HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lock bowl in place and insert slicer disk. Slice celery and cabbage; empty bowl as necessary. Insert steel blade. Add tuna, capers and olives. Process, using start-stop until coarsely chopped. Mix all ingredients by hand. Add vinegar to taste. Serves 8.
Mix jello as directed on package; let cool. Add pineapple and cottage cheese; add Cool Whip just before it jells.
Salt and pepper ribs and place into large pot. Combine other ingredients except green onion and add this sauce to pot. Bring to rapid boil. Lower heat to medium. Simmer for 40 minutes or until soft. Arrange on platter; garnish with green onions.
Mix sugar and flour until well blended. Add milk; mix well. Cook over low heat in heavy saucepan and stir continuously until mixture begins to thicken. Beat egg yolks until well beaten and add to hot mixture. Continue to stir until desired consistency. Remove from heat. Add vanilla and margarine. In a 9 x 13-inch dish, layer cookies, bananas and cooked mixture, repeating until all cookies, bananas and cooked mixture have been used.
Stir all together and drop by teaspoons on baking sheet. Bake at 350° for 10 minutes. Roll in powdered sugar while warm, if desired.
Grease bottom of casserole. Line with slightly crushed potato chips. Mix the chicken, almonds, chestnuts, pimento, lemon juice, salt, pepper, mayonnaise and soup. Pour this on top of chips. Sprinkle cheese on top. Add some of potato chips (crushed) on cheese. Bake at 350° for 30 minutes or until bubbly and cheese melts.
Combine all ingredients, except eggs. Blend well. Add eggs. Chill and serve.
Mix sugar, oil, cinnamon, cloves and nutmeg together. Add eggs and salt and mix well. Then add water and pumpkin. Next add flour and soda. Mix well and pour into 3 greased and floured 1 pound coffee cans. Bake at 350° for 1 hour.
Preheat oven to 425°. Cream butter. Add sugar. Add eggs and vanilla; beat well. Finely chop nuts, apples and dates; add to first mixture. Mix oatmeal, soda, baking powder and cinnamon with flour. Add to first batter mixture; beat well. Drop onto oiled cookie sheet in heaping teaspoonfuls. Bake for 10 to 12 minutes. Makes about 3 dozen.
Dissolve gelatin in boiling water. Add cold water. Drain fruit, reserving 1 cup liquid. Fold fruit into gelatin mixture. Pour into a 9 x 5 x 3-inch loaf pan or an 11 1/2 x 7 3/8 x 1 1/2-inch glass dish. Refrigerate overnight. Unmold salad and frost with Fluffy Topping. Sprinkle with cheese. Refrigerate until topping sets, about 3 hours. Makes 90 small servings.
Lightly grease a 9 x 13-inch pan. Spread undrained pineapple over bottom of pan. Add the layer of blueberries. Sprinkle with 1/4 cup sugar. Sprinkle cake mix over fruit layer. Drizzle melted butter over cake mix. Top with a generous amount of pecans (1 to 2 cups) and sprinkle with 1/4 cup sugar for a crunchy glaze. Bake in preheated oven at 350° for 25 minutes. Take out cake and cut down through cake. Return to oven for 10 to 15 minutes until cake mix is done.
Mix sour cream, onion and spices to taste. Spread thinly on tortillas, leaving a 1-inch border on edge. Roll up and refrigerate several hours in airtight container. Toothpicks may be needed to keep tortillas rolled tight. Slice or keep whole. Dip on hot sauce (picante sauce).
Mix first 6 ingredients and pour in well greased cast-iron skillet. Bake at 450° until toothpick comes out clean in center. Cool bread; crumble bread in a large bowl. Add onions and chicken broth until mushy. Grease a 9 x 13-inch pan and spread dressing in pan. Bake at 325° for 35 minutes or until slightly browned, but not dried out.
Combine all ingredients and bring to boil. Lower heat and simmer until apples are barely tender. Stir gently a few times while cooking. Serve with whipped cream for dessert.
Bake in a double crust for 30 to 40 minutes at 400°.
