HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 1 1/2-quart glass bowl, stir together pecans, sugar, syrup and salt. Cook for 8 minutes on High (stir after 4 minutes). Stir in butter and vanilla extract. Cook on High for 2 minutes. Add soda and stir until light and foamy. Pour onto greased cookie sheet. Break into pieces when cool. Yields 1 pound.
Dissolve gelatin in boiling water; immediately add the sherbet. Stir until dissolved. Stir in the Cool Whip and oranges. Chill until firm.
In a large stockpot or Dutch oven, combine potatoes, water, bouillon cubes and onion. Bring to a boil. Cover; reduce heat and simmer 20 to 30 minutes until potatoes are very tender. Remove from heat. Do not drain. Mash potato mixture. Add ham, butter and milk, blending well. Return to heat and cook over low heat until heated through. Makes 8 servings.
Mix flour and margarine into crust. Press into 9 x 13-inch pan. Sprinkle with pecans. Bake at 350° for 20 minutes. Let cool. Use largest tub of Cool Whip. Mix 1/2 of Cool Whip, powdered sugar and cream cheese. Spread over crust. Mix puddings with milk. Mix together. Spread on layers. Top with Cool Whip. Sprinkle with pecans.
Heat butter. Add onion and celery and heat until translucent. Mix all ingredients together. Bake in glass 9 x 13-inch pan on top shelf at 350° for 45 minutes.
Cook potatoes until tender. Drain. Cool slightly. Peel and slice potatoes. Place in medium serving bowl. Combine Crisco oil, vinegar, chives, sugar, salt and pepper in small bowl. Stir until blended. Pour over potatoes. Cover. Refrigerate about 2 hours. Add celery, onion, eggs and parsley. Mix well. Combine mayonnaise and mustard in small bowl. Stir into potato mixture. Cover. Refrigerate at least 2 hours.
In 1-cup microwave-safe measuring cup, melt margarine on High for 30 seconds. Stir in soy sauce and salad dressing mix. Place nuts in 12 x 18-inch baking dish. Drizzle margarine mixture over nuts, stir to coat. Microwave on High for 4 to 5 minutes, stirring once. Stir in Parmesan cheese; mix well; cool.
Cream butter. Beat together egg, sweetener and vanilla. Add to butter and mix. Mix together dates, applesauce, nuts, spices, flour and soda. Add to butter mixture and beat several minutes. Turn into buttered loaf pan. Bake 60 minutes at 350°.
Place strips of turkey in marinade of all ingredients for 6 hours. Drain, but do not rinse. Place meat on foil in center of oven. Set oven on 200°. Place a wedge in door (clothespin will work). Bake 10 hours or until meat turns a dirty brown. Check after 2 hours. Store in airtight container.
Dissolve yeast in warm water. Dissolve sugar in water; add to yeast. Combine butter, sugar and eggs. Add yeast mixture; mix well. Add flour. Bake at 375° for 20 to 25 minutes.
Combine the eggs and sugar in a mixing bowl and beat until the sugar has dissolved. Add the remaining ingredients and mix thoroughly. Pour the batter into 2 greased and floured 9 x 9-inch cake pans and bake at 350° for about 35 to 40 minutes.
In a shallow bowl, combine Egg Beaters, milk, cinnamon and vanilla. In a nonstick skillet, spray with butter flavored Pam. Over medium heat, after dipping bread in Egg Beaters mixture, brown about 3 minutes on each side. Re-spray as needed. Makes 5 servings (2 slices each). Fat: 0. Calories: 112.
Preheat skillet to 325°. Brown hamburger and drain fat. Sprinkle meat with salt and pepper. Add cooked celery, carrots and potatoes. Simmer 30 minutes, covered.
Bring the ground raw carrots to a boil and drain. Combine carrots with the rest of the ingredients and mix thoroughly.
Boil fryer and remove from bone, then chop. Mix with other ingredients. Top with crushed potato chips and shredded cheese. (I put cheese in mixture instead.) Bake at 350° about 40 to 45 minutes.
