HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375° (350° for glass pan). In a 3-quart bowl, mix brown sugar, melted shortening, salt and pumpkin pie spice. Add and stir until smooth sweet potatoes, canned milk and egg. Pour into 9-inch pie shell. Bake 45 minutes or until firm.
Combine butter and 2/3 cup sugar; cream together well. Add flour, baking powder and coconut. Blend until a crumbly mixture; press 1/2 into 9 x 13-inch pan. Mix cinnamon, 1/2 cup sugar and strawberries together. Spread over crust. Sprinkle remaining crumb mixture over berries and press lightly. Bake at 375° for 35 minutes or until golden.
Wash and slice cucumbers. Dissolve 3 cups of pickling lime in 2 gallons of water. (Use large enamel cooker or crock.) Add sliced cucumbers and let soak for 24 hours, stirring occasionally. After 24 hours, rinse the cucumbers and soak in clear water for 4 more hours - change the water every hour. Drain cucumbers after 4 hours.
Cook hamburger and drain. Add drained kidney beans and warm. Mix lettuce, onions, and tomato and toss with 1/2 bag nacho chips and 1/2 cheese. Add hamburger and beans and toss; add dressing. Garnish with remaining chips, cheese and tomato.
Mix well and shape into a ball or log. Roll in chili powder to cover completely. Chill for 2 days.
Mix well. Place in 1 loaf Hawaiian bread. Have extra loaf for dipping.
Mash the figs well (can use a potato masher). Cook all three ingredients 20 minutes or until flakes from spoon.	Pour in small quantities in containers.
Squeeze juice from celery and discard. Grind all ingredients and mix with Kraft mayonnaise to desired consistency.
Combine first five ingredients and set aside. In a small bowl, combine sugar, oil and vinegar. Pour this over first mixture and chill overnight.
Add some t.l.c. and bake for at least one hour in 325° oven. Serve with your favorite fried chicken, hot dogs, baked ham or whatever. Um-m-m-m good.
Cut vegetables. Add soup mix. Add water until vegetables are covered. Bring to a boil and boil for 10 minutes. Cover and lower heat until vegetables are cooked (don't overcook). Place vegetables in a 5-quart pan or larger to cook.
In top of double boiler, combine milk, water, salt and chocolate or peanut butter, cooking and stirring until thick. Remove from heat; cool. Stir in vanilla and spread on cake.
Grease and flour a 13 x 9-inch pan. Heat oven to 350°. Beat cream cheese, sugar, vanilla and egg on medium speed until smooth. Reserve. Prepare mix as directed on package. Pour into pan. Spoon cream cheese mixture by tablespoonsful in 10 to 12 mounds onto batter, not touching sides of pan. Cut through batter with knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn and continue cutting to swirl. Sprinkle with chopped nuts. Bake 35 to 40 minutes or until cake pulls from sides of pan and springs back when touched lightly in center. Cool.
Mix well with hands. Pat into a 9 x 13-inch pan. Bake at 350° for 30 minutes. Ice, while hot, with:
Brown the beef with the onion powder and garlic powder. Add beans and tomatoes. Bring to a boil. Make a paste from the water, chili powder, flour and sugar. Add 1 teaspoon salt and stir into first mixture. Simmer until somewhat thickened.
Soften cream cheese. Blend all but crab meat and 1/2 of Cheddar cheese in mixer. Stir crab meat in with spoon. Put into 1 1/2-quart casserole dish. Sprinkle the half of cheese on top. Top with paprika. Bake at 325° for 35 to 45 minutes.
Marinate pork chops or chicken for 4 to 6 hours or overnight. Bake in oven for 30 minutes at 350° or until done, or cook on grill 30 to 45 minutes or until juices are clear.
Place beans and onions in a pan with water. Bring to a boil. Remove from heat; let stand 2 hours, then return to heat and bring to a boil. Simmer for either 3 hours or until beans are tender. At this point, melt light spread. Using a potato masher or fork, start mashing beans, adding light spread slowly and combining until desired consistency.
Add boiling water to jello. Stir until dissolved. Add cold water and juice to sugar. Add ginger ale just before serving. Serves 40.
