HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 300°. Have ungreased cookie sheets ready. Process flour and pecans in a food processor or blender until nuts are very finely chopped. Beat butter, sugar and vanilla in a large bowl with electric mixer until pale and fluffy. With mixer on low speed, gradually beat in flour mixture just until blended. Roll level tablespoonfuls dough into balls. Place 1 inch apart on cookie sheets. Bake 45 minutes or until golden. While warm, roll in confectioners sugar. Place on wire rack to cool completely, then roll in confectioners sugar again. Store airtight up to 2 weeks or freeze.
Drain liquid from whole kernel corn into cup. Beat eggs slightly; stir in corn, 1/4 cup corn liquid, cream-style corn, evaporated milk, melted margarine, onion, salt and pepper. Fold in crackers and diced cheese. Bake in greased baking dish at 325° for 1 hour. Let stand 5 minutes before serving.
In large bowl with mixer at medium speed, beat cream cheese, cheese spread and Blue cheese until smooth. Stir in green onion and Worcestershire sauce. Cover and refrigerate about one hour. Shape cheese mixture to resemble a pine cone. Beginning at narrow end of cone, press almonds about 1/4-inch deep into mixture in rows, extending each almond at a slight angle. Overlap almonds until pine cone is covered.
In a large skillet, brown chicken on both sides in oil. Stir in the tomatoes, mushrooms, water, Italian seasoning, and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 - 15 min. or until chicken juices run clear. Remove chicken and keep warm. Combine the flour and cold water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 min. or until thickened. Serve chicken and sauce over rice.
Cook sliced squash in salted water until tender; drain. Melt butter in frying pan. Blend in flour. Add chopped tomatoes, pepper, onion, salt and brown sugar.
Beat egg whites with baking powder until medium stiff. Add sugar and vanilla; beat until stiff. Fold in cracker crumbs and pecans. Spread in a greased pie pan. Bake at 325° for 30 minutes. Cool.
Mix well; let stand 1/2 hour. Chill. Serve with assorted vegetables.
Beat egg yolks. Mix with other ingredients, except bananas and wafers. Cook on low heat until thickened. Pour over layered, sliced bananas and vanilla wafers. Let cool before serving.
Cream together the sugar, shortening and eggs. Combine bananas, biscuit mix and nuts. Stir until mixed well. Pour into bread loaf pan (no need to grease). Bake 1 hour at 350° or until nicely browned. Makes 1 loaf.
Saute hamburger in butter with onion and garlic. When brown, add flour, salt, pepper, mushrooms and chicken soup. Simmer 10 minutes. Add sour cream just before serving. Serve over noodles or rice.
Toss the first 4 ingredients together; place on salad plates. Top each serving with 1/4 of a golden Delicious apple (chopped), a few dried cherries or dried cranberries and sugared slivered almonds. (Stir the slivered almonds and sugar over medium heat until golden.)
Bronw meat and first 6 ingredients. Melt Velveeta, chili pepper and tomatoes in the top of double boiler. Sprinkle meat mixture over lettuce and tomato. Pour cheese mixture over this and then Fritos. Mix/toss together.
Mix Jell-O according to directions and pour in 8 x 10-inch dish. Allow to almost congeal and add crushed pineapple. Sprinkle chopped pecans over mix and return to refrigerator to completely congeal.
Layer as written in 12-inch skillet. Cover and steam until tender, lifting and turning occasionally with spatula. Heat (12 ounce) can Libby's corned beef and serve with veggies. Add Worcestershire sauce, if desired.
Cream butter. Gradually add sugar, beating at medium speed until light and fluffy. Add egg and beat well. Add water and vanilla, mixing well. Combine flour, soda, salt, cinnamon and nutmeg; add to creamed mixture and mix. Stir in oats, nuts, raisins, chocolate chips and coconut. Dough may be divided and various combinations of nuts, raisins, chips added. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350° for 10 to 12 minutes or until lightly browned. Yield: about 8 dozen.
Mix eggs and water together. Add all other ingredients and mix by hand until moistened. Pour into greased and floured Bundt pan. Bake 80 to 90 minutes in 350° oven. Remove. Let set 15 minutes. Invert and remove from pan.
