HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, syrup, vanilla and salt together. Add to beaten eggs. Pour into uncooked pie shell and sprinkle pecans on top. Bake at 425° for 15 minutes, then reduce heat to 350° for 30 minutes.
Add mayonnaise as needed to spreading consistency. Use on crackers or great for sandwiches.
Cut steak into 12 pieces and pound with a meat hammer. Make pieces long. Prepare stuffing as directed. Place 2 tablespoons on each piece of steak and roll up; fasten with a toothpick.	Brown in a large skillet in shortening. Pour off fat.
Dissolve gelatin in boiling water. Measure 1 cup gelatin and chill until slightly thickened. Blend in yogurt. Add cold water to remaining gelatin and then add pineapple with juice and carrots. Pour into 5-cup bowl or dish. Chill until set, but not firm. Spoon yogurt mixture over gelatin mixture in dish. Chill until firm, at least 4 hours. Makes 9 servings.
Mix all ingredients. Bake at 325° for 45 minutes. Makes one large or two small dishes. Large dish takes approximately 1 hour. Serves 20.
In large mixer bowl, mix 1/2 cup of the bread flour, all the whole wheat flour and the dry milk, yeast, salt, honey and oil. With mixer on low speed, mix until well blended. With mixer still going, add the hot water and continue mixing for 3 minutes until smooth. Add remaining flour gradually, mixing at high speed until dough is smooth. Put into a 1 1/2-quart casserole. Sprinkle with wheat germ over top. Let rise in warm place until almost doubled, about 45 minutes. Preheat oven to 375°. Bake 25 to 30 minutes.
Preheat oven to 350°. Cream Crisco and sugar. Add eggs, one at a time, then add flour, salt, baking soda and nuts. Lastly, add mashed bananas to mixture. Grease loaf pan or other desired pan well. Bake for 1 hour or until done to taste.
Blend marinade ingredients and pour over chicken, coating each piece. It will smell lovely. Refrigerate several hours or overnight. Bake, uncovered, at 375° for 1 1/4 hours, basting occasionally.
Combine and heat all ingredients. Serve hot from chafing dish with chips or crackers.
Quarter the potatoes and onion; cook until tender. Drain only about half the water, then add the milk and spices. Bring to a low boil, then add the frozen vegetables. Wait until it starts simmering, then add the cheese. Let simmer for about 15 to 20 minutes, stirring often, on low heat so it will not burn. Makes a Dutch oven pot full. Enjoy.
Saut onion in margarine. Place remaining ingredients in large casserole. Stir in sauteed onion. Mix well. Cook at 350° for 30 minutes. Stir well. Cook about 40 minutes longer at 300°. Serve hot with any meat. Serves 6 to 8.
Dissolve yeast in 1/2 cup warm water. Mix potatoes, milk, sugar, margarine, salt and beaten eggs in a mixer and combine well. Add yeast mixture and again mix well. Add flour, cup by cup, until the dough is soft, but not too sticky. Set aside in a greased bowl, in a warm place to rise for 1 to 1 1/2 hours. Punch down when doubled. Let rise again for about 45 minutes, until doubled.
Cream the cheese. Add the remaining ingredients. Mix well with mixer. Pour into crust. Refrigerate until firm. You may serve with blueberry pie filling as a topper.
Do not core, seed or peel apples. Just cut into quarters. Cook in enough water to cover for 30 to 35 minutes or until tender. Put apples and liquid through a sieve or food mill. Measure pulp and for each cup, mix in 1 cup sugar. Add cinnamon and cloves. Cook and stir over medium heat until sugar dissolves and mixture is thick and smooth (approximately 1 1/2 to 2 hours). Pour into hot, clean jars. Seal and refrigerate.
Mix mayonnaise, sour cream and Hidden Valley together. Mix all veggies, salt and pepper together. After cornbread is cook, cut in half long ways. Place bottom in serving pan (8 x 12). Spread with dressing mix. Add layer of veggie mix. Add top layer of cornbread. Add veggie mix. Add dressing mix. Top with cheese and bacon bits. Say the blessing and eat.
