HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a food processor, combine liver sausage, 1/2 cream cheese, dill pickles, dill juice, onion, hot sauce and garlic. Process until well blended. Line a 2 to 3 cups bowl with plastic wrap; pack mixture inside. Cover and refrigerate overnight. Mix reserved cheese and mayonnaise until well blended. Invert chilled liver mixture onto a serving plate. Peel off plastic. Spread cheese mixture over liver to cover. Sprinkle parsley over top. Serve chilled.
In a large bowl, mix all ingredients together. Pour in a well-greased Bundt pan and bake at 325° for 1 hour.
Cook potatoes 30 minutes until tender. Drain and mash. Beat cream cheese with mixer until smooth. Add potatoes and the rest of ingredients. Put in 2 quart casserole dish greased. Refrigerate overnight. Take out 15 minutes before baking; uncover and put paprika over top. Bake 350° for 30 minutes.
Blend all except chipped beef; add it by hand. Chill. Serve with vegetables.
Peel apples and take core out. Sprinkle each apple thoroughly with brown sugar/cinnamon mixture. Fill each apple (middle) with a mixture of the relish, raisins, nuts and orange rind. Bake in a nonstick pan with cranberry juice filling the bottom of the pan. Bake at 300° for 3 to 4 hours or until you see they are soft.
Preheat oven to 350°. Unroll crescent roll dough. Press dough on large baking sheet; seal edges. Bake for 7 minutes. Cool. Combine salad dressing, cream cheese and dry Ranch dressing mix and dill; mix well. Spread evenly over crust. Cut vegetables up in small slices or pieces. Spread over cream cheese mixture. Sprinkle evenly with grated cheese. Pat down lightly. Chill for 1 to 2 hours. Cut into squares. Serve as an appetizer.
Combine broccoli flowerets, cauliflower flowerets, chopped green onions, chopped green pepper and any other crunchy vegetable you wish. Over vegetables, pour 1 bottle Italian dressing and mix. Refrigerate until ready to serve.
Combine ingredients in a small bowl. Keep in covered dish in refrigerator. It will keep several days. Makes 1 1/2 cups.
Drain fruit; save juice (3 cups fruit juice). Cook puddings with juice until thick. Cool. Add fruits and chill.
Mix all ingredients together in a bowl. Place in a casserole dish. Sprinkle with cinnamon. Place casserole in a pan of hot water. Bake at 350° until a silver knife inserted off center comes out clean.
Mix Bisquick, sour cream and 7-Up. Put on floured board or cloth and roll and cut. Place on greased baking sheet sprayed with butter flavored Pam. Bake at 400° until done.
Mix all together and just before serving, add mayonnaise, just enough to blend the ingredients to preferred consistency.
Mix together eggs, sugar, oil and vanilla. Sift together flour, baking soda, cinnamon and salt and mix with egg mixture. Fold in apples and nuts. Pour into well-greased, floured 9 x 13-inch pan. Bake at 350° for 45 minutes. Sprinkle with powdered sugar when still warm.
Add buttermilk or sour milk for desired batter. More milk for thinner cakes, less for fat cakes.
Combine rice, water and salt. Turn burner on high until it starts to boil, then boil 10 minutes. Turn off burner and let stand 10 minutes. Before removing, cover, then add milk. Simmer on low heat until it starts to thicken, stirring often, then add egg, vanilla and sugar. Dot with butter and top with cinnamon.
Mix cream cheese with salt, mayonnaise and lemon juice. Then add pineapple, sliced bananas, nuts and cherries. Whip whipping cream and fold into mixture. Pour into pan and freeze firmly. When frozen, slice and serve on lettuce leaves. Serves 10.
Place powdered milk, sugar, shortening and salt in extra large bowl. Add 5 cups warm water. Mix well. Add 2 cups flour. Mix. Add dissolved yeast mixture. Keep adding flour until dough is formed. Use hands and mix well. Make a soft dough. Let rise. Punch down. Repeat 2 more times. Melt margarine in pan. Roll dough into small bread size stick shapes. Place 12 to 13 of these rolls in each bread pan. Pour some melted margarine all over each loaf. Let rise. Bake 20 to 30 minutes at 350°. Makes 5 loaves.
