HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Slice unpeeled fruit into small chunks. Put 2 cups "Reindeer Treats" into a bowl. Add chopped fruit and 1 cup honey. Stir until honey coats the ingredients. Use half of the softened butter to coat the inside of the baking dish, cover bottom and sides completely. Pour mixture into baking dish. Cut remaining butter into chunks (small) and sprinkle on top. Bake 20 to 25 minutes. Serve warm by itself or with milk or ice cream.
Cream margarine and sugar. Beat eggs; add vanilla and buttermilk. Pour into unbaked pie crusts. Bake 40 to 60 minutes at 350°. Makes 2 pies.
I cook celery and onion prior. Mix and pour into a greased 9 x 13-inch pan. Bake at 300° until browned slightly.
In a large bowl, mix the pork, bread crumbs, onion, egg and salt. Shape into 1-inch meatballs. Melt butter in skillet over medium heat. Cook meatballs until well browned. Remove meatballs and put in bowl as they brown. Pour off all but 2 tablespoons drippings from skillet. Into remaining drippings, stir in flour, pepper and 1 teaspoon salt. Cook 1 minute. Gradually stir in milk and 1 cup water. Cook until mixture boils and thickens slightly, stirring constantly. Return meatballs to skillet. Heat to boiling. Reduce to low, cover and simmer 10 minutes. Makes 6 main dish servings.
Mix all ingredients together until they are thoroughly blended. Enough for 6-quart freezer.
Grease 8-inch square baking pan with 2 tablespoons butter or oleo. Sprinkle with brown sugar. Drain peaches and arrange on top of brown sugar. Stir biscuit mix, sour cream, 2 tablespoons melted butter or oleo, sugar, allspice, unbeaten egg, orange peel and nuts just until blended. Then beat well, about 30 seconds. Spread mixture evenly over peaches and bake in hot oven (400°) for 25 minutes or until tests done. Cool 5 minutes; turn out onto rack. Store in metal cake tin. Serves 6 to 8.
Grind almonds in blender. Set aside. Melt butter; add sugar and stir until dissolved. Add nuts, flour and salt. Cook and stir about one minute. Remove from heat and add milk. Stir in. Drop from soup spoon on buttered cookie sheet (Teflon is best). Flatten with back of spoon or fingers. Do only 3 or 4 at a time (leave room for spreading). Bake at 350° for 5 to 7 minutes or until light brown. Remove from oven. Count to 10. Lift off; loosen edges first, then shape over bottom of glass and cool. If hardens too much, put in oven and warm up.
Add cooked rice, half and half or milk, sugar, vanilla and salt. Cook over low heat for 15 minutes until all milk is absorbed. Add milk as needed to give pudding creamy consistency.
Combine beans and seasoning mix. Spread evenly in 12 x 18-inch glass dish. Layer remaining ingredients in the order listed.
Pour the water over the dates and shortening. Cool to room temperature. Add the orange peel and orange juice. Stir in the egg. Sift together the flour, sugar, baking powder, soda and salt. Add to mixture. Stir just until mixed. Stir in the walnuts. Turn into 4 greased 4 1/2 x 2 3/4 x 2-inch loaf pans. Or bake in a 9 x 5 x 3-inch loaf pan for 1 hour. Bake at 325° for 40 to 45 minutes. Remove from pans. Cool. Wrap and store overnight.
Combine all ingredients. Drop by spoonfuls on baking sheets. Bake at 350° for 12 minutes. Sprinkle with sugar and cinnamon or frost.
Let first 3 ingredients boil. Drop from spoon the mixture of sugar, flour, salt, baking powder and egg into fruit.
Place in bowl and mix thoroughly after coconut has thawed. Makes enough for 3 layer cake, top and sides.
Crust: Mix flour and butter. Press into pan, then press chopped walnuts into dough. Bake at 350° for 30 minutes. Let cool.
Get a potato at the store, then you get milk and pickles. Cut the potatoes up. Eat with chicken nuggets.
Mix cinnamon, brown sugar and nuts and set aside. Mix flour, sugar and baking powder. Add eggs, water, oil, vanilla and puddings. Stir well. Pour 1/2 batter in 9 x 12-inch pan. Sprinkle part of cinnamon mixture on batter. Add rest of batter and the remaining cinnamon mixture on top. Bake at 350° for 45 minutes.
