HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a 9 x 13-inch pan. Cut one loaf into small pieces and place in pan. Melt margarine. In small bowl, combine sugar, pudding, butter and milk. Mix well. Drizzle half of the sugar mixture over dough pieces. Sprinkle with half of the pecans. Cut remaining loaf into small pieces and place over first layer. Drizzle remaining sugar mixture over dough. Sprinkle nuts. Cover and refrigerate overnight (use foil). Uncover in a.m. and bake at 325° until golden brown (approximately 45 minutes). Invert pan immediately on serving tray.
Cook rice until tender in salted water. Scald 3 cups of milk and add drained rice. Mix cornstarch and sugar. Blend with 1 cup cold milk. Add to hot milk, stirring until thick. Cook over low heat, stirring often (in double boiler) 10 minutes or more. Add slightly beaten egg yolks; cook 2 or 3 minutes until eggs are set. Add vanilla. Turn into baking dish. Make meringue of egg whites, adding 8 tablespoons sugar, while beating mix half of the meringue into the custard. Mix the remainder on top. Bake until brown (325°).
Mix all the ingredients and fill buns. Wrap in foil and heat in a 350° oven for 20 minutes.
Mix sugar, eggs, butter and milk. Sift all dry ingredients together. Add to first mixture. Last, add vanilla, then boiling water. Bake at 350° for 25 to 30 minutes in a greased and floured 9 x 12 x 2-inch baking pan.
Drain juice from pineapple. Put in saucepan and heat. Mix sugar, flour and eggs; stir into heated juice. Cook mixture over hot water until thick, stirring constantly. Cool slightly. Put 1 cup marshmallows in cooled mixture. Pour over pineapple in a bowl. Cool thoroughly, then add another cup of marshmallows. Stir well, but gently. Need not be refrigerated.
Pour pineapple, cherry pie filling and coconut over bottom of 9 x 13-inch pan. Spread dry cake mix over this. Slice butter and lay evenly over cake mix. Sprinkle nuts over top. Bake at 350° for 1 hour. Serve with whipped cream, if desired.
Mix granulated sugar, oil, chocolate and vanilla. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours. Heat oven to 350°. Drop dough by teaspoons into powdered sugar. Roll to coat. Shape into balls. Place about 2-inches apart on greased cookie sheet. Bake until almost no indentation remains when touched, 10 to 12 minutes. Makes about 6 dozen.
Combine sugar, syrup and melted butter. Beat eggs. Add with flour and salt. Blend. Add vanilla and nuts. Pour into unbaked pie crust. Bake at 350° for 50 minutes. Top with whipped cream.
Place nuts in a single layer in a large, shallow baking pan. Heat in a 350° oven for 10 minutes, stirring once. Place toasted nuts in a very large buttered bowl; set aside. Combine sugar, corn syrup, water and unsweetened chocolate in a large saucepan. Bring to boil, over medium-high heat, stirring constantly. Clip a candy thermometer to a side of the pan. Cook over medium heat to 238°, soft ball stage without stirring, about 12 to 15 minutes. Remove from heat; remove thermometer. Stir in margarine, vanilla and chocolate pieces. Pour over nuts and stir to coat. Spoon half of the chocolate mixture into buttered, foil-lined 11 x 7 x 1 1/2-inch baking pan; spread evenly with a wooden spoon. Sprinkle marshmallows on top. Place in 350° oven for 3 to 5 minutes until marshmallows soften. Spoon remaining chocolate mixture over marshmallows as evenly as possible. Use a spatula to spread over the marshmallow layer. Cool. Use foil to lift candy out of the pan. Cut into 1-inch pieces. Store in a covered container. Makes 72 pieces.
Mix pumpkin, milk, pudding and pumpkin spice in small mixing bowl on low speed for 1 minute. Fold in 2 1/2 cups of Cool Whip. Spoon into pie shell. Freeze until firm, about 3 to 4 hours. Top with Cool Whip and serve. Great for holidays.
Mix limeade concentrate, cold water and carbonated beverage in a large punch bowl. Spoon scoops of sherbet into bowl. Serve immediately. Yields 15 servings (about 1/2 cup each).
