HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush cornflakes to one cup; pour in large bowl. Add egg, tomato juice, salt and pepper. Beat well. Add meat; mix. Shape into 6 loaves, about 4 inches long. Place in baking pan. Bake at 350° for about 30 minutes. Remove; top each loaf with half a slice of cheese. Return to oven; bake 10 minutes longer.
Cream butter, add sugar, flavorings and egg yolks, one at a time. Beat until light. Add nuts, flour and salt; mix well. Chill, then roll into balls, about 1 inch round, dip in unbeaten egg whites and bake on greased sheets, putting 1 almond in depressed center of each ball. Bake at 350° about 10 minutes.
In a mixing bowl, combine eggs, butter, sugar, oats, vanilla and cocoa. Blend well. Pour into unbaked pie shell arranged in a 9-inch pie pan. Bake at 300° for 45 to 50 minutes. Cool before serving.
In saucepan, mix 1/2 cup sugar and the cornstarch. Gradually stir in the orange juice until smooth. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Remove from heat. Stir in 1/4 cup lemon juice; cool completely. Fold in the cut up fresh fruit. Turn into baked cookie crust. Chill 3 or 4 hours.
Spread 2 slices of bread with mayonnaise. Top with thin slices of Vidalia onion. Cover onion with ripe tomato slices. Drizzle tomato slices with olive oil and season with salt and fresh ground black pepper to taste. Slice into halves and serve.
Mix all ingredients. Pour into 2 pie shells or into buttered casserole dish. Bake 15 minutes at 425°. Reduce heat to 350°. Bake 45 minutes or until knife inserted 1/2 way between center and edge comes out clean.
Cut each biscuit into quarters. Arrange evenly in 2 greased 8-inch round cake pans. Combine deviled ham and butter. Mix well. Spread on biscuit pieces. Spoon cheese on top. Sprinkle lightly with lemon pepper. Bake at 400° for 12 minutes. Yields 40.
Mix first 3 ingredients well. Add vanilla and nuts. Grease 10 x 14-inch pan. Press 1/2 of mixture in bottom of pan. Bake at 350° for 10 minutes. Remove from oven; sprinkle with chocolate chips. Melt caramels with 1/3 cup evaporated milk in double boiler until melted. Pour over chocolate chips and add remainder of cake mixture by teaspoonful over top of caramel mixture. Bake 18 minutes. Cool to room temperature. Refrigerate for 1/2 hour and cut into squares.
Mix all ingredients together in a medium sized serving bowl. Sprinkle more chopped walnuts on top. Cover and refrigerate. Serves 8 to 10.
Combine powdered sugar and cinnamon; set aside. Position knife blade in food processor bowl. Add pecans; process until finely chopped. Add flour and next 4 ingredients; cover with lid and process 30 seconds or until mixture is smooth.
Stew the chicken and remove from bones. Reserve 1/2 cup of the broth. Cube or chop chicken and place in bottom of greased casserole dish. Mix soups with milk and pour over chicken. Melt butter and mix with broth. Mix this with stuffing. Place on top of soup and chicken. Bake at 350° for 30 minutes. Serves 6 to 8.
Crush Oreos and 1/2 cup melted butter. Spread into a 9 x 13-inch pan. Refrigerate until firm. Spread soft ice cream over crust; sprinkle with nuts. Freeze. Mix powdered sugar, milk, chips and 1/2 cup butter. Boil for 5 to 8 minutes, stirring constantly. Cool. Pour over ice cream and freeze. Frost with Cool Whip.
Mix jello and water. Let stand 10 minutes. Add pineapple and pie filling. Stir until blended. Pour into 13 x 9 x 2-inch dish. Chill until firm.
Combine all ingredients. Roll out about 1/2-inch thick and cut into squares. Fry in deep fat fryer in oil at least 2-inches deep, turning until golden brown on both sides.
Mix milk with enough orange drink to fill freezer can. Freeze according to directions with freezer.
After pulverizing shrimp, mix with first 1/2 cup of mayonnaise. Add garlic and second 1/2 cup of mayonnaise. Chill, covered, for 1 hour. Serve with potato chips.
