HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring sugar and water to boil. Dilute cream of tartar with 2 tablespoons of sugar water. Pour this in the boiling sugar water. Add 23 Ritz crackers and boil 2 minutes (no more, no less). Do not stir. Remove from fire and let cool. Pour mixture in unbaked pie crust. Add a touch of cinnamon and dot with butter before putting on top crust. Bake at 425° for 20 to 25 minutes.
Mix well with mixer. Bake 25 minutes at 350°. Cool and frost.
Cook in crock-pot for 4 hours. Garnish with cheese and Doritos.
Slice up one small bottle olives. Chop real small best part of stalk of celery. Dissolve Knox plain gelatine into 1/2 cup cold water. Put can of whole tomatoes in a bowl and mash to a pulp (juice and all). Add salt, sugar, grated onion and vinegar. Stir well.
Cream together eggs, sugar, oil, salt and vanilla. Mix zucchini with pineapple and add with mixture. In separate bowl, combine flour, soda, powder, cinnamon and nutmeg. Add to mixture. Then add nuts and raisins or dates. Bake at 350° for 1 hour.
Heat oven to 325°. Rub skins of potatoes with oil; cut in half lengthwise. Score cut surface of each potato by carefully cutting 1/8 to 1/4-inch deep slices diagonally at 1/2-inch intervals. Repeat with perpendicular cuts to form a diamond pattern.
Place doves breast side down in rectangular pan and add 1/2 teaspoon butter	in each breast cavity. Sprinkle Worcestershire sauce over bird and gently wrap 1/2 slice bacon over each dove. Sprinkle approximately 2 tablespoons cooking sherry over birds. Cover tightly with aluminum foil and bake 2 to 3 hours at 300°; serve with rice or grits.
Preheat oven to 325°. Spray an 11 x 14-inch pan with Pam. Mix sugar, oil and vanilla. Beat with spoon. Beat in eggs one at a time, then add flour. Fold in nuts and berries. Bake 35 to 40 minutes or until done. Will make about 30 muffins if preferred.
Combine all ingredients, except ham, and simmer for 1 hour. Add ham and simmer until ham is warm. Serve on rolls.
Spread cream cheese in bottom of a bowl. Pour sauce over cream cheese. Put shrimp over cocktail sauce. Serve with crackers.
Mix all ingredients well. Then refrigerate. Will keep for several days. I store mine in empty mayonnaise jars. Makes about 2 quarts.
Flour berries before adding to mixture, then mix all ingredients by hand. Pour into greased and floured 8-inch square pan. Cook at 350° for 40 to 60 minutes.
Grease and flour 13 x 9 1/2-inch glass pan. Combine pie filling, nuts, brown sugar and cinnamon. Pour filling in greased pan and spread evenly. Combine cake mix, oil, eggs and water. Mix to directions on box. Pour batter over fruit mixture. Bake at 350° for 35 minutes or until cake is done in middle. Can be served plain or with milk.
Mix first five ingredients. Layer tortillas, chicken mixture and cheese. Repeat with cheese on top. Bake at 350° for 20 minutes.
Cook meat and onion together. Salt and pepper to taste. Add tomato and enchilada sauces. In a casserole dish, put in corn taco shell. Add some meat and sauce mixture. Add some of both cheeses. Add other shells, more mixture, then cheeses and keep layering until all ingredients are used. Bake at 350° in oven for 30 minutes. May adjust amounts to your taste.
In a skillet, saute the onion and pepper in oil. Add the chicken pieces and saute until all juices have evaporated and the chicken is cooked. Transfer to a greased (sprayed with Pam) 1 1/2-quart baking dish.
In a saucepan melt half the butter. Blend in flour, salt and dash of pepper. Add milk. Cook, stirring constantly until thickened and bubbly. Reduce heat. Blend in cream cheese until smooth. Place vegetables in a 1 1/2-quart casserole. Pour sauce mixture over and mix lightly. Top with American cheese. Melt remaining butter. Toss with bread crumbs. Sprinkle on top of casserole. Bake at 350° until heated through for 40 to 45 minutes. Makes 6 servings.
Combine corn meal, shortening and salt in mixing bowl. Scald milk. Stir in corn meal mix. Stir until smooth. Cool.
