HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix tuna, onion, sandwich spread, eggs (chopped up) and pickle relish in a bowl. Add salt and pepper to taste. Makes about 10 sandwiches.
Beat sugar, oil, catsup and onion with electric mixer 15 minutes or until thick. Add vinegar and celery seed. Beat until mixed well. Keeps well.
Mix first 7 ingredients well (reserve 1 cup). Press the rest into a 9 x 13-inch greased pan. Bake for 12 minutes at 350°. Cool for 10 minutes. Top with nuts and chocolate chips. Mix caramel topping and flour until smooth. Drizzle over top. Sprinkle with reserved 1 cup oatmeal mixture. Bake 18 to 22 minutes longer.
Preheat oven to 350°. Spray two 8 or 9-inch pans with Weight Watchers buttery spray. Mix flour, baking powder, salt and sugar in a bowl. Stir in applesauce and milk and beat 2 minutes. Add eggs and vanilla; beat additional 2 minutes. Pour into pans and bake for 25 to 30 minutes or until toothpick comes out clean. Cool in pans 5 minutes, then turn out on racks.
Mix mayonnaise with lemon juice in medium bowl. Do not peel apples. Dice apples in bite size pieces. Add apples to mayonnaise mixture; stir to coat well. Add celery, walnuts and raisins. Toss gently to mix well. Serves 8.
Place apples in greased 3-quart baking dish. Sprinkle with lemon juice. Combine dry ingredients. Add melted butter until crumbly. Put crumbled mixture over apples. Bake at 375° for 30 minutes or until apples are done.
Sift together flour, granulated sugar, baking powder and salt. In medium bowl, with rotary beater, beat eggs, milk and vanilla until well combined. Gradually add flour mixture, beating until smooth. Stir in apples. In an electric skillet or heavy saucepan, slowly heat oil (1 1/2 to 2-inches deep). Drop fritters by rounded tablespoonfuls into hot oil. As they rise to surface, turn over with slotted utensil. Fry until golden brown on both sides (4 to 5 minutes in all). Drain on paper towel. Serve hot, sprinkled with confectioners sugar. Makes about 12 fritters.
Mix first three ingredients, add beaten eggs; mix well. Add chopped pecans. Spread real thin on large cookie sheet that is well-greased and floured. Be sure it is a large cookie sheet or two small ones or it will run over. Bake at 350° for 15 minutes. Let cool. Crumble, add 1 large carton Cool Whip or 2 small ones; mix well.
If the venison comes from north country, you will need to wash well or soak in vinegar. If it comes from the south, you roast as you would beef.
Whip cream and add to softened cream cheese. Combine with sugar and vanilla. Pour this mixture into 2 baked pie crusts. Spread 1 can of blueberry pie filling over the top. One can covers 2 (8-inch) pies. Chill for several hours.
In large, heavy skillet, combine reserved pineapple juice, water, lemon juice, sugar, cornstarch, soy sauce and ginger. Cook and stir over medium heat until thick and clear. Add shrimp; cook 3 minutes. Add remaining ingredients except rice; heat through. Serve with rice. Refrigerate leftovers. Yield: 4 servings.
Cream together the cream cheese, egg yolk, powdered sugar, salt and vanilla. In a large circle, place crescents with the points toward the center and slightly overlapping. Crimp the outside edge to keep the filling in. Place cream cheese mixture in a circle in the middle of crescents. Put pie filling over cream cheese mixture. Pull inside of crescents to the outside. Bake 22 minutes at 350° to 375°. Drizzle with powdered sugar frosting. (I warm about 1/2 cup ready to spread frosting in the microwave and drizzle over cake.)
Place the cheese, pineapple and juice, sugar and gelatin in a pan. Simmer until gelatin is dissolved. Add the baby food. Stir, then cool until consistency of gravy. Add the rice and the whipped topping. Chill until firm.
Sift and measure dry ingredients in large bowl. Make a well in dry ingredients. Add eggs, oil and berries. Stir and mix well. Add nuts. Do not overstir. Pour in 2 (9 x 5-inch) loaf pans, greased and dusted. Bake at 350° for 1 hour. Use Cream Cheese Frosting.
