HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place sugar, dates and butter in a double boiler. Cook slow for approximately 10 minutes until sticky. Remove from heat. Add pecans, Rice Krispies and vanilla. Let cool. Fill 1 teaspoon full, roll in a ball and roll in powdered sugar.
Whip egg whites, cream of tartar and salt until foamy. Slowly beat in 1 cup sugar until meringue is stiff and glossy. Spread into well-buttered and floured 9-inch pie pan. Bake at 300° for 40 minutes, until dry and crisp.
Preheat oven to 325°. Cream together the butter, the margarine and the oil. Gradually add sugar and eggs; beat well. Add the baking powder and flour. Mix well. Add the milk and all flavoring. Mix well. Bake in a greased angel food pan 1 1/2 hours.
Combine all ingredients. Mix well. Pour into greased loaf pan. Bake 1 hour at 350°.
Saute onion and celery in butter. In large casserole dish, mix Cheez Whiz and cream of mushroom soup. Add butter, celery and onion while warm. Mix in rice, broccoli and chicken. Sprinkle pimiento on top. Cover and bake 30 to 40 minutes or until golden in color. Serves 4 to 6.
Mix stuffing with hot water and melted butter. Place half in a buttered pan. Mix chicken, onion, celery, mayonnaise, salt and spread over stuffing. Top with remaining stuffing. Beat eggs and milk; pour over mixture. Spread mushroom soup over the top. Sprinkle with cheese. Put in refrigerator overnight. Bake, uncovered, for 50 to 60 minutes. Bake at 325°. Makes 10 to 12 servings.
Mix broccoli and onion together and set aside in refrigerator. Mix mayonnaise, sugar and vinegar together and set aside. One hour before serving, stir in bacon, sunflower seeds and raisins. Then add mayonnaise mixture, mixing well. Refrigerate. Right before serving, stir in 1 cup grated mild or medium Cheddar cheese. This is an excellent salad and very colorful.
If Packaged for Gift: Put beans into a 3 to 3 1/2-cup jar with tight fitting lid. Put pasta in a sandwich size plastic bag and place on top of beans. Put remaining ingredients into sandwich bag or make a pouch using cheesecloth, plastic wrap or fine netting. Close tightly or tie with a ribbon. Put packet in with beans and pasta or tie to jar. Be sure to include the following cooking directions.
Pour hot water over corn meal. Stir and cook on low heat about 2 minutes, stirring constantly. Remove from heat and add butter; cool slightly and add milk, salt and egg yolks. Beat egg whites until stiff and fold in gently. Add baking powder, stirring just enough to mix. Place immediately in buttered casserole in preheated oven at 400° for about 25 minutes. Serve at once.
Cook noodles in boiling salted water until tender. Drain. Combine with other ingredients and place in casserole dish. Bake at 350° for 30 to 40 minutes. Serves 8.
Combine cocoa, sugar and salt in saucepan. Mix well and stir in cold water to make a smooth paste. Blend in hot water and vanilla. Simmer 4 to 5 minutes, stirring until thick and smooth. If more rich syrup is wanted, use 1 cup hot milk for hot water. Store and use as you would any other chocolate syrup.
Brown hamburger. Add remaining ingredients, let simmer a little then eat. Can substitute ground venison for hamburger.
Mix together nuts, dates and cherries. Sift dry ingredients over them and mix. Add eggs and vanilla; mix again. Pour into lined loaf pan. Bake 1 3/4 to 2 hours at 300°.
Beat eggs; add sugar and oil. Mix dry ingredients (flour, spices) together and add to egg mixture. Add mashed carrots. Beat in nuts by hand. Bake in a 13 x 9-inch pan at 375° for 1 hour.
Heat olive oil in a large skillet. Saute chicken, stirring frequently, until cooked. Add onion and garlic. Saute 2 to 3 minutes. Stir in S & W ready-cut tomatoes and basil. Simmer 3 to 5 minutes, stirring occasionally. Add rigatoni and S & W white beans; toss well to coat. Season with salt and pepper. Remove from heat. Garnish with Parmesan cheese. Serves 3 to 4.
Toss with hot pasta. If desired, cilantro, artichoke hearts, mushrooms or other vegetables may be added.
