HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all the ingredients together. Refrigerate to blend flavors. Let set at room temperature for two hours before serving.
Combine first 7 ingredients until creamy. Add flour, soda and salt. Shape dough into balls. Roll in sugar. Place on ungreased cookie sheet. Bake 10 to 12 minutes. Top each cookie with a "Kiss" or star chocolate candy and press down firmly. Bake at 350° for 10 to 12 minutes.
Combine macaroni, chicken, oranges, celery, salt, pepper and mayonnaise. Add Blue cheese and toss lightly. Sprinkle with paprika and chill thoroughly.
Mix chicken, celery, toasted almonds, salt, onions, lemon juice and mayonnaise. Place in casserole glass dish; bake at 325° until hot. Remove from oven and add grated cheese and potato chips. Return to oven for about 10 minutes or until cheese has melted. Serve Hot!
Grease and flour a 15 x 10-inch jelly roll pan or a 13 x 9-inch cake pan. In a large bowl, combine first four ingredients. Stir by hand until well mixed. Bake in jelly roll pan 20 to 30 minutes; in a 13 x 9-inch pan for 25 to 30 minutes or until toothpick inserted comes out clean. Cover with chocolate frosting.
Beat egg yolks until thick and lemon colored. Gradually add sugar, beating. Add butter, lemon rind and juice. Blend. Fold in the cream and chill. Serve desserts.
Cream butter and shortening in a mixing bowl. Gradually add sugar. Add eggs, one at a time, and beat. Add sifted dry ingredients alternately with milk. Add nuts and vanilla extract. Pour batter into a well-greased, floured tube pan. Bake at 325° for 90 minutes.
Scoop out sections of fruit from grapefruit and cut out membranes. Drain the grapefruit sections and save juice. Combine grapefruit juice with pineapple juice and add enough water to make 5 cups. Heat 2 cups liquid to dissolve gelatin. Add rest of liquid to fruit. Mix well and spoon into grapefruit shells or put into shallow pan. Refrigerate until firm and serve one shell per person. Or cut gelatin in pan into squares and serve on lettuce.
In large skillet heat oil, then add chicken, stirring well for about 2 minutes. Add celery and cook until bright green. Add garlic powder, green pepper and green onion, stirring until done. In bowl mix teriyaki sauce, cornstarch, then add to skillet. Then add orange slices and pineapple chunks. Stir until thickened. Serve over white steamed rice. Serves 4.
Microwave cream cheese until soft (1 minute). Stir in sour cream, Worcestershire sauce, milk and mayo. Add kielbasa. Cook on High 2 to 4 minutes, stirring once. Stir in 1/4 cup Parmesan cheese. Sprinkle with green onion. Serve with crackers, vegetables or rye bread.
Cream margarine. Add sugar and peanut butter and mix in a bowl until it forms a ball. Add vanilla. Mix well. Chill overnight.
Prepare barbecue (medium-high heat). Grease two large sheets of foil (heavy duty). Combine all ingredients in bowl and toss. Divide vegetables between the 2 pieces of foil. Seal packets tightly. Place packets on edge of grill rack, cover and cook until potatoes are tender; about 30 minutes. Makes 2 servings.
Cook and stir ground beef in 10-inch skillet over medium heat until light brown; drain. Stir in sour cream, water and taco seasoning mix. Reduce heat. Simmer, uncovered, for 5 minutes. Cut rolls in half. Spread with mayonnaise. Place lettuce on bottoms. Layer about 1/3 cup beef mixture, 2 cheese slices and tomato slices on each sandwich. Cover top of roll. Secure with wooden pick. Makes 6 submarines.
Mix flour, sugar, baking powder and salt. Cut in Crisco; add water, a little at a time, enough to hold together. Chill.
Peel and slice carrots. Cook in salted water until tender. Cool. Mix oil, sugar and vinegar and heat until sugar dissolves. Add peppers, beans, soup and Worcestershire sauce and onions. Heat to boiling. Pour mixture over carrots. Let stand overnight in fridge.
Combine soup, milk and pepper in buttered 1 1/2-quart casserole dish. Arrange alternate layers of potatoes, onion, soup mixture and cheese. Dot top with butter. Sprinkle with paprika. Cover and bake at 375° for 1 hour. Uncover. Bake 15 minutes more or until potatoes are done.
