HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush a box of Girl Scout mint cookies. Put 2/3 of crushed cookies in bottom of pie pan. In double boiler, melt marshmallows and milk. Add creme de menthe. Let cook while whipping cream. Fold hot mixture into whipped cream. Pour over crushed cookies. Sprinkle rest of crushed cookies on top and refrigerate or freeze. Serve chilled.
Dissolve yeast in warm water. Add remaining ingredients. Cover with foil. Store in refrigerator for 2 hours. Make into rolls and let rise about 1 to 1 1/2 hours covered on countertop with towel. Bake at 400° for 10 minutes.
Combine dry ingredients; stir well. Add buttermilk; mix well. Stir in raisins. Spoon in three well-greased No. 303 (1 pound) tin cans. Let stand 1/2 hour. Bake at 350° for 45 to 50 minutes, or until cake tester comes out clean. Cool; remove from cans and slice to serve. Refrigerate rest in plastic bags. Good with baked beans, hearty soups, salads or use in sandwiches. Also makes good gift.
Boil first four ingredients together. Add enough water to keep covered. Cook until meat is tender (approximately 2 hours). During last 1/2 hour of cooking add sliced carrots. About 10 minutes later, add corn on the cob. Then during the last 10 minutes add sliced zucchini and cabbage. Serve in bowls. Add fresh lime to each serving.
Melt butter and chocolate, cool. Add remaining ingredients to eggs. Add cooled chocolate. Pour into greased 8 X 8 pan. Bake at 350° for 20 to 25 minutes.
Peel cucumbers. Slice and remove seeds. Mix lime and water. Pour over rings. Let set 24 hours. Drain off lime water and wash in clear water. Cover with cold water and let stand for 3 hours. Drain off water.
Cream lightly shortening, sugar and salt. Pour boiling water over. Add cold water. Dissolve yeast in a little warm water. Add well beaten eggs and yeast, then add flour and mix thoroughly. Butter a large bowl. Put dough in it. Set in refrigerator overnight. Roll out and cut in small pieces. Cut pieces like pie pieces. Roll up starting from large end, finishing up with small end. Roll and make 2 hours before cooking. Bake in 425° oven for 15 minutes. Melt butter and spread over rolls when done.
Beat eggs and oil together until foamy. Add sugar and vanilla and continue to beat. Add apples and beat slightly; set aside. Sift flour, soda, salt, cinnamon and cloves. Add raisins to flour mixture. Combine with egg mixture. Beat slightly. Bake at 350° for 25 to 35 minutes.
Combine pudding and pineapple until pudding is dissolved. Add rest of ingredients. Keep in refrigerator.
Arrange fruit in dish. Pour margarine mixture over fruit and bake at 325° for 1 hour.
Mash potatoes and add all ingredients. Grease and flour 13 x 9 inch pan. Spread mixture 1 inch thick in pan. Cook until brown at 350° to 375°. Cool and cut into squares.
Preheat oven to 350°. Mix the flour and Parmesan with salt and pepper and dredge the breasts, pressing the cheese into the chicken. Saute the chicken and garlic in the olive oil over medium heat until browned. Transfer the chicken to an ovenproof casserole. Deglaze the skillet with the wine and pour over the chicken. Sprinkle the additional Parmesan over the chicken and bake for 30 minutes.
Cook beef and onion in 10-inch skillet until brown. Drain. Stir in soup & milk. Stir baking mix and water in baking dish until moistened. Spread evenly in a greased 9 x 13-inch pan. Spread beef mixture over batter, sprinkle with cheese. Bake 30 minutes at 400 degrees.
Cream oleo and sugar. Add eggs and vanilla. Put baking powder in flour and slowly add flour mix to creamed mix. Chill dough several hours before rolling and cutting cookies (chill overnight if you desire). Bake at 350° approximately 7 minutes or until edges are brown. Frost with confectioners sugar frosting.
In a large bowl, beat the eggs well. Beat in the milk, salt, pepper, basil and nutmeg. Fold in the grated cheese and ham. Pour the mixture into the pie shell and bake at 350° for 40 to 45 minutes. Serves 6 to 8.
