HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread crackers in sheet cake or jelly roll pan. Cook sugar and margarine for two minutes. Stir in nuts. Spread over graham crackers. Bake 5 to 10 minutes at 350°. Break up 4 to 6 regular size Hershey bars and spread over cookies as soon as they come out of the oven.
In a large bowl, mix first 5 ingredients until smooth. Add potatoes and toss to coat well. Sprinkle chopped eggs on top. Cover and chill. Makes 4 to 5 cups.
In a saucepan, heat cider, orange, honey and whole spices until bubbly. Simmer 10 minutes. Pour cider into heat-proof mugs, adding a cinnamon stick to each mug. Add rum to each mug and top with pat of butter.
Cook onion, garlic and rice in olive oil slowly for about 8 minutes, stirring constantly. Season with basil, salt and pepper (if necessary) and add chicken broth to rice a little at a time, mixing constantly as the rice absorbs the liquid. Add saffron. Cook about 30 minutes or until rice is tender and quite moist, but not mushy and soft. Stir in cheese just before serving. Serve with pork sausage.
Grease pan (be sure it is hot before putting mix in it). Mix all of the ingredients together. Bake at 375° for 30 minutes.
Line 13 x 9 x 2-inch pan with foil; butter. Butter sides of heavy 3-quart saucepan. Combine sugars, sour cream, margarine, spices and orange peel. Cook over medium-high heat to boiling, stirring constantly, to dissolve sugars. Continue cooking to 232° on candy thermometer. Remove from heat; add vanilla, chocolate chips and Marshmallow Creme. Stir to blend well.
Cut eggplant in 1/2 x 2-inch slices. Slice zucchini 1/2-inch thick. Quarter tomatoes. Stem, seed and thinly slice peppers. In a 3 to 4-quart dish, mix eggplant, zucchini, tomatoes, peppers, onion, basil and oil. Cover and bake at 400° for 1 hour. Uncover and bake, stirring once or twice, until eggplant is very soft and only a thin layer of liquid remains (about 20 minutes) or drain liquid if too much remains. Season with salt and pepper. Can be cooled, refrigerated up to 1 week and brought back to room temperature to reheat.
Mix sugar, corn syrup and water in large saucepan. Stir over medium heat until sugar dissolves. Boil without stirring until temperature reaches hard crack stage. Remove from heat. Stir in flavoring. Pour onto lightly greased cookie sheet. When completely cool, crack into small pieces. Put into large plastic bag with small amount of powdered sugar. Shake to coat.
Mix together pudding and milk. Fold in Cool Whip. Place 4 graham cracker squares in the bottom of an 8 or 9-inch square pan. Pour on one half of the mixture. Place on top of that 4 more crackers and the remaining pudding. Top with the last 4 crackers. Refrigerate for 4 to 6 hours. Just before serving, pour in 1/4 teaspoon chocolate syrup. Makes four servings. Each serving equals 1 bread, 1/2 milk and 50 calories.
Mix cocoa and sugar together. Stir in the milk and cook over low heat. Blend in butter and continue to cook until you reach desired consistency. Recipe makes 1 cup. It can be frozen.
In a large pan, place olive oil and heat. Saute onion, cut in half and thinly sliced, until soft. Add cabbage, slivered with knife, tossing for 1 to 2 minutes. Add carrots which are shredded. Toss in pan 1 minute. Add turkey kielbasa, cut in pieces. Add apple, cored and sliced. Add seasonings. Add boiling water. Bring to a boil. Reduce to simmer. Cover and cook 15 minutes.
Chop walnuts into bite size pieces. Slice bananas. Dice apples bite size. Peel and section oranges. Dice into bite size pieces. Combine all ingredients with fruit cocktail and liquid. Let sit in refrigerator 1 hour before serving. Keep refrigerated.
Saute scallops in 3 tablespoons butter until golden brown. Add white wine, stirring well. Transfer mixture to buttered casserole. Saute mushrooms and onion in 2 tablespoons butter until soft, not browned. Add to casserole with scallops.
Bake ham in shallow baking dish for 40 minutes at 350°. Remove from oven, set oven to 400°. Place orange slices, pineapple slices, and sweet potatoes around ham. Pour corn syrup and brown sugar over ham, orange, pineapple, and sweet potatoes. Bake in 400° oven for 25 minutes or until browned and glazed. Makes 4 servings.
