greased 9 x 13-inch pan. Mix cake mix according to directions. Pour over coconut. Mix cream cheese, margarine and powdered sugar. Drop by tablespoon over cake batter. Swirl mixture with knife in cake batter. Bake 1 hour at 350°.
Drain juice from salmon into cup and set aside. Flake salmon. Add egg and flour. Put baking powder into 1/4-cup salmon juice. Stir until real foamy and then pour into salmon mixture.
Brown chicken quickly in very hot oil, just enough to glaze it and firm up skin. Remove from pan and drain. Mix first 9 ingredients in pan and bring to simmer. Pour over chicken and cover. Cook for 30 to 45 minutes. Remove chicken to heated platter. Mix the cornstarch in a bit of water and stir into sauce to thicken. Spoon a bit of thickened sauce over each piece of chicken on platter. Serve remaining sauce in side pitcher.
Put the nuts and water in the blender and run it until they are reduced to liquid paste. Then add the other ingredients and whiz until you have a well blended butter. Keep covered and refrigerated.
Combine beans and taco seasoning mix in bowl, mixing well. Spread evenly in 9 x 13-inch dish. Layer remaining ingredients in order listed. Top with cheese. Serve with tortilla chips. Great party dip!
In small heavy saucepan over very low heat, melt chocolate, stirring constantly. Do not add any liquid. Remove from heat and transfer to shallow dish. Insert wooden picks into fruit. Roll bananas into chocolate, then immediately in chopped peanuts. Place on wax paper lined cookie sheet. Freeze until firm. If not eaten the same day, wrap in moisture, vaporproof wrap and return to the freezer. Makes 8.
Mix together brown sugar and butter or oleo. Add flour, salt, orange slices, eggs, dates and pecans. Mix well. Bake in 300° oven for 2 hours in greased and floured Bundt or tube pan. Cool in pan.
In pan, cook onion in butter until tender. Stir in soup, 1/2 cup water and 1 1/2 cups of cheese. In 1 1/2-quart casserole, mix sauce and macaroni. Bake at 350° for 25 minutes or until hot. Stir, then top with crumbs and remaining cheese. Bake until cheese melts.
Melt chocolate and blend with peanut butter and vanilla. Stir in wheat germ. Press into a buttered 8-inch pan and chill until firm. Cut into bars and store in a container in the refrigerator.
Mix together flour and salt in mixing bowl. Mix oil and water and stir quickly into flour. Roll out between wax paper.
Melt margarine in medium saucepan over medium heat. Remove from stove. Add 10x sugar, cocoa, peanut butter and vanilla. Stir until well mixed. Pour into two 8-inch round cake pans. Make sure you spray pans with Pam or other cooking spray.
Brown chops in casserole in butter with garlic. Drain. In same casserole add uncooked rice. Top with chops, bell peppers, onions and mushrooms. Pour consomme over and cover. Bake at 400° to 425° for 30 to 45 minutes.
Mix all ingredients together. Drop by teaspoonful into deep fryer at 375° until brown. They are best if you cook your fish in the deep fryer first.
Melt butter over medium heat in skillet. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, pepper and 1/2 cup of crumbs. Pour into shallow casserole. Top with remaining crumbs. Bake at 375° for 35 to 40 minutes.
Wash and clean cucumbers. Slice and pour solution of lime and water over cucumbers. Let stand 24 hours. Drain and wash with clear water. Let cucumbers soak 3 hours in clear water. Drain. Boil vinegar, sugar and spices. Pour over cucumbers. Let set overnight. Next morning, boil cucumbers 35 minutes and pack in hot jars and seal.
In a large skillet, heat oil with water over medium heat. Add onion, garlic, mushrooms and green peppers; simmer, stirring often until onion is tender, about 10 minutes. Add rice, beans, tomatoes, chili powder and hot sauce. Cover and simmer for about 25 minutes or until rice is tender and most of liquid is absorbed. Transfer to a 2-quart baking dish and sprinkle with cheese. Bake in a 350° oven for 15 minutes or until cheese melts. Yields 6 (1 cup) servings. Each contains 13 grams protein, 5 grams fat and 263 calories.
Heat oven to 375°. In frypan, brown ground beef and onion. Drain. Stir in sauce mix and tomato sauce; heat until hot and bubbly. Combine cheese and sour cream. Pour hot meat mixture into ungreased 12 x 8 or 13 x 9-inch baking dish. Spoon cheese mixture over meat. Spread crescent rolls over top. Sprinkle with Parmesan cheese and butter. Bake at 375° for 18 to 25 minutes.
Mix together cream cheese, sour cream and soup mix, then spread on round platter. Spread seafood sauce over mixture. Add shrimp and top with green onions. Serve with assorted crackers.
Cream butter and shortening together. Gradually add sugar, beating well at medium speed with electric mixer. Add cream cheese, beating well until light and fluffy. Alternately add flour and eggs, beginning and ending with flour. Stir in vanilla. Pour batter into a greased and floured 10-inch tube cake pan. Bake at 325° for 1 hour and 15 minutes. Allow to cool in pan for 10 minutes. (Do not overbake.)
Fry bacon. Saute onion and potatoes in bacon drippings. Combine all ingredients in crock-pot; set on low heat. Yields 4 servings.
Beat until fluffy sugar and oleo. Put in eggs, one at a time and beat after each one, then rest of ingredients. Pour in tube pan. Bake at 325° for 1 1/2 hours.
Soften bulgur by soaking 1 hour in enough water to cover. Drain, pressing out excess water. Combine all other ingredients and toss until well coated. Chill.
