HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine powdered sugar and peanut butter. Blend until appearance is that of biscuit mix. Spread over half of the mixture on pie shell. Combine white sugar, salt and cornstarch; add scalded milk and mix well. Pour small amount over beaten egg yolks and mix well, then return to milk mixture. Cook in top of double boiler until mixture thickens. Add butter and vanilla. Pour mixture into pie shell. Top with meringue and sprinkle remainder of peanut butter mixture on the top. Baked at 325° until the meringue is brown.
Place the sliced cucumbers, onions and peppers in a large container. Sprinkle with salt. Add ice and cover. Let stand 3 hours. Drain well. Add remaining ingredients. Place over low heat. Keep turning pickles over until mixture reaches the scalding point. Do not boil. Bottle while hot in jars and seal. Let stand 48 hours before eating. Yields 8 pints.
Mix the sugar and eggs together. Add oil. Add flour, cocoa, baking powder and salt. Add vanilla and nuts. Pour into greased and floured jelly roll pan. Bake at 350° for 25 minutes. Coat with a thin layer of chocolate icing.
Preheat oven to 350°. Brush chicken with salad dressing. Coat with combined crumbs and cheese. Sprinkle with salt and pepper. Place in a 13 x 9-inch baking dish. Bake 1 hour or until tender. Makes 3 to 4 servings.
Mix together and let dry for 1 hour. Spread out and dry further (time depends on the weather). Store in a tight container.
Mix all together; put into 9 x 13-inch pan. Cover and bake at 350° for 30 minutes. Uncover until brown.
Dissolve yeast in warm water; set aside. Mix flour, soda and sugar; cut in shortening. Add buttermilk and yeast and mix together. Let rise 10 to 15 minutes. Roll out and bake until done. Cook at 400° until brown. This dough keeps for several weeks.
Yield: 9 quarts or approximately 45 (3/4 cup) servings.
Rinse mushrooms and dry. Cut each in half. In a large skillet, saute mushrooms and pepper in oil 6 minutes until vegetables are lightly browned and tender. Meanwhile, remove and discard stems from spinach; wash and dry well. Place in serving bowl; stir vinegar and mustard into skillet. Bring mixture to a boil. Toss with spinach. Makes 4 servings.
In large saucepan, cook and stir meat until brown. Drain off fat. Cook and stir onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients except tomatoes, heat to boiling. Cover and simmer 20 minutes. Add tomatoes and simmer 10 minutes longer.
Preheat oven to 350°. In a bowl, cream together the sugar and shortening. Add eggs, vanilla and salt. In second bowl, mix soda with some milk, then add 1 cup diced rhubarb. Add to sugar mixture. Blend together well. Pour into greased and floured cake pan. In second bowl, mix together other half of the rhubarb, 1/4 cup sugar and 1 teaspoon cinnamon. Spoon over top of cake. Bake 45 to 50 minutes.
Boil and mash potatoes with a little oleo; add about 1/2 of cheese. Boil noodles and drain. Saute onions in remaining butter. Put layer of onions and butter (oleo) in baking pan. Then add layer of noodles, kraut and then potatoes, onion, oleo, noodles, kraut, potatoes and end with onions and oleo and sprinkle cheese over all. Bake at 350° for 30 minutes.
Remove any unpopped kernels of popcorn. Add nuts. In saucepan, bring brown sugar, butter, corn syrup and salt to a boil. Continue boiling for 5 minutes. Stir occasionally. Turn off heat, quickly stir in baking soda and vanilla. Gently combine with popcorn and nuts. Divide mixture between 2 oiled 9 x 12-inch pans. Place in 250° oven and bake for 1 hour, stirring every 15 minutes. Remove from oven and immediately spread out onto wax paper to cool.
Mix together grated cheese, green pepper, onion and pimento and set aside. Add sour cream, corn meal, milk, creamed corn, oil and eggs. Pour meal mixture in half. Pour in cheese mixture, then other half of meal mixture. Bake at 350° for 45 minutes.
Put pineapple and cherry pie filling in cake pan. Mix together melted butter and cake mix. Pour over filling. Top with nuts. Bake at 350° for 30 to 40 minutes.
