HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, milk and butter; bring to a boil, stirring constantly. Boil mixture 4 minutes. Remove from heat. Add chocolate and Marshmallow Creme. Beat until fudge thickens. Add nuts. Pour onto cookie sheet. Cut into squares. Makes about 3 pounds.
Grease tube cake pan with butter and line pan with wax paper, then grease again. Mix all ingredients, except wine and place in cake pan. Bake in slow oven (about 300°) until browned and done to touch. After completely cooled or even next day, pour wine over and let it soak while in cake tin.
Mix all ingredients together using a spoon. Bake in greased and floured 9 x 13-inch pan for 30 minutes at 350°.
Cream butter and sugar. Add yolks, one at a time, beating constantly. Beat in orange rind and juice. Sift together dry ingredients; add alternately with milk, beating until smooth. Pour into greased and floured spring-form pan. Bake at 375° for about 1 hour, until done. Cool; remove from pan.
Flake salmon. Combine all other ingredients. Spoon into oiled quart loaf pan. Bake at 350° uncovered with lemon slices over the top for 40 minutes. Serve with a white mushroom or lemon sauce.
Mix flour, nuts, and oleo. Spread and pat into 13 x 9-inch pan. Bake 30 minutes at 350°. Cool. Beat cream cheese and powdered sugar. Stir in Cool Whip. Spread over cooled crust. Spread cherry pie filling over the top. Set in refrigerator over night.
Mix first 7 ingredients together with hamburg. Make layer on bottom of pan. Put filling mixture next. Then hamburg on top. Cover with mushroom soup. Bake 45 minutes at 350° or until it looks done on bottom.
Bake at 375° for 20 minutes. Fill with your favorite lemon filling.
Broil chicken in oven until done. Cut it into strips. Mix green pepper, onion, tomatoes and jalapenos together. Put tortillas on baking sheet. Spread mixture onto 1 side of each tortilla. Sprinkle cheese over mixture. Put tortillas in oven until cheese melts. Place chicken strips on top of cheese and mixture. Fold tortillas over. Cut into 3 pieces.
In blender container, combine milk, sugar, biscuit mix, butter, eggs and vanilla. Cover; blend on low speed for 3 minutes. Pour into greased 9-inch round or square pan. Let stand at room temperature for 5 minutes. Sprinkle with coconut and pecans. Bake at 350° for 40 minutes. Cool on wire rack. Yields 1 cake.
Saute peppers, onions and garlic in olive oil. Add shrimp and heat through. Cook pasta 1 minute. Serve on heated plates. Pasta on bottom, shrimp on top.
Set aside 2/3 cup cake mix. Mix remaining cake mix, butter and 1 egg. Mix until crumbly. Press in pan; bake at 350° for 15 to 20 minutes. Mix remaining and beat. Pour over crust and add pecans and bake at 350° for another 30 to 35 minutes. Cut into bars.
Cream butter and sugar; beat in egg yolks. Sift dry ingredients; add alternately with milk a little at a time, beating after each addition. Fold in egg whites. Pour into greased 9 x 9 x 2-inch pan. Sprinkle Topper over. Bake at 350° about 30 minutes. Serve warm.
Combine pudding mix and warm water in top of double boiler; cook over boiling water, stirring constantly until thickened. Reduce heat; continue to cook over simmering water for 10 minutes, stirring constantly. Remove from heat; add margarine. Stir in egg slowly. Return to heat; cook 1 minute longer, stirring constantly. Remove from heat again and stir in vanilla. Pour into serving dishes.
Brown garlic cloves slightly in oil in uncovered saucepan. Add basil, tomatoes, salt and pepper. Cook over medium heat 15 minutes. Add sauce over al dente pasta (pasta should be in large hot bowl); mix. Add cheese to taste.
Mix all ingredients thoroughly and store in covered container. Use 1/4 heaping cup cocoa mix in 3/4 mug hot water.
Bring water and salt to a boil. Stir in cornmeal for 1 minute. Remove from heat and add butter. Beat well. Add eggs and beat in milk. Beat again and pour into hot buttered baking dish. Bake for 25 minutes in hot oven at 400° to 450°. Serve from baking dish.
