HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 3 ingredients. Just before serving, stir in club soda. Serve over ice. Yield: 1 1/2 quarts.
Cook potatoes in salted boiling water for 12 to 15 minutes; drain well and place in an oiled 10 x 8 x 2-inch baking pan. In a medium saucepan, cook bacon until crisp. Remove and reserve. Add onion and celery and cook until soft.
Prepare and bake brownie mix according to package directions in 13 x 9 x 2-inch pan. Meanwhile, in a small saucepan over low heat, melt caramels with milk. Stir until smooth. Immediately after removing brownies from oven, sprinkle with chocolate chips and nuts. Drizzle caramel over top. Cool completely before cutting.
Layer ingredients in greased baking pan. Layer chicken, onions, chips, cheese and chips. Combine soups, broths and tomatoes and pour over the casserole. Bake at 350° for 35 to 45 minutes.
Drain all beans. Place drained beans in casserole. Fry bacon and onions until brown. Don't drain. Add sugar, mustard and vinegar. Cover and heat 20 minutes. Pour over beans. Bake 1 hour at 350°. A good potluck dish.
Combine all ingredients and bake 30 minutes at 350°. Serve on party rye bread.
Drain pineapple; set aside. Dissolve jello in hot water; add cut-up circus peanuts. Let melt and cool until starting to gel. Add whipped Dream Whip and pineapple. Chill.
Cook macaroni according to directions on box. Drain well. Grate Cheddar cheese. Spray a 1 1/2-quart casserole dish with nonstick cooking spray. Mix all ingredients in dish. Bake at 325° for about 1 hour.
In 2 quart saucepan, mix butter, sugar, water and corn syrup and cook over medium heat until temperature reaches 290 degrees on a candy thermometer (this is soft crack stage). During cooking period, stir constantly with a wooden spoon (plastic will melt). Mixture should boil gently over entire surface. Watch carefully at 280 degrees. Remove from heat when temperature reaches 290 degrees and add 1/2 c. nuts, stirring quickly.
Preheat oven to 350°. Lightly oil an 8 x 4-inch loaf pan. In a medium bowl, combine first five ingredients. In a large bowl, combine remaining ingredients. Add the dry ingredients to the wet ingredients all at once; stir gently to combine. Pour batter into pan. Bake for 50 to 60 minutes. Cool in pan for 10 minutes. Remove from pan and cool completely. Wrap airtight until ready to serve. Can be frozen.
Sift together flour, sugar, baking powder and salt. Add shortening, 2/3 cup milk and vanilla. Beat 1 minute at medium. Add milk 1/4 cup milk and eggs. Beat 2 minutes at medium. Bake 25 to 30 minutes at 375°. Use any flavor icing.
Cook green beans and spinach according to package directions. Mix in casserole dish with other ingredients. Bake at 350° for 30 minutes.
Melt butter in 9-inch glass pan. Add almonds and cook on High, stirring each minute for 4 to 5 minutes until toasted. Melt chips on High for 2 to 4 minutes. Stir in almonds. Pour onto waxed paper covered cookie sheet and spread to desired thickness. Chill. Break into chunks. Keep chilled. Melts easily.
Combine first 5 ingredients in a small Dutch oven. Cook, without stirring, over medium heat just until mixture reaches soft crack stage (270°). Remove from heat and stir in vanilla. Pour candy onto a well buttered 5 x 10 x 1-inch jelly roll pan or slab of marble. Let cool to touch. Pull candy until light in color and difficult to pull. (Butter hands if candy is sticky.)
Put potato wedges in plastic bag with remaining ingredients. Shake until coated. Put on cookie sheet sprayed with nonsticking spray. Bake at 400° for 1 hour.
Layer peaches in baking dish and cover with croutons. Melt margarine. Mix with sugar, flour and egg. Pour over peaches and croutons. Cook at 350° for 35 to 40 minutes.
Cream butter and sugar together. Add unbeaten egg. Beat well. Sift flour, salt and baking powder together. Add soda to buttermilk. Add dry ingredients to cream. Mix. Make a soft dough. Roll on floured cloth. Place on greased baking sheet. Bake at 375°.
