HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cheese, butter, celery salt, paprika and Worcestershire sauce together until smooth. Stir in radishes and onions. Chill several hours to blend flavors. Spread on rye crisp. Makes 1 1/2 cups.
Combine pears and sugar, cook 1 hour. Add crushed pineapple and cook a little longer. Put in hot jars and seal.
Mix Jell-O and boiling water. Let cool. Do not let it set. Add drained mandarin oranges and sherbet. Mix well. Put in mold and jell.
Saute onion in hot oil in a large skillet over medium heat until tender. Stir in next 6 ingredients. Reduce heat to low and cook, stirring often, for 5 minutes or until thoroughly heated. Spoon 1/3 of sauce mixture in bottom of a lightly greased 12 x 9-inch baking dish. Layer with 1/3 of tortillas, 1/2 of chicken and 1 cup cheese. Repeat all layers until used all, ending with cheese on top. Bake at 350° for 15 to 20 minutes or until golden and bubbly.
Cream the sugar and the shortening. Add the bananas and cream all together. Add the eggs, one at a time, mixing after each one. Sift together the flour, salt, soda, cinnamon, allspice, cloves and nutmeg. Add the banana mixture and blend thoroughly. Lastly, add the pecans.
Flour steak; brown in skillet. Add sliced bell pepper and chopped onion. Add water and simmer approximately 20 minutes or until done.
Thaw broccoli and place in a 2-quart baking dish. Cook onion in 1/4 cup butter for 5 minutes. Blend the flour, salt and water. Add to onion and butter mixture. Stir cheese into mixture and blend until smooth. Add this to broccoli. Pour beaten eggs over top. Mix melted butter and cracker crumbs. Sprinkle on top of casserole and bake in a 350° oven for 30 to 45 minutes, or until bubbly.
Beat 1 1/2 cups sugar and eggs well. Drain fruit cocktail. Add soda to the juice from the fruit. Add the flour to the egg and sugar mixture alternately with soda and juice mixture. Add fruit cocktail and mix well. Pour into 9 x 13-inch pan and bake at 325° for 40 minutes or until done. Frost in pan while hot with 3/4 cup sugar and Pet milk boiled 2 minutes and flake coconut added. Pour over cake.
Melt margarine; then add sugar, eggs, pineapple and coconut. Pour batter into two unbaked pie shells. Bake at 325° for 30 minutes or until pie is firm and brown.
Preheat oven to 325°. Grease 2 cookie sheets. Combine flour, salt and baking soda. Beat butter and sugar until light and fluffy. Beat in eggs and vanilla until well blended. Stir in flour mixture. Add walnuts, pecans, chocolate chunks and white chocolate chips. Drop by 1/4 cupfuls 3 inches apart on cookie sheets. Flatten cookies to about 3 inches round. Bake 15 to 18 minutes. Cool. Serve.
Combine sugar and peanut butter; mix well. Add melted butter; mix well. Layer 8 ounces of chocolate, then spread mixture in 9 x 13-inch pan. Melt remaining 8 ounces chocolate bar in top of double boiler; spread on top of peanut mixture. Chill until firm enough to cut. Cut into bars.
Blend all ingredients until moistened. Pour into greased loaf pan and bake for 1 hour at 350°. May be used for muffins; bake for 20 to 25 minutes.
Place 1 layer of chicken, 1/2 of the sauce (combine last 4 ingredients for sauce), 1/2 of the tortillas and 1/2 of the onion and cheese in casserole and repeat for 2nd layer with cheese on top. Bake at 1 hour at 350°.
Combine cream cheese and peanut butter in a large bowl. Beat at medium speed until light and fluffy. Add slowly the Cool Whip and powdered sugar until smooth. Spoon filling into prepared crusts. Freeze at least 8 hours or overnight. Garnish with chocolate shavings. Makes two 9-inch pies.
Set oven to 375°. Soften margarine, then cream in sugar. Add egg and pumpkin; mix well. Mix in flour, baking powder, baking soda, cinnamon, ginger, salt and cloves a little at a time. Drop by tablespoon onto cookie sheet and bake for 8 to 10 minutes.
