HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat first three ingredients until stiff; fold in cracker crumbs and pecans. Grease a 9-inch pie pan with butter and pour in mixture. Bake 30 minutes in 350° oven. When cool, top with sweetened whipped cream. Refrigerate at least 1 hour before serving.
Brown meat, onion and chili powder together, then drain and add the next 6 ingredients. Heat thoroughly and pour over the Doritos chips.
Melt chips and bark in double boiler. Add peanuts and mix well. Drop by spoonfuls onto waxed paper. Let set until cool and firm.
Sprinkle 1/2 cup pecans in greased and floured 10-inch tube pan. Cream butter and cream cheese in mixer bowl until light. Add sugar; beat until fluffy. Add eggs one at a time, beating well after each addition. Add flour and salt; mix well. Stir in vanilla and remaining 1 cup pecans. Pour into prepared pan. Bake at 325° for 1 1/2 hours or until cake tests done. Cool in pan for 10 minutes. Invert onto serving plate. Yield: 16 servings.
Mix eggs, oil and sugar until creamy. Add other ingredients and mix well. Bake at 350° in a 9 x 13-inch pan for 60 minutes.
Fill 6-quart pot with 5 quarts of water. Add diced vegetables. Boil until vegetables are tender (1 1/2 hours). If you use canned beets, do not add them until last 5 minutes. When adding beets, heat just to boiling, otherwise soup will lose its bright red color.
Heat oven to 375°. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed with mixer until well blended. Add eggs; beat just until blended. Combine flour, salt and baking soda; add to creamed mixture and beat at low speed. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake at 375° for 7 to 8 minutes or until set and beginning to brown. Cool 2 minutes on baking sheet before removing to kitchen countertop. Makes 3 dozen cookies.
Cook egg whites, sugar, flour, cocoa, milk and butter until thick; stir until real thick. Pour into baked pie shell; cool. Put Cool Whip on top. Sprinkle mini chocolate chips on top.
Combine all ingredients and cook over medium heat until thick. Add 1 tablespoon butter and 1 teaspoon vanilla. Pour into a cool, baked pie crust.
Place broccoli in bottom of 13 x 9-inch dish. Put chicken on top. Mix soup, cheese, mayo and curry powder and pour over chicken. Sprinkle crumbs on top. Bake at 350° for 1 hour.
In a 3-quart saucepan, combine water, chicken broth, chicken and chili powder. Bring to a boiling; reduce heat. Cover and simmer for 8 minutes. Add corn and simmer, uncovered, for 5 minutes more. Stir in salsa and heat through. Sprinkle with cheese. Serve with chips. Yields 4 servings.
Brown beef, chicken or turkey; add beans and seasoning mix. Simmer 4 to 5 minutes. Remove from heat. Prepare salad by layering shredded lettuce, chili mixture, chopped tomatoes, shredded Cheddar cheese and sliced red onion. Ring with tortilla chips.
Dissolve sugar in hot water. Add frozen concentrate; stir until dissolved. Add alcohol. Freeze, stirring often.
Cut cabbage in slices and boil in salted water for 10 minutes. Mix soup with milk, add to cabbage. Spread American cheese over top. Cover cheese with bread crumbs and melted butter mixed together. Bake 30 minutes at 350°.
Soften ice cream and pack into pie shell. Smooth out top. Place in freezer. Place remaining ingredients in pan (except for vanilla and nuts). Cook until soft ball forms in cup. Stir often. When thick, place pan in cold water and stir until cold. Add vanilla and nuts. Pour over ice cream and return to freezer. Enjoy!
Pound veal (or chicken) until thin. Dredge lightly on both sides with flour. In large skillet, melt butter and saute mushrooms over medium heat until browned. Remove and set aside. Add veal to skillet and cook through, 4 minutes on each side. Remove to serving platter. Return mushrooms to pan. Stir in cooking wine, water, parsley and rosemary. Heat and pour over veal.
Melt chocolate chips in a bowl over hot water (not boiling water). Choose camelia leaf. Use a small brush to brush the leaves with melted chocolate. Before the chocolate is set, sprinkle multi-colored sprinkles. When chocolate is hardened, peel the chocolate from the leaves. Leaves may be re-used.
