HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Beat eggs well. Add Karo, sugar and vanilla. Beat well; add melted oleo. Stir in nuts and chocolate chips. Pour into unbaked pie shell. Bake at 350° about 45 minutes. Middle should not be set as firm as outside of pie.
Cook noodles; set aside. Meanwhile, drain and flake tuna; set aside. Melt margarine, then toss with bread crumbs and set aside.
Combine bread, onion and eggs. Mix and cover. Refrigerate overnight. Four hours before serving, add rest of ingredients. Refrigerate. Makes a large salad. Serves 12.
In a medium saucepan, combine brown sugar, granulated sugar, syrup, butter and salt. Add boiling water. Place over heat immediately. When mixture begins to boil, reduce heat to medium and cook for 6 minutes. Remove from heat and add vanilla and chopped pecans. Beat until slightly thick. Drop from tablespoon onto waxed paper.
Brown the beef, then add to all the other ingredients in large pot. Cover and simmer for 1 hour.
Mix flour, sugar and cocoa; add egg whites one at a time. Fold in nuts. Bake at 350°. When cool, place in freezer for 1 hour.
Remove shells from eggs and halve eggs lengthwise. Remove yolks and place in small bowl. Mash yolks with fork and add remaining ingredients, except paprika. Mix until fluffy. Spoon or pipe mixture into egg white halves. Sprinkle with paprika or garnish with parsley. Yields 12 servings.
Note: This is a good recipe to be sure your pork chops are tender, not tough.
Grease 12 (3-inch) muffin pan cups. Heat oven to 400°. In medium size bowl, combine flour, baking powder, soda, cinnamon and salt. In small bowl, combine milk, sour cream and vanilla. In large bowl, with electric mixer, cream together butter and sugar until light and fluffy. Add egg. Beat until well blended. Add flour mixture alternately with milk mixture, beating until batter is just combined. Gently fold in raspberries.
In bowl mix cornmeal, flour, baking powder, salt, sugar, milk, egg, paprika, mustard and pepper. Pour mixture into tall glass. Skewer hot dogs with wooden skewers; dip in mixture. Deep fry at 375° until golden brown.
Remove casings from brats and brown with onion; drain. Add Tater Tots and brown until Tater Tots are cooked and crumbled. Serve with 1/2 pita. Sprinkle with cheese and dab of sour cream.
Dissolve yeast in 2 tablespoons warm water. Add buttermilk. Mix dry ingredients which have been sifted together and blended with shortening. Knead and roll out or knead and put in bowl in icebox. Use as needed.
Mix first 4 ingredients. Add enough water to make batter thick enough to cling to fillets. After fish is fried, pour mixture of lemon juice, melted butter and parsley over fish.
Mix ingredients in bowl. Heat 1 cup oil and pour over crackers and seasoning. Stir well. Bake at 250° for 1 hour. Stir every 7 minutes.
Cream together at room temperature the butter, Crisco and cream cheese. Add sugar gradually to mixture. Add eggs, one at a time, then vanilla. Add cake flour gradually. Bake at 275° to 300° until done.
Mix all ingredients well. Bake at 400° for 30 to 35 minutes.
Cook cake according to package directions. Bake in 9 x 13 x 2-inch pan. When cake is done, immediately punch holes with fork in top and pour Eagle Brand milk over top; next pour caramel sauce over cake. Let cool and then frost with Cool Whip. Sprinkle crushed candy bars over top. Store cake in refrigerator.
Cream sugars and shortening. Beat in eggs and vanilla, then add dry ingredients. Fold in chocolate chips. Bake at 350° for 8 to 10 minutes.
Spread pecans in a 9-inch pie plate. Microwave on High 4 to 6 minutes, stirring every 2 minutes until toasted. Add Kahlua and sugar. Stir well. Remove rind from top of Brie. Discard rind. Place Brie on a microwave-safe serving plate. Spoon pecan mixture over top of Brie. Microwave, uncovered, on High 1 1/2 to 2 minutes or until Brie softens to desired consistency, giving dish a half turn after 1 minute. Makes 12 servings.
Put oil in pan on high heat. Flour tenderized deer and brown fast on both sides. Put in casserole dish.
