HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well in a bowl. Pour in a 9 x 13-inch pan. Put in freezer. Stir every 1/2 hour, for about 2 hours, until it sets up good!
Heat oven to 450°. Lightly grease a 13 x 9-inch glass baking dish. Cut off ends of zucchini and slice each in quarters, lengthwise to make 12 spears. Combine dry ingredients in small bowl. Combine egg and milk in shallow bowl. Roll each spear in cornmeal mixture. Dip into egg mixture and again into cornmeal to coat thoroughly. Arrange in baking dish. Drizzle with melted butter. Bake 15 to 20 minutes.
Heat oven to 350°. Beat egg and milk. Blend coating mix and cheese. Roll potatoes in egg mixture, then in coating mixture. Place potatoes in greased 13 x 9 x 2-inch baking dish. Bake uncovered 30 minutes.
Cut each potato in 8 wedges. Rinse in cold water and drain thoroughly. In a large bowl, combine all ingredients, except potatoes, until well blended. Add potatoes. Toss to coat well. Place potatoes on Pam coated broiler pan. Bake at 425° for 30 to 40 minutes or until potatoes are golden brown and tender, turning occasionally.
Remove all unpopped kernels from popped corn. Combine popcorn and nuts in a 13 x 9 x 2-inch baking pan. In a 1 1/2 quart saucepan combine sugar, butter or margarine, corn syrup and salt. Stir in cinnamon if desired. Cook and stir over medium heat till butter melts and mixture comes to a boil. Reduce heat and cook without stirring for 5 more minutes. Remove from heat and stir in soda and vanilla. Pour over popcorn and nuts and gently stir to coat. Bake in 300° oven about 20 minutes stirring after the first 10 minutes. Spread mixture on a large piece of foil to cool.
Cream both cheese in a bowl. Add sugar gradually; beat well. Add eggs one at a time and beat well. Stir in lemon juice, vanilla, corn starch and flour. Add melted butter and mix until smooth. Blend in sour cream. Pour in greased and floured 9 inch Spring Form pan. Do not preheat oven. Bake for one hour at 325°. Turn off oven and let stay in oven for 3 more hours. When cool, garnish with cherries, strawberries or blueberries.
About 1 hour before serving or day ahead: Preheat oven to 375°. Grease and flour 18 (3-inch) muffin pan cups. Into large bowl, measure all ingredients except apples and walnuts; with mixer at low speed, beat until blended, constantly scraping bowl. Stir in apples and walnuts.
Defrost peas. Cook bacon and crumble. Tear lettuce into bite-size pieces; layer in large container. Chop celery and layer on top of lettuce. Chop green pepper and layer. Slice onion and layer. Defrosted green peas go on next, then spread mayonnaise like icing. Sprinkle 1 1/2 teaspoons seasoned salt and 1/2 teaspoon sugar. Grate cheese and layer. Sprinkle bacon. Cover and refrigerate overnight.
Drain corn, peas, green beans and pimento. Bring vinegar, salt, sugar, pepper, salad oil and water to a boil, then cool. Mix with vegetables. This will keep several weeks in refrigerator. Serves 16.
Sift flour and baking powder together 4 times. Add salt and flavoring to yolks and beat until thick with rotary beater. Add sugar and hot water alternately in four portions, beating until very thick after each portion. Fold in about 1/4 of the flour at a time; beat well. Pour into ungreased tube pan. Bake at 350° for 1 hour.
Cook rice following label directions. Drain and cool to room temperature. Dice tomatoes, celery, cucumber and green onions. Add to cooked rice. Pour Italian dressing over rice mixture and refrigerate overnight. Very good with grilled hamburgers.
Put shortening into bowl; pour on boiling water and milk. Whip until thick like whipped cream. Sift flour and salt together; add to first mixture. Roll out and bake. Makes pastry for 2 (9-inch) pies or for a 9-inch two crust pie.
Place sugar, salt, flour and cocoa in saucepan, slowly adding milk. Cook until thick. Add vanilla and pour over baked biscuits.