Brown ground beef and onions in skillet; drain. Stir in gravy mix, water, soy sauce, tomato and bean sprouts. Cook 2 to 3 minutes. Turn into 2-quart casserole. Top with spoonfuls of potato topping (recipe follows). You can use instant potatoes or leftover creamed potatoes.
Place layer of onion slices in bottom of crock-pot or baking dish. Mix flour, salt, pepper and paprika together and dredge steak pieces until lightly coated with flour mixture. Place 1/2 meat pieces on onion; add another layer of onions and add remaining meat. Mix water (broth) and Kitchen Bouquet; pour over entire meat mixture. In crock-pot, cook 6 to 8 hours. In oven, cook 2 to 2 1/2 hours. If gravy is desired, add more water and thicken with white sauce for the last half hour of cooking.
Mix together the first 3 ingredients. Press into a 9 x 13-inch pan after it is buttered and floured.
Score cucumbers lengthwise with tines of fork. Slice thinly and put in salted ice water with onion. Let stand 1 to 2 hours. Cook sugar and water over low heat until sugar is dissolved. Cool. Add vinegar and oil and mix well. Drain cucumbers and onion. Pour vinegar and oil mixture over them. Cover and refrigerate overnight. Sprinkle with celery seed before serving. Good with beans. Yields 8 servings.
Sift flour, baking soda, salt, sugar and spices into a large bowl. Add shortening and applesauce. Mix to dampen flour, then beat 2 minutes. With electric mixer, use low to medium speed. Add remaining ingredients and beat 1 minute. Pour batter into greased 8-inch square pan lined with wax paper. Bake at 375° for about 50 minutes. Let stand about 10 minutes; remove from pan. Cool and then frost. Recipe can be doubled and baked in Bundt pan for a long time, if you choose!
Mix graham cracker crumbs, margarine and powdered sugar. Use 1/2 of this mixture to form a crust in a 13 x 9-inch pan. Mix Dream Whip according to directions on package. Add to this mixture the cream cheese and sugar; beat until smooth. Spread 1/2 over crust, next spread prepared blueberries over mixture. Then spread rest of Dream Whip mixture over blueberries. Top with rest of crumb mixture. Chill well about 2 hours before serving.
Thaw whipped topping. Do not stir. Preheat oven to 350°. Spray 13 x 9-inch pan with vegetable oil spray.
Combine hash browns, sour cream, onion, grated cheese, margarine and soup and place in greased baking dish. Top with crushed potato chips and bake at 350° until bubbly.
Wash rhubarb; cut into pieces. Pour boiling water over it and let stand 3 minutes. Drain. Add sugar, vinegar, spices, grated rind and juice of oranges and raisins cut into pieces. Cook slowly until thick. Add chopped nuts. Pour into sterilized glasses.
Freeze meat 1 hour to firm (makes slicing easier); slice into very thin strips. In skillet, cook green pepper in oil until just tender; push to one side. Add meat; cook until color changes. Add soup, tomatoes, cornstarch and soy. Cook, stirring until thickened. Serve with rice and additional soy. Makes about 4 cups.
Combine ingredients; brush ham with glaze the last 30 minutes of baking. Serve extra glaze as sauce.
Mix cracker crumbs with 3 tablespoons sugar and butter; press into bottom of 8 x 11-inch pan. Blend cream cheese with 1/2 cup sugar and the prepared Dream Whip; spread over graham cracker crust.
Grease an 8 x 4 x 2-inch loaf pan; sprinkle with the 1 tablespoon cornmeal. Set aside.
Melt margarine and chocolate together. Blend eggs, sugar and flour. Mix both mixtures together and bake at 350° for 25 minutes.
Boil and debone fryer. Save juice. Saute bell pepper, onion, salt, pepper, chili powder and garlic powder. Add creme chicken, creme mushrooms and can of broth. Add deboned chicken. Cook until flavors are blended. Soak tortillas in cooled broth for 15 minutes. Line casserole dish with tortillas. Add layer of chicken and broth, cheese, tortillas, chicken broth and cheese until used. Have cheese on top layer. Then add can of Ro-Tel tomatoes. Bake at 350° for 1 hour.
Select	small okra pods; wash and dry.	Pack in sterilized jars. Add	salt and alum. Bring to a boil enough white vinegar to cover okra. Seal. Makes 1 pint.
