HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and syrup and add peanuts and salt. Microwave on High for 8 minutes, stirring at the end of 4 minutes. After cooking 8 minutes, add margarine and vanilla and microwave on High, 1 to 2 minutes. Then add soda and stir well and place on buttered cookie sheet.
Melt 2 sticks of margarine in microwave or on top of stove. Add to graham cracker crumbs, confectioners sugar and peanut butter. Pat mixture in a 13 x 9-inch pan.
Cream sugar and shortening. Add egg yolks and beat well. Blend in flour and salt. Add flavoring. Pinch off pieces of dough and flatten in the palm of your hand. Insert a cherry and completely cover with dough.
Cream shortening and sugar. Add egg and applesauce. Sift dry ingredients and add. Stir in raisins, nuts and oats. Bake at 375° for 10 to 12 minutes.
Make jello as per package, using pineapple juice. Let settle until it shakes. In the meantime, beat cream cheese with pineapple. Add to partly settled jello. Fold in Cool Whip and cherries. You could add some nuts, if desired.
Drain pineapple chunks, reserving syrup. In skillet, brown chicken in Crisco. Pour off fat. Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic. Cover. Cook over low heat 40 minutes. Add green pepper and pineapple chunks. Cook 5 minutes more or until done. Stir occasionally. Combine cornstarch and water. Gradually stir in sauce. Cook, stirring until thickened. Serve with hot cooked rice.
Prepare cake mix as directed on package. Bake in two well-greased and floured 9-inch pans at 350° for 25 to 30 minutes. Cool in pans for 15 minutes. Poke with fork at 1/2-inch intervals. Do not remove from pans.
Beat milk, soda, flour and sugar into egg. Next, beat shortening, baking powder and salt. Beat with rotary beater until smooth.
Place 6 cups milk, rice and sugar in a large saucepan. Cover and heat over medium heat without stirring until it begins to steam, about 20 minutes.
Mix butter, powdered sugar, egg and flavorings thoroughly. Blend in flour, soda and cream of tartar. Cover bowl and chill for about 2 or 3 hours.
The verse is John 3:16. To me this is truly the greatest message I have ever heard. Oh, what I wouldn't give if I could get everyone to live this way.
Mix ash with boiling water; strain juniper ash into pot. Stir. Add blue cornmeal. Stir with wooden spoon or stick. Let cool. Spread on hot, greased griddle or stone with palm of hand. Be certain the layer is very thin. Cook for a very short time. Carefully lift the paper thin layer from griddle by rolling from one end to the other jelly roll fashion.
Bottom Layer: Mix together the butter (melted), chopped pecans and coconut and place in 9 x 13 pan.
Place chicken salad between 2 slices of bread and toast with butter in pan on low heat. Toast other piece of bread the same on both sides. After bread is toasted to a golden brown, spread mayonnaise on top of toasted chicken salad part. Place 4 or 5 strips of bacon on this; add thin slices of tomato and lettuce. Salt and pepper. Cut sandwich with sharp knife and hold together with toothpicks.
Mix shrimp, cheese cut in 1/4 inch cubes, chopped olives, bacon bits and croutons. Mix sour cream, mayonnaise, dill weed, poppy seed and garlic salt to taste. Either spoon sauce over or fold in shrimp. Serve on lettuce leaves.
Combine jello and pineapple, bring to a boil, and simmer 1 minute. Put in refrigerator to cool.
Cook the meat; drain well. Add cut up mushrooms (if desired) and seasoning. Cut Velveeta cheese up and melt it in. Spoon into bread slices. Warm in a 350° oven for a few minutes until bread is slightly toasted.
Mix and pat in bottom of 9 x 13-inch cake dish. Bake at 350° for 15 minutes. Cool.
Crumble half of the prepared cornbread into the bottom of a large serving bowl. Top with half of the beans. In another bowl, combine the tomatoes, onion, green pepper and jalapeno peppers. Blend well. Spread half of the vegetable mixture over the beans. Sprinkle on half of the bacon and half of the cheese. Stir together the sour cream and salsa. Spread half of the dressing over the cheese. Repeat layering procedure with remaining ingredients. Garnish with sour cream and jalapeno slices, if desired. Cover tightly and chill 2 to 3 hours.
