HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place sugar, butter and milk in large heavy pan. Cook over medium heat, stirring constantly until ingredients melt. Continue cooking to soft boil stage or 235°. Remove from heat and quickly stir in marshmallow cream and peanut butter. Mix well. Pour into large greased pan (10 x 15 x 2-inch). Cool and cut into squares. Makes 5 pounds.
This a fruit and nut cake. Just get out the family Bible and follow directions. Bake in a moderate oven for 35 minutes or longer at 360° to 375°.
Brown gizzards in skillet with oil, flour, salt and pepper. Place in small 8 x 8 dish. Add chopped carrots, celery, onions, steak sauce and mushrooms. Cover with water. Bake at 350° for 30 minutes. Lower heat to 250°. Cook 4 hours until very tender.
Cream sugar, margarine and Crisco. Add eggs, one at a time, beating well after each addition. Add lemon extract. Add flour and	ginger	ale alternately. Bake in greased and floured tube or Bundt pan for 1 hour 15 minutes or until done.
Let cheese soften. Blend with chili sauce. Add Miracle Whip, onion and shrimp and chill before serving.
Dissolve gelatin in boiling water; set aside at room temperature. Prepare and bake cake as directed on package for 13 x 9-inch pan. Cool cake in pan on rack for 25 minutes. Poke deep holes through top of cake with fork. Space holes 1 inch apart. Slowly pour gelatin mixture over cooled cake. Set in refrigerator while preparing frosting.
Spread croutons in a lightly greased 13 x 9 pan. Cook sausage well until brown, stirring to crumble. Drain well. Sprinkle sausage over croutons. Combine eggs, milk, soup, mushrooms and mustard; mix well and pour over sausage. Cover and refrigerate at least 8 hours or overnight. Remove from refrigerator and let stand 30 minutes. Bake uncovered at 325° for 50 to 55 minutes. Sprinkle cheese over top and bake an additional 5 minutes.
Mix the first two ingredients; set aside and cool. Add the oil. Combine the eggs, sugar, buttermilk, flour, soda and salt. Mix. Combine the two mixtures. Add the remaining All-Bran. Spray muffin pans. Bake at 400° for 15 to 20 minutes. Also will keep 7 or 8 days in refrigerator.
First day, sprinkle brisket with meat tenderizer; rub in well. Place the brisket on heavy foil and put 4 tablespoons of liquid smoke on brisket; rub in. Refrigerate overnight.
Drain syrup from canned pears. Cover with Kahlua and marinate in refrigerator overnight or at least several hours. Place 1 or 2 halves in dessert dish. Serve with whipped cream and Hershey almond shavings.
In a mixing bowl, combine the first six ingredients. In another bowl, combine oil, eggs and vanilla; add to dry ingredients. Do not overmix. Spread in a 13 x 9 x 2-inch baking pan. Sprinkle with nuts if desired. Bake at 350° for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Yield: about 2 dozen.
Mix and place in greased casserole dish. Sprinkle with bread crumbs or crushed Ritz crackers. Bake 30 minutes at 375°.
Cut zucchinis lengthwise. Scoop out centers leaving a wall around it. After cutting up the insides, cook them until soft in salted water. Drain well when done. Then mix together with all the above ingredients, except the boats. When mixed thoroughly fill the boats. Take a baking pan and place some spaghetti sauce in the bottom and then add the boats. Finally, drizzle some sauce on the top of the boats. Cover and bake at 350 degrees for about 1 1/2 hours.
Grind cranberries and orange peel. Pour boiling water over sugar and Jell-O. Stir well; add to cranberries. Add cold water and pineapple last. Let refrigerate until set.
Wash cranberries in a strainer. Let drain. Chop cranberries in a blender. Place in a large mixing bowl.
Sift first 5 ingredients. Add nuts. Keep separate. Melt butter; add orange juice. Add enough water to make 1 1/2 cups liquid. Stir in the eggs. Pour over dry ingredients all at once, mixing just enough to dampen mixture. Fold in the cranberries. Bake in greased lined loaf pans in 350° oven for 50 to 60 minutes. Let stand 15 minutes in pans before removing. Slices better after storing overnight. Makes 3 loaves (7 1/2 x 3 1/2 x 2 1/8).
