HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, combine cracker crumbs, 1/4 cup of sugar and the melted butter. Reserve 1/4 cup of crumb mixture. Press the remaining crumbs in bottom of 10 x 6 x 2-inch dish.
Melt butter and cocoa. Add sugar and bring to a rolling boil. Add milk and whipping cream. Turn heat to medium-low and cook until thickened. Stir frequently. Takes 20 to 30 minutes.
Melt butter in baking dish. Mix together flour, sugar, milk, vanilla and baking powder. Pour over melted butter. Spoon peaches over mixture and then pour peach syrup over the top. Sprinkle lightly with cinnamon and additional sugar. Bake 40 to 50 minutes at 350°.
Mix all ingredients together and form a loaf. Bake at 350° for 45 minutes to 1 hour. Cover last 15 minutes and remove lid and cover with ketchup.
Place beets in a large bowl; combine remaining ingredients and toss lightly. Garnish with walnuts. Serves 75.
Place celery in crock-pot; add mushrooms, bean sprouts, water chestnuts and onions. Brown beef or chicken in skillet. Add that to the crock-pot with vegetables. Serve with white rice, noodles or plain.
Slice roast into thin strips. In skillet, brown meat in small amounts of cooking oil. Put meat in slow cooker with bouillon in 2 cups water and marinade. Cook on low, 2 hours, or until meat is tender.
Wash okra (be sure pods are small), leaving short stems on pods. Pack in hot, clean jars. Place one pepper pod and one clove of garlic in each jar.
Mix all ingredients. Bake at 350° for 30 minutes. Serve warm with crackers.
Crumble Oreo cookies; add 1/4 cup melted margarine. Spread vanilla ice cream on cookies and put in freezer while preparing remaining ingredients. Beat egg yolks; add melted margarine, powdered sugar, cocoa, vanilla and peanuts. Beat egg whites until stiff; fold in mixture. Pour over ice cream and freeze. Cover with Cool Whip. Cut in squares to serve.
Mix and pat in 9 x 13-inch pan. Bake 15 minutes at 350°. Cool.
In large saucepan cook onion in diet margarine until tender. Stir in flour, chicken bouillon, mustard, thyme and pepper. Add milk and water all at once. Cook and stir over medium heat until thickened. Stir broccoli and ham into soup. Bring to boil, then reduce heat and simmer for 6 to 8 minutes, until broccoli is tender. Serves 2 (313 calories, 25 g protein, 9.8 g fat, 5 mg cholesterol and 591 mg sodium).
Mix together like pie crust. Pat into bottom of 13 x 9 x 2-inch or pie pan. Bring amount up on edge by working with fingers to form a crust. Save small amount to sprinkle on top of filling.
Mix; bring to a boil. Remove from heat and chill. Slice 1 pint fresh strawberries into bottom of one baked pie shell. Pour cooled mixture over them and top with Dream Whip or Cool Whip. Let stand for 2 hours to jell.
Brown onion in 2 tablespoons oil. Add beef and brown. Drain off fat. (If using chicken, boil until tender, bone and chop in small pieces. Add browned onion.)
Beat margarine and sugars until creamy. Add eggs, milk and vanilla. Beat well. Add flour, baking soda and salt. Mix well. Stir in oats, chocolate chips and nuts. Mix well. Drop by rounded tablespoonful onto ungreased cookie sheet. Bake 9 to 10 minutes for chewy, 12 to 13 for crispy cookies. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely.
Chop onion and green pepper; saute in butter. Add ground beef. As beef is browning slice the top of the bread off to make a "lid." Hollow out inside of bread; save in a bowl. After the ground beef is brown, add 1 can of soup. Cook until mixed well. Pour mixture into bowl with the bread. Stir well. Stuff mixture back into bread. Wrap in foil. Bake at 350° for 1/2 hour. Cook remaining can of soup as directed. Pour over sliced Stuffed Bread.
Pound chicken flat. cut into 4 inch pieces. Sprinkle with salt and pepper. Saute in small amount of olive oil. Remove. In same pan saute onion, add garlic and sauteed chicken. Add white wine and boil 2 minutes. Add broth, bouillon cube, artichokes, olives, tomatoes, and spices. Simmer all for 30 to 45 minutes uncovered. Sauce will be pink in color. Serve with broccoli or asparagus.