Microwave onion, garlic and oil in a 2-quart casserole on High for 2 to 3 minutes until tender. Stir in chicken, chilies, broth and seasonings. Microwave on High 4 minutes until thoroughly heated. Add cream cheese; stir until melted. Spoon 1/2 cup chicken mixture onto each tortilla. Roll up. Place seam side down in an 8-inch microwavable baking dish. Microwave Velveeta and 1/4 cup tomato in bowl on High for 2 to 3 minutes, stirring after each minute until cheese is melted. Pour sauce over tortillas. Top with remaining tomato. Microwave on High 6 to 8 minutes until heated through, turning dish after 3 minutes.
Using charcoal briquettes, build a hot, hot fire. Take 1 French filleted carp, season with salt and pepper.	Lay on a 16-inch long by 2-inch thick oak plank (no substitutions).
Cream together the first 3 ingredients. Add the eggs and vanilla. In a separate bowl, combine the flour, oats, salt, baking powder and baking soda. Mix all together. Add the chocolate chips and pecans. Roll into golf ball size balls and flatten slightly. Place 2 inches apart on ungreased cookie sheet. Bake at 350° until light brown.
Put the yeast in the water with the syrup and oil. Stir until the yeast is dissolved. Mix salt, flax seeds and whole wheat, then add to yeast mixture. Add most of the white flour (about 2 cups) but not all. Then add the rest when kneading. Knead the dough well until firm (about 5 minutes). Put in a bowl and cover and let rise 30 to 45 minutes.
Spread rolls on cookie sheet. Bake at 375° for 5 minutes. Let cool. Spread cream cheese, sour cream, mayonnaise and Ranch mix over rolls. Add shredded cheese and raw vegetables you desire: green pepper, celery, broccoli, carrots, radishes, cauliflower, etc.
Mix milk and sugar in a large saucepan. On medium heat, boil them for about 45 minutes. Be careful because it spills out very easy. Add baking soda and vanilla. Mix for 15 minutes more until the color gets brown and the bubbles get bigger. Use this as a topping for cake or ice cream.
Preheat oven to 325°. Wrap a strip of foil around the rim of the jars. Grease inside of jars, but not the rim, set aside.
Mix vinegar with mustard, herbs, onions and pepper; blend well. Then blend in oil and finally the eggs. Spoon over slightly chilled or room temperature asparagus. Serves 6.
Combine the first 5 ingredients. Add the next 4. Beat together until smooth, mixture will be thin.
Mix all together except cheese and crackers. Top with cheese and crackers; dot with butter. Bake at 350° uncovered for 45 minutes, then cover for 5 minutes.
Preheat oven to 375°. Cream butter and sugar. Add cottage cheese and eggs; mix well. Stir in dry ingredients. Mix in oatmeal, raisins, nuts and vanilla until well blended. Roll dough into balls; dip in sugar. Place on ungreased cookie sheet. Bake 10 to 12 minutes. Let cool and enjoy!
Beat eggs, butter and sugar first, then fold in rest of ingredients. Grease and flour tube pan. Pour cake in. Bake at 350° for 1 hour.
Crush graham crackers. Mix with melted butter. Press into a 9 x 12-inch pan. Prepare the Dream Whip. Add sugar and cream cheese. Mix well and pour over crust. Top with cherry pie filling. Keep in refrigerator. You could also use blueberry pie filling.
Cook meat for 1/4 to 1 hour. Then mix all ingredients together. Bake 1 hour in 350° oven. Use the broth that you cooked meat in for the liquid. You can use 1 can mushrooms and 1 can cream of chicken soup.
Sift flour, baking powder and salt together. Cream shortening with sugar and flavorings until fluffy. Add egg yolks. Add sifted dry ingredients alternately in small amounts with milk, beating well after each addition. Beat egg whites until stiff but not dry and fold into batter. Pour into two greased pans and bake in moderate oven at 375° about 30 minutes.
Wash and slice, do not peel, the cucumbers. Wash, peel and slice thin the onions. Make brine of 9 cups of water to 1 cup salt and pour over cucumbers and onions. Let stand for 3 hours. Rinse, drain and squeeze out all the water. Combine the remaining ingredients and stir well. Heat, but do not boil, for 1 hour. Pack cucumber and onion slices in jars, pour syrup over them and seal.