In saucepan over low heat, melt butterscotch chips and butter; cool for 10 minutes. In mixing bowl, beat eggs, brown sugar and vanilla; add butterscotch mixture and mix well. Combine flour, baking powder and salt; add to batter and mix well. Stir in marshmallows, chocolate chips and nuts; spread in greased 13 x 9 x 2-inch pan. Bake in preheated 325° oven for 25 to 30 minutes or until brownies test done. Cool, then cut into squares.
Dice bacon and fry until crisp. Turn flame off. Add butter and let melt. Let sit while peeling and grating potatoes in a bowl or pan. Pour all grated potatoes into rag. Squeeze out almost all moisture into bowl. Let this water sit for 10 minutes. Spill off water leaving potato starch. Add to this eggs, salt and can of milk. Mix well. Add squeezed potatoes; mix well. Add bacon. Mix well. Pour mixture into a greased 2 x 8 x 8-inch pan. Bake at 350° for 1 hour and 15 minutes.
Dissolve jello in boiling water. Cool and add orange juice, oranges and pineapple. Place in a 9 x 13-inch pan. Set until solid. Beat together and let set, the instant pudding and cup of milk. Fold whipped topping into pudding. Spread on gelatin mixture. Let set in refrigerator. Before serving, sprinkle with ground nuts. Serves 12.
Place cranberries in a well-buttered 10-inch pie pan. Sprinkle with nuts and 1/3 cup sugar. Combine remaining ingredients in bowl; mix well, then pour over cranberry mixture. Bake at 350° for 50 minutes.
Heat oven to 400°. Combine soup, meat and vegetables. Place in a 9 inch pie plate. Mix remaining ingredients, pour over meat mixture. Bake 30 minutes.
Preheat oven to 375°. In a medium bowl, combine first 4 ingredients. Stir in vanilla and pecans. Pour into tart shells and place on baking sheet. Bake 30 to 35 minutes or until filling is slightly firm. Let cool. Makes 12 tarts.
Cream sugar and butter until light and fluffy. Beat in eggs and extract. Stir in flour, soda and cream of tartar. Mix well; refrigerate 2 hours. Preheat oven to 375°. Divide dough in half. Roll out half on floured surface to 1/8-inch thickness. Keep remaining half refrigerated. Cut into shapes. Bake for 7 to 8 minutes. Cool completely and frost.
Place frozen red raspberries in sieve over bowl to completely defrost. Cream 2 tablespoons margarine with the sugar. Mix flour and baking powder. Add it alternately with the milk to the creamed mixture. Spoon batter into 7 or 8-inch baking pan. Place drained whole red raspberries over the batter. Measure liquid drained from berries and add enough water to make 1 cup. Combine liquid, remaining margarine and lime juice and bring just to a boil. Pour over raspberries and batter. Bake at 350° for 40 minutes.
Heat oven to 350°. Use a glass baking dish (11 x 7 x 1 1/2-inch). Put the butter in the dish and place in oven until melted. Mix all other ingredients together and pour over the butter. Drain peaches and place on top of batter. Bake about 1 hour or until golden brown on top.
Cook the asparagus in boiling salted water for 3 to 4 minutes, until just tender. Drain and refresh under cold water. Grate the zest from half an orange and reserve. Peel both the oranges and cut into segments. Squeeze out the juice from the membrane and reserve the juice. Put the asparagus, orange segments, tomatoes and lettuce into a salad bowl. Mix together the oil and vinegar and add 1 tablespoon of the reserved orange juice and 1 teaspoon of the zest. Season the dressing with salt and pepper. Just before serving, pour the dressing over the salad and mix gently to coat.
Cut meat into bite-sized pieces. Sprinkle with tenderizer. Place in big pan; add rest of ingredients and bring to boil. Cover and simmer for several hours. Have plenty of bread for good sopping!
Combine all ingredients, except shrimp, until smooth. Fold in shrimp. Serve with thick potato chips or crackers. Makes about 3 1/2 cups. Improves upon standing.