Combine raisins and pineapple; let set overnight. Beat together the first 2 ingredients. Stir in bran cereal; let stand 5 minutes. Stir together the flour, baking powder and salt; blend in brown sugar. Add bran mixture, stirring just until combined. Add pineapple-raisin mixture. Fill greased muffin pan cups 2/3 full. Bake in a preheated hot oven (400°) for 18 to 20 minutes, or until done. Makes 12 muffins.
Melt cranberry sauce in pan. Add sugar and mix well. Add gelatin. Mix until smooth. Let stand 20 minutes, then add chopped walnuts. Pour in buttered 9 x 9-inch pan and let stand 24 hours. Cut in squares and roll in sugar. Do not refrigerate.
Cover with distilled water and refrigerate overnight. Grate a small apple into a bowl. Spoon in Museli. Top with a dollop of yogurt. Makes 4 servings.
Drain diced pineapple, mixed fruit and mandarin oranges and set aside. Blend sugar, flour and salt in small bowl and set aside. Blend lemon juice, pineapple juice and 1 egg. Add dry ingredients. Cook until thick in a double boiler. Chill. Beat whipping cream until fluffy and stiff. Add to cooked mixture. Fold in fruit and marshmallows.
Grind cranberries and orange. Mix with sugar and let stand overnight. Dissolve jello in warm water. When half set, add to first mixture. Add nuts, apples, marshmallows, celery and pineapple. Let set.
Crush and whip bananas very light. Cream margarine, sugar and eggs. Add flour, soda and nuts. Alternate the bananas and flour. Turn into a greased and floured loaf pan and bake in a 325° oven until done.
Butter a 9 x 13-inch baking dish. Beat eggs, milk, mustard and salt. Cook and drain sausage. Line dish with bread crumbs. Sprinkle sausage and cheese over bread. Pour eggs and milk mixture over this. Cover with plastic and refrigerate overnight. Bake at 350° for 30 to 40 minutes.
Combine sugar, salt and cocoa in saucepan. Add milk and butter to pan and bring to boil. Add vanilla. Remove from heat. Stir in peanut butter, oatmeal, coconut and nuts. Drop from teaspoon onto wax paper.
Line pie plate with pastry; arrange apples in pie plate. Combine sugar, flour, cinnamon and salt. Sprinkle mixture over top of apples. Dot with butter. Bake in preheated oven of 425° for 20 minutes.
Cook chopped spinach as per directions on package. In heavy skillet, cook with butter the sliced bacon or chopped ham, the onion, bell pepper and pimiento. Cook until crisp and golden. Drain well, then cover bottom of pie, spreading the already-sauteed ingredients. Put it in the oven to cook the pie crust a little.
Crush cookies until you have coarse crumbs. Reserve 1/4 cup for topping. To rest, add melted butter. Mix well. Press into a 9 x 13-inch pan. Cream the cheese with electric mixer; add powdered sugar and beat well. Fold in Cool Whip. Spread mixture on crust. Let chill 30 minutes. Mix pudding with 2 1/2 cups milk. Spread on top of cream cheese layer; chill 1 hour. Top with remaining Cool Whip. Sprinkle with reserved crumbs. Chill one hour.
Heap up in a pastry-lined pan. Dot with 1-1/3 Tbsp butter. Cover with top crust. Bake at 425 for 50 to 60 minutes. Bake until crust is nicely browned and apples are cooked through. Serve warm or cold. May be topped with cream, whipped cream, or ice cream.
Arrange broccoli in 1 1/2 quart casserole. Add remaining ingredients, mixing well. Bake covered, at 350° for 1/2 hour. Yields 6 servings.
Preheat oven to 350°. Lightly grease cookie sheets or line with parchment. Cream butter and sugar in large bowl until blended. Add eggs, baking soda and vanilla; beat until light. Blend in flour and peanut butter until dough is stiff and firm. Stir in chocolate chips and peanut butter chips. Drop dough by teaspoons 2 inches apart onto cookie sheets. Press cookies down with tines of a fork to flatten slightly. Bake 12 minutes or until just barely done, do not overbake. Makes 5 dozen.
Mix everything together except the bread and chill for at least 2 hours. Take the bread and cut the middle out of the bread. Break middle piece into bite size chunks. When ready to serve, place the chunks around the outside of the bread and fill center of hollowed bread with the dip. Dip chunks into dip.
