HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop pecans, dates, cherries and pineapple. Combine first four ingredients in large mixing bowl. Sift flour, sugar, baking soda (or baking powder) and salt together. Add to chopped nuts and fruits and mix well, using hands. Beat eggs until foamy; add to mixture and blend well. Pour melted butter over mixture and mix well. Pack mixture into small paper baking cups placed in muffin tins. Fill cups full. Bake at 300° about 40 minutes. Makes 32.
Freeze Calypso Breeze cartons and chill ginger ale. Set frozen cartons out about two hours before serving. When ready to serve; just pour ginger ale over the Calypso Breeze in punch bowl and stir until slushy. Makes about 2 gallons.
Roll out dough 18-inches and cut with a cookie cutter. Bake 10 minutes at 325°.
Cream first 2 ingredients together well. Sift next 4 together and add alternately with next ingredient. Follow Solomon's advice for a good boy Proverbs 23:14. Add next 3 ingredients. Fold in beaten yolks and stiffly beaten whites carefully. Bake in a 9 x 13-inch lined pan at 350° for 35 to 40 minutes.
Place rice and broccoli in 2-quart casserole dish. Stir in half of the cheese. Melt butter in skillet (I use less than 1 cup). Add onion and celery; cook until tender. Stir in soup and milk. Season to taste. Pour sauce over broccoli-rice mixture; mix well. Top casserole with remaining cheese. Bake at 350° for 30 minutes.
In heavy saucepan over low heat, melt chips with 1 cup sweetened condensed milk and add vanilla. Spread half the mixture into a waxed paper lined 8 or 9-inch square pan. Chill until firm.
In a large skillet, cook turkey, onion and garlic in oil until meat loses pink color. Add dry spices; heat well. Pour into crock-pot. Add remaining ingredients. Cook on high 30 minutes; turn to low and cook (many) hours.
Cook ground beef until brown, stirring to crumble. Drain off grease. Spoon beef into a 8 inch baking dish. Top with pizza sauce and cheese. Combine Bisquick mix, egg and milk and beat until smooth. Pour mixture over casserole covering evenly. Bake at 400° for 30 to 35 minutes. Yield: 6 servings.
Mix all ingredients and pour over roast. Bake, covered, 3 to 4 hours in a 350° oven.
Spoon 3 pints sherbet into punch bowl. Soften for about 5 minutes at room temperature. Then slowly pour in chilled 7-Up, stirring slightly. Float remaining sherbet on top of punch. Makes about 36 cups.
Place noodles in a large casserole. Mix remaining ingredients. Pour over noodles and top with crushed chips. Bake at 350° for 40 minutes or until hot and bubbly.
Boil sugar and orange juice until it forms a soft ball in cold water. Remove from fire; add rind and nut halves. Stir until turns cloudy. Pour on cookie sheet and separate nuts with fork.
Bake cakes and cool. Whip the whipping cream; add 1/4 cup powdered sugar and vanilla. Beat until stiff. Spread whipped cream between layers of cake. Refrigerate while making frosting.
Preheat oven to 350°. Grease and flour a 10-inch tube pan. Pour boiling water over chocolate and butter; let stand until melted. Stir in vanilla and sugar, then whisk in egg yolks, one at a time; blend well after each addition. Mix baking soda and sour cream; whisk into chocolate mixture. Sift flour and baking powder together and add to batter, mixing well. Beat egg whites until stiff. Stir 1/4 of the egg whites into batter. Scoop remaining whites on top of batter and fold in. Pour batter into prepared pan. Place on middle rack in oven and bake for 40 to 50 minutes. Cool in pan for 10 minutes; unmold and cool completely. Frost.
In a large bowl, gently toss all ingredients except pineapple; cover and refrigerate. Cut pineapple in half lengthwise; scoop out pineapple, leaving 1/2 inch thick shells. Cover and refrigerate. Cut scooped pineapple into chunks; toss into crab mixture. Cover and refrigerate.
Stir condensed milk and lemon juice together. Add pineapple. Fold in Cool Whip and nuts. Pour into crust. Makes 2 large 9-inch pies. Should be frozen for at least two hours before serving. Great dessert to make "way" ahead of time.
