HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar and cornstarch. Gradually stir in oleo and egg yolks. Cook until mixture comes to a boil. Cook 1 minute. Add lemon juice. Pour into pie shell. Cool. Arrange strawberries on top of filling. Combine Cool Whip, powdered sugar and coconut. Spread over strawberries. Add coconut on top and additional strawberries. Chill at least 6 hours.
Combine jello, water, strawberries and mashed bananas. Add pineapple and nuts. Put 1/2 of mixture in dish. Let congeal. Spread sour cream over congealed mix. Add other 1/2 and let congeal.
Mix apples with 1 cup of sugar and 2 teaspoons of cinnamon. Spread evenly in a 9 x 13-inch pan. Mix oatmeal, brown sugar, flour and 1 teaspoon of cinnamon together in separate bowl. Cut in butter very well. Start with pastry blender, end with fingers. Sprinkle evenly over apples. Bake at 375° for 45 minutes. Recipe easily halved. Use a 9 x 9-inch pan. Serves 6.
Preheat the oven to 350°. In a large bowl, combine all dry ingredients. Add butter, eggs and almond extract and stir. Use your hands to thoroughly blend mixture. Spread batter into a greased 9 x 12 inch baking pan. Bake for 25 to 30 minutes. Cut brownies into 2 inch squares. Enjoy!
Mix all ingredients together. Shape into balls. Place on cookie sheet. Bake for ten minutes in a 300° oven.
On lightly greased cookie sheet, spread pizza dough to corners. Layer with topping to within 1 inch of edges and roll from long side. Seal all edges and cut 1-inch slits in top. Bake at 350° for 30 minutes or until top is golden brown. Let cool slightly and cut into slices.
Saute onion in olive oil and butter. Add garlic, green pepper, tomatoes, eggplant, salt, and peppers. Cover and cook over medium heat for 10 minutes. Uncover and cook until thick, stirring occasionally. If desired, at serving time, add breadcrumbs to thicken. Yields 4 servings. Serve over rice. It is an excellent side for seafood.
Dump everything into a large bowl. Mix well. Cover in airtight container and store in refrigerator. This mixture will store for up to 6 weeks in the refrigerator or 3 to 6 months in the freezer.
Cut steak in 2-inch squares. Heat oil in skillet. Coat steak in flour and salt. Brown in oil. Move steak over to side and add remaining ingredients. Then place steak on top of this. Pour one cup of water over and cook at 250° until vegetables are tender, about 35 minutes.
Saute onions and green pepper in butter. Add cream-style corn, milk, whipping cream and salt. Cook until finished.
Mix cheesecake according to directions. Before using mixer to thicken, add the 1/2 cup coconut, crushed pineapple and nuts. Pour in prepared 9 x 12 pan. Toast 3/4 cup coconut in oven until golden brown and sprinkle on cheesecake. Refrigerate until set. Slice and enjoy!
Dissolve jello in boiling water. Add remaining ingredients except Cool Whip. Put 1/2 into refrigerator to set. Leave 1/2 at room temperature. When refrigerated 1/2 is set, spread with Cool Whip. Top with room temperature 1/2 mixture. Chill until firm.
Mix flour, salt and Crisco with a fork until lumpy. Add water and mix into a soft dough. Roll out bottom crust. Fill with apples. Mix sugar, cinnamon, salt and flour in bowl. Sprinkle over apples. Slice 2 tablespoons of oleo over top and add top crust. Brush with can milk. Bake at 400° for 50 minutes.
Put together in a pan with the juice from the string beans. Stir until smooth. Add string beans and heat.
Mix well. Roll into balls. Press with fork. Bake at 350° for 12 minutes.
Cut butter in flour, sugar, soda, baking powder, salt and nutmeg. After cutting in, add beaten eggs, buttermilk and vanilla flavoring. Chill if you like. Roll out on floured board and use a number 3 cutter, such as a glass, measuring 3-inches across. Bake until brown on top in a 450° oven, about 8 minutes. Yields 6 to 8 dozen.
Beat eggs, oil and sugar. Stir in cottage cheese and fruit; add to dry ingredients. Mix well. Spoon into two 9 x 5-inch loaf pans. Bake at 350° for 50 to 55 minutes.