Bring the sugar, water and raisins to a boil and simmer about 5 minutes. Add 1 tsp. shortening while hot. Cool. Sift flour, soda, baking powder and salt together. Mix with cooled raisin mixture. Add a generous cup of walnuts and divide between 2 greased loaf pans. Bake at 325 degrees for one hour.
Mix sugar and cornstarch; add pineapple and mix well. Stir in pie filling and food coloring. Cook over medium heat until thickened (5 to 8 minutes). Remove from heat and stir in dry gelatin. Let cool, then stir in bananas and spoon into pie shells. Cover with whipped topping and sprinkle with nuts. Refrigerate until pie is set.
Mix together the flour, salt and baking powder with water until sticky. Roll out on floured surface. Slice and drop in boiling broth; do not stir. Place lid on and put on simmer for 20 minutes.
Cook spaghetti. Drain. Add first egg, Parmesan cheese and butter. Mix well. Press mixture into bottom and sides of a 9-inch pie pan. Mix cottage cheese and second egg. Spread over crust.
Add corn to well beaten egg yolks. Stir in flour and seasoning. Fold in stiffly beaten egg whites. Heat shortening until very hot in a large skillet and drop corn mixture by spoonfuls. Turn to brown both sides. Serve hot.
The options that make it as you like it: Onion, 1 clove garlic, green or red pepper, drained can of kidney beans, drained can of mushrooms or use a spaghetti sauce with these ingredients.
Mix apples and 2 cups sugar thoroughly. Mix Wesson oil, nuts, eggs, vanilla, flour, soda, cinnamon and salt together and mix with apples and sugar. Put in greased 9 x 13 x 2-inch pan and bake at 350° for 1 hour.
Crush pretzels (not fine); add oleo and 3 tablespoons sugar. Mix well until moist and place in 9 x 13-inch glass dish. Bake 10 minutes at 275°. Cool. Dissolve jello in boiling water; add frozen strawberries and stir until dissolved. Soften cream cheese; beat with 1 cup sugar until fluffy and fold in Cool Whip. Put cream cheese mixture over crust. Pour jello mixture over cheese. Chill until firm.
Drain pineapple well. Mix cream cheese, bell pepper, onion, salt and pineapple together. Shape into ball. Coat with chopped pecans. Chill 3 hours before serving. Serve with crackers.
Heat 2 tablespoons oil in wok over moderately high heat. Add onion and zucchini. Stirring frequently, cook until onion is lightly browned, about 5 minutes. Remove vegetables with slotted spoon and set aside. Add remaining oil to wok along with carrots, peas and beans. Cook 5 more minutes, stirring frequently. Reduce heat to moderate. Add water, currants, salt, curry powder and soy sauce. Cover, stirring occasionally, and continue cooking until beans are crispy and tender, about 15 minutes. Stir in onion and zucchini that had been set aside. Cover and cook 5 minutes more. Serve over brown rice and sprinkle with sesame seed. Makes 4 servings.
In a mixing bow, beat cream cheese until fluffy. Mix in peanut butter and sugar. Gradually add milk; mix well. Gently fold in whipped topping. Spoon into the crust. Refrigerate overnight. Yield: 8 slices.
Melt margarine with brown sugar in large skillet. Add cubed lunch meat. Cook and stir until golden brown. Cook macaroni. Mix cooked meat, cooked macaroni, pineapple, cheese and green pepper in a large bowl. Mix mayonnaise, sour cream (or yogurt), pineapple juice and salt together well. Add to meat and macaroni mixture. Mix well. Chill thoroughly. Serve on lettuce if desired.
In small bowl with mixer at low speed, beat all ingredients until mixed. Increase speed to medium. Beat until smooth. Makes 1 1/2 cups. Serve with fruit.
Slice bananas on bottom of crust. Spoon ice cream on top. Freeze 2 hours. Top with unbeaten fudge sauce, pineapple, whipped cream, nuts and cherries.
Cook chicken and cut into bite sized pieces. Mix all ingredients together and add broth or water to make the consistency that you want. Bake at 350° for 30-45 minutes in a 9x12 covered baking dish.