Mix first 3 ingredients. Press 1/2 of mixture into greased and floured 9 x 12-inch pan. Bake at 350° for 8 minutes only. Cool.
Combine flour, yeast, salt and sugar in mixing bowl and stir. Add oil and water. Mix together. Knead by hand for 3 minutes. Shape and put in bowl. Cover and let rise until doubled. Punch down; divide into 2 equal pieces. Shape into round balls or leave in 1 piece for 16-inch pizza. Let dough rest for 4 minutes. Roll out.
Mix ingredients well. Put in a 9 x 13-inch pan sprayed with Pam. Top with cheese. Bake at 350° for 45 minutes. Serves 18.
Combine eggs, sugar and flour in a large mixing bowl. Add crushed pineapple, melted butter and broken up bread pieces. Mix well. Pour into a 1 1/2-quart baking dish and bake at 375° for 45 minutes. Serves 6. This is a simple but delicious potato substitute.
Saute garlic in butter for 2 minutes. Add tortellini and broth and bring to a boil. Simmer for 10 minutes. Add thawed spinach and tomatoes. Simmer 5 minutes more. Garnish with Parmesan cheese.
Melt oleo in large saucepan over low heat. Add marshmallows and cook, stirring constantly, until marshmallows melt and mixture is syrupy. Remove from heat and add food coloring. Add corn flakes. Stir until well coated. Using 1/2 cup mixture and buttered finger, shape into wreath on wax paper. Dot with cinnamon candies. Let cool. Makes 16 wreaths.
Heat oven to 375°. Combine tuna, pickles, salad dressing, celery and water chestnuts. Separate crescent dough into 8 rectangles; firmly press perforations to seal. Spoon about 1/2 cup tuna mixture on one end of rectangle. Fold dough in half over filling. Press edges with a fork to seal. Bake at 375° on ungreased cookie sheet for 15 to 18 minutes or until light and golden brown. Remove from oven and top each with cheese slice. Sprinkle with paprika. Return to oven 3 to 5 minutes or until cheese softens. Serve immediately. Makes 8 sandwiches.
Sift together the sugar, flour and salt. Mix together and heat until boiling the oleo, cocoa and water. Pour the chocolate mixture over the flour and sugar and mix together. Add the eggs, buttermilk mixture, vanilla and cinnamon (optional). Pour into greased sheet pan. Bake 18 minutes at 400°.
Mix first 5 ingredients; simmer until thick. Pour into unbaked pie shell. Cover with top crust. Dot with margarine. Bake at 375° for about 1 hour or until brown.
Soften cream cheese; drain sauce from shrimp. Blend sauce with cream cheese. Cut up shrimp. Mix into cream cheese mixture.
Sift flour, spices and combine with oil and sugar. Add one egg at a time; add water, nuts, vanilla. Add sweet potatoes.
Mix first 5 ingredients and set aside. Brown hamburger and drain. Oil large skillet or pan. Pour in 1/2 of corn meal mixture. Sprinkle hamburger, onions, peppers and cheese on top and then pour remainder of corn meal on top. Bake at 400° for 40 to 45 minutes until brown and done in middle.
Toss dry ingredients together. Add oil, eggs and buttermilk and mix well. Fold in Bran Flakes. Bake desired amount of muffins in greased muffin tins at 375° for 15 to 20 minutes. Batter can be stored in refrigerator for 4 to 6 weeks. Muffins can be frozen.
Melt marshmallows with milk in top of double boiler. Let cool. Fold in whipped cream and Baker's chocolate. Pour into a cooked pie crust. Refrigerate and serve with Cool Whip and sprinkle grated chocolate on top. Can make a day ahead.
Preheat oven to 350°. Combine first 8 ingredients in a saucepan; mix well. Bring to boil over medium heat. Boil for 3 minutes. Remove from heat and cool. Combine water and soda; mix well. Add to cooled brown sugar mixture. Set aside. Sift flour and baking powder together; gradually add to brown sugar mixture. Mix well until blended. Spoon into greased 9-inch square pan. Bake for 35 to 40 minutes or until done. Cool thoroughly before cutting into squares.