In large skillet, cook beef with onion and bell pepper. Set aside. Heat tortillas, one at a time, until soft. Set aside and keep warm. In medium saucepan, melt butter. Stir in flour until smooth and add milk. When milk and flour are hot, add Velveeta and green chilies. When smooth, arrange tortillas in casserole dish; one at a time, fill with ground beef and grated Cheddar or Colby cheese. Roll each one. When casserole pan is full, pour sauce over tortillas. Cover tortillas with sauce and bake at 350° for 10 minutes.
Crumble 1/2 cornbread and spread in glass bowl. Top with 1/2 vegetable mix. Layer again and top with bacon over second vegetables that are on top. Cover and put in refrigerator 6 hours or overnight.
Parboil chicken and cut into pieces. In large mixing bowl, combine chicken, cream of chicken soup, sour cream and broccoli. Mix together. Place above ingredients in 13 x 9 x 2-inch pan. Crush crackers and combine with butter. Sprinkle on top of mixture. Bake at 350° for 15 to 20 minutes until bubbly.
Wash and dry apples; remove stems. Insert wooden sticks into stem end of apples; set aside.
Combine dry soup, Russian dressing and jam. Mix well until there are no lumps. Wash chicken and pat dry. Slightly overlap chicken in dish and spoon sauce on all. Cook 1 hour at 375° or 4 hours at 225°.
Brown 1/2 cup sugar in skillet. Mix milk and 2 egg yolks. Mix 1/2 cup sugar and flour. Add vanilla, sugar-flour mixture and milk-egg mixture to caramelized sugar. Cook slowly, stirring constantly, until thick and not lumpy. Pour into baked pie shell. Beat egg whites; sweeten and top pie. Brown at 350°.
Mix cake mix, butter and 1 egg and press in pan. Mix Eagle Brand milk, 1 egg, pecans, Brickle chips and vanilla. Pour over cake mixture in pan. Bake 25 minutes at 350°.
Saute onion and celery in margarine. Add all ingredients. Mix well. Place in casserole dish. Top with crackers. Bake for 30 to 45 minutes at 350°.
Combine cabbage, pineapple chunks, carrots and almonds in a large bowl; toss gently. Combine mayonnaise and remaining ingredients, stirring until smooth. Pour dressing mixture over cabbage mixture; toss gently. Cover and chill thoroughly. Yields 6 to 8 servings.
Combine eggs, bread, milk, salt and	pepper in large bowl. Add beef, cheese,	carrots and onion; shape into loaf. Place into lightly greased dish (use glass pan if cooking in microwave). Bake for 45 minutes in microwave oven. Bake at 350° for 1 hour and 50 minutes if cooked in regular oven.
Cream shortening and sugar. Add mashed bananas, vanilla and eggs. Combine remaining ingredients (except nuts) and add to first mixture. Stir only until well mixed, then add nuts. Bake in well-greased loaf pan at 325° for 1 hour and 10 minutes. Allow to cool in pan.
Mash avocados; add lemon juice and mix with bean dip. Spread into bottom of 9 x 13-inch loaf pan. Mix sour cream, mayonnaise and taco mix together and spread over bean dip mixture. Dice tomatoes and olives and sprinkle along with cheese on top.
Melt margarine and chocolate. Stir in sugar. Beat in eggs, one at a time. Add vanilla. Stir in flour and nuts. Bake in a greased 8 x 8-inch pan at 350° for about 30 minutes.
Mix flour and shortening together. Add milk, salt and baking powder. Roll thin and spread Crisco over top. Fold together and cut biscuits out of folded dough or drop biscuits. Bake at 400° for 15 minutes.
Salt roast and boil until tender. Let cool to touch and tear into small pieces. Heat in skillet or broiler and add your favorite barbecue sauce, stirring constantly until all meat is covered with sauce and meat is hot.
Cook cauliflower and carrots separately in salted water until slightly crunchy. Place in buttered casserole. Mix soup and milk; pour over veggies. Blend butter and crackers; sprinkle over top. Bake, uncovered, for 20 minutes at 350°.