Mix together beef, onion, crumbs, egg, 2 tablespoons ketchup, milk and seasonings. Mold into a rounded, flat loaf in a 9-inch pie plate. Spread 2 tablespoons of ketchup evenly over top of loaf. Cover with plastic wrap. Microwave at Medium-high (7) for 21 to 23 minutes, rotating dish 1/2 turn after 12 minutes. When oven signals, remove meat loaf and let stand about 10 minutes for firm before serving. Serve in wedges. Makes 6 servings.
Combine ketchup, mayonnaise and hot sauce. Combine with rest of ingredients. Toss well.
Preheat oven to 400°. Wash squash; cut in half. Remove seeds and fibers. Place cavity side up in ungreased baking dish. Combine remaining ingredients. Fill squash halves evenly. Pour water in dish to 1/4-inch. Cover and bake 30 minutes until tender.
Use favorite recipe for crust. Line 9 x 13-inch pan with crust. Fill with sliced apples about 2/3 full. Sprinkle flour on apples, then add sugar on apples. Dot with butter. Sprinkle with cinnamon to taste. Add top crust and sprinkle lightly with sugar. Bake until brown at 350°.
Preheat oven to 350°. Grease and flour one 9 x 13-inch pan. In a large mixing bowl, beat eggs. Add remaining ingredients and mix well with spoon until well blended. (Mixture will be thick like brownie mix.) Spread into prepared pan and bake in preheated oven for 30 to 35 minutes. (Test with straw for doneness.) Remove from oven. While cake is baking, make frosting.
Soften gelatin in water over low heat. Combine sour cream and cream cheese. Add cottage cheese and salad dressing mix; stir in Blue cheese. Add gelatin; mix well. Pour in mold and refrigerate overnight. Next day, convert mold on a fancy platter.
Combine crushed wafers and melted butter. Put into bottom of 8-inch baking dish to make crust. Place drained asparagus on top of crust. Mix together melted 1/2 stick butter, flour, and milk. Stir until thickened, and add cheese spread. Pour over asparagus. Top with almonds and onion rings. Baker 350° for 30 minutes. I cut back on some of the butter. Still wonderful.
Stir everything together good. Drop by heaping tablespoonful into 1/4 inch oil in skillet. Turn once to brown on both sides.
Salt eggplant. Set in colander for 1/2 hour. Rinse and wipe dry. Dip in flour, then egg wash, then Progresso seasoned bread crumbs. Saute on both sides until golden brown. Using a 9 x 13-inch baking pan, place sauteed eggplant in single layer. Sprinkle with Parmesan cheese. Spoon spaghetti sauce over. Be generous. Sprinkle Mozzarella over. Bake at 350° until cheese melts.
Make mashed potatoes the way you like them. Add cream cheese and sour cream; mix well. Put into casserole and dot with margarine. Heat for 45 minutes at 350°.
Combine first 3 ingredients in bowl. In separate bowl, combine mayonnaise and next 5 ingredients.	Add to chicken mixture. Stir gently to blend. Chill before serving.
Sprinkle bacon, cheese and chiles onto bottom of pie crust. Put cream, eggs and onion into blender. Blend for about 10 seconds. Pour cream mixture into pie shell. Bake in preheated oven at 350° for 30 to 40 minutes or until top is golden brown and quiche is set. Remove from oven and allow to set for 5 minutes.
Mix all ingredients. Add cucumber dressing to moisten. Chill. Serves 6 to 8.
Mix Veg-All, cheese, onion, mayonnaise and water chestnuts together. Place in casserole dish. Crush Ritz crackers. Melt oleo and mix together. Spread on top of vegetables. Bake at 350° for 30 minutes.
Mix together rhubarb and jam and spread evenly in 8 x 8-inch or 9 x 9-inch pan. In large bowl, blend oleo and sugar until crumbly. Stir in bran or cornflakes, whichever you are using. Stir in alternately flour and milk. Do not overbeat.
Brown meat. Add onion soup mix, salt and garlic. Add enchilada sauce. In another bowl, mix together mushroom soup, water and chilies. In casserole, put layer of tortillas, layer of meat mixture and layer of soup mixture. Repeat and top with grated cheese. Bake an hour at 350°.