Whisk together thoroughly the vinegar and oil. Add mayonnaise, mustard, salt and garlic powder; continue to whisk. Fold in egg and chives. Use vegetables listed or any other vegetables desired. Arrange drained vegetables separately in a large dish; do not mix them. Pour marinade over vegetables and refrigerate.
Follow directions for pudding, using 1/2 cup more liquid. Serve hot over homemade gingerbread squares. May spruce up with chopped nuts or chopped celery.
Prepare wild rice to package directions. Brown sausage and drain; add onion, green pepper and celery. Add soups, cheese, mushroom pieces and rice. Mix well. Place in baking dish. Bake at 350° for about 1 hour.
Follow taco package instructions and add 1/2 can refried beans. Layer hamburg mixture, salsa, cheese, tomatoes, lettuce, olives and onions. Top with sour cream. Serve warm with nachos.
Spread caramel on crust; sprinkle with pecans and refrigerate. Stir pudding and milk constantly over medium heat until it reaches a full boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into crust. Place plastic on surface. Refrigerate 3 hours. Remove plastic. Garnish with Cool Whip and additional caramel topping.
Spread refried beans on bottom of 9 x 13-inch Pyrex dish and set aside. Mash avocados. Mix with lemon juice, salt, pepper and garlic powder. Layer over beans. In another bowl, combine sour cream, mayonnaise and taco seasoning mix. Spread this mixture over 2nd layer. Sprinkle chopped green onions. Sprinkle chopped black olives. Sprinkle grated cheese. Sprinkle chopped tomatoes on top. Picante sauce may be spooned and jalapeno peppers on top. Serve with tortilla chips.
Mix well shortening, sugar and eggs. Sift together flour, salt and soda. Stir in. Add nuts. Use wax paper to shape dough into 2 rolls 2 inches across. Chill. Heat oven to 400°. Slice dough 1/8-inch thick. Bake on ungreased cookie sheet 8 to 10 minutes. Makes about 12 dozen. Dough keeps in refrigerator several weeks. Slice when needed.
Cut spaghetti squash in half lengthwise. Take out seeds. Place squash face down in baking pan with small amount of water. Bake at 350° for 45 minutes to 1 hour, until semi-soft. Allow to cool in refrigerator overnight. Scoop out pulp and put into bowl.
Cream butter with 1 cup sugar. Add egg, milk and 1/4 teaspoon extract. Sift flour with baking powder. Blend into butter mixture. Cover dough and refrigerate at least 25 minutes. Preheat oven to 375°. Generously butter 14-inch round pizza pan. Press dough evenly into pan. Bake until lightly browned, 15 to 20 minutes. Cool crust in pan.
Cook ground beef and drain fat. Add the corn, tomatoes, onion, butter, salt, chili powder and garlic and cook 15 minutes; remove from heat. Mix the milk, egg and corn meal well; pour into buttered casserole over first mixture. Bake 1 hour at 325°.
Note: I usually put 3 to 4 tablespoons of jalapeno Cheez Whiz.
Cut rolls and make sandwiches with ham and cheese. Melt margarine and add remaining ingredients. Pour over sandwiches. Heat in a 300° oven for 30 minutes.
Preheat oven to 350°. Grease a 12-inch pizza pan. In medium bowl with electric mixer at medium speed, cream butter and sugar until light and fluffy. Beat in egg. Stir in flour and baking soda until well blended. Spread dough into prepared pan. Bake 20 minutes or until lightly browned. Sprinkle marshmallows and candies on cookie during the last 5 minutes of baking. Cool 10 minutes in pan on wire rack. To serve, cut cookies into 16 wedges. (Use your imagination, adding more candies, etc.)
Cream Crisco; add sugars and egg. Cream. Add vanilla. Mix dry ingredients together and add to Crisco mixture. Roll into balls. Roll balls in cinnamon and sugar (1 teaspoon cinnamon to 2 tablespoons sugar). Bake at 350° for 10 minutes.
Melt chocolate chips, add milk, stirring constantly until milk and chocolate blends. Remove from heat, add vanilla and chopped nuts. Line 8 x 8-inch Pyrex dish with waxed paper. Pour fudge into dish and place in refrigerator until firm. Then cut into squares.
