HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat until light the eggs, salt and almond extract. Gradually beat in sugar and Karo syrup. Add dates and nuts; beat well. Fold in sifted flour. Pour into 2 (8-inch) cake pans. Bake at 375° for 20 to 25 minutes. Remove from oven. While still hot, cut into 1 1/2-inch squares. Shape at once into small balls; roll in powdered sugar. The dates are very hot, so it helps to cover your hands with a thin coat of butter before shaping the balls. Store cookies in an airtight container.
Microwave or grill chicken. When meat is cool enough to handle, cut into 1/4-inch crosswise strips and set aside. Combine vinegar, mustard, Worcestershire, lemon pepper and garlic powder. Gradually whisk olive oil into dressing.
Cream margarine and sugar; slowly add syrup, then eggs one at a time, beating well after each. Then add flour; beat well. Add nuts. Bake at 350° for 25 minutes in greased 9 x 13-inch sheet pan.
Mix all together and place in a casserole. Cover; bake for 1 hour at 350°.
Coat inside of large skillet with nonstick spray and heat to medium. Brown chicken on all sides. Remove chicken and pour off drippings. Add mushrooms and garlic to skillet, stir over low heat until lightly brown. Add vegetables, thyme, bay leaf and bouillon cube. Bring to a boil. Salt and pepper the chicken and return to the skillet. Cover and simmer for 30 minutes. Remove chicken and keep warm. Stir in flour and water until smooth. Add to pan and stir until mixture boils and thickens. Serve gravy and vegetables with the chicken. Makes 4 servings.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie plate. Cook beef and onion in skillet until meat is brown; drain. Stir in salt and pepper,	then spread in pie plate. Beat Bisquick, milk and eggs with a wire beater until smooth (about 1 minute). Pour into pie plate and bake for 25 minutes. Top with tomatoes and cheese. Bake until a knife inserted in the center comes out clean (5 to 8 minutes). Garnish with lettuce.
Mix all ingredients together. When partially set, put 1/2 in large dish. Put one pint of sour cream on top of jello. Then add rest of jello. Let set until firm.
Preheat oven to 350°. In a blender container, combine all ingredients. Blend until smooth. Pour mixture into a 9-inch round cake or pie pan that has been sprayed with a nonstick cooking spray. Bake 30 minutes until set.
Mix dry ingredients. Stir in remaining ingredients. Covered tightly, this lasts two to three days.
Mix pecans with egg white (do not beat). Mix cinnamon with sugar and mix with nuts. Bake on cookie sheet at 350° for 15 to 20 minutes.
To peach pie filling, add pineapple in syrup, strawberries and mandarin oranges. Drain all juice and sliced bananas. Add chopped pecans. Coconut may be added, if you wish.
Melt margarine; pour into 9 x 13-inch pan. Sprinkle graham cracker crumbs over margarine, then coconut, then chocolate chips. Pour condensed milk evenly over all ingredients. Top with chopped walnuts. Do not stir. Bake at 350° for 35 to 40 minutes. Makes 32 pieces.
Spray bottom of baking dish with Pam. Place chicken in dish with slices of cheese on each breast. Mix separately Stove Top stuffing and soup plus one can of water. Pour mixture over chicken. Bake at 350° for 1 hour, uncovered.
Mix sugar, flour and cocoa in saucepan. Add remaining ingredients. Cook over medium heat. Stir constantly until thick. Pour into baked pie shell and top with meringue.
Prepare at least 12 hours in advance. Cook carrots until tender, but firm. Drain and cool. Cut onion and pepper; mix with cooled carrots. Mix remaining ingredients in a separate container. Pour over vegetables. Marinate for 12 or more hours. Drain vegetables to serve. Save the marinade for your next batch of carrots, onions and peppers. A great way to get kids and husbands to eat vegetables!
Beat all of ingredients except for the topping ingredients with electric mixer. Put half of batter into 2 greased bread loaf pans. Sprinkle half of topping mixture on top of batter. Put remaining batter in and then top with remaining topping mixture. Bake for 1 hour at 350°.