Melt margarine in dish. Mix flour, sugar and milk. Pour peaches in dish. Then, pour flour mixture over peaches. Do not stir. Bake at 350° until brown.
Brown onion in oil; add remaining ingredients. Simmer for 30 minutes. Makes 2 cups. Can be used over chicken, pork chops or deer meat.
Cook macaroni and drain. Drain fruit. Keep juice and put in saucepan. Add white sugar, salt and flour to juice. Mix and when it starts to thicken, add eggs and cook longer. Add vanilla. Mix fruit sauce with macaroni and let stand in refrigerator all night. Before serving, add fruit and Cool Whip.
Sprinkle the pecans in the bottom of a well-greased Bundt pan. Combine the sugar and cinnamon and set aside. Cut the biscuits into quarters and roll in the sugar and cinnamon mixture and layer them in the Bundt pan. Combine the brown sugar and melted margarine and pour over the biscuits. Bake at 350° for 30 to 40 minutes. Cool about 10 minutes and turn out onto a serving plate.
Combine brown sugar, margarine, syrup and salt in a 2-cup glass measuring cup. Bring to a boil in microwave about 2 minutes; then after stirring, boil for 2 more minutes. Remove from microwave and add the soda. Stir. It foams up so use a large dish. Put popped corn in a large brown grocery bag. Pour mixture over popped corn and shake bag well. Put in microwave and cook for 1 1/2 minutes.
Combine eggs, milk, cheese, salt and pepper; mix well. Add potatoes, onion, pepper (green) and ham. Pour mixture into greased 13 x 9-inch baking dish. Bake in preheated oven at 350° for 60 to 65 minutes or until set.
In heavy 10-inch skillet (ovenproof) or 10-inch baking dish, melt the butter and sprinkle the brown sugar evenly over the butter. Arrange drained pineapple in an attractive pattern on the sugar coating.
Place all of the ingredients in a bowl and whisk or blend together. This dressing is also great on sandwiches as well as salads. It will keep at least a week in the refrigerator.
Get two cheeses at room temperature. Mix all ingredients together and shape into ball or log. Roll in chopped pecans (wax paper) and refrigerate 24 hours before serving.
Mix 1 cup flour, sugar, yeast and salt. Heat milk, water and oleo. Beat into flour mixture. Add eggs and 1 cup flour. Beat 2 minutes. Stir in rest of flour to make stiff dough. Cover and let rise until double in bulk. Stir down and spoon into well-greased and floured Bundt pan. Let rise until doubled. Bake at 400° for 30 minutes.
In a big bowl, mix white chocolate, peanut butter and a small amount of oil. Melt in microwave. Stir in cereal. Pour powdered sugar in a paper sack. Dump in cereal and shake.
In a large deep dish casserole, 3-quart or larger. Layer the potatoes on top of hamburg, then onions, peppers, carrots and spread tomatoes and seasoning next. Last, top with cheese and bake for 2 hours at 300° or microwave at Medium heat for 1 hour or until potatoes are tender.
Microwave green pepper, onion and celery until tender. Mix together with shrimp, crab, salt, mayo, Worcestershire sauce, pepper and lemon juice. Spread in serving dish and put crushed potato chips on top. Microwave for 10 minutes at 70% power. Give dish 1/4 turn twice during cooking. Serve as a spread on crackers.
Wash beans; place in a large kettle. Cover with water. Add 3 tablespoons of salt. Soak overnight. In morning, drain and add 2 quarts of water and chunks of bacon or ham or if you prefer, ham hock. Add seasonings and simmer 2 1/2 to 3 hours.
Combine all ingredients and place in an ungreased 2-quart casserole. Sprinkle with crushed cheese crackers. Bake at 350° for 30 minutes or until bubbly.
Cube, peel and set aside squash. Melt the butter in a large soup pot. Add the carrots, onion and celery. Saute until soft. Stir the squash and potatoes into the veggies. Add the stock. Bring to a boil, reduce heat and simmer, partially covered, for 40 minutes. Add curry, nutmeg and ginger. Puree the soup in batches in a blender. Return to saucepan. Add more stock, if necessary, to thin. Salt and pepper to taste. Serve hot with a dollop of sour cream, if you like.
