HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Add eggs one at a time; stir in vanilla. Add vanilla wafers alternately with milk. Stir in coconut and pecans. Bake in greased tube or Bundt pan for 1 1/2 hours at 300°.
Preheat oven to 375°. Mix sugars, margarine, vanilla and egg white in mixing bowl. Stir in flour, soda, and salt. Stir in chocolate chips. Drop by tablespoonfulls- to make 18 cookies onto cookie sheet. Bake 8 minutes at 375°. Cool slightly and remove from cookie sheet.
Mix sweet potatoes and corn flake crumbs. Shape into 8 balls and roll in chopped nuts. Chill 30 to 40 minutes. Arrange pineapple slices in buttered 8 x 10 x 2-inch baking dish and top with a sweet potato ball. Bake at 375° for 15 minutes.
Preheat oven to 350°. Remove all fat from meat and cut into 1-inch cubes. Heat oil in Dutch oven over medium heat. Brown meat on all sides, about 1/4 at a time. Remove from pan and set aside.
Mix jello and water. Add ice cubes and stir until thick. Remove any unmelted ice cubes. Blend in Cool Whip. Beat until smooth with hand mixer. Fold in oranges and marshmallows. Chill 2 hours.
Grease and flour a Bundt pan or cake pans. Mix all together. Bake at 350° for 25 to 30 minutes.
Mix thoroughly. Mold in 2 small loaves and top with bread crumbs. Bake in 325° oven for about 1 1/2 hours. Recipe can be halved.
Boil chicken and remove skin and bones. Place chicken in 13 x 9-inch baking dish. Pour broth over chicken; salt and pepper to taste. Spread undiluted soup over chicken (add peas and carrots, if you like).
Grease and flour 10-inch (12-cup) Bundt or tube pan.
Combine turkey or chicken, rice, celery, onion, soup and mayonnaise in casserole dish. Top with crushed corn flakes and melted margarine. Bake at 325° for 45 minutes.
Brown and drain ground beef. Combine mixed vegetables, soup and ground beef. Top with cracker crumbs. Bake at 350° until bubbling.
Mix hot water, sugar, salt and oleo; let cool. Measure warm water in bowl and sprinkle in yeast; let dissolve. Add to first mixture. Add beaten egg. Add 1/2 of the flour, beating well. Add the rest of the flour. Knead just enough to shape the dough. Place in greased bowl and put in refrigerator overnight. Shape in rolls, letting them rise for 1 hour, approximately. Bake at 400° until done.
Boil berries in water until all berries have popped. Mash through colander, discarding pulp. Add sugar and stir until sugar is completely dissolved. Pour into pan and freeze, cutting through mixture 2 or 3 times as it sets up. Serve in sherbet cups. Great at Thanksgiving with turkey meal.
Beat eggs; add sugar, salt, vanilla and cream. Stir in 1 cup flour at a time. Dough should be stiff. Chill. Take a small amount at a time on a lightly floured surface. Roll 1/8-inch thick. Cut in 2 x 3-inch triangles. Make a little slit in middle of each. Drop in hot oil. Fry until golden brown. Turn once. Drain on paper towel and sprinkle with powdered sugar.
Beat eggs; add milk, cream, instant pudding mixes, white sugar, brown sugar and salt. Pour in freezer and freeze. For 1 gallon freezer.
Preheat oven to 300 degrees. Grease and flour a 9 X 13 inch bake pan. Mix cake mix, 1/2 c. margarine and 1 egg. Press into pan. In a separate bowl, mix cream cheese, remaining 1/2 cup margarine, remaining 2 eggs, vanilla and powdered sugar until smooth. Pour over cake mixture. Sprinkle top with pecans. Bake about 55 minutes or until filling appears set when pan is gently shaken. Cool completely on wire rack. Cut into bars of desired size.
Have eye of round roast at room temperature. Sprinkle with coarse black pepper or other seasoning. Preheat oven to 500° and bake 5 minutes per pound. Turn oven off and do not open for 2 hours. Roast will be pink. Great for Sunday dinner or company.
Cut potatoes lengthwise into wedges. Brush with salad dressing. Season with onion salt and pepper. Place on greased 15 x 10 x 1-inch jelly roll pan. Bake at 375° for 50 minutes or until golden brown.
