HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven and cookie sheets to 375°. Boil sweet potatoes in water until easily pierced by fork. Cool slightly. Place cooked and peeled potatoes in a large mixing bowl. Beat with electric mixer until smooth. Stir in butter and sugar. Beat in eggs, one at a time. Mix in spices, salt and evaporated milk. Pour into unbaked pie crusts. Bake on preheated cookie sheets near center of oven for 70 minutes or until knife inserted in center comes out clean. Cool on wire rack, garnish with marshmallows, if desired. Makes two 9-inch pies.
Saute onion, celery and green pepper in margarine in a skillet. Add a Tbsp. flour and stir to thicken. Add chicken broth, milk, mushroom soup, pimentos, olives and margarine. Cook spaghetti.
Combine and shape ingredients into a loaf. Place the loaf in a lightly greased pan. Bake at 350° for 1 hour. Makes 4 servings.
Cut carrots into strips. Mix garlic and minced onions in oil. Saute carrots in mixture for 5 minutes. Stir in salt, pepper, mustard and vinegar. Simmer 5 minutes. Remove pickling spices and put carrots and juice in shallow dish. Cover with thinly sliced onions. Baste carrots for added flavor while they chill. For pickle flavor, don't tie spices in cheesecloth. You can leave spice bag in carrots until cool and squeeze to get full flavor.
Cook macaroni according to instructions on box. Combine cooked macaroni with next 5 ingredients. Put in casserole dish and top with crushed cheese crackers. Bake at 350° for 35 to 45 minutes.
Marinate meat for at least 1 hour. Boil all together. Don't mix while boiling; it will become too sour. When meat is cooked and tender, take out meat and fry meat until brown. Pour liquid over fried meat and serve warm.
In medium bowl, lightly mix beef, bread crumbs, onion, 1/2 can Hunt's tomato sauce, egg, salt and pepper. Shape into loaf in shallow baking pan. Combine remaining Hunt's sauce with rest of ingredients; pour over loaf. Bake at 350° for 1 1/4 hours. Baste loaf several times. Makes 5 to 6 servings.
Melt chips and white chocolate in large saucepan on low heat. Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Decorate as desired. Refrigerate until firm. Store at room temperature. Makes 10 to 12 servings.
Combine cheese, cream cheese and margarine until well blended. Add everything else except pecans. Refrigerate until chilled. Shape into a ball. Roll in chopped pecans.
Cream margarine and sugar. Add eggs. Add vanilla, butter flavoring, cinnamon, nutmeg and salt to cream mixture. Sift soda and flour and add to mixture until smooth, then add apples, nuts and raisins. Bake in tube pan that has been greased. Bake at 325° for about 60 minutes or until cake tests done.
Salt and pepper tenderloin slices. Roll in flour. Place in casserole dish. Pour milk over the top. Cover and bake approximately 1 hour at 350°. Makes its own gravy.
Break beans and place in 1 1/2 quart dish, add water. Cover with plastic wrap and microwave at High for 10 minutes. Let stand for 3 or 4 minutes. Place pepper, oil and onion in 1 quart dish. Microwave on High for 3 minutes. Drain beans, add pepper mixture and remaining ingredients, stir well. Cover and microwave on High for 3 minutes. Yield: 4 servings.
Grease and flour 13 x 9 x 2-inch pan or 2 round 9 x 1 1/2-inch pans. Combine first 6 ingredients in mixing bowl. Add next 3 ingredients and beat well. Beat on medium speed for 2 minutes. Pour into pan(s). Bake at 350° for 50 to 60 minutes in 13 x 9 x 2-inch pan or 40 minutes in round pans. Cool 10 minutes and turn out of pans. Cool and frost.
Put first 6 ingredients into skillet. Cover and cook 1 minute. Uncover and cook, turning with spatula, until barely tender (about 5 minutes). Sprinkle with Parmesan cheese. Toss. Put in serving bowl. Serves 6 to 8.
Mix all ingredients and pour into casserole dish. Crumble 1 package Ritz crackers over casserole. Pour margarine over crackers. Bake at 350° for 30 minutes.
