HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place apricots and undrained pineapple in saucepan. Cover and simmer 20 minutes, stirring occasionally. Mix in 1/2 cup sugar and simmer 5 minutes longer; cool. Beat butter and 1 cup sugar together. Sift together flour, salt and soda. Gradually add sifted ingredients to butter and sugar, mixing well. Add nuts and coconut; mix well. Press 2/3 of this mixture into bottom of ungreased 9 x 13-inch pan. Bake at 400° for 10 minutes. Remove from oven and spread apricot filling over crust. Crumble remaining coconut mix over all. Pat down. Bake 20 to 25 minutes. Cool and cut into bars. Makes 3 dozen.
Beat eggs well; add sugar and Karo syrup. Beat well. Add melted butter. Mix flour with pecans and add to mixture. Add vanilla and beat well. Pour into pie shell and bake in a medium oven, about 350° for 45 to 60 minutes.
Drain juice from cocktail, pineapple and mandarin oranges. To the fruit, add remaining ingredients. Mix well.
Press cookie mix in pizza pan. Bake and cool. Spread cream cheese on large cookie. Use bananas, pineapple, Mandarin oranges and strawberries to spread on cream cheese. Ice with strawberry glaze. Chill.
Cook ground beef, onion and green pepper until meat is browned and vegetables are tender. Drain all excess fat (if any). Drain corn, beans	and tomatoes. Add liquids to meat mixture, plus the chili powder and salt. Cook until liquid is reduced to about half. Add corn, beans and mashed tomatoes. Simmer for about 10 minutes. Stir in cheese and serve.
Cook squash and onions until done. Add 1/2 stick oleo, then cool. Add eggs, salt, pepper, mayonnaise and cheese. Put in dish. Mix 1/2 stick oleo with cracker crumbs; put on top. Bake at 350° for 35 to 40 minutes.
Stir jello and water well and chill. Add cottage cheese, celery and onions. Add mayonnaise and chill until set. A little lemon juice and horseradish may be added. Add tomatoes and cucumbers for garnish.
Scrub and boil potatoes until tender. Peel and mash, adding butter and undrained pineapple. Beat with wooden spoon until smooth and light. Stir in 5 tablespoons nuts and turn into buttered casserole. Bake covered at 375° for 20 minutes. Remove cover; sprinkle with remaining nuts and continue baking for another 10 minutes.
Combine asparagus, ham, cheese and onion and place into two 9-inch pie pans. Mix the other ingredients together, one at a time. Pour over asparagus and ham mixture. Bake at 375° for 30 minutes.
Mix together. Place in 9 x 13 cake pan, sprayed with Pam or greased a little. Bake at 350° until firm to touch and browned, 35 or 40 minutes.
Combine all ingredients in ungreased 2-quart casserole. Cover and bake until cabbage is crisp-tender, about 45 to 50 minutes in 325° oven. Makes 6 servings.
Melt butter in 9 x 13-inch pan. Pour crumbs and mix with butter in pan and spread evenly. Add other ingredients, one at a time. End up pouring milk over everything. Bake at 350° for 20 to 30 minutes, 325° for glass pan.
Cream butter; add sugar. Stir in syrup. Add eggs and vanilla. Fold in nuts. Pour into chilled unbaked pie crust. Bake 50 minutes at 325°.
Combine all ingredients except tortillas, butter and cheese, in saucepan. Simmer until meat liquid is gone (about 5 minutes). Butter one side of tortilla. Spoon about 1/3 cup of mixture onto center of unbuttered side; top with 2 tablespoons cheese. Fold 2 sides over filling; fold ends down. Place seam-side down in 13 x 9 x2-inch baking dish. Bake in preheated oven at 475° for about 15 minutes, until crisp and golden brown. Top with guacamole, sour cream, salsa, whatever. Makes 4 servings.
Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Spoon cherry pie filling over top of pie.
Saute onions and peppers in butter. Add soup and cheese, stir until melted. Put rice in oblong baking dish. Place broccoli over rice, lay mushrooms over broccoli, then pour soup mixture over rice, broccoli and mushrooms. Bake for 20 minutes in 300° oven.
