HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix butter and sugar together. Add flour, vanilla and salt. Fold in pecans. Roll into balls and press with a pecan in the center, or roll into 1-inch oval fingers. Bake at 400° for 8 to 10 minutes.
Mix Jell-O well in 1 1/2 cups hot water. Add ice cream and strawberries. Mix until thick, then add pecans. Mix vanilla pudding as directed on package. Layer as follows: half Jell-O mixture, 2 bananas, half cake (crumbled), half pudding and half Cool Whip. Then repeat layers the same.
Stir together the sugar, pineapple, eggs, flour and coconut. Melt margarine; combine with other ingredients. Pour filling into 9-inch pie shell. Bake for 60 minutes at 350°, until filling is set and brown.
Mix cake mix, egg, butter, nuts and vanilla; pour into a 9 x 13-inch pan. Pat down with a fork. Beat together cream cheese, 4x sugar, 2 eggs and pour over first set of ingredients in the pan. Bake at 350° until done. Will be soft when comes out of the oven.
Dissolve gelatin in boiling water. Stir in concentrate. Add apple juice and cold water. Carefully pour in chilled ginger ale. Makes 25 (4-ounce) servings.
Mix flour with milk slowly and boil until thick. Will look like paste. Cool completely. Beat until fluffy. Add other ingredients, beating well as you add each one. Spread between split layers of yellow cake. Frost with fudge frosting. Fills 9 x 13-inch layer or 2 round cakes.
Place washed, torn lettuce in a large container with onions and cauliflower. Add bacon. Mix sugar with salad dressing and sour cream. Pour over all ingredients. Add cheese, salt and pepper. Let set overnight. Mix before serving.
Mix all ingredients well. Divide in 4 or 5 rolls; wrap in wax paper. Place in refrigerator and use as desired. Cut each roll into slices and bake in moderate oven until crisp.
Cook eggs, sugar, lemon juice and salt until it thickens, stirring to prevent it from burning. Add to whipped Dream Whip. Combine other ingredients and stir Dream Whip mixture into them. Refrigerate until ready to serve.
Finely chop apricots. Cream butter, sugar and honey. Add eggs and beat well. Combine next 5 ingredients. Add to creamed mixture. Mix well. Stir in nuts and apricots. Spread in greased and floured 15 x 10 x 1-inch baking pan. Bake at 350° for 20 to 25 minutes. Cool 15 minutes and brush with glaze.
In bowl, combine egg, 1 teaspoon salt, dash of pepper, Worcestershire sauce, onion and milk; mix well. Add beef, pork and rice. Beat together with fork. Immerse cabbage leaves in boiling water for 3 minutes or just until limp; drain. Heavy center vein may be slit about 2 1/2 inches. Place 1/2 cup meat mixture on each leaf. Fold in sides and roll ends over meat. Place rolls in baking dish. Blend soup, sugar and lemon juice. Pour over cabbage rolls. Bake at 350° for 1 1/4 hours. Baste once or twice with sauce. Serves 6.
Place margarine in a 9 x 13-inch baking dish and heat in oven until melted. Stir in honey, mustard and curry powder. Add chicken, turning to coat. Bake, turning after 20 minutes.
One cup sugar, one cup molasses, one-half cup butter, one tablespoon vinegar, pinch of soda. Boil all together until done; pour in buttered pan and cut in squares. When cold wrap in paraffin paper.
Beat eggs, add sugar and oil. Sift together flour, baking soda, cinnamon and salt; add to first mixture. Mix and add apples and nuts. Bake in 9 x 13-inch greased and floured pan for 35 to 40 minutes at 350°.
Preheat oven to 350°. Saute vegetables in margarine until tender. Reduce heat to low; add process cheese spread and milk, stirring until process cheese spread is melted. Stir in macaroni; spoon into 2-quart casserole. Bake 15 minutes. Sprinkle with Parmesan cheese, if desired. Makes 6 servings.
Prepare cornbread as instructed on packets. Saute onion, pepper and celery in margarine until tender. Add to cornbread. Stir in remaining ingredients, mixing well. Pour into a 13 x 9 x 2-inch baking dish that has been sprayed with Pam. Bake at 400° until it reaches the consistency you desire, approximately 30 minutes.