Cook the potatoes. Saute the onion and celery in the butter, then combine everything.
Beat all ingredients by hand. Dip floured vegetables in batter. Fry at 375° in hot oil.
In a large bowl, layer lettuce, celery, onion, pepper and peas. Sprinkle cheese over peas. Sprinkle bacon over cheese. Spread mayonnaise on salad, completely sealing salad. Chill. Can be tossed before serving. Yields 8 to 10 servings.
Chop pecans, candied cherries, pineapple and dates. Add coconut and Eagle Brand milk. Use angel food cake pan or make 1 large cake or can make small cakes or cupcakes. Bake at 300° for 1 hour.
Use 1 deep-dish pie crust, baked but not brown. Put into crust the meat, cheese and onion. Mix eggs, milk, garlic salt, salt and pepper and pour into crust. Bake at 400° for 15 minutes. Reduce to 350° for 15 more minutes or until set.
Place in a casserole dish and cook until it sets. Cover with marshmallows and brown lightly. Add crystallized red cherries between marshmallows.
Simmer browned ground beef, tomato sauce, sugar, salt, oregano and parsley flakes. Mix cooked rice with the cottage cheese. Put this layer of rice/cheese mixture in greased pan. Cover with thin layer of meat sauce and another thin layer of rice/cheese. Alternate layers, ending with meat sauce layer. Top with 1/2 cup grated cheese. Bake at 325° for about 30 minutes or in microwave on High for 6 minutes.
Cream the margarine and sugar together. Add eggs and beat well. Add flour, baking powder and salt and beat again. Then, add dates, cherries, nuts and chocolate bits and mix well. Put into a tube pan and bake at 325° for 1 hour.
Stir everything except crackers. Put crackers in square dish. Pour the mixture over them. Shake the container up to make sure every cracker has some mixture on it.
Mix together ground beef, eggs, crumbs, salt, pepper and onion. Pack on the bottom of a well greased casserole dish. Pour corn over the meat. Top with a layer of macaroni. Bake in a covered casserole or small roaster in oven at 350 degrees for 45 minutes.
Prepare cake as directed on the box. Let cool. Cut in half. On both sides, pinch out the very center, about an inch. Mix the strawberries with the whipped cream and the cake that was pinched out. Pour the mix into the center, on both sides. Turn the top over very carefully onto the bottom half. Pour the remaining mix on top. Chill.
In a medium saucepan, combine carrots, honey, orange juice, margarine and nutmeg. Cook over medium-high heat until mixture begins to boil. Reduce heat. Cover and simmer 5 minutes. Uncover and continue cooking until carrots are tender and mixture has thickened. (Takes about 5 to 10 minutes.) Stir in parsley.
Sift together the first 4 ingredients. Add raisins and milk. Mix and place in greased 11 x 7-inch baking dish. Mix brown sugar and boiling water. Pour over the mixture. Bake 30 to 35 minutes in moderate oven. Serve with whipped cream or plain.
Beat eggs and milk well. Add flour gradually and mix well. Add butter, salt and sugar. Mix well and fry on hot, greased skillet. Pancakes will be thin.
Turn on blender and drop frozen strawberries, one at a time. Next, drop in banana pieces. Stop blender and scrape with spatula. Add milk, preserves and sweetener and blend. Makes 2 (16 oz.) shakes. Approximately 150 calories.
Use a microwavable glass bowl. Stir together peanuts, sugar, syrup and salt. Cook in microwave on High 7 to 8 minutes, stirring well after 4 minutes. Add butter and vanilla to syrup, blending well. Return to microwave and cook 1 minute more. The peanuts will be lightly brown and the syrup very hot. Add baking soda and stir gently until light and foamy. Pour and spread mixture quickly onto a lightly greased flexible cooking sheet. Let cool for 1/2 hour. When cool, break into small pieces and store in an airtight container. You can use 1 cup pecans or 1 cup sesame seeds instead of the peanuts.