Grease large baking sheet. In 3-quart saucepan, mix corn syrup and sugar, stirring constantly. Bring to boil over medium heat. Boil 1 minute. Remove from heat. Stir in peanut butter. Add cereal and peanuts. Quickly stir until well coated. Spoon onto baking sheet. With greased hands, pat evenly to 1/2-inch thickness. Cool. Break into pieces. Store between sheets of waxed paper in covered container. Makes 1 1/4 pounds.
Mix water, 1 1/2 cups sugar and cocoa in 3-quart saucepan and cook until soupy; set aside. Mix egg, 2 cups sugar, butter, milk, flour, baking powder and pinch of salt together. Divide sauce into pans, then spoon filling over top (5 spoons). Bake at 375° for 40 to 45 minutes.
Pour boiling water over dates and baking soda; stir and allow to cool. Cream shortening with 1 cup sugar. Add eggs and date mixture. Sift flour and salt; mix well with other ingredients. Pour into a well-greased 8 x 12-inch pan and sprinkle the chocolate chips, nuts and 1/2 cup sugar over the top. Bake for 30 to 35 minutes at 350°.
Mix all ingredients well. Roll out or pat out with hands on wax paper. Cover with cinnamon. Cut into shapes and place on cookie sheet. Cut hole in top of shape with drinking straw. Bake at 200° for approximately 2 or 3 hours, until dry and hard. May want to put ornaments on cookie rack to let bottom dry.
Mix together 1/2 cup melted butter and 1 cup brown sugar. Boil for 2 minutes. Add 1/4 cup evaporated milk. Bring to a boil while stirring constantly. Cook to lukewarm. Add 1 3/4 cups powdered sugar. Beat until smooth. Great on yellow cake!
Soak beans as called for. Combine ingredients; cook for 1 1/2 hours. Remove 1 cup of beans and mash; add to pot. Cook for additional 30 minutes.
Mix sugar and eggs with mixer until dissolved. Add milk and continue mixing with mix, then add cooking oil, vanilla, nutmeg and baking soda. Add flour slowly to this mixture until dough can be rolled out. Roll dough to 1/4-inch on floured area. Cut with cookie cutters and bake for 10 minutes at 350° or until lightly brown.
Cream butter, sugar and egg yolk. Add vanilla. Sift flour; add and mix well. Bake in cookie pan (do not grease) for 15 to 20 minutes at 350°. While still hot, top with 6 regular size Hershey bars. When melted, spread to frost. Cut into squares.
Grease saucepan and saute onions and bell pepper. Add rest of ingredients. Add Ro-Tel tomatoes to corn. Cook down, over medium-low heat at least 1/2 hour or more until thick. Serves 6 to 8.
Put rhubarb into pie crust. Beat remaining ingredients and pour over rhubarb. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 30 minutes.
Mix all ingredients thoroughly in a bowl and pour into a 9x13 pan. Bake at 350° for 1 1/2 to 2 hours. Serves 12.
Brown hamburger. Add taco seasoning, tomato soup, tomato sauce and garlic salt. Set aside. Mix together cheese soup, grated cheese and milk. Heat until cheese melts. Slice tomatoes in cubes and slice lettuce. Arrange on plate in this order: Fritos, rice, meat sauce, tomatoes, lettuce and cheese sauce.
Boil squash in a small amount of water (slightly). Grease a casserole dish. Drain squash. Add a layer of squash, onion and cheese; dot with butter. Add salt and pepper. Repeat another layer of same. Add sliced eggs. Pour mushroom soup over top and sprinkle with bread crumbs. Bake until bubbly and brown, about 20 to 30 minutes.
Dip strips of eggplant in flour; then in beaten egg, then in cracker crumbs. Saute in small amount of oil for 5 to 10 minutes or until tender and golden brown. Or, French fry in hot oil (375°) for 2 to 4 minutes on each side. Season with salt and pepper. Sprinkle with Parmesan cheese before serving.
Melt margarine. Add pudding. Stir in milk gradually. Boil for about a minute, stirring constantly. Beat in powdered sugar and vanilla (nuts). Refrigerate for about 2 hours or until cutting consistency. Pour into a 9-inch buttered pie plate.
