HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook margarine, cocoa, sugar and milk until bubbles form around sides of pan; remove from heat. Add oats, peanut butter and vanilla. Drop on waxed paper and cool.
Combine margarine, brown sugar and pretzels. Mix well and bake in lightly buttered 9 x 13-inch pan at 350° for 10 minutes. Dissolve gelatin in water. While hot, add to strawberries. Cool until mixture begins to set. Meanwhile, cream sugar and cream cheese and fold into Cool Whip. Spread cream cheese mixture over cooled crust. When gelatin begins to set, pour over top of cheese mixture. Refrigerate until firm.
Mix all ingredients except bread together. Cut crusts off bread, 3 slices at a time. Spread cheese mixture on sides and top of each petit four in 3 slices thick. Freeze on cookie sheet. Put in Baggies for storage. Bake, frozen, at 350° approximately 10 minutes. Before freezing, sprinkle on cayenne pepper and dill weed seed (optional).
In large saucepan, mix all ingredients, except franks. Cover and simmer at least 2 hours, stirring occasionally. (Can be made ahead to this point. Cover and refrigerate up to 24 hours. Reheat sauce until hot.) Add franks and simmer until heated through (about 5 to 10 minutes).
Wash pork chops. Salt and pepper each side. Smear each side of chop with prepared mustard (about 1 teaspoon). Dredge in flour. Brown in oil on each side in skillet. Empty contents of one can of soup over chops. Cook for 1 hour at 350°. All this may be done in electric skillet or you may place chops in covered baking dish and pour soup over them and bake in oven or microwave. Good accompaniments are rice and purple hull peas.
Sift together flour and sugar. Combine butter, cocoa and water and bring to a rapid boil. Pour over sugar and flour. Mix well. Add other ingredients and pour into greased 11 x 16-inch pan. Bake at 400° for 20 minutes.
Cook in large covered skillet with enough water to cook until tender. Cook noodles as directed on package. When cabbage is tender, add salt to taste and butter and drained noodles. Mix well. Turn heat to low and simmer until most of liquid is gone. I like 1 teaspoon sugar in mine.
Heat oven to 350°. Mix all ingredients thoroughly. Roll 1/4-inch thick on lightly floured cloth covered board. Cut into 1 1/2-inch circles. Place circles on an ungreased baking sheet. Bake 10 to 12 minutes. Yields about 8 dozen cookies. After baking, you may "paint" the cookies different by using food coloring and tiny paint brushes.
Cook ham hock until meat pulls apart. Remove meat from bone. Pour lentils into the ham stock. Refrigerate overnight. Dice onion and carrot; add to stock. Cook until lentils are tender.
Brown hamburger in oil. Add Ro-tel tomatoes and evaporated milk. When boiling, add Velveeta cheese; stir until dissolved.
Mix and freeze all ingredients. Take out about 3 hours before serving and pour in ginger ale.
Pour cherry filling in a 13 x 9-inch pan. Pour cake mix on top. Pour melted butter on top of those. Bake at 350° for 30 minutes.
Dissolve yeast in lukewarm water. Scald milk and add butter, sugar and salt. Cool to lukewarm. Add to yeast mixture and well beaten eggs, 3 cups flour, raisins, cherries, almonds and pecans. Mix well. Add about 2 1/2 cups flour. Place on lightly floured surface and knead until dough is smooth. Place in a warm bowl. Cover with towel and let rise for about 1 1/2 hours. Punch down dough and turn out on floured surface. Divide dough in half. Divide one half into 3 equal parts. Roll each piece into a strip about 15 inches long. Braid and place on a baking sheet. Divide 2/3 of the remaining dough into 3 equal parts and prepare braid like the first. Place on top of first braid. Make a third braid from remaining dough and place on top of second (center) braid. Brush with butter. Let rise until double in bulk. Beat 1 egg white and 1 tablespoon water; brush loaf. Bake at 350° for about 35 to 45 minutes, or until done.
Preheat oven to 375°. Bake pie crust 10 minutes and remove. Reduce oven to 325°. Over low heat, melt chips with butter. In a large mixing bowl, beat chocolate mixture with remaining ingredients, except nuts, until smooth. Then add nuts. Pour into pie crust. Bake 35 to 40 minutes or until center is set. Cool. Serve with warm ice cream if desired.
