HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°, then melt butter in a 10-inch skillet in oven. Mix flour, milk and eggs with electric beater for 45 seconds. Pour into skillet. Put back in oven and bake. Take out when done and sprinkle with powdered sugar and lemon juice. Cut into sections, then spread with jelly, if desired. Bake 15 to 20 minutes at 425°.
Cut green tomatoes and onions. Cover with 1/2 cup lime to 1 gallon water. Let stand overnight. Next morning, drain water from tomatoes and rinse well. Tie spices in cheesecloth bag. Add bag of ingredients to tomatoes and onions. Cook 1/2 hour stirring occasionally. Remove spice bag. Pack into jars, cover with syrup and garnish with slices of pepper. Seal. Simmer in hot water bath for 15 minutes.
Wash cucumbers thoroughly, using a vegetable brush; drain on a rack. Slice unpeeled cucumbers into 1/8-inch or 1/4-inch slices; discard ends. Add onions and garlic. Add salt and mix thoroughly. Cover with crushed ice or ice cubes, let stand 3 hours; drain thoroughly. Remove garlic cloves; combine sugar, spices and vinegar, heat just to boiling. Add drained cucumbers and slices and heat 5 minutes. (Caution: Do not boil or pickles will be mushy.) Pack hot pickles loosely into clear, hot pint jars to 1/2-inch of top. Adjust jar lids. Process in boiling water bath for 5 minutes. Have water boiling when jars are placed in water bath, so that pickles are in the boiling water the shortest time possible. Start counting processing time as soon as water returns to boiling. Remove jars. Cool upright on rack away from draft. Yields 7 pints.
Cook sausage until done, breaking up meat with a fork. Drain off fat; place sausage in a large bowl. Cool; add cheese, Bisquick mix, pepper and water. Mix with fork until blended. Roll in 1/2 to 1-inch balls. Place on ungreased baking sheets. Bake at 400° for 12 to 15 minutes or until lightly browned. Remove from baking sheets and cool completely. Makes about 8 dozen.
Cream butter and cheese. Gradually add flour. Sprinkle in red pepper. Fold in Rice Krispies. Blend well. Bake in bite size balls at 350° for 15 minutes.
Heat oven to 250°. Put margarine in a shallow baking pan. When it is melted, stir in chili powder and garlic, then stir in nuts. Mix well, making sure the nuts are coated. Bake for 1 1/2 hours, stirring every 15 minutes. Immediately after you take them out, sprinkle generously with the salt. Store in an airtight container. Will keep for several weeks.
Mix gently in a large bowl the first 6 ingredients. Combine remaining ingredients. Pour combined mayonnaise, lemon juice and chicken soup over chicken mixture and stir gently, but thoroughly. Place in 9 x 13-inch pan. Top with crushed potato chips. Bake one hour at 350°. Serves 10 generously. Can be prepared a day ahead and refrigerated.
You will need a 12 x 7 1/2 x 1 1/2-inch or 2-quart shallow baking dish.
Put all in large bowl and mix. Butter a 13 x 9-inch pan. Pour mixture into pan and bake covered 40 to 50 minutes. Sprinkle corn flakes on top and bake another 10 minutes.
Mix all and pour into pie crust. Bake at 350° until brown, about 50 minutes.
Dissolve gelatin in boiling water. Stir in cold water. Chill until slightly thickened. Mix in 1 cup of the Cool Whip. Stir in 3/4 cup of the strawberries. Pour into pie crust. Chill until firm, about 15 minutes. Whisk pudding mix into milk. Fold in 1 1/2 cups of Cool Whip. Stir in remaining strawberries. Spread mixture over gelatin in pie crust. Chill until set, about 2 hours. Garnish with additional sliced strawberries. Makes 8 servings.
Brown together ground chuck, celery, pepper and onion. Add remaining ingredients. Mix well. Bake at 350° for 1 1/2 hours.
Combine all ingredients except cinnamon sticks in saucepan and heat to boiling. Remove from heat and set aside for 15 minutes to one hour to allow flavors to blend. When ready to serve, reheat cider. Pour into mugs and place a cinnamon stick in each mug. Makes 4 to 6 servings.