Preheat oven to 400°. Grease muffin cups. Combine dry ingredients well. Combine wet ingredients, except rind and berries. Make a well in center of dry ingredients; pour in the wet ingredients. When partially blended, add berries and rind. Mix sparingly; don't overmix. Fill 12 muffin cups. Bake for 20 minutes. Cool in pan for 10 minutes before removing.
Brown sausage and crumble; drain and cool. Add eggs, parsley, oregano and cheese. Mix together. When bread is thawed, mash out long way on cookie sheet as flat as possible. Spread sausage mix down the middle and pinch top together. Bake at 350° for 45 minutes or until brown.
Dissolve gelatin in boiling water. Stir sherbet into hot gelatin. Chill 45 minutes, or until partially set. Add fruits and marshmallows. Fold in whipped topping. Chill until firm. Makes 6 to 8 servings.
Toss broccoli, bacon, raisins, onion and seed with Miracle Whip, vinegar and sugar. Chill and serve. Best if made early on the day you plan to serve it.
Brown hamburger and onion; drain. Add salt, pepper and chili powder to taste. Layer a cake pan with tortillas, layer of meat mixture, cover with another layer of tortillas and top with grated cheese.
Blend margarine, peanut butter and sugar together. Mix in cereal. Roll into 3/4-inch balls. Set aside. In double boiler, melt chocolate and paraffin. Dip balls in chocolate mixture. Put on wax paper and refrigerate.
Mix well with pastry blender. Put 1 egg in one cup measure and add enough water to fill. Mix all together with blender. Keeps indefinitely in refrigerator.
Completely dissolve gelatin in boiling water. Add ice cubes and stir until melted. Prepare pie filling mix with 3/4 cup milk as directed on package for pie crust. Let stand about 2 minutes.
Melt chocolate chips and margarine in warm oven. Mix sugars, milk, Karo syrup and salt and bring to a boil for 11 minutes. Add melted chips and margarine. Add vanilla. Beat until it begins to thicken. Pour onto buttered foil or brown paper.
Boil sugar and buttermilk until forms a soft ball. Add soda, salt and vanilla. Stir in pecans until coated. Pour on wax paper and spread pecans out.
Cream margarine and sugar; add eggs, one at a time. Add flavoring and salt. Mix flour and baking powder.
Mix all ingredients in bowl. Add boiling water last. Bake in 9 x 13-inch pan at 350° for 45 to 50 minutes. Top with chocolate chip frosting.
Blend butter and salad oil. Cream in the sugars. Beat in the egg and vanilla. Sift together the flour, salt, soda and cream of tartar. Add to the mixture. Work in the oatmeal, coconut, Rice Krispies, chips x 2 and chopped pecans. Drop onto baking sheets (by teaspoons). Bake at 350° for 10 to 12 minutes.
Mix together in a 13 x 9 baking dish. Top with 2 cups corn flake crumbs and 1/2 cup melted margarine.	Bake at 350° for 45 to 55 minutes.
Place butter in an 8 x 8-inch baking dish or 9-inch round cake dish. Microwave on High 45 to 60 seconds or until melted. Spread evenly over bottom of dish. Sprinkle with sugar. Drizzle with honey. Top with pineapple rings, cutting to fit as necessary. Place cherries in center of rings. Arrange pecan halves around rings. Place dish on inverted saucer. Microwave on High 3 minutes. Blend cake mix, reserved juice and egg in medium mixing bowl on low speed of electric mixer. Beat at medium speed 2 minutes. Spoon batter evenly over fruit. Place dish on inverted saucer. Reduce power to 50% (Medium). Microwave 5 minutes rotating 1/4 turn twice during cooking time. Increase power to High. Microwave 2 to 5 minutes or until toothpick inserted in center comes out clean. Cool directly on countertop 5 minutes. Loosen edges well and turn out onto plate. Serve warm with whipped cream.
Dissolve jello completely in boiling water. Add other ingredients and mix well. Pour into a 9 x 13-inch Pyrex pan and chill. Cut in squares and serve on lettuce leaf. Garnish with maraschino cherries if desired.
