HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat sugar and oleo until fluffy. Add egg yolk, vanilla, flour and pecans. Beat. Spread in greased pan. Beat egg white until frothy. Spread over batter. Sprinkle with 1 1/2 cups pecans. Bake at 300° until firm. Great for luncheons.
Brown together ground beef, chopped bacon and onion. Drain off excess fat. Mix together in a large bowl the brown sugar, white sugar, catsup, barbecue sauce, pepper, chili powder, salt and mustard. Add meat mixture, also add pork and beans, kidney beans and butter beans. Mix and pour all into large casserole. Bake in a 350° oven for 45 minutes. May be frozen before or after baking.
Mix dry ingredients together. Coat chicken pieces with mixture. Place in buttered baking dish. Pour melted butter over chicken. Bake, uncovered, at 350° for 1 hour.
Cook macaroni as directed; drain. Mix mayonnaise with lemon juice and salt. Add pimento, salad pickles, onion and pepper. Mix until thoroughly combined. Makes 6 to 8 servings.
Cook linguine or angel hair as directed; drain. Place in large bowl. Heat large skillet on medium-high heat. Add tomatoes and cream cheese spread, shrimp. Cook and stir 3 to 4 minutes or until shrimp are cooked through and mixture well blended. Add spinach to pasta and toss lightly. Add shrimp mixture and toss to coat.
Mix together the flour, sugar and margarine. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes or until golden brown. After the crust cools, combine whipped topping, cream cheese and powdered sugar. Spread on top of crust. Top with lemon pie filling and remaining whipped topping. Sprinkle with chopped pecans.
In large pot, put in hamburger first and level. Put in corn and level, put mashed potatoes in next. Smooth them out. Add grated cheese on top. Cover. Bake at 350° for 25 to 30 minutes.
Melt chocolate in top of a double boiler. Line a pan with waxed paper. Pour in 1/2 of the melted chocolate. Cover with marshmallows and pecans. Pour the rest of the chocolate over this. Cool and break into pieces.
Place sugar, syrup and water in a saucepan over slow fire. Stir only until sugar is dissolved, then cook until a little tried in cold water forms a soft ball.
Cook 4x sugar, cocoa, margarine and evaporated milk for 6 minutes in microwave. Mix with mixer. Add vanilla and chopped pecans. Pour into buttered 9 x 13-inch pan. Cool and cut in squares.
Make a pastry for a 1 crust pie. Roll into large square 12 x 12 inches. Cut into nine 4-inch squares.
Mix all ingredients together. Pour into a 2-quart casserole dish. Put topping on top and bake at 350° for 30 minutes.
Cut off tops of green peppers; remove seeds and membrane. Precook in boiling salted water, about 5 minutes; drain. Sprinkle inside with salt.
Place cereal in bowl, pour milk over cereal. Scatter sugar to taste over cereal. Best when eaten right away.
You pout it all in a bowl and stir. Then put the bowl in the refregarater for 2 hours. Take it out and eat it.
Cream butter and sugar together. Add cooked dried apples, buttermilk, soda, baking powder, salt, eggs, cinnamon and flour to creamed mixture and mix together well. Stir raisins and black walnuts into mixture. Pour into tube pan and bake 1 hour in a preheated 325° oven. Cake can be baked in layers and stacked with icing.
Slice bananas into large bowl; beat until well mashed. Add remaining ingredients. Blend; beat at medium speed for 2 minutes. Pour into well-greased Bundt pan. Bake at 350° for 60 to 70 minutes.
Prepare crust by mixing first 3 ingredients together. Put into a ball. Pinch off and pat into muffin pans or as you want to use it. Dough will be soft. Mix together rest of ingredients. Beat well. Pour into crust and bake at 350° for 40 minutes or until filling sets and crust is brown.
Peel and cut carrots into 1/4-inch slices; then steam for 15 to 20 minutes or until barely tender. Melt margarine in a frying pan until it bubbles. Add carrots and toss. Sprinkle with sugar and ginger. Mix lightly so carrots are glazed, about 1 to 2 minutes. Just before serving, sprinkle with parsley.
