HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes 20 to 30 minutes with 1/2 teaspoon salt and water to barely cover. Drain and mash. Combine first 9 ingredients in a bowl. Shape into six patties.
Melt 3 tablespoons butter in large skillet (medium heat). Add pecans, saute 10 minutes. Remove pecans, cover and set aside. In same skillet, melt remaining butter. Add onion; saute until tender. Add rice and stir thoroughly.
Mix all ingredients together and form into one large ball or 2 small balls. Roll in chopped nuts. Chill. Serve at room temperature. Good with all kinds of crackers.
Put raisins and bourbon in bowl. Mix well; let stand 1 hour. Sift together flour, baking soda, cinnamon, nutmeg and cloves; reserve. Put butter or oleo in large bowl of electric mixer and add brown sugar and eggs. Beat until mixture is light and fluffy. Beat in flour mixture with mixer or spoon, blending until smooth. Stir in raisins, citron, cherries and pecan halves. Drop from teaspoon onto greased cookie sheets. Bake in slow oven (325°) about 15 minutes or until firm. Remove to wire racks to cool. Makes 7 to 9 dozen. Store cookies airtight. Can be frozen. Good keepers, shippers.
Whisk eggs with sugar. Add cream. Pour into pumpkin and mix well. Add seasonings and pour into unbaked pie shells. Preheat oven to 375°. After cooking for 10 minutes, turn pies 1/4 turn and lower temperature to 350°. Set timer for 1/2 hour and check again. Check every 10 minutes until pies are firm.
Boil macaroni; drain and cool. Add onion, bell pepper, celery, pimento, pickle relish, chopped eggs, mayonnaise, mustard and salt and pepper to taste. Mix well; cover and refrigerate until ready to serve.
In a bowl, dissolve jello in boiling water. Stir in cold water and refrigerate for 1 hour or until thickened. Gently fold in blackberries and whipped topping. Pour into crust. Chill for 2 hours or until ready to serve. Makes 8 servings.
Mix all ingredients and pour into unbaked pie crust. Bake at 350° about 45 minutes. Makes 2 pies.
Preheat oven to 350 degrees. Lightly grease a 7 x 11 inch baking dish.
Combine ingredients and pour into 2 pie shells. Bake at 325° for 45 min. For best results let sit for 1 hour or more before eating.
Brown sausage and drain well with paper towels. This is really important so they won't be greasy. Melt Velveeta cheese in microwave. Mix in with sausage and blend well. Place cocktail rye on cookie sheet. Put heaping tablespoonful of mixture on cocktail rye. You can make these ahead of time and freeze on cookie sheet, then put frozen bread in freezer bags. Place in 425° oven for 20 minutes or until mixture is hot and bubbly. You can also put under the broiler for 3 to 5 minutes, but watch carefully.
Mix mustard and vinegar together. Let it soak overnight in the refrigerator. Beat the eggs and add the sugar and eggs to the mustard mixture. Put in a double boiler. Heat to boiling. Stir a bit. Let cool and put in fridge.
Bring water and sugar to boil. Add remaining ingredients to cooled water/sugar mixture. Place in empty Cool Whip or butter containers and freeze overnight.
Beat egg yolks. Add sugar, lemon juice, rind, cornstarch and milk. Cook over a slow heat until thick. Cool. Put into 2 unbaked pie crusts. Beat egg whites and 1/4 cup sugar for meringue. Put on pie and brown.
In a large bowl, combine the first five ingredients; mix until sugar is dissolved. Chill for 1-2 hours. Just before serving, stir in soda.
Mix chicken, celery, cheese, mayonnaise, onion and lemon juice in 1 1/2 qt. casserole. Melt margarine, stir in bread crumbs, paprika and curry; sprinkle over casserole. Just before serving, sprinkle crushed peanuts and coconut over dish. Can freeze before adding peanuts and coconut.
Mix all ingredients except flour, then add a little flour at a time until consistency to drop by teaspoonfuls into deep grease over medium flame. Dry until golden brown, then drain on paper towels.
Heat sherry with 1 stick cinnamon and sugar just to boiling. Add lemon juice and pour into preheated cups. Add thin slice of lemon to each cup with cinnamon stick for stirring. Makes about 5 or 6 servings.
