HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Beat eggs slightly, just until whites and yolks are mixed. Stir in sugar, then add corn syrup, melted butter, milk and vanilla. Stir the pecans into the egg/sugar mixture. Pour mixture into an unbaked pie crust.
In 2-quart saucepan, melt oleo. Do not get too hot. Add cocoa and milk; mix well. Stir in powdered sugar; bring to a bubbling boil stirring constantly. Cook 2 or 3 minutes more. Remove from heat; stir in vanilla and peanut butter. Stir until cooled slightly and begins to firm. Pour into greased (oleo) 8 x 8-inch dish. Cut into squares when cool.
Layer chopped lettuce, onions and bell peppers. Into mayonnaise, stir the 3 tablespoons sugar. Spread over lettuce, onions and peppers. Spread cheese and bacon bits over top of mayonnaise. Chill and serve. Other veggies such as green peas, broccoli or cauliflower may be layered in.
Cream the butter and sugar together. Add egg, well beaten, and the mashed pulp of the bananas. Add dry ingredients alternately with milk. Mix well. Drop into greased tins and bake in a medium oven about 12 minutes. Makes 12 muffins.
In glass bowl, combine chicken, soy sauce and garlic powder; stir well and set aside. Heat 2 teaspoons oil in skillet or wok. Stir in all vegetables and stir-fry 3 to 5 minutes until onions are translucent. Remove to bowl. Heat remaining 2 teaspoons oil. Add chicken and stir-fry until chicken is cooked, about 5 minutes. Return vegetables to skillet or wok. Stir in cornstarch mixture and continue cooking until sauce thickens. Divide mixture evenly. Makes 4 servings.
Blend all ingredients with spoon, then hands. Line molds with fine sugar. Press in fondant. If no molds are available, roll into 1 inch or 1/2 inch balls, then flatten with fork or bottom of glass dipped in powdered sugar. May make ahead and freeze.
Brown hamburger. Mix in remaining ingredients. Place layer of hamburger mixture. Cover with grated colby of colby jack cheese and crushed tortilla chips. Pour remaining hamburger mixture, over first layer. Top with more grated cheese and crushed tortilla chips.
Pick a mess of salad from the garden, about 3 pounds. Wash to remove bugs, worms and dirt. Parboil in a pot of water after adding a pinch of soda. Drain. Put in pot and cover with water. Add olive oil and salt to taste. Cook on medium heat (2 hours) until tender. Drain and chop. Serve.
Mix jello and boiling water; let cool (not gel). Cream the cream cheese, sugar and lemon juice. Whip the chilled evaporated milk. Beat until peaks form. Add jello and cream cheese mixture to whipped milk. Pour into graham cracker pie crusts. Chill.
Cook and drain excess bacon grease. Cook, drain and rinse ground beef. Add remaining ingredients and mix well. Pour into a casserole dish prepared with Pam. Bake in a preheated oven at 350° for 1 hour.
Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of a 13 x 9-inch pan. Beat cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in 1/2 of the Cool Whip; spread over crust. Prepare pudding as directed on package using 3 1/2 cups milk. Pour over cream cheese layer. Chill several hours or overnight. Spread the remaining Cool Whip over the pudding. Top with Baker's coconut (as much as desired). Makes 15 to 18 servings.
On high heat, place tomatoes and jalapenos directly on stovetop until slightly roasted. Remove from heat. Peel and slice. Combine with avocados, garlic, onions, cilantro, garlic salt and pepper into a food processor. On low speed, blend ingredients until they appear blended into a lumpy texture, not creamy. (I prefer to hand mix in a mocahete, which adds just the right authentic flavor!) Serve with tortilla chips or as a topping on your favorite Mexican dish! Muy Bueno!
Cream the cheese and margarine. Mix in flour. Stir in Rice Krispies. Drop by teaspoon on ungreased cookie sheet. Flatten with back of spoon. Bake at 350° for 10 to 12 minutes. Store in airtight container.
Mix all juices. Blend and allow to stand several hours (overnight). At serving time, pour into punch bowl and add sherbet, cut into small pieces. Serves 40.
