HumbleIntelligence/food-ner-1-Million huggingface dataset:
On wax paper, stir together flour, baking soda and salt. Core pears but do not peel; chop fairly fine (there should be approximately 3 cups). In a medium mixing bowl, cream butter and sugar; beat in the eggs until blended. Stir in flour mixture, in several additions, alternately with the coffee just until smooth; fold in the pears. Turn into a buttered 13 x 9 x 2-inch baking pan; sprinkle batter with Streusel Topping (recipe to follow). Bake in preheated 350° oven until cake tester inserted in center comes out clean; 45 to 50 minutes. Place on wire rack to cool.
Wash and core peppers; set aside. Fry hamburger (break up while cooking) with onion, garlic, parsley, salt and pepper. Drain. Mix well with cooked rice. Adjust salt and pepper to taste. Combine with 1/2 can tomato sauce. Mix well. Fill peppers to mound on top. By tablespoon add remaining tomato sauce to cover top of mixture. Place peppers close together in a baking dish with water just to cover bottom of dish. Bake, covered, 1 hour in a 350° oven until peppers are done.
Boil the shanks in water with spices until meat is cooked (about 1 1/2 hours). Pour in equal amounts of tomato juice (1/2 can) and water (1/2 qt.). Cook mixture down until it is reduced by half. Add cooked elbow macaroni, and the left over water (1/2 qt.) and mix well. Add 1 pint sour cream that is mixed with left over tomato juice. Ready to serve, Yum! Yum!
Mix all together and place in baking dish. Top with bacon strips. Bake at 350° for 30 minutes.
Put beans in a large heavy pot and cover with about 2-inches of cold water. Bring to a boil over high heat. Cover. Lower heat and simmer 2 minutes. Remove pot from heat and let stand at room temperature for 1 hour. Drain beans in a colander and discard the soaking water. Return beans to pot in which they were cooked. Add all remaining ingredients except cabbage and salt. Bring to a boil. Lower heat and simmer an additional 30 to 40 minutes until beans are very tender.
Place first 5 ingredients in bowl. Bake custard. Use 4 egg yolks, stir and put in nonstick pan, half and half and juice of 1 lemon or 1/3 cup lemon juice. Add slowly to milk/egg mixture. Cook over medium heat to a slight boil, not real thick. Cool and add to fruit and stir. Whip whipping cream. Add sugar and whip, then add to mixture. Chill overnight. Excellent!
Cook onions and bell pepper in butter until tender. Add salt, pepper, pimento, flour and milk. Stir and cook until slightly thick. Add chicken and soup. Pour over cooked spaghetti, drained well. Stir and bake in 350° oven for 30 minutes.
Preheat oven to 325°. In lightly greased casserole (1 1/2-quart), combine all ingredients. Bake, uncovered, stirring frequently for 1 hour. Complete cooking time is 2 1/2 hours.
In large bowl, layer in order of ingredients, noting to spread mayonnaise as frosting a cake. This seals the salad. Refrigerate overnight. Mix well 10 minutes before serving.
Blend butter, sugar and egg yolks. Add flour, buttermilk, oil, baking soda and vanilla. Fold in coconut, nuts and beaten egg whites. Bake at 350° for 20 to 25 minutes. Cool.
Combine sugar, salt and flour. Add sour cream and mix until smooth. Add apples and mix thoroughly. Pour mixture into pie crust.
Preheat oven to 350°. Cover bottom of 8-inch Teflon coated pan with uncooked oatmeal. Cover oatmeal with mixture as directed. Save Grape-Nuts cereal for later. Cover tightly with foil and bake 1 hour. Remove foil. Sprinkle cobbler with Grape-Nuts. Bake for additional 15 minutes. Makes 8 servings.
Odd Layer: 1 1/2 cups boiling water and Jell-O.
Mix together flour and melted butter. Mix together eggs and sugar. Mix eggs and sugar separately, then add to butter/flour mixture. Mix together well. Add cranberries and nuts. Spread into a 9 x 13-inch greased and floured pan. Bake at 325° for 45 to 50 minutes. Cool well before cutting.