Beat eggs, add milk and all other ingredients. Toast bread that has been buttered, cinnamon and sugar on it. Cut bread into cubes. Pour in bottom of pan. Pour all ingredients over bread crumbs. Sit in larger pan to bake, with 1/2 inch water. Bake in 425° oven for 10 minutes, turn down to 350° for 30 to 35 minutes, or until knife inserted comes out clean. Instant vanilla pudding can be put on top of it.
Mix dry ingredients. Then add milk and egg. Cook on low heat until thick, then add butter and vanilla.
Combine first 6 ingredients in a large bowl. Mix with electric mixer until well blended. Pour into baking dish.
Cut steak into 1/2-inch strips; brown in hot fat in a large skillet. Remove meat; pour off excess fat. Stir in cornstarch, water, catsup, soy sauce, bouillon cube and pepper. Heat to boiling. Add meat and onion. Cover; simmer for 30 minutes. Add green pepper; simmer for 10 minutes. Serve over rice or noodles. Serves 6.
Dissolve gelatin in water. Stir in lemonade. Add cold water and cranberry juice. In large punch bowl, pour punch over 2 trays ice cubes or ice ring. Pour in ginger ale slowly. Sherbet may be added.
Preheat oven to 350°. Use a greased tube or Bundt cake pan. In a large bowl, mix sugar, margarine, flour, eggs, baking powder, baking soda, salt, vanilla and sour cream. Blend well and then add cinnamon. Fold in mini-chocolate chips. Pour into pan. Bake for 45 to 60 minutes.
In a saucepan, pour boiling water over the bulghur wheat. Stir. Place over low heat and cover. Cook 20 minutes or until water is absorbed. Chill wheat.
Combine crumbs, Parmesan cheese, oregano, garlic powder and pepper. Roll chicken in mixture. Arrange in 2-quart shallow baking dish (12 x 8 x 2-inch). Bake at 400° for 20 minutes. Cover chicken, bake 20 minutes longer.
Mix together. Preheat greased skillet and bake at 400° for 15 minutes.
Brown meat and onions until done in a large pot. Stir in remaining ingredients; heat to boiling. Reduce heat, cover and simmer until barley is done and stew is desired consistency, about 1 hour or so.
Sauce: Melt margarine. Add dry ingredients, onion and milk. Cook over low heat until thickened.
In small bowl, marinate raisins in brandy for 30 minutes. Preheat oven to 350°. Heat milk and butter in saucepan; set aside.
Heat oven to 350°. Spray with Baker's Joy or Pam a 15 x 10 x 1-inch baking pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all cake ingredients. Beat at low speed until moistened. Pour batter into pan. Bake at 350° for 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
Toss peeled and sliced apples with 2 tablespoons sugar and fill pastry shell, rounding up in center. Combine 3/4 cup sugar, flour, cinnamon and salt. Mix in butter with fingertips until granular. Sprinkle evenly over apples. Bake 15 minutes in a preheated 425° oven. Reduce heat to 350° and bake another 30 minutes until golden brown. Serve warm with whipped cream.
Beat eggs, salt and milk together, then flour. Mix rest of ingredients. Fill remainder of freezer with milk. Use 5-quart freezer (noncook).
Mix first four ingredients in a pan and bring to a boil. Add butter and vanilla and mix well. Pour into individual serving dishes. This can also be poured into a baked pie shell to make a pie.
Beat eggs until light and fluffy. Add oil, sugar, zucchini and vanilla. Mix lightly but well. Separately mix flour, baking soda, baking powder, salt and cinnamon in bowl. Blend first mixture in with flour mixture. Bake in two (9 x 5-inch) loaf pans at 325° for 1 hour or until done (touch test).
Mix first 5 ingredients. Stir in milk, vanilla and melted shortening. Add nut meats, if desired. Pour into a greased 9 x 12-inch pan. Mix brown sugar and cocoa and sprinkle over batter. Pour hot water over entire mixture. Bake at 350° for 30 minutes.
Boil potatoes. Slice into pieces. Place layer of sweet potatoes in a buttered casserole. Cover with layer of pineapple slices. Repeat layers to top. Sprinkle top with remaining ingredients. Bake for 1 hour at 350°.
