HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs and sugar until thick. Add corn syrup, nuts and vanilla. Pour into 9-inch pastry shell. Bake at 300° for 1 hour.
Heat the sugar, vinegar, oil, salt and pepper and pour over the vegetables while hot, then refrigerate.
Wrap slices of bacon around liver. Hold in place with toothpicks. Marinate in sauce 30 minutes. Cook on grill until done.
In a mixing bowl, combine corn, well beaten egg, sugar, salt and pepper. To this, add 1/2 of margarine (melted) and sprinkle flour into mixture. Mix well. Pour into baking dish and dot with rest of margarine. Bake at 350° for 35 to 40 minutes or until golden brown.
Mix brownie mix with 1 extra egg. Pour into cupcake bake cups, 1/2 filled. Unwrap Reese's and drop into middle of cupcake. Bake as directed for brownies on box.
Brown beef. Stir in soup, spaghetti and vegetables. Put in ungreased 11 x 17 x 2-inch baking dish. Bake uncovered at 350° for 30 minutes. Sprinkle cheese and let stand until melted. Yields 4 to 6 servings.
Toss apples in lemon juice to prevent browning of fruit. Mix apples, marshmallows, walnuts and celery. Add enough mayo, yogurt or Cool Whip to moisten ingredients (about 1/2 cup). Toss lightly. Refrigerate until time to serve.
Mix cream cheese and confectioners sugar with electric mixer. Add peanut butter and mix, then fold in Cool Whip. Pour in graham cracker crust and chill for about 2 hours.
Mix baking soda and buttermilk together and set aside. Sift dry ingredients. Cut in butter; add raisins and caraway seed. Add buttermilk with soda mixture to dry ingredients slowly; mix while adding. You may add more raisins, if you desire. Grease and flour a round baking pan. Bake in 350° oven about 45 minutes to an hour, until done. Should be golden brown when tester comes out clean.
Stir into crockpot, Cook on lowest heat for 3 hours. Add extra cup of milk & stir, if needed.
Mix with knives the brown sugar, flour and butter. Place half in a 9 x 13-inch pan and pat. To other half, add remaining ingredients (except nuts and cinnamon). Pour on top. Sprinkle with nuts and cinnamon. Bake 40 minutes at 350°. Allow to cool completely before cutting. Bottom crust will be crisp.
Season pork chops and brown in electric skillet. When brown on both sides, take out and put aside.
Cook zucchini to maintain crispness and drain. Saute onion. Mix all ingredients together. Place in 9 x 13-inch casserole dish or a 2-quart casserole dish. Bake at 350° for 25 minutes. Serves 8.
Thaw potatoes completely. Saute onions in margarine until tender in small saucepan. Add cream of mushroom soup and sour cream; stir over medium heat until begins to bubble. Place thawed potatoes and mushrooms in 9 x 13-inch pan. Sprinkle on salt. Pour mixture over the top. Sprinkle on cheese. Bake at 350° for 1 1/2 to 2 hours or until potatoes are tender.
Boil chicken and debone. Cook noodles in broth. After noodles are cooked, add sour cream and cream of mushroom soup. Mix all together. Put in baking dish and sprinkle with Ritz crackers. Squeeze butter over top. Bake for 20 minutes at 350°.
Combine ingredients and bring to rolling boil. Then boil 2 minutes longer. Pour over 1 gallon of popped popcorn and mix. Shape into balls, if desired.
Mix well all above ingredients. Pour into greased and floured 9 x 13 x 2 inch pan.
Line an 8 or 9-inch square pan with foil, extending 2-inches beyond 2 sides of the pan. Grate 1 teaspoon lemon zest and squeeze 3 tablespoons lemon juice from it. Beat butter, salt, 1/2 teaspoon lemon zest and 1/4 cup sugar until creamy. Beat in flour until crumbly. Beat in about 1 teaspoon of juice until dough holds together. Press dough into bottom of lined pan and refrigerate 15 minutes.
Grease 9 x 13-inch pan with Baker's Joy. Spread coconut and pecans on bottom. Mix cake as box says and pour over nuts and coconut. Melt oleo. Add cream cheese and powdered sugar to the melted oleo. Mix well and spread over cake. Bake at 350° for 45 to 50 minutes. This cake is not pretty, but it is delicious.
