HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 5 ingredients and cook until thick. Remove from heat and stir in vanilla. Pour into pie shell and cover with meringue. Bake at 375° until brown.
Combine sugar and cocoa in saucepan. Blend in milk. Add butter. Bring to rolling boil. Add vanilla. Remove from heat. Serve over hot biscuits. Add additional butter to taste.
Mix oatmeal and boiling water; set aside. Cream butter, brown sugar, white sugar and eggs together. Combine baking soda, cinnamon, vanilla and all-purpose flour together. Mix oatmeal and creamed mixture, then add flour mixture into wet mixture. Bake at 350° for 30 minutes.
Bring to a boil. Boil beets. Peel off skin in cold water. Pack jars. Fill with liquid. Seal.
Grease well Bundt pan. Put in half of nuts and rolls. Sprinkle with dry pudding over rolls. Mix sugar, cinnamon and margarine. Pour over rolls. Add remaining nuts. Fix the night before. Put in cold oven the next morning (don't preheat oven). Bake at 350° for 30 minutes. Invert on plate immediately.
Preheat oven to 350°. Mix all ingredients in a mixing bowl. Spread ingredients into the bottom of a 9 x 13-inch dish. Bake in preheated 350° oven until lightly brown. Let cool.
Cover elderberries with boiling water and let soak 3 hours. Sift together first 4 ingredients. Add bran and elderberries. Beat egg and mix with milk, molasses and margarine. Add dry ingredients and mix only enough to dampen all dry ingredients. Fill greased muffin tins 2/3 full and bake at 400° for 30 minutes. Makes one dozen.
Blanch and chop almonds and saute in butter until golden. Mix cheese, cream and parsley. Add salt and pepper to taste, then spread on toast strips. Sprinkle tops with almonds and put in hot oven to heat thoroughly. Makes 12 canapes.
Peel and slice cucumbers and let stand overnight in brine made of 1/2 cup salt to 3 quarts water. Drain and rinse. Slice thin or chop fine the onions. Mix sugar, spices, flour and vinegar. Add cucumbers, onions and pimento. Cook 10 minutes. Pack while hot in sterilized jars and seal.
Bake pie shell. Pour boiling water over Jell-O. Stir to dissolve. Add frozen strawberries; stir to break berries apart. When mixture is partially set, pour into baked pie shell. Chill to set. Top with Cool Whip.
Saute onion in margarine until amber-colored. Add consomme and rice. Cook in baking dish at 325°, uncovered, about 50 minutes.
Using a large, long pan, cover bottom of pan by laying rolls out flat. Bake at 350° for 7 to 8 minutes. Cool.
Combine flour, sugar, baking powder, spice and salt. Make a well in the center. Combine egg, milk and applesauce and add all at once to flour mixture. Stir until moist. Spoon a rounded tablespoon batter into muffin cup. Top each with a rounded teaspoon apple butter, then with the rest of the batter. Bake at 400° about 20 minutes. Makes 9 muffins.
Brown and drain hamburger. Add taco seasoning. Mix together with remaining ingredients. Before serving, add tortilla chips.
In a 2 1/2 quart casserole dish combine oil, garlic, anchovies, red pepper and 1/4 teaspoon salt. Add peppers, stirring to coat. Cook, covered on High 14 to 16 minutes until peppers are soft, stirring twice during cooking. Serve hot, warm or cold. Makes 8 servings.
Mix and boil the sugar, salad oil and vinegar. When cool, add liquid to vegetables.
Blend creamer and hot water in 2-quart saucepan and add butter, sugar and salt. Heat to boiling (start timing when mixture starts to bubble around pan edges). Cook 6 minutes, stirring constantly. Remove from heat and add marshmallow cream, chocolate pieces and vanilla. Stir vigorously 1 minute. Pour into buttered 8 x 10-inch pan. Cool in refrigerator and cut into squares.
Brown meat; pour off fat. Add other ingredients, except cabbage. Simmer for 15 minutes. Add cabbage. Cover and cook until tender.