Melt butter in a large skillet; add coconut and pecans. Cook until golden brown, stirring frequently. Set aside. Combine cream cheese and Eagle Brand milk; beat until smooth. Fold in the Cool Whip. Layer 1/4 of the cream cheese mixture into each pie shell. Drizzle 1/4 of caramel topping on each pie. Sprinkle 1/4 of coconut mixture evenly over each pie. Repeat layers 1 more time with remaining ingredients. Cover with plastic wrap and freeze until firm. Thaw for only 3 to 5 minutes. Best served partially frozen.
Cut the garlic cloves into halves and rub the bottom and side of large saucepan with the garlic. Discard the garlic. Pour the wine into the prepared saucepan. Heat the wine over medium heat, but do not allow to boil. Combine the cheese and flour in a large bowl and toss until the cheese is lightly coated with the flour. Add the cheese to the hot wine gradually. Heat until the cheese melts, stirring constantly. Stir in the salt, dry mustard, nutmeg and cognac. Pour the fondue into a fondue pot or chafing dish to keep warm. Serve with bread cubes, apple slices or bite-size fresh vegetables for dipping. Yield: 5 cups.
Cut bread into 1-inch slices (about 10). Lay in buttered 9 x 13-inch pan. Mix milk, eggs and vanilla. Pour over bread. Put a dot of butter on each slice of bread. Sprinkle cinnamon on top. Keep in refrigerator overnight. Bake at 350° for 1 hour. Serve with maple syrup. Serves 8.
Pound chicken to flatten. Mix saltine crumb and Parmesan cheese. Coat chicken pieces in crumb mixture, then dip in egg. Return pieces to crumb mixture, coating well.
Precook macaroni and let cool. Add other ingredients. Can eat immediately or chill.
Take a whole banana, then take 3 scoops ice cream and place them on the banana, then add the ingredients that you would like on top of the banana and the ice cream. Then eat and enjoy.
Chop bacon and vegetables into small pieces. Cook garlic in oil on medium heat, then fry bacon in oil until soft; do not make it crispy. Drain excess grease and add vegetables and optional ingredients. Saute until half cooked. Add tomato sauce and simmer until vegetables are soft. Pour sauce over your favorite pasta. Bon appetit.
Cream butter and sugar together. Add eggs; blend in one at a time. Add the sour cream, flour, soda, salt and vanilla. Beat thoroughly. Bake at 325° for 1 hour.
Cook butter and sugar over low heat for 20 minutes. Pour over pecans in pan or baking dish. Cool slightly and cover top with chocolate chips. Allow to melt and spread evenly over top. Continue to cool until hard. Break into pieces. Stir while cooking. Do not grease pan.
Cook dates, sugar and margarine, stirring constantly, until dates and margarine are absorbed. Add nuts and pour hot mixture over cereal in a large bowl. Mix well. Form into small balls and roll in powdered sugar. Shape balls while mixture is still hot.
Broil squash until tender. Drain. Then add onion (chopped) and salt and pepper to taste. Then add enough flour to stick to squash.
Cream butter and sugar; add eggs and beat well. Sift flour with soda and add alternately to cream mixture with 1/2 cup lemonade. Mix well. Drop from teaspoon 2 inches apart on ungreased cookie sheet. Bake in 400° oven about 8 minutes or until lightly browned. Brush hot cookies with remaining lemonade. Sprinkle with sugar and remove from cookie sheet.
Combine rum, sugar and fruit spread in small saucepan; bring to a boil over medium heat, whisking until blended. Stir in cornstarch mixture. Simmer, whisking 30 seconds or until thickened and bubbly. Remove from heat; stir in pineapple and lime juice. Serve warm.
In mixing bowl cream together butter and sugar. Blend in milk and vanilla. Stir in flour, cherries and pecans. Form dough into 2 rolls, each 2 inches in diameter and about 8 inches long. Roll them in coconut. Wrap in waxed paper. Chill several hours or overnight. Slice into 1/4 inch thick pieces and place on ungreased cookie sheet. Bake at 375° for 12 minutes or until edges are golden brown.
Combine all ingredients except parsley flakes. Put 2 tbsp. parsley flakes in mixture. Sprinkle remainder of parsley flakes over cheese ball.
