HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine crumbs and butter (1/2 cup) in bowl. Press in bottom of 13 x 9 x 2-inch baking dish. Drizzle syrup evenly over crumbs. Combine sugar and other 1/2 cup butter. Beat until light; add eggs. Beat until light and fluffy. Spread onto crumbs. Arrange bananas over mixture. Top with pineapple. Cover with Cool Whip. Sprinkle with nuts and garnish with cherries. Chill.
Blend soup, milk and pepper. Arrange alternate layers of potatoes, onions and sauce in a 1 1/2-quart casserole. Dot top with butter; sprinkle with paprika. Cover; bake at 350° for 1 hour. Uncover; bake 15 minutes more. Makes 4 to 6 servings. You may double recipe and use a 9 x 13-inch dish for larger crowd.
Stir together the flour, brown sugar, baking powder and salt. Cut in the butter until mixture resembles coarse crumbs. Add nuts. Mix egg and milk; stir into dry mixture until moistened. On a lightly floured surface, pat dough to a 10 x 7-inch rectangle, 1/2-inch thick. Cut crosswise into 1-inch strips. Twist each strip by holding both ends. Bend 1 end to form a candy cane. Place several inches apart on greased baking sheet. Bake at 425° for 10 minutes, or until light brown. Carefully transfer to rack and cool. Coat each cane with powdered sugar icing.
Mix sugar, cocoa, milk and oleo; bring to a full boil and boil 1 minute (stir until comes to a boil). Add the vanilla, Quaker oats and peanut butter to the mixture. Mix and drop by spoonfuls on waxed paper until firm. Makes 2 to 3 dozen, according to size of cookies.
Cook pudding, jello and water until thick. Cool. Beat with electric mixer. Add fruit and topping.
Preheat oven to 425°. Bake pastry shell 8 minutes; remove from oven. Reduce oven temperature to 350°. Meanwhile, in medium bowl, toss cheese with flour and bouillon; add remaining ingredients. Mix well. Pour into prepared pastry shell. Bake 40 to 45 minutes or until set. Let stand 10 minutes before serving. Refrigerate leftovers.
In a bowl, combine the cherries, pineapple, walnuts and raisins; set aside. In a mixing bowl, cream shortening and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to the creamed mixture and mix well. Pour over fruit mixture and stir to coat. Pour into a greased and floured 10-inch tube pan. Bake at 300° for 2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Slice with a serrated knife; bring to room temperature before serving. Yield: 12 to 16 servings.
Grease 11 x 7 1/2 x 2 pan lightly. Line bottom with meat. Arrange carrots and potatoes on top of meat; then onions and celery. Combine salt, pepper, tapioca and sugar and sprinkle over all. Add tomato sauce. Cover pan tightly with heavy foil. Do Not Peek. Bake 4 hours at 275 degrees.
Peel and slice apples. Place in a shallow, buttered baking pan. Pour water and lemon juice over apples. Mix sugar, cinnamon, flour, shortening, salt and cheese; sprinkle over the apples. Bake at 350° until apples are tender and the top crust is crisp (about 30 minutes).
In double boiler melt cheese with a little milk. In skillet brown sausage, stirring until crumbly. Mix with cheese. Serve with your favorite chip.
Slice bacon into 1/2-inch pieces, then fry. Mix all remaining ingredients and add bacon pieces. Bake at 350° for 1 to 1 1/2 hours.
Sift dry ingredients. Beat eggs, oil and vanilla. Add milk and dry ingredients to egg mixture. Beat 3 minutes. Add 1 can poppy seed filling and 1 cup chopped nuts. Put into greased tube pan. Bake at 350° for 1 hour and 10 minutes. Cool 10 minutes and empty onto cake plate. Dust with confectioners sugar. Serves 16.
Put shortening, sugar and milk in pan and scald. Cool to lukewarm and add the yeast. Mix well. Add enough flour to make batter. Let rise until double in bulk (about 1 to 2 hours). Add soda, baking powder and salt. Roll out and cut. Place on lightly greased pan. Let rise until double in size or refrigerate until ready to use.
