HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix eggs, oil, sugar, squash and vanilla together and beat. Add remaining ingredients. Bake at 350° in 2 loaf pans for 1 hour. Use a powdered sugar icing.
Combine sugar, margarine and milk in heavy 2 1/3 to 3-quart saucepan. Bring to a full, rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat. Stir in chocolate pieces until melted. Add remaining ingredients. Beat until well blended. Pour into greased 13 x 9-inch baking pan. Cool at room temperature. Cut into squares. Makes about 3 pounds.
Butter	toast.	Cover one slice of toast with turkey slices and lettuce leaf, then place another slice of toast with mayonnaise on top.	Add bacon and tomato slices and cover with last piece of toast. Fasten with toothpicks.	Cut sandwich diagonally	into 4 triangles and stand them upright. Serve with olives, pickles and potato salad.
Combine coconut, sugar, flour and salt in a mixing bowl. Stir in egg whites and almond extract. Stir in almonds. Mix well. Drop from teaspoon onto lightly greased baking sheets. Garnish with candied cherry halves (if desired). Bake at 325° for 20 to 25 minutes (or until edges of the cookies are golden brown). Remove from baking sheets immediately. Makes about 2 1/2 dozen cookies.
Cream butter and sugar until light. Add egg yolk and mix well. Add vanilla and sifted flour. Roll dough into small ball and dip into egg white which has been slightly beaten. Roll in walnuts. Put on greased baking sheet and press down center with handle of knife. Bake at 325° for 15 minutes or until light brown. While still warm, put apple jelly in each center.
Mix real well. Heat oven to 425°. In a large Pyrex pie plate, put in 1/2 stick of butter and put in oven while warming it. Pour batter into pie plate when heat is at 425° and bake for 20 minutes. Peel 2 large apples and slice as for pie and cook for 5 to 7 minutes (until soft) in 1/2 to 3/4 cup of orange juice. (Do this while pancake is baking.) Spread cooked apples over pancake and put in oven for 5 minutes more. Slice, eat and enjoy!
Salt and pepper chicken lightly; flour. Melt butter in large skillet; add onions and cook until transparent. Add shortening and fry chicken until brown. Add green peppers, olives, parsley, tomatoes and seasonings. Cover and cook over low heat for 45 minutes. Yield: 6 servings.
Combine all ingredients. Pack into bowl to mold. Chill at least 2 hours.
Cook 2 cups dry noodles in salt water. Drain noodles. Toss in 1/3 cube margarine. In casserole alternate layer of Campbell's soup and drained noodles. Top with seasoned croutons. Bake or heat in microwave only to warm all ingredients. Serve immediately.
Prepare pudding mix as directed with 1 cup milk. Fold in Cool Whip. Stir 1 cup cookies and the "rocks" into pudding mixture. Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm, 4 hours. Garnish with gumdrop flowers or gummy worms. Let stand at room temperature for 10 minutes before serving.
In a large bowl, combine mayonnaise, tuna, pecans, celery, onion, pepper and water chestnuts, mixing well to evenly distribute and coat with mayonnaise. Adjust seasonings to taste. If salad is dry, add a bit more mayonnaise. Serve as a sandwich filling or as a salad on a bed of lettuce. Yields 8 servings.
In a large bowl combine all ingredients. Cover and refrigerate 8 hours to allow flavors to blend. Serve with tortilla chips.
Beat egg yolks thoroughly. Mix sugar and cocoa with flour and add to eggs. Mix, then add milk. Cook over medium heat until boiling. Stir often. Add vanilla, then pour into browned pie crust and bake at 350°. When done, cover with meringue.
Cut tips off chicken wings; cut wings at joint and arrange on a 9-inch round glass baking dish. Combine in an 8-cup glass measure, white wine, soy sauce, honey, pineapple juice, garlic powder and ginger root. Pour over wings and refrigerate overnight. Cover with wax paper; microwave on High for 4 minutes. Turn wings over; brush with marinated sauce. Microwave on High for 2 to 3 minutes or until no longer pink. Stand 5 minutes, covered.