Mix cinnamon and sugar. Dip marshmallow in melted butter, then roll in cinnamon-sugar mixture. Wrap a crescent roll around the marshmallow, sealing all edges. Dip the roll in melted butter and roll in cinnamon-sugar. Place roll in muffin pan. Do the same for other marshmallows. Bake at 375° for 10 to 15 minutes, or whatever directions on roll package. Cool slightly, then remove from pan. Drizzle with icing if you like.
Combine flour and salt; sift twice. Cream butter and add sugar gradually. Add milk and vanilla. Stir into flour, blending in dates and nuts. Roll into 1-inch balls and place about 3-inches apart on ungreased cookie sheet. Bake at 300° for 20 minutes or until lightly browned. Makes about 3 dozen.
In a large mixing bowl, whip margarine and sugar until light. Add eggs and beat well. Stir in milk. Add flour, baking soda and salt. Beat until smooth. Put orange pieces, raisins and pecans into a food processor. Process on high for about 20 seconds, until it forms a thick mixture. Fold this mixture into the muffin batter.
Shred the cabbage. Chop bell pepper and onion. Place in large bowl. Mix 1 cup sugar, salt, mustard, celery seed and vinegar. Bring to boil. Remove from heat, add 2/3 cup oil. Pour over cabbage while still hot. Cool to serve.
Cream butter and sugar thoroughly. Add egg yolks one at a time. Add soda to flour. Add alternately flour and sour cream to mixture. Beat egg whites until stiff and fold into batter. Bake in a large greased and floured tube pan at 300 degrees for 1-1/2 hours. Cake should have a nice brown crust on top. Let stand 15 minutes before removing from pan.
In food processor, combine flour, butter, pecans, 1/2 cup sugar, salt, vanilla and almond. Process well. Refrigerate, covered, for 1 hour. Preheat oven to 350°. Shape dough into balls, using 1 tablespoon each. Place 2 inches apart on ungreased cookie sheet. Bake for 12 to 15 minutes, until set but not brown. Let stand 1 minute. Place hot cookies in the 2 cups sugar; roll to coat each cookie. Cool completely; roll again. Keep in airtight container.
Crust: Mix butter, crumbs, 1/3 cup sugar and 1/2 cup pecans. Press in spring-form pan.
Cook rice according to package directions. Combine cooked rice with milk, butter, salt, sugar, eggs, vanilla and raisins. Pour into 1 1/2-quart baking dish. Sprinkle with cinnamon. Cover baking dish with foil. Place on rack or metal trivet in slow cooking pot. Add 1 cup water to pot. Cover and cook on high for 2 hours.
Cream margarine. Gradually add sugar and beat until light and fluffy. Add egg substitute; beat well. Stir in flavorings. Combine dry ingredients; add to creamed mixture, beating well. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Press an almond slice onto the center of each cookie. Bake at 300° for 20 minutes or until edges begin to brown. Remove cookies to wire racks and cool completely.
Mix together in a large bowl the first 6 ingredients. Add the oil, eggs, pumpkin, and water. Mix well. Pour into greased small loaf pans or cans. Fill half full.
Steep tea in boiling water for 5 minutes. Add sugar and stir until dissolved. Add other ingredients. Mix well and freeze. Serve and enjoy.
Make potatoes for 2 servings as label directs, omitting margarine. Measure 1 cup. In a large bowl put in water and sprinkle yeast over water. Stir until dissolved. Add sugar, salt, margarine and 3 1/2 cups flour. Use electric mixer. Mix at medium speed until smooth, about 2 minutes. Add 4 cups of flour and mix with hands until smooth and stiff enough to leave bowl. Turn out onto floured tabletop. Use 1/4 cup flour if more is needed.
Heat oven to 400°. Toss potatoes with dressing and cheese, mixed. Place in 13 x 9-inch baking pan. Bake 40 to 45 minutes, until lightly brown. Serves 6 to 8.
Combine dressing and orange juice; blend well. Add coleslaw and oranges. Toss gently. Makes 4 3/4 servings. 100 calories, 4 grams fat.