Cut peppers, carrot and squash into julienne strips. Trim tops of scallions off to one inch above white parts. Place one salmon fillet in center of each of 4 large aluminum foil squares. Coat each fillet generously with black bean sauce. Top with 1/4 of each vegetable. Fold up salmon packets securely. Place on a cookie sheet. Bake in a 350° oven for 35 to 45 minutes, until salmon is flaky.
Mix first 5 ingredients for 2 minutes. Fold in nuts. Bake in a tube pan for 50 to 55 minutes at 350°. Cool.
Mix all ingredients together and bake at 400° for 45 minutes or until rice is tender.
Dissolve jello in hot water. Add cranberries and chopped apples. Add sugar and orange juice. Mix thoroughly. Place in the refrigerator. Will keep more than a week. Better after it sets a day.
Reserve 1/2 cup marshmallows. Combine remaining ingredients; mix lightly. Spoon into 1-quart casserole. Bake at 350° for 20 minutes. Sprinkle with reserved marshmallows and broil until lightly browned. Makes 6 servings.
Mix ground round, bread crumbs, egg, garlic and chopped onion. Shape into balls. Brown evenly. Add the remaining ingredients. Cover and simmer 30 minutes. Serve over rice. Serves 4.
In small casserole, beat egg. Add all ingredients and stir to blend. Microwave 5 minutes. Stir often. Cook just until set. Remove from oven; let rest a few minutes before serving.
Allow cheese to soften and mix well with all ingredients. Roll into a ball and cover with chopped pecans. Refrigerate for 1 hour.
Melt cream cheese and oleo together in casserole in microwave. Stir to mix thoroughly. Add corn and chilies. Mix well. Heat through.
Heat oven to 350°. Grease 15 1/2 x 10 1/2 x 1-inch jelly roll pan or 2 square 9 x 9 x 2-inch pans. Mix all ingredients, except pie filling and glaze. Beat vigorously for 30 seconds. Spread 2/3 of the batter in jelly roll pan or 1/3 of the batter in each square pan. Spread pie filling over batter. (Filling may not cover batter completely.) Drop remaining batter by tablespoons onto pie filling. Bake until light brown, 20 to 25 minutes. Drizzle with glaze while warm. Serve warm or cool.
Mix the ground beef with evaporated milk and salt and pepper. Form into 5 large, thin patties. Make the Stove Top dressing according to package directions, adding 2 tablespoons water. Put dressing on each patty. Fold meat up around the dressing, leaving a small opening at the top. Mix mushroom soup, water, catsup and Worcestershire sauce. Pour over top of each bundle. Bake about 1 hour in a 350° oven. Serves 5.
Mix brown sugar, white sugar and flour. Add eggs, vanilla and melted butter. Beat well. Fold in pecans. Pour into unbaked pastry shell. Bake at 375° for 40 to 45 minutes. Serve slightly warm. Top with ice cream or whipped cream, if desired. Super good.
In a large skillet, saute beef in oil until brown. Add cornstarch and blend well. Add broth, water chestnuts, red pepper, scallions, soy sauce and pepper. Bring to a boil; stir in rice. Cover and remove from heat; let stand 5 minutes. Fluff with fork. Makes 4 servings.
Melt butter; add stuffing and set aside. Cook onion and squash for 5 minutes in boiling water, drain and then add soup, sour cream and carrots. Line half the stuffing on bottom; then add squash mixture. Put other half stuffing on top. Bake at 350° for 1/2 hour.
Mix together the first 4 ingredients. Add a mixture of the flour, baking powder, salt and cinnamon. Add the apples and nuts. Pour into greased and floured 13 x 9-inch pan. Spread evenly. Sprinkle top with mixture of 2 tablespoons sugar and 3/8 teaspoon cinnamon. Bake at 350° approximately 30 minutes.
Mix sugar and cocoa in large bowl. Add melted margarine. Add eggs one at a time; stir in after each egg. (Do not beat with mixer.) Add flour, vanilla and nuts. Bake in jelly roll pan (approximately 11 x 13 x 1-inch) for 20 minutes at 325°. (Shake pan while brownies are baking to make them fall. This makes them chewy.) Top with marshmallow cream while hot, then make a chocolate confectioners icing to spread on top.
