HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine and brown sugar. Add pumpkin, egg and extract; blend. Sift dry ingredients together. Blend with first mixture; stir in nuts. Drop by teaspoons onto greased cookie sheet. Bake at 375° about 12 minutes. Makes 5 dozen cookies.
Dissolve gelatin in hot water. Add sugar, lemon juice and pineapple juice. Stir to dissolve. Chill until partially set. Add remaining ingredients. Chill.
Combine white sauce and egg; beat thoroughly. Add corn, sugar and green pepper. Pour into well oiled baking dish. Cover with crumbs. Bake in hot oven (425°) until well browned. Makes 6 servings.
Crush wafers and pour milk over them. Let stand while you cream sugar and butter. Add eggs, one at a time; then vanilla, nuts and coconut. Fold in the wafer mix. Pour into a greased and floured tube pan. Bake at 275° for 2 hours.
Melt butter in large frying pan. Add 1 package seasoning mix from Stove Top dressing and cook a while on low. Add dressing mix (minus the 1 package seasoning mix) and mix well. Put half the mixture in greased 9 x 13-inch casserole. Top with chicken chunks. Mix sour cream and soup and pour over chicken. Top with rest of dressing. Pour broth over top and bake at 350° for 1 hour.
Marinate water chestnuts in soy sauce at least 30 minutes. Drain and roll each in sugar. Wrap each with bacon and secure with toothpick. Bake on broiler pan at 400° for 30 minutes. Drain and serve warm.
Cook first 3 ingredients for 3 minutes on High 9 or until margarine and marshmallows melt. Add soda. Stir. Cook 30 seconds more. Pour over popped corn. Spread out to cool on cookie sheets.
Melt butter in boiling water. Add flour and salt; cook, stirring constantly, until mixture forms a ball that doesn't separate. Remove from heat; cool slightly. Add eggs, one at a time, beating vigorously after each egg is added. Drop from 2 teaspoons, 2 inches apart, onto greased baking sheet. Cook at 450° for 15 minutes, then at 325° for 25 minutes. When cool, cut in half.
In large skillet, heat oil and saute onion. Add chicken, tomato sauce, tomatoes, taco seasoning mix and garlic powder. Blend well. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Place 4 tortillas in 9 x 13-inch baking dish. Pour 1/3 of chicken mixture on tortillas, spreading evenly. Layer 1/3 of the cheese and olives on top of chicken. Repeat layers two times, ending with olives. Bake, uncovered, in 350° oven for 30 to 40 minutes or until cheese is bubbly and casserole is heated through.
Mix well. Add croutons to romaine lettuce or other salad greens and toss with dressing.
Parboil potatoes 10 minutes. Place in cold water. Peel and slice crosswise into casserole. Combine Dr. Pepper, sugar, butter and salt; bring to a boil. Boil 10 minutes. Pour over potatoes. Bake at 375° for 45 minutes. Baste potatoes several times with syrup as potatoes bake.
Combine soup, sour cream and garlic. Add green beans; stir well. Put in a greased 1 1/2-quart casserole. Combine cracker crumbs, cheese and butter; sprinkle on casserole. Bake, uncovered, at 350° for 20 minutes. Top with French fried onion rings or toasted sliced almonds. Bake 10 additional minutes. Yields 10 to 12 servings.
Preheat oven to 400°. Mix 2 tablespoons of the thawed apple juice concentrate with the cornstarch. In a small saucepan, heat remaining concentrate. Blend in cornstarch mixture, stirring constantly, until thickened and smooth. Stir in margarine and cinnamon. Pour thickened apple juice over apples; toss gently to coat. Sprinkle lightly with salt, if desired. Pour mixture into bottom of pie crust. Cover with top crust. Cut vents to allow steam to escape. Brush top with milk or margarine. Bake for 50 minutes or until done.
Mix together by hand in a mixing bowl the cream cheese and mayonnaise. Combine with olives and onions. Serve as a spread with assorted crackers.
Preheat oven to 350°. Mix all ingredients together and bake in casserole dish 30 minutes.
