HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 6 ingredients. Beat cake for 4 minutes, until light. Add nuts and maraschino cherries. Bake for 1 hour at 350° in Bundt pan.
Preheat oven to 375°. In small bowl, combine flour, soda and salt. Set aside. In another bowl, combine butter, sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in Nestle bits and nuts. Drop onto cookie sheet. Bake 8 to 10 minutes at 375°.
Combine both packages of gelatin and fix according to directions on package. Let cool. Mix cranberries, orange, sugar and nuts. Add to gelatin mixture. Pour into mold and chill until firm.
Bring sugar and vinegar to a boil and set aside. Let cool; then add salad oil and salt. Combine remaining ingredients. Pour liquid over vegetables and let stand 24 hours in refrigerator. Drain before serving.
Whisk egg whites stiffly. Stir in almonds, sugar, ground rice and flavorings. Grease baking sheet or flat pan. Cover with greased brown paper. Place mixture in heaps (small) or pipe small rounds, leaving room to spread. Place an almond on top and bake at 350° for 20 to 25 minutes. It is important to bake macaroons slowly to allow to color evenly and get a good texture.
Boil corn syrup, sugar and cream until it forms a solid ball in a cup of cold water. Beat hard by hand until it wants to set. Add cherries and nuts. Mix well. Pour into a buttered cake pan and chill. Cut into desired pieces and store in a tight container.
Bring the margarine and sugar to a boil. Add the egg and dates. Cook 10 minutes on very low heat. Cool. Add the Rice Krispies, nuts and vanilla. Make into small balls or a log. Roll in the coconut.
Place sheet of aluminum foil, long enough to fold over roast and seal edges, into 9 inch x 13 inch casserole dish. Place beef on foil. Combine all other ingredients. Stir and pour over meat spreading to cover. Fold foil over roast and crimp edges to seal securely. Bake at 350° for 3 1/2 hours until tender. Open foil and spoon juices over roast. Slice and serve with cooking juices. May use a large crock pot.
Peel oranges, apples and bananas and dice. Add nuts, sugar and lemon juice and mix well. This salad is best served as a dessert. Serves 4.
In saucepan, cook celery and green peppers in margarine until tender. Add remaining ingredients. Heat until cheese melts. Stir occasionally. Makes about 3 1/2 cups.
Mix all ingredients well. Arrange on broiler rack leaving 2-inches between the surface of the patties and the heat. Broil on one side until brown, about 10 minutes. Turn and brown the other side. Yields 4 to 6 servings.
Melt butter and saute onions. Stir in potatoes, soup and milk. Add cheese and 1/2 crumbs. Pour in 9 x 12-inch casserole. Add rest of crumbs. Bake 40 minutes at 375°.
Cook spinach and drain. Combine spinach and cottage cheese, salt, Parmesan cheese and eggs; blend thoroughly. Pour into a greased shallow casserole (7 x 11-inch). Bake at 350° for 30 to 40 minutes. Excellent for a brunch.
Sprinkle tenderloins with salt and pepper. Place pork in bowl; cover and refrigerate 30 minutes.
Beat eggs. Add sugar, cocoa, oil, flour, baking powder and vanilla; mix well. Fold in coconut and nuts. Bake at 350° for 40 minutes in a 9 x 13-inch glass pan, greased and floured. Spread on marshmallow cream while cake is warm. Top with icing.
Put yeast in water, allow to dissolve. Add oil. Mix other ingredients together. Combine all. Knead, roll and cut out. Allow to rise 30 to 40 minutes. Cook at 450° approximately 5 minutes.
Cream shortening, egg, milk and vanilla. Sift and add dry ingredients. Beat 3 minutes until batter is well blended and glossy. Cover bottom of well-greased 8 x 8 x 2-inch square pan with 1/4 cup firmly packed brown sugar and 2 tablespoons melted butter.
Cream the softened cream cheese until fluffy. Add sweetened condensed milk. Beat well. Add lemon juice. Blend well. Pour into well chilled graham cracker crust. Chill at least 30 minutes before spooning the cherry pie filling on top. Spread topping evenly over the filling. Place in freezer at least 20 minutes before serving.