Pre heat oven 350 degrees. Drain about 1/3 juice from pineapple, mix pineapple and cheese together, set aside. Mix sugar and flour; add to first mixture. Spread mixture in 9 X 13 casserole pan. Spread crushed crackers over top. Pour melted butter over all. Bake 40 to 45 minutes. Let cook and serve. (This dish is good hot or cold, so leftovers, if you are so lucky are a snap.)
Add butter and sugar to rice.	Combine with pineapple, chopped apple and marshmallows. Let stand one hour. Fold in Cool Whip.	Serves 6.
Cut up onion and celery; puree in food processor. Heat margarine to bubbling hot in a large, heavy saucepan. Add celery and onion mixture. Reduce heat to medium; cook until thoroughly softened, but not browned. Add flour; stir together to form a smooth paste. Reduce heat to low; cook for 15 minutes, stirring often. Slowly add chicken base and water, whipping constantly to ensure smoothness. Bring to boil over medium heat, stirring often. Lower heat; cook for 1 hour. Add half and half; blend well. Add chicken meat and salt and pepper to taste; simmer for 5 more minutes. Serves 6 to 8.
Mix orange jello, cottage cheese and fruits together. Add Cool Whip. Mix well, then stir.
Cream shortening and sugar until creamy. Add molasses and unbeaten egg. Blend well. Sift dry ingredients and add to creamed mixture, alternately with vinegar and water. Drop by teaspoon onto lightly greased cookie sheet or add enough flour to roll and cut. Bake at 375° for about 10 minutes or until brown.
Mix all ingredients together, making sure they are mixed well. Preheat oven to 350°. Mix in several drops of colored food coloring if desired. Using the cookie press and any shape, press cookies onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes or until edges start to golden. Watch first batch, as you may be able to bake less. Makes approximately 4 dozen cookies.
Mix together vinegar, brown sugar, onion, green pepper, Worcestershire sauce, ketchup and water; set aside. Mix ground beef, bread crumbs, milk and 3/4 cup of mixture together. Form into meatballs and place in dish. Cover with foil and bake at 325° for 1 hour.
Start cooking beans, add quartered carrots, chicken broth, bay leaves, onion, salt, pepper, garlic, thyme, marjoram and sage. Add tomatoes and sausage. Cook 30 minutes more. Add all to covered casserole dish and bake 45 minutes. Then uncover and bake 10 minutes more at 350°. `If too dry add more chicken broth.
Mix all ingredients; cook in well greased 8-inch iron skillet at 400° about 35 minutes.
Cut squash in half length-wise. Scoop out seeds. Turn cut-side down into 13 x 9-inch pan. Add about a cup of water to pan. Bake 30 minutes at 350°. Remove from oven. Turn squash halves face up. Divide remaining ingredients evenly between the 2 hollows. Return to oven. Bake 20 to 30 minutes more or until squash is very tender. (Be careful not to pierce skin.) Lift out of pan and onto serving platter.
Saute onion and celery in small amount of oleo. Mix with all other ingredients. Serve hot from chafing dish with corn chips.
Sift all dry ingredients together. Blend oil, sugar and vanilla together. Add eggs and beat well. Add dry ingredients and add carrots and pecans. Blend well. Pour into greased cake pan. Bake at 350° for 30 to 60 minutes or until done.
Clean and slice mushrooms. In a large saucepan, melt butter; add mushrooms and onions. Cook and stir over low heat for 5 minutes. Blend in flour, add broth, salt and pepper. Cook, stirring constantly, until mixture thickens. Reduce heat. Add rice and bay leaf. Cover and simmer for 15 to 20 minutes or until the rice is tender. Discard bay leaf. Sprinkle with parsley. Makes 4 servings (about 1 1/2 quarts).
In a Dutch oven, fry ground chuck and onion until meat is cooked through. Add tomatoes, creamed corn, milk, cornmeal, salt, chili powder and olives; mix well. Cover with 1/8-inch (or more) thick strips of Jack cheese. Cook, covered, for 20 to 25 minutes on top of the stove on low heat. Serves 6 to 8.
Boil and debone chicken; set aside. Cook and drain spaghetti. Add all ingredients together; cook for 30 to 35 minutes.
1st Layer: Melt in saucepan 1 stick of margarine. Add 1 cup of crushed pretzels and 1/2 cup sugar. Press in a 9 x 13 pan.
