HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine oleo, brown sugar and evaporated milk. Let come to a full boil, stirring constantly. Remove from heat and let cool. Add vanilla.
Position knife blade in food processor bowl. Add first 5 ingredients. Process until smooth. Add pimento; pulse 4 or 5 times. Yields 3 1/3 cups.
Stir jello and water until jello is dissolved. Add grape pulp and lemon juice. Let cool until slightly thickened. Add Cool Whip. Refrigerate until set. Garnish with mint leaves.
Beat eggs until fluffy. Add oil, sugar, vanilla and zucchini (grated) and mix well. In separate bowl, combine dry ingredients. Mix well. Combine the two mixtures and add nuts. Bake at 325° for 1 hour. Yields 2 loaves.
Brown ground beef; drain. Add soup mix, tomatoes and water; bring to a boil. Stir in macaroni; simmer for 20 minutes. Top with Mozzarella cheese. Serves 4.
Line a 13 x 9 x 2 glass dish with bite size pieces of lettuce. Sprinkle peppers, celery, onions and peas (frozen, not thawed). Add sugar to mayonnaise and spread over top. Sprinkle with cheese and bacon. Refrigerate overnight.
Pour the cold milk and pudding mix in a bowl, then stir for two minutes with a wire whisk. Pour into pie crust and leave in fridge for two hours.
Cut bacon into 1-inch pieces. Fry and drain well. To bacon drippings, add onion, vinegar, mustard and brown sugar. Bring to a boil and simmer for 10 minutes. Pour well drained beans and mushrooms in large casserole dish. Add bacon and drippings mixture. Stir well. Cover and bake at 350° for 1 hour.
Drain pineapple, reserving syrup. Soften gelatin in the pineapple syrup. Stir over low heat until gelatin is dissolved. Stir into strawberry-flavored yogurt with dash of salt. Add thawed strawberries, including syrup and drained pineapple; mix well. Pour into 1-quart mold. Chill until set. Unmold onto lettuce. Garnish with more strawberries. Makes 4 to 6 servings.
Cook meat and onions until done; drain fat. Add soup, sauce, milk and chilies; mix well. Add diced cheese to mixture. In large casserole (greased), put 1 layer of tortillas, quartered; add mixture alternately. Bake at 350° for 30 to 45 minutes. Do not salt.
Heat oven to 325°. Grease a 10-inch tube pan. In a large bowl, combine flour, sugar, soda, salt, cinnamon, allspice and nutmeg. Stir in buttermilk, butter and egg just until combined. Fold in apples and almonds.
Cook carrots, covered in boiling water, 10 minutes or until barely tender. Drain. Place in 1-quart casserole.
Mix together the first 5 ingredients. Add the water and vanilla and beat until fluffy. Bake at 350° for 20 to 25 minutes.
Cut potatoes into small chunks. In a small bowl, combine soup, paprika and pepper. Grease a 2-quart baking dish; line bottom of dish with potatoes. Pour cheese over the potatoes, then pour the soup over the cheese. Cover with foil. Bake at 350° for 45 minutes or until potatoes are tender.
Combine all ingredients. Mix until creamy. Put 1 vanilla wafer in bottom of foil muffin cup. Fill 2/3 full of cream cheese mixture. Bake at 350° for 20 to 25 minutes, until firm. Top with cherry pie filling.
Add broccoli, onion and carrots to broth. Cook for 20 minutes. In a separate pan, melt butter; add flour. Cook over low heat for 2 minutes. Stir in milk. Cook until it thickens. Add the Velveeta cheese and continue to cook until cheese is melted. Add to the broth and veggies. Cook over low heat.
Mix flour, shortening and salt. Put egg in a cup; beat in vinegar and cold water. Add to flour mixture. After all is moistened, fold over three times, then divide and roll.
Mix all ingredients together and put into a greased casserole dish or a greased 8 x 12-inch pan. Bake at 350° for 45 minutes.
Beat 1 cup powdered sugar into foamy egg white. Mix together Crisco, butter, flour and milk. Beat into egg mixture. Add 1 cup powdered sugar and vanilla and beat real good.
Let ice cream and Cool Whip soften. Mix all ingredients until smooth. Freeze in 8-inch square pan.
