HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the sugar and butter. Add syrup and salt; beat well. Beat in eggs, one at a time, and add pecans. Pour into a 9-inch pastry lined pie pan. Bake in moderate oven at 350° for 1 hour and 10 minutes or until done.
Mix together first 4 ingredients and add flour. Roll into ball shapes and flatten with a glass dipped in sugar. Don't crowd on pan as they spread as they bake. Bake at 350° for 6 to 8 minutes. Strange ingredients; but a very tasty cookie.
Fry the onion or garlic slightly in the oil; add other ingredients and cook slowly for 1 hour. Liquid should be reduced about 1/2 and sauce should be well blended. Dip all meat except fowl in sauce before roasting or broiling or baste with sauce during roasting either in oven or on outdoor grill.
Measure popped corn into large bowl, set aside. Combine sugars, corn syrup, water, vinegar and food coloring in 2-quart or larger saucepan. Heat to boiling, stirring constantly, to 260° on candy thermometer or hard ball stage (a few drops of syrup dropped into very cold water can be formed with your fingers into a hard ball). Reduce heat to low, stir in margarine until melted and mixed in. Pour syrup over popcorn; stir until well coated. Spread out on lightly greased cookie sheet. Cool. Break apart if necessary. Store in airtight container.
Bake cake according to package directions in a 9 x 12 x 2-inch pan. Pour cream of coconut over warm cake. Cool.
Dissolve gelatin in boiling water. Add ice cream by spoonfuls. Stir until melted and smooth. Blend in whipped topping. Chill, if necessary, until mixture will mound. Spoon into crust. Chill or freeze until firm.
Combine egg yolks, sugar replacement and salt in top of double boiler. Beat until frothy. Beat in milk and add vanilla bean. Cook and stir over simmering water until mixture is thick and vanilla bean is dissolved. Cool completely. With electric beater, beat well and then fold in topping. Pour into freezer trays; cover with waxed paper and freeze for 1 hour. Scrape into large bowl and beat until smooth and fluffy. Return to freezer trays. Cover. Freeze firm. Yield: 1 1/2-quart (1 1/2 L).
Cut out picture from Christmas card, then with pinking shears, cut construction paper about 1/4 inch larger than the picture. Hold 2 pieces together and punch a hole in the top with hole punch. Take approximately 4 inches of ribbon, double it over, put the looped end through punched hole and pull the two cut ends through the loop and tighten. Tie tag to package. These can be made from any size Christmas card. Write to and from on the construction paper.
Whip cream cheese until smooth. Add sugar and eggs one at a time. Add vanilla. Line 24 muffin tins. Divide batter into tins. Bake at 300° for 25 to 30 minutes. After cool, fill with fruit filling.
Cook beef, onion and chili powder in skillet over medium heat until onions are soft. Stir in rice and tomatoes. Cook for 10 minutes. Remove from heat. Stir in cheese. Serve with cornbread or corn chips. Serves 3 or 4.
Mix all together, chop up large pieces of fruit in the chutney and again taste until you get it right.
In mixing bowl sift flour with sugar, baking powder and salt. Cut in shortening. Stir in 1 1/4 cups of the walnuts. Add milk, eggs and vanilla. Mix just until blended. Turn into greased and floured 9 x 5-inch loaf pan. Sprinkle remaining 1/4 cup walnuts on over top. Bake at 350° for 60 or 70 minutes or until it tests done.
Split Pepperidge Farm party rolls horizontally. Spread top and bottom with a mixture of all the ingredients. Place shredded ham and Swiss cheese squares on each roll. Wrap in foil and heat 10 minutes at 400° or until cheese begins to melt.
Mix all dry ingredients. Add egg and enough sweet milk to hold shape. Drop by teaspoon into hot fat and cook until golden brown.
Mix margarine, curry powder, honey and prepared mustard. Pour over chicken breasts. Cover and bake 45 minutes in 325° oven. Turn chicken breasts over and bake 45 minutes more, uncovering last 10 minutes.
Combine all the ingredients into a crock-pot and cook for 4 hours on high or 5 1/2 hours on medium heat. On stove top, bring to a boil and simmer for 1 1/2 hours on medium heat.