Combine all ingredients, except soup, in a large bowl; blend well. Press into a 9 x 5 x 3-inch pan. Pour cream of mushroom soup on top. Bake at 350° for 45 to 50 minutes.
Put 2 tablespoons olive oil in frying pan. Sprinkle pork chop with dill weed, rubed sage, salt and pepper. Place in pan. Put 2 tablespoons wine on each pork chop. Cook until brown. Turn and repeat on other side.
Put orange juice into bowl. Add the yogurt, honey and lemon juice. Use a small whisk to mix the ingredients. Slice the banana into the soup. Add the berries. Ladle and eat for breakfast or a quick light summer lunch.
Saute onion in oil. Chop all ingredients and mix together well. Serves 6.
Cut shortening into flour until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added, if necessary).
Score fat on chops. Brush mayonnaise on both sides of each pork chop. Drizzle seasoned bread crumbs on both sides of each chop. Season with salt, pepper and garlic powder. Bake on rack in shallow roasting pan at 375° for 35 minutes. This is also good for chicken parts as well.
Combine water, bouillon, onions, salt and pepper. Boil until onions are tender, 10 to 15 minutes. Float in each bowl a piece of toast topped with melted butter, garlic, powder and Parmesan cheese mixture which has been browned in oven and cut in cubes.
Brown the chuck and sausage together; drain excess oil. Add the spices, onions and pepper which have been chopped fine. Cook until onions and pepper are soft; then stir in Velveeta cheese. Heat and stir until cheese is melted. Spread on 3 or 4 loaves of party Rye bread. This can now be frozen if necessary. When ready to eat, sprinkle with Parmesan cheese. Bake in 450° oven for 10-15 minutes. Yum-m-m Good! This recipe is from a Cajun friend in Louisiana.
Brown meat with onion, bell pepper and celery. Drain. Boil water. Add rice and soup and boil 7 minutes. Add rest of ingredients to water, rice and soup. Pour in casserole dish, cover and bake 1 hour at 350°.
Place pie filling in bottom of baking dish. Next, put drained pineapple, then dry cake mix, then coconut, then melted butter. Bake until brown (about 30 minutes) at 350°.
Coarsely chop 1 head of cabbage. Mix remainder of ingredients together and stir into cabbage right before serving.
To make the crust, preheat the oven to 225°. Break up the crackers and grind them into a fine meal in a blender or food processor or under a rolling pin. In a large bowl, blend together the crumbs, butter and sugar. Press into the bottom and sides of a 10-inch spring-form pan.
Mix all ingredients in a 5 or 6-quart Dutch oven or crock-pot. Cover and bake for about 3 hours, stirring twice, until beef is tender and sauce thickens. (Remove bay leaves.) Makes 8 servings.
Brown ground beef; drain. Mix all ingredients and pour into casserole dish and bake at 325° for 1 1/2 hours.
Cream shortening, sugars, eggs and vanilla. Add dry ingredients. Mix together; fold in chocolate chips and nuts. Drop by spoonfuls onto cookie sheet. Bake at 350° for 10 minutes.
Toast bread on one side. Toast underside very lightly. Butter lightly toasted side. Keep hot. Add seasonings and pinch of nutmeg to egg whites. Beat until stiff. Spread over buttered toast. Make slight indentation in middle; drop in egg yolk. Sprinkle with cheese. Put under hot broiler a few minutes until egg yolk has set.
Very important to bake over a pan of water at 350° for 70 to 80 minutes.
In a bowl, combine the beef, egg white, onion, crumbs, milk, horseradish, salt and pepper. Shape into 4 oval patties. Fry in skillet over medium heat for 10 to 12 minutes or until cooked through, turning once. Remove patties and keep warm. Add gravy, mushrooms and water to skillet. Heat 3 to 5 minutes. Serve over patties and noodles, if desired.
In frying pan, melt Crisco. Brown pork chops on both sides. Pour out excess grease. Combine all ingredients. Add the water to cover rice and pork chops. Cover with lid. Let simmer on medium heat for 35 to 45 minutes or until done.