Sift dry ingredients into bowl. Combine well beaten eggs, buttermilk and shortening. Add to the dry ingredients. Stir until flour is barely moist.
Add vinegar to milk to sour it. Add soda to sour milk. Cream sugar with shortening. Add egg, sour milk and then dry ingredients. Pour	in an	8-inch	square greased pan and cut into bars.	This is a thin cake.
Unroll crescent rolls and arrange to cover a 12 x 15-inch pan. Beat egg and spread over crust. Bake according to directions on package. Pat crust to reduce puffiness. Cool. Mix cream cheese, Miracle Whip and Ranch dressing mix and spread over crust. Sprinkle with veggies and cheese. Chill 2 hours. Cut into bars.
Mix together flour, baking powder and salt. In second bowl, beat margarine and sugar. Add eggs, milk and vanilla. Beat well. Stir in flour mixture, mixing well. Stir in nuts and chopped cherries. Shape tablespoons of dough into balls and roll in crushed corn flakes. Place on greased cookie sheets and top with cherry quarters. Bake at 350° for 10 to 14 minutes.
Several hours ahead, mix together the fruit juices and water. Place in covered container in refrigerator to chill. At serving time, combine mixture with chilled ginger ale and club soda. Makes 25 servings.
Blend milk and lemon juice together. Add rhubarb. Line narrow, oblong pan or spring-form pan with waxed paper and fill with alternate layers of fruit mixture and ladyfingers. Chill 6 hours or longer.
Crush Oreo cookies to fine crumbs; use blender or food processor. Add softened cream cheese. Blend well. Shape into small balls. Dip into melted almond bark. Cool on waxed paper.
Remove crusts from bread and cube. Drain pineapple, reserving juice. Place bread in 2-quart baking dish. In a mixing bowl, combine pineapple, juice, sugar, flour and eggs. Mix well. Spoon into 2-quart baking dish. Bake, uncovered, at 350° for 45 to 50 minutes until set and browned. Serves 8. Goes good with ham.
Mix together dry ingredients (flour, sugar, baking soda, baking powder, cocoa and salt). Mix separately water, margarine and vanilla, then add to dry mixture. Mix well. Bake at 350° for 1 hour, if using angel food cake pan, greased and bottom lined with waxed paper. Let cool in pan right side up.
Grease and flour a 13 x 9-inch pan. Mix cake according to package. Stir in melted oleo. Pour 1/2 of batter into pan; bake for 10 to 15 minutes at 350°.
Clean spinach and partially dry. Add water chestnuts, bean sprouts, eggs, onion and crumbled bacon. Combine sugar, catsup, Worcestershire sauce, salt and pepper to taste, salad oil and vinegar and shake well or put in blender. Do not add dressing until just before serving.
Mix dressing, dill and oil. Toss crackers in mixture; drain on paper towels. Store in tin can.
Cream together peanut butter, sugar, melted butter and cream cheese. Add Cool Whip and vanilla. Mix well with slow mixer. Pour into graham cracker crust. Chill overnight.
In a saucepan, cook onion, dill weed and a dash of pepper in margarine until onion is tender. Combine egg, bread crumbs, milk and onion mixture; add salmon. Mix well. Shape into a 6 x 3-inch oiled shallow loaf pan. Bake in a 350° oven for 30 to 35 minutes. Serves 4. Top with cheese sauce.
Cream sugar and butter. Add eggs, one at a time, beating after each egg. Add the flour, salt and mace. Add vanilla and beat thoroughly. Bake in a greased loaf pan in 350° oven for 60 to 80 minutes. This pound cake freezes very well.
Cook noodles in salted water. Brown hamburger and onion. Season with salt and pepper. Mix noodles, hamburger and soups. Place in a 9 x 9-inch square pan. Bake at 350° for 30 minutes.
Combine and mix well. Make patties and brown on both sides. Pour condensed mushroom soup over meat; add kidney beans and green pepper. Cook 10 minutes on low and add shredded cheese. Cook for 5 minutes and serve.
Have cheese at room temperature and mix all ingredients except nuts. Mix well and roll into a ball. Roll the cheese ball in the chopped nuts and chill. Serve with favorite crackers.
