HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook brown sugar with milk until it forms a soft ball. Remove from heat and add butter and pecans. Beat until glazed. Drop by spoon on greased wax paper.
Pour water over oatmeal and let stand 20 minutes. Mix as for regular cake. Add oatmeal before adding flour. Bake at 350° for about 40 minutes in a 9 x 13-inch pan.
Boil sugar, vinegar and salt together.	It will be very thick. Add coloring. When lukewarm, pour over daikon. Leave out for a few hours, shaking the jar occasionally.	Store in refrigerator.
Combine squash which has been thinly sliced, onion, celery and pepper; toss lightly. Combine all other ingredients; stir well. Spoon over vegetables. Chill 12 hours, stirring occasionally.
*Peel potatoes, cook in boiling water until tender, dry over heat and put through a potato ricer.
Trim fat from chops. Brown chops in small amount of hot shortening in skillet; drain off excess fat. Combine onion, caraway seed, salt, paprika, dill weed, garlic powder and water. Add to skillet. Cover and cook over medium heat for 45 to 60 minutes or until pork chops are tender. Transfer chops to warm platter.
Combine all ingredients, except mint leaves. Chill for 2 to 3 hours. Garnish with mint and serve as appetizer or dessert.
Combine softened ice cream and whipped topping. Crush Whoppers. Add 1 cup crushed candy to ice cream mixture; reserve remaining 1/2 cup for top. Spoon ice cream mixture into pie crust. Top with reserved candy and freeze. Serve with whipped cream.
Wash chicken. Cut in strips across the grain. Sprinkle with Adolph's tenderizer. Let set a few minutes. Add buttermilk. Mix seasoning with flour. Stir chicken in buttermilk. Roll chicken in flour. Fry in hot grease at medium heat until tender.
Put flour in a bowl; make a well in center and add the egg and salt. Work into flour with fingers to make small crumbles. Sprinkle into boiling meat broth, stirring as you add Rivvels. A tablespoon of beef soup base will enhance the flavor. Simmer 20 minutes.
Cream butter and powdered sugar together. Add one egg at a time, beating after each addition. Add cake flour, baking powder, salt and flavor. Mix well. Pour into floured and greased Bundt pan. Bake at 350° for 1 hour.
Mix together melted butter, flour and chopped pecans. Press in bottom of a 9 x 13 x 2-inch pan. Bake 10 to 12 minutes until light brown at 350°.
Brown beef, and chopped onions. Cook until tender. Add milk, cream cheese, stir until smooth. Add corn, soup, pimentos and noodles. Stir well. Put into casserole dish, sprinkle top with Parmesan cheese. Bake at 350° for 45 minutes or until bubbly. Can be browned on top.
Mix all together and bake in 3 layers or 9 x 13 sheet pan 30 minutes at 350°.
Combine ingredients in large bowl, except syrup. Blend at low speed to mix, then beat 5 minutes at medium speed. Put 2/3 of batter into a greased and floured Bundt or tube pan. Add chocolate syrup to remaining batter and stir well. Pour over green batter. Bake at 350° for 50 to 60 minutes.
In bowl, combine cake mix, egg and oil, mixing until crumbly. Reserve 1 cup. Add 1 teaspoon lemon extract to reserved crumbs. Pat remaining crumbs into an ungreased 13 x 9-inch pan. Bake for 15 minutes at 350°. Beat together the cream cheese, sugar, egg, vanilla and lemon extracts until light and smooth. Spread over baked layer. Sprinkle reserved crumbs over mixture. Combine cinnamon and nuts; sprinkle over crumb topping. Bake 15 minutes more. Cool; cut into bars.
Combine all ingredients. Refrigerate, covered, 2 to 3 days. Cook 2 pounds fresh shrimp. Simmer in boiling water no longer than 5 minutes. Arrange on large platter around bowl of spicy sauce or arrange shrimp on endive covered Styrofoam cone with toothpicks and top with pretty ribbon.
Combine beef, onion and chilies in large skillet. Brown beef until brown and onion is transparent. Add all other ingredients. Cover and simmer for 35 minutes.
