HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Pet milk, sugar, egg yolks, margarine or butter and grated coconut (I use the blender to grate the fresh coconut). Cook until thick. Cool; ice the 3 or 4 layers of cake.
Place 1 peach half in each of 5 or 6 dessert dishes. Spoon 1 teaspoon jam into peach cavity. Pour milk into bowl. Add pudding mix. Beat at lowest speed of mixer until blended, 2 or 3 minutes. Pour at once over peaches. Let stand 5 minutes. Chill. Garnish with additional jam or jelly.
Mix flour, oatmeal, sugar, soda and salt. Add melted butter and mix thoroughly. Pat half of crust mixture into a 9 x 13-inch pan. Bake 8 to 10 minutes at 350°. Remove from oven. In a medium saucepan, melt caramels with milk; pour over baked crust. Sprinkle with chips and nuts. Sprinkle remaining crust mixture over top. Bake another 15 to 20 minutes at 350°.
Brown sausage, onion and green pepper in large skillet. Add tomatoes, buttermilk, macaroni and seasonings. Stir and cover. Use high heat until steaming. Turn to low and simmer 25 minutes. (If using sour cream, add after cooking.)
Beat eggs and milk; add to well drained zucchini. Add cheese and seasonings. Put ingredients in 1 1/2-quart casserole. Arrange bread crumbs on top. Bake at 350° until consistency of baked custard.
Place round steak in large, flat pan. Sprinkle onion soup mix over steak. Add rice, which has been cooked nearly done. Spoon milk over rice. Cover and bake at 325° for 1 hour.
Mix beef, 2 tablespoons steak sauce, bread crumbs and onion. On waxed paper, pat to 12 x 8-inches; top with 3/4 cup cheese and broccoli. Roll up from short end; seal. Place in baking pan. Bake at 350° for 1 hour. Top with remaining cheese; bake 2 minutes more. Heat tomatoes and remaining steak sauce; serve with meat loaf. Makes 8 servings.
Slow cook for 24 hours on low. Stir occasionally. Put toothpicks under lid to let steam out. Makes 11 1/2 pints.
Combine raisins, baking soda, butter and water. Let stand overnight or at least 3 hours. Then add sugar, flour, cinnamon, nuts and eggs. Stir until blended. Pour batter into 3 (1 pound) size coffee cans that have been well-greased. Bake at 325° for 1 hour and 5 minutes. Test with toothpick.
Cook beef in large skillet until it loses its redness. Drain off liquid and fat. Cook macaroni per package directions; drain. Add to beef in the large skillet the cooked macaroni, onion, green pepper, salt, tomato sauce, water and Worcestershire sauce. Cover and simmer 10 to 15 minutes. Makes 6 servings.
Mix as for cake and pour into a greased 9x13 inch cake pan. Top with 1/2 cup sugar and 1 teaspoon cinnamon. Bake at 350 degrees for 50 minutes.
Cook macaroni in boiling salted water until tender; drain. Cook green pepper and onion in small amount of fat in skillet until tender. Combine all ingredients except cracker crumbs in large mixing bowl. Place in 2 buttered medium casseroles or 1 large casserole. Cover with cracker crumbs. Bake in preheated 350° oven for 30 minutes or until cheese melts and cracker crumbs brown. Yield: 12 servings.
Mix all ingredients to make a stiff batter. Roll out hush puppies with your hands to about the size of one finger. Fry in hot fish grease until golden brown. You can add hot peppers if you like them spicy.
Beat egg by hand and add milk. Fold in flour, salt, baking powder, baking soda and shredded apple. Do not beat. Will be lumpy.
Cube chicken; slice celery and blend all ingredients. Cover and chill several hours. Serve on lettuce leaf.
Heat oven to 350°. Dredge chicken in flour, shaking off excess. In large skillet, heat butter. Saute chicken breasts 3 minutes per side. Remove to shallow casserole or gratin dish.
Sift flour, sugar and salt together in a large bowl. Dissolve yeast in 1 cup of warm water. Make a cavity in the center of the flour; put in shortening, egg and yeast mixture. Blend well. Add the remaining warm water gradually. Mix well until a soft dough is formed. Knead dough for about 5 minutes on a lightly floured board. Let it stand in a warm place until it doubles its size. Shape dough and place in greased pan. Let it rise again about 45 minutes. Bake in a 450° oven for 12 to 15 minutes. Yields 3 dozen.