Scrub red potatoes, unpeeled and quartered. Preheat oven to 350°. In a 2-quart casserole dish, toss potatoes in oil to coat each piece. Add remaining ingredients. Toss again to coat evenly. Pepper to taste. Bake for 30 to 40 minutes until lightly brown and fork-tender. Serves 6.
Mix mayonnaise, sour cream and taco seasoning; set aside. Layer in the following order: bean dip, avocado dip, mayonnaise mixture, green onions, Cheddar cheese, Monterey Jack cheese and olives.
Mix honey and beaten eggs. Stir flour in water until mixture is smooth. Mix with honey and eggs. Add pecans, vanilla and butter. Pour in baked pie shell. Bake in hot oven at 450° for 15 minutes. Reduce heat to 325° and bake until firm.
Drain juice off pineapple and add it to water to make 2 cups liquid. Combine with other ingredients. Chill and serve.
Cream the shortening and margarine together. Add sugar, then 1 egg at a time. Sift flour and baking powder together and add to batter alternately with milk. Add flavoring. Set in cold oven; turn oven to 375° for 10 minutes, then reduce heat to 350° and cook for 1 hour and 10 minutes or until done. Cool.
Boil spaghetti; drain. Mix in Parmesan cheese, egg, salt and pepper. Brown chopped onion, chopped green pepper and ground beef. Drain and mix with spaghetti sauce, plus oregano and garlic.
Bring to boil water and sugar. Cool. Add Kool-Aid, orange juice (frozen) and frozen lemonade. Then add 2 quarts of cold water, then the pineapple juice.
Combine preserves, jelly, pepper, mustard and horseradish; blend well. Refrigerate; when ready to serve, spread sauce over cream cheese. Serve with crackers. Sauce will keep weeks in refrigerator. Makes 1 1/4 cups. (Can sprinkle toasted sesame seed or almonds on top.)
Combine first 4 ingredients; stir well. Chill. Garnish with mint leaves. Yields 7 1/4 cups, 120 calories per cup.
Pour pumpkin, evaporated milk, eggs, cinnamon, sugar, nutmeg, cloves and salt into greased 9 x 13-inch pan. Sprinkle dry cake mix on top, then chopped pecans. Drizzle oleo over the top. Bake at 350° for 50 minutes.
Mix first 3 ingredients together. Add remaining ingredients, except milk. Add enough milk to mix good, but leave sort of thick. Drop from teaspoon into hot grease. Cook until golden brown.
Wash mushrooms; slice larger ones. Place mushrooms and onion slices in a pretty bowl. Pour 1/2 of dressing over them. Marinate for at least 2 hours in refrigerator.
Melt margarine in heavy boiler. Saute onion and celery slightly. Then add cubes of potatoes. Cover and cook over low fire 10 to 15 minutes, then add to pot 3 cups water, Pet milk, ham, soup, parsley, salt and pepper to taste. Continue to cook on low fire for 30 minutes.
Wash and cut broccoli into bite size pieces. Combine with bacon, raisins, onions and nuts. In small bowl mix remaining ingredients until sugar dissolves. Pour over broccoli mixture and toss. Refrigerate at least 2 hours before serving.
Cream sugar and shortening. Add eggs, one at a time. Add dry ingredients, alternating with milk. Add vanilla. Bake at 350° until toothpick inserted in middle comes out clean. Makes a large moist cake.
Mix chicken, Veg-All, cream of chicken soup and broth all together. Pour into a greased casserole. Mix oleo, flour and milk. Pour over casserole mixture. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 325°. Grease and flour a 12-cup Bundt pan. Sift flour, baking powder and salt together; set aside. Beat butter in mixer bowl until light. Gradually add sugars and continue beating until very light and fluffy. Beat in eggs one at a time, beating well after each addition. Combine milk, rum and vanilla; add to batter alternately with dry ingredients. Fold in nuts. Pour into prepared pan. Bake 1 hour and 45 minutes to 2 hours until toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan.
Brown ground beef and onion in heavy skillet, cooking until done. Drain. Add remaining ingredients. Mix well. Pour into baking dish. Bake at 350° for 30 to 35 minutes, or may be microwaved on High power until well heated (about 15 minutes, stirring about halfway through cooking).