Refrigerator-freezer method: In large bowl combine ingredients. Turn into 13 x 9-inch baking pan. Freeze to a firm mush, about 1 hour. Break into pieces and turn into large mixer bowl. Beat until smooth. Return to pan. Cover. Freeze until firm.
Crumble oats, flour and sugar together. Cut in butter. Pat half of the mixture into an 8 x 8-inch pan. Cover with pie filling. Sprinkle remaining crumbs on top and bake at 350° for 1 hour. Serve with ice cream or whipped cream.
Place a layer of whole graham crackers on bottom of a 13 x 9-inch dish. Mix pudding and milk. Put a layer over crackers. Top with a layer of crackers. Cover crackers with commercial chocolate icing.
In a mixing bowl, cream butter and 2 cups sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream. Spoon 1/3 of the batter into a greased and floured 10-inch tube pan. Combine the cinnamon, nuts and remaining sugar. Sprinkle 1/3 over batter. Repeat layers twice. Bake at 350° for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 10 to 12 servings.
In 13 x 9-inch baking pan, melt butter. Remove from heat. Sprinkle crumbs over butter. Pour sweetened condensed milk evenly over crumbs. Top with chocolate, coconut and nuts; press down gently. Bake at 350° for 15 minutes or until golden brown. Cool and cut into bars.
Melt 1/2 cup butter in baking dish. Mix peaches with 1 cup sugar and pour into baking dish. Mix 1 cup sugar, baking powder, flour and salt. Add milk and stir for batter. Pour batter over peaches. Bake at 350° for approximately 1 hour.
Brown chicken in butter. Place in oblong Pyrex dish. Sprinkle with cilantro. Pour over salsa; sprinkle cheese and olives. Bake at 350° for 25 minutes. Serve with Spanish rice, refried beans and flour tortillas.
Prepare cake mix as directed. When done, punch holes in cake with fork. Cool. Add sugar to pineapple. (May add a little extra pineapple juice.) Let simmer until hot, then pour over cake. Mix pudding as directed on box. Pour over pineapple mixture. Top with Cool Whip and coconut.
In mixing bowl, blend together cottage cheese and thawed Cool Whip. Beat until blended. Stir in dry jello. Fold in pineapple and mandarin oranges. Press into 7 or 8 cup mold. Chill several hours or overnight. Unmold onto serving plate. Makes 12 servings.
Scald and scrape hair from pig's head. Skinned head is not as good. Put head in large kettle and boil until meat falls off the bone. Remove meat and grind together with onions. Cool broth and skim off lard. Put ground meat and onions back into broth. Salt and pepper to taste. Boil this and stir in flour until the meat leaves the sides of the kettle. Then put meat mixture in bread loaf pans until thoroughly cooled. Take out of pans, wrap and freeze.
Melt oleo in skillet. Add onion and garlic salt. Simmer for 5 minutes. Blend soup, sour cream and catsup. Stir into onion mixture. Add mushrooms and shrimp. Cover. Simmer, stirring occasionally, until mixture is heated through, approximately 10 minutes. Serve over hot rice.
Stir in paste, mushrooms, oregano, salt and pepper with browned meat and onion. Let all ingredients simmer. Press 1 can of biscuits into a greased pie pan to form crust. Spoon in meat mixture. Sprinkle top with 1 cup Mozzarella cheese. Bake at 350° for 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving. Yields 6 servings.
Mix first 4 ingredients; blend until smooth. Put in greased and floured 9 x 13-inch baking pan. Smooth sour cream over top carefully (add 1 tablespoon milk to spread easier). Sprinkle on onions, then cheese. Bake at 350° for 35 minutes. Cool 20 minutes or more. Freeze if desired. Serves 8.
Add the spice bag to cider, cover and heat very slowly to the boiling point. Remove from heat and serve steaming hot.
Combine first 6 ingredients in 1 1/2-quart saucepan and stir over medium heat until mixture simmers and clears, about 10 to 12 minutes. Serve warm. Refrigerate any remaining syrup in jar. Makes about 1 1/2 cups.
In medium bowl, beat together eggs, sugar, salt and vanilla until light. Add melted butter. Beat until blended. Mix in flour and cocoa at low speed. Stir in nuts. Spread evenly in greased 8-inch microwave dish. Microwave 6 to 7 minutes. Rotate 1/4 turn after 3 minutes.