Blend cream cheese, mints and sugar until smooth. Add half and half, beating until fluffy. Fold in Cool Whip. Pour into crust and chill well.
Blend 1 tablespoon soy sauce and cornstarch in a bowl; mix in chicken and set aside. Combine remaining 2 tablespoons soy sauce sherry, sugar and white vinegar; set aside. Heat Planters peanut oil in wok or large skillet over high heat. Add red pepper, cook until pepper turns black; add chicken and stir-fry 2 minutes. Remove and set aside. Stir-fry scallions and ginger for 1 minute. Return chicken to wok and cook 2 minutes, stirring constantly. Add soy mixture; cook 1 minute longer, stirring constantly. Serve over hot rice (use Uncle Ben's converted rice).
Cream sugar, margarine and Crisco until blended well. Add eggs, one at a time, until blended. Add flour alternately with milk, beating constantly. Add vanilla and stir in. Place in greased and floured tube pan. Bake at 300° for 1 hour and 25 minutes. Cool thoroughly and remove from pan. Keep in cake keeper. May be frozen.
Beat egg whites. Add sugar and beat some more. Fold in crackers and nuts. Bake at 350° for 20 minutes in a 9 x 12-inch dish. Let cool and spread with topping.
Mix together with flour and pat into a 9-inch pie pan with fingers. Bake at 350° until golden brown. Cool.
Mix all ingredients together. Spray pan with cooking spray. Put in pan and top with ketchup.	Bake at 325° for 40 minutes.
Sift cornmeal and other dry ingredients together. Mix beaten eggs and other liquid ingredients. Add all together and drop by spoonfuls in deep fat, 350°. Brown and drain on paper towel.
Cook onion in butter until tender (not brown). Stir in crumbs and seasonings. Blend in 1/2 cup of mayonnaise. Cut fillets in 5 (8-inch long) strips (Taste O' Sea brand is already cut). Spread with stuffing and roll up. Place in greased casserole or baking cups, uncovered. Bake at 350° for 20 minutes. Spread with remaining mayonnaise. Bake for 20 minutes longer. Garnish with parsley. This is rich.
Core apples; peel a strip from the top of each. Place apples in 2-quart casserole. Combine the raisins, brown sugar, cinnamon and nutmeg. Spoon into center of apples. Bake in a 350° oven for 40 to 45 minutes or until apples are tender, basting occasionally with the cooking liquid. Serve warm with ice cream, light cream or yogurt, if desired. Serves 4.
Mix; pour in unbaked pie shell. Bake at 325° for 45 minutes.
Mix all ingredients except eggs well 2 minutes. Add eggs, beat, pour in greased and floured 9 x 13-inch or 2 round pans. Bake at 325° until done, approximately 45 to 50 minutes. (This is a very dark moist chocolate cake.)
Beat eggs until light and foamy. Add sugar, oil, zucchini and vanilla and mix lightly, but well. Combine the flour, salt, baking soda, baking powder and cinnamon. Add to egg zucchini mixture. Stir until well blended. Add nuts. Pour into lightly greased and floured loaf pans. Bake at 350° for about 45 minutes to 1 hour. Batter fits 2 (9 x 5) loaf pans, 3 (8 x 3) loaf pans or 7 (5 x 3) mini loaf pans.
Melt margarine. Sift sugar, cocoa and flour together. Beat eggs, milk and vanilla. Add liquids to dry ingredients. Blend well. Pour in unbaked crust. Bake at 325° for 30 minutes.
Mix sugar and oil together. Sift together flour, baking powder, soda, salt and cinnamon together. Add eggs, one at a time. Beat well, then add carrots, pineapple and remaining ingredients. Bake at 350° for 35 to 40 minutes.
Preheat oven to 400°. In a medium bowl, combine the flour, cream and cheese. Mix well until the mixture forms a ball. Roll out on a lightly floured surface to the thickness of about 1/2-inch. Cut with a 1 1/2 or 2-inch biscuit cutter. Dip each biscuit in the melted butter. Place on an ungreased cookie sheet, spacing the biscuits about 1-inch apart. Bake for 10 to 15 minutes until lightly browned.