Cream butter and Crisco. Slowly add sugar. Add beaten eggs. Sift flour and baking powder together and add to creamed mixture, alternating with milk and flavorings. Beat for 5 minutes and pour into prepared 9-inch tube pan. Bake for 1 1/2 hours in 325° oven.
Scrub potatoes thoroughly and rub skins with oil; bake for 1 hour or until done (or microwave). Let cool to the touch. Slice skin away from top of each potato; carefully scoop out pulp, leaving shells intact. Mash pulp; stir in butter and next 6 ingredients. Spoon potato mixture into shells. Top with marshmallows and pecans. Bake at 350° for 15 minutes or until marshmallows are golden brown.
Fold all ingredients gently with a spatula. Do not beat!!! Bake in 9 x 13-inch greased cake pan at 350° for 40 minutes. Serve with ice cream or whipped topping.
Melt margarine over low heat for 1 minute. Remove and add brown sugar. Stir until smooth. Boil for 1 minute while stirring. Remove from heat. Add milk and return to boil for another 1 to 2 minutes. Remove from heat and let cool. Beat in sugar and vanilla. Spread over your favorite cake.
Drain yams and mash. Drain pineapple, reserving juice. Add juice to yams with sugar and butter. Beat well. Stir in pineapple and pecans. Coat inside of 9-inch pie plate with no-stick cooking spray. Spoon in yam mixture. Bake in 375° oven for 20 minutes. Sprinkle with marshmallows. Bake 10 minutes longer.
Mix buttermilk or sour milk with bran and let set while mixing everything else. Then combine the two mixtures. Batter will be lumpy. Bake 20 to 25 minutes at 375°. Let stand 5 minutes. Makes 12.
Beat eggs slightly with mixer. Add sugar and syrup; continue beating. Add salt, vanilla and melted butter to mixture. Place pecans in bottom of pie crust. Add prepared filling to pie shell. Cover edge of crust with foil during the first 15 minutes of baking. Bake at 350° for 50 to 60 minutes, or until the center of the pie shakes slightly when moved.
Mix sugar, peanut butter and egg well. Add chocolate chips if desired. Drop in desired size. Bake at 350° for 10 minutes.
Place hash browns in oblong dish. Mix cheese, onions, chicken soup, salt, 1/2 stick melted butter and sour cream together and pour over hash browns. About 5 to 10 minutes before it is done, pour 2 cups of corn flakes over the top and drizzle 1/2 stick melted butter over the top. Bake at 350° for 50 minutes.
Combine flour and salt; cut in shortening. Beat up the egg in a cup; add the vinegar and fill the cup to 1 cup mark with water. Add the amount of water mixture needed for the flour. This can be rolled and re-rolled and have good texture. Good for beginners.
Dissolve gelatin in boiling water. Combine juices of the blueberries and, if necessary, add enough water to make 1 cup. Add the juice to the gelatin mixture. Now stir in drained fruit. Pour into a 2-quart flat pan. Let stand in refrigerator until firm.
Grind onions and peppers. Heat sugar, salt and vinegar to boiling. Add onion and peppers. Cook 3 minutes only. Fill sterilized jars and seal. Makes 6 pints.
Preheat oven to 350°. Remove stems from mushrooms. Arrange caps, hollow side up, in a shallow baking dish. Chop stems and in a small bowl, mix stems with the pecans, parsley, butter, garlic, thyme, salt and pepper. Heap into the mushroom caps. Pour the cream over the mushrooms and bake 20 minutes, basting with the cream a couple of times. Serves 4.
Mix and pour over vegetables (broccoli, cauliflower, pepper, celery and mushrooms). Serve cold.
Preheat oven to 325°. Cream together first 5 ingredients. Sift together flour, baking powder, salt and baking soda. Add sifted ingredients to the creamed ingredients. Mix in oatmeal, Triples, walnuts, chocolate chips and raisins. Drop by teaspoonfuls onto greased cookie sheets. Bake at 325° for 15 minutes. For chewy cookies, drop by tablespoonfuls. Yields approximately 8 dozen cookies.