Layer lettuce, peas, bacon and eggs in 11 x 13-inch dish. Blend remaining ingredients in bowl. Spread over salad, sealing to edge. Serves 10 to 12.
Toss stuffing mix with 1/2 can of soup, broth and eggs. Spread in an 11 x 7-inch baking dish; top with chicken. Combine rest of soup and milk; pour over chicken. Cover with foil. Bake at 350° for 45 to 50 minutes. Remove foil and bake 10 minutes longer.
Cut chicken in small pieces and mix with the remaining ingredients except grated cheese and onion rings. Bake at 350° for 30 minutes and then sprinkle with grated cheese and crushed onion rings. Bake 15 minutes longer. This fits well in a 9 x 13-inch glass cake pan.
Heat oven to 350°. Fry bacon until crisp; crumble and set aside. Saute onion in 2 tablespoons of drippings from bacon. Combine all ingredients in casserole and bake about 30 minutes.
Bottom Layer: Melt 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup peanut butter. Spread in a greased 9 x 13-inch pan. Set until cool.
In medium size bowl, stir together corn syrup and peanut butter. Add Rice Krispies. Stir until well coated. Press half of mixture evenly in buttered 13 x 9 x 2-inch pan. Place in freezer or coldest part of refrigerator until firm. Spread softened ice cream over firm mixture. Return to freezer until ice cream has hardened. Top with remaining cereal mixture. Press firmly. Return to freezer. When firm, cut into sandwich sizes and wrap individually in plastic wrap. Store in freezer.
Blend together the cream cheese, mayonnaise and Worcestershire sauce. Add the black olives, parsley and onion, mixing well. Refrigerate the mixture for 1 hour, then shape into a ball and roll in the dried beef. Wrap in waxed paper or foil until ready to serve. Serve with stoned wheat crackers, Triscuits, etc.
Bake at 375° for 40 minutes. Cool 10 minutes before serving.
Cream butter and sugar; add the well beaten eggs; mix well, then add the creamed potatoes. Mix well. In a separate bowl, sift together flour, baking powder, salt, cocoa, cloves, allspice, nutmeg and cinnamon. Add this sifted mixture and milk a little at a time to the mixture of butter, sugar and eggs. After this mixture is mixed well, add the nuts and cherries. Bake for approximately 1 hour at 375°. Test with toothpick to determine when done. This cake can be made in a loaf or in layers (I prefer layers).
Bake cake; immediately after taking out of oven, take fork and punch holes in it. Pour Eagle Brand milk over it. Let cool completely. Mix 1 large can of pineapple, drained, with Cool Whip. Spread and sprinkle with coconut.
Combine all ingredients, except oleo. Cut in oleo until mixture resembles coarse meal. Sprinkle over blueberries. Bake at 350° for 30 to 40 minutes.
Heat oven to 450°. In square 9 x 9 x 2-inch pan, melt butter in oven. Remove pan from oven. Measure flour, sugar, baking powder and salt into bowl. Add milk; stir just until dough forms, about 30 strokes. Turn dough onto well floured board. Roll dough around to coat with flour. Knead lightly about 10 times. Roll into 8-inch square. With floured knife, cut dough in half, then cut each half into nine 4-inch strips. Dip each strip into melted butter, coating both sides. Arrange strips close together in 2 rows in pan. Bake 15 to 20 minutes or until golden brown.
Butter a 13 x 9 x 2-inch pan. Melt margarine and marshmallows for 3 minutes in large bowl in microwave. Add 1/2 of the chocolate chips and stir until smooth. Stir in the Rice Krispies. Press into pan. Top with remaining chocolate chips. Cut into 24 squares when cool.
Beat eggs until foamy: Gradually add sugar and continue beating until mixture is thick. Gradually fold in dry ingredients (which have been mixed together). Add vanilla. Line a 15 X 10 X 1 inch jello roll pan with waxed paper. Grease wax paper and sides of pan. Pour batter into pan and bake in hot oven at 400° for 13 minutes. Turn cake out on cloth which has been sprinkled with powered sugar. Remove paper, roll up cake in cloth. Cool.