In a greased 2-quart casserole dish, place 2/3 cup stuffing. Use box instructions. Add turkey, beans and almonds. Mix soup and milk. Pour over mixture. Top with remaining filling. Bake for 35 to 40 minutes or microwave for 15 to 20 minutes.
Mix the shortening or butter, 1/2 cup brown sugar and 1 cup sifted flour. Press and flatten with hand to cover bottom of ungreased 13 x 9-inch oblong pan. Bake 10 minutes at 350°.
Into a large skillet, place olive oil. When simmering, add scampi and allow to cook until golden brown. Reduce heat and add butter, garlic, salt and pepper. When you think you have too much salt, add more. This is one dish you cannot oversalt. When well blended, raise fire to very hot. Add lemon juice and dry vermouth; cook for about one minute, constantly stirring. Serve as an appetizer or an entree.
Core and cut apples. In large pan place apples and 1 can diet cream soda. Cover and cook until soft. Run through sieve. Combine apples, margarine and cinnamon. Enjoy!
In a large pot or wok, saute onion and bell pepper until onion is clear. Meanwhile, brown chicken. To onion and pepper add remaining ingredients. Bring to a boil. Cover and simmer 40 to 60 minutes until chicken is done and water gone. No peeking!
Dissolve cornstarch in cold water. Stir in cool water. Heat in saucepan until it boils. Remove from heat. Add gelatine. Mix well. Add detergent. Stir. Divide into small jars. Color and seal.
Heat oil; add onion and cook 2 minutes. Add ground beef and garlic and cook 5 minutes. Add kidney beans, tomatoes and chili powder. Simmer on very low heat 1 hour. Season to taste with salt, pepper, paprika and chili powder.
Beat butter and cream cheese at medium speed on mixer until creamy, about 2 minutes. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating each just until the yellow disappears. Add vanilla, mixing well.
Put oil in 13 x 9-inch baking dish and heat for a few minutes in oven at 350°. Mix remaining ingredients together and pour in dish. Bake for 1 hour. Serves 6.
Cook shells in boiling water until they are soft. Rinse in cold water and set aside. Mic Ricotta cheese, egg, Parmesan cheese and nutmeg in a bowl. Pour enough spaghetti sauce in bottom of a 13 x 9-inch baking dish to cover bottom (approximately 1/3 jar). Use teaspoon and stuff shells with mixture of cheese. Place in baking dish. Cover with remaining sauce and bake approximately 20 to 25 minutes at 350°. Delicious and easy. Serve with salad and favorite garlic bread. Sprinkle stuffed shells with Parmesan cheese at serving time.
Make cake according to package directions. Pour 1/2 batter into greased & floured 9 X 13 pan. Bake 15 minutes at 350 degrees. Melt caramels with margarine & canned milk. Pour caramel mixture over cake. Sprinkle pecans & chocolate chips over caramel mixture. Pour remaining batter over this. Continue baking for 20 minutes at 350 degrees.
Wash and cut orange into pieces, rind and all. Combine with juice in the blender. Blend until almost smooth. Combine sugar, egg and oleo. Mix dry ingredients. Add orange and dry ingredients to sugar mixture. Add nuts. Pour into 9 x 5 x 3-inch loaf pan. Bake at 350° for 40 to 45 minutes or until toothpick comes out clean. Place on rack to cool, after removing from pan.
Preheat oven to 350°. Spray small baking dish with Pam in preparation for baking. While oven is heating, use a large skillet on stove top and heat olive oil. Break up sausage and brown in skillet. When sausage is fully cooked, lower heat and add spinach; stir until wilted. Add beaten eggs (or Egg Beaters). Add Worcestershire sauce, salt, pepper and scrambled until eggs are slightly firm. Place the egg, spinach and sausage mixture into baking dish. Sprinkle Cheddar cheese on top. Cook for 25 minutes or until top is golden brown.
Mix cheese, butter, salt and pepper. Add flour and roll out 1/4 inch thick. Cut with small cutter. Put half of pecans on top. Bake at 350°. When cool, sprinkle with powdered sugar.