Chop ham and onion very fine. Soften cream cheese. Add Accent, ham and onion. Mix all together. Form into a ball. Can be rolled in chopped pecans. Serve with crackers.
Place cheese under the skin of the chicken all around. Rub olive oil over chicken and sprinkle with seasonings and herbs of your choice. Place the chicken breast-down in a roasting pan. Bake at 375° for 40 minutes. Turn chicken and bake for another 40 minutes or until juices run clear.
Cook macaroni as directed on package, drain. Rinse with cold water; drain. Rinse frozen peas with cold water to separate; drain. Mix macaroni, peas and remaining ingredients except lettuce. Cover and refrigerate about 4 hours or until chilled. Serve on lettuce. Enjoy! Yields 6 servings.
Saute onions and celery in butter. Cube the Velveeta cheese. Use a double boiler or the microwave. Melt the cheese in the sauteed onions and celery. Add the can of chopped chili peppers. Add milk slowly until you get it as thin as you like.
Fry bacon crisp; drain on paper towel. Slice tomatoes thin. Combine the tomatoes and the bacon. Add salad dressing and sweet pickles.
Melt butter in a 13 x 9 x 2-inch baking dish; set aside. Combine eggs, milk, sugar and lemon juice in a large bowl; beat well. Add bread cubes and let stand for 5 minutes. Fold in blueberries and lemon rind. Spoon into prepared dish. Bake at 350° for 35 minutes or until lightly browned and puffed. Serve warm with Custard Sauce.
Mix cake mix, eggs, Crisco and orange slices and bake in 3 (9-inch) round layer cake pans at 350° for approximately 20 to 30 minutes. Mix Cool Whip, crushed pineapple and juice and package of pudding together and spread between cooled layers, on top and sides. Keep cake in refrigerator.
Cut bread into 1-inch (or less) slices. Mix butter, parsley, oregano and garlic. Put butter mixture between slices with a fork. Wrap bottom and sides in long strip of aluminum foil, open at top. Sprinkle with Parmesan and parsley. Bake at 400° for 10 minutes.
Dissolve Jell-O in hot water, then add other ingredients, stirring as you add them. Set in freezer for approximately 8 to 9 hours. Stir hourly after the first 4 hours. This recipe makes 1 gallon and 8 gallons serves 150 people.
Tear lettuce into bite-size pieces and arrange as a bed in a large chilled salad bowl or on a platter. Arrange separate ingredients in wedge-shaped sections on top of lettuce; bring to the table to show off the colorful arrangement. Add salt, pepper and vinegar and toss lightly. Add oil and toss again.
Sift flour, baking powder and salt together. Cream sugar and butter together; beat well. Add eggs one at a time, beating well after each. Add dry mix beginning with flour, then milk, ending with flour. Beat well after adding all of flour. Bake at 350° for 1 hour.
Cook macaroni; drain. In bowl, blend together soup, milk, mayonnaise and mustard. Stir in cheese, tuna and pimento. Gently fold in cooked macaroni. Turn into a 1 1/2-quart casserole. Combine crumbs, melted butter and paprika; sprinkle atop casserole. Bake, uncovered, at 350° until heated through, 45 to 50 minutes. Makes 4 to 5 servings.
Mix and set aside the flour, sugar and Crisco. Mix and add Karo syrup, boiling water and baking soda to pie crust in thirds.
Make Jell-O following directions on box minus 1/2 cup water. Let Jell-O firm slightly and add all ingredients. Refrigerate until firm.
In medium bowl, combine all ingredients; blend well. Cover and refrigerate several hours to blend flavors. Serve with vegetable dippers or with tortilla chips (the blue corn type is good). Can also put dip in hollowed-out loaf of bread and serve with chunks of bread.
Mix first 6 ingredients and beat well. Stir in peppers, onion, sugar and pimento. Grease 9 x 14-inch baking dish. Heat and pour half of batter in it. Sprinkle with half of cheese. Add remaining batter and top with remaining cheese. Bake at 375° for 35 minutes.
In large frying pan, melt butter. Saute lamb until lightly brown; remove from pan and reserve. Saute onion, garlic and parsley. Put meat and everything from the saute pan into a large heavy kettle. Add salt, pepper, tomato paste and wine. Cover and simmer for 1 1/2 hours or until lamb is tender. Add artichokes, dill weed and lemon juice and continue to simmer until all is tender, about 1 1/2 hours. Serves 6 to 8. Nice served over pilaf.