Bring to a boil over medium heat for 1 minute only the oleo, sugar and milk. Add dry mixture to cooked wet mixture. Mix well. Drop onto foil sheets with a tablespoon. Let cool completely. Makes 3 dozen or more cookies.
Brown hamburger and onions. In a baking dish, add baked beans, hot sauce, ketchup and brown sugar. Mix well. Drain fat from hamburger and add to the baked beans. Cook at 325° for 45 minutes.
Combine first 6 ingredients in large mixing bow. Stir in nuts, egg and applesauce. Pour into greased loaf pan and bake at 350 degrees for 1 hr.
Cream the shortening and sugar. Add eggs, water and vanilla. Combine the flour, salt and soda and add to the creamed mixture.
Cook onion and celery until tender. Put 1/2 of corn bread in bottom of dish. Place cut up chicken on top of corn bread. Mix onion, celery soup and broth together. Pour over chicken and corn bread mixture. Add rest of corn bread on top of this. Bake at 350°.
Salt and pepper chicken. Cook chicken in oil until brown on each side; drain fat. Add to chicken the sauce, vinegar and olives; bring to a boil. Reduce heat; simmer for 15 minutes.
Remove skins and mash grapes and cook for 15 minutes. Remove seeds, add skins and the sugar and butter. Line pie pan with crust. Sprinkle with 1 tablespoon flour. Place mixture in crust, sprinkle the other tablespoon flour. Cover with second crust. Bake in medium hot oven at 350° until crust is golden brown.
Soften yeast in warm water. Add sugar, salt, eggs, sour cream and melted butter. Stir. Add flour. Beat well. Let rise until double in bulk (about 2 hours). Knead on floured surface about 15 times. Roll half of the dough to a 12-inch circle. Brush with 1 tablespoon melted butter. Sprinkle with half of the 3/4 cup toasted coconut, 3/4 cup sugar and grated orange rind. Combine the 3/4 cup sugar, sour cream, orange juice and 1/4 cup butter. Boil 5 minutes, stirring constantly. Pour hot mixture over rolls to cover all. Sprinkle with 1/4 cup toasted coconut. Cut into 12 wedges. Roll up, starting with wide end. Place point side down in greased 9 x 13-inch pan. Repeat procedure with other half of the dough. Let rise until light, about 1/2 hour. Bake 30 minutes in a 325° oven. Leave in pan.
Melt oleo in casserole dish. Mix sugar, flour and milk together. Pour over melted oleo. Place fruit on top. If fresh fruit is used, sweeten with extra sugar. Bake 1 hour at 350°.
Sift flour, salt and baking powder. Add orange rind. Cut in shortening. Add juice and sour cream. Roll to 3/4-inch on floured board. Cut and bake on nonstick cookie sheet 8 minutes at 425°. Cool on wire rack or serve warm. Good with orange marmalade.
Melt margarine in large baking dish. Sift together dry ingredients. Combine with milk and pour over margarine. Do not stir! Place peaches and syrup on top. Bake at 350° until brown for 40 minutes. Serves 10.
Cream oleo, sugar and eggs; add sifted flour, soda and salt, then add vanilla, bananas, buttermilk and nuts. Mix well. Bake in well-greased and floured bread pan or small loaf pans. Bake at 350° for 35 minutes or until done.
Tenderize both sides of the steak and cut into serving pieces. Salt and pepper to taste. Brown both sides in hot oil. Place in casserole dish. Top each piece of steak with a slice of onion. Spoon soup and a half can of water over meat. Cover and bake at 350° for 1 1/2 hours.
Cream sugar and shortening. Add eggs, flavoring and buttermilk. Sift together flour, baking soda and salt; add to mixture. Mix well, then add chocolate that has been softened in a warm oven or in a double boiler. Blend together well.
Combine ground beef, pork sausage, bread crumbs, 1/3 cup Pet evaporated milk, chopped onion, chili powder and pepper. Mix well. Shape by tablespoons into meat balls. Brown. Cover and cook 10 minutes. Place in 2 1/2-quart casserole.