Mix jello and boiling water and stir until dissolved. Add other ingredients. Mix well and pour into a large, glass dish.
Combine all ingredients and pour into greased 8-inch square pan. Bake at 350° for 40 minutes.
Mix together egg, butter, milk and sorghum. Sift dry ingredients together and add to first mixture. Stir well and bake in a moderate oven for 30 minutes.
Combine sugar, flour and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring until thickened. Add lemon juice. Cool to room temperature. Bring water, 2 teaspoons salt and oil to a boil. Add acini de pepe. Cook at a rolling boil until pasta is done. Drain and rinse several times with cold water and cool to room temperature. Combine egg mixture and acini de pepe. Mix lightly but thoroughly. Refrigerate until chilled or overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly. Salad will keep as long as a week. You may add more Cool Whip, if desired. This salad may also be frozen, although freezing may alter the texture. Enjoy!
Cream shortening and sugars well. Add eggs and milk; mix well. Add apples and remaining ingredients slowly. Pour into prepared cake pan (round or oblong). Bake at 350° for 35 to 40 minutes. Use vanilla frosting or Cool Whip on top.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, shortening, sugar, brown sugar and vanilla. Beat until creamy, then beat in eggs and continue beating until fluffy. Gradually add flour mixture and mix well. Stir in both types of chips. Drop by teaspoonfuls on cookie sheet and bake for 8 to 10 minutes. Makes approximately 100 cookies.
Combine oatmeal, flour, nuts, brown sugar, baking soda and salt. Add melted butter. Press 1/2 mixture in a 9 x 13-inch pan. Bake at 375° for 12 minutes. Mix milk and peanut butter; spread over cooked mixture. Add M&M's to other half of mixture and put on top. Bake again for 20 minutes.
Season meat strips with salt; flour and brown in oil. Add mushrooms, ketchup, butter, Worcestershire sauce and mustard. Cook slowly until meat is tender (1 1/2 hours). Just before serving, add sour cream and stir well. Serve with rice or noodles.
About 30 minutes before serving, prepare penne as label directs, using 2 teaspoons of salt in water. (If penne is not available, use corkscrew or ziti macaroni.)
Brown meat and onions in skillet. Add tomato sauce, tomatoes, oregano, salt, basil, sugar and parsley. Simmer 15 minutes. Add cooked spaghetti and mix. Turn half of spaghetti into 9 x 13-inch greased pan. Put layer of Velveeta cheese on spaghetti. Add rest of spaghetti and top with Mozzarella cheese. Cover with foil and bake 20 to 30 minutes at 350°.
Heat juice of pineapple. Add vinegar and salt. Set aside to cool. Add jello and let gel. Now add remaining ingredients and put in refrigerator. Serve on lettuce leaves.
Mix well together. Bake 30 minutes at 350° in a 7 1/2 x 12-inch pan sprayed with Pam.
Pour the uncooked filling into an uncooked pie crust and bake at 350° about 45 minutes or until done. A very old recipe, very good!
Cook the broccoli according to directions. Drain. In a small saucepan, saute the onion in margarine. Add the soup and garlic cheese. Cook until cheese is all melted. Add to cooked broccoli. Pour into a greased baking dish. Top with cracker crumbs. Bake in a 350° oven until bubbly. (This casserole freezes well.)
Spray 9X12 pan with Pam cooking spray. Sprinkle bottom with pecans and coconut.
Combine everything, except marshmallows. Blend. Spoon into a 1 1/2-quart casserole. Top with marshmallows. Bake at 300° for 1 hour. Makes 8 to 10 servings.
Put the first 3 ingredients in a microwavable dish. Heat in microwave 2 1/2 minutes on High. Mix with mixer until smooth (1 to 2 minutes). Add vanilla and peanut butter. Mix with wooden spoon. Pour into greased 8-inch dish to harden. Cut into squares.
Mix together gelatin, pecans, coconut, condensed milk and vanilla. Shape mixture into strawberries. Chill at least 1 hour. Roll chilled berries in crystals and add food color to almonds to tint a delicate green. Use for leaves and stems of berries. Yields about 48 berries.