Brown chicken in skillet and salt. Remove and put in a large casserole dish. Add potatoes, carrots and soup. Bake at 350° for 1 hour.
Combine flour, salt and pepper. Coat beef cubes with this mixture. Brown in oil. Add water, tomato sauce and seasonings. Add frozen vegetables. Cook over low heat 35 to 40 minutes.
Bring Karo and sugar to a boil. Remove from heat and stir in peanut butter. Mix in 2 cups of cornflakes. Drop on foil and let cool.
Combine all ingredients; mix well. Chill before using. Will store well for up to a week in tightly covered container.
Spray bottom of 9 x 11-inch pan with Pam. Spread hash brown potatoes over bottom of pan.
Put rhubarb in 9 x 13 pan. Combine sugar, cornstarch and water in saucepan. Cook until thick and clear. Remove from heat and add vanilla. Pour over rhubarb. Mix together flour, oatmeal, butter, brown sugar and cinnamon. Crumble over rhubarb and bake at 350° for 40 to 50 minutes.
Mix first 2 ingredients and place in a greased 8 x 12-inch dish. Bake for 10 minutes in a 350° oven. While baking, prepare egg, butter, powdered sugar and vanilla. Beat with mixer. Pour over baked, cooled graham crackers. Let set in refrigerator while preparing whipping cream, Dream Whip or topping mix. Add pineapple, mix and pour over dessert. Shave chocolate bar over top and chill several hours or overnight.
Arrange vegetables in layers in casserole. Sprinkle with herbs and oil. Cover and microwave until tender, about 12 minutes, stirring several times. Add salt and pepper.
Rinse sauerkraut with cold water. Drain well. Combine with pepper, onion, celery and celery seed in medium bowl. Heat sugar with water, oil and vinegar until dissolved. Pour over sauerkraut mixture. Refrigerate for 24 hours. Keeps well in refrigerator.
Cover hash browns with hot water; let stand 10 minutes. Drain well. Beat eggs; add potatoes and remaining ingredients except bacon and paprika. Pour mixture into a buttered 10-inch pie pan. Sprinkle with bacon and paprika. Cover dish and refrigerate overnight.
Drain and mash yams. Mix ingredients well. Pour into 9 x 13-inch buttered dish.
Dissolve yeast in water; add milk, sugar, oil and salt. Sift and gradually add the flour and soda to the yeast mixture. Mix well. Let stand about 10 minutes. Roll out and shape into rolls. Let rise until double in size, about 1 hour. Bake at 400° or 425° until rolls are brown on top.
Place raisins in buttered 8 x 8 x 2-inch pan. Combine 3/4 cup butter or margarine and 1 cup brown sugar in saucepan; cook and stir to hard ball stage (254°). Pour over raisins. Top with 1/2 cup semi-sweet chocolate pieces, spreading as they melt. Chill until firm; cut in pieces.
In a bowl, combine peas, crab and bacon. Combine mayonnaise and onion powder; fold into crab mixture. Cover and refrigerate until serving. Yield: 4 to 6 servings.
Boil squash until tender and drain. Mash squash; drain again. Mix the remaining ingredients with squash and shape or drop by spoonfuls into hot oil. Cook until brown.
Place sour cream in blender; mix a few seconds until smooth. Gradually add brown sugar, mixing to blend. Add honey and brandy; mix a few more seconds to blend. Chill. Serve as a dip with bite-size cubes of fresh coconut.
Combine all ingredients, except the bacon. Pour into a greased casserole. Place the raw bacon slices on top. Cover; bake at 300° for 2 hours. Serves 6.
Combine chicken stock, chicken, green pepper and pimentos. Simmer for 30 minutes and season to taste (salt and pepper). Melt butter over low heat and add flour a little at a time. When flour is lightly browned, add a few tablespoons of hot soup and blend into smooth paste. Stir into simmering soup and continue stirring until it thickens. Garnish with croutons. Yield: 8 portions. Serve with cheese bread and tossed salad.