Soak corn husks in warm water overnight to soften. Pat with paper toweling. Mix tortilla flour and 2 2/3 cups water; let stand 20 minutes. Meanwhile, in a large mixer bowl, beat together lard, sugar, salt and cinnamon until fluffy. Beat in flour mixture until well combined. Mix raisins, fruit, peels and nuts.
Melt oleo in Dutch oven. Add onion, carrot and green pepper. Cook until transparent, not brown. Add beef and cook until crumbly and gray. Stir in tomato juice, potatoes, salt and pepper. Cover and simmer (stirring occasionally) until vegetables are tender (20 to 25 minutes). Combine flour with 1 cup milk and beat until smooth. Stir into soup mixture. Add remaining milk to soup and simmer until very hot. Stir frequently. Do not boil. Makes 8 servings.
Place chicken in baking dish. Mix chicken broth and celery soup, heating and stirring until smooth. Set aside. Mix all other ingredients. Pour over cut up chicken. Pour flour mixture over it all and bake at 325° for 30 minutes or until brown.
Preheat oven to 375°. In large bowl, measure all ingredients. With mixer at low speed, beat ingredients until well mixed, occasionally scraping bowl. Drop dough by 2 level tablespoons 3-inches apart onto ungreased cookie sheet. Bake 15 minutes or until lightly browned. With pancake turner, immediately remove cookies to wire racks; cool. Store in tightly covered container. Makes about 2 dozen.
Pick over and wash beans. Soak overnight in cold water to cover then drain. Add 2 1/2 qts. water, cook over low heat about 1 1/2 hours. In soup kettle, saute celery and onion in butter until tender. Blend in flour cook 1 minute. Stir into beans gradually. Add to this mixture the remaining ingredients. Simmer about 3-4 hours. Remove from heat, discard bay leaves. If desired, add 1/2 c. Madeira. When serving float a very thin slice of lemon on top of bowl of soup (optional).
Use same flavor of yogurt and fruit. Strawberry, blueberry and peach are some choices.
Combine all ingredients. Mix by hand until blended, 2 minutes. Pour into greased and floured Bundt pan. Bake at 350° for 50 to 55 minutes. Cool in pan for 15 minutes; finish on rack.
Line a 9 x 13 glass dish with graham crackers. Mix pudding and 3 cups milk. Fold in Cool Whip. Spread 1/3 of mixture over crackers and add 2 more layers. End with graham crackers.
Combine ingredients in casserole, except noodles. Bake 25 minutes at 350°. Serve on noodles.
Cook broccoli until tender; drain. Mix all ingredients together. Bake at 350° for 35 minutes.
Pour dressing over pasta, asparagus, tomato and mushrooms. Cover and refrigerate. Add Colby cheese just before serving; mix lightly. Arrange lettuce on serving platter. Top with pasta mixture. Sprinkle on Parmesan cheese. Makes 6 servings.
Blend eggs and sugar. Add Eagle Brand milk, vanilla and milk. Mix well. Mixture is now ready for freezing.
Combine apple slices, water, sugar, butter, cinnamon and nutmeg in large saucepan. Bring to boil. Mix together flour and milk; cream until well blended. Drop dough from spoon into boiling apples. Cover. Reduce heat and simmer for 20 minutes or until apples are tender. Serve warm or cold topped with milk.
Mix sugar and syrup. Cook until it bubbles. Stir in peanut butter. Add Rice Krispies, then press in buttered pan and cool. Melt butterscotch and chocolate chips over hot water, then spread over Rice Krispies.
Brown meat, onions and drain. Add seasoning, olives, mushrooms, tomato paste, & Rotels - simmer (15 mins.). Add cottage cheese, 1 pkg. Mexican cheese. Spray Pam in a 13 x 9 in. pan. Place noodles, meat, cheese. Repeat.
Cream together margarine, sugar and eggs. Add flour, pineapple. milk and sweet potatoes. Pour batter into baking dish and bake for 50 minutes at 375 degrees or lower. Makes 2 quarts or 6-8 servings.
Boil small red potatoes until tender. Do not remove skins. Let cool, then cut them into smaller pieces, maybe halves or quarters. Cut up onion, red peppers and celery. Make mix of sour cream and mayonnaise; add salt and pepper to taste. Mix all ingredients, then cut up hard-boiled eggs and mix gently into potato salad. Then enjoy.