Add pineapple to jello and heat. Cool to room temperature. Fold in Cool Whip. Chill well at least 30 minutes. Serves 4.
When we lived in this small fishing village, seafood was an inexpensive item, served several times a week and dressed up like this for company.
Preheat oven to 350°. Add spices to suit taste, such as allspice and cinnamon. Mix all ingredients together. Beat with mixer on medium speed for 2 minutes. Pour in greased and floured tube pan and bake for 1 hour.
Brown hamburger with onion and drain. Mix the rest of ingredients together and put in greased casserole dish. Bake in 350° oven for 1 1/4 to 1 1/2 hours. Do not cover dish and stir every half hour.
Cream margarine, shortening and sugar. Mix in remaining ingredients. Press half of mixture in bottom of 13 x 9-inch pan. Spread with jam. Top with remaining crumbling mixture. Press down lightly. Bake at 400° for 25 to 30 minutes. Makes 3 dozen bars.
Soften cream cheese in bowl; add remaining ingredients, except shrimp, and blend well. Add shrimp and then mix thoroughly.
Combine all ingredients; simmer 20 minutes. Use as baste on meats on grill or in oven.
Sift flour with spices, salt and baking soda. Set aside. Cream butter; add vanilla, both sugars and beat until creamy. Add eggs and beat on low speed. Add sifted dry ingredients. Stir in oats with a spoon. Line two cookie sheets with aluminum foil (shiny side down). Place 10 cookies on each sheet (1/4 cup each). Let stand 2 hours before baking. Bake at 375° for 12 to 15 minutes. Reverse sheets once during baking. Cookies are soft when done. Cool on racks.
Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans. Let soak at least 8 hours. Drain. Add chicken broth, 2 cups water, ham hocks, salt pork and bay leaf to beans; bring to a boil. Cover, reduce heat and simmer 1 1/2 hours.
Mix together. Spray pan with Pam lightly. Makes 12 muffins or 9 X 9 pan. Bake at 400° for 25 minutes (don't over cook).
You make up each package of Kool-Aid using 2/3 cup of sugar in each pitcher of Kool-Aid. You pour the Kool-Aid in ice trays and freeze it. After frozen, you put each kind of ice in glass and pour in some Sprite, then drink.
Combine cream cheese, 1/3 cup sugar, 1 egg, vanilla and salt; blend until smooth and creamy. Spread in pastry shell. Sprinkle with pecans. Combine remaining ingredients; beat until well blended. Pour over cream cheese mixture and pecans. Heat oven to 375° and bake 35 minutes.
Brush mushroom caps with oil. Place on baking sheet, round side up, and broil for 1 minute. Blend spinach with cheese; fill mushroom caps. Sprinkle with bread crumbs and bake on greased cookie sheet at 375° for 10 minutes or until bubbly. Serve immediately. May be frozen and baked unthawed. Serves 8.
Cube onions, peppers, mushrooms and pork chops. Saute in 2 tablespoons butter. Cook noodles and drain. Mix with soups and rest of ingredients. Put in 13 x 9-inch pan; top with cheese. Bake at 350° until cheese melts. Serve.
Mix all ingredients together. Place in a 9-inch pie pan with uncooked crust. Dot with butter. Cover with foil and poke holes in top. Bake at 400° for about 50 minutes, or until apples are tender.
Mix sugar, milk, butter, coconut and pecans. Shape into 1-inch balls. Place a toothpick in each ball. Place in refrigerator to chill. Melt chocolate. Dip chilled balls in chocolate and place on waxed paper to cool. Ease toothpicks out of balls after they have been dipped in chocolate. Yields 3 dozen.
Cream butter and sugar. Add eggs; beat well. Mix in flour, salt and soda until well blended. Stir in remaining ingredients. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Yields 5 dozen.
Thaw and drain spinach. Separate eggs. Combine mashed potatoes, spinach, butter, seasonings and 4 egg yolks. Beat 4 egg whites until stiff and fold gently into vegetable mixture. Gently place in a 1 1/2-quart oven casserole. Bake at 375° for 30 to 40 minutes until puffed and golden. Serves 6.
Mix all together and bake in greased casserole at 350° for 45 minutes.