Boil peaches until tender. Drain, mash with fork and sweeten to taste. Put on half of a pie shell, put other half of pie shell down over peaches. Use prongs of wet fork to seal crust. Fry in oil, turn over and fry other side until done.
Mix all ingredients (except broccoli, oleo, and stuffing). Line oblong 9 x 13-inch baking dish with broccoli. Spoon mixture over broccoli. Melt oleo. Mix with stuffing. Cover top of casserole with the mix. Bake at 350° for 45 minutes.
Mix cheeses, mayonnaise, garlic powder and Worcestershire sauce together well. Form log and roll in nuts. Refrigerate before serving.
Cake: Whisk together flour, cocoa and salt. In top of double boiler, combine eggs, sugar and vanilla. Stir over gently simmering water until mixture is slightly warmed. Turn into large mixer bowl and beat until thick in volume. Fold in flour and butter mixture, a third at a time. Pour batter into greased and floured 9 or 10-inch spring-form pan. Bake in preheated 350° oven for 40 to 45 minutes or until cake tests done. Remove from oven; cool for 10 minutes. Loosen and turn onto rack. Cool for 2 hours at room temperature.
Preheat oven to 350°. Grease and flour a 9 x 5 x 3-inch loaf pan. Place all ingredients into a mixing bowl. Mix with an electric mixer until thoroughly combined. Pour into prepared pan. Bake 1 hour and 10 minutes. (Test with straw for doneness.) One cup chopped nuts makes it even better.
In 2-quart casserole dish, add meat, soups and 1 cup soda. Stir, then cover. Bake at 275° for 4 hours. Cook noodles, add butter, salt and pepper.
Mix in order given. Drop by large spoon or roll in balls and flatten for monsters. Bake at 350° for 12 minutes. Do not overbake.
Cream all ingredients together. Refrigerate. Serve with sliced apples (dip apples in lemon juice to keep from turning brown).
Saute one at a time carrots, green pepper and onion until tender. Alternate layers of vegetables and soup in 1-quart casserole. Top with bread crumbs and dot with butter. Bake at 350° until brown and heated thoroughly.
Mix lightly into the meat without breaking down the lumps. Make into cakes and let set for a couple of hours under refrigeration.
Mix cream cheese and sugar. Add remaining ingredients and pour into large container. Freeze. Cut and serve.
Saute onions, garlic and chilies in 3 tablespoons oil. Add tomato sauce or crushed tomatoes and salt and pepper to taste. Simmer 15 minutes on low.
Break crackers into quarters. Line cookie sheet with crackers. Set aside. In saucepan melt butter with sugar and vanilla. Add nuts. Bring to boil and allow to boil 1 to 2 minutes. Spread over crackers. Bake 10 minutes at 350°. Cool and transfer each piece to wax paper.
Preheat oven to 350°. Cut thin slices from stem end of each pepper. Remove all seeds and membranes. Wash inside and outside. Heat 1 c. water and 1/2 tsp. salt to boiling. Add peppers and cook 5 minutes and drain. Mix remaining ingredients. Lightly stuff each pepper with 1/3 of the meat mixture. Stand peppers upright in ungreased 8x8x2 inch baking dish. Cover and bake 45 minutes. Uncover and bake additional 15 minutes. Makes 2-3 servings.
Preheat oven to 350°. Cook and drain spinach. Mix all ingredients together. Roll into balls; freeze. Allow 1 hour to defrost before baking. Bake at 350° until brown. Makes 30.
Brown sausage; save 2 tablespoons of fat. Drain sausage on paper towel. Saute onions, bell peppers and mushrooms in fat saved. Mix flour and cheese. Add sausage, onions, mushrooms and bell peppers. Add spices. Pour into pie crust. Mix evaporated milk and eggs. Pour over pie. Bake for 45 minutes in 350° oven or until done.
Beat eggs, add syrup, pecans, sugar, butter, and flour. Combine mixture well. Pour into 2 unbaked pie shells.
Beat egg yolks and granulated sugar until thoroughly mixed. Add milk and heavy cream; beat thoroughly. Add brandy and rum; beat thoroughly.