Butterfly steak. Spread parsley and garlic over it. Cover it with alternate strips of sopressata and cheese. Roll and tie with string. Saute in oil, turning to brown all around. Pour in tomato sauce, basil, salt and pepper to taste. If sauce is too acid, add some sugar. Simmer until meat feels tender when pierced with fork.
Brown hamburger. Drain and add spaghetti sauce. Cook noodles and drain. Add to meat sauce. Spread half of the meat and noodles in a long cake pan. Spread 2 cups of Mozzarella cheese over mixture. Add the rest of the meat mixture. Spread 2 cups of shredded Cheddar cheese. Layer the top with sliced Mozzarella cheese. Put in a 350° oven until cheese melts. Let sit 5 minutes before cutting into squares.
Cream Crisco and sugar. Add eggs. Beat well. Add vanilla and rest of ingredients. Pour half batter in greased angel food cake pan. Sprinkle 1/2 of topping over batter and spread rest of batter over, then the remaining topping. Bake at 350° for 35 to 45 minutes.
Mix together cabbage, green pepper and carrots. Combine remaining ingredients and pour over cabbage.
Preheat oven to 375° (350° for glass pan). In pan, heat soup, broth, chicken and vegetables to boiling, stirring constantly. Spread in 9 x 13-inch pan. Mix remaining ingredients; pour over soup mixture (crust will rise during baking). Bake 30 minutes or until light brown. Serves 8 to 10.
Place apples in a greased 13 x 9 x 2 baking dish. Combine sugar and 1/2 teaspoon cinnamon. Sprinkle over apples. Combine flour, brown sugar, oats, baking powder, nutmeg and remaining cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. Bake at 375° for 50 to 60 minutes or until apples are tender. Yield: 12 servings.
Arrange half the potatoes in a well buttered 2-quart casserole. Top with half the onion and half the parsley. Arrange remaining potatoes, onion and parsley as a second layer. In saucepan, heat butter and add garlic. Saute 1 minute or until garlic releases its flavor (you can smell it). Blend milk, cornstarch, salt and pepper. Pour into pan with butter and garlic. Cook, stirring until thickened. Pour over potatoes in casserole. Bake at 350° for 1 hour and 15 minutes or bake at 300° for 1 hour and 45 minutes, if baking along with a roast. Garnish with parsley.
Grease 1 1/2-quart casserole. Place apples in casserole. In medium bowl, mix remaining ingredients. Sprinkle over apples. Bake in a 350° oven for 45 minutes.
Combine all ingredients in a pot and place in a 350° oven. Bake for 3 hours, stirring twice.
Melt margarine. Pour into cooking dish (9 x 9). Mix flour, sugar and milk to a smooth batter. Pour over margarine. Don't stir. Add fruit and juice. Don't stir. Bake at 350° for approximately 25 minutes or until lightly browned.
Combine pineapple juice, cranberry juice and thawed lemonade in a punch bowl. Pour in club soda. Garnish with lemon slices.
Marinate chicken in sour and salt and pepper for 1/2 hour. Pour enough water to barely cover chicken.	Cook for 20 minutes. Add Allspice. Add potatoes and carrots. Cook for 20 minutes or until potatoes and carrots are done. Just before done, add fresh basil or dried tarragon.
Cut meat into small pieces. Mix chicken, soups and milk together. Fold in prepared stuffing. Place in ungreased baking dish. Cover with foil and bake at 350° for 20 minutes. Uncover and brown.
Make white sauce with butter, flour and milk. Stir in sour cream and Cheez Whiz. Cook and crumble bacon. Arrange eggs in a greased 9 x 13-inch casserole dish. Pour sauce over eggs. Top with bacon. Bake, covered, at 350°, until bubbly.
Gradually add sugar to margarine creaming until light and fluffy. Beat in egg and preserves. Sift together dry ingredients, add to creamed mixture, mixing thoroughly. Drop from teaspoon 2 inches apart on ungreased baking sheet. Bake at 375° about 10 minutes or until cookies are delicately browned.
Make a vinaigrette dressing, using oil, cider vinegar and 1/4 of a Knorr chicken bouillon cube (do not add additional salt and pepper). Mix together with above ingredients. Serves 8.