Heat oil in skillet until very hot. Fry char siu for 1 minute. Add next 4 ingredients. Cook 1 minute. Add vegetables. Stir-fry 2 minutes. Add drained noodles. Cook 2 minutes. Put into shallow bowl. Sprinkle with sesame seed.
Cook first 6 ingredients until brown. Stir to crumble. Drain off any grease. Spoon into 8 or 9-inch pan. Add pizza sauce. Place pepperoni slices on top of pizza sauce. Top with Mozzarella cheese.
Cook spinach and drain. Melt butter in 9 x 13-inch pan. Combine remaining ingredients and place in pan. Bake 35 minutes in a 350° oven.
Mix all ingredients together. Pour into a 2-quart casserole dish. Bake, uncovered, at 300° for 30 to 40 minutes.
Preheat oven to 375°. Melt butter and saute onion and mushrooms until tender. Blend in flour, milk and salt and pepper to taste. Cook until very thick. In a 1-quart deep baking dish, combine ham and apples. Sprinkle with cheese; pour sauce over top. Top with crust and bake at 375° for 35 to 45 minutes or top with mashed potatoes and bake at 350° for 30 minutes. Serves 4 to 6.
Crush cookies in large Ziploc bag using rolling pin or food processor. Cream together the butter, confectioners sugar and cream cheese.
Mix flour and 1 cup sugar well; add milk. Cook over medium heat, stirring constantly. When starts to thicken, add beaten egg yolks. Continue cooking and stirring until very thick. Cool. In pan, alternate bananas, wafers and pudding in layers. Beat egg whites until stiff. Gradually beat in 1/4 cup sugar. Beat until peaks form. Top pudding and bake in 350° oven until brown on peaks.
Press rolls into pie plate. Brown turkey in skillet. Add bouillon, onion and pepper. Add water, tomato paste and seasoning mix. Cook until water is evaporated. Put 1/2 of turkey mix into crust. Top with 1/2 of cheese. Repeat layers. Bake at 400° for 15 to 20 minutes.
Mix flour and salt. Add half of the milk and whip it into a batter, free of lumps. Add the rest of the milk and the egg. Peel the potatoes and shred them (a food processor works fine). Mix the shredded potatoes into the batter immediately, so that they don't turn gray. Let some margarine or butter melt and turn light brown in a frying pan. Fry the batter as pancakes (not quite 1 dl (1/3 cup) batter per pancake). Serve the Raggmunkar directly from the pan with crisp fried bacon, lingonberry jam and shredded carrots.
Brown meat and onion. Add spaghetti sauce, dash of sugar and dash of salt. Cook for 5 minutes. Boil curly noodles. Drain and add sour cream. Layer noodles and meat sauce. Top with grated cheese and bake at 350° for 1/2 hour.
Spread lettuce in 9 x 12 inch dish and add the next 5 ingredients in layers. Mix mayonnaise, sour cream and sugar, and spread over mixture, being certain to cover completely to the edges. Top with shredded cheese and bacon. Cover tightly with plastic wrap and refrigerate at least 12 hours.
Boil all ingredients except jello, until semi thick. Remove from heat. Add jello. Slice strawberries into baked pie shell. Pour mixture over strawberries and refrigerate 1 hour before serving. Top with dollop of whipped cream.
Drain the butter beans and kidney beans. Add the pork and beans. Mix together with the other ingredients and bake at 350° for 45 minutes.
Mix tomato paste, water and enchilada sauce mix in saucepan. Bring to a boil. Reduce heat and simmer 10 minutes.
Cut bacon slices in half and wrap each sausage. Insert toothpick to hold bacon. Place in baking dish and sprinkle with sugar. Cover and let set in refrigerator overnight. Bake at 350° for 30 to 45 minutes or until bacon is brown.
Melt margarine. Brown onions and ham. Blend in soup, milk, corn and potatoes. Season with salt and pepper to taste.
Pour in a greased 9 x 13-inch dish in layers: pineapple, pie filling, cake mix and nuts. Cut margarine over top. Cook at 350° approximately 30 minutes.
Bring vinegar to a boil. Add gelatine; reduce heat to low. Stir until gelatine dissolves. Add flavoring. To use, brush on the back of "sticker" and let dry. Great for rainy day lickin' and stickin'!
