HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a deep bowl pour clams with juice, add butter. Crush one package of crackers at a time. Best way to do this is to crush them in a plastic bag. Add to mixture. Add to mixture the following: lemon juice, parsley, oregano and garlic. Mix well with fork. Pour into deep baking dish. Sprinkle cheese on top and bake. After 20 minutes, mix with fork and sprinkle the left over cheese and more if you need it. Serve on Ritz crackers. Do not cover.
Take a man and a woman; add lips pressed together. Stir in 1 1/2 cups teasing, blend in 2 cups squeezing. Sift in moonlight to taste. Then add 2 more squeezes and 1 1/2 cups more teasing. Stir in 6 cups love. Simmer for life.
Mix Miracle Whip, cheese and milk and set aside. Mix other ingredients and add dressing mixture. Let set overnight and serve on lettuce leaves.
Mix and store in airtight container. Mix 1/3 cup cocoa mix to 1 cup hot water.
Mix all ingredients. Marinate overnight in refrigerator. Bake in oven at 400° until tender and done or throw in crock-pot for 4 hours.
Beat eggs. Add flour, baking powder, salt, cottage cheese, jack cheese and melted butter. Blend until smooth. Stir in chilies. Pour mixture into well buttered pan (9x13x2). Bake at 350° for 35 minutes or until done.
Boil chicken 1 1/2 hours. Cut shortening into flour. Remove chicken from broth. Pour 1/3 cup broth into shortening and flour. Boil remaining broth. Add ice water to flour mixture until it makes a thick ball. Salt and pepper broth to taste. Roll dough out 1/8 inch. (Note: Harder the dough, better the dumpling.) Cut dumplings in strips and put in broth. Boil 8 minutes. Pick chicken off bone and put in broth. Do not stir chicken to bottom. Cook until chicken is warm.
Cream butter and sugar until smooth. Add egg yolks; mix until blended. Slowly add flour and nuts; mix until blended. Spoon 1/2 of the nut mixture into 8-inch square pan; spread evenly. Cover mixture in pan with jam and pat remaining mixture over jam, covering jam completely. Put in a cold oven; turn oven on to 325° and bake for 1 hour.
Saute onion and cabbage in butter until onion is tender, about 3 minutes. Add beef; cook, breaking up with a wooden spoon until no pink remains. Remove from heat; cool slightly. Stir in eggs, dill, sour cream and salt; mix well. (Makes about 2 cups filling.) Divide filling evenly among 8 spring roll wrappers. Fold bottom of wrapper over filling; fold in both sides, then fold down top, completely enclosing filling. Pour enough oil into a large saucepan to make a 2 inch depth. Heat to 375 degrees on a deep-fat frying thermometer. Deep-fry spring rolls, turning often, until golden brown. Drain on paper towel. Serve with dollop of sour cream.
Heat oven to 350°. Grease bottom only of a 13 x 9-inch pan. Spread apples and raisins evenly over bottom of cake pan. In a large bowl, combine cake mix, 1/2 cup water, margarine, sour cream and eggs at low speed until moistened. Beat 2 minutes at highest speed. Spoon batter evenly over fruit in pan.
Cook potatoes with skins for 20 minutes. Cool, peel and shred potatoes. Saute onions in margarine until tender. Stir in soup and sour cream. Mix potatoes with cheese; add soup mixture. Turn into greased 9 x 13-inch baking dish. Refrigerate for several hours or overnight. Bake at 350° for 1 hour.
Saute onion and celery in butter until tender. Mix 2 cups hot cooked rice with Cheez Whiz. Add remaining ingredients and pour into a 9 x 9-inch casserole dish. Bake at 350° for 30 minutes.
Set oven at 375°. Lightly grease cookie sheets with a little bit of shortening.
Crush cookies until you have coarse crumbs. Reserve 1/4 cup for topping. To the rest, add the melted butter and mix well. Press into a 9 x 13-inch pan or dish. Cream the cheese with electric mixer, adding powdered sugar; beat well. Fold in Cool Whip. Spread mixture on top of crust, reserving 1 cup for later. Let chill 30 minutes.
