HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together all ingredients. Roll into fairly large balls. Then roll in corn flake crumbs. Bake at 350° until hot. Better if made a day ahead and reheated. Serves 4.
Grate walnuts using food processor with shredding disk or rotary grater and set aside. Combine the white and Blue cheese in a dish and mash together with a fork, incorporating the cognac and a little salt and pepper. When the mixture is smooth, add the walnuts and chives. Mix again until well blended. Spoon into a serving bowl. Serve with breadsticks, fresh veggies or toast points. Serves 8.
Reserve 3 cups of the flour. In a large container, combine all the fruit. Sprinkle the remaining 2 cups flour over the fruit and toss to coat each piece. Mix in the pecans and set aside. Cream butter until smooth and creamy. Add brown sugar gradually and continue beating until sugar granules disappear. Beat in the egg yolks. Add evaporated milk and lemon juice. Combine reserved 3 cups flour with baking powder, salt and spices. Sift together, then stir into butter mixture. Beat egg whites until stiff, but not dry. Fold egg whites into butter-flour mixture until well blended. Add fruit mixture and blend thoroughly.
Combine ingredients in a small saucepan over medium heat and bring to a boil. Reduce heat and simmer for 15-20 minutes.
In crystal dish, put cake in the middle of the dish. Pour cherry pie filling around cake. Put vanilla ice cream in the middle of the cake. Put sugar cubes in a tablespoon and pour lemon extract over them. Place the sugar cubes in the center of the ice cream. Light with a match. When flames burn down, remove sugar cubes and serve. Very good.
Mix all ingredients together. Serve with crackers or chips. Store in tightly covered container in the refrigerator.
Mix all ingredients. Chill for several hours or make day before. Serve with Frito dippers.
Sift dry ingredients. Add eggs, butter, milk and vinegar very slowly. Stir and cook until mixture begins to thicken.
Bring sugar, vinegar and salt to a boil. Pour over cut up vegetables. Mix well. Allow to cool. Place in a gallon jar. Refrigerate. Serve.
Sift flour, cream of tartar, soda and salt. Mix shortening, sugar and eggs well. Combine and mix well. Chill. Roll in balls the size of walnuts. Mix 2 tablespoons sugar and 3 teaspoons cinnamon. Dip cookie ball in mixture. Bake on cookie sheet at 375° for 8 to 10 minutes. Remove immediately from cookie sheet. Yields 5 to 6 dozen.
In a large casserole dish put uncooked rice, corn (salt and peppered), tomato sauce mixed with 1/2 cup water, chopped onion and pepper and ground beef (uncooked) spread over the top; salt and pepper. Add tomato sauce mixed with 1/4 cup water. Cover meat with bacon. Cover and bake at 350° for 1 hour. Uncover and bake 30 minutes or longer, until bacon is crisp.
In a heavy skillet, heat the oil over moderately high heat until it is hot, but not smoking. In it, saute the shrimp, the garlic and the pepper flakes, stirring for 1 to 2 minutes or until the shrimp are pink and almost cooked through and transfer the shrimp with a slotted spoon to a bowl.
Mix first 5 ingredients. Add oil and mix with a fork. Stir in raisins and seed. Mix buttermilk and egg together; add to flour mixture. Turn onto floured board and knead 10 times. Form a ball and then flatten lightly. Put into an 8-inch round pan. Cut a cross on top. Brush with oil. Bake at 350° for 50 minutes.
Mix dry ingredients (first 4). Coat each rolled piece of chicken breast with dry mixture. Dip in beaten egg/milk mixture, then roll in crumbs.
Cook chicken and remove from bone. Place broccoli in buttered 3-quart casserole dish. Place chicken on top of broccoli. Mix soup and mayonnaise and spoon over chicken. Sprinkle cheese on top and bake at 300° until bubbly.
Cook vermicelli according to directions on the box. Drain and cut up. Combine all other ingredients. Toss the dressing over the pasta. Chill.
Beat egg whites and cold water until frothy. Toss nutmeats in mixture until well coated. Mix remaining ingredients together. Cover nutmeats with dry mixture. Spread into buttered pan. Toast in 350° oven for 1/2 hour, turning 3 or 4 times.