Roll steak in flour. Salt and pepper to taste. Put in frying pan with 1/4 to 1/2 cup of oil (any kind). Fry until brown on both sides. Remove from frying pan into large baking pan. Lay in layers. Pour 1 1/2 quarts of water into frying pan. Cook until it boils. Pour into large baking pan with meat. Cover with foil and bake 1 1/2 hours at 450°. Sprinkle garlic powder on top before you cover (2 teaspoons).
Combine potatoes, onion, green pepper, soups, sour cream, salt and pepper. Toss thoroughly to coat potatoes. Spoon mixture into a greased, shallow 2-quart casserole. Bake 75 minutes in 325° oven. Sprinkle with cheese and bake additional 15 minutes.
Make this into a roll in wax paper. Roll walnuts for outside cover if you use them.
Heat milk to lukewarm (105°). Stir in yeast and pinch of sugar. Allow it to proof for 10 minutes or until begins to foam. Stir in eggs, melted butter, sugar, salt, spices and vanilla extract. Add enough flour to make soft dough. Turn dough out onto a floured board and knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to grease the top. Cover and allow to rise until doubled in volume, 1 1/2 to 2 hours. Divide dough into 4 pieces. Roll each piece out into a 6-inch oval, about 1/2-inch thick. Place the loaves on a greased baking sheet and leave to rise, covered, for 1/2 hour. Preheat oven to 375°. With your thumb, make indentations in the dough in decorative rows, then brush the loaves with beaten egg yolk. Bake for 15 to 20 minutes until golden. Makes 4 loaves.
Beat eggs until yolks and whites are blended. Add sugar, salt, nutmeg and vanilla. Mix thoroughly. Add milk slowly, stirring constantly. Pour into pastry-lined pie pan. Bake in hot oven (425°) until an inserted knife comes out clean.
Soak the dried beans, dried peas, lentils, etc., in water overnight. Put dried beans into kettle with water. Bring to a boil; simmer for 2 1/2 hours with stew meat. Add tomatoes, onion, celery, potatoes, carrots and seasonings; simmer 1/2 hour longer.
In a large resealable plastic bag, combine flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet, brown ribs in butter. Transfer to a 5-quart slow cooker. In the same skillet, combine remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs (slow cooker will be full). Cover and cook on low for 9-10 hours or until meat is tender. Yields 12 - 15 servings.
Cut eggplant into 1/2-inch thick sections and place in the bottom of	a 14-inch Dutch oven.	Mix everything except Parmesan and pour on top of eggplant. Cover and cook for 50 minutes. Sprinkle on Parmesan cheese to taste.
Mix all ingredients together and pour into a greased casserole dish. Bake at 350° for 1 hour and 15 minutes.
Dissolve yeast in 1/2 cup warm water with the 1 tablespoon sugar. Let stand in deep bowl 45 minutes.
Fry and drain ground beef. Set aside. Place cheese in microwavable bowl and heat approximately 3 minutes or until creamy. Add ground beef and diced tomatoes. Stir well and enjoy with tortilla chips.
Mix flour, Crisco and salt. Beat egg, water and vinegar. Add to flour mixture. Mix well. Makes 2 covered pies or 4 pie shells.
Cook over high heat until it threads. Add raw peanuts. Cook until bubbles, and turns amber color. Add soda, salt and butter. Pour into buttered cookie sheet. Break up when cool.
Sift dry ingredients together. Mix eggs, oil and vanilla. Add apples and nuts. Stir until mixed. Pour into greased, floured tube pan. Bake at 350° for 1 hour. Remove from oven. Place in heavy brown paper bag immediately. Close tightly. Let stand until cool.
Saute onions in 3 tablespoons butter until tender. Arrange half of squash in buttered baking dish. Cover with half of onions. Repeat. Sprinkle with bread crumbs and dot with butter. Bake at 400° for 15 minutes. Serves 4 to 6.