Put bread pieces in bottom of 9 x 13-inch pan. Cook and drain sausage and add. Then add cheese and green chilies. Mix the other ingredients together and pour over bread. Refrigerate overnight. Bake at 325° for 1 hour.
Cream butter. Add sugar (gradually). Blend in peanut butter and vanilla. Add eggs, one at a time, beating 3 minutes after each one with electric beater on medium speed. Turn into bake pie shell and chill at least 2 hours. When ready to serve, top with whipped cream.
Stir well and bake in crust until done, about 30 minutes. Bake at 300° to 350°, depending on your oven.
Cream together cream cheese, sugar and peanut butter. Add milk, then blend in Cool Whip. Pour mixture into pie crust and refrigerate 4 hours before serving.
Combine all ingredients in large casserole dish; mix well. Cook in 350° oven until cabbage and rice are well done.
Cream oil, sugar, eggs and vanilla; fold in dry ingredients. Mix well! Pour into two greased and floured cake pans. Bake 30 minutes at 300°.
Mix together and put in baking dish. Cover with crumbs and butter. Bake at 350° for 40 minutes.
Combine first seven ingredients in a large bowl; add eggs, oil and vanilla. Stir until well blended.	Prepare pans for baking and bake at 350°. If using round pans, bake 25 minutes; if using a 9 x 13-inch pan, bake for 35 minutes.
Mix all ingredients except shortening together. Batter should be moist. Heat Crisco in deep fryer or large electric frying pan. Be sure shortening is very hot, about 400°. Drop batter by heaping teaspoonfuls into hot shortening. Cook about 5 minutes. Each clam cake should have room to turn over on its own when cooking. Pan should be large enough to cook 6 to 10 clam cakes at one time. Remove cooked clam cakes from shortening and drain on paper towel. Yields 3 to 4 dozen cakes.
Season roast well with seasoning salt. Place fat side up on rack of shallow baking pan. Preheat oven to 375°. Bake 45 minutes. Do not cover. Do not add water.
Sift together flour, baking soda and baking powder; set aside. Cream together the butter and brown sugar in a bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually stir dry ingredients into creamed mixture, mixing well. Arrange pecan halves in clusters of 4, about 2 inches apart, on ungreased baking sheets, placing halves in the form of a cross. Drop dough, by rounded teaspoonfuls, in center of each cluster. Bake in a 350° oven for 10 minutes, or until golden brown. Remove from baking sheets; cool in racks. Prepare Chocolate Icing. Makes 40.
Cover roast with foil and bake in oven until almost done, about 2 hours. Peel potatoes and cut into wedges. Slice carrots and onion. Take roast out of oven and place potatoes, carrots and onions on top of roast and around sides. Pour lima beans on top. Cover and cook another hour. Bake at 350°.
Sift flour, baking powder and salt together. Mix sugar with potatoes. Add shortening and beat until smooth. Add dry ingredients to potato mixture alternately with milk. Roll out on floured board; cut and place in a greased baking pan. Bake at 400° for about 20 minutes.
Place stew meat in bottom of casserole or 9 x 13-inch baking dish. Add vegetables. Mix tapioca, sugar, salt and pepper together. Sprinkle this mixture over vegetables. Pour 1 cup tomato juice (or a little more) over all. Cover tightly with foil. Cook 5 to 6 hours in a 325° oven. Serves 6.
Mix to form a dough. Keep dough in fridge 2 hours. Sprinkle cinnamon on board and knead dough to smooth. Roll on board to 1/4-inch thickness. Cut into shapes with cookie cutters. Punch a hole in top of each shape with a straw. Dry for 4 days, turning each day or bake 2 hours in a warm oven. Use a ribbon to hang. Decorate with paint, buttons, ribbon, etc.
Mix all ingredients well. Pour into uncooked pie crust. Bake at 350° for about 30 minutes.
Bake cake and crumble it into 1 to 2-inch pieces. Put layer of cake in the bottom of a punch bowl. Make pudding and pour over cake. Sprinkle about 1/3 of the coconut on top of the pudding. Sprinkle about 1/3 pecans on top of coconut.
