HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix bits and pecans in large bowl. Heat sugar, butter and Karo, bringing to a boil. Boil 4 minutes. Remove from heat. Add soda and vanilla. Pour mixture in bowl and mix well. Spread in pan and bake in 200° oven for 1 hour, stirring every 15 minutes. Spread on wax paper. Separate into small pieces when cooled.
Melt butter and peanut butter on stove, slowly stirring until smooth. Take off stove and add 1/2 box of 4x sugar and 1 teaspoon vanilla. Mix until creamy and then add 1/2 box more of 4x sugar and 1 teaspoon vanilla. Mix until creamy. Pour into greased pan and let set until ready to eat. Put in refrigerator before cutting.
Boil 10 minutes and strain. Let simmer on stove until used. Smells good during the holidays and tastes good.
Cream butter and sugar. Add rest of ingredients. Mix well. Bake at 350° until done.
Bake fillets in a pan (sheet pan) for 12 minutes at 375°. While cod is baking, slice onion, green pepper and tomato into circles. Melt butter and saute onion and pepper until done. Add tomato and cook for 3 minutes (saute in frying pan). When cod is done, remove from oven and add onion, pepper and tomato.
Mix eggs and sugar well. Add remaining ingredients (except nuts and cherries). Blend thoroughly for 2 minutes with mixer or in processor or beat with spoon. Add nuts and cherries to mixture, blending with spoon. Bake in greased and floured three 1 pound loaf pans or large Bundt pan. May be served with whipped cream cheese or whipped cottage cheese. Bake in 350° oven for 45 minutes. Cake is done when it springs back from touch or test with toothpick.
Cube eggplant; soak overnight in water with 1 teaspoon soda or salt. This removes the bitter taste and black. Next morning, drain and rinse. Coat eggplant pieces with milk and cracker crumbs. Cook in hot grease until browned.
Mix bread pieces and meat. Add milk and mix. Beat eggs and add to mixture. Add salt and pepper. Then dry mustard and mix. Pour into 9 x 11-inch greased pan and bake 35 minutes at 350°. Mixture can be refrigerated overnight and then bake. The longer it sets, the better it gets.
Melt oleo in 9 x 9-inch pan and top with fruit. Mix other ingredients and pour over fruit. Sprinkle mixture of 1/4 cup sugar and cinnamon over top. Bake 1 hour at 350°.
Grease tube pan with 2 tablespoons of butter. Sprinkle with 1/4 cup sugar. Set aside. Cream 1 cup butter. Gradually add 2 cups sugar, beating well. Add eggs, one at a time. Add vanilla. Combine 2 3/4 cups flour, baking powder and salt. Add gradually to creamed mixture. Dredge blueberries with remaining 1/4 cup flour; stir to coat well. Fold berries into batter and pour batter into prepared pan. Bake at 325° for 1 hour and 10 minutes or until done. Cool in pan for 10 minutes. Let cool completely.
Flour chicken pieces with flour seasoned with salt and pepper. (I salt and pepper it while I'm browning it.) Brown it on all sides in hot fat. Remove chicken. Cook onions in hot fat until golden (or translucent). Drain off excess fat. Add remaining ingredients to skillet. Blend. Cover. Simmer 10 to 15 minutes. Add browned chicken. Simmer slow until tender, 1 hour or more.
Grate potatoes and onion on the fine side of grater, or in food processor or through blender with a little water added to it. Add eggs and mix well. Add matzo meal and sesaoning and mix well. Heat oil in frying pan, then add mixture 1 tablespoon at a time into frying pan. When golden brown, turn over and brown other side.
Drain pineapple. Mix in orange jello, then mix in cottage cheese and Cool Whip. Chill in refrigerator.
Combine caramel pieces and flour in a milium bowl. Add apples, caramel topping and lemon juice. Mix well. Pour into pie crust. Top with pecans. Cut the remaining pie crust into strips. Place strips on top of pie in criss cross fashion. Use a fork and crimp to filled pie crust. Bake on a baking sheet at 375 degrees for 40 - 45 minutes or until crust is brown. Cool and serve.
Mix mayonnaise, lemon juice, salt and pepper in large bowl until blended. Add remaining ingredients except cantaloupe; toss. Cover and refrigerate about 2 hours or until chilled. Spoon salad onto cantaloupe wedges. Yields 6 servings.
