HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 250°. Place pretzels in a large shallow baking pan. Combine oleo, dip mix, Worcestershire and salt. Pour over pretzels and stir well. Bake 1 hour, stirring every 15 minutes. Pour on waxed paper to cool. Store in airtight container.
Cook cake according to directions on box (make 3 layers). Mix pie filling or strawberries with the glaze. Put this between the cake layers.
Cook lasagna noodles according to directions (slightly firm). Cool in cold water, then drain.
Mix all ingredients, except dressing. Grease and line baking dish with 1/3 dry dressing. Pour in mixture. Cover with rest of dressing. Bake at 350° for 30 minutes.
Mix the ingredients and drop by teaspoon in hot broth of any kind. Cook, covered, 15 to 20 minutes.
Saute onion and celery in the bacon grease. Add the okra and cook about 5 minutes. Add the remaining ingredients and cook about 30 minutes.
In bottom of greased 9-inch pie plate, place olives, cheese, chiles and onions. Combine eggs, biscuit mix, milk and seasonings in blender; blend 15 seconds on high. Bake at 400° for 25 to 30 minutes. Serve with salsa or picante sauce, if desired.
Prepare cake mix according to package directions, making two 8-inch layers. Cool. Split layers.
Dissolve yeast in warm water. Sift together dry ingredients and cut in shortening. Add yeast to buttermilk and mix with dry ingredients. Turn out onto a floured surface. Knead and roll out, cut into biscuits. Bake at 375° until brown.
Stir together in casserole dish. Cover and bake at 350° for 1 hour.
Brown ground beef and onion; add balance of ingredients, except cheese, and simmer slowly for 2 to 3 hours. Boil and drain lasagna noodles. Layer in baking pan a layer of noodles, layer of meat sauce and layer of cheese. Repeat layers until you end up with cheese on top. Cover with aluminum foil and bake at 350° for about 1 hour.
Cook bacon in skillet, drain on paper and crumble. Set aside. Keep fat. Hollow out zucchini in canoe shapes. Keep flesh. Blanch "canoes" in water 2 minutes. Drain and set aside. Chop reserved flesh and saute in bacon fat until crisp-tender. Combine with bacon and all remaining ingredients except breadcrumbs. Sprinkle teaspoon of crumbs in each canoe, add mixture. Place in shallow pan and add 1 inch hot water. Bake at 350° for 30 minutes or until knife inserted into zucchini comes out clean.
Mix all together; shape into small balls. Put on cookie sheet. Bake 8 to 10 minutes at 325°.
Stir together and cook on low heat until it bubbles and threads. Frost cake and sprinkle coconut on top.
Cream sugar and melted butter. Add eggs. Mix remaining ingredients and pour into unbaked pie shell. Bake 40 to 45 minutes in a 350° oven.
Cut cheese into 1/2-inch cubes. Melt butter in a small saucepan; blend in flour and seasonings. Cook over low heat, stirring, until mixture is smooth and bubbly, but do not allow to brown. Remove from heat and stir in milk. Add one cupful of the cubed cheese and stir until melted. Cook macaroni following directions on package and drain. Butter an 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Place half the macaroni in the bottom of the dish. Sprinkle 1/2 cup cubed cheese over macaroni. Place the remaining macaroni next and top with remaining. Bake at 350° for 32 to 40 minutes. Serve hot. Serves 6 to 8.
Brown ground beef and onion; drain. Add remaining ingredients to a large pan and add ground beef and simmer for 10 minutes.
Combine cucumbers and onions in large bowl. Layer with salt; cover with ice cubes. Let stand 1 1/2 hours. Drain and rinse. Place remaining ingredients in a kettle and bring to a boil. Add cucumbers and onions. Return to a boil. Pack hot into hot jars to within 1/4-inch of top. Remove any air bubbles. Adjust caps. Process 15 minutes in hot water bath. Yields 6 pints.
Combine soups, chicken broth and tomatoes and set aside. Grease 3 qt. casserole dish. Layer half of tortilla pieces half of chicken, half of onion and half of cheese in the casserole. Pour half of chicken broth mixture over layers. Repeat layers of tortillas, chicken and onion; then pour remaining chicken broth mixture over top. Add remaining cheese. Bake at 350° F. for 45 to 60 minutes. This casserole can be frozen and reheated. Serves 8.
