HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, margarine, eggs and pineapple thoroughly. Line an 8 x 8-inch baking dish with vanilla wafers. Spread half the pineapple mixture over the vanilla wafers. Add another layer of vanilla wafers. Top with remaining pineapple mixture. Refrigerate.
Bring milk to a boil. Mix all dry ingredients. Cook in double boiler until thickens. Pour into pie shell. Beat egg whites for meringue.
Prepare macaroni as directed. Brown beef. Add onions and peppers to beef and cook until onion and pepper are tender. Stir in tomato sauce, chili powder and salt. Toss with cooked pasta. Spoon into 13 x 9-inch pan. Sprinkle with cheese. Bake at 350° for 20 minutes.
Skin and wash chicken. Salt and pepper. Melt 1 stick margarine in roaster. Crumble crackers in butter. Roll chicken in buttered crumbs. Place in roaster. Make sure all chicken is covered. Bake in covered dish for 45 to 55 minutes at 350°.
Melt grated white chocolate in 1/3 cup of the crisco oil on low heat and set aside. Put remainder of oil, eggs and cake mix in large bowl. Mix on low speed until well blended. Add melted chocolate and mix 1 minute. Mix water and pudding together and add to batter. Mix 2 minutes on medium speed. Add vanilla. Fold in chopped pecans and coconut, mix well. Pour into greased and floured Bundt or tube pan and bake at 350° preheated oven for 40 - 50 minutes or until done. Cool 15 minutes in pan before turning out.
Tear up bread into small pieces and place in greased 13 x 9 x 2-inch baking dish. Spoon cooked sausage over bread. Sprinkle with cheese. Beat remaining ingredients and pour over mixture. Bake in preheated 350° oven for 35 to 40 minutes. The cheese will rise to the top during baking.
Chop up into small pieces about 5 slices of bacon and one yellow onion. Season with salt and pepper and fry over medium heat until bacon starts to just crisp and onion get soft. Add 1/2 head of coarsely chopped cabbage. Drizzle about 3 tablespoons of olive oil over the cabbage. Season again with salt and pepper to taste. Continue stir frying over medium heat until cabbage is soft. About 15 minutes. You can also add some chopped apples to this to give it a sweet taste.
Heat oven to 400°. Grease pie plate (9 x 1 1/4 inches). Mix turkey, peas, onions and cranberries in pie plate. Separate stuffing into small pieces on turkey mixture. Stir remaining ingredients with fork until blended. Pour into pie plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Serve with hot turkey gravy, if desired. Serves 6 to 8.
Cut each canned biscuit into four pieces and deep fry. Put powdered sugar in a paper bag. Put cooked pieces into bag of sugar and shake. Voila! Donut holes!
Sift flour. Make well; add butter, sugar, salt, eggs and milk with yeast in it. Mix well. Cover with towel and put in warm place to rise (about 2 1/2 hours). After it rises, pull in the sides and let rise again. Fry in deep fat.
Cream butter and sugar. Soften crackers in 2 cups milk and hold aside. Add eggs, one at a time, to creamed mix and beat well. Then add vanilla, coconut, pecans and baking powder and mix well. Pour in greased baking pan. Preheat oven at 350°. Bake for 1 hour, using tube or layer cake pans. Ice cake with mixture of 1 pound confectioners sugar, 1/2 pound butter and small drained can of crushed pineapple.
Heat oven to 350°. In bowl of electric mixer, combine granulated and brown sugars, peanut butter, shortening, eggs and vanilla. Beat at high speed until light and creamy. Sift flour, baking powder and salt together and add to egg mixture. Stir to mix well. Stir in coconut. Spread dough (it will be quite stiff) evenly in greased cake pan. Bake about 25 minutes or until a rich golden brown. Test with cake tester as you test any cake. Cool in pan. Cut into 2 x 1 1/2-inch bars. Yields 3 dozen.
Cook all together on top of stove until pork is done. Cool. Grind in meat grinder.
One day before party, slice kielbasa into bite-size pieces. Mix apricot preserves and nectar to make a pourable sauce. Pour sauce over pieces and refrigerate 24 hours. Prior to party, microwave or bake to heat kielbasa. Arrange pieces on serving platter with toothpicks. Provide hot mustard for dipping. Serve warm.
