HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line cookie sheet with foil and spray with Pam. In saucepan, melt butter. Add sugar and boil for 1 1/2 to 2 minutes (caramelize). Remove from heat. Add vanilla and immediately pour over crackers that have been placed on cookie sheet. Sprinkle with nuts. Bake at 350 degrees for 10 - 12 minutes or until a little brown. Remove immediately. Place on cooling rack.
Cut wings at joints and discard tips. Place in baking dish. Mix remaining ingredients and pour over chicken. Cover and refrigerate at least 2 hours. Bake at 375° in another pan 30 minutes. Retain sauce to baste. Also good for boneless chicken breast.
Cream butter and sugar thoroughly. Add egg yolks and beat until smooth. Add 1 cup jam to this mixture; alternately sift in dry ingredients with buttermilk. Beat egg whites and fold into batter. Bake in two large cake pans or a tube pan in a 350° oven about 1 hour. Blackberry or strawberry jam is used by this cook.
Cook pasta according to package directions. Drain. Meanwhile, in small saucepan, melt butter over medium heat. Gradually stir in 3/4 cup of Parmesan cheese, then whipping cream until well blended. Continue heating sauce, stirring constantly, just to boiling. Remove from heat. Stir in parsley. Toss sauce with hot pasta. Sprinkle with additional Parmesan cheese.
Preheat oven to 300°. Grease 9-inch pie pan. Combine crumbs, sugar, margarine and extract. Mix well. Reserve 1/4 cup crumbs for topping. Press remainder into bottom of greased pie pan. Bake 10 minutes. Cool.
Beat together sour cream, dip, egg and soups. Stir in all the Swiss cheese and 1/2 the cheddar cheese. Stir in potatoes. Spray large casserole dish with Pam. Pour potatoes in and press down with back of spoon. Sprinkle remainder of cheddar cheese on top. Cover with foil and bake 1 1/2 hours at 350 degrees.
Combine first 4 ingredients and shape into meat balls. Mix together remaining ingredients and pour over meat balls. Bake 1 hour, uncovered, in a 350° oven.
Cream the butter. Gradually add sugar. Beat until fluffy. Add 2 egg yolks, lemon rind and vanilla. Beat. Mix 2 tablespoons flour with the blueberries. Sift remaining flour and baking powder. Add flour, alternating with sour cream, beginning and ending with flour. Beat the egg whites. Stir in 1/3 of egg whites. Fold in remaining egg whites. Fold in blueberries. Pour into loaf pan. Sprinkle with 1 teaspoon sugar. Bake at 350° for 50 minutes or until toothpick is clean.
Combine together margarine and sugar; mix in eggs and flour. Beat until fluffy. Fold in buttermilk and nutmeg (or other flavoring). Pour mixture in pie shell and bake for 45 to 50 minutes at 350°.
Flatten sugar dough in a pizza pan and bake as directed. Beat cream cheese, sugar and vanilla. Spread over cooled crust. (Refrigerate 1 hour.) Arrange fruit on top.
Blend first 4 ingredients. Beat egg yolk in measuring cup and add milk to make 2/3 cup. Add to dough mixture. Chill 1 hour before rolling out. Roll 1/2 dough and place in 9 x 13 cookie sheet. Sprinkle with corn flakes, then layer with apples. Dot with butter. Mix 1 cup sugar with cinnamon; sprinkle over apples. Roll out remaining dough and cover apples. Beat egg white until foamy and brush over top crust. Bake at 350° for 45 minutes to 1 hour. Remove from oven and drizzle with icing.
Mix the dry ingredients together thoroughly, then add enough buttermilk to make a soft dough, similar to biscuit dough, but firm enough to hold shape.
Heat oven to 325°. Remove crusts from bread; cut into cubes. Beat eggs, milk and seasonings with rotary beater. Stir in bread cubes, cheese and onion. Pour into ungreased 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Bake, uncovered, for 1 hour or until center is set. Serve immediately.
Make a thickening of 3 scant cups clear-jel. Add to mixture; cook until thick. Cold pack 5 to 10 minutes.
Soften butter and cheese; mix well with mixer. Add flour and red pepper. Fold in Rice Krispies. Roll in small balls. Press with fork. Bake at 375° for 10 to 15 minutes.