Mix cream cheese, onion, green pepper and spread evenly over bottom of a square dish or small oblong pan (8 x 4 inch). Spread chili sauce as second layer. Sprinkle cheese on top. Serve with large size Fritos. Since this recipe makes only a small amount, I usually double the recipe.
Mix beans, salt and dressing. Stir well. Add onions and pimentos; stir. Let set overnight in refrigerator.
Cook rice and empty Cheez Whiz into hot rice. Saute celery and onion in oleo. Boil broccoli until tender and drain. Combine all ingredients in a casserole dish and bake at 350° for 45 minutes to 1 hour.
Cook noodles and drain. Meanwhile, heat chicken broth and dissolve bouillon cubes. Put in a large bowl. Add soup, onion, Worcestershire sauce, hot pepper sauce and poppy seed. Mix well. Stir in cottage cheese, sour cream and noodles. Mix well. Pour into a large (3-quart) greased or 2 medium casserole dishes. Sprinkle with Parmesan cheese and paprika. Bake at 350° for about 45 minutes or until heated through.
Place pork chops into the butter mixture and saute until brown. Remove the chops from butter and add the following to the butter: wine and mustard. Mix all the liquid together and boil about 2 minutes until syrupy, then add whipping cream. Boil 2 minutes. Pour over meat on each individual plate and serve with saffron rice with a few baby French peas on top. Garnish with a little chopped tomato placed on top of the meat.
Soak squash, onions and peppers in icy salt water one hour. Wash thoroughly. Bring sugar, vinegar and spices to a boil. Add squash, onions and peppers. Boil for 3 to 5 minutes. Seal in jars.
Put grapes into each quart jar. Add sugar to each quart jar. Pour boiling water in each jar, leaving 1/2-inch space; seal. Process in boiling water for 15 minutes. Let stand 6 weeks before using to get full flavor of grapes; strain and chill.
Brown meat in oil, leaving it in chunks. Add onion, cook until onion is tender but not browned. Add seasonings, tomatoes, corn and bouillon. Bring to boil. Stir in green pepper. Boil again. Stir in rice, remove from heat. Cover. Let stand 5 minutes. Fluff with fork. Makes 6 servings.
Mix all ingredients in saucepan. Heat on medium for 1/2 hour. Stir occasionally. Pour over chicken, ribs or chops. Bake or grill.
Wash chicken; place in large pot with water and boil. Remove foam that forms. Add salt, pepper, onion, celery and carrots. Cook 2 hours or until meat is tender. Remove chicken and shred. Add spinach and already cooked pasta. Add shredded chicken and tomatoes. Cook 1/2 hour longer. More water may be added if necessary. Add cheese, garnish with parsley and serve while hot.
Scald milk. Add sugar, salt, shortening and 1/2 cup warm water, and stir until shortening is melted. Cool to lukewarm, about 85°; add yeast which has been dissolved in 1/2 cup warm water. Add half the flour and beat until smooth. Add remaining flour and mix well. Turn onto a floured board and knead until smooth and satiny, about 5 minutes. Shape into a smooth ball and place in a greased bowl. Brush top lightly with melted butter, cover with clean towel and let rise in a warm place (80° to 85°) for 1 1/2 hours, or until double in bulk. Then punch down, turn onto floured board, and shape into two loaves. Place in greased loaf pans (9 x 5 x 3-inches). Cover with towel and let rise in warm place until double in bulk (about 1 hour). Bake in a moderately hot oven (400°) for 45 minutes. Makes two 1-pound loaves.
Cut the chicken into bite sized pieces. Melt the butter in a frying pan, adding a sprinkle of garlic powder, salt and pepper and saute the chicken until golden brown; set aside. Rinse the asparagus well and snap off the stem end. (Bend it; it will snap at the point that is no longer woody.) Cut into bite-sized pieces. Place evenly in the bottom of the casserole dish. Sprinkle with salt, pepper and 1 teaspoon of lemon juice. Cover with the cooked chicken.
Heat oven to 350°. Cream brown sugar with butter in mixer bowl until light and fluffy. Add flour, pumpkin pie spice, soda and egg; blend well. Stir in walnuts. Spread in greased 9-inch square pan. Combine sugar, cherries and orange peel; mix well. Sprinkle over batter. Bake at 350° for 18 to 22 minutes. Cool; cut into finger bars. Makes 24 bars.