Combine all and cook over medium heat, stirring constantly until thickened, then cook on low for 5 minutes. Beat 2 egg whites with 1/4 cup sugar into a meringue. Gently fold meringue into cooked custard and pour all into prepared baked shell. Top with flaked coconut or baked pastry crumbs or whipped cream.
Place chicken on board and cover. Pound out. Season each piece, add ham and cheese. Roll. Place in Pyrex pan. Sprinkle paprika. Cover with undiluted soup on top. Cover and bake at 350° for 1 1/2 hours.
Prepare meat balls by combining beef, egg, 3 tablespoons water, bread crumbs, salt and parsley. Lightly shape about 24 meat balls. In a 5-quart Dutch oven melt butter and saute meat balls, one layer at a time. Should be brown on all sides. Drain off fat and set meat balls aside on paper towel. Using same Dutch oven, combine 2 cups water, beef broth, tomatoes, onion soup, carrots, celery and remaining ingredients. Bring to boil, then reduce heat and simmer for 30 minutes. Stir occasionally, breaking up tomatoes. Add meat balls and simmer for 20 minutes more. Makes about 2 quarts, 6 to 7 servings.
Combine graham cracker crumbs and butter; use part for bottom of pan and part on top of cake. Dissolve jello in hot water; let partly set (not too stiff). Add to cream cheese the sugar. Have Milnot real cold, then whip a while longer. Then add sugar and cheese mixture and beat until smooth. Makes 12 to 15 servings.
Let potatoes thaw, then mix with all ingredients except cheese. Cook 1 hour covered at 350°. Add grated cheese and let cook 30 minutes longer (uncovered).
Cook chicken, bone and cut meat into pieces, use plenty of broth. Make stiff dough for rolling. Separate into 4 balls. Roll out on floured board; cut in squares and drop into chicken broth, to which 4 or 5 potatoes have been added. Make sure broth is boiling. Soon as pot pie is in, cut back heat; cook slow until potatoes are cooked.
Cream shortening and sugar together. Add egg yolks, beaten lightly, with a teaspoon cold water.
Fry bacon until crisp in large skillet. Remove bacon and crumble for topping. Add onion, sugar, vinegar, salt and pepper to bacon grease, stirring, until well blended. Stir in cabbage; cook over medium heat, uncovered, for 15 minutes. Stir occasionally. Sprinkle top with bacon after removed from grease.
Mix all ingredients together in bowl. Pour into already prepared pie crust. Bake at 425° for 15 minutes, then at 350° for 45 minutes or more.
Preheat oven to 325°. Butter and toast bread. Cut into cubes and place in greased 13 x 9-inch baking dish. Sprinkle raisins over toast if desired. Thoroughly beat eggs, 1/2 cup sugar, salt, evaporated milk, boiling water and vanilla. Pour mixture over toast and let stand 10 minutes. Combine remaining 4 teaspoons of sugar and cinnamon. Sprinkle over toast. Place dish in shallow baking pan of water to a depth of 1 inch. Bake 60 to 65 minutes until done. Remove dish from pan of water and serve warm or chilled. Serves 8.
Mix ingredients and pour over fresh vegetables. Chill 24 hours. Stir often to coat well. Drain before serving (liquid you drain may be frozen and used again). When using hard vegetables, i.e., carrots, cauliflower or broccoli, parboil slightly.
Beat egg whites until they peak. Whip cream until stiff. Combine all ingredients. Put into dish and freeze. Let freeze about 4 hours. Do not stir.
Combine all ingredients, except walnuts. Roll into a ball. Roll in chopped walnuts. Serve with crackers.
Brown meat in pan with butter. Slice potatoes thin and spread half in baking dish. Cover with half of meat, soup, onion, pepper and carrots. Repeat same with remaining ingredients. Bake 1 1/2 hours at 350°. Cover for 1 hour. Uncover for last 1/2 hour.
Mix the first 4 ingredients and drop by level tablespoonfuls into frying pan over medium heat.
Mix granulated sugar and cinnamon; add just enough cinnamon to darken sugar. Cut biscuits into quarters and roll in sugar mixture to coat. Drop into ungreased bundt cake pan or bread pan. Melt together butter and the brown sugar. (Mixture will be a little grainy when melted because sugar will not be completely dissolved.) Pour over biscuits.