Boil sugar, milk and butter until it forms a soft ball when dropped in cold water, stirring to prevent scorching. Add peanut butter, marshmallow cream and vanilla. Mix thoroughly and pour at once into a buttered pan. Cool and cut.
Melt Velveeta with cream of mushroom soup over low heat. Add broccoli after it has been cooked and drained. Heat well and serve in fondue pot. Use for dipping vegetables, toasted bread chunks or pretzels.
Mix. Bake at 350° for 45 minutes in a 9 x 13-inch dish.
Beat all ingredients well. Pour into uncooked pie shell. Bake at 400° for 30 minutes. Lower oven to 350° for 15 minutes. Insert knife to test pie. Clean knife and pie is cooked.
In medium bowl combine soups, butter and rice. Add chicken. Pour into a greased 13 x 9-inch baking pan. Season to taste. Bake at 275° for 2 1/2 hours or until chicken is tender. Yummy and easy.
In a saucepan, bring sugar and milk to a slow boil and boil for 10 minutes. Add marshmallow cream, then remaining ingredients. Beat until mixed. Pour into buttered pan. Refrigerate about 2 hours. Cut into squares.
Combine mincemeat, brown sugar, flour and pecans. Spoon mixture in prepared pie shell. Top with strips of pastry in weave fashion. Bake at 375° for 35 to 40 minutes.
Mix together in a bowl butter, cheese spread and shrimp until spreading consistency. Add garlic salt to taste. Spread mixture on 12 muffin halves; place on sheet and freeze until firm. Remove from freezer and cut each half into six wedges.
Pour butter in a 9 x 13-inch pan, the sprinkle dry cake mix over butter. Layer over the cake mix in order: Cheerios, marshmallows, chocolate chips and condensed milk. Bake at 350° for 25 to 30 minutes.
Preheat oven to 375°. Grease a 13 x 9 x 2-inch pan. Empty Bisquick into large bowl. Stir in milk and beat until smooth. Add remaining ingredients and blend well. Spread evenly in prepared pan. Bake 15 to 20 minutes. Cool in pan 10 minutes. Cut into 3 x 3/4-inch strips. Makes about 3 dozen cheese sticks.
Brown hamburger and onion. Add taco seasoning. Cut up lettuce in bowl. Add meat, Western dressing and Thousand Island dressing. When ready to serve, add crushed taco chips.
Put eggnog, ice cream, brandy and creme de cacao together. Blend lightly until thick and creamy. Top with whipped cream and a touch of nutmeg.
Toast oats and coconut in oven until golden brown (under broiler for a few seconds). Cream butter and sugar. Add eggs, milk and vanilla, beating well.
Cook macaroni according to package directions. Drain and add remaining ingredients. Chill for 3 to 4 hours before serving.
Combine morsels in 2-quart casserole. Microwave on High 3 to 4 minutes until melted, stirring halfway through. Stir in peanuts. Drop by teaspoons onto waxed paper. Let set until firm (or pop in the refrigerator, if in a hurry) and store in an airtight container.
Mix well. Pour into pie pan. Bake at 350° for 45 to 60 minutes.
Blend all ingredients together. Keep refrigerated in an airtight container. May be used as a salad or sandwich dressing or as a sauce for veggies.
Cook until the color changes and can. When opened to eat, drain, wash good, pour on towel and dry. Add a little flour, meal, salt and pepper. Deep fry.
In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add spaghetti sauce. Cover and simmer until heated through. Pour into a greased 13 x 9 x 2-inch baking dish. Sprinkle with cheese.
Mix the flour, sugar, salt and cinnamon in one bowl. In another bowl, mix the oil, eggs and vanilla. Combine the contents of both bowls and add the apples and nuts. The dough will be very stiff! Pour into a greased and floured 10-inch tube pan and bake at 350° for 1 to 1 1/2 hours or until done. Let cake cool for 15 minutes, then turn cake out of pan. Tried and true!
Cover apricots with warm water and soak for 30 minutes. Drain and grease a 9 x 5-inch loaf pan. Line with wax paper and grease paper. Mix shortening, sugar and egg. Stir in the water and orange juice. Blend flour, liquids, nuts and apricots. Pour batter into pan and let 20 minutes. Bake at 350° for 55 to 75 minutes or until toothpick comes out clean. Remove wax paper and cool on rack.
