HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil syrup and sugar together for 2 to 3 minutes. Beat eggs and pour slowly into syrup. Add butter, salt and vanilla, stirring to blend. Add pecan pieces. Pour into raw pie shell. Bake at 450° for 10 minutes, then at 350° for 35 to 40 minutes (until set).
Place 2/3 crushed cookies in bottom of 10 x 15-inch pan. Whip the cream cheese and margarine. Add whipped topping. Add milk. Add pudding. Whip until mixture becomes thick. Put mixture on top of crushed cookies. Complete with remaining cookies on top of mixture.
Brown beef on high; pour off grease. Add cheese to beef to melt. Mix all ingredients in mixing bowl. Put in baking dish. Slice onion on top. Bake for about 45 minutes at 325°.
Pick over beans, cover with cold water. In the morning, drain, cover with cold water and simmer until tender. Put beans in casserole, add cut up green pepper, sugar, salt and sausage. Heat the tomato soup with juice and pour over the beans. If the dish looks a little dryish, add more tomato juice. Cover and bake at 275° about 5 to 6 hours.
Allow butter, eggs and sour cream to come to room temperature. Add soda to sour cream then add to butter and sugar which has been creamed together and beat 2 minutes. Add 2 eggs at a time, alternating with flour until all is used. Add flavorings. Pour into tube pan. Bake 1 1/2 to 2 hours in 275° oven.
Bring all this to a boil. Cool. Put over meat or store in jars. Use on chopped hog meat.
Cook noodles in salted water. Add cheese, corned beef, onion, soup, salt and pepper. Cover with seasoned bread crumbs and a little butter. Bake at 350° for 30 minutes.
Mix the first 3 ingredients together. Use half to line bowl. Save the other half for topping. Mix the Cool Whip and milk. Add orange juice and oranges. Pour in lined bowl. Sprinkle topping over mixture. Refrigerate.
Toss fruit and almonds together and stir in mayonnaise. Chill. May serve on lettuce.
Crush vanilla wafers in blender. Mix together butter, orange juice, coconut, pecans and wafers until well mixed. Sift powdered sugar. Roll small balls of mixture in sugar.
Mix in saucepan the sugar and ground cinnamon. Stir in evaporated milk and water. Cook to soft ball stage, stirring constantly. Add vanilla and whole nuts. Stir until you can't stir any more. Turn out onto wax paper and separate. Keep in airtight container.
Blend together the flour and milk, add to soup and season with pepper. Heat slowly to boil and cook until thick.
Melt butterscotch bits and margarine. Add cracker crumbs and nuts. Press half of this mixture into bottom of greased 13 x 9-inch pan. In large mixing bowl, beat cream cheese, Eagle Brand milk, vanilla and egg. Pour over prepared pan. Top with rest of crumbs. Bake for 25 to 30 minutes at 350° (325° if using glass dish) or until toothpick comes out clean. Cool to room temperature or freeze before cutting into bars. Refrigerate any leftovers.
Mix all ingredients in a 11 x 14-inch baking dish. Let stand in refrigerator overnight. Cover top with Italian bread crumbs or crushed potato chips. Bake at 350° for 1 hour. Serves 8.
Put drained fruit cocktail and mandarin orange in a large bowl. Sprinkle dry pudding over it. Pour pineapple juice and all over. Mix well. Refrigerate.
Lightly grease 4 cookie sheets or pizza pans. Sprinkle lightly with yellow cornmeal if desired. Open refrigerated dough, unroll contents of each 10 oz. can onto a cookie sheet. Cut into quarters; press each into 6 inch circle or square, pinching a rim of dough around the edge to form a crust. Top as desired. Bake in preheated 425° oven 10 to 14 minutes or until cheese is melted and crust is lightly browned. Makes 8 servings.
Whip cream until stiff. Add cream cheese, softened. Mix until smooth. Grate onion and mix. Add shrimp and 1/4 of shrimp juice. Chill thoroughly. Serve with chips or whatever.