Scrub and slice potatoes. Peel and slice onion. Melt margarine. Mix herb and melted margarine. Put potatoes in crock-pot. Layer top with onions. Pour margarine and herb mixture over potatoes. Cook on low 5 to 6 hours.
Combine juices and chill. Add ginger ale just before serving. Garnish with orange slices. Yields 1 1/2 gallons.
Saute garlic and onion in oil until translucent. Add broth, corn, chiles, chicken, and carrots. Bring to a low boil; simmer, stirring occasionally. Add lime juice and chili powder; stir and simmer until heated through. Salt to taste.
Heat until cheese melts and then add 1 package of cooked spaghetti. Pour into 9 x 13-inch greased pan. Add crushed potato chips. Heat until bubbly.
Fry bacon and drain. In small amount of grease, fry potatoes, onion and green pepper; drain and add bacon. Mix eggs, cheese, milk, Bisquick and butter. Pour into greased 9 x 13-inch pan. Spoon potato mixture over top of egg mixture. At this point, casserole may be refrigerated overnight. Bake at 375° for 20 to 30 minutes. Let stand 10 minutes before cutting.
Mix like pie crust sugar, butter and flour. Mix baking powder, eggs and milk; add to first mixture. Spread mixture in cookie sheet.
Cream shortening and sugar. Add persimmons and egg. Mix with mixer. Mix dry ingredients, then add to persimmon mixture. Fold in raisins and nuts.
Place garlic in oil and allow to stand one hour. Mix together the cheeses, bread crumbs and salt. Dip chicken into oil and then into cheese/crumb mixture. Press breasts into egg shapes, tucking in sides. Place seam side down, not touching, on cookie sheet. Bake uncovered at 325° for 35 minutes.
Cover squash and onion with water; boil until tender. Drain and reserve liquid for later use. Add chicken soup, dressing and oleo. Add enough reserved liquid to resemble dressing. Bake at 350° for 30 minutes.
Boil butter, margarine and sugar for two minutes. Line cookie sheet with foil and put as many graham crackers as possible on it. Pour mixture evenly over crackers and sprinkle with chopped pecans. Bake at 350° for 10 minutes.
Blend thoroughly the cake mix, oil, nuts, eggs and 7-Up. Add dry pudding mix. Blend again. Bake in 9 x 13-inch pan at 350° for 45 minutes.
Bake 1 oblong dark chocolate Duncan Hines cake. Cool. Cut into thirds. Crush Heath or Skor bars. Set aside. Mix chocolate mousse as directed. Set aside.
Melt and blend together over hot water the chocolate chips, milk and sugar; cool. Add egg yolks, one at a time, beating after each addition. Add vanilla. Beat until stiff the 4 egg whites; fold into chocolate mixture. Pour into cooled, baked pie shell. Chill several hours.
Cook slowly until rice is tender or liquid is absorbed. Can add water if needed. Great with meat. Jalapeno peppers can be increased or decreased to suit desired hot or taste.
In small bowl, combine chocolate wafer crumbs, butter and sugar. Press firmly into 9-inch pie plate. Chill 15 minutes.
Mix flour, margarine and sugar to crumbs. Save 1 cup for topping. Mix rest of crumb mixture with remaining ingredients. Sprinkle with topping and bake.
In saucepan, mix sugar, salt, dry mustard and flour. Add the two eggs and stir well. Mix in vinegar and water. Heat until thickens just a little. When cool, add same amount of Hellmann's mayonnaise to cooked mayonnaise. Mix the potatoes, hard-boiled eggs, celery, cucumber, onion and macaroni. Add salt, pepper, mayonnaise and celery seed. Makes a very large bowl.
Mix crabmeat, beaten egg yolks, crumbs and melted butter and all seasonings. Blend thoroughly. Fold in stiffly beaten egg whites and turn into well greased casserole. Place casserole in pan of water and bake in moderately hot oven, 375 for 25 -30 minutes. May be served with sauce.
Mix eggs and sugar. Add vinegar, raisins, coconut and nuts. Pour in melted oleo. Mix well and bake 40 to 50 minutes in unbaked pie shell in a 300° oven.
