HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat butter in medium-size bowl until light and fluffy. Beat in gradually 10x confectioners sugar. Slowly beat in bourbon. Chill 1 hour or until mixture is stiff enough to shape. Roll into 1-inch balls. Arrange in single layer on wax paper-lined tray. Chill 1 hour. Melt chocolate in top of double boiler over simmering water. Remove chocolate from heat; cool until a good dipping consistency. Dip bourbon balls with 3-pronged fork halfway into chocolate. Return to wax paper-lined tray. Place pecan half on top of each ball. When all the bourbon balls have been dipped, return tray to refrigerator. Chill about 30 minutes or until firm. Makes about 3 dozen.
Look over beans and remove all split beans and gravel (if any). Rinse well. Put into 2 to 3-quart saucepan. Add ginger; bring to boil and cover with lid. Cook until beans have swollen and turned color, about 1 hour. Add grease and salt and continue to cook, keeping water about 1-inch above beans at all times. When beans begin to get tender, add sugar and cook until very tender.
Preheat oven to 350°. Beat egg whites until foamy; add salt and cream of tartar. Beat until stiff. Add 2 tablespoons of sugar at a time, beating well after each addition. Stir in vanilla, chocolate chips, nuts and coconut. Drop by teaspoon onto foil lined cookie sheets. Put in the oven and turn off oven immediately. Do not open the door for at least 8 hours. Carefully remove cookies from foil. Makes 40 to 50 cookies.
Fry mango and onion with piece of butter, then brown ground beef in same skillet. Pour tomato sauce and chili powder in. Let simmer together about 20 minutes.
Into a medium size bowl, put in pineapple. Add dry jello. Stir. Then add cottage cheese. Stir and finally add Cool Whip. Stir. Refrigerate.
Combine cracker crumbs and 6 tablespoons melted butter, mixing well. Press crumb mixture into bottoms of a 13 x 9-inch pan. Combine 1/2 cup butter, sugar, vanilla and eggs. Beat until fluffy. Spread sugar mixture over crumb layer. Slice bananas lengthwise. Arrange over sugar mixture. Spoon pineapple over bananas. Cover pineapple layer with whipped cream. Sprinkle with nuts. Garnish with cherries. Chill for 6 hours before serving.
Add water to Jell-O. Stir to dissolve. Add strawberries, bananas and pineapple. Pour half into pan. Let harden.
Beat eggs. Mix eggs, corn syrup, sugar, peanut butter and vanilla together. Pour into unbaked pie crust. Bake at 350° for 45 to 60 minutes, until top is brown and crisp.
In a heavy saucepan, over low heat, melt chips with milk. Remove from heat, stir in remaining ingredients. Spread evenly in 8-inch square dish. Chill 2 hours before cutting, then store at room temperature. Makes 1 3/4 pounds.
Mix well. Shape into balls. Roll in remainder of Shake 'n Bake and bake in 350° oven for 20 to 30 minutes or until done. Toothpicks can be put in balls when done.
Wrap wiener rolls around hot dogs and cook as directed on package. Serve warm with mustard. (Can be done ahead of time and warmed in microwave.)
Mix oil, sugar and eggs in bowl. Beat until creamy. Add a little at a time the flour, salt, soda and baking powder. Add apples, nuts, coconut and vanilla. Bake for 1 hour in angel food pan at 350°
In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 9x13 pan. Set aside. In a bowl, whisk milk and pudding mix for 2 minutes. Stir in pumpkin and spices. Spread over crust. Refrigerate for 3 hours or until set. Garnish with whipped topping and nuts.
Coat an 11 x 13 x 2-inch baking dish with vegetable cooking spray. Layer 2 cups sweet potatoes in half of dish. Layer 2 cups of red potatoes in other half. Sprinkle evenly with onion. Drizzle with 1 1/2 tablespoons of oleo. Sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Repeat procedure with remaining potatoes, oleo, salt and pepper.
Lightly grease a 9 x 13-inch pan. Mix soup, sour cream and chives together. Layer in pan the potatoes, soup mixture and cheese. Repeat, ending with grated cheese on top. Bake at 350° for 1 hour.