Combine all ingredients, except paprika. Pour into a lightly greased 2-quart casserole dish. Sprinkle paprika on top. Bake 40 to 45 minutes at 350°. Serves 4 to 6.
Dip chicken into egg and then coat with bread crumbs. Melt margarine in large frying pan on medium heat. Place chicken in frypan and brown on each side for 5 minutes. Reduce heat to low setting.
Brown hamburger and drain. Dump into large pot. Cook macaroni according to directions; drain. Dump into pot with hamburger. Add remaining ingredients and heat until hot. Serve with garlic toast and have a complete meal.
Cook macaroni in salted water. Drain. Add macaroni layer to casserole dish, then layer of cheese and layer of butter. Repeat until casserole dish is full. Then add milk. Bake in microwave on High for 6 to 10 minutes. After 3 minutes, stir.
Blend bananas and strawberries together. Mix with next 5 ingredients; chill. Add ginger ale just before serving.
Cook roast until tender; pull apart. Mix meat with rest of ingredients in heavy pan. Stir and cook over low heat about 45 minutes. Serve on kaiser or sourdough buns. Venison works very well instead of beef.
Combine flour and baking powder. Cream butter and sugar; add flour mix and mix until smooth. Work in chopped almonds. Add gin and almond extract and mix well. Roll in small balls and set on lightly floured cookie sheet; flatten balls to 1/4-inch and push blanched 1/2 almond into center of each cookie. Bake at 350° about 20 minutes or until faintly browned.
Coat potato chunks in oil. Place Lipton mix in bag and add potatoes; shake. Put all in a pan and bake at 450° until potatoes are tender.
Heat and let simmer in pot on stove or in slow cooker and the aroma will fill the house. Serve to guests when they arrive.
Combine all ingredients except pecans. Pour into pie shell. Top with pecans. Bake at 350° for 40 minutes or until set.
Brown meat, onion, celery and pepper in skillet. Combine ingredients. Place 2 slices bacon on top and bake at 350° for 1 hour.
In a large mixing bowl, combine ingredients. Mix well. Pour into a baking dish and bake at 350° for 1 hour. Drain off fat while baking.
Cook oats in 1 1/2 cups boiling water. Let stand 20 minutes. Cream oleo, 1 cup brown sugar, white sugar, eggs and vanilla. Beat until real creamy. Add oats; stir in flour, nutmeg, soda and cinnamon. Bake about 30 minutes at 350°. When cool, add topping.
Cut dough into 1/4-inch thick slices. Place a candy bar on each slice and wrap dough around it. Place 2-inches apart on ungreased baking sheets. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool on wire racks. Yield: 2 to 2 1/2 dozen.
Pour 1 can of Eagle Brand milk over all. Bake approximately 30 minutes. When cool, cut in small squares. Very rich!
Mix all together well. Drop on greased cookie sheet. Bake at 350 degrees for 25 minutes.
In skillet over medium heat, in hot oil, cook chops 1/2 at a time with onion for 10 minutes, or until browned on both sides. Spoon off fat. Stir in soup and water. Reduce heat to low. Cover; simmer for 10 minutes, or until chops are fork-tender, stirring occasionally. Makes 6 servings.
Combine macaroni, pineapple and mandarin oranges. Stir well. Cook pineapple and mandarin orange juice with eggs, sugar, salt and flour. Cook until like gravy. Pour over macaroni mixture and chill. Fold in Cool Whip before serving.
Mix all together in bowl. Pour into greased baking dish (9 x 12-inch). Bake at 350° for 30 to 40 minutes, until golden brown.
Cook potatoes in boiling, salted water until tender. Melt butter in large kettle; add carrots and onion. Cover and cook until tender. Remove from heat; add flour. Stir in milk. Add 1/2 of the potatoes. Mash the rest of the potatoes and add with rest of ingredients. Heat until steaming, but not boiling.