Combine hamburger, salt, pepper, garlic salt, onion and flour in a large skillet. Cook until red is no longer visible in meat. Add soup and stir until hot. Just before serving stir in mushrooms and sour cream and heat just long enough to warm through. Serve with noodles. Makes 4 to 6 servings.
Cook chicken and cut into small pieces. Combine mushrooms (drain), green chilies, cream of chicken soup, cream of mushroom soup, sour cream and chicken in large bowl. Stir until ingredients are mixed. Spoon about 1 to 2 spoons into tortilla shell roll and place seam side down. Place remaining mixture on top of rolled tortillas. Top with Cheddar cheese. Bake at 350° for about 20 minutes (until cheese is well melted).
Preheat oven to 325°. Grease and lightly flour 13 x 9 x 2-inch baking pan. Beat together margarine, oil and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in flavorings. Combine dry ingredients. Add to creamed mixture alternately with buttermilk, beating well after each. Stir in zucchini. Pour into prepared pan. Sprinkle with chocolate chips and nuts. Bake 55 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Cut into squares. Frost with your favorite chocolate frosting.
Mix graham cracker crumbs, pecans, sugar and melted butter. Reserve 1/3 c. and press remaining mixture into 13X9 pan. Bake 6 minutes at 325 degrees. Remove and cool on wire rack. Beat cream cheese until fluffy. Gradually beat in milk. Add eggs and beat until just combined. Stir in lemon juice. Carefully spoon mixture atop crust in pan. Sprinkle with reserved crumbs. Bake 30 minutes or until knife inserted near center comes out clean. Cool 1 hour. Store in refrigerator. Cut into bars to serve. Makes 24 bars.
Mix together and press in a 9 x 13-inch pan. Grease pan lightly with oil. Refrigerate 1 1/2 hours. Melt 12 ounce package chocolate chips and 4 tablespoons peanut butter; mix together. Spread over crust. Chill. Cut into bars.
Cook potatoes in water with salt for 10 minutes; drain. Mix with remaining ingredients. Pour into greased baking dish. Bake at 350° for 45 minutes, or until top is brown and veggies are done.
Cook desired amount of potatoes and a little chopped onion until very tender. Drain partially, leaving a little potato water in bottom of pot. Salt and pepper to taste. Add margarine. In a small bowl, make a mixture of milk and cornstarch. Pour over potatoes and leave on simmer or low until it begins to thicken. Add regular milk to make as thick or thin as you like it.
In a large soup pot, combine all ingredients except macaroni. Cover and bring to a boil. Add macaroni. Simmer until macaroni is tender. Yield: 5 to 8 servings.
Drain broccoli and place in baking dish (9 x 13-inch). Mix remaining ingredients together. Pour over broccoli. Melt 1/2 stick butter and add 1 tube crushed Ritz crackers mixed for topping. Bake at 300° for 40 to 50 minutes. I usually watch topping to determine when done.
Bake at 425° for 10 minutes, then turn to 350° for 35 minutes.
Cook beans in crock-pot. Drain all juice off. Add the tomatoes, pepper, onion and chili powder. Cook until pepper and onion are tender.
Mix mayonnaise into flour. Add milk; pour into 12 greased muffin cups. Bake at 450° for 20 minutes.
Combine jello and boiling water. Cool. Add pineapple and blueberry pie mix. Pour into square pan.
Clean mushrooms and remove stems. Saute chopped stems and onions in 1/4 cup butter. Remove from heat and cool. Add remaining ingredients. Stuff caps. Arrange on baking dish. Bake at 450° for 5 minutes. Broil 2 minutes to brown.
Boil water and sugar	for 3 minutes and cool. Add all other ingredients and store in refrigerator.	Just before serving, add one 2 liter bottle of 7-Up. Serves 40.
Peel apples and cut them into quarters. Remove the cores and seeds. Cut each quarter into half. Place apples into a saucepan and cover halfway with water. Cook on medium heat until tender. Mash them with a fork or use a blender. Put the apples back into the pan and add the sugar. Cover the apples with cinnamon. Cook on low heat for 3 minutes. Allow to cool a little.