Heat oil in pan and brown steak. Remove from pan. Lower heat to medium and if using onion, saute until soft. If not using onion, leave meat in pan and add broth or soup, soy sauce, ginger and carrots. Cover and simmer for 15 minutes. Add celery and green pepper and cook 15 minutes more. In small cup, blend cornstarch and water. Add to beef mixture. Increase heat and stir until it thickens. Drain bean sprouts and add to beef. Heat until sprouts are hot. Serve over rice.
In cake pan, layer cherries, pineapple, cake mix, butter, pecans and coconut. Cook at 350° for 45 minutes.
In a medium bowl, combine Cookie Crumb Crust Mix and 1/4 cup melted butter or margarine. Press into an unbuttered 13 x 9-inch pan. In a medium bowl, combine eggs, 1 cup butter or margarine and powdered sugar; beat 10 to 15 minutes, until smooth. Spread over crust mix that is in pan. Slice bananas evenly over top of mixture. Spread crushed, drained pineapple over bananas evenly. Top with whipped cream; sprinkle with nuts. Refrigerate 3 to 4 hours.
Combine cucumbers, lime and 8 1/2 quarts of water in a large container; let stand for 24 hours. Drain, then rinse in clear water. Cover with water; let stand for 3 hours, then drain.
Combine butter, sugars, corn syrup and salt in a heavy saucepan. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Pour mixture over popcorn and nuts, coating well. Pour mix into 9 x 13-inch shallow baking pans. Bake at 250° until mixture is dry, approximately 1 hour and 15 minutes, stirring every 15 minutes. Stir again after removing to break clumps.
Preheat oven to 300°. In a medium bowl, combine flour, malted milk powder, soda and salt; mix well. Set aside. Blend sugars, vanilla and condensed milk; beat at medium speed until light and fluffy. Add flour mixture and chocolate chips and blend at low speed. Do not overmix. Drop by rounded tablespoonful onto ungreased cookie sheet 2 inches apart. Bake 24 to 25 minutes or until cookies are slightly brown along edges. Transfer cookies to cool surface immediately. Yields 3 1/2 dozen.
Cut base from celery bunch. Separate, wash and dry stalks. Fill each stalk with tangy cheese spread. Press stalks together in shape of original bunch and tie with strings. Chill. To serve, cut into 1/4 to 1/2 inch slices.
Boil potatoes in 1 1/2 cups water until tender; drain. Reserve 1 cup liquid. Mash potatoes and set aside 1 cup to cool. Dissolve yeast and sugar in warm potato liquid. Let stand for 5 minutes. Add potatoes, butter, honey, oil, eggs, salt and 1 1/2 cups flour. Beat until smooth 6 to 8 minutes. Add enough flour to make dough. Place in a greased bowl, turning once. Cover and let rise in warm place until doubled, about 1 hour. Shape into rolls. Bake at 375° for 20 minutes or until browned.
Preheat oven to 400°. Form uncooked ground chuck into 1-inch round balls. Peel and quarter potatoes. Place ground chuck balls and quartered potatoes in a 9 x 11-inch baking dish. Sprinkle package of Lipton onion soup mix over top. Pour 1/4 cup vegetable oil over the top of all ingredients. Cover dish with aluminum foil and bake for approximately 45 minutes.
Combine all ingredients in medium size pot. Cook over medium-low heat until thick. Will scorch easily. Pour into 2 baked crusts and put on meringue. Makes 2 large pies. Use egg whites for meringue. Brown in oven at 350°. Add one tablespoon of sugar per egg for meringue.
Mix and press in a 9 x 13-inch pan the butter, flour and pecans. Bake 15 to 20 minutes in a 350° oven. Cool.
Dust the chicken in mixture of flour, salt and oregano. Brown lightly. One at a time, saute the vegetables. Place chicken pieces in a casserole dish and place the sauteed vegetables on top. Add the orange juice and wine. Cover and bake at 350° at least 2 hours, basting occasionally. Serve with rice prepared as follows: To cooked rice, add 1 stick margarine, 1/2 cup salted, chopped peanuts, cinnamon and ginger.
In an 8 x 8-inch square microwave dish, layer soft cream cheese on bottom (microwave 1 minute to soften). Layer chili, then salsa to cover over chili. Spread shredded cheese. Cover with Saran Wrap and microwave until cheese melts (3 or 4 minutes). Serve with tortilla chips or crackers.