Fry onion, bell pepper, celery and onion tops in 2 large cooking size spoons of corn oil until light brown. Add tomato paste and tomato sauce. Cook until thick.
Cook ground beef and onion in a large skillet until beef is browned and onion is tender; drain well. Stir in next 7 ingredients and bring to a boil. Reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
Boil potatoes until they are tender. Boil eggs until done. Peel and cube potatoes. Sprinkle potatoes with celery salt, white pepper and salt to taste. Coat the potatoes with mustard. Stir in sweet relish to taste. Add in fat-free Miracle Whip or mayonnaise to taste. Chop and add eggs. Serve warm or cold. This keeps well for several days.
Sift flour. Add salt, pepper, nuts and cheese. Cream butter and mix thoroughly with other ingredients. Mold into 2 rolls and place in refrigerator overnight. Slice thinly and bake at 359° until lightly browned (10 to 12 minutes). May be made ahead and frozen in rolls until ready for use. Great for parties.
Preheat oven to 425°. Cook noodles according to package directions and drain. Combine noodles, tuna, mayonnaise, vegetables and salt. Blend soup and milk, heating thoroughly. Add cheese, heating and stirring until cheese melts. Combine with noodle mixture. Spoon into an ungreased 1 1/2-quart casserole. Sprinkle with almonds. Bake 20 to 30 minutes or until bubbly. Makes 6 servings.
Brown hamburger meat and drain. Add all other ingredients and cook in saucepan for approximately 20 minutes or until cheese is melted. Serve over Fritos chips or Tostitos.
Combine flour, seasonings and milk in a 1 1/2-quart glass casserole. Beat with rotary beater or wire whisk until smooth. Stir in cheese. Add butter. Cover with a glass lid.
This recipe will feed 15 people. Use 2 pounds of stew meat. Brown in frying pan and put in 3 gallon cooker. Add water and bring to boil; boil until tender. Cut up and add onions, carrots and potatoes. Add tomatoes. Add salt, black pepper and Tabasco sauce to taste. Cover with water and bring to boil. Cut heat to simmer and cook until vegetables are tender. Serve with crackers or bread and deer camp coffee or other drinks. I guarantee hunters will like this recipe.
Fill a highball glass with ice. Add tequila, tomato juice, Worcestershire sauce, Tabasco and celery salt. Stir. Garnish with lime wedge and chili pepper. Can be served without alcohol.
Slice cookie dough 1/8 inch thick. Press circles to cover bottom and sides of 9x13-inch baking sheet. Bake at 350° for 15-18 minutes or until golden brown.
Line a 9 x 13-inch baking dish with bread slices. Put cheese and bacon on the bread. Combine remaining ingredients and pour over bread. Bake in a pan of water at 325° for 30 to 35 minutes. Serves 12 to 15.
Combine ingredients except for 5 Ritz crackers and bacon strips. Mold into loaf. Crumble remaining crackers on loaf. Top with bacon strips. Bake at 400° for 45 minutes.
Melt butter, dates and sugar together. Mix Rice Krispies and vanilla in last. Roll in coconut. These are easy and the texture and flavor are great.
Cook squash, onions and sugar together until tender; drain and gently mash. Dot small casserole with 1/2 the margarine. Alternate layers (2 layers) of the squash mixture, half and half and cheese slices (broken into pieces) and black pepper. Dot with remaining half of margarine. Top with crumbs. Bake, covered, 350° until bubbly and slightly browned, about 20 minutes.
Place buns on cookie sheet. Spread with sauce and top with favorite toppings and cheese. Bake at 400° until cheese melts and buns brown at edges. Serve immediately.
Defrost coconut. Eggs and butter should be room temperature, probably overnight. Spray tube pan with Pam. Cream butter and sugar together well. Add eggs one at a time and mix well. Add flour, salt, soda, sour cream and vanilla. Blend. Stir in coconut. Bake 1 hour and 15 minutes or until done.
Soften cream cheese; blend cream cheese and milk. Stir in dried beef, onion, green pepper and pepper; mix well. Stir in sour cream and walnuts. Place in small shallow baking dish. Bake at 350 degrees for 15 minutes. Serve hot or cold with assorted crackers.