Microwave broccoli on high for 3 minutes in covered dish with 1/4 cup of water. Drain. Heat oil in skillet. Add garlic and cook for 30 seconds. Add broccoli and red pepper flakes. Cook 2 minutes. Add chicken broth, cooked spaghetti and cheese. Toss on low heat for 1 minute. Salt to taste. Serve with grated cheese to sprinkle over top. Serves 4-6.
Combine sugar, Karo, water and peanuts. Cook on medium heat until peanuts have popped and about stopped popping. Remove from heat and add soda. Stir quickly, then pour into greased pan. Shake out and do not try to spread with spoon. When cool empty on waxed paper and break into pieces.
In saucepan, melt butter. Stir in flour. Slowly stir in milk. Add salt, pepper and paprika. Add cheese a handful at a time. In casserole dish, layer 1/2 noodles, mushrooms and tuna. Put 1/2 cheese mixture over, then layer noodles and cheese mixture over top. Bake, covered, at 350° for 40 minutes. May wish to crumble potato chips on top.
Beat eggs and add other ingredients. Spread over baked crust and bake at 350° for 20 minutes. Sprinkle with powdered sugar and cut into squares.
Heat 2 quarts water and the sugar to boiling, stirring constantly, until sugar is dissolved. Cool. Pour 2 cups boiling water over tea in heatproof container. Cover; steep 3 to 5 minutes. Cool. Chill all ingredients. Just before serving, stir together in large punch bowl. Makes 60 servings (about 1/2 cup each).
To juice of pineapple, oranges and lemon, add sugar, oleo, flour and eggs. Cook until thick. Cool and pour into 1/2 pint of whipping cream, whipped. Pour over fruit.
Preheat oven to 350°. In large bowl, mix together all ingredients except apples until well mixed. Stir in diced apples. Pour into 9 x 13-inch baking pan and bake at 350° for 40 to 45 minutes or until done. Cool completely. Frost with Cream Cheese Frosting:
Mix and bake cake according to directions, using a 9 x 13-inch pan. When done, while hot, punch holes in cake and pour Eagle Brand milk and coconut creme on cake. Let cool. Ice with Cool Whip. Refrigerate. Better second day.
Mix oil, vinegar, sugar, salt and pepper with seasoning packet (included with Ramen noodles). Toss with dry ingredients (including noodles). Refrigerate overnight.
Preheat oven to 350°. Cream butter and sugars. Beat in yolks, water and vanilla. Mix flour, baking powder and salt together and stir into butter mixture. Pat into a greased 9 x 13-inch pan. Sprinkle evenly with chocolate chips. Beat whites and cream of tartar until stiff. Beat in 1 cup of brown sugar gradually. Spoon over cookie mixture in pan, spreading evenly into corners. Bake 30 minutes. Cut into squares while warm.
In large bowl, combine 2 cups flour and next 5 ingredients. Mix well. In saucepan, heat water, brown sugar, egg and oleo until very warm. Add to flour. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make firm dough. Knead 5 to 8 minutes on floured surface. Place in a greased bowl, turning to grease top. Cover; let rise until double.
Freeze banana halves until firm. Combine all ingredients and blend until smooth. Serve in tall glasses. Yields 2 (8 ounce) glasses.
Mix Jell-O with 3 cups boiling water until dissolved. Add ice cream, a little at a time, until no more dissolves. Chill.
Brown and drain meats. Stir in other ingredients. Put on rye bread by teaspoon and bake at 350° for 15 to 20 minutes.
Brown meat in oil; drain. Add onion soup mix, cream of mushroom soup and water. Simmer 20 minutes. Add potatoes and carrots; simmer 3 hours. Add peas, consomme and celery. Simmer 40 minutes. If needed, thicken with cornstarch.
Put filling in bottom of pan. Sprinkle with cinnamon. Sprinkle cake mix over filling. Sprinkle nuts over mixture. Cut butter into small pieces over the top. Bake at 350° for 45 minutes.
Brown meat with onions. Add all other ingredients. Salt and pepper to taste. Place in baking dish; bake at 350 degrees until rice is done.
Cream together the butter and sugar. Blend in the large egg. Sift together the flour, baking powder and salt; add to mixture. Add the vanilla. Divide dough into 2 parts. Chill 1 to 2 hours. Take one part out at a time. Roll to 1/8-inch thickness. Bake in preheated oven at 375° for 8 to 10 minutes.