Preheat oven to 350°. Spray a 9 x 13 pan lightly with vegetable cooking spray. Blend 1/2 cup sugar and cinnamon in a small bowl and set aside. Blend 2 tablespoons sugar, 2 tablespoons margarine, milk, and low-fat biscuit mix in a medium bowl. Add a little milk if needed for dough consistency. Turn dough onto a surface sprinkled with additional mix. Roll into a 14 x 16 inch rectangle. Spread yogurt over dough. Sprinkle sugar/cinnamon mixture over top. Sprinkle nuts or raisins across dough. Roll dough from long side, gently. Cut into 1 inch slices and place in prepared pan, cut side up. Bake 25-28 minutes or until golden brown. Blend powdered sugar, vanilla, and 3 tablespoons water. Drizzle over cinnamon rolls.
Mix shortening, peanut butter, sugars, egg and vanilla. Mix until well blended. Add flour. Mix. Make into small round balls. Place on cookie sheet 3 inches apart. Flatten with a fork. Bake until set, but not brown.
Clean and remove hulls from strawberries; crush them to make 2 cups. Add lemon juice, sugar and butter or margarine. Prepare fruit and flavorings and place in a 2-quart glass measure or a 2 1/2 to 3-quart casserole. Add sugar and butter; stir thoroughly. Cover with waxed paper; microwave on High for about 6 minutes or until mixture comes to a boil. Remove waxed paper and stir fruit. Microwave, uncovered, on High 2 minutes; test by dripping fruit mixture from side of metal spoon, they should be thick. If not thick enough, reheat to boiling, then microwave, uncovered, for 2 more minutes on High; test consistency again. Pour into sterilized jars; fill about 2/3 full. Cool and cover with lid. Can refrigerate or freeze. Makes 2 cups.
Saute celery and onion in oil until soft. Mash tomatoes. Cook macaroni. Add all ingredients to onion mixture. Simmer 20 minutes or so. Serve with a little grated cheese.
Preheat oven to 350°. Coat 2 (13 x 9-inch) baking dishes with cooking spray. In large pot or Dutch oven, cook first 7 ingredients, stirring often until beef is browned 10 minutes. Drain, if necessary. Line bottom of each baking dish with 6 tortillas.	Divide beef mixture between dishes. Top each with 1 can beans, then sprinkle with 3/4 cup cheese. Top with remaining tortillas.	Spread 2 jars salsa over each casserole. Sprinkle with remaining cheese. Cover with foil; bake 45 minutes. Remove foil; bake 10 to 15 minutes until cheese is golden. To freeze, cool completely.
Spread pan with a layer of rice (Uncle Ben's). Place a layer of sliced onions, strips of green pepper and slices of tomato on top. Salt and pepper pork chops and place on top. Soak entire casserole with diluted tomato sauce and baste every 15 minutes. Cook at 350° for 1 hour.
Combine first 4 ingredients in large bowl. Toss with salad dressing or mayonnaise. Just before serving, stir in shoestring potatoes (optional).
Pierce the eggplant with a fork several times. On a baking sheet, cook in a 425° oven for 40 minutes. Allow to cool slightly. Scrape as much pulp from the skin as possible and then discard skin.
Preheat oven to 375°. Combine flour, baking powder and salt. Stir in oats and sugar. Cut in butter and stir until mixed and crumbly. Pack 2/3 of pastry into bottom of 7 x 11-inch pan. Combine jam and peel; spread over pastry. Sprinkle remaining pastry evenly over top. Bake 25 minutes and cool in pan. Cut in squares.
Heat oven to 400°. Saute sausage and onion in large skillet about 10 minutes. Stir in sauerkraut, cheese, mustard and caraway seed. Unroll dough; cut into halves lengthwise and crosswise. Press each piece into a 6-inch square. Place 1/4 of the sausage filling in a triangle over half of each square, leaving 1/2-inch edge. Moisten edges with water. Carefully fold dough over filling, pressing edges together. Place on greased baking sheet. Pierce top with knife. Bake 12 to 15 minutes. Makes 4 pockets.