Line an 8 x 8-inch square pan with aluminum foil. Combine cocoa and melted butter or margarine in a bowl; stir until smooth. Add salt and vanilla. Gradually add sugar and milk, stirring until smooth. Stir in nuts and marshmallows. Turn into pan. Cover and chill. Cut into squares. Store in refrigerator in covered container.
Chop nuts and set aside. Mix together flour, baking powder, salt and soda. Sift together 4 times. Set aside. Cream the margarine, sugar and eggs with mixer. Add mashed bananas and mix well. Alternately add dry ingredients and buttermilk, scraping bowl often. Mix well. Mix in nuts by hand.
Mix oleo and	sugars until sugar dissolves. Add oatmeal, Special K, wheat germ, eggs and vanilla; mix well. Add dry ingredients; mix well. Add chocolate chips. Drop by very large tablespoons onto greased cookie sheets.
Cook sliced carrots (about 20 minutes), just until tender, not soft, and drain. In a large bowl mix tomato soup, sugar, oil, vinegar, Worcestershire sauce and mustard. Add carrots, green pepper rings and onion rings into liquid. Mix well. Refrigerate overnight.
Beat together eggs, sugar and oil. Add dry ingredients and mix well. Add vanilla and grated zucchini. Pour into 2 greased loaf pans and bake at 350° for 1 hour.
Mix all together; add maraschino cherries for color and walnuts or pecans to taste. Refrigerate several hours until serving.
Line a 9 x 13-inch baking dish with whole graham crackers. Mix 1 1/2 sticks margarine, egg, sugar and evaporated milk and cook over medium heat until mixture comes to a boil. Add graham cracker crumbs, coconut and pecans. Mix well. Pour over layer. Place another layer of graham crackers on top. Mix remaining margarine (softened), powdered sugar, milk and vanilla. Spread on top layer. Refrigerate.
Cook rice. Cool, then add the fruit cocktail, marshmallows, apples and bananas. Fold in Cool Whip and refrigerate.
Prepare yellow sheet cake. Let cake cool completely. Prepare jello as directed. Using a fork, press holes throughout entire cake. Pour jello over cake, allowing jello to run into holes.
Preheat oven to 350°. Brown and drain meat; season according to directions on taco seasonings package. Drain and dice potatoes and add to meat. Drain peas and add to meat. Put enchilada sauce in shallow bowl. Dip six tortillas in sauce and line bottom of 9 x 13-inch pan. Put half of meat mixture over tortillas and sprinkle one third of cheese on top. Repeat layers. Dip remaining six tortillas and cover casserole. Sprinkle remaining cheese on top and pour remaining sauce over casserole. Cover with aluminum foil and bake for 45 minutes.
Put beans, tomato paste and catsup in a baking dish. Fry hamburger. Remove burger from fat. Fry in fat the chopped onion and green pepper. Mix together in baking dish with hamburger and bean mixture. Bake at 375° for 45 minutes.
Boil chopped celery for 5 minutes, then drain. Add soup, pepper, melted butter and pimiento. Mix together and put in an 8-inch casserole dish. Top with French fried onions. Bake at 350° for 15 to 20 minutes. If you choose, instead of putting butter in celery mix, you can mix with cracker crumbs and spread on top of mix.
Combine all ingredients. Mix with electric mixer on medium speed until well mixed. If not well mixed, cornbread will be pasty. Pour into greased iron skillet or casserole dish. If iron skillet is used, heat batter filled skillet on top of range 3 or 4 minutes before baking. This makes a very crispy crust. Bake at 450° for 30 minutes.
Have cheese at room temperature. Cream softened cream cheese and blend with grated Cheddar and other ingredients. Roll into two balls. Roll in pecans (crushed) and refrigerate. Remove from refrigerator at least 1 hour before serving. Makes 60 to 65 servings.
Sift dry ingredients into a large bowl. Make a well in center of dry ingredients. Add remaining ingredients into well. Mix until smooth by hand. Pour into 3 greased and floured bread pans. Bake at 350° for 1 hour. Remove from pans immediately.
