HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, half and half and salt, then stir in butter. Microwave on High for 10 minutes, stirring once during cooking. Stir in pecans and let sit for 1 minute. Stir for 4 to 4 1/2 minutes until thick and creamy. Drop on waxed paper.
In a large bowl, stir until well blended, eggs, corn syrup, sugar, butter and vanilla. Stir in pecans. Pour into pie shell. Bake at 350° for 50 to 55 minutes or until knife comes out clean. Serves 8.
Combine sugar, flour and salt. Add milk. Cook and stir over heat until bubbly, about 2 minutes.
Place berries, apple juice, mineral water and lemon juice in a blender (also ice). Process on medium speed until just smooth and frothy. Pour into glasses over additional ice, if desired. Garnish with mint sprigs, if desired.
Mix all ingredients together. Pour into a 9 x 9-inch baking dish and bake 20 minutes (or until set) at 400°.
Heat water, rice, salt, mustard, red pepper sauce and pepper to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes. (Do not lift cover or stir.) Remove from heat. Fluff rice lightly with a fork; cover and let steam 5 to 10 minutes.
Gradually add macaroni and salt to rapidly boiling water so water continues to boil. Cook, uncovered, stirring occasionally, until tender. Drain in colander; rinse with cold water and drain again. Blend together sour cream, mayonnaise, milk, dry mustard, basil leaves and lemon juice in large bowl. Add macaroni, vegetables and olive slices. Toss until combined. Season to taste with salt and pepper. Cover and chill for several hours.
Mix until creamy the eggs (take 1 tablespoon egg white out and save), vanilla, sugar and cream cheese. Grease a 13 x 9-inch pan. Spread 1 can rolls on the bottom; pinch together. Spread mixture on top rolls. Spread 1 can rolls on top; pinch together (with egg white).
Combine cranberries, dressing and soup. Place chicken breasts in casserole or baking pan. Pour sauce over chicken and bake at 350°, uncovered, for 1 hour and 15 minutes. Pour sauce over rice and chicken.
Dip chicken into 1/2 cup buttermilk, then roll in flour. Season with salt and pepper. Melt butter or oleo in a 13 x 9 x 2-inch pan. Put chicken in pan, skin side down, and bake, uncovered, at 425° for 30 minutes.
Beat egg whites until stiff. Fold in 1/2 the sugar. Gradually beat egg yolks and other liquids until light. Beat in remaining sugar. Combine egg yolks and egg whites. Add remaining ingredients by folding and cutting in. Pour into a buttered pan and bake at 325° for 1 hour.
Boil chicken and take meat off bones. Mix chicken, soup and broth. Put in baking dish. Mix crackers, butter and poppy seed. Sprinkle over top of chicken. Bake for 1 hour.
Combine chopped vegetables, sugar, vinegar and salt. Tie spices in a bag. Cook until about 1/2 original amount. Pour in jar and seal.
Brown beef in skillet. Drain and add taco seasoning and water. Let simmer about 10 minutes or until thick. Combine shredded lettuce, onion, tomatoes and cheese. Heat beans and drain.
Mix cans of shrimp soup with milk over low heat; use last. Layer in casserole the rice, crab meat, shrimp and cheese, using all ingredients. Pour cream of shrimp over casserole. Bake at 350° for 30 minutes or until hot and bubbling.
Combine marshmallow cream and milk, mixing with electric mixer until well blended. Add peanut butter, beating until light and fluffy.
Put all together in roaster. Bake at 250°, covered, for 5 hours.
Combine all ingredients and simmer 15-20 minutes. Good for beef, pork, and chicken.
Combine cream cheese and salad dressing. Stir in remaining ingredients and chill. Serve with crackers. Makes two cups.
Melt margarine. Mix with finely crumbled vanilla wafers. Use 2/3 of this mixture to make crust in bottom of dish. Press firmly in place. Mix sugar, room temperature cream cheese and thawed Cool Whip. Put 1/2 of Cool Whip mixture over crust. Pour cherry pie filling over creamed mixture. Spread remaining Cool Whip mixture over pie filling. Sprinkle with remaining crumbs and chill.
Soften yeast and dissolve in 1 teaspoon sugar in water. Add milk, which has been cooled to lukewarm. Add shortening, sugar and salt. Add beaten eggs and mix well. Add flour to make soft dough. Let stand 10 minutes. Knead until smooth and elastic. Place in large greased bowl.
Preheat oven to 350°. In medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk; mix well.