Stew the chicken until done. Skin, debone and chop into small pieces. Finely dice the apple, onion and celery. Add the diced ingredients to the chicken, along with the pineapple in juice. Mix in the mayonnaise (adding a little more, if necessary). Salt and pepper to taste. (Nuts and raisins are optional additions.) Best if made the night before. Serves 8 to 10.
Pour everything in blender. Mix well. Pour into buttered pie pan. Bake at 350° for 30 to 45 minutes or until custard is set.
Heat oven to 350°. For crust, in a medium bowl, combine crushed pretzels and 1 tablespoon sugar. Stir in butter. Press mixture on bottom of a 9-inch spring-form pan. Bake 8 minutes. Cool slightly.
Put all ingredients in a jar and shake until mixed. Pour over salads. Store rest in refrigerator.
Wrap chicken in crescent rolls. Lay in Pyrex dish. Mix soup and milk. Pour over meat and rolls. Cook at 350° until crescent rolls are brown.
Heat oven to 375°. Lightly butter a baking sheet. Sift dry ingredients together into a bowl. Add the butter and work with your fingertips until mixture resembles coarse meal. Combine eggs, cream and vanilla in a bowl and beat until combined. Add to flour mixture. Stir just until moistened. Flour hands well. Working quickly, lightly put the dough in an 8-inch round. With a sharp knife, score the round into 8 wedges. Set on baking sheet. Bake 20 minutes until top is brown. Serve warm.
Melt butter. Add brown sugar and stir until dissolved. Remove from heat. Add vanilla and sour cream. Cool.
Mix all ingredients with egg whites (save yolk for brushing puff pastry). Spread puff pastry with half of mixture. Roll like a jelly roll; cut into 15 to 20 pieces. Repeat with remainder of mixture. Brush with egg yolk before baking. If you plan to freeze them, bake first for 15 minutes. To serve immediately, bake 30 minutes at 350°.
Thaw shrimp if frozen, peel and devein. In a large saucepan, cook onion, parsley and garlic in 2 tablespoons of butter until onion is tender. Stir in undrained tomatoes, oregano and pepper. Bring to a boil and reduce heat. Simmer, covered, for 20 minutes. Stir in water or Ouzo and fennel. Simmer, uncovered, for 10 minutes.
Heat oven to 350°. In pan, cook onion in butter for 10 minutes. Add chili, corn and tomatoes. Mix well. Pour into a 12 x 8-inch baking dish.
Take the piece of bread and press firmly in the center of a greased cookie sheet. Square the 4 pieces of cheese around the bread and press firmly in the center to form an indentation. Crack the egg inside and season to taste. Cook at 325° for approximately 15 minutes. You can make as many as the family will eat and the kids can help. A great breakfast treat!
Cream butter and sugar; add eggs. Make a paste from cocoa and vinegar. Add buttermilk, flour and vanilla. Add coloring and cream well. Bake in three layers at 350° for 25 minutes or until done.
Cook and drain ground beef. I add a package of taco seasoning. Cool meat, then add to other ingredients.
Cream oleo. Add sugar, then eggs (beaten). Add dry ingredients (sifted together) a little at a time, alternating with mashed bananas. Bake at 300° for 1 hour.
Mix ground beef with soup. Mix and let set for at least 30 minutes. Make into small balls. Fry until done and then drain all grease off. While meatballs are draining, mix ketchup and jelly in frying pan. Return meatballs to pan and simmer for five minutes. Serve in a chafing dish. After these are made into balls, they can be frozen for a quick snack.
In medium bowl, combine Egg Beaters, milk, onion flakes, Parmesan cheese, garlic powder and pepper; set aside. Sprinkle bread crumbs evenly onto bottom of lightly greased 8 x 8 x 2-inch baking dish. Top with 1/2 cup Cheddar cheese and spinach. Pour egg mixture evenly over spinach; top with remaining Cheddar cheese and pimentos. Bake at 350° for 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Makes 16 appetizers.
Preheat oven to 450°. Melt butter in a 9 x 13-inch pan. Beat eggs with electric mixer. Add flour, 1/3 cup milk and hot butter from pan. Add remaining milk and salt. Continue to blend with electric mixer. Pour into prepared pan and bake for 20 minutes. Take out of oven. Pancake will collapse. Cut into squares and serve with warm maple syrup or warmed fruit.