Combine juice concentrate, molasses and raisins in saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat and simmer 5 minutes. Remove from heat. Stir in candied fruits and peels. Cream butter and sugar in a bowl. Add eggs, one at a time, beating well after each. Sift together flour, soda and spices. Stir into creamed mixture. Stir in fruit/peel mixture and nuts. Mix well until all fruit is coated. Line one 11 x 4 x 3-inch pan and two 5 1/2 x 3 x 2 1/4-inch pans with heavy paper, allowing 1/2-inch to extend above all sides. Pour batter into pans, filling about 3/4 full. Bake at 275° about 2 1/4 to 2 1/2 hours for large loaf and about 1 1/2 hours for small loaves. Cool cakes in pans. Remove. Wrap in foil or clear plastic wrap and store in cool place several weeks. Makes about 3 1/2 pounds fruitcake.
Mix eggs, margarine and sugar. Add soda and peanut butter. Stir in remaining ingredients. Spread in lightly oiled pan. Bake at 350° for 20 minutes. These will rise, so shake pan to deflate after 20 minutes of baking and bake about 10 minutes more.
Combine all ingredients and pour in pie shell. Bake at 350° for 40 to 50 minutes.
Add nuts to mixture. Mix together sugar and cinnamon. Grease Bundt pan. Use sugar/cinnamon mix to dust pan. Place 1/2 batter in pan. Sprinkle remaining mixture of sugar and cinnamon over batter. Bake at 325° for 50 minutes. Test with toothpick. Cool in pan 15 to 20 minutes. Turn out. Serve with ice cream, whipped cream or plain. Serves 12 to 16.
Beat eggs; add sugar, Karo syrup, pecans and butter. Mix. Bake at 350° for 50 minutes.
Place mixture	of all ingredients, except chicken and dry onion soup, in a 9 x 13-inch pan or glass casserole. Top with the chicken breasts (raw). Sprinkle dry onion soup over the chicken; cover tightly with foil. Do not uncover until baked for 2 hours in a 350° oven.
Pour 2 cups boiling water over T.V.P. flakes and ketchup and let stand for 10 minutes. Heat olive oil in large Dutch oven. Over medium heat, saute onion, green pepper and garlic. Sprinkle chili powder, cayenne, cumin and oregano over T.V.P. mixture. Stir and add to mixture in Dutch oven. Cook a few minutes and stir in canned tomatoes, kidney beans, crushed tomatoes and V-8 juice. Cover and simmer for 30 minutes to an hour. Add salt and pepper to taste.
Unroll the French loaf bread onto cookie sheet. Spread the dough with a generous amount of sauce. Prepare ground turkey by frying and draining any fat from meat. Sprinkle meat on sauce. Add green peppers, onions and any other vegetables to taste. Top with Cheddar and Mozzarella cheese.
Mix all dry ingredients. Makes 2 cups of dry mix which is enough for 6 quarts of tea or you may mix one well rounded teaspoonful of dry mix to 1 cup of boiling water and stir well.
In a large saucepan, melt margarine. Saute celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender. Puree potatoes. Stir in milk and seasonings. Add cheese, croutons and parsley. Good on cold day, lunch or dinner.
Put chocolate in saucepan and melt in 1/4 cup water. Cool. (May boil water and add chocolate.) Cream together oleo and cheese. Gradually add the 2 pounds powdered sugar. Mix well. Add chocolate mixture to this. Beat until well blended. Remove 3 cups (or about 1/2 of this) mixture and set aside, covered.
Heat in double boiler until cheese is melted. Do not overheat. Serve with breadsticks, varieties of rye, celery sticks or fresh cauliflower.
Separate into ten biscuits. Flatten into 5-inch circles. Press each circle into a greased muffin cup. In skillet, brown beef; drain. Mix ketchup, sugar, vinegar and chili powder. Add meat and mix well. Divide meat mixture among biscuits; sprinkle with cheese. Bake at 375° for 18 to 20 minutes or until brown. Cool in pan for 5 minutes.
Mix all dry ingredients in a large bowl. Make a well in center. Add eggs, oil, vanilla, pineapple, nuts and bananas. Stir; do not beat. Will only take a few stirs to mix. Pour into large Bundt pan that has been greased and floured. Bake at 350° for 75 minutes or until toothpick comes out clean. May be glazed when cool, if desired.