Combine all ingredients in a large bowl to make a stiff dough. You may need to add a little more ice water to make dough workable, but don't add enough to make it sticky.
Beat eggs. Add sugar, oil, vanilla, salt, cinnamon, soda, baking powder and flour. Mix well and add zucchini and nuts. Bake at 350° for 40 to 60 minutes. Fill loaf pans half full.
Cream softened cheese, margarine and 1/3 of sugar until light and fluffy. Add eggs and vanilla. Add dry ingredients, rest of sugar, nuts and cherries. Mix well. Bake in miniature muffin pan at 350° for 12 to 15 minutes, or until light brown. Makes about 4 1/2 dozen.
Heat beans in juice. Heat soup and chopped cheese in pan; drain beans. Add to mixture. In another pan, saute onion and add to mixture, leaving oleo in pan. Crumble crackers and mix with oleo; pour over top of mixture. Bake at 250° for 20 minutes.
Spread cream cheese on large plate. Cover with salsa. Top with mushrooms, then olives, then cheese. Serve with Fritos.
Grind cucumbers, carrots and onion. Press vegetable mixture well to remove juice. Mix well cream cheese, mayonnaise, dash of pepper and salt to taste. Add vegetables to cream cheese mixture and mix well. Keeps weeks in refrigerator.
Dissolve orange gelatin in boiling water. Add cranberry sauce and blend well. Add plain gelatin. Add remaining ingredients and stir just to blend. Spray an 8 cup mold with nonstick cooking spray. Pour mixture into mold. Chill. When mixture begins to gel, stir to distribute nuts evenly. Continue to chill until firm. Garnish with dollop of sour cream.
Combine strawberries, pineapple and rhubarb. Sprinkle with tapioca and sugar mixture. Put in pie crust; dot with 3 tablespoons butter. Brush top crust with milk. Bake at 425° for 30 to 35 minutes.
In medium bowl, stir together flour and salt. With pastry blender, cut in shortening to size of small peas. Sprinkle 1 tablespoon water over some of the flour-fat mixture. Toss this portion lightly with a fork until moistened; push to side of bowl. Repeat until all of the dry mixture is moistened and clings together when pinched with fingers. Form in ball. Place on lightly floured surface; flatten. Roll from center until 1/8-inch thick. Fit loosely into pie plate. Trim 1/2 inch beyond edge; fold under and flute. Makes single 8 or 9-inch crust.
Mix flour, sugar, soda, cinnamon and salt. Add carrots, raisins, pecans, coconut and apples. Spoon into paper lined muffin pan. Bake 35 minutes at 350°. Makes more than 2 dozen. May be frozen.
Cook potatoes in salted water in a very large saucepan until very soft.	Place sieve over a large bowl. Pour potatoes and liquid into sieve and force potatoes through. Return to saucepan. Stir in cucumber, pepper, cream, milk and onion. Simmer gently for about 5 minutes or until cucumber is tender. Add dill, salt and pepper. Serve hot or cold. Yield: 4 servings.
Beat egg whites until frothy; add cream of tartar. Beat until peaks, then gradually add 1 cup sugar while beating. Beat until stiff and glossy. Fill in well-greased 9-inch pie plate. Put in cool oven. Bake at 250° or 275° for 1 hour.
Cream butter and sugar. Add egg. Add soda to buttermilk and add to cream mixture alternately with mixture of sifted dry ingredients. Add jam, raisins and nuts; mix well. Pour into two 9 x 13-inch pans. Bake at 325° for 45 to 50 minutes.
Brown ground meat. Add taco seasoning and stir. Add peppers, beans, tomato sauce and water. Simmer 45 minutes.
Beat first 4 ingredients until creamy. Add egg and then rest of the ingredients. Drop by teaspoon on greased cookie sheet, spreading the dough slightly. Bake at 375° from 12 to 15 minutes. Makes 3 dozen cookies.
In a large saucepan, combine the chicken broth, straw mushrooms, bamboo shoots, small sliced onion, vinegar, soy sauce, red pepper and whole peppers. Bring to boiling, then reduce heat. Cover and simmer for 5 minutes.
