HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend eggs, half and half, 1 tablespoon brown sugar and vanilla. Pour 1/2 of mixture in pan. Place in one layer of bread; pour in remaining liquid. Refrigerate overnight. In another 9 x 13-inch pan, melt oleo, brown sugar, syrup and nuts. Place the soaked bread on top of the mixture. Bake at 350° until puffed and brown, about 30 to 35 minutes.
Crush cookies; set aside 1/3 cup for top. Melt butter and mix with remaining cookies. Spread in 9 x 13-inch pan. Freeze for 10 minutes. Mix pudding with milk and ice cream. Pour over cookies. Let stand in refrigerator for 1 hour. Put Cool Whip on top of pudding mixture and sprinkle with 1/3 cup cookies. Serve and refrigerate any leftover.
Cream sugar and margarine. Add mashed bananas, then add flour and soda, sifted together. Add nuts last. Bake 1 hour in a 350° oven.
Cream margarine, sugar and bananas. Add eggs and jam. Beat well. Stir soda and flour. Add to mixture. Add nuts. Pour into well-greased loaf pans. Bake at 350° for approximately 30 minutes.
Brown meat in skillet and drain well. Stir in next 4 ingredients and simmer for 10 minutes, stirring occasionally. Cook noodles according to package but use 1/4 teaspoon garlic salt and 1 teaspoon vegetable oil. Drain. Layer half of the noodles, cottage cheese, Mozzarella cheese and meat sauce in a 9 x 13-inch pan which has been sprayed with Pam. Then repeat layers. Bake at 350° for 30 minutes. Let stand 10 minutes and serve.
Cream butter and sugar gradually until light and fluffy. Add unbeaten egg yolks, one at a time, beating thoroughly after each addition. Add allspice, cinnamon, cloves and nutmeg. Mix thoroughly. Add sour cream or buttermilk into which soda has been added. Bake at 350° for 30 to 35 minutes in layer pans.
Slice zucchini. Boil about 5 minutes; drain. Mix all other ingredients with zucchini. Put into greased casserole. Dot with butter or margarine. Sprinkle bread crumbs on top. Bake at 325°, about 30 minutes or until knife comes out clean.
Bake cake in 3 layers. Cook icing in saucepan medium to high. When it bubbles up, remove from heat. Put between layers of cakes, punching holes in cake so icing will go in. Put sliced bananas between layers also. Stack while hot.
Melt butter in a square pan. Mix sugar, flour and milk together. Pour over butter. Do not stir. Bake at 350° for 1 hour.
Combine all ingredients (except whipping cream) in a large bowl and beat at medium speed 15 minutes until stiff. Whip the cream until stiff. Fold into strawberry mixture. Pile into a pie pan and freeze. Serve frozen.
Mix first 5 ingredients together. Top with black olives and pepperoni. Bake in shallow dish or pie pan at 325° for 25 minutes. Serve with Ry-Krisp, Triscuits or vegies.
In small mixer bowl, stir together yogurt, granola, banana and pear. Spoon into 2 bowls. Sprinkle with granola. Yields 2 servings.
Heat the oven to 300°. Paper line 30 muffin cups. Stir together crumbs, sugar, cocoa and butter. Press equal portions on bottom of prepared cups. In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon batter into cups. Top with mini chips. Bake 20 minutes. Cool. Refrigerate. Makes 2 dozen.
Beat together well and bake in 3 (8-inch) layers for 20 minutes or 2 (9-inch) layers for 25 minutes at 325°.
Melt cheese completely. Stir in peas, potatoes and pepperoni. Place in foil. Grill foil packet 20 to 30 minutes.
Grease muffin cups or use paper baking cups. Thoroughly mix flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter and whisk until well blended. Stir in chocolate chips. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened. Scoop batter evenly into muffin cups. Bake at 350° for 20 to 25 minutes, or until puffed and springy to the touch in the center. Turn out onto a rack to cool. Wrap in a plastic bag and keep for 1 or 2 days. Makes 12 regular or 48 miniature muffins.