Sift out blueberries and soak in cold water. Drain. Place fruit filling in an 8-inch square pan. Sprinkle cinnamon and extract evenly over filling. Sprinkle blueberries over this. Toss with a fork until crumbly: dry muffin mix, melted butter and nuts. Sprinkle over top. Bake for 30 to 40 minutes or until brown.
Sift flour, baking powder, baking soda, salt and sugar together. Add raisins. Beat eggs and add to buttermilk. Combine with dry ingredients. Stir just enough to moisten. Do not overmix! Bake in a greased 9-inch round pan for 1 hour at 350°.
Melt margarine in a large saucepan over low heat. Add cereal. Stir until well coated. Using buttered spatula or wax paper, press mixture evenly into buttered 9 x 13-inch pan. Cut into squares when cool.
Melt butter. Add brown sugar. Add remaining ingredients. Spread in greased pan. Bake at 350° for 30 to 40 minutes.
In a large bowl, combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice and bay leaves. Cover and let marinate, refrigerated, overnight. Preheat oven to 350°. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. With a slotted spoon, transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
In a large saucepan, saute butter and onions. Stir in cream of mushroom soup and mushrooms. Add 1/2 cup milk. Melt Velveeta cheese in mixture. Cook broccoli in separate pan and drain. Add to mixture. Serve warm with tortilla chips.
Combine all ingredients and blend thoroughly. Pour into greased 3-quart casserole dish. Bake at 350° for 1 hour.
In a 9 x 14-inch glass cake dish layer the fresh vegetables and the bacon pieces. Mix the salad dressing and the sour cream together with salt and pepper. This would be layer 6. Layer 7 - grated cheese. Serves 8 to 10.
Brown hamburger, onions and green pepper in skillet; drain fat off. In pot, put the tomatoes (smashed up), 1/2 can tomato juice and 1/2 can water. Let ingredients come to a boil. Add hamburger, onions and green pepper; turn down to medium low. Add kidney beans and 1/2 small can chili powder. Let simmer for 1 hour. Keep stirring. You can use more beans, if desired.
Quarter hot potatoes lengthwise and place in a baking dish. Sprinkle grated cheese over potatoes. Melt butter in skillet. Add remaining ingredients. Stir ingredients until bread crumbs are moist. Crumble mixture over potatoes and broil until cheese has browned.
Prepare cake mix as directed and bake in jelly roll pan. Cool completely. Combine remaining ingredients except frosting, and beat 10 to 15 minutes until light and fluffy. Spread over cooled cake. Top with frosting.
Cream with mixer. Wonderful to dip sliced apples or other fruits. Refrigerate until needed.
Beat egg yolks and add sugar gradually. Add vanilla, salt, flour and baking powder. Fold in beaten egg whites. Pour in 10 x 18-inch pan and bake at 375° for 20 minutes. Take from pan onto cloth dusted with confectioners sugar. Spread with jelly, roll up and cool.
Cream margarine and sugar until light and fluffy. Blend in pumpkin and eggs. Add combined dry ingredients and mix well. Spread mixture into greased and floured 15 1/2 x 10 1/2-inch jelly roll pan. Bake at 350° for 30 to 35 minutes. Cool and frost.
In large bowl, combine ingredients. Mix well. Cover and chill. Refrigerate leftovers.
Combine ingredients in saucepan. Cook over low heat to simmering. Keep warm while serving.
Beat egg into	cold ice water and vinegar. Mix flour, sugar and salt. Cut in	Crisco	and add the egg, water and vinegar. This makes 5 single crusts.
Measure dry ingredients into shallow bowl. Add onion juice and vinegar. Add oil gradually with whisk. Stir in seeds or can put all in glass jar and shake.
Mix all ingredients and spread on 6 English muffins cut in half. Refrigerate for 1/2 hour, then cut each in half and then in fourths. Bake at 350° for 15 minutes or until brown.
Combine ingredients. Season mixture with pepper. Simmer, covered, over low heat, for 2 1/2 to 3 hours.
Cream shortening and sugar. Add eggs, one at a time; blend well. Add vanilla wafers and milk alternately. Fold in coconut, nuts and pineapple. Bake in a tube pan for 1 1/2 hours at 325°.