Cream sugar and margarine; add 1 egg yolk (unbeaten). Add sifted flour with salt. Pat thin on ungreased cookie sheet. Brush on unbeaten egg white. Sprinkle chopped nuts over this and press in the dough. Bake 25 minutes in a 325° oven. Cut into squares immediately after baking.
Cut beef into 3 x 1-inch strips. Place in crock-pot. Combine the next 4 ingredients and pour over beef. Cover and cook on low 5 to 6 hours. Add tomatoes and green peppers; cook on low for 1 hour longer. Combine the cold water and cornstarch to make a paste. Stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice.
Boil together water, sugar, shortening, raisins, cinnamon, cloves, apples and salt. Cool. Add dry ingredients. Bake at 350° for 40 minutes.
Melt shortening and butter in an 8 x 8-inch metal cake pan. Add cocoa and stir until well blended. Stir in vanilla and sugar. Add eggs and mix well. Add flour, salt and nuts. Spread evenly in same pan. Bake 25 minutes in a 350° oven. Frost with chocolate frosting while still warm.
Melt cranberry sauce; add salt, sugar and gelatine which has been soaked in cold water. Add to hot mixture and cool. When nearly set, add walnuts, celery, apple and pineapple. Chill until firm.
Stir all ingredients together and bake at 375° in greased pan 30-40 minutes. Makes its own crust.
Melt butter and mix with peanut butter. Mix in powdered sugar. Roll into small balls. Melt paraffin wax and morsels in double boiler. Put toothpick in peanut butter balls and dip in melted chocolate. Place on wax paper.
Mix all ingredients. Make small balls and freeze. Remove as needed. Bake 20 to 30 minutes at 350° on ungreased cookie sheet.
Melt shortening and chocolate together. Mix sugar and eggs; add to shortening mixture. Sift flour with salt and baking powder; add to other ingredients. Then mix in vanilla and nutmeats. Bake in a lightly greased 9 x 13-inch pan at 325° for 25 minutes. (If desired, leave out white sugar and use 1 1/2 cups brown sugar.)
Cream butter, sugar and orange juice together. Add remaining ingredients. Shape into balls and dip in powdered sugar or coconut. Makes 36 balls.
Melt shortening in deep heavy skillet or Dutch oven. Add onions and saute until golden. Remove from pan. Add chicken pieces, browning lightly. Sprinkle with seasonings and return onions to pan. Add water, cover and simmer until tender, about 1 hour. Remove chicken and keep warm. Pour off about half of the drippings. Stir flour into sour cream. Add to drippings in pan, simmer gently until thoroughly heated. But do not boil. Pour over chicken. Serve with dumpling noodles. Makes 6 servings.
Preheat oven to 400 degree. Dissolve yeast in warm water; set aside. Mix dry ingredients together, Cut in shortening, Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.
Beat cream cheese and sugar in large bowl with whisk or mixer on high speed until smooth. Gently stir in whipped topping. Spoon into prepared graham cracker crust. Refrigerate 3 hours and top with pie filling.
Beat eggs and sugar together. Add cream and flavoring. Fill freezer within 2 or 3 inches of top with whole milk. This will make one gallon.
Cut bread lengthwise into thirds. Spread cut sides of bottom portions with butter. Top with lettuce leaves. Roll each slice of meat up as for jelly roll. Arrange 8 rolls crosswise on lettuce on each sandwich. Spread center portion of bread with butter; place over meat rolls. Top with lettuce leaves. Arrange 3 tomato slices on lettuce on each sandwich. Combine deviled ham, cream cheese and relish. Top tomato slices with deviled ham mixture; cover with top slices of bread.
Brown hamburger and onion in dish by microwaving on High until pink is gone. Add soup, tomato sauce and seasonings; cover. Microwave on High 5 minutes. Reduce to simmer (6) for 10 minutes. Cover with crushed tortilla chips or Fritos.
Dissolve gelatin in 1 1/2 cups boiling water. Combine 1 cup cold water and enough ice cubes to make 2 1/2 cups. Add to gelatin with lemon juice; stir 2 minutes. Let stand until slightly thickened. Fold in drained pineapple and shredded carrots. Chill.
Combine ingredients and put into casserole. Sprinkle cheese on the top. Bake at 350° for 25 minutes.