Beat baking mix, cinnamon, egg and milk with rotary beater until smooth. Stir in apple. Grease griddle if necessary. Pour batter by 1/4-cup measuring cupfuls onto hot griddle. Bake until bubbles appear. Turn; bake other side until golden brown. Serve with warm Cider Sauce. If you wish, top with dairy sour cream. Makes 18 (4-inch) pancakes.
Cream 1 cup sugar, shortening and egg. Stir in 1/4 cup sugar and orange juice. Add dry ingredients. Stir apricots and nuts into batter. Bake in greased and floured loaf pan for 1 hour at 325° for glass pan or at 350° for metal pan.
Melt marshmallows in saucepan with milk; cool thoroughly, stirring occasionally so it won't set. When cooled, add the whipped cream and the drained pineapple. Let stand in refrigerator for at least 6 hours.
Preheat oven to 350°. In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle graham cracker crumbs over margarine. Pour condensed milk evenly over crumbs. Top with remaining ingredients, press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill, if desired. Cut into bars. Store loosely covered at room temperature.
Stir together the cheese, mayonnaise and wine; reserve. In a 10-inch skillet over medium-high heat, melt 2 tablespoons butter; add the scallops and cook, stirring, just until they are opaque, a minute or so. With a slotted spoon, remove scallops to paper toweling to drain. Add the remaining 2 tablespoons butter to the skillet with the onion; cook gently until slightly golden and add mushrooms. Cook rapidly, stirring, so they do not release their liquid, a few minutes. Turn off heat and stir in the reserved cheese mixture and scallops. Bake in casserole until warmed through. Serve over noodles.
Mix all ingredients together in a large greased casserole. Bake for 1 hour at 350°. Cook, covered, until the last 15 minutes. Stir occasionally. Serves 10 to 12 people.
Brush both sides of eggplant slices with the oil; sprinkle with salt. In large skillet, brown eggplant slices about 1 1/2 minutes on each side. Drain and set aside. In same skillet, cook lamb or beef, onion and garlic until meat is brown and onion is tender; drain off excess fat. Stir in tomato sauce, wine, parsley, oregano, the 1/4 teaspoon cinnamon and 1 teaspoon salt. Simmer, uncovered, for 10 minutes. Gradually stir mixture into the 1 beaten egg.
Cook potatoes, carrots and celery until crisp-tender. Drain and set aside. Cook ham, green pepper and onion in 2 tablespoons margarine in skillet until golden. Place ham mixture and cooked vegetables in deep greased 2-quart casserole. Melt 2 tablespoons margarine in saucepan over low heat. Add flour and thyme. Stir until smooth. Cook 1 minute, stirring constantly. Add milk, cook and stir over medium heat until thickened and bubbly. Stir in cheese, salt and pepper; melt cheese. Pour sauce over mixture. Sprinkle with bread crumbs. Bake at 375° for 25 to 30 minutes.
In 1/2-cup metal measure or other small flameproof container, combine soy sauce with 2 tablespoons honey, oil, ginger and garlic. Cook, stirring frequently, until mixture is warm, about 1 minute. Transfer to self-sealing plastic bag or medium bowl (not aluminum). Add chicken and turn to coat with marinade. Seal bag or cover bowl and let stand 10 minutes to marinate.
Boil water and vinegar with onions, celery, carrot and spices. Allow to cool and pour over meat in pan. Cover and set aside in cool place for 2 to 3 days. Turn meat occasionally. Remove from marinade; dry and rub with salt and pepper. Soak raisins in cold water. Heat fat in pan and sear meat on all sides. Strain marinade and saute vegetables in same pan with meat. Stir in tomato paste and add half of heated marinade. Allow to simmer covered, for about 2 hours at medium heat. Remove meat and keep warm. Add remaining marinade to broth and stir. Strain and quickly boil again with raisins and almonds, thicken with cornstarch. Slice and serve with gravy.