In a saucepan combine eggs, sugar and rinds and juice on low heat until mixture thickens, about 10 minutes. Cool. Whip the cream and mix together.
Mix all chopped vegetables. Mix with salt and sugar; let sit overnight. Add the final four ingredients. Bring to a boil and cook for 5 minutes. Place in sterilized jars and seal. Place in boiling water for 5 minutes.
Mix dry ingredients with oil and water. Coat the slices of hot dogs with mix. Either bake like a pancake or deep fry the coated hot dog slices. These are bite size corn dogs. Serve with mustard or ketchup. Serves 2.
Preheat oven to 400°. Grease four muffin cups. Place one sheet of phyllo on work surface; brush with half of butter. Top with second sheet of phyllo; brush with remaining butter. Cut phyllo into 8 x 5 1/2-inch pieces.
Wash and soak cucumbers in cold water 1 to 2 hours. Drain. Place 2 head of fresh dill or 1 1/2 tsp. dill seed in each jar. Place 1 clove garlic in each jar. Bring to boil the water, vinegar and salt. Pack cucumbers in jars, then pour boiling mixture over cucumbers and seal. Wait 3 weeks before using.
Mix enough Bisquick with sausage and cheese to form a medium consistency dough. Roll into balls the size of walnuts. Space 1-inch apart on cookie sheet and bake at 375° for 8 to 10 minutes. Turn balls over and bake for an additional 4 to 5 minutes. Serve hot.
Cut dough into narrow strips. Wrap dough around smokies. Bake at 350° for 12 to 14 minutes or until brown.
Preheat oven to 400°. Grease muffin cups or line with muffin papers; set aside.
In a 3-quart saucepan, heat to boiling the onion, water, bay leaf and potatoes. Reduce heat to low. Cover and simmer 15 minutes or until potatoes are tender. Stir in soup, milk and corn. Cook, uncovered, 5 minutes, stirring occasionally. Discard bay leaf. Serve in bowls and sprinkle with bacon bits and garnish with parsley, if desired. Yields 4 servings.
Melt the butter in the large frypan. Add the scallops, lemon zest and garlic. Cook over medium-high heat, stirring constantly, about 5 minutes. Add the dill and let cool to room temperature. Add cheese, mayonnaise and pepper to the scallop mixture and stir to combine well. Refrigerate in a covered bowl until ready to use, no longer than a week. Preheat broiler and arrange cocktail bread on cookie sheet. Broil 1 minute and turn them over and top with a heaping teaspoon of the scallop mixture. Broil until puffed and golden - approximately 2 minutes. Keep an eye on them when broiling. Usually a big hit!
Mix Eagle Brand milk and lemon juice. Add cherries and pecans. Fold in Cool Whip to which sugar has been added. Add coloring and blend. Pour into crust and chill	overnight. Makes two pies.
Cook broccoli according to directions. Drain. Melt butter, saute onions and celery until tender. Add flour and cook, stirring, for 2 minutes. Add cheese and stir until melted. Blend in soup. Add broccoli and mushrooms. Bake in greased casserole, covered, at 350° for about 30 minutes or freeze and bake at 375° for about 1 hour. Serves 8 to 10. This can also be used as a dip.
Make sure potatoes and eggs are thoroughly cooled. Potatoes can have skins on them. Chop potatoes, eggs and all vegetables. Toss into a large mixing bowl and add dressing; mix thoroughly. Add more to taste. Should be somewhat moist. Refrigerate immediately.
Rub the roast with seasonings and let stand at room temperature for 1 hour. Place in shallow open roasting pan with ribs down or on wire rack if boneless. Place in cold oven. Roast 1 hour at 375°. Turn off oven until 1 hour before serving. Turn oven back on to 375° for 30 minutes for rare, 40 minutes for pink and 50 minutes for pale pink (done). Let roast rest for 20 minutes before carving.
Mix all ingredients together. Fry in hot oil in 1 tablespoon cakes.
In a large saucepan, saute onion in butter until tender. Add flour, salt, pepper and garlic powder; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly. Meanwhile bring chicken broth to a boil in a small saucepan. Add carrots and celery to broth and simmer for 5 minutes until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until cheeses are melted but do not boil. Garnish with chives. Serves 4.