Combine ingredients. Line ungreased muffin tin with mixture to about 1/4-inch thickness.
Pack quart jars as tight as possible. Add salt, spices and garlic. Top with dill and fill jar with cold water. Seal.
Preheat oven to 300°. Beat egg whites until foamy. Beat in salt and cream of tartar. Add sugar, a tablespoon at a time, beating after each addition. Continue beating until stiff peaks form. Fold in nuts and vanilla. Spoon into lightly buttered 8-inch pie pan to form a nest-like shell. Build up sides at least 1/2-inch above edge of pan. Bake at 300° for 35 to 40 minutes. Cool.
Preheat oven to 325°. Grease a 9-inch square baking pan. In a small bowl, mix together flour and baking soda. In a small saucepan, combine sugar, butter, and water. Bring to a boil over medium heat; immediately remove from heat. Using a wooden spoon, stir in the 1 cup chocolate morsels and the vanilla until chocolate is melted and mixture is smooth.
Preheat oven to 375°. Combine all ingredients and turn into a well-greased casserole. Bake uncovered 25 minutes. Serve warm. Serves 4.
Boil 2 cups water and salt. Stir in corn meal until mixture resembles mush. Season meat with chili powder. Put layer of corn meal in baking dish. Add meat. Cover with balance of corn meal. Pour in beef stock. Bake in 350° oven until nicely browned.
Beat liquid ingredients together. Add sifted dry ingredients and bran. Bake 15 minutes at 400°. Keeps 6 weeks in refrigerator.
Saute shrimp in butter for 3 to 5 minutes over low heat, stirring frequently. Add soups and stir until well blended. Stir in sour cream, curry powder and parsley. Continue stirring until mixture is piping hot, then serve immediately over hot cooked rice or noodles. Makes 4 to 6 servings.
In large mixing bowl, combine sugar, butter and eggs, then blend in next 6 ingredients. Add raisins, dates and chopped nuts last. Drop by spoonfuls onto greased cookie sheet. Bake in a 350° oven 12 minutes or until done.
Bake cake mix as directed, while still warm punch holes in top of cake with wooden handle. Pour over warm cake the milk and cream of coconut. Refrigerate over night; before serving spread with cool whip and sprinkle with angel coconut and chopped pecans.
In large bowl, combine ham, sauerkraut, onion and 2 tablespoons bread crumbs. In another bowl, combine cream cheese, parsley, mustard, garlic powder and pepper. Stir into sauerkraut mixture. Chill at least one hour. Shape into 3/4-inch balls. Coat with flour. Beat eggs and milk. Dip balls into egg mixture and roll in remaining crumbs. Deep fry until golden brown.
In a medium saucepan, combine sliced wieners, pork and beans, ketchup, onion and brown sugar. Bring to boil and simmer for 5 minutes. Spoon hot bean mixture into an ungreased 8-inch or 9-inch square pan. Separate canned biscuits and arrange over bean mixture. Sprinkle with cheese. Bake at 400° for 20 to 25 minutes or until biscuits are golden brown and no longer doughy. Makes 6 servings.
Combine ingredients; shape into loaf and place in a 9 x 5-inch loaf pan.	Bake at 350°	for 45 to 50 minutes.	Let stand 10 to 15 minutes, then slice.
Mix together ingredients. Add Coke last. Fold in gently. Bake at 350° for 40 to 45 minutes. Ice with chocolate frosting. You may make layers or sheet cake.
Combine sugar, buttermilk, syrup, butter and soda in heavy buttered 4-quart saucepan. Bring to boil over medium heat, stirring constantly, until sugar dissolves. Cook, without stirring, to 236°, or until soft ball is formed when small amount is dropped in cold water. Remove from heat; add rum or rum extract and salt. Beat vigorously until candy thickens and begins to lose its gloss. Stir in pecans. Drop by teaspoon onto waxed paper. Place waxed paper on newspaper and pralines will come up easily.
Combine gelatin and yogurt. Fold in whipped topping. Spread into crust. Refrigerate for at least 20 minutes before serving.
Bake in a 350° oven in a 9 x 13-inch pan (ungreased) for 40 to 45 minutes.
Prepare cake mix as directed on package, baking in 13 x 9-inch pan. Cool 15 minutes, then poke holes down through cake with utility fork.