Brown meat until crumbly and pour off excess grease. In a large skillet, combine all ingredients except cheese. Mix well. Sprinkle cheese over top of casserole. Bake for 40 minutes at 400°. Serve with green salad and Texas toast.
Combine chicken, soup, sour cream and picante sauce, mixing well. Spoon 1/2 mixture into lightly greased 1.5-quart casserole. Top with 1 cup cheese and 1 corn chips. Repeat layers. Bake, uncovered, at 350° for 20 to 25 minutes or until hot. Serve with additional picante sauce on the chips.
Mix ingredients together and pat into pizza pan. Bake at 350° in greased pan for 15 minutes.
Steam potatoes until tender. In small saucepan, combine milk and granules. Heat until warm. Combine in a large bowl and mash until smooth. Add pepper and serve.
Skin and cut up potatoes. Heat margarine and soup. Blend sour cream into soup mixture, then add green onions and cheese. Heat and stir into the potatoes. Place potatoes in a 2 1/2-quart dish. Sprinkle with extra cheese and bake at 350° for 1 hour.
Bake cake as directed; let cool. Poke holes in cake with the end of a wooden spoon. Mix Coco Lopez and Eagle Brand together; pour over cake. Chill. Mix frozen coconut and Cool Whip together; top the cake.
Heat Velveeta cheese in crock-pot until melted (cut cheese into chunks). Mix other ingredients into melted cheese. Keep pot on low. Serve with your favorite tortilla chips and salsa.
Mix first 5 ingredients together. Pour into shallow pan and cover with cheese slices. Place bacon on top. Bake at 450° for 1/2 hour, uncovered. Serves 4.
In saucepan, combine mushrooms, shoots, meat, soy sauce and pepper in broth. Bring to a boil and simmer 4 minutes. Add tofu, vinegar and hot sauce. Mix arrowroot and water. Add slowly to soup. Stir until soup thickens. Slowly stir beaten egg into hot soup. Garnish with scallions. Serves 4 to 6.
Mix together first 7 ingredients. Stir in berries as desired. Bake at 350° for 40 to 45 minutes, or until toothpick comes out clean. "You can add 2 tablespoons of cornstarch to regular flour in place of the cake flour."
Mix all vegetables. Boil sugar, vinegar, oil, salt and pepper. Cool. Pour over vegetables and refrigerate. Let set for at least 8 hours.
Blend shortening and sugars. Beat in vanilla and eggs. Mix in flour. Stir in 1 cup M&M's (reserve remaining candies for decorating). Drop teaspoon of dough on ungreased cookie sheet. Decorate tops with M&M's. Bake at 375° for 10 to 12 minutes. Makes 6 dozen 2 1/2 inch cookies.
Boil cabbage until tender. Peel potatoes; cut into bite size chunks and boil until soft. Brown onion and sausage; save drippings. Pour over potatoes and cabbage. Mix well. Season to taste. Stuff hog maw with mixture. Sew opening of hog maw with trussing string. Bake at 350° for 1 hour or until hog maw is crispy brown.
Mix beans, soup, bacon, and onion powder. Pour into casserole dish. Top with cheese and dried onions. Bake 350 degrees for about 30 minutes or until onions are brown.
Cut shortening into flour with pastry blender until mixture resembles coarse meal. Add milk stirring until dry ingredients are moist. Roll dough into a 20x14 inch rectangle; spread butter on dough. Combine sugar and cinnamon. Sprinkle over butter. Add raisins and pecans, if desired. Roll up and cut into 1 inch slices. Bake at 375° for 20 minutes.
Soak gelatin in cold water. Add boiling water and stir until dissolved. Add lemon juice and mashed fruit, mixing well. Chill until fruit mixture begins to thicken. Whip cream and sugar until stiff, then fold into fruit mixture. Fold in angel food cake (cut in cubes). Pour dessert into bowl or 8-inch square pan. Chill. Makes 6 servings.
Place browned beef into baking dish with the whole kernel corn, creamed corn and creamed potatoes (stacked). Add cheese to top of creamed potatoes. Bake in oven at 350° until cheese is melted and crusty. Serve hot. May be used as a one dish meal.