Tear cake into small pieces. Place half cake pieces in 13 x 9 x 2-inch baking dish. In top of double boiler over hot water, melt chocolate pieces. Cool. Beat eggs until thick and lemon color. Stir in chocolate.
Combine all and put in crock pot on low for 16 - 24 hours. About 2 hours before meat is ready, shred (stirring it with a spoon will make the meat fall apart) and continue to cook. Add juice from 1 qt. dill pickles. 1/2 jar dill pickles diced fine.
Preheat oven to 350°. In large skillet, brown chops in oil. Remove chops from pan. Pour off fat. In same skillet, combine lemon juice and cornstarch; mix well. Add sugar, onion, soy sauce, bouillon and reserved pineapple juice; cook and stir until slightly thickened and bouillon is dissolved. Add pork chops and carrots. Cover and bake 45 minutes or until tender. Add pineapple, cover and bake 15 minutes longer. Serve over rice. Garnish with green pepper, if desired.
Dip pieces of chicken in dressing and bake in oven dish for 1 hour at 375°.
Soften Velveeta. Add sugar and mayonnaise. Stir to mix. May need to add more mayonnaise for right consistency. Add pimientos and mix. Serve with snack crackers or on bread as a sandwich.
Combine sugar, flour and salt in heavy pan. Add chocolate and milk. Cook until thickened or coats a spoon. Add small amount of hot mixture to eggs. Add to rest of mixture and cook for 1 minute longer. Add vanilla. Pour in ice cream freezer can. Chill. Add cream and freeze as usual.
Mix all ingredients well. Pour into large casserole dish sprayed with Pam. Bake at 350° for 15 to 20 minutes. Cover top with 1 sleeve of Ritz or Town House crackers that have been crushed. Melt 1/2 stick margarine and pour over cracker crumbs. Continue baking 15 minutes longer.
Wash the berries by placing them briefly in a large bowl of cold water. Pick them out quickly, one at a time, and as you do, remove the stems and hulls. Place the berries on paper towels to drain; let them stand until they are thoroughly dry.
Soak the beans overnight in enough water to completely cover. Drain. Add enough fresh water to cover and bring to a boil. Add the salt and sugar. Cook over low heat 1 1/2 hours. Drain. Combine the beans, chili sauce, fat and bay leaf in a baking dish. Bake at 350° for 1 hour. Remove bay leaf before serving. Yields 6 servings.
In a 2-quart casserole, melt butter on High for 45 seconds or 1 minute. Add onions and toss to coat. Cover and cook on High for 4 to 6 minutes (microwave), stirring once. Combine crumbs, cheese and paprika. Spoon onto onions, cover with paper towel and microwave on High for 1 to 2 minutes. Makes 4 to 6 servings.
Mix sugar, corn syrup and water. Cook until it reaches a hard ball stage. Add gelatin to beaten egg whites. Pour syrup mixture in thin stream. Beat until gloss is gone. Stir in nuts and coconut.
Fry the bacon until crisp in a heavy 4-quart casserole; drain the fat. Add the onion, garlic and green pepper; cook until onion is translucent, but not brown. Stir in the corn and tomatoes. Add the tomato liquid, oyster liquid and cayenne pepper. Simmer for 10 minutes or until the corn is tender. Add the shrimp and oysters and cook for 2 minutes or until the edges of the oysters begin to curl. Serve at once.
Make pudding according to recipe on box. Mix pudding and Cool Whip in a bowl. Spoon into pie crust. Top with jimmies. Chill for 2 hours.
Mix together then cook very slow for two to three hours. Don't cook meat first. Can be put into containers and put into the freezer for later use.
Grease loaf pan, 13 x 9-inch. Drain pineapple. Spread in pan. Spread peach pie filling over pineapple. Pour cake mix over pie filling. Sprinkle pecans over cake mix; place sliced pats of butter over top. Bake 50 to 60 minutes at 350°.
Mix all ingredients together until well mixed.	Stir in chopped pecans. Pour into 2 pie shells and bake at 250° for 3 to 40 minutes.