Mix all ingredients. Place in small crock-pot until melted. Serve with crackers.
Cream Crisco, oleo and 1/2 cup sugar until light in color and fluffy, then gradually add the other sugar. Add room temperature eggs, one at a time. Beat after each addition. Add flour and milk alternately. I put the vanilla in the milk. Start in a cold oven. Bake for 1 1/2 hours at 325°.
Fold crushed pineapple into the cake mix. Pour into ungreased 9 x 13-inch cake pan. Bake at 350° oven for 20 to 35 minutes. May be served with Cool Whip.
Sprinkle chicken lightly with salt and pepper and garlic salt as needed. Add celery. Cover chicken and celery with water. Boil until tender. Take off fire for 15 minutes. Put back on fire. Add 1/2 cup corn meal. Boil 4 or 5 minutes, stirring constantly.
Saute and brown beef in frying pan, then stir in onion. Stir in tomato sauce, water and chili powder. Stir all together until well mixed. Cook for about ten minutes.
Mix salt, pepper and cinnamon. Rub spice mixture on both sides of roast. Brown roast in some oil in a roaster. Now mix the vinegar and brown sugar together and pour over the roast. Add onions and bay leaves and pot in oven. Bake for 3 - 4 hours at 350 degrees.
In a medium saucepan over low heat, stir condensed milk, margarine and cocoa until margarine melts and mixture is warm. Remove from heat. Stir in eggs, flour, vanilla and chopped nuts. Pour into prepared crust. Bake at 350° for 50 minutes or until center is firm. Serve warm or cold, topped with whipped cream, if desired.
Beat eggs. Add remaining ingredients and mix well. Grease two 9-inch pans or baking dish. Bake at 350° for 30 to 40 minutes. Add one can coconut to make coconut pie.
Chop onions and cook in oleo until transparent. Mash squash with fork. Combine onions and oleo with slightly beaten eggs. Add to soup, squash, bread crumbs, salt and pepper. Mix well. Pour into greased casserole dish. Bake at 350° for 20 to 25 minutes.
Cream jello and oleo. Beat in cake mix and juice. Mix remaining ingredients. Divide equally into 3 layers and bake for 45 minutes at 300°.
Slice green onions and their tops. Stir together all ingredients in a large bowl. Cover and refrigerate 4 to 24 hours.
Cook noodles; drain. In a large skillet, melt butter, then blend in flour over medium heat. Gradually add broth, milk, pimentos, salt and pepper. Bring to boiling point, then simmer, stirring constantly, until sauce is thickened, about 5 minutes. Grease a 2 1/2-quart casserole. Combine noodles, chicken and sauce. Top with cheese. Bake for 20 minutes at 350°.
Thaw turkey completely. Season outside of turkey by personal preference. Preheat oven to 500°. Put turkey in aluminum pan. Add 10 cups boiling water. Seal pan with heavy-duty Reynolds Wrap. Cook 12 to 14 pounds for 1 hour, or 20 pounds for 1 hour and 20 minutes. Turn oven off. Leave overnight. This is the crucial key. Do not open oven door at all! (This actually steams turkey.)
Preheat oven to 400°. Combine bran, flour, baking soda, light salt, cinnamon, nutmeg and raisins in a bowl. Mix thoroughly. Beat brown sugar, molasses, oil, egg and milk in a bowl. Add wet ingredients to dry and stir until ingredients are moist. Fill muffin tins 2/3 full of batter. Bake for 15 to 18 minutes. Servings equal 1 starch and 1/2 fat.
Simmer scrubbed potatoes in large pan with 1-inch of boiling, salted water for 25 to 30 minutes, until tender. Drain, cool and remove skins. In large saucepan over low heat, stir cream cheese and half and half until smooth. Add chopped chili peppers, lemon juice, turmeric, comino and salt. Simmer 1 minute, stirring occasionally.
In a small mixer bowl combine egg yolks, 1 cup sugar, the apple cider, baking powder and cinnamon. Beat with an electric mixer on medium speed for 3 minutes or until light and fluffy. Wash the beaters.