Boil onions for 15 to 20 seconds to loosen the skin; drain. Run under cold water. Cut a small piece from both ends of each onion. Peel. Cut an "X" in the root end of the onions to keep them from separating. Put onions in a small pan with 1 tablespoon butter, water and the sugar. Bring to a boil, then simmer uncovered for about 15 minutes, or until the liquid evaporates and the onions are tender. Stir in the vinegar, green onions and remaining butter. Serve at room temperature. Makes 6 servings.
Layer 1/2 of each ingredients, then other half. Top with croutons. Cover and bake at 350° for 45 to 50 minutes.
Mix baking soda with hot water. In large bowl combine flour, sugar, cinnamon, ginger and salt; add molasses, butter, egg, soda water and vinegar; mix until batter is smooth. Pour batter into a lightly greased 8 x 8 baking dish. Bake at 350° for 35 - 40 minutes or until toothpick inserted in center comes out clean. Cool for 15 minutes. Sprinkle with confectioners sugar.
Blend all ingredients together. Drop by spoonfuls into deep hot fat. Fry until brown. Serve hot.
Beat egg white to a soft peak and add sugar and flavoring. Dip pecan halves and place on ungreased baking sheet. Bake at 250° until brown, about 30 minutes. Turn oven off; let set 5 minutes. Use sharp knife to remove from pan.
Make a batter by combining flour and beer in a large bowl; blend thoroughly. Cover the bowl and allow the batter to sit at room temperature for no less than 3 hours. Preheat oven to 200°. Carefully peel the onions and cut into 1/4-inch thick slices. Separate the slices into rings and set aside. Melt enough shortening in a 10-inch skillet to come to a 2-inch depth. Heat the shortening to 375°. Dip onion rings into the batter and place in hot fat. Fry rings, turning once or twice, until they are a golden color. Drain on paper towels. To keep warm, place on middle shelf of preheated oven.
Cook macaroni as directed on package only using 1/2 the water and salt. Blend together soup and milk. Stir in cheese, onion, macaroni and chipped beef. Fold in eggs and pour into ungreased 1 1/2-quart casserole dish. Cover and bake 30 minutes.
Sift dry ingredients. Cream shortening and sugar. Add egg. Add dry ingredients and milk as needed. Add vanilla. Drop by spoon. Bake at 375° for 10 minutes.
Combine all ingredients like pie crust. Mix well with hands. The more they are	mixed,	the more aggressions	are released and the better the cookies taste. Roll	into walnut sized balls and place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in granulated sugar. Bake at 350° for 10 minutes.
Mix first 5 ingredients together. Pour in punch bowl over ice or frozen ring. Add ginger ale.
In large kettle, bring apples and water to a boil. Reduce heat and simmer until apples are tender. Press apples through a colander or food mill. Discard peels. Return pureed apples to kettle. Stir in remaining ingredients. Simmer uncovered, stirring frequently until very thick and dark brown, about 8 hours. Freeze in containers.
Prepare cake mix by package directions. Cool layers. Prepare pudding mixes. Cut cake layers into 1-inch cubes. Place cubes from one cake layer in bottom of punch bowl. Place one box of prepared pudding evenly over cake cubes. Top with half each of fruit cocktail, pineapple, cherry pie filling, nuts and coconut. Spread 1 container of whipped topping evenly over coconut layer.
In a large microwave-safe bowl, melt chocolate on High for 1 minute. Stir and heat an additional 30 seconds on High or until melted. Stir in peanut butter and nuts. Pour mixture over cereal. Place powdered sugar in a 2 gallon storage bag. Add coated cereal to sugar and close bag tightly. Toss bag until cereal is thoroughly coated with sugar. Store in airtight container. Yields 8 cups.
Empty jello powder into bowl. Stir in pineapple and cottage cheese. Mix until jello is dissolved. Carefully stir in mandarin oranges to prevent breaking them. Gently fold in Cool Whip near serving time and refrigerate. Serves 6 generously. Delicious!
Mix cornstarch with sugar in saucepan. Combine remaining ingredients. Cook and stir constantly over medium heat until thick. Pour into 2 (9-inch) pie shells or into 1 large deep dish pie shell. Top with meringue and chill.