Cream butter and sugar. Add eggs one at a time. Mix well. Add milk and flour. Blend well. Add coconut. Pour into 9-inch pie pan, greased with butter. (This pie makes its own crust.) Bake at 350° for 45 minutes or until it sets in the center. Let cool before cutting to serve.
Mix the first 6 ingredients in a large bowl, then roll small logs and dip in the chocolate. (Melt the chocolate chips and wax in top of double boiler and keep stirring the chocolate while you are dipping the logs. Use toothpicks to dip with.)
Cook noodles; drain. Mix cooked meat and spaghetti sauce together. Layer noodles at bottom of pan. Pour sauce over noodles, thick enough to cover. Spread cottage cheese over noodles, then layer the Mozzarella cheese. Repeat. Cook in oven for about 30 minutes or until cheese is done. Cook at 350° until done (about 20 minutes).
Peel cucumbers; slice thin and chill. Mix other ingredients together. Toss all lightly. May be served on greens. Makes 4 servings.
Combine butter, flour and pecans. Press into a 9 x 13-inch pan and bake at 375° for 15 minutes. Cool. Combine cream cheese, confectioners sugar and 1 1/2 cups whipped topping. Spread over the cool crust and chill. Combine pudding mixes and milk. Beat 2 minutes with rotary mixer. Spread on top. Top with remaining whipped topping. Sprinkle with pecans and grated chocolate. Refrigerate.
Mix flour, pecans and margarine. Pat in a 9 x 13-inch baking dish. Bake at 350° for approximately 20 minutes or until golden brown. Remove from oven and cool. Combine cream cheese and powdered sugar. Fold in Cool Whip and/or whipping cream as desired. Spread over cooled crust. Add one can cherry topping/filling. Top with whipping cream or Cool Whip as desired.
Cream together brown sugar, sugar substitute, margarine and wheat germ. Sift together flour, baking soda, salt and cinnamon. Stir into creamed mixture and add remaining ingredients. Mix thoroughly. Drop by level teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 12 minutes. Makes 68 small cookies, 37 calories per cookie.
In a mixing bowl beat margarine with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the 1 cup sugar, the egg, vanilla, baking soda, and cream of tartar. Beat till thoroughly combined. Beat in remaining flour. Cover and chill 1 hour.
Reduce vinegar together with tarragon until liquid is almost gone. In a blender, beat eggs and lemon juice until lemon colored. In the same pan as the vinegar and tarragon, melt the butter while hot. Slowly pour into the egg mixture while the blender is running. Add salt and pepper to taste. Enjoy.
Remove silk from corn, but not the husks. Tie the husks closed. Wrap potatoes in foil. Some fresh herbs and margarine can be added to the foil package, if desired. Dip summer squash and eggplant slices in olive oil. Soak husks of corn in cold water for 10 minutes. Drain and cook for 30 minutes, turning. Cook potatoes 45 minutes and squash and eggplant for 20 minutes on coals that have burned 45 minutes.
Mix all ingredients together. Bake at 300° for 30 minutes. Makes 24 muffins.
Cream shortening, sugar and eggs. Make a paste with food coloring and cocoa and add mixture. Add salt and flour together. Add to creamed mixture, adding buttermilk a little at a time, alternately with soda and vinegar (do not beat hard), just blend. Bake 30 minutes at 350° in 2 (8-inch) round pans, greased and floured.
Mix Jell-O and let set until slightly thickened. Add crushed pineapple. Beat together cream cheese and Cool Whip. Fold Cool Whip mixture into the Jell-O. Pour into a shallow baking dish (8 or 9-inch square pan). Let set in refrigerator until firm.
While pasta cooks, saute butter, onions and garlic. Add juice from clams and milk. Bring to boil and add thickener and clams. Before removing from heat, stir in parsley and remove; pour over pasta. Sprinkle with "Italian cheese". Serve with a salad and bread.
Cream margarine and cheese. Add seasonings, flour and Rice Krispies. Pinch off small bits with your fingers and press flat with a fork dipped in cold water. The smaller these are the better they are. Bake on a cookie sheet for about 12 minutes at 350°.
Mix all ingredients. Chill very thoroughly before serving. Serves 6 to 8. If you choose to use Cool Whip, add just before serving instead of whipping cream.
