HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat sugar, eggs, syrup and flour together. Put pecans in unbaked pastry shell (9-inch). Pour in ingredients. Bake at 375° for 30 minutes.
Preheat oven to 375°. Beat eggs slightly. Add salt, syrup, sugar and margarine. Place pecans in 9-inch unbaked pie shell and pour mixture over them. Bake 40 to 45 minutes or until firm.
Combine first five ingredients. Mix well. Spread mixture onto tortillas. Roll. Slice and enjoy.
Mix the last 4 ingredients to form crumbs. Mix the first 3 ingredients. Beat 4 to 5 minutes after adding rest. Pour 1/2 of batter into greased and floured tube pan, then 1/2 of crumbs, then rest of batter and rest of crumbs on top. Bake at 350° for 1 hour.
Combine oil, vinegar, mustard, salt and pepper. Shake until blended; set aside. Cook potatoes. Pour dressing on potatoes and sprinkle with onions and parsley. Serve warm or cold. Very good!
Cream sugar and shortening. Add eggs, beating after each addition. Mix dry ingredients; add alternately with milk. Add vanilla and food coloring. You may desire more coloring than an ounce. Bake in a tube pan at 325° for 90 minutes.
Preheat oven to 325°. Pour milk over bread cubes. Add salt and sugar. Beat eggs; add to bread mixture with butter and vanilla, mix well. Pour into 1 1/2-quart greased casserole. Set casserole in a pan with hot water within 1 inch of top. Bake 50 to 60 minutes, or until knife inserted near rim comes out clean. Makes 8 servings.
Use big, flat pan. Use enough foil to wrap completely and tightly around the ribs. Season ribs with salt and Creole-Cajun seasoning. Spread with bottled barbecue sauce, topped with thin slices of onion, then seal tightly in foil. Bake at 325° about 3 hours, until meat is tender and falling off bone. Good and easy.
Mix sugar, salt and dry cocoa; add part of water to make a paste, then remainder of water. Bring to a boil. Boil 3 minutes. Pour at once into jar and when cool, place in refrigerator.
Put broken pieces of cake in 9 x 13-inch buttered pan. Mix pudding, milk and cheese together. Pour over cake. Place in refrigerator and let set. Spoon cherry mix over it and serve with Cool Whip.
Stir sugar and water until sugar dissolves and it boils. Add coffee; mix well. Remove from heat. Add brandy. Pour into dark bottles over vanilla beans (2 beans per decanter). Age at least 3 months. Proof doubles every 6 months. Makes 1 gallon.
Add sufficient oil to zahtar to make a thin paste. Make 4 inch circular patties out of the dough. Cover and let rest 15-20 mins. Spread mixture over dough patties. Bake 470° for 10 mins. This will make 1 dozen 4 inch patties.
Drain and add maraschino cherries. Stir to coat nuts and fruit with flour mixture. Beat eggs and add vanilla. Mix well into flour and fruit mixture. Easiest to mix with hands in a big container.
In a 2 cup measuring cup, mix ingredients. Roll between wax paper. For single baked crust, bake 8 to 10 minutes at 475°.
Mix first 4 ingredients together. Then mix next 5 ingredients together. Wrap 1 tablespoon of dough around the bite size Snicker. Bake 10 to 12 minutes at 350°.
Combine flour, 1 teaspoon salt and 1/4 teaspoon pepper. Pound into meat. In large skillet, brown meat on both sides in shortening. Top with onion and tomatoes; cover and cook over low heat 1 1/2 hours or until tender. Add green pepper; cook 15 minutes more. Skim off excess fat. Thicken juice, if desired. Makes 6 to 8 servings.
Fry ground beef; drain off all fat. Put in bottom of casserole dish that has been sprayed with nonstick cooking spray. Add creamed corn and top with mashed potatoes. Bake at 375° for 20 minutes or until bubbling hot. Serve with a tossed salad.
Melt chocolate chips and white chocolate in a double boiler pan until smooth. Add peanuts and coat well with chocolate. Spoon onto wax paper. Cluster; size can vary. Allow to harden or place in refrigerator for faster hardening. Place in glass jar or tin can.