Place pie crust on bottom of a large shallow baking dish and up the sides. Brown meat, adding seasonings as desired, salt, pepper, garlic powder, seasoned salt, onions, etc. Drain the meat, then place on pie crust.
Beat with rotary beater or electric mixer until the volume is tripled. Divide; add food coloring as desired. Store in refrigerator. Freezer paper is good for painting on. Wet waxy side of paper slightly, then put a spoonful of paint on the paper. Have a wonderful, messy adventure!
Mix bread crumbs, 1/2 cup of onions and chopped beef and form small meat balls. Saute in oil until brown. Set aside. In same skillet, saute in 2 tablespoons of butter or margarine, celery and remainder of onions until soft and set aside. Add 1 tablespoon of oil to same pan and saute shrimp until pink; remove and set aside.
Put all together and add a cup or so of salad dressing or mayonnaise (whichever is preferred). Use enough to moisten to taste. Even better the next day.
Mix cream of chicken, sour cream and cream cheese to make sauce. Wrap bacon around chicken. Layer dish with dry beef. Put chicken on top of beef. Cover with the sauce you made. Cover with foil, but don't seal. Cook 2 hours at 325°. Remove foil and brown slightly.
Dissolve yeast in a large warm mixing bowl. Add sugar, salt and unbeaten egg. Add flour gradually, mixing well. Beat and add shortening. Fill well-greased muffin pans 1/3 full. Let rise in warm place until level with pan or about 30 minutes. Bake at 375° or 400° for 20 minutes.
Beat egg; add remaining ingredients in order listed and beat with rotary beater until smooth. Grease heated griddle, if necessary. To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right. Pour batter from tip of large spoon from pitcher onto hot griddle. Turn pancakes as soon as they are puffed and edges begin to dry slightly. Bake other side until golden brown. Makes 10 4-inch pancakes.
Combine cake mix, pudding, eggs, oil and water; mix well. Spread half of batter into greased 13 x 9 inch pan. Mix sugar, pecan pieces and cinnamon. Sprinkle half of sugar mixture over batter. Pour remaining batter into pan, top with sugar mixture. Bake at 350° for 40 - 50 minutes.
Mix sour cream, mayonnaise and taco seasoning in bowl. Spread bean dip in bottom of pie plate. Top with sour cream mixture. Layer peppers, onions, tomatoes and olives. Then top with grated cheese. Serve chilled with taco chips.
Combine both sugars and sour cream in a medium saucepan. Cook over medium heat, stirring until sugar is dissolved. Continue cooking without stirring to 238° on candy thermometer or until a little cold water forms a soft ball. Remove from heat. Add vanilla and nuts. Stir gently until all nuts are coated. Turn out onto waxed paper. Separate with a fork; let dry. Makes about 1 pound.
Melt margarine; add vegetables. Saute over medium heat until tender. Stir in flour. Cook a few minutes on low. Add broth and heat thoroughly. Add milk and cheese. Then season with salt and pepper.
Preheat oven to 350°. Grease and flour a 13 x 9-inch pan. Combine in heavy saucepan the first 2 ingredients. Cook over low heat, stirring constantly, until caramels are melted. Keep warm. Combine in a large bowl the remaining ingredients except chocolate pieces. By hand, stir until dough holds together. Press half the dough into pan. Reserve remaining dough for topping. Bake at 350° for 6 minutes. Sprinkle chocolate pieces over baked crust. Spread caramel mixture over all. Crumble reserved dough over caramel mixture. Bake 15 to 20 minutes. Cool completely. Makes about 3 dozen bars.
In large bowl dissolve yeast in water. Blend in ginger and 1 tablespoon sugar. Let stand in warm place until mixture is bubbly, about 16 minutes. Stir in remaining 2 tablespoons sugar, milk, salt and oil. With beater on low, beat in flour, 1 cup at a time, beating very well after each addition. Beat in last cup with a heavy spoon. Add flour until dough is very heavy and stiff, but too sticky to knead. Place dough in a well-buttered 2-pound coffee can, or two 1-pound cans, with well-greased plastic lid.