Blend sauce and soup. Stir in chicken and onion. Grease a 13 x 9 casserole. Put in 1/2 chips. Pour in chicken mixture. Put cheese on top and the rest of the chips. Bake at 375° for 35 to 40 minutes.
Brown chicken in oil. Add garlic, green pepper and carrots; saute briefly. Add bouillon, soy sauce, vinegar, sugar, ginger and pineapple with juice. Simmer until time to serve. Mix cornstarch with a little water and thicken. Serve over rice.
Drain pickles. Reserve	1/2 cup juice. Add to rest of the ingredients. Mix well. Add pickles. Refrigerate 3 days, at least.
Preheat oven to 400 degrees and prepare 12-cup muffin pan; lightly grease or spray with non-stick spray or line with paper baking cups.
Put all ingredients in saucepan and bring to boil for 3 or 4 minutes; set aside. When cooled to lukewarm, add flour sifted with baking soda. Bake at 350° for 50 to 60 minutes.
In bowl, mix beef and 1/4 cup steak sauce; shape into 4 patties. Dip patties in egg, then coat with bread crumbs.
Preheat oven to 275°. Place fillets in shallow baking dish. Season with salt and pepper. Sprinkle with basil, garlic and oregano. Bake for 45 minutes. Meanwhile, cook peppers and onion in olive oil until crisp-tender. Arrange pepper mixture over fish and sprinkle with almonds. Garnish with lemon.
Preheat oven to 350°. Arrange pumpkin slices, potato slices and onion in a baking dish. Combine half and half, wine, cheese and margarine in a bowl, mixing well; spoon over vegetables. Bake, covered, 40 minutes or until vegetables are tender.
Put all ingredients into your mixing bowl and mix well. Bake in muffin tins at 400° for 15 to 20 minutes.
Knead together well. Divide dough into 4 parts and knead each part. Roll thin and place to dry slightly. Place layers on top of each other with a thin layer of flour between them. Cut as you would noodles, wide, not fine. Serve with tomato sauce and grated Parmesan and Romano cheeses.
In medium saucepan, saut almonds in butter until lightly toasted. Remove and drain on paper towels. Toast sesame seeds in same pan. Remove and drain on paper towels. In large bowl, toss salad greens (washed and drained) with toasted almonds and cranberries. In a medium bowl, whisk together sesame seeds, poppy seeds, sugar, onion, vinegars and oil together. Top with greens just before serving.
Mix all ingredients. Pour into 2 (8-inch) greased and floured cake pans or sheet cake pan. Bake as directed at 350° for 45 minutes.
Boil sugar, corn syrup and water until it forms a hard ball in	water.	Then add the	baking soda, butter and lemon extract. Pour over popped corn. Mix and eat.
Combine flour and margarine in bowl with fork. Blend together. Beat egg yolks and fructose together. Add flour mixture and beat until well blended. Beat in buttermilk and lemon juice. Put in unbaked pie shell. Bake at 425° for 10 minutes. Reduce temperature to 350° and bake 20 to 25 minutes or until filling is firm. Allow to cool.
Line unpricked pastry shell with a double thickness of aluminum foil. Bake at 450° for 8 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°. In a blender, combine cottage cheese and milk; process until smooth. In mixing bowl, beat cream cheese and sugar until smooth. Beat in cottage cheese mixture, flour and vanilla. Beat in eggs just until blended. Pour into pastry shell. Sprinkle with 1/2 cup raspberries. Gently press berries into filling with back of spoon. Bake at 350° for 30 to 35 minutes. Cover with foil if browning too quickly. Cool for 1 hour; refrigerate for 1 hour. Top with whipped cream and remaining berries.
Arrange tomatoes in glass baking dish. Shake oil, vinegar, oregano, salt, pepper, mustard and garlic in tightly covered jar. Pour over tomatoes. Cover and refrigerate, spooning dressing over tomatoes occasionally, at least 2 hours.
Mix together first 7 ingredients and place in greased casserole dish; then mix remaining ingredients together and put on top sweet potatoes. Bake at 350° for 30 to 40 minutes.