Cook noodles and drain. Cook shredded cabbage for 5 minutes and drain. Saute onions until they are transparent. Place cabbage, wide noodles and sauteed onions together in a large pan and mix. Cover pan and allow cabbage and noodles to simmer for a few minutes, until done.
Cook potatoes with skins on. Chill and then grate. Make sauce from other ingredients. Bring to a boil. Cook until cheese melts, stirring occasionally. Remove from heat. Put potatoes in greased casserole and pour sauce over potatoes. Make crumb topping using corn flakes or crackers mixed with margarine. Bake for 45 minutes in preheated 350° oven.
Cook cranberries, water and sugar until berries are soft. Let cool! Make jello, using only hot water called for. Stir all ingredients together and refrigerate.
Heat oven to 350°. Line an 8 or 9-inch square baking pan with foil. Lightly grease foil. Beat butter, honey and vanilla in a large bowl with electric mixer until well blended. With mixer on low speed, add egg, flour, granola and raisins and beat just until blended. Spread in prepared pan. Bake 25 to 30 minutes until pick inserted near center comes out clean. Cool in pan on rack. Drizzle glaze over top. When glaze has set, lift foil by ends to cutting board. Cut into bars. Makes 24.
Roll pizza dough out on pizza tin or cookie sheet. Bake for 10 to 12 minutes or until lightly brown. Combine Cool Whip and softened cream cheese on cooled crust. Top with fruits of your choice (grapes, blueberries, orange sections, kiwi, cantaloupe, strawberries).
Combine ingredients and press into bottom of 8-inch pie pan. Chill while preparing filling. Carbohydrate 2.5 g, protein .3 g, fat 3.7 g, calories 45. Serving size 1/8 crust = 1/4 fruit exchange, 1 fat exchange.
Beat butter, sugar and vanilla until smooth and creamy. Mix in flour and salt. Add nuts, mixing well. Cover and chill at least 1 hour or until dough is stiff enough to shape into marble-sized balls. Place cookies on ungreased cookie sheets. Bake at 400° for 10 to 12 minutes or until set, but not brown. While still warm, roll in powdered sugar. Let cool and roll again.
Wrap each hot dog with a small piece of bacon. Place in slightly greased pan. Sprinkle with brown sugar and a little water, just about 4 tablespoons, more if needed. Bake about 20 minutes at 350°. They are done when bubbling.
Preheat oven to 350°. Drain artichoke hearts and chop. Add all other ingredients and place in a buttered shallow baking dish. Cook in oven for 20 to 25 minutes or until lightly browned. Cool for 5 to 8 minutes. Serve with crackers or baguette slices.
Or you can use 1 large package of Jell-O pudding and pie filling (banana cream, French vanilla or vanilla). You can use instant but the type you cook is better.
Thaw frozen raspberries and place in covered saucepan. Bring to a boil and simmer 5 minutes. Strain and discard pulp. Blend cornstarch and water and add it to the juice, stirring constantly. Cook until mixture boils and thickens. Chill until serving time.
Combine potatoes and melted butter. Stir in sour cream, soup, onion, shredded cheese, salt and pepper. Mix well. Grease a 9 x 13-inch pan well. Combine corn flake crumbs with butter and sprinkle on top of mixture once placed in a 9 x 13-inch pan. Cover mixture with foil. Bake at 350° for 20 minutes. Uncover and bake an additional 20 minutes.
Wash and dry chicken. Trim off fringe fat, if any. Arrange the chicken pieces skin side up in a shallow ovenproof nonstick pan. Bake in a preheated 450° oven 20 to 25 minutes, until the skin is crisp and well rendered of fat. Drain and discard fat. Add remaining ingredients to pan. Lower heat to 350°. Continue baking, basting occasionally, until chicken is tender (about 30 minutes). Spoon pan juice over chicken to serve. Four servings, 205 calories each.
Bake cake as directed. Punch hole in cake while hot and spread Eagle Brand milk over. Let cool 10 minutes. Put 1 can creamy coconut spread over cake. Let cool completely. Spread Cool Whip over cake. Add one can Angel Flake coconut. Keep refrigerated.