Cook beef until red is out of meat. Drain all fat from meat. Add other ingredients and put into casserole dish. Bake at 350° for 30 minutes.
Mix all ingredients. Microwave 4 minutes on High. Add 3 tablespoons chopped sweet pickles.
Dissolve jello in hot water. Add juice. Add to cream cheese gradually, blending until smooth. Chill until slightly thickened. Add fruit cocktail. Fold in Cool Whip. Pour into 1/2-quart greased mold. Chill until firm.
Mix with a spoon in mixing bowl the sugar, eggs and oil. Sift dry ingredients together. Gradually add to liquid mixture; mixing well. Add apples, vanilla and nuts; mix well. Pour	into greased and floured tube pan. Bake in preheated oven 40	to 60 minutes at 350°. Do not open oven during first 30 minutes. A confectioners sugar glaze can be used.
Canned corned beef never has enough onion to give it good flavor, so add the onion and mix well. Divide into 8 portions and shape into oblong rolls. Separate cabbage leaves from a head by cutting out the core and carefully working the big leaves off. Parboil them in slightly salted water just long enough to wilt slightly, about 2 minutes. Drain well, but reserve the liquid in which they are cooked. Roll the corned beef rolls in them, tie with string or secure with toothpicks and arrange close together in a shallow, well-greased casserole. Dot with butter and add about 1/2 cup of the cabbage liquid. Bake 20 minutes in a moderate oven, 350°, basting 2 or 3 times. Sprinkle with parsley before serving. This serves 4.
Peel tomatoes. Combine and bring to a boil. Boil or simmer 3 to 4 hours. Can.
Add salt to cucumbers.	Let stand 4 days. Wash pickles 3 times. Add alum and fill with water. Let stand 1 day. Rinse well. Pour vinegar over pickles. Let stand 10 days. Drain vinegar and rinse.	Add 3 cups sugar. Repeat last step for 3 days. (Total 9 cups sugar.) Store in gallon jug.	No seal necessary.
Pat chicken dry with paper towels. Sprinkle with salt and pepper. Saute chicken in butter and oil in a large skillet until lightly golden, about 6 minutes. Turn. Lower heat. Saute until chicken is just tender, about 4 minutes longer. Chicken should feel springy with no pink remaining. Cover skillet and cook 2 minutes longer to steam. Remove to warm platter. Cover and keep warm.
Mix first 5 ingredients, leaving peanut butter to last. Stir until blended in. Freeze in your electric ice cream maker or hand freezer.
In a large skillet, combine 1/4 of the dressing and chicken and saute until chicken is brown. Add the vegetables and rest of dressing. Simmer 10 to 12 minutes and serve over the hot pasta.
Combine all ingredients. Serve hot or cold with Melba crackers. Also good to stuff a tomato or avocado. Serves 8 to 10.
Brown hamburger meat and add mushrooms, onion and spaghetti mix. Mix well. Layer in casserole dish: sauce, cottage cheese, noodles and cheese; at least 2 layers. Bake at 400° for 45 minutes. Let set 10 minutes before serving.
Sift flour, sugar, baking powder, baking soda and salt together. Blend in shortening with pastry blender until like coarse meal. Combine orange juice, eggs, rind, nuts and cranberries in a large bowl. Add sifted ingredients to this bowl and mix by hand. Spoon into two 9 x 5 x 3-inch greased loaf pans. Bake at 350° for one hour.
Spread pineapple in bottom of a 2-quart baking dish. Add blueberries and spread sugar over berries. Combine dry cake mix, nuts and melted butter using two knives or a pastry blender to mix. Mixture will be crumbly. Sprinkle over berries. Bake at 350° for 40 to 45 minutes or until golden brown. Serve with desired topping.
Heat oven to 425°. Oil a 13 x 9 x 2-inch pan. Combine bread crumbs and next 6 ingredients; set aside. Rinse fillets; pat dry. Combine lemon juice and wine in shallow pan. Dip each fillet in lemon mixture, then in seasoned crumbs. Make certain each piece is well coated. Place fish in pan. Drizzle evenly with oil. Bake at 425° for 20 to 25 minutes or until fish flakes easily when tested with a fork. Cut into serving size pieces, if desired. Makes 4 servings.