Mix sugar with cream cheese. Add strawberries, nuts, pineapple and Cool Whip and fold in the sliced bananas. Freeze in a 9 x 13-inch dish. Remove from freezer awhile before serving. Keeps 4 to 6 weeks in the freezer.
Put ingredients in a bag and shake to mix (except fish). Drop fish fillets in bag and shake. Fry in hot oil.
Discard outer leaves of cabbage. Shred the cabbage; sprinkle with salt. Cover and refrigerate for several hours (or days). Thirty minutes before serving, combine the remaining ingredients and beat until cream holds a soft peak. Do not overbeat. Gently fold cream dressing into shredded cabbage. Chill. Serves 6 to 8.
Cream margarine and sugar. Add eggs. Combine flour, soda, cinnamon and nutmeg in a bowl. Add alternately with the buttermilk to the sugar mixture. Mix well. Add vanilla, nuts and prunes. Mix well. Bake in a 13 x 9-inch pan for 30 minutes at 350°.
Preheat oven to 350°. Mix flour and sugar. Add beer and mix well. Spoon into a greased 9 x 5-inch loaf pan. Bake at 350° for 45 minutes. Remove from oven and pour melted butter over the loaf. Return to oven for 15 minutes. This can be frozen and reheated before serving.
Combine ingredients in a large mixing bowl, stirring with a spoon (not mixer) until dry ingredients are moist. Bake in 3 floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Cool in pans 10 minutes. Remove and cool before frosting. (May use a 9 x 13-inch pan and frost; leave in pan.)
Chill juice and ginger ale. Empty 1 can of each juice and 1 quart ginger ale in punch bowl. Add a quart of sherbet. Spoon liquid over sherbet until partly melted. Serve. When supply runs low, repeat process.
Mix all ingredients together. Put it in the refrigerator for 1/2 to 1 hour.
Mix first 5 ingredients together. Spread on large tortilla shell. Roll. Refrigerate overnight. Slice and serve.
Cut off and discard wing tips. Cut each wing in half at the joint. Place in baking dish. Combine 3/4 cup picante sauce, honey, soy sauce, mustard, oil, ginger and orange peel in small bowl. Mix well. Pour over chicken wings. Cover and refrigerate for 6 hours or overnight.
Cut cabbage into small pieces and boil until tender, then drain. Saute onion in shortening. Add butter and cabbage to onion and saut mixture. Mix in milk, parsley, salt, pepper and nutmeg. Add eggs and cook until done. Add cheese and remove from heat when cheese has melted. Serve hot. Same recipe can be made with eggplant.
Heat oven to 275°. Sift one cup of the sugar with 1/4 teaspoon cream of tartar. Separate eggs and beat whites until they stand in stiff, but not dry peaks. Slowly add sugar, beating until the sugar is dissolved. When meringue makes stiff glossy peaks, spread it over the bottom and up the sides, just to the rim of a well-greased 9-inch pie pan. Have the bottom about 1/4-inch thick and the sides about 1 inch thick. Sprinkle coconut around the rim, and bake for one hour at 275°. It should be light brown and crisp. Cool away from drafts.
Cut the squash into chunks to boil. Brown the sausage. When the squash is tender, mix all the ingredients together and bake in the oven for 30 minutes at 300°.
Mix together the oatmeal and boiling water; set aside to cool. Cream together the sugars and butter. Add eggs. Sift dry ingredients together; add everything to oatmeal. Bake for 45 minutes at 350° in a 9 x 13-inch pan. Glaze while cake is warm.
Spray a skillet with spray; brown turkey and onions until done. Cook egg noodles as directed on bag. Drain. In a bowl mix soup, turkey, onions and noodles. Put in oven or microwave and heat.
Mix ingredients well; beat for 2 to 3 minutes. Pour into 2 greased and floured loaf pans. Bake at 325° for 50 minutes (or until top is not sticky but toasted).
Pour a little bit of gravy in bottom of baking dish. Prepare stuffing according to box. Mix cream of chicken soup and stuffing together. Lay 4 to 5 pork chops in bottom of baking dish. Top with stuffing mixture. Add remaining pork chops to top of stuffing. Fill in with any extra stuffing and pour rest of gravy over chops. Add salt and pepper to taste. Bake, covered, at 350° for 2 to 3 hours or when pork chops are tender.