Dissolve yeast in warm water. Mix dry ingredients. Cut in shortening. Add yeast mixture and buttermilk. Mix well. Biscuits do not rise before baking. Bake at 400° to 450° until brown. Unused dough will keep up to a week in the refrigerator if well covered.
Dissolve Jell-O in boiling water, add lemon juice and cool. Cream together cheese, sugar and vanilla. Add Jell-O and mix well. Whip Milnot and add to Jell-O mixture. Crush crackers into fine crumbs, add melted margarine and powdered sugar. Press into 9 x 13-inch pan on bottom and up sides. Add filling and chill several hours. You can save some of the crumbs to sprinkle on top.
Mix ingredients together. Pat into a 9 x 13-inch baking dish over the bottom.
In a large bowl (not metal), mix cucumbers, onion and salt. Cover and let stand in the refrigerator for 2 hours. Drain, but do not rinse. Mix sugar and vinegar and pour over pickles. Place in containers and evenly divide the liquid among the containers. Freeze.
Preheat oven to 350°. Shake flour in bag. Place into a 9 x 13-inch baking pan. Add spaghetti sauce to bag. Add chicken and green pepper to bag. Turn bag to coat chicken with sauce. Arrange chicken into an even layer. Close bag and cut slits in top. Bake until tender, 35 to 40 minutes. Serve over your favorite cooked pasta.
Place dried beef in bottom of greased 8 x 8-inch baking dish. Wrap 2 slices bacon around each chicken breast. Place on top of dried beef. Mix mushroom and chicken soup together. Pour over casserole. Cook 2 1/2 hours at 300°. Do not add salt.
Combine vegetables. Mix remaining ingredients together; bring to boil. Pour over vegetables. Let stand for 12 hours. Will keep indefinitely. Serves 20.
Brown unseasoned roast in frying pan. Place in foil lined pan or baking dish. Sprinkle with onion soup mix. Pour in cola drink. Cover and seal tightly with foil. Bake at 325° until tender. Time will vary with size of roast. A 4 pound roast will take 3 1/2 to 4 hours.
Combine first 3 ingredients and press into 9 x 13-inch pan. Cook 20 minutes at 375°. Cool.
Butter pan and sprinkle 2 tablespoons sugar and nuts in pan. Mix remaining dry ingredients in a bowl and mix thoroughly. Add milk, vanilla, butter, bananas and nuts. Bake at 350° for 25 to 30 minutes or until sides move away from pan.
Brown hamburger meat and onion. Drain off grease. Add all ingredients to baked beans in a large ovenproof dish and bake for 20 minutes.
Assemble ingredients in the following order: Cook cornbread, enough to break up about 1-inch in bottom of your Pyrex dish. Next the pinto beans and crumble the bacon over the beans. Mix the bell pepper and onion together and spread on top of the bacon. Spread the tomatoes on top of the onion and pepper. Stir together the mayonnaise and pickle juice and blend in blender. Pour over the top of all the ingredients. Use a fork and lightly work down the mayonnaise mixture into the ingredients.
Preheat oven to 450°. Lightly grease 15 x 10-inch jelly roll pan. In plastic bag, combine flour and paprika. In another plastic bag, combine crumbs, cheese and basil. In small bowl, combine eggs and milk. Shake mushrooms in flour mixture and dip in egg mixture. Shake in crumb mixture, pressing crumb mixture to mushrooms to coat. Arrange mushrooms, cap side down, on prepared jelly roll pan. Drizzle with butter. Bake 10 minutes or until golden brown. Serve with dipping sauce.
Chop green onions and shrimp Mix everything together, except cheese. Chill.
Combine first 7 ingredients. Place in loaf pan and top with tomato sauce. Bake in 350° oven for 1 hour. Serves 4 to 6.
Cut steaks in strips about 2 inches long by 1 inch wide. Pound meat. Brush	with soy sauce, sprinkle with flour and salt. Brown in Wesson oil over	medium heat. Add green peppers and water. Cover and simmer 35 to 45 minutes.	Serves 6.