Cut/tear up cleaned greens. Combine with cabbage, celery and red pepper. Place ham on clean cheese cloth. Make small slits all around the ham. Stuff the green mixture into the slits. Tie 1 package cheesecloth around the ham and place in a roaster that is half filled with water. Boil for at least 1 hour or until ham is done. Remove cheesecloth and serve.
Simmer all ingredients for 10 minutes; strain and serve hot. Makes 6 cups punch.
Tear tortillas into bite-size pieces and brown in skillet in small amount of oil. Brown and cook the onion and green pepper until tender. Drain oil off all.
Mix the ingredients. Bake at 375° just to brown the top, then at 350° for 1 hour.
Boil chicken until done and separate. Mix one box stuffing package with chicken broth (or hot water) until moistened. Spread on bottom of 9 x 13-inch pan. Place chicken on top of stuffing until pourable. Pour on top of chicken. Mix second box of stuffing same as first. Spread on top. Broth from chicken may be poured on top to moisten, if needed. Bake at 350° for 30 minutes. Serve hot or warm. Serves 6 to 8 people.
Cook cauliflower in salted water for 6 to 7 minutes or until tender-crisp. Drain. Mix pickle liquid, sweetener, garlic and onion in a small bowl. Pour over cauliflower, pickles and radishes in bowl. Toss to marinate. Cover in refrigerator for 12 hours, stirring occasionally. Drain before serving.
Mix together all ingredients on low speed until moistened. Mix on medium for 2 minutes. Pour into greased and floured Bundt pan and bake at 350° for 50 minutes.
Sprinkle cracker crumbs in buttered casserole. On top of cracker crumbs, layer half of chopped eggs, 1/4 of sauces, half of ham and 1/4 of sauces. Repeat layers, topping with crumbs. Bake for 30 minutes at 350°.
Bake at 375° for 10 minutes, then at 350° for 30 minutes. Makes 5 pies.
Mix all ingredients and cook on top of stove in heavy iron skillet, stirring frequently. Must cook	slowly on low heat. When almost done put in baking pan and bake at 350° for 20 minutes or until done.
Mix as directed on pudding package. Pour into Tupperware Ice Tups or popsicle containers. Freeze. Yields 12 Fudgsicles.
Put vegetables in bottom of crock-pot. Salt and pepper meat, then put in pot. Add liquid. Cover and cook on low 10 to 12 hours (high 5 to 6 hours). Remove meat and vegetables with spatula and thicken for gravy, if desired.
Bring oil and water to a boil. Stir in flour. While mixture is still warm, put into 9-inch pie plate and proceed with filling; bake.
Tear cake and fill 13 x 9-inch pan with pieces. Mix all other ingredients and pour over cake pieces. Refrigerate until set, approximately 1 hour.
Put roast, onions and celery in a large pan with a little water. Cover and cook slowly until done (meat is falling apart). Don't let dry out. Or put in crock-pot or slow cooker and cook overnight. Drain off most of the juice because it is usually greasy. Cut meat into small pieces or pull apart. Add vinegar, sugar, Worcestershire sauce, mustard, water or wine, ketchup, lemon juice and salt and pepper to taste. Let cook until hot. Taste and you may wish to add additional ketchup, liquid or other seasonings.
Boil pigs feet in water for 25 minutes. Preheat oven to 350°. Grease a large baking pan and place cooked pigs feet onto pan, bone side down. Sprinkle tomatoes and the rest of the ingredients on top of pigs feet in the above order. Bake for 40 to 50 minutes, until skin looks browned and a little crispy. Serve immediately. Makes 4 to 6 servings.
Preheat oven to 350°. Slice off top of bread. Reserve top. Hollow out to 1/2-inch shell. Combine Cheddar, sour cream and cream cheese in bowl. Add ham, onion, chilies and Worcestershire sauce. Spoon cheese filling into bread shell; replace top of bread. Tightly wrap loaf in several layers of foil. Set on cookie sheet. Bake at 350° for 1 hour and 10 minutes. Stir filling before serving. Remaining bread can be made into croutons.
