HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cookies on bottom and sides of 9-inch pie plate. Pour cold milk into bowl. Add ice cream and beat with wire whisk until well blended. Add pudding mix; beat again until well blended, about 2 minutes. Let it stand 3 minutes. Pour pudding into cookie-lined pie plate. Put pie into refrigerator to chill until set, about 3 hours.
Combine all ingredients. Cook 30 minutes, uncovered, at 350°. Cover and cook another 30 minutes.
Mix ingredients together. Bake at 400° for 6 to 10 minutes. Cool. Yield: 8 servings. Carbohydrate 20 g, protein 2 g, fat 5 g, calories 188; 1/8 piece pie = 1 bread starch exchange, 1/2 fruit exchange, 1 fat exchange.
Preheat oven to 375 degrees. Grease a large baking sheet. In a large bowl cream together the shortening and sugar. Add the eggs and beat well. Add the orange juice, rind and vanilla; beat until mixed. In medium bowl, sift together the flour, salt and baking soda. Add to the creamed mixture and beat well. Stir in the oats, dates, and walnuts. Drop from a teaspoon onto cookie sheet. Bake for 12 to 15 minutes. Remove from pan and cool on a rack. Makes about 4 dozen.
Soften margarine to room temperature. Beat in eggs, sugar and vanilla. Add baking powder to flour and sift together slowly into margarine mixture. Roll out dough on floured board and cut with cookie cutter. Bake in preheated oven at 350° until brown as desired. Makes 5 to 6 dozen.
Mix and let set in refrigerator overnight. Right before serving, mince small cucumber and mix well. Serve with vegetables.
Place ingredients in layers in this order: asparagus spears, drained, chopped eggs (sprinkle with salt and pepper), cracker crumbs, grated cheese, enough soup to make moist and some juice from asparagus. End with cracker crumbs on top. Bake at 350° for 30 to 40 minutes. Just before done, sprinkle top with more cheese. Serves 6.
In an 8-inch round microwave pan, combine the dark brown sugar, butter and water. Cook, uncovered, for 1 minute. Stir in nuts. Cut each of the 10 biscuits into quarters and stir into brown sugar mixture to coat. Push to sides and insert glass to form a ring mold. Cook, uncovered, 2 minutes and 30 seconds, until biscuits are firm and not doughy. Let stand two minutes. Remove glass and invert onto serving plate. Best when served warm.
Heat grill. In small saucepan, combine preserves, mustard, soy sauce and marjoram; mix well. Cook over low heat until preserves are melted, stirring frequently.
Cook macaroni until tender, rinse and drain and add pickles, eggs, onion, celery seed, salt and pepper and tomato. Add salad dressing to ingredients, mix and serve chilled.
In blender or small bowl for mixer, combine sugar, dry mustard, salt, white wine vinegar and onion. Gradually incorporate salad oil as you would for mayonnaise. Makes about 1 1/2 cups dressing.
Combine crumbs, coconut and nutmeats. Beat whites with salt and vanilla until foamy; gradually add sugar and beat until whites form stiff peaks. Fold in graham cracker mixture. Spread in well-greased pie plate and bake in a 350° oven about 30 minutes. Cool. Cut in wedges and top with ice cream.
Let cream cheese and Cheddar cheese come to room temperature. Mix cheeses, gradually adding dressing mix, a little at a time until entire package is used. If too sticky, refrigerate or place in freezer 30 to 45 minutes. Shape into ball and roll in pecans. Makes a large ball so recipe can be cut in half.
Mix all ingredients together. Pour into a greased pan. Bake at 375° until brown, 30 to 35 minutes.
Grate orange peel. Chop cranberries in blender and mix with peel. Mix cake mix according to directions, except substitute orange juice for water. Add vanilla and mix well. Add cranberry mixture and mix well. Grease and flour Bundt pan using butter and flour. Pour batter into pan and bake at 325° for 45 to 50 minutes. Top cake when done with powdered sugar.
Saute onion, carrot, thyme, bay leaf, parsley and celery in 2 tablespoons butter until browned. Shell and devein shrimp. Cook covered in 1 cup of broth and wine for 5 minutes. Strain. Combine remaining broth with sauteed vegetables and bring to a boil. Add rice. Cook rice until tender.