Wash polk salad through several waters and bring to rapid boil. Boil for about 10 minutes. Drain water and cover again with water and boil rapidly for 5 more minutes. Drain water again. Cover the third time with water and cook until tender and drain. Put in skillet with bacon grease and salt to taste. Cook down until almost dry.
Mix in order given. I use 1/2 cup of the warm water to dissolve yeast in. After mixing, place in refrigerator and cover with wax paper and place on top of bowl until dough rises to double in size. Take out of refrigerator and roll dough to desired shape, set and let rise to double in size again (away from draft). I cut with cutter, dip in melted butter and fold over. Bake in a 400° oven for 12 to 15 minutes.
Cream margarine and sugar. Cream in eggs and vanilla real good and add to margarine and sugar. Slowly blend in all dry ingredients. Chill dough at least 3 hours. Roll out on a lightly floured board. Cut out with a floured cookie cutter. Bake on an ungreased pan for 8 to 10 minutes at 350°.
Cook lima beans until tender. Drain. Stir in soup, margarine and onion. Put in casserole dish. Top with cheese, then crackers. Cook at 350° for 40 minutes.
Mix soup and milk; add cheese, onion, salt, pepper and potatoes. Place in a greased casserole pan. Bake at 350° for 45 minutes. Makes 8 servings.
Mix together all ingredients except butter and apples, adding milk gradually until batter pulls. Preheat oven to 350°. Stand butter in baking pan, larger than 13 x 9-inch, and place in oven until butter melts. Grease pan with melted butter, pouring remainder of butter into batter. Mix well and pour batter back into baking pan. Lay apple slices on top using as many as you can so that batter is hardly visible. Sprinkle sugar over apples and batter and do the same with cinnamon. Put little dabs of butter all over the top of the cake. Bake at 350° for 30 to 45 minutes.
Coarsely shred turkey breast meat (shredded turkey should equal about 3 cups) and thinly slice green onions. Cut red pepper into 2-inch long matchstick thin strips. In small bowl, mix garlic, soy sauce, cilantro, honey, curry powder, sesame oil, cornstarch, crushed red pepper and 1/3 cup water until well blended.
In a bowl, combine the flour, sugar, and cinnamon. In a mixing bowl, beat the eggs, oil, and vanilla. Stir in sweet potatoes. Stir into dry ingredients just until moistened. Fold in raisins and nuts. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350° for 18 to 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 3 dozen.
Mix ingredients together thoroughly. Chill and then roll into balls. Bake at 350° for 12 to 15 minutes. While still warm, roll in powdered sugar. Makes about 4 dozen.
Combine all ingredients, then beat, beat and beat. Best served at room temperature. Serve on crackers or party sliced assorted breads.
Combine all ingredients in a small bowl, except egg. Stir in egg last. Refrigerate. Makes 1 1/3 cups.
Prepare macaroni as package directs. In a large bowl, combine all ingredients except cheese. Pat in a 13 x 9-inch baking dish. Bake 55 minutes until bubbly. Cover top with cheese and bake 5 minutes longer. Let stand 10 minutes before serving.
Saute onion and garlic. Add tomatoes, zucchini and oregano. Cover and let simmer until vegetables soften. Add beans. Simmer together until vegetables are just done. Add salt if desired. Pour over cooked rice and cover with shredded cheese. Serves 4.
Mix together soup, water and flour until smooth. Combine remaining ingredients in covered roasting pan. Bake at 275° for 3 to 3 1/2 hours.
Mix ingredients well. Bake at 325° for 35 to 40 minutes in a greased and floured glass baking dish.
P.S. Depending on size of eggs, there should be enough for two 8-inch pies.
Mix dry ingredients. Cut in shortening. Combine egg, vinegar and water and stir into dry ingredients until all is moistened. Shape into a ball. Cover and chill thoroughly. This makes five 9-inch crusts. (This freezes well.)
Core tomatoes and chop coarsely. Add onions, cilantro and spices. Mix well and let stand for at least 1 hour to blend flavors. Serve as a side dish. Yield: 4 servings.
Brown beef and drain fat. Add onion and celery and cook until tender. Stir in tomato soup, paste and catsup; simmer 15 to 20 minutes. Spoon into large roaster and add all remaining ingredients; stir well. Bake uncovered at 350° for 1 hour. Yield: about 25 servings.