Mix all ingredients; press into loaf shape. Place in open baking pan lined with heavily greased aluminum foil. Bake 40 minutes at 370°.
Saute onion and celery in butter over low heat. Add remaining ingredients and pour in 2-quart casserole dish. Bake, covered, for 1 hour at 325°.
Sift dry ingredients together in a large bowl and mix. Add oil, vinegar, vanilla and water; beat well. Pour into a 9 x 13-inch greased and floured cake pan. Bake 35 minutes at 350°.
Place sugar, water and butter in pan over high heat. Boil 2 minutes or to soft ball stage. Remove from heat and add pecans and vanilla. Beat until mixture becomes creamy and begins to sugar on the side of the pan. Then drop from spoon onto wax paper.
Dissolve package of Jell-O in 1 cup boiling water. Add 1 pint vanilla ice cream by spoonfuls, stirring until ice cream is melted. Add about 2/3 cup diced, drained fruit. Chill until set, about 30 minutes. Garnish with 1 cup diced fruit. Serves 6.
Cook grits in salted water. Add milk to eggs to measure 1 cup liquid. Mix with grits. Add cheese and margarine. Pour into buttered casserole. Bake at 325° about 30 minutes. Top with 1/2 cup shredded sharp cheese. Bake 15 minutes longer.
Brown sausage; drain off fat. Add vegetables; simmer. In separate pan, boil water. Add rice and soup mix; simmer for 10 minutes. Mix sausage and vegetables with rice and soup in casserole. Bake for 30 minutes at 350°, covered.
Mix grated chocolate and chocolate chips with cake mix. Add all other ingredients and mix well. Make in a Bundt or tube pan at 350° until knife inserted in center comes out clean, or 45 to 50 minutes.
Pour half the batter into a greased 9 x 12-inch pan. Cover with half of the grated cheese. Pour remaining batter and cover with remaining cheese. Bake at 350° for 35 minutes.
In a heavy pot, heat butter and flour; stir until smooth. Add water and bouillon cubes. Heat thoroughly over medium heat. Add spices, broccoli and milk to desired thickness. Cook over medium heat, covered, until broccoli is done. Add cheese and half and half. Bring to a boil to melt cheese. Turn off, serve immediately.
Melt chocolate with butter over low heat; stir until blended. Remove from heat. Gradually blend in milk. Mix cornstarch, salt and sugar; beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Mix coconut and pecans; sprinkle over filling.
Cook and stir sugar and butter until creamy. Add cashews. Cook and stir until brown and creamy. Pour onto wax paper lined cookie sheet. Cool and break into pieces.
Mix all ingredients together. Batter will be lumpy. Spoon into 12 greased muffin tins. Bake at 425° for 15 minutes.
Cream 1 cup sugar and shortening; add eggs and apples. Sift dry ingredients. Mix with sugar mixture. Add pecans. Stir in buttermilk and vanilla. Pour into greased 10 x 6 x 3-inch loaf pan. Mix 3 tablespoons sugar and cinnamon; sprinkle on top. Bake 1 hour at 350°. Yield: 1 loaf.
In a double boiler or saucepan, slowly melt the almond bark over low heat. Pre-measure all other ingredients and mix in a large bowl. When all of the blocks have melted to a liquid consistency, remove from heat. With a wooden spoon, stir in the ingredients combined in the large bowl. Stir lightly, but quickly until every piece is coated in the white almond bark. Drop spoonfuls of candy mixture onto wax paper. Allow to dry completely and enjoy!
Preheat oven to 350°. In small bowl combine 2 Tbsp. brown sugar, corn syrup, pecans and 1 Tbsp. of the margarine. Spoon about 2 tsp. of the mixture into each of 9 muffin pans cups. Unroll entire crescent roll dough; pinch seams together to form 1 rectangle. Combine remaining 1 Tbsp. brown sugar and the cinnamon. Spread dough with remaining 1 Tbsp. margarine; sprinkle with cinnamon mixture. Roll up from short end. Cut into 9 slices. Place 1 slice in each prepared muffin cup. Bake 25 minutes or until golden brown. Immediately invert pan onto tray; cool 10 minutes.