Mix together; press in a 9 x 13-inch pan. Bake at 350° for 15 minutes.
Combine oranges, pineapple, coconut and marshmallows. In small bowl, combine yogurt, sugar substitute and coconut extract. Mix gently with fruit mixture. Refrigerate for at least 2 hours. Makes 8 2/3 cup servings. 128 calories per serving.
Drain pineapple. Mix with sugar and flour. Melt butter. Pour over mixture. Crumble Ritz crackers over this. Bake at 375° for 30 minutes.
Cream butter and sugar. Add one egg at a time. Beat well after each	egg. Sift flour with baking powder and add alternately with milk. Add flavorings. Butter tube pan and sprinkle lightly with flour. Bake at 300° for 1 hour and 10 minutes. Do not open oven door while cooking.
Cream butter and sugar well. Add eggs, one at a time, beat well after each egg. Add soda and flour and bananas alternating. Add nuts. Grease loaf pan.
Line 8-inch square pan with foil. In small bowl, place butterscotch chips and 1/3 cup sweetened condensed milk; set aside. In medium bowl, place chocolate chips, remaining sweetened condensed milk and vanilla. Microwave on High 1 minute; stir until chips are melted. Stir in walnuts. Spread into pan. Microwave butterscotch chips on High 45 seconds; stir until chips are melted. Spread evenly over chocolate layer. Refrigerate until firm. Remove from pan; peel off foil and cut into squares.
Boil syrup and sugar until bubbly. Remove from heat, add peanut butter and corn flakes. Stir and spread out in buttered pan. Lay on bars, let melt and spread out. Cut into bars while warm. Chill.
Grease and flour a 9 x 13-inch pan. Beat eggs and oil until foamy. Add sugar, vanilla, soda and water; beat until light and fluffy. Add flour, cinnamon and salt; beat well. Fold in pears. Pour into pan. Bake at 350°. Very good!
Blend soup and	milk in 1-quart casserole. Stir in tuna, eggs and peas. Bake at 350° for 25 minutes. Add potato chips on top for 6 minutes.
Rinse shrimp with cold water; pat dry with paper towels. Set aside. Combine vinegar, sesame oil, sugar, salt and monosodium glutamate; mix well. Refrigerate dressing for at least 1 hour before serving to allow flavors to blend. Combine shrimp, cucumber, celery and green onion. Pour dressing over shrimp and vegetable mixture just before serving; toss. Makes 4 servings.
Peel potatoes. Place in cold water to keep from turning brown after peeled. Slice into disks thickness of silver dollar. Boil in water for 30 minutes or until they begin to fall apart.
Boil raisins and soda in water for 1 minute. Set aside to cool. Cream both sugars, shortening and eggs. Add molasses, flour, salt and vanilla. Add nuts. Add raisins. Spray small pans with Pam and fill half full with mixture. Bake at 350° for 1 hour. Makes 5 cans.
Cream together butter and salt until fluffy. Add herbs and blend into butter. Keep butter at room temperature for 1 hour to mellow. Turn back husks of corn; remove silks. Place each ear on a piece of heavy foil. Spread corn with about 1 tablespoon of the butter. Lay husks back in position. Wrap corn securely. Grill ears directly on hot coals, turning frequently, for 12 to 15 minutes or until corn is tender. Makes 6 servings.
Place each ingredient in order given into single layer in clear bowl. Spread the mayonnaise over peas and seal to edge. Sprinkle Parmesan cheese over the mayonnaise. Seal with plastic wrap and refrigerate a couple of hours or overnight. About 1 hour before serving, garnish with 3 or 4 hard-boiled eggs, sliced very thin. Sprinkle with paprika and cover with plastic wrap, again, until served. Yields 10 to 12 servings. Preparation time: 20 minutes.
Cream butter and sugar together well. Add egg yolks, vanilla and baking powder. Slowly add flour 1/2 cup at a time. Dough should be just right, barely sticking to your hands. Take a small amount and roll into a ball. Pat down and place on ungreased baking sheet. Bake in 350° oven for approximately 20 minutes. Bottom should be light brown. After they have cooled a bit, dust with confectioners sugar. Recipe makes approximately 50 cookies.