Combine all ingredients except steak; add steak. Marinate steak in sauce for 2 hours. Broil 3 inches from heat to desired doneness. Yield: 4 servings.
In small bowl, combine soup and milk; set aside. In medium bowl, combine chicken, salsa, chilies, chili powder and 2 tablespoons of soup mixture. To make enchiladas, along one side of each tortilla, spread about 1/3 cup of chicken mixture. Roll up each tortilla, jelly-roll fashion; place seam side down in greased 3-quart oblong baking dish. Spread remaining soup mixture over enchiladas. Cover with foil. Bake at 375° for 35 minutes or until hot and bubbling.
Boil potatoes until tender; add salt and pepper and stir. Add milk and Cheez Whiz. Stir until Cheez Whiz melts into potatoes. Serves 4 to 6.
Cook macaroni by package directions. Brown onions and ground beef. Add salt, pepper, tomatoes, oregano and garlic; simmer for a few minutes. In layers, start with sauce in baking dish. Add 1/2 macaroni; top with more sauce and 1/2 of grated cheese. Add the rest of the macaroni. Pour rest of sauce over casserole; top with remaining cheese. Garnish with 3 or 4 slices of green pepper. Bake at 300° to 325° for about 30 minutes.
Drain beans. In large bowl, mix oil, vinegar, sugar, salt and pepper. Add drained beans, green pepper and onion. Marinate for 24 hours before serving. Stir occasionally while marinating.
Brown bacon crisp; dice onion, green pepper and celery and saute in bacon grease. Cook rice. After rice is done, add sauteed ingredients and grease with shrimp and crumbled up bacon. Sprinkle small amount soy sauce. Cook on low until shrimp is done.
Combine Crispix, nuts and pretzels in large microwave bowl. Combine garlic salt, onion salt, lemon juice and butter. Mix with Crispix mixture. Microwave for 4 minutes. Stir after 2 minutes. Spread on paper towel to cool.
Scrub potatoes well. Bake at 375° for 60 minutes. Cut into halves lengthwise and remove the insides of potato. Mash insides well; season with salt, pepper and butter. Add enough milk to moisten. Beat until fluffy and creamy. Refill the shell. Sprinkle grated cheese on the top and a little paprika. Brown in oven. Serve hot.
Brown meat and onion; drain and return to skillet. Add tomato soup and enchilada sauce. Heat. Stir well. Add meat sauce mix to each tortilla. Sprinkle on some cheese; roll each enchilada up. Place seam-side down in a 9 x 12-inch pan. Pour remaining meat mixture over tortillas. Cover and bake at 350° for 20 minutes. Uncover. Sprinkle on remaining cheese. Bake 5 minutes.
Combine B, C, D and F. Stir in vigorously A and pour into well-greased baking dish. Sprinkle E on top. Bake at 350° for 45 minutes to 1 hour until well done.
Slice oranges and lemon very thin and remove only the seeds. To each pound of sliced fruit add 3 pints of cold water. Let stand in a cool place for 24 hours, then boil until skins are tender. Set aside for 24 hours. Weigh. To each pound of mixture, add 1 1/2 pounds granulated sugar and boil until it jells. Skins are transparent.
Mix cottage cheese and cream cheese together. Spread evenly in serving dish and sprinkle taco seasoning over entire area. Sprinkle remaining ingredients on top and serve.
Mix sugar and cinnamon in bag. Break biscuits in quarter pieces; put in bag with sugar and cinnamon. Shake and coat well. Grease and flour tube pan. Place biscuits in pan in layers. Between each layer, sprinkle nuts. (Any sugar and cinnamon left in bag may be poured in pan.)
Combine cut up dates with the hot water with soda mixed in and let stand. Mix together the sugar, egg, flour, baking powder, salt, nuts and vanilla. Add the date mixture. Makes a large loaf. Bake for 1 hour at 350°.
Drain corn. In saucepan, melt butter and stir in flour, salt and pepper. Cook briefly, then gradually add cream, stirring constantly, until sauce has thickened. Add corn and pour into a 2-quart casserole dish. Bake at 350° for about 30 minutes.