Cream shortening. Add sugar. Mix. Add tomato soup with baking soda already dissolved in it. Mix. Sift rest of ingredients together (except the raisins and nuts). If you don't feel like sifting (I never do), just mix the dry ingredients together gently. Add the dry ingredients to the mixture. Stir. Then stir in the raisins and nuts. Pour into a greased 8 x 8 or 9 x 9 square pan. Bake at 350° for about 30 minutes, until cake is brown. Insert a toothpick in center to check for doneness. If pick comes out clean, cake is done. If toothpick is full of wet batter, let it bake a while longer.
Mix crushed pretzels, butter and 4 tablespoons sugar. Press in 9 x 11-inch pan. Bake at 400° for 8 minutes. Let cool.
Sift flour and salt together. Cut in shortening with pastry blender, until size of small peas. Sprinkle water over mixture, while tossing quickly with fork, until particles stick together. Form into smooth ball. For ease, roll pastry on Tupperware pastry cloth and wax paper. Make 1 inch larger than pie pan. Pat out air; crimp edges. Prick entire crust thoroughly before baking. This prevents bubbles and excess shrinkage. Bake in a hot oven (450°) for about 12 minutes, or until golden brown. Makes 4 (9-inch) pie crusts.
Mix Velveeta cheese; grate Cheddar cheese. Mix cream cheese. Mix all together. Make into a roll and roll in chili powder.
In a saucepan boil pear liquid; add gelatin and stir until dissolved. Remove from heat and cool at room temperature until syrupy. Meanwhile puree pears in blender. In mixing bowl, beat cream cheese and lemon juice until smooth and creamy. Add pureed pears and mix well. Prepare whipped topping according to package directions. Fold into pear mixture. Fold in cool gelatin. Pour into 4 1/2-cup greased mold. Chill overnight. Serve squares on lettuce leaves. Makes 6 to 8 servings.
Fry bacon crisp and crumble. Saute onions, bell pepper and celery in butter. Add tomatoes, tomato sauce, garlic salt and chili powder. Cook slowly 30 minutes. Stir in shrimp and cook about 5 minutes more. Stir in bacon. Serve on hot rice.
In a Dutch oven, add water, onion and beans (rinse beans first). Bring to a boil; simmer about 1 hour. Remove onion. Add rest of the ingredients and cook until tender. Remove ham hock and let cool; remove what meat you can. Dice the meat and return to the soup. Serve with corn bread and a dash of hot sauce.
Prepare graham cracker crust; set aside. Combine cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in mixer bowl. Add flour, 1 tablespoon at a time, blending well. Combine cocoa and 1/4 cup sugar in small bowl. Add oil, 1/2 teaspoon vanilla and 1/2 cup of cream cheese mixture; mix until well blended. Spoon plain and chocolate mixture alternately into prepared crust, ending with dollops of chocolate on top. Gently swirl with knife or spatula for marbled effect. Bake at 450° for 10 minutes. Without opening oven door, decrease temperature to 250° and continue to bake for 30 minutes. Turn off oven. Let cheesecake remain in oven for 30 minutes more without opening door. Remove from oven; cool 10 minutes. Loosen cake from side of pan and remove from pan. Cool completely; chill thoroughly.
Put all ingredients in pot (except noodles). Cook 30 to 40 minutes. If desired, add noodles last 8 minutes.
Combine and mix all ingredients in a large bowl; mix well. Bake in 2 well-greased loaf pans at 350° for 1 hour and 15 minutes. Cool or eat while warm.
Mix 1 stick melted margarine with graham cracker crumbs. Pat evenly over the bottom of pan only. Beat together eggs, remaining margarine and sugar; use electric mixer and beat no less than 15 minutes. Spread this mixture over the graham cracker crumbs. Cover with sliced bananas. Spread drained pineapple over bananas. Cover with Cool Whip. Sprinkle with nuts and cherries. Refrigerate for 4 or 5 hours or overnight.
Combine flour, butter and milk in pan and cook until thick. Melt 1 stick butter and pour over cracker crumbs. Put layer of each, squash, sauce and crackers in baking dish. Bake at 350° until it bubbles.
Put in casserole dish in layers as listed and pour undiluted soup over. Put foil on top or cover with lid. Bake at 400° for 30 minutes or until potatoes test done. Serves 8.