Spray dutch oven with butter flavored spray. Saute all ingredients together except rice. Serve over cooked rice.
Beat 20 minutes at moderate speed. Add whipped topping and blend for 5 more minutes. Put half bread crumb crust on bottom of 9 x 13-inch pan. Spoon strawberry mixture on top. Sprinkle other half crumb crust on top. Freeze several hours or overnight. Cut in squares to serve.
Mix all ingredients and shape in baking dish. Put 3 onions, 3 potatoes and 3 carrots around it. (Depending on size of potatoes and onions, cut in half or quarters). Cut carrots into sticks and add salt and pepper over vegetables. Cover. Bake at 375° for 1 hour. Uncover and bake 10 minutes to brown.
Mix all ingredients together in large bowl. Shape into loaf in a 9 x 5 x 3-inch baking dish. Cover with 1/2 cup ketchup and sprinkle with 1/4 cup brown sugar (optional). Bake at 350° for 1 hour.
Cook spaghetti according to package directions; drain. (Should have about 3 cups cooked spaghetti.) Stir margarine, Parmesan cheese and eggs into hot spaghetti. Form spaghetti mixture into a "crust" in a buttered	10-inch pie plate. Spread cottage cheese over bottom of spaghetti crust.
Saute onion until tender in butter in saucepan. Add remaining ingredients (except beef). Simmer, covered, for 10 minutes. Makes 2 cups. Cut beef into strips; brown in butter. Add to sauce. Simmer. Good served on rice.
Spray 9 x 13-inch pan with Pam. Press graham crackers into pan. Layer with pudding, bananas, Cool Whip, strawberries and pineapple (in that order). Sprinkle coconut on top (optional).
Mix flour, butter and powdered sugar, and spread on pizza pan. Bake for 15 minutes at 350°, until light brown. Mix cream cheese, powdered sugar and Cool Whip. Spread on cooled crust. Mix strawberries and glaze and spread mixture over the cream cheese mixture layer.
In medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg and egg nog; mix well. Over medium heat, cook and stir until thickened and bubbly; remove from heat. Stir in rum. Cool or chill thoroughly. Beat until smooth. Fold in whipped cream (ready made may be substituted). Spoon into pie shell or crust. Garnish with additional nutmeg. Chill 4 hours, or until set. Refrigerate leftovers.
Cream 2 sticks margarine with Crisco. Add 1 1/2 cups sugar, 1 1/2 cups flour, 1/2 cup milk and 2 eggs. Mix well. Add another 1/2 cup milk, 1 1/2 cups flour, 1 1/2 cups sugar and salt. Mix well again. Add walnuts and vanilla. Bake in prepared tube pan for 1 hour at 325°. Then bake for 30 more minutes to brown, at 350°.
In a heavy pan, combine cabbage, onion and sausage. Cover and cook on medium heat for 20 minutes or until cabbage is done. Stir in sour cream, mustard, salt and pepper. Heat thoroughly and serve.
Let peas soak 1 hour. Mix all ingredients together in 2 quarts water and simmer. Let simmer 2 hours.
In a large bowl, beat eggs until foamy. Gradually add sugar; beat until thickened. Add milk, half and half, cream, vanilla and salt. Mix thoroughly. Chill. Churn freeze.
Mix all ingredients except catsup. Spread mixture in ungreased loaf pan or shape into loaf in a rectangular ungreased pan. Spoon catsup over the top. Bake, uncovered at 350° until done (1 to 1 1/4 hours).
Cream together sugar, cocoa, butter and milk and bring to a boil. Boil one minute. Remove from heat. Add peanut butter or nuts. Add vanilla and oats. Beat until thick and spoon on wax paper.
Heat sugar and vinegar until dissolved. Add pepper and boil hard 1 minute. Remove from heat, add few drops green food coloring and Certo. Let stand 5 minutes. Pour into jars.
French's| GourMayo has other flavors if you prefer something instead of horseradish.
Mix flour, margarine and pecans together and pat into bottom of a 9 x 13-inch pan and bake at 325° until light brown.
Peel and cream avocados. Mix in rest of ingredients. Chill and serve. May be served on salad or served with chips.