Lightly butter a 1 1/2-quart baking dish. Blend eggs, sugar, salt, vanilla and spices. While stirring, add milk slowly. Add bread and fruit and mix well. Pour into baking dish and dot with butter. Place dish in pan of hot water and bake at 350° for 1 hour. Serve warm.
Pound the steaks until thin. Rub in salt, pepper and plenty of paprika. Overlap the steaks, making 1 large steak. Spread the meat with a layer of mushrooms and blanket them with the onions. Cut pimentos in half and lay over the onions. Cover with fine bread crumbs.
Crust: Combine crumbs, sugar and margarine. Press into bottom of 9-inch spring-form pan.
Combine all ingredients and bake at 350° in greased and floured pan until knife inserted in middle comes out clean.
Saute ham and green onions in 3 tablespoons butter in a large skillet until onion is tender. Add eggs and cook over medium-high heat, stirring to form large, soft curds. When eggs are set, stir in mushrooms and Cheese Sauce. Spoon eggs into a greased 13 x 9 x 2-inch baking pan. Combine 1/4 cup melted butter and crumbs, mixing well. Spread evenly over egg mixture. Sprinkle with paprika. Cover and chill casserole overnight. Uncover and bake at 350° for 30 minutes or until heated thoroughly.
Wash cranberries and spread over the bottom of a shallow baking dish. Sprinkle with sugar and cover tightly. Bake at 350° for 1 hour, stirring occasionally. Chill before serving.
Thoroughly drain fruits, saving 1 cup juice. Mix fruits, juice, lemon juice and pudding. Mix together. Stir well. Chill. Just before serving, slice the bananas into it and stir well again.
Combine flour, thyme and coat chops. In skillet, cook chops in hot oil 10 minutes on one side, then turn over and cook other side until brown. Pour off fat. Add soup, water and onion and return chops to skillet and cook 10 minutes or until pink is out.
Place broccoli in vented box on paper plate. Microwave on 100% power for 5 minutes. Drain well. Combine eggs and flour in medium mixing bowl until smooth. Stir in remaining ingredients and broccoli. Pour into 1-quart casserole or souffle dish. Microwave at 50% power for 17 to 22 minutes or until almost set in center (200°). Let stand 5 minutes before serving. Yields 4 to 6 servings.
Mix sugar, syrup and melted oleo. Add beaten eggs and vanilla, mixing well. Add pecans to syrup mixture. Mix well. Pour into pie shells and bake at 375° for 15 minutes; reduce heat to 350° and bake an additional 30 minutes. Remove from oven and place a sheet of wax paper over top until cool.
Soak catfish fillets in milk for 10 minutes. Salt and pepper. Dip in flour. Back in milk and then back in flour a second time. Heat margarine in an iron skillet. Put fillets in margarine and brown quickly on each side. Turn heat to low and add almonds along side of fish until lightly browned. Put almonds on top of fish and cook about 10 minutes. Yield: 2 servings.
Put salt on all vegetables, mix and let stand until some liquid forms, then drain off. Mix sugar and vinegar and a little celery seed. Pour over cucumber mixture. Let stand a while, then mix again. Put in covered dishes or jars and store in refrigerator. Will keep several months.
Mix together vinegar, sugar	and salt. Pour mixture over sliced vegetables.	This will keep six weeks in refrigerator in a covered container.
Brown meat and drain. While meat is cooking, slice green peppers into large slices (not chopped). Brown in a small amount of olive oil until tender, but still firm. Add the can of tomatoes (undrained) and the meat. Add about 1/4 teaspoon pepper, 1/8 teaspoon red pepper, 1 tablespoon sugar and minced garlic. Tabasco can also be added to taste. Other spices can be added as desired. When all ingredients are added, simmer for 1/2 hour, until flavors blend. Cook noodles only until firm and add to mixture.
Add hot water to cranberry sauce. Cream oleo and sugar together. Add eggs and all other ingredients. Mix. Bake in greased and floured loaf pan for 1 hour at 350°. This makes one regular loaf pan or 2 small ones.