Mix first 3 ingredients in mixing bowl. Then drop by tablespoons onto ungreased cookie sheet. Cook at 350° until light brown. Mix in separate bowl the butter and garlic. Remove from cookie sheet. Take butter-garlic mixture and paste over each biscuit. Then enjoy!
Cook potatoes in boiling, salted water until tender. Drain and peel. Mash potatoes and add butter, sugar, salt, cinnamon, egg yolks, milk, juice and lemon flavoring. Blend well. Beat egg whites until stiff and fold gently but thoroughly into potato mixture. Pour filling into pie shell and bake 15 minutes at 400° and then reduce heat to 375° for 30 minutes. When a knife inserted just off center comes out clean, the pie is done.
Cream the butter and sugar until light and fluffy. Beat eggs and blend eggs and vanilla with butter mixture. Add flour, baking powder, salt and nutmeg alternately with sour cream to the butter and egg mixture. Mix well after each addition. Chill 2 hours or overnight. Roll out on lightly floured surface 1/4 inch thick. Cut with 3-inch round cookie cutter. Place on well-greased cookie sheet. Sprinkle with sugar. Bake at 450° for 10 to 12 minutes or until lightly browned.
Preheat oven to 350°. Mix all ingredients except crackers. Spread in a long casserole dish. Crush cheese crackers and mix with melted margarine, if desired. Spread crackers over vegetables. Bake for 30 minutes.
Break cauliflower into buds (about 4 cups). Cook covered in boiling salted water until tender. Drain and combine ham and mushrooms in medium saucepan. Melt 4 tablespoons butter, stir in flour, add milk all at once. Cook and stir until mixture thickens and bubbles. Add cheese and sour cream to sauce. Stir well until cheese melts. Combine with cauliflower and ham mixture. Turn into 2-quart casserole. Combine crumbs and remaining oleo. Sprinkle over top. Bake uncovered for 40 minutes or until hot.
Cook eggs, sugar, vinegar and salt until boiling, stirring constantly. Add butter, then slowly add cheese. Cut in small pieces, stirring until melted. Add chopped pimentos; let cool until warm. Pour into containers and store in refrigerator. Makes 5 butter containers full.
Cook yams in boiling water about 20 minutes, until barely tender. Peel and cut in half lengthwise. Arrange in a buttered baking dish. In a saucepan combine cider, brown sugar and butter, bring to a boil and simmer for 10 minutes. Pour over yams in baking dish and bake at 375 for 45 minutes. Baste yams several times during baking with syrup.
Beat egg yolks well. Stir in sour cream and soda; combine other dry ingredients and stir into sour cream mixture. Add butter and beat 30 seconds with electric mixer. Beat egg whites until stiff peaks form; fold into batter. For each pancake, pour about 1/4 cup of batter onto a hot, lightly buttered griddle. Turn when tops are bubbly and edges look cooked. Makes 4 to 5 servings.
Put all ingredients into a blender and process until mixture is smooth. Makes 14 ounces. Use in any recipe calling for sweetened condensed milk. Keeps in refrigerator for several weeks.
Mix all ingredients. Pour in a heated greased 9 x 13-inch pan. Bake 30 to 40 minutes at 350°.
Prepare brownie mix as directed on package. Spread into well-greased 9 x 13-inch pan. In small bowl, beat cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, then egg and vanilla until smooth. Pour evenly over brownie batter. Bake 45 minutes or until brown. Cool and top with Chocolate Glaze.
Mix Hidden Valley Ranch lo-cal, oil, lemon pepper, dill weed and garlic salt. Break pretzels, add to mixture. Make sure all pretzels are coated. Spread on a tray. Bake about 30 minutes to 1 hour, until toasted. Cool and serve. Bake at 350°.
Butter a pie pan well and sprinkle fine graham cracker crumbs into pan. Shake to cover buttered surface well.
Saute onions in a little oil. Put tomatoes in after sauteed onions; simmer 10 to 15 minutes. Add green beans after sauteing; add salt and pepper. Simmer a couple of hours. Keep adding water so mixture does not dry and burn.