Split chicken breasts to make a pocket. Insert a slice of ham and a slice of cheese in each breast. Mix the flour with salt and pepper and coat chicken. Dip them in beaten egg and then coat in bread crumbs.
Mix together. Bake at 400° for 10 minutes; reduce to 350° for approximately 30 minutes.
Boil chicken; debone and dice. Combine all ingredients. Place in casserole dish. Top with grated cheese or butter and bread crumbs. Bake 30 minutes at 350°.
Combine cinnamon and sugar. Toss biscuits in mixture a few at a time. Place coated biscuits in greased Bundt pan.
Preheat oven to 350°. Spray 8-inch square baking pan with nonstick coating agent or use nonstick pan. In medium-sized bowl, combine flour, baking powder, cinnamon, nutmeg, salt and Sweet 'N Low. In separate bowl, dissolve baking soda in Butter Buds. Add to dry ingredients. Stir in egg. Add carrots and raisins. Mix thoroughly. Pour into pan. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool and cut into 2-inch squares.
Mix all together. Freeze approximately 6 quarts. Refrigerate the rest overnight. Makes 4 gallons.
Brown chili meat with oil, garlic and chili powder until meat is done. Add meat mixture into 1 quart boiling water. Then add remainder of ingredients. Cook on low for 3 to 4 hours, adding more water as needed.
Trim edges of loaf bread; roll out flat with rolling pin. Mix cream cheese, sugar and egg with electric mixer. Spread real thin over bread. Roll up and cut in half. Melt margarine and dip rolled bread. Roll in 1 cup sugar and 1 tablespoon cinnamon mixture. Bake at 350° for approximately 15 minutes. Cool on wire rack. (They will stick to paper towel.)
Cook together sliced zucchini and chopped onion for 5 minutes and drain. Combine soup, sour cream and carrots. Fold in zucchini/onion. Combine stuffing mix with melted margarine.
Pack beans into pint jars; add a pinch of pepper to each pint. Add 1 clove and 1 head of dill. Combine remaining ingredients. Bring to a boil. Pour over beans and seal. Process in hot water bath for 5 minutes.
Clean the mushrooms and remove the stems (save for another use or chop finely and add to filling). Dip quickly into about a 1/2 cup lemon juice and set aside on paper towels. Combine sour cream, curry powder and Worcestershire. Add cheese, onion and pecans. Mix well. Pipe into prepared caps with a pastry bag fitted with a star tube. Cover with plastic wrap and chill. Just before serving, garnish with sprigs of parsley or watercress.
Cream butter and sugar. Add eggs, one at a time. Mix candy, nuts, dates and coconut with flour; add to mixture. Add buttermilk mixture. Mix. Bake at 250° for 2 hours and 10 minutes, or until inserted knife comes out clean. Cool a little before removing from pan.
Save 1/2 of chopped ham, set aside. Mix all ingredients together. Form into a ball, then roll ball in the chopped ham set aside. Chill overnight. Serve with your favorite crackers. Great appetizer.
Crust: Cut butter into flour until well blended. Mix in chopped nuts. Pat into a 9 x 13-inch pan (buttered). Bake at 400° for 15 to 20 minutes. Let cool.
Saute sausage. Drain. Beat eggs with milk, salt and mustard. Layer the bread cubes, sausage and cheese in a 9 x 13-inch baking dish. Pour egg mixture on top. Refrigerate overnight. Bake at 350° for 45 minutes. Place bacon across top during the last 5 minutes. Serves 6 to 8.
Heat Cheez Whiz and chicken soup until well blended. Add cooked broccoli, cooked rice and water chestnuts. Put mixture into a baking dish. Top with bread crumbs. Bake at 350° for about 30 minutes, or until bubbly and lightly browned.
Pour milk into a leak-proof container. Add pudding mix. Cover tightly. Shake the container, holding the top, up and down very fast for at least 45 seconds. Spoon half of the pudding into 4 dessert dishes. Stand 4 to 6 cookies along the sides of the dish. Top with remaining pudding. Decorate the top with more cookies. Makes 4 individual servings.