Cream butter, peanut butter, sugar, egg and vanilla. Stir in dry ingredients until blended. Roll dough into 1-inch balls. Press into 1 1/2-inch muffin tins. Bake at 350° for 12 minutes. Remove from oven. Unwrap candy and press into center.
Oil small gem or muffin tins or line with baking cups. Preheat oven to 375°. Mix flour, oat bran, baking powder and cinnamon in large bowl. Combine oil, maple syrup and milk in another bowl. Add to flour and mix. Fold in raisins and pecans. Fill cups with batter. Bake 8 to 10 minutes or until light brown. Turn out on wire racks to cool.
Mix 2 tablespoons marinade from a 6 ounce jar marinated artichokes with the cream cheese. Stir in chopped artichokes, a flaked drained can of salmon and sliced scallions. Spread in shallow 2-cup baking dish. Sprinkle with sliced almonds. Bake at 350° for 20 minutes.
Mix first 7 ingredients in a medium saucepan. Bring to a boil over medium heat and boil 3 minutes, stirring constantly. Cool. Sift together flour, soda and baking powder. Gradually stir dry ingredients into raisin mixture and beat well. Pour into a well-greased 8 x 4 x 3-inch loaf pan. Bake at 325° about 1 hour.
Place cabbage in greased baking dish or roasting pan. Brown beef and onion; drain. Stir rice and beef together and place mixture on top of cabbage. Season to taste with salt and pepper. Combine soup, tomato sauce and water and pour over all. Cover and bake at 350° for 1 to 1 1/2 hours or until cabbage is cooked and tender.
Combine in a large bowl first 7 ingredients. Knead together. (It will be very thick.) Form into balls on a tray or cookie sheet and chill until firm. Melt paraffin in a double boiler. Add chocolate chips. While still hot, dip the coconut balls in the mixture using a large needle or toothpick to pick them up. Place on wax paper.
Mix all ingredients in a large mixing bowl 3 to 4 minutes. Grease and flour pans. Bake at 325° for 20 to 30 minutes. Makes 3 layers.
Melt butter in skillet. Add rice, bouillon and chicken. Stir-fry one minute. Stir in water. Bring to a boil. Reduce to medium heat. Cover; simmer until water is absorbed. Stir before serving.
Put margarine, sugar, egg and dates in a saucepan; cook on low heat until dates are about dissolved. Stir often. Remove from heat and stir in vanilla, Rice Krispies and nuts. Make into balls and roll in coconut. Makes about 4 dozen, depending on size of ball. They keep well.
Dissolve Jell-O in 1 cup of boiling water. Let Jell-O start to jell. Add sugar to fruits; let stand while Jell-O is congealing. When Jell-O has partly jelled, add fruits and nuts.
Place cauliflower, water and salt in a medium saucepan; cook, covered, 20 minutes or until tender. Drain, reserving liquid. Mash cauliflower and set aside. Saute onion in oil 5 minutes or until tender; stir in nuts, raisins, salt, pepper, saffron or turmeric, 3 ounces reserved cauliflower water and mashed cauliflower. Simmer 15 minutes or until thick, adding additional water as needed to prevent sticking. Cook spaghetti in salted boiling water 7 minutes or until tender. Drain; blend 1/4 cup cauliflower sauce with spaghetti. Pour remaining sauce over top; serve hot.
Cook onions and celery in margarine until tender. Toss with potatoes, cheese and pimento. Spread into a 9 x 12-inch baking dish and top with bacon crumbs. Sprinkle with paprika and bake for 30 minutes in a 350° oven or until bubbly.
Mix gelatin and sugar in small pan. Beat in egg yolks until well blended. Gradually blend in pineapple juice. Cook, stirring constantly, until gelatin dissolves and mixture is slightly thickened. Do not boil. Remove from heat. Stir in lime juice, rum and liqueur. Pour into large bowl. Chill, stirring often, until mixture starts to thicken. While gelatin mixture chills, beat egg whites until foamy. Slowly beat in sugar until meringue forms soft peaks. Fold meringue and whipped cream into gelatin mixture. Spoon into cooled coconut shell. Chill at least 3 hours. Pour into cooled crust.