Scrub carrots and slice into coins. Cook until tender. Melt butter in saucepan; add orange juice and other ingredients. Bring just to a boil (it thickens); mix into drained, cooked carrots.
Drain the beans. Slice the onion thinly. Slice the eggs. Combine all ingredients and refrigerate 4 hours.
Mix soups (don't dilute), onion soup mix and red wine. Stir in beef cubes. Place in an ovenproof casserole, covered, or a covered roaster. Bake at	250° for about 2 to 3 hours. Stir and serve with noodles or rice.
Put buttermilk, white sugar and soda in large pot. Stir mixture until sugar is completely dissolved. Place pot on a low to medium burner and let candy boil to a soft ball stage. Stir constantly. The mixture will turn a brownish color, but don't worry, it's supposed to. Once the soft ball stage is reached (by testing in cold water), remove the pot from the heat. Add 2 cups pecan halves, vanilla and butter. Beat mixture briskly until it becomes glossy and starts to get very thick. Quickly spoon onto greased waxed paper, making little patties. Let candy completely cool before removing from the paper. Should the mixture harden before you've had time to get it onto paper, return to heat for a few seconds.
Clean and devein shrimp. Set aside. In frypan, cook onion and green pepper in butter until limp. Stir in remaining ingredients, mixing well. Bring to a boil. Cover and simmer over low heat 12 to 15 minutes or until shrimp are firm and pink, stirring occasionally. Serves 4 to 5.
Mix together.	Pour into 9-inch unbaked pie shell and bake for 30 minutes at 375°.
Boil onions in saucepan for a few minutes until transparent; drain well. Put in glass casserole dish; dot with butter. Salt and pepper to taste. Crush crackers over top. Sprinkle with cheese. Cover and bake at 350° for 45 minutes to 1 hour.
Preheat oven to 350°. Coat an 8-inch pan with vegetable cooking spray. Melt chocolate and butter in the top of a double boiler. Add sugar and mix well. Add egg, salt, baking powder and vanilla; mix until well combined.
Cook chicken. Debone and cut into bite size pieces. In large baking dish place layer of dressing mix. Melt butter and drizzle on dressing mix. Add layer of chicken, 1 can mushroom soup, 1 can (10-oz.) chicken broth from boiled chicken. Add another layer of dressing mix, then add can of cream of chicken soup and 1 can (10-oz.) chicken broth. Sprinkle remaining dressing mix on top. Bake at 350° for 30 to 40 minutes. Serves 12-14.
The best way to mix them and form balls is with your hands. Bake in broiler pan with rack in it so the balls can drain as they bake. Bake in 350° oven for 25 minutes. Serve warm or cold.
Chop peppers and onion and mash garlic. In 6-quart Dutch oven over medium heat in hot oil, cook peppers, onion and garlic until tender. Add chicken, chili powder, sugar and ground red pepper. Cook until chicken is no longer pink. Add stewed tomatoes with their liquid, beans with their liquid and green chilies with their liquid. Over high heat, bring to boiling. Reduce heat to medium-low, add can of beer (chef may drink some first); simmer, uncovered, for 20 minutes.
In large casserole or soup pot, cook onions in butter until light golden. Stir in curry powder. Add squash and stir to coat with butter. Cook over low heat for 15 minutes, stirring occasionally.
Put all ingredients together, except graham cracker crusts. Put 1/2 mix in 1 crust and half in the other. Will set up 1 hour or less.
Add mushrooms and small amount of water. Keep adding small amounts of water until you have a good batter. Drop by spoonfuls into a frying pan (do not deep fry). Fry until a golden brown on each side.
Have water boiling in bottom of double boiler. Place all ingredients in top pan. Place in bottom pan; reduce heat. Beat over heat 2 minutes. Remove from heat and beat 5 more minutes.
First Layer: Mix flour, chopped nuts and butter for crust. Bake at 350° for 10 to 15 minutes.