Slice chicken breast lengthwise into strips. Place strips in casserole dish. Mix soup, sour cream and curry. Pour over chicken. Bake covered about half an hour at 350°. Remove cover and sprinkle with cashews and bake another 15 minutes. (Chopped green onions also cook nice.) Serve with steamed rice.
Shake squash chunks in a bag of flour; shake off excess flour. Put into oiled or buttered shallow baking dish. Scatter with cheese, minced garlic and pepper to taste. Drizzle with olive oil. Put into a preheated 400° oven. Bake 30 to 40 minutes. Serve hot.
Heat oven to 400°. Arrange peaches in a square 8 x 8 x 2-inch pan. Mix baking mix, brown sugar, cinnamon and butter with a fork. Sprinkle over peaches. Bake until light brown, about 20 minutes.
Preheat oven to 350°. In medium bowl, combine flour, baking powder and salt. In large mixer bowl, cream 1/2 cup butter with granulated sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in flour alternately with milk.
Mix all ingredients; spread half the batter in a 13 x 9-inch greased and floured pan. Spread pie filling over batter and spread rest of batter over filling. Bake 55 minutes at 350°; if using glass dish, 325°.
Cream margarine and Crisco. Add sugars. Add egg and vanilla; beat well. Combine flour, soda and salt and add to creamed mixture. Add Macadamia nuts and chopped white chocolate. Bake at 350° for 10 minutes. Cool slightly on cookie sheet.
Heat oven to 325°. Prepare oven. Reserve bacon. Heat margarine in rectangular baking dish, 13 x 9 x 2-inches, in oven until melted. Tilt dish to coat bottom. Beat eggs, sour cream, milk and salt in large bowl until blended. Stir in onions. Pour into dish. Bake omelet mixture and bacon about 35 minutes or until eggs are set, but moist, and bacon is hot. Arrange omelet on large platter with bacon. Sprinkle with parsley.
Cook the ingredients except parsley until the chicken is done, then strain broth into pot. Add parsley and bring to a boil, then add noodles. Cook until noodles are done.
Combine first 8 ingredients in food processor. Pour into lightly oiled 3 to 4-cup mold and chill overnight. Remove from mold and place chutney over and around. Sprinkle coconut over mold and serve with assorted crackers.
Roll chops in mixture, coating well. Brown on both sides in 1 1/2 Tbsp. hot fat. Add 1 cup water, cover and cook slowly 30 minutes or until tender. Remove chops to a warm platter. Pour milk into skillet and heat until steaming hot, but do not allow to boil. Serve with chops.
Cream butter, adding sugar a little at a time. Add egg yolks, one at a time. Add lemon extract and 3 cups of flour. Flour cherries and pineapple with remaining 3 cups of flour and mix with batter. Beat egg whites until stiff (but not dry) and fold in. Bake in tube pan (not Bundt pan) for 3 hours at 250°.
Combine all ingredients and cover with plastic wrap. Refrigerate until thoroughly chilled. Arrange on a plate with tomatoes and lettuce or use for sandwiches.
Cook, bone and cut up chicken. Saute in oleo the green pepper, celery and onion, chopped. Place in large pan the chicken, broth, vegetables, soup and cheese (in chunks) and simmer very slowly 1 1/2 to 2 hours. Add eggs and olives (cut up) or jar of pimentos. If this mixture is runny, add flour and water thickening, so it is like medium cream sauce. About 30 minutes before serving, cook 1 pound spaghetti (sometimes long, sometimes elbow). Mix well together.
Preheat oven to 375°. Mix flour, salt and pepper. Coat pork chops with flour mixture, place in oblong baking dish. Add potatoes, cut in half, around the meat. Cover with water and cook about 1 hour or until done turning once.
Using tongs, immerse tortillas, one at a time, in hot shortening. Turn once while cooking until light golden brown. Drain on paper towels.
Brown hamburger meat	in skillet and add Ro-Tel and soup. Simmer until well blended.	Crumble Fritos in bottom of casserole dish and pour soup and meat mixture over Fritos. Add grated cheese on	top. Bake until cheese is melted in a 350° oven.