Cut circles of slice bread in small circles about 2 to 2 1/2 inch rounds. Spread with mayonnaise and cheese mixed well. Top with thin slice of onion same size as bread round. Place under broiler until bubbly and slightly browned.
Combine Crisco, sugars and eggs. Cream well. Add flour, soda, baking powder, salt and vanilla. Mix; add corn flakes, coconut and pecans. Mix well. Drop by spoonfuls on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Dissolve gelatin in boiling water. Cool. Cream together cheese, sugar and vanilla. Add gelatin; mix well. Fold whipped Milnot into gelatin mixture. Crush graham crackers into fine crumbs and add melted butter or oleo. Firmly pack 2/3 mixture in bottom and sides of a 9 x 13 x 2-inch pan. Add filling and sprinkle with remaining crumbs. Chill several hours. Cut into squares to serve. Yields 12 servings.
Heat oven to 350 degrees. Mix crumbs and butter in a 9 inch pie pan; press firmly and evenly against bottom and sides of pan. Bake 10 minutes. Cool.
Combine drained beef, cheese, milk, dill weed and horseradish and chill. Serve as a dip.
Cook potatoes and onion in enough water to cover them until tender. Add remainder of ingredients; stir until cheese melts and soup thickens slightly.
Blend cheese, eggs, salt, pepper, sugar and parsley. Put sauce in bottom of pan. Fill shells. Cover with sauce. Bake at 350° for 1/2 an hour.
Sift dry ingredients, add other ingredients in order, mix thoroughly. Bake in layer cake pan (greased and floured). Bake at 350 degrees for 25 minutes. Cool.
Preheat oven to 350°. Grease and flour 9 x 13-inch pan. Combine pecans and coconut; sprinkle in bottom of pan. Pour prepared cake mix over this.
Mix the cake mix according to directions on box. Bake in 2 layers and cool; split into 4 layers. (Dental floss is good to split cake.) Mix fresh frozen coconut with sour cream and sugar. Set aside 1/2 cup of this mixture for later use. Spread the rest between layers. Mix the 1/2 cup mixture with the whipped topping; spread on top and sides. Refrigerate 3 days in an airtight container before cutting.
First Layer: Dissolve 2 packages of jello in 3 1/2 cups of boiling water. Add drained pineapple. Let set to gel.
Brown beef and onion. Mix salt, catsup, vinegar and brown sugar. Stir into beef mixture. Add beans. Place in 2 casserole dishes. Freeze 1 casserole for future use. Bake remaining dish at 350° for 30 minutes.
Mix chocolate cake as per instructions on cake box. Pour 1/2 of batter in greased 9 x 13 inch pan bake 20 minutes at 350°. Melt the caramels, oleo, milk and pour over baked cake. Sprinkle with chocolate chips and nuts. Add rest of cake mix on top. Bake 20 minutes at 250° and 10 minutes at 350°. Needs no frosting.
Mix the first 10 ingredients and simmer 1 hour. Meanwhile, brown the sausage and drain. Dice the potatoes and green pepper. Add to simmering mixture and cook, uncovered, about 30 minutes or until veggies are tender.
Melt butter in a medium size saucepan over medium heat. Using a wire whisk, slowly blend in flour until thoroughly blended. Gradually add milk, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut potatoes in half, scoop out the meat and set aside. Add potatoes to milk mixture. Add sour cream and simmer, stirring to keep soup from sticking. Garnish with grated cheddar cheese, bacon and green onions.
Boil water. Leave tea bags in water for 20 minutes, then remove. Add the rest of ingredients. Simmer 20 minutes. With strainer, remove spices.
Place meat in bottom of roasting pan and pour all other ingredients on top of meat. Add 1/4 cup water. Cover and cook at 250° for 2 1/2 hours. Do not peep while cooking. Meat will be tender and you will have a good rich brown gravy for rice. Makes 4 servings.
Mix together first 6 ingredients, then stir in chocolate chips. Bake at 350° for 1 hour.