Combine fruits, nuts and 1/2 cup flour to coat. Set aside. Cream butter. Add sugars and beat well. Add eggs and beat. Add soda and dry ingredients along with the milk. Stir in fruits and nuts. Drop by teaspoonfuls on lightly greased cookie sheet. Bake at 300° for 20 minutes or 350° for 10 to 15 minutes. You can garnish the top of the cookie with fruit and nuts.
Brown hamburger and sausage. Add red pepper flakes, oregano and Velveeta. Simmer on low until cheese melts. Place a small amount on each piece of bread. Place on a cookie sheet and broil until cheese bubbles. Eat right away.
In a 2-quart non-metal pitcher, mix together all ingredients. Serve over ice in tall glasses. Makes 7 (1-cup) servings.
Cream shortening, then add sugar gradually. Beat until it's fluffy. Add the beaten egg and the molasses. Add sifted dry ingredients. Gradually add milk, then add the raisins. Bake at 350° for 10 to 12 minutes.
Prepare marinade by combining sugar, soy sauce, Worcestershire sauce, white wine and calamansi or lemon juice. Shell shrimp, leaving tails. Wrap shrimp with 2 to 3 strips each of carrot and spring onion in lumpia wrapper. Roll. Seal with cornstarch paste. Deep-fat fry. Serve hot.
Stir cucumbers, onions, peppers and salt together and mix with plenty of crushed ice. Place in vessel with weight on top and let stand 3 hours.
Mix carrots, sugar, oil and beaten eggs together. Gradually add remaining flour ingredients. Mix well. Grease 2 loaf pans. Bake at 350° for 1 hour or until done.
Cook raisins with water for 15 minutes. Add sugar, shortening and cold water. Stir until sugar and shortening are dissolved. Cool. Then add salt, cinnamon, nutmeg, baking soda and flour. Mix well by hand. Pour into a greased cake pan and bake at 350° for 45 minutes or until done when pressed.
Fry 1 slice bacon or more until crispy. Pour off grease and mix with vinegar, sugar and egg.
Place pineapple in a 9 x 9-inch baking dish. Mix flour and sugar; sprinkle over pineapple. Top with cheese, then crushed crackers. Dot with oleo. Bake at 325° until bubbly.
Saute onion in small amount of margarine. Add broth, rotel and soups. Mix well.
Use a 9 x 13-inch glass dish, if possible, as this is a pretty salad. Add 1 1/2 cups of boiling water to first package of Jell-O (black cherry or blackberry). Pour into dish to set.
Grease pan with margarine; sprinkle with flour. Cream sugar and margarine. Add eggs, one at a time; beat well. Add flour, vanilla and milk; mix well. Pour into pan and bake in preheated oven at 350° for 30 minutes.
Peel and dice apples. Add juice of lemon to apples to keep from discoloring. Boil pineapple	juice (reserved from can of pineapple). Beat eggs lightly. Mix sugar and flour. Add to eggs. Pour boiling juice into this, stirring constantly, then place on stove to	cook. Cook until thickened. Add butter. Remove from stove and cool. When cooled add to fruit mixture.
In medium bowl, cut margarine into flour until mixture is crumbly; stir in enough water until mixture forms a ball. Set aside 1/4 of the dough; roll remaining dough into an 11-inch circle, about 1/8-inch thick. Place in 9-inch pie plate; trim edge even with pie plate. Roll out reserved dough and cut into 1-inch leaves; make vein marks in each leaf with back of knife. Attach leaves to edge of crust using 1 tablespoon egg product. Chill crust until ready to fill.
Saute sausage, onion and celery. Drain off grease. Add pork and beans and chili beans. Add drained green beans, yellow beans, kidney beans and lima beans. Mix mustard, brown sugar and tomato soup. Add to bean mixture and mix well. Put in a large casserole or roaster. Spread the tomato sauce on top of the bean mixture. Bake at 350° for at least 1 hour.
Brown turkey in oil. Combine rest of ingredients in sauce pan. Simmer 10 minutes. Pour over browned turkey and simmer 20 minutes more.
Mix dry ingredients. Mix lightly with washed, drained blueberries. Pour into pie shell. Place dots of butter all over fruit. Sprinkle with lemon juice. Place top crust over pie and slit. Bake in a 400° oven for 45 minutes. Serve with thick cream, whipped or plain.