Cook potatoes in boiling, salted water until tender. Drain. Mash potatoes in a large bowl. Add cream cheese, sour cream, salt, pepper and garlic. Beat at high speed until smooth and light. Stir in chives. Spoon into greased baking dish. Sprinkle with paprika and dot with butter. Bake at 350° for 30 minutes or lightly golden.
Combine caramels and 1/3 cup evaporated milk. Stir until melted. Set aside. Combine cake mix, melted butter and 1/3 cup evaporated milk. Stir until mixed. Press 1/2 of this mixture into bottom of 9 x 13-inch pan, greased and floured. Bake at 350° for 6 minutes. Sprinkle on top of crust the chocolate chips. On top of chocolate chips, spread caramel mixture. Spoon on remaining dough and bake 15 to 18 minutes at 350°.
Boil honey and butter for 1 minute. Cool. Sift dry ingredients and add. Roll thin; cut and bake in moderate oven (350°) for 12 to 15 minutes.
Place warm water in a bowl. Add dry milk and mix. Add sugar; stir until smooth. If sugar won't dissolve, set bowl in pan of hot water. Use in recipes calling for sweetened condensed milk.
Mix cake mix, jello, oil, water and eggs. Bake in tube pan at 350° for about 1 hour. Mix powdered sugar and orange juice to make glaze. Turn cake onto a plate and dribble with glaze. Let cool. This is better on the second day.
Whip salad dressing and cocoa. Sift next 4 ingredients. Add dry ingredients alternately to cocoa and Miracle Whip mixture with 1 cup water. Add 1 teaspoon vanilla. Mix well. Bake at 350° for 25 minutes.
Add all ingredients to cake mix. Mix well. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 15 minutes at 350°. Let cool on cookie sheet for 10 minutes before removing. Makes 36 cookies.
Preheat oven to 350°. Combine all ingredients except tomato sauce and mustard and form into loaf. Pour tomato sauce into a bowl and using the can as a measure add the same amount of water and mix in the mustard. Pour over the loaf and bake about 1 hour. This makes six servings and contains about 350 calories per serving.
Rinse broccoli, cut into bite-size pieces. Fry bacon until crispy-brown. Drain on paper towel. Mix mayonnaise, sugar, vinegar and salt. Add to broccoli, stir. Before serving, add raisins, sunflower seeds and bacon. Mix well.
Cook all ingredients in 1/2 stick of butter, in a covered frypan for approximately 15 minutes. Place in blender with 1 1/2 sticks of butter until creamy and smooth. Pour into container and refrigerate overnight. Serve with cocktail rye, crackers and chopped onions.
In a large bowl, mix sour cream, and curry powder. Fold in apple, pineapple, and avocado. Meanwhile cook pasta in pot of boiling water, salted, until tender (about 5 minutes). Drain well. Rinse pasta under cold water and drain well. Fold pasta into sour cream mixture. Refrigerate until cold.
Preheat oven to 400°. In shallow baking pan, thoroughly blend all ingredients, except potatoes. Add potatoes and turn to coat thoroughly. Bake, turning potatoes over halfway through baking time, for 60 minutes or until tender and golden brown. Makes about 8 servings.	(Also,	good with mushroom soup mix.)
Thaw frozen potatoes. Put in a 9 x 13-inch baking dish. Melt butter, Velveeta cheese and half and half. Pour over potatoes. Do not stir. Sprinkle grated cheese on top. Bake at 350° for 50 to 60 minutes.
Cook broccoli and onion together until tender; drain. Cook noodles until tender; drain. Mix together with soup and Cheez Whiz. Place in casserole dish. Crumble crackers on top. Bake at 350° for 45 minutes.
Cream the butter and sugar thoroughly. Beat in egg yolks, one at a time. Add flavorings. Add soda to flour. Alternately add flour and sour cream to creamed mixture. Beat egg whites until stiff and carefully fold into mixture. Pour into a greased and floured tube pan and bake in a preheated oven at 325° for 1 1/2 hours. It should have a nice brown crust. Turn cake out immediately upon taking it from the oven.