Put the sugar, milk and butter in boiler; boil for 1 minute. Remove from heat. Add the cocoa, quick oats and nuts. Stir and mix in the vanilla and pinch of salt. Spoon out by drops on dish sprayed with Pam or greased with butter.
Combine squash, sugar, oil and egg. Sift together flour, baking powder, cinnamon and salt. Add to squash mixture. Add soda, dissolved in milk. Add vanilla. Drop on greased baking sheet. Bake 10 to 12 minutes in 375° oven.
Mix all ingredients well. Pour into a well-greased pan. Bake one hour or until brown at 400°.
Cut stew meat into small pieces. Salt, pepper and roll in flour. Brown in skillet. Put stew meat, carrots, tomato sauce and cabbage in a long pan or Dutch oven. Cover and bake 2 to 3 hours or until tender-done at 300° to 350°.
Combine spaghetti, eggs and Parmesan cheese. Place half of mixture in greased 8 x 8-inch baking dish. Add half of Mozzarella cheese. Repeat with remaining spaghetti and Mozzarella. Bake at 350° for 20 minutes. Cut into squares and serve with spaghetti sauce. Makes 4 servings.
Cream first three ingredients, then add the rest of the ingredients and form into 1-inch balls. Chill. Press a pecan half in the center. Bake at 350° for 12 minutes. Makes 5 dozen cookies.
Combine vegetables. Sprinkle with salt and let stand 1 hour. Drain, if water accumulates. Combine remaining ingredients in saucepan. Bring to a boil. Boil 1 minute. Cool. Pour over cabbage mixture. Stir well. Freeze in plastic bags or container. To serve, thaw in refrigerator.
Prepare eggs and cream in blender. Put ham and Swiss cheese in pie shell. Pour egg mixture over it. Cook 45 minutes at 400°.
Cut first 3 ingredients as for a crust. Add nuts. Spread out crumbs onto cookie sheet and bake at 375° for 10 minutes, stirring occasionally. Spread a little more than half of the crumbs into bottom of 13 x 9-inch pan.
In mixing bowl, add meat, rice, garlic powder, chopped onion and 1/2 can of tomato sauce. Mix all together. Set aside. Cut tops off green peppers and hollow. Boil all peppers for 5 minutes, then fill each pepper with meat mixture in round, deep dish. Pour over leftover tomato sauce. Cook at 400° for 45 minutes. Pour juice over if desired.
Preheat oven to 375°. Mix together first 5 ingredients. Cut in margarine. Add milk to make a soft dough. Knead lightly on floured board for 2 minutes. Shape into a round loaf. Place on greased cookie sheet, cut an `X' across the top. Bake for 25 minutes.
Combine ingredients; form into balls. Brown. Add sauce. Simmer for 45 minutes.
Place all ingredients in a large mixing bowl and mix well. Shape into loaf and cover top of loaf generously with catsup. Bake at 325° for 1 hour. Can be baked on broiler pan rack so grease will not be absorbed into loaf. Makes 10 servings.
Heat oven to 350°. In large bowl, combine all ingredients. Blend well. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350° for 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets. Makes 4 1/2 dozen cookies.
Slice sweet potatoes. Cover an iron frying pan with just enough oil to cover bottom. Fry 1 layer of sweet potatoes at a time, turning to brown both sides, lightly. Lift onto platter and, if desired, sprinkle with cinnamon and sugar, or eat plain.
Trim all fat from brisket. Generously cover both sides of brisket with garlic salt, celery salt and onion salt. Pour all of hickory liquid smoke; place in 9 x 13-inch baking pan. Cover tightly with aluminum foil and put in refrigerator overnight.
Flour, salt and pepper steak. Brown in frying pan in oil. Place bell pepper and onion over steak. Pour bouillon over steak and simmer for 1 hour.
Cook and stir onions and garlic in Crisco until tender. Add ground beef and drain if necessary. Add tomatoes and tomato paste, basil, oregano, sugar and pepper. Stir until well blended. Simmer 30 minutes. Combine cottage cheese, 1/4 cup Parmesan cheese and parsley; set aside. Cook noodles 7 minutes in unsalted boiling water. Drain. Heat oven to 350°. Layer all ingredients in a 13 x 9 x 2-inch pan. Top with sauce and Mozzarella cheese. Bake 45 minutes. Makes 12 servings.