Cook turkey until no longer pink in skillet. In slow crockery cooker combine with all ingredients. Cover, cook on high heat for 2 to 3 hours.
Use for onion rings or mushrooms or apple slices. Coat with flour, dip in batter and allow excess to drip off. Deep fry at 375°.
In large saucepan, boil vinegar and sugar 5 minutes. Add remaining ingredients. Cook slowly, uncovered, stirring occasionally, 20 to 30 minutes or until peaches are tender and chutney is thickened. Spoon hot chutney into 5 or 6 clean, hot 1/2-pint jars, leaving 1/2-inch headspace. Seal with lids. Process in boiling water bath 10 minutes. (To peel peaches easily, dip into boiling water 1 minute, then quickly into cold water. Slip off peel with paring knife. Also, boiling water bath may be omitted if you spoon hot chutney into hot, sterilized jars and seal at once.) Must be stored in refrigerator. Will keep several weeks.
Cream ingredients. Put wafers in paper-lined muffin pans. Fill 2/3 full. Bake in 350° oven for 15 to 20 minutes. Cool thoroughly. Garnish with cherry pie filling. (Three cherries and a spoonful of filling look nice on top.)
Brown hamburger. Pour off grease. Brown bacon and add to hamburger along with drippings. Add onions and saute. Add rest of ingredients. Place a spoonful of mixture on half a hamburger bun until all is used. Place on a baking sheet and broil in oven until bubbly.
Mix well. Chill 1 hour. Break off 36 pieces and bake on ungreased cookie sheet. Cool and frost.
Combine chopped onion, sage, milk, egg and cornmeal. Drop by spoonfuls into deep, hot grease. When done, they will float. Drain on paper towels.
Melt oleo. Add warm water, egg yolk and flour. Mix together and chill in refrigerator for about 3 hours. Divide into 3 portions. Take one out to work with leaving the other two in the refrigerator.
Cream the butter and sugar until light and fluffy. Add eggs. Beat thoroughly. Blend in milk, pineapple, and juice. Pour mixture over bread cubes. Mix thoroughly. Turn into a buttered 2-quart shallow baking dish. Bake at 350° for 1 hour or until delicately browned. Serve with Cool Whip.
Cook rice as directed on packages. Melt shortening in top of double boiler. Blend flour. Add broth and milk; stir until mixture thickens. Add seasonings. Combine rice, chicken, sauce and remaining ingredients. Mix thoroughly. Pour mixture into greased shallow pans. Top with buttered crumbs. Bake at 450° for 10 minutes or crumbs are golden brown. Serves 50.
Beat egg yolks; add	1/2 cup sugar, flour, salt and milk. Cook until thickens; add vanilla. Caramelize other 1/2 cup sugar in an iron skillet. Add to preceding mixture and cook slowly until the caramelized sugar dissolves. Pour into baked pie shell and cover with meringue.
Prepare Robin Hood pizza crust per package directions. Separate and give kids individual amounts to make their own pizzas. Cover with Prego pizza sauce, cheese and toppings of choice. Bake on low rack at 450° for 12 to 17 minutes.
*Note: One cup of Grape-Nuts can be substituted for chocolate and raisins.
Peel the banana; slice it in half lengthwise, then put it on a salad plate. Put a scoop of cottage cheese in the middle of the banana slices. Spoon the crushed pineapple over the cottage cheese. Top it with a cherry. Yield: 1.
Heat skillet over medium-high heat. Place ground beef, chopped onion and shortening in hot skillet. Cook, stirring with a fork, until meat is broken up and has lost its red color. Pour off excess drippings.
Melt oleo in pan; saute onion. Add cheese and mushroom soup; mix. Add broccoli and mix all. Bake at 350° for 1/2 hour.
Brown meat in large frypan. Add onions and cook until transparent. Add remaining ingredients. Simmer for 2 1/2 to 3 hours. Serve over rice or buttered noodles. (Excellent for crock-pot, low approximately 10 hours.)
In medium bowl, stir together flour, granulated sugar and salt. Add butter and vanilla, blending with wooden spoon until a soft, smooth dough. Add pecans; mix well. Shape in 1-inch balls. Bake on ungreased cookie sheets in 325° oven for 25 minutes or until firm and lightly browned on bottom. Remove to racks and set over waxed paper. While still warm, sift confectioners sugar over tops. Cool completely and store airtight in cool place.