Mix first 3 ingredients like pie crust until it crumbles. Pat into 9 x 13-inch pan. Bake 15 to 20 minutes at 350°. While baking, mix eggs, 1 1/2 cups sugar, 3 tablespoons flour and juice of 1 lemon. Pour over hot crust. Bake 20 minutes longer at same temperature. Sprinkle with 4 teaspoons sugar while still hot. Yields one 9 x 13-inch pan.
Mix ingredients except cheese. Bake for 45 minutes to 1 hour. After baking, top with cheese. Corn bread mix raises to top to make a delicious casserole.
Combine all ingredients, mixing well. Make into balls the size of walnuts. Flatten with fork a little and bake in 350° oven about 10 to 12 minutes.
Place steak in an ovenproof Dutch oven coated with vegetable cooking spray. Cover and bake at 325° for 1 1/2 to 2 hours or until tender. Remove steak from Dutch oven and let cool to touch.
Melt butter. Add 1/2 of it to other ingredients. Keep adding a little butter or margarine until crumbly. Good for pies, cupcakes, cobblers, etc.
Place the cucumbers in a colander; sprinkle with salt. Weight the cucumbers with a heavy plate; let them drain for 1 hour, then transfer to a large bowl. Combine remaining ingredients; pour over cucumbers. Toss well. Serve chilled. Makes 6 servings.
Boil potatoes in skins. Let cool and then peel and dice. Toss in chopped onion, bell pepper, celery and eggs.
Put eggs in a pan and cover with water. Boil about 4 minutes, until hard-boiled. Pour out hot water and slowly add cool water; let eggs stand for a few minutes (this makes the shells come off easier). Take off shells and let eggs chill before cutting in half. When cool, cut eggs in half lengthwise. Mash yolks in a bowl and add the rest of the ingredients. Use enough salad dressing to make a thick paste of the yolks. Fill each half with the yolk filling and chill.
Layer in order, starting with lettuce, onion, green pepper, peas, mayo mixture, cheese and bacon in a 13 x 9-inch glass dish. Cover tightly and refrigerate overnight.
Combine all ingredients except rice. Cook until done. Add rice. Cook 20 to 30 minutes more.
Mix together brown sugar, shortening, egg and molasses. Add the remaining ingredients. Chill dough. Form into 1-inch balls. Roll into sugar. Flatten slightly with bottom of glass or fork. Bake at 325° for 10 minutes until set but not hard. If desired, ice with butter icing.
Scramble and drain. Use 8 x 11-inch dish. Bake at 350° to 375° for 45 minutes to 1 hour. Make 12 hours ahead. Can be frozen. For 1 1/2 recipe, use 2 pounds sausage.
Cream the sugar and butter; add flour and beaten egg yolks. Mix in the lemon juice, lemon rind and milk gradually. Add beaten egg whites, but do not break whites all up. Bake at 350° for 10 minutes, then 250° for 1/2 to 3/4 hour.
Prepare pudding as directed. Blend in softened cream cheese. Fold in Cool Whip. Put whole Oreos in blender to make crumbs (will look like potting soil). Get container (if you use a real flower pot, put Oreos over drain hole). Alternate crumbs with pudding mixture, starting and ending with crumbs. Let sit overnight in refrigerator. Put silk or plastic flowers to look like a real plant. Fills a 8 to 10-inch pot.
Mix all ingredients; knead smooth. Paste can be softened with a very little amount of lemon juice if it is too stiff. Let stand covered 24 hours before using. When ready to use, form into desired shapes.
Dissolve raisins in boiling water and soda. Let soak 3 hours or overnight. In a large bowl, cream the shortening, eggs, sugar and vanilla. Add flour, baking powder and salt. Mix well. Stir in raisin mixture, candied fruits and nuts. Pour into greased pans and bake at 325° until toothpick inserted in center comes out clean, about 1 hour. Makes 2 loaves.
Boil potatoes and eggs. Get well done. Dice potatoes and mash eggs. Mix all ingredients well. Put in refrigerator for about 45 minutes to an hour. Then serve.
Beat the egg whites until stiff, then add baking powder and then sugar, a little at a time. Put in vanilla and then pecans. Spoon out on a baking pan. Bake at 250° for at least 45 minutes.
Combine the vinegar, peppercorns, bay leaves, cinnamon, onions, thyme, basil, rosemary and celery and pour over the bear meat in a bowl. Marinate in refrigerator for 24 hours.