Layer ingredients in a 13 x 9 x 2-inch baking pan. Pour envelope of dry onion soup and 2 cups of water over top. (For richer broth, add another envelope of onion soup and one more cup of water.) Lay foil over top and bake at 350° for 2 hours.
Mix first nine ingredients. Saute 5 minutes butter, almonds and corn flakes. Bake at 350° for 35 minutes. Makes 4 to 6 servings.
Cut cabbage and boil until tender. Boil noodles until tender. In a frying pan, saute onions in butter. When onions are tender, add cabbage and noodles. Keep stirring and adding butter, if needed, so it doesn't stick. Add salt and pepper to taste.
Preheat oven to 375°. In a 1-quart casserole sprayed with nonstick cooking spray, place tomatoes in juice. Stir in green pepper, onion, garlic, basil and pepper. In a small bowl, combine bread cubes and margarine; sprinkle over tomatoes. Bake about 30 minutes until hot and bubbly. Makes 4 servings.
Shape hamburger into patty. Place vegetables on top of hamburger (which is in the center of a 12-inch square piece of foil). Season with salt, pepper and butter. Fold ends of foil in a drugstore wrap. Bake at 400° for 1 hour. Serves 1 person.
Put pecan pieces and maraschino cherries into bundt pan. Add the 1 c. granulated sugar in a plastic bag along with the 2 tsp. cinnamon. Toss a few of the biscuit quarters in the mixture and put into bundt pan. Continue coating all the biscuit pieces. Heat margarine or butter, brown sugar, and 1 Tbsp. cinnamon. Pour over the biscuits. Bake at 350° for 35 minutes. Cool 15 minutes, then, turn out onto cake dish. Serve warm.
Stir all ingredients together. Pour over steaks. Marinate at least 2 hours. Grill or broil steaks as usual.
Preheat oven to 400°. Fit 12 muffin cups with paper liners. Coat each with cooking spray. Mix flour, walnuts, wheat germ, brown sugar, baking powder, cinnamon, salt and nutmeg in large bowl. Stir in bananas, milk, butter and egg. Mix just until blended. Using an ice cream scoop, fill muffin cups evenly with batter. Sprinkle with cinnamon sugar, if desired. Bake muffins until a skewer inserted into centers comes out clean, 20 to 22 minutes. Cool 1 minute, then remove from the muffin pan and cool on a wire rack. Makes 1 dozen muffins.
Mix all ingredients together and pour into greased and floured pie pan. Bake at 350° for 30 minutes.
Mix shortening, sugars, egg, vanilla and milk until fluffy. Sift dry ingredients together. Add to sugar mixture; mix thoroughly. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten to 1/8-inch thickness. Bake at 400° for 8 to 10 minutes or until lightly browned.
Crush graham crackers. Mix remaining ingredients in a bowl. Shape teaspoonfuls of mixture into 1-inch balls. Roll the balls in the graham cracker crumbs until coated. Refrigerate until firm.
Mix salt, garlic, oregano, tomato sauce, tomatoes, peppers, onion, achiote, olives and capers. Add the chicken and cook for a few minutes. Add the rice and water. Stir and cook until the water has been absorbed, then cover until the rice is done. Serve hot. Garnish with strips of pimentos and peas.
Preheat oven to 425°. Grease a 10-inch cast-iron or ovenproof skillet. Beat eggs and add rest of ingredients. Beat until smooth. Pour into skillet and bake 15 minutes. Reduce heat to 350° and bake 10 to 15 minutes or until puffy and golden brown. Serve with Vanilla Cream Syrup. Serves 6.
Brown hamburger with onion and celery. Mix with remaining ingredients. Put in oven dish and bake, uncovered, until thoroughly heated. Or keep it warm in frying pan on top of stove.
Saute onion, garlic and parsley in olive oil until soft; add meat and seasonings. Brown lightly. Blend in remaining ingredients and simmer for approximately 1 hour. Makes 4 to 6 servings.
Cut chicken breast into thumb sized cubes; marinate in a soy sauce/sherry mixture for 4 to 6 hours (overnight is better).