Combine cream drops and butter. Cook 3 minutes in microwave. Stir well; remove and add peanut butter and pecans. Put in Pyrex dish.
In mixer bowl, cream together sugar and butter until light and fluffy (about 8 to 10 minutes at medium speed of electric mixer), scraping bowls frequently. Add eggs and vanilla; beat at medium speed about 2 minutes or until mixture is light and fluffy. Stir together flour, baking powder and 1 teaspoon salt. Add to creamed mixture alternately with milk, beating at low speed after each addition. Beat 1 minute at end. Turn batter into two greased and lightly floured 9 x 1 1/2-inch round baking pans. Bake in a 350° oven for 30 to 35 minutes or until cake tests done. Cool 10 minutes. Remove from pan and cool thoroughly on wire racks. Fill with Lemon Filling. Frost with Seven Minute Frosting. Sprinkle shredded coconut on sides of cake, if desired.
Saute onion and celery in 1/4 cup butter until wilted. Blend in flour, stirring well. Pour in milk gradually, stirring constantly. Add beaten egg yolks and seasonings. Cook 5 minutes. Add crabmeat to mixture and blend well. Pour into casserole dish sprayed with Pam. Sprinkle with cheese. Top with bread crumbs drizzled with 1 tablespoon butter. Bake at 375° for 15 minutes or until lightly browned.
Stir boiling water into gelatin. Dissolve completely. Let stand to cool for 15 minutes. Pour into paper cups. Refrigerate at least 3 hours. Carefully peel off the paper cups. Have Mom use a knife to cut each gelatin cup horizontally into 3 round slices. Place a straw into each gelatin circle to create a jiggly lollipop.
Scrub pickles thoroughly and rinse. Pack closely into quart jars. Place a head of dill in the top of each jar. Mix water, vinegar and salt; bring to a boil and pour at once over pickles. Seal jars and store in a cool, dark place for at least 6 weeks before using. Makes 12 quarts.
Put all together in casserole dish and bake at 350° for 1 1/2 hours.
Bake cake as directed on box; make pudding with 4 1/2 cups of milk. Break candy into small pieces. In a punch bowl, place 1/2 of the cake, which has been broken into small pieces, on the bottom of bowl. Then sprinkle with 1/4 cup of Kahlua, then 1/2 of the pudding mixture. Sprinkle 1/2 of the candy bar, then 1/2 of the Cool Whip. Repeat the steps with remaining ingredients. Refrigerate overnight.
Combine all ingredients. Heat over low heat. Serve warm with assorted crackers and breadsticks. Serves 12.
Cook spinach and drain very thoroughly. Puree in blender or food processor.	Measure out 1/2 cup	puree and return to saucepan. Cook for a minute or two over low heat to dry out as much as possible. Combine with flour, eggs, olive oil, salt and nutmeg. Knead dough; wrap in plastic and allow to rest at least 20 minutes before rolling and cutting.
Combine first 5 ingredients in a bowl. Set aside. In a second larger bowl, combine remaining ingredients in order given. Gradually stir dry mixture into liquid mixture. Pour batter into 9 x 5 x 3-inch greased loaf pan. Sprinkle topping over loaf.
Heat oven to 350°. Grease 1-quart casserole. In large saucepan, heat water and margarine to boiling. Remove from heat; add milk and potato flakes, stirring until well blended. Stir in 1 1/3 cups of the bread cubes (reserve remaining 1/3 for topping), celery, green onions and hot pepper sauce. Spoon into greased casserole.
Combine sugar, Kool-Aid and hot water. Stir until dissolved. Cool. In punch bowl blend sugar syrup, pineapple juice and soda. Spoon in sherbet. Makes 22 cups.
Mix ingredients. Add olive juice to make dipping consistency. Dip with favorite chips (plain potato chips, like Ruffles are best).
Mix all ingredients together (except the nuts) and form a ball. Roll in the nuts until evenly coated. Chill until ready to serve. Serve with crackers or garlic toast. Great for holiday parties. To make more attractive, roll in 1/2 cup fresh chopped parsley mixed with the nuts.