Melt margarine in heavy 9-inch ovenproof skillet, preferably cast-iron, in oven while preheating to 400°. In large bowl, mix corn meal, flour, baking powder, sugar and salt; stir in egg and milk. Carefully tilt skillet to coat with margarine and pour the rest into corn meal mixture. Stir just to blend. Pour into hot skillet; bake about 20 minutes or until golden and springy to the touch. Cut in 8 wedges; serve hot.
Fill glasses with ice cubes. Shake a few drops of bitters over ice. Top with tonic water. Squeeze in a wedge of fresh lime and garnish with a sprig of mint. Serves 2.
Blend together all ingredients except the cookies. Layer in a large clay pot the pudding mixture, then cookies. Start with cookies and end with cookies for topping. Add plastic poinsettia flowers to "grow" in the pot and add bow. Enjoy eating your centerpiece.
Blend ingredients in mixing bowl. Pour into baked pastry shell or graham cracker crumb shell. Chill 2 hours and top with whipped cream before serving.
Bake cake by box directions in a 9 x 13-inch pan. While cake is baking, mix milk and caramel topping until well blended. When cake is done and while it's still hot, poke holes in it with a fork or straw. Pour caramel and milk mixture over cake. Sprinkle on candy bar over the topping. Spread Cool Whip over the top and sprinkle the other candy bar on top. Chill.
Mix cake as cake box says. Cool. Ice cake; sprinkle coconut on top. If you want to make kids happy, put orange food coloring in coconut to decorate. Great look for Halloween.
Boil carrots, celery and green onions in water for 5 minutes. Saute white onion in butter until translucent. Add flour and blend well. Boil chicken broth. Stir into onion mixture with a wire whisk. Add cheese, salt, pepper and vegetables (including water). Bring to a boil. Turn off heat. Serve immediately.
Cut cabbage head in half and soak in salty ice water. When crisp, it will crunch between your teeth. Remove cabbage and shake off excess water. Cut in half again. Slice thinly or grate. Add your favorite dressing.
Combine half the olive oil and all of the butter in a large, heavy, high-sided saute pan and place over medium heat; stir to combine. Add the shallots, leeks and garlic and saute, stirring frequently, until the vegetables are translucent, about 3 minutes.
Cook chicken with celery, onion and bay leaf. Cut into bite-size pieces. Mix all ingredients, except Parmesan cheese and paprika. Place broccoli in bottom of a 3-quart casserole dish. Sprinkle with Parmesan cheese. Pour sauce over broccoli. Sprinkle with Parmesan cheese and paprika. Bake at 350° for 30 to 40 minutes.
Beat egg white and water until frothy (not stiff). Stir in sugar, salt and cinnamon. Add pecans and stir well, until pecans are completely covered. Spread nuts on a large baking sheet and bake at 200° for 45 minutes, stirring every 5 minutes. (Best if removed from oven while stirring.)	Remove from oven. When cool, store in airtight container.
Cook raisins and water for 5 minutes and let cool. I use the microwave oven and just bring it to a boil. Cream shortening and sugar. Add eggs and vanilla; beat well. Add raisin mixture. Combine flour and all dry ingredients. Mix well. Add nuts and mix batter to the dry ingredients. Blend well and drop by teaspoon on greased cookie sheets. Bake in 350° oven for 10 minutes or more. Watch, don't overbake them. Yields 5 to 6 dozen. You have to know your own oven.
Cream the sugars, butter and salad oil. Add eggs and milk. Sift flour, cream of tartar, soda and salt. Add to creamed mixture. Fold in vanilla, oats, coconut and nuts. Drop from a teaspoon or roll into small balls on greased cookie sheet. Bake in preheated 350° oven for 10 to 12 minutes.
1st Layer: Crush nuts in food processor or blender. Set aside 1/4 cup nuts. Melt butter. Combine rest of nuts, butter and flour. Pour into 9 x 13-inch pan and press to form crust. Bake at 375° for 10 minutes. Let crust cool completely before going to next layer.
Mix rice and onion soup mix. Add water. Place chicken skin up on rice. Pour soups and milk over chicken. Cover. Bake at 350° for 45 minutes to 1 hour.
Brown meat in fat. Add rest of ingredients. Cook in 250° oven for 2 hours. Serve on toasted hamburger buns. Serves 6.
Bake cake as directed; let cake cool. Cut cake in 3 x 3-inch squares to layer in punch bowl by layers. Layer cake in punch bowl, cover with top ingredients.
Preheat oven to 350°. Grease and flour a 10-inch tube pan. Beat eggs and sugar until light; add oil. Blend flour, soda, salt and cinnamon into egg mixture and blend well. Add nuts, fruit and carrots. Mix well. Pour into pan; bake for about 1 hour. Test to make sure it isn't wet. If wet, continue baking until toothpick comes out clean. Remove from pan, cool.
Put in blender until well-blended. Pour into a greased, glass pie plate. Bake at 350° for 30 minutes.
Melt chips in double boiler. Add Chinese noodles and peanuts. Stir until well coated. Drop by teaspoonfuls on cookie sheet and refrigerate.
In a large skillet, cook and stir meat and onion in margarine until meat is brown and onion tender. Drain off fat. Add 2 tablespoons of drippings from meat to skillet. Stir in flour, salt, garlic, pepper, mushrooms and soup. Cook 5 minutes, stirring constantly. Reduce heat. Simmer, uncovered, 10 minutes. Stir in sour cream and heat thoroughly. Do not allow to boil. Serve over cooked noodles.