Drain all beans. Add chopped onion. Mix together. Mix well all ingredients with bean mixture. Refrigerate 8 hours before serving. Can keep in refrigerator for several days. Flavor improves with age.
Mash sauce with fork and bring to a boil. Add jello and stir until dissolved. Add cold water and salt. Chill mixture until partially thick. Fold in fruit and nuts. Pour in mold. Let chill.
Combine ingredients. Cook in a heavy saucepan. Color may be added to the water and oil. Stir constantly until stiff and dough pulls from sides of pan. Knead until smooth, then keep in a closed container.
Remove skin and debone chicken. Dice into large pieces. Put Doritos into a bowl and pour broth over them. Let stand 5 minutes, stirring often. Grease a large casserole dish.
Slice peppers into halves and remove the seeds. Place peppers onto a lightly greased pan and put them into the oven. Roast the peppers until the skins feel dry and are all puckered, then let cool and peel the skins off. Place the peppers, garlic and portions of oil into a jar, making sure the peppers are covered. Allow this to marinate for at least 3 hours, after which they will be ready to use.
Place potatoes, water and salt in 4-quart microproof casserole. Cover and place in microwave oven. Cook on High 8 minutes. Stir, cover and cook on High 8 minutes. Remove from oven; drain. Pour dressing over potatoes; toss lightly. Set aside 1/4 cup egg for garnish. Add remaining eggs to potatoes; toss lightly. Set aside 1 tablespoon pimiento for garnish; add remaining pimiento to potato mixture. Blend in mayonnaise, celery and onion. Season with salt and pepper. Spoon into serving bowl. Garnish with reserved egg, pimiento and parsley. Serves 6. A very pleasant new taste for potato salad. Takes 16 minutes cooking time.
Combine hot milk with bread cubes and butter. Let stand 10 minutes. Beat eggs; add salt, sugar and vanilla and beat until well blended. Add bread mixture. Pour into a greased 2-quart baking dish. Bake at 350° for 50 minutes. Reduce heat to 325° the last 10 to 15 minutes to retain moisture.
Combine flour, baking powder, salt, pudding, butter, egg, 1/2 (8 ounce) cream cheese and milk. Beat for 2 minutes. Pour into greased baking dish. Place peaches in a single layer on top of batter. Combine cream cheese, 1/2 cup sugar and peach juice. Beat for 2 minutes. Spoon on top of peaches within 1-inch of the edge of batter. Mix remaining tablespoon sugar and cinnamon. Sprinkle over top. Bake in 350° oven for 30 to 35 minutes or until light brown. Serve with whipped cream or ice cream, if desired.
Cook all ingredients in large skillet until thick. Pour into baked pie crust (9-inch).
Mix all ingredients well and pour into 2 unbaked pie shells. Bake at 350° for 30 minutes or until done.
Melt margarine and mix with stuffing. Spread half of stuffing in bottom of casserole. Layer chicken over stuffing. Mix sour cream, cream of chicken soup and chicken broth. Pour mixture over chicken. Sprinkle with remaining stuffing. Bake at 350° for 30 minutes.
Mix sugar and cocoa together. Add butter and eggs. Mix well by hand. Add vanilla and evaporated milk. Mix with mixer for 2 minutes. Pour into unbaked pie crust. Bake at 350° for 30 to 35 minutes.
In blender container or food processor bowl with metal blade, combine 2 tablespoons of the powdered sugar, 3/4 cup of the water, 1 package peach slices and 1 can orange juice concentrate. Blend until smooth.
Mash avocado and mix with pineapple to help hold color. Mix jello, water and lemon juice. Let set to jelly stage. Whip cream; add Miracle Whip. Fold into jello. Add avocado/pineapple mixture.
Combine pudding mix and milk. Fold in Cool Whip, condensed milk and vanilla until mixed well. Spread bottom of a two-quart casserole with pudding. Cover with layer of vanilla wafers. Top with layer of sliced bananas. Continue to layer pudding, vanilla wafers and bananas. End with pudding on top.