Pour boiling water over tea. Brew 4 minutes. Remove tea bags. Add sugar. Squeeze juice from lemons and oranges and stir into tea. Add cinnamon and cloves; heat over low heat (about 200°). Garnish each serving with a slice of lemon speared with a clove. Serves 8.
Split hot dog buns and wieners lengthwise. Place layer of cheese on buns. Add wiener slices to each bun. Top with pizza sauce. Sprinkle with Parmesan cheese. Place on broiler pan. Broil until brown and bubbly.
Cook squash, potatoes and onion until tender. Mix with cream of chicken and margarine. Pour stuffing mix on top. Bake at 350° for 30 to 40 minutes.
Mix everything but the cheese. Bake at 350° for 1 1/2 hours. Take out of oven and sprinkle cheese on top. Return to oven until cheese is melted.
Heat oven to 350°. In a greased 9-inch pie plate or 1 to 1 1/2-quart baking dish, layer all ingredients in order given. Bake at 350° for 10 to 15 minutes or until dip is hot and cheese is melted. Serve warm with bagel crisps, bagel chips or crackers.
Layer equal amounts of guacamole, dairy sour cream and Pace picante sauce in a clear glass bowl. Serve with tortilla chips or corn chips. Serves 8 to 12 people.
Preheat oven to 350°. On a large, flat oven pan, split English muffins and lay cut side up. Spoon 1 to 1 1/2 tablespoons of tomato sauce on each muffin. Sprinkle 1 to 2 dashes oregano and 1 to 2 dashes garlic powder on each one. Sprinkle 1 to 2 dashes of Parmesan cheese on each muffin and top with Mozzarella cheese as desired. You may add other things, if desired, like onions, peppers, mushrooms and vegetarian pepperoni, sliced or chopped. Cook at 350° for 10 minutes until cheese is lightly browned; with vegetables, etc., it will take a little longer.
Brown hamburger and onion. Add taco seasoning. Mix tomato sauce and chili beans. Grate cheese and crush Doritos. Place layer of meat mixture, layer of cheese and then layer of Doritos. Repeat until gone. Place whole or crushed Doritos on top. Cook in oven at 350° until cheese is melted on top of casserole.
Mix all ingredients together except cheese. Pour 1/2 of batter into greased skillet. Sprinkle cheese over mixture; add other half of batter. Bake at 400° until done (about 1 hour).
Cook sugar, juice and cornstarch together until thickened, stirring constantly. Add butter; pour over potatoes in casserole. Bake, covered, at 350° for 30 minutes. Yield: 4.
In medium skillet over med-high heat, heat oil. Add chicken and cook 8 minutes or until browned. Set chicken aside. Pour off fat. Add soup, water, paprika and pepper. Heat to boil. Stir in rice and broccoli. Place chicken on rice mixture. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink.
Mix all ingredients together and pour into 2 lightly greased loaf pans. Bake at 350° for approximately 1 hour or until done. Pour glaze over warm loaves.
Cut cabbage in wedges and place in bottom of casserole dish. Brown meat and onion, then add rice, soup, chili beans, tomatoes and water to hamburger. Heat together and pour over cabbage. Cover and bake 1 1/2 hours at 350°.
Bring to boil the first three ingredients. Add peanuts and food coloring. Cook to soft ball stage (245°). Remove from heat and add butter. Mix until you can't stir. Drop onto wax paper.
Brown sausage links and drain. Cut up in pieces. In large bowl, mix together eggs, milk, Cheddar cheese and sausage. Pour over bread in glass pan. Refrigerate overnight. Bake 1 hour in 325° oven. Do not overbake.
Sprinkle ribs with ginger and garlic powder. Mix together soy sauce and honey. Brush mixture on ribs. Line a baking pan with foil. Place ribs in pan and bake at 350° for 2 hours, basting frequently and turning after the first hour.
Cut bacon into little pieces and fry in pan until brown. Drain well. Clean and cut up broccoli and cauliflower. Place all ingredients in a large bowl and mix together 2 hours before serving. If you want, you can make the night before. Stir well before serving.
Cream butter and 1 cup of sugar until light and fluffy. Add egg and mix well.