Dissolve Jell-O in boiling water. Add frozen strawberries and stir until melted. Add pineapple, bananas and apples. Pour 1/2 of mixture in large shallow pan and congeal very quickly in freezer. Mix cream cheese and sour cream until smooth. Spread over Jell-O mixture after congealed. Pour remaining half of Jell-O mixture over cream layer and let set overnight in refrigerator until ready to serve.
Spray 3-quart saucepan with olive oil cooking spray. Over medium-high heat, heat 1 minute. Add chicken, red pepper, chili powder and garlic powder; cook 5 minutes, stirring often.
Brown ground beef. Add spaghetti sauce and simmer 10 minutes. Season as desired. Put on lasagna noodles to boil. Stir together cottage cheese, Mozzarella cheese, eggs, Parmesan cheese and oregano. Smear a little sauce in bottom of 9 x 12-inch oblong pan. Lay down half of noodles. Cover with 1/2 of cheese mix, then half of spaghetti sauce. Repeat, ending with meat on top. Sprinkle Parmesan cheese on top. Bake 40 minutes at 350°.
In large bowl cream margarine, sugars and eggs. In separate bowl measure flour and soda. Add dry ingredients alternately to mixture to mix well. Add vanilla and chips. Bake on greased cookie sheet at 375° for 10 minutes.
Separate eggs. Beat yolks with salt, sugar and vanilla. Add scalded milk and stir until sugar is dissolved. Add milk. Beat egg whites until stiff and fold into the egg mixture. Pour in freezer and freeze.
Melt butter in small skillet. Add pecans and toast lightly. Set aside to cool. Heat cream and milk. Lightly beat eggs and sugar. Stir into warm cream and milk. Add brown sugar. Stir over low heat until mixture thickens, about 3 minutes. Cool and stir in vanilla. Add cooled pecans to mixture and freeze. Makes 1 gallon.
Brown bell pepper and onion in margarine. Add broth, simmer until tender; remove from heat. Add soup; stir well. Add chicken and pimento. Fold into spaghetti with the salt, pepper and cheese. Can make ahead and freeze before baking. Bake in large dish at 375° for 30 minutes.
Drop cabbage into boiling water and boil 15 minutes. Drain; put half the cabbage in buttered casserole dish. Sprinkle with half the salt, pepper and sugar. Sprinkle on the flour, then half the cheese and butter. Add remaining cabbage and top with remaining salt, sugar, pepper, butter and cheese. Top with bread crumbs and pour the hot milk over all. Bake at 400° until bread crumbs are golden brown or about 20 to 25 minutes. Makes 4 to 6 servings.
Mix all ingredients together and bake at 350° for 30 to 45 minutes or until completely done.
Preheat oven to 350°. In small saucepan melt 1 cup margarine. Stir in 1/4 cup cocoa and water, bring to a boil. Remove from heat. In large mixing bowl combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture and beat well. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into greased 15 x 10-inch jelly roll pan. Bake 15 minutes or until cake springs back when touched.
Mix together the soups, green chili salsa, sour cream and grated onion. Alternate layers, starting with chicken and then soup mixture and tortillas, ending with soup mixture on top. Cover and cook on low about 4 hours in crock-pot. Top with grated cheese the last 15 minutes. Cover and let cheese melt. To remove from pot, cut from center of pot like a pie and use a large spoon to dip through the layers.
Put 100% Bran in boiling water. Let cool. Cream oleo and sugar. Add eggs and cream. Add buttermilk to soaked bran. Sift flour, soda and salt; add to mixture. Add All-Bran; stir in rest of mixture. Bake at 400° for 20 minutes in greased muffin pan. Mixture will keep in refrigerator in Tupperware for several days.
Butter large casserole dish. Combine all ingredients, except Ritz crackers. Pour into buttered dish; sprinkle with Ritz crackers. Cook for 20 minutes at 350°.
Mix pickling lime to 2 gallons water. Soak cucumbers for 24 hours (stir occasionally) in lime water. Soak in enamelware (do not use aluminumware). Remove from lime water and rinse in 3 cool waters. Soak 3 additional hours in ice and water. Remove carefully to drain.
Mix all ingredients and serve on a bed of lettuce. Makes 4 to 6 servings.
Drain and chop artichoke hearts. Mix with mayonnaise, cheese and add garlic powder to taste. Put in baking dish. Heat at 350° for 20 minutes or until bubbly. Serve with Wheat Thins or crackers.