Mix flour and salt together. Cut in the shortening with a pastry blender or fork until pieces are the size of small peas. Sprinkle water over mixture and blend until all is moistened. Roll into a ball and let stand several minutes. Roll pastry to fit a 9-inch pie plate. Poke holes in pastry with fork. Bake in 400° oven for 15 minutes or until slightly brown.
Generously spread peanut butter between two crackers or wafers. Press together so that peanut butter spreads to edge. Melt almond bark according to directions on package. Dip crackers into melted almond bark. Place on foil or waxed paper to harden.
Pour water into casserole dish, stir in rice and seasoning packet mix. Stir in sliced mushrooms. Cut artichoke hearts into quarters and stir into rice. Stir in the pimento and chicken or turkey. Bake, covered, at 350° for 1 hour and 15 minutes or until moisture is gone. Top with 1 cup shredded Swiss cheese and brown lightly.
Mix cream cheese and sugar together. Add Cool Whip (slowly mix well). Pour into pie crust; then top with cherry pie filling (you may use any fruit filling). Let set in refrigerator for about 30 minutes to 1 hour before serving. Makes 2 pies.
Sprinkle chicken with parsley, lemon pepper, salt and garlic powder. Roll up each breast, seasoned side in; secure with toothpicks. Heat olive oil in large skillet; add chicken and cook until golden brown. Remove chicken and drain on paper towels. Place chicken in 9 x 13-inch casserole. Remove toothpicks. Sprinkle artichoke hearts with lemon juice. Place in casserole around chicken pieces. Combine wine with spaghetti sauce and pour over chicken and artichokes. Sprinkle cheese evenly over top.
Mix all ingredients and let set to blend flavors and juices. If too juicy, squeeze out some of the liquid.
Wrap chicken breasts in aluminum foil. Bake in 400° oven for 1 hour or until chicken is tender. Open foil; cool. Cut into large bite-size pieces. Combine onion, soups, sour cream, chili, salsa and garlic salt; stir until well blended. Butter a large casserole dish (9 x 13-inches). Place a layer of tortilla chips on bottom and a layer of chicken on top. Spoon salsa-soup mixture over top. Sprinkle with half the olives and cheese. Repeat layers ending with a layer of cheese. Cover with foil. Refrigerate overnight. Bake in 350° oven for 1 hour until bubbly. Makes 10 to 12 servings.
Wash beans, slice onion and peppers. Heat mixture; pour over vegetables. Let set overnight. Shake well before serving.
Bring water and Old Bay seasoning to a boil in a large stockpot. Add potatoes; return to a boil and cook 10 minutes. Add sausage and corn; return to a boil. Cook 10 minutes or until potatoes are tender. Remove potatoes, corn and sausage with a slotted spoon. Add shrimp to stockpot; cook 3 to 5 minutes or until shrimp turn pink. Remove shrimp with a slotted spoon. Serve with additional Old Bay seasoning, cocktail sauce and butter.
Rinse rice under cold water. Place rice and water in pot. Heat until water begins to boil. Lower heat and cover pot. Cook undisturbed for 18 minutes. Do not peek.
Bake cake in large cookie sheet about 20 minutes according to package. Let cream cheese soften, then mix with vanilla pudding until creamy. Spread creamy mixture on cooled cake. Add pineapple, sliced bananas and cut strawberries. Cover with Cool Whip. Decorate with nuts and strawberries.
Combine cucumbers, onion, salt and water. Let stand 2 hours; drain. Don't rinse. Add sugar, vinegar and dill weed. Let stand until cucumbers are covered with liquid, about 1/2 hour. Stir occasionally. Put in containers and freeze.
Peel oranges; reserve 1/4 of the peel. Remove white membrane and seeds, then chop the oranges coarsely. Wash cranberries; drain. Remove stems. Put cranberries through coarse blade of food chopper. Chop orange peel; it should measure about 3 tablespoons. Add cranberries. Add oranges and sugar; mix well and set aside. Sprinkle gelatin over orange juice in small saucepan to soften. Place over low heat, stirring, until gelatin is dissolved. Add gelatin mixture to cranberry-orange mixture; mix well. Turn into a 1-quart mold. Refrigerate until firm, 6 to 8 hours.