Combine first 3 ingredients. Set aside 1 cup for topping. Press remainder into ungreased 9 x 13-inch pan. Bake at 350° for 12 minutes.
Cream the cream cheese and sugar. Then add Dream Whip already mixed and then mix again. Put bananas on bottom of pie shell. Add cream mixture and then top with blueberries.
Spread peanuts in the bottom of the unbaked pie shell. Mix thoroughly the corn syrup, slightly beaten eggs and vanilla. Pour over the peanuts in the pie shell. Add a dash of nutmeg, if desired. Bake at 350° for 45 minutes.
Melt butter on low. Add flour. Stir until smooth and bubbly. Add salt, pepper and onion. Take off heat. Add sour cream. Fold into beans. Fold in Cheddar cheese. Melt butter and add to corn flake crumbs. Spread on top of beans in a casserole dish. Bake uncovered at 350° for 30 minutes.
Cover bottom of baking dish with crackers. Next, add a layer of sweet pepper. Add a layer of shredded cheese. Put bread crumbs on top of casserole. Pour	milk over until milk bubbles through bread crumbs. Dot	with margarine. Bake	at 350° until bubbly.
In a large skillet over medium-high heat, brown the sausage, stirring, about 6 minutes. Drain on paper towels.
In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla and liqueur. In a bowl, combine the flour, baking powder and salt. Add to the creamed mixture, mixing until blended. Fold in nuts and chocolate chips. Divide dough in half. On a greased and floured baking sheet, pat out into two logs (put some flour in a dish to put on your hands, because the dough is sticky). Form about 1/2-inch high, 1 1/2-inches wide and 14-inches long, spacing them at least 2-inches apart. I use parchment paper instead of greasing and flouring a pan, as it is much easier to transfer them onto a cooling rack. Bake in the middle of a preheated 325° oven for 25 minutes or until lightly browned. Transfer from baking sheet to a rack. Let cool for 5 minutes. Place on cutting board. With a serrated knife, slice diagonally on a 45° angle about 1/2-inch thick. Place the slices upright on the baking sheet and return to the oven for about 8 minutes longer to dry slightly. Let cool on a rack. If you like the frosting on them, when they are completely cooled, melt some white chocolate squares or white chocolate chips in a double boiler or in the microwave and spread on the cookies. The chocolate can burn easily in the microwave, so melt it slowly on a low setting, stirring frequently, until completely melted. This makes 3 1/2 to 4 dozen.
In large flat dish, cut up lettuce. Sprinkle garden peas over cut up lettuce, then sprinkle onions, then pepper over peas. Make up Hidden Valley dressing mix according to directions. Pour over salad in bowl. Now sprinkle cheese over dish, then sprinkle bacon bits over top of salad.
Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to 3 months. Yield: About 3/4 cup.
Combine cake mix, sour cream, water and eggs in a large bowl. Blend, then beat on medium speed 2 minutes, until creamy. Spoon 1/3 the batter into well-greased and floured Bundt pan. Sprinkle with 1/2 the Jell-O. Repeat layers. Spread remaining batter over gelatin to cover. Bake at 350° in oven for 45 to 50 minutes, until cake springs back when lightly pressed. Cool in pan 5 minutes. Remove from pan. Cool on rack. Sprinkle with confectioners sugar, if desired.
Preheat oven to 400°. Line cookie sheet with foil. Butter foil. Layer crackers close together, salty side up. Separately melt butter and sugar. Bring to a bubbly boil, then cook 3 minutes. Pour over crackers. Bake 5 minutes. Immediately sprinkle chocolate chips on and spread evenly. Sprinkle on pecans and press in. Refrigerate 1 hour. Break into pieces. Store in refrigerator.
Advance preparation: Thoroughly cream together butter and sugar. Add egg yolk, milk, salt and extract; beat well. Stir in flour. Chill.
Mix all ingredients in large bowl. Shape into round patties and brown each slowly on both sides. Bake in 325° oven for 12 minutes.
Line pie shell with peach slices. In a pan, melt butter. Add eggs and sugar. Mix well. Pour over peaches. Bake for 35 minutes at 400°. Serve with fresh whipped cream or vanilla ice cream.