Mix well and pour into a 13 x 9-inch pan. Bake at 375° for 30 to 45 minutes.
Combine dry ingredients; mix well. Add egg, milk and oil; stir until smooth. Place in a well-greased cast iron cornstick pan in a 425° oven for 3 minutes; then spoon batter 2/3 full into pans. Bake at 425° for 10 to 12 minutes.
Heat oil in wok or skillet. Add cooked rice and ginger. Stir constantly over medium heat until the rice is heated through. Transfer to a large mixing bowl. Cover and refrigerate until lightly chilled.
Stir gelatin and circus peanuts together in boiling water until gelatin is dissolved. Let set until almost firm. Fold in drained pineapple and whipped topping. Refrigerate until firm.
Combine sugars with milk in saucepan. Bring to boil slowly, stirring until sugars are completely dissolved. Cover saucepan and boil slowly for 2 minutes. Uncover and boil to soft ball stage (232°). Add butter and vanilla. Cool until 110°. Beat until frosting loses its gloss. Add hot water and continue until good spreading consistency. Spread quickly on cake.
Sprinkle chicken with salt and pepper. Rub with garlic, rosemary and cinnamon (I roll in Shake 'n Bake mixed with onion soup mix). Brown quickly in oil. Add 1/4 cup of cut dates and onions to skillet. Cook on low, covered, until chicken is tender. Combine pineapple juice with lemon and orange juice. Stir in cornstarch and add to skillet. Boil and thicken slightly. Add pineapple and remaining dates. Heat through. Remove from heat. Add orange and lemon zest. Serves 4.
Saute onion in 3 tablespoons oil until soft but not brown, stirring often. Add chopped tomatoes, parsley, salt and pepper. Simmer together for 5 minutes.
In large bowl, beat eggs and water. Add flour slowly. Continue to add flour till dough is a soft mass. Turn out onto a floured board and knead till dough becomes smooth. Wrap in plastic wrap and store in refrigerator no less than 30 minutes. Take out about 1/3 of dough at a time. Roll out on floured board as thin as possible, then cut into 3 inch circles. Do not reroll any leftover dough, it gets tough. Put 1 tablespoon or more of your chosen filling, fold over and seal. Repeat till you have all circles filled. Drop Pierogi into lightly salted boiling water. Cook till Pierogi floats. Lift out with slotted spoon. Saute in melted butter till desired brownness.
Sift dry ingredients into a large bowl. Lightly dust the raisins with flour. (This keeps them from falling to the bottom of	the muffins.)	Add the raisins, coconut, carrots, apples and nuts; stir well.	Add the eggs, oil and vanilla, stirring only until combined.
The night before cooking, take fish, wash off and put in bowl of ice water that has cooking soda and salt. After soaking in the refrigerator overnight or longer, wash fish. Pat dry and prepare either fried, broiled or poached.
Combine all ingredients in large covered casserole. Put in a 250° oven and forget it for 5 hours or until meat is tender. It gets nice and brown and is delicious.
Place meat in large bowl or crock. Combine next 9 ingredients and pour over meat. Place in refrigerator and marinate at least 48 hours (the longer you marinate, the spicier the meat). Turn the meat occasionally. The morning of the day you plan to serve the meat, remove from marinade and brown on all sides in hot fat or oil. Add one cup of marinade mixture; cover and cook at 300° for 3 to 4 hours until tender.
Cream shortening, add sugar and beat. Beat in eggs, stir in sifted dry ingredients and rolled oats. Mixture will be crumbly. Add chocolate chips and vanilla. Add nuts if you wish. Drop by teaspoonful on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Fry bacon crisp. Add onion and bell pepper; cook until wilted. Add tomato sauce, brown sugar, garlic juice, Worcestershire sauce and Tabasco sauce; stir. Add pork and beans; stir again. Put in baking dish and bake at 350° for 1 hour.
Spread 1 package of crescent rolls in greased 9 x 13-inch pan. Mix all other ingredients and spread on top of rolls. Lay other package rolls on top to form crust. Brush egg white over top rolls. Bake at 350° for 30 minutes. Cool.