Combine first 3 ingredients in a small bowl; set aside. Place about 3/4 teaspoon cream cheese in center of each biscuit; fold biscuit in half over cheese, pressing edges to seal. Dip biscuits in melted butter and dredge in sugar mixture; place biscuits, curved side down, in a single layer in curves of a lightly greased 23 cup Bundt pan, spacing evenly (do not stack). Place any remaining biscuits around center of tube of pan, filling in spaces, if necessary. Drizzle any remaining butter over biscuits: sprinkle on any remaining sugar mixture. Bake at 350° for 35-40 minutes or until done. Immediately invert onto a serving plate. Combine powdered sugar and orange juice, stirring well: drizzle over warm coffee cake. Serve immediately.
Beat together sugar, oil, eggs and carrots. Sift dry ingredients together. Add to first mixture. Blend until smooth. Fold in nuts. Pour into greased 13 x 9-inch pan or 2 (9-inch) pans. Bake at 300° for 55 minutes, then at 325° for 10 minutes longer.
Combine above ingredients and press with fingers into a greased 9 x 13 x 2-inch pan. Bake at 425° for 20 minutes or until barely colored. Cool. Top with filling.
In a large bowl place shortening, sugar, salt and boiling water. Let this cook to lukewarm; then add yeast that has been dissolved in 1/2 cup lukewarm water, eggs and cold water. Beat with a mixer until all is blended. Add 2 cups flour and mix well; then add 4 more cups flour and stir until all blended. Put dough in a large, well greased bowl. Cover with plastic wrap and place in refrigerator until doubled in size.
Preheat oven to 350°. Grease and flour a 3-quart fluted tube pan or Bundt pan. In large bowl with an electric mixer, blend flour, sugar, salt and baking powder on low until all ingredients are distributed equally. Add butter, sour cream and 3 of the eggs and mix on medium until the dry ingredients are moistened. Beat on high for 2 minutes, then scrape bowl. Add remaining 3 eggs, one at a time, alternating with the sherry. Beat well after each addition. Blend in poppy seed on low speed. Pour batter into prepared pan and bake 50 to 60 minutes or until toothpick inserted into the center of cake comes out clean. Cool in pan 10 minutes, then invert cake onto a rack to cool. When cake has cooled completely, lightly dust top with confectioners sugar. Yield: 24 servings.
Cover spareribs with water, salt, pepper and 1 whole onion. Boil and simmer 1 hour and a half. Remove onion. Chop one small head of cabbage. Add remaining ingredients and simmer 20 minutes more. Add additional vinegar, salt and pepper if needed. Finally add as much sour cream as you wish.
Beat together eggs, sugar, oil and milk. Sift together flour, salt and baking powder. Add to egg mixture. Add in vanilla, almond and poppy seed. Pour into 2 greased and well floured loaf pans. Bake at 325° for 1 1/4 hours. Watch carefully the last 15 minutes. While still hot, mix together orange juice, powdered sugar and butter. Poke holes in loaves with toothpick and pour glaze over top. Cool in pans.
Mix milk and instant pudding, then add Cool Whip and sour cream. Layer vanilla wafers, bananas and pudding.
Cook rotini according to package directions; drain. Rinse with cold water; drain again. Cook peas according to package directions; drain well. Combine pasta, peas and next 5 ingredients in a large bowl; toss gently.
Put all ingredients in a medium to large roasting pan. Bake at 350° for 1 hour.
Wipe chops clean with damp cloth and trim off any strong smelling fat. Sprinkle chops with salt and pepper. Use a skillet with tight-fitting cover. Brown chops slowly, uncovered, on both sides in heated butter. Add 1/4 cup of water; cover and simmer 15 minutes. Add 1/4 cup more water and, again, cover and simmer 15 minutes. Next, add the rest of the water and the soup. Cover and continue cooking very slowly for half an hour or until fork-tender. Add Tabasco or hot sauce.
Heat oven to 350°. Cut 1/2 cup butter into 1 cup flour. Sprinkle water into mixture and mix with fork. Round into a ball and divide in half. On ungreased baking sheet, pat each half into a 12 x 3-inch strip. Strips should be 3-inches apart. In medium saucepan, heat margarine and water to rolling boil. Remove from heat and quickly stir in extract and flour. Stir vigorously over low heat until mixture forms a ball (about 1 minute). Remove from heat. Beat eggs and add to mixture until smooth. Spread mixture evenly over strips, covering completely.