Combine all ingredients and mix well. Cook on low heat until stiff. Cool and knead well. Store in airtight container.
Heat half of oil in skillet. Add chicken and cook about 5 minutes until no longer pink. Remove to plate. Add rest of oil to skillet. Add peppers, garlic, onion, salt and oregano. Cook, stirring, until vegetables are tender-crisp. Add chicken, salsa and drained beans; heat through. Serve with warm tortillas.
Dissolve Jell-O with water; add strawberries, pineapple and bananas. Mix. Pour 1/2 mixture into ring mold or bowl. Refrigerate until firm. Cover with sour cream and pour remaining Jell-O mixture on top; refrigerate until firm.
Sift sugar, add oil; beat. Add beaten egg yolks, then hot water; mix well. Add carrots, then dry ingredients. Add nuts; fold in egg whites. Bake at 375° for 1 hour and 10 minutes or until done in greased and floured tube pan.
Place bread pieces in the bottom of a buttered 1 1/2-quart shallow baking dish. Place sausage on top of bread and sprinkle with cheese. Combine eggs, milk and dry mustard. Pour evenly over cheese. Cover and refrigerate overnight. Bake, uncovered, in a 350° oven for 50 to 55 minutes. Serves 4. Can easily be doubled.
Combine ingredients and bake at 250° until desired dryness. The slower and longer the better.
Mix pretzels, butter and sugar in a 9 x 13-inch pan. Bake 8 minutes at 400°. Mix together cream cheese, sugar and Cool Whip. Put on top of crumbs. Mix jello, water and strawberries. Let stand 10 minutes. Pour on cheese mixture. Refrigerate 2 hours.
Simmer mustard and jelly together. After jelly melts, add bite-size hot dogs and continue to simmer for 1 1/2 hours.
Brown ground chuck and drain well. In a separate pan, saute onion; add green pepper, followed by sliced mushrooms. In a large saucepan, combine stewed tomatoes, tomato sauce, garlic and oregano. To sauce, add drained beef, onions, peppers and mushrooms. Stir well and simmer for 1 to 2 hours. Serve with pasta and garlic bread.
Preheat oven to 325°. Grease and flour cake pan (Bundt or tube). Sprinkle pecans over bottom of pan. Mix all ingredients. Pour over pecans. Bake 1 hour.
Mix ingredients together using food coloring of your choice. Roll into desired thickness; cut into shapes of your choice.
Scald 1/2 cup milk. Stir in sugar, salt and butter. Cool to lukewarm. Pour lukewarm water into large bowl. Sprinkle yeast over water; stir until dissolved. Add milk mixture, eggs and flour; beat vigorously 5 minutes. Cover; let rise in warm place, free from draft, for 1 1/2 hours or until double in bulk.
Add 1 cup chocolate chips in butter in saucepan. Stir until melted. Remove from heat. Add sugar. Add eggs (one at a time). Mix well. Stir in vanilla. Pour dry ingredients into chocolate mixture. Stir until smooth. Add remaining chocolate chips. Pour into a greased 8-inch square pan. Bake at 375° for 25 to 30 minutes.
Combine flour, sugar, baking soda, salt and cinnamon in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Spoon batter into 3 greased and floured round cake pans. Bake at 350° for 25 to 30 minutes or until pick comes clean. Cool in pan 10 minutes. Remove and cool completely. Spread with a cream cheese frosting between layers and on top and sides of cake. Sprinkle with pecans if desired.
Mix all ingredients together. Bake 1 hour at 350°. Grease and flour 3 coffee cans (1 pound) or 4 small loaf pans.
Combine ground round, egg, cornstarch, salt, onion and peppers. Form into small balls. Brown in skillet with 1 tablespoon of oil. When brown, drain and set aside. (May be frozen and kept in freezer up to 3 months.)
Dissolve jello in hot	water and let stand until cool. Add juice, cottage cheese (or sour cream) and crushed pineapple. Pour in mold.
Mix all ingredients, except conchs, to make batter, dicing onion and bell pepper. Add conchs and fry in heated oil until golden brown.