Put peppers, onion and garlic in blender with juice from tomatoes. Blend a few seconds to chop; add remaining ingredients. Blend a second or two to chop up tomatoes; stir. Serve with tortilla chips.
Use 2 to 1 parts water with muratic acid. Sprinkle salt evenly over copper dipped in acid solution. Let dry.
Combine jello, cornstarch, water and sugar. Boil until clear and a little thick, then cool completely. Place strawberries in cool baked pie shell. Pour jello mixture over strawberries. Top with Cool Whip. Refrigerate.
Soak cukes in salt and ice for 2 hours. Drain well. Heat the remaining ingredients (except onions) for 5 minutes, then cool. Add onions and mix together. Put into refrigerator in quart or gallon jars or Tupperware.
Toss first four ingredients when ready to serve. Add dressing last. Serve on bed of lettuce. Serves 16.
Brown meat and onion in skillet; drain. Put in bottom of casserole dish. Spread 1/2 of cheese on meat. Mix soups and Worcestershire in bowl and spread over cheese. Spread remaining cheese on top. Place Tater Tots on top. Microwave for 30 minutes, or bake in oven for 30 minutes at 350°.
Cover potato mixture with crumb mixture. Bake at 350° for 45 minutes (less time if potatoes are thawed).
Preheat oven to 375 degrees. Sift all dry ingredients together. Then add others, I use Crisco Oil in pan sparingly. (No flour.) Bake.
Boil all ingredients, except beans, for 25 minutes. Fill jars with beans and pour vinegar mixture over beans. Scald.
Preheat oven to 350°. Combine ingredients and place in well-greased 6-cup casserole dish. Bake 45 minutes. Serve hot. Yield: 4 to 6 servings.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie plate. Rinse broccoli under running cold water to thaw; drain thoroughly. Mix broccoli, 2 cups of the cheese, the chicken and onion in plate. Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 25 to 35 minutes. Top with remaining cheese. Bake just until cheese is melted, 1 or 2 minutes longer. Makes 6 to 8 servings.
Preheat oven and baking sheet to 400°. In a medium bowl, combine sugar, brown sugar, salt and cornstarch; mix well. In a heavy saucepan on medium heat, cook and stir sugar mixture and milk until mixture thickens and begins to boil. Gradually stir 1/4 of hot mixture into beaten egg yolks; add back to remaining hot mixture, stirring constantly. Stir in sour cream and butter; continue to cook until mixture thickens. Remove from heat. Stir in vanilla, mixing well. Stir in chocolate until blended. Pour mixture into pie crust. Refrigerate about 2 hours before serving. Serves 6.
Bring to a boil for 1 minute, 9 cups of water and 2 cups of sugar. Take off stove and add 1 (12 ounce) can frozen orange juice and lemonade. Let cool. Add brandy. Stir and put in a gallon bucket; put in freezer. Let sit for 24 hours. Put 2/3 cup Smash in glass and add 7-Up to fill glass. Serve with a straw.
Heat bacon drippings in a large heavy saucepan over medium-high heat. Saute onions, bell pepper and parsley, stirring occasionally until onions are clear. Add wine, garlic, soy sauce and andouille (sausage); mix well. Add salt and soy sauce; stir. Add potatoes and stir. Cover, reduce heat to low and simmer, stirring occasionally until potatoes are tender, about 30 minutes.
Boil macaroni. Melt butter in saucepan; take off heat and add flour. Blend well; add milk slowly until blended with flour mixture (no lumps). Return to heat, stirring constantly until thickened. Heat oven to 250° for 8 to 10 minutes. Grate cheese mix all together in baking dish. Bake at 375° for 25 minutes.
Heat oven to 350°. Grease 13 x 9-inch pan lightly. Spoon flour into measuring cup; level off. In large bowl, combine flour, 1/2 cup sugar, baking powder, salt and nutmeg. Mix well. Add milk and egg and blend well. Spread in greased pan. Sprinkle raisins, apples and pecans over batter.