Melt butter in a 9 x 13-inch baking dish or pan. Mix together all dry ingredients and add to persimmon pulp, buttermilk and eggs. Add butter. Add vanilla. Pour into baking dish. Bake at 350° for around 30 minutes or until done.
Brown sausage and drain. To sausage grease add flour and brown. Add sauteed vegetables, bay leaves, garlic, cayenne pepper, thyme, tomatoes, tomato paste, rice and beef stock. Cook until the rice is done.
Mix together first 5 ingredients. Pour into greased casserole dish and top with buttered cheese Ritz. Bake at 350° for 30 minutes.
Brown chicken breasts until completely cooked. Set aside (in warm oven). Heat lemon juice on medium-high heat until slightly brown. Add heavy cream. Bring to rolling boil, stirring constantly. Reduce heat to medium and slowly add butter and 4 tablespoons sugar (still stirring constantly). When sauce begins to slightly thicken, add roux and continue stirring until reduced by 1/4 to 1/2. Remove from heat and serve over chicken immediately.
Beat together milk, vinegar, egg and mustard. Pour over broccoli, onion, raisins and bacon.
Sprinkle both sides of chicken with garlic salt and pepper. Spread rice in bottom of a 9 x 13 x 2-inch baking dish. Arrange chicken pieces on top of rice. In a small bowl, stir together broth, picante sauce, tomato sauce, onion and bell pepper. Pour mixture over chicken. Bake, covered, 55 to 60 minutes at 350°. Uncover and sprinkle cheese on top. Bake 5 minutes more. Makes 4 to 6 servings.
Blend together first 7 ingredients in a large mixing bowl. Turn mixture into pie shell. Bake in a 375° oven for 50 to 55 minutes. Cool. Refrigerate at least 1 hour. Pour Karo syrup on top.
Drain spinach, pressing out water. Mix with sour cream and Parmesan cheese. Pour into greased casserole. Top with crumbs. Drizzle with melted butter. Bake at 350° for 30 to 45 minutes or until thoroughly heated and bread crumbs golden brown.
Cook and crumble bacon. Layer first 6 ingredients. Spread salad dressing over the top. Sprinkle with cheese and bacon. Cover and refrigerate 24 hours or overnight. Toss before serving.
Start off by cutting the cabbage into quarters and removing the "core" at the base of the head. Then shred each section to the consistency of cole slaw and set it aside for a moment.
Bring sugar, milk, cocoa and butter to a boil. Remove from heat and add oats, vanilla, peanut butter and nuts. Stir well and drop by teaspoonful on wax paper.
Layer 4 enchilada shells on the bottom of a 9 x 13-inch casserole dish. Mix together all of the remaining ingredients (except cheese) in a mixing bowl. Spoon in half of the meat mixture and sprinkle on half of the cheese. Trim off excess enchilada shells. Repeat with remaining shells, meat mixture and cheese. Bake at 350° for 45 minutes. Let stand 15 minutes before cutting.
Brown choplets in margarine; add mushrooms and onion. Cook until tender; add Vegex cube and water. Heat just to boiling. Blend sour cream and flour and stir into broth. Salt to taste. Cook, stirring constantly, until thickened (sauce will be thin). Serve over buttered noodles or rice. Makes 4 to 5 servings.
Mix sugar and oil. Add eggs, one at a time and beat after each. Sift soda, salt and flour. Add to egg mixture and beat well. Add apples, nuts, coconut and vanilla. Bake in greased and floured tube pan for one hour and 20 minutes at 325°. Leave oven closed until done.
Mix soy sauce, sugar and sherry and set aside. In a large saucepan, dissolve bouillon in the chicken broth over high heat. Add the beans and simmer until nearly all liquid has evaporated, about 5 to 8 minutes, stirring constantly. Drain the beans and set aside.
Preheat oven to 350°. Melt chocolate with 1/2 cup margarine. In bowl, combine chocolate mixture with sugar, 3 eggs, vanilla and flour. Spread in greased 13 x 9-inch baking pan. Bake for 12 minutes. In mixing bowl, beat cream cheese, 2 tablespoons margarine and cornstarch until fluffy. Gradually beat in milk, then remaining ingredients. Pour over brownie layer. Bake 30 minutes or until set. Top with glaze and cool. Chill, then cut into bars.