Cream together sugar and margarine. Add eggs, one at a time. Stir together flour, soda and salt. Add alternately with buttermilk to creamed mixture. Add vanilla. Pour batter into greased and floured tube pan. Bake at 325° for 1 1/4 hours. Yields 15 to 18 servings.
Position knife blade in food processor bowl; add garlic. Process until finely chopped, stopping once to scrape down sides. Add cream cheese and remaining ingredients; process until smooth, stopping twice to scrape down sides. Yield: 3 cups.
In top of double boiler, melt butter and flour. Blend well. Add milk slowly stirring constantly until thick. Add soup, pimentos, mushrooms, salt, pepper and chicken cut in large pieces. Mix well. Simmer until thick. Serve over rice, mashed potatoes or toast tips. Freezes well. Thaw and heat. Serve with peas and cranberry sauce. Serves 4.
Bake Kefalotiri in olive oil at 300° in the oven until the cheese is stringy like Mozzarella on a pizza. Take out of oven; add garlic bits and fresh ground pepper. Use French bread to dip in the melted cheese as if you were eating a fondue.
Mix together the cake mix, butter and 2 eggs and press into a 9 x 13-inch pan.
Mix all ingredients. Drop on greased cookie sheet. Press with fork. Makes 4 or 5 dozen. Bake at 325° for about 10 minutes.
Combine raisins and water. Bring to boil and remove from heat. Stir in salad oil or margarine. Cool to lukewarm. Stir in sugar and	egg. Sift flour and all dry ingredients. Beat into raisin mixture. Stir in nuts. Bake in a greased and floured pan, 10 1/2 x 15 1/2 x 2 1/2-inch. Bake at 375° for 20 minutes or	until nicely browned. Cool and cut into bars and dust with powdered sugar or frost.
Dredge steak with flour and season with salt and pepper. Brown on both sides in hot fat. Add remaining ingredients. Cover pan and simmer until meat is tender, about 2 1/2 hours. Serves 6 to 8.
Place egg whites, sugar, cream of tartar and cold water in double boiler. Cook over medium heat. Beat with electric mixer until stiff, approximately 7 minutes. Beat in 1 teaspoon vanilla after removing from heat.
Marinate the skinned chicken breasts for 30 minutes in the prepared Good Seasons Italian salad dressing. Cook rice and keep warm. Drench breasts in beaten eggs. Mix bread crumbs, salt and pepper together and dredge the chicken in the crumb mixture.
Slice and sprinkle with salt. Let stand overnight. In morning, drain and scald in water with some vinegar in it. Drain again. Then put in the remaining ingredients and cook until tender and can.
Cook macaroni according to package directions. Drain. To hot macaroni, add remaining ingredients except 1/2 cup cheese. Mix well. Cook and stir over medium heat 5 minutes, until bouillon cube dissolves and cheese melts. Turn into a greased 8 x 8 pan. Top with rest of cheese and bake 20 minutes or until bubbly at 300°. Let stand 10 minutes and cut into squares.
Beat egg whites. Add 1/2 cup sugar and beat until stiff and glossy. In another bowl stir shortening and sugar. Add dry ingredients alternately with milk. Beat 1 minute. Fold in egg whites. Pour into 2 greased 8-inch layer pans or 9 x 13-inch pan. Bake in a 350° oven about 30 minutes or until done.
Place eggs in bowl. Beat for 1 minute at medium speed. Gradually sprinkle in sugar and beat for 4 minutes. Reduce to stirring and add pumpkin. Stop and scrape bowl. Combine flour, baking powder, cinnamon, nutmeg and ginger. Stir together with mixer, and gradually add flour mixture to egg mixture for about 1 minute. Line a 9 x 13- x 3/4-inch jelly roll pan with waxed paper and grease. Pour the mixture into the pan and bake at 375° for 12 to 13 minutes. Remove from the oven and immediately turn onto a towel sprinkled with powdered sugar. Remove the waxed paper and roll the cake and towel together; cool completely.
Soften cream cheese. Gradually stir in pineapple and 1 cup pecans, green pepper, onion and salt. Chill well. Form into ball and roll in 1 cup pecans. Chill until serving time. Garnish with twists of pineapple slices, cherries and parsley. Serve with assorted crackers.