Mix flour, sugar, margarine and 3/4 cup milk until blended, then add eggs, remainder of milk and vanilla. Beat well. Bake in 2 layer pans at 350° for 30 to 35 minutes.
In a large bowl, mix cake mix, eggs, water, pudding mix, orange juice and oil. Grease and flour a Bundt pan. Place 2/3 of batter in pan. With remaining batter, mix the chocolate syrup and pour on top. Do not stir. Bake in preheated oven at 350° for 50 minutes or until done.
Mix with fork; roll out on floured waxed paper. Slide dough into pie pan. Important: You can roll this dough out only one time.
On top of stove brown chicken; add pinch of pepper. Add soup and water. Cover and let simmer 1 hour. Cook egg noodles. Serve egg noodles covered with chicken and gravy sauce.
Melt peanut butter and oleo in pan over low heat. Stir in vanilla. Add powdered sugar. Mix well. Place in refrigerator to cool dough. It will roll better. Shape into balls. Melt chocolate and wax in top of double boiler. Place balls in freezer to harden. Dip each ball in chocolate. Place in refrigerator until chocolate hardens.
Wash rice. Put it in milk in pan and bring to a slow boil, stirring constantly. Add sugar and vanilla. Continue cooking on a low flame until rice is soft.
Scald milk, then cool until warm. Dissolve in yeast. Add beaten eggs. Add salt and 1 cup gluten flour. Beat well. Add melted butter and then add rest of gluten flour. Beat well. Add sugar, cardamon and raisins; knead 2 cups of white flour into dough. Add more if necessary. Should be soft. Knead 20 minutes. Divide and make 2 braids. Let rise on floured cookie sheets 1 1/2 hours until doubled in size. Glaze with beaten eggs and raw sugar. Bake 20 minutes at 400°.
Mix all according to cake mix box. Bake at 350 degrees for 30 minutes or longer in greased and floured bundt pan.
Heat waffle iron while mixing. Combine in order given, except 1 tablespoon milk. Add it after mixing.
Grate head of cabbage in food processor. Dice celery and pepper. Add celery seed. Dissolve the sugar and salt thoroughly in the vinegar and water. This stores in the refrigerator very well. Just use enough to liberally coat the grated cabbage. Refrigerate several hours. Stir once or twice to season well. Makes 6 to 8 servings.
Combine chocolate bits, cream cheese and evaporated milk in saucepan. Cook over low heat, stirring constantly, until bits are melted and mixture is smooth. Remove from heat and stir in walnuts and 1/2 teaspoon almond extract. Blend well. Set aside. Combine other ingredients in large bowl. Blend with mixer until mixture resembles coarse crumbs. Press half of mixture in greased 13 x 9-inch pan. Spread with chocolate mixture. Sprinkle rest of crumbs over filling. Bake at 375° for 35 to 40 minutes.
Combine tuna, peas, celery and onions. Combine mayonnaise, lemon juice, soy sauce, curry powder and garlic salt. Chill. Add noodles to tuna mixture. Add mayonnaise mixture and toss. Sprinkle almonds on top. If desired, add sliced water chestnuts.
Saute turkey and onion 5 to 8 minutes. Stir in 1 teaspoon salt, chili powder and salsa. Cook 5 minutes. Cut tops off potatoes. Remove pulp, reserving shells. Add milk, sour cream, 1/2 teaspoon salt and pepper to potatoes. Whip until smooth. Fold in turkey mixture and half of cheese. Spoon into potato shells. Top with remaining cheese. Bake 15 to 20 minutes at 400°.
Clean and wash fully ripe fruit. Mix Sure-Jell with fruit in 6 or 8-quart saucepan. Place over high heat and stir until mixture comes to a hard boil. At once add sugar. Bring to a full, rolling boil that cannot be stirred down. Boil hard one minute, stirring constantly. Remove from heat and skim off foam. Stir and skim five minutes to cool slightly and prevent floating fruit. Ladle into glasses, leaving 1/2-inch space at top. Cover jam immediately with 1/8-inch hot paraffin.
Combine all but 1 c. of cake mix with oil and 1 egg. Mix until it crumbles. Press in bottom and halfway up sides of cake pan. Blend softened cream cheese and sugar. Add remaining 3 eggs and the remaining cake mix. Beat 1 minute at medium speed. On low speed add milk, lemon juice, and vanilla. Mix until smooth. Pour into crust and bake at 300° for 45-50 minutes or until done. Let cool and top with pie filling. Keep refrigerated.