Beat egg yolks; add flour and cocoa. Gradually add milk, 1/2 cup sugar and salt. Cook until almost thick. Put in almost done pie crust. Beat together egg whites and 1 1/2 tablespoons sugar to make the meringue. Put the meringue on top of the chocolate. Place in a 350° oven until brown.
Roll into walnut-sized balls. Bake on ungreased cookie sheet for 1 hour at 250°. While hot, roll in powdered sugar.
Mix first 3 ingredients together and boil 5 minutes, stirring constantly. Remove from heat and stir in package of lime jello. Let stand until cold, then fold in large can Carnation milk that has been chilled and whipped. Pour into a graham cracker crust. Makes 3 pies.
In a large bowl beat cream cheese until soft and fluffy. Fold in pie filling, lemon juice and rind. Add 10x sugar. Spoon into parfait glasses. Chill 2 hours or until set. Garnish with crumbled graham crackers. Makes 8 to 10 servings.
Melt chocolate and butterscotch morsels with sweetened condensed milk in top of double boiler over hot water on medium heat. Stir until morsels melt and mixture begins to thicken. Remove from heat; add nuts and vanilla. Blend well. Chill 1 hour until mixture thickens. Line bottom of pie plate with foil. If desired, place nut halves in bottom of plate, forming 2-inch wide ring. Pour mixture over pecans (if used) to form a ring. Chill in refrigerator until firm enough to slice.
Brush mustard on both sides of a cheap cut of meat. Place on heated grill and when done, meat will be tender and moist. There will be no mustard taste.
Cream butter and sugar. Add eggs, one at a time, beating well. Add potatoes; beat well. Combine dry ingredients; add to potato mixture. Batter will be stiff. Stir in vanilla, coconut and pecans. Pour into well-greased tube pan. Bake at 350° for 1 hour and 15 minutes. Cool in pan for 15 minutes.
Combine sugar and butter and cream until smooth. Add eggs and beat well. Sift cinnamon, allspice, cloves, flour, soda and salt together. Dust walnuts and dates with a small amount of flour mixture. Add remaining flour mixture alternately with the beer to creamed mixture; blend well after each addition. Stir in walnuts and dates.
Boil cabbage until tender; drain well. Place layers of cabbage and corned beef in baking dish. Blend flour, salt, mustard and 4 tablespoons butter in saucepan. Add milk and water. Cook until thick. Add cheese. Stir until melted. Pour over cabbage mixture. Melt 4 tablespoons butter; add bread cubes. Stir until coated. Place bread cubes on top. Bake at 350° until bubbly, 20 to 30 minutes.
Take a root of sassafras and steep in a pint of water and put in a bottle and when your husband comes in to quarrel, fill your mouth with it and hold until he goes away.
Thaw shrimp, if frozen. In a large skillet, heat margarine over medium high heat. Add shrimp and garlic. Cook, stirring frequently for 1 to 3 minutes or until shrimp turn pink. Stir in parsley and sherry.
Blend cream cheese, milk, beef and sour cream. Add green pepper, onion and garlic. Place in pie plate. Sprinkle with pecans, which have been heated in the butter. Bake at 350° for 20 to 25 minutes. Serve with Escort crackers.
Heat in a saucepan over low heat; blend in. Heat until mixture bubbles. Remove from heat. Add gradually, stirring constantly. Return to heat and bring rapidly to boiling, stirring constantly. Cook 1 to 2 minutes longer.
Preheat oven to 350°. Mix ingredients; pour into a greased loaf pan or lined muffin tin pan. Bake until toothpick in center comes out clean or sides pull away from the edges. Cool and serve.
In large bowl, beat butter, sugar and lemon extract until light and fluffy. Add flour and almonds. Beat at low speed until well blended. Cover; refrigerate 1 hour. Heat oven to 375°. Shape tablespoon of dough around each candy Kiss, covering completely. Roll in hands to form ball. Place on ungreased cookie sheet. Bake at 375° for 8 to 12 minutes, until edges are light brown. Cool 1 minute.