Brown meat; drain well. Add other ingredients. Simmer 15 to 20 minutes and enjoy.
Crumble sausage in frying pan. Cook and drain. Press crescent rolls onto greased pizza pan to make crust. Place sausage on crust. Layer hash browns, then cheese. Mix eggs, milk, salt and pepper. Pour over sausage.
Let dough rise until doubled in size. Melt margarine in small saucepan. On a floured surface, roll dough into a 16 x 12-inch rectangle. Spread 2 tablespoons of melted margarine over the rolled dough. Sprinkle with 1/2 cup brown sugar. Generously sprinkle with cinnamon. Roll up, starting with 16-inch side. Add 1/2 cup brown sugar, water and corn syrup to remaining margarine. Stir until well mixed. Pour into a greased 9 x 13-inch pan. Sprinkle chopped nuts over the top. Cut rolled dough into 15 pieces. Arrange evenly over the top of the syrup and nuts. Cover and let rise until light, 5 to 7 hours. Bake at 350° for 25 to 30 minutes. Loose sides with a knife. Carefully turn pan upside-down over a platter or baking sheet. (The syrup is very hot!) Cover loosely with foil until ready to serve. These are best when eaten fresh and warm.
Combine all ingredients, except cheese. Mix well. Sprinkle cheese evenly on top. Bake at 350° for 30 minutes. Serves 6.
Mix strawberries with cornstarch. Let set and cool. Blend flour, brown sugar, margarine and nuts and put in 9 x 13-inch pan. Bake at 350° for 15 minutes.
Heat oven to 350°. Saute onions and green pepper in shortening. Add remainder of ingredients, except noodles. Layer noodles and sauce in casserole dish. Top with cheese. Bake for 40 minutes.
Brown ground beef with salt and pepper in skillet. Stir until crumbly; drain. Add onion, celery, carrot, green pepper, kidney beans, cabbage, diced tomatoes, tomato soup and tomato juice. Mix well and bring to boil. Add beef cubes. Reduce heat. Simmer for 30 minutes.
Cream Ricotta and cream cheese. Add sugar, flour and vanilla. Blend in eggs, one at a time. Add sour cream, mixing well. Bake in a 10-inch spring-form pan, placing this spring-form pan inside a roasting pan filled with 1 inch of water. Bake at 350° for 1 1/2 hours. Turn oven off; do not open for 1 hour. Let cool, then refrigerate overnight. Remove from pan and serve. Excellent! (Not fat-free.)
Heat oven to 300°. Stir together crumbs, sugar, cocoa and butter. Press into the bottom of a 9-inch spring-form pan.
Combine beans, water chestnuts and onion rings in large bowl. Dissolve sugar in vinegar in pint jar tightly covered. Add remaining ingredients. Cover and shake. Pour over beans. Chill overnight. Serves 8.
Mix by hand. Do not use electric mixer. Drain juice from fruit into cup. Stir baking powder into juice. In large bowl, combine all ingredients except juice and fruit. Mix thoroughly; add juice and fruit. Stir to combine throughout. Bake in 9 x 13-inch pan at 300° for 1 hour. Glaze while hot.
Whisk together all ingredients. Chill at least 20 minutes. Whisk again before serving. Serve over salad of leaf lettuce, spinach, bacon bits, mandarin oranges (drained) and almond slices. Goes well with main dish of crepes.
Grind peppers and onions separately; drain. Combine pepper and onion pulp. Cover with boiling water. Let stand 5 minutes; drain. Add sugar, water, vinegar, salt and dill seed. Boil gently 5 minutes. Fill jars and process in boiling water 5 minutes.
Roll the meat in all the flour you can get to stick. Cook in a large pot until gray; stir often, do not brown. Add 3 quarts water, then add remaining ingredients through the tomato juice, cooking very slowly. Add the beans and crumbs last. Simmer in large pot or electric roaster. May be frozen. Makes 50 cups.