Boil potatoes, mash. Add all ingredients. Put in serving dish and refrigerate.
Mix first 4 ingredients together in a large bowl; make a "well" in center to add buttermilk, soda and eggs. Boil water, margarine and cocoa, then add to mixture. Add vanilla. Pour in 10 x 13-inch cake pan. Bake at 400° for 20 minutes. (Check for doneness.)
Combine potatoes, onion and water in saucepan. Bring to boil; cover and simmer for 15 minutes. Add carrots and broccoli; simmer 8 more minutes. Add milk and spices. Serves 6.
Prepare the cake mix following the directions on the box. Bake in 2 pans. After cake cools, use dental floss to split layers into 4 layers. Mix the first 3 ingredients thoroughly for the icing. Icing may be stored in refrigerator overnight. Spread icing over layers. (Keeps better in refrigerator.) May sprinkle extra coconut over cake after iced if desired.
Cut or tear crusts from bread and discard. Pour glue, then water onto the slice of bread. Knead until dough doesn't stick to fingers (10 minutes). Divide into parts and add food coloring to each. Knead until blended. Work with only a small piece of clay at a time. Shape objects. Dry overnight. When dry, spray with clear glaze or paint with clear nail polish.
Cream the oil and sugar. Add the eggs, one at a time, beating good each time. Sift together the flour, soda and salt. Stir all ingredients together and add the vanilla. Bake at 325° for 1 hour. Use a large pan.
Grease and flour a 9 x 5-inch loaf pan. Preheat oven to 350°. Beat eggs thoroughly in a small bowl. Add sugar and stir well. Pour flour into a large bowl. Add egg mixture and baking soda; stir well. Add honey and mix for 10 minutes. Stir in raisins. Pour dough into pan; level it out and sprinkle with nuts. Bake for 50 to 60 minutes or until toothpick stuck in the middle of cake comes out clean. Serve with whipped cream or jam.
1st Layer: One yellow cake mix (reserve 1 cup mix for later), 1/2 cup margarine and 1 egg. Mix together and press this mix in a greased 9 x 13-inch pan.
Pound meat until flat and thin; season to taste. Dredge in flour and brown in hot oil. Place in a 9 x 13-inch pan. Combine bread cubes, sage, onions, milk, eggs, salt and pepper. Add hot water to skillet used to brown meat, scraping bottom of pan. Add to dressing. Spread dressing over meat. Cover with mushroom soup. Bake at 325° for 1 hour. Yield: 8 servings.
Cook potatoes until tender. Drain and peel. Slice and set aside. Fry bacon until crisp. Set aside. Cook onions in grease until tender (not brown). Drain off all but 2 tablespoons of fat. Put flour, sugar, salt and pepper into grease. Stir and cook until flour is a little brown. Add vinegar and water; thickens slightly as it cooks. Crumble and add bacon back. Pour while hot over potatoes and stir. Sprinkle parsley on top.
Break cake into bite-sized pieces. Place in a 9 x 13-inch baking dish. Pour pineapple over cake; sprinkle with pecans. Combine milk and pudding mix in bowl. Stir until thickened. Fold in whipped topping. Spread over layers. Sprinkle with coconut. Chill in refrigerator.
Cream butter and sugar until light and fluffy. Add eggs and bananas. Beat until well blended. Sift flour with baking soda, baking powder and salt. Add alternately with sour cream to banana mixture. Stir just to blend. Stir in nuts.
Heat butter in skillet. Put cheese in between bread. Put in pan. Cook until nice and brown. Then eat it.
Combine meat, tomato juice, onion, seasonings and 6 cups water in soup kettle. Cover and simmer 2 hours. Add vegetables; cover and simmer 1 hour. Serves 8.
In a large mixing bowl combine dry ingredients. Make a well in the center; add all remaining ingredients. Stir just until mixed. Spoon into 12 greased muffin tins. Bake at 400° for 20 minutes.
Blend ingredients minus the egg, then add slightly beaten egg. Form into bite size balls. Bake in 400 degree oven, 10-12 minutes. Can be frozen. Heat before serving.
Mix cheese and margarine. Add remaining ingredients; form into walnut sized balls. Flatten with fork onto cookie sheet. Bake at 350° until done.