In a 2-quart casserole dish, combine cooked noodles with all ingredients, except the onion rings. Cover and bake at 350° for 30 minutes. Remove from oven and sprinkle dried onion rings on top and bake for 5 minutes longer.
Beat egg yolks. Add 2/3 cup sugar, salt and lemon juice; cook in double boiler until thick. Add lemon rind and the Knox gelatine that has been soaked in 1/3 cup cold water for 5 minutes. Let cool. Beat 4 egg whites stiff. Add 2/3 cup sugar; beat until creamy. Fold in first mixture. Place in baked pie shell, skyhigh. Chill for at least 6 hours or overnight. Top with the whipped cream. Garnish with slivers of sliced lemon.
Preheat oven to 250 degrees. Melt peanut butter with butter in a large shallow (15x10x2) roasting pan in oven until shinning and soft (approximately 5 minutes). Remove. Stir in salt, garlic powder, and worcestershire sauce until mixture is smooth. Add other ingredients (except candy). Mix until all pieces are coated. Bake in oven 1 hour. Stir every 15 minutes. Remove from oven. Stir in candy. Spread on absorbent paper to cool. Makes 18 cups.
Heavily coat a baking pan with butter or margarine. Spread out oysters in the pan. Cover with slivers of ham. Broil until oysters curl and are hot through.
Cut hole in center of a slice of bread. Place in a skillet; and put a spoon of butter in hole.	Add one egg. The egg will fry and connect to the bread. The bread will toast. Cook egg as you like it soft or hard.
Toss vegetables together. Dissolve oil, sugar, vinegar, paprika, water and 1 1/2 teaspoons salt. Pour over vegetables. Marinate overnight. Drain off liquid before serving. Good dish to serve with meats. Keeps well; keep refrigerated.
Beat cheese and sugar smooth; blend in topping. Sprinkle nuts on baked crust. Cover with cheese and topping mixed.
Cook meat in a large skillet 10 minutes on medium heat with onion and garlic; set aside in a bowl. Cut tortillas into 2-inch strips, then in half again. Heat oil in the skillet. Fry a few of the tortilla strips at a time until crisp. Drain oil. In skillet, combine crisp tortilla strips and meat and onion mixture. Stir gently. Add cheese, olives and enchilada sauce. Simmer 15 minutes. Serve with beans and rice. Serves 6.
Mix together in a saucepan the margarine, milk, sugar and cocoa. Bring to a boil and boil for 1 minute. Remove from heat and add remaining ingredients. Stir thoroughly and drop by teaspoons onto waxed paper. Let cool.
Flour pastry sheet. Roll out dough to a 12-inch diameter. Place pepperoni on the center. Lay 3 slices of Provolone cheese over pepperoni, then sprinkle Cheddar cheese next. Add broccoli and mushrooms, then top with Mozzarella cheese. Fold in ends of dough and then pull up sides; fold over. Be careful not to tear dough. If you need to, you can to keep dough ends together while baking, with toothpicks. Bake at 350° for 35 minutes, until golden brown. (This depends on your oven.) Serve with pizza sauce and a dinner salad.
Combine cracker crumbs and butter. Press into a 7 x 11-inch or 8 x 12-inch pan.
Mix together broccoli, red onion and raisins. Blend mayonnaise, vinegar and sugar. Pour over broccoli mixture. Sprinkle bacon and sunflower seeds over salad. Refrigerate one hour before serving.
Combine cake mix, brown sugar, butter, honey and eggs. Stir in nuts. Drop by spoonfuls onto cookie sheet. Bake at 375° for 10 to 12 minutes. Yields 5 dozen.
Brown and drain sausage. Add sausage and cheese and simmer in crock-pot. Serve on rye cocktail bread.
Remove crust from bread. Spread butter on bread and place in greased 13 x 9-inch baking dish and set aside. Cook sausage until brown (stir to crumble), drain well and spoon over bread slices. Sprinkle with cheese. Combine beaten eggs, half and half and salt; mix well. Pour over cheese, cover and chill overnight. Bake at 350° for 45 minutes or until set. Bake, uncovered.
Preheat oven to 350°. Cook the macaroni as instructed on the box. After macaroni is cooked, add the salt, pepper and butter. Mix milk, eggs, cheese, flour and sour cream together. Add the macaroni. Place into casserole dish. Bake until golden brown. Sprinkle paprika on top. Serves 8 to 10.