Preheat oven to 350°. In a large bowl, combine all ingredients. In a large baking pan, shape into a loaf. Bake 1 hour or until done. Makes about 8 servings. (Also terrific with Lipton Recipe Secrets onion soup mix.)
In a bowl, mix mayonnaise, cream cheese, Cheddar cheese and onions. Put mixture into a greased quiche dish. Top with crushed crackers. Bake at 350° for 15 minutes. Remove from oven and top with crumbled bacon. Serve with crackers.
Mix the first 3 ingredients and place in bottom of baking pan. Mix the remaining ingredients and place over the first layer of ingredients in the baking pan. Bake at 350° for 30 to 40 minutes.
Saute onion and pepper. Combine with cooked macaroni, both jars Cheez Whiz and tomatoes. Serve hot or cold.
Cook juice of beets, sugar and cornstarch; stir until thickened. Add orange juice and beets; cook until thickened. Add butter. Add salt. Serve hot. Always a favorite at our house!
Beat with mixer 2 minutes until smooth. Pour in well-greased pan. Bake at 350° for 45 minutes.
Saute onion and garlic in oil until lightly browned. Add rinsed anchovies and stir. Anchovies will become pasty. Add tomato paste, 2 cans (paste) of water, tomato sauce and crushed tomatoes; also parsley and pepper. Slow simmer for 1 1/2 hours. Then add tuna; mix well and simmer another 30 to 45 minutes. Serve over spaghetti or fettucini.
Marinate water chestnuts in soy sauce at least 30 minutes or overnight. Drain well. Roll in 1/4 cup of sugar and wrap bacon strips around and secure with toothpick. Bake in 400° oven for 20 minutes. Can be baked ahead and reheated at 350° for 5 minutes.
Cream shortening and sugar together. Add vanilla and egg; beat until fluffy. Add flour, salt and baking powder to creamed mixture. Add rolled oats and mix thoroughly. Add grated coconut and blend well into dough. Drop by teaspoon and bake at 375° for about 12 minutes.
Microwave chips and 14 ounces almond bark in 2-quart bowl on High 2 minutes; stir. Continue 1 or 2 minutes until smooth, stirring every 30 seconds. Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries; sprinkle with coconut. Microwave remaining 2 ounces bark with oil. Drizzle over coconut. Refrigerate until firm. Store at room temperature.
Make roux by stirring flour and shortening over medium heat until well browned. In a large pan, mix roux, water, tomatoes and tomato sauce. Cook 5 minutes. Add celery, bell pepper, okra, onions and garlic. Cook 10 minutes. Add parsley, green onion, seafood, salt, red and black pepper and Tabasco. Cook 1 hour. Serve over rice.
Place chicken in casserole dish. Mix sour cream and soup. Pour this over chicken. Place bacon and beef over entire mixture.
Brown meat in large saucepan; drain. Stir in water, tomatoes, carrots, mushrooms, barley, garlic and oregano. Bring to a boil; reduce heat. Cover and simmer 10 minutes or until barley is tender. Season to taste. Stir in cubed cheese spread until melted. Garnish as desired. Serve with sliced Italian or French bread.
Brown hamburger in skillet. Drain. Add both cans of soup and stir well. Pour into a 9 x 13 pan. Slice enough Velveeta cheese to cover the top of the pan and place on top of the hamburger mixture. Cover the top with Tater Tots. Bake in the oven for 15 minutes or until the Tater Tots are brown. The oven temperature should be 425°.
Brown beef; drain. Add soup mix and cheese. Slice buns in half; fill with meat mixture. Replace tops. Bake at 350° for 15 minutes. Add pickle slices.
Pour boiling water over raisins and soda; let stand overnight (use a large container).	In the morning, add sugar, salt, oil and flour; mix. Grease and flour 6 (1-pound) cans (tall coffee cans); fill 1/2 full. Bake for 1 to 1 1/2 hours at 350°. Cut	wax paper for bottoms of can. Let stand 15 minutes after removing from oven. After cold, wrap in Saran Wrap and put back in cans to store or freeze.
Cook chicken and onions together in enough water to cover until tender. Chop meat. Return to broth and add all ingredients, except corn. Cook approximately 1 hour. Add corn 15 minutes before serving time. Freezes well.