Heat oven to 350°. Combine cake mix and butter. Mix until crumbly. Reserve 2/3 cup for topping. Press remaining mixture into bottom of ungreased 9 x 13-inch pan. Arrange apple slices over base. Blend sour cream and egg. Spread evenly over apples. Sprinkle reserved topping over all. Bake at 350° for 25 to 30 minutes, or until topping is golden brown and bubbly. Makes 12 to 15 squares. Serve warm.
Place broccoli in large bowl; drizzle dressing over broccoli and toss gently. Add remaining ingredients and toss gently. Cover and chill 8 hours; toss. Can serve on lettuce leaves.
Mix together first five ingredients. This syrup is cold, do not heat. Use sterilized jars (any style because they don't have to seal). Put cucumbers and some onions in jars. Since syrup is cold it has a tendency to settle, so stir as you pour. Just refrigerate and pickles will last a long time when kept cold. These are easy and real good.
Cook and cover asparagus in a small amount of boiling water for about 4 minutes. Drain and arrange in a serving platter. Combine tomato and next 4 ingredients in a small bowl; stir well. Spoon mixture over asparagus. Sprinkle with cheese. Makes 4 servings. Each serving contains 31 calories and 0.5 fat.
Boil chicken. Bone and cut up into bite size pieces. Mix chicken, onion, cheese, garlic salt, chili powder, and Rotel (mashed). Soften tortillas in boiling chicken broth. Line tortillas in baking dish. Add mixture. Pour soup over this mixture. Bake at 350° about 35 minutes or until hot and bubbly.
Sift together flour, baking powder, salt and sugar. Set aside. Measure bran flakes and milk into mixing bowl; stir to combine. Let stand 1 to 2 minutes or until most of moisture is absorbed. Add egg and shortening; beat well. Add sifted dry ingredients to bran flakes mixture, stirring only until combined. Fill greased 2 1/2-inch muffin pan cups 3/4 full. Bake in moderately hot oven at 400° about 25 minutes, or until golden brown. Serve hot. Yields 12 muffins.
On a flat round serving tray, layer each of the following in order: Cream cheese, refried beans, guacamole, sour cream and salsa. Top with shredded cheese, jalapeno, black olives, green onion and tomatoes. Serve cold. Add chips to the sides for garnish.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Combine flour, 1/4 cup sugar, salt and 1 stick oleo; blend with an electric mixer on medium speed until mixture resembles corn meal. Press crust mixture firmly and evenly into prepared baking pan. Bake for 20 minutes or until lightly golden brown. Combine rest of ingredients in mixing bowl in order listed, blending well after each addition. Pour filling over baked crust; return to oven. Bake for 25 to 28 minutes or until filling is set. Cool completely on wire rack before cutting into 2-inch squares. Makes 24 squares. Tastes like individual pecan pies.
Combine corn starch sugar, salt and cherry juice in saucepan. Cook and stir over medium heat until mixture thickens and boils. Add margarine, cherries and lemon juice. Pour into a lined 9 inch pie pan. Cover with top crust, make several slits and seal and flute edge.
Cream the butter and sugar together. Add eggs, one at a time, beating well. Sift dry ingredients together and add to egg-sugar mixture. Add chocolate chips and nuts. Mix and spread in greased 10 x 15-inch pan. Bake at 350° for 25 to 30 minutes. Cut into squares.
Combine and mix first 5 ingredients. Add and mix remaining ingredients. Grease (no flour) 3 coffee cans. Pour 1/2 full with batter. Bake at 350° for 1 hour.
Cream sugars, butter and peanut butter. Beat in eggs, milk and vanilla. Sift together flour, soda and salt. Stir into egg mixture. Shape into balls. Roll in additional granulated sugar. Place on ungreased cookie sheet. Bake in 375° oven for 10 to 12 minutes. When removed from the oven, immediately press a chocolate candy into each. Makes 7 dozen.
Mix dry ingredients (sugar, flour, cocoa and salt), then add milk slowly. Beat well until smooth. Cook over hot water until thick. Add egg yolks and cook 5 minutes over hot water, stirring constantly. Remove from heat. Add butter and vanilla. Cool, then pour into baked pie shell. Cover with meringue; bake at 325° for 20 minutes until slightly browned.