In a large skillet, heat 1 tablespoon of the margarine. Add mushrooms and cook until they just begin to turn brown. Put in a large, deep casserole. Add remaining 2 tablespoons of margarine and oil to same skillet and heat. Brown meat on all sides; remove to the casserole with mushrooms. Pour the 3/4 cup bouillon, soy sauce, garlic and onion in skillet. Over low heat, stir, scraping bottom to remove all particles. Blend the cornstarch with the 1/3 cup bouillon. Add to skillet; stirring constantly, cook until mixture has thickened. Pour over meat and mushrooms in casserole. Cover and cook at 275° for 1 1/2 hours. Stir in the mushroom soup. When smooth, check seasoning, then serve over hot cooked rice or noodles.
Preheat oven to 375°. Place a cast-iron popover pan or 8 custard cups on a baking sheet and set in oven to preheat. In medium bowl, beat the eggs until frothy. Beat in the milk and butter. Fold in the flour, 2 tablespoons at a time. Carefully remove the hot popover pan from the oven and grease with vegetable shortening.
Mix thoroughly the persimmon and soda; let stand while creaming together the butter and sugar until light and fluffy. Beat in egg, vanilla, lemon juice and brandy, then add persimmon and mix until blended.
Preheat oven to 425°. Place butter in an 11 3/4-inch cast-iron skillet and put in oven to melt and heat while mixing batter.
Preheat oven to 350°. In 2-quart baking dish, stir together beans, onion, ketchup and bacon. Bake, uncovered, 1 hour or until bubbly. Makes 8 servings.
Put scraps of bread or rolls in a dry, warm place for 2 days. Put bread in a blender and crumb. To each cup of crumbs, add remaining ingredients. These are good for breading chicken, pork chops, veal or fish.
Mix the first 7 ingredients and pour over cooked salmon. Marinate at least 2 hours or longer, turning occasionally. Serve cold on lettuce.
Fry bacon well and drain. Melt cheese and soup slowly, add onions and bacon, keep warm. A crockpot works well. Serve with cubed French or sourdough bread.
Cook chicken until done. Remove from bones and place back into chicken broth. Add rice and cook until rice is tender. Add sausages (sliced into 1-inch pieces), eggs and salt and pepper to taste. Cook until sausages are hot. Enjoy!
May the road rise to meet you. May the wind be always at your back. May the sun shine warm upon your face, the rain fall soft upon your fields, and until we meet again, may God hold you in the palm of His hand.
Cut salmon up into 2-inch squares.	Bring to a boil 6-quarts water with 1/2 cup salt in 14-inch Dutch oven. Add potatoes, onions and spices. Boil 20 minutes. Add salmon and boil 12 minutes longer. Drain off liquid and serve.
Chop and grate everything as small as possible. Mix together well. Roll in chopped pecans. Refrigerate at least 3 hours.
Cream sugar and butter. Add eggs, one at a time. Beat well. Add syrup and melted candy bar. Add salt and flour. Stir soda into buttermilk. Alternate flour and milk, stirring well after each addition. Add vanilla.
Combine all ingredients in food processor. Process until mixed well. Chill for several hours. When ready to serve, hollow out the center of the loaf of bread and cut the removed portion into cubes. Place the shrimp mixture in the bread, using the cubed pieces to dip with.
Butter baking sheet. Mix brown sugar, corn syrup, granulated sugar and water in 2-quart microwave dish. Microwave on High for 3 1/2 minutes, stirring once. Stir in peanuts and peanut butter. Microwave on High for another 3 1/2 minutes, stirring once. Add butter and vanilla, then microwave until candy thermometer reads 300°, about 4 minutes. Add baking soda. Stir until foamy. Pour onto baking sheet and smooth with metal spatula. Let cool. Store in airtight tin. Makes 1 pound.
Place berries in an 8 x 8-inch greased baking dish. Mix next 6 ingredients and spread over berries. Mix 1 cup sugar and cornstarch and sprinkle over batter. Pour boiling water on top. Bake at 350° for 1 hour.
In medium saucepan, melt butter; stir in brown sugar and milk. Bring to a boil. Boil and stir for 2 minutes. Remove from heat. Stir in peanut butter and vanilla. Mix in powdered sugar and beat until smooth. Spread into buttered 9-inch square baking pan. Chill until firm and cut into squares. Enjoy.