Whip all ingredients together until nice and smooth. Pour into greased muffin tins and bake in a 400° oven for about 10 to 12 minutes.
Beat egg; blend in undiluted soups. Add bread cubes and cooked chicken, shredded in pieces. Do not add salt. Pour in buttered casserole (6 x 10 x 12-inch or 9 x 13-inch) pan. Top with cracker crumbs which have been stirred in melted butter. Bake 45 minutes at 350°.
After you have mixed and kneaded, place in a large greased bowl and let rise most of the day, then punch down and divide into 3 parts and shape into loaves. Place in greased pans and let rise overnight. The next morning, preheat oven to 375° and let bake 10 minutes. Reduce to 350°. Bake until done (usually 25 to 30 minutes). Turn out on racks to cool.
Preheat oven to 400°. You also need one or two baking sheets, depending.
Add all ingredients; mix. Put in shallow baking dish; cover with second can of onion rings. Bake at 350° for 1/2 hour or at 250° for 3/4 hour, until topping is crusty.
Mix all ingredients except pecans. Mix well. Stir in pecans. Pour into an unbaked 9-inch pastry pie shell. Bake 45 to 50 minutes in 350° oven. Cool. Serve plain or with vanilla ice cream on top.
Cook noodles until soft. Turn into buttered 9 x 13-inch baking dish and stir in cubed ham and cheese. Make a white sauce by melting butter and blending in flour and adding milk. Cook over low heat, stirring until thick. Add soup and mix well. Pour over noodles and top with crushed potato chips. Bake at 350° for 20 to 30 minutes.
Preheat oven to 350°. Grease a 9 x 5-inch pan. Mix the flour, baking powder and salt thoroughly. Mix sugar, shortening and eggs together until light and fluffy. Mix in bananas. Add dry ingredients; stir just until smooth. Pour into prepared pan. Bake until firmly set when lightly touched in center top, 50 to 60 minutes. (Bread may crack across top.) Cool on rack. Remove from pan after 10 minutes. Store in refrigerator to keep moist.
Peel and cut carrots into 1/4-inch slices. Cook for 5 to 7 minutes. Drain, saving 3/4 cup. Add this water to sugar, vinegar and mustard seed. Add carrots and bring to boil. (Tie spices in a bag, I use a tea ball.) Simmer 10 minutes. Chill in "fridge." Drain before serving.
Combine all of the ingredients and serve with rye bread, veggies, Doritos or crackers.
Combine raisins, dates, figs, apricots and orange rind in small bowl. Set aside. Cream butter until light and fluffy. Add eggs and vanilla; stir in flour, soda, baking powder and spices. Pour in fruit mixture and beat until blended. Bake in greased loaf pan at 325° for 45 to 55 minutes. Cool and store in airtight container for 3 days.
Bring water to boil; mix sugar, flour and little of lemon rind. Pour dry ingredients into boiling water. Cook until thickened; set aside. Beat egg yolks, rest of lemon juice and a little water; stir together and add butter and pour into shell. Top with egg white.
Mix first 5 ingredients until well blended. Split rolls and spread with mixture. Layer chopped ham across bottom layer of rolls. Top with top layer of rolls. Sprinkle with grated Swiss cheese. Bake 10 to 15 minutes at 350° under foil tent. Serve hot.
Combine all ingredients (spinach, soup mix, mayonnaise and sour cream) and put into a hollowed out loaf of Hawaiian sweet bread. Save the bread pieces for the dip.
Brown chops in skillet. Blend other ingredients. Arrange chops in baking dish and cover with blended mixture. Cover and bake in a 350° oven for 30 minutes.
Beat margarine, salt and 1 cup sugar until light and fluffy. Blend in chocolate. Add rest of sugar, alternating with milk and vanilla. Beat until smooth and creamy. If using cocoa, use full stick of margarine.
Preheat oven to 350°. Fry hamburg and onions until brown. Add salt and pepper to hamburg. While frying hamburg, boil macaroni until soft (10 to 12 minutes). Drain macaroni and put in a greased casserole bowl (large). Add condensed tomato soup, ketchup and hamburg mixture to macaroni and stir until well blended. Put in oven for 15 to 20 minutes or until hot. (Tastes even better the next day!)