Cook macaroni, drain; cut corned beef into chunks. Mix all ingredients together. Pour into 2 quart dish. Cube 4 slices of bread; melt 1 stick margarine and pour over cubed bread. Place buttered crumbs over corned beef mixture. Bake at 350° for 45 minutes.
Mix all ingredients together. Roll into balls. Roll in coconut or graham cracker crumbs. Place on an ungreased cookie sheet. Chill 20 minutes.
Place lukewarm skim milk and yeast in mixing bowl. Let stand 5 minutes. Stir. Add canola oil, honey, salt and egg whites. Beat with electric mixer. Gradually add flour. If batter is thin, add more flour. Leave batter in bowl and let double in size. Pour into buttered 10-inch angel food cake pan. Let stand about 1 hour or until batter has risen to about 1 inch from top of pan. Bake about 50 minutes in 350° oven or until bread is golden brown.
Melt chocolate	chips,	almond bark and marshmallows in large bowl in microwave	or over hot water. Stir in Rice Krispies and nuts.	Spread	in pizza pan. Sprinkle M&M's and coconut over top. Melt	remaining 2 ounces almond bark with 1 teaspoon oil and drizzle over the M&M's and coconut. It is pretty and good!
Brown chops. Spread rice in bottom of pan. Sprinkle soup mix over top. Save a little for top of chops. Also spread mushrooms and pimento on top of rice. Add 3 cups liquid, hot water and juice from mushrooms. Place chops on top of rice. Cover with foil. Bake 45 minutes to 1 hour. Remove foil. Bake 10 minutes longer.
Mix and blend first 5 ingredients together until creamy. Pour into greased dish (not too shallow). Layer apple pie filling on top. Bake 30 minutes at 400°.
Cook squash, onions and carrots in just a little water until tender, then drain thoroughly. Add remaining ingredients, except stuffing mix and margarine and mix well. Mix stuffing mix and margarine and place half in a large shallow casserole. Add squash mixture and top with remaining stuffing. Bake at 375° for 45 minutes. Serves 8 to 10.
Cream together sugar and butter or shortening. Add eggs; beat hard. Add in soda; cut in a small amount of hot water. It will foam. Add flour; mix in a bowl. If dough is real soft, mix a little more flour. Roll out and cut. Place on cookie sheet. Bake at 350° for 8 to 10 minutes.
Cream the Crisco until soft. Add the 2 sugars gradually to the Crisco until smooth. Have the brown sugar packed down. Add the whole egg all at once. Add the peanut butter. In a separate bowl, sift the flour and soda together, then add to first mixture. Roll into about 1-inch balls. Place on unoiled baking sheet. Flatten with a fork both ways on cookie dough and bake in a 425° oven for 10 to 12 minutes. Makes about 30 small cookies.
Melt butter in deep baking dish in oven. Blend together 1 cup sugar, flour and milk. Pour over butter. Do not stir. Empty can of cherries over top of batter. If using pie filling, do not use sugar. Bake at 350° for 30 minutes.
In a mixing bowl, beat egg yolks until thick. Blend in lemon juice, peel and butter or margarine. Combine sugar, flour and salt; add alternately with milk. Beat egg whites until stiff; fold into batter. Pour into a 1 1/2-quart baking dish; set in a pan of hot water. Bake at 350° about 45 minutes or until lightly browned. Serve warm, topped with Cool Whip or whipped cream.
Brown meat; add onions and bell pepper. Boil lasagne strips and drain. Drain meat and turn off. Add tomato sauce and dry ingredients. Mix cream cheese, sour cream and cottage cheese together in separate bowl. Layer dish with 3 lasagne strips. Spoon 1/2 meat mixture over them. Spread cheese mixture over meat mixture. Lay 3 more strips over cheese mixture. Spread rest of meat mixture. Spread Parmesan cheese over top. Bake at 350° for 20 minutes.
Cook broccoli; drain good and season with salt and pepper. Combine all ingredients in large bowl, mixing well. Pour into a casserole dish. Bake for 45 minutes to an hour at 350°.