Brown hamburger, onion and oil. Add salt, stirring to break up into fine pieces. Add the remaining ingredients. Cook for 30 minutes. Add chili powder to suit taste.
Marinate chicken in 2 tablespoons of soy sauce for 30 minutes. Spray nonstick pan with Pam. Brown garlic; add chicken and cook thoroughly. Add bell pepper and onion. Cook until onion is translucent. Combine the other 2 tablespoons of soy sauce, water, cornstarch and red pepper. Add to meat and vegetables. Cook until liquid thickens. Serve over cooked rice.
Mix all together. Put in 3 quart casserole dish. Top with cashews and chow mein noodles. Bake at 350° for 1/2 hour.
Preheat frying pan to 300°. Slowly saute onions in melted margarine to a deep brown. Add bouillon, Worcestershire, salt and pepper. Cook, covered, very slowly at 225° for 1 hour. Serve with toast cubes sprinkled with Parmesan cheese.
In a large skillet, brown sausage in oil over medium heat. Remove with a slotted spoon and keep warm. In the drippings, saute peppers and onion until crisp tender. In a bowl combine water and contents of one soup mix envelope. Add soup mixture, hot pepper sauce and sausage to the vegetables. Reduce heat; cover and simmer for 5 minutes or until thickened. Serve over rice or noodles.
Bring first 5 ingredients to a boil and boil them together about 1 minute. Add the beets from both cans but only add the liquid from one can. Bring these ingredients to a boil and boil together for about 5 minutes. Cool and refrigerate. These should be made one or two day's prior to being served.
Night Before: fry bacon. Drain, chop or crumble. Place the frozen hash browns in refrigerator to thaw. Shred cheese.
Mix butter and boiling water together. Let cool. Mix flour, yeast, sugar and egg. Add butter mixture. Let rise in warm place. Roll out and shape rolls. Let rise again in warm place. Bake at 350° until golden brown. Brush melted butter on hot rolls. Be sure to grease pan before rolling out and shaping rolls.
Cook carrots until not quite tender. Set carrots and chicken aside. In saucepan over medium heat melt butter. Stir in flour until smooth. Add broth, stirring constantly until mixture thickens. Lower heat and add shredded cheese until melted. Remove from heat. Stir in carrots, cooked chicken and pimentos. Spread in shallow 2-quart casserole dish (can also use oblong baking dish).
Brown ground beef in a skillet; drain. Add pork and beans, brown sugar, mustard and ketchup. Simmer 10 minutes. Serve on burger buns. Makes 6 servings.
Preheat pan with olive oil over high flame. Add small amount of garlic; stir once. Add shrimp and dash of salt and fresh ground pepper. Sear on both sides until just white all the way through. Remove to plate; drain on paper towel. Add garlic, shallots, parsley and tomato. Add 1 circle (3/4 ounce) brandy; flame and stir. Slowly add white wine until flame is out. Add 1 cup heavy cream, juice of 1/2 large lemon and bring to simmer. Reduce flame. Add Hollandaise and scampi (important: no water). Cook off. Pour over fettucini. Finish with paprika.
Take a medium 4 foot pole. Go into an old field, watch for a ground hot (whistle pig) to go into a log or his hole. Take pole and twist into the groundhog's hair and pull him. If you can't twist him out, go back to the house and get matches and old rags or wet leaves. Place these in the end of the log or hole and light with a match to smoke him out. If he gets away, go back to the house and get your gun. Hide in the nearby weeds or old grapevine, wait until ground hog comes out, usually in the afternoon about 1 or evening about 6 o'clock.
Brown beef in oil in large skillet. Add onion, tomatoes, tapioca, broth, garlic, parsley, pepper and bay leaf. Bring mixture to boil.
Brown beef; drain off fat. Add onion. Saute 10 minutes. Add spaghetti sauce, oregano, salt and red and black pepper. Simmer 15 minutes.
Saute onion, bell pepper and celery in margarine. Add corn and Ro-Tel; mix together (best if mixed the day before).
Mix together and chill. Mix in the small Mix-N-Store. Serve in the party server with raw vegetables.
Mix the first 4 ingredients together. Serve as dip for fresh fruit. Arrange fresh fruit pieces on platter.