Preheat oven to 350°. Sift/stir together flour, baking powder, and salt. Set-aside. In the large bowl of an electric mixer, cream the butter. Beat in the vanilla and sugars. Add the eggs and beat well. On low speed, add the sifted dry ingredients, scraping the bowl and beating only until mixed. Mix in the oatmeal, wheat germ and coconut. Then add the chocolate chips and the nuts.
Peel apples and cut in quarter slices. Wrap each piece with canned biscuit. Be sure to have enough apples for the amount of dough. Mix sugars, margarine, and water and boil. Pour over wrapped apples. Bake at 350° until done.
Mix well and freeze in molds. Insert wooden stick for handle when partially frozen. Carbohydrate 10 g, protein 3 g, fat 3 g, calories 75.
Cream butter and sugar well. Add the slightly beaten eggs and add a little flour into which the chopped nuts have been put. Stir mixture well; add the orange juice and rind. Add a little more flour and stir again. Add the soda to the buttermilk; stir this into the batter, adding the remainder of the flour as quickly as possible. Bake into 2 greased and floured 9-inch pans at 350° for 30 to 35 minutes.
Sift flour, cocoa and baking powder together several times. Set aside. Separate eggs and beat yolks, vanilla and salt together until light. Add water and continue beating. Gradually add 1/2 cup sugar. Slowly add flour mixture. Set aside. Beat egg whites until stiff. Gradually add 1/2 cup sugar. Fold into chocolate mixture. Pour into well-greased 15 1/2 x 10 1/2 x 1-inch pan lined with wax paper. Bake at 400° for 10 to 15 minutes. Turn cake out on towel dusted with powdered sugar. Peel off wax paper and roll up while hot. When cool, unroll and spread with whipped cream and roll up again. Spread with chocolate frosting or leave plain.
Saute raw rice in butter 10 minutes. Add mushrooms. Saute 10 minutes more. Add chives and pour hot chicken broth over all. Bake in casserole, covered, at 325° for 1 1/2 hours. Serves 6.
Season chicken with salt and pepper and brown in skillet with the oil. Place chicken in one layer in casserole dish. Combine remaining ingredients and pour over the chicken so all the poultry is covered with the mixture. Bake at 325° for 1 1/2 to 2 hours or until chicken is brown and gravy has thickened.
Sift together flour, baking powder, salt and sugar. Blend milk and egg. Add gradually to dry ingredients. Stir in the well drained corn and drop by tablespoon into deep fat (375°). Fry until golden brown, 4 to 8 minutes, depending on the size. Drain on paper towels (optional). Sprinkle with powdered sugar.
In a 12-inch skillet, cook ground beef and onion until meat is brown and onion is tender. Drain fat. Stir in enchilada sauce, soup, milk and chili peppers. Bring to a boil; reduce heat. Simmer, covered, for 10 minutes.
Marinate chicken in dressing for at least 5 hours. Shake chicken in crumbs, parsley and Parmesan cheese in bag, then bake at 350° for about 45 minutes.
Beat eggs; add milk and butter and add salt. Stir well. Put one layer of macaroni in 8 x 11 1/2 x 2-inch glass casserole dish (approximately 2-quart size). Put squares of cheese on top of macaroni. Add 1 more layer of macaroni followed by remaining cheese squares. Pour milk mixture over all. Bake in conventional oven 30 minutes at 350°.
Mix together flour, sugar, cinnamon and salt. Cut in with a pastry blender until pieces are the size of small peas. Mix in shortening and eggs until creamy. Blend in vinegar and cold water, one tablespoon at a time. Turn dough onto a lightly floured surface and knead. Wrap in waxed paper and chill in refrigerator for 30 minutes.
Mix boiling water, oatmeal and butter. Cover; let stand 5 minutes. Beat eggs. Add brown sugar, beating until smooth. Mix sifted flour, white sugar, soda, cinnamon, nutmeg and salt. Add egg mixture; mix well. Then add oatmeal mixture. Pour into a greased and floured square pan (9 x 12-inch). Bake at 350° for 35 minutes or in convection oven 28 minutes.