Cook roast, onion soup mix and garlic powder in crock-pot until tender. Remove roast from pot and cut up into pieces. Place in roasting pan. Mix mushroom soup and 1 can water. Pour over roast and place in oven at 350° for 30 minutes. Add potatoes and carrots.
Mix sugar and flour together. Mix remaining ingredients together. Pour in pie crust. Cook 40 minutes at 400°. Beat egg whites for meringue.
Place Cool Whip in bowl and add lemon juice; mix. Stir in jello and sugar; mix well. May add more sugar if needed for personal taste. (May use fresh strawberries, sliced or strawberry jello for variation.)
Cream oleo, Crisco and sugar, then add 4 eggs, one at a time, beating after each. Sift dry ingredients together and mix with egg mixture alternately with milk. Add vanilla and 5th egg. Turn into greased (I use Pam) large tube pan. Bake 45 minutes at 275°. Raise temperature to 325° and bake 30 minutes or longer if needed.
Mix sugar and oil; beat in eggs. Add flour, spice and flavoring. Mix well. Stir in apples and nuts. Batter will be very thick. Spread in greased and floured 9 x 13-inch pan. Sprinkle chips on top. Bake 50 minutes at 350°.
In large bowl, soften yeast and honey in warm water. Add malted milk powder and salt. Blend. Add flour gradually. Blend until dough pulls away from side of bowl to form a ball. Divide dough into 12 pieces. Roll between hands or on floured pastry board the size and length you wish. Place on greased baking sheets. Brush with beaten egg. Sprinkle with desired seasoning (coarse salt, sesame seed, Parmesan cheese, etc.). Rise 15 minutes if desired. Bake at 400° for 15 minutes or until brown.
Place saltines on greased or foil covered cookie sheet. Boil together for 3 minutes the butter and sugar. Immediately pour over crackers, spreading over all. Place in moderate hot oven for 5 minutes. Remove from oven and spread chocolate bits over crackers. Turn oven off, return to oven and let stay 5 minutes. Remove and spread with spatula bits over top. Sprinkle nuts over all.
Grease 9 x 13-inch pan. Cook spaghetti. Mix eggs and milk. Toss with spaghetti. Spread in greased pan. Top with sauce. Layer with pepperoni. Spread cheese. Bake 30 minutes at 350°. Let stand 5 minutes before cutting.
Cook 1 box raisins in 4 cups water until well blended. Mix 2 cups of the warm raisin juice, 2 cups sugar, shortening, spices and vanilla until well blended. Add dry ingredients and beat well after each addition. Add raisins and chopped nuts.
Mix beef, rice, milk, onion, salt and pepper. Shape into 8 small balls. Put in baking dish. Do not let balls touch each other.
Mix first 4 ingredients well. Pat into buttered 9 x 13-inch pan, part way up the sides. Spread rhubarb over dough. Sprinkle dry jello over rhubarb, sprinkle sugar mixture over all. Bake at 375° about 40 minutes.
Cook celery and onion in the three tablespoons butter until tender crisp. Pour over bread cubes. Add lemon peel and juice, parsley, salt and pepper. Toss together. Slice each block of partially thawed fish in half through the center making four thin rectangular pieces. Place two pieces in greased 13 x 9 x 2-inch baking pan. Spoon half the stuffing mixture on each. Top with remaining two pieces fish. Brush with the melted butter and sprinkle salt and paprika. Cover. Bake at 350° for 25 minutes.
Add enough flour to make a nice smooth dough. Turn out on floured board and knead until smooth. Roll out 9 x 22-inch. Brush with melted butter and sprinkle over top with the 1/2 cup sugar and cinnamon. Cut into 6 equal strips; pile. Press to make firm. Cut into 12 pieces and place cut side up into greased muffin tins. Bake at 450° for 15 to 20 minutes or until done. Frost with thin icing while still warm. Makes 1 dozen.
Mix butter and sugars by creaming until smooth. Add eggs and beat well. Add the other ingredients in the order listed and mix thoroughly. Drop by teaspoonfuls onto greased baking sheet. Bake at 350° until lightly browned, which is about 8 to 10 minutes.