Mix sugar, buttermilk, butter, soda and salt in a large pot. Cook over medium heat to "soft ball stage". Remove from heat; add vanilla and nuts and beat to glaze stage and drop by teaspoonful onto waxed paper. Let cool before removing.
Melt Velveeta in microwave. Add cream cheese. Mix well. Chill. Form into 2 balls, then roll in chili powder. Serve with any dip crackers. Can add picante sauce, if desired.
Grind all vegetables in food processor. Boil noodles; add to vegetables. Brown sausage; add to mixture. Put about 2 tablespoons of mixture into each skin; fold all corners in and roll up, sealing last corner with beaten egg. Deep fry when ready to use. Makes 40 to 45 egg rolls.
Cook broccoli for 5 minutes in water. Drain. Add all other ingredients together. Fold broccoli into this mixture and pour into casserole dish. Spread bread or cracker crumbs on top (optional). Bake at 350° for 30 to 40 minutes.
Mix oil, buttermilk, baking powder, soda, salt and sugar. Add 4 cups of flour and mix well. Add yeast (in warm water) and rest of flour. Mix well. Cover and refrigerate. Do not let rise before baking. Use dough as needed.
Cook onion in butter until tender. Place half of tomatoes in baking pan (10 x 6 x 1 1/2-inch). Top each half with onion, cheese and crumbs; repeat. Mix remaining ingredients and pour over top. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more.
In saucepan, combine sugar, flour and salt; gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small amount of hot mixture into yolks; return to hot mixture and cook 2 minutes, stirring constantly. Remove from heat; add butter, coconut and vanilla. Cool to room temperature. Pour into baked pastry shell.
Mix all ingredients together and bake at 350° for 45 to 60 minutes in a covered dish. May be prepared a day ahead of time and stored in refrigerator until ready to bake. If you do this, cook 5 to 10 minutes longer. Also delicious even when reheated.
Combine butter and sugar; add vanilla. Add flour and mix. Add pecans and dates. Roll teaspoonfuls of dough into balls. Refrigerate balls 1 1/2 hours. Bake on greased cookie sheet approximately 20 minutes at 325°. Remove from oven and roll in powdered sugar after cookies have cooled. Sprinkle with sugar again.
Blend all together and then add eggs, one at a time, when beating. Pour half of batter in pan and sprinkle 2 tablespoons of brown sugar and 2 teaspoons of cinnamon and nuts on it. Then add rest of batter.
Brown beef and onion. Put in a 9-inch pan. Sprinkle with grated cheese. Mix together milk, Bisquick, eggs, salt and pepper. Beat one minute. Pour over meat mixture. Bake at 350° for 30 minutes. Let set for 5 minutes. Cut and serve.
Cut off broccoli flowerets and slash their stems; peel and thinly slice stalks. Heat a wok or wide frying pan over high heat. Add oil. Add garlic and ginger and stir once; then add broccoli and stir-fry for one minute. Add water; cover and cook until the broccoli is tender-crisp (3 to 4 minutes). Asparagus may be substituted for broccoli.
Spread bread with butter. Cut into 1/2-inch squares. Bake in a slow oven (300°) for 20 to 25 minutes, until dry and crisp. Turn pineapple into wire strainer and drain well. Rinse and drain sauerkraut. Place lettuce in a large bowl. Top with pineapple, sauerkraut, corned beef, cheese and croutons. Stir caraway seed into dressing.
Prepare roll mix according to package directions. When ready to shape, on a well floured surface, knead the dough about 10 times. Roll dough to form rectangles about 12 x 18 inches. Mix 1 teaspoon dressing mix with butter; spread on dough. Sprinkle on cheese and place ham slices on cheese. Use the longer side and roll up, jelly roll fashion. Pinch the raw edges into the dough and form a big circle (zero) on a greased pizza pan. Pinch ends together. Cover; let rise until double in size (about 45 to 60 minutes). Slit top using kitchen shears every 3 inches. Bake in a 325° oven for 40 to 50 minutes, or until top is golden brown. Cool on rack completely.