Dry the scallops thoroughly with paper towels. Season with salt and pepper. Dredge lightly with flour, shaking off the excess. Heat the butter and oil in a large heavy skillet. Add the scallops; do not crowd the pan. Saute over high heat until the scallops are golden brown on all sides. Remove the skillet from the heat. With a spatula, remove the scallops to a side dish and reserve. Add the shallots, garlic and parsley to the pan. You may need an additional tablespoon butter. Return the pan to the heat and cook the mixture for 2 minutes, scraping well the bottom of the pan. Add the stock; bring to a boil and reduce to 2 tablespoons. Add the cream; bring to a boil and reduce by one-third. Combine the 4 tablespoons butter and flour together into a paste. Whisk in bits of this mixture until the sauce heavily coats a spoon. Mix up more if necessary. Return the scallops to the pan and cook for 2 to 3 minutes, or until heated through. Taste and correct the seasoning. Transfer the scallops to a serving dish. Sprinkle with parsley and serve hot.
Melt butter. Blend in sugar and egg. Add flour, nuts and vanilla. Spread in well-greased and floured pan. Bake 20 to 25 minutes at 350°.
Mix sifted, measured flour and salt. Pour oil and milk into one measuring cup. Do not stir. Add oil and milk at once to flour. Stir until mixed.	Press into a smooth ball. Cut in two and flatten each half slightly.	Place one half between 2 sheets of waxed paper. Roll out gently to edges of paper. Peel off top paper. Ease and fit pastry into pan. Trim and add filling. Roll top	crust the same way and place over filling. Fold edges under bottom crust. Seal with fork, pressing gently. Make slits	in center. Bake as directed for pie.
Beat softened cream cheese. Add in sugar and vanilla. Blend in Cool Whip. Spoon into graham cracker crust; top with cherries.
Combine flour, powder and salt; set aside. Beat eggs and 2 cups sugar. Combine oil and orange juice and add alternately with dry ingredients to egg/sugar mixture. Add vanilla and mix until smooth. Pour 1/2 batter in greased tube pan. Arrange 1/2 the apples on top. Mix cinnamon and sugar and sprinkle 1/2 of it on apples. Add remaining batter, then apples, then last of cinnamon/sugar. Bake at 350° for 1 hour and 10 minutes. Cool. Can sprinkle confectioners sugar on top when completely cool.
In large saucepan, mix cornstarch and baking soda. Gradually add water. Cook over low heat, stirring occasionally. The mixture will start to thicken and get bubbly. Stir it constantly until the mixture forms a ball. Remove from heat by placing on foil or plastic wrap. When cool enough to handle, knead in cinnamon. Roll out to 1/4-inch thickness and cut with cookie cutters. Make hole for hanging with toothpick. Air dry.
Mix powdered sugar and cream cheese together with electric mixer until creamy. Add Cool Whip. Mix until smooth. Break angel food cake into bite-size pieces. Mix into Cool Whip mixture. Spread in 13 x 9-inch pan. Mix strawberries and glaze together. Spread over cake. Chill.
Preheat oven to 400°. Brown burger meat and drain. Add first 4 ingredients and bring to a boil. Remove from heat. Place in Dutch oven or ovenproof serving dish. Place small biscuits or 1/2 biscuits on top and around edge. Cook until brown. Turn heat off. Sprinkle cheese over biscuits and remove from oven as soon as cheese melts.
In a large skillet, combine first 5 ingredients on medium heat and simmer 5 minutes. Stir in peas and mushrooms. Sprinkle with cheese. Cover and simmer for 20 minutes or until rice is cooked.
Mix all ingredients together. Pour into 9 x 15-inch pan. Bake at 400° for 40 to 50 minutes.
Cook onions and butter; add rest of ingredients and bake in casserole dish at 350° for 1 hour.
Mix peanut butter and cornflakes. Slice apples. Spread peanut butter mixture on each of the apple slices. Clean up. Enjoy Apple Nutters with three good friends.