Slice pork thinly and shred into match-stick sized strips. Shred cabbage. Cut scallions into 1-inch sections. Heat oil until very hot in wok or heavy skillet. Add salt; then scallions. Stir-fry 45 seconds. Add pork. Stir-fry 2 to 3 minutes. Add cabbage and mushrooms. Stir-fry 2 minutes. Add spaghetti and soy sauce. Toss with rest of mixture. Cover and cook 5 minutes over medium heat. Serves 6 to 8. Contains 340 calories and 7 grams fat per serving.
Use mixing method of your choice. Cook 45 to 60 seconds, preferably in crepe iron. Makes 14 to 16 crepes. Prepare crepe filling as follows.
Preheat oven to 400°. Turn to 325°. Place rolls in oven. Mix yeast in water until dissolved. Mix salt with flour, then mix all together well. Make rolls on floured board. Let rise for 3 hours. Bake in a 325° oven. Heat oven to 400°; then turn down heat to 325° for 20 minutes or until golden brown.
Mix together cream cheese and sugar. Blend in Cool Whip. Pour into pie shell and top with pie filling. Chill for about 1 hour.
Mix ingredients in a saucepan over low heat. Slice 1 pound frankfurters diagonally into bite size pieces. Add to sauce and heat through. Serve hot.
Remove pulp from cukes (do not peel unless ripe). Grind with meat grinder (fine) the cukes, onions and peppers. Put in layers and sprinkle salt between each layer. Let stand overnight. Drain well in morning. Add remaining ingredients. Bring to a full rolling boil and boil 10 minutes. Pack in hot jars.
In a large bowl, mix the first 5 ingredients together. In a small bowl, mix the next 3 ingredients together and add to dry mixture. Add nuts and raisins gently. Bake in paper cup in muffin tins. Bake at 400° for 20 minutes. Store leftover dough in tightly covered bowl in refrigerator.
Brown cubed steak with chopped onion until onion is tender and meat is browned on all sides. Add water and simmer covered for 5 minutes. Stir in soup mix and sour cream, salt and pepper. Cook until thickened. Serve over egg noodles. Serves 4.
Cream oleo, Crisco and add sugar. Add one egg at a time. Add flour, salt and milk. Put in cold oven. Bake 1 hour and 45 minutes at 325°. Do not open oven until done. Bake in well-greased and floured tube pan.
Melt ice cream or yogurt. Pour into pie shell. Refreeze and serve.
Soften cream cheese. Preheat oven to 350°. Combine over hot (not boiling) water the butterscotch morsels and butter. Stir until morsels are melted and mixture is smooth. Transfer to large bowl. Stir in graham cracker crumbs and walnuts with a fork until mixture resembles fine crumbs. Reserve 2 cups for topping. Press remaining mixture into 15 1/2 x 10 1/2 x 1-inch ungreased baking pan. Bake at 350° for 12 minutes.
Preheat oven to 300°. Combine crumbs, sugar and butter. Press equal portions onto bottoms of 24 lightly greased* or paper lined muffin cups. In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tablespoons) into prepared cups. Bake 20 minutes or until cakes spring back when lightly touched. Cool. Chill. Garnish as desired. Makes about 2 dozen.
Combine dry ingredients in a bowl, mixing well. Cut in butter until mixture looks like coarse crumbs. Combine sweet potatoes with buttermilk. Stir into dry ingredients. Makes a soft dough. Turn out onto a floured surface and knead 4 to 5 times or just enough to form a soft ball. Roll dough out and cut out biscuits. Place on lightly oiled baking sheet. Bake at 425° for 15 to 20 minutes.
Boil eggs until well done. Slice eggs in half, placing egg yolks in a bowl. Use a fork to mix all of your ingredients. Use mayonnaise and mustard to your liking. After all ingredients are well mixed, add your paprika. You may now put your mixture in the eggs. Place toothpick in each egg, chill and serve.
Heat oven to 350°. Melt oleo in a 9 x 13 x 2-inch cake pan. Heat water and sugar in saucepan until sugar melts. Mix flour and shortening until crumbly. Add milk and stir with fork. Turn out on floured board and knead until smooth. Roll dough out into oblong about 1/4-inch thick. Sprinkle with cinnamon. Add fruit on top. Roll up like jelly roll. Dampen edge with water to seal. Slice dough into 16 slices, 1/2 inch thick. Place in pan with melted butter. Pour water and sugar syrup carefully around rolls. This looks like too much liquid, but the crust will absorb it. Bake at 350° for 45 minutes.
