HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 325°. Puree the strawberries in blender. Combine eggs and oil in small bowl. Whisk thoroughly. Sift remaining ingredients into large bowl. Make well in center. Pour in eggs and puree and blend well. Pour into a 9 x 5-inch loaf pan. Bake about 1 hour and 10 minutes or until tester comes out clean. Serve with strawberry butter, if desired.
Mix jello and hot water together and let cool. Add Port wine, pineapple, cranberry sauce and nuts; refrigerate until set. Whip cream cheese, confectioners sugar and sour cream until well blended. Spread topping evenly over congealed salad and refrigerate until time to serve. Cut into squares before serving.
Arrange chops in single layer in baking dish. In a bowl, combine remaining ingredients and mix well. Spread half of mixture over chops. Bake, uncovered, in 350° oven for 30 minutes. Turn chops and spread with remaining mixture. Bake, uncovered, 30 minutes more.
Saute onion and beef, drain. Stir in remaining ingredients (except tortillas and cheese). Alternate layer of meat mixture and tortillas in a greased 13 x 9 x 2-inch pan. Sprinkle with cheese. Bake at 350° for 30 minutes or until bubbly.
Mix in jar - 1/2 cup dry mustard and 1/2 cup vinegar. Let stand over night. In a sauce pan, beat 1 egg - stir in 1/4 cup sugar, pinch of salt and above mustard mixture. Cook over low heat stirring constantly until mixture thickens. Cool. Blend in 1 cup mayonnaise (very good makes Baloney taste like ham). Refrigerate.
Boil the first 4 ingredients together for 5 minutes; remove from stove. Add the vanilla, baking soda and salt. This will foam up. Blend and pour over the popcorn. Put the popcorn in a roasting pan; pour liquid over the popcorn. Place in a 250° oven; cook for 15 minutes. Stir every 3 to 5 minutes.
Cream shortening and butter. Add sugar, milk and vanilla. Beat until smooth and creamy in texture, adding more milk a drop at a time if necessary. Store in refrigerator up to 2 weeks, beating again before using. Makes 3 cups of stiff icing for decorating. Add 2 teaspoons of milk per cup of icing to thin it for icing cakes. You can use stiff icing to make flowers, medium stiff icing to make borders, and thin icing to make writing and leaves.
Cook tomatoes and garlic together until soft, then strain by putting through a vegetable grinder. Put onions and peppers through food chopper, then put in skillet with oil, oregano and basil; cook 1/2 hour. Then cook all together. Add sugar and salt. Cook this all for 1 hour. Put in clean jars and seal. This is very good to use with your tomato paste for spaghetti.
Cook noodles and combine with tuna, vegetables and salt. Blend soup and milk and add cheese, stirring until cheese melts. Add mayonnaise. Add to noodle mixture and bake in 2 1/2-quart casserole at 350° for 30 minutes. May be topped with slivered almonds or crushed potato chips.
Mix the peanut butter and butterscotch chips in top of double boiler. Melt partially; cool and mix in corn flakes. Drop onto a cookie sheet. Put in refrigerator until cold. Will keep several weeks in refrigerator.
Cut steak into serving size pieces and dredge in mixture of flour, mustard, salt and pepper. Hammer meat and brown in a large skillet. Add the tomatoes and layer onion, carrots and green pepper over meat. Sprinkle the brown sugar and Worcestershire sauce over the top of the vegetables. Cover tightly, lower temperature to low-medium and cook 1 1/2 to 2 hours.
Wash and scrub clams	until clean, grit free. Place clams in shell on the bottom of large steamer or canning pot. Pour in 2 cups water. Scrub, but do not peel the Irish and sweet potatoes. Put in pot over the clams. Scrape carrot and place over potatoes. Place chicken, that has been salted and peppered, over carrots. Peel onions; place in pot over chicken. Put ears of corn, shucked and silked over the onions. Cover pot. Bring to a boil over high heat. Reduce heat, but maintain the boil.	The food steams and cooks in 1 hour. If sweet potato is tender, all is done. Watch to see that the water does not cook out.