Cook broccoli in salt water until tender. Drain broccoli. Mix egg, mayonnaise, cream of mushroom soup, 1/2 cup grated cheese, grated onion and chopped peanuts in with broccoli. Top with 1/2 cup cheese and bread crumbs. Bake in greased casserole bowl for 20 minutes at 350°.
Melt in top of double boiler or microwave, the morsels, milk, and butter, 2 minutes. Remove from heat and stir until thoroughly blended. In large bowl, combine nuts, marshmallows, and chocolate mixture. Spread in wax paper lined 9 x 13-inch pan. Chill 2 hours or until firm. Remove from pan, peel off paper, cut into squares. Cover and store at room temperature.
Beat sauce until smooth. Stir in orange and lemon juice. Pour cranberry mixture over ice cubes in punch bowl. Resting bottle on rim of bowl, carefully pour in ginger ale. Makes 25 (5 ounce) servings.
Scrub potatoes well. Bake at 425° until soft. Cut a slice off top of each potato. Carefully scoop out pulp into a bowl reserving 1/4-inch layer inside. Melt 1 tablespoon margarine in small skillet. Add mushrooms, saute for about 5 minutes. Mash potato pulp with remaining margarine. Add half and half, onion powder, salt and pepper to taste. Beat until fluffy (add more milk if needed). Stir in mushrooms. Heap mixture in potato shells. Arrange on baking sheet. Sprinkle with cheese. Bake at 400° for 15 minutes or until brown.
Peel and grate zucchini. Beat eggs until light and fluffy. Beat in sugar, oil and vanilla. Stir in zucchini. Add flour, soda, baking powder, cinnamon and salt. Mix together. Grease and flour 2 loaf pans. Bake in a 350° oven for 45 minutes to 1 hour. Cool in pans for 10 minutes. Remove from pans and finish cooling.
Drain cherries; reserve some cherry juice for color at the end. Add rum to cherries and let set about half hour before using. Tear angel cake into bits in a large bowl . Make vanilla pudding according to directions on package. Mix cake, pudding and 1 cup of the cherries, drained. Refrigerate until ready to use. Whip heavy cream; add bit of cherry juice for color. Top with whipped cream; decorate with remaining 1 cup cherries on top of cream. Let stand in refrigerator to blend flavors.
Beat the first 2 ingredients together; make into a ball. Just before serving, pour ketchup and horseradish over ball.
Cream oleo, sugar and vanilla. Add eggs; beat well. Mix flour, soda, baking powder and salt together. Stir in alternately with sour cream. Mix together sugar, chips and cinnamon. Pour 1 layer of batter, then a layer of chip mixture, then another layer of batter. Bake in a greased and floured Bundt pan at 350° for 45 to 50 minutes.
Bring to boil over low heat. Wrap 1/2 bacon slice around a water chestnut and secure with toothpick. Bake bacon wrapped chestnut at 375° for 15 to 20 minutes until done. Use broiler pan to catch bacon drippings.
Preheat oven to 375 degrees. Cook noodles according to directions on box, drain. In large skillet, brown meat and onions, stir in tomatoes, chili powder and salt. Heat through. Combine with noodles. Pour into a three quart casserole dish and sprinkle with cheese. Bake for 20 minutes.
Cream shortening and sugar. Beat in molasses and egg. Stir in dry ingredients. Chill dough. Then form into 1-inch balls and roll in sugar. Place 1-inch apart on cookie sheet. Bake at 350° for 18 to 20 minutes.
Mix brown sugar, powdered sugar, cream cheese and vanilla until well blended. Put into a serving dish and sprinkle chopped peanuts over top. Serve with apples for dipping.
Combine cake mix, butter and	1 egg. Pat into 13 x 9-inch greased pan. Blend lemon juice or buttermilk, powdered sugar and cream cheese. Add	2 eggs and beat 3 to 5 minutes. Spread over base. Bake at 350° for 30 to 40 minutes. Cool and cut into bars.
Heat water, pineapple juice and sugar together. Add margarine and nutmeg. Peel and slice sweet potatoes in thick slices. Drop into boiling syrup. Cover and let simmer until tender and transparent.
Make white sauce of butter, flour and milk. Add shredded cheese. Cook cauliflower florets slightly; mix with ham and white sauce. Put melted butter and crumbs over top. Bake at 350° for 40 minutes. Don't overcook cauliflower.