In a large bowl cream shortening, peanut butter, 1/2 cup sugar and brown sugar. Beat in egg and vanilla. In another bowl mix flour, baking soda and salt. Gradually add to peanut butter mixture, blending thoroughly.
Place potatoes and water in a 2-quart microwave casserole. Cover and microwave on High for 10 to 12 minutes or until potatoes are tender; drain. Mix mayo, sour cream and salsa. Mix potatoes and remaining ingredients in a large bowl. Fold in mayo mixture. Cover and refrigerate at least 2 hours. Serve in lettuce-lined bowl and garnish with additional sliced ripe olives and shredded cheese, if desired.
Saute ham and green onion in butter in a large skillet until onion is tender. Add eggs and cook over medium-high heat, stirring to form large soft curds; when eggs are set, stir in mushrooms and Cheese Sauce. Spoon eggs into a greased 13 x 9 x 2-inch baking pan. Combine 1/4 cup melted butter and bread crumbs, mixing well; spread evenly over egg mixture. Sprinkle with paprika. Cover and chill overnight. Uncover and bake at 350° for 30 minutes, or until heated thoroughly. Yields 12 to 15 servings.
Trim crust from bread and add cut slices in half. Grease a 13 x 9 x 2 baking dish. Cover bottom with 1/2 of the bread, ham and cheeses. Repeat with remaining bread, ham and cheese. Combine milk, egg and seasonings; pour over layers. Refrigerate overnight. Remove from refrigerator 30 minutes before baking. Combine corn flakes and butter. Sprinkle over dish. Cover with foil. Bake at 375° for 45 minutes. Let stand 10 to 15 minutes before serving.
Flour the chicken. In a large stock pot, brown the chicken in oil. Add onions and cook until the onions are clear, stirring occasionally. Add tomatoes, water and seasoning. Cover and simmer until the chicken is almost tender. Take the chicken out of the stew and remove the bones and skin. Leave the chicken meat in fairly large pieces. Return the corn and lima beans. Continue cooking until vegetables are tender.
Mix together pineapple juice, sugar, egg, flour and butter. Add cream cheese. Let mixture cool. Prepare Dream Whip according to package directions. Add to cooked mixture. Spread on top of jello.
Mix dressing and sugar in bowl (large). Add remaining ingredients; mix lightly. Refrigerate. Serves 8.
Place Marshmallow Creme and peanut butter in large bowl; mix together. Cook sugar and Milnot together until it forms a soft ball (approximately 12 minutes). Remove from fire. Add vanilla; pour into Marshmallow Creme and peanut butter. Mix well together until creamy. Pour into greased pan; let cool. This candy cuts better if allowed to stand overnight.
Slice peaches in bottom of dish. (You may use canned peaches if drained; I like Greer peaches best if fresh are not available.) Sprinkle with lemon juice to keep from darkening. In bowl, mix flour, sugar and egg with fork. Mixture will be dry and crumbly. Spread over peaches. Pour melted butter over top. Bake, uncovered, at 375° for 35 minutes or until crust is golden brown. Recipe may be doubled.
In a 13 x 9 x 2-inch baking dish, beat eggs, milk, sugar, cinnamon and salt until light and frothy. Add bread and let soak abut 10 minutes on each side or until mixture is absorbed, or cover and refrigerate overnight.
Cream shortening and sugar. Add flour. Add eggs one at a time. Add vanilla and butter or lemon flavoring. Bake in tube pan 1 hour and 45 minutes. Preheat oven at 300°.
Combine all except strawberries in saucepan and cook until clear. Place berries in baked pastry pie shell and cover with the sauce which has been cooled to room temperature.
Cream together sugar and eggs, then oleo, milk, flour, then nuts and mashed bananas. Bake at 350° for 30 minutes or until toothpick inserted comes out clean.
Sift flour in a bowl, cut in shortening with a pastry blender, blending until mixture is coarse. With a fork, add enough sour cream until all flour is mixed in. Turn dough out on lightly floured board. Knead lightly for 1/2 minute. Roll out with rolling pin to 1/2-inch thick. Cut with floured biscuit cutter.