Mix pudding mix with milk and spice. Fill a baked pie shell. Let set about 15 minutes. Top with whipped cream.
Combine zita with Ricotta cheese, egg, parsley, salt and pepper. Spread a layer of spaghetti sauce on bottom of 9 x 12-inch baking pan. Put 1/2 of zita mixture on top, another layer of sauce and rest of zita. Top with sauce; sprinkle Parmesan cheese. Cover; bake at 375° for 45 minutes.
Brown the meat in hot fat. Add 2 cups water and simmer about 45 minutes. Cook celery until tender. Add the meat and broth to the celery. Add vegetables, mushroom soup and the soy sauce. Bring to boil and thicken with flour and water. Season with salt and pepper. Pour over rice or chow mein noodles. Sprinkle with more soy sauce. Chicken, turkey or hamburger may be substituted for the steak, but use 1 cup broth with it. Serves about 8.
In large pot, combine raw chicken, celery, 1 cut-up carrot, onion, salt and pepper. Cover with water. Cook until done. (Stewing chicken takes 2 or more hours; broiler-type chicken or fryer takes 1 hour or more.) Cool and remove excess meat from bones. Save broth (remove fat, if excessive, by refrigerating until fat hardens and remove).
Prepare pastry crust and set aside. Beat cream cheese and sugar in a large mixer bowl until smooth. Puree strawberries with syrup in food processor or blender. Add to cream cheese mixture. Blend in flour, eggs, strawberry extract and food color. Stir in mini chips chocolates. Pour into prepared crust. Bake at 450° for 10 minutes. Without opening oven door, decrease temperature to 250° and continue to bake for 50 to 60 minutes or until set. Cool. Loosen cake from side of pan. Cover; chill several hours or overnight. Serve topped with sweetened whipped cream and strawberries. Makes 10 to 12 servings.
Prepare pasta, drain and cool. Drain pineapple and save the juice. Drain fruit cocktail, juice not saved. In a saucepan mix eggs, sugar, flour, salt and pineapple juice. Cook until smooth and thick. Pour over pasta. Refrigerate overnight. Next day, whip cream and fold in pasta mixture. Add marshmallows, pineapple and fruit cocktail, fresh strawberries or bananas may be added just before serving.
Let beans come to boil in own juice; drain. Put in casserole. Cover with sliced onion and crumble bacon over. Let sugar and vinegar come to boil. Add 1 tablespoon bacon drippings. Pour over beans and let stand in warm place 3 to 4 hours. Pour off before serving.
Heat oven to 350°. Sprinkle chips in bottom of crust. Melt butter in a medium saucepan over low heat. Add cocoa and stir until smooth. Add milk and water. Stir with a whisk until blended. Stir in egg and vanilla. Remove from heat and pour into crust. Bake 30 minutes or until edges are set. The center will set while cooling. Garnish with topping.
Saute celery and peppers in butter until tender. Add flour and cook until smooth. Remove from heat and blend in milk. Cook until thickened. Add remaining ingredients. Heat, stirring until cheese is melted and seafood is hot. Spoon into baked patty shells. Makes an excellent lunch.
Combine all ingredients except mushrooms. Mix well. Fill each cap with 1 teaspoon of filling. Place in pan, stuffing side up. Bake in a 350° oven for 20 to 25 minutes or until heated through.
Combine onion, vinegar, sugar and celery seed in saucepan; bring to boil, turn down heat and simmer 10 minutes. Combine corn and remaining ingredients. Pour hot mixture over the corn mixture, mix and cool. Refrigerate at least 24 hours. Makes 3 cups.
Mix all but 2 tablespoons sugar. Shape into balls of about 1 heaping tablespoon size. Roll in the 2 tablespoons sugar. Bake in a 350° oven about 10 minutes. (Do not overcook, just until puffed and light brown.) Makes 24 three-inch cookies.
Saute onion in butter or oleo until clear, not brown. Place 1 can beans in a 1 1/2-quart casserole. Layer onions, pimentos, cheese, water chestnuts and a few almonds. Repeat beans and rest of ingredients. Cover with mushroom soup. Top with bread crumbs. Bake at 375° for 30 minutes or until brown. Cover first 15 minutes.