Mix ground beef, tomatoes, tomato sauce, onion, sugar, salt, oregano, basil, garlic and chili powder; simmer 30 minutes. Cook and drain spaghetti (do not rinse). Add to meat mixture and add mushrooms. Put 1/2 mixture in 9 x 13-inch pan. Top with Mozzarella cheese. Add remainder of meat mixture. Top with Parmesan cheese. Bake at 350° for 30 minutes, covering the first 20 minutes.
Mix sour cream with mayonnaise. Add dry powder mix. Mix well. Add to washed and cut up cauliflower and broccoli. Toss. Sprinkle shredded Cheddar cheese on top. Refrigerate until ready to serve.
Melt oleo and peanut butter. Remove from heat. Stir in sugar, crumbs and flavoring. Mix well. Shape into balls about the size of quarter. Place on cookie sheet and chill. Melt chocolate and paraffin. Dip balls into chocolate with toothpick or fork. Place on wax paper. Makes 40 balls.
Beat egg white, add sugar and vanilla. Beat well. Add 2 cups pecan halves. Mix well with spoon. With a teaspoon or your finger, put 1 pecan half at a time on a greased cookie sheet. Bake at 250° for 20 minutes.
Dissolve jello with 1 cup boiling water and add 1/2 cup pineapple juice as total liquid required. Cool until partially set. Beat in sour cream and Philadelphia cream cheese. Fold in nuts and crushed pineapple. Pour into molds and chill.
Cream margarine, oil and sugar. Add eggs and vanilla. Add flour mixed with cocoa, baking powder, soda and salt. Add zucchini. Add milk and lemon juice. Pour into greased 9 x 12-inch pan. Add 1/2 cup chocolate chips on top. Bake at 325° for 45 minutes.
Combine margarine, butter, cream cheese and sugar; beat until light and fluffy. Add salt and vanilla. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Pour into a well-greased and floured 10-inch tube pan. Place in cold oven and set at 275°. Bake for 1 1/2 hours or until it tests done. Let cool in pan for about 15 minutes before removing from pan.
Cream shortening, vanilla and sugar; add eggs and beat well. Add sifted dry ingredients alternately with buttermilk. Stir in nuts. Bake at 350° for 30 to 35 minutes.
Combine all ingredients. Heat until cheese is melted. Crock-pot is great for this! Stir frequently. Serve on corn chips or nachos.
In a plastic bag, mix all ingredients. Now shake the bag like the dickens. Then reach in, grab a handful and munch away.
To the mayo, slowly beat in vinegar with fork. Add sugar and then slowly blend in milk.
Cut up and brown chuck roast. Cut up chicken. Coarsely chop onion and green pepper. Put all ingredients in stew pot and simmer for 1 1/2 to 2 hours.
Combine all ingredients together. Spoon into glass baking dish. Sprinkle top with paprika. Bake at 350° for 1 hour. Serves 6 to 8.
Sift flour, baking powder, baking soda and salt. Combine shortening and sugar; cream well. Blend in eggs. Add milk and vanilla. Blend into sifted dry ingredients. Add pecans, dates and cherries. Shape into balls using a level tablespoon of dough for each cookie. Roll each ball of dough in crushed cornflakes. Place on greased baking sheet. Top each cookie with 1/4 cherry. Bake at 375° for 10 to 12 minutes.
Cut chicken wings into 3 sections. Discard wing tip. Place chicken into 2 greased 15 x 10 x 1-inch baking pans. Bake, uncovered, at 375° for 30 minutes; drain. Turn wings; bake 20 to 25 minutes longer or until juices run clear.
Combine all ingredients. Microwave 3 to 5 minutes. Stir and serve.
In saucepan, combine water, cranberries and sugar; bring to a boil, reduce heat and simmer 5 minutes or until all berries pop. Add gelatin; stir until dissolved. Stir in undrained pineapple and grapes. Pour into 5-cup ring mold. Chill until firm. Yields 8 to 10 servings.
Cook ground turkey (beef) with taco seasoning and chopped onion until brown. Mix lettuce (chopped), cubed tomatoes and beans in pot. Let meat cool. Add meat to mixture. Put in cheese. Crush Doritos and mix into complete mixture. Add Italian dressing and stir. Serves 4 to 5 firefighters.