Cut potatoes in quarters. Combine flour, cheese, salt and pepper in a paper bag. Moisten potato quarters with water. Shake a few at a time in the bag to coat well with cheese and flour mixture. Melt butter in a 9 x 13 baking pan. Place potatoes in a single layer in pan. Bake at 375° about 1 hour, turning once during baking. When golden brown, remove from oven and sprinkle with parsley and serve.
In deep saucepan mix sugar and syrup. Stir until sugar dissolves and mixture boils. Cook to 270° on a candy thermometer without stirring. Slowly add 1 cup warm cream while mixture never stops boiling. Cook to 250° stirring frequently.
Cream together butter, sugar, milk and vanilla. Add flour, then nuts, then cherries. Form into 2 rolls and roll in coconut. Wrap in wax paper. Chill overnight. Slice cookies off roll and bake on ungreased cookie sheets at 350° for 12 to 15 minutes.
Dredge chicken in flour, salt and pepper. Fry in a large skillet in 2 teaspoons oil.
In large pot, combine water, cabbage, bacon, carrots and the dry potatoes and sauce mix. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Combine the milk and cornstarch; add to soup along with green beans. Simmer 10 to 15 minutes or until beans are tender. Fast, easy and great tasting!
Cut in half, then 4 equal sizes. (I just cut them equally.) Place in boiler; add water to cover. Add granulated sugar and butter or margarine. Cook on medium, uncovered for 30 to 40 minutes until done and liquid has turned to syrup.
Shake dry onion soup into drained peas. Add enough butter to season. Heat slowly in casserole.
Wait until near Thanksgiving and get the last of the fresh local pressed, unfiltered unpasteurized natural cider, preferably made from a mix of the late fall apples. Get about 1/3 of the water hot on the stove and add all the sugar, keep the fire on high until all the sugar is dissolved. Add water if needed to dissolve all the sugar and get it boiling or near so. Turn the fire off and stir in the juice of a fresh lemon or lime. Let cool enough to handle. Pour a gallon of cider in the big bottle, then the sugar water, the packets of wine yeast, then enough cider to fill to within about 6-inches from the neck. Stopper bottle with lock or balloon and leave in the basement near to but not next to the furnace. Save extra water and cider in the refrigerator. After 7 to 10 days, top off the bottle with cider first, then if needed with the rest of the water, to the bottle neck. Reseal with the lock or balloon. Now the hard part, wait until Easter to drink. Siphon off to drink as "needed" without disturbing the sediment, then reseal, it does not need refrigeration. Enjoy this "nectar from heaven" with some "good friends" and think about doubling the recipe for next year. Makes 5 gallons. (Recipe may be reduced or increased by proportional amounts.)
Bake cake as directed in sheet cake pan. While hot, punch holes in cake and pour cream of coconut over. Afterwards, pour Eagle Brand milk over. Let cool completely and top with Cool Whip. Sprinkle with coconut. Cake should be made at least 2 to 3 days prior to serving. Store in refrigerator.
Mix together sour cream, garlic powder, salt, & oregano. Using 9x12 pan, spread above mixture on evenly. Add pizza sauce. Top pizza sauce with onion & green pepper. Top veggies with pepperoni. Bake at 350° covered for 15-20 minutes then uncover and add 10 more minutes. Serve with crackers.
If using fresh broccoli, clean well and cut into bite size pieces. Steam fresh or frozen broccoli until barely tender, keeping the bright green color. In a small pan, melt butter and stir in basil. Allow basil to cook in butter over very low heat for about 5 minutes. Just before serving, toss the broccoli gently with the basil butter. Yields 4 servings.
In large saucepan, heat first 6 ingredients thoroughly. Add crabmeat; heat through.
Wash chicken and drain on absorbent paper. Combine all the remaining ingredients and marinate chicken for at least 1/2 hour before barbecuing, turning several times. Chicken can marinate in refrigerator all day if you wish. Barbecue over moderate heat for 30 minutes, turning frequently, and watching closely. It may also be broiled in oven broiler. Yields 4 servings.