In a microwave-safe bowl, microwave orange juice, water and lemon juice on High (100% power) for 4 minutes. Mix flavored gelatin and unflavored gelatin with boiling liquid until dissolved. Pour in a 9 x 13-inch pan. Chill; cut into squares or shapes. At holiday time, may use cookie cutters.
Bring soup to boil. Add jello, stir until dissolved. Remove from heat. Cut cream cheese into small pieces and add to soup mixture. Cool. Then add mayonnaise, celery, cucumber and cabbage. Pour in mold.
Put sliced berries into pie shell. Mash 1 cup berries in saucepan. Add sugar and cornstarch; mix. On medium heat, stir and cook until thick. Cool to lukewarm. Pour over berries in pie shell. Refrigerate. Spread with Cool Whip.
Mix all ingredients. Flour 9 x 13-inch pan, but do not grease. Bake at 350° for 45 to 55 minutes.
Mix all ingredients with enough liquid to make a soft dough. Drop from teaspoon in deep fat. Fry until golden brown.
Heat oven to 350°. Mix butter, sugar and vanilla until blended. Stir in flour and nuts. Shape into crescents or 1-inch balls. Place on ungreased cookie sheets. Bake in oven for 10 minutes or until firm, but not brown. Gently roll crescents in additional powdered sugar. Cool on wire racks. Drizzle cookies with melted chocolate. Let stand on waxed paper until chocolate is firm.
Mix and pour in pie crust. Bake for 45 minutes at 350°.
Mix peanut butter and melted oleo. In another pan, mix cracker crumbs and powdered sugar. Put peanut butter mixture into cracker crumb mixture until it all sticks together. With hands, make 1-inch balls. Melt chocolate morsels. Stir until melted.
Combine butter and brown sugar. Cook over low heat, stirring constantly until sugar dissolves. Add milk and bring to a boil. Remove from heat and cool slightly. Add salt, vanilla and powdered sugar. Beat to spreading consistency. Makes about 3 cups.
Bring dates and water to boil. Let cool. Add remaining ingredients. Pour into ungreased pan. Bake at 350° for 35 minutes.
Mix cream cheese, milk and powdered sugar. Spread mix over (cooled) crust. Spread walnuts over mix. Spread Cool Whip over walnuts. Refrigerate for 3 hours. Then spread 1 can cherry pie filling on top.
Wash well the cucumbers. Do not peel. Trim ends. Cut cucumbers into thin slices. Place into a bowl, having a fitted cover. Peel 1 large onion and cut into very thin vertical slices. Mix with cucumbers. Add granulated sugar and vinegar. Cover bowl tightly. Shake. Refrigerate several hours or overnight before serving. The cucumbers will stay fresh for a long period of time.
Cook bacon until crisp; drain on paper toweling, crumble and set aside. Drain fat from pan, reserving 2 tablespoons drippings in skillet. In bacon drippings, cook onion and green pepper until tender. Stir in the next 9 ingredients; cover and simmer for about 30 minutes or until rice is done. Add a little water if needed. Be sure to dice the tomatoes up, but use all juice.
Beat eggs and sugar until foamy. Sift together dry ingredients. Add to sugar and eggs; beat well. Add oil and vanilla; beat well. Fold in apples and nuts.
In a blender or food processor, blend bananas, 1/2 of the strawberries, orange juice and lemonade until smooth. Remove 1/2 of mixture; set aside. Add 1 cup water to mixture in blender; blend until smooth. Place in Bundt pan. Repeat with remaining strawberry-banana mixture and water; add to Bundt pan. Slice remaining strawberries and place neatly around the mixture in the Bundt pan. Cover and freeze until solid.
Crush cookies. Reserve 1/2 cup for garnishing. Add margarine to crushed cookies and press in bottom of 13 x 9-inch pan. Mix cream cheese and powdered sugar; beat well. Fold in 1 cup Cool Whip. Spread on top of cookie crust. Chill for 30 minutes.
Line a loaf pan with foil and lapped vanilla wafers. Mix the condensed milk with the lemon juice and Cool Whip. Cover with foil. Freeze 4 hours or overnight. Remove and slice.