In a pie shell, add cranberries and sprinkle with brown sugar and nuts. In a bowl, beat eggs, flour, sugar and margarine. Pour over top of cranberries. Bake at 350° for 35 to 45 minutes.
Parboil cauliflower in water with lemon juice for 5 minutes. Drain. Combine in saucepan: butter, flour, milk and soup. Cook until thickened. In baking dish, lay in layers: cauliflower, cheese slices and chopped green pepper. Pour creamed sauce over all. Bake 30 minutes in a 350° oven.
Mix together butter, syrup and sugar in pan over medium heat until it boils. Boil for 5 minutes stirring constantly. Remove from heat and add baking soda and vanilla. Pour over popcorn. Put in 200° oven for 1 hour. Stir every 15 minutes. Add peanuts.
Blend sugar and cinnamon in heavy pan. Add apples and water. Bring to a boil. Reduce heat and cook slowly 10 minutes or until tender.
Mix sugar and flour together. Add pineapple chunks and cheese, then place in one layer in a baking dish. Top pineapple mixture with crumbled crackers. Pour butter on the top layer of crackers. Bake 25 minutes at 350°.
Mix ingredients and pour in two graham cracker crusts. Bake at 350° for 15 minutes. Garnish with lime and refrigerate.
Mix all together. Roll into a ball; garnish by rolling in pecans and 1/2 of bacon. Be creative and design or decorate with olives and pimentos. Chill for 1 hour. Serve with fancy crackers.
Sift dry ingredients together. Combine the egg, milk and fat. Add gradually to the dry ingredients. Stir only until batter is smooth. Fold in apples. Drop by spoonfuls onto a hot, greased griddle. Cook slowly until the surface is covered with bubbles. Turn and cook until the bottom is well browned. (Note: Make pancakes thin and roll them up before placing in a warm oven.)
Cook sausage under broiler or charcoal (may be charcoaled ahead and frozen). Cut into bite size pieces; heat in Ragu sauce and serve from warmer to keep hot.
Place raw chicken, rice and melted butter in a 9 x 13-inch pan. Mix soup and water. Pour over chicken. Bake at 350° for about one hour.
Preheat oven to 350° or 375°. Wash, brush off and cut up root vegetables and onion. Saute onions 1 to 2 minutes. Stir in root vegetables and cook 5 minutes; add basil or oregano and saute 2 minutes more. Combine sesame butter, soy sauce and water in a small bowl, blending well. Put vegetables into an oiled 2-quart oven dish and cover with sauce. Cover and bake 35 to 40 minutes.
Press crescent rolls into 9x13 baking dish. Bake for 5 minutes at 375 degrees. Brown sausage; drain, pour over crust, layer, hash browns and cheese. Beat eggs and milk and pour over top. Bake at 350 degrees for 30 minutes or until done.
Combine dry cake mix, jello and flour until well blended. Add oil, water, eggs and half of strawberries. Beat on high speed for 3 to 4 minutes. Pour into greased and floured pan. Bake at 350° for 30 to 45 minutes. Cool for 10 minutes before removing from pan.
Mix together. Chill dough. Roll 1/4-inch thick. Cut into shapes. Bake 8 to 10 minutes in 375° oven.
Cream together butter and sugar; beat until light and fluffy. Add egg yolk, lemon rind, lemon juice, orange juice and vanilla. Beat well. Gradually blend in flour; chill. Roll dough into 1-inch diameter balls; roll in nuts and place on buttered baking sheet. Press cherry half in center. Bake in preheated 350° oven 10 to 12 minutes. Remove to wire rack to cool. Yield: 3 dozen.
Cook macaroni as directed on package. Drain. Add other ingredients, cook over low heat, stirring frequently, until cheese melts, about 5 minutes.
Mix all ingredients except cracker crumbs and margarine and place in greased baking dish. Melt margarine and mix with crumbs. Sprinkle over top of casserole and bake for about 30 minutes until bubbly. Serves 6.
