HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 6 ingredients in order listed. Beat until smooth. Stir in pecans. Beat egg whites until stiff. Fold into batter. Pour mixture into an ungreased 10-inch tube pan. Bake at 325° for 1 hour. Invert pan and cool cake completely. Remove from pan. Sprinkle top of cake with powdered sugar. May use walnuts instead of pecans.
In a medium-sized saucepan, heat soup. Add cream cheese and gelatin which has been softened in 1/2 cup cold water. Beat until smooth. Remove from heat. Add remaining ingredients; mix well. Pour into an oiled mold; chill until set. Unmold 1 hour before serving; garnish with fresh parsley. Serve with melba toast or sesame seed wafers. Yield: 1 (5-cup) mold.
Place chicken in 9 x 13 x 2-inch pan. Melt butter and broth; mix with soups and pour over chicken. Spoon on cooked veggies; salt and pepper. Mix milk and Bisquick until smooth; spoon over veggies. Bake at 350° for 50 to 60 minutes or until bubbly and brown.
Dump the pineapple (without draining) into pan and spread over bottom. Add the cherry pie filling and spread that, too. Sift the cake mix over the fruit as evenly as possible. Sprinkle with pecans over the cake mix. Distribute butter pats evenly over the mixture, then sprinkle evenly with brown sugar. Bake at 350° for an hour. Serve hot with ice cream or cold with whipped cream.
Place popcorn and peanuts on a large jelly roll pan. In saucepan, combine sugar, oleo and corn syrup; boil over medium heat, stirring constantly. Simmer 2 minutes. Remove from heat and stir in vanilla and soda. (This foams up a lot, so use a good size pan.) Pour over popcorn and mix well. Bake at 250° for 30 minutes, stirring twice while baking. Remove from pan immediately and cool on wax paper.
Marinate peppers, onion and mushrooms in Italian salad dressing. In a separate dish, marinate chicken breasts using more salad dressing for 1 hour. Place vegetables including dressing and chicken without dressing into a deep casserole dish. Bake at 325° for 1 hour. Remove from oven. Remove chicken and set aside. Stir in cooked linguine. Replace chicken and bake an additional 20 minutes.
Cook fettuccine in boiling water. Drain and keep warm. Place frozen spinach in a pan of boiling water for 3 minutes, drain well and squeeze dry. Heat oil in frying pan over medium heat; add onion and saute until translucent. Add spinach and cook, stirring frequently. Add spinach mixture to fettuccine. Add Ricotta cheese, milk, salt and pepper. Cook over low heat, stirring lightly until well mixed. Transfer to a serving bowl and sprinkle with Parmesan cheese.
Blend shortening with sugars. In a small bowl, beat together vanilla and eggs. Add to shortening/sugar mixture. In another bowl, sift together flour, baking soda and salt. Add 1/2 cup of M&M's. Drop dough onto an ungreased cookie sheet. Place remainder of M&M's on each cookie before baking. Bake 7 to 10 minutes at 375°. Makes 4 dozen.
Cream shortening with 3/4 cup sugar. Add flavoring and egg yolks; cream again. Sift and measure flour; add baking powder and salt and sift again. Add dry ingredients and milk alternately to first mixture, adding about 1/3 at a time. Fold in egg whites, beaten stiffly into which remaining 1/4 cup of sugar has been beaten. Pour batter into lightly greased and floured pans (or pan). Good plain or you can frost.
Mix all ingredients and pour salad dressing over mix. Chill for at least 1 hour. Serve with Fritos or corn chips.
Sift first 6 ingredients; set aside. Blend oil and sugar. Add eggs, one at a time, to oil and sugar mixture. Beat well after each addition. Add pumpkin and mix well. Blend in dry ingredients and pour into greased and floured tube pan. Bake at 350° for 1 hour.
Combine hamburger, crumbs, 1/2 cup tomato sauce, 1 egg, oregano and salt. Press mixture evenly in a 9 x 5 x 3-inch loaf pan.
Put peanut butter and butter in double boiler and heat so it will spread easily. Put 3 cups sugar, 1 cup water and Karo syrup in one vessel to cook. Put other cup of sugar and 1 cup water in	another vessel. When	first vessel is done enough to	crack against a glass when dropped in cold water, pour slowly over stiffly beaten egg whites.	Beat until other vessel gets done, then pour it in, beating constantly.