Place chicken in baking dish. Mix rest of ingredients and spread over chicken. Bake at 350° for 30 minutes or cook in microwave on high for 20 minutes.
Combine juice, milk and strawberries. Pour into pie shell. Top with whipped cream.
Mix all ingredients together and drop on pan or into muffin cups. Bake at 450° until brown.
Melt the margarine and mix with crumbs. Press half of crumb mixture on bottom of baking dish. Prepare Dream Whip as directed on box. Add sugar and cream cheese to Dream Whip. Place half on top of crumbs. Next put pie filling. Next put rest of Dream Whip mixture and add rest of crumbs on top. Chill and serve.
Prepare Dream Whip. Set aside 1 cup for garnish. Add pumpkin, milk, pudding and spices. Mix slowly with rotary beater. Pour in pie shell. Chill 2 hours. Garnish with topping.
Brown onion lightly in 2 tablespoons oil, mixed with 1 tablespoon oleo and grated cabbage. Stir. Add about 1 cup water, bay leaf, cloves and vinegar. Let simmer for 30 minutes, then add apple-syrup, salt-pepper and wine. Let simmer for 30 more minutes. Freezes well and tastes best when reheated.
Cook first 3 ingredients slowly for 10 minutes, until slightly thickened. Set aside. Combine remaining ingredients (except coconut). Press 3/4 of mixture in cookie sheet. Spread on cooled filling. Put coconut in remaining mixture and put on top of filling. Bake at 350° for 35 to 40 minutes.
Bring to boiling point the cider. Add peel of 1 lemon and cinnamon. Sweeten to taste with honey. Simmer 30 minutes.
Combine first 7 ingredients in a small saucepan, stirring well. Place over low heat until well heated.
Mix water and Jell-O. Add pineapple. Let set until soft jelly consistency. Mix together and add rest of ingredients. Add a few drops of green coloring (if desired), then pour into an oiled mold. This is very festive for a Christmas dinner salad. Serves 9.
Peel; mash avocados. Combine remaining ingredients. Squeeze lime juice over dip to prevent turning brown. Decorate with fresh coriander to serve. Serve with tortilla chips.
Drain kraut dry. Mix kraut and other ingredients and let stand overnight. Keep in refrigerator.
Cook rice, then add cheese and mix. Add other ingredients. Mix well and place in baking dish. Reheat in oven until hot. Serves 12 people.
Saute garlic and chicken in olive oil. Add broccoli, tomatoes, salt, pepper and basil. Add wine, broth and butter. Simmer 12 minutes. Mix in the cooked bow ties; toss well and serve.
Heat beer with garlic and grated cheese after it's mixed with dry ingredients. Place in fondue pot and serve with crackers or chips.
Mix all ingredients in large mixing bowl. Roll into large patties, using hands. Place patties on broiler pan. Turn oven setting to broil. Broil 5 minutes. Remove from oven. Turn patties over using spatula. Return to oven. Broil 5 minutes longer. Serve on large buns. Yield: 8 patties.
Heat orange juice in microwave and melt jello. Add liquor. Pour into 1-ounce cups and chill to set.
Cream the butter, sugars and eggs together. Add flour, salt, soda and baking powder. Last, add oatmeal, nuts and vanilla. Roll into balls; dip in white sugar. Bake in 375° oven for 10 to 15 minutes.
Heat beans and smash in small bowl with fork or spoon. Mix in garlic, cilantro, tomato, juice of 1/2 lemon and salt. Blend. Spread out on flat plate. Pour desired amount of olive oil over spread. Garnish with cilantro and tomato. Toast pita bread; cut into quarter pieces and serve.
Mix biscuit mix and sausage. Add cheese. Work together and form into balls. May be frozen until ready to bake at 400° about 15 minutes.
Preheat oven to 350°. In large bowl, beat butter and sugars until creamy. Beat in eggs and vanilla. Add flour, soda and salt; mix well and stir in chocolate chips. Bake 9 to 11 minutes. For cookies, drop by tablespoonfuls onto ungreased cookie sheet. For pan cookies, spread dough in 15 1/2 x 10 1/2 x 1-inch baking pan. Bake for 20 to 25 minutes.