Mix first 3 ingredients, stirring constantly. Cook 11 minutes after boiling begins. Remove from heat. Add balance of ingredients and beat well. Pour into a buttered 13 x 9 x 2 pan or baking dish. Let set overnight in cool place. Cut into squares and enjoy.
In a microwavable skillet, saute bacon; drain and crumble. Pour off drippings. Add onion to skillet; brown in skillet. Add potatoes, bacon and meat. Microwave on High until warmed through. Add seasonings; stir and let stand. Invert onto serving platter. Top with prepared eggs. Serve with chili sauce and toasted muffins. Serves 4.
Beat egg whites, salt and cream of tartar until foamy. Add sugar gradually. Continue beating until very stiff. Fold in nuts and vanilla. Turn into a greased pie plate, making a nest like shell building up sides above pan. Bake at 275° for 1 hour. Cool completely.
In 9 x 13-inch pan mix crushed pretzels, sugar and melted margarine. Bake at 350° for 8 minutes. Mix frozen strawberries, strawberry jello and boiling water. Stir until jello is dissolved. Pour over pretzels and chill. Mix cream cheese and sugar and beat well. Fold in Cool Whip. Put on top of strawberry mixture. Refrigerate 2 to 4 hours before serving.
Combine first 5 ingredients. Mix well. Shape into 1 1/2-inch balls. Brown in margarine in a large skillet over medium heat. Drain well. Combine remaining ingredients except sour cream. Mix well. Pour over meat balls. Cover and cook over low heat for 30 minutes. Remove meatballs to a service plate and keep warm. Strain sauce; stir in soup. Pour over meatballs. Serves 4.
In 10-inch skillet, cook potatoes in margarine until partially thawed. Add green pepper and onion and continue cooking until lightly browned. Season to taste. Break eggs over potato mixture. Cover; cook until eggs are done. Top with cheese. Cover; continue cooking until cheese is melted. Mushrooms or green chiles may be added. Yields 4 servings.
Preheat oven to 350°. Arrange broccoli in 12 x 8-inch baking dish. Whisk together soup, salad dressing and milk. Pour over broccoli. Sprinkle with cheese and croutons. Bake 30 to 35 minutes or until heated through. Garnish as desired. Makes 6 to 8 servings.
Mix all ingredients until creamy. Pour into greased and floured Bundt pan. Bake at 350° for 50 to 60 minutes. 4 grams fat per serving.
In saucepan, melt chocolate in milk. Bring to boiling. Boil gently, uncovered, 4 minutes or until thickened, stirring constantly. Add marshmallows; heat and stir until melted. Chill.
Cream shortening, sugars, eggs and peanut butter until creamy. Mix in flour, soda and salt. Add vanilla and chocolate chips. Stir until well mixed.
Whisk eggs in, one at a time; whisk thoroughly. Then add sugar, butter and salt. Keep stirring, about 5 minutes. Do not overcook or eggs will curdle.
Mix dry ingredients together. Slowly add buttermilk and beaten eggs. Crumble salmon and add to mixture. Drop by teaspoons into deep fat. They will begin to puff as soon as they are in the hot fat. Fry until golden brown. Drain by placing on paper towel. Makes about 15 puffs.
Preheat oven to 325°. Cream butter and shortening together. Add sugar, a little at a time. Add eggs, one at a time, beating after each. Sift dry ingredients and add to mixture alternately with milk. Start with flour and end with flour. Add vanilla. Pour into greased and floured tube pan. Bake for 1 1/2 hours.
Place cubed cake in bottom of a 9 x 9-inch pan. Combine pudding, milk and frozen yogurt. Pour over cake. Dissolve Jell-O in water; add frozen strawberries. Pour over yogurt mixture. Chill until set; top with Cool Whip.
Combine flour, egg white and milk to make batter. Dip chicken into batter; then coat with corn flake crumbs (seasoned to taste). Bake for 1 hour at 350° in uncovered baking dish, coated with vegetable oil spray. Makes 4 servings. Low in fat!
Combine and cook over low heat to 240°. Remove and cool to 110°. Add 1 teaspoon vanilla and beat. Spread on buttered dish or pan.
In a large bowl, mix Cool Whip and dry jello. Mix thoroughly. Add remaining ingredients. Mix well and refrigerate until ready to serve.