Cut zucchini into French fry-style pieces. Use 4 bowls. Use one bowl for milk, one for breadcrumbs, one for egg and one for flour. Dip zucchini in milk, then flour, then beaten egg and then in breadcrumbs.
Mix cookie crumbs and margarine. Press into 9 x 13-inch pan. Bake for 10 minutes at 325°; cool. Mix together vanilla pudding, milk and ice cream. Pour over cooled crust. Refrigerate for 1 hour. Layer Cool Whip over ice cream. Sprinkle crushed candy over Cool Whip.
Mix dressing, preserves and onion soup mix. Pour over chicken. Bake, uncovered, at 350° for 1 hour.
Mix vegetables, onion, celery, cheese and mayonnaise together. Put in a casserole dish.
Mix all together. Bake in 3 layers (round pans) at 350° for 40 to 45 minutes, or a 9 x 13-inch pan.
In saucepan, combine sugar, cocoa and milk. Boil hard for 4 minutes if using whole milk, 6 minutes if using skim milk. Remove from heat. Add margarine and vanilla. Beat with electric mixer until it begins to thicken. Pour into 11 x 14-inch buttered container. Serves 36.
Dissolve jello in 2 1/2 cups boiling water. Add strawberries, sugar and salt. Fold in whipping cream. Put a layer of angel food pieces on bottom of 9 x 13-inch pan. Pour over half the strawberry mixture. Add remaining layer of angel food pieces and top with remaining strawberry mixture. Refrigerate until firm. Top with Cool Whip or whipping cream. Makes 12 to 15 servings.
Cut chilies into thin strips; remove seeds. In a lightly greased 9-inch square pan, alternately layer chilies with cheese, starting and ending with cheese. Beat eggs, milk and flour together. Pour over layered ingredients. Bake at 350° for 1 hour, or until firm. Cut into small squares and serve warm.
Combine all ingredients except nuts in a large bowl. Use a teaspoon to scoop out amount to form balls. Roll in cashews. Chill. Yields 20 appetizers.
Mix potatoes with 1 stick margarine. Add salt, pepper, onion, cheese, sour cream and soup. Mix well. Pour into 9 x 13-inch pan. Top with cornflakes mixed with 1/2 stick melted margarine. Bake at 350° for 50 to 60 minutes.
Wash cucumbers well; drain whole cucumbers. Place in a large plastic container (like kitchen trash can). Pour apple cider vinegar over cucumbers to cover. Place in out of the way place and cover with cloth. Let set 6 weeks.
Mix all ingredients. Pour into cooled pie crust. Top with Cool Whip. Keep in refrigerator.
Mix together in large Tupperware mixing bowl. Then add store bought 5-inch angel food cake. Push cake down into mixture in bowl (gently). Seal and burp bowl; let stand in refrigerator until firm.
In a large pot, fry diced bacon until brown and crispy. Drain off almost all grease. Add celery, carrots and onion. Saute a few minutes. Slowly add 1 cup water to avoid splattering. Add bouillon cube, salt and pepper. Cover and cook over medium heat while peeling the potatoes. Add potatoes and a little more water, if needed. Cover and cook 20 minutes or until potatoes are tender. Remove from heat and mash well. Return to heat and add 1 cup milk, stirring well with a wooden spoon. Add cornstarch to remaining cup of milk. Mix well. Add to soup. Add cubed cheese. Cook on low heat until cheese melts and soup thickens. Stir all the time. Recipe can be doubled.
Brown hamburger and onions. Add other ingredients and 4 cups beef broth or water (or more, if necessary). Steam 10 minutes and pack in jars. Seal. Makes about 9 quarts. Boil about 2 hours in hot water bath.
Fold powdered sugar into whipped cream. May also use 1 package Dream Whip.
Bake salami in a 300° oven for 2 1/2 hours. Baste every 20 minutes or so. Serve it sliced, with crackers or cocktail bread. Everyone will love it.
Preheat oven to 375°. In a small bowl combine flour, soda and salt; set aside. In large bowl beat butter, sugar, brown sugar and vanilla until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate morsels and nuts. Drop by tablespoons onto ungreased cookie sheet. Bake 9 to 11 minutes until edges are golden brown. Makes 5 dozen.