In 10-inch skillet, over medium heat, cook beef and chili powder until browned and no longer pink, stirring to separate meat. Spoon off fat. Stir in soup mix and water. Heat to boiling. Reduce heat to low. Cook 10 minutes stirring occasionally. Arrange lettuce and tortilla chips on plates. Spoon hot meat mixture over chips. Top with tomatoes and cheese. Makes 6 servings.
Blend and press into greased 10 x 13-inch pan. Bake 20 minutes at 350°.
Cook macaroni until tender. Place a layer of macaroni noodles on the bottom of casserole dish followed by a layer of cheese. Dot with butter. Repeat this sequence until you run out of ingredients, adding salt and pepper to taste. Top the casserole with a layer of crushed saltines. Combine milk and eggs; pour over casserole. Bake at 350° until bubbling and golden brown.
Preheat oven to 400°. Break sausage into small pieces; mix with Bisquick and cheese (with hands is easiest). Form into small balls the size of a quarter; flatten slightly. Bake about 10 minutes. This can be done ahead and frozen. No need to thaw before baking.
Mix cake as directed on box. Bake in tube pan at 350° for 40 minutes or until toothpick is inserted and comes out clean. Remove from pan and cool. Serve with Cool Whip or frosted.
Mix sugar, peanut butter, butter and vanilla and roll into 1-inch balls. Place on an aluminum foil-covered cookie sheet. Refrigerate.
Put all ingredients in crock-pot. Turn on low and cook for 10 to 12 hours. Any extra can be cooked on stovetop until potatoes and carrots are done. Freeze leftovers to have soup all winter.
Mix chicken, sour cream, and half of the cheese. Fill tortillas with chicken mixture and roll up. Place in a 9 x 13 inch pan in two rows. Spread a thin layer of butter or margarine on top of the rolled tortillas. Heat the sauce and soup together and pour over the enchiladas. Sprinkle the remaining cheese on top. Bake at 350 degrees until bubbly.
Cream sugar and shortening; add pumpkin, eggs and vanilla. Beat well; sift together flour, baking soda, baking powder, salt and spices. Add to creamed mixture. Stir in raisins and nutmeats. Drop dough from teaspoon onto greased cookie sheet about 2 inches apart. Bake at 350° for 12 to 15 minutes. Cool. Yield: 7 dozen.
Place peanut butter, margarine and chips in 1-quart microwave bowl. Microwave on High for 1 1/2 minutes or until margarine melts and chips are soft. Stir until blended.
Place potatoes and oil in plastic bag; shake until potatoes are coated with oil. Place wedges on cookie sheet. Sprinkle with garlic salt and paprika. Bake at 400° for 1/2 hour.
Saute hamburger, pepperoni and onions lightly. Melt butter and place in 2 1/2-quart baking dish or 11 x 13-inch dish. Toss cooked spaghetti with butter. Cover with 1 can tomato sauce. Add 1/2 cheese and 1/2 meat. Add all mushrooms. Sprinkle on oregano and basil. Add rest of cheeses and meat. Top with tomato sauce. Bake at 350° for 25 minutes.
Beat eggs eith milk and salt. Layer bread in bottom of pan (13 x 9-inch). Pour egg mixture over bread. Layer sausage on top. Refrigerate overnight. Bake at 325° for 45 minutes to 1 hour. Sprinkle cheese on top last 10 minutes.
Mix together thoroughly the shortening, sugar and egg. Stir in the milk and lemon or vanilla extract. Sift together and stir in the flour, cream of tartar, soda and salt. Stir in the raisins or nuts or both. Roll into balls the size of small walnuts. Place on ungreased cookie sheet about 3-inches apart. Flatten with fork dipped in flour, making a crisscross pattern. Bake 8 to 10 minutes at 400°.
Make sausage into 1-inch balls and fry, turning often. Mix remaining ingredients and bring to a boil. Add sausage balls and stir well. Cool, cover and refrigerate for 24 hours. Reheat and serve with picks.