In a saucepan, combine the brown sugar, flour and salt; stir in vinegar and 3/4 cup water. Add the undrained pineapple, raisins and butter or margarine. Cook, stirring constantly, until bubbly. Stir in drained beets. Heat through. Makes 10 servings.
Heat tomato juice, sugar and salt. Dissolve jello in tomato juice mixture over heat, stirring until blended. Add ketchup. When partially jelled in refrigerator, add remaining ingredients. Pour into slightly oiled 9 x 13-inch glass dish. Chill until serving time. Serves 20 to 24.
Brown ground beef and onion together; drain. Add remaining ingredients and simmer at least 1/2 hour before serving on buns. This will feed a large family or keeps well in the refrigerator if family is small.
Combine all ingredients. Place in a 3 to 5-quart baking dish. Cover; bake at 300° for 3 hours. Do not peek!! Yields 6 servings.
Cream butter and part of sugar. Add egg yolks and rest of sugar and cream well. Sift flour, salt and soda. Add to creamed mixture alternately with sour milk. Add vanilla and prunes. Beat egg whites and fold into batter. Pour into 2 wax-paper lined, 8-inch round cake pans. Bake at 350° for about 30 minutes. Ice with Mocha Icing.
Combine flour and Bisquick and enough water to make a dry dough. Knead for about 5 minutes. Knead into a ball and cover with dry towel for about 10 minutes. Squeeze balls of dough and knead into flat balls. Roll with a rolling pin, turning dough so outcome will be round tortillas. Place on griddle or frying pan heated at medium heat. Check in 3 or 4 minutes and turn if ready. When done, place cooked tortilla on towel to cool slightly.
Mix egg and sugar; add peanut butter. Form cookies. Bake 10 minutes exactly on ungreased cookie sheet at 350°.
Melt butter. Add brown sugar. Boil over low heat for 2 minutes. Stir constantly. Add milk. Stir until it reaches boiling point again. Remove from heat. Cool to lukewarm. Beat in powdered sugar. Spread over cooled Connie's Crazy Chocolate Cake.
Blend mayonnaise, cream cheese and mustard; add olives. Spread this mixture about 1/8-inch thick over the ham slices. Roll up the ham like a jelly roll; fasten with toothpicks. Chill at least 1 hour. Slice rolls in 1/4-inch slices and serve on small round crackers.
To make mix: Combine flour, baking soda and salt in a small bowl. Place mixture in a 1-quart jar. Layer remaining ingredients in the order listed, pressing down firmly after each layer. Seal with a lid and decorate with fabric and ribbon. All of the mixes in a jar are great gifts for teachers, friends, etc.
Preheat oven to 350°. Blend in small bowl all ingredients. Trim cauliflower of leaves and cut core to allow head to sit on it. Spread butter mixture evenly over head. Sit head upright in casserole dish and cover with foil tightly. Bake for 1 1/4 hours. Serve whole. Spoon juices over it.
Combine salad oil, lemon juice, water, salt, ketchup, mustard, paprika and Worcestershire sauce. Beat with rotary beater until well mixed. Chill in a tightly covered jar. Mix well before serving. Makes 1 1/4 cups.
Blend oleo, brown sugar, granulated sugar, salt, eggs, soda, cinnamon and cut up candy bars and add to mix. Add chocolate chips, coconut and oatmeal; blend well. Then add flour. Mix well. Spoon out on cookie sheet. Bake at 375° for 8 to 10 minutes.
Combine butter, milk and sugar. Boil 5 1/2 minutes. Remove from heat; add all remaining ingredients except walnuts. Stir until mixed well. Add nuts. Pour into buttered 9 x 13 x 2-inch pan. Makes about 5 pounds.
Sift flour and salt together into a bowl; chop in the shortening with a knife until well mixed with the flour. Add ice cold water to form a dough, cutting and mixing the paste thoroughly while adding the water. Flour a board and roll the paste out thinly, rolling only lengthwise and keeping the edges straight, then fold evenly into three layers (lengthwise as a sheet of paper would be folded to fit into a business envelope). Turn it half around and roll again. Repeat the folding and rolling twice and chill the paste if possible before baking. It is the folding and rolling that produce the flakes.