Mix all ingredients about 2 minutes on medium speed until well blended. Bake in greased and floured pans at 350° for 15 to 20 minutes.
Cream together margarine and cream cheese until well blended. Mix in flour. Shape dough into smooth ball. Wrap in aluminum foil and chill at least 1 hour. Roll out to 1/8-inch thickness. Cut with 3-inch round cookie cutter. Place about 1 teaspoon of mincemeat in center of each round. Fold over and press edges together. Place on ungreased baking sheets. Bake in preheated 375° oven for about 15 minutes. Combine sugar and cinnamon. Roll cookies in mixture. Cool. Makes about 2 dozen.
Mix together hamburger, egg, salt, pepper, Worcestershire sauce and bread crumbs. Shape into 10 thin hamburgers. Dice onion, sausage, cheese and mushrooms; then mix and sprinkle on half the burgers. Top with second burger and seal the edges. Cook on a grill until well done.
Heat oven to 350°. Grease pie plate (9-inch). Spread spinach or broccoli in plate. Beat yogurt, cottage cheese, baking mix, margarine and eggs until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into plate. Before baking, top with tomato; sprinkle with Parmesan cheese. Then, bake until knife inserted between center and edge comes out clean, about 30 minutes. Cool 5 minutes. Makes 6 to 8 servings.
Combine rice, celery, onion and hot dogs. Stir in mayonnaise and mustard. Place in greased casserole dish. Cover and bake at 350° for 25 minutes.
Chicken should be cooked, boned and chopped, then marinated in French dressing for 2 hours before putting salad together. Cook rice in chicken broth until tender. Put all ingredients together and chill well before serving. Serve on lettuce leaves. Serves 50.
Beat egg in small saucepan. Add salt and mustard slowly under low heat. Stir in vinegar. (If too hot, it will curdle.) Take off fire as it thickens to a nice mustard consistency. (Note: It will thicken a little more as it cools.) Pour all at once into a jar with a laminated top (not tin). Jelly jars are good. Refrigerate. Will last 2 to 3 months in refrigerator. Before using, let stand at room temperature. Enjoy.
In a 9 x 13-inch pan, mix cans of beans and spread in pan for bottom layer. Next, mix avocados with lemon juice, Tabasco, salt and pepper; spread this mixture on top of bean layer. Next, mix salad dressing with sour cream; spread on top of avocado mixture, then top with tomatoes, olives and onions, then spread both cheeses on top to finish layers.
Make roux using hot oil; add flour. Stir until color of copper penny. Add vegetables, except tomatoes and okra. Cook until onions are transparent. Add the water; let simmer at least 1 hour. Add shrimp. After 10 minutes, add crabmeat. Salt to taste; add pepper. Add chopped okra and tomatoes. Cook for at least 20 minutes. When ready to serve, add gumbo file to individual bowls (about 1/2 teaspoon). Pour gumbo in bowl and serve with rice.
Rinse pork and set aside. In large pot brown fat from parts of pork chunks. When oil is hot (released from pork chunks), remove fat and saute garlic and onion. Add pork chunks and brown, stirring periodically. When pork has browned, drain oil and add vinegar, soy sauce and pickling spice. Cover and set heat at medium and let pork steam. When steaming, the meat will release its own juice. Check periodically and stir. When juice has turned to basically oil, adobois ready (about 20 minutes). Drain oil and serve.
Combine spinach, eggs, bacon and sprouts in a large bowl. In a separate bowl, mix oil, sugar, vinegar, Worcestershire sauce, onion and ketchup and chill. Pour dressing over salad when serving.
Beat eggs; stir in water. Add biscuit mix and beat. Add mustard and 1 cup cheese. Mix thoroughly. Pour into greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Sprinkle with remaining cheese and dot with butter. Bake in 350° oven for 45 minutes. Remove and cool on rack before slicing.
Melt margarine in long pan. Break graham crackers in melted margarine. Pour butterscotch morsels over crackers. Next sprinkle coconut over and pecans. Pour over all condensed milk. Bake in 350° oven until bubbly and slightly brown. Chill before cutting in squares.