In a large skillet, cook bacon until crisp. Add green pepper and chicken. Cook until peppers are tender-crisp and chicken is cooked.
Beat first 4 ingredients in medium bowl. Add vegetables. Drop mixture by heaping tablespoonfuls onto hot, well-oiled skillet. Turn when edges begin to brown.
Bring to boil sugar, syrup and water. Stir in peanuts and cook until hard crack stage is reached on candy thermometer. Add baking soda and pour into well-buttered cookie sheet. Let cool and break into small pieces.
Combine softened cream cheese, sugar and vanilla, mixing until well blended. Add egg; mix well. Pour onto bottom of pastry shell. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350° for 65 to 70 minutes (or until done). Cool; brush with maple syrup.
Mix sugar and corn flakes. Add butter. Beat in egg whites and coconut. Drop by spoonful onto cookie sheet. Bake at 325°. Watch carefully.
Mix together by hand powdered sugar, graham cracker crumbs and peanut butter in bowl. Add enough melted margarine to mix thoroughly.
Combine sugar and flour; set aside. Combine eggs and next 3 ingredients; add sugar mixture, stirring well. Stir in 2/3 cup coconut; pour into pastry shell. Bake at 325° for 30 minutes. Sprinkle with remaining coconut. Bake an additional 30 minutes or until set. Yields one 9-inch pie.
Melt margarine in a 9 x 13-inch dish. Add pretzels and sugar; press in bottom of dish. Bake at 400° for 8 minutes. Do not overbake. Cool well. Cream 1/2 cup sugar and cream cheese with mixer. Add Cool Whip and 2 tablespoons milk. Spread over cool pretzel crust. Mix gelatin, boiling water and strawberries; let set until beginning to gel. Pour over cheese mixture and refrigerate.
This recipe calls for fresh vegetables, but frozen or canned will suffice. Combine first 4 ingredients and simmer in pot until chicken is tender. Bone meat, cool and remove fat from broth and return all to kettle along with the veggies and seasoning until tender. Except the corn, put it in the last 10 minutes.
In a mixing bowl, combine 2 tablespoons tomato sauce with beef, egg, bread crumbs, onion and salt. Shape into 1-inch balls. Place on a jelly roll pan and bake at 375° for 15 to 20 minutes or until browned. Meanwhile, in a skillet, combine remaining tomato sauce with vegetables and seasonings. Cover and simmer for 10 to 15 minutes or until heated through. Stir in meatballs and set aside. Place hash browns in greased 11 x 7 x 20-inch baking dish. Brush with butter and bake at 375° for 15 to 20 minutes or until lightly browned. Remove from oven and top with meatball mixture. Arrange cheese strips in a lattice pattern on top; return to oven for 20 minutes. Yields 6 servings.
Melt butter in saucepan. Stir in flour and the sugar. Add 1/2 cup milk at a time, stirring. Add cocoa after 1/2 milk. Add egg yolks, salt and vanilla. Stir until thick. Pour into cooked pie shell. Beat egg whites to a stiff peak. Place on top of pie and bake until golden brown.
About 3 hours before serving: In 2-quart saucepan over medium heat, heat water, butter or margarine and salt until butter melts and mixture boils. Remove saucepan from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan.
Mix all ingredients together. Place in a greased 9 x 5-inch loaf pan. Bake at 350° for 55 minutes.
Crumble ground beef in large skillet. Add onions and garlic. Cook until meat is brown, stirring frequently. Add all ingredients. Bring to rolling boil. Reduce heat and simmer 45 minutes, stirring occasionally. If too thick, may add 1 cup water.
Mix well. Sprinkle pecans over top. Bake at 350° for 20 minutes, uncovered. Serve with crackers.
Cream butter and sugar; add one egg yolk at a time and beat well. Add sour cream and soda; beat. Add flour, beat and add beaten egg whites. Grease and flour tube pan. Bake for 1 hour and 45 minutes in 300° oven. Turn out immediately. Do not open oven door while cake is baking.
In blender or food processor, combine beans, 1 tablespoon chopped onion, vinegar, orange juice and garlic. Blend until smooth. Season with salt and pepper. Sprinkle remaining onion on top. Serve with assorted fresh raw vegetables or pita bread, cut into triangles and toasted in a 325° oven until crispy.