Brown meat and onion together; drain off fat. Stir in tomatoes, enchilada sauce, cumin, 1/4 tsp. salt and pepper. Bring to boiling; reduce heat. Cover and simmer 5 minutes. Pour half of the meat sauce into 12 x 7 1/2 x 2-inch baking dish. Wrap the stack of tortillas in foil; warm in a 350° oven for 8 to 10 minutes. Spread warm tortillas with cream cheese; top with chilies. Fold tortillas in half. Arrange folded tortillas over meat sauce in dish. Pour remaining sauce down the center. Cover and bake at 350° for 15 minutes. Uncover. Sprinkle cheese over top. Return to oven and bake 5 minutes more or until cheese melts.
In 2-quart saucepan, combine half and half or light cream, sugar, cornstarch, salt and egg yolk. Cook over medium heat, stirring constantly, until mixture coats a spoon well, about 15 minutes (mixture should be about 170° to 175°, but do not boil or it will curdle). Remove custard from heat. Stir in vanilla. Pour into bowl. To keep skin from forming as custard cools, press plastic wrap directly onto surface of Custard Cream.
In skillet heat butter and brown celery and onions. Add beef and rice and brown. In buttered casserole, combine soup, water, soy sauce and pepper. Add onions, beef and rice. Lightly stir in mushrooms and bean sprouts. Bake covered in 350° oven for 30 minutes. Uncover and bake for 30 more minutes.
Preheat oven to 400°. Brown meat in skillet, sprayed with cooking spray. Spray an 8 x 8-inch baking dish with olive flavored cooking spray. Layer cottage cheese and Parmesan cheese on bottom. Mix browned meat, spices, tomato sauce and half the Mozzarella cheese. Spoon over cheese layer.
Simmer carrots in chicken broth until tender, about 15 minutes. In another pan, saute onion in butter until limp, but not browned. Puree all in blender or food processor. Add salt, pepper, cream and thyme. Bring back to simmer, stirring constantly. Serve hot or chilled with a sprinkling of chopped parsley for garnish. Makes 6 servings.
Heat oven to 375°. Beat margarine and sugars. Add applesauce, egg whites, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp one. Cool 1 minute on cookie sheet. Makes about 5 dozen cookies.
Stir together hot sauce and garlic salt until blended.	Pour chicken in large bowl set aside. Stir together bisquick mix, onion salt and pepper in medium bowl. Remove chicken from sauce; drain. Coat chicken with bisquick mixture. Heat oil in 12 inch skillet medium heat until hot. Cook chicken in oil until golden brown on both sides.
Blend dry ingredients (except sugar). Cream butter and sugar until well blended. Add eggs and vanilla; beat to blend. Add dry ingredients (blend). Place cookies on well-greased baking sheet with No. 40 scoop (1 3/4 tablespoons). Bake for 10 to 12 minutes at 375°. Makes 100 cookies.
Mix all ingredients together and pour into greased casserole dish. Top with paprika and more grated cheese if desired. Bake at 350° for 45 minutes.
Mix wet ingredients together well. Mix dry ingredients together well. Add dry ingredients to the wet. Add one cup of apples, or raisins, or nuts or dates. Or instead of putting nuts in the batter, put them in the bottom of baking pan(s). Sprinkle with sugar and cinnamon, then add the batter. Bake in a greased, well-floured Bundt pan. Bake at 350° for 40 to 50 minutes or bake in 2 loaf pans at 325° for 1 hour.
Peel tomatoes and onions. Remove seeds from peppers and slice. Cook vegetables 30 minutes. Run through colander. Boil pulp until thick. Put allspice and other spices in rag and add all together with remaining ingredients. Cook until thick. Pour up into jars and seal.
Brown pork chops and remove from skillet. Slice onion, green pepper and cabbage in layers in skillet. Arrange pork chops on top. Add tomatoes and seasonings. Simmer for 3 hours.
Scoop seed from squash. Place halves, cut-side-down in 1/2 inch water in a 9 x 13 baking dish. bake in preheated 350° oven 35 to 40 minutes, until squash is tender. Meanwhile, in a medium skillet heat oil and butter over medium heat. Saute ham, onion and garlic until onion is soft. Add snow peas and red pepper. Saute 2 minutes, stirring occasionally. Remove from heat. In a large bowl beat eggs with cheese until blended. Turn cooked squash halves cut-side-up. With fork pull out strands of squash. Work carefully so as not to tear the squash shell. Add hot squash to egg mixture. Toss well. Add warm ham-vegetable mixture. Toss well. Spoon squash into shell. Serve with freshly ground black pepper, if desired. Makes 2 servings.