Cook dates, sugar, margarine, eggs, orange powder and vanilla until thick (10 minutes). Remove from heat. Add nuts and cereals. Shape into 1-inch balls; roll in coconut.
Parboil zucchini 5 minutes. Drain. Dip in cold water. Saute ground beef and onion and drain. Salt to taste. Add oregano and garlic if desired. Butter a 9 x 13-inch casserole. Put layer of zucchini on bottom, meat and rice next, then cottage cheese (dab here and there). Spread mushroom soup on top. Sprinkle cheese on top. Bake at 325° for 45 minutes.
Sprinkle rice over bottom of a 9 x 13-inch baking pan. Mix soups and water. Pour 3/4 of this mixture over rice. Stir well. Top rice with chicken. Cut butter into chunks and place on chicken. Pour rest of soup mixture over chicken. Cover all with cheese and paprika. Cover and bake at 275° for 2 1/2 to 3 hours or until rice is tender.
Combine the flour and salt in a slightly deep plate. Cover steaks with the flour mixture. In a deep dish or crock-pot, pour in the water. Place steaks in the pot and sprinkle the chopped onions over the top. Let cook for 30 to 45 minutes or until desired. Great with vegetables and rice.
Drain salmon; break into chunks. Cook macaroni according to package directions; drain and cool. Combine salmon, macaroni, corn, green pepper, radishes, olives and mustard in a bowl. Fold in mayonnaise and sour cream. Makes 6 to 8 servings.
Combine first 3 ingredients. Bring to a rolling boil and boil for 7 minutes, then add next 3 ingredients. Add nuts, if desired. Put in a buttered dish, let cool and cut.
Melt butter. Crunch potato chips and add pepper and garlic salt. Dip chicken pieces in butter and roll in crumbs. Place pieces in pan, skin side up, making sure they are not touching. Pour remaining butter and crumbs over top of chicken. Bake at 350° for 1 hour. Do not turn chicken.
Dissolve gelatin in boiling water; add cold water, lemon juice, cinnamon and cloves. Refrigerate until thickened. Fold in cranberries, orange and nuts. Makes 10 servings.
Saute garlic and onion in 2 tablespoons butter in large skillet. Add sliced zucchini, salt and pepper. Cook over low heat until tender, stirring occasionally. Add tomatoes; stir to mix. Spoon into a lightly greased shallow 1 1/2-quart casserole dish. Combine remaining ingredients. Sprinkle over top. Bake at 400° for 10 to 15 minutes or until cheese melts and bread crumbs are lightly brown. Serves 6.
Heat oven to 350°. Cook broccoli until tender; drain. Place in casserole dish, mixing both soups with broccoli. Layer cheese on top.
Place cucumbers whole or in strips and pack in quart jar. Add dill seed and garlic. Heat other ingredients and pour over cucumbers.
Arrange vegetables in bowl with tight-fitting lid. Combine all other ingredients and pour over vegetables. Refrigerate. Keeps 3 to 4 weeks.
In a 2 1/2-quart casserole dish, combine all ingredients except eggs. Fold in eggs. Bake at 350° for 60 to 80 minutes. Yields 6 to 8 servings.
Place soup into a skillet; pour in boiling water. Cover and bring to a boil. Stir in rice, shrimp, celery, green pepper, curry, salt and pepper. Cover and cook at 205° until rice and shrimp are done. Add olives, sprinkle with almonds. Garnish with parsley.
Cream butter and sugar; add egg. Sift dry ingredients together and add to creamed mixture. Add vanilla. Drop pieces as large as walnuts onto cookie sheet. Flatten with bottom of glass dipped in flour. Sprinkle with flour, then sugar. Bake in a 350° oven for 6 to 8 minutes or until golden brown. Makes 5 dozen.
Salt and pepper chicken; brown chicken. Add tomatoes, water, onion, green pepper, garlic and oregano. Bring to a boil. Stir in rice and return to boil. Reduce heat; cover and simmer 20 to 25 minutes or until all liquid is absorbed into rice.