Cook grapes with sugar enough to sweeten them good. Then cook them until the syrup is thick and sticky. Make your pie dough. Line your pie pan, prick crust. Pour in grapes. Sprinkle with cinnamon, add cut up butter in little pieces. Put on top and grease with butter and sprinkle with sugar and cinnamon. Cut holes in top crust. Bake at 350° until crust is done, about 30 minutes.
Mix jello with hot water only. Blend in ice cream. Mix with electric mixer until well blended. Add pineapple and nuts. Chill in refrigerator at least 3 hours.
Put all ingredients into a pot and bring to a boil. Then simmer for 30 to 45 minutes.
In 3-quart saucepan, combine all ingredients and bring to boiling. reduce heat; simmer, covered, for 20 minutes, stirring occasionally. Remove cloves. Makes 6 to 8 servings.
Combine flour, eggs, and milk.	Pour over spinach and cheese in 9 inch deep dish pie crust. Sprinkle on pepper and nutmeg to taste. Bake 350° for 50 minutes.
Batter bacon and dip in bread crumbs; place on broiler pan flat and very close together (in rows). Bake at 350° for 35 minutes. Take out of oven and place in foil pan or freezer tight container on paper towels stacked sideways to fill container. Freezes well. Reheat oven to 350° and remove bacon from freezer; let thaw 30 minutes and then bake for 20 minutes and serve.
Mix 3 egg yolks with 1 cup sugar. Stir until creamy. Sift cocoa, flour and salt together; add to egg mixture. Thin this mixture with 1/4 cup milk. Put remainder in 1 quart size copper bottomed boiler, stirring constantly, over direct medium heat. Let milk warm slightly, then add sugar mixture. Continue stirring until creamy. Add vanilla. Place in 9-inch baked pie shell. Make meringue with 3 egg whites, 6 tablespoons sugar and pinch of salt beaten together until sugar is dissolved and soft, but firm, peaks form. Bake at 350° until brown.
Grease a 9x11 casserole dish with margarine. Make 1 layer of onions sliced, 1 layer of potatoes sliced thin, 1 lb. hamburger browned, kidney beans, tomato soup and water. Salt and pepper to taste.
Grind unpeeled oranges and lemon in a food processor or grinder. Transfer to a large kettle. Add baking soda. Simmer for 10 minutes. Peel the remaining fruit. Grind and then crush it. Add to orange mixture. Measure and return to kettle. Add sugar equal to the amount of fruit. Boil until thick, about 30 minutes. Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 20 minutes in a boiling water bath. Yields about 7 pints.
Scald milk in saucepan. Stir in butter, sugar and salt. Cool to lukewarm. Measure water into large bowl. Sprinkle yeast into water. Stir to dissolve. Blend in milk mixture and eggs. Stir in half the flour. Beat until smooth. Stir in enough of remaining flour to make soft dough, stirring until dough forms a ball that leaves the side of the bowl. Turn onto floured cloth and press into flat ball.
Stir over low heat until mixture boils. Pour over popcorn in a large pan. This is enough to coat 5 quarts of popcorn. Shape into balls.
In large bowl, combine kidney beans, peas, corn, green beans and garbanzo beans. Stir in celery, onions and bell pepper. In a small bowl, combine sugar, vinegar, salt and pepper. Pour over vegetables. Mix well and refrigerate at least 2 hours, preferably overnight.
Brown beef, onion and garlic. Mix broth, spices and tomatoes in a large pan. Add meat mixture and remaining vegetables. If too thick, add some V-8 juice. This soup will freeze well.
Mix all ingredients in a large bowl on medium speed, scraping sides and bottom constantly until mixed (about 1 minute). Pour into a greased and floured loaf pan. Bake 1 hour at 300°.
Mix corn, eggs and flour well. Add remaining ingredients. Bake at 350° for 1 hour or until set and golden brown.
Beat eggs until light and fluffy. Add lemon juice and continue beating. Then pour gradually, a tablespoon at a time, to the broth or stock. Be sure to do this slowly and beat constantly so that the eggs will not curdle. Pour sauce over the food and remove from fire at once and serve.