Saute the pepper and onion in the margarine. In large bowl, combine the can of corn with the liquid, the creamed corn, the eggs and the muffin mix. Add the pepper and onion mixture and mix well. Pour into a well-greased 2-quart casserole. Top with the grated cheese. Bake at 350° for 55 to 65 minutes.
Mix brown sugar, oats, flour, butter and cinnamon. Press 1/2 of mixture into a 9-inch square pan. Cover with rhubarb. Mix sugar and cornstarch together. Add water and vanilla. Cook until thick and clear. (Add 3 drops red coloring.) Pour over rhubarb. Sprinkle remaining brown sugar mixture on top. Bake at 350° for 1 hour. Top with whipped cream or ice cream.
Melt butter in skillet. Spread brown sugar evenly over butter. Place 1 slice of pineapple in center of the skillet. Arrange other slices around the center slice. Place a cherry in center of each pineapple slice. Cover with the following batter.
Make pizza crust according to directions. If you use a pizza stone, sprinkle with cornmeal before rolling out crust. Cover crust with sauce and all ingredients, ending with cheese. Bake at 450° for 15 minutes.
Cook hamburger, onion and bell pepper until tender and meat is no longer pink. Add garlic, spaghetti sauce, salt and pepper; set aside. Cook egg noodles in pot until almost tender. Layer casserole dish with half of noodles. Spread half of sauce mixture over noodles. Layer with half of each of the cheeses. Repeat the layering: noodles, sauce, Mozzarella cheese and Cheddar cheese with Parmesan cheese on top. Bake in oven until brown.
Layer first four ingredients in order shown. Combine sugar, mayonnaise and cheese. Put on top. Refrigerate several hours and toss before serving.
Heat oven to 375°. Mix in separate bowl 1/2 sugar, cinnamon and walnuts. In large bowl, mix soft butter or margarine and sugar. Beat until light and fluffy. Add eggs and blend well; add vanilla. Sift together flour, baking powder, soda and salt. Mix into creamed mixture alternately with sour cream. Spread half mixture into greased 10-inch tube pan. Add sliced apples all around. Sprinkle with half cinnamon mixture. Add rest of batter, then top with remaining cinnamon mixture. Bake 45 minutes.
Mix apples with brown sugar in baking pan and set aside. Mix flour, sugar, salt and cinnamon; set aside. Beat egg. Mix with flour mixture. Spread over fruit. Pour margarine over top. Bake at 375° for about 45 minutes until lightly browned. Serve warm.
Combine pineapple, oranges, grapes, marshmallows, coconut and nuts. Mix together sour cream and sugar. Stir sour cream mixture into fruit mixture. Chill.
Cream butter. Beat in marshmallow cream, salt and flavoring. Add confectioners sugar gradually, mixing well after each addition. Turn onto waxed paper and knead well. Refrigerate one hour. Drain cherries. Roll in fondant, covering completely. Chill balls in refrigerator. Melt chocolate in double boiler. Dip chilled fondant into chocolate and place on waxed paper to set.
Combine olive oil and garlic in blender or food processor. Process, then add rosemary and whirl 1 minute more.
Preheat oven to 350°. Beat egg whites at high speed until foamy. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form. Fold in vanilla, cereal, coconut and nuts. Drop by tablespoon on a foil lined cookie sheet. Place in oven and immediately turn off oven. Do not open door for 8 hours. Carefully peel cookies from foil. Store tightly sealed. Yield: 3 dozen.
Combine sugar and eggs. Toss together flour and cornmeal, then add to egg mixture. Add milk gradually, then butter and lemon juice. Pour into unbaked pie shell. Bake for 45 minutes at 350°.
Beat margarine and sugar until creamy. Add eggs, milk and vanilla and beat well. Add flour, baking soda and salt. Mix well. On ungreased cookie sheet, drop by tablespoonful. Bake at 375° for 10 to 12 minutes. Cool one minute before removing from cookie sheet. Cool completely on cooling rack.
Crush cookies and place half of them in 9 x 13-inch pan. Mix together Cool Whip, cream cheese and powdered sugar. Mix pudding and milk in separate bowl. Combine both mixtures and pour over crumbs. Spread remaining crumbs over top. Refrigerate before serving.