Combine flour, pepper and 1 teaspoon salt. Toss meat cubes in mixture until well coated. Reserve leftover flour mixture. Preheat skillet to 340°; add fat and heat. Brown meat on all sides. Reduce temperature to 250°. Stir in chopped onion, 1 teaspoon salt and reserved flour. Slowly stir in hot water. When boiling, reduce temperature to simmer. Cover with vent closed until meat is almost tender, about 30 minutes. Add vegetables and more hot water if needed. Increase temperature to bring to boiling, then reduce again to simmer. Cook vegetables until tender about 30 minutes. Makes 4 to 5 servings.
Line a 13 x 9 x 2-inch pan with foil; lightly butter foil. In a heavy 3-quart pan, melt butter over low heat. Add sugar, milk and corn syrup; mix well. Cook over medium heat, stirring often to 248° (firm ball stage). Mixture should boil at a moderate steady rate over the entire surface, about 15 to 20 minutes. Remove from heat; immediately add vanilla and walnuts. Quickly pour into pan. Use a buttered knife to cut into 1-inch squares. Wrap in waxed paper.
Thoroughly mix sugar and melted butter. Add eggs and mix well. Add remaining ingredients. Mix well. Pour into 8-inch unbaked pie shell and bake at 300° for 1 hour.
Melt butter, use 1/2 in bottom of 8 x 14-inch casserole pan. Break crackers, layer 1/2 of the crackers in bottom of pan; top with shredded chicken. Top with mixed cream soups, water chestnuts, peas and sour cream. Top with remaining crackers (use more if needed). Top with remaining butter. Bake at 350° until crackers brown, about 20 to 30 minutes.
Mix the first 2 ingredients together. Add yeast. Let stand 15 to 20 minutes. Dissolve sugar in water and add yeast. Let stand until bubbly (15 to 20 minutes). Beat eggs; add sugar, salt, oil and water. Mixture should be slightly warm. Add yeast and mix thoroughly. Add flour, 2 to 3 cups at a time, until dough is soft and manageable. Oil the bottom and sides of a very large bowl or Dutch oven. Place dough in bowl and turn to coat with oil. Let stand 2 to 4 hours until doubled in bulk. Take out, knead and shape into loaves. Grease loaf pans. Add dough and cover and let rise again for 40 to 50 minutes. Bake at 400° for 20 to 25 minutes.
Beat the cream cheese, eggs, 2/3 cup sugar and almond extract together until smooth. Pour into 9-inch greased pie plate. Bake at 350° for 25 minutes.
In large bowl, sprinkle yeast and 1 tsp. sugar over warm water; stir until dissolved. Add milk, salt, egg, 1/2 c. melted butter, 1/4 c. sugar and 2 c. flour. Using mixer at low speed, beat until well blended. Increase speed to medium; beat 2 minutes. Stir in enough additional flour to make a soft dough. Turn out dough onto lightly floured surface. Knead until smooth and elastic. About 5 minutes. Place in large greased bowl, turning over dough so that top is greased. Cover with towel and let rise in warm place until doubled, about 1 hour. Punch down dough. Divide dough in half. Cover and let rest 10 minutes. On lightly floured surface with floured rolling pin, roll out each half into a 12 inch circle. Brush both circles with 3 Tbsp. melted butter. Cut each circle into 12 wedges. Roll up each wedge, starting at the wide end. Place rolled wedges, points down, 2 inches apart, on greased large baking sheets. Curve the ends gently to form crescents. Brush tops of crescents with extra melted butter. Cover and let rise until doubled, about 30 minutes. Bake in 350 degree oven 15 minutes or until crescents are golden brown and sound hollow when tapped. Immediately remove from baking sheets. Serve warm. Makes 24 crescents.
Preheat oven to 450°. Place all ingredients in a large bag and shake until potatoes are coated. Empty into a baking dish. Bake 40 minutes.
Mix softened cheeses and egg together until smooth. Roll bread thin with rolling pin. Spread cheese mixture on bread. Roll up asparagus spears in bread and coat with butter (melted). Refrigerate or freeze. To serve: Slice in 1/3-inch rounds. Bake 15 minutes at 400°.