Cream sugar and oleo together. Add eggs and bananas. Stir about 5 minutes. Add sour milk. (To make sour milk, add 1 tablespoon vinegar to milk.) Sift dry ingredients and beat well. Add flavoring. Bake in 9 x 13-inch pan or 2 layer pans. Bake at 350° about 30 to 35 minutes. Frost and serve.
Combine sugar, margarine, almonds, coconut and flour. Place in a shallow baking pan; bake at 325° until brown, about 30 minutes, stirring often so it will brown evenly. Place 1/2 of this mixture in baking dish. Combine pudding mix and milk; beat according to package directions. Fold dessert topping into pudding mixture and spread over the crumb mixture in dish. Top with remaining crumbs and chill.
In skillet brown ground beef and chopped onion. Drain off fat. Sprinkle meat with 1/2 teaspoon of salt and pepper. Place 1 can of green chilies, cut in half crosswise and seeded, over meat. Combine beaten eggs, milk, flour, salt, several dashes of bottled hot pepper sauce and dash of pepper. Beat until smooth. Pour over chili mixture. Bake in moderate 350° oven for 45 to 50 minutes or until knife inserted just off center comes out clean. Let cool 5 minutes. Cut in squares to serve. Serves 6.
Preheat oven to 350°. Grease a 12 cup muffin tin. Grate carrots. Mash bananas. Cream margarine and sugar until fluffy. Add egg and beat well. Stir in bananas. In a small bowl, mix together oat bran, wheat germ, flour, baking powder, salt and baking soda. Add to banana mixture. Add carrots, vanilla and nuts carefully. Fill muffin tin and bake 20 to 25 minutes or until a cake tester comes out clean.
Pour boiling water over oleo in saucepan. Bring to boil and stir until oleo melts. Add flour all at once and stir with wooden spoon until mixture leaves the side of pan and forms ball. Remove from heat. Immediately add eggs one at a time, beating smooth. Drop by heaping tablespoonfuls onto greased sheet. Bake at 450° for 15 minutes and then reduce heat to 300° and bake 30 to 40 additional minutes.
Mix together. Use 2 to 3 heaping teaspoonfuls in a mug with boiling water. Stir and serve with a cinnamon stick for garnish.
Put all ingredients together and cook until it turns to sugar (all liquid will cook out and form soft balls of sugar). Pour onto buttered cookie sheet and bake at 300° for 7 to 10 minutes.
Brown meat with onions. Drain and add spices. Cover and simmer 10 minutes.
Cut tomatoes, apples, onions and peppers into small pieces. Combine with remaining ingredients and cook slowly for 4 hours or until thick. Put in jars and seal.
Dissolve jello in hot water. Stir in pudding. Mix and add fruit filling. When the mixture is starting to set, add whipped topping. Pour into bowl and chill until set.
Cut shortening into sifted flour, baking powder and 2 teaspoons salt in bowl. Add egg and water, tossing lightly to form a soft dough. Chill in refrigerator.
Preheat oven to 350°. Boil chicken and debone. In a large bowl combine chicken, green chilies, onion and 1/4 cup of cheese. Mix well.
Sprinkle salt over vegetables and cover with water. Let stand 4 hours. Squeeze out all water or run through colander. Drain well. Mix sugar, vinegar, celery seed and mustard seed. Stir until sugar is dissolved. Let come to a boil. Add cucumbers, onion and pepper. Simmer 25 minutes, then can.
Put potatoes through sieve to avoid lumps in potatoes. Add enough flour to make a soft dough (about 5 cups). Let rise until double in size. Make into rolls and bake in a 375° oven. This will keep in refrigerator for several days.
Combine sugar, dates, eggs, shortening, vanilla and salt. Cook over low heat 10 minutes, stirring constantly. Cool. When cool, add 3 cups Rice Krispies and 1/2 cup nuts. Makes into balls and roll in chopped coconut.
Preheat broiler for 10 minutes. Place salmon steaks on broiler pan. Place pan 4 to 5 inches from source of heat and broil for 10 minutes per side. Meanwhile, combine brown sugar, cornstarch and peel in a medium size saucepan. Blend juice and apricots. Stir into dry mix. Bring mixture to a boil, stirring until it thickens. Stir in onion and vinegar. Spoon over salmon steaks during last 2 minutes of broiling. Serve. Yield: 4 servings.