Mix together and cook until thick and clear. Add 1/2 teaspoon almond flavoring. Break an angel food cake apart in a 9 x 12-inch pan. Pour hot mixture over cake. Cool. Cover with Cool Whip. Sprinkle with ground pecans or slivered almonds. Chill. Cut in squares.
Melt butter in a 13 x 9-inch pan in oven. Beat eggs well with beater; add flour, milk, salt and baking powder. Mix well. Spoon into pan. Bake at 350° for 30 to 35 minutes. Cool 45 minutes. Cut into bite size 3/4 to 1-inch squares. May be frozen.
Mix all well. Store in airtight container. Mix 1/3 c. with boiling cup of hot water.
Mix dry Jello, cottage cheese and Cool Whip until smooth. A mixer works best. Fold in fruit. Allow to stand in refrigerator several hours or overnight.
Cook macaroni and cheese mix as directed on box. Melt 2 tablespoons butter; blend in flour and stir in milk slowly. Add cheese; stir until melted (or put in microwave and melt). Add salt and pepper. Stir into macaroni. Pour into any casserole dish; combine melted butter and bread crumbs and sprinkle on top. Bake 20 minutes at 400°.
Mix the ingredients until well blended. Makes 2 cups. Serve with fresh fruit, such as strawberries, grapes, apple wedges, bananas or blueberries.
Cook beef in butter until crumbly. Add garlic, salt, sugar, pepper and tomato sauce. Cook over low heat for 15 to 20 minutes. Cook noodles according to package directions. Drain. Mix onions, cream cheese and sour cream.
Cream shortening and sugar. Add eggs; beat well. Sift together flour, baking powder, baking soda and salt. Add to creamed mixture; mix well. Add coconut, nuts and vanilla. Mix by spoon, as batter will be heavy. Drop by spoonful onto greased cookie sheet. Bake at 325° for about 10 minutes.
Stir together syrup, sugar, salt, flavorings, cool butter and beaten eggs. Makes 2 shallow pans or 12 tarts. Bake at 400° for 10 minutes and then at 325° until done. Put foil over if it browns too fast.
Stir together margarine, sugar and milk in heavy 2 1/2 to 3-quart saucepan; bring to full boil, stirring constantly. Boil 5 minutes over medium heat, or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chocolate until melted. Add remaining ingredients; mix until well blended. Pour into greased 13 x 9-inch (at least) pan. Cool at room temperature; cut into squares. Makes 6 to 8 pounds.
Put ingredients in mixing bowl and mix with mixer until smooth (of course there will be clam bits). Serve with fresh vegetables (sliced) such as cuke, squash, celery sticks, mushrooms (halved), chips or party crackers.
Mix flour, baking powder and salt. Mix water and egg with flour using spatula. Have broth boiling. Drop by teaspoonful and let them rest on the meat. cover tightly and boil gently for 20 minutes without lifting lid. Makes very light and tender dumplings.
Cook hamburger and onion until brown. Add garlic, salt and chili powder. Add tomato juice. Simmer 10 minutes. Add cheese; stir until melted. Add rice. Let cool.
Mix ground beef with 1 1/2 teaspoons salt, pepper, egg, minced onion and soft bread crumbs. Form into ball (size of a walnut). Brown in hot oil. Remove meatballs from skillet. Pour off all fat except 3 tablespoons. Transfer fat to Dutch oven.
Combine sugar, vinegar and pickling spices in a saucepan. Bring to a boil. Boil 1 minute. Drain pickles, discarding juice in which they were packed. (If not using sliced pickles, cut pickles in 1/4-inch slices.) Repack pickles in quart jar. Strain out pickling spices and pour warm syrup over pickles. Store in refrigerator 1 week before using.
Combine all ingredients. Heat to simmer. Serve hot with orange slices studded with cloves.
Mix together the oatmeal, brown sugar, margarine and syrup. Press mixture evenly into a large flat baking dish. Bake until the mixture bubbles on top. Turn dish frequently as it bakes. Cool in refrigerator.
Cut center of bread with cookie cutter to make a hole in bread. Melt butter in frying pan. Place bread in butter and break egg in the hole in the bread. Fry until egg is done. Butter round piece and serve with frame. Kids love this one!