In a large pan, combine sugar, milk and butter over medium heat. Stir until boiling. Boil hard for 5 minutes. Remove from heat and add shaved chocolate and chocolate chips. Stir until melted and smooth. Add marshmallow, nuts and vanilla. Blend; do not beat. Pour into greased 13 x 9-inch pan. Cool and cut into 1-inch squares. Very easy and very good!
Cut cabbage into bite-size pieces. Put 1/2 in the bottom of a large baking pan. Crumble the chopped meat over the cabbage. Add onion, rice and tomatoes. Cover with remaining cabbage. Pour soups and water over the top. Salt and pepper to taste. Cover with foil. Bake at 400° for 1 1/2 hours.
Mix well the first 4 ingredients and add egg. Toss on fresh garden lettuce.
Mix together pineapple, cottage cheese and jello. Fold in Cool Whip. Garnish with mandarin oranges, mint leaves, etc. Chill.
Mix all ingredients, except nuts. Refrigerate until set up, 1 or 2 hours. Roll up into a ball. Roll in the walnuts. Serve with chips or crackers.
Pat shrimp dry and set aside. Place bell pepper in center of a 12-inch microwaveable plate. Arrange zucchini in an even layer around pepper. Sprinkle pepper with water and cover with vented plastic wrap. Microwave on high 5 to 6 minutes or until slightly softened.
Mix cake as directed on box. Add 1/3 cup evaporated milk and oleo. Put half mixture in greased 9 x 13-inch pan. Bake at 350° for 12 minutes. Melt caramels with 1/3 cup milk. Spread on hot cake. Spread nuts and chocolate chips on top of this. Pour rest of batter on top of this. Bake 20 to 25 minutes longer. Needs no icing.
Preheat oven to 425°. Grease baking pan. Mix cheese, salt and pepper. Dip chicken in melted butter/margarine. Then coat with cheese mixture and place in pan. Pour any remaining margarine over coated chicken. Bake uncovered 30 minutes. Turn. Bake an additional 20 minutes.
Mix first three items; pour on margarine in pan. Pour large can of fruit. Bake at 350° about an hour.
Oil inside of cooking bag. Place fish filets flat inside bag; add salt, pepper, hot sauce and garlic. Layer tomatoes, onions and peppers over filets. Seal bag and place on baking sheet; cut slits in bag. Place in 350° oven for approximately 20 minutes. Bag should swell and balloon when done. Remove fish and veggies with slotted spoon and serve over rice.
Trim crust from bread using a serrated knife and discard crust. Cut bread in a single layer on a baking sheet. Bake at 350° for 18 minutes or until toasted. Combine skim milk, brown sugar, bourbon, vanilla extract and eggs in a large bowl; stir well. Add bread cubes and raisins; toss gently. Cover and chill 45 minutes.
Heat oven to 450° and grease muffin pans or 8 custard cups. Combine flour, baking powder and salt in a bowl and set aside. In a large bowl with mixer, combine butter and sugar until very well blended. Add eggs and beat until smooth. Add flour mixture and milk, beating until well blended. Stir in blueberries. Spoon into 12 muffin cups or 8 custard cups. Sprinkle with sugar. Bake 5 minutes and then reduce heat to 375° and bake 30 to 35 minutes or until muffins spring back when lightly touched. Makes 12 medium or 8 jumbo muffins.
Slightly beat eggs. Mix together with remaining ingredients. Put in casserole dish and cover with plastic wrap and refrigerate overnight. Bake in oven for 45 minutes at 350°. Cut in squares to serve.
Mix milk and Jell-O. Add nuts and coconut. Chill 2 hours. Shape into balls. Roll in red sugar and dip stem in green sugar.
In bowl, combine macaroni, ham, cheese, celery, green pepper, onion, pimento and pickle relish. Blend together mayonnaise, mustard and salt. Add to macaroni mixture, toss and chill.
Beat one egg with sugar and margarine at high speed for 5 minutes. (Be sure of timing.) Add other egg, vanilla and melted chocolate. Beat again at high speed for another 5 minutes. Pour into prepared graham cracker crust. Chill. Mix whipping cream with vanilla and 1/4 cup sugar and beat at high speed until soft peaks form. Spread whipped cream mixture on pie.