Preheat oven to 350°. Spray rectangular baking dish with nonstick spray; place asparagus in single layer in bottom of dish. Top with remaining ingredients in the order given. Cover and bake 20 minutes or until asparagus is tender-crisp.
Drain juice from clams and pour over vegetables in medium saucepan. Add salt and enough water to cover. Simmer, covered, over medium heat until potatoes are tender, about 20 minutes.
Pour boiling water over oatmeal and let cool. Beat Crisco, white sugar, brown sugar and eggs well and add to oatmeal mixture. Stir in flour, soda, cinnamon, nutmeg and salt. Add to first mixture along with the chopped nuts. Bake in long pan at 350° for 35 minutes.
Mix margarine, coconut and dry cake mix together and press into bottom and slightly up the sides of a 9 x 13-inch pan. Bake at 350° for 10 minutes.
Cream pumpkin and sugar. Beat in eggs. Add the rest of the ingredients. In separate small bowl, combine the following:
Cook bacon and remove from pan. Brown onions, peppers, bean sprouts and peas. Add rice and mix. Add soy sauce, salt and pepper to taste. Stir until rice is heated.
Form cream cheese into a ball. Mix and heat the drained crab meat with the chili sauce. Pour over the cheese ball. Use knife to spread sauce and cheese on crackers. Good on Ritz or Triscuits.
Mix oil, chocolate and sugar. Blend eggs, one at a time. Stir in flour, baking powder and salt into oil mixture. Chill several hours.
Combine all ingredients in a bowl and mix well. Shape into balls about 1 inch in size. Place in a microwave-safe baking dish. Cover loosely and microwave on High for 3 minutes. Rearrange meatballs. Microwave another 6 minutes. Let stand 3 minutes. Drain. Makes about 24. Serve with spaghetti and sauce.
Dissolve the lye in boiling water using iron kettle or enameled ware. Add corn. Boil several minutes or until hulls loosen. Rinse corn through several changes of water to remove lye.
Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mix together yolks, mayonnaise, vinegar, mustard, salt and pepper. Spoon into a small empty butter tub lined with plastic wrap to mold. Chill one hour, then remove and turn onto serving platter center. Arrange egg whites around for petals.
Heat grease or butter in skillet. Add apples, sugar and water. Cover and fry over low heat until tender.
Prepare cake according to package directions. Remove cake from oven and poke holes in cake. Pour milk and caramel topping over cake. Cool. Spread Cool Whip over top of cake. Sprinkle with grated chocolate.
Mix ingredients in a heavy saucepan and cook 3 minutes until mixture pulls away from edge of pan. Cool and knead. Store in airtight container. Do not eat.
Mix all ingredients together, including cheese. Put in a greased casserole. Crush Ritz crackers and sprinkle plentifully on top. Drizzle with plenty of melted butter. Bake at 350° for 30 minutes, uncovered.
Mix ingredients in the order given. Chill in refrigerator about 24 hours. Serve with chips or crackers.
In a food processor, combine the basil and garlic to a coarse puree. Add cheese and blend. While the motor is running, add olive oil in a thin steady stream through the feed tube (if you do not have a feed tube, just add the oil in small amounts and process mixture in between). Add the pine nuts and blend the mixture until smooth. Season with salt and pepper. Boil the tortellini. When done, drain. Mix pesto sauce into tortellini.
Parboil squash in salt water about 5 minutes or until tender. Cool. Scoop out squash, leaving a boat. Take pulp and add butter, salt, seasoned pepper and onion. Cook until done.	Spoon mixture back into squash boats. Cover with buttered breadcrumbs and cheese. Bake in a 400° oven until cheese is melted and topping is brown (about 25 to 30 minutes).
Heat oven to 350°. Grease pie plate, 9 x 1 1/2-inch or 10 x 1/2-inch.
Preheat oven to 375°. Grease 2 1/2 quart casserole dish. Beat egg yolks. Add creamed corn, milk, oil, shredded cheese and muffin mix. Beat egg whites and fold into other mixture. Pour into greased casserole dish. Bake for 45 to 50 minutes. If it gets too brown, turn oven down to 350° for last 20 minutes. Serve warm.