Butter a 9 x 13-inch pan. Spread pineapple in bottom of pan. Mix together until crumbly the pound cake mix and the stick of oleo. Sprinkle evenly over the pineapple and bake at 350° for 40 to 45 minutes or until golden brown. Cool for an hour. Cut into squares. Serve inverted on a plate and topped with whipped cream or vanilla ice cream if desired.
Melt butter in 9 x 13-inch pan. Mix 1 cup sugar, flour, baking powder and milk. Pour over butter (do not mix or stir). Add fruit on top of this. Add remaining sugar over this. Bake at 350° for 30 minutes. (I bake mine for 45 minutes.)
Mix the sugar and oil. Add the eggs, mashed pumpkin, nuts and raisins. Sift in the flour, baking powder, soda and salt. Stir in the spices. Bake in greased loaf pans at 350° for 1 to 1 1/2 hours until brown and done in the middle. Makes 2 loaves.
Wash and pat halibut dry. Cut into 1-inch chunks. Combine seasoned bread crumbs and Parmesan cheese. Dip each chunk into melted oleo and roll into seasoned bread crumbs. Place each piece onto baking dish sprayed with Pam. Sprinkle lightly with garlic powder. Bake at 350° until golden brown.
Mix all ingredients except chips and wax. Mix well; shape into oblong flat pieces. Chill. Melt together chips and wax. Dip bars into chocolate mixture. Place on wax paper.
Mix like pie dough. Add 2/3 cup milk. Bake at 450° for 10 or 12 minutes.
Pour water over shortening. Add brown sugar, molasses, egg and other remaining ingredients. Beat until smooth. Pour into loaf pan, greased.	Bake at 350° for 35 minutes.
Mix pumpkin, eggs, sugar, salt, spice and Milnot. Pour into ungreased 9 x 13-inch pan. Sprinkle with 1 box dry cake mix. Drizzle 2 sticks melted margarine over cake mix. Spread with 3/4 cup chopped nuts. Bake 1 hour and 15 minutes at 350°. Top with Cool Whip when serving.
Mix together first 4 ingredients until crumbly. Beat together water, vinegar and egg and combine with first mixture. Divide dough into 5 portions. Shape into balls. Wrap each in waxed paper for at least 1/2 hour. Flour board and roll out. Can be left in refrigerator up to 3 days or can be frozen to use later.
Mix first 4 ingredients. Save 1/2 for topping crumbs. Pour next three ingredients over other half of crumbs. Stir, but leave batter lumpy. Pour into crusts or into 2 (9-inch) greased and floured cake pans. Bake at 350° for 30 to 40 minutes or until done or may be underbaked which will leave a gooey bottom. Very good and "worry free".
Cut mushrooms and stems. Soak in salt water and rinse several times. Drain on paper towel. Roll in flour. Place on cookie sheet with mushrooms not touching. When solidly frozen, remove from freezer and place in container. Return to freezer. When ready to cook, don't thaw, but cook right away.
Fill a 9-inch pie pan or shallow baking dish with apples. Sprinkle with lemon juice and 1/2 cup sugar. Mix remaining sugar, flour, salt and cinnamon. Mix in butter until mixture is crumbly. Stir in cheese. Spread over apples. Bake at 350° for about 45 minutes, or until apples are tender. Serve warm or cold. Serve with table cream or ice cream, if desired.
Beat Crisco and sugar for 5 to 7 minutes. Add eggs gradually. Combine dry ingredients: flour, baking soda, cinnamon, nutmeg, salt and cloves. Mix alternately with applesauce. Beat at low speed; add raisins, nuts and gumdrops. To prevent gumdrops from settling to bottom of batter, take 1/2 cup flour (from the original 3 cups flour) and mix gumdrops until cut edges are coated.
Pour 1 cup boiling water over apricots. Let stand 15 minutes. Cream together shortening and sugar. Add eggs and mix well. Now add apricot mixture. Add flour, salt and soda. Mix well. Add walnuts. Pour into two greased bread tins. Bake 1 hour in a 325° to 350° oven.
Dissolve gelatin in water. Add strawberries and cream cheese and stir. Add pineapple and bananas. Pour into a dish. Chill until firm.