Brown ground beef. Mix refried beans and 1/4 of the jar of picante sauce. Layer in 9 x 12-inch dish. Grate 1/2 of cheese and layer over beans. Mix 3/4 cup picante sauce, ground beef and tomatoes*, cumin and salt together. Simmer for 10 minutes. Layer over cheese and beans. Top with remaining grated cheese. Cook in oven for 20 minutes. Serve with side order of tortilla chips.
Beat eggs well. Add all other ingredients and pour into uncooked pie crust. Bake 5 minutes in 475° oven. Reduce heat to 300° and cook 30 minutes or until firm.
Combine sugar, butter, cocoa and milk in 2-quart saucepan. Simmer on medium heat until mixture comes to boil, stirring occasionally. When rolling boil is reached, set timer for exactly 7 minutes; stir for entire 7 minute boil. Remove from heat. Stir in peanut butter, vanilla and marshmallows quickly. Add oatmeal, stirring constantly. Spoon out quickly on waxed paper. Cookies will set up within 10 to 15 minutes.
Heat cider to boiling. Add orange juice, lemon juice and cinnamon sticks. Cover and reduce heat. Simmer for 15 minutes. Serve in mugs. Particularly enjoyable indoors by a fireplace during a January blizzard, but it even tastes great in summer.
Cook rice. Add milk, egg, Cheddar cheese and green pepper. Mince parsley and garlic. Mix thoroughly; put in baking dish. Pour salad oil all over and bake 1 hour at 350°.
Mix the sugar, syrup, margarine and raw peanuts together. Boil 17 minutes until brown. Add the baking soda, stir and pour it on to a greased cookie sheet fast. Cool.
Cook the hamburger until brown. Then dump the can of chili in with it. Put as much as you want of the green hot sauce, too. Cook until hot.
Bake breasts approximately 45 minutes. Drain off any liquid. Combine sour cream and soup together. Spread over breasts. Sprinkle with Hi-Ho cracker crumbs. Pour melted butter over crackers. Bake in 350° oven for approximately 20 minutes.
Combine butter, sugar and milk in a large, heavy pan. Over low heat, bring to full boil; stir. Boil for 5 minutes; stir. Remove from heat. Add remaining ingredients. Stir; make sure all is mixed well. Pour into greased 13 x 9-inch pan. Cool completely. Makes 3 pounds fudge.
Brown sausage in skillet, stirring until crumbly; drain. Place cheese in glass bowl. Microwave on Medium for 1 minute and 30 seconds or until cheese melts. Stir in sausage. Microwave for 30 seconds or until heated. Serve with butter flavored crackers or corn chips.
Add all ingredients together in casserole, except crackers and butter, or put in layers. Crumble crackers in butter and mix together. Make enough to spread over top of casserole. Bake at 325° until cheese is melted, about 5 to 8 minutes.
Make layer of noodles. Sprinkle with cheese, onion, corned beef and soup mixed with milk. Repeat until all ingredients are used. Cover with crushed potato chips or bread crumbs. Dot with butter and cover with tinfoil. Bake at 400° for 1/2 hour.
Brown ground beef in a large skillet or saucepan. Drain off excess fat. Add tomato sauce, whole tomatoes, kidney beans and water. Stir in all ingredients except masa flour. Cook on low heat approximately 1 1/2 to 2 hours. Add masa flour for thickening, then continue to cook another 30 minutes.
Cream butter, sugar and cocoa. Add eggs, one at a time, beating well after each addition. Add flour, nuts and vanilla; mix well. Bake in greased and floured 9 x 13-inch pan at 325° for 40 minutes. Remove from oven and immediately put the marshmallows on hot cake.
Mix first 3 ingredients well, then pour boiling water over and mix. Form into balls about the size of an egg, then press into patties and fry until done.
Peel potatoes; rinse. Place in 3-quart saucepan. Cover with water. Add 1 teaspoon salt. Bring water to a boil. Cover and reduce heat. Simmer for 20 minutes until almost tender. Drain. Cut in 1/8-inch slices.