Dip tortillas in butter and line bottom of casserole. Mix chicken and green chilies. Layer 1/2 of chicken, green onions and cheese. Repeat, ending with tortillas. Mix one can cream of chicken soup and 1 soup can of milk. Pour on top of casserole. Wrap with foil. Bake at 250° for 2 to 3 hours.
Cream margarine, sugars and peanut butter. Add eggs and vanilla. Sift flour, salt and soda. Add to peanut butter mixture. Chill dough. Shape into 1-inch balls. Flatten with a floured fork. Bake on ungreased cookie sheet at 350° for 12 to 15 minutes. Yield: 6 dozen.
Slice cake 1/2-inch thick. Set aside. Mix sugar and flour. Add milk and beaten egg yolks. Cook over medium heat until coats spoon. Dissolve gelatin in warm water. Pour gelatin in custard. Cool in refrigerator about 1 hour. Beat egg whites; fold into cooled custard.
Saute onion and celery in butter until soft, but not brown. Stir in flour until well blended. Add chicken stock, stirring constantly, and bring to a full boil. Remove from heat and puree in a food processor or blender. Add peanut butter and cream, stirring to blend thoroughly. Return to low heat and heat until just hot, but do not boil. Serve, garnished with peanuts. Makes 10 to 12 servings.
Cook macaroni, drain and rinse in cold water. In large bowl, toss macaroni, olive oil, lemon juice, salt and pepper. Add remaining ingredients and mix well. Chill and serve on lettuce leaves. Makes 6 servings.
Saute onion in oleo. Pour milk over cracker crumbs. When moist, add eggs. Combine other ingredients. Pour into a buttered dish; bake for 45 minutes at 375°.
Stir the sugar and flour, chocolate and salt together in a skillet and make a small well; add egg and slowly mix into powder mixture. Turn burner on low heat. While cooking and stirring, slowly add milk and water. Cook until thick and bubbly, stirring almost constantly. Add vanilla and a small amount of butter.
Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse. Cook peppers in enough boiling water to cover for 5 minutes. Drain.
Mix cake mix (unprepared), 1/2 cup Promise and 1/4 cup Egg Beaters in bowl by hand. Press in a 9 x 13-inch pan.
Heat oven to 450°. Brown onion in hot fat; add meat and brown until crumbly. Add seasonings, soup and water. Bring just to boiling, stirring occasionally. Pour corn bread batter over meat in skillet. Bake 20 minutes. Makes 6 to 8 servings.
Add all together and bake or put in crock-pot for 4 hours or more on low.
Soak chicken in milk 10 minutes. Mix breadcrumbs, cheese and parsley. Dredge each piece of chicken in the breadcrumb mixture. Pour oil into skillet and braise chicken quickly on each side until lightly browned. Do not overcook. Put chicken in a lightly buttered baking dish. Season lightly with salt and pepper. Place 1 slice of lemon on top of each chicken piece. Remove all but 1 tablespoon of oil from skillet, leaving residue from chicken. Add wine and boil until liquid is reduced by 1/2. Add lemon juice and chicken broth. Boil until liquid is reduced by 1/2 and pour over chicken. Bake at 350° until liquid bubbles, about 20 to 25 minutes.
Brown meat. Add garlic and rosemary. Remove meat and simmer onions until soft. Sprinkle in brown sugar and stir. Return meat. Add wine. Cook 2 minutes. Add water and bouillon. Simmer 30 to 45 minutes.
Mix all ingredients until blended. Spoon into pie crust. Chill overnight or place in freezer for about 15 minutes to chill, if serving immediately.
In a mixing bowl, combine the flour and salt, then cut in the shortening with a pastry cutter or 2 knives until the mixture resembles coarse meal. Stirring with a spoon, gradually add the water until a ball of dough is formed. Wrap the dough in a plastic wrap and chill until ready to use.
Mix first 5 ingredients well and form into a hole. Add remaining ingredients. Mix well. Pour onto lightly greased cookie sheet. Bake at 325° for 20 to 25 minutes. Cool and spread with icing.
