HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend sugar, applesauce, oil, egg whites and milk and then sift remaining ingredients. Combine all until well blended. Fold in 1/2 cup chopped walnuts. Spread in oiled and floured 9 x 5-inch loaf pan. Bake at 350° for 60 to 70 minutes.
Cream the cream cheese and margarine together. Squeeze through a cookie press onto an ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 6 dozen.
Combine all ingredients well. Shape into small balls and bake on an ungreased cookie sheet about 15 minutes in a 400° oven.
Heat oven to 400°. Slice bread on the diagonal, about 3/8-inch thick. Place slices on baking sheet and brush lightly with olive oil. Bake 8 to 10 minutes until crisp and browned around edges. Remove rind from cheese and spread on toast. Top with sliced olives. Return to oven and bake 3 to 5 minutes, until cheese is melted and bubbly. Place crostini on a serving board or platter. Makes 30 pieces, about 15 servings. Bread can be toasted a day ahead of serving.
Mix and heat pineapple and jello until jello dissolves. Cool slightly. Add buttermilk, pecans and Cool Whip. Let set 2 hours or overnight.
Fix taco seasoning and meat according to package directions. Mix remaining ingredients. Simmer 20 minutes. Pour 1/3 soup mixture into meat. Roll into 12 small flour tortillas. Place into 13 x 9 pan. Pour remaining soup mixture over tacoritas. Bake at 350° for 10 minutes. Top with grated Cheddar cheese and bake for 5 minutes or until melted.
Melt butter in soup pot. Add sliced mushrooms and onions to pot. Cook 5 minutes. Add soup, undiluted. Add salt, pepper and garlic. Bring to boil, reduce to simmer and cook 25 minutes.
Combine sugar, water, cornstarch and salt. Cook until clear. Remove from heat; add red food coloring. Add jello. Stir well. Let cool. Put strawberries in baked pie shell. Pour sauce over the berries. Top with Cool Whip.
Mix graham cracker crumbs, 6 Tbsp. melted butter, 6 Tbsp. powdered sugar, and pecans. Press into bottom of greased 9x13 inch pyrex dish. Mix beaten egg whites, 2 cups powdered sugar, and 1/2 cup melted butter. Pour over first layer. Slice bananas and sprinkle with lemon juice to keep them from turning brown. Add to previous layers. Drain pineapple well and pour over bananas. Cover with whipped topping. Refrigerate. Slice strawberries, sprinkle with sugar, and refrigerate. add to top of other layers just before serving.
Saute onion and bell pepper in melted butter; when tender, add meat. Cook until slightly brown. Add other ingredients. Simmer 30 minutes. Serves 6 to 8.
Combine cake mix, fruit cocktail with syrup, 1 cup of coconut and eggs. Blend, then beat at medium speed 2 minutes. Pour into greased 13 x 9-inch pan. Sprinkle with brown sugar. Bake at 325° for 45 minutes. Bring butter, sugar and milk to a boil; boil 2 minutes. Remove from heat. Stir in remaining coconut; spoon over hot cake in pan.
Beat well together the eggs, sugar, syrup, flour, salt and vanilla. Add pecans. Mix well and turn into 2 unbaked pie crusts. Bake in oven for about 10 minutes at 350°. Turn oven temperature to 300° and bake until set, about 40 minutes.
Melt together butter, mustard, lemon juice, poppy seed, Beau Monde and onion. Cut bread in crisscross pattern. Drizzle butter between slices. Then, place sliced Swiss cheese between slices. Bake at 350° for 30 minutes.
Boil all for 5 minutes. Toss out mint. Mix into pitcher of iced tea to taste.
Brown beef; drain. Add salt, pizza sauce, tomato sauce, paste and ketchup. Combine with cooked macaroni. In large greased casserole dish, put half of mixture. Sprinkle with cheeses; cover with remaining mixture. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Mix together thoroughly the sugar, shortening and egg. Stir in milk. Sift together and stir in the flour, baking powder, salt and raisins. Spread in 9-inch pan (greased). Slice 2 apples and line on top of batter. Mix cinnamon and sugar together and sprinkle on top of apples. Bake 45 minutes in 350° oven.