Cut meat into thin strips, 2-inches long. In a large skillet, heat shortening and brown meat trimmings. Stir in onion soup mix and *2 cups water. Cover and simmer 30 minutes (until meat is tender). Stir in peppers and simmer, covered, 10 minutes. Blend cornstarch with 1/2 cup water. Stir into skillet mixture. Cook until thickened.
Preheat oven to 350 degrees. Butter & flour a 10-inch tube pan. Sift flour, baking powder, & salt. In a cup stir milk & vanilla. In a large bowl mix butter and sugar until yellow and fluffy. Add 2 eggs and beat well. Repeat and add last 2 eggs. Beat well. With a wooden spoon stir in flour mixture. Add milk mixture. Spoon into pan. Bake 1 hour. Cool cake in pan 10 minutes. Turn onto cake plate and dust with confectioners sugar.
Core and steam cabbage until leaves can be peeled off in whole pieces. In a large bowl, mix together meats, rice, onion, salt and pepper. Add water to meat/rice mixture until "sloppy" to the touch; more is better than not enough. Line bottom of roast pan with outer, torn cabbage leaves (reserve enough to cover casserole, also). Pour 1/2 can of sauerkraut over leaves. Roll small amount of meat/rice mixture in individual cabbage leaves, starting from stem side and tucking in edges. Place rolls in layers on top of sauerkruat. Add remaining sauerkraut with juice, tomatoes with juice and 1/2 can water. Top with remaining torn leaves which will burn while cooking and will be discarded. Cover and bake at 350° for 1 hour. Serve with mashed potatoes and crusty bread.
In a blender container, process grape cranberry drink and 1 scoop ice cream until smooth. Pour into glass with remaining ice cream. Top with soda. Makes 1 serving.
In medium saucepan over medium-high heat in hot oil, cook onion and garlic about 3 minutes or until soft, stirring frequently. Add tomatoes in juice, chicken broth, carrots, celery, parsley, basil, salt and pepper and bring to a boil. Reduce heat; cover. Simmer about 20 minutes. Add lima beans and water; bring to a boil. Reduce heat. Cover. Simmer about 20 minutes or until beans are tender. Makes 6 servings, about 3/4 cup each.
Melt first two ingredients. Add remaining ingredients and mix together. Drop by teaspoonful on waffle iron and cook 1 minute. Frosting is enough for a double recipe of cookies.
Mix all ingredients together; batter will be thick. Spread into lightly greased 9 x 13 inch pan. Bake at 350° until knife comes out clean.
Preheat oven to 400° (200°C). Mix both flours with sugar and walnuts. Stir in baking powder, cinnamon and salt. Place mashed bananas in separate bowl. Add eggs, milk and oil and mix well. Add wet ingredients to dry, mixing just until moistened. Spoon into lightly greased muffin tins and bake 15 to 20 minutes, depending on size. Cool on wire racks. Serves 6 to 8.
Grease tube pan and dust with flour. Combine margarine and sugar. Add eggs, one at a time. Add flour, vanilla and salt; mix well. Fold in walnuts and halved maraschino cherries. Bake at 325° for 1 1/2 hours. Remove from pan after 10 minutes. Sprinkle with powdered sugar.
Mix together jello and sugar. Add hot water. Mix together thoroughly until jello and sugar are totally dissolved. Add ReaLemon juice and pineapple juice; mix well.
Pierce potatoes with a fork. Bake at 375° for 40 to 60 minutes or until tender. Allow potatoes to cool to the touch. Cut them in half lengthwise; carefully scoop out pulp, leaving a 1/4-inch shell. Place pulp in a large bowl. Add orange juice. Melt 3 tablespoons butter; add to pulp and beat until smooth. Stuff the potato shells; place in an ungreased 15 x 10 x 1-inch baking pan.
Mix all ingredients in ungreased 1 1/2-quart casserole or 10 x 6 x 1 1/2-inch baking dish. Cover and cook at 350° until macaroni is tender, 55 to 60 minutes. Serves 4 to 6.