In a large glass bowl place a layer of yellow cake (slightly stale), crumbled. Next, place a layer of vanilla pudding, next a layer of crushed strawberries and a layer of Cool Whip. Continue layering in the same order until bowl is filled, ending with a layer of Cool Whip. Decorate with strawberries and mint leaves.
Boil hen with enough water to cover and season with salt and pepper. Cover and cook over medium fire until tender. Remove from fire; debone. Cover and set aside. Mix light bread, corn bread, onion and celery together with some boiling hot broth. Let set until broth is absorbed. Stir well and add eggs. Add enough broth until medium soupy. Taste now for seasoning and add salt and pepper as needed. Place 1/2 of the dressing in a 13 x 9-inch pan and top with the hen. Top with remaining dressing. Bake in a 350° oven for 30 to 60 minutes. Bake only until slightly firm. Unused broth can be used for giblet gravy, dumplings, soup or frozen for later.
Cook chicken breasts and cut up into a 9 x 13-inch baking dish. Mix up all other ingredients in greased casserole dish. Can add some chicken broth, if needed. Melt butter and mix with bread crumbs for a topping. Cover with lid or foil and bake 1 1/2 hours at 350°. Remove cover for the last 10 minutes to brown.
Cut cheese into bite-size cubes. Dip each cube in flour, cream and then bread crumbs. Repeat. (Be sure to have a heavy coat of bread crumbs, otherwise the cheese will leak out during cooking.) Heat oil (about 2-inches deep) in fondue pot and cook cubes until golden brown.
Beat first 3 ingredients together until stiff. Mix next 3 ingredients together with beaten egg white mixture. Bake in a 350° oven until brown; cool. Spread with Cool Whip; top with cherry pie filling.
Mix all ingredients together except peanut butter. Place over low flame and add peanut butter. Heat until peanut butter melts. Stir until well blended. Grease spray a small baking pan. Spoon mixture into pan. Refrigerate until firm. Slice into at least 15 squares.
In a large pot add chicken and all of the above ingredients. Cover chicken with water and boil until chicken falls apart. Remove chicken and let cool.
Put all ingredients into large kettle and simmer until thickened. Stir often (will burn easily). Bottle.
Boil squash and onion in small amount of water until tender. Drain. Add seasonings and sour cream. Top with cheese. Bake at 325° until heated throughout. Serves 4 to 6.
Put rice in greased baking dish. Pour boiling water over rice and stir. Add salt; mix well. Spread chicken on top of rice mix. In separate bowl, combine soups and 1/2 cup water and blend until smooth. Pour over chicken. Add pepper to taste. Cut stick of butter and dot on top. Bake at 300° for 2 hours covering the first hour.
Cut the crust off all slices of bread.	Keep bread in bag until sandwich spread is ready. Put mayonnaise in bowl and add chives, bacon bits and pecan pieces. Mix well. Spread onto 2 slices of bread. Put slices of bread together and cut into 4 triangle finger sandwiches. Place on serving platter. Cover sandwiches with cold wet paper towels as they are being made so the bread won't dry out. When all finger sandwiches are made, keep covered with cold, wet paper towels. Cover with Saran Wrap over the wet towels. Chill sandwiches for 1 to 2 hours before serving. Keep wrapped until you are ready to eat them. Makes ninety-six 1/4 finger sandwiches.
Mix together with 6 cups milk (whole or skim) in the order listed. One half pint brandy or rum can be added if desired.
Mix together and spread on well-greased 9 x 12-inch pan. Bake in 350° oven for 20 to 25 minutes, until dry on top and almost firm.
In medium skillet, cook bacon until crisp. Remove, crumble and set aside. In same skillet, brown chicken in 2 tablespoons drippings; remove. Cook carrot and garlic until tender. Add pasta sauce and chicken. Simmer, uncovered, 10 minutes.
Mix and press first 3 ingredients in a 9 x 13-inch pan. Bake at 375° for 8 minutes.
Cover casserole dish with dried beef. Wrap strip bacon around each breast. Place chicken in casserole dish. Mix soup and sour cream and pour over chicken. Do not add salt. Cook uncovered 2 1/2 to 3 hours at 300°. Serve over rice or noodles.