Preheat oven to 475°. Mix seasoning, olive oil and Parmesan cheese in a large bowl. Cut potatoes in strips; don't peel. Toss with oil and Parmesan mixture. Mixture will be dry. Spread on nonstick or lightly greased baking pan in a single layer. Bake at 475° for 30 minutes or until golden brown, tossing after 15 minutes. Sprinkle with salt to taste. Makes 4 servings.
Mix all ingredients except eggs, mayonnaise, water and potato chips. Mix water with mayonnaise and add to first mixture. Gently fold in eggs and top with potato chips. Bake at 400° until bubbly, about 15 to 20 minutes.
Mix first 5 ingredients and add 1/2 of stuffing mix. Pour in	casserole dish, 9 x 13-inch.	Mix the other half of stuffing mix with melted margarine. Sprinkle on top and bake at 350° or 400° until bubbly.
Mix first six ingredients together gently until blended. Spread into 8 or 9-inch square glass pan. Sprinkle Cheddar cheese on top. Bake at 350° until cheese is melted. Have plenty of crackers on hand for dipping.
Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in yolks and milk; blend well. Cook, uncovered, over boiling water, stirring constantly until thickened. Reduce heat and stir occasionally for 5 minutes. Remove from heat; add vanilla flavoring. Layer wafers and bananas in bowl and pour custard over them. Beat egg whites until stiff; gradually add 1/4 cup sugar and beat until stiff peaks form. Spread over top of pudding and bake at 425° for 5 minutes or until delicately brown. Serve warm or chilled.
Prepare cake mix according to package directions and bake in 8-inch layer pans (greased and floured). When cake is cool, split layers in two.
Cream sugar, margarine and Crisco. Add sugar and eggs, one at a time, beating well after each addition. Sift together flour and baking powder. Add gradually to sugar mixture. Add milk and flavoring; beat well. Pour into large greased and floured tube pan. Bake in 350° preheated oven for 1 hour and 15 minutes or until done.
Saute oleo and onions, then add all other ingredients. Cook about 15 minutes, stirring constantly.
Bring 2 cups water to a boil. Add the raisins and soda; cool 1/2 hour. Beat the eggs with beater. Add the sugar and beat together. Sift the flour with 1 teaspoon salt. Add the mixtures together; stir well. Fold in the walnuts and add vanilla. Have 4 pans well-greased and fill 3/4 full. Bake a full hour at 350°.
One day or up to 1 week ahead, cut zucchini into 1-inch chunks. Thinly slice onion. In a 2-quart saucepan over high heat, heat sugar, vinegar, pickling spice and bay leaves to boiling. Add sliced onion; cook 1 minute. Place zucchini in an 11 x 7-inch glass baking dish. Pour vinegar mixture over zucchini. Cover with plastic wrap and refrigerate overnight. Stir occasionally. Drain before serving. Store in refrigerator. Makes about 8 cups.
Combine first 3 ingredients with hot water. Cool until thick and bubbly, stirring constantly. Let cool completely, then fold in package of whipped topping and oranges. Chill until set.
Place oven rack in center of oven. Heat to 350°. Coat bottom and sides of nine-inch spring-form pan with cooking spray. Beat cream cheese until smooth. Beat in lemon rind and 1 teaspoon of vanilla. Beat at medium speed and add 1/2 cup sugar. Very slowly beat until sugar is absorbed. Add eggs, one at a time, beating well. Pour batter into pan. Bake about 20 minutes. Transfer pan to wire rack. Do not turn off oven. Mix sour cream, 1/2 cup sugar and 1 teaspoon vanilla. Gently spread sour cream mixture over cake. Return cake to oven. Bake 10 more minutes. Turn oven off. Let cake stand in oven with door propped open for 30 minutes. Cool cake completely. Remove sides of pan. Refrigerate at least 6 hours.
Sift the dry ingredients. Add butter or margarine and vanilla and work with spoon or hands until well blended. Add 2 c. pecans. Mix well. Form into 1 inch balls. Roll the balls in 1 c. pecans. Put on ungreased cookie sheet. Bake at 325° for 25 minutes or until pale brown. Cool on wire rack. Makes 4 1/2 dozen.
