HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine syrup, sugar, salt, margarine and vanilla; mix well by hand. Add slightly beaten eggs and mix in (do not cook). Add pecan pieces. Pour into a 9-inch unbaked pie shell. (Optional: Garnish with whole pecans on top.) Bake in preheated oven at 350° for approximately 45 minutes.
Cream the margarine, sugar, eggs and vanilla until light and fluffy. Add flour, cocoa, soda and salt. Mix well. Stir in chips. Bake on ungreased pan at 350° for 8 to 10 minutes.
Marinate pork tenderloins several hours or overnight. Ziploc bag can be used. Charcoal tenderloins on grill for 20 to 30 minutes.
Start grill fire two hours in advance; less on electric grill. Set grill 5-inches from heat. Grill 30 minutes on each side.
Press melted margarine and graham cracker crumbs into a 9 x 13-inch pan. Add eggs, softened margarine and powdered sugar into bowl. Beat for 10 minutes, until smooth. Pour over crust. Slice bananas; add to top of mixture. Top with pineapple, Cool Whip, pecans and diced cherries.
In a warm bowl, add the warm water, yeast, salt, sugar, oil and slightly beaten egg. Add enough flour to make dough consistency in texture (firm enough to handle, but not too firm). Let rise, then knead down and roll out like a biscuit into muffin tins.
Mix cornmeal, salt, soda and add milk, corn, cheese and eggs. Mix well, add onions, pepper and bacon drippings. Bake at 350° for 45 minutes in iron skillet.
Microwave cream cheese in casserole on High 30 seconds. Add seasonings and milk and stir well.
Mix all ingredients except bread. Trim crust off bread. Layer 3 slices of bread. Cut into 3 finger sandwiches. Frost each one on all sides except bottom. Place on cookie sheet and freeze. Place frozen finger sandwiches in ziplock bags and freeze. When ready to serve, take out the number needed and place on cookie sheet prepared with Pam. Bake at 350° for 10 to 12 minutes.
Combine all ingredients and pour into unbaked pie shell. If apples are sweet, use 1/3 less sugar. Bake 30 to 35 minutes at 350°.
Preheat oven to 375°. Lightly grease a 9 x 9 x 2-inch baking pan. Place fillets in pan; cover and bake for 10 minutes or until fish is flakey.
Cream butter; gradually beat in sugar and salt. Stir in milk, egg yolk and vanilla; stir until smooth. If desired, tint with vegetable dye, one drop at a time, so that color remains appealingly delicate.
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until well blended. Pour into crust. Bake at 350° for 40 minutes or until center is set. Cool; refrigerate ovenight.
Mix together first 5 ingredients and place in casserole dish. Melt butter. Place crackers on top of vegetables and pour butter over crackers. Bake 20 to 30 minutes at 350°.
Cook potatoes and onions in boiling salt water until tender; drain and return to kettle. Melt butter in large saucepan; stir in flour and bouillon cubes. Stir and crush cubes. Add milk and stir until sauce thickens. Drain mushrooms and add to sauce. Fold sauce into potatoes and onions. Spoon into greased 12 cup baking dish. Sprinkle bread crumbs on top. Bake at 375° for 30 minutes or until bubbly and crumbs are toasted.
Brown and drain ground beef. In same pan, add to ground beef the soup, bouillon cubes and water. Simmer 10 minutes. Add sour cream and simmer 10 minutes longer. Serve over noodles.
Boil carrots until tender. Mash. Mix all ingredients and bake at 400° for 15 minutes. Reduce heat to 350° and bake 45 minutes longer.
Melt almond bark and stir in the chunky peanut butter. Add dry roasted peanuts, miniature marshmallows and Rice Krispies. May be dropped on wax paper or put in a greased pan.
Mix together raisin bran, flour, sugar, salt and soda; set aside. Add buttermilk, eggs and oil. Mix all together and beat until well moistened. Bake any amount you desire at 400° for 12 to 15 minutes in a greased muffin tin. Batter may be kept in refrigerator up to 6 weeks. Delicious served HOT with butter and honey!