Mix well. Put in unbaked pie shell. Bake at 325° for 45 minutes or until set.
Grind first five ingredients. Simmer all 1 or 2 hours, until thick. Pour into 4 hot pint jars. Seal.
Drain juice from pineapple. Mix with flour, vinegar, egg and sugar. Cook until thick. Cool completely and mix with Cool Whip. Fold in apples, peanuts and pineapple. Best if made the night before serving. Keeps well.
Mix 1 cup flour and 1 stick butter. Pat it in a pan and bake 20 to 25 minutes at 350°.
Pop popcorn; set aside in large bowl. Combine next 6 ingredients in a large saucepan. Cook over medium heat, stirring frequently until mixture reaches hard ball stage (260°). Remove from heat; add butter, stirring until butter melts. Pour syrup in a thin stream over popcorn, stirring until popcorn is evenly coated. Stir in remaining ingredients, mixing well. Press mixture into a well-greased ring mold; cool. Unmold on serving plate.
Cut cubed steak into small pieces and set aside. Cook grits until done. In a mixing bowl, place bread and pour enough hot water over to make soft. Using potato masher, mash bread until it becomes soft. Add all other ingredients except the steak. Mix well. Spray dish with cooking spray. Layer dressing and steak beginning and ending with dressing. Place in 350 degree oven for 1-1/2 hours or until golden brown and bubbly.
Dissolve jello in water and add lemon juice. Then add relish and pineapple. Chill until slightly firm and add celery, apple and nuts. Pour into 9 x 13-inch pan. Will serve 12. May be made a day ahead.
Sift flour and add dry ingredients. Mix dry ingredients alternately with sugar, oil, egg yolks and hot water. Mix the grated carrots, then the nuts to batter, then fold in the egg white. Bake in greased and floured tube pan at 350° for 55 minutes. Cool in pan 10 minutes.
Mix flour and eggs by hand and form a hard ball. Grate on large side of potato grater. Spread out on waxed paper to dry.
Remove center of sweet potatoes, leaving boat-shaped center. Mix centers and other ingredients together. Refill potatoes and bake at 350° for 10 to 15 minutes. Brush melted oleo on top and sprinkle with chopped pecans. Serves 4.
Put popped corn, nuts and M&M's in large bowl. Simmer margarine, oil and marshmallows until the marshmallows are melted and mixture is smooth. Cool 5 minutes, then pour cooked mixture over popped corn, nuts and M&M's. Stir until well mixed. Press mixture into a greased angel food 10-inch tube cake pan. Let set several hours and turn upside down on cake plate. Cut with bread knife.
Drain pineapple (reserve juice). Set aside. In saucepan, combine jello, water and reserved juice. Cook and stir over low heat until jello is dissolved. Refrigerate 30 minutes.
Beat eggs slightly. Add vanilla, butter, salt, sugar and Karo syrup; blend well. Add chopped pecans. Pour into pie crust. Bake at 350° for 12 minutes, then reduce heat to 325° and continue baking until pie is firm to the touch.
Mix all ingredients together; put in an unbaked pie shell. Bake for 30 minutes at 350°.
Place powdered sugar and peanut butter in Tupperware bowl and seal; shake. Mixture will form small balls. Save 1/2 cup and place remainder in pie shell.
Cook chicken, reserve 1 cup broth. Cut up chicken and layer in an 8 x 12-inch dish. Thin soup with broth and pour over chicken layer. Sprinkle cheese over chicken. Prepare stuffing mix per directions. Spread on top of cheese layer. Bake 30 minutes at 350°.
Mix ingredients together. Pour into unbaked pie shell. Bake at 325° for about 1 hour or until firm.
Mix together Marshmallow Creme and cream cheese; add enough pineapple juice to thin down. Good to dip all kinds of fruit (apples, grapes, bananas).
Boil sugar, water, milk and syrup slightly (no problem if curdling occurs). Add pecans. Cook until firm ball forms in cold water, 240° to 242° on candy thermometer. Takes about 35 minutes. Remove from heat and add butter, margarine and vanilla. Beat until it loses shiny look, about 15 minutes. Drop on greased or foil covered baking sheets (at least two); work fast. Makes about 35 pieces.