Brown meat and drain. Add rest of ingredients. Last, layer with chips, meat mix, sour cream and cheese. Heat thoroughly.
Drain the fruits 5 to 6 hours. In a large bowl, mix fruit with remaining ingredients and put into mold. Refrigerate.
Put in 9 x 9-inch pan in order given. Bake at 350° for 30 minutes; cut into squares.
Slice sausages 1/2-inch thick. Brown slowly in large frypan. Remove with slotted spoon and set aside. Shape ground meat into 1-inch balls, then roll in a mixture of flour, salt and pepper to coat well. Brown in drippings of same frypan. Remove and add to sausage. Stir onion into pan and saute. Stir in browned meat, bouillon cube, chili sauce, marjoram, rosemary and water, stirring constantly. Heat to boiling.
Combine all ingredients, mix well. Chill several hours. Shape into 1-inch balls. Yields about 2 dozen.
Mix dry ingredients in a bowl. Beat eggs and mix all ingredients together. Bake at 350° for 1 hour in buttered loaf pan. Makes 2 loaves and can be cut in half.
Rinse and drain shrimp well. Mix all ingredients. Chill and serve with pretzels.
In a 3 1/2 to 4-quart electric slow cooker, stir together all ingredients except bacon and eggs. Cover and cook on low heat setting for 10 to 12 hours or until vegetables are tender. If necessary, skim off fat before serving. Sprinkle each serving with crisp bacon and chopped egg. Makes 6 to 8 servings.
Place cucumber in blender; blend until smooth. Whip margarine until light and fluffy in mixing bowl; gradually beat in cucumber. Blend in lemon juice, dill weed, onion, salt and Tabasco. Makes 1 1/4 cups. Great with fried yellow perch.
Combine Miracle Whip, mustard, celery seed, salt, pepper, onions and pickle. Mix well. Add potatoes and eggs; mix lightly. Chill. Makes 6 servings.
Brown chicken pieces in melted fat or butter. Remove from skillet and set aside. Add onion and green pepper and cook until tender. Add seasonings. Return chicken to skillet. Add water or broth. Cover and bake in 350° oven for 1 hour or until tender. Place in a large covered casserole if your skillet is not ovenproof. Blend flour and a little water; add sour cream and blend well. Stir a little of the hot broth into sour cream, then return to skillet and blend. Serve right away with dumplings.
Break lettuce into bite-size pieces in a casserole dish. Separate onion rings and distribute evenly over lettuce. Drain green peas; add to the lettuce and onion. Spread mayonnaise over this; try to seal mixture evenly. Sprinkle with cheese and bacon bits. Refrigerate overnight before serving.
Brown steak as per directions with diced onions and green peppers. Cook tomatoes with a small amount of sugar. Mix together and heat thoroughly. Serve over rice.
Melt the 1 cup sugar in skillet. Beat yolks and milk together. Add liquid mixture to melted sugar and stir until all the sugar is dissolved. (This will take several minutes.) Mix the flour and sugar and add to the milk mixture. Cook until thickened. Add vanilla. Pour into baked pie shell. You can use meringue or Cool Whip on top.
In a 10 to 16-quart pot, brown beef and onions together; pour off grease. Chop chiles, peppers and jalapenos; mince garlic. Add all to pot with meat and onions. Add half of chili powder, tomato paste and peeled tomatoes. Chop tomatoes after putting in the pot. Add 2 pints of water and 2 teaspoons salt. Stir mixture in pot until thoroughly mixed. Heat on medium-high, stirring often so as not to burn on bottom, until stew is bubbling. Reduce heat to simmer; simmer for about 45 to 60 minutes, until chiles and peppers are very soft. Add chili powder and salt to taste throughout process; cook water down to consistency desired. If too spicy during taste checks throughout simmerimg time, add brown sugar to taste. Serve hot; add cheese if desired to stew in bowls. Enjoy!
Fill blender container with water to within 1 1/2-inches of the top. Add sugar, vanilla and strawberries. Process until smoothly pureed. Strain through sieve, discarding the fruit. Serve strained liquid over ice. Serves 3 to 4.
Boil potatoes and chicken broth until tender. Add frozen vegetables (if used) ten all other ingredients. Simmer for 20 minutes.