Wash and dry potatoes. Cut each into eight sections. Place on cookie sheets and place in oven at 400°. Rotate every 20 minutes until done. Usually takes 40 minutes.
Cream the cream cheese until smooth. Add onion and picante sauce; whip until creamy.
Mix all ingredients in order and drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix well peanut butter, honey, dry milk and graham crackers. Shape into small balls and roll in toasted wheat germ. Keep covered in refrigerator.
Combine flour, meal, beer and salt in a bowl, using a whisk. Let sit for 3 to 3 1/2 hours at room temperature. Thirty minutes before batter is ready, preheat oven to 200°. Peel and slice onions; separate into rings. Heat oil and batter onion rings. Fry in oil until brown and place in a casserole in oven until golden brown and crispy. Do not stack. Can freeze!!
Pour the hot water over the oatmeal. Mix the sugars, oil and eggs. Beat 5 minutes. Mix the flour, baking powder, baking soda, salt and cinnamon. Add flour mixture and oatmeal to sugar mixture and beat 5 minutes. Bake at 350° for 50 to 55 minutes.
*Will serve 6 people with 2 pounds of shrimp. If desired more shrimp can be added. Same goes for chicken. You can use white or dark chicken.
Combine yeast and water. Stir all ingredients together, except flour. Add first 2 cups of flour and mix well. Stir in remaining 2 cups of flour. Cover bowl and refrigerate at least overnight.
Dissolve Knox gelatine in water. Heat soup until hot. Stir in mayonnaise, dissolved gelatin and cream cheese. Beat until smooth. Add crab meat, celery and onion. Pour into 4-cup mold, slightly oiled, and let set.
Measure peanut butter, marshmallow cream and chocolate chips together in large bowl. Mix until smooth. Form into balls and roll into graham crackers. Very good.
Mix marmalade with 1 teaspoon of vanilla; set aside. Mix flour, baking powder, salt and sugar. Make a well in dry ingredients. Add beaten egg, milk, marmalade and remaining teaspoon of vanilla. Mix until blended. Fold in cherries and nuts. Place in large, greased loaf pan. Let stand 10 minutes. Bake at 350° for 1 hour.
Wash asparagus; snap stalks. Place on vegetable steamer rack over boiling water. Cover and steam 5 to 6 minutes, just until barely tender.
Cut chicken into bite-sized pieces. Brown in non-stick skillet until done. Preheat oven to 450°. Drain chicken and spread evenly in 9x13-inch pan. Pour mixed vegetables over chicken. In a separate bowl, mix chicken soup and 1 cup of chicken broth until well blended. Pour over mixed vegetables in pan. In a clean bowl, combine Bisquick and milk and mix until smooth. Pour over mixture in pan. Bake 30-45 minutes or until golden brown. Serves 6-8.
In a large mixing bowl, blend all ingredients except apples and nuts until moistened; beat 3 minutes longer at medium speed. By hand, stir in apples and nuts. Pour into a greased 9 x 13-inch pan. Bake at 325° for 50 to 65 minutes.
Mix beef and gravy with Veg-All. Pour into one of the pie shells. Put together pie shell on top; seal edges together. Make slits in top of crust. Bake in a 250° oven for 1 hour.
Mix all ingredients together; bake at 375° for 20 to 25 minutes or until golden brown. Makes 2 loaves.
Beat shortening and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add combined dry ingredients alternately with juice, mixing well after each addition. Stir in cranberries and nuts. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 15 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes, remove from pan. Serve with Sweet Orange Spread. Makes 1 loaf.
Combine concentrates, drink mix and sugar. Gradually add water. Add ginger ale just before serving.
Mix pudding according to directions on box. When set, add egg, Bisquick and nuts. Roll into small balls; mash with fork. Bake at 325° for about 10 minutes. Sprinkle Equal on top when they are cool.
Cook cauliflower and spinach separately as directed on package; drain. Toss cauliflower with spinach. Stir in butter and lemon juice. Garnish with lemon slices. Makes about 6 servings.
Pack in each jar: cucumbers, 2 beads of garlic, 1/2 teaspoon alum, 1 head of dill and 1 grape leaf.