Beat eggs and other ingredients. Pour into an unbaked pie shell. Cook in a 350° preheated oven for 30 to 45 minutes or until set.
Put fruit in dish; sprinkle with sugar. Mix flour, sugar and egg until lumpy. Sprinkle over fruit and pour melted margarine on top. Bake at 375° for 30 to 40 minutes.
Mix first 5 ingredients and cook for 5 minutes. Mix the flour, salt and baking powder. Cut shortening into the flour mixture with a pastry cutter. Mix in milk with fork. Divide into 6 pieces. Roll out on floured wax paper. Fill with 1 apple, dotted with butter and a small amount of cinnamon and nutmeg. Fold dough over apples and put into a glass baking dish. Pour sugar mixture over all dumplings and sprinkle each with a small amount of cinnamon and nutmeg. Bake at 375° for 30 to 35 minutes.
Sprinkle mixed vegetables in bottom of greased 2-quart casserole or 9 x 13-inch pan. Over this, sprinkle onion, then the ground chuck, salt and pepper to taste. Over this, pour cream of celery soup, mixed with 1/4 cup water. Arrange Tater Tots over entire casserole. Bake at 350° for 1 hour, covered. Remove from oven; top with cheese and bake uncovered for 15 minutes.
Mix jello and water. Add frozen orange juice. Drain pineapple and oranges. Add to jello mixture. Put in fridge to set.
Mix all ingredients and freeze. Stir mixture 2 to 3 times as it freezes. Serve salad barely thawed.
Brown ground beef and drain off grease. Put meat back into skillet and add onion. Cook until tender. Add tomato paste, tomatoes, salt and seasoning and simmer for 20 minutes. Cook lasagne noodles and drain.
Brown sausage and drain. Add mushrooms and onion, sauteed in lemon juice and Worcestershire sauce. Press dough in sheet pan. Spread with cream cheese. Top with sausage, mushrooms, onion and Parmesan. Bake for 20 minutes at 350°.
Cook beef, garlic, onion and green pepper in heavy skillet over medium high heat, stirring to break up meat. Cook until onion is soft and meat has lost its pink color. Add remaining ingredients and bring to boil. Cover, reduce heat and simmer 45 minutes, stirring frequently. Do not substitute or leave out any ingredients. Truly delicious chili!
1. Grind peppers in blender until fine. 2. Mix everything and simmer for 27 minutes. Allow to cool and bottle up. Makes about 4 cups.
Prepare one can orange juice concentrate according to can directions. Pour into ice cube trays. Place a cherry in each cube. Freeze 8 hours or overnight.
Mix oil, sugars and vanilla. Beat in the eggs. Stir in flour and cinnamon, then oatmeal. Spoon out onto greased cookie sheet and bake at 375° until a golden brown.
Scald milk; cool 1/4 c. to lukewarm; add yeast and 1 tsp. sugar and let stand in warm place to rise for 30 minutes. To remainder of milk, add butter, sugar and salt. Keep lukewarm. Add egg yolk and beat well. Stir in yeast and half of flour; beat well. Add rest of flour and knead until smooth and elastic. Cover and let rise until double. Roll and spread with poppy seed filling. Let rise until double. Bake at 325° for 20 minutes.
Brown meat; drain. Put all ingredients in a crock-pot; mix well. Cook slowly for 2 or 3 hours. Serve over nacho chips; top with tossed salad. Very good.
Brown meat in shortening and add all ingredients except flour, 1/2 cup of water and sour cream. Cook slowly until tender. Mix flour and 1/2 cup water; stir slowly into meat mixture. Add sour cream and stir. Pour into casserole dish. Top with Sour Cream Puffs. Bake at 425° for 20 to 25 minutes.
Melt over hot water, 1/2 cup peanut butter morsels. Stir until smooth. Set aside. In small bowl, combine flour, baking soda, baking powder and salt. Set aside. In a large bowl, combine butter and sugar; beat until creamy. Blend in melted morsels. Beat in eggs and vanilla. Alternately blend in flour and milk. Pour into 2 greased and floured 8-inch round pans. Bake at 350° approximately 35 to 40 minutes. Cool. Remove from pans. Fill layers and frost sides and top with Peanut Butter Frosting.