Mix broth, tomatoes, sugar, salt and pepper in a 2-quart pan. Bring to boil. Add garlic, if desired. Simmer 10 minutes, uncovered. Just before serving, add greens; stir. Serve hot or cold.
Set dial at 260° and boil down any remaining juices until only drippings remain. Blend flour with drippings, stirring until well mixed and browned. Add salt, pepper and paprika and slowly add milk, according to desired thickness or chicken broth and light cream. Cook, stirring until thickened. Add parsley to suit taste or mushrooms.
Using a whisk or fork combine eggs and milk. Stir in remaining ingredients and disregard lumps. Fill well-greased muffin tins 3/4 full. Place in cold oven and bake at 450° for 25 minutes or until golden brown.
Combine sugar, water, cinnamon and nutmeg. Cook to boiling. Add oleo and food coloring. Make a dough of the flour, baking powder, milk and shortening. Divide into 6 circles. Put an apple in circle of dough. Sprinkle with a little cinnamon-nutmeg and oleo. Close dough around apple. Place in pan and pour syrup over. Bake at 375° for 35 minutes. Serve with milk or ice cream or as is.
Mix cream cheese and peanut butter together with hands. Add sugar slowly, mixing ingredients with electric mixer. Add whipped topping and continue beating with mixer until thoroughly combined. Pour into 2 pie crusts.
Beat together eggs, sugar, oil and pumpkin. Combine dry ingredients and add to pumpkin mixture. Mix well. Spread in ungreased 15 x 10 x 1-inch jelly roll pan. Bake at 350° for 25 to 30 minutes.
Mix together and put in a 9 x 13 x 2-inch pan. Bake for 15 minutes at 350°.
Coat beef stew meat with flour and brown with chopped onion in small amount of oil. Season with salt and pepper. Add broth and soup and simmer for 30 minutes. Serve with rice, noodles or mashed potatoes.
Mix together all ingredients except oleo and crumbs. Cook vegetable (broccoli, cauliflower, Brussels sprouts or asparagus) until tender. Place in casserole dish. Pour cheese mixture over vegetable. Mix bread crumbs and oleo, sprinkle over cheese.
In a mixing bowl, combine the dry ingredients. Stir in milk, adding a little more if needed, to make a thick batter. Mix in onion. Heat oil in a deep fat fryer to 375°. Drop batter by tablespoonfuls into oil and fry to a golden brown. Turn and brown other side. Drain on paper towels. Serve warm. (We just fry ours in a skillet and flip when brown. Very good.)
Cook and peel sweet potatoes. Soak in butter for 5 minutes, then roll in brown sugar and nut mixture. Pour remaining butter and brown sugar mixture over potatoes and bake.
Flatten each pork chop lightly with a flat meat mallet to a uniform thickness. Place flour on a plate. Place the eggs in a shallow dish. Place seasoned bread crumbs in another shallow pan. Coating both sides each time, dip a pork chop in the flour first (shake off excess), then the eggs (coat well), then the bread crumbs. Place on another plate until all 6 chops are breaded. Heat 1 tablespoon of the vegetable oil in a large non-stick skillet on medium-high heat. When oil is hot, add 3 of the pork chops without letting the sides touch. Cook to golden brown, about 2 minutes, and turn over for another 2 minutes. Place cooked chops on a towel-lined plate and repeat for the remaining 3 chops, adding another tablespoon of oil to the pan first.
Combine all ingredients, except bacon. Put bacon on top. Bake for 2 hours (or less) in a 325° to 350° oven.
Combine all ingredients. Spread on cracker (either Ritz or Triscuits works best). Broil 3 to 5 minutes or until slightly browned. Serve hot.
Boil hot water; add to lemon jello and sugar. Stir until dissolved. Add cold water, pineapple juice and almond extract. Stir until well blended and place in freezer for 2 days. Take out about 4 hours before ready to serve. Punch will be slushy.
Brown pie shells in oven as directed. Mix all ingredients together. Mix on high speed for about 4-5 minutes. Pour into shells and refrigerate for 2 hours.
Cook rice and drain (do not rinse). Brown chop meat or mash leftover meatballs with fork. (If using meatballs, omit browning and draining meat.) Drain meat; put in a bowl. Add salt, pepper, tomato sauce, parsley, grating cheese and Mozzarella; mix well.