Put potatoes in baking dish. Sprinkle about 1/4 cup water over potatoes. Pour melted butter with garlic over potatoes. Cover with waxed paper or plastic wrap. Cook for 20 minutes on High. Check to see if tender, continue cooking 5 minutes at a time until done to your liking. May also be topped with cheese.
Cook squash for 5 minutes until tender, but not mushy. Drain well. Combine all other ingredients except oleo and stuffing mix. Mix oleo and stuffing mix. Put 1/2 of crumb mixture in bottom of a 9 x 13-inch pan. Cover with squash mixture. Sprinkle remaining crumb mixture over the top. Bake at 350° for 30 to 40 minutes.
Mix sugar, evaporated milk and corn syrup in a 2-quart saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Continue cooking, stirring occasionally, until temperature reaches 238° on candy thermometer, or until a small amount of mixture forms a soft ball when tested in very cold water. Remove from heat. Add butter, do not stir. Cool to lukewarm (110° on thermometer). Add vanilla and beat until creamy. Stir in pecans. Drop by teaspoon onto waxed paper. Shape with a spoon into 2 1/2-inch circles, spreading pecans. Allow to remain undisturbed until the pralines are firm and sugared. Makes 1 1/2 pounds candy.
Mix all ingredients in a large bowl. Put in well-greased 9 x 13-inch pan. Cover with aluminum foil and refrigerate overnight. Next day remove foil and bake at 350° for 1 hour.
Cream together margarine, Crisco and sugar. Add eggs, one at a time. Add milk and vanilla. Mix in flour, one cup at a time, until well blended. Pour into a greased and floured tube pan. Place in cold oven, set temperature at 300° and bake until lightly brown and toothpick inserted comes out clean.
Put beef in roasting pan. Add dried soup mix then beef broth. Cover and bake in oven for 7 hours at 275°. Can also be placed in a crock-pot all day on low. When done, shred with a fork. Serve on rolls. Serves 8 to 10. Great for parties!
Add any of the following or a combination: ham, Cheddar cheese, Swiss cheese, crab, onions, bell pepper, mushrooms, bacon or shrimp.
Combine all ingredients in large bowl and blend. Beat for 2 minutes at medium speed. Follow baking instructions on the box of cake mix. Refrigerate.
Mix lemon juice with 1/2 of the sugar. Cook with the slightly beaten egg yolks in double boiler until it thickens. Add gelatine and cool. Add the whites beaten with the remainder of the sugar, folding the whites in carefully. Pour over the lemon meringue pie shell. Top with whipped cream. Keep in the refrigerator until served.
Mix together sugar, cornstarch, water and Karo. Cook until clear. Take off heat. Add 3 tablespoons jello. Cool, then pour over berries in baked crust.
Cook water, sugar and cornstarch until thick. Add jello; let cool. Add strawberries; pour into pie shells. Chill 2 hours. Top with whipped cream.
In 3-quart saucepan, cook chorizo, beef, 1 cup onion and garlic until onion is soft. Spoon off excess fat. Add tomato sauce, red beans, refried beans and seasonings. Mix thoroughly. Cover and simmer 10 minutes. Stir once or twice.
Break the chocolate bars into small pieces in a large bowl. Add marshmallow cream, morsels and vanilla. Put sugar, salt and milk in a heavy kettle; bring to a boil, stirring constantly. Reduce heat and continue to boil for 10 minutes. Pour at once over chocolate ingredients in large bowl. Stir until smooth and all melted. Add nuts (optional) and pour into well-buttered pan (1/2 sheet cake size would be the largest). Cool before cutting.
In 10-inch skillet over medium-high heat, cook beef, basil, black pepper and garlic powder until browned, stirring to separate meat. Spoon off fat. Stir in soups, water and 1 cup Mozzarella cheese. Add macaroni. In 2-quart baking dish, spoon mixture. Sprinkle with remaining 1/2 cup Mozzarella cheese. Bake at 400° for 25 minutes or until hot and bubbly.
Melt margarine in large pan. Add rice, onion, pepper and garlic. Cook until rice is brown. Add hot water, tomatoes, salt and chili powder. Bring to a boil. Cover and cook over low heat until liquid is absorbed and the rice is tender, about 35 minutes. Makes 7 servings.