Cook and drain the noodles. Divide the sausage into 6 pieces. Split lengthwise and stuff with 1/2 slice of Mozzarella cheese. Wrap each piece in a lasagne noodle. Place in baking dish and cover with the Italian sauce. Bake at 350° for 30 minutes. Serve with grated Parmesan cheese. Quick and good!
Blend lime juice, Eagle Brand and egg yolks together. Put into crust. Put in fridge. Put Cool Whip on top of mixture after it has chilled 1 hour. Cut up lime in small slices. Garnish the top. Pie needs to remain cold.
Cook and drain broccoli. Place in a shallow casserole. Melt butter, saute onion in butter; blend in soup and cheese. Pour over broccoli. Cover with Ritz crackers (crushed) or croutons. Bake at 350° for 30 minutes.
Cut bread slices into 1-inch strips. Mix butter and garlic powder in a bowl. Dip bread in mixture. Roll in crushed cereal. Place on baking sheet. Bake at 350° for 5 minutes.
Combine fruit and sugar and bring to a boil. Reserve. Combine dry ingredients and butter. Blend and add milk. Mix. Pour into baking dish. Pour over this batter the fruit or berry mixture. Bake for 35 minutes or until brown at 350°. Batter will rise to top.
Line a cookie sheet with foil and spray well with Pam. Line pan with 40 single soda crackers. Boil butter and brown sugar gently for 3 minutes. Pour over crackers and spread. Bake in oven at 350° for 5 minutes. Let cool. Melt chocolate chips and spread over top. Put in fridge.
Cover chicken with water and cook until done. Pick chicken off the bone and cut. Mix together until smooth 2 cans chicken noodle soup and 1 can cream of chicken soup. Add eggs to the soup mixture. Melt oleo in a small pan and mix with 1 cup chicken broth (from cooked chicken). Combine stuffing mix cubes and flavor packet, then add 1 cup of dry mix to soup and eggs and fold this into the chicken. Put into buttered baking dish. Mix the remaining dry stuffing mix with the oleo and broth mix and put over chicken. Cover the pan with foil. Bake at 350° for 45 minutes. Uncover and bake 15 more minutes to brown.
Beat margarine, sugar, egg, milk and vanilla together until light and fluffy. Stir in flour and baking powder, mixing well. Chill dough thoroughly. Roll small portions of dough at a time on a lightly floured board. Using a cookie cutter, cut out shapes, sprinkle with sugar and place on a lightly greased cookie sheet. Bake at 375° about 8 minutes. Cool and store in tightly covered containers. Makes 4 dozen.
Shape sausage into 8 patties. Wrap one patty around one cooked egg, covering completely. Roll each egg in beaten eggs and cracker crumbs. Bake at 375° for 25 to 30 minutes until meat is no longer pink. Serve with chili sauce, if desired.
Wash fresh whole mushrooms. Drain off water. Place mushrooms in large bowl. Pour Italian dressing over mushrooms and chill for 2 hours. Stir and serve.
Mix all together. Pour into ice cream freezer and crank until frozen. Makes 1 gallon. Minute Maid seems to give a better taste than Slice.
Place chicken breasts between pieces of waxed paper. Flatten slightly with palm of your hand. Whisk egg yolks and water. Combine flour, salt, pepper, paprika, bread crumbs and Parmesan cheese. Dip chicken breasts in egg yolk; roll in bread crumb mixture. Brown chicken breasts in butter on both sides. Place in shallow baking dish. Bake at 350° for 20 minutes.
Place all ingredients in blender. Fill with crushed ice, up to 3/4 full. Blend until mixture is mushy or foamy. Serve immediately. Yields 7 to 8 servings. (This is a regional drink served along the Mexican border.)
Brown meat, drain fat off, add kidney beans and chili powder, simmer for 10 to 15 minutes. Cool. Combine all other ingredients in a large bowl; add meat mixture. Toss. May add onions, fresh lemon juice, ripe olives to salad.
Cream together sugar and shortening. Add eggs and beat thoroughly. Add 1 cup of the flour, salt, soda, baking powder and spices and mix thoroughly. Add and mix remaining 1 3/4 cups flour, milk and cherry juice. Fold in drained pitted cherries and the nuts. Grease and flour a 9 x 13-inch pan. Bake at 350° for 1 hour. After removing cake from oven, let it stand on cake rack about 5 minutes, then remove from pan. Let cake cool on cake rack. Serve while it is still a little bit warm with whipped cream or ice cream.