Whip cream; add sugar and vanilla. Fold macaroon crumbs and nuts into whipped cream. Spread half of mixture in a 9 x 13-inch pan. Cover with alternate spoonfuls of sherbet so some of each color will be in each serving. Top with remaining cream mixture. Freeze. Cover with plastic. May be made several days in advance. Serves 10 to 16.
In a small skillet, cook bacon and onion until bacon is crisp and onion is tender. Stir in vinegar, sugar, salt and celery seed. Simmer, covered, 5 minutes. Meanwhile, cook beans according to package directions; drain thoroughly. Combine beans and bacon-vinegar mixture. Makes 6 to 8 servings.
Cook noodles, drain and mix other ingredients and pour over noodles. Chill for several hours or overnight. Nice to add: chopped green peppers, chopped tomatoes and parboiled broccoli.
In a bowl, mix together all ingredients. Store in refrigerator. Serve with crackers, chips, etc.
Mix flour, pecans and oleo together. Pack into long Pyrex dish. Bake for 20 minutes in a 400° oven. Let cool.
Dissolve gelatin in boiling water; stir in soda. Add pineapple, bananas and marshmallows. Place in a 9 x 13-inch pan. Chill until firm.
Melt oleo and sugar together on low heat and stir until sugar melts. Take from heat and cool, then add eggs, nuts and dates. Cook for 6 minutes on low heat until dates melt, stirring all the while. Remove from heat and add vanilla. Stir and add Rice Krispies. Mix well. When cool enough to handle, roll into balls or 2-inch long logs and roll in coconut.
In a 9 x 13-inch greased pan, place potatoes. Add cheese mixture. Stir lightly. Top with crushed corn flakes. Bake at 325°, uncovered, for 1 hour.
After I let pineapple drain well in a colander, I take it in my hands and squeeze it to get all the juice out that I can. Mix all ingredients well; make into a ball. Roll in chopped pecans or chopped fresh parsley. Store in refrigerator until ready to serve. Allow to soften for about 15 minutes before serving. Very good with Wheat Thins or other snack crackers.
Preheat oven to 350°. Cut croissants into 1-inch cubes and place in a baking dish. In a saucepan, heat the half and half, heavy cream and salt, stirring occasionally until mixture reaches a fast simmer (do not let it boil). Remove from heat and add chocolate. Whisk until melted.
Place chicken in baking dish. Mix brown sugar, catsup, water and onion soup. Spoon over chicken. Cover lightly. Bake at 350° for 1 1/2 hours.
Mix well and refrigerate overnight. Bake at 300° until bubbly, about 45 minutes.
Cream shortening and sugar. Add blackberries and beat. Add cinnamon, soda, allspice and nutmeg; beat again. Add flour with sour milk. Add eggs, beat well. Best baked in tube pan. Bake at 350° for 1 hour.
Add soda to milk. Cream shortening and sugar. Beat in eggs. Add milk and remaining ingredients. Bake in 2 small size loaf pans at 300° for 1 hour.
Mix together stuffing, butter (melted) and 1 1/4 cups broth. In another bowl, mix together chicken, remaining 3/4 cup broth, onion, chives, celery and mayo. Layer 1/2 stuffing in 13 x 9-inch pan. Top with chicken mix then cover with remaining stuffing. Whisk together eggs, milk and soup. Pour evenly over all. Bake for 45 minutes at 350°; remove from oven. Top with cheese. Bake 10 minutes, until melted. A great family supper. Everyone loves it!
Season chicken (skin removed) with salt and pepper; brown in melted margarine. Remove to greased, shallow casserole.
Mix cream cheese and sugar. Add strawberries and fold in Cool Whip. Spread between layers and on top. Refrigerate.
Boil potatoes; drain. Mix onion, sour cream and cream of chicken soup. Add cheese; mix half of mixture with potatoes. Spread remainder of mixture on top. Put corn flakes or bread crumbs on top. Bake at 350° until bubbly.
Combine 1 cup flour, baking powder and salt into mixing bowl. Cut in 2 tablespoons butter. Combine eggs and milk; add to dry ingredients. Mix well.