Preheat oven to 350°. Place tomatoes in boiling water until skins loosen slightly, about 1 minute. Rinse with cold water and remove skins. Cut tomatoes into quarters; remove seeds and chop (makes about 2 3/4 cups). Drain very well in a sieve or colander; set aside.
Cook onion in margarine until clear. Add other ingredients. Bring to a boil. Mop onto meat while grilling.
Grease and flour pan. Bake in a 325° oven for 40 minutes.
Mix all ingredients together. Chill awhile. Put into a ball. Roll in pecans, if desired.
Cream butter, sugar and beat in eggs one at a time. Add vanilla. Mix dates, candy, nuts and coconut with 1/4 c. of flour. Set aside. Add remaining dry ingredients with buttermilk to butter mixture and mix well. Stir in candy mixture. Bake 1 hour and 30 minutes at 350°.
Melt chocolate chips and peanut butter. Pour over remaining ingredients. It is great for munching on while on trips and camping. Enjoy.
Grate squash with medium grater, making about 2 cups. Add sugar, salt, pepper and egg. Mix well, causing mixture to become quite juicy. Add flour and baking powder. More or less flour may be needed to obtain proper consistency for dropping by tablespoonfuls into frying pan with hot bacon grease or butter. Cook slowly to golden brown. Turn cakes and brown other side.
Sift together cornmeal, flour and salt in a bowl. Combine 1/2 cup milk, bacon drippings and egg white. Add to flour mixture all at once. Beat until smooth. Add just enough additional milk to make a medium-thin batter. Peel, wash and dry onions. Cut in 1/4-inch slices. Separate onion rings. Dip each ring into batter. Fry in oil until golden brown. Drain on absorbent paper and sprinkle with salt.
Sift flour, sugar, baking powder, salt and soda into a large bowl. Cut in margarine until mixture is crumbly. Add egg, orange peel and orange juice all at once. Stir just until mixture is evenly moist. Fold in raisins and cranberries. Spoon into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes.
Mix ingredients together and shape into balls.	Flatten with fork on lightly greased cookie sheet. Bake at 375° for 9 to 12 minutes.
In saucepan, cook dates, granulated sugar and water, stirring constantly until slightly thickened. Remove from heat; stir in nuts. Cool. Mix shortening, brown sugar, egg and vanilla until smooth. Stir in flour and salt. Divide dough in half. Roll each half on waxed paper into rectangle (about 11 x 7-inch). Spread half of the date-nut filling on each rectangle. Roll up tightly, beginning at long side. Pinch edge of dough to seal securely. Wrap and chill at least 4 hours. May bake immediately or store for up to 6 weeks. Fifteen minutes before serving, heat oven to 400°. Cut rolls into 1/4-inch slices. Place 1 inch apart on ungreased baking sheet. Bake until light brown, about 10 minutes. Remove immediately from baking sheet. Makes 5 dozen.
Brown bacon and onion in skillet and combine with browned ground meat. Boil rotini. Combine with meat. Add garlic powder and desired amount of catsup. Any type of pasta may be substituted.
Mix until crumbly the flour, powdered sugar and butter. Put in 9 x 9-inch pan and bake at 350° for 10 minutes. Beat eggs until fluffy. Add sugar, baking powder, salt and flour. Add rhubarb. Spread on mixture and bake 35 minutes.
Combine egg, milk and vegetable oil, then add flour, sugar, baking powder, salt and vanilla. Mix well. Add mini chocolate chips.
Cream first 3 together, then add 3 cups sugar, eggs, flour, soda and salt. Cream real good. Then add your flavor and frozen coconut. Bake in Bundt pan 2 hours at 350°.
Mix all ingredients. Taste and adjust seasonings. Mixture should be very stiff. Chill. Make out into 10 rolls with flattened ends. Roll in flour. Dip in egg mixture made of 2 beaten eggs and 2 tablespoons water, strained. Roll in almonds. Shape into croquettes. Chill. Fry in deep fat at 350°, until almonds are toasted a golden brown. Drain on absorbent paper. Serve topped with A La King sauce.