Dissolve Jell-O in boiling water; cool slightly. Stir in milk. Add pineapple and lemon juice. Stir in cottage cheese, celery, mayonnaise and chopped nuts. Place in refrigerator to set.
Heat cider and 1 cinnamon stick to boiling. Decrease heat. Cover and simmer 5 minutes. Uncover and stir in remaining ingredients, except orange slices and cinnamon sticks. Simmer 5 minutes longer. Serve in punch bowl. Float orange slices on top. Use cinnamon sticks as stirrers.
Split hog head and cook in salted water until rags away from the bone (can be torn by hand). Allow to cool. Remove excess fat. Use hand and shred into tiny pieces, removing small bones as you do this. Season to taste using sage, red pepper and salt (Morton sausage seasoning may be substituted). Mix well. Put into loaf pan, drain off grease and bake at 350° for 45 minutes. Continue	to drain off fat as it accumulates. Refrigerate. Slice and serve.
Mix first 6 ingredients and add sweet potatoes and orange juice. Put into large baking dish and bake for 1 hour at 350°.
Mix all ingredients together well. Top with buttered bread crumbs and slivered almonds. Bake at 350° for 35 minutes.
Beat all together until smooth and bubbly. Pour in graham cracker crust. Bake 20 minutes at 375°. Cool for 25 minutes. Pour topping and refrigerate for several hours.
Cream butter and sugar, add bananas and continue creaming until completely smooth. Add eggs and beat. Sift flour and soda together, add to banana mixture with buttermilk in four additions, beat after each addition. Mix in pecans, vanilla and bourbon. Pour batter into 3 greased and floured 9 inch layer pans. Bake at 350 degree for 45 to 50 minutes or until cake tests done. Cool on racks. Ice with Banana Nut Frosting or any caramel frosting.
Simmer condensed bouillon, an equal amount of water, tomato juice with celery, onions, bay leaf and black peppers. Toss in a few carrot slices and any sprigs of parsley you happen to have. When the vegetables have added their flavor to the brew, squeeze 1/4 of lemon into the pot. Strain hot punch into punch bowl. Set the garnishes afloat.
Mix together the first 3 ingredients and let set while mixing the other ingredients. Beat eggs; add oil, water, sugar and salt. Add yeast mixture. Add 4 cups flour and mix with mixer. Then add rest by hand. Let rise; knead down. Put in pans to rise again. Makes 3 loaves or 2 loaves and 10 to 12 rolls. Bake at 350° for 25 to 30 minutes (less for rolls). Can put in fridge before first rising and use as needed. Will keep about a week.
Mix mayonnaise, juice and sugar. Combine with shrimp, celery, oranges and onions. Fill avocados with mixture. Sprinkle coconut on top. Can be served as an entree or salad with seafood dinner (fish or shrimp).
Prepare and bake cake according to package directions, using an ungreased 10-inch tube pan. Immediately invert tube pan. Cool completely.
Bring water, jello and pineapple to a boil. Cool and chill. Mix celery and nuts to partially set gelatin. Chill. Mash cream cheese with fork until softened. Mix Dream Whip according to directions. Fold in cheese and Dream Whip with first mixture and chill.
Combine tomato sauce and sugar. Mix together 1/4 cup of sauce, ground beef, corned beef, bread crumbs, onion, garlic and mustard. Pat meat firmly into a 12 x 5-inch rectangle on a sheet of waxed paper. Combine sauerkraut, caraway and cheese. Spread over meat to within 1 inch of edges. Roll up meat jelly roll fashion, starting at short edge. Seal seams and ends. Using the waxed paper to lift the roll, gently ease meat loaf, seam side down, onto a shallow 12 x 18-inch pan. Spread half of the sauce over loaf. Bake at 350° for 60 minutes. Spread remaining sauce over loaf. Bake 10 minutes. Arrange cheese slices over top. Return to oven until cheese melts.
Mix sugar, syrup and butter. Add rest of ingredients. Bake in moderate oven about 350° to 375° for 45 minutes or until set. Do not bake in too hot an oven or the nuts will burn and center will be runny.