Mix first 2 ingredients well. Stir in drained fruit. Blend in Cool Whip. Refrigerate.
Cut flour, salt and Crisco with pastry blender until uniform. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork. Work into firm ball.
Saute onion and zucchini into butter. Add mixture of remaining ingredients. Mix all ingredients well and bake at 350° for 45 minutes.
Set power select at High in an oblong baking dish; combine steak, tomatoes, sauce, soup mix, basil and garlic. Heat, covered, for 4 to 5 minutes.
Mix all ingredients together and pinch off for biscuits. Place in greased pan. Cook 18 minutes at 450°.
Dissolve yeast, sugar and water. After yeast mixture is dissolved, mix in butter, sugar, milk and flour. Put out on counter. Make into ball. Butter on top and put into large bowl. Let rise in warm place until double. Punch down. Make into rolls and let rise until double. Bake at 350° for 20 to 25 minutes or until golden brown.
Combine all ingredients in a medium saucepan. Cook on medium heat, stirring occasionally, until apples are tender and sauce has thickened, about 30 minutes. Delicious with ham and turkey and dressing.
Cook hamburger, garlic and onions; remove fat. Put cooked hamburger mixture into stock pot and add remaining ingredients. Bring to a boil. Remove from heat and put on lid. Let stand for 1 to 2 hours, reheating to serve. For best results, make 1 to 2 days ahead of time. Keep refrigerated until ready to heat and serve. Cornbread goes nicely with this chili.
In large skillet, melt butter. Saute garlic, green onions and tops, diced tomatoes and jalapeno pepper. Add halibut; cook until 1/2 of the bottom turns white. Turn and continue cooking; don't overcook. Serve halibut in individual dishes with butter sauce poured over.
Preheat oven to 450° to 500°. Sift 2 cups of flour with the baking powder and salt in a bowl. Cut in the shortening with a pastry blender or fork or work in with your fingers. Add the milk to make a soft dough, mixing just until the dough holds together.
Mix together cream cheese, lemon juice, grated onion, Worcestershire sauce, hot sauce and salt; then add mayonnaise. Drain clams, saving the juice. Add clams and then the juice as needed.
Mix all ingredients except ginger ale, and finish filling gallon jar with water. When ready to serve, add 1 quart ginger ale to punch.
Brown meat. Cook and drain noodles. Combine all in crock-pot and mix thoroughly. Cook on high for 2 hours.
Mix sauce, onion, pepper and spices and cook until tender. Mix turkey, rice and half of cheese. Pour in casserole. Spread remaining cheese on top. Bake at 350° for 30 minutes or microwave for 10 minutes.
Mix 1 cup flour and oleo like pie crust with 2 tablespoons water. Chill. Roll into two 3 x 12-inch strips. Boil 1 cup water and 1/2 cup butter to rolling boil. Remove from heat. Add almond extract, then 1 cup flour, stirring until well mixed. Add eggs, one at a time. Put this mixture on top of pastry strips. Bake at 350° for 50 minutes. Frost with powdered sugar frosting. Sprinkle with ground or chopped nuts.
Form meat into balls about the size of a walnut. Brown well and pour off all the grease. Combine the ketchup, beer, Worcestershire sauce, vinegar and sugar for sauce. Add balls to sauce and simmer for 2 hours.
Brown ground beef and onion in skillet; drain. Mix together cornbread mix, corn, eggs and pepper. Set aside cheese. Layer in iron skillet: 1/2 meat, 1/2 mix, 1/2 cheese. Repeat. Bake according to directions on back of cornbread mix.
Boil salted water for pasta. In a large saucepan, heat olive oil over medium-high heat. Add chicken and saute quickly to sear. When chicken is lightly browned, reduce heat and add garlic and sun-dried tomatoes. Saute for a moment until garlic is beginning to color. Add half and half, bouillon cube and rosemary. Scrape the bottom of the skillet with a wooden spoon, stirring well. Simmer until sauce has thickened to heavy cream consistency and no more, about 5 minutes. Add salt and pepper. Cover and turn off heat.