Spray a 9 x 13-inch pan with Pam. Peel and boil the potatoes until almost done. Slice the potatoes and layer with cheese, butter and jalapenos (should make 2 layers). Add milk almost to the top of the pan and bake at 350° for 45 minutes or until potatoes are done.
Combine butter, sugar, carrots and water in saucepan. Cook over low heat until carrots are tender.	Yield: 4 to 6 servings.
Place allspice and cloves in a cheesecloth. Mix all ingredients in large pan. Bring to boil. Simmer for 15 minutes. Dip out carefully. Refrigerate leftovers and reheat.
Pour water over oatmeal and let stand 30 minutes. Cream the brown sugar, white sugar and oleo. Add the eggs and oatmeal mixture. Add the flour, baking soda, cinnamon and salt. Spray 9 x 13 pan with Pam. Heat oven to 350°. Pour mixture into pan and bake for 30 to 35 minutes.
For Marinade: Combine first five ingredients in a mixing bowl. Add vegetables to marinade and toss to cover. Chill. Add rice and toss lightly to combine. Makes 8 servings.
Combine all ingredients in greased casserole dish. Bake at 400° for 30 to 40 minutes.
Mix all together. Roll into a ball, and cover with chopped nuts. Refrigerate. Serve with snack crackers.
Drain pineapple. Add water to juice to make 1 cup liquid. Add Jell-O and boil 2 minutes. Add cottage cheese, pineapple and nuts, then whipped cream or Cool Whip. Garnish with cherries or nuts. Refrigerate.
Mix in order given, adding cheese last. Bake in casserole dish at 350° for 45 minutes.
Melt chocolate and butter over low heat. Stir and blend. Add boiling water. Add sugar and corn syrup. Blend well. Bring to a boil, not too hard, for 8 minutes. Do not stir. Stir in vanilla. Serve hot. Reheat over hot water.
Cut up cabbage, onions and celery. Add tomatoes, parsley and dill; boil 20 minutes.
Brown hamburger and onion. Add desired amount of cooked noodles and spaghetti sauce. Place in greased casserole dish. Top with desired toppings. Bake at 350° for 20 minutes.
Saute onions and mushrooms in margarine until tender. Add garlic and parsley to soften. Drain clams. Add to mushrooms the liquid from 2 cans and retain liquid from third can. Simmer, covered, for 20 minutes.
Soak cube steak in Dales overnight. Cut cube steak into small pieces (approximately the size of your thumb joint). Cut bacon in half. Cut cream cheese into small pieces (smaller than your thumbnail). Pour peppers into bowl. Take 1 piece of cube steak, 1 piece of cream cheese, 1 pepper and wrap together in bacon strip. Place toothpick through wrap (to hold together as it cooks). Repeat wraps until all ingredients are gone. Continue to soak in Dales. Place on hot grill for approximately 5 minutes, flip and repeat 5 minutes. Eat & enjoy.
Beat eggs for 10 minutes. Add vinegar, vanilla and sugar (beating after each addition). Then add flour. Pour in whipping cream, beating continuously. Then add butter and nuts. Mix well. Pour into shells. Bake at 325° for 45 minutes, or a little longer.
In a large bowl, beat together, butter and cream cheese. Stir in corn, chilies, and onions; mixing well. Pour into a greased 8x8-inch baking dish.
In an 8 x 13-inch Tupperware or airtight container, spread lettuce as bottom layer, then sprinkle onion, green pepper, celery and peas in turn. Spread Miracle Whip over all as if it were frosting. Sprinkle sugar over Miracle Whip, then sprinkle cheese and bacon bits. Seal tightly. Keep in refrigerator overnight. Best if served after 24 hours. Will keep in refrigerator for 3 to 4 days.
Brown onion in hot fat; add meat and seasonings. Brown. Add drained green beans and soup. Pour into greased casserole. Make instant mashed potatoes or real mashed potatoes and spoon into mounds over the meat. Bake in a 350° oven for 30 minutes. Serves 4 to 6.