For Crust: Combine vanilla wafers and melted butter. Press into 9 x 13 pan.
Cook spaghetti in pot and drain. Brown meat in saucepan; drain oil. Mix all ingredients. Combine meat also in spaghetti pot. Stir occasionally. Cover and simmer 15 to 20 minutes. Add cheese, if desired.
Mix all ingredients together. Place in a large loaf pan. Bake in a 425° oven for 1 1/2 hours.
In a large bowl, combine bread crumbs, sage, pepper, egg whites, onion, garlic and milk. Add beef and mix. Place in a shallow baking pan. Bake at 400° for 45 minutes. Remove from oven and carefully drain fat from pan. Combine tomato sauce, mustard and brown sugar. Spread over meat loaf and bake 15 minutes more. Makes 8 servings.
Pour over the top of the meat loaf and bake in a 325° oven for 1 hour and 15 minutes.
Mix all ingredients together, except 1/4 cup catsup. Shape into loaf. Put in baking pan and bake in 350° oven for 1 hour. Allow meat loaf to cool for 10 minutes before slicing.
Break the egg into a measuring cup. Add milk to egg to make 1/2 cup. Beat well; stir slowly into sifted dry ingredients. Add more milk, if necessary, but keep batter stiff. Drop into boiling stock with spoon dipped in stock. Cover; simmer for 2 minutes. Turn dumplings. Cook 2 more minutes. Serve at once.
Melt chocolate chips and butter. Cool. Add nuts and marshmallows. Divide in half and form large rolls. Roll in coconut. Wrap in waxed paper. Chill.
Bake cake; let cool. Then spoon other mixture over cake. Put Cool Whip on top.
Mix all together in one bowl by hand. Pour into greased 9 x 13-inch pan or large tube pan. Bake at 350° for 50 minutes.
Tie legs of duck together. Pierce duck all over in fat areas around thighs and legs. Place on rack of roasting pan. Bake at 375° for 1 1/2 hours. Baste every 30 minutes with honey glaze. Remove fat from pan as it bakes with a bulb baster, before each basting of ducks. Ducks are done when legs move easily and juice is clear when skin is pricked.
Mix all together for spread on Ritz crackers, Triscuits, etc. Keeps long time in refrigerator.
Blend well in blender. Pour over steaks and let set about 1 hour. Drain and grill steaks to taste.
Cook beef and onion in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well. Stir tomato sauce and next 5 ingredients into mixture. Bring to a boil. Reduce heat to medium and cook, uncovered, 5 minutes, stirring occasionally.
The day before, melt together in large heavy pan butter. Add apple slices and cook until tender. Add brown sugar, corn syrup and cinnamon to apples. Cook until sugar dissolves. Pour into 13 x 9-inch pan. Arrange bread slices in 1 layer on top of the apples. In medium bowl, beat eggs, milk and almond extract. Pour over bread. Cover and refrigerate overnight. Bake until brown on top at 375° (about 35 minutes).
To make sour milk, stir 1 tablespoon white vinegar into one cup whole milk. Let sit for 20 minutes.
Mix pudding with milk and sour cream. Mix jello and water with pie glazing. Add berries. I chop some of the berries and add while frozen. Put on cake layers, jello and pudding. Repeat. Top with Cool Whip.
Blend shortening in large bowl. Beat in vanilla and eggs. Add mixture with flour. Stir 1/2 cup M&M's. Drop by teaspoon on ungreased baking sheet. Decorate top with remaining candy. Bake at 375° for 10 minutes. Some cracking may occur.
Combine sugar, pumpkin, oil and eggs; beat 1 minute at medium speed of electric mixer. Combine next 5 ingredients; add to pumpkin mixture. Beat 1 minute at medium speed of electric mixer. Stir in coconut and pecans. Pour batter into three greased and floured 8-inch round cake pans. Bake at 350° for 25 to 30 minutes or until cake tests done. Cool in pans 10 minutes; remove from pans and cool completely. Spread frosting between layers and on top of cake.