Put sliced eggplant on wax paper and sprinkle each slice lightly with salt. Let stand for at least an hour. This will take the water out. Use paper towel to get water off wax paper. Coat each slice with flour. Fry in oil or shortening until browned. Sprinkle each slice while hot with cheese. Serve while still warm.
Mix all ingredients in a bowl. Add more water if needed. Knead into soft dough. Model as with any dough.
Preheat oven to 375°. Bake potatoes for 1 to 1 1/2 hours or until done. Leave oven on. Saute bacon in skillet until crisp. Add mushrooms and green onion; cook 4 to 5 minutes until mushrooms are lightly cooked. Transfer mixture to bowl. Cut potatoes in half; scoop out flesh, leaving 1/2 inch on the skin. In a bowl, mash potatoes until smooth. Stir in mushroom mixture, Cheddar cheese, pepper, salt and butter. Spoon back into potato skins. Place on baking sheet. Bake in preheated 375° oven for 15 minutes or until piping hot. Top each potato with sour cream and serve.
Cook and drain the noodles. Mix noodles and all other ingredients in a casserole dish. Bake at 400° for 30 minutes until brown.
Combine apples, brown sugar, 1 cup water, lemon juice and cinnamon. Cover and cook until apples are tender.
Remove bone from salmon, flake. Mix salmon, salt, paprika, pepper, onion, cracker crumbs, butter and tomato juice. Stir in beaten egg yolks, fold in stiffly beaten egg whites. Pour into well-greased loaf pan or Pyrex dish. Bake at 325° for 1 hour and 15 minutes. Yields 8 to 10 servings.
Core apples and slice into wedges. Cut cheese into 16 slices about same size as apple wedges. Place a slice of cheese on each piece of apple and arrange in shapes on child's dish. Serve with a glass of cold milk. An apple a day will keep the doctor and dentist away.
Boil chicken and debone. Place in the bottom of a casserole dish, after cutting up in small pieces. Put stuffing mix in large bowl, pour milk over and let stand for about 15 minutes. Add remainder of ingredients and pour on top of chicken. Bake 30 minutes at 350 degrees.
Place grapefruit on a boiler, cut side down. Spread melted margarine evenly over grapefruit. Sprinkle with brown sugar. Broil 6-inches from heat, 5 to 10 minutes.
Place cooked broccoli in casserole dish. Add slices of cooked chicken on top. Sprinkle cheese over chicken. Combine soup, mayonnaise and lemon juice; pour over chicken. Top with bread crumbs and butter.	Bake at 350° for 30 minutes.
Mix well, except candy. Add M&M's candy. Drop onto cookie sheet. Bake until brown.
Mix tomato soup, eggs, salt and chili powder. Prepare cheese and onion; mix together in a large bowl. Fix lettuce and sprinkle a bed on platter or plate. In a large pan, heat oil on medium heat. Start with 3 tablespoons and add as needed. It requires 1 teaspoon per tortilla. Dip tortillas quickly into the soup sauce and fry 1 1/2 minutes on each side only until edge is cooked. Remove tortilla quickly and sprinkle with cheese and onion mixture and roll up. Set in Pyrex square or oblong dish. Repeat tortilla with mixture and roll up until all are done. Keep hot in warm oven 15 to 20 minutes. Transfer to the lettuce bed. Decorate with sliced tomatoes. Serves 6. Takes about 30 minutes.
Brown hamburger with onion. Drain grease. Add other ingredients except cheeses and tortillas. Use a 13 x 9-inch pan and layer first sauce, then tortillas and cheeses. Next layer begin with tortillas, sauce and cheeses. Use all ingredients. Bake in oven at 350° for 45 minutes. Cool a few minutes before cutting.
Combine cheeses and sugar until smooth, add pineapple, chopped cherries and nuts. Fold in Cool Whip last. Pour in container and place in freezer.
Cook rice as directed on package; drain corn and pour condensed soup over corn in dish. (Do not add water to soup.) Cut cheese in small cubes and mix together. Pour cooked rice over mixture and stir. Place in oven until cheese melts. Ready to serve.
Combine first six ingredients. Add corn meal, garlic salt and soda. Pour into greased 11 x 7-inch baking dish. Bake at 350° for 45 to 50 minutes or until a knife inserted in center comes out clean.