Place meat in a hot skillet and sear for 1 minute on each side. Then place meat in a crock-pot. Put all other ingredients on top of meat. Cover and cook on high setting for 2 hours, then on low for 6 hours. If you are in a hurry, cook on high for 4 1/2 hours. The longer it cooks in the crock-pot the better it is. Serve with mashed potatoes, rice, spaghetti or noodles.
Cook cranberries in water and sugar until all berries are well popped. Add Jell-O and cut up marshmallows. When cool, add remaining ingredients.
Cream shortening and sugar, adding sugar slowly and beating until light. Add unbeaten eggs, one at a time, then mashed bananas. Next, sift the salt and flour together. Stir soda in milk. Add flour and buttermilk mixture. Bake in tube pan or in 2 (9 x 5 x 3-inch) loaf pans. Bake at 350° for 1 hour for tube pan and for 50 minutes for loaf pans.
Beat eggs. Add oil and sugar. Add rest of ingredients. Mix well. Bake in a tube pan at 300° for 1 hour.
Bring water to boiling. Add raisins and cover; cook 5 minutes. Mix sugar and flour and stir into raisins. Lower to medium heat. Cook, stirring all the time, until mixture boils. Boil 1 minute and remove from heat. Stir in lemon juice. Pour into unbaked pie crust and dot with butter. Add the top crust; crimp the sides and put a slit in top for the steam to be released. Bake for 30 minutes at 450°.
Brown hamburger and drain. Stir in 1/2 cup salsa. Spread 1/4 cup salsa in bottom of an 8 x 8 x 2-inch pan. Top with taco shells. Top with half each of the beans, sour cream, meat and cheese. Repeat layers. Cover with foil and bake at 350° for 30 minutes. Top with lettuce, olives, remaining salsa and sour cream. Serves 4 to 6.
Add yeast to 1/2 cup warm milk to dissolve. Mix all ingredients and roll out as ordinary biscuits. Dip in butter and bake in a 350° oven until brown (approximately 8 minutes).
Whip cream. Add all other ingredients. Chill in refrigerator, then serve. Serves 4. Great with prime rib or steak!!
Mix well and pour in pie shell. Bake at 350° for 1 hour. Makes 2 pies.
Cook macaroni in boiling salted water until tender, 6 to 8 minutes.
Mix 2 cups Bisquick with 2/3 cup of milk and 1/2 cup shredded Cheddar cheese. Mix well. Drop by spoon on ungreased cookie sheet. When done (8 to 10 minutes), top with oleo and garlic salt mixture. Brush on top of biscuits! And enjoy!
Brown pork chops. Mix sauce and pour over. Bake at 350° for 30 to 45 minutes. Good!
Cream butter, shortening and cream cheese; gradually add sugar. Add eggs, one at a time, beating well after each addition. Combine flour, soda and salt; add to creamed mixture, stirring just until blended. Stir in remaining ingredients. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours.
Wash and drain split peas. Combine all ingredients in a kettle with tight fitting lid. Bring to boil. Reduce heat and simmer, covered, 2 hours. Stir occasionally. Remove bone; cool slightly. Cut ham off bone and dice. Add to soup and heat thoroughly. Remove bay leaf before serving.
Pan size: tube pan. Mix flour, baking powder and salt. Stir in with fork the brown sugar. Make a well and add oil, egg yolks, cold water, maple flavoring and vanilla. Beat until smooth. Beat egg whites and cream of tartar until it holds very stiff peaks. Pour first mixture over egg whites in thin stream. Fold gently; this is very important. One cup of finely chopped nuts may be added last. Bake at 325° for 65 to 70 minutes.
Combine all ingredients and pour in pie shell. Bake 45 minutes at 375°.
Cook sugar, water and syrup. Spin thread. Pour over egg white. Beat until it shapes when dropped. Add 1 1/2 teaspoons vanilla flavoring.
Melt butter in a heavy skillet. Add almonds and saute gently until very light brown. Place nuts in cake pan and sprinkle with cayenne and salt. Shake well. Serve hot.
Bake chicken for 1 hour and cut into bite-sized pieces. Layer in a baking dish, starting with tortillas, then chilies, sauce (made from first 5 ingredients), chicken and ending with cheese. Refrigerate at least 12 hours, 3 days is better. Can also be made ahead and frozen. Bake 1 hour at 350°. Serves 4.