Cream Crisco and sugar. Add eggs, one at a time. Beat thoroughly. Stir dry ingredients; add alternately with milk. Add vanilla; blend well. Bake at 350° for 1 hour and 25 minutes.
Stir together dressing, dill and pepper. Add tuna and carrot; mix well. For each sandwich, top one muffin half with lettuce, cheese and tuna mixture. Garnish with fresh dill, if desired. Makes 4 sandwiches.
Blend sugar, flour, lemon juice and rind, salt, yolks and milk; beat well. Fold in egg whites, beaten. Pour into glass baking dish; set in hot water. Bake for 1 hour in slow oven; cool. Serve plain or with whipped cream. This pudding is cakelike on top with thick, creamy sauce underneath.
Mix pumpkin pie mix, beaten eggs and milk and pour over cake mixture. Combine sugar, cinnamon and margarine and add to 1 cup of cake mixture. Sprinkle over cake. Bake at 350° for 45 to 50 minutes.
Cut pecans, orange slices and dates into small pieces. Mix in flour well. Cream in margarine, sugar and eggs. Mix soda in buttermilk; add to dry ingredients. Bake in tube pan 3 hours at 250°. Pierce top with toothpick when done.
Place first 4 ingredients in saucepan over medium heat. Stir until dissolved. Remove from heat. Cool. Pour mixture into a gallon jar and add pineapple juice. Pour in enough water to make a gallon. Freeze.
Preheat oven to 425°. Grease well a 9 x 13-inch pan. Place dry ingredients in large bowl. Add remaining ingredients and stir for 2 minutes or until mixture is a smooth, thick batter. Pour into prepared pan and bake until light brown on top, about 30 minutes.
Preheat oven and baking sheet to 400°. In a large bowl, combine 2 tablespoons flour, cinnamon and nutmeg; mix well. Add apple slices and mix until apples are evenly coated. Spoon into pie shell.
Place chicken in casserole dish. Cover with cheese slices. Combine soup and wine and pour over chicken. Sprinkle with crushed dressing mix and drizzle with melted butter. Bake at 350° for 40 minutes.
Crumble beef into a 3-quart microproof casserole. Add onion and garlic. Place in microwave oven. Cook on High 3 minutes. Stir to break up beef; drain. Place in microwave oven. Cook on High, 2 minutes. Add remaining ingredients except spaghetti. Cover. Cook on 50% power for 30 minutes. Let stand 5 minutes before serving over spaghetti. Yields 10 servings.
Cut steak in long thin strips. Season with salt, pepper and garlic powder. Fry a small amount at a time in oil (in wok), pushing to sides and putting more meat in as it cooks. Drain off the juice as it cooks. Stir-fry tomatoes, peppers and onions after removing meat to drain. Do not overcook vegetables. They will be crisp, drain off juice, add steak, lime juice, pepper sauce and water. Gently stir and simmer 5 minutes. Serve with a slotted spoon over cooked white rice or on soft taco shells with cheese and taco sauce.
In bowl, combine mayonnaise, lemon juice and ginger; toss with chicken, celery and grapes. Chill. Serve in peach halves arranged on salad greens. Garnish with almonds. Makes about 1 cup.
Dissolve sugar in water, boil 5 minutes. Dissolve jello in hot syrup. Cool. Peel oranges and grind with apples and cranberries. Add fruit to cooled jello mixture. Mix thoroughly. Let cool. Store in refrigerator. Will keep up to 6 weeks.
Chill about one hour or bake at 375° for 6 to 9 minutes.
Sift dry ingredients. Add eggs, margarine, Ricotta and vanilla and mix with a wooden spoon. Drop by teaspoon on baking sheet. Bake at 350° for 15 minutes or until lightly browned. Cool and frost with Drizzle Topping.
Drain pineapple; reserve 1/2 cup syrup. Place pineapple on paper towels. Soak bread in water; squeeze out. Mix bread thoroughly with beef, eggs and salt. Shape into small balls, enclosing pineapple tidbits in each ball.
Mix together all of the ingredients until its of spread consistency. Serve with your choice of crackers.
Beat shortening and sugar until creamy. Add eggs and beat until thick. Blend in dry ingredients thoroughly alternately with mashed bananas. Stir in pecans. Bake in a 350° oven for 60 minutes in loaf pan (greased in the bottom).