Bring to a boil and boil for 1 minute. Set in refrigerator for 1 hour to cool, then pour over strawberries in cooked and cooled pie crust. Chill until set.
Place shrimp and onions in layers in a sealable container. Mix remaining ingredients and pour over shrimp. seal. Refrigerate for 6 or more hours. Shake occasionally. This will keep for over a week.
Heat oven to 400°. Grease pie plate, 10 x 1 1/2-inches. Cook and stir beef and onion until brown; drain. Stir in seasoning. Mix; spread in plate. Top with chilies. Beat eggs, milk and Bisquick. Mix until smooth, 15 seconds in blender or 1 minute with mixer. Pour into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until center is set, 8 to 10 minutes longer. Cool 5 minutes. Serve with sour cream, chopped tomatoes, lettuce and cheese, if desired.
Grease 10 x 6 x 1 3/4-inch baking dish. Place croutons on bottom, then add cheese, reserving a little, followed by crumbled bacon. Combine eggs, milk, salt, mustard, pepper and onion powder. Pour over crouton mixture. Top with reserved cheese. Bake in preheated 325° oven for 60 minutes or until set. Serves 6 to 8.
In stock pot, cook carrots, celery, onion and potatoes in 5 cups water until tender, about 20 minutes. Add ham, butter, salt and pepper. Blend flour into milk; stir into soup. Heat, stirring constantly, until mixture boils; turn heat to low and allow to simmer, partially covered, 10 to 20 minutes to develop flavor.
Combine in pan, peanut butter and Marshmallow Creme; set aside. Bring sugar, milk and butter to a boil. Boil and stir constantly for 10 minutes. Remove from heat and add to Marshmallow Creme mixture. Beat until thick. Pour into a greased 13 x 9-inch pan. Fudge will set slowly.
Core apple; sprinkle with cinnamon and wrap in foil. Bake in shallow pan at 350° for 30 minutes.
Baste chicken in sauce while broiling. Cook about 1 hour. Makes enough sauce for 2 chickens.
Mix oil, sugar and eggs. Add nuts and apples. Stir in flour one cup at a time. Mix well. Batter will be stiff. Pour into a greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes. You can add 1 pound of candied fruit. Makes a delicious and easy fruitcake.
Combine bacon, Parmesan cheese and onion. Set aside. Cut biscuits into quarters. Dip each piece in margarine and layer 1/3 in a lightly greased 10-inch Bundt pan. Sprinkle half of the bacon mixture over the biscuits. Repeat, ending with biscuits. Bake at 350° for 40 minutes or until golden. Cool 10 minutes in pan.
Drain fruit. Melt butter and dissolve sugar; add curry powder. Pour butter and sugar mixture over fruit and bake at 325° until bubbly. Delicious with any kind of meat.
Wash beans and drain. Put beans and water in a pot and bring to a boil. Continue to boil 2 minutes. Remove from heat. Cover and let stand one hour. Add onion, salt, ham and carrots to the beans. Cover and simmer about 2 1/2 hours or until beans are soft. For thicker soup, simmer longer. Add additional water for thinner soup. This soup freezes very well and tastes just as good.
Cream butter and sugar until fluffy. Add egg yolks; mix well. Sift together flour, baking powder and salt. Add alternately with milk, starting and ending with flour mixture. Add cooled melted chocolate and vanilla. Fold in egg whites and chopped nuts. Pour into 2 greased 8-inch cake pans or one 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes or until cake tester comes out clean.
Preheat oven to 375°. Grease and flour 2 loaf pans or eighteen muffin cups. Cream the butter and 1 1/4 cups of the sugar together in a large bowl. Add eggs and cream thoroughly. Sift the dry ingredients together. Add them to the egg mixture, alternating with the cider. Stir in chopped apples. Divide the batter between the prepared loaf pans. Combine the remaining 1/4 cup sugar with cinnamon in a small bowl and sprinkle it over the batter. Bake at 375° for 50 to 70 minutes for bread or for 30 to 40 minutes for muffins or until a toothpick inserted in the center comes out clean. Yields 2 loaves or 18 muffins.