Cream shortening and sugar. Add egg and mix well. Add remaining ingredients. Mix well. Drop dough by teaspoonfuls on greased baking sheet. Bake in 350° oven, about 15 minutes, until edges are lightly browned.
Sift flour, salt and baking powder 3 times and set aside. Cream the butter and Crisco thoroughly. Add sugar. Cream well. Put vanilla and lemon flavoring in the milk. Add 1/2 milk to mixture, then add a little flour and one egg. Repeat until all flour and eggs are used, beating well. Add remaining milk, still beating until smooth. Bake at 325° for 1 1/2 hours for tube pan. (Less time needed for 2 loaf pans.)
Brown first 4 ingredients together; drain off fat. Add soups and corn. Heat thoroughly. Then add noodles and cheese. Heat until melted.
Cream sugar, butter and vanilla thoroughly; add eggs, one at at time, beating well after each one. Sift flour, soda and baking powder; add to cream mixture alternately with sour cream.
Cream margarine and sugar. Add eggs and vanilla. Combine dry ingredients. Blend well. Stir in nuts. Drop by teaspoonful onto lightly greased cookie sheet. Bake at 350° for 8 to 9 minutes. Cookies will be soft.
Melt margarine in an 8 x 12-inch baking dish. Combine flour, sugar and baking powder in bowl; mix well. Stir in milk. Spread in prepared dish. Spoon apples onto batter. Bake at 350° until lightly browned. Batter will rise to top. May substitute favorite canned or fresh fruit for apples. Yield: 6 servings.
Mix flour, meal, sugar and salt in a bowl. Add egg. Melt butter and add to mixture. Add milk and stir only until moistened. Fill greased muffin tins 2/3 full. Bake at 400° for 25 minutes.
Sift dry ingredients together and cut in Spry. Add milk, mixing to a soft dough. Knead lightly 20 seconds.
Add water to egg white and stir. Add pecan halves. Mix dry ingredients and put in large zip lock bag. Add pecans and shake well. Put on greased cookie sheet (pan with sides). Bake at 300° for 20-21 minutes. Stir twice.
Preheat oven to 350°. Mix all ingredients and spread in a 9-inch pie plate or quiche dish. Bake 15 minutes, stirring halfway through. Garnish with more almonds. Serve on crackers or toast points. Makes 2 1/2 cups.
Blend cream cheese, sour cream, and taco seasoning mix. Spread in the bottom of a pie plate. On top of this mixture layer lettuce, tomatoes, cheese, olives, and onions. Serve with tortilla chips.
Mix in a large container until sugar dissolves. Put back into a gallon jar. Refrigerate.
Boil chicken and shred. Deep fry rice sticks. Shred lettuce. Chop onions. Combine all ingredients in bowl and serve with dressing made from remaining ingredients.
Add about 4 to 5 drops of red food coloring to sweetened condensed milk. Fold in Cool Whip, then remainder of ingredients. Chill for 1 hour.
Mix cream of broccoli soup and water together. Grease a pan. Put the 6 half breasts of chicken with cheese over it in pan. (I use 1/2 slice of American on each.) Pour mix of soup and water over chicken. Toss bread stuffing over chicken and liquids. Add 3 tablespoons melted butter. Bake at 350° for 1 hour, covered, except for last 15 minutes.
Mix butter and sugar until creamy. Add eggs, milk and other ingredients. Bake in 350° oven for about 20 minutes.
Cut each pepper into quarters; remove seeds and fibrous portions. Put into baking pan with oil and garlic and bake in moderate oven (350°) for 15 minutes, stirring frequently. Serves 6.
Generously grease Bundt pan. In plastic bag put mixture of sugar and cinnamon. Cut biscuits, one can at a time, into quarters and shake in plastic bag with sugar and cinnamon to coat. Place these pieces in Bundt pan. Melt 15 tablespoons butter; mix in white and brown sugars and heat until melted. Pour 1/4 of this mixture over first can of biscuits. Repeat this procedure, alternating sugar and butter mixture and biscuit quarters until gone. Bake 40 to 45 minutes at 350°. Turn pan over onto plate as soon as removed from oven. Do not remove pan for 15 minutes. Serve warm or cold. Just "pluck" off a piece with your fingers.