Blend sugar with chopped cabbage, pepper and onions. Bring remaining ingredients to a full boil and pour over chopped cabbage mixture. Cover and store in refrigerator for 9 days.
In small bowl, combine olive oil and garlic; let stand 15 minutes. In medium bowl, combine tomatoes, onion, basil, vinegar, salt, pepper and 2 tablespoons garlic oil. Stir gently to mix. Let stand 15 to 30 minutes, allowing flavors to blend.
Saute rice, mushrooms and margarine for 10 minutes. Pour into casserole dish. Add the 2 cans consomme. Bake at 400° for 1 hour, uncovered.
Mix together in a saucepan and bring to a boil. Boil for 1 minute. Pour over chicken. Bake at 350° about 45 minutes or until done. Adjust ingredients according to number of servings.
Combine all ingredients, except bananas, until moist. Mash bananas and fold into mixture. Pour into a greased (8 x 4-inch) loaf pan. Bake at 350° for 60 to 70 minutes.
Blend bananas together in food processor. Mix together with other ingredients. Freeze mixture in plastic cartons. Before serving, thaw to slush (1/2 to 3/4 hour). Add 6 (2 liter) bottles of 7-Up.
Place strawberries, onions, and mushrooms in bottom of dish. Make a dressing of vinegar, honey, and mustard; pour over strawberries, onion, and mushrooms. Place chopped spinach and nuts on top. Let set in refrigerator overnight; toss the next day and serve.
Combine first five ingredients and set aside. Beat shortening until creamy. Gradually add sugar. Beat in egg and molasses. Gradually add flour mixture. Form into small balls and roll in sugar. Place on ungreased baking sheet; bake 12 minutes in 350° oven. Makes about 4 dozen.
Combine margarine, cocoa and milk in a saucepan. Heat until bubbles form, stirring occasionally. Remove from heat. Add confectioners sugar, vanilla and nuts. Beat until spreadable. You may have to add 1 or 2 more tablespoons of milk to make spreadable.
Boil vinegar in a nonaluminum pan. Bring enough water to a boil to cover corn. Add washed fresh corn and cook 2 minutes. Remove from water and drain. Boil vinegar with sugar, salt, spices and 1/2 water for 10 minutes. Pack corn into hot sterilized jars. Fill jars with vinegar mixture. Seal. Process in a boiling water bath for 10 minutes.
Combine cracker crumbs, sugar and melted margarine. Press mixture onto bottom and sides of a greased 9-inch pie pan. Bake in a moderate 350° oven for 12 to 15 minutes. Cool thoroughly. Fill with your favorite chiffon or cream pie filling.
Combine all ingredients. Roll into bite-size balls. (Can be wrapped and frozen at this stage.)
Drain pineapple and fruit cocktail. Combine in saucepan the cornstarch and sugar. Blend egg yolks and 1 cup of combined juices; add to sugar mixture. Cook until mixture comes to a boil. Remove and cool to room temperature. Fold in whipped cream, nuts, marshmallows, fruit cocktail, crushed pineapple and bananas. Refrigerate until ready to serve.
Cook chicken and remove meat from bones. Mix stuffing mix, melted butter and 1/2 cup chicken broth in a 2 1/2-quart casserole. Alternate layer of chicken and dressing. Add 1 1/3 cups of chicken broth from which chicken was cooked. Pour over mix. Bake at 375° for 45 minutes.
Arrange dried beef in	bottom	of shallow casserole. Wrap bacon around chicken; arrange over beef; spread undiluted soup over chicken. Cover with foil and bake at 350° for 2 hours.
Preheat oven to 375°. Prepare, bake and cool cake following package directions.
Combine ingredients and spread on 6 buns. Close buns and wrap in foil. Bake in 325° oven for 20 minutes.
Put cream cheese in bowl. Add gelatin and milk. Beat with wire whisk until blended and smooth. Chill.
Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine orange juice, water, oil, vinegar and vanilla. Add to dry ingredients, stirring just until moistened. Fold in chocolate morsels. Spoon into lined muffin pan, filling 2/3 full. Bake at 375° for 12 minutes or until wooden pick inserted in center comes out clean. Remove from pans immediately; cool on wire rack. Sprinkle with powdered sugar. Yields 1 dozen.