Use equal quantities of first 6 ingredients. Frozen fruit may be used. Mix fruit together and bring to a boil. Simmer just until all the fruit is tender. Add sugar to taste and thicken with cornstarch mixed with water. Serve cool with sweet cream.
Cream butter and sugar together until fluffy. Add salt, syrup, eggs and vanilla; mix all together. In an unbaked pie shell, put in nuts and also arrange the whole pecans in a design as they will rise to the top of pie. Pour filling over pecans. Bake in 450° oven for 10 minutes. Reduce temperature to 350° and bake 35 minutes longer or until knife can be inserted in center and comes out clean. Makes an 8-inch pie.
Mix together and put in three 8 or 9-inch pans that have been greased and floured. Bake at 350° for 30 minutes.
Mix jello with fruit and marshmallows; jell and top with topping in 9 x 13 pan.
Mix all ingredients together. Freeze well. Spoon into a glass. Pour ginger ale or desired mix to fill glass.
Mix together first 5 ingredients, then add rest of ingredients. Mix well; chill for a couple of hours or over. Roll out on floured board 1/4-inch thick. Cut with cookie cutter. Put on a greased cookie sheet and bake at 350° for about 12 to 15 minutes or less. Yields about 60 cookies.
Mix all ingredients and pour into pie shells. Bake at 350° for 35 to 45 minutes.
Heat oven to 200°. In small saucepan melt butter, sugar and Karo. Bring to a boil, stirring constantly. Remove from heat. Stir in baking soda. Then pour over popcorn in a 9 x 13-inch pan. Put in oven and cook 1 hour, stirring every 15 minutes. Yummy!
Add asparagus and peas to a 2-quart casserole; set aside. In a medium saucepan, heat margarine; slowly stir in flour. Gradually add milk, stirring constantly. Add salt. Stir in cheese. Continue to cook and stir until cheese melts. Pour sauce over asparagus and peas. Slice boiled eggs and lay on top of casserole. Bake at 350° until hot and bubbly.
Cream butter and sugar. Add eggs, one at a time. Dissolve soda in buttermilk. Add to creamed mixture. Place 1/2 of flour in large bowl. Add nuts, candy, dates and coconut. Mix well. Add fruit last. This makes a very stiff dough. Grease a 9 x 13-inch pan with butter and flour. Bake 2 1/2 hours in a 250° oven. Combine 1/2 cup orange juice with 2 cups confectioners sugar and spoon over hot cake. Punch holes in cake with fork before spooning the juice over it. Let set in pan overnight in cold place or refrigerate.
Bake cake as directed on package. Cool. Beat cream cheese until fluffy (about 3 minutes). Add pudding to cream cheese and add the amount of milk as directed on pudding. Beat together (will be lumpy). Spread on cake. Spread crushed pineapple on cream cheese mixture. For best results, cover and refrigerate overnight at this stage. Spread Cool Whip on top of pineapple. Top with chopped nuts. Any type of fruit can be substituted (i.e., bananas, peaches, cherries, strawberries, blueberries or boysenberries).
Slice tomatoes 1/4-inch thick. Place on a cookie sheet. Garlic salt and pepper the tomatoes. Top with shredded Mozzarella cheese. Broil in oven until cheese is completely melted.
Mix margarine and dressing mix. Reserve 1/2 for topping. Mix squash, sour cream, onion, carrots, chicken soup and 1/2 dressing with margarine. Place in 1 large or 2 small casserole dishes. Top with reserved dressing mix. Bake at 350°. Serves 8 generously.
In a large saute pan, heat olive oil until it sizzles when a drop of water is added. To your saute pan, add onions, bay leaves and red peppers. Cook until onions become translucent. Now add your cooked pasta and toss until well coated with sauce. Serve in warmed bowls topped with freshly grated Parmesan cheese and minced fresh parsley.
Preheat oven to 350°. Press cookie dough into pizza pan. Bake 12 to 15 minutes. Mix cream cheese, sugar and vanilla together. Spread mixture over cooked cookie leaving edges uncovered. Arrange fruit in a pretty pattern on top of cream cheese mixture. Pour and gently spread glaze over fruit. Slice like pizza and serve.