Mix hash browns, soup, sour cream, salt, pepper, cheese, onion and 1/2 cup margarine (melted) together. Place in greased casserole dish.
Mix the first 4 ingredients well, then add the remaining ingredients. Bake at 350° for about 10 to 15 minutes. Makes lots of cookies.
Mash enough berries to measure 1 cup. Stir together sugar and clear jel. Add water to berries. Spread cream cheese over bottom and sides of pie crust. Line inside of shell with whole strawberries. Add sugar mixture to mashed berries and pour over crust. Refrigerate at least 3 hours or until set. Top with whipped cream.
Mix oil, peanut butter, eggs, molasses and brown and white sugars. Add flour, baking soda, baking powder, salt, cinnamon and cloves. Mix well and add oatmeal. Chill dough. Roll into 1-inch balls and roll in powdered sugar. Place on greased cookie sheet and flatten with fork. Bake at 350° for 12 to 15 minutes.
Break off as far down as asparagus stalks snap easily. Place stalks in single layers in ungreased baking pan, 8 x 8 x 2-inch. Sprinkle with seasoned salt, salt and water. Cover tightly with aluminum foil and bake until tender 20 to 30 minutes.
Saute eggplant, onion and pepper in oil until eggplant is tender and browned slightly. Add the remaining ingredients and stir to blend. Heat mixture thoroughly. Serve at room temperature with crackers and cheese. This dish is better made ahead to allow the flavors to blend.
Mix the sugars, shortening and salt. Add the eggs and mix. Add remaining ingredients. Drop by large teaspoonfuls on a greased cookie sheet. Dip the bottom of a glass first in water and then in sugar; flatten cookies with it. Bake cookies at 350° until very lightly browned. Don't overcook or they will be crunchy, not chewy.
Place peaches in baking dish. Combine ingredients and pour over peaches. Sprinkle with nutmeg and bake for 15 minutes in a 350° oven.
Beat eggs until light and fluffy. Mix flour, sugar, salt, cinnamon and cloves and blend in. Fold in sour cream and raisins. Pour into pastry lined pie pan and bake at 350° for 50 to 60 minutes.
Butter baking dish; place rice in bottom of dish. Add chicken. Mix other ingredients together in bowl; pour over chicken. Bake at 350° for 1 to 1 1/2 hours.
In a bowl, combine the garlic, rosemary, salt and pepper; rub over meat. Place on a rack in a large roasting pan. Bake, uncovered, at 350° for 1 1/2 to 2 1/2 hours or until the meat reaches desired doneness (for rare, a meat thermometer should read 140°, medium 160° and well-done 170°). Let stand for 10 minutes before slicing.
Cream butter, Crisco and sugar until light and fluffy. Add eggs, one at a time, beating well. Add dry ingredients and milk alternating to creamed mixture, beating after each addition. Add flavorings and mace. Spoon batter in a greased and floured tube pan. Bake at 350° for 10 minutes. Reduce heat to 325° and bake for 1 hour and 20 minutes. Cool and remove from pan. Top with sifted powdered sugar.
Preheat oven to 350°. Place cones in muffin tins. Prepare brownie mix according to package directions. Spoon batter into cones 3/4 full. Bake for 30 to 35 minutes or until tops are cracked and have risen above the rims of the cones. Remove the cones from oven and cool to room temperature.
Use about 5 ounces of oil. Mix all ingredients (crock-pot best) and bring to a good bubbling boil for 15 minutes. Simmer for at least 3 hours or more. Brown 2 pounds of hamburger meat and drain. Add to simmering sauce and simmer for at least 30 minutes.
Sift together flour, baking powder, salt and sugar. Add milk and melted shortening. Stir until smooth. Spread in greased baking pan 12 x 8 x 2-inch. Spread cherries over batter then last mix 1/2 cup sugar, butter and cherry juice. Bring to boil and pour over cherries. Bake at 375° for 45 to 50 minutes.
Mix up all ingredients until mixed thoroughly. Take dough and roll out. Cut out biscuits. Bake at 425° for 8 to 10 minutes or until light brown on bottom.