In a large bowl, soften 1 cake of yeast in 1 1/2 cups of lukewarm water. Add salt and sugar, then the flour. Knead the mixture into a soft dough. Do not let the dough rise. Cut into small pieces immediately and roll into ropes. (Do not make the ropes too thick because they swell in baking). Twist them into pretzel shapes and lay them on a foil-covered cookie sheet dusted with flour. Brush with beaten eggs. Bake at 400° until golden brown. Makes 3 to 6 dozen pretzels. Children can make initials with the dough also.
Wash beans; soak overnight in water. Simmer in same water with salt pork for 2 hours. Drain; reserve liquid. Brown onion and garlic in bacon drippings. Mix seasonings; add to onion and garlic. Mix thoroughly. Place beans in baking dish; add 1 1/2 cups of the reserved bean liquid and seasoning. Bake at 350° for 1 hour.
Cream butter and brown sugar. Add pumpkin and baking soda and stir together. Add egg, flour, spices, salt, nuts and raisins. Mix thoroughly. Drop by rounded teaspoons on greased baking sheet. Bake in preheated oven at 375° for 12 to 15 minutes. Makes approximately 4 dozen cookies.
Cream butter & sugar until fluffy. Add eggs, beating well. Add milk & dry ingredients. (Save enough flour to coat fruit.) Cut fruit into fine pieces and coat with flour. Add fruit to batter and mix. Drop by tsp onto cookie sheet, 2 inches apart. Bake at 300 degrees for 20-30 minutes. Remove from cookie sheet and cool. May be frozen.
Melt oleo and morsels. Add evaporated milk and powdered sugar. Bring to a boil and boil for 2 or 3 minutes. Use whisk when adding milk, then sugar. Lastly, add vanilla.
Combine first 6 ingredients. Add crumbled biscuits and raisins, stirring well. Spoon into greased 9-inch square pan. Bake at 350° for about 40 minutes. Yields 9 servings.
You can do 3 or 4 gallons of apples at a time. Just place about a gallon, then sprinkle 1 cup sugar over them and layer other apples and sugar until you have enough.
Put the sugar and canned milk in a large saucepan. Cook over low heat, stirring constantly, until soft ball stage. Take off stove. Add the marshmallow cream, vanilla and oleo. Beat until thick. Add the nuts. Pour into greased pan.
Put all in blender for 3 minutes. Grease and flour pan and cook for 40 to 45 minutes at 350°.
Cook giblets and chop into broth. Add onion, celery and poultry seasoning. Cook until vegetables are tender. Add salt, pepper and egg slices. Dissolve flour in water before stirring into broth. Bring to boil and simmer for 5 to 10 minutes.
Melt butter in a saucepan. Add brown sugar and cook over low heat for 2 minutes, stirring constantly. Add milk and continue stirring until mixture comes to a boil. Remove from heat. Blend in confectioners sugar gradually. Add vanilla and mix well. Thin with cream, if necessary. Frost the cooled cake.
Sift flour and salt into mixing bowl. Add egg and using half of shell, measure two shell halves full of milk; pour into mixture. Mix well. Flour counter; turn dough out onto counter and dust with flour. Roll out until thin, dusting and flipping dough several times. Let stand 20 minutes. Dust well with flour and fold in half. Dust and fold again and then one more time. Cut in narrow strips and open on counter to dry (2 hours). Cook in broth about 15 to 20 minutes.
Mix ingredients in the usual manner. Bake for 45 to 55 minutes at 350° in a loaf pan.
In a small bowl, combine dressing, basil, garlic and red pepper flakes; set aside. In a large bowl, combine macaroni, albacore, tomato, avocado, red onion and olives. Add dressing and toss. Line four plates with lettuce leaves and spoon on salad. Makes 4 servings.
Marinate the shrimp at least 2 hours in the combined recipe. Cut shrimp up back to devein. Cook on grill over low heat. Shrimp will turn pink and start to pull off shell.
Mix in saucepan vinegar, sugar, salt, turmeric and mustard seed. Bring to a boil. Pour over slaw while hot. Stir well. Chill overnight. This will keep for several days.