Combine egg and milk. In another bowl, combine bread crumbs, Parmesan cheese and seasonings. Dip each chicken breast in egg mixture and then in crumb mixture. Melt butter in skillet; brown chicken on both sides until juices run clear. Meanwhile, heat tomato sauce and basil until warm. Sprinkle chicken with Mozzarella and serve with sauce. Serves 4 to 8.
Combine white and brown sugars with Crisco and beat well. Add eggs and beat well. Add flour, salt, soda and vanilla. Mix well. Add oatmeal and pecans and mix well. (I mix all this with a pastry mixer or by hand.) Drop by spoonful on ungreased cookie pan. Bake at 375° for 11 or 12 minutes. Makes about 60 cookies.
Cream butter; add sour cream. Gradually add biscuit mix, stirring until dry ingredients are moistened. Spoon into lightly greased (or sprayed) mini-muffin pans, filling 2/3 full. Bake at 350° for 15 minutes or until lightly browned. Yield: 3 dozen.
Grease a 9-inch loaf pan. Preheat oven to 325°. In large bowl, cream sugars and margarine until smooth and light. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In separate bowl, combine flour, bran, baking powder, cinnamon and salt. Add carrots, apples, raisins, nuts and coconut and toss to combine thoroughly. Stir into creamed mixture, blending well. Spoon into loaf pan and bake for 1 hour or until bread tests done.
Cook squash and drain. Grate onions and eggs. Mix eggs, onions and cream of mushroom soup. Mix with squash and set aside. Crumble crackers, melt butter and mix. Put one layer of squash mix and one layer of crackers, then bake 45 minutes or until brown.
Prepare Velveeta and shells according to directions on box. Brown hamburger; drain. Pour Velveeta and shells in bottom of casserole dish; add crumbled hamburger. Next, pour spaghetti sauce to cover. Add pepperoni slices and top with cheese. Bake in a 350° oven for 30 minutes.
Melt butter in jelly-roll pan. Add nuts and beaten mixture of egg whites and sugar. Put into 325° oven for 30 minutes. Stir every 10 minutes.
Cook elbow macaroni. Drain, rinse and return to pot. Using frying pan, saute garlic in oil. Add ground beef; brown meat. Drain any fat. Add meat, along with sauce and Cheez Whiz to cooked macaroni. Heat until cheese is melted into the sauce. Serve with grated cheese on top.
Start with love, a generous share, then blend in warmth and laughter. Add lots of happy memories that will last forever after... Don't forget the patience, for the days when things go wrong. Add a sense of humor and a faith that's deep and strong. Garnish with some compliments lovingly expressed, and there you have the recipe for marriage at its best!
Mix mayo, soup, eggs, cheese and onion. Mix well. Place broccoli in casserole dish. Pour mixture over broccoli and sprinkle with bread crumbs. Bake at 350° for 35 min.
Mix all ingredients together. Bake in muffin pan for 20 minutes at 350°. (Moist and fruity!)
Beat first 3 ingredients together. Sift flour and spices together; add to egg mixture. Add last 4 ingredients. Pour into greased and floured 13 x 9 x 2-inch baking pan. Bake at 300° for 1 hour.
In pitcher, combine wine, sugar and lemon juice; stir until sugar dissolves. Chill. Just before serving, arrange fruit and ice in glasses. Add club soda to chilled mixture and pour over fruit and ice. Makes about 7 cups.
In a large mixing bowl, combine sugar, oil, egg and mashed banana. In a separate bowl, mix together the flour, baking powder, soda and salt. Add to the banana mixture, a small amount at a time. Add chopped nuts. Bake at 325° for 50 minutes. Serve with butter, softened cream cheese or peanut butter.
Add onion and green onion to margarine, cook until soft. Stir in pumpkin, chicken stock, bay leaf, sugar, curry powder, nutmeg and parsley. Cook 15 minutes, uncovered. Puree in blender. Add milk and salt gradually, mix and simmer 10 minutes. Garnish with chopped green peppers or a drop of sour cream or paprika.