Soak raisins in 1 cup whiskey overnight. Drain and discard whiskey. Stir the candied fruit, nuts and flour together. Combine all ingredients. Drop by teaspoonfuls on greased cookie sheet. Bake in a 350° oven for 12 minutes.
Make sauce of sugar, water, vinegar and flour. Add onion and cook slowly for 5 minutes. Add beets and simmer for 30 minutes.
Mix all ingredients together. Don't add water for the Jell-O. Store salad in refrigerator for at least 4 hours before serving.
Thaw potatoes. Combine all ingredients and pour into a greased baking dish. Bake for 1 hour at 350°.
Mix cream cheese and nuts. Soften with mayonnaise or milk if needed. Drain strawberries well. Reserve juice. Drop cream cheese mixture as ball size pieces into Pyrex dish. Arrange strawberries around balls. Dissolve jello in one cup of boiling water. Use reserved juice and enough water to make 3/4 cup. Pour in jello. Pour jello mixture over cheese and strawberries. Set overnight.
Scrape and dice carrots. Dice celery. Chop onion. Peel cucumber and chop. Peel tomato and chop. Cook macaroni and cool in water. Combine all vegetables. Combine oil, vinegar, sugar, salt and pepper. Mix well. Refrigerate for 8 hours.
Cut margarine into flour and baking soda. Make a well in the mixture and pour in buttermilk. Add enough flour to get dough out of the bowl and onto waxed paper. Roll out 1/2 inch deep and cut biscuits (if you don't have a round cookie cutter use a mason jar lid). Bake at 425° for 10 minutes or until barely golden brown.
Cream sugar, shortening, eggs and vanilla. Combine dry ingredients. Add alternately with the water. Makes 2 layers or a 9 x 13-inch loaf cake. Bake at 350° until cake tests done, 25 to 35 minutes. Mom always frosted it with chocolate icing and it seemed there was always chocolate cake in the cake saver.
Mix mushroom soup, cream of chicken soup and Ro-Tel together. Put cut up chicken in 3-quart casserole dish. Add onion to top, then soup mixture. Crush Doritos and add cheese to top. Bake at 350° until hot and cheese is melted.
In skillet over low heat, melt cream cheese and butter with milk until soft and creamy. Remove from heat. Add drained corn and jalapenos. Mix thoroughly and put in baking dish. Bake at 350° for 15 to 20 minutes or until bubbly.
Cream oleo, sugar and salt. Add slightly beaten eggs, vanilla and vinegar. Add raisins which have been soaked a few minutes in warm water. Be sure to drain well. Bake in 9-inch uncooked pie shell for 1 hour at 350°.
In mixing bowl, beat softened cream cheese with 3/4 cup powdered sugar until light and fluffy. Add 1/4 cup powdered sugar into whipped cream. Add vanilla extract and raspberry liqueur. Combine mixtures. Using a rounded tablespoonful, place a mound in each 3-inch cup of a 12-cup muffin tin. Freeze and when frozen, place muffin tin in plastic bag. These will keep for several weeks. Remove from freezer about 15 minutes before serving time. Unmold. Serve with one of the warm sauces or chocolate sauce.
Beat eggs to blend. Add oil, sugar and vanilla. Continue beating with spoon. Stir in zucchini and pineapple. Combine flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and raisins. Stir in gently into zucchini mixture just until blended. Bake in 350° oven for 1 hour. Use 2 loaf pans, greased and floured.
Cream the sugar, shortening, salt, cinnamon and baking soda. When well creamed, add eggs, molasses, chopped nuts and raisins. Scrape down bowl and add flour. (This mixture should be moist enough to stay together, but dry enough to work by hand.) Form dough into balls approximately 3/4 ounce each and flatten on cookie sheet. Brush top of cookie with egg mixture (1 whole egg whipped, plus pinch of salt; if too thick, add a dash of water). Bake in a 380° oven for 13 to 14 minutes.