Fold in egg whites to egg yolk mixture. Pour into a 9-inch greased pie pan. Bake 35 or more minutes. Serve with whipped cream or ice cream.
Grease cookie sheet or shallow pan well and line with waxed paper. Beat 3 eggs until foamy, add 1 cup sugar and beat. Add pumpkin and mix. Sift flour, baking soda and cinnamon. Add to first mixture and beat. Pour into pan. Sprinkle with ground nuts. Bake at 375° for 15 minutes. Turn out on powdered sugar towel. Pull off wax paper and roll up from the long side. Cool well.
Mix cheese, bread and flour. Add cooked and drained sausage. Put in large casserole dish. Beat eggs. Add milk, salt and pepper to taste. Pour over ingredients in casserole. Let stand overnight in refrigerator. Bake at 325° for 1 hour or until set in middle. Cool 10 minutes before serving. Serves 10 to 12.
Combine flour, sugar, oats, baking soda and melted butter. (If you substitute margarine for butter, use 2 tablespoons less.) Press 2/3 mixture onto bottom of 15 x 10 x 1-inch cookie sheet. Bake at 350° for 10 minutes.
Dissolve gelatine in cold water. Add boiling water, pineapple juice, crushed pineapple, sugar, salt and lemon juice. Mix together and refrigerate.
Combine all ingredients in a 2-quart casserole dish. Cook at 325° for 1 hour. The casserole dish should be covered.
Add all ingredients together. Mix. Bake at 350° for 30 to 45 minutes or until bubbly and golden on top.
Sift the flour, soda and salt together 3 times. Add the corn oil, sugar, eggs and vanilla. Prepare apples and nuts. Add flour, a little at a time, to sugar mixture. Add apples and nuts last. Mix well. Put in oven set at 325° and bake 45 minutes. Makes 3 layers.
Mix all ingredients. Sprinkle bread crumbs on top. Bake at 350° for 30 minutes or until heated through and brown on top. Makes a large casserole or two small ones.
Place frozen vegetables in baking dish. Cover with Italian dressing. Bake at 350° for 20 to 30 minutes.
Note: You will need an 8-inch clay pot, a trowel, fake flowers and gummy worms (optional).
Slightly thaw potatoes and combine 1/2 cup melted butter, salt and pepper. Add onion, soup, sour cream and cheese, blending thoroughly. Pour into buttered casserole (3 quart). Mix corn flake crumbs with 1/4 melted butter and sprinkle over mixture. Bake at 350° for 45 minutes.
Preheat oven to 350°. Mix vegetables, soup and milk together in big bowl. Fold in chicken. Fill 1 pie crust with mixture. Top with second crust. Pinch edges to seal. Brush top with slightly beaten egg. Bake for 1 hour.
In a frying pan, cook green pepper and onion in butter until tender. Add tomatoes, salt, pepper and eggplant. Cook slowly for 10 minutes. Pour mixture into a greased casserole. Spread bread crumbs evenly on top of casserole. Bake at 350° for 25 minutes until eggplant is tender. Serves 6.
Cut tortillas into quarters and layer on bottom of greased casserole bowl. Arrange a layer of chicken, olives, chiles, onions and cheese. Repeat a layer. Mix soups and pour over top. Allow to soak through. Top with more cheese and bake at 350° for 45 minutes.
Brown meat in margarine in a large skillet. Add onion, celery, green pepper, garlic and seasonings. Mix well. Cover and cook over medium heat, stirring occasionally, until vegetables are tender. Add rice and parsley. Mix lightly. Garnish with parsley, if desired. Yields 8 servings.
Mix margarine, beaten eggs, sugar and corn syrup together. Add a little salt or you can leave it out. Put in 1 cup pecans and vanilla. Pour into 9-inch homemade pie crust. Bake at 350° for 45 to 50 minutes.
Soak beans overnight. Use same water. Add ingredients with the pork on top. Bake at 375°. Place in oven in early morning for an early supper. Can also be cooked in crock-pot.