Cream the shortening and sugars until fluffy; beat in the eggs. Sift the flour with baking soda, baking powder and salt; stir into creamed mixture. Blend in vanilla. Mix coconut, nuts and rolled oats until uniformly blended. Roll into 1 1/4-inch balls and space 2 inches apart on lightly greased baking sheets. Using fingers, flatten balls into patties about 1/8-inch thick, evening up the ragged edges.
Cream butter and sugar. Add beaten eggs; beat until fluffy. Add spices, salt, cocoa and vanilla. Blend well. Sift soda with flour. Add alternately with the blackberries. Bake at 375° for 45 minutes. Frost with caramel frosting.
Brown beef in heavy kettle. Drain excess fat and add onion. Cook until onion is tender. Add remaining ingredients except cheese, nacho chips and sour cream. Simmer 15 minutes. Ladle into bowls and top with shredded cheese, nacho chips and sour cream.
Cut wings at all joints and throw away tips. Deep fry wings for 8 to 10 minutes until crispy or bake in oven on cookie sheet at 450° for 45 minutes. Combine Texas Pete and melted margarine.	Place cooked wings in sauce mixture in bowl and toss and serve	immediately. Serve with Bleu cheese dressing and celery. Makes 24 to 30 pieces.
Pour water over shortening; add sugar, molasses and eggs. Beat well. Sift together the flour, salt, baking powder, soda, cloves, ginger and cinnamon. Add to other mixture and mix well. Place in 3 greased loaf pans. Bake at 350° for 40 to 60 minutes.
Cook noodles. Set aside. Cook hamburger with onion. Drain fat. Mix with noodles. Add mushroom soup and water. Put in casserole dish and sprinkle with lots of Romano cheese. Bake at 350° for 45 minutes.
Cut small cucumbers lengthwise. Soak overnight in salt water solution. Drain cucumbers.
Mix well all ingredients, except chocolate chips. Roll into 1-inch balls. Put waxed paper on cookie sheet to hold balls. Melt chocolate chips in microwave for 2 to 3 minutes. Dip each ball in melted chocolate. Place on cookie sheet and refrigerate until firm. Place in bowl and refrigerate until needed. Will keep at least 2 weeks.
Stir Cheddar cheese soup until smooth. Gradually add milk. In buttered 1 1/2-quart casserole, arrange alternate layers of potatoes, onion and sauce. Dot top with butter. Sprinkle with paprika. Bake, covered, at 375° for 1 hour. Uncover and bake 15 minutes more. Makes 4 to 6 servings.
Throw the first 7 ingredients in a brown paper grocery bag. Mix the oil and dressing. Pour over stuff in bag. Close bag and shake, shake, shake!
Combine sugar, milk and syrup. Cook over low heat, stirring constantly. Cook until mixture reaches a soft ball stage (234°). Remove from heat and add peanut butter and vanilla. Mix well and pour into a greased 8-inch pan to cool.
Mix flour and meal with sugar and salt. Add beaten eggs. Add slightly melted margarine and milk. Add vanilla and stir well. Bake in unbaked pie shell at 350° for 40 to 45 minutes.
Combine the first 5 ingredients and beat until well blended and spreadable. In a glass bowl, layer the remaining ingredients in order given. Spread dressing evenly over fruit, sealing to edges of dish. Dust with nutmeg; cover tightly with clear plastic wrap and refrigerate overnight. Serve on lettuce as a salad or use as a dessert.
Preheat oven to 325 degrees. Cut rind from ham. Place ham on back in open roasting pan, fat side up. Roast in oven 3 hours. Drain pineapple, reserve syrup. In small saucepan, combine syrup, mustard and allspice. Bring to a boil, stirring occasionally, about 10 minutes. Remove ham from oven. Keep oven hot. Stud ham with cloves. Brush with glaze. Using wooden toothpicks, secure pineapple slices and cherries to ham and brush with glaze. Return ham to oven. Roast 30 minutes longer, (about 25 minutes per lb. total cooking time). Brush with glaze 15 minutes before done. Let ham stand 20 minutes before slicing.