Stir together flour, baking powder, salt. Cut in shortening until mixture resembles coarse crumbs. Store in air-tight container for up to six weeks at room temperature or six months in freezer. Use for apple cobbler biscuits. This makes about 2 1/4 cups.
Mix egg with potatoes. Blend in onion; add flour and mix well. Spoon out mixture in a pan of flour and roll to coat both sides. Drop in skillet of hot oil and fry on both sides until brown. Any leftover meat pieces can be added to the mixture before browning.
Put sugar and milk in a saucepan; bring to a boil and cook to soft ball stage. Remove from heat, add butter, vanilla and peanut butter. Beat until mixture begins to thicken. Pour into buttered pan. Cool. Either creamy or chunk style peanut butter may be used.
Combine cranberries and sugar; let stand 2 hours or more. Whip the cream and combine marshmallows with cream. Let stand 2 hours or more. Combine these ingredients and add pineapple and nuts. Let stand overnight. (It's better, but not a must!)
Slice small bits of ham from shank end. Cook ham bits in a large saucepan in boiling water for 5 minutes. Add beans and pepper. Return to boiling; reduce heat. Cook according to package directions. Add sugar; cook 1 minute more. Drain well. Makes 12 to 14 servings.
Mix onion, green pepper, sugar, soup, vinegar, oil and seasonings. Pour over carrots and let stand overnight.
Blend well the ice cream, milk and Cool Whip. Parch pecans at 250° for 30 minutes in 3 tablespoons margarine. Stir often and stir after cooked. Stir in nut pieces. Crumble Oreos. Begin with Oreos, then ice cream, layering. Repeat layers. Place in freezer.
Dissolve yeast in warm milk. Add sugar and flour. Set aside in a large bowl. Mix all other ingredients together. Add to yeast and mix well. Let rise until double in size. Spoon a little at a time, roll out and make indention in middle and add fruit and topping. Let rise again. Bake at 350° until golden brown. Pat with butter.
Dissolve the yeast in the warm water. In a large bowl put the boiling water and Crisco. Add the sugar, flour, eggs and salt. Combine all ingredients. Refrigerate overnight. Roll 1/2-inch thick. Cut with biscuit cutter. Dip in butter. Put in layers in Bundt pan, then overlay in seams. Let rise 2 hours. Bake 30 minutes at 300°. Makes 2 pans.
Mash the cauliflower. Add the remaining ingredients. Serve as a sandwich filling on whole grain toast with sliced tomato as a stuffing for pita pockets with sprouts, lettuce and chopped tomato or as a stuffing for tomatoes.
Cut eggs in half. Drop yolk in mixing bowl with added ingredients. Mix with blender until creamy. Garnish with paprika.
Combine liquid ingredients and then stir in seasonings and green onions. Pour over flank steak in glass bowl. Marinate, refrigerated, overnight. Remove steak from marinade, reserving marinade. Grill no more than 5 minutes per side. Meanwhile, heat marinade and bring to a boil and boil 2 minutes. Cut steak in thin diagonal slices and serve with marinade.
Mix ground beef, garlic salt, meat tenderizer and egg. Form into balls and fry in oil until golden brown. When done, fry onions and pepper in same oil. When they are done, drain the oil off and add tomato sauce and soforito. Then add meat balls, corn and green beans. Let simmer for 5 minutes.
Prepare rice mix (serving four) as directed on package, using bouillon cubes in water. Saute chopped celery and hen's livers in butter. Add to rice mixture along with mushrooms and 1/2 of mushroom juice. Clean hens and salt inside and outside. Stuff with rice and place on backs in pan. Baste with butter and bake approximately 1 1/2 hours at 350°.
Combine sugar, milk, butter and cocoa. Bring to rolling boil. Boil exactly 1 1/2 minutes. Add remaining ingredients. Blend well. Press into a well-greased square pan or spoon on cookie sheet; cool and cut into squares.
Beat cream cheese with salad dressing, lemon juice and salt until smooth. Stir in pineapple, walnuts, bananas and 1/2 whipped cream. Lightly fold in cranberry chunks. Turn into a 9 x 5 x 3-inch bread pan lined with waxed paper. Freeze. Turn out on dish 30 minutes before serving. Slice 1/2 inch thick.