Mix broth, pepper, carrot and celery in saucepan. Heat to a boil. Stir in noodles and chicken. Cook over medium heat 10 minutes or until noodles are done.
Line a loaf pan, sides and bottom with split ladyfingers. Mix pudding mix, Dream Whip and milk. Beat 5 minutes until fluffy. Pour into pan and chill or freeze. Before serving, remove from pan and garnish with whipped cream, chopped nuts and maraschino cherries.
Mix all ingredients, except mushroom soup, eggs and milk. Spoon into a greased 9 x 13-inch baking dish. Refrigerate overnight. Spread mushroom soup over the top before baking. Beat eggs and milk; pour over casserole. Sprinkle more cheese on top. Bake for 1 hour at 350°.
Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thick. Let stand until cold. Beat egg whites until foamy. Gradually add sugar; beat until stiff, but not dry. Beat at low speed. Add salt and vanilla. Beat in cold cornstarch mixture. Beat on high until well beaten. Bake at 350° for 10 minutes after putting on pie.
Mix in order given. Roll into small balls, not more than 1-inch wide. Bake at 325° for 10 minutes on ungreased cookie sheet. Do not allow to brown. Roll in confectioners sugar while still warm.
Be sure beef, pecans and onion are all chopped fine. Mix well and make into a ball. Refrigerate overnight. Sprinkle paprika on the next day (optional). Spread on crackers to serve.
Sprinkle sugars and cinnamon on top of batter after mixing the ingredients together. Bake at 325° for about 1 hour in bread loaf pan lined with wax paper. This recipe doubled makes 3 loaves.
In a blender or food processor, combine sugar, vinegar, lemon juice, onion and salt. Cover and process until blended. With blender running, gradually add oil. Add poppy seeds and blend.
On an enchilada, spread a layer of mayonnaise and place a couple of slices of roast beef or turkey. Add small amount of lettuce and place in microwave for about 1 minute. Remove and place 1 tablespoon of picante sauce over enchilada. Tomato may be added, if desired.
Spray a pan with Pam. Brown turkey with onion, green pepper, salt and oregano. Remove from heat and add spaghetti sauce and pizza sauce. Put 1 to 2 teaspoons of this in bottom of a 13 x 9-inch pan. Add uncooked lasagna noodles. Layer with turkey mix, Ricotta cheese and sprinkle with Mozzarella cheese. Top with remaining Mozzarella cheese and bake, covered with foil, for 45 minutes. Bake, uncovered, 10 to 15 minutes at 350°. Makes 12 servings.
Sift flour, soda, salt and sugar together into a large bowl. Add buttermilk, beaten egg and melted margarine. Stir in raisins. Knead well and put in greased 8 x 8 x 3-inch pan. Cut cross on top and bake in 350° oven for 50 minutes.
Line a 9 inch square pan with foil. In sauce pan heat the candy coating, milk and salt over low heat until melted. Remove from heat and stir in vanilla and gum drops. Spread into lined 9 inch square pan. Cover and put in refrigerater until firm. Using foil, remove from pan and cut into 1 inch squares. Store at room temperature. Makes 3 pounds.
Soften cream cheese and mash on serving plate. Pour cocktail sauce over cheese. Sprinkle shrimp over sauce and top with grated cheese. Mix onions, bell pepper and tomatoes; sprinkle over cheese layer.
Melt Hersheys in microwave or saucepan. Add Cool Whip to melted mixture. Stir in nuts. Quickly pour into pie crust and cool.
Saute onion in margarine; add broccoli and cook until tender. Add soup, cheese (cut up), Accent, mushrooms and almonds. Put in large casserole dish and sprinkle bread crumbs on top. Bake at 300° until bubbly.
Cook rice in 6 cups salted water until light and fluffy, not soft and sticky. Fry bacon until brown and crisp. Saute onions in 4 tablespoons of bacon fat until clear. Add tomato sauce and paste, sugar, Worcestershire sauce and hot sauce and cook slowly for 10 minutes. Place the cooked rice in a buttered baking dish and stir all seasonings in rice. Place in oven and bake at 325° for 45 minutes. Crumble bacon over top. Makes 10 to 12 servings.