Melt margarine in a large pan over low heat, stirring until melted. Add marshmallows; stir often over low heat until melted completely. Take off heat and stir in cereal. Using a spoon covered with butter, press mixture into a 9 x 13 sprayed pan. Cool.
Using blender at medium speed, blend all ingredients, except 3 strawberries, until smooth. Cover and chill. To serve, garnish soup with remaining 3 slices strawberries. Makes 3 (1 cup) servings.
Mix Italian dressing, brown sugar, butter, onion powder and garlic powder together in a bowl. Microwave for a few seconds until butter is melted. Stir well. Taste and make sure it is sweet enough. Wrap about 5 or more green beans in a 1/2 slice of bacon. Place bundles in a glass casserole dish and pour mixture over top. Bake at 350° for 45 minutes to 1 hour or until bacon is done. Green beans should be shriveled up on the ends.
Put all ingredients in blender; pulse until mixture is smooth. Serve immediately or pour into small freezer bags and freeze. Thaw partially to slush consistency before serving.
Mix all together as you would potato cakes and drop by large spoonfuls in hot oil and margarine, mixed. Fry slowly until golden brown. Turn as cakes brown. Makes 8 medium cakes.
Boil water, then add salt, pepper, broccoli, celery and onions and cook until tender. Lower heat to simmer and add margarine, cheese and milk. Stir cornstarch with a little water and add to thicken just a little.
Saute chicken tenders in oil in frying pan or wok until cooked through. Add peppers and onions. Saute until vegetables are tender. Add taco seasoning and water. Cover and simmer until sauce has boiled down to a thick paste. Serve in tortillas with garnishes.
Heat oven to 350°. Grease bottom only of loaf pan, 9 x 5 x 3-inch or two loaf pans, 8 1/2 x 4 1/2 x 2 1/2-inches. Mix all ingredients except cherries; beat 30 seconds. Stir in cherries. Pour into pan(s). Bake until wooden pick inserted in center comes out clean, 9-inch loaf 65 to 70 minutes and 8-inch loaves 55 to 60 minutes. Cool slightly. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. To store, wrap and refrigerate no longer than 1 week.
Unroll rolls and lay flat in baking dish. Brown sausage and sprinkle over rolls. Sprinkle cheese over sausage. Beat eggs and pour over top. Bake at 350 degrees for 20-25 minutes or until lightly browned.
Cook meats slowly and drain well. Stir other ingredients into meat. Blend well. Spread on rye bread. Freeze on cookie sheets. Store in plastic bags. Bake 10 minutes at 400°.
Combine all ingredients except apples and pecans. Beat well, then add apples and pecans. Bake in loaf or tube pan for 1 1/2 hours at 325°. When cake is done, remove from oven. Leave the cake in the pan and glaze (recipe follows).
Cook and drain ground beef. In small amount of olive oil, saute green olives, garlic, onion, bell pepper and salt for 5 minutes. Add beef, tomato sauce and Goya Sazon. Cover and simmer on low heat for 1/2 hour. Let cool before stuffing discos.
Mix together first five ingredients. Add vinegar, oil, vanilla and cold water. Mix well. Bake in greased 9 x 13-inch pan at 350° for 35 minutes. Cool. Frost with Snow Frosting.
Mix together and alternate in a pan with layers of buttered bread cubes or 3/4 cup crumbs and 1/2 stick oleo. Bake for 1 hour at 375°. You can also just put crumbs on top and bottom.
Mix Kool-Aid in 2-quart pitcher. Mix all together in punch bowl, enough for one bowl. Add ice ring; serve.
Combine all ingredients. Use instead of 1 (1 1/4 ounce) taco seasoning mix. If not using the entire amounts, store tightly covered in cool, dry place.
Combine sugar, syrup and water; cook	until a little forms a very hard ball in cold water or use a candy thermometer. Beat egg whites until stiff and don't pour syrup over the egg whites until you let it cool for a minute, then beat the mixture until very stiff and pour out on a board covered with powdered sugar. Roll out and spread with as much peanut butter as you like. Roll up and slice. Store in tin box.
Cook celery 15 minutes and add the rest of the vegetables and cook until tender.	Add salt, pepper or your favorite seasoning.