Preheat oven to 350°. Sift together flour, baking powder and salt. Beat together butter and sugar until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Add cocoa. Add milk alternately with sifted dry ingredients in 3 additions, beating well after each addition. Pour into greased and floured 10-inch Bundt pan. Bake for 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean. Invert onto a wire rack; cool.
Cover bottom of greased shallow baking dish with 1 cup fresh bread crumbs. Add alternating layers of tomatoes, onions and cheese. In a bowl, combine eggs, salt, pepper and oregano. Blend well and pour over layered tomatoes, cheese and onions. Sprinkle with the remaining 1/2 cup bread crumbs.
Prepare Dream Whip by mixing milk, vanilla and topping mix in deep narrow bottom bowl. Beat on high speed with electric mixer about 4 minutes or until topping thickens and forms peak. Set in refrigerator. Separate eggs. Put egg yolks in medium bowl and stir. Add sweetened condensed milk. Stir in lemon juice, a little at a time. Fold in Dream Whip. Pour mixture into crust prepared from Nilla wafers. Whip egg whites, adding about 5 to 6 tablespoons sugar. Pour on top of pie, spreading to edges. Bake at 400° for 5 minutes or until light brown. Place Nilla wafers around edge prior to baking.
Combine barbecue sauce, sugar and seasonings in 1 1/2 quart casserole, cover, microwave 1 1/2 to 2 1/2 minutes on high. Stir in Smokies. Microwave 4 to 6 minutes, stirring once.
Grease a 9 x 9-inch baking dish. Butter bread slices on both sides, then cube bread slices and layer in bottom of baking dish. Brown sausage (drain). Crumble sausage over bread cubes. Mix eggs, milk, salt, pepper and cheese and pour over sausage and bread cubes. Cover and refrigerate overnight. Remove from refrigerator and bake at 375° for 30 to 35 minutes.
Beat egg yolks. Gradually add 1/2 cup of sugar and salt, beating constantly. Add milk and cream gradually. Cook over hot water, stirring constantly, until thick enough to coat spoon. Cool. Add sherry extract and chill. Beat egg whites until stiff. Gradually add the rest of sugar, beating until stiff. Fold into chilled custard. When ready to serve, pour into chilled punch bowl. Sprinkle with nutmeg. Makes 2 quarts.
Put raisins in hot water to soften about 15 to 20 minutes. Mix all together. Drain raisins and put into mixture and walnuts. Pour in pie shell. Bake at 375° for 30 minutes.
In medium mixing bowl, stir together first 5 ingredients. Make a well in center of dry ingredients. In a small bowl, combine egg, oil and milk. Stir in chopped apple. Add egg mixture all at once to flour mixture. Stir until just moistened. Stir in nuts and raisins, if using.
In a skillet, combine 1 cup water, sugar, vinegar and salt. Bring to a boil. Reduce heat; add the pork, cucumber, carrot, pineapple, tomato, green pepper and soy sauce. Simmer, uncovered, for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 2 servings.
Boil and prepare macaroni. Cut boiled eggs. Dice Spam and brown. Dice onion and brown. Heat peas and drain. Put it in a big bowl and mix with mayonnaise. Add salt and pepper to your taste.
Mix brown sugar and melted butter in 8-inch round glass cake dish. Use cook cycle and cook until a syrup is formed (3 to 4 minutes); add pineapple and cherries. Add the batter mix according to directions on box, using pineapple juice and water to give the amount of liquid called for on the box. Cover with paper towel and bake 7 minutes. Remove immediately from dish.
In a skillet use 3 tablespoons oil. Add onions and green pepper. Cook until onions are transparent. Add tomatoes; cook until well blended. Add other ingredients. Mix and stir often until thickened. Cook meat until well done in a separate skillet. Drain off fat. Add to sauce and simmer 10 minutes.
Heat oven to 450°. Place dried mushrooms in small bowl. Cover with the boiling water. Let soak for 30 minutes or until the mushrooms have softened. Strain mushrooms, reserving liquid. Chop the mushrooms
Dissolve gelatine in 1/4 cup water. Add boiling water, lemon juice, juice from pineapple and sugar. Let sit in freezer until syrupy (10 to 15 minutes). Break cake and put 1/2 into a large pan. Whip 3 envelopes of topping. Fold in gelatine mixture and pineapple. Pour over cake. Add remaining 1/2 of cake and top with rest of gelatine mixture. Add the remaining envelope of topping on top. Sprinkle with coconut.