Dissolve Jell-O in boiling water. Stir in yogurt until dissolved.	When slightly jelled,	stir in fruit. Pour into mold or fancy bowl and refrigerate until firm.
In large skillet over medium-high heat, cook peppers, leeks and artichoke hearts in 3 teaspoons hot oil. Cook, stirring constantly, 2 to 3 minutes until just tender-crisp. With slotted spoon, remove from skillet; set aside. In same skillet, add remaining 2 teaspoons oil, soy sauce and honey; heat. Add beef. Cool, stirring constantly, 2 to 3 minutes until cooked through. Return vegetables to skillet. Add sesame seeds; toss to coat evenly. Serves 4.
Sprinkle spareribs with half of the salt on both sides. Broil 10 minutes on one side, turn and broil 10 minutes on the other side or until brown. Remove from broiler and pour off fat. Sprinkle ribs with remaining salt. Place ribs in a single layer in pan or on a cookie sheet and bake uncovered for 20 - 30 minutes at 350 degrees. Meanwhile, combine applesauce, syrup, paprika and cloves. Spoon this on ribs and bake 20 minutes at 350 degrees.
Thoroughly drain the pineapple, reserving 1 teaspoon juice. Stir together reserved juice, salad dressing and mustard. In a small bowl, stir together the drained pineapple, tuna and celery. Stir in salad dressing mixture. Arrange toasted muffins in an 8 x 8 x 2-inch baking dish. Top each muffin half with some tuna mixture. Cut cheese in half diagonally. Top each muffin with a cheese triangle. Microwave, uncovered, on High for 1 to 2 minutes. Rotate dish 1/2 turn. Microwave for 1 to 2 minutes more. Makes 4 servings.
Cream butter and shortening. Add eggs and brown sugar. Stir. Add flour and cinnamon, butter, and baking soda, mix well. Stir in corn flakes. Drop by spoonful on greased cookie sheet. Cook at 375° for 10 minutes.
Fry and chop the sausage. Add flour and brown. If sausage is dry, you may need to add shortening when adding flour. Add salt and pepper; stir well. Add milk; heat to boiling point and reduce heat. Simmer for a few minutes, stirring constantly. Makes approximately 2 1/2 quarts gravy.
Stir cream cheese until soft. Add dry milk, sugar substitute and vanilla. Blend in 1/2 cup whipped topping. Spread evenly over bottom of crust. In medium bowl, combine evaporated skim milk, canned pumpkin and pie spice. Add dry pudding mix. Mix well, using wire whisk. Pour over cream cheese mixture. Chill until set. Top with whipped topping before serving.
Put all in blender and mix well, approximately 3 minutes. Pour in greased, floured baking dish and bake for 40 minutes at 350°. Let set in dish about 5 minutes until bubbles settle down. Sprinkle top with nutmeg.
Combine all fruit except banana and kiwi. Cover and refrigerate overnight. One hour before serving, add kiwi and banana. Serves 15.
Prepare Coating Batter. Peel and core a large apple. Slice thinly and dip in batter. Cook in deep fat, smoking hot. Drain fritters on paper towels to absorb some of the excess fat and enjoy them sprinkled with sugar.
Combine the ingredients into a large bowl; best tools are washed hands for mixing. Shape mixed ingredients into a well-greased loaf pan (iron skillets are much better). Bake in a preheated 350° oven for 45 minutes. About halfway through, add by smoothing tomato paste on top. Yields about 8 servings.
1) Preheat oven to 375 degrees. In muffin pans, press one biscuit onto bottom and sides of each cup. Chill until ready to fill.
Bring all ingredients, except eggs, to a boil. In a sealable jar, pour over peeled eggs. Let sit for 3 days to 3 months. Shake once a day. Serve with salt, pepper and Tabasco.
Mix butter and honey. Add oats, dry milk and water. Mix well. Add flour, baking powder and salt. Roll dough 1/4 to 1/2-inch thick. Cut with heart-shaped cookie cutter. Bake at 325° for 10 to 15 minutes.