Mix first four ingredients together and cook over medium heat until it boils, remove from heat. Mix together next five ingredients. Grease pan with thin layer of sauce, 1/2 pound sliced Mozzarella cheese, 1/2 package uncooked lasagne noodles. Layer noodles, 1/2 spinach and cheese mixture, 1/2 sauce mixture, then repeat with other 1/2 of mixtures. Sprinkle top with 1/4 cup Parmesan cheese. Cover pan with foil and bake 1 hour. Let set 15 minutes before serving.
Bring water, potatoes and onion to boil in large saucepan over medium-high heat. Reduce heat, cover and simmer 8 to 10 minutes, stirring once or twice, until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, 3 to 5 minutes. Stir constantly. Serves 4.
Melt stick of oleo and pour over dressing. Mix rest of ingredients and add to stuffing mixture. Bake 35 to 40 minutes at 375°. Size of pan depends on how thick you want the casserole. I use zucchini squash.
Brown ground beef and onions together, drain grease. Add rest of ingredients and cook 15 minutes or until macaroni is done.
Bake cake as directed on box. Let cool. Split layer for icing. Combine sugar, sour cream and coconut. (Note: Reserve 1 cup sour cream mix for frosting.) Spread remaining mixture between layers. Combine reserved mixture with whipped topping. Ice the cake. Place in a sealed container. Refrigerate for 3 days.
Trim a little fat from the edge of the chops and fry out in a heavy skillet. Remove pieces. Flour chops and brown in the hot fat. Combine remaining ingredients. Spoon fat from skillet and pour catsup mixture over and around chops. Cover and cook over low heat 1 1/4 hours or until very tender. Spoon sauce over chops once or twice during cooking and add a little water as needed. Serve chops and sauce with cooked rice. Serves 4.
Mix all ingredients except the bacon. Put into a long baking dish. Top with bacon, cut into small pieces. Bake at 350° until the bacon is done.
Preheat oven to 325°. On low speed, beat brown sugar, flour, salt, half and half and vanilla until well blended. Beat in eggs and peanut butter. Pour into crust. Sprinkle peanuts on top. Bake 1 hour and 15 minutes or until filling is puffy and center is set.
Heat oven to 350 degrees. Grease and flour bottom only of 9 x 13 inch pan. In large bowl, combine all crust ingredients at medium speed until well blended. Spread evenly in greased and floured pan. Bake at 350 degrees for 20-25 minutes. DO NOT OVERBAKE. Cool.
In a large pot, brown ground beef and saute the onion and green peppers. Drain off the grease. Add the peeled tomatoes and red kidney beans; cook on low heat for about 1 hour or more. Put in chili powder; adjust to taste. For toppings, use raw onion and Cheddar cheese (shredded).
Mix together first 4 ingredients. Add well drained fruit cocktail, well drained pineapple, diced banana and nuts. Spoon into paper cups in muffin pans. Freeze. Remove from tins and store in freezer in covered container.
Heat oven to 350. Grease and flour square pan, 8 x 8 x 2 inches or 9 inch round pan. Beat all ingredients except topping on low speed, scrapping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 4 minutes. Pour into pan. Bake until wooden pick inserted in middle comes out clean, 30-35 minutes. Cool slightly, spread with topping. Set oven control to broil and/or 550°. Broil about 3 inches from heat until golden brown, about 3 minutes.
Brown meat; add tomatoes, tomato sauce, taco mix and garlic. Cover and simmer 40 minutes. Cook lasagna noodles and rinse in cold water. Layer as follows: 1/2 noodles, 1/3 sauce, 1/2 Mozzarella, 1/2 cottage cheese, 1/2 noodles, 1/3 sauce, 1/2 Mozzarella, 1/2 cottage cheese and rest of sauce. Top with Parmesan cheese. Bake at 350° for 25 to 30 minutes. Let stand 15 minutes before serving.
Cook rice according to directions on package. To the cooked rice, add chilies, cheese and sour cream. Add salt and pepper. Butter casserole dish. Pour in rice mixture; sprinkle with cheese. Bake at 350° for 30 minutes.