Prepare the wild rice. Meanwhile, combine the soup with the dairy sour cream, stirring to blend well. Melt the butter in a skillet and saute the celery, onion and mushrooms just until vegetables are slightly limp. Stir in salt, pepper, cream-soup mixture, wild rice and turkey. Spoon into a shallow 3-quart casserole. Bake, covered, for 45 minutes at 350°, then uncover and bake another 15 minutes.
Place caramels and water in large measuring cup. Microwave on High 2 minutes. Stir once halfway through. Wash and dry apples. Place wooden skewer in stem end of each. Dip into warm caramel to coat. Wipe off excess. Place on greased waxed paper and chill until set.
Combine first 7 ingredients in saucepan and bring to a boil. Reduce heat and let simmer 5 minutes. Blend butter and flour, then add to corn. Mix well, then pour in baking dish. Sprinkle top with Parmesan, cayenne, parsley, etc.; and bake for a few minutes (just until the top browns around edges).
Pour salt over green tomatoes, onions and peppers and let stand 1 or 2 hours, then drain. Bring to boil for 1 or 2 minutes the cinnamon, allspice, celery salt, sugar and vinegar. Add chopped vegetables; boil again for 15 minutes. Pour in jars and seal.
Cut up all the fruit into small pieces and chop the pecans. Dust the whole pile with the 1/2 cup of flour. Cream the Crisco and sugar, adding the eggs, bourbon, flour and spices. Mix well and pour over the dusted fruit and nuts. Stir until well mixed. Drop on a greased cookie sheet with a teaspoon and bake at 300° for 20 minutes.
Preheat oven to 400°. In a mixing bowl, blend together sugar, flour and nutmeg. Add melted butter and beat until creamy. In a different bowl, beat eggs lightly and beat together with the buttermilk, lemon rind and juice. Add to flour mixture and blend well. Pour into unbaked 9-inch pie shell and bake for 10 minutes. Reduce heat to 325° and bake for 30 minutes longer.
Beat egg yolks and 1 1/2 cups sugar. Gradually adding lemon juice until mixture becomes thick. In saucepan over low heat, sprinkle gelatin over water. Add 1 teaspoon sugar and stir until dissolved. Cool and add to lemon mixture. Partially whip 1 pint cream until thickened but not stiff and fold into mixture. Combine egg whites, salt and cream of tartar. Beat until stiff peaks form and fold into mixture. Line sides and bottom of 2-quart glass bowl with ladyfingers and fill with lemon mixture. Chill and serve topped with whipped cream. Or pour mixture into parfait glasses, chill and garnish with twist of lemon. Serves 12.
Layer first 6 ingredients in a bowl. Spread mayonnaise over salad. Sprinkle cheese on top. Cover and refrigerate overnight.
Cream Crisco and sugar. Add eggs. Add soda to flour. Alternate flour and buttermilk. Add flavorings. Bake in 3 layers at 300° for 25 minutes. Cool.
Mix all together and form into balls. Place on a cookie sheet and bake 20 minutes. Makes a great breakfast food or party snack.
Break cauliflower into flowerets. Soak in salted cold water to wash and get rid of any aphides. Parboil in salted water about 10 minutes. Drain water and run under cold water to stop cooking. Into small bowl, break and slightly beat egg, milk and pinch of salt. Into another bowl put 1 cup crumbs. Add more crumbs as needed. Dip each floweret into egg mixture. Coat well, then into crumbs. Fry in hot oil until brown, turning to brown all sides.
Preheat oven to 400°. Prepare stuffing mix according to package. Do not let stand as directed. In a 2-quart oblong baking dish, spoon stuffing down center of dish, leaving space on both sides of stuffing. Arrange 3 pieces of chicken on each side of stuffing.
Blend sugar, oil, vinegar and salt to make dressing. Pour over cabbage mixture. Let stand overnight.
Place chicken in 13 x 9-inch casserole dish. Bake in 350° oven for 30 minutes. Meanwhile, saute mushrooms and garlic in margarine. Combine rest of ingredients (except Parmesan) with mushroom mixture. After chicken has baked for 30 minutes, take out of oven and pour mushroom mixture over it. Sprinkle with Parmesan cheese and bake another 20 to 30 minutes. If serving over rice, double the sauce ingredients for extra.
Spread bean dip or refried beans and seasoning on a flat platter. Top with chopped onions. Spread on sour cream and mayonnaise mixture. Sprinkle on olives and peppers. Serve with corn chips.