Brown ground beef and drain off fat. Sprinkle onions over beef (reserve 1/2 cup). Sprinkle sliced mushrooms over onions. Combine 1/2 cup sour cream and mushroom soup in saucepan. Heat until boiling point is reached. Pour over ground beef mixture. Cut biscuits in 1/2 (1/2 moon shape) and arrange around casserole. Sprinkle 1/2 cup onions in center. Beat egg, 1/2 teaspoon salt and 1/2 cup sour cream and pour over biscuits around edge of casserole. Bake at 350° until biscuits are browned, approximately 30 minutes.
Mix in square 8 x 8-inch pan the flour, pecans, sugar and butter, then pat down good, making crust. Bake until brown (light) at 350°. Next, mix cream cheese and powdered sugar and spread on cooled crust. Then spread some Cool Whip on top of cheese. In medium bowl, mix milk and the two boxes of pudding until thick; pour over Cool Whip. Spread a thin layer of Cool Whip over pudding and sprinkle with a few chopped pecans.
In a bowl, mix 1/4 cup soup, hamburger, bread crumbs, egg and onion. Shape into big firm patties. In skillet, cook patties until brown on both sides. Spoon off fat. Pour soup and mushrooms over patties and put lid on skillet and reduce heat and simmer 20 minutes or until done. You can do this with round steak, too.
Cook grits; add butter and grated cheese. Beat eggs and add milk; add egg mixture to grits. Put in a well-greased long baking dish. Top with crushed cornflakes and dot with butter. Bake at 350° for 1 hour. Makes 8 to 10 servings.
Mix by hand the pudding and pineapple. Add marshmallows and Cool Whip and mix well. Chill at least 1 hour.
Mix and put into a 9 x 13-inch greased pan. Cover with 6 ounces of chocolate chips and 1 cup of nuts. (If desired, these can be mixed into the batter.) Bake for 55 minutes at 350° or until toothpick comes out clean.
Grease 9 x 13-inch baking dish and arrange fish fillets. Saute celery, green pepper and garlic in oil until tender. Add flour and blend. Add tomatoes, breaking up as you stir. Add remainder except for sherry; bring to boil. Reduce heat and simmer for 10 minutes or until thickened. Remove from heat and add sherry. Pour mixture over fish and bake uncovered at 425° for about 12 minutes. Serves 4 to 6 persons.
Combine all ingredients. Score flank steak on both sides and marinate 4 hours or overnight (overnight is best!). Grill outdoors or under broiler on each side to desired amount. Slice in thin diagonal strips for serving.
Mix flour, sugar and cocoa; add egg yolks and milk. Cook in iron skillet. After it thickens, add butter and vanilla. Pour in baked pie shells. Use whites for meringue. Makes 2 pies.
Grate cabbage and tomatoes; combine with salt. Let set for 1 hour, then drain. Combine all ingredients; let boil 15 to 20 minutes, until tender, then pack in hot jars and seal.
Mix flour and sugar. Add eggs and beat. Add other ingredients. Bake at 350° for 45 minutes in buttered dish.
Place cut-up chicken and onion in the water and cook slowly until tender; add salt. Remove and cut the meat into 1-inch pieces and return to broth together with corn that has been cut from the cob, celery and seasoning. Continue to simmer. For a richer broth, add 4 bouillon (chicken) cubes to the pot. Add 2 cups of cooked noodles or 1 recipe of rivels (recipe follows).
Mix 3/4 cup sugar with mashed peaches. Add peaches to other ingredients. Mix and freeze. Makes 1 gallon.
Preheat oven to 350°. Dot bottom of 8-inch square baking dish with butter or margarine. Crumble crackers to cover bottom of dish. Saute chopped spinach in oil with hot pepper and chopped garlic if desired. Spread over crackers. Add mushrooms, then fish fillets, cut in small pieces. Pour heavy cream over all and sprinkle with Parmesan cheese and more cracker crumbs. Bake at 350° for 25 minutes, uncovered. Serves 4.
Preheat oven to 350°. Chop artichoke hearts and garlic. Combine all ingredients. Turn into a casserole dish and bake for 20 minutes.