Mix eggs, sugar and dates in bowl. Melt butter; add to eggs, sugar and dates. Cook in electric skillet at 300° for 6 minutes, stirring continuously. Pour over Rice Krispies. Add coconut, vanilla and nuts. Make in balls and roll in coconut.
Chocolate Mixture: Place the half-cup of sugar, oil and cocoa in blender. Gradually add and thoroughly blend in the hot milk. Set aside.
Mash beans lightly (there will be whole beans and chunks). Mix all ingredients together well. Makes 6 to 8 burgers. Grilling is the cooking method.
Salt and pepper steak. Put in foiled pan. Pour mushroom soup over steak. Sprinkle onion soup mix on top. Cover with foil. Bake in 325° for 1 1/2 hours. Serve with white rice.
Coat a Dutch oven with cooking oil spray, place on medium-high heat until hot. Add onion, mushroom and garlic. Saute until they are tender. Add remaining vegetables and peppers. Saute, stirring constantly until they are tender-crisp, about 10 minutes. Drain; add green chilies and next 4 ingredients; stir well. Spoon 1/3 cup mixture onto tortilla; sprinkle on cheese. Fold over. Serve.
Mix sugar, cocoa, milk and margarine together in large saucepan. Boil for 5 minutes. Remove from heat. Add vanilla, peanut butter and oats. Stir together. Use large spoon to scoop onto waxed paper. Let sit until cool and set.
Mix well and chill. Personally, I don't care for the stuff, but my daddy drinks it.
In a large bowl, combine potatoes, pineapple, nuts, dates, celery and onion. Add 3/4 cup coconut and salt. In a small bowl, mix sour cream, mayonnaise and curry powder until well blended. Add 1/2 of mixture to potatoes. Toss lightly. Top with remaining dressing and rest of coconut.
Stir together first two ingredients and set aside. Cream Crisco, sugar and eggs together. Add food coloring and Nestle Quik.
Combine water, baking soda and dates in a small bowl and let stand until cool. Mix sugar, salt and butter until light. Beat in eggs. Add date mixture. Combine flour and baking powder and gradually add to the batter. Fold in nuts. Pour batter into a loaf pan that has been well buttered. Let stand 20 minutes before baking. Preheat oven to 350°. Bake 1 1/4 hours. Loosen loaf from the pan and invert on a cooling rack. Pour 2 ounces or more rum or bourbon evenly over the bread before wrapping in plastic wrap for storage. Makes one loaf.
Boil potatoes; cool, peel and grate. Melt margarine and cheese in microwave. Mix all ingredients in casserole dish. Bake at 350° for 30 minutes.
Preheat oven to 325°. Grease bottom of a loaf pan. Mix flour, baking powder, salt and spices in mixing bowl, stirring with a spoon. Stir in sugar, eggs, oil and milk; stir to blend. Stir in remaining sweet potatoes, pecans and raisins. Pour batter into prepared pan and bake 1 hour and 10 minutes or until a toothpick comes out clean. Cool in pan 15 minutes, then remove from pan.
Brown onions in a little butter and place in mixing bowl. Add meat, breadcrumbs, eggs and seasoning and blend well. Shape into tiny, bite-size balls. Roll in flour and fry in hot oil. Drain well. Serve warm or cold.
On low speed, beat first 10 ingredients two minutes; stir in apples, raisins and nuts. Bake at 350° for 45 to 55 minutes or until done. Use tube pan.
Boil peppers until tender (5 minutes), then core. Mix ingredients and stuff peppers. Bake at 350° for 20 minutes.
Add grits to boiling water and salt. Let cool. Beat eggs with milk; stir into grits mixture with the sausage, Jiffy mix and butter. Put in 13 x 9-inch casserole. Cover all with cheese. Bake at 325° for 30 minutes.
Cooking time: 9 minutes. Be sure the shrimp is peeled and veined. Servings: 4 to 5.
Preheat oven to 350°. Grease an 8-inch round cake pan (or a giant foil salad container). Combine all dry ingredients in a food processor. Cut in the butter until mixture resembles coarse crumbs, using the food processor blade. In another bowl beat the eggs, honey, milk and cheese with a fork just until blended. Stir liquid into dry ingredients just until mixed. Pour into pan. Bake 45 to 55 minutes or until top springs back when touched lightly. Cool in the pan. Cut into 12 wedges or into strips.