Empty filling into 8 or 9-inch square pan and sprinkle with cinnamon to taste. Beat one egg slightly and add vanilla extract. In another bowl mix next 3 ingredients. Add egg and mix until crumbly. Distribute evenly over pie filling. Pour margarine over top and bake in 375° oven for 30 minutes or until golden brown and done. Serve warm with ice cream.
Mix all ingredients well. Store in airtight container. To serve, mix about 1/4 cup mix with hot water or add mix to taste.
Mix this and grind again. Work in 4 quarts water. Pack in jars. Process quarts at 10 pound pressure for 1 1/2 hours or in hot water bath for 3 hours.
Mix pudding with pineapple. Add Cool Whip, miniature marshmallows and nuts. Mix well and chill overnight before serving.
In a saucepan, dissolve cornstarch in water. Stir in condensed milk and egg yolks. Cool and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Arrange 2 bananas on bottom of cooked pie shell. Pour filling over bananas. Cover. Chill 4 hours or until set. Spread top with whipped cream. Garnish with remaining banana slices. Refrigerate.
Grind together cranberries and orange. Add sugar. Let stand 1 hour, then combine lemon jello with the hot water. Let stand 1 hour. Combine with crushed pineapple. Pour into mold and refrigerate until set.
Preheat oven to 350°. Melt butter in a 9 x 13-inch pan in oven; spread evenly over bottom of pan (and halfway up sides). Beat eggs; add milk, flour, salt and baking powder. Mix well. Stir in spinach, cheese and onions. Spoon into buttered baking pan. Bake for 35 minutes. Remove from oven and let stand for 45 minutes. Cut into squares. (Quiche will be relatively flat and quite firm in texture.)
Mix all but last ingredient and put into cooking dish. Crush Ritz crackers and spread on top. Bake at 350° for about 45 minutes.
Mix all ingredients in	a large bowl; toss and chill. Makes 6 to 8 servings.
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
Cook macaroni until done. Brown beef with onions and peppers; drain. Add sauce to beef. Add macaroni to sauce mixture. Pour in oblong pan top with cheese. Bake at 325° until cheese starts to brown, 20 minutes.
In large saucepan melt margarine. Add onion, garlic and celery. Cook until soft, about 5 minutes. Add squash, chicken broth, marjoram, bay leaf and pepper. Bring to a boil, then simmer until squash is tender. Remove bay leaf and cool soup for 5 minutes. Whirl soup in blender or food processor for 30 seconds. Return soup to saucepan. Add buttermilk, reheat. Do not boil, or it will curdle. Ladle into cups.
Wash shrimp well and allow to drain. Peel garlic cloves and combine with salt in a mortar and pound with pestle until creamy. Combine shrimp, garlic mixture, parsley and pepper. Place mixture in glass container, cover and refrigerate at least 2 hours or until ready to cook.
Preheat oven to 350°. Grease 5 miniature loaf pans (4 1/2 x 2 1/2 x 1 1/2-inches). Beat eggs in mixing bowl. Add remaining ingredients and stir just until blended. Divide batter among prepared pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cream butter until light. Add and beat well 6 whole eggs. Alternate 4 cups cake flour, 3/4 c. sweet milk and 1/2 tsp. vanilla almond flavor. After all ingredients are combined, beat at high speed for 1 minute. Bake in greased and floured pan for 2 hours at 300°. Cool in pan, do not invert Yields 20 pieces. Do not open oven during cooking.
Mix all ingredients together in large bowl. Grease another bowl. Put dough in greased bowl and turn over once to grease all sides. Cover lightly with foil and stand overnight. If you do not have a warm place, it may take up to 24 hours. After raising to top of bowl, punch down. Divide into 3 loaves. Knead each part on floured surface 8-10 times. Put in greased loaf pan. Brush with butter. Let rise 4-8 hours or double in size.
Combine all ingredients, stirring well. Store in tightly covered jar in cool, dry place. To use, place 3 tablespoons of mix in cup. Stir in a small amount of boiling water to dissolve powder, then fill cup. Stir well and serve with a dollop of whipped cream.
Combine apples and sugar and let stand. Beat eggs slightly; beat in oil and vanilla. Mix flour, soda, cinnamon and salt. Stir in apples and sugar mixture; add nuts. Bake 1 hour at 350°.