Boil raisins, dates, apples and water for 3 minutes. Add shortening to melt; cool. Add remaining ingredients, with nuts last; mix well. Refrigerate until well chilled. Drop by teaspoonful on cookie sheet. Bake at 350° for 10 to 12 minutes; cool. Place in airtight container. Keep in fridge; can freeze.
Cut up meat into small pieces and mix into cream cheese. Add cheese and onion. Stir together. Add tabasco. You can also add sliced olives. Take your tortilla and put the mixture in the center and spread. Roll it up and continue filling the tortillas until the mixture is gone. Refrigerate overnight. Slice them up and serve with picante or guacamole.
Melt 2 Tbsp. butter. Blend in flour and seasonings. Add milk. Cook and stir until bubbly. Add cheese, stirring until melted. Stir in potatoes. Turn the mixture into a 10x6x2 inch baking dish. Cover and bake for 35 minutes at 350°F. Mix crumbs and remaining butter, and sprinkle around edges. Bake uncovered 10-15 minutes. For a breakfast casserole or supper casserole, add smokie links, chunked smoked sausage, or diced ham before baking.
In a large bowl, combine biscuit and cornbread crumbs, onion, celery and butter; mix well. Season with salt and pepper. Add sage (rub spice gently between fingers to enhance flavor). Add chicken or turkey broth and eggs; mix lightly. Use mixture for stuffing poultry or a crown roast, or bake in a lightly greased baking pan, covered, at 350° for about 30 minutes. Yields 8 servings.
Drain pineapple, reserving juice. Dissolve jello in boiling water. Add reserved juice. Cool until slightly thickened (like thick syrup). Beat until frothy (use egg beater). Fold in pineapple, cottage cheese, mayonnaise and nuts. Place in 13 x 9-inch or mold or square pan. Refrigerate until firm. Makes 6 servings.
Mix oil, dressing mix and spices together. Pour over crackers and stir. Can be put in a large, brown paper bag on a cookie sheet and shaken several times over 30 to 45 minutes. Store in a tightly covered container.
Fill a large roasting pan with 5 to 6 quarts of popped corn. Using another cooking pan, prepare sugar, margarine and corn syrup. Boil 5 minutes; remove from heat. Add vanilla, salt and soda. Blend and pour over popcorn, mixing well. Place in 250° oven for 40 minutes. Stir often from the bottom. Spread on wax paper to cool.
Cream the butter, sugar and egg together and mix well. Add spices, soda and salt; add flour and molasses. The hot water goes in last. Bake in a greased pan at 350° for one hour.
Preheat oven to 350°. Cream shortening and sugar thoroughly. Add vanilla and beaten eggs. Sift all dry ingredients together and add alternately with mashed bananas and milk. Bake in a square or oblong Pyrex dish for 30 minutes.
Combine all ingredients except soup, mixing well. Divide mixture into thirds, making 10 meatballs from each section (30 in all). Place in shallow baking dish and bake uncovered 40 minutes at 350°. Remove from oven; drain. Combine mushroom soup and 1/2 cup water. Pour over the meatballs and return to oven for 20 minutes. Serve over buttered noodles.
Peel and cube eggplant. Salt and let sit for 20 to 30 minutes. Put eggplant in a large strainer and rinse with cold water. Steam eggplant and squash until barely done. Don't overcook. Saute onion and green pepper in defatted chicken broth. Add tomatoes, basil, oregano and thyme. Heat to a simmer. Toss all ingredients together. Put in a large casserole dish (lightly greased). Put Mozzarella cheese on top of mixture. Bake at 350° for 40 minutes.
Mix ground beef, salt, pepper and onion flakes. Press beef in 2-quart casserole dish. Combine soups and spread over beef. Stand Tater Tots on end on top of soup layer. Bake at 375° for 45 minutes to 1 hour.
Cream together Crisco, sugar, eggs, bananas, lemon juice and milk. Add pecans alternately with dry ingredients and cream mixture. Pour into 2 loaf pans (8 1/2 x 4 1/2 x 2 1/2-inch). Bake at 350° for 1 hour.