Heat water to boiling in 5-quart pan. Add potatoes. Reduce heat. Cover and simmer for 5 to 8 minutes. Add onions, carrots, green beans and garlic powder. Add basil, if desired. Add margarine; simmer for 8 to 10 minutes more. Add peas and cook for 2 to 4 minutes or until they are crisp-tender.
In a large bowl or large roasting pot add meat, onion, green pepper, garlic powder, salt, pepper, oregano and onion salt. Add crackers, 1/2 cup ketchup and eggs. Top meat loaf with rest of ketchup. Bake at 350° for 1 1/2 hours.
Lightly mix tuna fish, peas, mushroom soup and egg noodles in buttered casserole. Salt and pepper to taste. Sprinkle with bread crumbs and cover with a layer of crushed potato chips. Bake in medium oven at 350° for 40 minutes. Serves 6.
Cook broccoli according to directions and drain well. Saute onion, bell pepper and celery in oleo. Stir in cheese to drained broccoli. Add vegetables and stir with undiluted soup into the rice. Put in shallow dish and bake at 350° for 30 minutes.
Preheat oven to 350°. Cream butter and gradually add sugar, beating until fluffy. Add egg yolks and beat 2 minutes. Add potatoes and heat until smooth. Sift dry ingredients together and add alternately with milk to potato mixture. Blend well. Fold in beaten egg whites. Put in greased loaf pans, 10 1/2 x 16 1/2-inches. Bake about 40 minutes. Can be served warm with a dab of whipped cream or frost with your favorite icing. Serves 100.
Melt chocolate chips in 1/4 cup hot water. Mix together all the ingredients and melted chocolate. Divide mixture in half (about 3 cups), 1/2 will be used for frosting. Put in refrigerator until ready to use.
Brush on chicken with every turning until tender. Then use second sauce for at least 2 coats. (Watch carefully as it scorches easily.)
Prepare vegetables in separate containers. Cut cauliflower flowerets in medium pieces. Slice celery and onions in thin slices; slice peppers in rings, strips or pieces. Cut baby carrots in half. Let vegetables and salt stand covered with cold water for 6 hours or overnight. Drain and rinse vegetables. Make a syrup with sugar, vinegar and spices. When sugar is dissolved, add celery, carrots and lima beans. Bring to a boil and simmer until vegetables are tender. Add cauliflower, peppers and onions; cook until all vegetables are crisp, yet tender. Pack in hot, sterilized jars, cover with syrup and seal.
Cream butter and shortening. Add vanilla. Gradually add sugar, 1 cup at a time. Beat well on medium speed. When all sugar has been mixed, mixture will appear dry. Add milk. Beat at high speed until fluffy.
Heat pineapple (juice included) and jello until boiling. Cool in freezer until partially congealed. Mix Cool Whip and buttermilk with mixer. Combine with pineapple mixture and pour into oblong Pyrex dish; refrigerate.
Wash potatoes; peel strip around center. Place in crock-pot; add water. Cover and cook on high 2 1/2 to 3 hours. Drain well.
Mix all ingredients. Remove stems from mushrooms and stuff with crab mixture. Bake in preheated oven for 10 minutes.
Beat together all ingredients and pour into 9-inch pie shell. Bake at 400° for 10 minutes. Reduce to 350° and bake until firm, about 20 minutes. Serve warm with black walnut ice cream.
Stir all ingredients.	Pour into a 9 x 13-inch pan. Chill. Cut into	small squares.	Use smaller pan for thicker squares. Kids love these and they are not sticky.
Cook sugar, syrup, water, butter and salt until sugar is dissolved. Continue cooking without stirring until syrup forms brittle ball in cold water. Add vanilla; stir only enough to mix into hot syrup. Pour syrup slowly over popcorn, mixing well. Shape into balls. Use butter to coat hands before shaping popcorn balls.
Place chopped pecans in bottom of greased Bundt pan. Mix remaining ingredients together. Pour in Bundt pan. Bake at 350° for 50 minutes.
Cook: Stir-fry chicken until done. Remove from pan. (Cook garlic in with chicken.) Stir-fry rest of ingredients approximately 3 minutes or until celery is crisp-tender. (Remove from skillet; blend into chicken.)