Cream together shortening and sugar. Add bananas and milk. Mix good and add eggs, flour, soda, baking powder, salt and nutmeg. Fold in chopped nuts.
Chop all ingredients and mix well. Other ingredients may be added, or subtracted, according to taste. If too hot, add a little water and more tomatoes.
Cream butter and sugar well. Add egg and beat. Add dry ingredients; mix thoroughly. Fold in sour cream, raisins and caraway seed. Put in a greased pie pan (9-inch). Make a cross on top of bread or 9 x 5-inch loaf pan and bake. Bake in a 350° oven for 55 to 60 minutes, or until toothpick inserted comes out clean.
Roast chickens in oven until done. Remove meat from bones and cube. Set aside. Mix butter, margarine and ground celery in saucepan and cook until butter browns. Set aside. Beat eggs; add seasonings. Pour over bread cubes. Add butter mixture and toss. Place in greased roast pan. Cover and bake at 250° for 1 hour or until done. Stir a few times so edges don't dry out. Serve with chicken gravy.
Grease 2 large baking sheets. In large bowl, sprinkle yeast over warm water. Stir until well blended. Stir in sugar, salt and enough flour until soft and sticky dough forms. Turn dough onto well floured board. Knead dough for 5 to 7 minutes. Cut in half, then cut each half into 6 pieces. Roll out and make pretzel shape. Mix together egg and water; brush on pretzels. Sprinkle with salt. Bake 15 to 20 minutes at 450°.
Preheat oven to 350°. Beat cream cheese until fluffy, then mix in remaining ingredients, reserving 1/2 cup each of both cheeses. Transfer mixture to casserole and sprinkle remaining cheese over top. Bake 30 minutes or until bubbling. Serve with tortilla chips.
Bring to a boil and pour over cucumbers in jars. Add clove of garlic, dill, red pepper and 1/8 teaspoon of powdered alum to each jar and seal.
Heat chocolate and 2 tablespoons of the milk in saucepan over very low heat, stirring, until chocolate is melted. Remove from heat. Beat in cream cheese, sugar and remaining milk until well blended. Refrigerate to cool, about 10 minutes. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls. Store leftover covered in freezer. "My kind of recipe, nice and easy."
Beat pudding, milk and coconut flavoring until combined. Then beat on high for 2 minutes. Fold in whipped topping and flaked coconut. Pour into crust. Brown some coconut in butter on top of stove. Sprinkle on top of pie. Chill until serving time.
Mix 1 stick melted margarine, potatoes, sour cream, undiluted chicken soup, onions, Cheddar cheese, salt and pepper. Put into a greased 9 x 13-inch casserole. Cover with topping made with crushed corn flakes and 1 stick melted margarine. Bake in a 350° oven for 40 to 45 minutes.
Peel potatoes, cut into eighths and boil until tender in salted water. Drain and cool. Hard-boil eggs, cool and peel. Place potatoes and eggs in a large bowl and mash well by hand with a potato masher, but not as thoroughly as in preparing mashed potatoes. Chop fine and add onion, celery and sweet peppers. Add dressing, salt and pepper to taste. The mashed potatoes absorb a lot of dressing, so before serving, check to see if more dressing is needed. Keep refrigerated. Serves about 6.
Mix all ingredients together. Pour into oblong baking dish. Cover with foil. Bake at 325° for 1 hour.
Trim excess fat from brisket. Place meat in a 9 x 13 x 2-inch baking dish. Cover with onion slices. In bowl, combine chili sauce, brown sugar, garlic and beer. Pour over meat. Cover with foil. Bake at 350° for 3 1/2 hours. Uncover and bake 30 minutes more, basting occasionally with juices. Remove meat to platter. Skim excess fat from drippings. Measure liquid and add water to make 1 cup. Blend flour and 1/2 cup water combined with drippings. Cook, stirring constantly, over medium heat until thickened and bubbly.
Bake potatoes at 375° for 50 minutes. Cool slightly. Cut potatoes in half lengthwise. Scoop out each potato, leaving thin shell. Place scooped potato in mixing bowl; add cream cheese, chives, basil, salt and pepper. Beat until smooth. Add milk, one tablespoon at a time, until fluffy. Spoon potatoes into shells. Place on baking sheet. Bake at 375° for 10 minutes or until heated through.