Blend last 6 ingredients in a blender or processor. Gently heat resultant sauce in saucepan. Place cheese slices on toast. Broil them until cheese melts.
Mix flour and salt.	Cut Crisco in flour, then add 1 egg beaten with water added to make 1/2 cup. This makes a soft pastry so	roll on rolling pin to put on top of chicken pie or use as a regular pastry for pie.
Steam broccoli until tender or boil in very little water for 5 minutes; drain well. Stir in all ingredients, except cracker crumbs. Pour mixture into casserole dish. Top with cracker crumbs; dot with butter. Bake at 350° for approximately 35 minutes or until crumbs are brown. Serves 6 to 8.
Melt Jell-O in boiling water; add chopped marshmallows. Stir in softened cream cheese. Add pineapple and nuts. Pour into dish and chill until firm.
Beat yolks. Add sugar and beat for 1 minute. Add juices, rind, berries, whites and salt. Pour into baked shell and bake for 30 minutes in slow oven at 350°. Cool and serve plain or topped with whipped or ice cream.
Cream butter, Crisco and sugar. Add eggs, one at a time, beating after each addition. Gradually add flour. Bake at 325° for 55 minutes.
Heat water and sugar until sugar dissolves, stirring constantly. Cool. Add all other ingredients in a large bowl; stir. Freeze in containers.
Cream butter, sugar and eggs, one at a time. Add flour and cream a little at a time while beating. Pour into a lightly greased tube pan or into 2 loaf pans. Bake at 350° for 1 hour and 15 minutes.
Thaw grillers or burger and crumble into frypan. Add 3/4 cup water and taco seasoning. Cook 10 to 15 minutes until water is absorbed. Chill. In large bowl chop or shred lettuce; add tomatoes, chopped and drained. Add grated cheese and Fritos and chilled grillers. Toss and serve.
Dissolve gelatin completely in boiling water, stirring about 3 minutes. Add ice cubes and stir completely until gelatin is thickened (2 to 3 minutes). Remove any unmelted ice.
Cream sugar and oleo; add eggs and beat until fluffy. Make a paste of cocoa and vinegar. Add this to the oleo mixture. Sift baking soda, salt and flour together. Add to mixture alternating with buttermilk. Add vanilla and coloring. Makes 3 layers. Bake at 350° for 25 to 30 minutes.
Mix ingredients together and pour into greased and floured 9 x 13 or 10 x 14-inch pan. Bake at 275° for 45 minutes. When cool cut in strips and dust with powdered sugar.
Empty can of peaches into 9 x 13-inch pan. Spread dry cake mix over peaches. Melt oleo and drizzle over top. Spread nuts over top. Spread coconut over top. Bake at 350° for 45 minutes. This is good with ice cream or Cool Whip on top.
Brown ground beef with onion & garlic. Add tomatoes & noodles. Cover with water. Put lid on tight and simmer on low heat, stirring occasionally, about 20 minutes or until noodles are tender. Serve with grated cheddar cheese.
Mix zucchini and onions and sprinkle 5 tablespoons salt on top. Let stand overnight. Next day, drain and rinse well. Add remaining ingredients and cook slowly for 3 minutes. Ladle into jars and seal.
Bake at 350° for 1 hour. May use crushed potato chips on top.
Mix canned soups, rice and water together. Put in 9 X 13 baking dish. Place chicken pieces on top. Sprinkle whole thing with onion soup mix. Bake at 375 degrees for 1 1/2 hours or until rice is done and liquid is absorbed.
Place a single layer of graham crackers in bottom of 13 x 9-inch pan. Mix pudding according to directions; add container of Cool Whip. Pour 1/3 of pudding mixture over graham crackers and cover all graham crackers with pudding. Add another layer of graham crackers. Pour next 1/3 of pudding. Add another layer of graham crackers. Pour remaining pudding on graham crackers. Clean and slice strawberries, reserving large ones to decorate top of dessert.
Make cake according to instructions on box in layers. After cake is cooled, mix the filling portion only of the Jell-O cream cheese cake (no crust). After mixed, spoon out filling between layers of cake. Top each layer with fresh strawberries; also on top of cake. Cover entire cake with Cool Whip. Keep chilled. Makes approximately 8 to 10 small slices.