Put the sugar, raisins and water in saucepan and bring to boil. Mix the cream, salt, cornstarch and beaten egg yolks, add to boiling mixture. Cook until thick. Pour into baked pie crust. Beat egg whites until stiff. Put on top and bake until brown.
Preheat oven to 255°. Grease Bundt pan heavily, then spray with Pam.	Cut up fruit. Combine in large bowl the fruit, coconut, pecans and 1/2 cup flour; mix well, coating each piece with flour. In another	bowl, beat eggs and add sugar, 1 cup flour, baking powder and vanilla. Pour over the fruit mixture; blend together. Turn batter into prepared pan. Bake for 1	hour and 40 minutes, or until the top is glossy. Cool in pan for 10 minutes. Turn out and finish cooling on wire rack. Wrap in aluminum foil; store in airtight container for 2 to 3 weeks before serving. Keeps well for several months.
Saute onions in butter. Add hamburg. Brown meat, then add tomato paste or sauce. Add rest of the ingredients, except eggs. Cook partially and let cool.
Drain fruits thoroughly, saving the peach and pineapple juice. Cook until clear 2 cups juice, sugar, cornstarch and corn syrup. Add 5 tablespoons apricot Jell-O to hot mixture. Cool and pour over fruit. Pretty served in a clear glass bowl.
Piece together crescent rolls in a pie pan. Thinly slice zucchini, leaving	skins on; saute it with onion and butter for 15 minutes. Add remaining garlic powder, oregano, basil and parsley. Beat 3 eggs in a bowl and add cheese. Combine all in the pie pan and bake at 350° for 25 minutes.
Combine vegetables, soup, 1/2 of cheese, sour cream, pepper and 1/2 can French fried onions. Pour into casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onion rings. Bake for 5 minutes longer.
Butter and flour a 10-inch Bundt pan (or spray). Sift flour, cinnamon, baking soda and salt; set aside. Beat oil, melted oleo, eggs, sugar and vanilla until creamy. Stir in dry ingredients. Batter will be very thick. Fold in apples, pecans, raisins and halved cherries. Spoon into pan and smooth over with spoon. Bake 1 1/4 hours at 350°. Let cool completely in pan. Invert pan onto platter.
In a small mixing bowl combine egg, onion, pepper and Worcestershire sauce. Add salmon and rice. Mix well. Immerse cabbage leaves in boiling water for 2 to 3 minutes or until limp; drain. Remove heavy center rib of leaves, keeping each leaf in one piece. Place 1/4 of the salmon mixture on each leaf. Fold sides and ends over filling. Place cabbage rolls, seam side down, in individual serving dish. For make-ahead, seal and chill for 3 to 24 hours.
Slice large green tomatoes into thick slices. Peel and cut eggplants into square sticks. Salt and pepper eggplants; let drain in colander for 1/2 hour. Dredge eggplant sticks or tomatoes in flour, then dip in egg wash. Roll in bread crumbs; deep fry until golden brown. Drain on paper towels.
In a 2 to 3-quart container or bowl with a cover, stir together bran and water. Let stand 10 minutes. Meanwhile, in another large bowl, combine the oil, sugar and honey and mix well. Beat the eggs into the oil mixture, add and mix in the buttermilk. Mix the oil mixture into the bran mixture. In another bowl, combine and mix flour, soda, salt and granola. Slowly blend these ingredients into bran mixture. Cover and refrigerate the batter for several hours or overnight. Spoon batter into greased muffin tins, fill 2/3 full. Bake in a preheated 400° oven for 22 to 25 minutes or until brown and a toothpick inserted in the center of a muffin comes out clean. Cool before removing from pans. The remaining batter may be used as needed and will keep refrigerated, tightly sealed for 4 weeks.
Spread bagel with peanut butter. Top with raisins, banana and sunflowers.
Using point of knife, score grapefruit peel in 4 lengthwise sections. If peel is quite thick, cut away some of the membrane. Cut peel into 1/4-inch strips. Place cut peel in large saucepan, cover with cold water and bring to boiling. Boil 20 minutes; drain. Repeat twice more, using fresh cold water each time. Drain thoroughly.