Mix hamburger meat with tomato soup and tomato sauce. Add onions, chili powder, salt and pepper. Bring to boil, then simmer for 45 minutes, stirring often.
Saute tips in tad amount of oil. Combine remaining ingredients together. Put tips in casserole dish and add liquid mixture. Bake at 325° for 1 to 2 hours or until done.
Heat oven to 350°. Mix flour, cornmeal, salt and baking powder. Cream together eggs, sugar and butter; add cream corn. Add dry ingredients. Blend in cheeses last. Reduce heat to 300°. Bake 40 to 50 minutes.
Beat 1 egg and mix with dry cake mix and melted butter. Pat into an 8 x 12-inch pan that has been sprayed with Pam. Mix cream cheese and remaining 2 eggs. Slowly stir in sugar and add coconut and pecans. Spread over cake. Bake at 325° for 45 minutes.
In a skillet, brown beef; drain. Transfer to a greased 2-quart casserole. Add the next 8 ingredients. Cover and bake at 350° for 1 hour or until rice is tender. Uncover and sprinkle with the cheese; return to oven until cheese melts, about 5 minutes. Yield: 4 to 6 servings.
Beat egg yolks; add sugar, cornstarch and milk. Cook in heavy pan over low heat, stirring constantly, until thick; add vanilla. Cool. Add nuts, reserving a few for top. When cool enough to spread, fill and frost cake.
Beat eggs lightly. Add sugar, syrup and oleo, mixing to blend. Do not overbeat. Stir in rum and pecans. Pour into unbaked 9-inch pie shell. Bake at 375° for 40 minutes or until filling is golden and firm to light touch.
Brown ground beef and onion together; salt and pepper to taste. In 6-quart pot add soups and water as directed on can. Add everything else except tortilla chips and cheese. Bring to a boil. Use a large deep casserole dish. Add a layer of chips, a layer of drained meat mixture, a layer of soup mixture and a layer of cheese and repeat until all used. Put it in the oven at 400° until cheese is melted. Serve immediately.
Mix all ingredients together; roll dough into small balls. Place on waxed paper or foil and refrigerate. Roll in powdered sugar. Cookies will keep for a few weeks without freezing.
Line cookie sheet with foil. Break crackers in sections and place on foil. Melt butter, margarine and sugar. Cook for 3 minutes. Add vanilla. Pour evenly over crackers. Sprinkle with nuts. Bake 10 minutes at 350°. Let cool. Peel off foil. Store in container.
Combine stuffing mix and margarine in bowl. Cover bottom of 9 x 13-inch baking dish with half the stuffing mix. Combine chicken soup, celery soup, Milnot, peas, chicken broth, chicken, celery and onion and pour into casserole; cover with the remaining stuffing mix. Bake in 350° oven for 30 minutes. Let stand for 10 to 20 minutes. Yield: 8 to 10 servings.
Saute ground beef, celery and onions. Add rest of ingredients. Place in casserole. Cover and bake at 350° for 1 hour.
Nana is now 88 years young but unfortunately can no longer bake her wonderful cookies. She loved to cook. She always had wonderful cookies waiting for us when we visited. This is Nana Mancuso's old Italian Sesame Seed Cookie recipe. These are great with a cup of coffee!
Mix flour and sugar; set aside. In saucepan, put butter, cocoa and water; bring to a boil. Remove from heat. Pour over flour and sugar mixture; mix well. Add eggs, buttermilk, soda and vanilla. Pour into a 10 x 15-inch greased and floured sheet cake pan. Bake at 400° for 12 minutes, or until done. While cake is baking, make icing.
Heat oil in pan. Add rice and brown slightly. Add onion, bell pepper and ground beef. Stir until meat is slightly browned. Add tomato sauce, water and seasonings. Bring to a boil and then simmer on low heat for 25 minutes.
Whip the flour and margarine together with mixer. Add the chopped walnuts. Put in a 9 x 13-inch pan and bake at 375°.
Butter a 9 x 13 x 2-inch pan. Spread cherries in bottom of pan. Spread pineapple (undrained) on top of cherries. Put cake mix on top of pineapple. Put butter on cake mix evenly. Top with pecans. Bake at 350° for 40 to 45 minutes or until golden brown.