Smash egg, cake mix, coconut and butter into pan. Beat cream cheese, 2 eggs, 3/4 cup sugar and vanilla until smooth and fluffy. Spread over cake mix. Bake 20 to 25 minutes at 350°. Mix sour cream, 1/4 cup sugar and 1 tablespoon vanilla until smooth. Spread over cheesecake after it cools and refrigerate for 8 hours or more.
Cook sesame seed in a dry wok over medium heat, tossing until lightly browned and fragrant, about 3 minutes. Remove to plate. In wok, heat 2 tablespoons vegetable oil over high heat until hot, swirling to coat sides of pan. Add green beans, onion and garlic. Stir-fry until crisp-tender, 4 to 6 minutes. Remove to plate.
Mix dry ingredients and seeds. Add to liquids and blend. Add dry ingredients must be moistened. More buttermilk may be used if needed. Mix in raisins. Place in greased 9 x 5 x 3-inch loaf pan. Bake at 425° for 45 minutes.
Combine all ingredients; shake and let settle for four hours. Use only Joy and Karo brands.
Cook sliced carrots in salted water until fork-tender. When cool, alternate layers of carrot slices, green pepper slices and onion rings. Mix remaining ingredients and beat until completely blended. Pour mixture over vegetables and refrigerate. Can be prepared several days before serving. Keeps well in refrigerator for a long time. Excellent.
Peel, core and grind pears. Remove seed from oranges and lemon. Grind them and then add pineapple. To each pound of fruit, add 3/4 pound sugar. Cook over medium heat until thick enough that it does not run. Put in hot jars and seal tight.
Brown chops in lard or drippings. Spread rice in oblong dish. Reserve 1 Tbsp. seasoning from soup mix. Sprinkle rest over rice. Add hot water to liquid from mushrooms to make 3 cups and pour over rice. Put chops on top. Sprinkle with reserved seasoning. Cover and bake at 350° for 45 minutes or until chops are tender. Uncover and bake 10 minutes longer or until liquid evaporates.
Heat crock-pot to 325°. Add meat; cook for 10 minutes. Add onion, pepper, red pepper, brown sugar, garlic powder, salt and chili powder. Cook for another 10 minutes. Add kidney beans, tomato paste and tomatoes. Turn temperature to low (or simmer) for 2 hours.
Lightly brown veggies in butter. Add Italian dressing and simmer. Prepare bow ties. Serve veggies over bow ties. Top with Parmesan cheese. Serves 4. Preparation time: 15 to 20 minutes.
Preheat oven to 325°. Place chicken in a single layer in greased baking pan. Sprinkle with salt and pepper. Press excess liquid from sauerkraut and spoon over chicken. Arrange cheese slices over sauerkraut. Pour dressing evenly over top. Cover pan with foil. Bake 1 1/2 hours or until chicken is tender.
You will need a 6 x 9 x 2-inch baking dish or pan. Place chicken in a long baking pan. Slice potatoes over chicken and salt and pepper to taste. Mix soup in bowl with about 1 1/2 cans water. Pour over chicken and bake at 400° for 45 minutes to 1 hour. Makes 4 servings.
Line pan with graham cracker crust and chill. Heat marshmallows and milk until smooth (use a double boiler). Cool; fold in berries, nuts and whipped cream. Pour into crust and chill several hours.
Melt margarine in 2 x 9-inch square baking pan. Add graham cracker crumbs, 1/2 cup sugar and pinch of salt. Mix and press into pan for crust.
Beat Shortening with 1 cup Sugar until light and fluffy. Add Molasses and Egg beating well. In medium size bowl, combine dry ingredients. Add to Molasses mixture. Cover and refrigerate until chilled. Shape into 1 inch ball, roll in sugar. Place 2 inches apart on a lightly greased cookie sheet. Bake in upper third of preheated 350 oven for 10 - 12 minutes. Cool then transfer to wire rack.