Mix 1 cup sugar, butter and 1 teaspoon cinnamon. Cook for 2 minutes. Mix 2/3 cup sugar and 1 teaspoon cinnamon; put in plastic bag. Quarter biscuits and shake in cinnamon-sugar mixture. Grease a tube pan and place a layer of biscuits. Pour syrup mixture over and add another layer of biscuits. Bake 40 minutes at 325°. Let cool 15 minutes. Pull apart to eat.
Arrange evenly in a 2-quart baking dish, buttered, the potatoes, adding onion if desired. Sprinkle with salt, parsley and pepper. Mix remaining ingredients. Spread evenly over potatoes. Decorate top with more catsup if desired. Bake in a 350° oven for 1 hour or until potatoes are tender. Serves 4.
In a large bowl combine eggs, sugar and oil. Sift together flour and spices; add to egg mixture. Add remaining ingredients and beat well. Pour batter into a greased and floured tube pan. Bake at 350° for 45 to 55 minutes or until done.
Place chopped nuts in cake pan. Pour each remaining ingredient, in order, over chopped nuts. Bake at 350° until done.
Sift together flour, sugar, baking powder, soda and salt. Add dates, walnuts, cranberries and orange rind. Beat eggs. Add buttermilk and salad oil. Mix well and add to flour mixture. Mix well and pour into well greased tube pan. Bake 1 hour at 350°.
Combine milk and sugar replacement in large bowl, stirring until sugar replacement dissolves. Add coconut; stir until coconut is completely moistened. Drop by teaspoonfuls onto greased cookie sheets, 2 to 3 inches apart. Bake at 350° for 15 minutes, or until tops are lightly browned. Remove from pan immediately. Yields 48 drops.
Cream butter and sugar. Add one egg at a time, beating well after each egg. Fold in sifted flour and 1/4 teaspoon salt. Bake in a slow oven at 350° in a tube pan for 1 hour.
Rinse chicken. Season with salt, pepper and garlic powder. In Dutch oven, brown chicken skin side down. Lower heat. Add rice and water according to Vigo package directions. Add onion and some olives and 1/2 of the tomato sauce. Continue to cook as rice directs until water is absorbed. Stir up from bottom. Serve on platter and garnish with olives, pimentos and peas.
Mix all ingredients in blender or in a mixer until thoroughly combined and then add nuts and raisins. Mix well. Fill coffee cans 1/2 full. Bake in a preheated 350° oven for 1 hour.
Dissolve bouillon cubes in boiling water. In a large mixing bowl, mix baking powder, garlic powder, flour, yeast and wheat germ. In another bowl, beat eggs and oil together. Gradually add bouillon and egg mixture to dry ingredients. Add cheese. Mix well. Turn out onto a well floured surface and roll 1/4-inch thick. Cut into strips and then into bite size pieces. Bake on greased cookie sheet at 350° for 20 minutes. Turn out onto waxed paper and let harden overnight. Store in airtight container in refrigerator or freezer.
Cook noodles in salted water and 1 tablespoon of oil. Keep in warm water until needed. Cook potatoes and mash. Add cottage cheese, egg and salt to taste. Beat together. Layer noodles and potato mixture in greased pan, starting with noodles, until all are used up. Dice onion and saute in butter until soft. Pour over lasagna. Bake at 375° for 25 to 35 minutes until hot. Cover with foil while baking.
When hamburger is 3/4 way done, add cabbage and carrots. Add all spices. When completely done, add alfalfa sprouts and broccoli. Refrigerate until completely done.
Melt butter over low heat. Add cheese until melted, remove from heat. In a separate bowl, mix sour cream, onion, salt and pepper. Add the butter and cheese mixture. Mix with the frozen hash browns, spread in a large (9 x 13) casserole dish, slightly dot the top with butter. Bake at 350 degrees for 30 minutes.
Saute onion in butter. Add green pepper and celery. Add chicken pieces, soup, cheese and spaghetti. Add broth and pour into a greased casserole dish. Bake for 1 hour at 350°.
Boil sweet potatoes and salt until tender. Drain. Pour in baking pan. Mix together rest of ingredients and sprinkle over sweet potatoes. Cover with miniature marshmallows. Bake in oven at 350° for 30 minutes.