Drain all beans. Mix brown sugar with barbecue sauce. Chop green pepper and green onions. Fry bacon; remove and crumble. Brown green pepper and onions in bacon drippings. Mix soy sauce, liquid smoke and mustard. Add all ingredients to beans in casserole. Bake at 350° for 1 hour or more.
Saute margarine and onion. Then mix all ingredients in a casserole. Bake 30 minutes at 350° or until cheese melts.
Place chicken in deep kettle. Add water, sherry, salt and curry powder and onion. Bring to a boil, cover tightly and reduce heat. Simmer 1 hour. Remove from heat. Strain broth. Refrigerate chicken and broth. When chicken is cool, remove meat from bone. Cut into bite-size pieces. Clean and saute mushrooms until golden brown. Measure chicken broth. Use broth as liquid for cooking rice.
Drain all beans thoroughly, then add the bell pepper and onion. Mix together the remaining ingredients; add to beans. Serves 10 to 12.
Combine and mix all ingredients and pour into an unbaked pie shell. Bake at 350° for 1 hour.
Mix shortening, sugar and eggs. Mix in soda, salt and flour. Add oats and raisins. Put on greased cookie sheet and bake at 375° for 10 to 12 minutes.
Mix beef, Cheddar cheese, salt and onion in large bowl and set aside. In saucepan, mix cream cheese, Velveeta cheese, evaporated milk, green onion dip mix (optional) and chilies (mild). Heat until melted.
Preheat oven to 350°. Grease 10 x 15-inch jelly roll pan. In a large bowl, cream together sugar and margarine until well blended. Break eggs into large glass measuring cup. Beat with fork. Add vanilla to eggs. Add egg mixture to margarine and sugar. Beat until well blended. Gradually add flour. Mix thoroughly. Pour batter into greased jelly roll pan. Spread evenly. Cut through batter to make 24 squares. Place 1 heaping teaspoonful of pie filling onto center of each square. Bake at 350° for 30 to 40 minutes until lightly browned.
Beat eggs and sugar. Add dry Jell-O and pineapple; cook until thickened, stirring constantly. Cool. Fold in whipped Pet milk. Pour in pan or baking dish lined with graham crackers or vanilla wafer crumbs. Sprinkle a few crumbs over the top. Chill and serve.
Dissolve gelatin in boiling water. Add strawberries. Stir until thawed. Add bananas and pineapple. Chill until firm.
Mix all together. Grease 13 x 9-inch pan. Sprinkle with paprika. Bake in 350° oven 25 or 30 minutes.
Mix all ingredients and pour into baking dish or dishes. Top with crushed corn flakes and dribble melted butter on top or bake without topping at 350° for 1 hour. Can be separated and frozen until ready to bake. Cut to 45 minutes if separated.
Cream sugar, egg yolks and butter. Melt jello in hot water and add to above mixture. Add pineapple and pecans. Pour into a 9 x 13-inch Pyrex. Crush vanilla wafers and spread over the top. Refrigerate. Serve after it sets up.
Cut crusts from bread and line bottom and sides of Pam sprayed 9 x 13-inch baking pan. Put cheese and sausage on top of bread. Beat eggs, milk and mustard, then add soup and vermouth. Pour over bread. Cover with foil and refrigerate overnight. Bake in 300° to 325° oven about 1 hour until bubbly and brown.
Saute onions in butter and oil in a large pot. Cook over medium heat until onions are soft. Sprinkle onions with sugar and toss together. Add stocks and wine, water and beef base. Stir well and bring to boil. Add brandy, parsley flakes, garlic powder and pepper to taste.
Mix cheese, pineapple, pepper, onion, salt and half of the nuts. Shape into a ball. Roll into remaining nuts. Wrap in tinfoil and refrigerate for 24 hours.
In large skillet, melt butter on medium heat. Add onions and celery; saute 5 minutes. Place in large bowl. Cook sausage until done (10 minutes). Add to vegetables in bowl. Stir in stuffing and remaining ingredients, including eggs. Bake at 350° about 1/2 hour or until all ingredients are thoroughly hot in a baking dish.
Peel, wash and cut the potatoes in small quarters. Add 1 tablespoon of salt. Cover with water and boil until tender. Add 1/2 stick butter and serve hot. Serves 6 to 8 people.