Pour smoke over chicken parts. Bake at 350° for 1 hour or until done. Serve over rice of choice.
Put part of milk in double boiler; add a little extra white sugar and part of brown sugar to milk. Add flour and rest of sugar together; stir in remaining milk and beat in egg yolks, then add with butter into hot mixture. Cool until thickened and add to pie crust.
Mix all ingredients and pour into a buttered 9 x 13-inch casserole and refrigerate overnight. Cook at 350° for 40 to 50 minutes. Sprinkle with more shredded Cheddar, if desired, and serve warm. Wonderful for weekends!!!
Combine cake mix, strawberry gelatin, vegetable oil, eggs, flour and 1/2 of strawberry mixture. Beat at medium high speed on electric mixer 3 minutes. Fold in remainder of berries and nuts.
Cook onion in fat until clear; add Worcestershire sauce, green pepper, celery and chili powder. Cook this for 10 to 15 minutes or until tender. Then add tomatoes and tomato paste and then mushroom soup. Cook hen until tender. Cool and remove from bones. Cut up and add to other mixture. Cook 1 pound spaghetti until tender and add to mixture and cook until well done.
Preheat oven to 350°. Sprinkle salt, pepper, garlic salt and of brisket. Empty onion soup mix on bottom of pan. Add water and brisket. Add the gingersnaps to the juice around brisket. Spread chili sauce on top of brisket. Add the potatoes, carrots and onions; bake for 1 1/2 hours at 350°. Remove brisket and slice on a cutting board. Put the sliced brisket back in gravy until tender, about 1/2 to 1 hour.
Cream together shortening and sugar. Add beaten eggs, jam, raisins and nuts. Sift together flour, soda, salt and spices. Add alternately with applesauce. Makes 4 layers. Cook at 325° for 30 minutes. Ice with Caramel Icing.
Saute first five ingredients. Add the rest and simmer 50 minutes. Serve over corn chip strips. Sprinkle cheese on top.
Saute the celery and onion in the margarine in a large electric skillet. Add all the other ingredients and blend well. Pour into 9 x 13 x 2-inch greased baking dish. Top with seasoned crumbs. Bake at 350° for 30 to 40 minutes, adding French fried onions on top for last 10 minutes.
Mix all the ingredients together except the nuts. Form them into a ball. Top with the chopped nuts.
Sift together the flour, baking powder, sugar and salt. (If self-rising flour, omit baking powder and salt.) Beat the egg, add milk to egg then shortening. Pour liquid mixture into the dry ingredients and combine quickly. Add blabbers and spoon into greased and lightly floured muffin pan. Bake 20 minutes at 400°. Serve hot or cold.
Place pimento in blender, reserving a few strips for garnish. Add onion and cream and blend on high about 30 seconds. Remove from blender and chill. Chill consomme separately. Ten minutes before serving, add consomme to pimento mix and stir well. Leave a few lumps of consomme to add texture. Garnish each serving with 1 or 2 strips pimento.
Mix all ingredients. Bake at 350° for 30 minutes with tinfoil. Remove foil and bake for 10 minutes, uncovered.
Put milk in double boiler and scald. Add marshmallows, stirring constantly and cook until smooth. Remove from heat. Place graham crackers in paper bag and crush. Mix crumbs, raisins, fruits and nuts and pour warm marshmallow mixture over, mixing well. Place in tube pan, pressing down firmly so it takes shape of pan. Place in refrigerator and when cold will come out of pan.
Mix all together. You might want to add more milk or less, just enough to make the mixture into patties to fry in oil or Pam spray. Umm good!
Boil raisins in water until all water is gone. Set aside and cool. Cream shortening and sugar until creamy. Add eggs and vanilla. Beat until light. Sift flour, salt and baking soda. Add flour and raisins and mix until well blended.
Cream together butter and sugar. Beat in 3 eggs one at a time. Add 1 cup white corn syrup. Beat together well; add 1 teaspoon vanilla and 1 cup chopped pecans. Pour into pie shell and bake at 300° until center is firm, about 1 hour.