Combine eggs and sugar. Sift together flour, baking powder and salt and add to egg mixture. Stir in dates, cherries, chocolate chips and pecans. Pour batter into two well-greased loaf pans. Bake at 325° for 1 1/4 hours or until done. Cool in pan 10 minutes; remove and cool completely. Let stand overnight before serving.
Mix all ingredients together. Slice top 1/3 of French bread loaf long way. Make a boat by hollowing out part of lower part. Line boat with Saran Wrap prior to filling. Cut top part and remove part of loaf into small pieces. Spread dip on to bread pieces.
Mix sugar and light corn syrup over medium burner. Bring to a boil. Remove from heat. (Do not cook to "strings".) Add peanut butter and stir. Add corn flakes and stir gently, coating evenly. (You can add nuts or nutty peanut butter if you want.) Drop by spoonful onto waxed paper. Let cool. Keep in airtight container or Ziploc bags.
Heat two cups of water to boil. Pour in jello and dissolve. Mix in cream cheese. Add juice from oranges plus cold water to make 2 cups. Refrigerate until set. Take out and add Cool Whip, oranges and pecans. Mix well with a mixer. Return to fridge and let set until firm.
Combine first 7 ingredients in a bowl. Add remaining ingredients, except radishes. Cover and chill 12 hours or overnight. Stir occasionally. Add radishes before serving. Yields 10 to 12 servings.
Melt butter or margarine and chocolate and remove from heat. Add vanilla and sugar. Add 1 egg and beat 5 minutes. Add next egg and beat 5 more minutes. Pour in pie shell and let set 3 to 4 hours in refrigerator. Top with Cool Whip.
Chop or grind peppers, onions and celery. Pour boiling water over mixture; let stand 10 minutes. Drain off all juices. Put in a large kettle and add sugar, vinegar and spices. Boil this mixture for 10 minutes. Put in jars and seal. Makes 9 pints. Very good.
Preheat oven to 450°. Grease baking sheet. Put flour in a bowl and "hollow out" by pushing it to sides of bowl. Add milk and shortening and pull flour down from edges. Mix together, forming a ball of dough. Shape quickly; less kneading will form fluffier biscuits. Sprinkle flour on hands and pinch off desired amount. Roll and pat into shape with least amount of patting for fluffy, tasty biscuits. Bake approximately 12 to 15 minutes. Remove from oven and butter biscuit tops generously. Biscuits may be returned to oven if not fully cooked; watch for golden brown color. Yields approximately 16 biscuits.
Combine first 6 ingredients, stirring well. Spoon into a lightly greased pan, casserole or souffle dish. Bake at 350° for 20 minutes. Garnish with parsley, if desired. Serve with Ritz crackers or Melba rounds. Yield: 3 cups.
Cream first 4 ingredients together, then add milk in a long Pyrex dish. Place apple slices. Pour the cheese mixture over apples and bake at 350° for 20 minutes. Cook only until hot and bubbly.
Cook chicken until tender. Remove from container and cook egg noodles in chicken broth until tender 7 to 10 minutes. Remove chicken from bones and cut up small. Mix chicken, noodles, soup and sour cream. Salt and pepper to taste. Put in casserole dish and crumble bread on top. Melt margarine and pour over bread crumbs.
In a large mixing bowl, beat margarine or butter and peanut butter with an electric mixer on medium to high speed about 30 seconds or until margarine or butter is softened. Add sugar and brown sugar to margarine mixture. Beat until thoroughly combined, scraping sides of bowl occasionally. Add egg whites and vanilla. Beat until well mixed. Add flour and baking soda. Beat on low speed until combined. Stir in oats. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven about 8 minutes or until edges are golden. Transfer cookies to a wire rack. Cool completely. If you bake at 350 degrees, add a few minutes to cook time. Makes about 36 cookies.