*Cream of vegetable, cream of mushroom, cream of celery or Cheddar cheese soup.
Prepare noodles according to package directions. Drain and rinse with cold water. Add dressing, cucumber, onion and tomatoes, mixing well. Add seasonings to taste and mix again. Chill several hours or overnight. Sprinkle a little Salad Seasoning on top and add cheese before serving.
Dissolve Jell-O in boiling water as directed on package. When congealed, add sour cream, pineapple and nuts.
Beat cream cheese, 4 packs of sweetener and 1/2 teaspoon almond flavoring. Unroll dough into large rectangle. Close separations. Spread cream cheese mixture to within 1/2-inch of edge. Sprinkle on chopped cherries. Roll up and pinch ends closed. Bake at 350° for 17 to 18 minutes.
Cook vegetables until tender. Add with mushrooms corn, gluten and mushroom soup. Season to taste. Place in 9 x 13-inch casserole. Cover with crust. Bake at 350° for 30 minutes.
Cream together margarine, powdered sugar and flour. Add vanilla, salt and nuts. Roll into 1-inch size balls. Bake in preheated 400° oven for 15 minutes or less. While hot, roll in powdered sugar.
Mix together powdered sugar and cocoa. Cut butter into small pieces and put over top. Pour in milk, not stirring. Microwave 4-5 minutes. Stir until smooth. Stir in vanilla and nuts. Let cool completely and cut into squares.
Heat juices. Tie spices in cheesecloth. Add spice bag to heated juices and leave for about 10 minutes. Remove spice bag and serve.
Cream sugar and butter. Add egg and applesauce. Combine dry ingredients and add to creamed mixture. Add water, then raisins. Pour into greased and floured tube pan. Bake at 375° for 1 hour.
Cream together softened margarine and sugar for 20 minutes. Add eggs, one at a time. Add plain flour. Add lemon extract. Fold in 7-Up. Pour into well-greased tube pan. Bake at 325° for 1 to 1 1/4 hours.
Combine soup mix with bread crumbs. Dip chops in eggs and then soup mix, making sure they are well coated. Place in a lightly greased Dutch oven. Bake, turning once, for one hour.
Mix the last 4 ingredients together. Mix vegetables together in bowl. Coat vegetables with sauce mixture; stir. Remove from refrigerator about 2 hours before serving. This salad improves with age. Make at least 3 days ahead for best flavor.
Split peppers longways; core. Soak 10 minutes in milk; dip in flour. Lay aside for 10 minutes. Dip back in milk; roll in mixture of 1/2 flour and 1/2 cracker crumbs. Cook until brown only, in about 1 1/2-inches oil, at 375° to 400°.
Brown roast in oil after rolling in flour. Add remaining ingredients. Keep potatoes, onions and carrots whole.
Flatten chicken breasts slightly. Pour 1/4 cup wine into a heavy skillet; place over medium heat. Add chopped shallots and sliced mushrooms into pan. Stir. Add parsley, tarragon and capers. Add chicken and cook 2 to 3 minutes.
Pick over beans; wash thoroughly. Drain and soak overnight in a large kettle with 5 quarts water. The next day, drain liquid and measure. Add enough water to make 2 quarts. Add ham bone and garlic. Cover and bring to a boil. Reduce heat and simmer 2 hours. Add potatoes, onion and celery; simmer 1 hour longer or until beans fall apart. Remove bone. Cut up any meat into small pieces. Return to soup; season to taste with salt and black pepper. Makes 4 main dish servings.
Mix first 6 ingredients together (sugar, butter, eggs, flour, milk and vanilla) and bake at 350° until done. When cake is cooled completely, crumble, then put crumbled cake in punch bowl. Add in layers the strawberries, then pineapple, then coconut, then pudding and Cool Whip. Keep adding ingredients until bowl is full with Cool Whip on top.
Combine dry ingredients and mix with sweet potatoes. Add milk, egg and butter. Pour into unbaked pie shell. Bake at 450° for 15 minutes. Reduce temperature to 350° and bake an additional 30 minutes or until inserted silver knife comes out clean. Cover top with meringue, if desired. Serves 6.