Preheat oven to 375°. Grease 9 x 9-inch square or 10-inch round pan. Layer ham, broccoli, cheese and onion in pan. Beat together remaining ingredients. Pour over ham layers. Bake for 40 minutes.
In large bowl, mix together eggs, sugars, melted butter, peanut butter, vanilla, corn syrup and soda; mix well. Add oatmeal, chocolate chips, M&M's, nuts and raisins; mix well. Spray pan with cooking spray. Drop onto cookie sheet with ice cream scoop. Flatten. Bake at 350° for 10 to 15 minutes. Dough may be frozen. Makes 4 dozen.
Mix flour, soy sauce, ginger and garlic. Brush on chicken and leave for 2 hours. Mix remaining ingredients and pour over chicken. Bake at 350° for about 1 hour, basting every 15 minutes.
Combine all ingredients and mix well. Pour into a greased 9 x 13-inch baking dish and bake at 350° for 45 minutes. Yields 10 to 12 servings.
Put meat in large Dutch oven and surround with the vegetables. Sprinkle with dry soup mix and pour canned soup over top. Cover and bake in moderate oven (350°) for 1 1/2 to 2 hours. Makes 4 servings.
*Note: You can substitute 2 cans (6 1/2 ounces each) tuna in water, drained, for the salmon.
Put the first 4 ingredients in pan and cover with ice cubes. Let stand 2 hours.
Beat all ingredients (except poppy seed) for 3 minutes. Add poppy seed and stir to blend. Bake at 350° for 45 to 50 minutes in two greased loaf pans or one Bundt pan.
This recipe makes enough dough for 2 double crust pies and keeps well in the refrigerator for a week or 10 days.
In large saucepan, cook onions until transparent. Add ground round, salt and pepper to taste. Cook until ground round is brown on low temperature.
Mix burger, basil, salt, pepper and onion together; shape into patties. Brown in 1 teaspoon oleo or oil. Saute mushrooms in 2 tablespoons oleo. Add to brown gravy mix and 1/2 cup water. Mix well. Add patties to this mixture and simmer 20 minutes.
Zucchini may be peeled or not; slice in round or lengthwise. Have zucchini dampened in water or milk. Shake in paper sack with Fry Magic; have oil and butter hot in frying pan. Add zucchini carefully, frying until brown. Turn and brown on the other side.
Boil little beets until done; peel and fill jars while hot. Make a syrup with vinegar, water, sugar and cloves. Fill jars with hot syrup and seal at once.
Crush Oreos in food processor. Cream butter, cheese and sugar. Blend milk, pudding mix and Cool Whip. Combine these two mixtures.
Heat the milk to 190°; remove from heat. Dissolve the gelatin in the cold water; stir into hot milk. Let cool down to 130°, then add the yogurt, sugar, vanilla and jello (dissolve jello in a little water). Take eggbeater and beat well. Pour into jars and set in a warm place for 2 1/2 to 3 hours. Chill in fridge or cold place before serving. Makes about 4 1/2 quarts.
Place mushrooms in a medium bowl and pour the hot water over them so that they are covered. Let stand 30 minutes to soften. Remove mushrooms from the water, squeezing excess liquid out. Chop them up and reserve the soaking water.
Mix together and bake at 450° in cupcake shells for 3 to 5 minutes.
Mix first 4 ingredients and bring to a boil. Add raw peanuts. Stir while cooking. Cook about 20 minutes, until peanuts are done. Mixture will be white. Add the baking soda and mix well. Mixture will become yellow golden brown, like brittle.
Grease large baking dish. Mix all Cheddar cheese, half of Monterey Jack cheese, chicken and onion. Set aside. Dip tortillas, one at a time, in warm chicken broth to soften. Fill each with about 1/4 cup of chicken mixture. Roll and place seam side down in baking dish.
Season and cook chicken; bone and cut in bite-size pieces. Place in buttered casserole dish (9 x 13-inches). Mix soup and sour cream; heat and pour over chicken. Mix poppy seed and crackers. Place on top. Melt margarine and pour over top. Bake at 350° for 30 to 40 minutes, until bubbly.