Boil ingredients together for 10 minutes. Remove skin from 2 rings bologna--slice--pack in a glass jar.	Pour hot syrup over meat. Put lid on jar and refrigerate. Ready to use the next day. Can also use small party hotdogs.
In shallow mixing dish, combine biscuit mix, pecans and seasoning. Mix well. Dip chicken in milk. Coat generously with pecan mixture.
Cook potatoes, celery and onion until tender. Add beans, tomatoes, soup, chili powder and smoked sausage. Simmer and serve.
Preheat oven to 350°. Melt butter; add sugar and graham cracker crumbs. Mix and line spring-form pan for crust. Room temperature cream cheese; sour cream leave out several hours before mixing. Beat cream cheese, sour cream, sugar, egg yolks and vanilla.
Put sugar, butter and milk in a heavy saucepan. Bring to a boil and boil for 3 minutes while stirring constantly. Remove from heat. stir in cocoa, oats and vanilla. Mix well. Drop by teaspoon onto waxed paper. Cool 30 minutes. Yields 3 dozen.
Heat oven to 350°. Place pie shell on cookie sheet. In medium bowl, combine sugar, flour, spices and salt. With pastry blender or two knives, cut butter into sugar mixture until crumbly. Sprinkle 2 tablespoons on bottom of shell. Arrange apple slices in overlapping rows in shell. Sprinkle each row with a few drops of lemon juice and remaining sugar mixture. (Apples will round slightly in pie shell.) Bake 25 minutes. Spoon and spread sour cream over top. Bake 15 minutes longer. Makes 1 pie.
Mix all ingredients thoroughly. Spread in ungreased loaf pan, 9 x 5 x 3-inch. Bake in 350° oven for 1 1/2 hours.
Saute onion, pepper and rice in bacon fat until brown. Add remaining ingredients and bring to a boil. Turn heat down and simmer 30 to 40 minutes, covered.
Grease and flour a 9 x 13-inch pan. Mix all of the ingredients and pour into prepared pan. Bake at 350° until done. Remove cake from oven and top with 2 teaspoons sugar mixed with the juice of an orange to make 1/3 cup. Put on top of cake while warm. Mix sugar and cinnamon to sprinkle on top, if desired. Cool and cut into squares. Serve with Cool Whip.
Mix shortening, sugar, eggs, flour, soda, salt, buttermilk, orange juice, nuts, dates, orange rind and vanilla. Bake in a tube pan at 350° for 1 1/4 hours. When done, while still hot, pour sauce over cake.
Mix the onion soup mix, celery soup and sherry; pour over meat in large casserole or roasting pan. Cover; bake at 325° for 3 hours. Stir occasionally. Add water if needed. Quick and easy!!
Combine all ingredients in glass bowl. Microwave on High for 12 to 14 minutes or until hot, about 160°.
Peel and cut potatoes into bite size pieces. In large pan, put enough water to first cover potatoes. Cook until done. Add milk, salt and pepper. In small skillet, lightly saute onions in melted Parkay. Add to potato mixture and simmer for about 20 minutes, stirring often.
Prepare and partially bake a crust to fit a 9-inch pie pan using a basic pie dough recipe. Saute onions in oil and butter over low heat until golden yellow. Beat together eggs, half and half, flour, salt, pepper and nutmeg, then add onions and half of the grated cheese. Pour into crust; sprinkle remaining cheese on top and bake at 375° for 25 to 30 minutes or until golden brown. Garnish with parsley. Serves 4.
In small saucepan, bring raisins, soda and oil to a boil. Remove from heat and set aside to cool. In large bowl, beat eggs, sugar and vanilla well. Add cooled raisin mixture with flour and salt and egg mixture. Stir until well mixed. Bake in buttered 9 x 5 x 3-inch loaf pan at 350° for 50 to 60 minutes or until it tests done.
Preheat oven to 350°. Blot sausage dry with paper towels. Combine with cheeses, salad dressing, olives and red peppers. Lightly grease a mini muffin tin and press 1 wrapper in each cup. Brush with oil. Bake 5 minutes until golden. Remove from tin. Place on a baking sheet and fill with sausage mixture. Bake 5 minutes until bubbly. Makes 4 to 5 dozen.