Cook spaghetti; drain. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate. Spread cottage cheese over bottom of "crust." Cook ground beef, onion and green pepper until browned. Drain. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic. Heat. Pour mixture into spaghetti "crust." Bake uncovered at 350° for 20 minutes. Sprinkle Mozzarella cheese on top; bake 5 minutes or until cheese melts and browns. Makes 6 servings.
Preheat oven to 375°. Cut and wash chicken. Dip in egg and flour. Fry one side for 15 minutes. Turn and fry 15 minutes or until golden brown. Put in baking dish. Bake for 45 minutes.
Mix ingredients well, then knead with hands until it is smooth. This is the only kind you can eat.
Brown meat on all sides in own fat; pour off excess. Add seasonings; cover with water. Simmer.
Mix everything together in a bowl and beat with an egg beater. Serve in a tall glass.
Spread pineapple evenly over bottom of buttered 9 x 13-inch baking dish. Spread pie filling over pineapple. Sift the cake mix over the fruit evenly. Sprinkle nuts over cake mix. Distribute butter pats evenly over the mixture. Sprinkle brown sugar over all and bake at 350° for one hour. Serve warm or cold with ice cream or Cool Whip.
Combine sugar, milk, corn syrup, salt, flour and butter. Cook on low heat to soft ball stage. Remove from heat and add vanilla and peanut butter. Stir only long enough to blend well. Then quickly pour into well buttered pan.
Marinate 24 hours or more. Bake at 425° for 35 minutes on cookie sheets.
Using a large skillet, fry bacon. Drain bacon on paper towel. Peel, cube and fry the potatoes in the bacon grease. Salt and pepper to taste.
Press cookie dough to cover pizza pan. Bake at 350° for approximately 20 to 30 minutes. Cool.
Combine all ingredients. Bake until bread tests done with a broomstraw or toothpick, or until browned.
Combine the first 6 ingredients, mixing well. In the bottom of a greased Bundt pan, place the nuts. Add the cake mix and bake at 325° for 45 to 50 minutes.
Heat oven to 325°. Melt butter; add sugar and curry powder. Drain and dry fruits; put in 1 1/2-quart casserole. Add butter mixture. Bake 1 hour, uncovered. Serves 12.
Mix all ingredients together and simmer on low heat for about 30 minutes. Cool and refrigerate until needed.
Pour boiling water over Jello; when dissolved, add orange sherbert. When this begins to set, add other ingredients. Fold in whipped cream. Pour into mold or dish. Refrigerate. Really good; make ahead.
Brown meat in hot oil in Dutch oven. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, 1 1/2 to 2 hours. Add potatoes and carrots. Cook 30 to 45 minutes until vegetables are tender. Mix flour and 1/4 cup cold water; stir into stew. Cook and stir until thick and bubbly.
Melt milk chocolate in microwave or over hot water (low heat for both).	Mix butterscotch pudding with other ingredients; form into small balls. Put on wax paper to dry for 1/2 hour. Dip each ball in chocolate; put back on the wax paper. Let dry for at least 1 hour. Hide to keep.
Combine all ingredients. Pour into pie shell. Bake at 375° for 15 minutes. Reduce to 350° for 30 to 45 minutes more or until set.
Soften cream cheese and add all other ingredients. Mix in mixer. Chill and shape into a ball. Roll in sesame seeds or chopped nuts. Serve with crackers. Garlic salt can be added for extra flavor.
Mash hard-boiled eggs and mix with mustard. Mix cracker crumbs and milk. Cook for a minute, add melted margarine, eggs and mustard. Stir; add all other ingredients. Bake in greased dish (either square or medium size rectangular). Sprinkle a few cracker crumbs on top. Bake at 375° until brown (about 40 minutes). Two recipes will fill a 3-quart rectangular dish.
Fry hamburger and drain grease. Add onion. Add soups. Mix together. Boil egg noodles until done. Mix noodles and other mixture together. Put into a casserole dish and bake at 400° for 1/2 hour to 1 hour.
First, crack and break pecans into smaller pieces. (Use a chopper or food processor). Beat eggs in a small bowl. Pour sugar, Karo syrup and eggs into a medium bowl and mix well. Add vanilla. Spread pecans in an unbaked pie shell. Pour mixture over pecans. Put in 350° oven for about 45 minutes or until a knife is put in and comes out clean.