Blend sugar, salt and Cocoa. Stir in beaten eggs and vanilla; mix well. Add milk, margarine, coconut and nuts. Stir until well blended. Bake at 325° for 40 minutes.
Place chicken	into 6 quart	Dutch oven. Add 3 cups water, chopped onion, celery, salt and pepper. Bring to a boil over high heat, covered. Reduce heat to low and simmer, covered, 40 minutes or until almost tender. (Remove chicken bones). Add carrots and onions. Bring to a boil over high heat. Simmer, covered, over low heat for 20 minutes. Mix the flour with 1/2 cup cold water, add 1/4 cup hot broth to flour mixture; stir until smooth. Turn heat to high. Stir into broth in Dutch oven. Cook, stirring constantly, until thickened.	Drop dumplings over hot chicken and cook as directed. Serves 6.
Preheat oven to 375°. Mix all ingredients except cheese and chips. Turn into shallow buttered dish. Combine cheese and chips. Sprinkle mixture on top. Bake, uncovered, for 20 minutes. Makes 8 servings.
Cream margarine, oil and sugar. Add eggs, vanilla and sour milk. Beat until well blended.
Bake at 375° for 45 minutes. Let it cool for about 30 minutes.
Microwave margarine until liquid. Combine with flour and crushed pecans. Press into bottom of a 9 x 13-inch pan. Bake at 350° until brown, approximately 15 minutes. Remove from oven. Place in refrigerator to chill until firm.
Drain canned fruit and put juice into a heavy 1-quart saucepan. Add pudding mix and cook until mixture becomes clear. Cool. Add all fruit to sauce when cool. Fold together and chill.
Melt chocolate and butter in microwave until completely melted. Stir sugar into chocolate mixture until blended. Stir in eggs and vanilla. Mix well. Mix in flour; stir in nuts. Mix thoroughly. Spread into a greased 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes, or until a pick comes out clean. Do not overbake! Cool and cut into squares. Makes 24 brownies.
Soak gelatin in 1/4 cup of cold water. Melt chocolate over hot water. Scald milk. Combine 1/2 cup sugar and cornstarch. Beat egg yolks until light. Add sugar and cornstarch to egg yolks, mix with scalded milk a little at a time and cook until thick. Remove from heat and take out one cup of custard. Blend in the chocolate (melted). Pour into 9-inch pie shell of crushed graham crackers or gingersnaps and chill. Dissolve soaked gelatin in the remaining custard when cool, stir in rum flavoring or vanilla. Beat until well blended the three egg whites with salt and cream of tartar. Beat in gradually 1/4 cup of sugar (just like meringue). Fold egg whites into remaining custard and pour over chocolate in pie shell. Chill. Sprinkle top with a little grated chocolate.
Cook milk in microwave 2 minutes and set aside. Cook butter 1 minute; add flour and cook 1 minute. Briskly stir hot milk mixture, mustard, salt and pepper into butter mixture. Set aside. Place potatoes into 1 1/2-quart glass casserole. Add ham and onion. Pour sauce over ham and potato mixture. Cover with wax paper and cook 22 to 24 minutes. Stir twice. Sprinkle with cheese and let stand 10 minutes.
Soak apricots in hot water for 5 minutes (drain). Cream the shortening, sugar and egg. Add dry ingredients. Alternate with buttermilk. Fold in apricots and nuts. Bake one hour at 350°.
Cut margarine into flour as for pie dough. Beat together egg yolks and sour cream and add to flour mixture. Mix well. Divide dough into 6 pieces. Wrap in wax paper and chill 6 hours. Roll each piece on floured board to a 12-inch circle. Brush with egg white; sprinkle with combined nuts and sugar. Cut into 12 wedges. Roll from wide end to point; shape into crescents. Brush again with egg white and nut mixture. Bake on ungreased cookie sheet at 350° approximately 15 to 20 minutes or until lightly browned.
Melt butter over low heat. Remove from heat, add milk and sugar gradually. Add coconut. Knead with hands. Form into small bars. Place on waxed paper and chill 30 minutes. Dip in melted chocolate. Can place an almond on top for an "Almond Joy."