Brown ground beef with onions and drain. Add spaghetti sauce. Boil egg noodles according to directions, rinse and drain. Add mushrooms, cream of chicken soup, cream of broccoli soup or cream of mushroom and shredded Velveeta cheese or any Cheddar cheese. Bake at 350° for 45 minutes.
Pour all ingredients into a blender. Blend together. Add more orange juice, if desired. Pour and drink.
Combine first 6 ingredients, mixing well. Shape mixture into 1-inch balls; roll each in peanuts. Chill 4 to 5 hours before serving. Store in refrigerator. Yield: About 2 1/2 dozen.
Combine jello and marshmallows. Add boiling water. Stir until marshmallows are partly melted. Add pineapple. Mix well; refrigerate until partially set. Remove and stir in nuts, cottage cheese and cherries. Fold in stiffly whipped cream or prepared topping. Return to refrigerator and chill until firm. Serve on lettuce leaves if desired.
Mix ingredients. Bake in 13 x 9 x 2 greased pan. Bake at 350° for 45 minutes.
Put dry ingredients in a pan. Add 1 cup water (add food coloring to water) and 1 tablespoon cooking oil. Mix. Cook a few minutes. Cook on high, stirring constantly, until forms a ball.
Mix all ingredients well in 9 x 13 dish and top with shredded cheese. Bake at 350° for 45 minutes. Serve with chips.
Cook the pasta according to package directions; drain. Steam the broccoli until tender but still crunchy; cool. In a large bowl combine pasta and broccoli with all the remaining ingredients. Toss to mix thoroughly. Refrigerate at least 1 hour to blend flavors.
Heat oil in skillet. Add crabmeat and vegetables. Stir over medium-high heat for 2 minutes. Add seasoning. Cook for 1 minute; serve immediately with steamed rice.
Beat egg yolks. Add milk, lemon juice and food coloring. Pour into baked pie shell.
Brown beef and onion in skillet; drain. Add tomato sauce and seasonings; simmer for 15 minutes. Cook noodles according to package; drain. Mix cream cheese and sour cream into hot noodles. Place layer of noodle mixture in 9 x 13-inch buttered dish. Cover with layer of meat mixture. Repeat process. Bake at 350° for 30 minutes.
Unwrap and layer ice cream sandwiches in a long dish. Pour caramel topping over the sandwiches. Sprinkle with nuts. Cover with Cool Whip. Cover and freeze.
Place cubed ham and diced eggs into a 13 x 9-inch baking dish. Melt butter in a saucepan with flour and seasoning, mixing until smooth. Do not allow to brown. Add milk and stir until smooth. Pour over ham and egg mixture. Top with your favorite pie crust recipe. (I use a regular purchased pie crust.) Bake at 350° for 30 to 45 minutes or until brown.
Mix dry ingredients; blend in butter. Add liquid ingredients, then eggs, one at a time. Grease and flour tube pan and bake at 350° for 45 minutes to 1 hour.
Mix all ingredients thoroughly. Pour into unbaked pie shell. Bake at 350° for 1 hour.
Heat oven to 400°. Line 30 miniature muffin cups with paper baking cups or spray bottoms only with nonstick cooking spray. Combine the first 6 ingredients; mix well. Add combined bananas, milk, margarine, egg whites and vanilla, mixing just until moistened. Fill prepared cups almost full. Bake for 10 to 12 minutes, or until wooden pick inserted in center comes out clean. Let muffins stand a few minutes; remove from pan. Cool; sprinkle with powdered sugar. Yields 2 1/2 dozen.
Dissolve jello in hot prune juice. When partly set, beat until frothy. Add prune pulp and continue beating. Fold in whipping cream, whipped.
Combine tuna, artichokes, mushrooms and celery. Mix mayonnaise, yogurt, lemon juice, Worcestershire and onion salt. Gently stir into tuna and vegetables. Cover and refrigerate. Serve in a large tomato cup or with tomato slices. Yield: 4 servings.
Core, peel and dice pineapple; slice lemons thin. Place in bowl. Add sugar and Cognac; let stand overnight. Four hours before serving, add tea, rum and brandy; pour over block of ice in punch bowl. Before serving, pour in champagne and sparkling water. Add cherries. Stir gently and serve. Serves about 45 people.