Dissolve Jell-O in boiling water. Add lemon juice and sherbet. Chill until partially congealed, then stir in undrained oranges. Pour into mold and refrigerate.
Fry ground meat. Add margarine in with meat. Then fry chopped mushrooms and onion in meat and margarine. When onion is tender, add Parmesan cheese, garlic salt, pepper and cooking sherry.
Combine mix, sugar and yeast in mixing bowl. Cut in shortening until crumbly. Add milk stirring to make soft dough. Roll out on lightly floured surface to 1/2 inch thick. Cut with biscuit cutter and place on baking sheet. Brush with margarine. Bake 425 degrees 10-12 minutes.
In a large bowl, mix flour and milk. Stir until mixed well. Batter will be stiff. Add mayonnaise and mix until blended in. If desired, add blueberries, cheese, etc., and stir in. Bake in greased muffin pan at 350° for 25 minutes or until brown on top.
Put ingredients in refrigerator 1 hour before using. Put in blender, blend and drink.
Brown the meat, onion, garlic, salt and pepper until crumbly. Drain and cool. Stir in Mozzarella cheese, bread crumbs, parsley and egg. Cook shells until tender. Drain and stuff with meat mixture. Spoon 1/4 sauce over baking dish (9 x 13 x 2-inches). Place filled shells in dish, side by side. Add water to remaining spaghetti sauce and pour over shells. Sprinkle with Parmesan cheese. Bake 20 to 25 minutes at 350°.
Heat 2 cups of water to boiling. Pour in oblong cake pan. Dissolve Jell-O. Add 7-Up; stir. Drain pineapple and oranges (keep only pineapple juice). Add to Jell-O with sliced bananas. Stir. Cover with mini marshmallows; set until firm.
Place first 8 ingredients in a pot and simmer, covered, for 30 minutes or until chicken is tender. Drain and set sauce aside.
Cut off the top one-third of loaf of bread and set aside. Then hollow out, leaving 1/2-inch thick crust all the way around. Spread cut surfaces with bean dip. Layer as follows: Colby Jack, half the red pepper, Monterey Jack with jalapeno, olive slices, tomato cubes, Cheddar and avocado. Top with remainder of red pepper. Combine shredded taco cheese with salad dressing and spoon on top. Replace top of bread loaf. If desired, heat in oven to melt cheese. Serves 6 to 8.
Place ground beef and cheese in unbaked pie shell. Mix last 7 ingredients together and pour over meat and cheese. Bake at 350° for 50 minutes.
Sift together the first 4 ingredients. Mix shortening, sugar, egg and vanilla until creamy. Mix in pineapple and then flour mixture. Drop by teaspoon 2-inches apart on greased cookie sheet. Sprinkle cookies with a mixture of the nutmeg and 1 tablespoon sugar. Bake at 375° until golden brown for 12 minutes. Makes 3 dozen.
Beat butter until creamy. Add remaining ingredients. Beat well. Chill one hour. Form into balls and bake 30 to 35 minutes at 300°. Roll immediately in powdered sugar.
Combine sugar, cornstarch and cocoa. Beat egg yolks and combine with milk. Mix all together. Cook over low heat until thick and then pour in baked pie shell.
Melt margarine in bottom of 13 x 9-inch pan. Tear chicken into pieces and place in pan. Heat milk and soup in saucepan until creamy and pour over chicken. (If vegetables are desired add 1 can drained mixed vegetables to soup mixture.)	Stir egg and salt and pepper into chicken broth and stir in stuffing mix. Spoon over top of soup and bake in 350° oven for 45 minutes to 1 hour.
Dissolve yeast in warm water. Scald milk; cool to lukewarm. Combine yeast, milk and 1 teaspoon sugar in a large bowl. Sift in 1/2 cup flour. Stir until flour is dampened. Cover bowl	with a clean cloth and set in a warm place for 1 hour. Add	remaining flour, 1/2 cup sugar, 2 of the eggs and spices to melted butter. Stir into dough.	Knead until smooth and elastic. Place in a greased bowl, cover and let rise until doubled, about 1 1/2 hours.
On the day before the casserole is to be served, mix all items together except the cashews. Place in a 9 x 13-inch casserole and refrigerate. Before baking, cover top with cashews. Bake 45 minutes at 350°.