Mix and spread in 13 x 9-inch pan. Bake at 350° for 20 minutes. Cool.
Boil potatoes until done. Brown bacon and remove. Save about 2 tablespoons grease in skillet. Cut up potatoes and onion; add black pepper and brown in grease. Add drained tomatoes and eggs and a little more black pepper. Cover and cook until set. May need to cook some with lid off.
Cook onions in butter until light brown. Combine all ingredients and pour into well-greased baking dish. Top with additional bread crumbs and dot with butter. Bake at 350° for 30 minutes.
Make your favorite Sloppy Joe recipe and simmer until done. Add Velveeta cheese. Stir until melted. Place on buns. Wrap in foil and bake at 350° for 30 minutes.
Crock-pot: Put 1/2 sliced onions on bottom of crock-pot, then add meat, cloves and water with remaining sliced onions on top. Cover and cook overnight or 8 to 10 hours on low. Remove bone and fat from meat. Put meat back in crock-pot. Add chopped onion, Tabasco and barbecue sauce. Cover and cook 1 to 3 hours on high or 4 to 8 hours on low, stirring 2 to 3 times. Serve from crock-pot on large toasted buns.
Heat oven to 350°. Grease a 17 x 11-inch jelly roll pan. In large bowl, combine sugar, flour, cocoa and baking powder. In medium size bowl with wooden spoon, beat together the butter and peanut butter until light and fluffy. Gradually beat in eggs and milk. Add peanut butter mixture to flour mixture; stir until smooth and well combined. Spread evenly into greased pan. Bake brownies about 20 to 25 minutes. Makes 30 brownies.
In a 4-quart, heavy saucepan, melt butter. Over medium heat, mix in flour until smooth. Add milk slowly, stirring constantly, until thick. Add Tabasco sauce and Parmesan cheese. Remove from heat. Take out 1/2 cup sauce and add the two beaten egg yolks. Mix well and return to the remainder, stirring constantly. Add Colby and American cheeses; stir until melted. Remove from heat.
Saute onions, bell pepper and celery in margarine. Combine with other ingredients. Top with bread crumbs. Bake at 350° for 1 hour.
Cook roast and cut into small pieces. Dice potatoes, onion, carrots and celery. After meat is tender add all other ingredients, except tomato juice, to meat and meat stock. When everything is cooked add juice and boil. Salt and pepper to taste.
Cut stems off spinach leaves. Rinse well. Mix and refrigerate salad oil, sugar, catsup, vinegar, Worcestershire sauce and onion. Salt to taste. Top with crisp bacon and hard-boiled eggs.
Combine all ingredients. Fill pastries with salad. Garnish with slices of green and ripe olives and fresh parsley. Yield: 36.
In large bowl, sprinkle lemon juice over banana. Add chicken, pineapple and strawberries; toss to mix. Place lettuce leaves on individual serving plates. Top with salad. Sprinkle with sesame seed. Serve with dressing and crackers. Makes 4 main dish servings.
Chop chocolate; place in bowl. Heat butter and cream to scald. Pour over chocolate. Stir to melt. Add cinnamon, Kahlua, vanilla and cashews. Pour into lightly greased mold (loaf pan); chill.
Place all ingredients into large bowl. Mix well and spread onto cookie sheets. Spread to about 1/2-inch thick. Bake at 300° for about 60 minutes, turning or stirring every 15 to 20 minutes until golden brown or dry.
Dissolve yeast in warm water. Scald milk and allow to cool and set aside. Add to yeast mixture the sugar, oil, eggs and salt. Add scalded milk alternately with flour. Mix as you would for any bread dough. Allow to rise 2 hours. Turn onto floured board and knead until smooth and not sticky. Divide dough into 2 loaves and place in greased pans. Allow to rise again. Bake at 375° for 25 to 30 minutes or golden brown on top. This dough may also be used for cinnamon rolls or doughnuts.
In a large roasting pan, combine popcorn, shoestring potatoes and nuts. Set aside. In a small bowl, combine melted margarine, Worcestershire sauce, lemon pepper seasoning, garlic powder and onion powder. Pour over popcorn mixture, stirring until evenly coated. Bake in preheated oven at 325° for 8 to 10 minutes, stirring mixture once. Cool. Stir in airtight containers.