Combine flour, pudding, margarine, egg and milk or juice. Mix on medium speed of mixer for 2 minutes. Pour into a well-greased deep dish pie plate. Place sliced peaches on top of mixture evenly. Mix cheese, 1/2 cup sugar and juice together; pour over peaches. Mix together 1 tablespoon sugar and cinnamon; sprinkle on top. Bake for 35 minutes in a 350° oven.
Crumble bread and add milk. Combine meat, egg, onion, celery, parsley and salt. Set aside 1 tablespoon of the seasoning mix. Add remaining mix, bread and milk. Mix thoroughly. Shape into loaf. Sprinkle with reserved seasoning mix. Place in ungreased shallow baking pan. Bake at 350° for 1 hour. Makes 6 to 8 servings.
Cream butter, margarine and sugar in large mixing bowl until light and fluffy. Stir in flour and oatmeal. Refrigerate, covered, until firm.
Mix dry ingredients well, then add honey, liquid smoke, tap water, venison and beef fat. Mix all well. Roll in two loaves. Wrap in aluminum foil. Bake at 175° to 200° for 2 hours. Open foil and bake for 30 more minutes each side. The last baking is good in smoker.
Combine water, corn meal and salt. Bring to boil, stirring constantly. Cool until thick. Add molasses and shortening. Cool until lukewarm. Soften yeast in warm water in mixing bowl; add mush and blend well. Add flour gradually to form stiff dough. Knead until satiny, about 5 minutes. Place in greased bowl, turning to grease all sides. Cover; let rise in warm place until double, about 1 to 1 1/2 hours. Place dough on surface covered with corn meal. Work down and divide into 2 portions. Place in greased baking dishes. Cover and let rise until double. Bake at 350° for 45 to 55 minutes. Makes 2 loaves.
Cream sugar and shortening together. Add eggs; mix well. Measure and sift flour twice. Add baking powder and salt. Add gradually to shortening mixture, mixing well. Add cinnamon. Shape into roll about an inch in diameter. Wrap in wax paper. Chill thoroughly. Slice; place on ungreased cookie sheet. Bake at 400° for 10 minutes or until lightly brown. Roll in cinnamon and sugar mixture while still hot.
Beat cream cheese until smooth. Add sour cream and sugar. Blend well. Add fruit and marshmallows. Refrigerate.
Brown ground meat and drain off excess grease. In 4-quart boiler, add cut up cabbage and thin sliced onion. Pour in canned tomatoes (be sure you mash tomatoes and use all juice).
Mix the peanut butter and jelly in a bowl. Stir in milk powder and 1 cup bran or corn flakes. Mix well. With your hands, roll the mix into small balls. Roll the balls in the crushed flakes.
Mix bread crumbs and cracker crumbs. Add salt, pepper and three tablespoons of butter. Mix in well and line the bottom of baking dish with 1/3 of the mixture.
Saute vegetables in margarine in a large electric skillet or Dutch oven until barely tender. Add Swiss Steaks and G. Washington broth. Dissolve cornstarch in water and add to vegetable mixture. Simmer 5 to 10 minutes. Season to taste. Serves 6.
Combine water, oleo, shortening, cocoa, cinnamon and vanilla in double boiler. Bring to a boil then add to dry ingredients. Bake 15 minutes at 350° (on flat cookie sheet).
Peel potatoes and carrots; parboil 20 minutes. Brown hamburger with onions and drain. In a greased dish alternate the layers of potatoes and	carrots with the hamburger and onions. Before second layer mix 2 tablespoons of ketchup with each can of	mushroom soup. Pour over hamburger and onion layer, then repeat again until completed. Bake at 350° for 20 minutes.
Cream shortening, sugars, egg, water and vanilla. Sift flour, salt and soda. Add to creamed mixture. Blend well. Stir in oatmeal.
Toast almonds and pine nuts. Cool. Add cole slaw and green onions. Crunch up Ramen noodles and add. Mix oil, vinegar and seasoning together. Pour over mixture. Serve immediately.