In medium saucepan, melt butter; add brown sugar and water. Cook mixture until bubbly, stirring often. Pour into a 9 x 13 x 2-inch baking dish. Arrange apple slices over the syrup. Place bread slices on top of apples in a single layer, covering completely. Mix eggs, milk, vanilla and cinnamon and pour evenly over bread. Cover dish with plastic wrap and refrigerate overnight. In the morning, preheat oven to 350°. Remove French toast from refrigerator while oven is heating. Bake toast, uncovered, for 45 minutes or until puffed and golden. To serve, cut into 8 pieces and invert onto platter.
Saute in pan butter and pecans. Beat eggs 5 minutes. Add sugar and beat 5 more minutes. Add 2 teaspoons or more vanilla extract, syrup, evaporated milk and buttered pecans. Put in freezer. Finish filling with whole milk. Freeze.
Mix pumpkin, milk, sugar, spices and eggs. Pour into 9 x 11-inch pan. Pour dry cake mix over mixture. Put nuts evenly in mix. Spoon melted margarine evenly over nuts. Bake at 350° for 50 to 60 minutes.
Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. Strawberries should be well blended into batter. Pour batter into 3 greased and floured 9 inch cake pans. Bake at 350° for 23 minutes or until cakes spring back when lightly pressed with finger. Cool in pans on wire racks for 10 minutes. Remove from pan; cool completely on wire racks.
Combine flour and 1/4 teaspoon salt in bowl. Cut in margarine until mealy. Add yogurt. With flour on fingers, roll into a ball and press into a pie pan. Press up on sides a little.
Preheat oven to 350°. Combine first 6 ingredients. Mix well and pour into greased 9 x 9-inch dish. Combine last 4 ingredients. Mix together until sugar and cocoa are dissolved. Pour slowly over cake mixture. Bake for 40 to 45 minutes at 350°.
Mix all ingredients together and cook over medium heat for 2 hours. Put in jars and cook for 1/2 hour.
In individual heavy-duty foil packets, place a pork chop, a tablespoon of uncooked rice and about 2 tablespoons of soup. Wrap tightly. Bake in oven preheated to 400° or place about 4-inches from hot coals for 50 to 55 minutes until tender.
Preheat oven to 400°. In a medium bowl, thoroughly blend milk, Bisquick, eggs, salt and pepper; set aside. Lightly grease 10-inch pie plate. Cook vegetables for about 5 minutes. Drain well. Toss vegetables with cheese and spoon into pie plate. Pour batter over vegetables and bake for 35 to 40 minutes or until knife inserted comes out clean. Let stand 5 minutes before serving.
Drain pineapple; mix well with milk and lemon juice. Add pecans and Cool Whip and mix until thick. Pour into pie crusts; refrigerate for at least 6 hours.
Preheat oven to 425°. Sprinkle bacon, onion and cheese in bottom of unbaked pie shell. Beat eggs slightly; beat in remaining ingredients. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 300° and bake 30 minutes longer or until knife inserted 1-inch from edge comes out clean. Let stand for 10 minutes before cutting into wedges. Can be served as an appetizer or a main dish.
Mix together the first 6 ingredients. Whiz together in blender the next 5 ingredients. Add to dry mixture, stirring thoroughly. Bake at 250°, stirring every 20 minutes for about 1 hour or until brown. Yields 24 cups.
Mix all ingredients. Make shapes with cookie press. Sprinkle with sugar. Bake at 375° for 10 to 12 minutes.
Brown and drain hamburger. Melt cheese. Mix hamburger and cheese together and add taco seasoning.
Cream butter and sugar, adding eggs (one at a time). Sift and add dry ingredients. Roll and cut into shapes. Bake at 350° for 10 to 15 minutes.
Cut chicken breasts in half. Pound each to flatten. Roll up and wrap piece of bacon around each piece. Do not overlap bacon. Use a large baking dish. Line bottom of baking dish with dried beef. Lay chicken on top. Combine the sour cream and soup. Pour over top. Cook, uncovered, at 275° for 3 hours. Serves 6 to 8.