Mix and boil first 3 ingredients. Let cool and add cooled remaining ingredients when ready to serve. This serves 100.
Brown sausage; drain. Line pie shell with cheese, then sausage. Beat eggs, milk, salt and pepper and pour over sausage. Bake 30 minutes at 375°.
Beat egg whites, salt and cream of tartar until soft peaks form. Beat in vanilla and sugar until very stiff and glossy. Fold in dates and coconut. Drop from teaspoon 2-inches apart onto ungreased brown wrapping paper on a cookie sheet. Bake in 325° oven for about 20 minutes or until lightly browned. Cool slightly. Remove from paper. Makes 3 1/2 dozen.
In medium bowl stir together crushed cookies and butter. Press on bottom and sides of 9-inch pie pan. Freeze until firm (10 minutes). Spread ice cream over crust. Cover and freeze until firm (6 hours or longer). Just before serving, drizzle pie with chocolate syrup.
Place 4 pita rounds on cookie sheet. Spread 1 tablespoon of ketchup one each round. Sprinkle shredded cheese on each round. Add about 6 to 8 rounds of pepperoni to each pizza (can add chopped onions, etc.). Place pizza round into 400° oven and cook until cheese melts, 5 to 7 minutes.
Combine first 5 ingredients well. Separate rolls into 3 layers each. Place on ungreased cookie sheet. Spoon on crab mixture. Top each with a few water chestnuts. Bake at 400° for 10 to 12 minutes or until golden.
Combine soup mix and rice in a 1 3/4-quart shallow casserole dish. Add boiling water, stirring until soup mix is dissolved. Set aside.
Mix seasoning with refried beans and spread in bottom of dish. Spread a good cup of sour cream on top of beans. Sprinkle green chilies on top on sour cream. Then layer onion and tomatoes. Put cheese on top. Microwave on High (uncovered) for approximately 5 minutes or until the cheese on top has melted. Serve hot with tortilla chips.
Mix first 3 ingredients and cool. Cream together sugar and shortening. Add eggs, flour, soda and salt. Pour all ingredients into large greased and floured cake pan.
Begin yeast in warm water. Combine milk, sugar, salt and shortening. Cool to lukewarm. Stir in 2 cups flour. Beat well. Add yeast mix. Slowly add remaining flour while mixing. Knead 8 to 10 minutes. Shape in a ball. Place in lightly buttered bowl; turn and cover. Let rise 1 1/2 hours; punch. Let rise again for 45 minutes.
Combine sugar and butter in mixing bowl. Beat well until creamy. Add eggs. Sift flour, baking powder, soda and salt together and add alternately with buttermilk. Add lemon juice and rind. Pour in greased and floured tube pan. Bake for 1 hour at 325°.
Preheat oven to 400°. Spoon pie filling into pastry shell. In bowl combine flour and brown sugar. Cut in butter until mixture is crumbly; stir in nuts. Crumble over pie filling. Bake 40 to 45 minutes or until top is golden and filling is bubbly. Remove to wire rack to cool. Makes 8 servings. If using a purchased frozen crust, buy a "deep dish" crust and follow package directions.
Prepare brownie mix according to package directions. Cool and break into small pieces. Prepare chocolate pudding according to package directions.
Grease and heat muffin pans, corn stick mold or skillet. Beat egg with fork, add milk and oil. Stir in meal, sugar and sausage. Blend well. Pour batter into hot greased pans. Bake in preheated 450° oven 25 or 30 minutes. This bread should be baked thin and quite brown. Makes about 14 muffins, 18 sticks or one medium-size skillet full.
Combine powdered sugar and cake flour with butter; mix thoroughly. Add eggs and powdered sugar; beat at least 3 minutes with mixer. Pour in greased loaf pan and cook at 350° for 40 minutes or until done.
In a large bowl combine the fruit, sour cream, marshmallows and coconut. Cover and refrigerate for several hours. Yields 6 to 8 servings.
Melt butter and whisk in flour. Cook until flour bubbles. Stir in 2 cups of chicken stock, milk and cream. Stir in remaining stock, chicken and broth. Season with salt and pepper.