Mix sugar and Karo together. Microwave on High for 4 minutes; stir. Put in nuts; microwave 4 to 5 minutes. Stir in butter and vanilla. Cook 1 to 2 minutes and take out. Mix in soda; stir until frothy. Stir quickly onto buttered cookie sheet.
Cream margarine and flour. Add brown sugar and salt. Blend in milk and cook in double boiler until thick. Add beaten eggs and vanilla. Cool slightly. Pour into baked pie shell. Chill. Serve with or without Cool Whip.
Mix beans, onion and pepper in crock-pot. Brown ground beef and put on top of beans. Put barbecue sauce over meat; don't mix. Cook in crock-pot on low heat for 2 hours. Turn on high and cook for 1 hour.
Pound each breast and generously spread each side with lemon juice. Sprinkle white pepper on each side of the breasts. In large skillet saute breasts over medium heat 3 to 4 minutes per side. Remove from heat and keep warm. Turn heat to high for about 1 minute to deglaze pan. Add bouillon and wine and cook down to syrup consistency. Turn heat to medium to medium-high and add cream. Allow mixture to bubble up and settle down. Serve breasts over rice with sauteed mushrooms and tossed salad.
Mix all ingredients and put into greased loaf pan. Bake 1 hour; serve hot or chill and slice for sandwiches. Cooking time: 1 hour.
Sift flour and salt into bowl. Cover 2 cups seedless raisins with boiling water. Let stand 5 minutes, then drain. To flour and salt add shortening. Blend thoroughly. Add soda and sugar and mix thoroughly. Make a well in center and add beaten eggs and buttermilk. Add drained raisins. Stir and mix thoroughly, then place on floured board. Roll to 1/4 inch thickness and bake on a moderately hot griddle. When lower side is nicely browned, turn with pancake turner.
Melt chocolate with coffee in top of double boiler. Stir until smooth; cool. In large bowl, cream butter and sugar. Add cooled chocolate; blend well. Add egg yolks one at a time, beating well after each addition, beating for a total of 15 minutes. In another large bowl with clean beaters, beat egg whites until stiff, but not dry. Fold into chocolate mixture. Measure and refrigerate 1/4 of the mixture. Pour remainder of chocolate mixture into greased (bottom only) 9-inch spring-form pan. Bake in preheated oven at 350° for 50 minutes. Cool completely in pan on cake rack. (Cake will sink in the middle.) Spread reserved chocolate mixture over top. Cover and chill overnight. Garnish with confectioners sugar. Serve in thin slices. Serves 12 people.
Prepare chicken stock, skim off fat if necessary. Add to stock salt to taste, pepper and food coloring (optional).
Combine all ingredients. Pour into greased casserole pan and bake 1 hour at 350°.
Combine sugar, milk, dates and cherries in pot. Cook over medium heat, stirring constantly. Cook to soft ball stage or 236° on candy thermometer. Take off fire; add oleo. Allow to cool until lukewarm. Add vanilla and pecans. Beat until it thickens. Pour onto damp towels and mold into roll about 2-inches thick. Roll completely in towel and allow to cool. When cold, remove towel and slice.
Peel and seed cucumbers, cut in short, narrow strips. Weigh cucumbers. You need 7 pounds after they are peeled and cut up. Soak in pickling lime and 1 gallon water for 24 hours. Drain and rinse three times. Cover with ice for 3 hours, drain. Bring to boil 2 cups vinegar, 2 cups water, sugar, cinnamon sticks and red cinnamon drops. Pour over drained cucumbers. Let stand another 24 hours. Pour off syrup and bring to a boil. Pack pickles into pint jars. Pour boiling syrup over pickles in jar and seal. Yields 12 to 14 pints.
Combine beef and next 6 ingredients. Mix lightly but thoroughly. Form into small balls (90). Place into skillet. Brown. Combine chili sauce, cranberry sauce, brown sugar and lemon juice in a large pan. Simmer. Pour in meat balls and simmer for 1 hour in sauce.
Add enough milk to other ingredients to make a stiff dough. Add milk, mixing with hands until stiff dough is formed. Add flour if sticky. Roll out and use your favorite cookie cutters or cut in squares. Fry 3 to 5 minutes, until golden, then turn. Remove when they float to top. Eat plain or sprinkle with confectioners sugar.