To make the crust, combine wafers, nutmeg and margarine. Press mixture in 9-inch pie pan; chill.
Whip egg whites until stiff. Gradually add sugar and salt. Add nuts; coat evenly. Melt butter in a 9 x 13-inch pan. Add mixture and coat well with butter. Bake at 325°, stirring every 15 minutes, until brown. Takes approximately 45 minutes to 1 hour.
Bake cake mix as directed and cool.	Poke holes with wooden spoon handle. Combine condensed milk and butterscotch caramel topping; pour over cake. Frost with large container Cool	Whip. Crumble Heath bars over top. Also could substitute Mrs. Richardson's hot fudge topping.
Beat yolks, whole egg and salt together until very stiff, about 10 minutes. Blend in sugar and flavorings. Add flour all at once. Mix well. Knead until blistered about 7 minutes. Divide in half. Roll out very thin. Cut dough into 4 x 2-inch diamonds. Make 1-inch slit in diamond. Draw point of diamond through slit. Fry in hot fat until brown. Turn and fry other side. Drain on paper. Before serving, sprinkle with confectioners sugar or drizzle with honey.
Mix cake as directed at 350° for 15 minutes. Mix pudding with 2 cups milk. Add cream cheese; spread on cake. Drain crushed pineapple and spread over cake. Put Cool Whip on top. Chill for 4 hours.
In a saucepan, melt butter. Add brown sugar; cook over low heat for 2 minutes, stirring constantly. Add milk and continue cooking until mixture comes to a boil. Remove from heat. Gradually add powdered sugar and vanilla. Mix well. If necessary, thin with a few drops of cream (milk).
Cook broccoli 3 to 5 minutes in boiling water. Drain. Mix with every ingredient except crackers. Place in small casserole dish. Top with crackers. Bake at 350° for 35 to 40 minutes until set.
Bring water to a boil. Add all other ingredients. Cover and bring to a boil. Reduce heat to just boiling and keep covered. Cook slowly for 30 minutes. Stir. If not done, cover and cook a few more minutes. Serves 6 generously.
Mix first five ingredients together and pour into a buttered casserole dish. Sprinkle on top: corn flakes crumbs and melted butter. Bake at 350° for 40 minutes.
Combine milk, bread crumbs, salt, pepper and chili powder. Add ground beef and mix well. Make small balls, 1 tablespoon mixture. Brown meat balls lightly on all sides in oil over medium heat. Remove and cook onions with 1/2 teaspoon salt until soft. Add tomato sauce and peppers. Let simmer 8 to 10 minutes. Stir occasionally. Drain kidney beans and put in shallow 4-quart casserole. Cut cheese into 1/2-inch cubes and add to tomato mixture. Stir well. Spoon over beans. Add border of meat balls. Bake in oven at 350° for 40 minutes. If made ahead and refrigerated, allow one hour.
Mix ingredients together. Pour into 8 or 10-inch skillet or 9-inch glass pie pan. Bake at 450° for 35 minutes or until done. If glass dish is used, may need to bake longer.
Mix the flour and sugar together. Work in the butter with a pastry blender, fork or fingers until crumbly. Use one or all of the different kinds of fruit or mix and match. Spread fruit evenly in a buttered shallow baking pan. Spread the crumb mixture on top of fruit. Sprinkle rhubarb and cherries with 1/3 to 1/2 cup sugar. Bake at 350° for 45 minutes or until fruit is hot. Serve warm.
Preheat oven to 375°. In small bowl combine chicken and 2 Tbsp. cheese. Separate dough into 8 triangles and place about 2 Tbsp. chicken mixture on each and roll up. In medium saucepan, combine soup, milk and 1/4 c. cheese. Heat until cheese melts. Pour soup mixture into 8 or 9 inch baking dish. Arrange rolls over soup. Bake 20 to 25 minutes. Sprinkle remaining cheese on top and return to oven until it melts.
Dissolve the first 4 ingredients. Add peanuts. Cook at high heat; stir often. Cook until peanuts take up all syrup and pop like popcorn. Take off heat; add soda. Pour in greased cookie sheet. Cool and break up.