Shred cheese together and add other ingredients. Mix together and form a ball. Wrap in plastic wrap until set. Roll in Ritz cracker crumbs. Cool for 24 hours. Serve with Ritz crackers.
Heat oven to 350°. Grease and flour 13 x 9-inch cake pan. Mix crumbs, nuts, brown sugar, cinnamon and butter (reserve). Blend cake mix, water, oil and eggs on low speed until moistened. Beat on medium speed for 3 minutes. Pour 1/2 of batter into pan. Sprinkle with 1/2 of reserved crumb mixture. Spread remaining batter evenly over crumb mixture. Sprinkle with remaining crumb mixture. Bake 45 to 50 minutes (until wooden pick comes out clean). Cool.
Preheat oven to 350°. Combine baking mix and cheese. Combine eggs and milk; add to cheese mixture, mixing just enough to moisten. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 30 minutes.
Cook hamburger and taco seasoning together. Drain off fat. Mix hamburger with tomato sauce. Set aside. Mix sour cream, chicken soup and milk until blended. May use nonfat sour cream. Put a small amount of mixture in the bottom of a 9 x 13-inch or larger pan. Divide the meat mixture between the 12 flour tortillas with a little grated cheese in each one. Roll up and place in pan. Pour the remaining cream mixture over the top of the flour tortillas and top with green chilies and cheese. Bake at 350° for 20 to 30 minutes. This also is good with chicken.
Beat together eggs, sugar, oil and pumpkin until light and fluffy. Sift together dry ingredients and add to pumpkin mixture. Bake at 350° for 25 to 30 minutes in a jelly roll pan or cookie sheet with sides. Cool and frost. Do not grease and flour pan.
Put all the ingredients in a large kettle and boil moderately for 1 1/2 hours. Stir often so it won't scorch.
Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat at medium speed 4 minutes. Stir in coconut and nuts. Pour into three greased and floured 9-inch cake pans. Bake at 350° for 35 minutes. Cool.
Cream together shortening, sugar and egg, then add the dissolved yeast to egg mixture. Then add 2 cups of warm water and add enough flour to make soft dough. Make out rolls like biscuits and let rise, then bake. Dough can be refrigerated about 2 weeks.
Combine all ingredients in food processor or blender. Force sauce through fine strainer to remove seeds. Chill before serving.
Soak fruit overnight in whiskey and vanilla. Mix other ingredients with this. Drop by teaspoon on greased cookie sheet. Bake at 325°. Cut fruit and pecans in small pieces.
Heat oven to 400°. Rinse broccoli under cold water to thaw; drain. Mix broccoli, 2 cups cheese, chicken and onion in greased pie plate. Beat milk, eggs, Bisquick, salt and pepper until smooth (15 seconds in blender on high or 1 minute with hand beater). Pour into plate. Bake 25 to 35 minutes. Top with remaining cheese. Bake 1 to 2 minutes longer. Cool 5 minutes.
Beat together oleo and sugar until light and fluffy. Beat in eggs, 2 at a time; add vanilla. Mix well. Stir in syrup, flour, salt, baking powder and nuts. Bake in a greased 15 1/2 x 10 1/2-inch jelly roll pan at 350° until done.
Cook noodles according to package directions; drain and set aside. Saute celery, onions and pepper in margarine in a large Dutch oven until tender. Add beef and cook until browned, stirring occasionally. Drain. Stir in mushrooms, corn and the rest of the ingredients. Add noodles; spoon mixture into a greased deep three-quart casserole. Cover and bake at 325° for 25 minutes or until hot and bubbly. Sprinkle with cheese and bake, uncovered, three minutes or until cheese melts. Yield: 6 to 8 servings.
Sprinkle the salt over the ground zucchini and ground onion. Let stand overnight, drain, rinse with water and add the remaining ingredients. Simmer 30 minutes. Put in sterilized jars and seal. Makes 8 pints.