Buy the "whole" Ro-Tel. It is not as hot as the chopped. Cut out small hard core of tomatoes before running in blender. Onion juice is made by finely grating onion into a thin cloth and squeezing out the juice. In spring you can use sweet Vidalia onions, just chopped. They are not as strong and are delicious.
Cream shortening, oleo and sugar. Add egg yolks, one at a time, beating after each addition. Put soda in buttermilk. Add flour and buttermilk alternately, beginning and ending with flour. Add nuts, coconut and vanilla. Fold in stiffly beaten egg whites. Bake in 9-inch pans for 25 minutes at 325°.
Heat 2 cups water to boiling, add gelatin and sugar, stirring until dissolved. Add 2 cups cold water and fruit juices. Chill until ready to serve. Just before serving, add ginger ale and spoon in sherbet.
In a large pot, empty contents of all tomatoes and tomato paste. Add 1 large can of water. Set heat on simmer. Slice mushrooms and add to pot. Chop garlic and add half to sauce. Save other half for meatballs. Add pinch each of all seasonings to sauce.
Beat eggs. Add and mix flour and milk. Melt margarine in 8-inch cake/pie plate round. Pour mixture into tin. Bake at 400° for 20 minutes. Serve immediately with syrup.
Preheat oven to 350°. Sift together the flour, baking powder and salt. Cream butter with shortening. Gradually add sugar, creaming well, at least 5 minutes. Add eggs, one at a time, beating well after each addition. Combine milk and vanilla. Add alternately with the dry ingredients to creamed mixture. Blend well after each addition. Melt German's sweet chocolate with water over hot water. Remove from heat. Blend in 2 Tbsp. cream. (This is the Chocolate Sauce.) Set aside. Pour 1/4 of batter into 10 inch tube pan, well greased on the bottom. Drizzle with Chocolate Sauce, alternating layers of batter and sauce to make three layers of sauce with batter on top. Bake at 350° for 70 to 80 minutes. Cool and frost with a chocolate glaze.
Combine Cheddar cheese, mayonnaise, green onions, 1/2 cup olives and curry powder; stir until well blended. Spread about 1 teaspoon of the mixture on each wafer; broil until cheese melts. Garnish with sliced olives. Slice and serve.
Scrape and parboil squash about half done. Drain in colander while preparing the following. Fry sausage in skillet; drain off grease. Saute onion in some of the grease. Add chopped parsley and garlic; fry a little. Add the squash, which has been chopped, and cooked sausage; let fry long enough to absorb the rest of the water. Put into a bowl. Add egg, salt and pepper to taste and enough cracker crumbs to hold mixture together. Put into greased casserole. Top with a few cracker crumbs; dot with butter. Bake until brown.
Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in eggs, peanut butter and vanilla. Sift baking soda and flour. Stir into butter mixture until stiff batter is formed.
Cream butter and sugar. Add egg yolks, one at a time. Blend in white chocolate and vanilla. Mix flour, soda, salt and baking powder to buttermilk. Add to first mixture. Fold in egg whites (beaten). Add pecans and coconut. Bake at 350° for 30 minutes.
Pour cooked chicken and Veg-All in a pie shell. Spread sour cream on top of that, then cover with cream of chicken soup. Shake a little Worcestershire on top. Put other pie shell on top. Slash top a couple of times with knife and dot top of pie shell with butter or margarine. Bake at 350° for 45 minutes.
Beat eggs and add milk. Pour over cubed bread and add diced meat and cheese. Bake at 350° for 45 minutes.
Put in coffeepot; let get hot. Serve. You can add any other juice, like pineapple, or apple juice instead of cranapple.
Saute onion in butter until they begin to turn brown; set aside. Cook noodles according to package directions; do not overcook. Drain. Put noodles in bowl, add onions, cottage cheese, salt and pepper. Mix together.
Step 1: Lightly spray 8 or 9-inch square pan with nonstick cooking spray. Use a paper towel to spread on bottom and sides.
Cream potatoes until smooth, then add other ingredients and pour in pie shell. Bake at 425° for 15 minutes, then turn heat to 350° for 1 hour.
Use stack pack plus 4 crackers. Line cookie sheet with aluminum foil. Place single layer of Club crackers on foil. In heavy saucepan combine sugar and butter; heat until sugar melts. Pour over crackers.