Cut zucchini in half; thinly slice zucchini, onion and red pepper. Seed and chop tomato. Seed jalapeno and cut into thin strips. Cut corn from cob into a bowl; add zucchini, onion, red pepper, tomato, jalapeno, ranch dressing, salt and pepper. Toss to coat. Cover and chill at least 4 hours. Cut yellow peppers in half lengthwise; discard seeds and membrane. Stuff with vegetable mixture. Serves 4.
Cream butter, peanut butter, sugars and eggs. Beat until light and fluffy. Mix the flour, soda, powder and salt together, then pour into fluffy mixture. Stir the two very well. Spoon on ungreased cookie sheet. Crisscross with fork. Bake at 350° for 8 to 10 minutes.
Boil eggs. Crack and smash eggs. Melt butter, add flour. Stir until thickens. Add milk, stir. Add tuna. Add the eggs. Stir until thickens. Put on toast.
Cut meat into serving pieces. Rub with salt, pepper, Kitchen Bouquet and Worcestershire sauce. Place in an iron skillet with 1/3 cup water and several pats butter. Top with onions and bell peppers. Cover and cook until tender, about 1 1/2 or 2 hours. For a complete meal, add potatoes and carrots.
Mix ingredients and use as needed. When rolling and preparing any pastry or pie crust, handle as little as possible to ensure flakiness and to prevent toughness.
Mix all ingredients together and drop from tablespoon into hot cooking oil. Fry until lightly brown. Drain.
Mix the instant pudding with 2 cups milk and can of Eagle Brand with a whisk for approximately 2 minutes. Let set.
Slice cucumbers. Add salt and let set for 10 to 15 minutes. Drain. Add remaining ingredients. Mix well and chill.
In saucepan, cook onion in hot Crisco until tender. Stir in flour and salt. Add milk. Cook and stir over low heat until thick and bubbly. Remove from heat and stir in cheese and mustard. Cut hot dogs into 1/4-inch slices. In greased 2-quart casserole, arrange layers of half the potatoes, hot dogs and cheese sauce. Repeat layers. Bake at 325° for 1 1/4 hours. Makes 6 to 8 servings.
Heat oven to 375°. Beat eggs in large bowl; add sugar, syrup, butter and salt. Beat until smooth. Stir in walnuts and pour into pie shell. Bake 10 minutes; reduce heat to 325° and bake 35 minutes or until center is firm. Remove from oven and cool.
Place brisket on long sheets of heavy duty tinfoil crossed in roasting pan. Put tenderizer and garlic powder on both sides of beef and prick meat with a fork. In a bowl, mix salad dressing, onion soup, gravy and mushrooms. Pour over meat. Loosely cover and seal edges of tin foil lightly. You may want a second cover of foil to doubly secure. Bake at 300° for 1 hour per pound. Cool with tin foil opened and slice when completely cool.
Combine shortening and boiling water. Stir until fat melts. Add egg, sugar and salt. Beat in cold water. Soften yeast in lukewarm water. Combine mixture and flour. Cover with damp cloth and chill overnight. Next day, shape and let rise in a warm place for 1 to 2 hours. Bake at 425° for 15 minutes. Makes 2 dozen.
Place sugar, peanuts and corn syrup in a large microwave-safe dish. Cook on High in microwave for 4 minutes and 15 seconds. Stir. Cook another 4 minutes and 15 seconds. Stir and add vanilla and margarine. Cook for 1 minute and 30 seconds. Add soda. Stir well. Pour onto buttered cookie sheet; spread and pull quickly until thin and let it cool. Break into pieces and store in a sealed container.
Mix all ingredients and chill 6 hours. Serve with chips or raw veggies.
Cut cabbage, add salt and let stand 1 hour. Then squeeze out all excess water or mixture, add other ingredients.
Stir fruit together and then add nuts, coconut and marshmallows. Fold in 6 ounces of Cool Whip. Chill before serving.