Fry the bacon, peppers and onion, then pour off the grease and add the rice, tomatoes, salt and pepper. Cook for 15 minutes.
Saute meat, onion and	celery	until meat loses it's color. Drain extra fat. Add macaroni, tomatoes, salt, pepper and half of cheese.	Pour into a greased casserole. Combine crumbs and remaining cheese and sprinkle over top.	Bake at 350°, uncovered, for 45 minutes	or until browned and bubbly. Serves 6.
Stir drink mix and water until dissolved. Beat lemonade mixture and ice cream in large bowl with mixer on low until blended. Gently stir in whipped topping until smooth. Freeze until mixture mounds, if necessary. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand at room temperature 15 mins. or until pie can be cut easily. Garnish with lemon slices. Makes 8 servings.
Preheat oven to 350°. In a large mixing bowl, combine cake mix, pudding mix, milk, oil and eggs and mix well. Stir in chocolate morsels. Grate 5 squares of chocolate and add to batter. Pour batter into greased and floured, fluted tube pan. Bake 1 hour. Cool in pan 10 to 15 minutes; invert on wire rack and completely cool. Sprinkle top with confectioners sugar. Grate 3 squares of chocolate and sprinkle on cake. Cake may be frozen. Serves 12.
Sift together dry ingredients; add egg and buttermilk, stirring until smooth. Drop batter by tablespoonfuls onto a hot, lightly greased griddle. Turn cakes when tops are covered with bubbles and edges are browned. Drain well on paper towels and serve hot. Yield: 20 small cakes.
Wash the lettuce and cut it into pieces. Cut the potatoes into cubes. Add peeled and sliced carrots. Add the cooked macaroni, drained peas and corn. Put everything in a bowl and toss with mayonnaise.
Thaw berries and remove seeds and core from orange. Grind fine. In kettle, combine berries, orange and water. Add pectin and mix well. Place on high heat and stir constantly. Bring to a rolling boil. Add sugar. Keep stirring and heat again to high boil. Boil hard 1 minute while stirring. Remove from heat. Skim and stir each 5 minutes. Pour into hot jars and seal with hot lids. Makes 4 to 5 (8 ounce) jars.
Mix gelatine with 6 tablespoons water and add pineapple and sugar and bring to a boil; set aside to cool. Add the rest of ingredients.
Spread batter in 9 x 5-inch baking dish. Spread pie filling over batter. Bake at 350° for 40 to 45 minutes.
Mix and put in casserole dish. Top with 12 saltines, crumbled or bread crumbs. Bake at 350° for 30 minutes.
Cook chicken in 3 1/2 quarts of water. Cook spaghetti in broth. Save broth. Put cheese in broth. Add chicken and spaghetti. Saute onion and pepper in margarine. Stir everything together in pot. Cook at 350° for 30 minutes until bubbly. Freezes well.
Mix eggs, sugar and oil together. Add cinnamon and flour to mixture. Add carrots and nuts. Bake at 325° for 30 minutes or until brown.
Mix pretzels, margarine and 3 tablespoons sugar and put in 13 x 10-inch dish or pan. Bake 8 to 10 minutes at 400°. Allow mixture to cool.
Saute onion and garlic in oil until tender. Add squash, chilies and tomatillos and saute 5 more minutes. Add broth and simmer for 20 minutes, until squash is tender. Remove from heat. Add 1/2 bunch cilantro, shredded tortillas and lime juice. Use food processor or blender and process in batches until smooth. Reheat and add salt and pepper to taste. Serve with optional garnishes. Makes 10 cups.
Cream butter and sugar. Add egg and vanilla, beating well. Blend flour into mixture. Drop by teaspoonful of mixture onto greased cookie sheet 2-inches apart. Bake at 350° for 10 minutes. Makes 2 dozen cookies. Slide cookies off with spatula onto wire rack to cool.
In blender or food processor, combine banana, milk, honey, bran and egg (if using egg); process until smooth. Pour into tall glass. Serves 1.
Mix all ingredients together and bake at 350° for 30 minutes. Halfway through baking, stir.