Chop garlic and onions. Saute in small amount of butter. Add 1 tablespoon chili powder and stir to mix. If needed, add 1 more tablespoon chili powder. Brown hamburger and add 1 tablespoon chili powder and a dash of salt. Add 1/4 cup flour to hamburger and stir in. Add beans, water, pepper and more chili powder to taste. Turn flame down low and cook 4 or 5 hours. Serve with crackers or buttered bread.
Peel potatoes and cut into cubes. Mix together flour, cheese, salt and pepper. Roll potatoes in mixture. Melt butter in a 9 x 13-inch pan. Place potatoes in pan and bake 1 hour at 375°. Turn potatoes after 1/2 hour of cooking.
Line an 8 inch sq. pan with waxed paper or foil. Set aside. Melt chocolate in a saucepan over low heat, stirring constantly. Remove from heat, cool slightly. Beat cream cheese with an electric mixer until creamy. Add confectioners sugar beating continually until smooth. Beat melted chocolate into the cream cheese mixture. Add pecans and mix well with a wooden spoon. Pour fudge into prepared pan. Refrigerate until firm, about 1 hour. Cut into 1 inch squares.
Place unsweetened chocolate and butter in a heavy saucepan over low heat; stir until chocolate melts. Set aside. Combine sugar, applesauce, eggs and vanilla in a large bowl; mix well. Combine flour, baking powder, soda and salt; add to applesauce mixture, stirring well. Stir in chocolate mixture. Spoon the batter into a greased 9-inch square baking pan. Bake at 350° for 30 minutes. Cool completely. Top with Nutty Coconut Frosting; cut into squares. Yields 1 1/2 dozen.
Combine sour cream and pudding mix. Add coconut and pineapple; stir until blended. Spoon into an 8 x 4 or 9 x 5-inch loaf pan. Freeze until firm. Or instead of freezing, fruit salad can be served immediately or chilled.
Combine all ingredients, except pie shell. Beat all together very thoroughly. Pour into unbaked pie shell. Bake at 350° for 50 minutes.
In large punch bowl, stir together juices, and add lemon-lime drink. Using an ice cream scoop or spoon, float sherbet on top. Serve immediately.
Spread cream cheese out on to the bottom of a 9 x 13 pan. Pour chili sauce over cream cheese and spread out. Sprinkle the rest of the ingredients (except the cheese) over it. Last, sprinkle the cheese on top. Eat with Fritos.
Mix all ingredients in a saucepan; cook at medium heat. Keep stirring until dough comes off side of pan. Take out of pan and let cool for a few minutes; knead for 5 minutes.
In a 9 x 13-inch pan, melt margarine or butter. Layer in the following order on top: graham cracker crumbs, coconut, chocolate chips, butterscotch chips, nuts and condensed milk. Pour on top; don't mix. Just put one on top of each other. Bake 30 to 35 minutes in 350° oven. Let cool a very few minutes and cut in squares as you wish.
Cream butter, eggs, vanilla and saccharin. Add other ingredients. Fold in dates, applesauce and nuts. Bake at 340° for 45 minutes.
Cut angel food cake in half; slice one half in slices. Put in 13 x 9 x 2-inch pan. Cover with soft ice cream. Chunk other half of angel food cake, put on top of ice cream. Freeze. Serve with strawberries.
In a large skillet melt 1/2 cup butter to saute mushrooms. Once tender, place to the side. Use same skillet to melt second 1/2 cup butter. Add peppers, green onions and garlic. Cook over	medium	heat until crisp-tender. Stir in remaining ingredients. Simmer 2 to 3 minutes or until thoroughly heated. Stir once	halfway through cooking. You can use canned mushrooms.
Mix together with mixer and pour into graham cracker crust. Freeze for 1 hour before serving. Keep remainder in refrigerator after serving. The ready baked chocolate crust is great with this also.