Heat oven to 300°. Grate the cheese. Cut the chiles in thin slices. Wrap the tortillas in foil and warm in the oven 10 minutes. Put 1/6 of the cheese on half of one tortilla. Top with chile slices. Beat the egg. Brush around the edges of the tortilla. Fold the tortilla over the filling and press the edge to seal. Repeat. Cover the finished quesadillas with a towel while preparing the rest. Heat about 1/2-inch of oil (lard) in large frying pan. Fry the quesadillas, turning once until golden, 3 to 5 minutes. Drain on paper towels. Cut each into 3 wedges and serve hot. Serve with sour cream and salsa.
Mix Jell-O. Let set until thick but not firm. Beat margarine and sugar together until fluffy. Mix milk and cornstarch; cook until thick. Let cool, then mix with sugar mixture. Beat until fluffy. Drain pineapple; mix it, ground nuts and vanilla with other mixture. In an 8 x 8-inch pan, place whole crackers in bottom. Pour filling in. Place another layer of crackers. Pour Jell-O on top of this. Place in refrigerator until set.
Preheat oven to 350°. Grease cookie sheets. Cream the butter, sugar and eggs. Mix dry ingredients and add alternately with lemonade, beginning and ending with dry ingredients. Drop 2-inches apart on cookie sheet. Bake at 350° for 8 to 10 minutes or until lightly browned. Brush with remaining lemonade and sprinkle with sugar.
In heavy saucepan, combine sugar and flour. Add all other ingredients. Cook over medium heat, stirring occasionally, until thick. Pour into baked pie shell and top with meringue.
Cook pasta; drain. Toss with oil, chickpeas and parsley. Shake on Parmesan.
Beat until well blended with mixer, then add 1 large can of crushed pineapple with its juice. Refrigerate.
Take sausage out of casing and leave in chunks. Mix Ricotta cheese, egg and 1/2 teaspoon salt. Assemble: Put sauce on bottom of 9 x 12-inch pan. Layer noodles, Mozzarella cheese, sauce and Ricotta cheese 2 times. Top noodles with Mozzarella; sprinkle Parmesan cheese on top. Bake for 30 to 40 minutes at 350°.
Melt butter/margarine. Gradually add flour, salt and pepper. Gradually stir in milk. Cook, stirring constantly, until sauce comes to a boil. Remove from heat. Add parsley flakes, noodles and ham. Fold in eggs. Pour into lightly greased 2-quart casserole dish. Sprinkle cheese and bread crumbs on top. Bake at 350° for 30 minutes.
Combine chicken with soy sauce, cornstarch, 1 teaspoon chicken broth and pepper. Marinate 1/2 hour. Heat oil in wok or large skillet; stir-fry chicken and onions for five minutes. Add broccoli, snow peas, carrots, water chestnuts and ginger; stir-fry for 10 minutes. Add broth. Cover; heat for 2 minutes. Serve over rice.
Beat egg yolks and sugar. Gradually fold in whipped cream. Fold in Grand Marnier. Pour into small dishes. Freeze 2 hours or until frozen.
Put chicken in an iron skillet. Add barbecue sauce and Coke. Cover with a lid and cook on medium for 45 minutes to an hour. Turn every so often.
In a large bowl, mix chicken, vermicelli noodles, tomatoes, olives, onions and Parmesan cheese.
Mix as usual. Add nuts, peanut butter or raisins or nuts and raisins or coconut. Form dough into balls. Bake at 350° to 375° (depends on your oven) until lightly brown.
In a bowl, combine flour, cinnamon, baking soda, nutmeg and 1/4 teaspoon salt. In another bowl, stir together eggs, sugar, mashed berries, banana, oil and orange peel. Add to flour mixture, stirring just until combined. Stir in nuts. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake in a 350° oven for 60 to 70 minutes or until a toothpick inserted near the center comes clean. Cool for 10 minutes. Remove from pan. Cool on rack. Wrap and store overnight. Makes 1 loaf.
Preheat oven to 400°. Lightly coat 12 muffin cups with Pam. In bowl, combine egg, cereal, bananas, raisins, vegetable oil and milk. Let stand 10 minutes. In 2-cup measuring cup, combine dry ingredients. Stir into banana mixture. Spoon into prepared muffin tin. Bake 20 minutes. Makes 1 dozen.
Melt butter in baking dish. Cook rice as directed on package. Mix rice, soup and corn in baking dish. Sprinkle cheese on top and bake 15 minutes at 350°.
Stir ingredients in large Pyrex pitcher or measuring cup. Microwave on High 1 1/2 minutes. Stir and microwave another 1 1/2 minutes. Chill for 2 hours or until firm. Shape into 1-inch balls and roll into a coating of chopped nuts, coconut or jimmies. Chill on cooking sheet. Makes 3 dozen.