For any amount of sweet potatoes. Choose size of potatoes as close to the same size as possible as the larger and thicker one will take longer to bake.
Combine all the ingredients in a large bowl. Knead mixture until smooth. Shape mints in candy mold or by shaping by hand. Place on cookie sheet; cover with paper towel. Let dry. Store in airtight container. Yields 6 dozen.
Brown sausage in skillet, stirring until crumbly. Drain. Layer bread cubes, sausage and cheese in greased 9 x 9-inch baking dish. Beat eggs with milk, mustard and salt in bowl. Pour over layers. Bake for 45 minutes in a preheated 350° oven. Yields 4 servings.
Beat butter and cream cheese in medium bowl until creamy. Blend in flour, refrigerate for 1 hour. Roll into 24 (1-inch) balls and press each into mini muffin cups. Preheat oven to 375°. To prepare filing, crumble sausage into small skillet. Cook until browned. Drain off any drippings. Sprinkle evenly into pastry shells, sprinkle with cheese and chives. Whisk eggs, half and half, salt and pepper until blended. Pour over sausage in pastry shells. Bake 20 to 30 minutes. Serve hot.
Blend dressing ingredients. Makes approximately 1 cup. Makes flavorful dressing on fruit or vegetable salad.
Put figs in a heavy pot and cover with sugar. Let stand overnight. Stir well next morning, bring to a boil and cook on medium heat until thick, stirring frequently to prevent sticking. Add lemon juice. Mix well. Pour hot into hot sterilized jars and seal.
Dip balls in mixture with tongs. Lay on waxed paper and let cool. (Divide cake of parseal to accommodate both 12 ounce chocolate and 6 ounce butterscotch morsels.)
Beat eggs and sugar together. Add milk and margarine. Continue to mix batter together. Stir in flour, adding a little at a time and continue to beat batter. Add cinnamon to batter and keep adding flour until dough is stiff in the bowl. On a floured surface, divide the dough into small balls. I generally have enough dough to make 2 cakes, a 9-inch and an 8-inch one. Grease and flour pans generously. Shake out any remaining flour. Place one small ball in the pan and pat out gently to the edge of the pan. Layer should be very thin or you will have a very thick layer when it bakes.
Fry and drain sausage. Put everything in large bowl and stir well. Put into extra large baking dish. Cover and refrigerate overnight. Bake at 325° for 1 1/2 hrs.
Spray baking dish sides with Pam for easier cleanup. Melt margarine and pour in baking dish. Add hashbrowns. Add diced onions on top of potatoes. Mix sour cream and cream of chicken soup together and pour over potatoes. Spread grated Cheddar cheese next. Mix corn flakes and melted margarine together and pour on top of casserole. Bake at 325° for 1 1/2 hours.
In a large mixing bowl, combine crushed corn flakes, catsup and egg. Mix in ground beef. Shape into 1 1/4-inch meatballs. Place in single layer in greased or foil lined shallow baking pan. Bake at 400° for about 12 minutes or until browned.
Mix all ingredients and bake in 2 loaf pans 60 to 70 minutes at 325°.
Mix ingredients and pour into buttered baking dish. Sprinkle top with bread crumbs. Bake at 350°.
Soak oats in boiling water for 20 minutes. Combine sugar, butter and eggs. Beat well. Stir in oats and fold in sifted dry ingredients. Bake in 9 x 13 x 2-inch pan at 350° for 30 to 40 minutes.
Pour warm water in mixing bowl. Add, stirring, to dissolve dry yeast. Stir in sugar, salt, soft shortening and egg. Mix in with hands until dough is easy to handle sifted flour. Turn onto lightly floured board; knead until smooth and elastic. Place rounded dough in greased bowl; cover with a damp cloth. Place in refrigerator (can be left overnight).
Mix shortening, sugar and eggs thoroughly. Stir in coffee. Stir dry ingredients together, blend into shortening mixture. Mix in raisins and nuts. Chill dough at least 1 hour. Heat oven to 400°. Drop rounded teaspoonful of dough about 2 inches apart on lightly greased baking sheet. Bake 8 to 10 minutes, or until almost no imprint remains when touched lightly in center. Makes 7 to 8 dozen 2 1/2-inch cookies.