Saute the vegetables in the oil. Mix in the tomato sauce and seasonings. Simmer 15 to 30 minutes. Add the shrimp and heat thoroughly. Serve over hot rice.
Mix potatoes with flour, onion, eggs, salt and pepper. Mixture will resemble bread dough. Add about 1/4-inch oil in skillet. Drop potato mixture from tablespoon. Fry in hot oil until brown on both sides. Drain on paper towel. Goes good with green vegetables.
Beat eggs. Add sugar, oil and zucchini. Beat; add flour, cinnamon, baking powder and baking soda that has been sifted together. Mix in with mixture well. Add nuts and vanilla. Bake 1 1/4 hours at 325°.
Heat tomato soup, gelatine and salt. Beat cream cheese and add to mixture. Then add mayonnaise, celery, onion and shrimp. Chill.
Preheat oven to 350°. In a large bowl, combine cake mix, 1 cup oats and 6 tablespoons margarine until crumbly. (A pastry blender mixes this well.) Reserve 1 cup crumbs for topping. Blend egg into remaining crumbs. Press into a "Pampered Chef" deep-dish baker or a 9 x 13-inch baking dish, forming a short rim. Bake for 12 minutes.
Dissolve yeast in water. Heat milk until lukewarm. Add sugar, salt and 2 tablespoons margarine. Add to yeast. Add flour. Stir well, but dough will be sticky. Let rise in a warm place for 15 minutes.
Mix first 6 ingredients and mix with last 5 ingredients. Mix well. Grease and flour 2 loaf pans. Bake at 325° for 1 to 1 1/2 hours.	Freezes well.
Place roast in crock-pot. Cover with water. Cook on high for 5 to 6 hours or until meat is done. Pour water off roast. Tear meat into pieces and return to crock-pot. Add rest of ingredients and let simmer until the flavor is absorbed by the meat.
Prepare pudding according to package directions, using only 1 1/2 cups milk. Lightly cover surface with plastic wrap, cool. Beat in sour cream until smooth, stir in peaches and vanilla. Chill until ready to serve. This dessert will keep in the refrigerator a few days.
Mix all ingredients in a casserole with a tight lid. Cook in a 250° oven for 5 hours. Do not stir.
Combine first 5 ingredients, then add mashed, hard-cooked eggs. Heat milk and cornstarch. Add to crab mixture and form into balls. Roll in cracker crumbs; dip into egg-milk mixture, then into cracker crumbs again. Fry in deep fat.
Combine first 8 ingredients in a large shallow container; stir well. Add tenderloin, turning to coat. Cover and marinate (in refrigerator) 8 hours. Remove tenderloin from marinade. Grill 6 inches from hot coals for 20 to 35 minutes or until done, turning often.
Heat oven to 350°. Grease and flour bottom and sides of 12 cup fluted tube pan or 10-inch angel food pan in large bowl. Combine eggs and water. Add remaining ingredients by hand. Stir until combined. Pour in prepared pan. Bake at 350° for 75 to 85 minutes or until toothpick inserted in center comes out clean. Cool for 30 minutes. Loosen edges and remove from pan. Cool completely. To store, wrap lightly in foil or plastic wrap. If desired, glaze with corn syrup.
Crush noodles (with rolling pin). Brown sesame seeds, almonds and noodles in 350° oven. Stir often with wooden spoon; cool. Mix onions with cabbage. Add noodle mixture to salad just before serving.
Mix all ingredients. Pour into large casserole dish or 9 x 13-inch pan. Bake at 350° until cheese is bubbly and potatoes are tender.
Cream shortening, butter and sugar. Add flour mixed with carbonated ammonia. Mix in coconut; roll into balls about walnut-size. Bake in 300° oven for about 4 or 5 minutes.
Combine water, sugar and yeast. Add salt and 2 C flour. Beat 2 minutes with mixer.
Combine ingredients. Put in greased 11 x 15-inch pan. Bake for 25 to 30 minutes at 350°. Cool.
Combine all ingredients in a large bowl and mix. Pour into pie shells; bake at 350° for 1 hour.