Preheat oven to 425°. In a large mixing bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350°. Cut a hole in a piece of foil (about 8 inches in diameter) to cover the pastry so it won't burn. Bake 35 to 40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired.
Preheat oven to 350°. Remove chicken from bone and cut in pieces. Place in casserole dish or pan. Spread celery soup over chicken. Pour broth over mixture and sprinkle vegetables over this. Melt margarine in quart jar in microwave. Add milk and flour to jar. Shake until mixed well. Pour over chicken mixture. Bake 1 hour or until top is brown.
Saute sausage, celery, onion and mushrooms in a large skillet until lightly browned. Combine ingredients and place in 3-quart casserole. Cover and bake at 350° for about 45 minutes or stuff a large turkey.
Mix together and store in airtight container. Add 2 teaspoons to 1 cup of boiling water per serving. Makes about 75 cups.
Cook barley and rinse. Saute vegetables with butter in soup pot. Add stock and meat; simmer 1 hour. Add barley and tomatoes and simmer for 1/2 hour.
Refrigerate for 4 to 5 hours. Flatten with bottom of glass dipped in sugar. Bake for 10 minutes. Makes 4 1/2 dozen.
Prepare cake mix according to package. Spread in greased and floured 15 x 10-inch pan. Bake at 350° for 20 minutes. Cool in pan. Prepare pudding using 2 cups chilled milk. Fold well the drained crushed pineapple into pudding. Spread on cool cake. Cover with Cool Whip. Sprinkle with coconut, nuts and cherry slices. Refrigerate.
Mix all ingredients together and chill for 1 hour. Shape into balls. Dip quickly in water, then into sugar. They flatten as they bake. Bake at 350° until done.
Cook pasta according to directions. Cook sausage. When	half done, add green pepper and onion. When done, drain. Drain pasta. Put all ingredients in large pan except for cheese. Mix well. Pour 1/2 of mixture in large baking dish. Put a layer of Mozzarella cheese. Pour remaining mixture on top of cheese. Put remaining cheese on top. Bake at 350° until warm and cheese has melted.
Prepare rice according to package directions. While rice is cooking, heat 1 c milk, sugar and salt in a medium sauce pan. Add cooked rice to milk mixture and continue to cook over medium heat for 10 minutes, stirring constantly. In a small bowl, beat egg with remaining milk. Gradually pour into hot rice mixture, stirring constantly. continue to cook for 5 minutes. Add vanilla or cinnamon, if desired. Serve warm or cold. Serves 4.
Mix together first 4 ingredients and add seasoned salt to taste. Shape into a ball and roll in nuts.
Bake brownies. Mix pudding and mousse. Crush Heath bars and nuts. Begin to layer 1/2 of brownies, 1/2 of pudding, 1/2 of candy and nuts and 1/2 of Cool Whip. Repeat layering. Decorate top with mousse.
Toss bread, ham and cheese cubes in a 13 x 9-inch baking pan. Mix flour and dry mustard; sprinkle over mixture in pan. Drizzle butter over top. Mix eggs and milk together. Add dash of Tabasco. Pour over mixture in pan. Refrigerate overnight. Bake 1 hour at 350°.
Beat eggs, then blend in sour cream, oil, baking powder, salt, sugar and corn. Blend in corn meal last. Bake at 350° until golden brown.
Blend all ingredients well. Chill for at least 4 hours. Top with toasted almonds. Serve with crackers.
In blender, dice onions and beef. Mix with other ingredients. Chill in the refrigerator until slightly firm, shape into a ball and roll in finely chopped pecans.
Wash barley and drain. Add barley to water and beef broth. Cook over medium heat about 1 hour. Add all other ingredients, breaking up corned beef with a fork. Cook additional 30 minutes. Serves approximately 8 to 10.
Set aside to rise until double. Knead and put in loaf pan. Let rise until about 1-inch from top of pan. Bake 45 to 50 minutes at 375°.
Sift dry ingredients into a large bowl. Add other ingredients; stir only until blended. Bake in greased and floured 13 x 9-inch pan at 350° for 25 to 30 minutes.
Shred potatoes, cabbage, carrots and onion. Mix in order given. Put 3/4 beef in skillet (11-inch). Layer vegetables as listed on top of beef. Crumble beef on top. Pour soup on top. Add grated cheese last. Cook for 1 hour.
Mix all ingredients, except nuts and parsley. Shape mixture into a ball. Cover and chill at least 8 hours (no longer than 4 days). Mix nuts and parsley and coat ball.