Fry sausage; drain and cool. Put bread flat in greased 13 x 9-inch pan. Sprinkle on sausage. Beat eggs; add milk and pour over all. Sprinkle on cheese. Refrigerate overnight. Bake when needed in preheated 350° oven for 40 to 50 minutes.
Mix 1 cup sugar, butter, 1/2 cup flour, salt and cinnamon for topping. Sift remaining flour and soda together. Cream egg, shortening and remaining sugar. Add flour mixture and buttermilk alternately. Pour into 13 x 9-inch pan; sprinkle with topping. Bake at 375° for 40 to 45 minutes.
Boil chicken with curry powder until tender; before you put the chicken in, salt and pepper the water to taste. When done, remove and cut chicken off bones into chunks or small pieces. Boil broccoli in same water until tender. In a large bowl, mix chicken, both soups, mayo and broccoli together, then stir in 1 cup of cornbread stuffing and 1 cup of cheese. Mix well, then put in baking dish and top with a little more cheese. Top with 1 cup cornbread stuffing. Pour melted margarine over the top. Bake at 325° for 30 to 35 minutes or until brown.
Sort and wash beans. Put in pot and cover with water. Let soak for 8 hours; drain and add chicken broth, onion, carrots, celery, garlic, parsley, basil, oregano, salt, pepper and spinach. Bring to a boil; cover and simmer 2 hours or until beans are tender.
Preheat oven to 375°. Grease tins. Cream butter well, then add sugar and beat until light and fluffy. Add eggs and mix well. Sift dry ingredients 3 times. Add alternately with milk to creamed mixture. Fold in all the blueberries at once. Fill to the top; sprinkle with the reserved sugar. Bake 25 to 30 minutes. Cool 1/2 hour in pan.
Boil sweet potatoes for 20 to 25 minutes. Let cool and peel; slice and place in greased baking dish.
Place chicken breasts, cut in half, in greased baking dish. Bake at 375° for 15 to 20 minutes.
Stir all ingredients (except butter) real good. Let soak for 10 minutes. Melt 1/4 stick butter in a casserole dish; then pour in mixture. Bake at 450° for 35 minutes. Let cool and serve. Delicious!
Mix all the filling ingredients together thoroughly (first 8 items). Divide filling and spread evenly over tortillas. Roll up tortillas. Cover tightly with plastic wrap, twisting ends. Refrigerate for several hours. Unwrap. Cut in slices 1/2 to 3/4-inch thick. Serve with salsa.
Melt chocolate in double boiler. Add water and blend. Remove from fire and add egg yolk, beating vigorously until blended. Add sugar and walnuts. Blend. Fold in egg white and cream. Line mold or loaf pan with ladyfingers or pieces of plain angel food cake. Pour in chocolate mix; cover with ladyfingers and chill in refrigerator 12 to 24 hours. Serve with whipped cream. Serves 5 or 6.
Boil potatoes until tender; season to your taste. Put in 8 x 8 casserole dish; spread cheese sauce on top of potatoes.	Bake in oven at 350° or 400° for 35 to 40 minutes or until hot.
Cream butter well with powdered sugar, beating in eggs 2 at a time. Add flour and flavoring. Bake in tube pan at 300° for 1 1/2 hours. Can be served plain or with fruit.
Cream the butter well. Add sugar gradually and cream well. Add eggs (room temperature), one at a time. Add cream, then flour gradually. Add flavoring. Mix well. Bake in tube pan at 300° for 30 minutes, then at 275° for 1 hour or until done.
Slightly beat eggs, then add sugar, salt and vanilla. Gradually stir in scalded milk. Pour into pastry shell and sprinkle with nutmeg. Bake for an hour or until custard is set in the middle.
Cream margarine, sweetener, eggs and vanilla. Add dry ingredients and beat. Add applesauce, dates and nuts. Bake in tube pan at 350° for one hour.
Heat the chocolate chips, milk, vanilla and salt in heavy saucepan until melted, then add peanut butter chips or butterscotch chips just until melted. Spread in well-greased 9 x 9-inch pan. Put in refrigerator for 2 hours before cutting.