Mix butter, brown sugar and cinnamon together and press into the bottom of a greased 9 x 13 pan. Arrange bread slices tightly on top of the mixture layer. Mix eggs, milk and salt well and pour over the bread layer. Cover tightly and refrigerate overnight.
In a large bowl with mixer at low speed beat first 10 ingredients for 2 minutes, scraping bowl frequently or beat vigorously 300 strokes by hand. Batter will be very thick. With a spoon stir in the apples, raisins and nuts. Pour batter into a greased and floured pan. Bake at 350° for 45 minutes or until done. Cool in pan 10 minutes. Remove and frost with whipped cream.
In a skillet, cook sausage; drain, crumble and set aside. In a large saucepan, melt butter or margarine. Add onions until tender. Add rice and stir constantly, coating until rice is opaque, but brown.
Cut beef in serving pieces or narrow strips. Brown slowly in hot beef fat about 15 minutes. Add onion and garlic. Season with salt and pepper. Stir and cook about 2 minutes longer. Dissolve bouillon cube in hot water. Add to meat. Cover skillet and let simmer until meat is almost done, 20 to 30 minutes. Cook 10 minutes longer. Remove garlic slice. Uncover skillet; add combined cornstarch, water and soy sauce stirred together and bring to a boil, stirring constantly, 5 minutes longer. Serve over hot rice. Serves 6.
Combine all ingredients except nuts and vanilla. Cut butter up. Cook on High in microwave for 3 minutes. Stir vigorously. Add nuts and vanilla and pour into an 8 x 8-inch greased pan. Refrigerate 1 hour or freeze 20 minutes. Cut into small squares to serve.
Combine all ingredients and mix well. Shape dough into balls the size of a walnut. Place on ungreased cookie sheet and bake at	275° for 20 to 30 minutes. Roll cookies in powdered confectioners sugar while still hot. Place on rack to cool. After cookies have cooled, roll them in confectioners sugar again.
Beat eggs. Blend sugar and flour. Add to eggs along with milk, vanilla and coconut. Turn into 2 greased 9-inch pie pans. This mixture forms its own crust. Bake at 350° for 40 minutes.
Add butter or oleo, 3/4 cup sugar, salt, raisins, 2 eggs, 1 teaspoon cinnamon and milk to noodles. Mix Ricotta cheese, 1 egg, 1 tablespoon sugar and 1/2 teaspoon cinnamon together. Mix together with the noodle mixture. Bake in buttered 14 x 9-inch Pyrex dish at 350° for 1 hour. While hot, loosen edges and cut but let cool 10 minutes before removing. May need to cover with aluminum foil to keep from browning too fast!
Mix together all of above; batter will be stiff. Stir in chocolate chips. Press dough into a 9 x 13-inch pan. Bake at 375° until golden brown (about 25 minutes). Cool. Cut into bars.
Brown sausage and drain well. Cook spinach according to package directions and drain well. Mix sausage, spinach and other ingredients in large bowl. Stir until evenly mixed. Pour mixture into pie shell and bake at 350° for 1 hour or until crisp on top.
Brown sausage and onion in skillet, stirring until sausage is crumbly, drain will. Add cheeses, parsley, 1 egg and tabasco sauce. Mix well.
Cream together butter and sugar. Mix in egg and molasses. Stir in flour with soda and cinnamon; blend well. Drop by teaspoons or roll in round balls onto greased cookie sheet. Press them down just a little. Bake in a 350° oven for 10 to 12 minutes. Dough keeps well in refrigerator for a while.
Add 2/3 can of full-cream milk for each can of soup. Brown lobster meat in butter, add to soup mixture and warm slowly. Add sherry to taste just before taking off stove.
Mix ketchup and sugar. Pour over chicken in crock-pot. Slice onion and place on top. Cook on high one hour and low for 7 hours.
Mix ingredients together and spread on a plate. Add 2 cans small shrimp (drained) and 1/2 bottle chili sauce. Mix shrimp and sauce; spread over mixture. Sprinkle with parsley. Serve with crackers.