Mix all ingredients and bake in two loaf pans for 1 hour at 350°.
Mix together first 5 ingredients. Pour 1/2 of mixture into 9 x 13-inch dish. Refrigerate until firm. Spread sour cream on top and pour rest of jello mixture on top of sour cream. Top with whole pecans and refrigerate.
In a saucepan, combine green pepper, celery, mushrooms, onions, carrots, water and powdered bouillon. Simmer until vegetables are tender. Saute ground veal in a nonstick pan; drain off juices. Using a slotted spoon, add all of your cooked vegetables and 1/2 cup of vegetable liquid to the veal. Add remaining seasonings and tomato juice. Cover and let simmer for 10 minutes, stirring occasionally.
Beat egg yolks and add 1/2 cup of milk. Add other ingredients and mix well. Blend remaining milk and cook over medium heat until thick. Pour into baked pie shell.
Combine all ingredients in blender; process just until smooth, stopping once to scrape down sides. Yield: 5 cups.
Grease and flour tube pan. Combine all ingredients in large bowl. Beat for 7 minutes. Bake 45 minutes at 350°. Test center with toothpick. Let cool completely before removing.
Mix the first 5 ingredients together well for crust. Spread on greased cookie sheet (medium size). Crust will be batter-like. Bake for 15 minutes at 350°. Remove from oven; sprinkle with chocolate chips. Spread with knife while chocolate is still soft. Sprinkle finely chopped nuts on chocolate. Cool before slicing.
Mix cream cheese, garlic powder, salt and Parmesan cheese in a bowl. Add crab meat and onion. Put about 1 tablespoon of mixture in middle of wonton skin. Fold in triangle, then fold up both corners. Deep fry until golden brown.
Cook onion in bacon drippings until tender, but do not brown. Add potato soup, milk and undrained clams. Simmer, uncovered, for 5 to 10 minutes, stirring occasionally. Add bacon. Garnish with paprika.
Cream the butter and sugar. Add the flour and blend well. Shape into 1 x 1 1/2-inch sticks. Dip into beaten egg. Roll in almonds. Place on ungreased cookie sheet and bake at 325° for 20 to 25 minutes. Makes 4.
Combine 2 1/2 sticks melted margarine (1/2 stick is reserved for chocolate coating), cracker crumbs, coconut, peanut butter, powdered sugar, vanilla and pecans. Shape dough into cookies the size of your little finger. Chill overnight. Combine chips, margarine and paraffin in a double boiler. Dip cookies in this mixture until well coated. Place them on waxed paper until cool. Store them in airtight container.
Melt and mix first three ingredients in a pan and set aside. In a large bowl combine remaining ingredients and mix by hand. Pour melted mixture into the other ingredients and mix well by hand. Pour into a greased 15 x 2 x 10 x 1 inch pan. Bake at 380° for 20 minutes, some ovens may vary.
Core tomatoes and cut into chunks. Finely chop fresh basil leaves. In a food processor or blender, puree the tomatoes in batches; force the puree through a fine sieve set over a bowl. Whisk in the yogurt, the curry powder, the basil and salt and pepper to taste. Chill the soup, covered, until it is cold. The soup may be made 1 day in advance and kept covered and chilled. Makes 4 (1 cup) servings. Preparation time: 1 hour.
Mix Ranch dip with oil, dill, garlic salt and lemon pepper. Put in bag for 4 or 5 days. Shake.
Mix all ingredients except chicken in a large bowl. Add chicken; turn to coat with marinade. Cover and refrigerate at least 3 hours. Set oven to broil. Spray pan with nonstick spray. Place chicken on pan. Broil with tops 5 to 7 inches from heat 7 minutes. Turn and broil 7 more minutes until juices run clear.
Drain beans and put into buttered casserole dish. Cut onion in fourths and slice very thin; add to beans. Drain mushrooms and add to beans. Add mushroom soup and 1/2 can water or milk. Stir until all ingredients are well mixed. Add about 1/2 of cheese and blend again. Crumble and sprinkle onion rings on top.
Cream butter and sugar. Add eggs one at a time, beating after each one. Add flour and flavoring. Add 7-Up last. Bake at 325° for 1 hour and 15 minutes.