Dissolve gelatin and water together. Add pineapple juice. Place in the refrigerator until partially congealed. Fold in fruit and marshmallows. Pour into a 9 x 13-inch pan. Place in refrigerator overnight to congeal. Serves 24.
In one bowl combine flour, sugar, baking powder and salt. Blend in butter, vanilla, egg yolks and milk. Beat vigorously for 3 minutes. Pour batter into a greased 9-inch loaf pan. Bake at 350° for 60 to 70 minutes. Yields one 9-inch cake.
Mix together flour, soda, cinnamon, sugar, cloves, salt and nuts and set aside.
Thaw and squeeze out spinach. Mix with other ingredients. Put in greased casserole. Bake at 350° for 45 minutes (for a 7 x 11-inch dish). I use a 9 x 13-inch dish and bake a little less time.
Dissolve sugar in water in large saucepan. Prepare apples by cutting in half and removing cores. Place in saucepan and sprinkle with spices and butter. Cover and cook slowly and turn apples when about half done. Cook until juice begins to get syrupy.
Combine the ingredients. Cover with sauce. Bake for 1 hour at 350°.
In a large frying pan, cook all the chiles until black on each side, then cut chiles down the middle and remove all the seeds. Dice chiles real small. Put into a large saucepan. Chop onions and tomatoes real small. Put into pan with chiles. Add the Pace salsa to other ingredients in pan. Also, add tomato sauce, stewed tomatoes and 1 cup of water. Let simmer for about 1 hour. Make sure to add about 1 tablespoon of garlic salt. Make sure to mix all ingredients well before simmering. Makes about 6 pounds of salsa.
Cook and debone fryer. Cut up chicken and place in a large baking dish. Mix soup and broth; heat until creamy. Add salt and pepper; pour over chicken. Mix flour, milk and melted margarine. Spoon over chicken. Bake at 450° until brown and bubbly, about 30 minutes.
Cut lettuce into bite size pieces and place in bottom of 13 x 9-inch dish. Mix celery, onion, pepper, carrots and water chestnuts together; spread evenly over lettuce. Spread Hellmann's mayonnaise over top of mixture. Make sure you use sufficient mayonnaise, because this will become your dressing when served. Sprinkle 3 tablespoons sugar over mayonnaise. Cover with plastic wrap; let stand overnight in refrigerator.
Drain all fruit. Add sugar and curry to melted butter. Arrange fruit and nuts in layers in casserole; pour butter mixture over all and bake at 325° for 1 hour. Refrigerate overnight. Reheat at 350° before serving. Yields 10 to 12 servings.
Mix cream cheese and sugar until creamy. Add eggs and vanilla. Put 1 vanilla wafer in each cupcake liner. Put 2 tablespoons of cream cheese mixture on top of vanilla wafer. Bake at 370° for 15 to 20 minutes. Let cool. Put 1 tablespoon of pie filling on top of each one.
Paw 'n the chillun' allus worked so hard a' catchin' little fish outta the creek that they just had to be cooked! ... but they iz sweet 'n gud eatin'. Scales, take insides out'n the haid off ... clean in cold watah ... salt 'n roll in 1/2 meal 'n 1/2 flour ... drop in hot fat 'n brown on both sides. To eat small bream ... furst pull fins off ... then start at the tail 'n ease meat up with a fork along backbone all the way up to whair the haid wuz ... hit'll cum off in one piece widout bones iffn you're careful.
Brown chicken in margarine. Salt and pepper to taste. Put veggies in 2-quart casserole dish. Microwave about 8 minutes, covered, turning once and stirring. Put about 1/2 package of stuffing mix on top of veggies. Mix soups and milk and pour 3/4 over stuffing. Add chicken and pour rest of soup over chicken. Bake 45 minutes to 1 hour at 375°.
Combine ingredients. Toss lightly. Put in crab shells. Bake in a 350° oven until golden brown.
Put pineapple and juice in a large bowl; add pudding and mix well. Stir in marshmallows and fold in Cool Whip. Keep refrigerated. Makes 10 servings with 1 gram of fat per serving.