Sprinkle chicken breasts lightly with salt and spread liberally with Dijon mustard, covering completely. Dip chicken pieces into bread crumbs and place in baking pan oiled with olive oil. Melt butter and drizzle over chicken. Bake, uncovered, at 350° for 45 minutes.
Sprinkle one side of meat with half the flour. Pound in with meat mallet. Turn meat and pound in remaining flour. Cut meat into 6 to 8 serving pieces. Melt shortening in large skillet and brown meat in shortening over medium heat, about 15 minutes. Sprinkle onion soup mix over meat. Mix water and soup; pour over meat. Cover tightly and simmer 1 1/2 to 2 hours or until tender. Place meat on warm platter. Heat remaining gravy mixture to boiling, stirring constantly. Pour over meat. Makes 6 to 8 servings.
Brown meat in a large skillet. Transfer to a 4 quart slow cooker. Stir in the rest of the ingredients; mix well. Cover and cook at low setting for 8 - 10 hours or on high for 5 hours.
Cream margarine and sugar in a mixing bowl until light and fluffy. Add egg. Beat well. Add bananas. Mix well. Combine flour and other dry ingredients in another bowl. Add flour mixture 1/2 at a time, alternately with milk and vanilla. Mix in pecans. Grease 1 loaf pan. Bake at 350° for 1 hour. Makes 1 loaf.
Cream butter and sugar. Blend in flour, salt, eggs and vanilla. Cut with cutter. Put on ungreased cookie sheet. Preheat and cook at 400° for 6 to 9 minutes.
Sift together dry ingredients and add walnuts. In bowl beat egg and add applesauce and oil. Add dry ingredients. Stir until blended. Pour in greased pan 8 x 4 x 4-inch. Bake at 350° for 1 hour. Cook on rack.
Melt butter in a large pot. Add onion. Saute for 3 minutes. Add broth. Heat until boiling. Stir occasionally. Gradually add noodles. Continue to boil. Cook uncovered for 3 minutes. Stir in broccoli and garlic. Cook 4 minutes or longer if using fresh broccoli. Add milk and cheese. Cook until cheese melts. Add more milk if soup is too thick.
Cook corn meal and 2 cups milk until consistency of mush. Remove from heat. Add salt, baking powder, shortening and remaining 1 cup of milk. Add egg yolks and fold in egg whites. Bake in greased two-quart baking dish in moderate oven (325°) for 1 hour. Spoon into warm dishes; top with butter. Serves 6.
Break or chop lettuce in small pieces. Add undrained shrimp, chopped onions and the juice of the lemons and the oil. Toss and chill.
In small bowl, mix first 5 ingredients; fold in whipped cream. Serve on roast, broiled beef, baked ham, corned beef or fried or poached fish.
Put several pieces of coal or charcoal in deep dish (glass) or fishbowl. Around the coal, but not on top of it, pour water, salt, household blueing, ammonia and iodine or red ink. Do not stir these ingredients or move bowl anymore than necessary. In few days, beautiful, mossy crystal growth will appear. For a week or 2 add salt and water as the liquid disappears. After the crystals cover coal completely, you needn't add any more water.
Brown meat and onion. Pour off excess fat. Mix remaining ingredients with 1 cup water and simmer until meat is fork-tender. Add extra water as needed. Thicken stew with cornstarch that has been mixed with water (little). Serve with rice or egg noodles.
Dissolve yeast, sugar and shortening in water. Stir in 4 cups flour, salt and egg. Beat until smooth. Stir in enough of remaining flour to form a stiff dough. Turn out onto floured surface. Knead until smooth and elastic. Put into a greased bowl, turn to coat. Cover with double thickness of plastic wrap to rise. Punch dough down every 10 minutes for the first hour. Let rise for 1 hour more or until doubled. Punch down. Rest 10 minutes. Divide dough into loaves, 2 large or 4 small. Place on greased cookie sheets or 9 x 5-inch bread pans. Slash tops. Cover and let rise 1 hour. Bake at 350° for 45 minutes. Brush warm loaves with melted butter.