Combine the last 5 ingredients. Layer in a 10-inch pie plate 1/2 of bread cubes, 1/2 of broccoli, cubed ham, Swiss cheese, other 1/2 of broccoli, 1 tablespoon dried onion (or 1 teaspoon fresh) and other half of bread cubes. Pour egg mixture over all. Cover with plastic wrap and refrigerate 2 hours or overnight. Bake in a 350° oven until brown.
Thaw Cool Whip, then add some creme de menthe (usually a small amount) until Cool Whip tastes minty. Shave some chocolate curls onto the top of the Cool Whip. Use cookies or fruit to dip for a light, tasty dessert.
Spray a 13 x 9-inch baking pan with nonstick spray. Melt the butter and chocolate in a large saucepan over low heat. Add the Marshmallow Creme, cocoa and vanilla; stir until smooth. Remove from heat and add the cereal, stirring until well-coated. Spread the mixture into the prepared pan. Spray your hands with nonstick spray and press the batter down evenly. Let cool 10 minutes, then cut into 24 squares.
Make jello, but only add 1 cup cold water after adding boiling water. Immediately after jello dissolves, add jellied cranberry sauce; stir and mash up sauce well. When cooled, add remaining ingredients. Pour into a 9 x 13-inch Pyrex dish or any mold and chill. Serve with turkey or ham.
Beat margarine and sugar until light and fluffy. Add combined flour and crumbs; mix well. Press onto bottom of greased 9-inch square pan. Sprinkle with remaining ingredients. Bake at 375° for 15 to 20 minutes or until golden brown. Cool and cut into bars.
Put crescent rolls in jelly roll pan (15 x 10-inches). Bake 10 to 12 minutes; cool.
Chop tomatoes, onion and pepper. Mix with salad oil, lemon and seasonings. Store in refrigerator.
Cream butter and cheese; add salt. Work in flour; roll and cut. Bake in preheated 350° oven.
Combine first 5 ingredients; sprinkle 1 tablespoon seasoning mixture over chicken, tossing to coat. Reserve remaining seasoning mixture. Bring chicken broth, orange juice, rice and reserved seasoning mixture to boil in large nonstick skillet. Add chicken; reduce heat, cover and simmer 15 minutes. Stir in peas, cover and simmer 10 minutes or until liquid is absorbed. Yields 4 servings.
Put berries, bananas and dates in blender with enough pineapple juice to make blender work. Garnish with fresh berries or touch of toasted coconut.
Scrub cucumber; grate unpeeled cucumber and drain until almost dry. Combine with other ingredients. Chill before serving.
In 10-inch skillet over medium heat, in hot oil, cook chicken until brown. Add onions, pepper. Cook 5 minutes or until tender. Stir in soup, water and soy sauce; heat to boiling. Reduce heat to low; cover to simmer. Serve over rice or noodles.
Melt butter in a saucepan. Stir in next 3 ingredients. Remove from heat. Gradually stir in milk until smooth. Cook over medium heat, stirring constantly until sauce comes to a boil. Boil for 1 minute. Stir small amount of sauce into mayonnaise, then stir into mixture in saucepan. Add ham, asparagus and lemon juice; cook until heated. Turn into pie shell. Sprinkle with grated Parmesan cheese. Broil about 2 minutes, until lightly browned. Serves 6.
Boil on stove 4 cups of water and cooking oil. Add few drops of food coloring of your choice. Add flour, salt and cream of tartar. Stir on low heat until ball like consistency. Roll and knead until play dough.
Brown hamburger; break up and drain. Saute onions and peppers until tender and add to meat. Add all spices and Worcestershire sauce. Mix well. Add tomato sauce and tomatoes; simmer about 30 minutes in a stainless steel pan, stirring often. Cook macaroni and drain. Mix macaroni with meat sauce. Pour into a 9 x 13-inch or larger casserole pan. Sprinkle cheese over top. Bake, uncovered, at 350° for 45 minutes. Serves 10 to 12 and reheats well.
Melt cheese in double boiler. Add can of tomatoes and peppers. Serve warm.
Slightly cook onion; add to hamburger and brown together. Pour off any grease. Add remaining ingredients, including all juice from beans. Mix well. Place in crock-pot for a couple of hours on high or bake, covered, at 300° for a couple of hours (it should be juicy).