In a large bowl, stir together flour, spices and salt. In a small bowl, combine rum and water. In another small bowl, stir together the molasses and soda. In another large bowl, cream the sugar and butter. Then beat in 1/2 of the dry ingredients, 1/2 of the rum mixture and then 1/2 of the molasses. Repeat until all ingredients are thoroughly mixed. Chill dough several hours or overnight. Roll out on well floured surface to 1/4-inch thick. Cut with 4-inch cookie cutter or 1 pound coffee can. Place on greased cookie sheet and bake at 375° for 10 to 12 minutes. Let stand 2 to 3 minutes, then remove to cooling rack.
Grease casserole dish. Add a layer of cracker crumbs. Dot with butter. Place a layer of asparagus, then a layer of grated cheese, then a layer of sliced hard-cooked eggs and pimento strips, a layer of mushroom soup, then another layer of cracker crumbs. Alternate as listed until casserole is filled. Save enough cheese to make top layer. Bake at 350° for about 45 minutes or until topping is brown.
Preheat oven to 450°. Add sugar and salt to unbeaten egg in shallow dish and stir until well mixed. Stir in milk and oil. Dip bread in mixture and place in well-greased large cookie sheet or jelly roll pan. Bake until brown, about 10 minutes. This is much easier than frying in deep fat and not nearly as fattening. Serves 6 to 8.
Do not drain pineapple or oranges. Dissolve gelatin with hot water. Add fruit. Chill until slightly firm. Stir in sour cream. Oil mold and pour into mold. Chill overnight. Serves 12.
Soak gelatine in 1/2 cup milk. Scald remaining milk in double boiler. Pour slowly on egg yolks, beaten with sugar. Add salt. Return to double boiler. Cook until thick. Remove from stove. Add gelatine mixture and egg whites, beaten stiff. Refrigerate. Serve with whipped cream.
Preheat oven to 350°. Grease and flour a 9-inch tube or Bundt pan, shaking out excess flour. Beat oil, eggs and sugar with electric mixer on medium speed until light and lemon colored. Sift flour with cocoa, baking powder and baking soda. Add to egg mixture, alternately with milk and vanilla. Beat at low speed until blended. Pour into prepared pan and bake about 1 hour or until center tests done. Cool in pan 10 to 20 minutes before inverting on a serving platter. Serve warm with sauce and whipped cream, if desired. Serves 10 to 12.
Saute sausage in 1 tablespoon olive oil prickling sausage to release fat. After browned, drain off fat from sausage; add sliced onion, green pepper, tomatoes and salt, pepper and garlic powder as desired. Simmer for 1 hour. Serve on hard crust roll.
Rinse scallops; put in a glass baking dish. Crush crackers in a bag. Add parsley and pepper. Sprinkle over scallops. Bake at 375° for 20 minutes.
Cream together butter and sugar. Add eggs and beat well. Add lemon and Ricotta and beat well. Add flour, baking soda and pinch of salt; beat. Drop from teaspoon on greased cookie sheet. Bake at 350° for 10 to 15 minutes. Frost when cool.
Drain fruit and mix all ingredients; toss. May use 1 cup cooked rice instead of macaroni rings. Serve on lettuce, if desired.
Pat dry soup mix on roast or mix with canned soup before pouring over roast in oven roaster. Bake at 275° for 3 hours. If roast is under 3 pounds, check earlier. May cook in crock-pot for 8 to 10 hours. Serve sliced with gravy.
Brown hamburger; drain grease. Add taco seasoning and refried beans; mix well. In a 9 x 13-inch pan, layer hamburger mixture on the bottom. Layer sour cream over mixture. Add lettuce, tomatoes, onion and cheese. Chill 1 hour and serve. Great for parties!
Preheat oven to 350 degrees. Mix sweet potatoes, pineapple, pecans, sugar, cream, vanilla, nutmeg, cinnamon, and butter together thoroughly. Place in a medium size baking dish. Bake for 30 minutes. Top with marshmallows immediately.
Crush herbs. Blend with 1 cup margarine. Cover and chill 4 hours or more. Garlic may be added for a different blend. Serve on potatoes, corn-on-the-cob, hot bread, etc. Also nice on croutons. Prepared blend can be frozen.
Bake at 350° for 45 minutes or until the potatoes are soft. Add 1 teaspoon of vanilla.