Combine potatoes, salt and 2 tablespoons butter. Add marshmallows. Chill. Shape into balls using 1/4 cup each. Combine 2 tablespoons butter and honey. Dip potato balls one at a time. Remove and roll in nuts. Place in Pam-sprayed casserole. Drizzle with remaining butter. Cover. Bake at 350° for 15 to 20 minutes. Makes 10 servings.
Mix the flour, salt, egg, brown sugar and vinegar. Add water and cook until thickened, stirring constantly. Cool. Spoon over sliced bananas and sprinkle with peanuts.
Slice still frozen cakes lengthwise 3 times per cake (4 slices if you've got the skill of a surgeon). Melt chocolate and coffee over low heat; mix until smooth. Add cognac. Cool. Whip cream until firm; fold into chocolate mixture. Carefully spread between layers, then frost entire loaf. Cool in freezer. Remove from freezer only 10 minutes before serving.
Cook carrots in a small amount of boiling salted water until tender-crisp; drain. Chill in refrigerator. Place lettuce in large glass bowl. Season with salt and pepper. Layer carrots, celery, peas, onion, olives and bacon over lettuce. Spread 1 cup Blender Mayonnaise over top. Sprinkle with sugar if desired. Garnish with parsley and additional olives. Serve with remaining mayonnaise. Can use 1 cup mayonnaise with 1/4 cup milk and 3 teaspoons sugar. Mix and pour on top instead of Blender Mayonnaise.
In large bowl combine cabbage, tomato, green pepper, cucumber and onion. In small bowl mix remaining ingredients. Pour dressing over vegetables. Toss to coat.
Combine together. Spoon into hot oil. Turn when brown. Drain on paper towel and serve.
Brown hamburger, then add drained beans. Mix all other ingredients together and stir to blend. Mix with hamburger and beans. Bake in covered casserole for 1 hour at 350°. Serves 6 to 8.
Line pastry shell with double thickness of heavy-duty foil. Bake in 450° oven for 5 minutes. Remove foil. Bake 5 to 7 minutes more or until pastry is nearly done. Remove from oven. Reduce oven temperature to 325°. In a small bowl, combine eggs, buttermilk and pepper; stir in vegetables, cheese, ham and onion. Pour mixture in hot pastry shell. Bake 40 to 45 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.
Melt butter or margarine in a large skillet. Spread cabbage evenly over margarine. Sprinkle with onion and caraway seed. Arrange potato slices in skillet. Crumble beef in small pieces over potatoes. Pour tomato sauce over all. Cover skillet and cook on low heat for 30 to 35 minutes. Do not stir. If possible, use 10 or 12-inch skillet with lid.
Cook celery, onion and flour in oil 5 minutes, stirring as needed. Add broth, tomatoes, green pepper, bay leaf, thyme, okra, parsley, salt and Tabasco; stir well. Cook 1 hour, stirring occasionally. Add chicken and shrimp. Heat through. Serve over rice. Add Tabasco to taste.
Cook eggplant until tender in salted water. Drain real good and dump in bowl. Salt and pepper. Beat egg and put in 1 tablespoon butter, crushed crackers, milk and 1 cup grated cheese. Mix all together. Not real soupy, but like a cake batter. Bake at 350° until it bubbles (30 minutes to 1 hour).
Stir to blend. If desired, add one whole strawberry to each serving. Makes 12 generous servings.
Cut off and discard a one-inch slice from the top of fruit. Pencil a zigzag guideline around top of fruit. With a sharp knife, cut around fruit, following the line to form a zigzag edge. Using a spoon, scoop out pulp. Fill "cup" with any type of salad or dessert, such as orange mousse.
Preheat oven to 375°. Lightly spray a cool cookie sheet. Mix the first seven ingredients together. Stir in egg whites, Karo syrup and vanilla; mix well. Add a few drops of water if mixture is too dry. Add raisins and drop by spoonful on sprayed cookie sheet. Bake for 10 minutes. Keep cookies in a sealed container.
Mix first 4 ingredients and put into 9 x 13-inch pan. Bake 10 minutes at 400°; turn oven down to 350° and bake 10 additional minutes until golden brown. Let cool.