Mix the yeast, 2 cups of warm water and 3/4 cup sugar. Let sit 5 to 10 minutes until bubbles appear. Add eggs and margarine. Add enough flour to make a medium dough. Cover with Saran Wrap. Let rise until doubles in bulk, then divide into 2 balls. Roll each one out into a rectangle about 1/4 x 3-inches thick. Spread with melted margarine. Sprinkle on sugar-cinnamon and raisins. Roll up like jelly roll. Cut into 2-inch pieces. Place, cut side down, on buttered cookie sheet close together. Brush on melted butter and let rise until doubles. Bake at 400°. Remove from oven. Glaze while warm with powdered sugar, vanilla and water.
Bring sugar, cornstarch, water and corn syrup to a boil. Cook 6 minutes until thick. Remove from heat. Add 3 tablespoons strawberry gelatin. Cool completely. Arrange strawberries in pie shell and pour glaze over. Serve with whipped cream.
Mix cranberry sauce, soup mix and French dressing and pour over chicken breasts. Bake, uncovered, at 250° for 1 1/2 hours. Serves 8.
Put rhubarb and sugar in a sealable plastic bag and shake well until rhubarb is well coated with sugar. Put in the refrigerator overnight. In a large saucepan, bring the rhubarb/sugar mixture to a boil. Reduce the heat to a low boil, and cook 20 minutes. Remove from heat and stir in the raspberry jell-o. Pour into small, sterilized jars and seal. Process in a water bath 10-15 minutes. Fills 1 dozen mini jars or 6 1/2 pt. jars.
Defrost pizza dough in refrigerator overnight. Spread flat as if for a jelly roll. Saute ground beef and/or sausage until brown. Set aside to cool. Mix grated cheese with eggs, egg yolk, Parmesan cheese and parsley. Mix all together with meat. Spread on pizza dough and roll up as a jelly roll. Shape in half moon, seam side down. Cover with remaining egg white. Bake at 350° for 1 hour.
Melt chocolate chips in top of double boiler. Add melted chocolate to the crushed vanilla wafers, corn syrup, nuts and bourbon. Mix well until thoroughly blended. With hands, roll bits of dough into walnut sized balls. (If dough is sticky, grease hands with butter.) Roll balls in powdered sugar. Store in tin or 2 pound coffee can at least 2 or 3 weeks before serving.
Marinate large shrimp in: butter, lime juice, mustard, olive oil, crushed garlic and Worcestershire sauce. Marinate 2 to 3 hours. Grill or broil at 450° for 5 minutes. (Good with grilled veggies.)
Brown meat. Add onion and garlic. Combine all remaining chili ingredients to undrained beans. Stir into beef mixture. Simmer 30 minutes. Salt and adjust amount of water. Makes enough for 10 to 15 people. Hot!
Mix everything together in a bowl. Beat with electric mixer for about 3 minutes or until well blended. Pour into a well-greased and floured Bundt pan. Bake at 350° for 50 minutes to 1 hour until toothpick comes out clean.
Preheat oven to 375°. In small bowl, combine butter, sugar, brown sugar and vanilla. In large bowl, combine flour, baking soda and salt. Beat in eggs. Gradually add flour mixture and mix well. Stir in chocolate chips and nuts.
Cut pickles in chunks. Drain and discard liquid. Mix sugar, water, and vinegar and heat. When it begins to boil, add pickles and heat slightly. Pour back into jar and cool. Put into refrigerator at least 12 hours.
Put half of bread crumbs in casserole. Add in order given, sauerkraut, corned beef, French dressing, Thousand Island dressing, mustard and Swiss cheese. Put the other half of crumbs on top of cheese. Pour melted butter over crumbs. Add a little more sauerkraut juice, if necessary. Bake at 350° for 20 to 40 minutes.
Place lettuce in shallow serving pan. Cover with green onions, celery and water chestnuts. Break peas apart over salad. Spread mayonnaise evenly over top. Sprinkle with sugar, cheese, seasoned salt and garlic powder. Cover and chill as long as 24 hours. Just before serving, sprinkle salad with grated hard-boiled egg and sprinkle with bacon bits. (Serves 15 or 20 people.)