In a 2-quart buttered casserole or an 8-inch square baking dish, place crushed crackers in bottom. Sprinkle grated Swiss cheese over top; set aside.
Mix all ingredients. Heat oil in pan, medium heat. When hot, spoon in mixture 1 teaspoon at a time making small balls. Turn once when browned, drain on paper towels and serve while still hot with syrup.
Melt cheese. Add milk to thin cheese. Add chili and Tabasco sauce if desired. Serve with tortilla chips.
Mix all together with electric beater. Pour into three 9-inch pans. Bake for 20 minutes at 350°.
Combine all ingredients. Put on sandwich buns. Wrap individually in aluminum foil and wrap tight. When ready to eat, take out 1 or more sandwiches. Heat in a 300° oven for 20 minutes. Makes 24 sandwiches. May be wrapped in plastic wrap and heated in microwave with small opening in wrap.
In a large bowl, combine cabbage, cucumber, tomato, green pepper and green onions; set aside. In a small bowl, combine remaining ingredients; mix well. Pour over cabbage mixture and toss gently. Cover and chill for 2 hours.
Cream sugar and oil; beat in eggs. Add dry ingredients; fold in pineapple, carrots and nuts. Pour into three 8-inch layer pans. Bake at 325° to 350° for 25 to 40 minutes or until done.
Mix graham cracker crumbs, sugar, and margarine together. Press into a 9 x 13 inch pan saving 2-3 tablespoons of the crumbs. Put in the refrigerator for 45 minutes.
Heat skillet and cooking oil until hot. Fry salmon cakes on one side, then turn and fry until golden brown.
Melt margarine in large pot. Add flour and salt; stir. Add the milk slowly until it thickens. Add potatoes and bring to a boil. Pour in large dish and bake at 350° for 1 hour.
Pour mixture over rolls. Seal with foil. Bake at 350° for 30 minutes.
Combine first 3 ingredients in a large bowl, beat with electric mixer until blended. Add sugar, mix well. Add flour to sugar mixture beating until well blended. Stir in cereal to remaining ingredients (by hand). Drop by level tablespoon onto a lightly greased cookie sheet. Bake at 350 degrees for 12 minutes or until golden. Cool. Yields 6 - 7 dozen.
Put chicken stock, white wine, minced onion, rosemary, parsley, salt, pepper and squirrel pieces in large saucepan or Dutch oven. Remove squirrel pieces and set aside while stock continues to cook at a simmer. Beat eggs. Pour into shallow pan. Place corn meal in similar pan. Roll squirrel pieces in egg, then meal. Set aside at least 10 minutes, then roll again. Melt butter in large skillet and cook garlic. Brown squirrel pieces in same butter until tender. Remove stock from heat and strain. Add 2/3 cup to skillet and stir and scrape all brown bits over low heat until gravy thickens. Serve with rice, potatoes or grits.
Mix oil, sugar, vinegar, soup and Worcestershire sauce together in a saucepan. Heat, stirring thoroughly. Add onion and pepper. Pour mixture over carrots and mix. Store in refrigerator as long as desired.
Place 1 chicken in buttered baking dish with rice in bottom of the dish. Mix soups with milk and salt. Pour over chicken and rice. Bake at 275° for 2 hours.
Mix well and store in container with tight fitting lid. To use, put 1/3 cup mixture into cup. Fill with hot water.
Beat all ingredients together. Put a vanilla wafer in the bottom of cupcake papers. Fill with mixture 2/3 full. Bake at 350° for 15 minutes and no longer. Cool. Top with any type of pie filling (cherry, blueberry, etc.). Makes 12 to 16 cupcakes.
Boil syrup and milk together for 15 minutes or until forms a soft ball when dropped in cold water. Add nuts, salt and vanilla, beating until creamy. Pour into pan lined with wax paper. When cool, cut in squares.
Combine potatoes, sour cream, soup and margarine; mix well. Add salt, onion and cheese; mix well. Place mixture in shallow, 2-quart casserole dish. Sprinkle buttered corn flake crumbs on top. Bake, uncovered, in oven, preheated to 350° for 50 minutes or until golden brown and bubbly.