Mix together Bisquick, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls on ungreased cookie sheet. Bake at 450° for 8 to 10 minutes or until golden brown. Mix together butter and garlic powder and brush over warm biscuits.
Add ammonia and soda to water. Water plants, once a month with this food. Makes ivy green and have heavy foliage.
Heat oven to 375°. Generously grease 12 (2 1/2 x 1 1/4-inch) muffin cups. Cook and stir sausage until brown; drain. Mix baking mix and margarine. Add boiling water. Stir vigorously until soft dough forms. Press 1 level tablespoon dough on bottom and up sides of each cup. Divide sausage evenly among cups. Beat half and half and egg. Stir in onions and salt. Spoon about 1 tablespoon into each cup. Sprinkle cheese over tops. Bake until edges are golden brown about 25 minutes. Refrigerate.
Mix all together, simmer 30 minutes. Makes enough sauce for 25 grilled steaks.
In a large stock pot, combine the soup bones, onion and 2 quarts of water and bring to a boil over high heat. Reduce to moderate heat, cover and simmer for two hours. Remove the soup bones, dice the meat, discard the bones and return meat to the pot. In a small skillet or in the microwave, extract and discard excess fat from bacon bits. Stir in the okra, tomatoes, bacon, bay leaf, salt and pepper. Bring to a boil, reduce heat and simmer for 2 hours. Discard the bay leaf. Serves 8.
Bake chicken breasts at 350° until done. Stir in remaining ingredients and continue cooking until bubbling. Good to serve over noodles.
Cream together the cheese, sugar and margarine. Drain fruit and pineapple. Mix all ingredients together. Let set overnight.
Combine all ingredients; pour into unbaked pie crust. Cook about 35 minutes at 350° or until lightly browned.
Beat butter, egg and sugar. Blend in molasses, flour, soda, salt and spices. Add raisins. Chill for a few hours or overnight in the refrigerator. Shape into walnut size balls and roll in granulated sugar. Put on lightly greased baking pan and bake for 8 minutes at 375°.
Crumble cookies in bottom of cake pan. Layer with pudding and Cool Whips.
Flour and grease 9 x 13-inch pan. Sprinkle pecans and coconut on bottom. Mix cake by directions on box. Pour on top of coconut and pecans. Mix cream cheese, melted margarine, powdered sugar and vanilla. Pour evenly over cake mix. Bake in 350° oven for 40 to 50 minutes. Serve from pan.
Mix sugar, oleo and eggs in a bowl. Mix in flour, a little at a time. Add vanilla. Bake in tube pan at 325° for 20 minutes and then turn oven to 350° for 40 minutes.
Soak clay pot. Layer onions on bottom. Dot with margarine, salt and pepper. Add remaining vegetables in order. Dot each layer generously with butter, salt and pepper. Cover. Put into cold oven. Turn temperature to 425°. Bake 40 minutes. Open pot and stir vegetables lightly. Cover and bake for another 30 minutes.
Drain liquid from vegetables. Layer in a 9 x 13-inch dish, starting with beans, then add onion over vegetables. Combine celery soup and sour cream. Pour over vegetables and onion. Melt margarine; add to cracker crumbs. Spread over casserole. Sprinkle with grated cheese. Bake at 350° for 30 to 40 minutes.
Sprinkle jello over cheese and mix. Add pineapple and mix. Fold in whipped topping.
Mix peaches and lemon juice together in small bowl. Blend melted butter, sugar, flour, cinnamon and eggs, mixing together. Pour over peaches.	Toss gently. Spoon peaches into unbaked pie shell. Put strips of pie crust on top of pie. Bake 50 to 60 minutes; after 15 to 20 minutes baking, put foil around outer rim of crust to keep crust from getting brown.
Mix 1/4 cup tomato sauce and other ingredients in a bowl. Shape into 2-inch balls and place in baking dish. Add 1 cup water to remaining tomato sauce and pour over meatballs. Bake covered in a 350° oven for 1 hour.