Set oven to 350°. Grease 8-inch square cake pan. Melt chocolate and butter in top of double boiler over hot, but not boiling water. When chocolate is melted, turn off stove. Lift off top of double boiler. Set aside to cool. Sift flour, salt and baking powder into large bowl. Set aside. Break eggs into another bowl and beat until frothy. Beat sugar into eggs, a little at a time. Add chocolate mixture and vanilla to egg mixture. Stir well. Stir flour mixture into egg mixture. Add nuts and coconut. Stir well. Pour into prepared pan. Spread evenly with the back of spoon. Bake 30 minutes. Cool in pan for 15 minutes. Cut into 2-inch squares. Set on cake rack.
Sift flour, measure and resift twice with salt and baking powder. Cream butter and blend in sugar; add egg and beat until fluffy. Add bran and milk; stir until well mixed, then let stand a few minutes until bran takes up most of the liquid. Finally add flour mixture, stirring only until flour has disappeared. Fill buttered muffin pans 2/3 full. Bake in a moderately hot oven at 400° for 30 minutes or until muffins are nicely browned. Serve piping hot with plenty of butter. Makes 8 large or 12 small muffins.
Mix all ingredients except shrimp. Blend until thoroughly combined. Drain water from shrimp and break shrimp into pieces. Chill mixture 2 to 3 hours. Serve on crackers.
Mix sugar, cornstarch, cinnamon and nutmeg in a saucepan. Stir in cider and lemon juice. Heat to boiling, stirring constantly. Boil 1 minute. Blend in butter. Serve over pancakes. Top with dot of sour cream.
Mix beef, onion, eggs and A.1. steak sauce and Stove Top chicken flavor stuffing together. Shape in loaf pan. Cook for 1 hour and 15 minutes at 350°.
Soften the gelatin in the lime juice. Combine lime rind, syrup, sugar, salt and gelatin in a saucepan and heat, stirring until gelatin is dissolved. Blend in several drops of almond extract. Then chill until slightly thickened. Whip evaporated milk in a chilled bowl until light and fluffy and fold in gelatin mixture. Fold in fruit cocktail and chill until partially set. Line serving dish with ladyfingers and spoon fruit mixture into dish. Chill several hours and garnish with other fruits.
Place lettuce or spinach in the bottom of a bowl. Layer mushrooms and broccoli or peas over lettuce or spinach. Then layer carrots. Arrange egg slices and bacon over vegetables. Sprinkle 1/2 cup shredded cheese and green onion. Top with salad dressing of choice and sprinkle with remaining cheese and a little onion. Cover and chill 2 to 24 hours. Before serving, toss.
In a wok set to highest temperature, pour oil. Add pork and stir-fry 2 minutes or until pork is no longer pink. Add celery, onion, mushrooms, water chestnuts, snow peas, red peppers and ginger root. Cook over heat for 3 minutes. Remove to a warm bowl.
Dissolve jello in 9 cups hot water. Dissolve sugar in 4 cups water. Bring to a boil. Mix jello and sugar mixtures. Add remaining ingredients. Freeze. Remove from freezer 3 hours before serving. Shortly before serving, chop and let stand, then add two 28 ounce bottles ginger ale. One gallon milk carton holds 1/2 recipe for freezing.
Put first 4 ingredients in a saucepan. Bring to boil over high heat. Boil for 1 minute. Remove from heat and mix in rest of ingredients in pan. Drop by teaspoon onto waxed paper. Allow to cool.
Mix and bake cake mix as directed in 9 x 14-inch pan or 10 x 14-inch pan; cool. Prepare pudding as directed and refrigerate for 5 to 10 minutes. Whip cream cheese until smooth. Slowly add instant pudding and keep whipping to keep smooth. Add whipped topping until blended. Place pineapple over cool cake and top with cream cheese and pudding mixture. Top with coconut and chopped nuts.
Combine beans (drained), soup and milk in casserole. Cover with onion rings. Bake at 350° for 25 to 30 minutes.
Preheat oven to 400°. Grease bottom of a 12-inch iron skillet. In a medium bowl, mix eggs, butter and milk. Add dry ingredients. Add corn and jalapeno last. Bake 20 to 25 minutes until golden brown.