Cook onion and squash together. Cook squash until done. Drain water off. Cook and drain sausage. Mix squash and sausage together, then mix mushroom soup until it is not dry. Put all these together, then sprinkle either crushed potato chips or crackers over the top. Then put cheese on top of that. Put in oven until cheese melts.
Puree crushed tomatoes; add remaining ingredients and then refrigerate at least 1 hour to properly blend all flavors.
Mix and pat first 4 ingredients in a 9 x 13-inch pan. Bake at 350° for 10 minutes.
Mix soups in 9 x 13-inch buttered pan. Add rice and continue to mix. Layer chicken on rice/soup mixture and sprinkle with paprika. Bake at 350° covered for 1 1/2 hours. Uncover and bake for 1 more hour.
Mix together first 7 ingredients. Beat batter for 4 minutes. Pour into buttered, lightly floured Bundt pan. Bake for 50 to 55 minutes at 340°. Cool 30 minutes in pan. While cake is still in pan, pour boiled mixture of last 4 ingredients on top of cake. Cool 30 minutes. Loosen cake. Turn out onto plate. This cake is pure ambrosia!
Cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Sift salt and flour together and add alternately with buttermilk. Add vanilla. Blend in vinegar and baking soda. Bake in a greased and floured layer pan at 350° for 25 to 30 minutes or until done.
Heat oil in skillet; brown chops on both sides. Add onion, garlic, orange juice, vinegar, paprika, honey, salt, pepper and 1/2 cup broth; bring to a boil. Cover; reduce heat and simmer 1 hour. Remove chops to platter; keep warm. Gradually stir remaining 1/2 cup broth into flour. Stir mixture into drippings in skillet; cook, stirring constantly, until thick. Pour over chops.
Put all ingredients in blender except for coconut. Cover and blend on low speed for 4 minutes. Let stand for 5 minutes. Sprinkle with coconut. Bake at 350° for 40 minutes. Serve warm or cold.
Beat eggs, sugar, oil and pumpkin until fluffy. Add remaining ingredients. Pour into ungreased jelly roll pan (15 x 11-inch). Bake at 350° for 25 to 30 minutes.
Mix together all dry ingredients in a 14 x 10 x 2-inch oblong pan. Mix together all liquid ingredients (except water). Pour liquid mixture over dry ingredients. Pour 2 cups cold water over all of it. At this point the cake looks like a terrible mistake, but it is all right. Mix everything through with a fork. Bake at 350° for 40 minutes.
Drain fruit cocktail, reserving 1/2 cup liquid. Combine flour, sugar, baking soda and salt. Beat egg until thick. Add drained fruit cocktail and 1/2 cup reserved liquid. Stir in flour mixture. Pour into greased and floured 8-inch square cake pan. Combine pecans and brown sugar, mix well and sprinkle over top of batter. Bake in 350° oven for 30 to 40 minutes.
Lay cream cheese out to soften. Cut shrimp into small pieces. Chop olives and green onion into small pieces. Mix all ingredients and shape into log. Refrigerate overnight.
Brown beef, green pepper, onion and celery. Add tomatoes, chili beans and seasoning.	Cook for 30 minutes. Serve with sour cream, shredded cheddar cheese, diced olives and hot sauce.
Lightly steam cauliflower until tender, but still crisp. In saucepan, mix together skim milk and flour. Cook on low to medium heat until sauce thickens. Add paprika, garlic powder, cayenne pepper, salt and black pepper to saucepan with milk mixture; stir thoroughly. Add cheese and stir to blend. Place cauliflower on a serving platter and top with the sauce. Sprinkle paprika over top for garnish effect. Recipe may be doubled.
Mix cream cheese, powdered sugar and oleo well in one bowl. In another bowl mix pudding, Cool Whip and milk, then combine both bowls. Crush Oreos. Layer cookies and add filling between layers (3 layers of cookies and 2 layers of filling), beginning and ending with cookie crumbs. Can put in flowerpot and put in artificial flowers. Chill.
Scald milk and stir in the next 3 ingredients. Cool to lukewarm. Put water into a bowl; sprinkle in yeast; stir. Stir in lukewarm milk mixture. Add flour; stir until well blended (about 2 minutes). Cover; let rise 40 minutes in a warm place. Stir batter down. Turn into 1 1/2-quart greased casserole. Bake at 375° for 1 hour.