Melt butter; pour over cake mix and add first 1/3 cup milk. Pour 1/2 of cake mixture into a 9 x 13-inch pan and bake 8 minutes at 350°. While it is baking, melt caramels with 2nd 1/3 cup milk. Sprinkle chocolate chips and nuts over hot baked cake mix and pour melted caramels over that. Put remaining half of cake mixture over caramel. Bake at 350° for 15 to 20 minutes.
Beat butter and add sugar. Gradually stir in remaining ingredients. Roll into tubes and chill until firm. Slice and bake at 300° until golden brown. Yields about 3 dozen.
Mix. Stuff in cored peppers and wrap in foil. Bake at 350° for 1 1/2 hours. Makes approximately 10 large peppers.
Peel and section the oranges. Cut up the sections. Add the sugar and the orange juice. Stir this until the sugar is dissolved. Peel and cut up the apples. Add them to the orange mixture. Next peel and cut up the bananas and the kiwis. Add this to the mixture.
Crumble cake into bite size pieces. Mix Cool Whip, sour cream, milk, and sugar. Slice strawberries and mix with glaze. Use large bowl. Layer cake, Cool Whip mixture and strawberries until gone ending with strawberries.
Heat oil in a large nonstick pan over medium heat. Add onion, green pepper and mushrooms. Cook until slightly tender, about 10 minutes. Cut chicken into 2-inch pieces; add to onion mixture. Cook, turning chicken frequently, until pink is gone. Add remaining ingredients; simmer for 10 to 15 minutes, until heated through and chicken is cooked. Serve with rice.
Mix dry ingredients together. Add egg, milk and oil; mix well. Fold in blueberries. Spoon into cupcake paper-lined muffin pan. Bake at 400° for 15 to 20 minutes. Makes 8 muffins.
Scald milk. Add sugar, salt and shortening. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Combine milk mixture, 1 cup whole wheat flour and 1 cup all-purpose flour. Beat well with electric mixer at medium speed, scraping the bowl occasionally, about 2 minutes. Add yeast mixture and eggs and beat well. Stir in enough remaining flours, a little at a time, to make a soft dough that leaves the sides of the bowl.
For Topping: In a small mixing bowl, stir together powdered sugar and whipping cream. Divide evenly between two 9 x 1 1/2-inch round baking pans. Sprinkle pecans evenly over sugar mixture.
Cook pears on low heat until tender or use canned pears. Add 2 tablespoons flour and 1/3 cup sugar to juice. Cook until thick. Put pears into pie shell and cover with juice that has been thickened. Bake at 425° for 20 minutes. Top with 1/3 cup sugar, 1/3 cup flour, butter and coconut. Mix well. Sprinkle on top of pie. Bake 10 minutes longer until lightly brown. Serve warm or cold.
Pour artichoke hearts and marinade into a large serving bowl. Cut artichoke hearts in half. Add remaining ingredients. Toss to mix. Serve with red wine vinegar if you prefer a more acidic dressing.
Preheat oven to 350°. Melt butter in frying pan; stir in all of the stuffing mix. Set aside 1/2 cup buttered stuffing mix. Combine remaining stuffing mix with all other ingredients. Smooth into buttered casserole; top with reserved 1/2 cup stuffing mix. Bake, uncovered, for 25 minutes, or until browned. Can be assembled ahead. Serves 6 to 8.
Brown hamburg and sausage together, then drain off fat. In large pot, mix all together; bring to a boil. Turn down heat and simmer 45 minutes to 1 hour.
Combine all ingredients. Divide evenly onto rolls. Wrap in aluminum foil and place on cookie sheet. Bake for 20 minutes at 350°.
Mix well the last 6 ingredients. Spread a thin layer of mixture on each flour tortilla and roll up. Wrap rolled tortillas in Saran Wrap; freeze. Slice in pieces.
Mix by hand. Add eggs to apples and stir. Add sugar and cinnamon. Add oil and nuts; mix well. Add flour, salt and baking powder. Pour into greased 9 x 13-inch cake pan. Bake at 350° for 40 to 45 minutes.
In a large heat resistant bowl, dissolve gelatin in boiling water. With wire whisk, stir in yogurt; with wooden spoon, fold in whipped topping. Transfer mixture to prepared crust; refrigerate overnight or at least 2 hours.