Mix meat with egg. Add oatmeal, milk, dry onion soup and salt. Mix well. Make into loaf. Put into baking pan. Pour catsup over meat. Bake 1 1/2 hours at 350°. Serves 6 to 8 people.
Peel and slice apples; put into pie plate. Mix all ingredients, except cinnamon, and put on top of apples. Sprinkle with cinnamon. Bake at 375° for 1 hour.
Peel and chop apples and set aside. Measure salad oil into a large mixing bowl; add sugar and eggs. Beat until creamy on low speed of electric mixer. Sift flour and measure; sift again with salt, baking soda and baking powder. Add a small amount of flour mixture at a time to the creamed mixture. Beat well after each addition. When all flour has been added, remove electric mixer and fold in chopped pecans and raw chopped apples. Spread evenly in a 9 x 13-inch cake pan lined on the bottom with waxed paper. Bake in a moderate oven (350°) for about 55 to 60 minutes. Turn slightly cooled cake out on a cake rack; remove the waxed paper and thoroughly cool, then frost.
Combine ground beef, bread crumbs, egg and barbecue sauce. Mix well. Shape into 1-inch meatballs. Brown in 2 tablespoons oil in skillet. Combine 1/3 cup barbecue sauce, light brown sugar and butter or margarine with meatballs in skillet. Simmer, covered, for 15 minutes or until meatballs are done. Makes about 2 dozen.
Slice bananas in graham cracker shell evenly in crust. Whip cream with sugar and vanilla. Whip until cream is thick enough to cut with a knife. Put over bananas evenly. You can garnish with a little brown coconut. Brown the coconut in oven first.
Sift dry ingredients in large bowl. Add remaining ingredients and mix until smooth. Pour into 3 greased and floured pans and bake at 350° for 1 hour or until done. Cool slightly in pans. Wrap in aluminum foil and store in refrigerator or freezer.
Cook over low heat until thick. Use a heavy pan and stir constantly. Fill a baked pie shell and top with meringue. Bake at 400° until the meringue is lightly browned for 8 to 10 minutes.
Take a whole clean mushroom and wrap with foil and place on grill for 15 minutes. Open and drain liquid. Season with garlic salt, season salt and cayenne pepper. Place pats of butter and Velveeta on each. Rewrap and place back on grill.
Cream together margarine, oil and sugars. Add eggs, vanilla and buttermilk, beating well. Sift together flour, cocoa, soda and spices; add gradually to creamed mixture. Stir in grated zucchini. Grease and flour a 9 x 13-inch pan. Put cake in pan; sprinkle over the top with chocolate chips. Bake at 325° for about 45 minutes. Test for doneness. Cake will be quite moist.
In a large mixing bowl, put warm water, shortening, yeast and salt. Let stand until shortening melts and yeast softens. Give it an occasional stir. Work in flour gradually. Knead dough on floured board until smooth. Place dough in an oiled bowl. Brush top with oil, cover and let rise in a warm place away from drafts, until double in size. Takes about 45 to 60 minutes. Punch dough down, divide it according to the type of pan used. Oil pans. Roll out each portion of dough on a lightly floured board just the size of the pan and put in pan. If dough springs back once it is in the pan, work it into shape with your hand until it fits. Give the dough a light sprinkling of oil and spread with Basic Sauce. Bake 25 to 30 minutes in 450° oven. Makes two standard size pizzas.
Thaw hash browns. Mix all ingredients in 9 x 13-inch pan. Cover with foil and bake at 325° for 1 1/2 hours.
Mix all ingredients, except Triscuits, together. Spread mixture on Triscuits. Place under broiler until bubbling. Makes about 3 dozen.
Melt oleo. Mix in sugar and beaten egg yolks. Stir in Cool Whip. Take 1/2 cake and pinch in bowl, 1/2 mixture, 1/2 candy, then repeat cake mixture and candy. Keep refrigerated.
Combine ground beef, bread crumbs, milk and seasonings; mix and shape to form 1 inch balls. Brown meat balls in butter. Pour barbecue sauce over and simmer 10 minutes.