Preheat oven to 350°. Stir together sugar and corn meal in mixing bowl. Add eggs, butter, buttermilk and vanilla; blend well. Pour filling into pastry shell. Bake for 40 to 45 minutes or until knife inserted 1-inch from center comes out clean. Do not overbake. Pie will continue to set as it cools.
In a mixing bowl, beat egg whites until foamy. Beat in cream of tartar. Gradually add the sugar, beating on high until stiff peaks form. Fold in crumbs, pecans, and vanilla. Spread into a greased 13 X 9 X 2 baking pan. Bake at 350° for 25 minutes. Cool completely. Spread whipped cream over the top. Spoon pie filling over cream. Chill for at least 1 hour. Yield: 12-15 servings.
Place cooked zucchini in greased casserole. Melt butter in saucepan; add cheese and sour cream. Add salt to taste. Simmer several minutes. Add basil. Pour over zucchini. Cover with crumbs. Bake in a 350° oven for 30 minutes.
Roll the puff pastry on floured board and use to line 12 lightly greased muffin tins. Mix all remaining ingredients, except flaked almonds, and spoon onto pastry wells. Sprinkle flaked almonds on top and bake at 425° for 15 to 20 minutes, until pastry is golden brown and filling is set.
Cook potatoes in boiling water 25 to 30 minutes or until tender. Drain. Allow to cool to touch. Peel and cut into 1/4-inch slices; set aside.
Brown hamburger and onion. Drain off fat. Mix together and simmer 2 hours.
Slice top crust off rolls. Hollow out leaving 1/2-inch shell. Brush with butter. Heat beans, stir in 1/2 of cheese, fill rolls with bean	mix, then sour cream. Sprinkle with onion; cover with sausage. Top with remaining cheese.	Bake 20 minutes at 350°. Serve with salsa.
Pinch biscuits into medium size pieces and drop into boiling water. Cook until done.
Soften cream cheese in small mixing bowl. Beat with electric beater. Beat into the cheese next 8 ingredients until mixture is creamy. Stir in parsley and pimento (can omit parsley at this point). Cover and refrigerate several hours or until cheese mixture is firm enough to handle. Shape into a ball. Coat evenly with pecans and parsley.
Dissolve yeast in the warm water. Mix dough until smooth and like elastic. Let raise 10 minutes. Knead down. Do this every 10 minutes for 5 times. When it raises the sixth time, roll out about 1 1/4-inches thick. Cut with biscuit cutter or glass. Have cookie sheets greased and sprinkle with corn meal (optional). Let rise on cookie sheets 1 hour and 15 minutes, or 1 1/2 hours. Bake at 350° approximately 20 minutes for own oven temperature. Also, you can make 4 loaves.
Dissolve Jell-O in the cold water. Add cake mix, eggs and oil. Mix well. Bake in stem pan 1 hour at 350°. Serve with crushed strawberries and whipped cream or Cool Whip.
Combine all ingredients adding potato chips last. Place in a greased casserole dish. Bake at 375° for 20 minutes. Yields 6 servings.
Let cream cheese soften at room temperature. Cream the cheese and mayonnaise. Mix all other ingredients, except the pecans. Chill. Can be rolled in a log or a ball and rolled in pecans.
Soften ice cream in a large bowl. Sprinkle instant pudding out of box over ice cream and mix. Add peanut butter and Cool Whip. Stir until blended. Spray an 11 x 7 x 1.5-inch dish or 2 (8-inch) pie plates with Pam. Pour mixture in desired dish and freeze. Cut into slices.
Lay out waxed paper first. Mix together cereals, marshmallows and peanuts. Slowly melt chocolate, stirring constantly. Pour over dry mixture. Stir quickly, then spoon-drop on waxed paper.
Mix all ingredients and pour in greased and floured tube or Bundt pan. Bake at 350° for approximately 1 hour.
In medium bowl, stir cream cheese well and place it in the bottom of large platter. Spread beans over cream cheese. Add lettuce, then cheese; pour the salsa over it all. Serve with tortilla chips.
Cream sugar, butter and flour. Then add eggs to cream. Then add milk gradually to blend. Pour in 9-inch pie shells. Makes 2 pies. Bake at 350° for 45 minutes or less. Depends on your oven. If pies puff up, shake pan.