Grease a 9 x 13 inch dish. Pour chopped chicken in dish. Mix soup and sour cream together and spread over chicken. Melt margarine and mix with crushed cracker crumbs. Sprinkle with poppy seeds. Bake 350° until brown.
Cook broccoli. Cook rice. Add cheese to hot rice. Add broccoli and soup. Bake at 350° for 20 minutes or microwave on High until set.
Mix noodles, beef, pizza sauce and mushrooms; put in deep dish pizza pan or casserole dish. Top with Mozzarella cheese. Bake at 350° for 25 minutes, or until cheese is melted.
Boil noodles as directed. Brown hamburger. Season with salt and pepper. Drain off grease.
Mix Kool-Aid, Cool Whip and milk in a bowl. Spread in pie crust. Store in freezer.
Preheat oven to 350°. Butter a casserole dish. Layer chicken. Mix soup and sour cream; pour over chicken. Crumble crackers over top. Drizzle melted margarine over crackers. Bake for 25 minutes at 350°.
Make Oreos into crumbs by putting into blender. (Put cookies in 3 or 4 at a time because it's easier to blend.) Press into pie pans. Soften ice cream. Add creme de menthe. Mix well. Add green food coloring if desired. Pour into crusts. Freeze overnight. Makes 2 (8-inch) pies. You can garnish top by adding some of the Oreo crumbs.
Mix all ingredients. Bake at 350° for 20 minutes. Use as a spread on crackers or Pepperidge Farm mini bread slices.
Mix all ingredients and transfer to a 3-quart oblong baking dish. Bake at 325° for 1 hour and 15 minutes. Serves 10.
Beat eggs, mustard and milk, fold in ham, bread, salt and cheese. Pour in greased 9 x 13-inch pan. Cover with plastic wrap and refrigerate overnight. Cover with foil, bake 45 minutes at 325°.
Melt chocolate chips over hot water. Beat egg whites until frothy; add dash of salt. Gradually add sugar to beaten eggs. Add vinegar and vanilla. Fold in melted chocolate chips and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake at 325° for 10 minutes. Remove at once to racks to cool.
Mix the sugar with the eggs, then add the flour, melted butter, lemon and the milk. Sprinkle the mold with butter and sugar. (You can cut on the sugar and butter.) Bake at 350° for 25 to 30 minutes. Preparation time: 15 minutes.
Trim fat from steak. Cut steak lengthwise with grain into 1/4-inch slices; cut slices in half crosswise. Combine steak and next 5 ingredients in a large zip-top heavy-duty plastic bag. Seal bag and marinate in refrigerator 2 hours, turning bag occasionally. Remove steak from bag; discard marinade.
You will need a 12 x 9 x 2-inch Pyrex pan.
Drop walnuts into rapidly boiling water; boil 3 minutes. Drain well. Spread on flat baking sheet. Bake at 350° for about 10 minutes, until crisp and very lightly browned. Cool and chop.
Butter a 9 x 12-inch baking pan. Rub the pan with garlic clove; discard clove. Layer the potatoes, apples, cheese and horseradish in that order, seasoning with salt and pepper. Repeat, finishing last layer with grated cheese.
Dissolve jellos in the boiling water. Add 7-Up and chill until it molds off the spoon, then add bananas, pineapple and marshmallows. Let set in a large flat Pyrex dish (7 x 10-inch).
Mix cut up fruit with Cool Whip. For decoration, top with cherries that have been drained and dried, also nuts if desired.
Preheat oven to 325°. Cream sugar, butter or margarine and eggs. Add flour one cup at a time, mix well. Add vanilla and mix; add 7-Up last. Beat for 20 minutes; pour into tube cake pan. Do not grease or flour the pan. Bake for 45 minutes for 1 hour or until knife inserted comes out clean. When cake is done, loosen with knife around edges. Cool in pan on wire rack for 1/2 hour. Loosen again, put cake on serving dish and sprinkle top with powdered sugar.
In large Dutch oven or kettle, brown beef and onion. Drain any fat. Add all remaining ingredients. Bring to a boil. Reduce heat and simmer 30 minutes. Yields 10 servings.
Mix all together in casserole. Bake at 350° for 45 minutes. Top with shredded Cheddar cheese. Bake 10 minutes longer.