Blend cream cheese and butter and beat in the sugar. Sift flour, baking powder, salt and cinnamon together and gradually work into creamed mixture. Beat until smooth.
Mix together all ingredients. Put in a gallon glass jar and refrigerate. Can half the recipe. Will keep 12 months refrigerated. Good with dry beans.
Combine all ingredients. Bake 45 minutes at 350°. Use a 9 x 13-inch pan. Last 10 minutes top with 1 1/2 cups cornflake crumbs, mixed with 1/2 stick melted margarine. Sprinkle with sliced almonds.
Combine cake mix, 1/2 c. melted margarine and 1 egg. Mix well and pat into a greased 9 x 13 baking pan. Mix the pumpkin, brown sugar, spice, 2 eggs and milk together. Pour over crust.
Heat chili in saucepan. Put Fritos in casserole dish. Pour chili over Fritos. Slice cheese and lay on top of chili. Place in oven until cheese is melted. Serve immediately.
Wash and pat dry the chicken pieces; discard the gizzard, heart and liver. Place the pieces in a 9 x 13-inch roasting pan. In a mixing bowl, whisk together the rice, the veloute or soup, water and onion soup mix. Pour rice mixture over chicken. Place pan in oven and bake approximately 1 hour. When finished, the casserole will have a brown crust. Remove the casserole and let stand 15 minutes before serving.
Dissolve chicken bouillon cubes in 3 cups boiling water. Add broccoli and cook until crisp-tender. Saute butter and onion. Add flour. Stir in half and half; stir constantly until thick. Add broccoli with water into pot with flour mix. Stir until well mixed and cook just a minute or two more. Salt and pepper to taste. Makes about 6 bowls.
Wash mushrooms and remove stems and chop fine. Place mushroom caps on paper towel. Microwave on Medium-high for 3 minutes. Drain and set aside. Microwave bacon until crisp. Drain. Add mushroom stems, onion, salt, pepper and red pepper sauce. Microwave on High until mushrooms and onion are tender (2 to 3 1/2 minutes). Blend in flour; stir in cream until smooth. Microwave on Medium-high 2 to 3 minutes, stirring once or twice during cooking time. Stir in cheese. Fill each cap with bacon/mushroom mixture. Place on microwave-safe plate and microwave on High for 1 to 1 1/2 minutes. Rotate plate 1/2 turn.
Break chocolate bar into small pieces in a large microwaveable bowl. Microwave on High for 2 minutes or until chocolate is melted. Stir in Cool Whip. Pour mixture into graham cracker pie shell. Freeze 4 hours until firm. Serves 6. Very good.
Quarter potatoes and place in large baking dish. Saute onion, pepper and mushrooms in margarine. Mix tomatoes and melted cheese with onion mixture. Pour over potatoes. Heat at 350° until cheese bubbles.
Mix the first 6 ingredients together. Separate the biscuits and roll out on floured board. Roll into 5 x 3-inch ovals. Spoon tuna mixture onto 4 ovals. Top with 4 ovals. Moisten edges and seal by pressing edges with fork. Cut desired shapes from remaining ovals to make decorations for tops of sandwiches. Brush surface with 1 beaten egg. Bake at 375° for 15 minutes or until browned.
Put popped corn in a large brown paper bag; put pecans on top of corn. On stove, cook sugar, butter and syrup until it turns from yellow to caramel gold color, about 10 to 15 minutes. Stir occasionally. Remove from heat and add vanilla. Pour over popcorn. Fold bag top and microwave 1 1/2 minutes on High. Take out and shake hard. Repeat 2 more times.
Wash okra. Remove tops, leaving on part of pod to keep juices inside. Cover with water. Add salt and bacon drippings. Boil until all water is gone.
Bring sugar and water to a boil and cook 1 minute. Add coconut flavoring. Brush over cake while still hot.
Saute onion and celery in bacon grease. Add okra and cook 5 minutes. Add remaining ingredients, cover and cook until tender, about 30 minutes.
Combine sugar, flour, salt and baking powder; stir well. Stir in egg and vanilla. Stir in apples and nuts. Pour into greased 8 or 9-inch pan. Bake for 20 or 30 minutes in a 350° oven.