Be careful of your selection. Do not choose too young and take only such as have been raised in a good moral atmosphere. Some insist on keeping them in a pickle, while others keep them in hot water. This only makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience. Wrap them in a mantle of charity, keep warm with a steady fire of devotion and serve with peaches and cream.
Heat the first 2 ingredients on low heat. Add others in order. Pour into two 8-inch square pans greased with butter and floured. Bake for 30 or 40 minutes at 300°. Cool just a little; cut into squares. Roll in powdered sugar.
Mix all ingredients together. Grease pie pan. Pat mixture into pan and bake for 15 minutes at 375°. Cool.
Cut bacon crosswise into thin slices. In a large saucepan over medium heat, cook bacon, stirring occasionally until crisp, 5 minutes. Add potatoes and leeks and cook until leeks are wilted, stirring occasionally, 5 minutes. Add water and bring to a boil over medium high heat. Reduce heat to medium low and simmer until potatoes are tender, 15-20 minutes. Stir in 1 cup milk, mustard, salt and pepper. Working in batches, puree soup in food processor until smooth, about 20 seconds per batch. Return soup to sauce pan and stir in remaining milk. In a small bowl whisk together the egg yolk and cream, then stir into soup and simmer until hot. Garnish each serving with chopped parsley, and black pepper if desired. Makes 6 servings.
Brown ground beef in a large skillet (remove excess fat). Add following ingredients: onion, juice, potatoes, carrots and spices and simmer briefly.
Brown ground beef. Add onions and celery. Cook until browned. Add remaining ingredients, except noodles. Bake at 350° for 50 minutes, stirring once or twice while baking. Sprinkle noodles over top. Bake 10 minutes longer. Serves 8 to 10.
Sprinkle dry jello over cottage cheese and toss with all ingredients except Cool Whip. Fold in Cool Whip last.
Cream the sugar and shortening, then add eggs, one at a time, beating all the time. Place salt and soda in buttermilk. Add lemon extract to sugar, shortening and egg mixture, then add flour and buttermilk a little at a time, ending with flour. Grease tube pan and dust with flour. Bake at 350° for 1 1/2 hours. Remove from oven and cool in upside-down pan.
Combine pudding mix and milk; beat until pudding is thickened. Add sour cream and Cool Whip (reserving enough for topping). Layer pudding, wafers and bananas. Top with remaining Cool Whip.
Combine brown sugar and eggs. Beat well. In another bowl, combine flour, baking powder and baking soda. Add dry mixture to egg mixture. Stir in pecans and vanilla. Mix well and pour onto a greased 11 x 15 x 1-inch cookie sheet. Bake at 350° for about 25 minutes. Cut into bars.
*Use 4 to 5 ounces barbecue sauce per pound of sausage.
Mix together the first 4 ingredients. Sift together the flour, soda, baking powder, salt and cinnamon and stir into the buttermilk mixture. Stir in the remaining ingredients. Drop rounded teaspoonfuls 2 inches apart on ungreased baking sheet. Bake in 400° oven for 8 to 10 minutes or until lightly browned. Makes about 5 1/2 to 6 dozen cookies.
Saute onion in oleo. Add celery, chicken broth and sliced carrots. Cook until carrots are tender. Put all in blender. Blend until pureed. Add milk and nutmeg. Heat and serve.
Spread peanut butter on a Ritz; top with another and repeat until all Ritz are used. Melt bark in saucepan. Dip sandwiches in bark, coating completely. Place on wax paper until set. Makes 50.
Sift flour with baking powder and salt. Beat eggs. Add milk and salad oil. Stir in flour mixture, then corn. Drop by tablespoons into fat heated to 365°. Fry 3 to 5 minutes, turning once. Makes 5 or 6 servings.
Melt butter in 2 quart saucepan. Remove from heat and stir in brown sugar. Add eggs, then beat well and stir in vanilla. Add dry ingredients, coconut and nuts to brown sugar mixture. Mix well. Spread in greased 15 1/2 x 10 1/2-inch pan. Bake at 350° for 25 minutes. Cut in bars while warm. Remove from pan when almost cool. Makes 3 dozen bars.