Mix altogether and chill before serving. Can add chopped maraschino cherries for a Christmas looking salad.
Cream butter and Crisco with sugar. Add eggs one at a time. Sift flour, salt and baking soda together. Add flour mixture alternately with sour cream, beginning and ending with flour. Add flavorings and mix. Bake in greased tube pan at 325° for approximately 1 hour and 15 minutes. Do not overbake. Stays moist for days.
Put in saucepan the chocolate, water and butter and boil 2 to 3 minutes. Place in bowl to cool slightly, then add rest of ingredients all at once. Beat for 2 minutes. Grease and flour two 8-inch round cake pans. Bake at 350° for 25 to 30 minutes. Do not overcook or cake will be dry!
Crush Oreo cookies and spread in pan for crust. Combine cream cheese and whipped topping. Spread half over cookies. Mix pudding and milk and pour over 1st layer. Combine remaining cream cheese and whipped topping with nuts, if desired. Spread over pudding. Decorate top with Oreo cookies, crushed or whole.
Heat oil in heavy skillet. Add meat, onion, garlic, salt and pepper. Cook over moderately hot heat, stirring constantly, until meat is brown. Add bouillon and green peppers. Cover closely and cook over low heat 10 minutes. Add tomatoes and cook 3 minutes longer. Blend together cornstarch, soy sauce and water. Add to skillet and cook 3 or 4 minutes longer, stirring constantly, until mixture is hot and sauce is thickened. Serve at once with hot rice. Serves 4.
Mix sugar, salt and shortening until smooth. Add yeast, water, the other cup of water and enough flour (plain flour) to make a good elasticized consistency. Put on floured board and work out real good, using hands to really work it down good. Work until the consistency is good, but not dry. Place in bowl and let rise until double in bulk. Then, put on floured board again and work it down real good, but not too dry. Make into biscuits and turn in oil in baking pan. Let biscuits rise until double in bulk. Bake in oven at about 300° or 350°. Not too fast, but not too slow. You may need to adjust your oven as you know best.
Place chicken in a shallow baking dish or pan. Skin side up. In a separate bowl; mix other ingredients and spread over chicken. Baste often. Bake covered 1 hour, then uncovered 1 hour in a 300° oven.
Mix egg whites and cream of tartar until foaming. Add sugar. Mix until stiff. Add crumbled soda crackers, chopped pecans and vanilla. Mix all together. Pour in a greased pie pan. Bake at 350° for approximately 30 minutes. Let cool. Mix the pineapple preserves and Cool Whip. Spread over top. Sprinkle with coconut. A cherry here and there looks pretty.
In a deep, straight-sided salad bowl, layer vegetables. Pour on salad dressing. Cover and marinate overnight in refrigerator. Toss before serving; garnish with parsley. Makes 4 to 6 servings.
Mix all together except 7-Up. Beat with a big spoon (not a mixer), then fold in the 7-Up and stir until real thick. Pour in greased pan, 13 x 9 x 2-inches, and bake at 350° for 45 to 50 minutes.
Cook whole zucchini in boiling water for almost 10 minutes, or until tender; drain. Cut in half lengthwise. Scoop out centers, leaving a 1/4-inch shell. Chop center portion; set aside. Saute mushrooms and reserve zucchini. Preheat broiler. Fill shells, using approximately 1/4 cup filling; sprinkle with cheese. Broil for 3 to 5 minutes.
Wash beans. Add 1 1/2 quarts of water and cook until tender (about 1 1/2 hours). Add salt after first hour of cooking. Saute onion and green pepper in oil. Add rest of ingredients to beans. Pour into casserole; season with salt and pepper. Sprinkle with cheese. Bake 25 minutes at 350°.
Combine sugar, egg yolks and oil. Add flour, water, cinnamon, nutmeg and pineapple. Beat well by hand (not mixer). Add nuts and fold in beaten egg whites. Pour into ungreased tube pan. Bake at 325° for about 1 hour and 15 minutes.