Combine eggs and salt. Slowly stir in slightly cooled milk, vanilla and sweetener. Set 6 (6 ounce) custard cups in shallow pan on oven rack. Pour hot water 1-inch deep around them. Pour in custard. Bake at 325° for 40 to 45 minutes or until knife inserted off center comes out clean.
Mix ingredients in order listed. With damp hands, shape into 1-inch balls. Roll in additional sugar, cocoa or nuts (to coat). Store in airtight cool place. Makes 36 balls.
Cook ground beef, top round, celery and onion in a large pot until vegetables are tender. Add peppers, cumin and salt. Simmer, uncovered, for 1 hour.
Mix jello with hot water. Let set in refrigerator for a few minutes, then add pineapple and let it set. In a bowl, mix cream cheese and pineapple juice together; add Cool Whip. Mix together and fold into jello; put in 9 x 13-inch pan. Chop walnuts and sprinkle over top. Refrigerate.
Heat in skillet over medium flame; add 2 tablespoons oil. Add onion and cook, stirring until soft and translucent, about 5 minutes. Add ground beef; stir and cook until nicely brown. Stir in ketchup, chili powder and mustard. Simmer for 15 minutes, until thick. Season with salt and pepper. Serve on hot dogs.
Thoroughly cream oleo, peanut butter, sugars, egg and vanilla. Sift together dry ingredients; blend into creamed mixture. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Press five peanut halves atop each or crisscross with fork. Bake at 375° for 10 to 12 minutes. Makes about 4 dozen.
Mix together. Put in 9 x 13-inch pan that has been greased and floured. Cover batter with 1/2 cup brown sugar; add 1/2 cup chopped nuts. Bake 35 minutes at 350°.
Dice hot dogs, ham and bacon into bite size pieces and put into large pot to cook (low heat). Add stick of chorizo (may be purchased at jewel or Mexican grocery store). Stir and cook until everything appears done. (Bacon may not be brown and crisp but because of the temperature it will be done.) To this, add diced tomato, onion and hot pepper and cook until onion is transparent. Add cilantro (leaves only), about 1/8 cup.
In a large bowl mix cereal, raisins and peanuts. Melt together the margarine, peanut butter and chocolate chips. Pour over the cereal mixture and stir until coated. Get a large (clean) paper bag. Pour powdered sugar into bag. Pour the cereal mixtures into bag and shake until well coated. Can be made ahead of time and stored in airtight container. Great for parties or showers.
Mix all ingredients together and spread evenly in ungreased 9 x 13-inch pan. Place chicken pieces on top and brush with melted butter. Bake for 1 1/2 hours at 325° to 350°.
Melt margarine in large skillet. Add chicken and garlic. Cook and stir until chicken is no longer pink. Add milk and pasta accents. Cover and simmer 4 to 8 minutes or until vegetables are tender.
Combine flour, wheat germ, garlic and salt in a large bowl. Cut in margarine. Stir in beaten egg, molasses and milk. Add enough water to mixture can be shaped into a ball. Roll dough onto a floured board to a thickness of 1/2-inch. Cut into shapes and place on a greased baking sheet. Bake at 375° for 20 minutes. Remove from oven and let cool. Makes about 30 biscuits.
Mix all in blender until thick. Pour in large pie pan that has been well greased. Bake at 350° for 40 to 50 minutes. Makes its own crust.
Separate egg whites from yolks. Beat the yolks and add 1/2 cup of sugar to them. (Save the egg whites for later.) Mix half and half, brandy and rum into egg yolk mixture. Set aside to "absorb" the liquor for about 12 hours. Before you are ready to serve, beat the egg whites until fluffy and add the 1/4 cup of sugar. Once these are beaten, they go on top of the egg yolk mixture. Yields about 2 quarts.
Marinate beef in mixture of vinegar, peppercorns and garlic for 1 to 2 hours. Drain vinegar. Brown meat on all sides in hot oil; set aside.