Mix ingredients thoroughly. Roll and cut dough. Bake at 425° for 15 minutes.
Brown ground round, sausage, salt and pepper. Add dash of garlic powder. Add spaghetti sauce and simmer 20 minutes. In the meantime, prepare lasagna noodles. Rinse, drain and cool. Grease oblong cake pan and spread a thin layer of spaghetti sauce on bottom. Add a layer of noodles, 1/3 of Ricotta cheese and 1/3 of Mozzarella cheese. Add more spaghetti sauce. Repeat, making two more layers, ending with spaghetti sauce. Bake at 375° for 1/2 hour. Serves 8.
Dissolve Jell-O in boiling water. Add Cool Whip, sherbet and oranges; mix well. Chill.
Put all together in skillet with 1 tablespoon Crisco butter or butter and fry until done.
Layer in order given in an ungreased 9x13 pan. Bake at 350 degrees for 1 hour.
Sift flour, sugar, baking powder and salt; stir in cornmeal and set aside. Beat egg yolks until thick and lemon-colored. Beat in buttermilk and melted butter. Add to dry ingredients and stir just until blended.
Pour cornstarch, 1/2 cup sugar and 1/4 teaspoon of salt over peaches. Mix together the flour, 1/2 teaspoon salt, baking powder, milk, 1/2 cup sugar, shortening and egg. Pour over the peach mixture. Bake at 375° for 40 minutes in greased 6 x 10-inch dish.
Take love and loyalty, mix it with faith. Blend with tenderness, kindness and understanding. Add friendship and hope. Sprinkle abundantly with laughter. Say lots of prayers, then bake with sunshine. Serve daily with generous helpings.
Cook roast at 350° for 1 1/4 to 1 1/2 hours with salt, pepper and cloves of garlic or garlic salt. Remove all fat and shred beef in Dutch oven. Saute onion in small frying pan and add to beef when tender.
Brown and drain beef. Parboil onion, celery and carrots until partially done. Melt margarine; mix in flour and water. Add meat, other cooked ingredients and tomatoes. Bring to boil, reduce heat and simmer 15 to 20 minutes.
Mix sugar, cocoa and flour. Add melted margarine, milk, eggs and vanilla. Mix well. Pour into two 9-inch unbaked pie shells. Sprinkle with nuts. Bake at 350° for 35 to 40 minutes.
Mix hominy, chilies, sour cream, onion and cheese. Add salt and pepper to taste. Spread in casserole and sprinkle with bread crumbs; dot with margarine. Bake in preheated 325° oven for 45 minutes.
Cook raisins in water for 5 minutes. Drain raisins and save 1 cup liquid. Add soda and shortening to liquid. Sift together all dry ingredients. Add raisins and liquid and stir. Spread thin in 2 oblong greased pans. Bake at 350° for approximately 12 minutes. Ice with thin powdered sugar icing while hot. Cut in bars while warm.
Cream the shortening and sugar. Add eggs; beat well. Dissolve cocoa in 1/2 cup of hot water. Beat to a smooth paste. Add mixture to egg mixture. Add milk and vanilla. Sift soda and flour together and add to other ingredients; beat well. Bake at 350° for 35 minutes or until cake tests done.
Prepare Ahead: Combine lemon rind, juice, extract, egg yolks, egg, 1/2 cup sugar and cornstarch in double boiler. Cook over hot water; stir constantly until thickened (6 to 8 minutes). Remove from heat; put in bowl to cool. Mixture must be totally cold before going onto next step.
In a large bowl combine all ingredients except confectioners sugar. Mix until well blended. Refrigerate. Heat oven to 375°. Roll dough into 1 1/4-inch balls. Place on ungreased sheet. Bake 15 to 20 minutes. Let stand 1 minute before removing from rack. Cool slightly. Roll in confectioners sugar while still warm. Reroll before serving.
Combine corn syrup and sugar in a large saucepan. Heat to boiling and remove from heat. Stir in peanut butter. Mix well. Stir in cereal and pecans. Drop from a tablespoon onto wax paper.
Split Twinkies lengthwise. Place cream side up in 15 x 9 x 2-inch pan. Slice bananas over Twinkies. Prepare pudding according to directions and pour over top of bananas. Spread Cool Whip on top. Chill. Allow time to set before serving.