Season meat with salt and peppers. Dredge meat completely with flour. Brown in hot oil. Remove to baking pan prepared with heavy-duty aluminum foil large enough to completely seal meat. Place remaining ingredients on and around meat. Seal foil and bake at 350° for 1 1/2 hours. Remove meat from pan. Let gravy thicken. Serve over rice.
Cream sugar, egg, margarine and sour cream. Add dry ingredients. Fold in coconut and pineapple. Bake at 375° for 20 minutes. Makes 12 muffins.
Beat all ingredients with mixer until well blended. Spread on bread. Garnish with tiny whole shrimp (there are approximately 75 per can) or parsley.
In large Dutch oven brown meat. Drain. Add all ingredients except Doritos. Warm over medium heat, stirring constantly until cheese is melted. Serve over crushed Doritos in bowls.
Mix hash browns, salt, pepper, onion, soup, sour cream, cheese and butter together. Put into a greased 9 x 13-inch pan or dish. Top with crushed potato chips. Bake at 350° for 45 minutes to 1 hour.
Blend oleo and flour in large saucepan. Cook until bubbly, stirring constantly. Add beef bouillon; mix well. Cook until thick, stirring constantly. Mix in cheese. Cook until cheese is melted, stirring constantly. Add spinach and seasonings; mix well. Heat to serving temperature.
Combine flour and salt in plastic bag. Add chicken and shake to coat well. In large skillet, brown chicken in oil; continue cooking, uncovered, over low heat 15 minutes. Add other ingredients; blend well. Bring to a boil, reduce heat to simmer and cook for 20 to 25 minutes (until liquid is absorbed). May sprinkle with Parmesan cheese and/or parsley before serving.
Blend margarine with sugar, cocoa, milk and vanilla. Mix in nuts. Spread on cake.
Place pork chops in a slow cooker (crock-pot). Slice the apple and place over pork chops. Put 1 teaspoon brown sugar on each apple and pork chop. Then place 1 teaspoon butter on each apple and pork chop. Sprinkle with cinnamon. Then cover it all with apple cider; make sure the cider is deep enough to cover it all. Cook on low for 10 hours. Serve the apples with the chops.
Preheat oven to 350°. In a large bowl, combine eggs, sugar and butter. Cream with electric mixer. Add salt, zucchini and vanilla; mix well. Combine flour, soda, baking powder and spices. Mix well. Add to zucchini mixture and mix well. Add nuts and stir in well. Pour into 2 loaf pans sprayed with Pam. Bake 1 hour. Cool in pans for about 15 minutes. Remove from pans and put on cake rack to finish cooling. Serve with whipped topping, if desired.
Place 8 slices of bread on bottom of greased 9 x 13-inch pan. Sprinkle with cheese and ham. Cover with remaining bread slices. Cover and refrigerate overnight. Before baking, top with corn flakes and drizzle with butter. Bake uncovered 1 1/2 hours at 325°. Let stand 10 minutes and serve.
Blend all ingredients well and store in well sealed container. Serve 2 teaspoons per cup of hot water or to taste.
Mix all ingredients. Bake in 15 x 11-inch pan at 350° until golden brown, usually 25 to 30 minutes.
Cut a core in cabbage about 3 inches deep. Cook in a large kettle about 15 minutes. Let stand until cool enough to handle. Cook rice until partially tender. Cool, then add meat, egg, salt, pepper, bacon and onion; mix well. Separate cabbage leaves, put 1 tablespoon meat in each leaf. Roll up, tucking in ends. Place into a 4-quart pot. Mix tomato soup with 2 cans water. Pour over cabbage rolls and cook slowly for about 1 hour.
Spread first 4 ingredients in lightly greased 8 x 8-inch pan or 9-inch pie plate. Beat remaining ingredients in blender on high for 15 seconds or 1 minute with hand beater. Pour in pan. Bake 30 to 35 minutes at 400°. Let stand 5 minutes. May add cooked chicken cubes for Easy Chicken-Garden Bake.
Combine hamburger, garlic, parsley, basil, salt, tomatoes and tomato paste. Simmer 45 minutes to 1 hour.
In a large bowl, combine chicken, celery, onions, chestnuts, rice, soup, salt, pepper and lemon juice. Mix mayonnaise with water and add to chicken mixture; add eggs. Pour into a large baking dish (greased). Top with potato chips. Bake at 450° about 15 minutes or until bubbly and slightly golden brown.