Cook tomatoes, green pepper and onion; let drain overnight. Put pulp through sieve. Add everything together; cook 10 minutes or longer until thick.
Beat eggs. Add sugar, corn syrup, salt and vanilla. Melt butter and add to this mixture. Line pie shell with pecans. Add on another layer of pecans and on sides of pie shell. Add mixture slowly. Bake in moderate oven at 350° for 50 to 60 minutes. The nuts will rise to the top and form a crusted layer. Cool and eat.
Beat all ingredients except nuts until smooth. Line 8 x 8 square pan with foil. Sprinkle nuts on the bottom and fudge on the top. Cover and freeze. Cut into 16 pieces.
Cook ground beef in large saucepan. Add V-8 and mixed vegetables. Cook on medium to low for 1 hour.
Mix applesauce, eggs and hot water. Sift flour and spices together 3 times. Add to applesauce mixture. Add remaining ingredients and mix. Grease and flour (also spray with Pam) a 10-inch tube pan. Preheat oven to 325°. Bake for 1 1/2 hours or until toothpick can be removed clean. Better than ordinary fruitcake recipe.
Drain pineapple. Combine with milk, Cool Whip, pie filling, and nuts. Chill until set. Good as a salad or a dessert.
Chop onion, bell pepper and celery medium fine. Chop garlic. Heat olive oil in a pot over medium heat. Add garlic to pot when oil is hot and stir until light brown. Add remainder of seasonings and cook until tender, but not brown. Add crushed tomatoes, tomato paste, tomato sauce and spices and continue to cook for 10 minutes. Add water or beef stock, Worcestershire sauce, 1 cup Romano cheese, salt and pepper and cook for 1 hour on a slow fire.
Beat cake mix, jello, cooking oil, water and eggs all together. Bake in tube pan as directed on cake box.
Coat a nonstick skillet with cooking spray. Place over medium-high heat until hot. Add onion and saute until tender; remove from heat. Add brown sugar and next 6 ingredients. Stir until well blended. Let stand 2 to 3 hours. Peel and devein shrimp. Pour marinate over shrimp turning to coat both sides; chill for 1 hour. Soak 4 (8-inch) wooden skewers in water for 30 minutes. Place shrimp on skewers so shrimp lie flat. Grill on medium hot coals 3 to 4 minutes on each side until shrimp turn pink. Squeeze lemon over shrimp and serve.
Make up pudding as per instructions on box. Empty spice cake mix into the pudding (recommend Duncan Hines, Pillsbury or Betty Crocker). Mix well for a few minutes on low speed or by hand. Place mixture in greased 9 x 13-inch cake pan.
Put lime in enough water to cover cucumbers in large pan and soak overnight. Next day, wash cucumbers through 4 or 5 rinse waters. Then soak cucumbers in ice water for 2 hours. Cook vinegar, sugar, and spice bundle until boiling. Add cucumbers and cook about 45 minutes. Put in sterilized jars and seal.
Place all ingredients in a mixing bowl. Mix at low speed for 4 minutes. Makes a large amount.
Melt butter; blend in flour. Add milk, stirring until thickened. Remove from heat. Stir in sharp cheese until melted. Add cottage cheese, cooked macaroni and tuna (broken up). Pour into 2-quart greased casserole. Top with potato chips. Bake at 350° for 25 to 30 minutes. Serves 4.
Dissolve gelatin in boiling water. Add enough water to raspberry juice to make 1 3/4 cups liquid. Add to gelatin. Chill until partially thickened. Fold in sour cream and berries. Chill until firm. Serves 8.
Dissolve yeast in water. Mix all dry ingredients together. Add oil and buttermilk to yeast. Mix thoroughly. Keep in refrigerator until needed. Take out as much as you need to make a small batch. Roll out as any other biscuits. Bake at 350° for about 20 minutes or until light brown.
Cook potatoes and carrots in boiling water until tender; drain. Saute bacon until crisp; drain and crumble. Saute onions and celery in 2 tablespoons of bacon fat. Combine cooked vegetables, bacon, salt, pepper, milk and half and half cream. Simmer for 30 minutes. Do not boil. Garnish with cheese and parsley.