Combine all ingredients in a saucepan and bring to a boil. Lower heat and simmer 2 minutes. Use on chicken, ribs or frankfurters. Yields about 2 1/2 cups.
Cream together cream cheese and butter in a mixing bowl. Slowly sift in confectioners sugar and continue beating until fully incorporated. Mixture should be free of lumps. Stir in vanilla and lemon juice if you use it. Frosting for a 2-layer cake.
Boil water and sugar. Add Jell-O, almond extract, pineapple juice and 9 cups water. Freeze! Note: Two hours before you need it, set it out of the freezer.
Preheat oven to 350 degrees. Melt morsels in a double boiler or microwave. Remove from heat and set aside. In a large bowl combine corn syrup, eggs and salt; beat well. Gradually blend in melted butterscotch and beat until smooth. Stir in pecans. Pour into large unbaked pie shell. Place on cookie sheet. Bake for 50 minutes. Cool and garnish with whipped cream. (This recipe does not need sugar because the butterscotch replaces it.)
Combine tomato sauce, water, onion, green pepper, butter, salt, sugar, mustard and pepper in pan. Cover and bring to a boil. Stir in rice. Remove from heat. Cover and let stand for 5 minutes.
Brown beef and onion in butter; sprinkle with salt, pepper and flour. Stir in peas and pour in greased shallow casserole and set aside. Make biscuit dough and turn out on lightly floured board and knead gently 1/2 minute; roll or pat 1/2 inch thick and spread with melted butter. Sprinkle with chopped parsley and roll up like a jellyroll. Cut in 1/2 inch slices and place cut side down on top of meat and vegetable mixture. Bake at 400° for 20 to 25 minutes. Serves 6.
Combine flour and sugar in a large bowl; set aside. Combine eggs, vanilla, oil and milk. Make a well in the center of the dry ingredients. Pour in the liquid mixture. Stir until well mixed. Fold in the blueberries and stir 1 minute. Put batter into muffin tins, filling about half full. Bake at 375° for 25 minutes. Yield: 2 dozen.
Preheat oven to 350°. Sift flour and soda together. Add 1/4 teaspoon salt to egg whites and beat until stiff. Cream the margarine and sugar and add remaining salt, vanilla and almond. Add the egg yolks, one at a time, beating well after each addition. Add the flour mixture alternately with sour cream. Fold in egg whites and pour into a greased and floured 10-inch tube pan. Bake 1 hour. Cool on rack.
Mix all ingredients well and pour into graham cracker crust. Put into freezer until firm. You can put a few drops of food color (green).
Mix flour and melted shortening together. Add just enough water to make it doughy. Spread crust on a large 13 x 9 x 2-inch pan and bake for 17 minutes at 350°.
Mix beef, crumbs, onion, egg, salt, pepper and 1/2 can of the tomato sauce. Form into loaf and put in a shallow 7 x 9-inch pan. Pour remaining 1/2 can tomato sauce over loaf. Bake at 350° for 1 hour and 15 minutes. Makes 4 to 6 servings.
Put in saucepan and stir soup in cheese and milk. Heat over low heat until cheese is melted and bubbling, stirring constantly. Stir in salsa, pepper and onion; remove from heat. Serve in a round bowl with chips, bread chunks or fresh vegetables.
Arrange sweet potatoes in a shallow baking pan. Combine oleo and cinnamon. Pour over potatoes. Arrange apricot halves on top. Cover dish and bake at 425° for about 15 minutes. Add orange slices and serve. Exchanges: One bread, 1 fruit and 1 fat.
Cook chicken and cool. Cook broccoli until nearly tender. Place well-drained broccoli in buttered baking dish. Cover with cut-up chicken. Mix soup, mayonnaise, cheese, evaporated milk, lemon juice and curry powder. Pour over chicken. Cover with buttered bread or cracker crumbs. Bake near center of oven at 350° for 25 to 30 minutes.
In a bowl, combine the pudding mix and the pineapple (including juice). Either beat with electric mixer for 2 to 3 minutes, until the mixture is somewhat thickened, or stir with a spoon until it begins to thicken. Add whipped topping; fold in with rubber spatula. Fold in marshmallows. Refrigerate. May be stored for several days.