Mash squash, add all ingredients, mix well. Put in casserole dish and bake at 350° for 30 minutes.
Combine all ingredients together and shape into small balls. Bake at 350° for 15 to 20 minutes.
Preheat oven to 400°. Scrub potatoes and dry. Prick skin with fork in several places to allow steam to escape. Place on oven rack. Bake 50 minutes to 1 hour or until potatoes feel soft when touched. Remove.
Cook rice according to directions on box. Completely cover sausage with water and cook until done. Combine rest of ingredients with rice, sausage and water. Put in baking dish. Water should almost cover entire mixture. Add more if needed. Cover. Bake at 350° for 1 hour.
Follow directions on cake mix and bake in 2-inch pans. Cool on rack, then split cake crossway (side to side). Mix sour cream, frozen coconut and sugar in bowl together. Stack cake with frosting between each layer. Any leftover frosting and mix in 1 small package coconut, Cool Whip and cover entire cake. This is best if frozen for about 2 days before serving.
Mix nuts, flour and butter and then press in 9 x 13-inch pan and bake for 15 minutes at 350°. Let cool. Mix cream cheese, Cool Whip and sugar, then spread on top of first layer. Spread on instant butter pecan pudding. Place Cool Whip on top, then sprinkle nuts on.
Drain peaches, reserving 1 cup syrup for sauce. Place peaches in baking dish. Put bread crumbs over peaches. Beat together eggs, cream, butter, sugar and cinnamon; pour over bread crumbs. Bake at 400° for 20 minutes. Prepare Sauce; pour over pudding. Serve while warm.
Mix Miracle Whip, mustard, celery seed, salt and pepper. Add remaining ingredients. Mix lightly and chill.
Spread dry soup mix over the roast, the wrap securely in heavy duty foil. Seal foil tightly and place in shallow roasting pan. Bake at 275 degrees for 5 1/2 hours or a little longer won't hurt. When you open package the roast will be floating in a delicious brown juice. This can be thickened slightly for a gravy. Can be served over noodle or rice.
Cover first 3 items with ice for 1/2 hour. Bring remaining ingredients to a boil. Add cucumber mix. Bring to a rolling boil. Remove from heat. Put in jars and seal.
Work together Bisquick and sausage until blended. Mix in grated cheese and roll into small balls. Bake at 375° for 10 minutes. Cool before freezing, then heat 10 to 12 minutes.
Mix Karo syrup, peanut butter and sugar in large saucepan over low heat, stirring constantly. Cook until sugar is dissolved. Add cornflakes, stir until well coated. Place in large buttered pan. Let cool. Cut into squares.
Bake pie shell for 10 minutes at 400°. Fry ground beef with onion. Add taco mix according to directions. Mix refried beans, 3/4 cup cheese, picante sauce, and 10 crumbled Nacho chips, together with beef. Pour into pie shell and top off with remaining cheese. Bake at 325° for 20-25 minutes.
Peel a dishpan full of peaches in the evening. Pour a mixture of sugar and cider vinegar over peaches. Cover and let stand overnight. Add 1/2 box whole cloves and cook until peaches pierce easily and have a clear look. Put peaches, while very hot, into sterilized jars, adding 3 cloves per quart with juice. Seal with hot lids.
Wash and slice squash in rounds. Place in salt water or steam. Drain. Combine soup (no water) and sour cream. Stir in carrots. Fold squash and onion. Combine stuffing and margarine. Put 1/2 down in 9 x 13-inch pan, then spoon mixture over. Put remaining stuffing mix and margarine over top. Bake at 350° for 30 minutes.
Mix all ingredients together thoroughly. Spread on muffins that have been sliced in half. Cut each muffin into four sections. Broil until bubbly and brown. Serve hot.
First, melt margarine. Add onion rings; cook 2 or 3 minutes. Add all other ingredients. Bring to a slow boil. Cut heat down and simmer for 15 to 20 minutes. Pour over meat and cook to your desire in oven at 350°. Good for chicken, pork chops, beef or pork ribs. Also, can put sauce over rice or mashed potatoes. Serves 4 people.