Heat 2 to 3 inches Crisco oil in deep fryer or large saucepan to 375°. Mix cornmeal, flour, baking powder and salt in mixing bowl. Add remaining ingredients. Mix well. Drop batter by tablespoons into hot oil. Fry a few at a time, 3 to 4 minutes. Drain on paper towels. Repeat with remaining batter. Serve immediately or keep warm in 175° oven. Makes about 1 dozen hush puppies.
Bring first 3 ingredients to a boil. Reduce heat; simmer 5 minutes. Pour half into a large shallow baking dish. Add potatoes. Top with remaining syrup. Bake at 350°, basting often, for 20 minutes. Do not cover.
In large saucepan, cook turkey or beef, onion and garlic until meat is browned; drain off fat. Add tomatoes, corn, chillies, water, broth, chili powder and bay leaf. Cover; simmer 20 minutes. Add zucchini; simmer 5 to 10 minutes more or until zucchini are tender-crisp. Makes 6 (1 3/4 cup) main-dish servings.
Brown hamburger. Drain. Mix all 3 ingredients well, then microwave for 5 minutes. Keep warm in crock-pot. Serve with tortilla chips.
Mix spaghetti sauce and hamburger together. Set aside. Mix rest of ingredients to make filling. Stuff shells with filling. Put 1/4 of sauce mixture in two 9 x 13-inch pans. Place filled shells in pan and pour rest of sauce over shells. Sprinkle with more Parmesan cheese. Bake at 350° for 30 minutes. Makes 2 pans.
Pour 1/2 cup cooking oil in bottom of rectangular cake pan. Dump 1 package yellow cake mix over top of oil and add eggs, coconut and pineapple with juice and water. Stir until ingredients are mixed well. Bake at 350° for 35 to 40 minutes (test with toothpick for doneness). Remove from oven and poke holes in cake with handle of wooden spoon. Make package of instant pudding as directed on package. When slightly set, pour over cake so that pudding goes in holes. The rest over the cake. Before serving, top with Cool Whip and generously sprinkle with coconut.
In large skillet, heat shortening and brown meat, turning frequently. Stir in the soup mix and 2 cups water. Cover and simmer for 30 minutes. Stir in pepper and simmer for 10 minutes. Blend cornstarch with 1/2 cup water and add to skillet mixture. Cook, stirring constantly, until thickened.
Mix lemon juice in peaches as they are peeled and mashed. Sweeten fruit to taste. Combine all ingredients in large bowl and chill. Pour into can of ice cream freezer and freeze.
Beat cream cheese and sour cream together. Add spices and red pepper. Layer that on bottom of ceramic casserole dish (preferably round). Add pizza sauce, then pepperoni.
Brown and drain hamburger. Put a layer of Doritos, layer of hamburger, layer of mixture and layer of cheese. Repeat until all are gone, ending with cheese on top. Bake, uncovered, at 350° for 30 to 40 minutes.
Mix crumbs and margarine and press in bottom of large pan. Mix Dream Whip in another bowl with cream cheese and sugar. Put 1/2 of mixture in pan. Add the cherries, add remaining ingredients. Sprinkle top with a few crumbs, chill overnight or 2 to 3 hours in freezer.
Place cream cheese, butter, sugar and vanilla in bowl. Mix until smooth. Stir in chopped nuts. Chill before serving. Serve with sliced apples.
Combine gelatin, 1/2 cup sugar and salt in saucepan. Beat egg yolks and lime juice until foamy. Stir into gelatin mixture. Cook over low heat until gelatin is dissolved. Stir in tequila, liqueur and lime peel. Chill until thick, but not set.
Combine margarine, butter, cream cheese and sugar. Beat well. Add salt, vanilla and eggs, one at a time, beating well. Add flour; mix well. Pour batter into greased and floured 10-inch tube pan. Place pan in cold oven; bake at 275° for 1 1/2 hours, or until done. Cool in pan.
Melt butter. Saute onion and green pepper. Blend in flour and soup, stirring until thick. Add crab meat and seasonings. Turn into greased casserole and top with dry bread crumbs and cheese. Bake in 375° oven until brown. May be served in ramekins.
Drain 3 tablespoons juice from pineapple. Combine cabbage, apples, celery and raisins. Mix mayonnaise and 3 tablespoons pineapple juice. Pour over rest of the vegetables. Cover and chill. Let set at least 6 to 8 hours to let the flavors blend. The longer you keep this salad the better it gets.