Wash rice, drain and allow to dry thoroughly. Heat oil in heavy skillet; add rice. Cook, stirring constantly, until lightly browned, about 10 minutes. Add onion, garlic, green pepper and beef. Stir often to break up and brown meat. Cook until onion is limp and lightly browned. Add undrained, chopped tomatoes and seasonings. Cover and simmer about 25 minutes or until rice is tender and most of the liquid has been absorbed. Let stand, covered, about 5 minutes before serving. Yield: 6 servings. Carbohydrate 33 g, protein 17 g, fat 23 g, calories 407.
Blend hominy and tomatoes and green chilies in a blender. Melt soup and cheeses over low heat. Add hominy and tomatoes and green chilies. Pour into a baking dish and sprinkle with Fritos or cracker crumbs. Bake approximately 25 minutes in a 325° oven.
Make jello to cool, but not set. Mix together all other ingredients. Chill; add red food coloring.
Beat eggs; gradually add 1 cup sugar, then add the next six ingredients. Mix well. (Can sprinkle crushed nuts over batter.) Bake in well-greased and floured jelly roll pan. Bake at 375° for 15 minutes. Have ready a clean dish towel sprinkled with powdered sugar. Turn cake onto towel and sprinkle a little more sugar (powdered) over top. Gently roll towel and all and set aside to cool. Take remaining ingredients for the filling and beat together. When cake is cool, carefully unroll cake, spread with filling, reroll and chill. Can freeze.
Cut margarine over unbaked pie shell; add pecans. Beat eggs, sugar, flour and	syrup well. Add vanilla. Pour over margarine and pecans. Bake at 325° for 3/4 hour.
Cook ground beef and drain grease. Add spaghetti sauce and water. Stir and cook 1 minute. Put half the mixture in a 9 x 13 x 2-inch baking dish. Layer 3 or 4 medium potatoes, thinly sliced, over the mixture. Put rest of meat sauce over the potatoes. Cover with foil. Bake at 350° for 1 hour. Remove foil. Arrange thin slices of Mozzarella cheese or shredded Mozzarella cheese over casserole. Bake uncovered until cheese is melted.
Mix sugar and milk together in skillet. Boil for 3 minutes. Stir in peanut butter; pour in buttered pan. Cool and cut. Do not double recipe.
Cook chicken until done, about 1 1/2 hours. Strain broth and set aside. Pick chicken off bones and set aside.
Mix ingredients. Cut up one stick of margarine and lay on top of the mixture. Place in microwave on High for 2 minutes. Remove. Mix well. Pour into a buttered pan to harden. Cut in squares.
Slice bananas into a medium bowl and add orange juice concentrate. Stir to coat bananas. Add apples, peanuts and raisins and mix. Chill for 1 hour. Serve on lettuce leaves and top with yogurt, if desired. Serves 4 people.
Beat bananas to liquid, then add eggs. Cream sugar and shortening and combine with banana and egg mixture. Sift flour, soda and salt. Combine with other ingredients. Pour into 3 medium size loaf pans and bake for about an hour or until a toothpick comes out clean when inserted. (May take 1 1/2 hours, depending on oven.) Bake at 350°.
Cut up cabbage, peppers and onions. Add salt and cover; let stand for 1 hour in ice. Mix vinegar, sugar and 1 teaspoon salt and bring to a boil. Drain cabbage mixture and pour syrup mixture over. Store in refrigerator.
Resift flour with baking powder and salt. Beat egg yolks until thick and light. Blend in sugar gradually; add lemon juice. Beat egg whites until stiff but not dry. Mix into yolks alternately with dry ingredients. Use 9-inch round cake pan, 3 inches deep; do not grease. Spread batter. Bake at 325° for 40 to 60 minutes. Invert pan on rack at least 1 hour. Split in half just before adding cream filling. Cake should be cold.
Cook onion and garlic in oil until tender. Add undrained tomatoes, thyme, bay leaf, salt and pepper. Cover and simmer for 10 minutes. Discard the bay leaf. Remove and set aside 2 cups of the tomato mixture. Slice eggplant in half lengthwise, then crosswise into 1/2-inch slices. Arrange half of eggplant, zucchini and peppers over tomato mixture in the pan. Sprinkle with salt and pepper. Cover with 1 cup of the reserved tomato mixture. Arrange remaining vegetables atop; sprinkle with salt and pepper. Add remaining reserved tomato mixture. Cover and simmer 20 minutes. Uncover and simmer vegetable mixture for 15 minutes.