Crush vanilla wafers in a food processor. Mix pecans, wafers and condensed milk in a large mixing bowl. Shape into logs with wax paper. Cover logs with aluminum foil. Place in refrigerator for 2 days.
Rinse chicken and pat dry. Brown in margarine in skillet. Arrange in single layer in 9 x 13-inch baking dish. Add onion and garlic to drippings in skillet. Saute until tender. Add half and half, Worcestershire sauce and pepper, stirring to deglaze. Pour over chicken. Bake, tightly covered, at 325° for 2 hours or until tender. Serve over rice. Yield: 8 servings.
Mix well and pour into dish desired. Place sliced maraschino cherries on top. Chill. Keep refrigerated.
Put first 4 ingredients in 12 x 8 x 2-inch baking dish or pan. Cream margarine; add egg, sugar and vanilla and beat thoroughly. Add sifted dry ingredients with milk. Mix gently to form a smooth batter. Spread on fruit. Sprinkle with a mixture of 2 tablespoons sugar and 1 teaspoon cinnamon. Bake in preheated oven at 350° for 45 to 60 minutes until crust is brown. Serve warm or cold with whipped cream.
Bring to a boil, cool slightly. Pour in baking pan. Add nuts, if desired. Place rolls, cut side down. Let rise and bake.
Combine pie filling mix with milk in saucepan. Add peanut butter; cook and stir over medium heat until mixture comes to a full boil. Cool pudding 5 minutes, stirring twice. Pour into pie shell and chill 3 hours.
Prepare pastry by mixing flour and salt; cut shortening into flour until size of small peas. Sprinkle 1 tablespoon water and toss with fork and push aside until all dough is mixed. Roll to 1/8-inch thick and cut into 6-inch circles. Place 2 tablespoons apples (cooked about 45 minutes to an hour in 3 cups water; 1/2 cup sugar added after cooking). Fry in heavy skillet in shortening at 375° about 1/8 to 1/4-inch deep. Fry 3 to 4 minutes on each side. Drain on paper towel. Sprinkle with powdered sugar, if desired.	Makes 12.
Brown meat in a little oil. Throw in a crock-pot; stir in soup, water and onion soup mix. Cook on high from 9:00 to 3:00 p.m., then turn down to low. Stir in sour cream 15 minutes before serving. Serve over rice or noodles.
Cook squash in boiling water or steam, then drain. Mix with rest of ingredients. Put in casserole dish and top with buttered bread crumbs. Bake at 350° for 20 to 25 minutes.
Boil sugar and corn syrup to a rolling boil. Take off burner and add peanut butter. Pour over corn flakes, mix real well. Put in a 9 x 13-inch greased pan. Melt chocolate chips and put that over the top. Let set. Do not refrigerate. This is better if made the day before served.
Combine all	ingredients, blending well.	Preheat greased 8-inch iron skillet or muffin tins. Fill with batter and bake at 450° approximately 20 minutes or until brown.
Cook beets until tender. Cut in pieces if too large. Bring sugar, vinegar, spices and 1 1/2 cups of water to a boil and then simmer for 15 minutes. Pack beets in hot sterilized jars. Remove cinnamon sticks and pour the boiling liquid over the peeled beets in jar. Seal at once.
Heat oven to 350°. Blend flavoring, margarine and confectioners sugar thoroughly. Press evenly into square 8 x 8 x 2-inch pan. Bake 2 minutes.
Mix all ingredients together. Put in well-greased, 9 x 13-inch baking dish. Bake at 375° for 40 to 45 minutes.
Combine milk, lemon juice and extracts; stir until thickened, about 2 minutes. Beat cream until stiff, fold into milk mixture. Pour into pastry shell. Refrigerate for 10 minutes. Top with pie filling. Chill for at least 2 hours or overnight, if desired.
Cook pasta. Meanwhile, cut sausage into 1-inch pieces and cook with red peppers until sausage is brown. Drain off fat. Add broth and black pepper. Simmer, uncovered, 5 minutes. Toss pasta with sausage mixture and parsley.
Melt the margarine. Add the sugar and 3 crackers and mix until crumbly. Press into a 9 x 9-inch pan. Add the boiling water to the jello mix and the ice cream. Beat with mixer. Pour over crackers. Top with fresh fruit and whipping cream, if desired.