Melt butter in a pan to coat pan. Place remaining ingredients into a bag and shake well to mix. Put chicken in bag to coat and place in pan. Bake in oven at 350° for 40 minutes.
Cook mushrooms in margarine for 1 minute over low. Add salt and pepper, turkey, soup and sour cream. Mix well. Alternately layer cooked and drained spaghetti and turkey mixture in a 13 x 9 x 2-inch baking dish. Sprinkle with cheese. Bake at 375° for 25 minutes. Makes 6 servings.
Mix cheese and mayo. Stir in next 4 items; mix well and chill. Form into a ball and roll in chopped nuts or crushed crackers. Store in fridge until ready to use.
Peel and dice potatoes. Rinse when finished. Put in big pot. Cover with clean water, just enough to cover potatoes. Add pepper, garlic salt and onion. Place on medium heat until potatoes are tender (about 20 minutes). Turn heat to low and add milk and cheese. Stir often. Serve when cheese is melted.
Brown beef, onions, peppers and garlic. Cook noodles until tender and drain. Mix all but half of cheese, spread in 9 x 13-inch dish and top with remaining cheese. Bake at 350° for 1 1/2 hours.
Combine onion, green pepper, curry powder and margarine in 1 1/2-quart glass casserole dish. Microwave on High, uncovered, 3 to 4 minutes. Stir once. Add flour, salt, bouillon and milk. Microwave on High 7 to 8 minutes until mixture boils and thickens. Stir once or twice. Stir in chicken and ham. Microwave on High, uncovered, 3 to 4 minutes or until well heated. Sprinkle with almonds.
Cube potatoes and cook (half pan of water). Leave water in pan. Add other ingredients. Simmer until mixture is soupy. Serve with vinegar and sour cream.
Place onions in bottom of crock-pot. Add chicken. Stir remaining ingredients together and pour over the chicken. Cook on low 7 to 9 hours or on high 3 to 4 hours. Serve with noodles or pasta.
Put marshmallows in bowl. Cover with pineapple, juice and all. Set in refrigerator overnight. Fold in the Cool Whip. Top with crushed nuts, if you wish.
Sift flour, baking powder and salt together in a bowl. Cut in shortening until mixture looks like coarse corn meal. Make a well in center of mixture and add milk all at one time. Stir with fork until dough follows fork around bowl. Gently form dough into a ball and put onto a lightly floured surface. Knead it lightly with fingertips 10 to 15 times.
Trim fat from steak and cut steak crosswise into 1-inch wide strips. Heat oil in a large skillet over medium heat until hot. Add meat and cook, stirring constantly, until meat is evenly browned. Drain meat and pat dry with paper towels. Transfer meat to an 8-inch square baking dish and set aside.
Combine dry ingredients. Stir gently. Combine eggs, pie filling, almond extract, oil and vanilla. Stir in dates and walnuts. Pour into greased and floured 13 x 9-inch baking pan. Bake at 350° for 35 to 40 minutes.
Combine salad dressing, preserves and soup mix. Put chicken in 11 x 17 pan. Top with dressing mixture. Cover. Bake at 350° for 20 minutes. Baste. Bake uncovered for 20 minutes or until juices run clear. Serve over rice.
Brown meat over medium heat. Drain excess fat. Add taco seasoning and 1/2 cup water. Simmer until most water is absorbed. Melt cheese in a small saucepan on medium heat with Ro-Tel tomatoes. In a baking dish, layer broken chips, meat and cheese. Bake for 10 minutes.
In a large saucepan, heat broth to a boil. Add remaining ingredients and return to a boil. Reduce heat to medium and cook for 10 minutes or until pasta is tender, stirring frequently. Serve sprinkled with Parmesan cheese. Serves 10 to 12.
Cream together powdered sugar, cream cheese and peanut butter, then fold in Cool Whip. Mix well and pour into crust. Add a little more Cool Whip to cover top of pie. Ready to eat.