Melt butter in pan, approximately 11 x 15 x 2-inch. Add flour and baking powder to beaten eggs and beat to blend. Add chilies and cottage cheese to egg mix. Pour over melted butter. Sprinkle with salt and grated cheese. Bake 15 minutes at 400° and then reduce temperature to 350° and bake 40 minutes. Cut into small squares and serve hot. May be made ahead and frozen.
Cook pasta according to directions and drain. Cook asparagus according to directions and drain. In 2 1/2-quart casserole, combine pasta, asparagus, pimento and meat. In medium saucepan, melt oleo. Stir in flour and cook 1 minute. Gradually add milk, broth and dill weed. Stir until mixture boils and thickens. Add to casserole. Mix well. Cover and bake in preheated oven at 350° for 30 minutes or until bubbly. Can be microwaved on High for 8 to 10 minutes, stirring after 4 minutes. Makes about 4 servings.
Put cream cheese in small bowl. Add gelatin and milk to cream cheese. Beat with wire whisk until well blended and smooth. Put mixture into serving bowl. Put bowl into refrigerator to chill until serving time. Take bowl out of refrigerator. Let dip stand at room temperature to soften slightly (about 15 minutes). Place bowl on large plate. Arrange dipping size pieces of fruit on plate around serving bowl. Makes about 1 1/2 cups of dip.
Use a jello mold. Mix strawberry jello with 1 cup boiling water. Add 1 cup strawberry juice (if not enough juice, add water to measure 1 cup). Add in 2 tablespoons lemon juice. Pour into mold. Add strawberries. Refrigerate until set. Mix cream cheese, mayo, milk and nuts until spreadable. Spread over strawberry jello. Set in refrigerator. Mix lemon jello with 1 cup boiling water. Add 1 cup peach juice (if not enough juice, add water to measure 1 cup). Add in 2 tablespoons lemon juice. Pour over nut mixture. Add peaches. Refrigerate until set.
Mix all ingredients and roll into small balls; press flat with fork. Bake at 350° for 5 to 10 minutes.
Blend until smooth first 5 ingredients. Gradually add the flour, soda and salt. Fold in raisins and chips. Batter will be very stiff. Bake at 375° for 10 to 12 minutes. Yields 6 dozen (approximately).
Wash figs in warm soda water and rinse well. Cut ends off or peel, if preferred. Put water and sugar on to boil about 10 minutes. Put figs in and cook until syrupy, about 2 hours. Put in jars and seal.
Pour boiling water into blender. Add gelatin and blend at low speed until completely dissolved, about 30 seconds. Add ice cubes and stir until ice is partially melted. Blend for 30 seconds. Mixture should be cold. Add milk and banana slices; blend until smooth. Spoon into dessert dishes. Chill until set (at least 30 minutes). One-half cup equals 1/2 fruit (also low in sodium and cholesterol).
Heat oven to 400°. Mix well the shortening, sugar and eggs. Stir in water and vanilla. Sift together and stir in flour, salt, baking soda and cinnamon. Drop with teaspoon onto ungreased baking sheet. Place 1/2 teaspoon of date filling on dough and cover with 1/2 teaspoon of dough. Bake 8 to 10 minutes.
Heat oven to 425°. Mix shortening, sugar, egg and vanilla thoroughly. Measure flour; blend dry ingredients. Add to sugar mixture alternately with sour cream. Divide dough; roll out to 1/4 inch thick on well-floured board. Cut with 2-inch cutter. Place on greased baking sheet. Sprinkle with sugar or, if frosted later, do not use sugar. Bake 8 to 10 minutes or until lightly browned. Makes 4 to 5 dozen.
Brown meat and add onion to brown. Add everything else and bring to boil. Lower heat and cook for 2 hours. Serve over noodles.
Cream together butter and shortening. Add sugar and cream cheese; mix well. Add salt and vanilla; beat well and add flour. Divide dough into rolls and wrap in wax paper. Chill and slice thin. Bake at 325° for about 10 minutes or until light brown. Remove from pan. Cookies become crisp as they cool. Top with a pecan half or cinnamon sugar, if desired, before baking. You may also drizzle chocolate over them after baking.