Combine sugar and water in a small saucepan. Cook over medium heat, stirring constantly, until sugar is melted. Set aside. Place butter in a 13 x 9-inch baking dish. Set aside. Combine apples and 2 teaspoons cinnamon, stirring to coat. Place about 1/2 cup apple mixture down center of each tortilla. Roll up and place, seam side down, in baking dish. Pour sugar mixture over top of tortillas and cover with foil. Bake at 350° for 30 minutes. Uncover and bake 25 to 30 minutes longer. Let stand 10 minutes. Serve warm with whipped cream sprinkled with additional cinnamon, if desired.
Heat milk and stir in marshmallows. Stir carefully until dissolved. Stir in remaining ingredients. Pour into a lightly greased pan and let cool.
Have sausage and cheese at room temperature. Combine and mix well. Add paprika and biscuit mix; mix well. Roll into small balls. Bake at 350° for 12 to 15 minutes. May be baked and frozen.
Combine all ingredients reserving enough pecans to cover the ball. Shape into ball. Roll in finely chopped pecans.
Brown ground beef in skillet, stirring until crumbly. Place vegetables in crock-pot in order given, seasoning each layer with salt and pepper. Add ground beef. Mix soup and 1 soup can of water in bowl. Pour over ground beef. Cook on low for 6 to 8 hours. Yields 6 servings.
Combine potatoes, celery, onions, dressing, salt and pepper. Toss well and chill until shortly before serving time, then add mayonnaise, blended with mustard and lemon juice. Should be quite moist. Serves 6.
Grate cheese. Crumble sausage. Add Bisquick mix. Mix all together. Roll into small balls. Bake at 350° for 15 minutes.
Mix and sift dry ingredients. Combine milk, beaten egg and shortening. Gradually add to the flour mixture, stirring only enough to moisten. Do not beat as batter should not be smooth. Fill greased muffin pans 2/3 full and bake in a 425° oven for about 15 minutes. Chopped nuts may be added, if desired.
Soften flour tortillas. Fry ground meat. Melt Velveeta cheese with Ro-Tel tomatoes. Drain meat. Add 3/4 cup water and enchiladas seasoning; simmer.
Mix cake mix, 1 egg and margarine. Pour into greased 9 x 13-inch baking dish.
Mix first 6 ingredients and bake on cookie sheet 20 minutes at 350°. Spread marshmallow cream on top while hot. Mix powdered sugar, stick of butter (melted), and 1/3 cup cocoa. Add vanilla and milk to make it spreadable. Spread on top and add nuts.
Melt butter in milk. Dissolve yeast in warm water. Combine milk, dissolved yeast, sugar and salt with flour. Use enough flour to make a fairly stiff dough. Meanwhile, brown hamburger, salt and pepper to taste. Drain. Boil cabbage and onion in 1/2 cup water, just enough to soften. Mix with hamburger. Roll dough. Cut into squares. Fill each square with hamburger mixture and top with a piece of cheese. Pull up sides and pinch together. Bake at 350° for 18 minutes.
Layer ingredients; top with corn flakes. Bake in a 9 x 13 -inch pan at 350° for 50 minutes. Best if fixed night before and refrigerated.
Mash bananas (save). Mix flour, soda and wheat germ. Melt butter or margarine in pan. Add eggs and apple juice concentrate. Fold in flour mixture and bananas. Bake in greased pan at 350° for 1 hour or put in cupcake papers and bake. Makes 1 loaf.
Pour 2 cans pie filling in 9 x 13-inch pan. Sprinkle cake mix over pie filling. Pour melted margarine on top. Cook one hour at 350°.
Bring sugar and Karo to a boil. Boil 30 seconds. Remove from heat and add Rice Krispies. Press into lightly greased pan with wax paper.
Mix flour, baking powder, baking soda and salt. In separate bowl, combine sugar, oil and eggs (beaten). Combine flour mixture into sugar mixture. Add bananas and mix. Bake at 325° for 50 to 60 minutes until fork comes out clean.
Combine cinnamon and 1/4 cup sugar. Combine remaining ingredients except nuts, candy and melted butter. Blend at low speed until moistened. Beat at medium speed for three minutes.