Split chicken wings in 2 sections. Arrange in shallow baking dish. Combine remaining ingredients and heat until sugar and butter dissolve. Cool and pour over wings. Marinate for 2 hours, turning occasionally, without removing sauce. Bake at 350° for 45 minutes, turning over once and spooning sauce over chicken a couple of times. Drain on paper towel and serve hot.
Combine chicken, onion, salt, pepper and about 6 cups water in a Dutch oven. Bring to a boil. Cover and simmer 2 hours or until chicken is tender. Remove chicken from broth; cool. Bone chicken. If necessary, add additional water to broth to measure 6 cups. Return chicken to broth and bring to a boil.
Preheat oven to 350°. Combine sugar and melted margarine, then add eggs, buttermilk and vanilla. Combine coconut to mixture. Pour into pie shells. Makes 2 pies. Bake 45 to 55 minutes.
Heat to boiling sugar, milk and caramels and boil 4 minutes stirring constantly. Remove from stove and add chocolate chips, vanilla and salted peanuts. Drop by teaspoon on wax paper.
Arrange in layers: 1st Layer: Carrots and 4 crumbled saltines. 2nd Layer: cream cheese. 3rd Layer: Mix squash with can of cream of chicken soup and spread over cream cheese. 4th Layer: Grated onion and beaten egg. 5th Layer: 4 crumbled saltines, dots of butter on top. Bake in 350° oven for 40 minutes.
Sift all the flour 6 times. Keep 1/2 cup flour aside after sifting. Then add baking powder to this. Sift and set aside. Make a mixture of 1/2 cup sugar, 1 tablespoon cinnamon and 1 1/2 tablespoons cocoa and set aside. Cream sugar and shortening. Add egg yolks singley and beat. Add flour, milk and vanilla alternately. Add salt to egg whites and beat until stiff. Add the 1/2 cup flour mixture to batter, then fold in the egg whites. Grease and flour Bundt pan. Alternate batter in layers with cinnamon mixture. Bake 1 hour at 375°. Let cool 10 minutes in the pan, then remove from the pan and cool on the rack.
In 4 quart saucepan, melt butter over medium heat. Add onion and cook until soft. Add carrots and stir in flour, mixing well. Cook, stirring constantly, about 2 minutes. Stil stirring, add chicken stock and bring to a boil. Lower heat, cover and cook 1/2 hour, stirring occasionally. Blend in cream, add salt and pepper to taste and serve immediately. Makes 12 cups.
Mix well the first 6 ingredients. Add the remaining ingredients. Roll dough into 2-inch balls and place on ungreased cookie sheet. Pat down and bake 10 to 12 minutes at 350°. Cool slightly before removing from cookie sheet.
Brown meat and onion together. Salt to taste until cooked. Lay flour tortilla flat open on cookie sheet; spread tomato sauce. Add 4 tablespoons meat, spread over sauce, then sprinkle both type of cheeses over meat and place in oven at 350° for about 5 to 10 minutes for cheese to melt, then serve.
Depending on how many you are cooking for, I usually use 6 chicken breasts and about 4 large potatoes.
Mix ground beef, onion, rice, salt and pepper and form into balls. Fry in Dutch oven until light brown. Drain. Add tomato sauce and water; cover and simmer about 45 minutes.
Slice the cauliflower, celery and onion. Drain the shrimp. Combine all the ingredients and refrigerate for 4 hours.
Have all ingredients at room temperature. Whip butter and Crisco until well blended. Add sugar. Beat until well blended. Add eggs one at a time, beating well after each egg. Add small amount of flour and a small amount of cream (4 parts flour and 3 parts cream). Preheat oven at 325° and bake 1 hour.
Place pie filling and sugar in saucepan; bring to a boil for 3 minutes. Add Jell-O; mix well. Let cool a few minutes. Pour into a bowl and cool until almost cold. Add other ingredients and place into a mold or bowl. Chill for 3 hours.
Heat oven to 350°. Stuff chilies with cheese strips. Process in blender the flour, salt, egg yolks and milk. Beat egg whites until stiff and fold in mixture. Grease casserole dish and place stuffed chilies in dish. Spoon mixture over chilies and bake 12 to 16 minutes or until set.