Lightly sprinkle chicken with salt, pepper and garlic powder. Combine sour cream and mustard in a shallow dish, mixing well. Dip each chicken breast into mustard mixture and dredge in breadcrumbs. Arrange chicken in single layer in baking pans. Bake at 375° for 50 minutes.
Beat with spoon. Sift dry ingredients. Bake in Bundt pan 1 hour and 5 minutes at 325° for pumpkin; 1 1/2 hours with potatoes or until done.
Cook onions and leeks	slowly in the oil until tender, but not browned. Add other ingredients to onions and cook, uncovered, at a moderate boil for 30 minutes.	Strain the stock, add salt and pepper to taste. Add clams and mussels to stock first, cover	pot and bring to boil. Cook about 5 minutes or until some of them begin to open, then add fish. Wait about 3 minutes, then add scallops and prawns. The soup is ready when the shellfish is open and the prawns are pink (don't wait for a boil or cook too long). Taste continually and serve immediately when done. Serve with crusty French bread and Rouille (recipe follows).
Grease and flour or "Pam" the bottom and sides of a 9 x 13-inch cake pan. Spread the coconut and pecans in the bottom of cake pan; add cake mix on top. Cream together the cream cheese, oleo and confectioners sugar. Drop the creamed mixture by spoonfuls over the unbaked cake. It will pretty much cover the top of the cake. Bake in a 350° oven for 45 minutes. It will look like a disaster, but taste great!
Cream the cream cheese and mayonnaise and add rest of ingredients except pecans. Chill 2 hours, then work into a ball and roll in chopped nuts. Serve with Wheatsworth crackers or Sociables.
Put in blender. Add crushed ice until desired thickness. Add enough milk to fill blender, approximately 1 cup.
Add potatoes to boiling water; cook 14 minutes or until tender. Drain. Toss with remaining ingredients. Refrigerate.
Cream margarine and sugar; add eggs. Sift flour, baking powder and salt together. Add flour mixture and milk to creamed ingredients, then add mashed bananas, nuts and vanilla. Pour into a greased loaf pan or bake as cupcakes. (Makes 2 dozen cupcakes.) Bake at 350°. Cook the loaf for 45 minutes, cook the muffins for 25 minutes.
Combine pudding mix, sugar and milk. Beat slowly with electric mixer until well blended. Fold in Cool Whip. Spread on cake at once. Makes about 4 cups or enough for two 9-inch layer cakes.
Sift flour into bowl. Add sugar and salt. Add eggs and milk gradually, stirring until well blended let stand 2 hours. Heat Swedish pancake pan (or ordinary pancake pan) and butter well. Beat batter again. Pour by tablespoonfuls into sections of pan and fry on both sides until nicely browned. Place on very hot platter; serve immediately with Lingonberries.
Wash and cut up rhubarb. Measure 6 cups of sugar. Mix well and let stand 2 hours or more. Wash and grind up 2 oranges and add to rhubarb and sugar. Boil about 20 minutes.
Cook saifon, a little at a time, in 1-inch of hot oil. Cook until noodles "explode." Turn and cook other side. Remove and drain on paper towel. Thinly slice the lettuce, cucumbers, celery, bell pepper, scallions and radishes. (Please improvise on salad if you wish.) Put in large bowl and refrigerate. Toast sesame seeds until lightly browned.
Fill a Collins or highball glass with ice. Add grenadine and fill with ginger ale. Garnish with a maraschino cherry and an orange slice. Makes 1 serving. Preparation time: 2 minutes.
Sift dry ingredients together. Dissolve soda in buttermilk. Cream butter, sugar, jam and eggs with mixer. Add dry ingredients alternately with liquid. Bake in 3 greased and floured 9-inch pans at 350°. Put frosting between layers and on outside of cake.
Slice cucumbers and onions. Combine and sprinkle with 1/2 of salt. Set aside. Combine other ingredients in a saucepan and heat (hot but not boiling). Pour over vegetables; let cool and refrigerate until ready to serve.