Dissolve gelatin in boiling water; add sherbet, stirring until melted. Add marshmallows. Allow mixture to cool. Stir fruit into gelatin mixture and fold in whipped cream. Spoon into individual molds or a 5-cup mold. Freeze. To serve, unmold onto lettuce leaves. Makes 10 to 12 servings.
Cook apples and water on medium heat until bubbly, then cut back to medium-low. Cook until they mash up. After they cook up, run them through the sieve and measure out 8 cups. Put all ingredients in a crock-pot. Cook for 4 hours with the lid on. Cook another 2 hours with the lid off; stir occasionally. Put in jars and let cool.
Mix broccoli, soup, onion and rice together and pour into a lightly greased baking dish. Add half of the cheese and mix. Put into a 400° oven for 10 minutes or until cheese begins to melt. Add remaining cheese and butter; mix. Put back in the oven for another 10 minutes. Keep checking and stirring until all the cheese is melted and well blended. Cook for 30 more minutes, until top is slightly golden.
Combine all ingredients in container of electric blender. Process until smooth. Serve chilled or over ice. Yields 3 cups.
Melt margarine in a 13 x 9-inch baking dish. Sprinkle crumbs over margarine. Pour sweetened condensed milk over crumbs. Top with chips. Press down firmly. Bake at 350° for 25 minutes.
Soak cucumbers in lime 24 hours. Soak overnight in alum; rinse and soak 5 or 6 hours in vinegar and sugar mixture. Cook until clear and put in jars.
Blend salmon with cream cheese, lemon juice, onion, horseradish, salt and liquid smoke. Roll into one big ball and cover with nuts. Sprinkle with parsley. Surround with raw vegetables or crackers.
Pour milk into saucepan and begin heating while preparing other ingredients. Reserve 1/4 cup of milk to mix with flour, sugar, salt, eggs, cocoa, vanilla and butter. Slowly pour this mixture into hot milk, stirring well to prevent scorching. Cook until stiff. Cool and pour into baked crust. Cover with meringue and bake until golden brown.
Combine turkey, cranberries, celery and eggs. Add remaining ingredients and toss gently. Can be used for sandwiches or salads.
Mix flour, margarine and chopped nuts together and press into 9 x 13-inch pan. Bake at 350° for 20 minutes and let cool. Add a layer of the banana slices. Mix together the Cool Whip, powdered sugar and cream cheese and spread over the bananas. Mix both puddings together according to package directions and pour over cream cheese mixture. Let pudding set and then top with more Cool Whip and chopped nuts.
Cream margarine and 1/3 cup sugar. Add 1 egg, then flour. Mix well. Press on bottom and 2-inches up sides of a 9-inch spring-form pan. Bake at 400° for 5 minutes. Reduce oven temperature to 350°.
Cook until thick. Then add 3 tablespoons lemon juice. Fill 7 quart jars 1/3 full of sauce and fill jar with apples and process in boiling water for 20 minutes. Pour 1-quart in unbaked pie shell for pie. Bake 40 to 50 minutes at 400° or until brown.
Mix honey, egg, juice, rind, salt, baking powder, and cinnamon. Add flour, slivered almonds and mix well. Make several rolls and put on greased cookie sheet. Bake at 375° for 20 minutes. Cut immediately.
Combine cocoa, sugar and salt in saucepan. Add milk. Mix well. Bring mixture to a boil. Cook until candy forms soft ball in cold water.
Mix first 3 ingredients and press into pan. Mix last 3 ingredients and pour over the top. Bake at 350° for 35 minutes or until light brown.
Combine seasoning in bowl and mix well. Set brisket on a large piece of heavy foil. Rub seasons on both side of meat. Wrap tightly in foil. Set in shallow roasting pan, fatty side up. Let stand 10 minutes. Preheat oven to 450°. Place on center rack for 10 minutes. Reduce heat to 225° and cook it 8 hours. Drain off drippings and let cool for 30 minutes. Slice thinly across the grain. Serve with your favorite barbecue sauce.
Mix all ingredients together. Pour into greased Bundt pan and bake at 350° until done and tester comes out clean.