Brown ground beef, onion and pepper in large skillet. Drain grease. Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing dough. Separate biscuit dough into 10 biscuits. Layer over the	bottom	of ungreased 8 to 9-inch square baking pan.	Combine 1/2 cup cheese (reserve remaining cheese for topping), sour	cream and egg; mix well. Remove meat mixture from heat and stir in sour cream mixture; spoon over dough. Arrange remaining	biscuit layers on top. Sprinkle with remaining cheese. Bake at 375° for 25 to 30 minutes or until biscuits are golden brown.
Mix Knox, water and mushroom soup together and heat to boil; cool. Mix cream cheese, onions, celery, mayo and crab meat together. Combine with Knox mixture. Place in 5 to 6-cup mold and chill 5 to 8 hours. Remove from mold to serve.
Combine cake mix, oleo, and 1 egg and mix well. Put into 13 x 9 x 2 inch pan, patting dough with hands to cover bottom of pan completely. Beat together all remaining ingredients. Spread mixture over cake crust. Bake at 350 degrees for 45 minutes. Cool and cut into squares. It tastes better if made 24 hours before serving.
Mix crushed wafers, sugar, nuts and cocoa together well. Work up with hands and gradually add rum. Make into small balls and roll each one in powdered sugar. Store in tin box for a few days before using. This makes about 36 balls.
Mix all ingredients. Place in 9 x 13-inch glass baking dish. Bake at 300° for 2 hours. Tastes best made day before serving and reheated.
Grease and flour a 9 x 13-inch pan. Mix flour, sugar and salt. Set aside. Bring to a boil the water, oleo, oil and cocoa. Pour over flour mixture. Add vanilla. Stir in eggs (do not beat). Dissolve soda in buttermilk and add. Bake at 350° for approximately 30 minutes.
Mix cake mix, vanilla pudding, eggs, water and Crisco oil at cake speed for 5 minutes. Fold in 1 cup of semi-sweet chocolate chips and grated chocolate. Pour in Bundt pan and bake at 350° for 45 minutes. Sprinkle with powdered sugar and 1/4 cup grated German chocolate.
Cook sausage; drain. Separate crescent dough into 8 triangles. Put points together. Press bottom and sides to form a crust. Spoon sausage over dough. Sprinkle with hash brown potatoes and cheese. Combine eggs, milk, salt and pepper. Pour over sausage mixture. Bake at 375° for 25 minutes. Sprinkle with Parmesan cheese and bake an additional 5 minutes.
Thoroughly mix all ingredients and pour into and uncooked 8-inch pie shell. Bake at 325° until filling is firm.
Mix the first 5 ingredients and cool to lukewarm. Mix the yeast in the lukewarm water, egg and flour. Combine the two mixtures; cover and let rise 2 hours. Pinch off about 32 rolls. Add enough flour to handle. Place in 2 well-greased pie plates. Let rise again. Bake at 375° for 10 to 12 minutes.
When adding the Miracle Whip, be sure to spread a good smooth thick layer. Cover with plastic wrap and refrigerate 4 hours or more. Don't toss it, the salad stays crispier longer.
Let ingredients come to a boil. Simmer for 4 to 5 minutes. Add 2 cups orange juice.
Melt cheese together with all ingredients on top of stove. Pour over unbaked pie crust and top with another unbaked pie crust. Bake at 350° until crust is brown.
Pop a large bowl of popcorn and set aside. Mix butter, sugar and syrup. Put burner on medium heat, and when mixture starts to melt and it begins to boil, time for 6 minutes. When time is up, add baking soda. Stir until mixture turns smooth. If adding peanuts, mix them with the popcorn before pouring mixture over the popcorn. Mix well.
Combine softened butter or margarine with garlic. Cook broccoli until tender, drain well. Season with salt and pepper. Mash with a fork. Slice bread lengthwise and hollow out both halves. In bottom half, spread with garlic butter; sprinkle with Parmesan cheese, then alternate layer of mashed broccoli, Parmesan and Mozzarella. Spread garlic butter on top layer of bread. Put halves together and wrap tightly in foil. Cook at 350° for 20 minutes. Slice and serve hot or warm.
Stir brandy and bitters with ice. Strain into champagne glasses. Fill with iced champagne.