Combine in a large bowl orange juice, lemonade and limeade; set aside. Steep tea bags in boiling water; add sugar, tap water and gin. Add tea to orange juice mixture. Freeze. To serve mix 1/2 slushy tea with 1/2 ginger ale.
Place skillet on eye of stove. Let oil get hot. Slit bologna 3 times around to keep from curling. Fry bologna and put on bread. Add garnish of your choice.
Mix altogether except morsels and wax and drop by teaspoons on tray on wax paper. (Chill until firm.) After set, melt 2 packages semi-sweet morsels and 2 sticks of wax over low heat. Dip candy in chocolate with toothpick until it stops dripping.
Drain juice from 4 cans of beans and discard juice (set beans aside). In large skillet, mix onions, brown sugar, Karo syrup, dry mustard, onion powder, margarine and salt and pepper. Boil for 20 minutes. Mix with beans. Bake in 275° oven for 1 1/2 hours or until golden brown. Sprinkle bacon on top and then serve. Will serve 40.
Mix all ingredients and pour over pretzels. Bake at 225° for 10 minutes on each side.
Cook until dissolved the water, sugar and cream of tartar. Break 15 crackers into unbaked pie shell. Dot with butter. Sprinkle on 3/4 teaspoon cinnamon and 1/4 teaspoon nutmeg.
Preheat oven to 375°. Brown ground chuck. Add onion, pepper and barbecue sauce. Let this simmer while you make the cups. Open biscuits; press each biscuit into muffin pan bottom and up sides to form a cup. Fill with meat mixture; top with grated cheese. Bake at 375° for 12 to 15 minutes.
Beat butter and cream cheese for 2 minutes. Gradually add sugar; beat 7 minutes. Add eggs, one at a time, beating until yellow disappears. Gradually add flour; mix at low speed. Stir in pecans, flavoring and morsels. Spoon batter into a greased Bundt pan. Bake at 325° for 1 hour and 20 minutes.
Combine soup, milk, pimientos, green pepper and black pepper. Place over low heat. Add cheese and heat until melted. Mix macaroni and tuna in 1 1/2-quart casserole. Add cheese sauce and bake at 325° for about 15 minutes.
Grind cranberries finely with part of orange skin. Dissolve gelatin and sugar in water. Add cranberries and remaining ingredients. Stir well. Chill, stirring occasionally until consistency of unbeaten egg whites.
Cream butter; add sugar gradually. Add baking soda, baking powder, flavorings and sour cream. Add eggs, 2 at a time, with flour, alternately. Beat well after each addition. Bake in tube pan (that is greased and floured) at 325° for 1 1/2 hours. Do not open oven door until cake is done. Do not cut cake until next day.
Mix sugar, salt, vanilla, melted oleo and milk in mixing bowl; blend well. Melt chocolate chips in microwave or double boiler and add quickly to sugar. Beat hard until frosting begins to thicken and loses shiny look; pour on cake and spread quickly.
Prepare pie crust by sprinkling 1 teaspoon flour on one side and put that side down in the pie plate. Refrigerate remaining crust for later use.
Combine dry ingredients, beer, egg and vegetable oil in container of electric blender; process until smooth. Coat suggested food with flour. Dip into batter with tongs or fork, allowing excess batter to drip into bowl; fry in hot oil until golden brown. Drain.
Fry bacon dry. Remove from pan. Cook the onions tender. Add washed rice, tomatoes, seasonings and crumbled bacon. Cook on top of stove 10 minutes. Pour in casserole. Cover tightly. Bake in oven at 350° for 1 hour, stirring with fork a couple of times.
Beat softened cream cheese until smooth. Add sugar, eggs and vanilla, mixing well. Place vanilla wafers, upside-down in muffin pans. Pour cream cheese mixture 3/4 full. Bake at 350° for 15 minutes. Remove and cool. Top with fruit pie filling.
Mix cooked carrots, onion, cheese and can of celery soup, diluted with 1/3 cup milk. Put into a 2-quart casserole.