Preheat oven to 400°. Place dried potatoes from mix in 1 1/2-quart casserole dish. Sprinkle with the envelope of sauce mix from package. Top with frozen mixed vegetables, onion and celery seed. Pour boiling water over all; stir until well combined. Dot with butter or margarine. Cover. Bake at 400° until potatoes are tender, about 35 minutes. Uncover; sprinkle with shredded cheese. Return to oven until cheese melts.
Boil sugar, butter, cocoa, milk and vanilla for 3 minutes in large saucepan. Remove from heat and add peanut butter. Pour cooked mixture into oatmeal, nuts and coconut. With large spoon, stir thoroughly. Pour out on a cookie sheet. Cut into squares before hard.
Brown deer pieces in 1 tablespoon oil until no longer pink. Cover the meat with water and boil until tender (about 1 hour). Add potatoes, carrots, mixed vegetables and onion; cook until tender. Add tomato sauce; cook 10 more minutes. Salt and pepper to taste.
Put all ingredients in blender. Blend until ice cubes are crushed. Serve immediately. Makes 8 servings.
Preheat the broiler. Line a broiler pan with foil. Pick over the crabmeat to remove any cartilage. In a medium bowl, combine the crabmeat, bell pepper, mayonnaise, parsley, chives, lime juice, mustard, cheese and hot pepper sauce. Blend well. Spread 1 tablespoon crab mixture on each slice of bread. Place the crostini on the broiler pan and broil 4-inches from the heat for 5 to 6 minutes or lightly browned.
Ensure that the cream cheese is softened and onions are thawed and drained of all liquid. Combine all ingredients and cook at 350 degrees for 15 minutes.
Mix together beef, rice, chopped celery, black pepper, garlic salt and basil; shape into balls. Place in a baking dish.
Boil ingredients together except cucumbers; let boil for 5 minutes. Remove from heat. Add cucumbers. Return to heat; let cook until cucumbers lose their bright color. Pack in clean jars and seal.
In a 5-quart Dutch oven, combine all ingredients, except water. Simmer for 1 1/2 hours. Add a little wine if it gets too dry. Add water and simmer 1 1/2 hours more. When meat starts to fall apart, remove lid and simmer most of the moisture away. Serve in tacos, tostadas or use in enchiladas.
Blend the first 5 ingredients. Pour into a 9 x 13-inch greased and floured pan. Sprinkle the brown sugar on top. Bake at 325° for 45 minutes.
Cream butter and sugar. Add beaten eggs. Sift flour and measure. Take out 1 cup for dusting cut up fruit. Sift the rest with the spices and dry ingredients. Add flour mixture, fruit and nuts alternately with molasses and wine to egg and butter mixture. Mix well, using a large bowl. Hands do the best job.
In order listed, add ingredients to cake pan. Cook at 325° to 350° for 1 hour.
Cook vegetables and drain. Put in casserole dish. Add next 4 ingredients. Melt butter. Mix with cracker crumbs; sprinkle on top of casserole. Bake 30 minutes at 350°.
Mix jello with boiling water. Dissolve well. Then add crushed pineapple and oranges. Refrigerate until firm. Add milk to instant pudding. Stir until mixed. Add to Cool Whip. Mix well, then spread over chilled jello and serve.
Preheat oven to 350°. In an ungreased 8-inch dish, place fish. Mix together all the ingredients and sprinkle on top of fish. Combine 1/2 cup of remaining stuffing mix and 2 tablespoons of melted butter. Sprinkle on top of fish mixture. Bake for 30 to 35 minutes. Serves 4 to 6 people.
Melt butter. Stir in flour and cook until smooth. Add milk and cook until mixture thickens. Add salt, pepper, onion and chili powder; stir well. Wash and drain hominy. Stir in and mix thoroughly. Pour into greased baking dish; sprinkle with cheese. Bake for 40 minutes at 325°.
Put all sauce ingredients in frypan. Cook over low heat for 5 minutes. Then mash with fork to break up anchovies and capers. Add 1/3 cup of water and let cook, slowly, about 15 to 20 minutes. (Don't burn that garlic.) Pour over cooked spaghetti with lots of grated cheese. (May want to save a little boiled water from spaghetti to add if dish is too dry, as grated cheese is drying. I usually don't need the extra water.)