Heat syrup and sugar together until well melted. Remove from heat. Add peanut butter and noodles; mix well. Drop on cookie sheet. Let cool. Refrigerate.
Dissolve jello in boiling water. Add lemon juice, grated rind and sugar. Cool until it begins to jell.
Mash egg yolks. Add mustard, milk, sugar, salad dressing, salt and vinegar. Mix well. Pour over potatoes, onions, etc.
Mix and bake at 350° in 3 pans for 25 to 30 minutes.
Pack cucumbers and seasonings in clear jars. Boil brine ingredients and pour over cucumbers. Seal and 10 minute hot water bath.
In saucepan, combine ingredients. Boil 3 minutes and add to mixture. Bring to boil and simmer 3 minutes. Put in jars. Makes about 4 to 5 pints.
Chop peppers and onion into small pieces. Mix all ingredients. Heat just until cheese melts. Serve with nacho chips and enjoy!
Mix all ingredients together. Bake in a preheated oven at 350° for 45 minutes or until brown. May bake in a loaf pan or casserole dish.
(You can use 1 cup sweet milk and 1 teaspoon vinegar as substitute for sour milk.)
In a large skillet, fry hamburger meat until no longer pink. Add onions and pepper and cook until tender. Add remaining ingredients and simmer 15 to 20 minutes. Serve on hamburger buns (optional: with slices of onions).
Put 1 cup coconut in bottom of crust. Put pineapple on coconut. Pour custard on pineapple. Bake at 350°. Beat egg whites and decorate with pineapple and coconut. Brown in oven until light brown.
Blend vanilla wafers, melted butter and powdered sugar. Mix well, adding thawed orange juice undiluted last. Chill thoroughly. Roll in balls. Roll in powdered sugar. Store in refrigerator at least 24 hours. May need re-rolling in powdered sugar prior to serving. One box vanilla wafers = 49 (1-inch) balls. Two boxes vanilla wafers = 98 (1-inch) balls. Party food.
Place vanilla wafers in a well-buttered 9 x 13-inch pan. Cook in double boiler eggs, oleo and powdered sugar until it is the consistency of mayonnaise. Spread mixture over crumbs. Let cool. Put nuts over the filling. Put Cool Whip over filling. Pour baby food over top of Cool Whip. Let set 24 to 48 hours before serving.
Cream the butter and sugar, add flour, baking powder, water and flavorings. Add stiffly beaten egg whites, fold them in lightly. Bake at 350°. Put the batter in a large angel cake pan for a birthday cake. It is lovely used for a brides cake. May use lemon flavoring.
Preheat oven to 350°. In shallow bowl blend together bread crumbs, (plain salad croutons crushed make a good substitute for dry bread) Parmesan, parsley, salt and pepper. In a small saucepan heat butter and garlic over a low heat until butter is melted and let simmer 5 minutes. Remove from heat and dip chicken pieces in butter, then dredge in crumb mixture. Place chicken on foil lined baking pan and sprinkle any remaining crumbs and butter over all. Bake uncovered 45 minutes until done and well browned.
In saucepan, melt caramels with 1/3 cup evaporated milk; set aside. Grease and flour a 13 x 9-inch pan. Mix dry cake mix, melted butter, remaining 1/3 cup milk and nuts. Pat 1/2 of this mixture into prepared pan. Bake at 350° for 6 minutes
In a blender jar, mix olive oil, water, basil and garlic. Blend on high speed. Let stand for 15 minutes. Add pepper, salt and pine nuts. Blend at a lower speed. Add parsley and cheese. Mix again. Serve pesto over pasta.
In blender, mix vinegar, grapefruit juice, mustard, salt and pepper to taste. Add the oil and blend until it is emulsified. Arrange spinach on salad plates, then top with grapefruit segments and fennel slices (that have been drained). Drizzle with dressing.
Place unopened cans of milk in stockpot. Completely cover with water (covered at all times with water). Boil for 3 hours. Take out of pan with pot holders (very very hot). Cover cans with paper towels, then poke hole in cans to let out steam. Open cans and empty into pie shell. Let cool, then put Cool Whip on top. Grate chocolate on top if you like.
To make sawmill gravy, use the bacon drippings or fried ham grease left in the skillet after frying the meat and taking it out. Add flour to the hot grease and let it brown slightly. Thin the mixture a little with water, then add milk and salt and pepper. Stir and cook until fairly thick. Great with Cat Head Biscuits.