Mix vanilla ice cream and peanut butter together. Make 2 sandwiches; break crackers. Put mixture in crackers. Put in freezer; wrapped in foil. Serve after frozen.
Bake at 375° in 9 x 12-inch baking pan for 1 hour. Let sit for 10 minutes. Cut and serve.
Saute onions and celery in butter and roux until partially clear (approximately 4 minutes). Add bell pepper and garlic; cook until all moisture has evaporated from vegetables (4 to 5 minutes). Add cornstarch; simmer until thickened. Remove from heat. Add parsley and onion tops; cool. Blend in egg. Spoon mixture in pie crust; sprinkle cheese on top. Next, add top pie crust. Leave vent in center. Bake at 350° until golden brown, approximately 50 minutes.
Tear spinach into bite size pieces in a large bowl. In separate bowl, whisk vinegars, mustard, honey, salt and pepper all together. Add to salad and toss. Add strawberries, sesame seed and onion slices. Serves 6 people. Looks very attractive in glass salad bowl.
Blend all ingredients in processor. Pour into a 9-inch oiled spring-form pan. Bake at 325° for 1 hour. Serve with crackers or French bread toast.
Brown hamburger; drain and put in crock-pot. Add soup and salsa. Heat until warm. Can leave on low all day. Serve with nacho chips.
Slice sausage crosswise about 1/2-inch thick; brown in oil in deep saucepan or Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, bouillon, cabbage, salt and pepper. Bring soup to a boil; reduce heat and simmer, covered for 1 hour. Add beans with liquid; cook another 20 minutes. Garnish with parsley.
Cook onions and garlic in butter with cayenne pepper until tender. Blend in soup, softened cream cheese and milk. Add crabmeat and undrained corn. Bring to a boil. Reduce heat and simmer ten minutes. Stir in sugar after this. Serves eight, reheats well.
Blend ingredients in blender until smooth. Return mixture to container and chill overnight. Serve as a dip with vegetables for dieters.
Mix all together. Place into buttered casserole; sprinkle with more crumbled Ritz crackers and paprika. Bake at 350° for about 40 minutes.
Cream shortening and sugar together; add molasses and egg. Combine flour, soda and spices that have been mixed together. Roll into small balls; dip in sugar. Bake on ungreased cookie sheet for 15 to 18 minutes at 350°.
Cream butter and sugar until light and fluffy. Add flour and baking powder; mix until mixture forms a firm ball that does not stick to your bowl. Divide ball in half. By hand, form each ball into a log shape about 10 inches long and 1 1/2 inches in height. Wrap in wax paper and refrigerate 1 hour or longer. Remove from refrigerator and roll each log in nonpareils. Slice logs into cookies. Place on cookie baking sheets. Bake at 350° for 9 to 10 minutes. Cookies should still look white, but underside should be a golden brown.
Cut apart the cauliflower carefully, keeping the flowerets fairly large. Drop into boiling, salted water. Boil 4 to 5 minutes, until just slightly tender. Pour into a colander and cool in running cold water. Drain well and reassemble by arranging top-side-down in a bowl (one about the same shape on the bottom as the cauliflower). Combine the oil, vinegar, capers, parsley, pimiento, onion, salt, mustard and pepper; spoon over the cauliflower. Cover bowl and refrigerate for at least 2 hours or overnight.
In skillet, saute onion and green pepper. When done, add cubed tomato and simmer until tender. Add soup and boiled cubed chicken. Pour over cooked spaghetti and bake at 350°, long enough to get real hot. Grated cheese may be added on top before baking.
Steam cabbage. Cook ground beef and drain excess fat. Mix all ingredients in large pot and add 1 tablespoon Wesson oil. Bring to a boil. Cover and reduce heat. Simmer 1 hour.
Place roast in heavy-duty aluminum foil. Pour mushroom soup on top of roast (undiluted). Sprinkle with onion soup. Place carrots on top. Pot potatoes around roast. Fasten foil tightly. Place in uncovered roasting pan. Roast 4 hours at 225° to 250°.