Roll biscuit in sugar and cinnamon mixture. Put in a well greased tube or loaf pan. Cream together 1/4 cup margarine and 1 cup brown sugar. Pour over cake. Bake at 350° for 35 to 40 minutes.
Mix cream cheese, 1 1/3 cups sugar, eggs and 1 tablespoon vanilla. Pour into baking pan. Bake at 350° for 35 minutes. Set aside for 20 minutes; leave oven on. Mix sour cream, 6 tablespoons sugar and 2 tablespoons vanilla. Pour on top of cake and spread. Bake for 15 minutes.
Break mincemeat into pieces in medium size saucepan. Add water; stir over medium heat until lumps are broken. Boil 1 minute; stir occasionally. Cool.
Saute vegetables until soft in melted butter. Crumb the bread in a blender or processor. Mix all ingredients in a large bowl (use hands if necessary!). Add mustard, Worcestershire sauce, lots of salt, pepper and celery salt (and a dash of Tabasco). Shape and place in crab shells. Bake in a 350° oven for 10 minutes, or until hot.
Soak biscuits in milk, making a thin batter. Add remainder of ingredients. Mix thoroughly. Bake at 400° until done.
Combine ingredients; pour into a 1 1/2-quart casserole. Set in a shallow pan filled to 1 inch with hot water. Bake at 350° for 40 to 45 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes at room temperature before serving. Makes 6 to 8 servings.
Whisk all ingredients together, except the whipping cream. Cook in the top of a double boiler until boiling and thick, stirring constantly. Cool in a refrigerator until serving time. Just before serving, whip 1 cup of whipping cream until fluffy. Fold whipped cream into mixture and serve.
Fry beef and sausage together until done; drain. Cook and drain macaroni. Divide meat and macaroni equally into 2 (9 x 13-inch) pans. Add equal amounts of sauce; mix well. Top with pepperoni and cheese. Bake at 350° until bubbly. (Can also be frozen before baking.)
Melt 2 tablespoons margarine; stir in flour and salt. Add milk gradually, mixing until smooth. Cook until mixture boils, stirring constantly. Add cheese, stirring until melted. Mix in 1/4 cup corn flakes and corn. Arrange broccoli in a 7 1/2 x 11 3/4-inch baking dish. Pour cheese sauce over broccoli. Toss remaining 1/2 cup crumbs with 2 tablespoons melted margarine. Sprinkle crumb mixture over casserole. Bake at 350° for 30 minutes. Makes 8 servings.
Mix ingredients together and put in greased 9 x 13-inch. Top with 1 cup crushed corn flakes mixed with 1/2 cup melted butter. Bake at 350° for 45 minutes.
Preheat oven to 350°. Peel and slice the potatoes and add chopped onion. Simmer in a very small amount of water for 1 minute. Grate the cheese and combine with mushroom soup. Add no water. Alternate layers of sliced potatoes and cheese and soup mixture in greased casserole. Bake at 350° for 45 minutes.
In crock-pot or double boiler; put tomatoes in and cut up cheese and put in. Let cheese melt. Brown ground chuck or beef and onions; drain. Add to cheese and tomatoes mixture.
Cut the cabbage core off, then wash cabbage. Peel cabbage leaves so you can make layers.
Whip cream with powdered sugar and flavoring. Arrange 9 graham crackers in a square on a plate. Spread with a thin layer of whipped cream and top with thinly sliced bananas. Repeat 4 times. Top with another layer of crackers. Frost sides and top with remaining cream. Coat sides with chopped nuts and put remaining on top. Chill about 3 hours and cut in squares. Is better if left overnight.
Combine sugar and cinnamon. Cut biscuits into fourths; roll in cinnamon mixture before layering in Bundt or tube pan. Put remaining cinnamon mixture in 1-cup measuring cup; add enough sugar to make 1 cup. Add 1 teaspoon cinnamon. Melt margarine and mix with sugar mixture. Pour evenly over biscuit pieces in pan. Bake for 30 minutes at 350°. Remove from pan immediately. No need to cut bread, just pull apart.