Spread oats on a cookie sheet and toast 8 to 10 minutes in a 400° oven. Stir oats occasionally.
Mix condensed milk and lemon juice well. Mix other ingredients. Fold in whipped cream last. Freeze. Will keep a month. Cut in squares to serve. Pour mixture in Pyrex and cover to freeze.
Bring peanut butter and Karo syrup to a boil. Gradually add sugar. Pour over cornflakes. Mix and pat into a large Pyrex bowl. Let cool and cut into squares.
Brown hamburger. Add the rest of the ingredients. Bake 1 1/2 hours at 325°. The last half hour of baking, cover with crushed potato chips. This casserole can be made in advance and placed in the freezer unbaked.
Drain corn. Melt butter and cheese together. Mix all together and cook at 350° for 30 minutes.
Saute 1 minced garlic clove, onion, parsley or cilantro in butter. When butter bubbles, stir in breadcrumbs. Remove from heat and season with salt and lemon juice. Blanch 4 portions of broccoli tops in boiling water for 5 minutes. Turn off heat and let sit for 2 minutes. Arrange hot broccoli on plate and spoon small amount of warm bread sauce over each portion.
Bring to boil the margarine, sugar, dates and Pet milk for 5 minutes. Remove from heat. Add Rice Krispies, nuts and vanilla. Let cool; roll into balls. Roll in confectioners sugar.
Roll hard-boiled eggs in flour. Wrap in hot sausage. Roll in beaten egg, then in bread crumbs with sage added. Fry in deep hot oil for 10 to 12 minutes until very brown.
Mix all together. Let set 24 hours in tight container in refrigerator. Keeps 3 weeks.
Put strained meat grease (bacon, etc.) in heavy skillet and warm. Add the corn and spices. Simmer to thicken corn by about 1/3. Stir occasionally to prevent forming a crust on the bottom of the pan.
Blend together the mayonnaise and soup. Add rest of ingredients. Add salt and pepper to taste. Top casserole with dried onion rings. Bake at 300° for 1 hour or at 350° for 1/2 hour.
Grind all ingredients together and cook 35 to 40 minutes. Pour into sterile jars and seal.
Saute onion and celery in butter. Cook broccoli according to directions. Mix cooked rice, broccoli, soup, mushrooms, cheese, onion, celery and water chestnuts together. Put mixture in a greased 13 x 9-inch baking dish. Bake at 350° for about 30 minutes.
Cream butter. Add 1/3 of sugar and beat well. Add egg, vanilla, salt and milk; beat until smooth. Add remaining sugar until smooth. Will frost a 2-layer cake.
Combine all ingredients (except cheese and bread crumbs) and pour into a large buttered casserole. Sprinkle with cheese and bread crumbs. Bake in a 350° oven for 45 minutes.
Prepare jello as directed; let set until almost done. Add the cranberries to jello mixture; mix well. Top with miniature marshmallows and chopped nuts. Return to refrigerator until serving time.
Blend dry ingredients together. Beat egg, milk and butter. Add the dry ingredients. Add cheese. Bake at 425° about 15 minutes in buttered muffin tins. You may freeze and reheat.
Cream vanilla, sugar, butter and water (a little pinch of salt). Add flour and pecans. Mix well and shape into little balls the size of walnuts. Use remainder of sugar and sift into a bag, drop cookies in and shake carefully. When cookies get brown on the bottom, they are done. They never get brown on top. Put in a cool oven and bake at 300° or slightly hotter. Bake 30 to 40 minutes. Some ovens may be 20 minutes. Makes about 3 dozen.
Melt jelly and chili sauce together over low heat. Add the hot dogs and heat until warm. May be done in crock-pot.
Saute chicken in a little vegetable oil. You can season the chicken with salt and pepper if you desire. Cook thoroughly and cube. Slice and saute mushrooms and bell pepper in butter. In a medium sized oven safe dish, combine all ingredients, excluding tortillas, in the dish and mix. Bake in 425° oven covered for 25 minutes or until broth is absorbed and rice is fully cooked. Heat up tortillas 5 at a time in microwave. Simply dampen two paper towels, place tortillas between them and cook for 45 seconds on high. Place the rice mixture inside tortillas wrap and enjoy. Also great served with picante sauce spread on them.