Peel and cut up eggplant. Cook until tender; drain, then add butter, salt, pepper, milk and well beaten eggs. Add onions and cracker crumbs. Pour in greased casserole dish. Sprinkle cheese on top. Bake for 30 minutes in 325° oven.
Mix all ingredients in order given, beating well after each egg. Stir in nuts. Spray Bundt pan with Pam. Bake 50 minutes at 350°.
Heat oven to 350°. Cut thin slice from stem of peppers; remove all seeds and membranes. Wash inside and outside. Cook peppers in the boiling, salted water 5 minutes; drain. Cook and stir ground beef and onion in medium skillet until onion is tender. Drain off fat. Stir in salt, rice, 1 cup of tomato sauce, corn and Worcestershire sauce. Heat through.
Mix rice and soup in a casserole. Place pork chops on top. Place in microwave. Cook for 20 minutes at 70 (Bake on my microwave). You may have to adjust time to power level according to your microwave oven.
Mix all ingredients except almonds, butter and crackers. Put in 2-quart casserole. Mix crumbs and butter and put on top. Put almonds on top of crackers. Bake at 350° for 45 minutes. Serves 8 to 10.
Cream butter; add sugar slowly and cream together. Add beaten eggs; add flour and milk alternately. Add vanilla. Bake in two well-greased 8-inch layer cake pans for 25 minutes in a 350° oven.
Cook apples in oven until done. Mash. Add sugar and vinegar. Bake at 350° for 3 to 4 hours. Add cinnamon.
Let cream cheese come to room temperature. Cream together the cream cheese and sour cream. Mix in taco seasoning mix. Spread in pan. Top with cut up lettuce, tomatoes, onion and taco cheese. Chill. Serve with tortilla chips.
Wash rice thoroughly. Combine meat, rice, salt, pepper and onion. Shape into small balls and brown the balls in a frypan with garlic. Pour sauce over them and cook slowly for about an hour.
Wash the pearl barley; cook in a large amount of lightly salted boiling water until tender. Meanwhile, cook the onion in the butter until lightly wilted. Add the vegetables, mushrooms and soup stock. Simmer until the vegetables are done. Strain the cooked barley and add to the soup. Stir in the sour cream and bring to a boil. Season to taste with the salt and pepper. Garnish with the dill or parsley.
Wash peppers, towel dry, cut in halves. Clean inside and put aside. Combine all ingredients except tomato sauce. Mix well; spoon mixture in hollow section of peppers, forming rounded half. Place in casserole dish and pour tomato sauce over peppers. Bake at 350° for 1 hour. Last 5 minutes, top with shredded cheese.
In a medium mixing bowl, combine cream cheese, marshmallow cream, milk, vanilla and nutmeg. Beat until smooth. Serve with fresh fruit. Makes about 3 1/2 cups of dip.
Place vegetables and broth in saucepan. Boil, reduce heat and cook until tender. Mix milk, cornstarch, salt, pepper and thyme; add to vegetables. Cook constantly until it begins to boil; remove from heat and stir in cheese until melted.
Clean shrimp and cut in 1/2 lengthwise. Put olive oil and chopped garlic in a saucepan; cook on medium heat, stirring until pale gold.
Mix all ingredients and put in a 9-inch pie tin. Bake for 30 minutes in a 350° oven.
Melt fat in skillet, add chopped onion, pepper and garlic; cook until tender. Add seasoned ground meat, to which eggs have been added. Brown lightly. Sprinkle casserole with crumbs. Add half meat mixture, half the corn, half tomatoes and repeat. Sprinkle top with crumbs. Bake in moderate oven at 350° for 30 to 45 minutes.
Mix well. If sugar doesn't dissolve, put on low heat and warm it up a little until sugar is dissolved.
Cream shortening, sugar and blend in eggs and applesauce. Add flour, baking powder, soda, salt, cinnamon, cloves, nutmeg to creamed mixture. Blend in raisins and nuts. Drop by teaspoonfuls on cookie sheet. Bake at 375° for 15 minutes.
Heat oven to 350°. Mix all the ingredients together. Put into greased and floured bread pans (8 x 3 3/4 x 2 1/2-inch). Bake for 1 1/2 hours. Let cool for 15 minutes. Remove from pans.