Heat oil in saucepan. Add garlic and saute until garlic is browned. Add onion, wine, bay leaves and oregano. Cook 10 minutes over low heat. Add crushed tomatoes and sugar. Season to taste with salt. Simmer 20 minutes, adding more wine if it evaporates too quickly. Add crab, clams, prawns, shrimp and crab meat. Cook until clams open, about 10 to 15 minutes.
Cook beans according to package directions. Brown ground chuck, onions and bell pepper and drain. Mix salsa and tomato paste together.
In a large bowl or electric mixer, combine milk, bananas, pecans, vanilla and sweetener. When well mixed, add dry topping mix and dry pudding mix. Mix well and pour into freezer can or 1/2 gallon ice cream freezer. Add enough 2% milk to come up to fill line and freeze by freezer directions. Makes 1/2 gallon. Chill can before pouring ingredients into can. Chill beaters before mixing ingredients.
Toss together; top with grated cheese (Velveeta or American) and crushed potato chips. Cook until bubbly at 350°. Serves 12.
Drain apricots, reserving syrup. Combine sugar, cornstarch, salt, cinnamon and orange rind; blend well. Gradually add apricot syrup, stirring constantly. Bring to a boil over medium flame for two minutes. Add apricots and butter. Stir until butter is melted.
Bring to a boil the vinegar, oil and sugar. Pour over shredded or chopped slaw. Mix together.
Preheat oven to 350°. Wash chicken. Roll in flour. Place in deep baking dish and cover. Bake 25 minutes.
Wash cucumbers well and let stand overnight in cold water. Pack in jars and add to each jar, the first 6 ingredients. Combine apple vinegar, salt and water. Boil and pour over cucumbers. Seal.
Beat eggs well. Add remaining ingredients. Leave nuts, cherries and dates whole. Bake in loaf pan at 250° to 300° for 1 hour or until done. There is no shortening.
Heat the applesauce and Jell-O and dissolve. Add the pineapple. Cool and add 7-Up.
Combine first 6 ingredients thoroughly. Add and mix well the cooking oil and 4 eggs. Stir in the walnuts, pineapple and carrots. Spread into greased 13 x 9-inch pan. Bake 1 hour at 350°.
Fry a slice of bacon; drain off and fry several slices of onions until brown. Add tomatoes, okra and chopped parsley and cook in 3 pints of broth (any kind) for 3 hours. Salt and pepper. In chicken broth the same quantity of okra, used for thickening instead of tomatoes, forms chicken gumbo soup.
Brown beef with onion, then add rice to tomato soup and tomato sauce. Mix well and add to beef. Simmer 10 minutes. Pour over raw cabbage in 9 x 13-inch pan. Mix well to cover cabbage. Bake at 325° for 1 1/2 hours.
Stir together and bake 20 minutes at 350°. Garnish with 1/2 can onions and brown in the oven. Put cheese on top.
In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Add sour cream; mix well. Fold 1 1/2 cups whipped topping into mixture. Place 1/2 of the banana slices in the crust. Top with 1/2 of the pudding mixture. Repeat layers. Spread with the remaining whipped topping. Refrigerate for 4 to 6 hours before serving. Keep pie refrigerated.
Beat egg until light. Add vanilla and sugar. Cream together with shortening and melted chocolate. Blend well. Sift flour, salt and baking soda. Mix milk into flour mixture and combine with shortening mixture. Add nuts. Drop on greased baking sheet. Bake at 350° for 10 minutes.
Mix all ingredients except for oleo and crackers. Pour in casserole dish. Cover with cracker crumbs. Pour melted oleo over crackers. Bake at 350° for 30 minutes or until bubbly.
Brown ground beef; drain off excess grease. Add barbecue sauce, onion and garlic powder. Add Tabasco sauce to your taste; mix well.
Place tuna into mixing bowl. Blend soup and water; add to tuna. Add frozen peas (unthawed), 1 cup noodles and green onion. Toss to mix lightly. Turn into buttered 1 1/2-quart casserole dish. Top with remaining noodles. Cover and refrigerate, if desired, for baking later or place into 375° oven and bake for 25 to 30 minutes or until heated through. Garnish with cashews, if desired. (You may substitute canned chunk style chicken for the tuna to make Chopstick Chicken.)