Mix oil, sugar and eggs; combine flour and baking powder and add to oil mixture alternately with milk. When blended, stir in leaves. Bake at 350° in greased tube pan for 1 hour.
Melt margarine in a 9 x 13-inch pan. Add flour, pecans and brown sugar. Mix and press in bottom of pan. Bake at 350° until lightly browned, about 10 minutes. Cool.
Cream the first 3 ingredients together. Add eggs and vanilla to the shortening, white sugar and brown sugar. Sift dry mixture and mix into the shortening mixture. When all is mixed, shape into balls the size of walnuts. Flatten with fork. Bake 10 to 12 minutes in a 350° oven. Chocolate bits can be added to part of batter for variety.
Cook raisins and drain off water. Beat egg yolks and cream together. Mix sugar, flour and spices and add to raisins and eggs. Add butter and vanilla. Mix all together and cook until thick. Pour in baked pie shell and top with meringue.
Mix all ingredients together. Let chill. This dip is good for raw vegetables (carrots, cauliflower, celery, etc.). Also good for crackers and chips.
Mix and chill for 1 hour. Pinch small balls about size of walnut and put into tins rolled in flour and use tart tamper tool or press into tart pan.
Preheat oven to 375°. In a large bowl, combine soup, 1 1/4 cup milk, seasoned salt, chicken, vegetables, 1/2 cup cheese and 1/2 can French fried onions. Pour into 8 x 12-inch baking dish. Bake, covered, at 375° for 15 minutes.
Heat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. Mix all ingredients just until moistened. Pour into pan. Bake 45 to 50 minutes or until golden brown. Cool 5 minutes in pan. Loosen bread from sides of pan. Remove from pan onto a cooling rack and cool completely before slicing.
Mix together cake mix, 6 tablespoons melted oleo and 1 cup oatmeal. Reserve 1 cup of mixture and to remaining add egg. Press into greased pizza pan and bake 12 minutes at 350°. Remove from oven and spread pie filling over crust. Mix reserved cake mix with 1/4 cup oatmeal, sugar, cinnamon, nuts and 2 tablespoons melted oleo. Sprinkle over pie and bake another 15 to 20 minutes. When cool, drizzle with glaze of powdered sugar, oleo and milk to resemble melted pizza cheese.
Salt and pepper chops; bake at 400° for 1/2 hour. Mix Coke and ketchup. Take from oven; pour this mixture over the chops. Bake for 1/2 hour at 350° in covered pan or baking dish. Sprinkle cheese over top; bake until melted and bubbling. Serve with rice or noodles. Also good with chicken parts.
Bring the first 3 ingredients to a boil; boil 1 minute and remove from heat. Stir in peanut butter and pour into buttered dish.
Prepare vegetables as directed; drain. Put in a 9 x 13-inch pan or dish; add water chestnuts. Melt margarine and cheese together; pour over vegetable mixture. Put crushed Ritz crackers over the mixture, then drizzle the last stick of margarine over the top. Bake at 350° for 1 hour. Cover with foil for 45 minutes, uncover last 15 minutes.
In a large saucepan, cook onion and green pepper in 2 tablespoons of margarine until tender. Combine onion in a bowl with chicken and green chili peppers. Set aside.
Melt caramels with 1/3 cup milk over low heat, stirring until smooth. Combine remaining milk, cake mix and margarine; mix well. Press 1/2 of cake mixture into bottom of greased 9 x 13-inch pan. Bake at 350° for 8 minutes. Sprinkle chocolate pieces and 1 cup walnuts over crust. Top with caramel mixture, spreading to edge of pan. Top with teaspoonfuls of remaining cake mixture. Press gently into caramel mixture. Sprinkle with remaining walnuts. Bake at 350° for 18 to 20 minutes. Cool slightly, then refrigerate. Cut into bars before serving.
Cook 1 pound thoroughly washed and chopped fresh leaf spinach, in 1/4 cup water for 5 to 6 minutes. Drain well. Melt butter in skillet; add oil and saute onion until tender. Add spinach, salt, pepper and 2 tablespoons capers. Saute until heated thoroughly, about 4 to 5 minutes. Add to cooked rice and toss gently. Serve hot. Makes 6 servings.