Remove yolks from the hard-boiled eggs; mix with vinegar and seasoning or with boiled dressing. Refill whites with yolks.
Cream the sugar and cream cheese. Add jello, water, pineapple and baby food. Cook until blended. Cool in the refrigerator. Add Cool Whip and fold it in. Put in a 9 x 12-inch dish and top with nuts.
Mix Jell-O per directions, add crushed pineapple and pour into a 9 x 12-inch pan. Let chill a little while. Put marshmallows on top of Jell-O. Mix cream cheese and 1 packet of Dream Whip. Put on top of Jell-O. Top with grated cheese and chill.
Cream shortening and eggs. Sift Sweet N' Low with flour and add to creamed mixture. Add bananas, oats, nuts and raisins, coconut and chopped candied fruit cake mix. Drop by spoonfuls onto greased cookie sheet and bake at 300° for 10 to 12 minutes or until lightly brown.
Cream sugar with shortening. Add egg and pineapple. Mix thoroughly. Add vanilla. Sift together all dry ingredients. Add to first mixture. Add nuts. Mix thoroughly. Drop by teaspoonfuls on oiled cookie sheet. Bake at 425° approximately 10 minutes.
Mix together sugar, milk, oleo and cocoa. Bring to a boil. Boil for 1 minute. Remove from heat. Add oatmeal, peanut butter and vanilla. Mix well. Drop by teaspoonfuls on wax paper and cool.
Put brisket in plastic cooking bag. Mix all remaining ingredients and pour over meat in bag. Close bag tightly and marinate 24 hours, turning several times. Leave in bag. Make 5 or 6 small slits in bag and cook in 275° oven for 5 to 6 hours. To serve, remove meat from bag and slice trimming excess fat. Skin marinade to remove fat and serve with meat. Serves 6 to 8.
Mix sugar, milk, cocoa and butter; cook until it starts to boil. When boiling all over, remove from heat. Add oats, peanut butter, salt and vanilla to mixture. Mix until creamy. Drop from spoon on greased cookie sheet.
Mix peaches, sugar and flour. Pour in 9 x 11 x 2-inch baking dish and top with stick of butter, cut in slices. Break pie crust in pieces and place on top to cover. Bake 40 minutes in 350° oven.
Cream sugar, egg and butter for 5 minutes. Blend with Cool Whip and add pineapple. Add apples and nuts just before serving.
Beat shortening and sugar. Add vanilla, cocoa, salt and eggs. Beat together, add food coloring and 2 jars water. Add flour. Mix soda and vinegar and let settle. Add buttermilk then soda and vinegar. Beat well. Bake at 350° for 30 minutes. Cool and keep refrigerated.
Blend milk and mayonnaise together in saucepan. Add sugar, prepared mustard and vinegar. Mix thoroughly while heating slowly. Cut cabbage into quarters and cook in salted water until tender. Drain cabbage thoroughly, place on platter and pour the hot dressing over cabbage. Sprinkle with paprika.
Melt chocolate. Mix rest of ingredients together. Put in a 9 x 13-inch pan. Pat down. Pour melted chocolate over top. Chill and cut into small squares.
Put sugar, milk and butter in a saucepan and cook on low heat for 10 minutes. Remove from heat and add other ingredients. Mix well. Drop by spoonfuls on waxed paper.
Mix beef, sausage, bread crumbs and eggs. Shape into small meatballs. Brown in skillet; drain. Add remaining ingredients; cover. Cook over low heat for 20 minutes, or until sauce is thick, stirring occasionally.
Pat crescent rolls onto cookie sheet. Bake at 400° for 10 minutes. Let cool. Top with cream cheese, mayonnaise and Hidden Valley Ranch dressing mixture. Sprinkle mixed vegetables over this and top with grated carrots and grated cheese. Chill and serve. Cut into small pieces for a great appetizer. We like this for Thanksgiving and Christmas for our evening meal with soup.
In casserole dish, mix all ingredients except the cheese. Mix well, then sprinkle with cheese. Bake about 20 minutes. Serve hot.