Drain pineapple well, reserving syrup. Combine reserved syrup and enough water to measure 1 cup in saucepan. Heat to a boil. Add lime gelatin. Reduce heat and cook, stirring, until gelatin is thoroughly dissolved. Remove from heat. Add 1 cup cold water. Set aside and refrigerate until gelatin is consistency of egg whites.
Mix butter and cheese together. Add remaining ingredients. Shape mixture into balls the size of a quarter. Place on a greased cookie sheet. Flatten balls with floured fork tongs, crossways. Bake at 325° for 15 to 20 minutes. Yields 6 to 8 dozen.
Cook beef, onion and garlic until beef is brown and onion is tender. Stir in remaining ingredients and simmer 15 to 20 minutes.
Spread peaches on bottom of oblong or square pan. Pour dry cake mix on top, then cut up butter on top. Sprinkle with cinnamon and nutmeg. Bake uncovered at 350° for 45 minutes. Serve with ice cream or whipped cream.
Cream shortening; add sugar. Mix well; add salt and beaten eggs. Add fruit and nuts which have been cut in small pieces and mixed with 1/2 cup flour. Add sifted dry ingredients and fruit juice. Mix well. Bake in paper lined loaf tins at 275° for 3 hours. Makes 9 pounds of cake.
Mix flour, softened butter and nuts. Press into a 13 x 9-inch pan. Bake at 350° for 30 minutes. Let cool. Mix softened cream cheese and sugar with 1 cup Cool Whip. Spread over crust. Mix chocolate pudding with milk (use mixer). Spread on top of the cream cheese layer. Top with Cool Whip and chill.
You may use all duck or all goose. Venison, beef or chicken can be used.
Mix all ingredients together. Heat in saucepan. Serve in small fondue pot with melba rounds.
Mix and pour into individual loaf pan which has been treated with nonstick spray. Bake for 20 minutes at 350° to 375°. Recipe makes only 1 loaf.
Peel and remove seeds from large cucumbers. Cut in strips, 1/2-inch wide. Cover with ice water. Let stand overnight. Drain and pack upright in sterilized pint jars. For each 3 or 4 jars, boil together for 3 minutes all the ingredients. Pour over the cucumbers to fill the jars. Let stand 6 weeks before using.
Place fillets in a lightly greased 8 x 8 x 2-inch baking dish. Sprinkle with pepper. Dot with butter. Spoon soup over fillets. Sprinkle with cheese and paprika. Bake, uncovered, in preheated oven for 20 minutes or until fish flakes easily with a fork. Makes 3 to 4 servings.
Preheat oven to 350°. Grease and flour one Bundt pan. Cream together sugar, vanilla and margarine until fluffy. Add eggs, one at a time until well blended. Add yams and beat well. Add flour, baking soda, cinnamon and allspice. Blend well. Fold in pineapple, pecans and raisins. Pour into prepared pan and bake 60 to 70 minutes or until knife inserted in center comes out clean after cake is completely cooled. Melt frosting in a saucepan and drizzle over cake.
In large skillet, saute potatoes and ham or Spam in oil for 10 minutes or until tender. In a small bowl, beat eggs, salt and pepper. Add to skillet. Cook, stirring occasionally, until eggs are set. Remove from heat and gently stir in cheese. Spoon onto serving platter and sprinkle with chives or other toppings. Makes 4 servings.
Stir together the apples, raisins and cinnamon. Add to the popcorn and mix thoroughly. Low calorie.
Prepare cake mix according to package directions, adding 2 tablespoons creme de menthe syrup. Bake. After cake has cooled, spread on fudge topping. Add 2 tablespoons creme de menthe syrup to Cool Whip; spread on top of fudge topping. Refrigerate. Will make a 9 x 13-inch pan, plus 6 cupcakes or triple layer cake using round pans.
Put the sliced and peeled apples into greased casserole. Mix flour and sugars. Cut oleo into mixture. Combine the water and lemon juice and pour over apples in dish. Pour sugar topping over the apples. Sprinkle with cinnamon. Bake at 350° for 40 minutes. Sprinkle the cheese on top and bake until cheese melts.
Beat with spoon the melted butter and egg. Add cake mix and mix until gooey. Put into 9 x 13-inch cake pan.