In a large skillet, saute sausage (first, prick with fork) for approximately 10 minutes. Remove fat; place in baking pan. Seed and core peppers; cut into 1-inch strips. Peel and slice onion. Dice tomatoes. Place sausage, peppers, onion, tomatoes, salt and pepper in pan; bake in a 350° oven for approximately 1 hour.
Finely chop all ingredients in food processor. Cover. Refrigerate at least 1 hour. Makes 3 cups.
Sprinkle chocolate chips and nuts on shells. Mix eggs, melted butter, Karo syrup and vanilla together. Pour over pecans and chips in shells. Bake 350 for 15 to 20 minutes.
In Dutch oven brown ground beef. Add salt, pepper and chili powder. Stir well. Add tomatoes, corn, beans and potatoes. Cook until potatoes are done. Salt and pepper to taste.
Melt butter; beat eggs lightly. Add sugar, milk, melted butter, coconut and lemon extract. Pour into uncooked pie shell. Bake at 350° for 45 to 50 minutes or until brown. Makes 2 to 3 pies.
Boil sugar, water and cornstarch until clear. Add jello. Let cool and then add strawberries. Pour into pie shell and refrigerate.
Butter a 9-inch glass pie dish. Mix sugar and apples together and put them in the pie dish. Mix flour, brown sugar, butter, cinnamon and nutmeg to form a crumbly mixture. Put on top. Bake for 1 hour at 350°.
Bring tomatoes and lemon to boil over medium heat. Simmer 10 minutes. Combine cornstarch and water. Stir into tomato mix. Add sugar, margarine, cinnamon and salt. Stir. Boil 1 minute. Remove from heat; cool slightly. Place in 9-inch pie plate with pie crust and cover with another crust. Cut vents to allow steam to escape. Heat oven to 425°. Bake 35 minutes until golden brown.
Cook squash in boiling, salted water, about10 minutes. Drain thoroughly. Add soup, sour cream, carrots and onion. Mix stuffing with margarine. Place half stuffing in bottom of 1 1/2 or 2-quart casserole. Pour in zucchini mixture. Top with rest of stuffing. Bake at 350° for 30 minutes or until light brown on top.
Mix cream cheese and milk until smooth. Drain pineapple juice (1 cup) and bring to a boil; remove from stove. Add jello. Add this to cream cheese and milk mixture. Add pineapple and nuts. Refrigerate.
Place green peppers, red peppers, sugar and vinegar in a large pot. Bring to a full, rolling boil over high heat. Reduce to medium-low heat and let mixture simmer 10 minutes. Assemble and attache fruit/vegetable strainer. Turn to speed 4; strain peppers and liquid. Return strained liquid to pot and add food coloring as desired. Add liquid pectin. Bring to a full boil (rolling) over high heat. Reduce heat slightly and boil 1 minute.
Drain kraut and wash thoroughly. Combine kraut with rest of ingredients and blend. Chill before serving.
Combine stuffing mix and green pepper in bowl. Add mixture of hot water and margarine; mix well. Spoon 1/2 cup onto each steak. Roll to enclose filling; secure with toothpicks. Place in shallow baking pan. Pour mixture of honey and soy sauce over top. Bake at 375° for 20 minutes.
Cut cookie dough in 1/4-inch slices and place on a cookie sheet. Pinch together. Bake at 375° for 10 to 12 minutes. Cool completely. Mix cream cheese and sugar thoroughly. Spread over cookie dough and arrange assorted fruit on top.
Simmer the prunes or figs in the sherry and apricot syrup for several minutes. Add the cinnamon, allspice (if used) and orange rind. Simmer 15 minutes. Add the drained apricots and orange sections. Chill. Serve in goblets.
Mix together all ingredients except mushrooms, soup and water. Make thick hamburger patties, about 5 to a pound. Roll patties in flour; lightly sear in small amount of shortening. Place in a greased baking dish and pour over with mushrooms, soup and water. Bake 45 minutes at 300°.
Mix the first 6 ingredients; pour into 1 1/2-quart casserole. Top with cheese. Sprinkle with paprika. Bake at 350° for 30 to 40 minutes. Serves 6 to 8.