Preheat oven to 350°. Sift flour, salt, baking powder and cinnamon together in a bowl. In another bowl with a wooden spoon, beat shortening and sugar; add peanut butter and blend well. Add raisins; cover and chill for an hour. Drop on baking sheet, 2 inches apart, and bake until brown (10 to 12 minutes).
Mix all ingredients except dried onions. Sprinkle dried onions over mixture. Bake at 350° for 25 minutes, then serve.
Heat oil in iron skillet. Add rice, onion and celery. Heat quickly until rice turns opaque. Stir in tomatoes and juice. Reduce heat. Cover and simmer 20 minutes. Turn off heat and leave covered 5 minutes.	Serves 6.
Press crescent rolls in a 9 x 12-inch baking dish. Be sure to press perforations together. Beat eggs with milk, salt, pepper and green pepper. Place crumbled sausage on roll crust. Sprinkle cheese on top of sausage mix and add egg mixture and bake at 350° until well done in middle. Test with knife. It is done when knife comes out clean.
Combine chopped dates, boiling water and baking soda. Cool. Cream shortening and sugar. Add eggs and beat well. Add date mixture and dry ingredients to creamed mixture. Put into an 8 x 13-inch greased pan. Sprinkle top with chocolate bits, nuts and 1/4 cup sugar. Bake 45 minutes at 325°.
Heat oven to 325°. Grease a 10-inch tube pan. In a large bowl, combine flour, sugar, soda, salt, cinnamon, allspice and nutmeg. Stir in buttermilk, butter and egg just until combined. Fold in apples and almonds. Spoon into greased pan. Bake 50 to 60 minutes or until center springs back when lightly pressed with fingertip. Cool cake in pan on wire rack for 10 minutes. Cool. Makes 12 servings.
Salt and pepper the ribs. Brown in bacon drippings in large Dutch oven. Pour mixture of all other ingredients over ribs. Cover and cook in 300° oven until well done, about 1 1/2 hours.
Mix sugar and flour. Cut in Snow Drift until texture of meal. Add all ingredients and beat at high speed for 6 to 8 minutes. Bake in a tube pan for 1 hour at 325°.
Mix oleo, flour, pecans and sugar together. Press into a 9 x 13 x 2-inch pan and bake 20 minutes at 350°. Cool. Mix cream cheese, powdered sugar and vanilla together until creamy. Add whipped topping, folding in until well mixed. Spread this mixture over cooled crust and top with cherry pie filling. Makes 12 to 16 servings.
Cook and mash potatoes as usual. Salt (but don't use butter). Add cream cheese and beaten egg. Add green onion and parsley. Beat well; transfer to well-greased 2 1/2 or 3-quart casserole dish. Dot with butter. Bake at 400° for 30 minutes.
Boil water and sugar for 10 minutes; cool. Add orange juice, lemon juice and tea; chill. When ready to serve, pour into punch bowl containing ice. Add ginger ale and float vanilla ice cream. Stir frequently until frothy.
Bring sugar and milk to a boil, stirring constantly. Boil 15 minutes. Remove from heat. Fold in coconut, beaten egg whites and vanilla. Dip with a cup and spread on cooled layers of yellow cake. This is best when allowed to sit for 2 to 3 days in refrigerator.
Sauteed in 3-quart pot margarine, onions and sweet pepper on medium to high heat until onions are clear. Add clams with juice, black pepper, salt, lemon juice, Texas Pete and vinegar and bring to a boil. Simmer at medium heat for 10 minutes. Turn to low heat; add milk while stirring. Cook on low heat for 10 minutes (do not allow to boil). In 3 ounce cup add cornstarch and 3 ounces milk; stir until lumps are gone, then pour mixture into chowder, stirring well. Cook 10 more minutes while still stirring. Take off heat and let sit while covered for 10 minutes. Serves 6.
Put flour, 1 cup sugar, baking powder and 3/4 teaspoon salt into small bowl. Add egg whites and beat on #10 speed until stiff (about 1/2 minute). Beat in 1/4 cup sugar. Beat only until soft peaks are formed. Add milk, flavoring and shortening; beat on #2 speed. Bake in 375° oven for 25 minutes.