Cut bacon strips in half. Wrap bacon around about 8 or 9 whole beans and secure with toothpick. Place bundles in a casserole dish. Drizzle 1 tablespoon of barbecue sauce on each bundle. Cover with foil. Bake in a 375° oven for 30 minutes or until bacon is done.
Sift together flour and salt into a large bowl. Make a well in the center of the flour, one at a time. Add 1 egg, mixing slightly after each additional egg. Gradually add water a tablespoon at a time. Mix well to make a stiff dough. Turn dough onto a well-floured clean surface. Knead well. Proceed and roll out or cut for pasta recipe.
Preheat oven to 350°. Mix together the ham, cheese, mayonnaise and onion. Place 1/3 cup mixture on bottom of each bun. Wrap individually in foil. Bake 15 to 20 minutes or until hot and cheese spread begins to melt. Makes 8 sandwiches.
Drain the pineapple, reserving 2 tablespoons juice. Set pineapple aside. In a mixing bowl, beat juice, cream cheese, and mayonnaise until fluffy. Stir in pineapple, marshmallows, and grapes. Fold in Cool Whip. Serve or refrigerate. Yield: 10 to 12 servings.
Dissolve Jell-O in separate bowls using 2 cups boiling water each for lime and strawberry and 1 cup for lemon. Stir marshmallows into lemon Jell-O and set aside.
Cream together butter, sugar and cream cheese. Add eggs one at a time, beating after each one. Sift flour and add to creamed mixture. Add vanilla and mix. Place in a 13-inch tube pan. Bake at 300° for 1 1/2 hours.
Mix peas and soup; add eggs and chopped pimento. Pour into a casserole dish. Garnish with	cheese. Bake until cheese is lightly brown at 350° for 8 to 10 minutes.
Heat oven to 350°. In a large mixer bowl, combine all ingredients. Beat at medium speed, scraping bowl often, until well mixed, 2 to 3 minutes. Pour into a greased 9 x 5-inch loaf pan or 3 greased 5 1/2 x 3-inch mini-loaf pans. Bake for 45 to 55 minutes for 9 x 5-inch loaf or 30 to 35 minutes for mini loaves or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Store refrigerated.
Preheat oven to 400°. In frying pan, brown meat and pepper; drain. Stir in seasoning mix, tomato paste and water. Simmer 10 minutes. Separate crescent dough and place in ungreased 8 or 9-inch pie pan. Press over bottom and sides to form crust. Sprinkle 1/4 cup Parmesan cheese over crust. Spoon half of hot meat mixture into crust. Top with some Mozzarella cheese. Spoon remaining meat mixture over cheese and top with remaining Parmesan cheese. Bake 15 to 20 minutes until golden brown. Place remaining Mozzarella cheese on top and melt.
Mix flour, margarine and sugar well. Pat into a 15 x 10-inch pan. Bake at 350° for 20 minutes. Beat together cream cheese and 10x sugar. Put on top of cooled crust. Prepare two boxes of lemon pudding. Spread on top of cheese mixture. Refrigerate overnight. Top with Cool Whip. Cut and serve.
Chop tomatoes, onion and head of lettuce. Add cheese and browned, drained beef. Add seasonings, can of drained kidney beans and crushed tortilla chips. Toss with French dressing. Makes 6 to 8 servings. Looks terrible. Tastes great!
Boil sweet potatoes. Drain and mash with butter. Add all other ingredients and mix thoroughly. Pour into a pie shell. Bake for 45 minutes or until knife when inserted comes out clean. Let cool and serve. Bake at 350°. Makes 8 servings.
Cook onion and green pepper in butter until tender. Cook and drain spaghetti. Add chicken and soups. Mix well. Pour into large casserole dish. Top with cheese and bake at 350° for 25 minutes. Serve with garlic bread and salad.
Wash and dry shrimp. Saute shrimp and onion in butter 1 minute on each side. Add salt to taste, Tabasco and flour. Mix well. Remove from heat and add beer and lemon juice, stirring constantly. Bring to a boil; add bay leaf and thyme. Cook over low heat for 5 minutes. Discard bay leaf. Sprinkle with parsley. Serve with rice. Serves 4.