Lightly brown beef and remove excess fat. Add tomato sauce, onions, salts and sugar. Simmer 10 minutes. Cream together sour cream and cream cheese. Line lightly oiled 13 x 9 x 2-inch dish with layer of cooked noodles. Add 1/2 of tomato mixture. Put cream cheese mixture on top and spread evenly into layer. Put another layer of noodles and top these with other half of tomato mixture. Put grated cheese on top. Bake at 350° for 25 to 30 minutes. Serve hot.
Freeze, then crush Heath bars. Prepare angel food cake as directed on box. Bake in a 10-inch tube pan. Invert and cool. In saucepan, mix pudding and instant coffee, but using only 1 1/3 cups of milk for each package of pudding for a total of 2 2/3 cups of milk. Cook according to directions on box. Cool. When cool, beat until mixture is smooth. Fold in half of the whipped cream. Split cake into 3 layers. Spread half of the pudding-cream mixture between layers. Fold remaining whipped cream into pudding mixture and frost tops and sides of cake. Sprinkle top and sides of cake with crushed Heath bars. Chill until ready to serve.
Butter a 12 x 17 x 1-inch baking pan. Butter 8 to 10 sheets of phyllo for bottom crust. Sprinkle nuts (combined with sugar and cinnamon). Sprinkle nuts on every sheet or every two sheets. Top with 8 sheets. Refrigerate. Cut into diamonds. Bake at 350° for 60 minutes. (After 40 minutes, lower oven to 325° for remaining 20 minutes.) Pour cooled syrup over hot Baklava.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan. Dump pineapple into pan; spread evenly. Dump cherry filling. Spread evenly. (Layer) dump dry cake mix onto cherry layer; spread evenly. Sprinkle nuts on top of dry cake mix. Put margarine over top. Bake at 350° for 48 to 53 minutes. Serve warm or cold. Makes 15 to 18 servings.
Mix all ingredients with juice of pineapple, Cool Whip and pudding. Blend in pineapple, nuts and cherries. Refrigerate.
Brown hamburger and onion. Put chili and peppers in crock-pot. Add hamburger and onion, then add 1/2 box of cheese. Cook 1/2 hour. Stir, then add remaining cheese. Cook 1 to 2 hours in crock-pot. Enjoy!
Preheat oven to 425°. In a mixing bowl combine Equal Measure, flour, nutmeg, cinnamon and salt.	Add dry mixture to apples; toss gently to coat fruit.	Fill a pastry lined 9-inch pie plate with apple mixture. Dot with margarine. Cover with top crust, that has slits in it. Seal and flute edge.	Bake 15 minutes at 425° and turn oven down to 350° and bake an additional 30 minutes.
Preheat oven to 300°. Spread pecans on large baking sheet. Melt butter and pour over pecan halves. Sprinkle with salt and bake 20 to 30 minutes.
Scald milk, pour over salt, sugar and butter. Blend and cool to lukewarm. Sprinkle yeast on warm water, stir to dissolve. Add to milk mixture with 2 1/2 cups flour. Beat 2 minutes with electric mixer, then beat in eggs, orange peel, ginger, raisins and 1/2 cup flour. Then mix in enough remaining flour, a little at a time with spoon. Then use hands knead until smooth into a ball. Grease and let rise in warm place until doubled. Punch down. Let rise 15 minutes. Make into 2 loaves. Make 3 slashes in top. Let raise not more than double. Bake in moderate oven at 375° for 40 to 50 minutes. Cover with sheet of foil after 20 minutes if it browns too fast. Remove loaves from pan. Place on wire rack, spread Orange Glaze over them, then cool.
Chop bacon in pieces, fry in skillet.	Saute onion and pimiento in bacon grease; add the green beans, juice and all to mixture. Add garlic salt	and Nature's Season to taste. Simmer.
Mix Cheez Whiz and hominy in casserole dish. Bake at 350° until cheese is melted. Stir well; then top with crumbled corn chips. Cook about 10 minutes. Serve while hot.
Mix all ingredients; make sure cucumbers are covered. Use a large container. Let set for 3 to 4 weeks.
Soften cream cheese in microwave. Chop green onions and mix with cream cheese. Spread a layer over each slice of ham. Roll the ham up and slice into small sections. Place a toothpick in each one and refrigerate at least 2 hours until ready to eat.