Soak 2 tsp. gelatin in 1/2 cup water. Combine apple juice, lemon juice, and cloves in saucepan and bring to a boil. Simmer gently for 10 minutes. Remove from heat, discard cloves and add gelatin and artificial sweetener equivalent to 3/4 cup sugar. Mix well to dissolve. Add 3 drops food coloring and mix well. Pour carefully into 2 clean, hot 1/3 pint jars. Cover lightly until cooled, then cover tightly and store in refrigerator.
Cook the macaroni and drain. Gently toss together all ingredients. Chill overnight.
Beat eggs, butter, sugar and vanilla. Pour over apples and mix. Pour into unbaked pie shell. Bake at 400° for 15 minutes, then at 350° for 45 minutes.
Saute all ingredients in skillet with 1/4 cup bacon drippings. Pour over 5 to 6 cooked and sliced potatoes. Bake in oven at 350° for 20 minutes or hot throughout.
Bring water to	a boil. Add salt. Pour over rice. Let stand (covered) 30 minutes. Rinse rice in cold water. Drain. Melt butter in skillet. Add rice and cook over medium heat until butter is mostly absorbed. Turn into 1-quart casserole. Sprinkle with Accent and garlic salt. Pour bouillon over and bake, covered, for 45 minutes at 325°. Add parsley and fluff with a fork. Add	almonds and bake, uncovered, 10 minutes longer. Serves 6.
Layer ingredients in order given in ungreased 9 x 13-inch pan. Bake at 350° for 1 hour.
Cream together shortening and sugar. Beat in molasses. Resift flour with other dry ingredients. Add to molasses mixture, alternately with water. Turn out onto a floured surface and knead well. Roll thin and cut into 2-inch circles. Bake on a greased cookie sheet in a 350° oven. Cool before removing from cookie sheets. Yields 10 dozen cookies.
Boil raisins and water together for 5 minutes. Add remaining ingredients to cooked raisins; cook until clear. Remove from heat; stir in vinegar and oleo. Cool slightly; pour into shell. Bake at 420° for 30 minutes.
Mix together and form into tiny balls. Place balls on cookie sheet and bake at 325° for 20 to 25 minutes.
Bake at 425° for 28 to 35 minutes. Check cake for firmness.
Cream butter, sugar and vanilla. Add flour and nuts. Shape batter around each kiss. Put on ungreased cookie sheet. Bake at 375° for 8 minutes. While warm, roll in powdered sugar.
Mix all ingredients and bake in 325° oven for 1 hour and then turn heat up to brown.
Crumble ground beef into skillet. Cook until brown. Drain grease. Add Ortega seasoning mix and water. Stir well. Cook to the consistency that you like. Simmer for 10 minutes.
Combine butter and eggs. Beat until fluffy. Add sugar and vanilla. Stir in dry ingredients and sour cream alternately. Bake at 350° for 10 to 15 minutes or until brown around the edges. Let cool and ice.
Mix the 3 cans of soup together with 1 1/2 to 2 cans of chicken broth. Cut chicken into chunks. Mix margarine and stuffing.
In large bowl, combine flour, sugar, baking powder, baking soda and salt; set aside. Combine remaining ingredients; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 2/3 full. Bake at 400° for 20 to 25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.
Melt margarine in 13 x 9-inch pan; set aside. Mix flour, 1 cup sugar and milk. Pour batter over margarine. Place fruit over this batter. Do not stir. Bake at 350° for 1 hour.
Combine all ingredients; place in covered bowl (or 4 quart jars) in refrigerator. Bake as desired at 400° for 15 minutes. Batter keeps in refrigerator 6 weeks.
Mix together; do not heat. Fill one gallon jar with cucumbers and onions. Mix other ingredients and pour over cucumbers. Refrigerate for 5 days before eating. Will keep in refrigerator for 9 months.
Make sausage into patties and fry, as if to eat, except not quite as done. Heat pint jars in pan of water on low heat. When sausage is brown, fill jars; do not pack. Leave 1 inch at top of jar. Put at least 3 tablespoons fat from sausage in each jar. Process in canner for 10 minutes. Remove jars from canner and turn upside down after jars seal. Store in cool place. If any jars do not seal, store in refrigerator until used.