Mix eggs, sugar, syrup and butter in mixer 2 to 3 minutes; add oatmeal and milk. Beat 1 minute. Add maple flavoring. Pour in 9-inch unbaked pie shell. Bake at 425° for 10 minutes, then 375° for 20 minutes.
Top with shredded cheese and bread crumbs. Bake at 400° for 20 minutes.
Cream the shortening with sugar until creamy. Beat in eggs, one at a time. Beat well, then beat in molasses, buttermilk and pumpkin. Sift flour with baking powder, soda and spices. Mix with dates, fruit, raisins and nuts. Stir into batter, mixing well. Turn into greased large tube cake pan. Bake at 350° for 1 hour or until cake tests done. Cool cake. A simple orange icing brings out additional flavor.
Microwave oranges and lemons until warm. Squeeze. Pour juice from oranges and lemons and sugar into a gallon jug. Fill with water and mix well. Chill.
Combine potatoes, soup, Cheddar cheese and sour cream in a large bowl; mix well. Pour into a greased 2 1/2-quart casserole dish. Dot with margarine. Sprinkle top with Parmesan cheese. Bake at 350° for 1 hour. Serves 12.
Rub inside and outside of roaster with minimum amount of salt. Put breast side down in covered microwave container with 1 1/2 cups water. Microwave on High for 20 minutes. Turn breast side up and cook on bake (60%) for 10 minutes. Check pop up indicator. Do in 10 minute increments until pop up shows. Once indicator is up, cook 5 more minutes on bake to insure doneness at bone.
Saute or "sweat" onions and garlic in the oil. Add remaining ingredients. Simmer 30 minutes. Adjust seasoning. Salt may be added at this time but is not necessary. Serve over chips and top with cheese, if desired.
Combine the first 5 ingredients in a shallow dish. Combine water, vinegar and dressing mix in a jar; cover tightly and shake well. Pour over vegetables. Toss lightly until coated. Cover and chill overnight.
Bake our toasted coconut cake mix in oblong pan as directed. Finish with Praline Topping (following). Makes 16 servings.
Sift together flour, baking powder, salt and nutmeg. Cream oleo/butter and sugar. Add eggs, one at a time. Add alternately milk and dry ingredients to the butter and sugar mixture. Stir in blueberries. Bake in a 10 x 12-inch pan at 350° for 45 minutes or until golden brown.
Beat eggs. Combine butter and buttermilk. Combine dry ingredients, caraway seed and raisins. Pour in egg mixture; mix very well. Pour into well-greased bread pan. Bake for 1 hour, or until done, at 350°.
Open and drain the can of yams. Put yams in a casserole dish. Open can of crushed pineapple and add to the yams with the juice. Mash the yams and pineapple a couple of times. Place approximately 12 large marshmallows on top of the yams. Bake, uncovered, at 350° for 25 minutes. If very brown, remove early.
In large skillet, brown ground beef and drain fat. Add soup, water, Worcestershire sauce and pepper. Mix thoroughly and heat through. Serves 6.
Heat taco shells according to package directions. Meanwhile, in a medium saucepan, combine pinto beans, tomato sauce, chili peppers, chili powder, oregano and cumin. Bring to boil. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Mash beans slightly, if desired. Spoon bean mixture into taco shells. Pass lettuce, tomato and cheese for toppings. Serve with salsa, if desired. Makes 4 servings.
Cream shortening and sugar. Add egg yolks and coffee. Stir in dry ingredients, then jimmies and nuts. Fold in beaten egg whites. Bake in 2 or 3 round layer pans. Bake at 350° for 30 to 35 minutes or until toothpick comes out clean. Frost with a fudge frosting.
Preheat oven to 350°. Combine meat, cracker crumbs, egg, onion and salt. Form into small meatballs. Brown in oil. Combine rice and pepper. Place rice in 2-quart casserole dish. Place cooked meatballs on top of rice. Combine cheese spread, broccoli, tomatoes and basil. Pour over rice and meatballs. Bake for 30 minutes.