Cream the butter. Gradually add the brown sugar, creaming well. Blend in 1 unbeaten egg and 3/4 cup flour. Mix thoroughly. Stir in the almonds, oats, lemon rind and lemon extract. Drop by teaspoonfuls at least 3-inches apart onto greased baking sheet. Bake in moderate oven at 350° for 7 to 10 minutes until edges are golden brown. Remove from sheet immediately.
Cut end off zucchini and cut lengthwise in half to make 8 boats. Hollow out inside of zucchini in a canoe fashion, leaving 1/4-inch flesh on boat. Heat water to boiling; salt lightly. Blanch boats in water for 3 to 4 minutes until flesh is tender. Lift out gently; drain upside down on paper towels. Melt margarine in medium pan. Saute garlic, onion, celery, carrots and red bell pepper until tender. Mix sauteed vegetables, bread cubes, chicken broth, marjoram, sweet basil, thyme, salt, pepper and 1/4 cup of the Parmesan cheese. Preheat oven to 350°. Place zucchini boats in lightly oiled shallow baking pan. Fill boats with stuffing mix. Sprinkle tops with remaining 1/4 cup Parmesan cheese. Bake 10 to 15 minutes or until cheese is browned. Makes 8 servings.
Drain and flake salmon, removing skin and bones. Combine salmon with next 7 ingredients; mix well. Refrigerate 2 to 4 hours. Shape into log or ball. Roll salmon mixture into combination of nuts and parsley. Chill well. Serve with crackers.
Sprinkle crushed wafers in bottom of spring-form pan. Mix ingredients, folding in chocolate chips. Slowly pour over crumbs in pan. Bake at 300° for 65 to 70 minutes. Cover and chill for 8 hours. Contains 220 calories per serving. There are 12 servings per cake and 7 grams of fat.
In 3-quart saucepan, cook bacon over medium heat. Add potatoes and onions after bacon is cooked. Continue cooking, stirring occasionally, until potatoes are tender (15 to 20 minutes). Add remaining ingredients; continue cooking, stirring occasionally, until heated through (10 to 12 minutes). Makes 6 servings.
Fold pudding into softened Cool Whip. Add pineapple, nuts and marshmallows. Refrigerate for an hour.
Slice mushrooms into a skillet. Add onion, green pepper, parsley, tomatoes, tomato paste, oil, butter, salt and pepper. Place on low heat. In about 10 minutes, add the rice and the water. Cook for 20 minutes in all. Put a lid on the skillet. Add water if the mixture becomes too dry. All the liquid should be completely absorbed when the rice is tender. Serves 4.
Saute onions and potatoes. Add water and cook until done. Add rest of ingredients. Heat and serve.
Cook carrots and Brussels sprouts together in boiling, salted water until tender, about 10 minutes. Drain and set aside. Melt butter in saucepan with lemon peel and juice, caraway seed and garlic. Add cooked vegetables and heat. Contains 140 calories per serving.
Bake cake as directions say. When cooled, put 1 layer on plate and spread with peanut butter only on top, not on sides. Do same thing with next layer. When you place one layer on top of the other, spread peanut butter on top. Now use chocolate icing. Spread over entire cake and break up Reese's and place over various parts of the outside of the cake.
Cook chicken in water until tender; remove from bones and cut into bite size pieces. Combine onion soup mix, mushroom soup and pimento. Alternate layers of rice, chicken and soup mix in a casserole, ending with mushroom soup mixture. Sprinkle with cheese. Bake at 375° until cheese melts and cooks to a golden brown. Serves 6.
Brown first 4 ingredients. Crumble 1 bag tortilla chips and place in 9 x 13-inch pan. Add meat mixture for the next layer. Mix last four ingredients and spread over meat layer. Top with 2 cups of shredded Mozzarella cheese. Bake at 350° for 30 to 40 minutes.
Lightly butter a sheet of aluminum foil. Combine sugars, cream and salt in large saucepan. Cook over medium heat, stirring constantly, to 228° on candy thermometer (or until mixture spins a thread about 2 inches long when dropped from a spoon) Stir in butter and pecans. Continue cooking, stirring constantly, to 236° (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water) Remove form heat; cool 5 minutes. Beat mixture with wooden spoon until slightly thickened and candy just coats nuts but does not lose its gloss. Drop candy by large spoonfuls onto buttered foil. Yield: 1-1/2 dozen candies.