Mix breadcrumbs, Parmesan cheese, garlic powder and salt together. Dip chicken into butter and then roll in breadcrumb mixture. After putting chicken in baking dish, put 1 teaspoon of butter on top of each piece. Bake for 1 hour at 350°. (Be sure to preheat oven.)
Cream shortening and sugar. Beat in eggs, bananas, sour cream and lemon juice. Sift all dry ingredients. Add to first mixture just until flour mixture is moistened. Bake in greased and floured 9 x 5 x 3-inch loaf pan at 350° for 50 to 60 minutes. Cool in pan 10 minutes. Remove from pan and finish cooling on rack.
Boil sugar, honey and water until syrup forms a soft ball in cold water. Remove from heat and add vanilla. Stir in walnuts until syrup becomes thick and creamy.
Bring water to boil. When water is boiling, rapidly plunge lobsters in, head first, one at a time. Return to boil. Cover, reduce heat and simmer 8 minutes for smaller lobster (1 to 1 1/4 pounds) and 10 minutes for larger lobsters (1 1/2 to 2 pounds).
Brown hamburger and chopped onion. In a baking dish, layer chilies, meat and cheese; repeat. In a mixing bowl, beat eggs, milk, flour and seasonings until creamy. Pour over meat. Bake at 350° for about 45 minutes.	Has the consistency of a souffle.
Soak potatoes several hours in a bowl of water. Grate the potatoes and mix with the remaining ingredients. Pour a little oil in a frying pan; drop potato batter by spoonfuls into hot oil and brown on both sides. Keep warm while all are being prepared. Good with sauerbraten, pot roast, etc. Serves 4 to 6.
Cover the bottom and sides of a 10-inch skillet with some of the moist lettuce leaves. Top with peas, green onions, sugar, salt and pepper and dot with butter. Cover skillet and cook over low heat 10 to 15 minutes. Remove lettuce leaves. Toss peas well before serving. Makes 4 servings.
Cook up all carrots until barely done and drain. Then chop up onion and bell pepper and add to carrots. Mix rest of the ingredients together and bring to a boil. Let cool, then pour the mixture over the carrots, onion and pepper. Place in refrigerator and marinate for 12 hours or longer. It will keep for 2 to 3 weeks.
Combine all ingredients in blender and blend well. Mix with grated cabbage. May also add grated carrot and minced celery.
Beat the eggs gently with sugar. Add oil, 1/4 cup water and pumpkin. Stir in flour, soda, salt and cinnamon. Fold in dates and nuts. Bake at 350° for an hour in 3 loaf pans or 3 to 4 muffin pans.
Cook onions, celery and peppers in greasy broth or oleo. Cook chicken and debone. Cook noodles until partly done in broth. Mix all, but chicken.
Poach filets 4 minutes in simmering water. Drain and dry thoroughly on paper towels. Whip egg white until stiff. Fold in yogurt, almonds and orange rind. Coat drained filets with egg white mixture. Broil until brown and puffy (about 2 to 3 minutes).
Brown beef in pan. Pour off fat. Add all other ingredients. Let marinate overnight if possible. Place in covered casserole. Add strips of bacon. Bake 1 hour at 350°. Serves 8 to 10 people.
Bring bouillon to a boil; stir in cornstarch mixture. Remove from heat. With chopstick in one hand, stir the soup. With the other hand, slowly pour the beaten egg into soup, stirring to create egg shreds. Remove from heat. Put ginger in soup bowl and add soup. Top with scallion. Serve at once. Yield: 1 serving.
Mix well. Put in double boiler. Bring to a boil, stirring frequently. Cook for approximately 45 minutes or until it begins to thicken. Stir in coconut to taste. (This may be too much for some.) Add margarine. Pour into cooked pie shell. Beat egg whites for topping. Sprinkle with coconut.
Combine all ingredients. Bake in a 300° oven for about 1 hour. Cool about 15 to 20 minutes.