Brown meat in Dutch oven. Add all ingredients; bring to a boil. Reduce heat and simmer, covered, for 1 hour. Serves many.
Pour milk over the bread and let set until all is moist. Add remaining ingredients. Pour into a buttered 9 x 13-inch baking dish. Bake at 370° for 1 hour.
Preheat oven to 425°. In a large bowl, dissolve yeast in 1 1/2 cups warm water. Add 4 cups flour, 1 teaspoon salt and 1 tablespoon sugar. Mix well. On a lightly floured surface, knead the mixture well with your hands. Roll pieces of dough into any shape you like. Place them on a cookie sheet that has been sprayed with a nonfat cooking spray. In a small bowl, beat Egg Beaters. Brush the tops of the dough with the Egg Beaters. Sprinkle with coarse salt. Bake the pretzels at 425° for 10 to 15 minutes or until golden brown. Yield: 18 big soft pretzels.
Combine sugars, corn syrup, cream, milk and butter. Cook slowly, stirring constantly to 248° (or when small quantity into cold water forms firm balls). Remove from heat; add vanilla extract. Pour onto greased 8 x 8 x 2-inch pan. Cool. When firm, turn out on board and cut into squares. Wrap squares in wax paper.
Stir ingredients together and put in a greased 8 x 12-inch pan. Bake 1 hour at 350°, uncovered. May add one can drained oysters.
Break crackers at indented places and put on a 10 x 14-inch cookie sheet. Have crackers touching. Place a pecan half on each cracker. Mix margarine, butter and sugar in saucepan. Bring to a boil. Turn to medium heat and boil exactly 3 minutes. (Use a 3 minute egg timer.) Pour hot mixture over crackers. Bake in a 350° oven 9 or 10 minutes. Will be bubbly. Immediately remove to cooling rack with spatula.
Mix the cream cheese, sugar, peanut butter and milk together until smooth and creamy. Add Cool Whip and blend. Pour this mixture into the pie crust and chill.
Whip the cream until stiff. Fold in sugar and rum or brandy. Cover and chill in refrigerator for 1 hour or so. Serve in sherbet glasses or punch cups with a faint dusting of nutmeg. Serves 4.
Mix the first 3 ingredients well. Reserve for topping. In an 8 x 8-inch ungreased pan, empty the cherry pie filling. Spread on bottom. Spread topping over pie filling. Bake at 350° for 45 to 50 minutes.
Mix all ingredients together. Spoon onto baking sheet. Bake at 400° for 12 to 15 minutes.
Mix first three ingredients. Press into ungreased 9 x 13 pan. Bake 12-15 minutes or until it turns light brown at 350°. Remove from oven and sprinkle miniature marshmallows on. Return to oven for about one minute. Remove from oven and flatten slightly with spatula. While the above is in oven; heat corn syrup, margarine and peanut butter chips until melted over low heat. Add salted peanuts and Rice Krispies. Spread over cake and marshmallow mixture. Let cool and cut into squares.
Drain clams; shape 1 package cream cheese long and flat, 15 x 2-inches. Place over clams; tuck in ends. Roll and press to seal seams, using waxed paper to assist rolling. Roll in parsley and nuts. Chill. Cut and spread on bread.
Cook milk and cornmeal together in heavy bottomed pan. (Mixture will be very thick.) Add corn, tomatoes, olives and chili powder. Brown pork and onions, then add to mixture. Bake in large greased casserole dish for 1 hour at 350° (or put in smaller casserole dishes and freeze for later use). Serves six to ten.
Place ice milk, banana and strawberries into food processor. Process until smooth. Thin to desired consistency with milk. Pour into glass and drink.
Do not use mixer. Combine flour and sugar in large bowl. Set aside. Bring to boil the butter, water, Crisco and cocoa. Gradually mix with flour and sugar mixture. Combine buttermilk, eggs and soda; mix well. Pour into 13 x 9-inch greased pan.. Bake for 20 minutes.