Brown ground beef and onion; drain. Add beans, tomato juice and chili powder. Bring to boil for 1 to 2 minutes, then turn down to low heat. Heat for 20 to 30 minutes and serve.
Mix all ingredients together. Bake 45 minutes at 350° in a 13 x 9-inch pan. Spread with icing while still warm.
Drizzle 1 tablespoon lemon juice over cutlets; set aside. Combine flour, paprika and pepper; dredge cutlets in flour mixture. Heat oil in a large, nonstick skillet over medium-high heat until hot. Add turkey and cook 2 to 3 minutes on each side or until browned. Transfer to a serving platter; keep warm.
Chill all ingredients. Combine in punch bowl. Float holly wreath ring on top, if desired. Yields 50 servings.
Put 1 cup milk and 1/4 teaspoon sugar into blender on lowest setting. Blend for 1 minute. Add banana and blend for 2 more minutes.
Soak pineapple chunks in creme de menthe for about an hour before dinner and chill in refrigerator. Serve before dinner with toothpicks.
Hand mix all ingredients until moist. Do not use mixer or beat by hand. Spoon mixture evenly in a 3-quart microwave casserole dish with cone insert. Microwave on High for 12 to 14 minutes on rotating carousel.
Dissolve yeast in warm water. Stir in milk, cornmeal, the sugar, 1/2 cup butter, eggs, salt and 2 cups of the flour. Beat until smooth. Stir in enough flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up.
Cook chicken; debone. Cook noodles. Saute Ro-Tel and mushrooms in stick of margarine. Grate cheese. Combine all ingredients and bake at 350° until bubbly, about 25 minutes.
Drain both cans of pineapple and put in bowl. Mix remaining ingredients with pineapple. Refrigerate. Serves 10 to 12.
Preheat oven to 375°. Spray 2 baking sheets with nonstick cooking spray. In a medium sized bowl, stir together flour, baking soda and salt; set aside. Melt butter in a small saucepan over low heat. Cook, swirling the butter in the pan, until butter turns nutty brown, 30 to 60 seconds. Pour into large mixing bowl. Add cream cheese, brown sugar and white sugar. Beat with electric mixer on low until smooth. Add egg, egg white and vanilla. Beat until well incorporated. Add the reserved flour mixture and chocolate chips. Stir with wooden spoon just until combined. (The batter will be runny.)
Brown hamburger and drain. Add seasoning mix, water and tomato paste according to directions on seasoning mix. In a separate pot, heat (do not boil) sour cream, soup and diced chilies.
In a large bowl, cover chicken with buttermilk and salt. Refrigerate a few hours or overnight. Drain.
Cut asparagus in about 1/2-inch pieces. Slice scallions thin and chop the tops. Add all ingredients except flour and milk to chicken stock. Simmer until tender. Mix flour in a little bit of the milk to make a smooth mix. When asparagus is tender, add milk and flour mix. Stir until soup comes to a boil. Lower heat and simmer a few minutes.
Cook and drain spinach. Add stuffing and sour cream. Spread on ham slices; roll up and place seam side down in shallow baking dish. Melt butter; stir in flour and add milk. Cook and stir slowly until mixture thickens and bubbles. Add Cheddar. Remove from heat and stir until cheese is melted. Pour over ham. Sprinkle with Parmesan cheese. Bake at 350° about 20 minutes. May be made ahead and frozen.
Mix first 5 ingredients. Sift together dry ingredients. Combine with zucchini mixture. Add raisins and nuts. Makes 2 loaves and 4 small ones. Bake at 350° for 1 hour. Cool 10 minutes. Grease and flour pans.
Slice peppers. Mix peppers with corn. Dump cheese on top. Bake at 350° for 20 minutes.
Melt first three ingredients together. Cook slowly until dissolved, not grainy. Add Rice Krispies. Press into an 8 x 8-inch pan. Melt chocolate chips and butterscotch chips in double boiler. Pour on top of above mix. Let sit until cool. It's yummy!
Melt peanut butter, margarine and chocolate chips together in microwave or on stove. Stir into cereal; pour powdered sugar on mixture.