Mix all ingredients together and drop on cookie sheet. Bake at 350° or 325° for approximately 15 minutes.
Melt candy bar in large bowl. Add Cool Whip and mix together until the candy bar has been completely dissolved. Pour into crumb pie shell. Let set in refrigerator until cool. Garnish with whipped cream and almonds.
Scald the jello in the boiling water; add pineapple and blueberries. Chill.
Beat Egg; add Sugar, Shortening, Molasses and Water. Sift dry ingredients and add to mixture. Mix well and chill. Drop by teaspoon and bake at 375 for 10 minutes.
Combine egg, milk, 2/3 cracker crumbs, salt and pepper. Stir in corn, onion and pimiento; mix well. Turn into 1-quart casserole. Toss melted butter with remaining 1/3 cup cracker crumbs; sprinkle atop corn mix. Bake at 350° for 60 to 75 minutes.
Brown ground beef and onions. Drain grease. Add to other ingredients. Cook 10 minutes. Pour over noodles.
Combine eggs and 1 cup of milk in a bowl; mix well. Add sifted flour and salt; mix well. Stir in just enough milk until stiff dough forms; knead well. Roll into a thin rectangle on a lightly floured surface; dust with additional flour and cut into thin strips.
Mix the apples, eggs, sugar, cinnamon, oil, and chopped nuts together. Mix flour, baking soda, and salt together. Then combine all ingredients. Grease a Bundt pan. Bake for 1 hour at 350°.
Saute first 4 ingredients in butter; add all but milk and white sauce. Stir until well mixed and warmed thoroughly. Add milk and white sauce last. Pour into a greased baking dish. Bake in 325° oven for 45 minutes. Can be served with rice.
Mix all ingredients. Pour over 2 to 3 cups berries in unbaked pie shells. Bake at 375° for 50 to 60 minutes.
Place a layer of lettuce. Add each vegetable in layers. Top off vegetables with more lettuce. Spread over lettuce 2 cups mayonnaise. Sprinkle 2 tablespoons sugar over mayonnaise. Add the Mozzarella cheese. Let set for 24 hours. Sprinkle bacon bits before serving, if desired.
Heat oven to 350°. Season chops with salt and place in 13 x 9 x 2-inch pan or other large, shallow baking pan. Top each chop with onion and lemon slices. Put 1 tablespoon brown sugar and 1 tablespoon catsup on top. Cover and bake one hour. Uncover and bake 30 minutes longer, basting occasionally. Serves 4.
Cook pasta in boiling water for 10 to 12 minutes. Drain and rinse with cold water. In a large bowl, combine yogurt, honey, lemon juice, vinegar and spices. Stir in pasta and remaining ingredients. Serve at room temperature. If salad needs to be made ahead of time, store in refrigerator. But let set at room temperature 15 minutes before serving.
Place sugar, salt, vinegar and peppers in pan; let come to a boil. Put in onions and let come to a boil again. Now put in tomatoes; allow to heat. Do not let the tomatoes boil. Place in jars and seal. Makes 20 pints.
Preheat oven to 350°. Combine beef, 1/2 cup cheese and onions; set aside. Combine soups and enchilada sauce. Dip tortillas in hot oil to soften a few seconds on each side. Top each tortilla with one heaping tablespoonful of meat mixture; roll up. Place seam side down in 13 x 9 x 2-inch baking dish. Pour sauce over top and top with remaining cheese. Bake at 350° for 25 to 30 minutes. Serves 6.
Cook all ingredients in medium saucepan over medium heat. When ready it will be very thick. May need to use a wire whisk to smooth. Pour in baked pie shell.
Preheat oven to 425°. Cut washed, unpeeled potatoes into 1/8-inch thick slices and place in a single layer on lightly buttered baking sheets.
Heat oven to 350°. Grease a 12-inch pizza pan. Sprinkle with cornmeal. Stir baking mix and water until soft dough forms. Turn onto surface dusted with baking mix; roll in baking mix to coat. Shape into ball. Knead 10 times. Press dough evenly on bottom and up sides of pan. Bake for 10 minutes.
Beat all ingredients together. Bake 45 minutes at 350° in Bundt pan.