Dip chicken breasts in butter or margarine and cheese mixture. Then roll in bread crumbs, patting crumbs on chicken. Sprinkle pepper lightly on top. Place in greased shallow baking dish. Drizzle with any extra margarine. Bake at 350° for 1 hour. Do not cover or turn while baking.
Cook onion and peppers in fat until tender. Add beef, browned lightly. Put noodles in; bring to a boil and let simmer for about 20 minutes over low heat. Simmer all ingredients together. Add to noodles and stir in sour cream.
Combine cream cheese, sour cream, Ranch dressing and crab meat. Spread some filling on top of tortilla. Roll up and lay in a pan (any size). Repeat with each tortilla. Refrigerate overnight or 3 to 4 hours. Slice 1 inch thick. Serve as hors d'oeuvres.
Mix all together. Bake at 350° for 40 or 50 minutes until set. Top with cheese.
Mix cake mix, blended oranges, eggs and oil. Bake in 2 greased and floured 8-inch round cake pans at 350° for 30 to 35 minutes. Cool cake.
Brown ground beef with salt, black pepper and garlic salt. Add onion and bell pepper. Mix with pork and beans and brown sugar in a baking dish. Bake in 325° oven for 1 hour or microwave for 30 minutes.
Preheat oven to 350°. In a large bowl, stir together noodles, cream, egg yolks, sugar, salt, cinnamon and nutmeg. Stir in raisins, pineapple and vanilla. In a medium bowl, beat egg whites until stiff. Fold egg whites into noodle mixture. Pour into a greased 7 x 11-inch glass baking dish. Bake 35 to 40 minutes or until top is light brown. Cover and store in refrigerator until ready to present. Give with reheating instructions. Yield: 12 to 15 servings.
Brown beef in skillet. Add taco mix, taco sauce and water. Mix eggs, cornmeal, salt, buttermilk, vegetable oil and corn. Grease a 10-inch iron skillet. Pour half of the cornbread mixture in bottom of pan. Add onion and bell pepper, then add meat mixture. Pour remaining cornbread mixture on top. Bake at 350° for 45 to 60 minutes.
Combine pecans, 1/4 cup sugar and cinnamon; stir well, set aside. Combine shortening and 1 cup sugar; cream until light and fluffy. Beat in eggs, bananas and vanilla; stir in sour cream.
Combine all ingredients, mixing thoroughly. Chill in refrigerator for 8 hours or overnight before serving.
When potatoes are done, drain and mash. Add all other ingredients to potatoes and mix well. Pour in a greased casserole dish.
Cook spaghetti, drain and set aside. Combine eggs with milk; add cheese, browned beef, and spaghetti sauce. Combine all ingredients before adding spaghetti.
Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add water and blend with fork just until mixture holds together. Roll pastry out to fit a 9-inch pan.
Remove sausage casings. In skillet, cook sausage until done, stirring to break up. Drain off fat. Peel, seed and chop the tomato. Stir into chorizo along with Parmesan cheese; heat through. Makes about 2 3/4 cups.
Combine chili con carne, tomato paste and mustard in saucepan; heat. Heat frankfurters in hot water, but do not boil. Toast split buns. Place a frankfurter in each bun and spoon heated mixture over. Makes 10 servings.
Saute chicken, chopped onions, celery, green onion and bouillon cubes in 3 tablespoons butter. Pour all in large stock pot and add mushrooms, okra, stewed tomatoes and 4 cups chicken stock. Salt and pepper to taste. Cook over low heat for 1 hour. Serve with rice.
Stir together the flour and soda; set aside. In a large mixing bowl, beat margarine and sugar until light and fluffy. Add egg and vanilla; beat well. Add dry ingredients; mix thoroughly. Stir in cereal. Drop by level measuring tablespoon onto ungreased baking sheets. Bake in oven at 350° for about 12 minutes, or until lightly browned. Cool slightly before removing from baking sheets. Place on wire racks. Yields 5 dozen cookies, 2 inches in diameter.