Cut bread into 1-inch cubes. In a large bowl, combine milk, sugar, Egg Beaters, vanilla, cinnamon and salt. Stir in bread cubes and pour into a greased 1 1/2-quart baking dish. Place baking dish into a pan of water 1-inch deep. Bake at 350° for 60 to 65 minutes or until knife comes out clean. Makes 4 servings. Preparation time: 1 hour and 15 minutes.
Sift first 5 ingredients. Combine egg, milk and oil. Add to flour mixture. Add apples. Bake at 400° for 20 to 25 minutes.
Put butter and sugar in top of double boiler. Add 1 cup milk. Heat over boiling water until milk is scalded. Mix the flour and salt. Stir in 1/2 cup milk, then stir this mixture into the double boiler and continue to stir until this mixture thickens. Cover and cook 10 minutes. Beat the egg yolks slightly. Stir in a little of the hot mixture, then pour in double boiler and cook 1 minute. Cool slightly. Pour into baked pie shell. Cover with meringue made from 2 egg whites. Brown in oven at 350°.
Melt butter. Add sugar and cocoa. Stir well, then add eggs. Stir. DO NOT BEAT. Add milk and vanilla. Pour in pie crust. Bake at 400° for 10 minutes. Then reduce to 350° for 20 to 25 minutes.
Dip bananas, apples and pears in lemon juice. Drain. Combine with orange sections in glass bowl. Chill for 1 hour. Fold in coconut and yogurt.
Cream together first six ingredients. Add remaining five ingredients and mix well. Spoon into sprayed 9 x 13-inch cookie sheet. Bake at 350° for 25 minutes. Serves 36.
Combine sour cream and whipping cream in a medium saucepan. Beat at medium speed with an electric mixer until blended. Gradually add sugar, beating well. Cook over low heat until warm. In a small bowl, dissolve gelatin in boiling water. Add to cream mixture and remove from heat. In a large bowl, beat cream cheese until fluffy. Add cream mixture and vanilla. Beat until smooth. Pour into a lightly oiled 4-cup mold; chill until firm. Unmold and garnish with additional whipped cream, if desired.
Combine ingredients. Bake at 350° for 45 minutes to 1 hour.
Mix margarine, sugar and sherry. Place over heat and let get hot while stirring. Pour over fruit. Bake 30 minutes at 350°. Serve. Get with ham or turkey dinner.
Thaw bread dough and break in pieces, put in greased 9x13 pan. Melt together, butter, sugar vanilla pudding, milk and cinnamon. Pour over dough and sit in fridge overnight covered with foil. Bake 25 - 30 min. at 350 degrees or until bread is done.
Slice bananas lengthwise through peeling of banana. Place chocolate chips and marshmallows in slit. Place on plate and microwave 10 to 15 seconds.
Place roast in the center of a large piece of heavy-duty aluminum foil in a roasting pan. Brush meat with the A.1. sauce. Sprinkle with soup mix. Spread with the soup. Wrap loosely in foil and bake in a preheated oven at 350° for 3 hours or until tender.
Mix 2 cups coconut, apricots and milk. Chill several hours. Form into small balls and roll in remaining coconut. Store in cool place or fridge.
Beat eggs with salt and milk; scramble in butter. Cook until moist. Spread in a 9 x 13-inch greased casserole dish. Top with bacon; spread sour cream over. Top with grated cheese. This can be refrigerated overnight, brought to room temperature and cooked at 300° for 20 minutes or until bubbly. Serves 10.
Sift dry ingredients together. Work in melted butter and flavoring, mix well. Add nuts. Shape into little balls and bake 20 to 25 minutes at 325°. Sprinkle with powdered sugar while hot.
In large kettle, add enough water to chicken to cover. Add parsley sprigs, celery, carrot, onion, the 2 teaspoons salt, the pepper and bay leaf. Cover; bring to boiling and simmer 2 1/2 hours. Sift flour, baking powder and the 1/2 teaspoon salt. Combine milk and oil; add with snipped parsley to dry ingredients. Stir just to moisten. Drop from tablespoon directly onto chicken in boiling stock. Cover tightly; return to boiling. Reduce heat (don't lift cover). Simmer 12 to 15 minutes. Remove dumplings and chicken to hot platter; keep hot.