Heat oven to 400°. Lightly grease 10 x 1 1/2 pie plate. Sprinkle bacon, cheese and onion in plate. Beat remaining ingredients until smooth, 15 seconds on high or 1 minute by hand. Pour into plate. Bake until golden brown and knife inserted in center comes out clean, 35 to 40 minutes. Let stand 5 minutes before cutting.
Saute beef with onion in oil; drain. Stir next 8 ingredients in and simmer, uncovered, 10 minutes. Cook and drain noodles. Beat together cottage cheese and sour cream and add to noodles. Pour one cup of meat mixture into a 3-quart casserole and add a layer of noodles and a layer of Cheddar cheese. Repeat layers, ending with meat sauce and a little cheese on top. Cover with aluminum foil and bake at 350° for 40 minutes. Serves 8.
Bake at 350° for 20 to 25 minutes. If you like French fried onions (from a can), they are good sprinkled over this.
Mix together in casserole dish. Preheat oven to 350°. Cover and bake 1 1/2 to 2 hours or until meat is tender. Serve over rice.
Cream sugar and butter; blend in milk and vanilla. Stir in flour, chopped cherries and pecans. Form dough into 3-inch balls and roll in flaked coconut. Wrap dough in wax paper and chill. Place dough on ungreased cookie sheet. Bake at 375° for 12 minutes.
Beat first four ingredients together (all by hand). Add rest of ingredients and stir. Bake at 350° for 12 minutes. Makes 3 dozen. Delish!
Preheat oven to 350°. Mix all ingredients and bake in casserole dish greased with oleo for about 1 1/2 hours.
Completely dissolve gelatin in boiling water or juice. Pour into a 13 x 9-inch pan. Chill until firm or about 3 hours.
Preheat oven to 350°. Grease completely Bundt pan and flour lightly. Bake 50 to 60 minutes or until inserted toothpick comes out clean. Cool about 3 minutes in pan after removing from oven.
Place broccoli (thawed) on the bottom of a 9 x 11-inch dish. Layer chicken on top of broccoli. Mix the next 4 ingredients together and pour over broccoli and chicken. Spread on a layer of cheese and top with buttered crumbs. Repeat layer of cheese and crumbs. Bake at 350° for 25 to 30 minutes.
Combine all ingredients except cheese and potato chips in well-greased casserole. Sprinkle cheese and potato chips combined on top. Bake in a 325° oven for 45 minutes.
Steam the squash and onion until done. Mash the squash and onion and mix everything (except the dressing) in the squash mixture. Pour into an 8 x 10-inch dish. Pour dressing on top. Bake at 350° for 30 minutes.
Mix all together and pour into punch bowl. Make a ring of frozen orange crush to float on top. Serves 18 to 22 people
Mix all ingredients. Bring to a boil, stirring constantly. Boil 15 minutes. Put in sterilized jars. Quick and easy, tastes like strawberry preserves.
Dissolve gelatine in the pineapple juice. Bring pineapple, sugar and lemon juice to a boil. Add this to gelatine mixture. Set aside until it starts to jell. Grate the cream cheese and whip the cream until stiff. Add to gelatine when it thickens. Will serve about 20.
Cream oleo, Crisco, sugar and eggs. Mix baking powder in flour. Add alternately with milk, then add flavorings. Mix well. Pour in greased tube pan.	Put in cold oven! Set temperature at 350° and bake for 1 1/2 hours. Do not open the oven, not even once!
Add all ingredients into bowl and hand mix. Put tomato juice and egg in last. Shape into loaf in nongreased pan. Add potatoes. If desired, put bacon strips on top (3 slices). Bake in 350° to 345° oven for approximately 1 hour. Judge by softness of potatoes around loaf.
Saute onion, carrot, garlic and parsley in olive oil until soft, but not brown. Add peas, undrained, and all spices and seasonings. Add chicken broth. Simmer over low heat, stirring occasionally, for 30 minutes.
Combine milk and oats and let stand at least 5 minutes. Add oil and eggs, mixing well. Stir in flour, sugar, salt and baking powder. Stir only until moistened. Bake on hot lightly oiled griddle, using 1/4 cup batter for each pancake. Makes 10 to 12 (4-inch) pancakes.