Pour gelatin on top of cold water to soften. Put tomato soup in pan, add cream cheese. Heat on low to melt cheese. Add gelatin and the rest of the ingredients. Stir and pour into Jello mold. Chill until set. Serve with assorted crackers.
Combine egg, yogurt, milk, half the grated Parmesan, onion, salt and pepper. Add Monterey Jack cheese. Mix well. Add the spinach and spaghetti; turn into a 1 1/2-quart casserole. Sprinkle with remaining grated Parmesan. Bake, covered, for about 15 minutes at 350°. Uncover and bake for about 15 minutes more, until bubbling and slightly browned. A cup of chopped or diced ham is a nice addition. Serves 4.
Mix ingredients. Pour over chicken and cover. Bake at 350° for 30 minutes, covered. Continue baking, uncovered, until done, about 1 hour.
Bring sugar and red wine to boil in a medium saucepan over medium-high heat. Add cranberries, orange rind, and cinnamon stick. Return to a boil, stirring constantly. Reduce heat, and simmer, partially covered, about 15-20 minutes or until cranberry skins pop. Remove and discard cinnamon stick. Cool slightly; serve warm, or chill for 2 hours, if desired.
In skillet, combine olive oil, salt, oregano and onion. Saute until onion is tender. Add tomato sauce and kidney beans. Kidney beans should be rinsed well to get rid of juice. Simmer for 10 minutes. Reduce heat and simmer for additional 10 minutes. Serve hot over bed of rice.
Stir cream cheese until soft. Blend in 1/2 cup milk. Add remaining milk and pudding mix. Beat slowly until well mixed. Pour at once into graham cracker crust. Chill 1 hour before serving. Serves 8.
Combine wine and lemon juice. Pour over chicken mixture. Chill 2 hours or overnight. Drain. Reserve marinade. Combine mayonnaise and reserved marinade. Put salad on lettuce and serve with mayonnaise mixture.
Preheat oven to 350°. Combine first 5 ingredients; add bread and stir well. Spoon mixture into an 8-inch square baking dish that has been coated with vegetable cooking spray. Place dish in a larger shallow pan; add water to a depth of 1 inch. Bake at 350° for 35 to 40 minutes or until a knife inserted in center comes out clean.
Mix sugar, flour, cinnamon, allspice and nutmeg together. Then add eggs, oil, prunes and nuts. Cook in microwave on Medium for 15 minutes. Let stand for 15 minutes.
Preheat oven to 350 degrees. Mix flour and sugar together and set aside. Melt butter in a large pan and add cocoa. Stir in the water and shortening. Bring these four ingredients to a boil and remove from heat. Stir in flour and sugar. Mix the sour cream and baking soda together and add to cake mixture along with the eggs. Bake for 30 minutes until done to touch (springs back slightly when touched).
Preheat oven to 350°. Drain corn and mix all ingredients and 3/4 cup cheese. Pour in greased baking dish. Toss bread crumbs with oleo and 1/4 cup cheese. Sprinkle over corn. Bake 25 to 30 minutes.
Cream margarine, sugar, egg, vanilla and brown sugar. Sift flour, soda, salt and cream of tartar. Add chocolate chips, Rice Krispies, oatmeal, walnuts and coconut.
Cook onion in butter in microwave until tender. Combine all ingredients; mix well. Pour into 9 x 13-inch pan. Bake at 350° for 30 minutes.
Bake fish in wine and margarine at 350° for 7 minutes, until done. Season with salt and pepper. Serves 1.
Thaw meat just enough to cut it into very thin strips. Mix remaining ingredients to make a marinade. Soak the meat strips in the marinade in the refrigerator for 8 hours, stirring every hour. Drain the meat strips and place on trays in a food dehydrator. Dry until brittle. Meat will bend but not break when dry and should have no soft spots. It may be stored at room temperature for about 1 week; for longer storage, keep in refrigerator or freezer.
Mix all ingredients together, except nuts. Shape into a ball and refrigerate overnight. Roll in chopped nuts. Serve with assorted crackers.