In skillet, brown the ground beef and onion; drain off grease. Add to the rest of mixture. Bake 45 minutes at 400°.
Sift together flour, sugar, soda, salt, cinnamon and allspice. Combine eggs, pie filling, oil and vanilla; stir in dates and nuts. Pour into greased and floured 13 x 9-inch baking dish. Bake in 350° oven for 40 to 45 minutes. Cool. Cut into squares. Serve with dollop of whipped topping. Serves 12.
Put water and ham in pot. Cook 1 hour on medium heat. Add remaining ingredients and cook another hour. May need to add more water if becomes dry.
Mix first 3 ingredients and spread out in a 9 x 13 baking pan which has been lightly sprayed on the bottom. Sprinkle nuts and chocolate chips over mixture. Blend cream cheese, eggs and powdered sugar and pour over top. Bake 30 to 35 minutes at 350°. Cool and cut into squares. This is very rich.
Mix ground beef with tomatoes or sauce (can use blender or food processor). Add other ingredients. Better knead mixture by hand for thoroughness. Spread mixture 1/4-inch thick on slice of day old bread, making sure the meat entirely covers the bread to its very edges or the bread will burn. Cook under broiler and when meat is done, top with narrow slices of cheese which will melt when put back under broiler. When meat shows little brown crusty place and cheese melts, serve with sweet pickles, olives, and drink.
Start with a large microwave casserole dish with cover. Put tomato sauce and jar of salsa. Take sausage out of casing and cut into small pieces; add in sauce. Add garlic, onion and jalapeno peppers. Microwave 20 minutes at 50%. Heat, stirring every 2 minutes. Take out of microwave when done; let cool 2 minutes, then add rice or pasta to sauce.
Preheat oven to 325°. Place oleo in a 13 x 9-inch baking pan. Place oleo in oven to melt. Combine next 4 ingredients. Beat well. Pour batter over melted oleo; pour peaches over batter. Bake one hour.
Sift ingredients into bowl; make well in center. Combine egg, milk and oil. Add all at once to dry ingredients. Stir quickly until just mixed. Stir in chocolate chips. Fill greased muffin pans 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 10 to 12 muffins.
Butter a 9 x 13-inch baking dish and distribute the rice evenly over the bottom. Sprinkle salt and pepper and vegetable pieces as desired. Lay on the chicken. Mix soup and water together. Pour over ingredients in dish. Cover with foil. Bake at 350° until chicken is tender, about 1 1/2 hours. About halfway through the cooking, remove from oven and turn the chicken. About 15 minutes before end of baking, remove foil for browning.
Combine all ingredients except pecans. Mix well and chill. Shape into 2 balls and coat with pecans. Refrigerate until ready to serve.
Slice vegetables and sprinkle with 1/3 cup salt; cover with crushed ice for 3 hours. Drain. Bring to a boil: vinegar, mustard seed and sugar. While still hot, pour over drained vegetables. Refrigerate. Do not can. I put these pickles in a gallon glass jar. They are nice and crisp and will keep up to one year in the refrigerator.
Spread cranberries on bottom of a buttered 9-inch pie pan. Sprinkle with brown sugar and nuts.
Mix 1 egg, 1 stick butter and cake mix until like cookie batter. Spread in greased oblong pan or glass dish. Mix 2 eggs, cream cheese and powdered sugar; pour over cake. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 350°. Put oleo into flat Pyrex dish and put in oven to melt and get hot. Place flour and seasonings into brown bag or plastic bag and drop 3 or 4 pieces of chicken at a time in and shake to coat. Place pieces in melted oleo and bake for 30 minutes. Turn and cook 30 minutes longer or until browned. Serve on hot platter.
Drain pineapple. Add water to pineapple juice to make 2 cups liquid. Heat. Dissolve Jello in liquid. Add cranberry sauce, pineapple and nuts. Stir to blend. Pour into 8x11 inch dish. Chill until firm.
Combine first 5 ingredients in a large bowl, mixing well. Combine remaining ingredients, mixing well. Add to dry mixture, stirring until smooth. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool loaf in pan 10 minutes; remove from pan. Serve warm or cool completely on wire rack.
In a large bowl mix flour, sugar, vanilla, eggs, margarine, coffee and water. Mix on low speed for 2 minutes. Pour in greased pan. Bake at 350° for 30 to 35 minutes.
Mix flour and shortening. Crumble in cake of yeast. Add egg yolks, beaten with some of evaporated milk. Add remainder of milk to flour mixture. Knead well and refrigerate overnight. Roll a ball of dough as you would for pie, using sugar instead of flour. Cut into triangles. Spread with nut filling and roll up like crescent rolls. Roll in sugar before putting on lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes until lightly browned. Makes 8 dozen. Can also use apricot filling.