Crumble sausage into skillet. Cook over medium heat until brown, stirring occasionally. Drain well. Line bottom of greased 13 x 9 x 2-inch pan with rolls, pressing together. Sprinkle with sausage and cheese. Combine eggs, milk, salt and pepper. Beat well and pour over sausage and cheese. Bake at 425° for 15 minutes or until set. Let stand 5 minutes. Cut into squares and serve.
Melt butter in a large heavy skillet over moderate heat. Cook pecans, stirring until golden brown and butter is browned. Add zucchini with salt and pepper and cook, stirring frequently, until just tender (about 10 minutes). Serve zucchini topped with Parmesan curls. Makes 4 servings.
Heat pumpkin and add butter. Separate eggs. Add yolks, salt, sugar, cinnamon and ginger. Add warm milk to heated pumpkin. Whip the egg whites until frothy and mix lightly into pumpkin. Put in pie crusts. Bake at 350° for 1 hour exactly.
Mix half the flour and yeast together in mixing bowl. In saucepan, heat milk, sugar, oleo, dill weed, instant minced onion and salt. Add to dry mixture. Then add egg. Beat at low speed with electric mixer for 1/2 minute. Beat 3 minutes at higher speed. By hand, stir in remaining flour; cover. Let rise until double, about 30 to 45 minutes.
Preheat oven to 400°. In a small saucepan, simmer the dried cranberries, cinnamon stick and the apple juice for 10 minutes. Drain the cranberries and remove cinnamon stick. In a small bowl, blend the flour, brown sugar, salt and the butter until mixture resembles coarse meal; toss the mixture well. Peel, core and slice apples thin and in a buttered 13 x 9-inch glass dish. Toss them with the cranberries. Sprinkle the brown sugar mixture over the apples and cranberries. Bake the Crisp in the oven for 25 minutes. Serves 6.
Put onions in bottom of gallon jar. Slice cucumbers and pack tightly on top. Pour brine over cucumbers and put on lid. Keep in refrigerator. Ready in about a week. Will keep for several months.
Beat eggs; add sugar slowly. Melt margarine and chocolate squares over hot water and add to egg mixture. Add flour; stir in marshmallows, nuts and chips. Bake in greased 9-inch square pan at 350° for 25 minutes. Do not overbake!
Mix together butter, sugar and eggs. Add dry ingredients. Add milk. Mix well. Batter should be fairly smooth. Pour into greased 8 x 8-inch square pan. Bake at 350° for 35 minutes or until top springs back when touched lightly. Let cool slightly before cutting.
Dredge in flour. Cook in hot fat over low to medium heat until tender and light brown.
Cream butter in mixer bowl until light; add sugar slowly until very light and fluffy. Beat for 10 minutes. In separate bowl, make meringue of the 2 egg whites and add to creamed mixture.
Do not drain strawberries. Pecans are optional. Mix dry ingredients. Mix remaining ingredients and add to dry. Put batter in two greased loaf pans. Bake at 350° for 1 hour and 15 minutes.
Beat egg whites until peaks form. Add 1 cup confectioners sugar, beating constantly. Fold in corn flakes, coconut and lemon juice. Drop by spoonfuls on greased baking sheets. Bake at 350° for 10 to 12 minutes. Makes 2 dozen.
Microwave sugar and corn syrup on High for 4 minutes. Add nuts; microwave for 3 to 5 minutes on High. Add butter and vanilla; microwave on High 1 to 2 minutes. Add baking soda; stir quickly. Pour onto greased cookie sheet. When cool enough, stretch to desired thickness.
Brown meat in Wesson oil in a large pot. Add water. Simmer, covered, 1 1/2 hours. Add vegetables, tomatoes and salt. Cook 30 to 40 minutes or until vegetables are tender. Makes 4 to 5 servings.
Combine all ingredients and mix well. Chill several hours or overnight. Serve with favorite fresh vegetables.
Put pineapple in saucepan; bring to full boil. Add jello and mix well. Keep on simmer and add cream cheese. Stir until dissolved. Add water and let cool. Add nuts and carrots. Fold in Cool Whip. Put in 9 x 13-inch pan. Serves 8 to 10.