Combine the first 3 ingredients in a medium bowl. Pour dressing over vegetables; toss lightly to coat. Cover and chill overnight. Yields 6 servings.
Heat oven to 450°. Mix corn meal, bread crumbs and spices. Dip fish in milk, then in corn meal mixture. Place fish in 12 x 9 x 2-inch pan coated with cooking spray. Pour margarine over fish. Bake, uncovered, about 17 minutes until fish flakes.
Cut up hearts into 4 pieces and mix with mayonnaise and cheese. Place in a small heat-proof dish. Bake at 325°, covered, for 20 minutes and 1 minute under broiler, uncovered, to brown top. Serve from the oven with crackers.
Rub chicken pieces with the lemon. Mix other ingredients together. Marinate chicken 2 hours or more. Grill chicken 20 minutes per side.
Combine all ingredients, except vanilla in top of double boiler. Use mixer to stir. Beat briskly for 3 minutes or until frosting is fluffy and holds its shape. Remove from heat and add vanilla. Yields enough for two 9-inch layer cakes.
In blender container, puree raspberries. In large punch bowl, combine pureed raspberries, lemon juice, sugar and wine; stir until sugar dissolves. Just before serving, scoop sherbet into punch bowl; add sparkling wine. Stir gently. Makes about 3 quarts.
Heat milk and margarine. Beat eggs and sugar together. Add vanilla and beat well. Pour egg mixture into warm milk and margarine. Pour into deep uncooked pie crust. Bake 10 minutes at 400°, then 15 minutes at 350°.
Sift together flour, baking powder and salt. Add nuts; blend. Place shortening in mixing bowl and heat until creamy and glossy. Gradually add sugar to shortening, beating until light and fluffy after each addition. Add eggs and beat until thick and pale lemon in color. Add flour mixture and bananas alternately. Blend thoroughly after each addition. Fold in fruits, peels and raisins.
Mix Veg-All, cheese, mayonnaise and 1 cup crackers. Put in casserole. Top with crushed crackers by hand, not fine. Bake at 350° for 30 minutes.
Mix first 6 ingredients and pour into buttered casserole dish (8 x 10-inch). Melt 1 stick oleo and mix with package of stuffing. Spread over chicken mixture. Bake at 350° until hot, 20 to 25 minutes.
Fold sour cream and soup mix into cooked, drained and seasoned spinach. Bake in casserole for 15 to 20 minutes at 350°, until hot. Serves 6.
Boil 3 minutes; let cool. Then add 3 1/2 cups flour and 1 teaspoon soda. Mix; then add in large bowl of nuts or more. Spoon mixture into a greased 10-inch tube pan. Bake 1 1/2 hours at 325°.
Cream sugar and margarine together. Mix in remaining indredients and let stand for 20 minutes. Bake in greased loaf pan for 1 hour at 350°.
Cut carrots into rings, boil until just tender in salt water. Pour in colander and cool. Put next 6 ingredients in blender and blend. Dice pepper and separate onions into rings. Layer carrots, pepper, then onions. Pour sauce over all then marinate for at least 24 hours before serving.
Mix vanilla, oil and honey; add all other ingredients and mix well. Spread in large baking dish and bake at 325° for 20 to 30 minutes, until brown. Stir 2 or 3 times during baking period. Remove from oven and add 4 ounces raisins, 1/2 cup raw sugar and 1/2 cup each of coconut and pecans. Mix well. Serve.
Preheat oven to 325°. In a medium bowl, slightly beat egg yolks. Beat in butter until blended. Add sugar. Beat until light and fluffy. Add pecans and raisins, vinegar and vanilla. Mix well.
Chop Oreos into crumbs. Melt butter and mix with crumbs. Press into a 9 x 13-inch pan. Reserve 1/2 cup of crumbs to put on top. Combine cream cheese and powdered sugar. Fold in 1/2 of the Cool Whip. Spread this over crumbs and chill for 20 minutes. Prepare pudding mixture, using 2 1/4 cups milk. Spread over the mixture and chill. Spread remaining Cool Whip over this and sprinkle the rest of crumbs on top. Store in the refrigerator.
Cook sugar, Karo and milk until thick. Stir in peanut butter and mix well. Pour into greased dish. Let cool and cut into squares.