Drain pineapple and save juice. Add enough water to juice to make 4 cups. Boil 2 cups of juice and pour into Jell-O mix. Dissolve Jell-O and add remaining juice. Melt gelatin in 1/4 to 1/2 cup warm water. Add to Jell-O. Add strawberries and pineapple. Pour half of mixture into ring mold. Refrigerate until jelled. Remove and spread sour cream on top. Chill. Add remaining Jell-O mixture and refrigerate. Serves well with chicken or turkey.
Combine salad dressing mix, sour cream and mayonnaise; set aside. Place half the crumbled cornbread in bottom of a large serving bowl. Top with half the pinto beans. In a medium bowl, combine tomatoes, peppers and onions; layer half of mixture over beans. Top with half of cheese, bacon, corn and reserved salad dressing. Repeat layers, using remaining ingredients. Garnish if desired. Cover and chill at least 2 hours before serving.
Mix instant pudding with 3 cups milk and make as directed. Fold in softened Cool Whip; set aside. Layer graham crackers in a 9 x 12-inch Pyrex pan, then a layer of pudding, then another layer of graham crackers, another layer of pudding, then a last layer of graham crackers.
Cream butter and sugar; sift flour with baking powder. Add flour to butter and sugar alternately with milk. After all flour and milk has been added, fold in beaten egg whites. Grease and flour cake pans. Bake in thin layers in 350° oven.
Pour chili in a shallow 1 1/2-quart baking dish. Mix potatoes with oregano. Pile around edge of dish. Sprinkle with cheese. Bake 25 to 30 minutes in a 350° oven.
Wash scallops in cold water and set in an 8 or 9-inch pan. Mix all ingredients until they are well blended. Pour stuffing on top of scallops and dot with additional butter. Place in preheated 400° oven for 25 to 30 minutes.
In a large punch bowl, mix all the ingredients together. You can fill a pitcher with this tasty drink and store the rest in your refrigerator. A pitcher serves 8 to 10.
Bring sugar, syrup and water to the hard boil stage. Beat egg whites; add cherry Jell-O, one spoon at a time and beat until soft peaks form. When syrup is done, pour over egg whites and blend. Add nuts and cherries. Drop on wax paper.
Grease a 9 x 13-inch dish. Set oven for 375°. Mix all ingredients, except cheese, together. Pour into a greased baking dish. Lay chicken on top of mixture and cover with grated cheese. Cover with foil. Bake for 45 minutes. Remove foil and bake for 15 minutes more.
Place ham in large baking pan. Place cloves on top. Bake at 300° for 30 minutes. Combine remaining ingredients. Pour over ham. Bake for 2 hours or until done.
Combine first 9 ingredients and mix well. Pour into well-buttered 16 x 10 1/2-inch metal pan or 15 x 9 1/2-inch Pyrex pan.
Cut onion fine and celery. Brown in 1/4 pound or less of margarine. Add turkey to mix. Mix, then add ketchup, mustard, brown sugar, tomato sauce and vinegar. Mix well. Simmer 1 1/2 to 2 hours. Can be frozen.
Combine milk, butter and brown sugar. Stir and bring to a boil. Boil about 2 minutes. Remove from heat. Put peanut butter, powdered sugar and vanilla in; stir until creamy. Pour into a buttered 13 x 9-inch pan. Cut when cool.
Put margarine, water and cocoa in saucepan and bring to a boil. Can use self-rising flour and forget soda and salt. Mix rest of ingredients. Bake at 350° for 20 minutes in a greased and floured cookie sheet, 15 1/2 x 10 1/2 x 1-inch.
In large bowl, make Jell-O according to instructions or with pineapple substitution. Fold in the cottage cheese, the Cool Whip, then pineapple and the nuts. Make sure all ingredients are blended thoroughly. Refrigerate until firmly set (2 hours).
Cook pasta by directions on box. Drain pasta and mix with sour cream and melted butter. Spread pasta mixture in casserole dish. Sprinkle mushrooms over pasta mixture. Spread sauce over mushrooms. Sprinkle cheese over sauce. Bake at 350° until cheese is melted.