In a large bowl, stir together the sugar and peaches. Store at room temperature, covering loosely with cheesecloth or a clean towel. (Do not store airtight or in the refrigerator or freezer.) Stir every day for a total of 10 days.
In a large bowl, stir mayonnaise, vinegar, sugar, celery salt, salt and pepper until well combined. Add cabbage, carrots and onion. Toss gently to coat well. Chill covered at least 1 hour. Toss gently before serving. Makes 8 servings.
Drain pineapple, reserving liquid. Combine reserved pineapple juice with jello in saucepan and stir in water. Heat to boiling, stirring to dissolve jello. Remove from heat. Stir in cranberry sauce. Add lemon juice and nutmeg. Chill until mixture partially thickens. Blend in sour cream. Fold in pineapple. Pour into 2-quart gelatin mold. Chill until firm.
Melt the margarine in a 9 x 13 x 2-inch pan. Mix together all other ingredients. Pour over melted margarine and bake at 375° for 30 minutes.
Mix well. If too dry, add a little water. Spray crock-pot with Pam. Place filling in pot and cook on high until pot feels very warm to touch. Turn on low for remainder of cooking time (approximately 3 hours total cooking time). Stir once during cooking.
Mix flour and salt together. Slowly add water and oil. Knead the dough well. Roll out the dough and cut with cookie cutters. Be sure to put small hole in top for string for hanging. Leave the cut-outs out to air dry. When thoroughly dry and hard you can paint to decorate. Spray with a polyurethane coating.
Rinse cranberries and place in a large glass jar. Combine vinegar, honey and cinnamon sticks in a medium saucepan; simmer for 5 minutes. Let cool until mixture is warm to the touch, not hot. Pour over berries. Be sure to include cinnamon sticks. Cover jar; let mixture sit for 1 to 2 weeks. Strain vinegar and pour into a clean decorative bottle.
Wrap 1 piece large Prosciutto around 1 large boiled, peeled prawn. Skewer each prawn. Briefly grill over an outdoor grill or under the broiler until Prosciutto gets a bit crispy. Serve either on or off skewers.
Bake according to directions in a 9 x 13-inch pan. Turn out on cookie sheet. (Cool in pan about 10 minutes before turning out.) When cool, split in half. (Use a piece of thread or dental floss.)
Melt margarine in saucepan over low heat. Blend in flour and mustard. Gradually add milk. Cook, stirring constantly, until thickened. Add 1 cup cheese; stir until melted. Stir in potatoes, meat and onions; spoon into 1 1/2-quart casserole. Bake at 350° for 30 minutes. Top with remaining cheese; continue baking until cheese melts.
Grease 9 x 13-inch pan; pour in 1 can cherry pie filling. Add crushed pineapple and juice. Sprinkle on top 1 box cake mix. Top with layer of chopped nuts and layer of coconut flakes. Bake 45 minutes at 350°.
Bring to a boil vinegar, salad oil and sugar and pour over green beans, yellow beans, red kidney beans and lima beans or French onion rings. Put in a covered container and mix. Let stand or turn at least overnight.
Combine meat with cheese, green onion, Worcestershire sauce and salt. Shape into 24 meatballs. Cook in butter until cooked through. When cooked, remove with slotted spoon and put in serving dish. Add whipping cream to pan drippings. Cook over medium heat, stirring, about 5 minutes. Spoon glaze over meatballs.
Lightly coat tuna steaks with butter. Add chopped, raw onions, pepper to taste, dash of fresh garlic and cover with lemon juice. Wrap tuna in foil, shiny side in. Place on barbecue grill for 7 or 8 minutes each side.
Make syrup by boiling sugar and 4 cups water for 10 minutes. Add tea and fruit juice concentrates. Chill 2 to 3 hours.
Mix cream cheese with dressing. Form into balls (1 or 2). Roll in bacon bits to cover balls; chill. Serve with crackers.
Cream margarine, sugar and egg. Sift flour, salt, soda and baking powder. Add to creamed mixture. Blend in coconut, oats and flakes. Drop from teaspoon 3-inches apart on greased cookie sheet. Bake at 300° for 12 to 15 minutes.
You can prepare this casserole ahead and chill. Then just add 15 minutes to baking time.