Mix thoroughly and add 1 cup lukewarm water containing 1 package yeast. Knead to right consistency (rubbery). Roll up in a ball and sprinkle with flour. Let rise 20 minutes.
Brown pork chops with a little bacon grease. Cook soup as directed except use 1/2 can water. Cook rice as directed. Arrange chops in a 9 x 13-inch baking dish. Pour rice over chops, then pour soup over rice. Salt and pepper to taste. Cover with foil. Cook 30 to 40 minutes at 350° until tender. Do not overcook chops.
Have peas cooled before mixing. Dice cheese about the same as peas. Lightly combine all ingredients (except lettuce) and serve on lettuce leaves. Makes 5 servings.
Mix together in casserole dish. Top with buttered bread crumbs. Bake at 350° for 1 hour.
Put all ingredients in pot. If desired, tie whole spices in cheesecloth or put in tea strainer. Cover and set on high for 1 hour, then turn to low for 2 to 8 hours. Serve from pot with ladle.
Place broccoli in bottom of greased baking dish; add chicken. Combine soup and milk. Pour over chicken. Sprinkle with cheese. Combine butter and bread crumbs. Sprinkle over all. Bake 15 minutes at 450°. Serves 4.
Sift flour and sugar. Add Crisco, milk and vanilla. Beat 2 minutes, then add eggs. Beat well. Pour 1/3 of batter into layer pan. Then, stir in nut meats and spices into rest of batter. Make 2 layers out of this batter. Bake at 350° for 25 to 30 minutes. When layers are cool, spread filling between layers.
Place fruit in a 10 x 6 x 2-inch baking dish and sprinkle with lemon juice. Combine flour, sugar and egg; stir until mixture resembles coarse meal. Spread over fruit. Drizzle melted butter over topping. Bake at 375° for 30 minutes. Serve warm. Yields about 6 servings.
In saucepan, combine water (or broth), onion and broccoli. Bring to boil. Reduce heat; cover and simmer 10 minutes. Place half of mixture in blender; cover and blend until smooth. Pour in bowl; repeat with remaining mixture or if you want a chunky soup, just pour in bowl with first batch. Set aside. In saucepan, melt butter; stir in flour, salt and pepper. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in vegetables; mix. Cook and stir until soup is heated through. Season to taste with additional salt and pepper. (Try this recipe using a different vegetable such as potatoes, asparagus, etc.)
Heat oven to 350°. Spray round pan, 8 x 1 1/2-inches, with nonstick cooking spray. Reserve 1/4 cup crushed pineapple. Blend 1/4 cup of the crushed pineapple, the reserved juice and remaining ingredients, except whipped topping, in medium bowl on low speed, scraping bowl constantly, 1 minute. Beat on medium speed, scraping bowl occasionally, 2 minutes.
Place in casserole in this order: broccoli, chicken, soup and potatoes. Top with cheese. Bake in microwave for 15 minutes.
Let stand at room temperature, mix and shape into ball. Roll in minced nuts or parsley.
Bake chocolate cake mix according to directions. When you take out of oven, poke holes all over the top. Pour Eagle Brand milk over the top and spread. Pour caramel topping over top and spread. Pour chocolate topping over top and spread. Crush Heath bars and sprinkle over the top.
Toss the first 6 ingredients together, then pour cool mixture over them which was made with vinegar, sugar and water. Mix ingredients together and bring to a boil. Let cool. Refrigerate for 24 hours.
Cream butter and sugar. Add well beaten eggs and lemon juice; blend. Sift dry ingredients together and combine with raisins and pecans. Add to creamed mixture and blend thoroughly. Pour in a well-greased and floured tube pan. Bake at 275° for 1 1/2 hours.
Blend all ingredients in blender. Pour into glasses and drink with a straw. Serves 8 to 12 people.
Open can of salmon and drain liquid. In a mixing bowl, empty salmon and remove all bones. Crumble up salmon. Add all remaining ingredients and mix with your hands. In frying pan, add 1/2 stick margarine. Make patties with salmon and turn when each side is brown. Squeeze lemon over patties (optional). Makes 4 servings.