Preheat oven to 400°. Saute onions and peppers in nonstick skillet sprayed with nonstick spray. Add tomatoes and Worcestershire sauce. Simmer 4 minutes, until blended. Add chopped cheese, stirring until melted. Add chicken, mushrooms and peas. Add vermicelli to mixture; salt and pepper to taste. Pour into casserole dish that has been sprayed with nonstick cooking spray. Heat until bubbly.
Brown sausage and onions until done. Add remaining ingredients. Simmer for 45 minutes or until thick.
In double boiler, melt margarine; add flour. Mix until smooth. Add remaining ingredients and cook until mixture is smooth and creamy, stirring often. Let dip "sit" for a few hours before serving for a spicier flavor. Serve warm.
Unroll 1 tube of crescent rolls; place in lightly greased 9 x 13 baking pan. Press to seal perforations. Brown ground beef; drain. Sprinkle over dough. Top with pizza sauce and sprinkle with cheese. Unroll remaining crescent roll dough and place over cheese; seal on sides. Bake, uncovered, at 350° for 30 minutes or until golden brown.
Cook and drain broccoli. Saute celery and onion in oleo. Mix mushroom soup and 3/4 can milk with sauteed celery and onions. Add cooked rice and broccoli. Salt and pepper to taste. Grease a 2-quart casserole with oleo.
Beat cream cheese and sugar until creamy. Add strawberries and pineapple; mix well. Fold in Cool Whip and nuts. Put in loaf pan and freeze. Take out of freezer 1 hour before serving.
Cream first 4 ingredients together. Add remainder of ingredients. Mix well. Make into balls the size of a nickel or so. Put into mini muffin pan. Bake at 375° for 10 to 12 minutes. Take out and immediately place miniature Reese's cup in center of each. Let cool in pan for 15 minutes. Remove from pans. Makes 80 to 100 pieces.
Mix oil and all-bran; set aside. Mix in large bowl flour, sugar, soda, cinnamon and salt. Stir in carrots, raisins and apples. Beat eggs and add vanilla. Add to flour mixture. Add oil and all-bran. Spoon into buttered muffin tins or use paper liners. Fill to top. Bake at 350° for 25 minutes.
Have fun gathering 1 large bowl of snow. Beat the egg. Add sugar and vanilla. Combine with snow and add milk for consistency. Enjoy!
Mix cake mix and pudding mix in bowl (dry). Add eggs, milk and oil, blending until moistened. Beat at medium speed for 2 minutes. Pour into 3 round, greased and floured cake pans. Bake at 350° for 25 to 30 minutes.
Bring sugar, cream and butter to a slow boil. Once boiling, let boil for 5 minutes, stirring constantly. Remove from heat and stir in peanut butter, marshmallow cream and vanilla. Pour into prepared platters (buttered). Cut when cooled.
In a medium bowl, combine cream cheese and cheddar cheese. Blend in mayonnaise, worcestershire sauce, celery salt and garlic salt. Stir in olives and onion. Cover, chill 2 - 3 hours for flavor to blend. When ready to serve, shape cream cheese mixture into ball, roll in pecans to coat. Serve with crackers.
Boil chicken. After the chicken is finished remove from the broth and cut it in tiny pieces. Cook the escarole separate and after it is cooked cut in small pieces and put in the broth. Add the chicken pieces and little meatballs into the broth. After about an hour, beat the eggs and cheese in a separate dish. With fork, mix the eggs and cheese into the soup. Let it cook for 15 to 20 minutes more.
Cream the first 3 ingredients. Add eggs and vanilla and beat until well mixed. Add flour, baking powder and pudding mix and beat until smooth. Add apples, nuts and dates and stir gently until well mixed. Spread in greased 9 x 13-inch pan and bake at 350° for 35 to 40 minutes. Cut in squares.
Melt butter in double boiler over direct heat. Add onions, cooking over low heat until almost tender. Place over pan of boiling water, gradually adding flour, then milk. Cook, stirring until thickened. Add seasonings and cheese, stirring until cheese melts. Sprinkle parsley on top to serve. Serves 4.