In bowl, combine catsup or chili sauce, vinegar and garlic powder. Cover and chill for several hours. Use to baste burgers, beef, pork or chicken. Brush on the last 10 minutes of grilling. Yield: 1 1/2 cups.
Brown round steak and cut into bite-size pieces. Mix mushroom soup and sour cream. Pour over meat; warm through. Serve over warm noodles.
Add carrots, onion and salt to boiling water. Cover and simmer gently until carrots are tender, about 20 minutes. Drain, but save 2 tablespoons of the cooking liquid. Add orange juice concentrate, lemon juice and the cooking liquid you saved to the vegetables. Stir gently. Heat again until vegetables are hot.
Cut down the rows of corn. Press out the pulp and milk. Into the corn, stir the seasonings. Slightly beat egg yolks and add to the mixture. Beat egg whites to a thick foam and blend into the corn mixture.
Melt butter and while hot, add brown sugar. Add eggs and vanilla; beat until fluffy. Sift together the dry ingredients and stir into mixture. Mix in chocolate chips and nuts. Spread evenly in a greased 13 x 9-inch pan. Bake at 350° for 30 minutes. Let cool and cut in squares.
Mix first 4 items together. Cook broccoli according to directions on package. Drain. Fold broccoli into first mixture. Bake at 350° for 50 to 60 minutes.
Melt first two ingredients over hot (not boiling) water. Stir until smooth. Remove from heat. Add the saltines.
Cream sugar and butter. Add eggs one at a time. Beat after each addition. Add flour and cream alternately. Grease tube pan. Pour in batter. Cook in preheated oven at 325° for 1 hour and 20 minutes.
Use ovenproof bowl. Beat eggs, then add sugar, vanilla and half and half. Once mixed, add 1/2 cup of Grape-Nuts. Sprinkle with cinnamon. Place bowl on cookie sheet with water. Bake at 325° for 45 to 55 minutes. Check; if knife stuck in middle comes out clean, it is done.
Sift together first 4 ingredients and combine with the remaining ingredients. Beat and mix until all are blended. Bake in greased 9 x 13-inch pan at 350° for 45 minutes.
Mix mayonnaise and Cool Whip. Fold in cranberry sauce and orange juice. Line muffin pan with paper baking cups. Fill with mixture and freeze until firm. Remove and refrigerate 10 to 20 minutes before serving. Makes 12.
Brown the meat in flour and oil. Drain and cook in stew pot with onion, celery, tomatoes, tomato sauce, consomme and carrots until meat is tender. Add turnips and cook about 1 1/2 hours. Add potatoes and seasonings. Cook slowly until done, about 30 minutes.
Mix all ingredients in large bowl. Refrigerate until chilled. Enjoy! (Rice seems like coconut, but healthier.)
Combine all ingredients together adding water to a moist consistency. Shape into loaves. Bake at 350° for 1 to 1 1/2 hour.
Add lemon juice to Eagle Brand and mix. Add drained cherries and pecans to this mixture. Add whipped cream, coloring and sugar; mix gently until thoroughly mixed. Place in a cool baked pie shell. Let stand in refrigerator until ready to serve.
Place lamb chops on an unheated rack in a broiler pan. Broil 3 inches from heat for 5 minutes. Season with salt and pepper. Turn; broil 5 to 6 minutes more.
Melt chocolate chips and margarine in saucepan over low heat. Combine flour and sugar in bowl. Beat eggs, vanilla and milk in bowl. Add flour mixture and chocolate mixture; mix well. Add pecans; mix well.
Chop peaches and pears. Slice bananas. Mix pudding mix with pineapple juice, making sure to coat bananas with pineapple juice. Chill.
Mash peaches and add 1/2 cup sugar; set aside 1/2 hour. Beat eggs until fluffy. Add sugar, milk and vanilla. Beat until sugar is melted. Add fruit. Place in churn. Add enough fresh milk to bring contents to "fill" line of churn. Pack ice around churn until 1/2 full. Pour ice cream salt on ice. Finish filling churn bucket with ice and more salt. Don't let salty water come over lid of churn. Churn until firm. Let sit 20 minutes before serving.