In a 6-quart Dutch oven, combine water, tomatoes, hot pepper sauce, Cajun seasoning, garlic and onion. Bring to a boil. Reduce heat; cover and simmer 20 minutes. Stir in rice and okra. Simmer, covered, an additional 15 minutes. Add shrimp and peas; cook until heated through. Makes eight 1 1/4-cup servings.
Combine ingredients and bring to a simmer. Strain and serve hot. Also delicious when cold.
Beat eggs slightly. Blend in sugar, flour, margarine and vanilla. Stir in pecans and chocolate chips. Pour into shell. Bake 50 minutes or until lightly golden brown and firm on top (325°).
Blend the ice and put it in the glass. Mix well all the ingredients in a shaker and then pour the mixture in the glass with the ice. Decorate your cocktail with a maraschino cherry.
Bring water, salt and food coloring to a boil and boil until salt is dissolved. Add oil, alum and flour; stir until dough is a ball, then knead in flour until play dough consistency. Store in Ziploc bag. Have fun!
Brown and drain hamburger and bacon. Add onion, brown sugar, catsup, barbecue sauce, salt, pepper and molasses. Mix well. Add the beans. Mix well. Bake at 325° for 1 hour.
Mix all ingredients except cheese. Pour 1/2 the mixture into 12-inch greased pan or skillet. Sprinkle on cheese. Pour on remaining mixture. Bake at 350° for 45 minutes or until brown.
Put broccoli in a greased 9 x 13-inch baking dish. Layer chicken on top. Mix soup with mayonnaise and pour over chicken. Sprinkle mushrooms, then cheese over all. Sprinkle bread crumbs over all, then drizzle melted butter. Bake in 350° oven for 1 hour or a little longer uncovered.
Blend all ingredients together. Put in 2 pie shells. Bake at 350° for 1 hour.
Remove skin and all visible fat from chicken. Put all ingredients in a plastic bag with chicken pieces and shake. Bake at 350° for 1 hour.
Cream sugar and shortening. Beat in egg and lemon extract. Stir in carrots and raisins, then sifted dry ingredients. Drop by spoonfuls on greased baking sheet. Bake at 400° for 10 to 12 minutes. Makes 3 dozen.
Spread potatoes in a single layer on cookie sheet. Coat with cooking spray and sprinkle with seasonings. Bake in a 450° oven 20 to 25 minutes. Serve as a snack.
Brown chicken in oil and drain. Mix 1/4 cup pineapple liquid with tomato sauce and vinegar. Stir in brown sugar, corn syrup and cornstarch. Simmer until clear and thick. Add pineapple chunks. Stir constantly. Pour sauce over chicken. Cover and simmer 15 minutes. Serve over hot rice.
Mix sugar, cocoa and milk. Bring to rolling boil, stirring continually. Boil 1 minute. Remove from heat. Add margarine and vanilla; beat until you can spread on cake.
Cook spaghetti and drain. Stir butter into hot spaghetti. Stir in Romano and eggs. Form spaghetti mixture into a "crust" in a buttered 10-inch pie pan. Spread cottage cheese over spaghetti crust.
Crumble cake into 9 x 13-inch cake pan. Mix pudding and ice cream and pour over cake. Put in refrigerator and let set. Mix Jell-O as directed on box and mix with strawberries. Add to cake mixture and place in refrigerator until ready to serve.
Peel and dice potatoes and onions. Place in saucepan and add enough water to completely cover by 1/2-inch. Bring to a slow boil and cook until done. Add butter and seasonings. If soup is thin, you can add a small amount of instant potatoes. When all is blended, add cheese, which has been cut in small pieces.
Cut Crisco into flour, sugar and salt. Break eggs into 2-cup measuring cup. Beat slightly with fork and add enough water to make 2 cups liquid. Mix into flour mixture and form into ball. Roll out on lightly floured board, real thin. Cut around a saucer or etc. Place ample amount of fruit on dough round. Moisten edges, fold over and seal with fork. Prick pie with fork 2 to 3 times to prevent air. Heat Crisco in skillet over medium heat and fry until golden brown, turning only once. Use dried apples or peaches, cooked and sweetened.