Melt butter in very large skillet. Add broccoli flowerets, carrot slices or peels, chopped peppers and onions. Saute until vegetables are softer, but not fully cooked.
Cook chicken breasts until well done; bone and dice. Mix 1 cup of chicken broth with chicken and celery soups. Prepare stuffing mix as directed on package. Starting with chicken, layer in 1 1/2-quart casserole dish the chicken, stuffing and soup. Dribble butter on top. Bake at 350° for 35 to 40 minutes.
Melt cheese and oleo, then stir in cocoa. Beat in powdered sugar. Add vanilla and nuts. Pour in buttered pan.
Core apples, leaving peelings on; cut in half. In 10-inch skillet, melt butter over medium heat for 3 to 4 minutes. Mix cornstarch and sugar together. Add to melted butter and mix well. Add remaining ingredients and cook over medium heat, spooning sauce over apples occasionally, until apples are fork-tender and sauce is thickened, 12 to 15 minutes.
While potatoes cook, in large skillet, toss and brown chicken in oil over high heat for 5 minutes. Add potatoes, saute and toss until potatoes are lightly browned. Add barbecue sauce and tarragon. Toss until heated through, 20 minutes. Makes 4 servings.
Dissolve yeast in warm water; set aside. Sift flour, baking powder, soda, salt and sugar. Cut in shortening. Add milk to yeast mixture and combine with flour mixture. Knead slightly. Roll out to 1/2-inch thickness; cut. Place in pan and brush lightly with melted butter. Let rise 30 minutes or refrigerate overnight. Bake at 400° until golden brown, 10 to 15 minutes.
Peel the carrots. Cut in half lengthwise, then cut each half into slices. String the snap peas. Cook the carrots and peas separately in boiling water until tender, about 10 minutes for carrots and 5 minutes for snap peas. Drain.
Mix ingredients and form into walnut sized meatballs (make hands wet). Arrange on 15 x 10-inch baking sheet.
Sprinkle gelatin over water. Place over low heat, stirring constantly until dissolved. Add ice cream, pineapple and strawberries. Stir gently until mixed. Refrigerate. Do not freeze.
Mix cracker crumbs, peanut butter, margarine and sugar together. Press into 9 x 13-inch pan or dish. Melt 4 to 5 blocks of almond bark to cover top. Let harden. Cut into 1 inch squares.
Mix milk, shortening, sugar and salt. Cool to lukewarm. Mix yeast in warm water. Stir and mix with milk, egg and half of flour. Mix well. Add rest of flour. Turn out on floured board and knead about 10 minutes until smooth. Place dough in warm greased bowl. Brush with melted butter. Cover and let rise in warm place for 2 hours or until doubled in size. Shape into rolls. Cover and let rise until doubled in size, about 1/2 to 3/4 hours. Bake at 375° for 10 to 20 minutes.
Melt marshmallows in boiling water in bowl. Add gelatin; stir until dissolved. Chill until partially set. Add pineapple, pecans and cheese; mix well. Fold in whipped topping. Chill until firm.
Cream sugar and oil; mix in eggs. Beat flour and soda into mixture. Add pumpkin and cinnamon. Add nuts and coconut. Bake at 350° for 25 minutes.
Combine margarine, vanilla and salt; blend well. Gradually beat in sugar. Add flour, then morsels. Mix well. Press evenly into ungreased 15 x 10 x 1-inch pan. Bake at 375° for 25 minutes. Cool, then break in irregular pieces and drain on absorbent paper.
Crumble the first 5 ingredients. Keep out 1 1/2 cups; add 1/3 cup flour and set aside. To rest, add gradually the milk and vanilla for stiff batter. Put into well-greased loaf pan. Squeeze together rest and sprinkle on top; add cinnamon. Bake at 350° for 45 minutes, approximately. While still hot, add confectioners sugar to top.
Clean and cut smelt into bite-size pieces. Mix 4 cups water and pickling salt for brine. Put smelt into brine using plastic, glass, pottery or stainless steel container. Let stand 48 hours. Rinse well with cold water; drain. Cover smelt with vinegar and let stand 24 hours in a covered container. Stir once or twice. Mix together 2 cups white vinegar, sugar and spices together in large saucepan. Bring to a full rolling boil over medium heat. Remove from heat and cool. Drain vinegar from smelt. Put fish into clean pint jars. Include at least 1/2 sliced onion and lemon slices in each jar. Pour cooled brine over smelt. Fill jar within 1/2-inch of top. Seal and refrigerate. Sample after 2 weeks.