Mix thoroughly the first 10 ingredients and refrigerate 2 hours. Shape into balls and slowly brown in large skillet with oil. Remove meatballs and keep warm. Blend flour with paprika and 1/2 teaspoon salt into oil in skillet. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat and stir in sour cream until smooth. Add meatballs and heat thoroughly.
Sift together flour, sugar, baking powder and salt. Stir in cornmeal. Cut in shortening until mixture resembles coarse meal. Mix egg and milk and stir into cornmeal mixture until blended. Insert wooden skewer into each hot dog. Coat evenly with batter. Fry in deep heated oil (375°) until brown. Drain on paper towels. Serve with catsup and mustard.
Dissolve jello in boiling water and let cool. Add remaining ingredients. Pour into a 12 x 8 x 2-inch pan or your favorite jello mold, sprayed lightly with cooking spray. Cover and chill until firm. Unmold on lettuce lined plate. Serves 12.
Cream butter and sugar. Add egg yolks, one at a time. Alternate milk with flour. Add flavorings. Beat egg whites and fold into batter. Bake at 350° for 30 minutes.
Cream shortening, sugar, eggs, milk and vanilla; beat until smooth. Sift all dry ingredients and add to mixture. Chill 10 minutes or more. Roll. Bake at 325° until brown.
Pare potatoes and cut in thin slices. Put a layer in a buttered baking dish. Sprinkle with salt, pepper and flour. Dot with butter. Repeat, having no more than 3 layers. Add milk until it can be seen through top layer. Sprinkle top layer with salt, pepper and flour. Dot with butter. Bake 1 1/4 hours at 350° or until potatoes are brown on top. If desired, sprinkle each layer with 1 teaspoon minced onion.
Preheat oven to 350°. Cook zucchini and onion in a little water until almost tender, about 7 to 8 minutes. Beat eggs, Beau Monde seasoning and dill together in a mixing bowl. Add crumbs. Add drained zucchini and onion. Add sour cream. Melt butter and stir into the vegetable mixture. Pour into a greased, shallow casserole dish. Top with cheese and bake 30 minutes. Serves 6 to 8.
Tear bread in pieces and place in buttered shallow casserole. Mix together the eggs, sugar, salt, vanilla and milk; pour over bread. Dot with butter and sprinkle with nutmeg. Bake in pan of water at 400° for 10 minutes, then at 350° for 20 minutes or until puffed and brown.
Cut meat into bite-size pieces. In skillet cook and stir mushrooms and onion in butter until onion is tender; remove onion and mushrooms. In same skillet brown meat lightly on both sides. Set aside 3/4 cup of bouillon and add remainder of bouillon, catsup, garlic and salt to skillet; stir to mix. Cover and simmer 15 minutes. Blend reserved bouillon and the flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil 1 minute. Stir in sour cream and heat. Do not let it boil. Serve over white rice.
Cook sausage and drain. Cube bread. Combine sausage and remaining ingredients. Mix well. Pour into a well greased, buttered 13 x 9 x 2-inch pan. Cover and refrigerate overnight. Cook 1 hour at 350°.
Mix sugar, oil and eggs. Add flour, baking soda, salt, cinnamon and vanilla. Add diced apples with skins, walnuts and raisins. Grease, but do not flour, a 9 x 12-inch pan. Bake 50 to 60 minutes in a 350° oven. Does not need icing.
Remove stems from mushrooms; finely chop enough stems to measure 1/2 cup. Crumble sausage in large skillet; add chopped mushroom stems and onion. Cook until sausage is browned, stirring frequently. Drain excess fat. Stir in ketchup, bread crumbs and parsley. Fill each mushroom cap with sausage mixture. Place in 3-quart baking dish. Bake in preheated 375° oven for 12 to 15 minutes. Makes about 30 stuffed mushrooms.
Fry the chicken in oil. Use salt and pepper to season. Brown the chicken, then add broth, soy sauce and brown sugar. Cover and simmer over low heat 35 to 40 minutes. Remove chicken and add cornstarch, sugar and cold water mixture to pan; stir until thick. Return chicken to pan. Add green peppers, celery, onions and mandarin oranges, about 10 minutes before serving. This is especially good over rice or Chinese noodles.