In small saucepan, bring 2 1/2 cups of water to a boil and stir in 1/2 teaspoon of the salt and the wild rice. Lower the heat and simmer 45 minutes. About halfway through cooking time, bring the remaining water to a boil in a separate saucepan, then add the remaining salt and the long grain rice. Bring to a boil and lower heat to simmer for about 18 minutes.
Dissolve gelatin in boiling water; set aside to cool. Add cream cheese, pineapple, cranberry sauce and nuts. Pour into mold. Refrigerate.
Slowly heat soup, half and half and butter. Saute bacon with onion until crisp. Chop bacon and add to soup mixture. Add garlic, salt, white pepper and Beau Monde seasoning to taste. Simmer on low.
Soften cream cheese. Stir in ingredients. Shape into ball. Chill, then roll in chopped nuts.
Combine flour, oats, cinnamon, brown sugar and nuts. Cut in butter. Place fruit in pan. Sprinkle with 1/2 cup sugar. Crumble and sprinkle oat mixture over fruit. Cover well with the mixture. Bake at 350° for 35 to 40 minutes.
Slice chicken into 1-inch chunks. Pour dressing over chicken just to cover and allow to marinate for a few minutes. Heat skillet and place chicken and all of marinade mixture into skillet. Saute over low heat for 2 to 3 minutes; cut into a chicken piece with a sharp knife. If it is white inside, remove from heat immediately. Refrigerate until serving.
In a 4 quart bowl arrange wafers and sliced bananas topped with pudding mixture until the bowl is full. Cover the top of the finished pudding with a finishing layer of vanilla wafers.
Mix all ingredients. Bake at 350° until golden brown, about 1 hour or less.
*The amount of chili powder and jalapeno peppers depends on how hot you like it!
Dissolve jello and salt in boiling water. Break up jellied cranberry sauce with fork; add to gelatin mixture. Chill until very thick before folding in apples. Peel apples and finely grate. Fold apples into mixture. Pour into an 8 x 8-inch pan. Chill until firm. Serves 6.
Cream margarine and brown sugar. Add almond extract, salt, instant coffee, baking powder and flour. Mix all together to stiff dough. Spread in greased jelly roll pan (cookie sheet with sides). Sprinkle with 1 cup chocolate chips and 1/2 cup chopped nuts. Press into dough (it will be thin). Bake at 325° for 12 to 15 minutes. Don't burn. Cut immediately into squares before cooling.
Place cold water and tea bags in center of microwave. Heat on HIGH for 4 minutes. Let steep for 5 minutes. Add a small pinch of baking soda and gently stir. Remove bags and add the liquid to 3 1/2-quarts cold water. Stir in sugar and stir until dissolved. Serve over ice.
Arrange chicken in greased 2-quart shallow baking dish. Put cheese slices on chicken. Mix soup with sherry. Pour over cheese. Mix stuffing with oleo and spread over top. Bake at 350° for 1 hour or until chicken is tender. Yum! Yum!
Bring to a boil oleo, water and peanut butter. In a large mixing bowl, put flour, sugar, salt and baking powder. Pour in hot mixture and mix. Add eggs and sour cream and mix well. Pour into well-greased jelly roll pan. Bake at 375° for 20 minutes.
In a large bowl, whisk together first five ingredients. Add vegetables. Toss thoroughly to blend. Add cheese. Toss lightly. Cover and chill 2 to 3 hours, stirring occasionally.
Spray Pam in a 9 x 13-inch baking pan. Layer bread cubes, sausage, mushrooms and cheese. Mix the eggs, 2 cups milk, salt, pepper and mustard and pour over the layered ingredients. Cover and refrigerate overnight. Just before baking, mix the soup with the remaining milk and pour over the top. Bake at 350° for 1 hour. Let it stand for 15 minutes before cutting into squares for serving. Serves 12.
Soak fish, covered with water plus 1/2 cup vinegar, for 30 minutes. Drain and rinse. Combine flour, garlic powder, salt and pepper. Cook fish fillets until golden on both sides. Drain in wire basket.