Mix chicken, almonds and celery in bowl. Combine mayonnaise, yogurt, lemon juice, parsley, salt and pepper. Blend into chicken and toss lightly. Yields 4 servings.
Combine eggs, sugar and salt. Gradually add milk, stirring. Add cooked rice, raisins and vanilla. Pour into greased (with oleo or butter) casserole. Set casserole in pan of hot water in oven. Bake at 350° for 1/2 hour. Remove from oven. Stir. Sprinkle with nutmeg or cinnamon and dot with butter. Bake 30 to 40 minutes until set. Makes 6 servings.
Mix together ingredients. Mold mixture around olives or pieces of Vienna sausage. Bake at 450° for 8 to 10 minutes or until golden brown. Serve hot.
Keep juice from canned fruit. Mix dry pudding and Tang. Add 1 1/2 cups fruit juice. Do not beat. Gently fold in fruit. Add any amount of Cool Whip.
In large bowl, add warm water and sprinkle yeast on top to dissolve. Melt margarine in saucepan (don't get too hot). Add well beaten egg, sugar and salt. Add to yeast mixture. Add flour and knead well. You might have to add a little more flour while you knead the mixture. Grease sides of bowl and mixture. Let rise until double. Bake at 400°.
Preheat oven to 350°. In a large bowl, combine cheese, flour, cereal, sugar, salt, cayenne, mustard, melted butter and Worcestershire sauce. Mix with your hands until well blended. Form mixture into one-inch balls and arrange about one inch apart on an ungreased baking sheet. Use a fork to form a crisscross pattern while pressing balls into disks about 1/4-inch thick. Bake until edges are golden brown, 10 to 12 minutes. Serve warm or at room temperature. These freeze well.
Mix together; spread into 13 x 9-inch pan. Mix will be crumbly.
Melt chocolate and butter in top of a double boiler over simmering water; set aside to cool. Beat egg whites lightly with a wooden spoon; gradually add sugar, salt and vanilla, stirring well, and stir in cooled chocolate mixture. Sift flour over pecans. Mix well and stir into batter. Spread batter in a greased 12 x 8 x 2-inch baking pan. Bake at 325° for 35 to 40 minutes. Frost with Favorite Brownie Frosting. Cut into 1 1/2-inch squares while warm. Yields about 3 dozen.
Mix and chill. Roll medium thick. Cut into bars, cut all at once. Mark dough with fork. Bake at 350°.
Bring water to boil; add salt and rice. Cook 30 minutes or until tender. Drain and rinse. In large bowl, add to rice (cooled) the marshmallows, pineapple, nuts, sugar and salt and mix lightly. Add whipped cream, turning easy. Chill. Garnish with chopped nuts and cherries.
Mix well the flour, salt and baking powder. Add the remaining ingredients. Mix very well by hand. Pour into a greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Preheat oven to 350°. Toast sesame seed coated with 3 tablespoons butter. Set aside. Dip chicken breasts in evaporated milk and roll in bread crumbs mixed with salt and pepper. Place on foil-lined baking sheet. Top with 1/4 cup sesame seed. Bake skin side up and do not turn. Bake at 350° for 1 hour.
Remove tough outer leaves of cabbage. Cut into 6 to 8 wedges. Arrange in a buttered casserole or skillet. Put uncooked rice, ground beef and onions between wedges. Combine tomatoes, water and seasonings. Pour over casserole. Cover and bake at 350° for 1 hour and 30 minutes.
Spread dinner rolls on cookie sheet and press together. Bake just until set. Mix cream cheese, sour cream and Ranch dressing mix and spread on dinner rolls. Chop 2 to 3 cups each of broccoli, cauliflower and carrots. Put on top of cream cheese mixture. Chill and cut into squares. This is good with grated Cheddar cheese sprinkled on top of vegetables.
Butter casserole dish and sprinkle layer of crumbs in dish. Mix together remaining ingredients and pour in dish. Sprinkle remainder of crumbs on top of squash mixture. Bake at 350° for 30 minutes.