Peel and cut carrots into bite size pieces. Cut celery into bite size pieces. Combine celery, carrots and onions and boil until tender. Drain. Pour into bowl and mix thoroughly with cream of mushroom soup. Turn into buttered casserole dish. Sprinkle with French fried onions. Bake for 1/2 hour at 300°.
Preheat oven to 350°. Arrange sweet potatoes and pineapple in 1 1/2-quart shallow baking dish. In medium saucepan, combine reserved juice, 10 marshmallows, brown sugar and margarine. Cook and stir until marshmallows melt; pour over potatoes. Bake 45 to 50 minutes or until bubbly. Top with remaining marshmallows. Return to oven 5 minutes or until marshmallows are soft and lightly browned.
Combine ingredients and beat for 2 minutes. Flour bottom of 13 X 9 inch baking pan. Bake at 350 for 35-40 minutes or until toothpick in center comes out clean. Cool on wire rack. Very moist cake. Leave plain or sprinkle with confection sugar.
Preheat oven to 400°. In saucepan melt butter. Add flour and whisk in milk until thickened.	Add cheese, salt and Worcestershire sauce. Stir until melted. Toast bread and line the bottom of 9 x 13 baking dish; place turkey on top of turkey. Pour cheese sauce on top of cheese sauce; bake in oven for 20 minutes or until bubbly.
Mix all ingredients. Bake in an ungreased pie pan for 25 minutes at 325°. When cool, add sliced bananas and Cool Whip. Delicious and different.
Crush crackers. Chop nuts. Beat 3 egg whites until stiff. Add sugar, baking powder and vanilla. Fold in nuts and crackers. Pour in greased and floured pie dish. Bake at 325° for 35 minutes. Cool. Top with whipped cream with added sugar and vanilla.
Melt together the butter and margarine. Cut bread in triangular pieces. Dip into butter mixture. Dip or sprinkle with Parmesan cheese. Put on baking sheet. Broil until toasty brown. Enjoy!
Toast 2 marshmallows very slowly so it will be hot and gooey all the way to center. Have ready a cracker, topped with chocolate. Use a spoon to push marshmallows off the stick. Squish lid down. Then enjoy!
Brown ground beef and onion. Add uncooked rice, peas, tomatoes, green pepper (can use 1/2 cup), salt and pepper. Heat. Pour into Pam sprayed casserole dish. Bake at 325° for 1 hour. Be sure there is enough liquid for rice to cook.
Mix sugar, water, salt, cinnamon and allspice together in heavy saucepan. Boil over medium heat until 238°, or until candy thermometer reaches soft boil stage. Add nuts and stir until sugared. Place on cookie sheet. Cool and separate into serving pieces.
Mix all ingredients; blend together well. Place in 2-quart buttered casserole dish. Sprinkle with bread crumbs. Bake 30 minutes at 375°. Makes 8 large servings.
Preheat oven to 425°. Peel potatoes and put them into cold water. Put 1 potato in a deep spoon. Slice it down to the spoon about 1/8-inch apart. Return potato to water. Repeat with rest of potatoes. Drain potatoes and pat dry. Put potatoes in baking dish. Baste them with melted butter. Sprinkle with salt. Bake 30 to 45 minutes. Sprinkle fine bread crumbs over each potato and baste with butter. Continue cooking until tender. Parmesan cheese may be added 5 minutes before removing. Serves 4.
Blend cocoa and 1/3 cup oil; add boiling water. Stir until it thickens. Stir in sugar, eggs and remaining 1/3 cup oil. Stir until smooth. Add flour, vanilla and nuts (optional). Pour into greased 13 x 9-inch baking pan. Bake at 350° for 35 to 40 minutes.
Mix well. Roll into small balls. Roll in 4x sugar or coconut. Store in airtight container.
In a 4-quart glass bowl, melt oleo in microwave about 45 seconds. Stir in brown sugar and corn syrup. Microwave on High until mixture boils (1 to 3 minutes). Stir once. Microwave on High for 3 minutes, without stirring. Stir in soda and vanilla. Stir in popcorn. Microwave for 1 minute. Stir again and microwave 1 minute more. Spread on cookie sheet to cool.