Brown ground beef and onion. In crock-pot, put in layers the chopped cabbage, ground beef, onion and rice, then the jar of sauce. Put 1 cup water in jar and shake. Pour on top. Cover with lid and cook on low overnight or cook on high for 5 to 6 hours. You can also bake in oven, but you steam the cabbage in 1/2 cup water and use 3 cups cooked rice. Place in layers in a large casserole. Bake for 1 hour in a 350° oven. You can also use ground turkey in both ways.
Mix and pat onto cookie sheet 1/2-inch thick. Cut in small squares before baking at 350° for 25 to 30 minutes.
Remove crust from bread; cut bread into 1/2-inch cubes. Combine bread cubes, milk and mayonnaise; stir well. Cover and refrigerate 30 minutes. Remove mixture from refrigerator; stir in	eggs, crabmeat, onion and parsley. Cook broccoli according to package directions; drain well.	Arrange broccoli in a lightly greased 13 x 9	x 2-inch baking dish. Spoon crabmeat mixture evenly over broccoli. Bake, uncovered, at 325° for 40 minutes. Sprinkle with cheese and bake an additional 5 minutes or until cheese melts.
Bake cake as directed. While still warm, poke holes in cake. Pour caramel topping and Eagle Brand over cake. Let cool. Top with Cool Whip and crushed Heath bars. Yields 15 servings.
Cook chicken and remove from bone. Put in a 13 x 9 x 2 1/2-inch pan. Mix and bring to boil chicken broth and soup. Pour over chicken. Next combine flour, margarine and buttermilk to form a batter. Spoon over chicken. Bake at 425° for 40 minutes.
Dissolve gelatin in boiling water. Drain pineapple; add juice and chill mixture until slightly thickened. Beat until frothy. Fold in the cheese, pineapple, horseradish, nuts and mayonnaise or cream. Spoon into mold and chill until set.
Place carrots, onions and soup in a casserole; pour 1/2 cup water over. Top with cheese, butter and crumbs. Bake at 350° for 30 minutes. Serves 8.
Mix sugar, milk, peanut butter and butter together thoroughly in a saucepan. Cook until mixture reaches boil. Boil one minute. Remove from heat and add oats and cocoa, which have been mixed together in a mixing bowl. Stir until oats are moistened. Drop by spoonfuls onto wax paper. Makes 3 dozen.
Combine chicken, celery, onion, pimento, eggs, mayonnaise, soup, lemon juice and salt in bowl; mix well. Spoon into 1 1/2-quart baking dish. Sprinkle topping over casserole. Chill for several hours to overnight. Bake at 400° for 25 minutes. Yield: 8 servings.
Combine oil, eggs, 1/3 cup water and pumpkin. Sift next 6 ingredients. Beat together and add nuts. Bake in greased and floured loaf pan at 350° for 45 minutes to 1 hour or until done by testing.
Melt oleo; add sugar and dates. Boil 3 minutes. In another bowl, add date mixture. While warm, roll in coconut or powdered sugar or both.
Combine sugar, cocoa and salt in a 3 1/2-quart mixing bowl or casserole (will boil over if vessel is too small). Stir in milk and syrup thoroughly! Add butter; cover. Microwave on High 5 minutes; mix well. Microwave 10 to 14 minutes. Test for soft ball. Cook without stirring. Let set to lukewarm. After 10 minutes add vanilla and nuts. Beat until thick and creamy. Pour into buttered plate.
Remove crusts from bread (optional); butter bread. Place in a 13 x 9 x 2-inch baking dish. Crumble and cook sausage until browned. Drain well. Spoon over bread slices. Sprinkle with cheese. Combine eggs, half and half and cheese; mix well and pour over cheese. May be covered and chilled overnight. Remove for 15 minutes before baking. Bake at 350° for about 45 minutes uncovered. Very nice dish to take to a friend in need.
In Dutch oven, cook ground beef. Add tomatoes and tomato juice. Bring to boil and add onion. Shred cabbage and carrots; add to pot. Salt and pepper to taste. Simmer about 30 minutes. Freezes well.