Beat together crushed vanilla wafers, chopped pecans and 3/4 cup softened butter and press evenly onto bottom of 3 greased round cake pans. Combine thoroughly pumpkin, spice cake mix, eggs and 1/4 cup softened butter. Spread batter evenly over the 3 cake pans lined with crust. Bake at 350° for 20 to 25 minutes. Cool. Mix powdered sugar, 2/3 cup softened butter, cream cheese and vanilla. This is the filling. On serving plate, layer the 3 cakes (nut and crumb mixture side down) with 1/2 cup filling spread between each layer. Frost sides and layer; spread 1/4 cup caramel topping on top. Arrange pecan halves on cake and serve.
Combine all ingredients in mixing bowl; mix at lowest speed until dough forms balls. Shape into 1-inch balls. Roll balls in sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Top each cookie immediately with a candy kiss. Press down firmly so cookie cracks around edges. Let cool.
Place butter and sugar in the bowl of an electric mixer. Mix on low speed for 15 seconds. Add flour and salt. Continue mixing on low speed for 3 to 5 minutes until dough comes together. It will look dry just before it comes together. Place the dough on a lightly floured board. Roll 1/4-inch thick. Cut out dough until a 3-inch star cutter or other shape cookie shape.
Mix in order given and spread in pan, 9 x 9-inch. Bake 20 to 25 minutes at 350°. Yields 20 servings.
Layer ingredients in order given in an 8 x 8-inch dish. Can prepare 2 to 3 hours in advance. Serve with tortilla chips.
Cut bacon in small pieces. Place all main ingredients (first 11 ingredients) together in a large soup kettle and simmer for 1/2 hour. Add remaining ingredients and continue simmering for another 1/2 hour. Serve with garlic bread.
Butter bread and place buttered side down in a greased cake pan (9 x 13-inch, 6 slices per layer). Combine milk, sugar, salt and eggs. Pour over bread. With large spoon, press bread down just enough to make sure all the bread gets the milk mixture over them. Let set 1/2 hour. Bake at 325° for 45 minutes covered then 1/2 hour uncovered. If raisins are desired, sprinkle some between layers.
Place broccoli and margarine in bowl in microwave for 1 minute. Beat eggs; stir in cottage cheese. Stir in broccoli and margarine; mix well. Add corn muffin mix; mix well. Pour into a 9 x 12-inch greased pan. Bake for 20 to 25 minutes at 400°, or until brown.
Cream butter, sugar and eggs. Mix in crushed vanilla wafers and milk. Add pecans. Bake in a Bundt or angel food cake pan at 325° for 1 hour and 15 minutes.
Cut wieners; set aside. Mix remaining ingredients in pot and cook until mixture is hot and well mixed. Add wieners and cook until they are done, about 10 minutes; enjoy.
Mix together all ingredients like any meat loaf. (Substitute ingredients as you wish, but try and keep it on the spicy side). Shape into burger patties and brown well on both sides in large skillet. Drain excess fat. Cover patties with Heinz brown canned gravy. Cover and simmer for 20 minutes.
Blend butter or margarine with garlic and honey. Slice bread in half lengthwise. Spread butter mixture thickly on both cut sides of bread. Sprinkle lightly with basil, then paprika. Put loaf back together and coat lightly with olive oil. Wrap in foil and bake for 20 minutes at 350°. Slice in large hunks and serve hot.
Prepare Stove Top stuffing according to package directions. Stir in 1/2 can French fried onions. Spray casserole dish with nonstick cooking spray. Spoon stuffing mixture into dish and press it across bottom and up sides to form a shell. Combine soup, milk, turkey and peas. Pour into stuffing shell. Bake, covered, at 350° for 30 minutes. Top with remaining onions and bake 5 minutes longer.
Heat oil in pan. Add the onion, red pepper and garlic. Saute until softened. Add the meat and saute until browned. If desired, transfer the cooked mixture to a food processor and chop for a few seconds on the pulse setting. Transfer the meat to a saucepan and add the stock, parsley, tomato paste, Worcestershire sauce. Add mushrooms. Cook over medium heat for about 20 minutes.