Combine butter, onion, celery and seasonings in saucepan and cook until butter is browned and vegetables are tender. Add bread cubes and mix well. Using your favorite recipe for mashed potatoes, add 2 cups to filling mixture. Add enough milk to make a moist mixture. Place in casserole dish, dotting with butter. Bake at 350° until browned and puffy.
Wrap 1/3 piece of bacon around a pineapple chunk and secure with a toothpick. Microwave on High approximately 1 minute per 3 appetizers.
Combine coconut and butter; mix well. Press into a 9-inch pie pan (bottom and sides). Bake at 325° until golden brown, about 20 minutes; cool. Mix slightly cooled Hershey bars with Cool Whip. Spoon into cooled crust. Garnish with chocolate shavings. Freeze. Serve frozen. Store in freezer.
In a large mixing bowl, cream margarine and sugar. Add egg; mix well. In separate bowl, combine flour and baking powder. Gradually add to margarine mixture. Add coconut, nuts and vanilla; mix thoroughly. Press 2/3 of dough into greased 13 x 9 x 2-inch baking pan. Spread with preserves. Drop small pieces of remaining dough over preserves. Bake at 350° for 30 to 35 minutes, or until golden brown. Cool in pan. Cut into squares. Yields 36 bars.
Preheat oven to 350°. Prepare cake mix as package says. Pour into prepared Bundt pan. In small bowl, beat softened cream cheese, margarine and cornstarch until fluffy. Gradually beat in sweetened condensed milk, then egg and vanilla until smooth. Pour evenly over cake batter. Bake 50 to 55 minutes. Cool 10 minutes. Remove from pan. Cool; glaze, if desired. Refrigerate.
Brown ground beef and onion in bacon fat. Salt and pepper to taste. Add rice and cover with water. Boil 1 minute, while stirring. Cover and cook until rice is fluffy and dry, about 25 to 30 minutes.
Line an 8-inch square baking pan with foil. Combine sugar, milk, marshmallow, butter, coffee liqueur and instant coffee in a 2-quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil 5 minutes. Remove from heat. Stir in chocolate chips until melted. Stir in nuts and vanilla. Spread fudge into prepared pan. Refrigerate until firm. Remove fudge from pan and discard foil. Yields 2 1/2 pounds, 16 pieces.
Melt margarine in a saucepan. Saute shallots and scallops. Scallops are done when they first become opaque throughout (do not overcook). Remove the scallops and shallots and cover to keep them warm. Stir flour into the juices left in the saucepan until all lumps have dissolved; add wine and cream. Continue stirring and cook over medium heat until sauce thickens and bubbles. Stir in cheeses. When almost completely melted, add the scallops, shallots and chives.
Cream the cheese with mixer. Add milk, baking powder, vanilla and sugar. Mix well. Fold in fruit. Sprinkle with pecans. Freeze until firm.
Mix flour with baking powder and salt. Cut in shortening. Add milk; stir with fork until soft dough is formed. Place dough on lightly floured board and knead 20 times. Pat or roll lightly until dough is 1/2-inch thick. Cut with floured 2-inch biscuit cutter. Bake on ungreased baking sheet at 450° for 10 to 12 minutes. Makes about 16 biscuits.
Cut marshmallows and melt in milk on very low heat; cool thoroughly. Fold in whipping cream and drained strawberries. Pour into vanilla wafer crumb crust. Chill 2 or 3 hours. Cut in wedges and serve. Keep refrigerated.
Drain and rinse black-eyed peas. Combine all ingredients and serve with tortilla chips.
Mix cake mix, 1/3 cup canned milk and 3/4 cup melted margarine together. Put 1/2 of mixture into a 9 x 13-inch pan. Bake at 350° for 7 minutes. While cake is baking, melt caramels and 1/3 cup canned milk in microwave or double boiler. Add caramel mixture over cooked cake. Then add nuts on top of caramel and then add chocolate chips. Add (pat) the other 1/2 of cake mixture (this can be hard to spread). Bake for 15 more minutes.
Mix together, flour, sugar, cinnamon, salt and baking soda. Combine eggs, oil and strawberries. Add to dry ingredients. Pour into a greased bread pan. Bake 50 to 60 minutes at 350°.