*Can use Jell-O vanilla flavor sugar-free instant pudding and pie filling and Cool Whip Lite topping.
Sift together flour, sugar, soda and salt; set aside. Combine remaining ingredients in a 6-quart mixing bowl, mixing well. Add dry ingredients, stirring just enough to moisten. Store in covered container in refrigerator up to 6 weeks.
Heat oven to 425°. Mix flour, salt, pepper and paprika in a paper bag. Put shortening and butter in a 13 x 9-inch baking dish and melt in oven. Shake 3 or 4 pieces of chicken in the flour at a time. Place the floured chicken in hot oil. Bake 30 minutes; turn and bake 30 minutes more.
Place beans in shallow baking dish. Combine all remaining ingredients, except onion rings. Pour over beans. Cover and chill several hours or overnight. Just before serving, add onion rings. Toss lightly, drain. Transfer to large lettuce-lined salad bowl. Makes 12 servings.
Put water, corn meal and butter on stove to thicken. Thin sugar, salt, baking powder, eggs and flour with evaporated milk. Add all together. Bake at 450° for 10 minutes. Turn down to 400° for 40 minutes.
Let bread dough defrost and rise. Directions are on package. Beat egg and set aside. When bread has risen, flatten into greased cookie sheet. Spread dough with a little of the beaten egg, then put on cheese and sliced pepperoni. Roll up, jelly roll fashion. Secure ends. Brush again with beaten egg. Bake at 350° until golden brown, 20 to 30 minutes. Cut into 1/2-inch slices and serve hot.
Mix all ingredients well and bake in pan of choice. Bake 1 hour and 15 minutes in 350° oven. Halfway through cooking, cover with tomato ketchup and pour some into drippings.
Dissolve a Milk of Magnesia tablet in a quart of club soda and let set overnight. Pour into a pan large enough to contain the flattened clipping. Let soak 1 hour. Carefully lift out. Spread on flat absorbent surface and pat dry. Do not disturb until completely dry.
Mix all ingredients together; spray dish with Pam. Add ingredients to dish; cover with bread crumbs. Bake in 350° to 400° oven until it bubbles around edges.
Cook ground chuck in large nonstick skillet over medium heat until browned, stirring until meat crumbles. Drain and pat dry with paper towels. Wipe pan dripping from skillet with paper towel. Return meat to skillet; add carrot, onion, tomato sauce and mushrooms. Stir in water. Cover and bring to a boil. Reduce heat and simmer 30 to 35 minutes or until carrot is tender, stirring occasionally. Serving: 1/2 cup. Yields 8 servings.
When dough is ready to be made into rolls, roll out on lightly floured surface until 1/2 to 1-inch thick rectangle. Spread with softened oleo, sprinkle on cinnamon sugar, nuts and raisins. Roll up jelly-roll fashion. Slice 1 to 2 inches thick and place in greased baking pan, 2 to 3 inches deep. Let rise until double in size and bake 15 to 25 minutes at 400°.
Grate 1 teaspoon peel from lemon and squeeze out 1/2 cup juice. Set aside. Combine 1 1/2 cups sugar, cornstarch and salt in a saucepan thoroughly and blend in lemon juice, cold water and beaten egg yolks until completely smooth. Add the butter and stir in the boiling water gradually. Bring to a boil and cook for 3 to 4 minutes, stirring constantly. Stir in the grated peel and cool.
Put all ingredients in a blender. Beat for 3 minutes. Put in 10-inch pie plate. Bake for 35 to 40 minutes.
Peel potatoes if the skin is tough, otherwise just scrub and rinse them. Cut potatoes into thin slices but not all the way through (use a handle of a spoon laid in front of the potato as you cut, to prevent knife from cutting all the way). Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake potatoes at 425° for about 50 minutes. Remove from oven. Sprinkle with cheese. Bake potatoes for another 10 to 15 minutes until lightly browned, cheese is melted and potatoes are soft inside. Serves 4.
Cut up the potatoes and onions; run through a meat grinder or chop up in a blender. Put all the ingredients (except for the casing) and work/mix together by hand. Soak casings in warm water. When the meat mixture is mixed to satisfaction, put into a sausage stuffer and fill the casings. These sausages can be frozen in freezer bags.