Cut roast to fit into crock-pot. Place meat in plastic bag; set in a deep bowl; set aside. Stir together tomato juice, vinegar, garlic, steak sauce, salt, sugar, parsley and pepper. Pour marinade over meat and close bag. Marinate overnight in refrigerator, turning twice.
Grease and flour 3 loaf pans. Sift first 6 (dry) ingredients into large bowl. Mix in remaining ingredients and nuts. Divide into 3 loaf pans. Bake at 350° for 1 hour. These are very moist. This freezes well. I make them for Christmas presents with homemade preserves.
Pour water and sugar in saucepan. Bring to a boil for 5 minutes. Add rind and juices. Freeze and stir a couple of times while freezing. (Add yellow cake color, if desired.) Freeze until slushy and icy.
Preheat oven 375°. Combine soup, milk, egg, and half the cheese in a suacepan. Bring to boil and add crabmeat, shrimp, and mushrooms. Spoon into baking shells and top with bread crumbs and butter. Bake for 25 minutes or until brown.
Soak onion in wine vinegar, sugar, salt ,pepper, oil and cider vinegar. Pour over vegetables; mix well. Marinate in covered dish for 6 hours or overnight. Drain and serve. Chopped black olives may be added if desired. Makes 12 servings. A good dish for a brunch.
Sift together cornmeal, flour, baking powder, sugar and salt. Add eggs with milk and shortening. When thoroughly mixed, add onion, grated or finely chopped. Drop gently with a teaspoon into deep hot pan. Fry until brown and drain on brown paper.
Separate mushroom stems from caps. Chop mushroom stems fine. Add remaining ingredients. The stuffing mixture should be wet but not too loose. Stuff mushrooms and place in a pan with 1/2-inch of water. Bake at 350° for 1/2 hour or until done.
Wash broccoli and cauliflower and drain. Chop broccoli and cauliflower. Mix sour cream, mayonnaise and garlic salt with the chopped vegetables. Refrigerate.
Combine macaroni, water, milk and butter in 1-quart microwave-safe casserole. Microwave on High, uncovered, for 7 to 8 minutes or until macaroni is tender, stirring once or twice. Stir in cheese. Microwave on High, uncovered, 1 to 1 1/2 minutes or until cheese starts to melt. Stir and let stand a few minutes before serving. Makes about 2 servings, 470 calories each.
Place half of soup in a 9 x 13-inch dish. Add cooked noodles. Salt and pepper to taste. Add chopped onion and tuna or chicken over noodles. Spread on sour half and half cream. Pour on remainder of soup. Move noodles a bit so soup can pour down. Bake at 350°, uncovered, until bubbly, about 30 minutes. Turn off oven and add fried onions to top of casserole dish. Let brown for about 5 minutes.
Chop bacon and fry until crisp. Beat eggs. Add remaining ingredients to beaten egg in a saucepan; add bacon. Heat through. Serve over green lettuce or dandelion.
Preheat oven to 375°. Layer potatoes, ham and vegetables in lightly-greased, 9-inch square baking dish. Sprinkle with flour, salt and pepper. Pour in milk. Dot with butter. Bake 30 to 45 minutes or until potatoes are done.
Melt butter in 9 x 13-inch pan at 375°. Add a single layer of potatoes, turn once in butter. Mix remaining ingredients. Sprinkle over potatoes. Bake 1/2 hour until done and top is crisp.
In a heavy 3-quart saucepan, cook potatoes, covered in 2 inches of boiling water for 10 to 12 minutes or until just tender. Meanwhile, in a large bowl, whisk oil, lemon juice, parsley, garlic, salt, paprika and cumin. Mix in tomatoes and onion. When potatoes are done, drain thoroughly and add to bowl. Toss gently to coat completely. Serve warm or at room temperature. Serves six.
Mix together thoroughly. Add tears of joy, sorrow and sympathy. Flavor with love, hugs and kisses. Fold into daily life. Bake well with warmth of human kindness. Serve with a big smile, anytime, anywhere.