Combine wafer crumbs and margarine in small bowl. Press into spring-form pan (9-inch). Sprinkle gelatin over water in small saucepan. Stir over low heat until gelatin is dissolved. Add 1/4 cup gel mix to pie filling. Stir in 2 teaspoons almond liqueur. Pour cherry mix over crust. Refrigerate until set (30 minutes).
Peel and ream out seeds from cucumber rings (if making rings). Can slice or make sticks using medium cucumbers. In large crock, mix lime into 8 1/2 quarts cold water. Let stand 24 hours. Drain and wash cucumbers. Return to clean container and soak in cold water for 3 hours. Drain. Place in large enamel pan and cover with cold water. Mix well vinegar, alum and food coloring. Add to cucumbers and simmer for 2 hours. Drain. Make syrup (make 1/2 more to have enough) with vinegar, sugar and 2 cups cold water. Bring to a boil. Then add red hots and cinnamon sticks. Melt all candy. Pour over cucumbers. Next morning, pour syrup off and bring to a boil. Pour back over cucumbers. Second morning, repeat. Third morning, pour syrup off and bring to a boil. Place cucumbers in jars and cover with the syrup. Seal, leaving the cinnamon sticks out.
Combine in saucepan. Bring to a boil and cook 1 minute, stirring constantly. Place cut up skinned chicken pieces in a greased 9 x 13-inch baking dish. Pour sauce over chicken. Cover with foil and bake at 350° for 45 minutes. Uncover and bake 30 minutes more, basting occasionally.
Brown hamburger; drain. Add seasonings. Add corn and soup and blend. Make mashed potatoes according to directions (or use fresh). Put potatoes on top of hamburger mixture in 4 mounds. Sprinkle with cheese. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Mix and press in 13 x 9-inch pan. Bake 6 minutes or until lightly brown. Let cool.
Brown ground beef and onion. Pour off fat. Add tomato soup (undiluted) and the green beans (juice and all). Add seasoned salt. Bring mixture to a boil in the skillet and then turn down to simmer. Combine cornbread mix and egg and enough milk to make a soft mixture. Drop by spoonfuls onto the simmering meat mixture until evenly distributed on top. Place cover on skillet and simmer for about 10 minutes or until the cornbread has risen and has become firm. Cut into wedges and serve. Serves 6.
Cook potatoes. Add the rest of the ingredients, then bake at 250° for about 20 to 30 minutes until hot.
In a large saucepan, beat together the eggs and milk. Add the sugar and cook over low heat, stirring constantly, for about 10 minutes or until the mixture is thickened. Don't let it boil or the eggs will curdle. The mixture is thick enough when it coats the back of a spoon smoothly. Cool and then stir in the cream and vanilla. It's best to cover the mixture and refrigerate overnight before churning it in an ice cream maker. This ice cream has 250° calories per half cup serving.
Mix ingredients. Spread thin on baguette slices. Sprinkle with paprika. Broil until bubbly.
Preheat oven and baking sheet to 375°. Remove pie crust from freezer. Use a wire whisk to mix together filling ingredients in order given. Re-crimp edge of pie crust to stand 1/2-inch above rim. Place pie crust on heated baking sheet. Pour filling into pie crust. Bake in the center of oven 70 minutes or until knife inserted in center comes out clean. Cool on a wire rack.
Saute onion, pepper, garlic, celery and parsley in oleo. Add salt, red and black pepper until blended. Add soup; stir well. Fold in crabmeat, shrimp and rice. Spoon into greased casserole. Dot with oleo and sprinkle bread crumbs on top. Bake twenty minutes at 400°. Crabmeat may be omitted and use 2 cups shrimp instead.
Boil sugar, margarine, milk and cocoa together for 3 minutes. Remove from heat and add other ingredients. Drop by teaspoonfuls on waxed paper.
Beat egg, evaporated milk, sugar, flour, salt, vanilla and almond extract. Beat until smooth. Pour pie filling into pie crust, then pour beaten mixture over pie filling. Bake at 375° for 30 minutes or until middle is firm.