Mix 2 cups graham cracker crumbs with 1 stick butter. Spread in sheet pan. Mix together 1 (8 ounce) package cream cheese, one square butter and 2 cups powdered sugar. Spread on graham cracker crumbs, then add in layers 3 to 4 bananas, 1 (20 ounce) can crushed pineapple and 1 package frozen strawberries. Add one container (large) Cool Whip to top and spread chopped walnuts on top of Cool Whip.
Cook sugar and water until forms hard ball in cold water. Add cream, vanilla and nuts. Drop by spoonfuls.
Brown, drain and cool sausage. Line bottom of 9 x 13-inch dish with bread. Mix sausage and cheese and spread over bread. Beat eggs, milk, salt and mustard. Pour over casserole. Refrigerate at least 8 hours. Cook at 350° for 30 to 40 minutes. Serves 4 to 6.
Soak squash in ice water with 1/3 salt for 2 hours. Drain squash well. Bring other ingredients to a boil. Put squash in and boil for 3 minutes. Put in jars and seal. Makes 3 or 4 pints.
Peel, slice and boil potatoes until done. Drain well and mash until smooth. Add remaining ingredients (except marshmallows) in oil and mix well. Chill for easier handling. Mold sweet potatoes around marshmallow halves; shape each into a ball and roll in additional crushed corn flakes. Refrigerate briefly to set. Fry in deep fat at 375° for about 3 or 4 minutes or until lightly browned. Drain well. Serves 8.
Heat oven to 350°. Mix all ingredients together. Place in a round Pyrex dish. Place filled dish in a pie plate and fill the pie plate with water until it is 3/4 of the way full. (This steam makes the custard creamy.) Place pie plate with filled dish in the oven. Cook 1 hour or until a toothpick, inserted in the middle, comes out clean. Be careful removing from the oven. Let cool. Eat.
Mix ingredients and pour into greased 4-quart casserole dish. Cover with 1 cup crushed corn flakes (or Ritz crackers) with 3/4 cup melted oleo. Bake 1 1/2 hours at 325°.
Put sugar, water, unbeaten egg whites and salt in upper part of double boiler. Beat constantly over hot water for seven minutes or until frosting is almost thick enough to spread. Add flavoring. Remove from hot water and continue beating until frosting is of the consistency to spread.
In a large bowl, combine margarine, sugars, vanilla and eggs. Beat until creamy. Set aside. Mix flour and oats together. Slowly add to egg mixture, beating well. Stir in chocolate morsels. Put dough in an airtight container and refrigerate. Make as many or as few cookies at a time as you like. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
In a large bowl, mix the powdered sugar, coconut and nuts. In double boiler, heat butter and sweetened condensed milk. Pour over mixture in bowl; mix and stir well. Press into a cookie sheet; let sit in a refrigerator for 24 hours. Cut into squares. Melt wax and chocolate chips in double boiler. Dip into chocolate.
Blend together first 5 ingredients. Spread on bread slices. Broil 3 minutes or until bubbly.
Beat the cream cheese with sugar. Add rum until smooth. Fold in 2 cups of the whipped topping, pineapple with syrup and 2 cups of the coconut. Spread in an 8-inch layer pan lined with plastic wrap. Invert pan onto serving plate. Remove pan and plastic wrap. Spread with remaining coconut. Freeze until firm, about 2 hours. Cut into wedges. Garnish with pineapple and cherries, if desired.
Pop the corn. Cook molasses, sugar and butter to a soft ball stage on candy thermometer. Add baking powder and vanilla. Pour over corn and form into balls.
Mix first ingredients. Dip chicken in melted butter, coat with ingredients. Place on baking sheet. Bake at 400° for 20 minutes. Serve with barbecue or honey mustard, etc.
Cook all ingredients except pork chops in a large container of water for 3 hours. Take the pork chops and chop and cook for 1 1/2 hours on slow heat. Add salt to taste. Makes a delicious soup.
Cream the sugar and butter. Add egg; beat. Mix flour, baking soda and salt; add with sour cream. Mix well together and blend in rhubarb. Turn into greased and floured 13 x 9-inch pan. Bake at 350° for 45 to 50 minutes.