Mix Jell-O, sugar and pineapple; bring to a soft boil in saucepan. Set aside to cool. When mixture is cool, beat together the cream cheese (softened) and milk in a separate bowl. Mix Dream Whip according to directions on box and fold into cream cheese mixture. Fold in cooled Jell-O. Stir well and pour into mold or bowl. This makes a double salad so use a Bundt pan or large bowl.
Mix vinegar in the milk. Set aside. Mix other ingredients. Add milk mixture. Roll out.
Mix all ingredients together and pour into greased baking pan. Bake at 375° for approximately 30 minutes.
Bake potato about 40 minutes at 375° until soft. Cut a cross in the top of each potato so that steam can escape. Break potato away from skin with a fork, being careful not to scoop out of potato. Add butter, salt and pepper. Mix into potato. Add sour cream, chives and grated cheese. Stir and mix carefully so as not to break the potato skin. Sprinkle with additional cheese. Bake for 15 minutes or until cheese melts and begins to brown at edges.
Cream sugar and shortening together. Add vanilla, milk and egg; mix well. Roll in wax paper. Store in icebox or freezer until ready to bake.
Mix together zwieback toast, 4 tablespoons sugar and softened Parkay. Press into 9-inch spring-form pan (lightly sprayed with fat-free Pam cooking spray). Set aside.
Brown meat and onion. (Drain off grease.) Add taco and enchilada sauces. Simmer while mixing soups and green chilies together.
Sift sugar and cocoa. Add egg yolks and salt. Cream until thoroughly blended. Stir in vanilla and milk. Cream until of spreading consistency. Frost cooled cake.
Place Rice Krispies in shallow bowl. Put in paprika. Beat egg and add to milk, add flour and seasonings. Dip chicken in batter. Coat with crushed cereal. Place in single layer skin side up in well greased or foil lined shallow pan. Drizzle with melted margarine. Bake at 350° for 1 hour. Do not cover or turn while baking.
Cook broccoli in boiling water to cover 3 minutes; drain broccoli and plunge into ice water. Drain and set aside. Cook fettuccine according to package directions; drain and place in a large bowl. Set aside. Melt butter in a large skillet over medium-high heat. Add Canadian bacon and cook, stirring constantly, 2 minutes. Stir in broccoli and cook 1 minute or until thoroughly heated. Add broccoli mixture, whipping cream and remaining ingredients to fettuccine; toss gently. Serve immediately. Yield: 4 servings.
Pat cookie dough onto ungreased 14-inch pizza pan. Bake at 375° for 10 to 12 minutes or until browned; cool.
Combine everything, except cheese and chips, in a greased 9 x 13-inch casserole dish. Combine cheese and chips; sprinkle on top. Bake at 325° for 45 minutes until lightly browned.
Bake cake mix as directed on package for a 13 x 9-inch pan. Let cool. With the end of the handle of a wooden spoon, poke holes in cake, not all the way to the bottom. Pour sweetened condensed milk over the cake, then pour on ice cream topping. Spread with whipped topping. Crush candy bars before unwrapping, then unwrap and sprinkle on top of whipped topping. Keep in refrigerator.
Cream together margarine and sugar, then add eggs and pumpkin. Mix well. Sift together flour, baking powder, cinnamon, salt and nutmeg. Add to creamed mixture. Fold in chopped pecans. Pour into greased 15 x 10-inch pan. Bake at 350° for 30 to 35 minutes. Cool and frost.
Combine soft drink powder and sugar; dissolve in milk. Pour into 6 to 8 soda glasses. Add scoops of ice cream. Carefully pour in carbonated water to fill each glass. Stir slightly. Makes 6 to 8 servings.
Combine and bring to a boil. Reduce heat to low and simmer for about 5 minutes. Serve hot. I sometimes use my crock pot for this cider. To use a crock pot, put all ingredients in the crock pot and turn on high until sugar dissolves. Then turn heat to low and simmer until time to serve.
Brown ground beef, salt, pepper, onion and green pepper together until onion and pepper are soft. Add remaining ingredients and simmer for 15 to 20 minutes. Sprinkle brown sugar on top and simmer for 10 minutes.
Mix together peanut butter and honey. Add dry milk. Knead. If too sticky, add more dry milk. Store in fridge. May be eaten.