In medium bowl, combine sour cream, mayo and seasonings. Stir in onions, water chestnuts and pepper. Cover and refrigerate to blend flavors.
Cream butter and sugar. Add vanilla and water. Mix well. Blend in flour and nuts. Chill, then shape into fingers or balls. Bake on ungreased cookie sheet for 20 minutes at 325°. After they have cooled, roll in powdered sugar.
Combine sour cream, egg yolks and vanilla pudding. Add milk and concentrated lemonade (thawed). Cook until thick and begins to boil. Spoon warm filling into baked pie shell and cover with meringue or Cool Whip.
Heat first 2 ingredients on low heat until dissolved in pot. Put hot mixture into vanilla ice cream and mix with hand beater. Add yellow food coloring if desired for color. Place in serving bowl. Put Cool Whip on top and be refreshed on a warm day. Serves 6.
Bring the sugar, milk and Crisco to a boil. Boil for 3 minutes. Beat until lukewarm with an electric mixer. Blend in vanilla. Beat until thick enough to spread.
Fold melted chocolate (room temperature) into Cool Whip. Pour into crust. Garnish with additional Cool Whip and shaved chocolate. Best when refrigerated overnight.
Combine ingredients for crust. Mix until smooth. Pour batter into greased and flour dusted 15 x 10-inch pan. Tilt pan until bottom is covered only. Arrange toppings of meat, onions and mushrooms on top. Bake at 425° for 25 to 30 minutes, on low rack, until golden brown. Drizzle with cheese and sauce. Return to oven and bake 10 to 15 minutes.
Mix sugar, flour and salt with berries. Add lemon juice. Put in pastry lined pan and dot with butter. Add top crust and bake in hot oven at 425° until it is lightly browned. Then reduce heat to 350° and bake 25 minutes longer.
Mix all ingredients together a few hours before serving. Keep refrigerated. It will keep about 5 days. Use as dip with tortilla chips.
Mix together first 5 ingredients. Mix in a large bowl until sugar is dissolved. Add chops one at a time, then place chops in large Ziploc bags. Pour remaining sauce in bags with chops and let stand overnight. Ready to grill next day on medium coals, turning frequently, for 30 to 45 minutes.
Cream sugar and butter. Mix in egg, vanilla and almond extract. Stir dry ingredients together and blend into creamed mixture. Refrigerate 2 to 3 hours. Heat oven to 375°. Divide dough in half and roll out on lightly floured cloth covered board. (I put sleeve on rolling pin too.) Roll 3/16-inch thick or less. Cut in 2 or 2 1/2-inch shapes. Sprinkle with granulated sugar. Place on lightly greased baking sheet. Bake 7 or 8 minutes until delicately golden.
Place butter in a microwave-safe bowl, breaking it up into pieces. Microwave on High power for about 45 seconds, covered with wax paper. Beat in the sugars, vanilla, peanut butter and eggs. Combine flour, bran, oats and baking soda. Stir into butter mixture.
Pare apples and slice into a 9-inch pie pan. Add water and sprinkle apples with 1/2 cup sugar. Dot with butter or margarine and sprinkle with cinnamon. Put flour, brown sugar, salt and shortening (best with butter) in mixing bowl and work together until mixture is of the consistency of corn meal. Then sprinkle it over the top of the apples. Bake 45 minutes in a moderate oven (350°) or until top is golden brown.
Insert garlic under fat of meat. Place meat in doubled plastic bags; stir all ingredients together. Pour over meat. Put meat in bag in dish; refrigerate 24 hours, turning occasionally. Remove meat. Place on shallow pan. Strain marinade and reserve. Bake in 350° oven for about 40 minutes per pound. Baste with marinade during roasting.
Roll frankfurters in mustard and coat them with the crushed corn chips. Place on baking sheet, bake in 400° oven about 10 minutes. In saucepan, melt butter, saute onion and green pepper until tender. Stir in tomato sauce, pickles and chili powder. Heat to serving temperature. Serve over franks. Makes 4 servings.
Brown ground beef and onion in skillet, add seasonings. Stir in tomato sauce, Rotel and peas. Simmer for 30 minutes on medium heat or 2 hours in crock pot. Stir in pimentos and cheese whiz just before removing from heat.