In a heavy 2-quart saucepan, mix the sugar, butter, marshmallow cream and milk. Bring to a bubbling, quick boil, stirring constantly. Reduce to medium heat when bubbles appear all over the top; stir 6 minutes. Remove from heat and add the chocolate pieces. Stir until chocolate is completely melted and blended into mixture. Add the vanilla and the nuts. Pop into greased pan. Cool thoroughly. Makes approximately 2 1/4 pounds.
Beat milk, eggs and vanilla together. Add to flour and sugar; mix, then add margarine and coconut. Mix well. Pour into 2 greased pie pans. Bake for 35 minutes at 350°. Makes its own crust. Very good!
Spray a 11 x 13-inch cookie sheet. Combine margarine and sugar; bring to a boil. Stir constantly until dark tan, about 10 to 12 minutes. Pour toffee mixture onto cookie sheet. Immediately place broken pieces of chocolate bars on hot mixture and spread. Cool or refrigerate. Break into pieces when hard.
Sift flour and sugar. Cut into butter until mixture is like meal. Press firmly into greased cookie sheet. Bake at 325° for 15 to 20 minutes until golden brown.
Mix together the dry ingredients. Mix together the wet ingredients. Add together and mix with a wire whisk. Cook as usual. These taste so much better than the boxed pancake mix.
Drain fruit on paper towel; cut in half. Arrange the fruit in two 3-quart casserole dishes, topping with cherries. Combine melted margarine, brown sugar and curry powder and pour over fruit. Bake for 30 minutes in a 350° oven. Serves 25.
Layer as listed. Top with mayonnaise. Refrigerate overnight. Toss and serve. May also add grated carrots and/or green frozen peas (uncooked).
Blend cake mix, fruit liquid and egg. Preheat an 11-inch iron skillet, then melt shortening in it. Pour cake batter into the skillet. Partly cover and cook over low heat for about 15 to 20 minutes until top of cake is dry to the touch. Uncover; add drained fruit. Sprinkle with brown sugar. Keep warm until serving time. Serves 8 to 10.
Saute the first 2 ingredients in butter for 2 minutes. Take off heat. Season with salt and pepper. Add the cream cheese. Stir into mixture until melted and smooth. Add Worcestershire sauce, garlic powder and Tabasco. Set aside for 1 hour.
Liberally sprinkle tri-tip with Pappy's seasoning. Pierce with fork. Pour beer over tri-tip. Place in plastic bag and seal for 1 hour. Remove and barbecue for approximately 45 minutes at 140°. Baste often with marinade. Serves 4.
Cream together, then roll around marshmallows (large ones). Then roll in coconut. Place on baking sheet and bake in a 375° oven until marshmallows swell.
Make a white cake mix according to package directions, but add 3 tablespoons creme de menthe. Bake in a 13 x 9-inch pan. When cool, top with 1 pound can of Hershey's fudge toping which has been opened and set in a pan of boiling water for 10 minutes. Top with Cool Whip to which you've added and folded in 3 more tablespoons of creme de menthe. Refrigerate.
Cut butter into 2 cups flour and powdered sugar until mixture clings together. Press into 9 x 13-inch glass pan. Bake at 350° for 25 minutes or until lightly browned. Beat together eggs, sugar, lemon juice and peel. Add remaining 1/4 cup flour and baking powder. Pour over baked crust. Bake at 350° another 25 minutes. Sprinkle with additional powdered sugar.
Preheat oven to 350°. Spread cream cheese along sides and bottom of a 10-inch pie plate. Layer chili, onion, green pepper and green chilies in order given on top of cream cheese. Top with cheese. Bake at 350° for 5 minutes or until bubbly. Serve with Doritos or Tostitos. Can be assembled 1 day ahead.
Boil the first 4 ingredients for 5 minutes. Add the soda and vanilla; pour over popcorn. Spread on 2 cookie sheets. Bake at 250° for 1 hour, stirring every 15 minutes. (I usually make more than 6 quarts of popcorn, making sure the popcorn is nicely covered.)
Mix all ingredients together. Put in loaf pan; drizzle with ketchup on top. Bake 1 hour at 350°.