Sprinkle nuts in 9 x 13-inch greased pan. In 3-quart saucepan, melt margarine; add sugars and water. Mix well. Bring to a boil, stirring constantly. Continue to cook to 300° or hard crack stage. Remove from heat and stir in soda. Pour over nuts in pan. Let cool 5 minutes. Place chocolate bars (in pieces) on toffee. As heat melts them, spread the chocolate. When completely cool, break into pieces.
Combine all ingredients except 3 cups white flour and wheat flour. Let rise until bubbly. Add wheat flour and enough white flour to make smooth stiff dough. Make into loaves and let rise. Bake at 350° for 45 minutes or until golden brown.
Thaw the frozen bread. Cut each loaf into 12 pieces. Spray a 9 x 13-inch pan with nonstick cooking spray. Cover bottom of pan with brown sugar; sprinkle with chopped pecans. Take each piece of bread and pull out into rectangle. Spread with butter or margarine. Sprinkle with cinnamon-sugar mixture. Roll up into a pinwheel. With edge of knife, press "joint" of pinwheel down slightly. Put a little butter or margarine on the top.
Cook chicken until done. Combine soups, chilies, and Velveeta in medium pan and beat on low. Cut up chicken and add to mixture. (Add juice from chicken also.) Heat grease in a skillet and heat tortillas 20 to 30 seconds on each side or until soft. Layer tortillas and chicken mixture in a medium casserole dish. Begin and end with tortillas. Top with Cheddar cheese and bake at 350° for 30 minutes.
Mix all ingredients and beat 3 to 4 minutes. Blend in chocolate chips. Grease tube pan and pour in cake mixture. Bake for 1 hour at 350°.
Grate potatoes; chop nuts and melt butter. Mix all ingredients together; pour in melted butter. Pour mixture in a flat oblong pan and bake one hour at 350°. Serves 6.
Brown hamburger; drain. Add all ingredients to hamburger, mixing well. Let simmer until onion is very tender (approximately 20 to 30 minutes on medium heat, covered). Stir often to avoid sticking. Add 1/4 cup of water (or less) if mixture appears too dry. For best results, cook mixture at least 6 hours in crock-pot on low setting.
Mix all ingredients together except nuts. Shape into ball and roll in nuts. Refrigerate - serve with favorite crackers.
Heat 2 tablespoons oil in heavy, large saucepan over medium-high heat. Add celery, onion, leek, shallot and garlic. Cook 7 minutes. Add 1/2 pound mushrooms and saute 5 minutes. Add tomatoes, chicken stock, wine, cream, lemon, thyme, bay leaf and saffron. Bring to boil. Reduce heat and simmer 30 minutes.
Brown onions and hamburger meat. Cook until meat browns. Have spaghetti cooked. Drain and add to meat mixture. Add other ingredients except cheese. Pour into 2-quart dish and sprinkle cheese on top. Bake at 400° until cheese is melted. Can be put in freezer to cook later.
Separate the wings at the joints. Discard the tips. Rub with salt and rinse clean. Marinate the chicken in the sauce for 1 hour or overnight. Dust the wings with cornstarch. Deep fry at 375° for 5 minutes or until golden brown.
Add a small amount of water to starch and flour to make a smooth paste. Boil rest of water and add paste. Cook until thick, adding a few drops of oil of wintergreen to keep paint from forming scum. Add calcimine powder for coloring, mixing in small amounts until you have desired color. Cool and store in jars. Makes about 3 pints (enough for 20 children).
Cook broccoli according to directions on package. Drain and save liquid (use to make stuffing). Mix cream of mushroom soup with 1/4 cup of broccoli juice. Make stuffing according to directions (using juice from broccoli). Layer in buttered casserole or 9 x 13-inch pan the broccoli, stuffing and soup. Bake at 350° for 45 minutes, uncovered, for the first 1/2 hour.
Mix thawed Cool Whip. Prepare Jell-O according to package directions. Fold in with Cool Whip. Drain oranges. Cut into small pieces; add to Jell-O and Cool Whip. Let cool.