Wash beans and soak overnight; drain. Place in a large kettle or Dutch oven and cover with water. Add remaining ingredients, except for salt. Simmer 3 to 4 hours, stirring occasionally. Add salt to taste and more water if needed. Cook another hour or until beans are tender.
Combine cream cheese, mustard and horseradish, mixing until well blended. For each sandwich, cover one bread slice with cream cheese mixture, process cheese spread, ham and second bread slice. Spread sandwich with margarine. Grill until lightly browned on both sides. Makes 4 sandwiches.
Put bread in 1 1/2 to 2-quart casserole dish. Beat eggs in a bowl. Add milk, sugar, salt, vanilla and butter; stir. Pour over bread and mix well. Bake at 350° for 45 minutes. Serves 6 to 8.
Combine oats, flour, cinnamon, baking powder, soda and brown sugar. Make a well within the dry ingredients. Add applesauce, egg, oil and milk; stir until just moistened. Spoon batter into muffin cups. Bake at 400° for 15 minutes.
Cook broccoli according to package directions, drain well, and cool. Combine mayonnaise, soup, egg, and grated cheese; stir in cooked broccoli. Pour into a buttered casserole dish, and sprinkle cracker crumbs on top. Bake at 325 degrees for 30 minutes.
Preheat oven to 400°. Separate each biscuit in half. Gently stretch dough to form 3-inch circles. Stir together cream cheese and pepperoni in small bowl until well blended. Spoon 1 1/2 teaspoons of cream cheese mixture onto center of each circle. Fold in half; press edges together to seal. Place on cookie sheet. Brush with egg. Bake 8 to 10 minutes, or until golden brown. Serve immediately. Preparation time: 10 minutes. Cooking time: 10 minutes. Makes 40 appetizers.
Clean celery and remove leaves. Cut in approximately 4-inch slices. Spread peanut butter along indented side of celery. Arrange raisins along the peanut butter to resemble ants. Enjoy.
In large bowl combine all ingredients except for cranberries and nuts. Stir until blended. Stir in berries and nuts. Pour into greased and floured pan (1 large loaf or 2 to 3 mini loaves). Bake at 350° for 35 to 45 minutes or until toothpick inserted comes out clean. Remove from pan immediately.
Mix all ingredients. Spoon drops onto ungreased cookie sheet. Bake at 350° for 10 minutes, or until lightly browned around edges. Makes a bunch.
Mix first 4 ingredients together and let set until firm. Combine next 5 ingredients and cook on low, stirring all the time, until thick. Remove from heat and let cool completely. Add 1 small container Cool Whip to cooled mixture and spread on jello.
Place margarine in 9-inch square baking dish. Microwave on High 45 seconds to 1 minute, or until margarine melts. Stir in graham crackers, press into bottom of dish. Pour milk over crust. Sprinkle with morsels and coconut. Top with nuts. Lightly press mixture down and microwave on level 7 for 8 to 9 minutes, rotating dish every 2 minutes, 1/4 turn each time. Cool and cut into squares.
Mix sour cream, mayonnaise, taco mix, and set aside. Chop onions, chop tomatoes and olives. Layer bean dip, avocado dip, taco mix, green onions, tomatoes, olives, shredded cheese.
Mix all ingredients. Make into round balls or patties. Cover thoroughly with bread crumbs. Fry in pan with 1 inch of oil. Drain on paper towels.
In large flat casserole dish (9 x 13-inch), place bread, sliced chicken breasts, then sliced cheese. Cut to fit pan. Beat eggs and milk until blended. Pour over bread, chicken and cheese in casserole dish. Cover and refrigerate overnight. Bake at 300° for 1 hour until eggs are set and nicely browned.
Mix liverwurst with cream cheese. Add mayo and chopped onion. Serve with crackers or party bread.
Brown ground round with onions and bell pepper. Drain and rinse with hot water. Add remaining ingredients and cook.
Preheat oven to 200°. Bring to a boil the first 5 ingredients and cook 5 minutes; set off stove and stir in baking soda. Pour over popcorn that's been spread on a cookie sheet, bake for 1 hour. Stir a couple of times while baking.