Beat eggs 5 minutes (until foamy). Gradually add sugar, stir in pumpkin and lemon juice. Sift dry ingredients and fold in (do not use mixer). Coat large cookie sheet with Pam, spread mixture in pan and top with nuts. Bake 15 minutes at 375°. Turn out on (powdered sugar) towel (don't let cool in pan). Roll towel and cake together, let cook, unroll, remove towel, spread on filling, roll back up and chill.
Brown and drain meat. Layer in pan: cabbage, meat and rice. Top with tomato juice or tomato soup and cream of mushroom soup. Bake covered 1 to 1 1/2 hours at 350°.
Combine flour, baking powder, 2 teaspoons sugar and salt in a mixing bowl. Cut in margarine until the mixture resembles coarse crumbs. Make a well in the center. Add peel, 1/3 cup orange juice and milk. Stir just until dough clings together.
Cut squash and zucchini in julienne (small sticks). Heat butter and oil in a large fry pan or casserole dish. Add the garlic and cook over medium heat until opaque. Add the squash, zucchini and basil and cook about 7 minutes or until soft, but be careful not to overcook! Meanwhile, boil the pasta (linguine) in a large pot until al dente. Drain and toss with squash mixture. Sprinkle with Parmesan on top.
Combine milk, chocolate chips, margarine and vanilla. Heat on a low flame until chips are completely dissolved. Remove from heat and add powdered sugar, small amounts at a time. Add pecans and continue to work candy until it is a very thick consistency. Spread in a buttered dish. Refrigerate a couple of hours to set.
Sift powdered sugar into a large paper bag. Empty cereal into large mixing bowl. Melt margarine, peanut butter and chocolate chips in a saucepan over low heat, stirring constantly. Pour melted mixture over cereal and toss to coat well. Pour cereal into paper bag, roll down top and shake well. Enjoy!
Work butter or Crisco until creamy. Add brown sugar and, when well blended, add egg. Mix well and add vanilla. Sift together flour, cream of tartar, baking soda and a little salt; add to first mixture. Mix well and add nut meats. Pack in a small bread pan, or form into a roll and chill in refrigerator. Cut off as needed and bake 8 minutes in a hot (400°) oven.
Mix first four ingredients well. Use a teaspoon to form balls of the batter. These may be any size you choose bite sized is best. Place on cookie sheet and cool until firm. Meanwhile, melt the chocolate morsels in a deep container such as a two-cup glass measure. When balls of batter are formed, dip each and coat completely with chocolate. Place on wax paper on cookie sheet. Refrigerate or freeze. Should be stored in sealed container. Great frozen! Yields approx. 70 candies.
Saute bacon or sausage until partially cooked. Add onions and cook until tender, but not brown. Pour off excess fat. Combine eggs, salt, pepper, nutmeg and milk; mix well. Add bacon, onions and cheese. Pour into 9 x 13-inch pan and bake at 350° for 1 hour.
Cook and drain broccoli. Mix all ingredients and place in casserole dish. Bake 30 minutes at 350°.
Beat eggs, oil and sugar in bowl until light. Stir in zucchini and cooled chocolate. Mix in combined dry ingredients until moistened. Pour into greased and floured tube pan. Bake at 350° for 1 hour.
Mix butter, honey and vanilla. Mix other ingredients and then add to first mixture. Mix well. Drop by teaspoon on cookie sheet. Bake 5 to 8 minutes at 350°. Makes approximately 4 dozen.
Roll individual stalks of asparagus inside individual slices of ham. Cut across each stalk, making each roll up into 2 or 3 pieces. (Shorter stalks should be cut only once, into 2 pieces). As you make each cut, pin the ham to the asparagus with a toothpick. Makes an appetizer or party finger food to feed about 12 people.
Combine dry ingredients (sift together). Do not use mixer; mix with wooden spoon. Add oil, pineapple and egg yolks; mix well. Add egg whites; mix well. Put in funnel cake pan (spray with Pam). Bake in preheated oven at 300° for approximately 1 hour to 1 hour and 15 minutes.
Line baking sheet with foil. Butter the foil. In a thick skillet, melt margarine; add sugar and mix well. Add nuts. Cook over medium heat, stirring constantly, about 9 minutes or until sugar melts and turns to a rich brown color. Remove from heat and stir in vanilla. Spread onto cookie sheet. Cool; break into small pieces.