Chop pecans to almost a sand consistency. Add carrots and onions from the can of jalapenos. Blend in approximately 1/4 cup of the juice. Fill up each of the jalapeno halves. Makes about 40 or so.
Salt and pepper chicken to taste. Dip in beaten egg and roll in self-rising flour. Let sit 30 minutes. Fry in hot oil until well done.
Cook broccoli, drain and arrange in baking dish. Place sliced chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over top. Sprinkle with grated cheese. Bake at 400° for 25 minutes.
Combine first 6 ingredients. Cook on low and heat until bubbly, stirring until thickened. Cover with Saran Wrap. Cool and then chill. Fold in whipped cream, orange liquor and beaten egg whites.
Line cookie sheet with foil. Butter bottom. Put down a layer of saltine crackers. Bring brown sugar and butter to boil and cook for 2 1/2 minutes. Pour mixture over crackers and bake at 350° for 5 minutes. Sprinkle on chocolate chips. Let stand 5 minutes, then spread smooth. Sprinkle with chopped nuts. Cut into bars while warm.
Drain all liquids. Mix all ingredients together and chill well (best result if chilled overnight). May be served on lettuce or as a vegetable main dish.
Combine the brown sugar and soy sauce. Pour over the chicken wings and bake at 300° for 3 hours. Place in crock pot when serving.
Wash and dry wieners; punch holes in them with fork. Cut into bite size pieces. Cover with sauce mixture: remaining ingredients (except vinegar). Put in airtight jar or bowl and cover with white vinegar. This sauce keeps 2 or 3 weeks and you can keep adding wieners. Marinate at least 24 hours before using.
Heat milk until almost to a boil. Add crackers, 4 tablespoons butter, salt and pepper. Bring to a scalding point (do not boil). Add oysters and cook until edges curl (just a few minutes). Ladle soup into bowls. Swirl 1 teaspoon of butter into each bowl. Serve immediately. Yields 4 servings.
Cook the broccoli and onion in the chicken broth and milk for about 5 minutes. Add rest of ingredients and cook until broccoli is tender.
Place cut rhubarb in shell. Combine the remaining ingredients and pour over rhubarb. Sprinkle with melted butter or margarine. Bake at 400° for 30 minutes; then reduce heat to 375° and bake for 30 minutes. Cover crust with foil if it becomes too brown during final 10 to 15 minutes.
Cook bacon until crisp, remove and crumble into small pieces. Dredge meat in flour seasoned with salt and pepper. Brown meat on all sides with garlic in bacon fat. Add bouillon, wine and a dash of salt; bring to a boil and remove from heat. Transfer into casserole, add vegetables, herbs and bacon. Cover and bake at 350° until fork-tender (1 1/2 to 2 hours). Yields 4 to 6 servings.
Cut the potatoes into strips. Toss thoroughly in 2 large egg whites; sprinkle with spice . Put on cookie sheet pan sprayed with Pam cooking spray. Bake in oven at 400°. Turn French fries often. Bake for about 15 to 20 minutes, until tender and golden brown. (Can spray with Pam a couple of times while baking.)
Pour tomato juice into a 1 to 1.5-quart pan. Sprinkle with gelatin and let stand for 5 minutes to soften. Place pan over low heat and cook, stirring, until gelatin is dissolved. Remove from heat and let cool.
Mix sugar, salt and cocoa in pan. Add some water to make paste. Add remainder of water. Bring to boil, stirring constantly. Boil 3 minutes. Remove from heat and add vanilla.
Preheat oven to 450°. Melt 1/4 cup of the butter in a small skillet and add the mushrooms. Cook, stirring often, until the mushrooms are wilted and give up their liquid. Add the shallots and garlic and cook briefly. Spoon the mixture into a mixing bowl. Let cool briefly, then add 2 tablespoons of the remaining butter, scallops, bread crumbs, parsley and salt and pepper. Blend well. Use the mixture to fill 6 seafood shells. Arrange the filled shells on a baking dish or cookie sheet. Melt the rest of the butter and pour it over the mixture in the shells. Place in oven and bake 10 minutes. Run the scallops under the broiler until nicely browned.