Wash and shred zucchini. Sprinkle with 1/2 teaspoon of salt and set aside for 30 minutes. Drain and reserve liquid. Saute onions in butter until softened. Place zucchini and onion in large bowl. Add eggs, flour, salt and pepper. Pour oil in skillet and drop rounded tablespoonfuls into oil. Flatten with back of spoon. Cook 1 minute on each side. Remove pancakes and drain on paper toweling. Serve immediately.
Layer half the zucchini, tomato and onion in a greased 1 1/2-quart casserole. Sprinkle with half the salt and cheese. Repeat layers. Crumble bacon on top. Cover and microwave on High for 6 to 8 minutes.
Bring jello, cream cheese and juice from fruit cocktail to a boil. Cool. Add fruit cocktail and nuts. Then fold in whipped cream. Refrigerate to congeal. Makes medium size Pyrex dish.
Combine Kool-Aid, sugar and water. Stir until Kool-Aid and sugar are dissolved. Add pineapple juice and orange juice and stir. Chill until ready to serve. Add ginger ale before serving.
Preheat oven to 350°. Line cookie sheet with aluminum foil and cover entire pan with saltine squares. Melt on stove the butter and sugar. Pour mixture over crackers and bake approximately 15 minutes, until golden brown. Remove from oven and sprinkle with chips. Let melt and spread with a spatula. Cool, then break apart.
Dissolve each package in 1 cup boiling water; set aside to cool. When cool, add 1 cup vodka to cherry Jell-O and pour into glass or ceramic serving dish. Chill. When slightly firm, add a layer of sliced bananas. Repeat with orange layer (adding 1 cup vodka to orange Jell-O). When slightly firm, add more bananas. Finally, add the top layer of lemon, not neglecting to add 1 cup vodka.
Combine sugar and salt. Melt chocolate in milk; add sugar mixture. Cook until a few drops form soft ball when dropped in cold water. Remove from heat. Add butter and vanilla. Let cool, then beat to spreading consistency.
Saute pepper and onion in margarine. Add other ingredients to about 30 to 45 meatballs. Heat 5 minutes in microwave or 20 minutes on stove. Freeze other meat balls for another time.
Clean armadillo thoroughly! Remove all flesh and hair from shell (use a whole shell not a broken one, i.e., messy road kill). Saute meat in butter until brown. Combine other ingredients and simmer until done. Replace ingredients and meat into shell. Cover with Parmesan and bread crumbs. Microwave on Medium setting for 5 minutes. Oven bake at 300° to 350° for 30 minutes.
Peel and slice potatoes, layer in roasting pan with ham. Mix soups, evaporated milk and onion soup mix; warm mixture to blend, pour over potatoes and ham (with knife lift potatoes around side of pan to allow some soup mixture to go down into potatoes). Cover. Bake at 350° for 1 1/2 hours or until done.
Combine all ingredients, adding the cream last. Heat to serving temperature. Do not let the soup boil. This is a marvelous, rich soup and the recipe fills 6 generous bowls or makes an appetizer for 12.
Wash okra. Remove stems and slice in circles. Saute onion in bacon drippings until soft. Add okra and cook until lightly brown. Add tomatoes and seasonings. Cover skillet and simmer 20 minutes.
Combine the cranberry-raspberry juice and limeade concentrate. Just before serving, add the seltzer water. Top with lemon sherbet, if desired. Makes 9 servings.
Mix ingredients. Reserve 1 1/2 cups of crumbs. Pat rest of mixture in an 11 x 13-inch pan.
Cream together the shortening, brown sugar and white sugar. Add eggs and vanilla and beat well. Sift together and add flour, baking powder and salt. Lastly, stir in the chocolate chips; nutmeats may also be added at this time, if desired. Drop by teaspoon onto greased cookie sheet. Bake for 8 to 10 minutes at 350°.