Melt cheese in double boiler. When cheese is melted, place in fondue pot. Add shrimp and pimientos. Chop tomatoes and add or delete as desired. Keep warm and serve with cubed bread.
Heat oven to 400°. Bake in cupcake pans and grease bottoms only. Beat egg; stir in milk and oil. Stir in remaining ingredients all at once, just until the flour is moistened (batter will be lumpy). Fill muffins about 3/4 full. When baked, remove immediately from pan. Makes about 1 dozen.
Mix the 2 gelatins with hot water. Let cool. Mix all other ingredients together. Add to gelatin; mix and refrigerate.
Chop maters, pepper, onion and cucumber. Mix in vinegah 'n chill in ice box fore usin'.
Combine the flour, baking powder, salt, granulated sugar and 2 tablespoons of the cocoa. Stir in the milk, oil and pecans. Spread the mixture into a greased 9-inch deep dish pie plate.
Preheat oven to 350°. Mix first 6 ingredients. After mixing, make 3 holes (wells). Add vinegar in one, cooking oil in another and water in the last. Mix together well. Pour into a 9 x 13-inch or 2 (8-inch) round greased pans. Bake 40 to 45 minutes. Leave plain, sprinkle with confectioners sugar or use your favorite icing.
Grease and flour a 9 x 13-inch pan. Sprinkle coconut and pecans evenly on bottom of pan.
Dice bread, eggs, and onion, mix together and refrigerate. Add remaining ingredients and mix together.
Add sugar gradually and then add salt and vanilla. Continue beating while adding cream and half and half. Add fruit.
Cover chicken with water and cook until tender. Remove from pan and skin and de-bone the leg and thigh quarters. To broth, add rest of the ingredients and cook until potatoes are semi-soft. Add chicken and heat through. This is a wonderful hearty soup. It freezes well and tastes great.
Mix all ingredients together and chill the dough. Drop by teaspoonfuls onto cookie sheet. Bake in 350° oven about 10 to 12 minutes.
Scramble egg in oil in saucepan, stirring to break into small pieces. Add water, soy sauce, garlic powder and onions. Bring to a boil. Stir in rice. Cover, remove from heat and let stand 5 minutes. Fluff with fork before serving. Makes 2 cups. Recipe may be doubled or tripled.
Mix chips, margarine and peanut butter. Microwave on High for 2 minutes or until melted. Place Rice Chex in large bowl; pour mixture over and mix well. Put powdered sugar in a big grocery bag; add Chex mixture and shake. Put on waxed paper to dry, about 1 hour.
Mix together. Put in greased jelly roll pan. Bake 20 to 25 minutes at 350°. Cool and frost.
Sift flour, soda and salt together. Set aside. Work butter until fluffy, add sugar and yolk, mix well. Add flour mixture alternately with sour milk and vanilla. Mix well, fold in stiffly beaten egg white. Drop onto a greased cookie sheet. Flatten with glass dipped in sugar and nutmeg mixture. Bake at 375° for 15 to 20 minutes. Yields 18 cookies.
Combine frosting mix (dry) with corn syrup, vanilla and boiling water in a small mixer bowl. Beat on highest speed until stiff peaks form (about 5 minutes). Transfer to a large mixer bowl. On low speed, gradually blend in powdered sugar. Stir in nuts by hand.
Grease and flour a 9 x 9 x 2-inch pan. Melt margarine and chocolate. Mix eggs, sugar and vanilla together. Add to chocolate and margarine. Add flour; mix well. Add nuts. Bake 35 to 40 minutes in a 350° oven.
Spread cream cheese on serving dish. Drain crabmeat, flake over cream cheese, pushing meat into cheese. Spread chili sauce over crabmeat. Serve with crackers.
Roll pork tenderloins in pepper to coat; place in roasting pan. Roast in a preheated 350° oven 30 to 40 minutes until cooked through. Pour fat off pan. Add wine. Place pan on burner over high heat. Cook, scraping up browned bits, 1 minute. Add broth. Cook, stirring to reduce liquid by half 10 minutes. Remove from heat. Combine sour cream and mustard. Stir into pan. Slice pork. Serve with sauce.