Place flour in a paper bag; shake chicken, a few pieces at a time, to coat. In a large skillet, heat oil over medium-high. Brown chicken on all sides. Remove chicken and set aside. In skillet, add garlic and onion; saute until onion is soft. Add mushrooms, broth, tomato puree, oregano, parsley, salt and pepper. Bring to a boil. Return chicken to skillet. Cover and simmer 1 hour or until chicken is tender. Serve over spaghetti. Yields 8.
In small mixing bowl, stir together the ingredients. Cover and chill thoroughly in refrigerator. Stir mixture before serving. Sprinkle chopped walnuts over mixture. Makes 12 servings.
In a large bowl of electric mixer, sprinkle yeast over the water. Add 1 tablespoon granulated sugar. Let stand until yeast is soft (about 5 minutes). Add remaining granulated sugar, milk, salt, orange rind and softened butter. Add 3 cups all-purpose flour. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Add eggs, one at a time, beating until smooth after each addition. Stir in whole wheat flour, then about 1 1/2 cups more all-purpose flour to make a soft dough.
Mix all ingredients and 1/2 of pecans. Make a ball and roll in the rest of pecans.
Make cake per directions on box. Mix cream of coconut mix, coconut and sour cream together. Ice cake while warm. Put toothpick holes in layers. After you ice each layer and put cake together, refrigerate for several hours and then ice around cake. Store cake in refrigerator. Makes 3 layers.
Preheat oven to 375°. Grease cookie sheet. Beat together the margarine, brown sugar and 3/4 cup sugar. Add eggs and mix well. In medium bowl, mix flour, oats, cinnamon (1 teaspoon), baking soda and salt. Add to sugar mixture and mix well. Drop by teaspoon on cookie sheet. Combine other tablespoon of sugar and 1 teaspoon cinnamon. Sprinkle lightly over cookies. Bake 8 to 10 minutes.
Mix with fork the oil, vinegar and egg. Add salt, pepper and poultry seasoning. Apply to chicken occasionally as you barbecue. Makes enough for 2 chickens.
Preheat oven to 350°. In a medium saucepan, melt butter over medium heat. Stir in flour and cook, stirring, until sauce is thick and smooth, about 3 minutes. Stir in horseradish, sour cream, sugar, mustard and vinegar. Season with salt and pepper to taste.
Mix butter, sugar and flour together. Add eggs and stir. Add remaining ingredients and stir thoroughly, saving coconut until last. Place mixture in thawed pie crust. Cook at 350° until set.
Blend all ingredients. Place in a 9 x 13-inch dish. Top with bread crumbs or croutons. Bake for 30 minutes at 350°. Serves 12.
Mix candied fruits, raisins or dates and pecans with 1 cup flour; set aside. Mix melted chocolate, syrup and sugar. Add beaten eggs. Add cinnamon, allspice, ground cloves, nutmeg, baking soda and salt. Add enough flour so mixture will not run. Now, add fruits and nuts. Dough will now be thick. Spread dough to 1/2-inch thickness in greased and floured pans; pat down with hand dipped in water. Bake at 350° for 25 minutes. Remove from pans; serve while still hot. Edges will be hard, but will soften when stored tightly covered.
Brown ground beef and drain. Add soups, tomato juice and chilies; cook until all mixed. In a large flat casserole or cake pan, put a layer of tortillas which have been cut in fourths. Next put a layer of ground beef mixture, then another layer of tortillas and remaining layer of ground beef mixture. Sprinkle with grated cheese. Bake at 350° for 30 to 40 minutes, uncovered. Serve with chopped lettuce, tomatoes and more grated cheese and taco sauce.
In a large mixing bowl, pour the boiling water over the shortening, sugar and salt. Add the milk and let stand until warm. In a small bowl, dissolve the yeast in the warm water and add to the milk mixture with the egg. Stir in 2 cups flour and beat. Add enough flour to make a soft dough. Place the dough in a greased bowl, turning to grease the top. Cover with wax paper and a cloth and chill until ready to use. On a lightly floured surface, roll the dough to 1/8-inch thickness. Do not let dough rise before frying. Cut into 2-inch squares and fry in deep hot fat at 360°. Brown on one side. Turn and brown on the other side. Drain on paper towels. Sprinkle with the confectioners sugar and serve hot. Makes 30 doughnuts.