Place all fruit (drained) except cherries in a 2 quart casserole. Blend butter, sugar and curry powder over low heat. If mixture seems too dry add a little fruit juice. Pour mixture over fruit. Decorate top with cherries. Bake in 350° oven for 1 hr.
Combine 1 tablespoon soy sauce and 1 tablespoon cornstarch. Add shrimp and scallops; mix well. In small bowl, drain juice from pineapple. Add broth, 3 tablespoons soy sauce and 1 tablespoon cornstarch. In large skillet or wok, heat 1 tablespoon oil; stir-fry seafood for 2 minutes and remove from pan. Add 1 tablespoon oil and heat. Stir-fry green pepper, onion, carrots and ginger for 3 minutes. Add seafood, pineapple and sauce. Cook and stir until mixture boils and thickens. Serve over rice. Makes 4 to 5 servings.
Break bread in small pieces. Beat eggs; add to milk, sugar and vanilla. Pour over bread and add more milk, if too dry. Put in buttered baking dish. Bake at 350° for 30 minutes.
Mix milk and Cool Whip, then all other ingredients. Chill for several hours, then serve.
Combine all in a large skillet, cover. Cook over low heat 20-25 minutes.
Cook unseasoned broccoli until tender. Mix margarine, cottage cheese, Jiffy mix and broccoli. Drop in beaten eggs. Bake 25 to 30 minutes at 375°.
Combine the chicken, pineapple, grapes, peanuts and celery. Stir in the tarragon. Salt to taste. In another bowl, combine the mayonnaise, lemon juice and pineapple juice. Fold this mixture into the chicken-fruit mixture. Makes 8 servings.
Add liquid from raisins to all the ingredients. Bake in a tube pan in 350° oven, 1 hour or until done. Serve hot or cold.
Mix together sugar, pumpkin and eggs. Beat well then add flour, cinnamon and baking soda. Mix all together real well, then pour on cookie sheet. Sprinkle 1/2 cup chopped nuts on top and bake for 15 minutes. Turn out on a terrycloth that has been sprinkled with powdered sugar; let cool.
Remove seeds from chilies and chop them. In large skillet, heat small amount of oil. Add chilies and garlic and saute. Drain and break up tomatoes. Reserve 1/2 cup liquid. Add tomatoes, onion, 1 teaspoon salt, oregano and reserved tomato liquid to the chilies and garlic. Simmer, uncovered, for 30 minutes or until thick. Remove from the skillet and set aside. Combine the chicken with the sour cream, grated Cheddar and 1 teaspoon salt. Heat 1/3 cup oil; dip tortillas in oil until they become limp. Drain well on paper towels.
Separate onions into rings and soak in a small bowl of cold, salted water for about 30 minutes, then drain and dry them on paper towels. Combine bread crumbs and poultry seasoning in a dish.
Mix jello, boiling water, cold water and chill. Mash one very large or 2 small very ripe avocado (in blender). Add lemon juice, hot sauce and mayonnaise. Add to jello; beat. Let it firm. When serving, place on top either in small hole molds or make with teaspoon. Fill with fresh or frozen raspberries or strawberries depending on season.
Preheat oven to 325°. Wrap a piece of dried beef and one piece of bacon around each chicken breast. Place wrapped chicken in a baking dish sprayed with nonstick cooking spray. Mix sour cream and soup together and pour over chicken. Cover and bake for 1 1/2 hours. Uncover and bake for another 30 minutes or until chicken is cooked through.
Cream butter and sugar. Add eggs, flour and soda, then add vanilla, oats, coconut and chocolate bits. Drop by teaspoon on greased cookie sheet. Bake at 350° for about 15 minutes.
Mix all ingredients together in order and refrigerate at least 4 hours. Serve with fresh vegetables.
Mix frozen juice concentrates and water in punch bowl or other large container. Five minutes before serving, add ginger ale and ice cubes or ice frozen in ring mold. Cut orange and lemon into thin slices, if used. Float in punch. Garnish with sliced strawberries and sprig of mint, if desired. Makes 25 (5 ounce) servings.