Mix together in a crockpot and let simmer on low several hours. You can also cook on low in a pot on the stove. You can experiment and add other vegetables that you like as well. It is really easy and delicious. Serve with garlic bread and salad.
Mix all ingredients into a bowl. Pour onto floured surface. Cover with flour and shape into a ball.
Cream cheese and add pineapple. Slice in marshmallows and nuts. Fold in whipped cream. Put in cupcake holders in muffin tins. Freeze. Will keep up to 6 months.
Mix ingredients together. Cut and fry in hot grease at 375°. Cook about 1 minute on each side.
Cook broccoli with bouillon cubes and water until just tender. Heat celery soup. Pour hot soup over broccoli. Garnish with cheese and pimento. Serve at once. Makes 6 servings.
Simply sprinkle graham crackers on bottom of pan. Mix cream cheese and Eagle Brand together. Spread over graham crackers. Put cherry pie filling on top. Refrigerate. Ready to eat 2 hours later.
Mix together all the ingredients. (Make sure the Sprite and grape juice are chilled.) You can also float slices of lemon on top.
Combine flour, sugar and salt. With a pastry blender, cut shortening into flour. In a small bowl, combine water, vinegar and egg. Beat this mixture. Pour liquid mixture into flour mixture. Use a fork to lift ingredients until enough moisture is spread to form a ball with your hands. This makes a flaky and tender pie crust and forms much easier than most.
Boil macaroni for 8 to 10 minutes in salt. Drain, do not rinse. Pour into mixing bowl; add cheese, beaten egg, milk and pepper. Mix well. Pour into casserole dish, dot with butter. Bake at 450° until brown.
Mix sugar, eggs, evaporated milk, condensed milk and vanilla flavoring. Pour into freezer, then add whole milk to top. Freeze. (Two cups of fruit may be added into mixture to create your favorite flavor.)
Cream sugars, butter and shortening. Beat in eggs and vanilla. Combine flour, salt and soda; beat into first mixture. Add remaining ingredients; knead mixture.
Boil potatoes whole with skins on. Cool. Peel and slice. Set aside. Fry bacon and save 1/4 cup grease. Cook onion in bacon grease. Add seasonings, vinegar and 1 cup water. Stir and cook until bubbly. Add rest of ingredients and stir. Serve warm.
Put zucchini, onion and salt in large bowl and mix well. Let stand overnight. Drain and rinse in cold water; drain again. Put mixture in a large kettle with remaining ingredients. Bring to a boil and simmer, uncovered, stirring occasionally for 30 minutes. Pour into jars and seal. Process in boiling water bath for 5 minutes.
Put all ingredients into blender container. Cover and process until well blended. Use 1 level tablespoon with 6 ounces boiling water for each cup.
Beat cream cheese until smooth. Gradually beat in sugar. Add sour cream and vanilla. Fold in whipped topping. Spread thin layer of glaze over bottom of crust. Place strawberry slices on glaze and cover with remaining glaze. Gently spoon cream cheese mixture over glazed berries. Cover with inverted dome and chill until set, at least 4 hours. Store leftover pie in the refrigerator.
Melt margarine, cover bottom of 9 x 13-inch pan with graham crackers (single layer). Drizzle margarine over graham crackers. Then, in layers, add coconut, chocolate chips, butterscotch chips, drizzle milk over and add pecans. Bake at 350° for 20 minutes. Let cool and cut into squares. Do not overcook!
Lift telephone receiver. Push 633-6655 for Plus One Pizza. Turn T.V. on. Sit in chair. Wait 20 to 30 minutes. The Clergy Pizza special will be a sure way to please the entire family!
Preheat oven to 400°. Melt butter in a saucepan. Stir in flour and blend well over low heat. Stir in milk slowly. Bring to boiling, stirring constantly. Cook 1 minute. Add 1 1/2 cups cheese and stir to blend. Add macaroni. Stir in salt and pepper. Pour into a well-buttered 2-quart casserole. Top with the remaining 1/2 cup of cheese. Bake in oven for 20 to 25 minutes or until top is golden brown. Serves 6.