Mix first 6 ingredients. Grease a large bread pan (one with a rim). Line pan with wax paper or foil. Grease paper or spray with Pam. Pour batter into pan. (Should be very thin.) Cook 12 to 15 minutes at 375°. DO NOT OVERCOOK. Cool about 5 minutes. Turn cake out onto a clean thin towel and remove foil. Roll cake up in the towel (like a jellyroll). Mix cream cheese, margarine, vanilla and confectioners sugar. Unroll cake and spread with filling, keeping thin near the edges so it doesn't squish out. Re-roll and refrigerate.
Mix all ingredients well. Makes 3 (1 pound) bowls. Can be frozen.
Mix potatoes with 3 1/2 cups of 10x sugar reserving the last 1/4 cup for rolling out dough mixture. Sprinkle the 1/4 cup sugar on a flat surface and roll mixture into a rectangular shape approximately 1/8 inch thick. Spread with peanut butter and roll width-wise to form a long snake. Wrap in wax paper. Refrigerate. Slice into pinwheel shape.
Pat in an 8 x 12-inch Pyrex dish. Bake 15 minutes at 350°.
In a saucepan, combine all except crackers. Bring to a boil and boil for 1 minute. Add crackers to mixture and boil for 2 minutes. Do not stir. Let stand for a few minutes. Pour into an unbaked pie shell; top with dabs of butter and sprinkle with cinnamon. Top with lattice-top crust and bake for 45 minutes at 375°. Tastes just like apple pie!
Melt sugar and syrup in saucepan over low heat. Add peanuts and increase heat a little. Cook until peanuts are done, stirring frequently. The nuts will begin to pop when getting done. Do not overcook as candy will continue to cook. Add soda and stir thoroughly. Pour on large buttered cookie sheet or 2 smaller ones. Stretch thin. Be sure to use flexable as the candy will come out easier. Let cool completely before trying to get it out and break it up.
In large bowl, using mixer at medium speed, beat first four ingredients until light (2 minutes). Add eggs, one at a time, beating well after each addition (total beating time: 10 minutes). Add flour; blend well.
Combine water, soy sauce, cornstarch and sugar. Heat 1/2 of oil in skillet; add vegetables and stir-fry 3 to 4 minutes or a little longer. Remove vegetables to another bowl. Add rest of oil and meat, not more than 1/3 at a time. Stir-fry 3 to 4 minutes or until meat is done. Add soy mixture and cook until thick and clear. Add vegetables and garlic powder until heated. Serve over cooked rice.
Cream sugar and shortening. Beat eggs; combine with first mixture. Add in dry ingredients, beating well after each addition. Put a heaping teaspoon of dough on a greased baking sheet. Then press down with a glass bottom dipped in sugar. Bake at 350° until browned. This recipe is easily halved.
Flatten crescent rolls on a cookie sheet. Press edges together. Bake according to the directions on package. Cool.
In medium saucepan, melt butter or margarine. Blend in flour and nutmeg. Slowly stir in chicken broth and water. Then bring to a boil, while stirring. Now add cauliflowerets, then simmer soup, covered, about 25 minutes or until cauliflowerets are tender.
About 1 hour before serving: In 12-inch skillet, over medium-high heat, in hot margarine, cook chicken until browned on all sides. In cup, combine remaining ingredients; pour mixture over chicken and heat to boiling. Reduce heat to low; cover skillet and simmer 35 minutes or until chicken is fork-tender, basting frequently with liquid in skillet. Makes 4 servings.
Cut spareribs into serving pieces and brown in a pan over surface heat. Combine remaining ingredients and pour over ribs. Cover and bake at 350° for 1 3/4 hours. Spoon the sauce over the ribs 2 or 3 times during baking. Bake uncovered 15 minutes more.
Saute onion, sausage and peppers until sausage is browned; drain off grease. In a large oblong dish, mix rice, soup mix and water. Add meat mixture and peas. Mix well. Cover with foil. Bake at 350° for 45 minutes.
Mix Jell-O and fruit cocktail and let set a while in the refrigerator. When beginning to get thick, pour over cake in a container with a lid. Then shake back and forth to cover cake all over. Then turn cake upside down. Leave in refrigerator until sets. Turn out on a cake plate. Slice and serve.