Put in large bowl in layers in order given. Cover and refrigerate several hours or overnight. Toss when ready to serve. Serves 12 to 15.
Mix all ingredients and beat 1/2 minute. Add blueberries. Put in greased muffin tins 2/3 full. Bake at 350° for 15 minutes.
Mix into crumbs the flour, brown sugar and shortening. Keep out 1/2 cup crumbs to sprinkle on top of pie. Combine remaining crumbs with the egg, table syrup, hot water and baking soda. Pour this into unbaked 9-inch pie shell. Sprinkle crumbs on top. Bake in 375° oven for 40 to 45 minutes.
Drain fruit and set aside. Add water to fruit syrup to make 6 cups. Bring to a boil and add tapioca. Let stand 15 minutes. Add gelatin, sugar and salt. When mixture is cool, stir in pineapple, oranges and Cool Whip.
Brown ground beef and onion in salad oil (drain off fat). Add remaining ingredients and simmer 2 1/2 hours.
Peel potatoes. Wash. Cut each one into cubes. Put into large boiler. Cover with water and boil until nearly tender. When potatoes are nearly tender, put oleo, salt and pepper. Put corn meal into 8 ounce cup. Put enough sweet milk into cup with meal to make a thin paste. Mix together real good. Pour all of this slowly into potatoes. Finish cooking on low heat, stirring often. May need to add more water, if too thick.
Brown hamburger and onions together. Stir often to break up hamburger. Dump everything except spices in 2 1/2 gallon kettle. Mix all spices together. When hamburger is brown or done, drain off grease and add to kettle. Heat to boiling and then add 2/3 of the spices and simmer 1 hour. Taste and add more spices if needed. Simmer 1 to 2 more hours.
Combine all ingredients in saucepan. Cook over moderate heat for 30 minutes, stirring occasionally. Reduce heat to low and simmer an additional 30 minutes, stirring occasionally, until thickened and reduced to about 2 1/2 cups.	May keep chilled and covered 3 months.
Cook potatoes and mash. Add cream cheese and sour cream using an electric mixer. Slowly add milk; blend well. Put in buttered 9 x 12-inch casserole dish. Brush top with melted butter. Bake for 30 minutes at 350°. Serves 8 to 10.
Combine water and yeast. Mix until yeast is dissolved. Add egg, slightly beaten, sugar and oil. Mix well. Add flour and blend well (dough will be thin). Place without letting rise, in greased muffin tins, filling 1/2 to 3/4 full. Let stand 10 minutes. Bake at 400° for 15 to 20 minutes. Yields 18 to 24 rolls.
Set oven on broil. Mix all ingredients and form into a large steak on broiler grill. Place grill 3 to 4 inches away from broiler unit. Broil 10 to 15 minutes on each side.
Mix and spread filling on ham slice; roll. Slice roll into 1/4-inch slices. Hold together with toothpicks.
In a small saucepan, boil cube until dissolved. Combine all remaining ingredients in wok or fry pan. Add bouillon juice.
Place apples in a well-greased 8-inch pie pan. Combine 1/4 cup of sugar with cinnamon and sprinkle over apples. Cover with foil and bake 20 minutes.
Cream shortening and butter until light and fluffy. Add 1 cup powdered sugar and salt and cream well. Blend in flour. Add water and vanilla; mix well. Stir in pecans. Shape into 1-inch balls and slightly flatten. Bake on ungreased baking sheet at 325° for 12 to 15 minutes, until done. Roll in powdered sugar while still warm. Makes 8 dozen.
Cook rice; set aside. Saute onion and celery in butter. Mix broccoli and soup in a saucepan. Stir and simmer. Add Cheez Whiz, onion and celery; mix well. Add cooked rice. Heat in a greased 2-quart covered casserole dish 20 to 25 minutes at 350°. Serves 6 to 8.
Preheat oven to 450°. In a bowl place graham cracker crumbs, butter and 2 tablespoons of sugar. Blend well. Reserve 2 tablespoons of mixture for garnishing. Press remaining mixture onto bottom and sides of greased 9-inch spring-form pan. Chill in freezer while preparing the filling.
Cut shortening into flour. Add water, vinegar and salt to egg. Mix with first mixture. Blend well. Rolls out very nicely. Easy to work with.