Mix potatoes, sour cream, onions, soup, cheese and half of butter. Pour in 13 x 9-inch pan. Pour other half of butter over cornflakes and spread over mixture. Bake at 350° for 1 hour.
Cook pasta shells until tender. Drain. Cool. Mix cheeses, eggs and spices. Stuff shells. Place in baking dish. Pour spaghetti sauce over top. Cover with foil. Bake at 350° for 1 hour.
Cut 1/2 stick of margarine in bottom of large Pyrex bowl or long oblong cake pan. Heat peaches to boiling point. Mix sugar, flour and buttermilk together. Pour fruit in Pyrex dish and then pour flour, sugar and buttermilk over peaches. Cut 1/2 stick margarine over peaches and then sprinkle brown sugar on top. Bake in 350° oven until brown, approximately 30 to 45 minutes.
Wash and bake potatoes in oven at 400° for 45 minutes to 1 hour or until done. While potatoes are baking, combine the remainder of the ingredients and toss it lightly in a bowl. When potatoes are done, remove from the oven and let them cool to the touch. Cut the potatoes in half lengthwise and fluff with a fork. Top each potato with approximately 1/4 of the topping mixture. Return to oven or microwave just long enough to melt cheese. Serve immediately.
Chop apples, oranges and peaches into small bite sizes. Take all of the fruit and put into a large bowl. Then add the coconut and pecans. When all is mixed, add sugar and stir around. Then add the Cool Whip. Makes a large bowl.
Combine the chicken and pasta sauce in a skillet. I use an electric skillet for the lasagna. Heat thoroughly. Stir in cottage cheese, Parmesan and noodles. Simmer for about 5 minutes. Sprinkle both kinds of mozzarella cheese over the top. Remove from heat and cover for about 3 minutes. Heat from the lasagna will melt the cheese. If you get 7 servings, the fat gram count per serving is less than 2 grams.
Roll out crackers with a rolling pin on a sheet of Reynold's Wrap, then mix by hand with softened margarine. Save 3/4 cup for dessert topping. Spread in bottom of cake pan and pat down. Mix together ice cream, vanilla pudding and milk, then layer it in pan on top of crackers. Mix Dream Whip and spread on top of pudding mixture. Sprinkle the leftover 3/4 cup crackers on the top and enjoy!
In a medium bowl, combine the ice cream, whipped topping and 1/4 teaspoon almond extract. Spoon mixture into 6 fluted paper baking cups. Place cups in cupcake pan cups. Combine crumbs, sugar and 1/4 teaspoon almond extract; mix well. Spoon crumbs on top of tortoni mixture. Freeze until firm.
Brown chopped meat and onion in oil. Drain. Add chili sauce, paprika, salt, pepper and water. Simmer until thick.
Mix all ingredients. Bake at 400° for 30 to 35 minutes in a greased pan or dish.
Preheat oven to 400°. Combine in a bowl, chicken, eggs, mushrooms, peas, carrots, soup and gravy. Fill the pie shell with the meat filling and cover with a baked pie top. Bake until the filling is thoroughly heated and the top is a light golden brown.
In 8-inch nonstick skillet, heat margarine over medium heat until bubbly and hot; add mushrooms and saute until browned. Reduce heat to low; add wine and cook, stirring frequently, for 2 minutes, stirring constantly, until heated. Remove skillet from heat; set aside and keep sauce warm. On rack in broiling pan, broil steaks, turning once, until done to taste. Remove steaks to serving platter; pour sauce over steaks or transfer sauce to gravy boat and serve with steaks. Makes 2 servings. Contains 353 calories and 170 mg sodium.
Mix flour, 1/2 cup sugar, salt and spices. Cut in oleo to make fine crumbs. Press 1 cup mixture into bottom and sides of 9 x 13-inch pie pan. Mix fruit with 1/2 cup sugar and lemon rind. Spoon over crumbs in pan. Use remaining crumbs to cover top of peaches in pan. Bake at 400° for 45 minutes.