Add ingredients in order and mix. Add boiling water very slowly, stirring, until mixture reaches a doughlike consistency. Let cool and knead until smooth. It will stay good for a long time. Store in an airtight container. Smells great.
Brown ground chuck. Drain. Add taco seasoning, beans and water. Simmer 15 minutes. In large deep fryer, have oil hot and drop in tortilla shell. Hold clean emptied one pound coffee can in middle of shell. Tortilla will curl up around can and turn light brown when done. Drain on paper towel and set aside. Fry remaining shells and drain. Prepare cheese sauce by blending cheese mix and milk; stir over medium heat for 7 minutes or until thick. Fill each fried shell half full of lettuce. Cover with meat. Pour cheese sauce over meat and garnish with green onions.
In skillet, put in 1 tablespoon hot oil. Cook beef, half at a time, until brown, stirring often. Remove; set aside. Put in remaining 1 tablespoon of oil. Cook peppers and onion with garlic powder until tender, stirring often. Stir in gravy and Worcestershire sauce. Heat to boiling. Return beef to skillet. Serve over rice.
Drain fruits separately; reserve juices. Chop apricots. Dissolve gelatin in 2 cups hot water; add 1/2 cup pineapple juice and 1/2 cup apricot juice. Chill until thickened. Add marshmallows, pineapple and apricots. Place in an 8 x 8-inch container. Chill until firm.
Bring water and sugar to a boil. Simmer for 15 minutes, then cool. Add orange juice, lemonade and gin. Freeze mixture. When ready to serve, fill glass half full of mixture and half with 7-Up or Sprite. Great to keep on hand in the freezer.
Beat eggs slightly; add sugar, syrup, butter, vanilla and nuts. Pour into unbaked pie shell. Bake at 350° for 30 to 35 minutes or until set in middle.
Place carrots, onions and peppers in layers in a bowl. Salt and pepper to taste. Mix other ingredients and pour over carrots. Refrigerate at least 12 hours before serving.
Cook potatoes in boiling water until tender. Drain and cool. Peel and cube potatoes. Combine potato, celery, sweet pickles, eggs and onions and toss gently. In a small bowl combine mayonnaise, lemon juice, salt, pepper and dry mustard. Spoon mayonnaise mixture over potato mixture and toss gently. May be served warm or cold.
Cream together butter and sugar. Beat until light and fluffy. Blend in vanilla and gradually add flour. Add pecans. Chill several hours. Shape into 1-inch balls. Bake at 350° for 20 minutes on ungreased cookie sheet. Roll in confectioners sugar while still warm. Cool on rack.
In a 10-inch skillet over medium heat, cook bacon on both sides until crisp. Drain on paper towel. Save half of 1 slice for garnish. Crumble remaining bacon. In medium bowl, blend soup mix, bacon, sour cream, horseradish and mustard. Cover and chill 2 hours. Serve with chips or cut up raw vegetables. Garnish top with bacon.
Preheat oven to 350°. In a large bowl mix ground beef, onions, bread crumbs, salt, pepper, egg, green peppers, cheese, and tomato sauce. Place mixture in a 9 x 13 pan. Form to shape of pan. Mix tomato paste and sugar in a small bowl and pour over top of meat mixture. Cook for a hour or until firm.
Mix together and bake in small shallow bowl or pie plate at 350° for 15 to 20 minutes. Serve with a mild cracker.
Stir together flour, baking soda, salt, nutmeg, cinnamon and ground cloves. Beat butter and sugar together until fluffy. Beat in eggs, one at a time. Combine buttermilk and apple butter. Add alternately with the flour mixture, mixing well after each addition. Pour into 2 greased 9-inch round pans. Bake at 350° for 35 to 40 minutes. Remove from pan and cool thoroughly on cake rack. Frost cooled cake with creamy vanilla frosting.
Follow directions on back of taco seasoning in preparing ground beef. Dice tomatoes in large bowl; chop lettuce and place on top of tomatoes. Add can of kidney beans to beef mixture and pour over lettuce. Pour crushed Doritos over beef. Add Thousand Island dressing over Doritos. Put cheese over all just before serving.