In a large skillet, heat olive oil and saute onion for 5 minutes. Add zucchini and red pepper and saute for 5 minutes or until soft. Stir in potatoes and olives. Cool.
Mix all together. Let	rise overnight. Bake 12 to 15 minutes at 400°. Makes 500 to 600 cookies. Will keep a year if stored in airtight containers.
Put all ingredients except meat and cheese in blender for a few seconds. Pour into 9-inch greased pie pan. Add meat and cheese and push down into egg mixture. Bake at 350° for 35 or 40 minutes until eggs slightly brown. Let set 10 minutes before cutting.
Stir all this together. I usually use a whipping wand, but can be mixed by hand. Let rest for 30 minutes.
Mix butter and sugar; add milk and stir. Sift flour and cocoa; add to mixture. Stir well and pour into a 9-inch cake pan.
Mix Philadelphia cream cheese and powdered sugar together. Spread over crust. Mix pudding, milk and 1/2 of Cool Whip together; spread over cream cheese mixture. Top with other 1/2 of Cool Whip and grated Hershey chocolate bars.
Place all beans in a large casserole. Chop bacon and fry in large skillet. Do not drain bacon grease. When bacon is brown, add onion rings. Fry until tender. Then add brown sugar, vinegar, garlic powder and dry mustard. Stir and simmer for a few minutes. Add all to beans and bake, uncovered, for 1 hour at 350°. Serves 12 to 15.
Layer chicken, carrots, sliced potatoes, peas and eggs into large casserole dish. In saucepan, heat chicken soup, mushroom soup and chicken broth and pour over layers. Mix together flour and butter; add milk. Mix and pour over casserole. Bake at 350° for 30 minutes or at 400° for 20 minutes.
Bake for 35 to 40 minutes at 350° (no more) in a 9 x 13-inch pan.
Combine meat, onion, green pepper and garlic in saucepan. Cook and stir until onions are limp. Stir in remaining ingredients. Cover and simmer on low heat for 45 minutes, stirring occasionally. Makes 4 servings.
Mix ingredients in a pot. Stir. Cook for 25 minutes on the stove. Serve with crackers (as many as you like). "The best chili ever for my family."
Press persimmons through sieve. Mix ingredients in order given. Pour mixture into a 1 1/2-quart greased top of double boiler. Put cover on tight and steam for 2 hours without removing cover. Serve warm with a spoonful of whipped topping.
Mix all ingredients well. Chill in refrigerator and serve with vegetables, crackers or chips.
Toss and serve. No need to let set. You can put bananas in Fruit Fresh or lemon juice to keep them from turning brown. Yields 4 quarts.
Preheat oven to 425°. Coat chops with coating mix as directed on package. Discard any remaining coating mix. Place chops in 15 x 10 x 1 inch baking pan. Bake for 15 minutes or until cooked through. Top chops with spaghetti sauce and cheese. Bake an additional 10 minutes or until sauce is warm and cheese is melted.
Preheat oven to 400°. Boil macaroni according to directions on box; drain. Mix all ingredients together, except Colby cheese. Pour into a baking dish and top with Colby cheese. Bake in oven until golden brown.
Mix together. Bake at 375 degrees for 20 minutes covered, then 5 minutes uncovered.
In a separate bowl, mix cream cheese and light cream. Mix with beater 2 minutes until smooth. Blend the 2 mixes together. Pour in baking pans that can be placed in warm water to bake. Bake at 325° for 1 hour or until set as custard. Cool and serve. Serves 12.
Melt chocolate squares with butter over hot water. Beat eggs until foamy; gradually add sugar. Blend in chocolate mixture; stir in flour. Add vanilla and nuts. Bake in a 9 x 13-inch buttered pan for 40 minutes at 325°.
Melt margarine. Add potatoes and onion. Season with salt and pepper to taste. Cook until potatoes are tender in a large skillet.
Brown chicken in oil. Add onions, garlic, salt and pepper. Make chicken broth with 3 cubes of chicken bouillon. Cut up tomatoes from the can. Cook rice, 1/2 the amount of time, 10 minutes. Add tomatoes to chicken and broth and cook for 20 minutes. Add rice (half cooked) to chicken. Cook for 20 minutes more or until rice is tender. Add peas, pimentos and parsley. Cook for 5 minutes.