Stir in a saucepan, sugar, buttermilk (in which soda has been added), white syrup, butter and vanilla. Boil about 1 minute and pour over cake while still warm.
Melt butter; pour in bottom of casserole dish. Cut chicken into bite size pieces (add next). Cut up eggs (add next). Cut up onion (add next). Mix soup and milk together in separate bowl (add). Mix 2 cups of hot water bouillon or chicken broth together with dressing mix. Pour over top of casserole. Bake at 350° for 1 hour.
Place unthawed vegetables in center of baking dish; surround with rice and pimiento and dot with butter. Salt and pepper. Add water. Cover. Bake 1 1/2 hours at 325°. Check rice to see if more water is needed. Uncover last 15 minutes. Serve.
Put chicken in buttered square baking dish. Mix soup and sour cream. Pour over chicken. Cover with crushed Ritz crackers and drizzle butter over top. Bake at 350° for 30 minutes.
In a 13 x 9-inch baking dish, arrange chicken breasts. Salt and pepper chicken. Bake at 350° for 1/2 hour. Mix together orange juice, ginger and allspice. Pour over chicken and bake for 1/2 hour more, basting twice.
Mix together pineapple juice, sugar and vinegar. Beat egg and add. Blend well and cook until thick. Cool. Then add rest of ingredients and fold in whipped topping. Chill to set. You may cook the mixture a day ahead of time.
Dissolve gelatin in 1 cup boiling water in bowl. Add ice cream; mix until melted. Stir in pineapple. Pour into mold or bowl. Chill until set. Yield: 4 to 6 servings.
Cream together the butter, sugar and egg. Stir in the vanilla. Sift flour and cocoa. Stir into the creamed mixture. Stir in chopped nuts. Chill the dough 30 minutes.
Mix all ingredients and set aside. Preheat oven to 350°. Melt 1 stick of butter and mix with 1 small bag of stuffing and 1/2 cup water.
Cook in Dutch oven until done the first 3 ingredients. Add remaining. Cover and cook on low for 1 hour or until carrots are done. Serve with rice or hot corn bread.
Combine water, flour and coffee in shaker. Heat grease drippings and add water and flour mixture. Cook at medium heat. Stir constantly. Add salt and chopped onions. Let simmer. Season to taste.
Mix all ingredients together. Bake at 325° for 45 minutes. For added moisture, pour on cake syrup made from 1/4 cup water and 1/2 cup sugar.
Cream shortening and sugar, then add eggs, then add dry ingredients and lastly add vanilla, fruit and nuts. Mix thoroughly. Drop by spoonful on lightly greased cookie sheet. Bake at 400° until lightly browned. Can be stored in refrigerator and baked as needed.
Stir together 1 cup sugar and cornstarch in saucepan. Gradually stir in water until smooth. Stir in egg yolks, stirring constantly. Bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in lemon rind, juice and margarine. Cool. Turn in baked 9-inch pastry shell. Beat egg whites until foamy, add 1/3 cup sugar, 1 tablespoon at a time, beating after each. Beat until stiff. Spread on pie and bake. Bake at 350° for 15 minutes.
Melt marshmallows and milk in a double boiler and pour mixture over package of gelatin. Stir until dissolved. Stir in cream cheese until dissolved and add crushed pineapple. Let cool. Blend in whipping cream and mayonnaise. Chill until firm.
Mix half and half, milk and cheese; heat until cheese melts. Stir-fry onions, celery and carrots in butter; then add flour and broth.
Leave bacon out all day to soften. Cut each slice in half. Wrap a half slice around a cracker, making sure ends are on bottom. Place on rack on cookie sheet and bake at 375° until crisp.
In a small bowl, combine 1 tablespoon of the chicken broth, the mustard, olive oil and vinegar; set aside
Melt butter and add ingredients. Glaze your chicken pieces. Bake 1 hour at 375°.
Combine these ingredients; mix well. Press into bottom and side of 8-inch pie pan. chill.
Mix egg, cake mix and butter together. If too stiff, add water and mix well. Press into a 9 x 13-inch pan. Top with a mixture of the confectioners sugar, cream cheese and eggs; mix together until smooth. Add nuts. Pour over cake mix. Bake in a 350° oven for 35 minutes.