In a small bowl, beat margarine and sugar until light and fluffy. Add egg and beat at medium speed 2 to 3 minutes. Blend in melted chocolate and vanilla. Mix well. Spread 1 cup chocolate filling evenly into Keebler extra 2 servings graham cracker crust. Reserve remaining chocolate filling for top of pie. Sprinkle with peanuts.
Call home first. If your wife, daughter, neighbor or anyone else answers the phone, try talking them into cooking a real supper for you. If no answer, try leaving a message as a last resort. If the phone rings 12 times, assume no one is home and drive to the commissary. Once inside, see if any company is passing out free cooked food samples. If not, proceed to the frozen food section and select your microwave meal for the evening. Do your best to pick a "healthy" meal by checking the back of the box (good luck). Pay. Leave fast.
Cut fruit in small pieces. Leave pecans in halves. Sift flour, salt and soda over fruit and pecans. Cream butter and sugar. Add eggs and mix well. Stir in vanilla and cinnamon. Stir in flour-covered fruit. Drop by teaspoonfuls onto greased cookie sheet and bake at 300° for about 25 minutes.
Cook rice with juice of cherries and pineapple and enough water so you have 2 cups cooked rice. Combine pineapple and marshmallows; set aside. Mix cream cheese, sugar and mayonnaise. Chop cherries and mix all together with Cool Whip and nuts. Chill. Makes 6 to 8 servings.
Cook noodles and drain. Mix with remaining ingredients except cheese. Grease casserole dish. Place mixture in dish and top with grated cheese. Cover and bake thoroughly for 30 minutes at 350°.
Mix sodas in a large bowl. Slice 1 whole orange into punch. Add cherries if using blackberry soda or strawberries if using strawberry soda. Add ice. Makes one gallon.
Blanch leaves in boiling salted water about 2 minutes; remove and drain. Combine next 7 ingredients. Divide mixture into 12 portions. Wrap each portion in a cabbage leaf and tie with string. In a large skillet or fryer, brown cabbage lightly in oil, adding more oil if needed. Reduce heat; add tomato sauce and water. Cover and cook for 45 minutes. Makes 6 servings.
Mix dry ingredients in bowl. Add oil and water. Stir until mixed. Knead with your hands until soft and firm. Let cool. (If dough seems too oily, add some flour and knead.)
Mix drained carrots with onion, butter, soup, salt and Cheddar cheese which has been heated in a pan. Toss together the 1/2 cup melted butter and croutons and spoon over carrot mixture. Bake at 350° for 25 minutes.
Slice cucumbers in food processor. Mix together next 5 ingredients and pour over cukes. Chill for 4 hours before serving. 20 calories per 1/2 cup serving.
Wash veal. Place in roasting pan. Add the rest of the ingredients. Stir well. Roast at 350° for 2 to 3 hours. Check and stir periodically. Add water if getting too thick. Serve with cooked egg noodles (wide), peas and tossed salad. Easy and good.
Shred 1/2 teaspoon peel from orange. Peel and section orange over bowl to catch juice. Reserve 1 teaspoon juice. Set sections aside. Combine peel, reserved juice, sour cream, honey and poppy seed. Cover and chill. Toss together orange sections, chicken, grapes, pecans and celery. To serve, spoon onto spinach lined plates. Spoon 1 tablespoon dressing over top of each. Cover and chill remaining dressing.
Pour water, bluing and ammonia over lump of coal, then sprinkle the salt. Put a few drops of food coloring over the salt (any color). Watch it grow.
Melt butter and chocolate chips together in a big pan. Pour the Corn Chex. Pour chocolate and butter over Corn Chex and mix well. In one big grocery bag, pour confectioners sugar. Pour in mixture and shake well.
In a large bowl, combine all the drained cans of beans and add oil, vinegar, sugar, garlic powder, pepper, sliced onion and parsley. Mix well. Let beans marinate (soak) for at least 2 hours. You do not have to refrigerate it. Serves 8 to 10 people.
Crust: Melt 1 stick butter, added to 20 to 30 graham crackers and 1 teaspoon powdered sugar. Set aside.
Mix ingredients in order given. Place in 9 x 9-inch pan and cook in 350° oven for 25 minutes or until done.