Thaw frozen juices and add to all other juices; stir and refrigerate in plastic container(s). Pour into punch bowl and add ginger ale when guests arrive. You may add packets of Equal or Sweet 'N Low according to desired taste.
Combine all of the ingredients in a crock-pot. Cook on high for 5 hours. Drain juice and shred meat with fork, if necessary. Place on toasted hoagie/sub buns. Cover with grated cheese and broil until cheese melts.
Boil first 5 ingredients in pan. Boil to crackling stage (300° on candy thermometer). Remove from heat; add 1 cup nuts and pour on a buttered cookie sheet. Add melted chocolate over top and spread. When cool, break into pieces.
Remove all fat from meat (do not saute). Place in large (2-quart) casserole in order listed, stirring after each addition. (Other vegetables may be "hunked" and used also.)
Boil carrots and onion together in liquid from peas. After 10 minutes, add cubed potatoes. Boil until tender. Make white sauce of flour, butter, milk, salt and lemon juice. Cook in double boiler for 15 minutes. If any juice is left in vegetables, substitute for part of milk. Add drained peas to other vegetables. Break fish into small pieces and mix in white sauce. In buttered dish, layer vegetables, sauce and repeat. Cover with buttered bread crumbs. Bake at 350° until brown on top.
Heat oil in pan and add garlic, turmeric, ginger and lemon grass; saut lightly. Then add meat and crushed red peppers.
Mix all ingredients well. Refrigerate for a few minutes. Form into one large or 2 medium balls. Roll in chopped nuts.
Beat eggs well and add remaining ingredients in order as they are listed. Pour in pie shells and bake in preheated 350° oven for approximately 45 minutes. May cover pie crust edges with tinfoil during baking time. Center of pie may be slightly soft when taken from oven.
Mix all ingredients, except crackers. Pour into buttered 9 x 13-inch glass baking dish. Cover top with crushed crackers. Bake at 350° for 45 minutes, or until top is slightly browned.
In small bowl mix soap and sour cream. In medium saucepan over medium heat, heat margarine. Add onion and chili powder. Cook until tender. Add chicken, chilies and 2 tbsp soup mixture. Spread 1/2 c soup mixture in 2 qt shallow baking dish. Along one side of each tortilla, spread about 1/4 c chicken mixture. Roll up each tortilla around filling and place seam- side down in baking dish. Spread remaining soup mixture over enchiladas. Sprinkle cheese over soup mixture. Bake at 350 degrees for 25 minutes or until hot.
Cream shortening with sugar. Add milk and dry ingredients a little at a time. Add flavoring. Add eggs, one at a time, beating well between each. Line bottom of angel food pan with wax paper and not sides and stem. Bake at 350° for 1 hour. Do not open oven door for 1 hour. If cake doesn't spring back when touched, cook few minutes more. Turn out on rack to cool.
Cream butter and brown sugar together in a large bowl. Add nuts and popcorn; mix well. Spread on an ungreased pan (15 1/2 x 10 1/2 x 1-inch). Bake in a preheated 350° oven about 15 minutes.
In saucepan cook frozen green beans according to package directions; drain well. In another saucepan cook onion in butter or margarine until tender. Stir in mushrooms, chopped pimiento, marjoram and basil and dash of pepper. Stir in well drained beans. Toss to coat; heat through. Serve immediately. Makes 8 servings.
Trim brown crust from cake and discard. Tear cake into 1-inch pieces. Prepare pudding according to package directions, then fold in 2 cups of whipped topping, reserving about 2 tablespoons for garnish.
Cream eggs, butter, sugars and vanilla; add remaining ingredients. Bake 10 to 12 minutes at 325°.
Heat oil in skillet and add nuts. Cook slowly, stirring, until golden and crisp. Drain. Combine rest of ingredients and sprinkle over hot nuts. Toss. Cool before storing. Makes a great Christmas gift!
Mix all ingredients and let stand 3 to 4 hours. At serving time toss with 1 large can Chinese noodles. Serves 12.