Mix all ingredients with spoon. Bake in 9 x 12-inch pan at 350° for 30 minutes.
Dissolve yeast in lukewarm water. Mix oil, boiling water, sugar and egg. Mix well; add dissolved yeast to this and mix. Now add salt to flour, adding 1 cup flour at a time. Mix well after each addition. Put mixture in greased mixing bowl and cover. Set in warm place; let rise until double in size. Make rolls; let rise again. Bake at 350° for 30 minutes.
Cook celery in boiling water for 8 minutes. Drain. Combine soup, water chestnuts (drained and sliced) and green pepper. Add celery. Mix. Top with seasoned bread crumbs mixed with melted butter and slivered almonds if you prefer. Bake uncovered at 350° for 35 minutes.
In 2 1/2-quart serving bowl, layer lettuce, pea pods, peppers, cucumbers and crab meat. Mix well, adding sugar and dill to salad dressing. Spread over top of salad to seal. Chill overnight. Enjoy!
Cook 1 cup of raspberries with water, sugar and cornstarch until thick. Mix remaining 3 cups of berries and pour into baked pie shell.
Soften gelatin in cold water. Add boiling water and stir until dissolved. Add sugar, pineapple with juice and lemon juice. Chill, but not solid, sort of juicy. Whip 2 packages Dream Whip and fold into Jell-O mixture. Break cake into 15 x 4 x 2-inch pan. Pour 1/2 gelatin mixture in. Add another layer of cake pieces. Add rest of gelatin mixture. Chill several hours or overnight. Whip third package of Dream Whip and spread on top. Chill.
Bake pie crust according to package directions. Set aside. In a medium saucepan, combine pudding mix, gelatin mix and water. Stir to dissolve; continue stirring over medium heat until mixture comes to full boil. Remove from heat. Cool glaze in refrigerator until slightly thickened. Arrange strawberries in pie shell. Pour cooled glaze over strawberries. Chill and eat.
Add flour to other ingredients a cup at a time. Blend all ingredients with a mixer until dough crawls up the beaters. Work in the rest of the flour by hand. Work in just enough flour to make a good dough. Let rise in a greased pan until double in size. Punch down. Place in 5 greased loaf pans and let rise until double. Bake at 325°. If using small loaf pans, bake for 45 minutes. Bake in large loaf pans for 55 minutes.
Beat eggs thoroughly, add oleo, sugar, milk and vanilla. Beat again until well blended. Stir in coconut. Pour into pie pan and it forms its own crust. Bake at 350° for 40 minutes.
First put in your casserole a layer of cooked cubed potatoes, then a main layer of cooked noodles. Next a layer of cooked cut up chicken. Now a layer of bread crumbs. Pour over all a chicken gravy, making it thin enough so your casserole will not be too dry when done. Bake in oven until top is browned.
Beat egg whites until stiff. Slowly add sugar. Stir in crushed saltines, dates, pecans and almond flavoring. Bake in preheated oven at 270° for 1 hour. The pan must be well-greased. It is best to draw the batter to the outside of the pan. When cool, cut in wedges. Serve with a scoop of ice cream.
Mix shortening, sugars, eggs and vanilla until fluffy. Measure flour by dipping method or by sifting. Blend flour, soda and salt thoroughly; stir into shortening mixture. Blend in rolled oats and coconut (dough will be soft). Shape in two rolls, each about 2 inches in diameter. Wrap in waxed paper; refrigerate overnight. Heat oven to 400°. Cut in 1/4-inch slices. Place on lightly greased baking sheet. Bake about 12 minutes or until lightly browned. Makes about 7 dozen cookies.
Prepare and bake 32 cookies according to package directions. Mix marshmallow creme and powdered sugar. Knead mixture into a "cookie dough roll". Slice into 18 slices and place between two cookies. Serve warm.
Layer first 5 ingredients in large salad bowl. Mix mayonnaise and sugar or Splenda. Spread over the top of salad to seal. Let set overnight in refrigerator. Before serving, sprinkle cheese and bacon bits on top.