Cook quick rice as directed on package in electric frypan. Put in 1/2 stick butter and melt. Add onion (cut up), one green pepper (cut small) and one small can mushrooms (cut and drained). Cook all ingredients until tender. Then add La Choy sauce, brown gravy and La Choy soy sauce. Stir quickly and add rice. Mix well. Cover and simmer about 10 minutes. Do not make it boil.
Toss pecans in butter in a 13 x 9 x 2-inch pan. Bake at 350° for 20 to 25 minutes, stirring occasionally. Sprinkle with chili powder and salt; toss to coat.
Brown meat and drain. Add taco mix and stir. Add tomatoes, corn, beans and chopped onions. Heat through and serve. Makes 3 1/2 quarts.
Mix the first 3 ingredients as directed, then add pineapple juice. Add ginger ale just before serving.
In crock-pot, combine all ingredients; cook, uncovered, stirring often on high setting until desired thickness.
Melt peanut butter and butterscotch bits. Remove from heat. Stir in Rice Krispies until coated. Pat 1/2 of mixture in buttered 8 x 8-inch pan. Chill.
Mix all ingredients well. Simmer until thickened. Pour into shell and bake until brown.
Preheat oven to 350°. In an ovenproof baking dish, make a layer of onions on the bottom. Drizzle with half the oil and thyme, and season with salt and pepper. Place the fish over the onions and layer the tomatoes and zucchini. Pour in the stock and wine to fill the dish halfway. Sprinkle the remaining oil and thyme on top. Cover with lemon slices.
In a rectangular glass baking dish, place can of peaches. Make sure the peaches fill up 1/2 of the dish. If you need more peaches, add 1 small can. Cover peaches and juice with as much of the cake mix as you can to bring level just under the top of the rim of the dish. Slice stick of butter lengthwise into quarters. Place at 1/4 intervals side to side in the dish. Bake at 350° until golden brown.
Cream oleo and sugars. Add eggs and mix well. Sift flour, soda, baking powder, salt and pumpkin pie spice. Add this to creamed mixture, alternating with milk and vanilla. Add apples. Put into greased and floured 9 x 13-inch pan. Before baking, sprinkle with the last sugars. Bake at 350° for 45 minutes.
In large bowl combine first 4 ingredients. Stir by hand. Bake in a 9 x 13-inch pan at 350° for 25 to 30 minutes. In small bowl combine sugar, butter and milk. Bring to a boil, stirring constantly. Stir in chips; let melt. Pour over cake.
Preheat oven to 325°. Soften margarine. Add sugar and beat until creamy. Add eggs, 1 at a time, beating well after each. Next add vanilla, then add flour and milk, starting with flour and ending with flour. Mix well after each addition. Pour batter into a lined and greased tube pan. Bake for approximately 1 hour and 10 minutes or until done.
Let jello jell to soft stage. Then beat at least 5 or 6 minutes until it is thick and frosty.
Preheat oven to 375°. Beat together shortening, sugar and eggs. Add dry ingredients gradually to mixture. Stir in mincemeat. Drop by rounded teaspoonfuls 2 inches apart on greased baking sheet. Bake 8 to 10 minutes or until lightly browned. Cool. Makes 6 1/2 dozen.
Bring syrup to a boil. Take off heat. Put coconut flakes into syrup. Make into balls. Chill 1 hour. Melt wax and bits. Keep hot on low heat. Dip balls with toothpick. Let cool.
Beat together butter, sugar, powdered sugar and oil. Add eggs and vanilla. Beat until fluffy. Sift flour, salt, soda and cream of tartar. Add to creamed mixture. Form into 5 rolls. Chill or freeze; slice. Press down with bottom of a glass; sprinkle with sugar. Bake at 350° for 10 minutes. Remove from cookie sheets immediately. Cool on racks.
Place popcorn, peanuts and gum drops in a large bowl. Cook butter, cooking oil and marshmallows over medium heat until marshmallows are melted. Pour over popcorn mixture and mix well. Press into buttered Bundt pan. Turn pan upside down. Remove cake from pan immediately. Let stand for a while before slicing.
Brown onion in cooking oil in a heavy skillet. Remove. Brown fish in same skillet, add browned onions and remaining ingredients. Simmer 15 to 20 minutes or until fish is done.