Cream butter and sugar. Add eggs, one at a time. Beat well. Add wafers and milk. Mix well. Add nuts and coconut. Cook in a tube pan at 325° until done, about 45 to 55 minutes.
Peel peaches and cover with sugar. Let stand overnight or until sugar melts. Drain juice and measure. Add equal parts vinegar and bring to boil with cloves and cinnamon. Add peaches and cook until tender. Remove spices and fill peaches in jars and seal.
Mix eggs and sugar; beat well. Add oil and beat, then add flour, spices and salt. Add pumpkin; beat at low speed and pour in well-greased tube pan. Bake at 350° for 40 to 60 minutes.
Cream butter and shortening. Add eggs, then remaining ingredients. Bake at 350° for 10 to 12 minutes.
Cream butter and sugar. Add egg, flour and vanilla. Drop by teaspoon and roll in oats. Bake at 300° for 10 to 12 minutes.
Melt butter; remove from heat. Blend in flour. Gradually add milk, stirring until well blended. Stir while cooking over low heat until thick and smooth. Add asparagus puree, asparagus and seasonings; mix well. Before serving, add cheese. Stir until cheese is melted and well blended.
Mix all ingredients thoroughly. Store in refrigerator. Serve on sandwiches, crackers, etc.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon and vanilla. Pour in prepared crust. Chill 3 hours or until set. Spoon blueberry topping on top of pie.
Brown onion. Add rest of ingredients; simmer for 20 minutes. Pour sauce over ribs. Bake, covered, for 1 1/2 hours at 350°.
Trim excess fat from chops. Heat in skillet until you have about 2 tablespoons drippings. Roll chops in flour; brown in fat. Combine cheese, salt and pepper.
Melt butter in bottom of 9 x 9-inch square pan. Mix flour, sugar and milk. Pour batter in pan over melted butter. Pour peaches or other fruit over batter. Crust will rise to top. Bake at 350° for 1 hour until crust is brown.
Pour cereal into large bowl. Melt chocolate chips, peanut butter and margarine until smooth, stirring often. Remove from heat. Add vanilla. Pour mixture over cereals, stirring until all are evenly coated. Pour cereal mixture into Ziploc bag with powdered sugar; shake until well coated. Spread on cookie sheet to cool.
Beat eggs well, one at a time. Sift together sugar, flour, baking powder and salt. Add sifted ingredients and vanilla. Fold in apples and nuts. Bake at 350° for 30 to 35 minutes in a well-greased 9-inch pie plate or cake pan. May be topped with Cool Whip.
Combine flour, salt, cream of tartar and oil in a pan. In a measuring cup, dissolve any flavor of Kool-Aid with water. Add to flour mixture and cook on medium heat until it forms a ball. Remove from heat and let cool. Knead to make smooth. It smells fantastic!
Combine cucumbers, onion, carrots and celery in a large dish; set aside. Combine remainder of ingredients, mixing well. Pour over vegetables, tossing lightly. Cover and chill in refrigerator.
Brown meat and onion. Empty all cans into a large pot. Add browned meat and onion; simmer 1 hour. Makes 1 gallon of soup.
Wash okra and pack loosely into sterilized pint jars. Put 1 hot pepper pod and 1 garlic clove in each jar. Bring remaining ingredients to a boil. Pour over okra and seal. Let stand eight weeks before using. If pepper pods are not available, use 1/4 teaspoon of crushed, dried hot red pepper for each jar.
Mix together mayonnaise, sugar and cocoa. Add remaining ingredients. Mix thoroughly. Bake in 9 x 13-inch pan at 350° for 30 to 40 minutes.
Boil eggs. Boil broccoli. Lay broccoli in bottom of greased casserole dish. Cover with mushroom soup, no water. Dice eggs on top of soup. Cover with sliced cheese. Add Ritz crackers to cover cheese. Bake at 350 degrees until bubbly.
Beat egg yolks very light. Blend in the melted butter; add the sugar. Add the flour, baking powder and salt. Mix. Add buttermilk; mix until smooth. Fold in lightly, 3 egg whites, beaten stiff. Bake, eat. They are light and fluffy, but crispy outside.
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Add sifted ingredients; mix well. Stir in nuts and fruit; turn into buttered pan. Bake for 35 minutes at 350°. While warm, cut into small wedges.
Combine light sour cream and dip mix in medium bowl. Stir in artichokes, spinach and pimentos. Slice off top of round loaf of bread. Hollow out center of bread, leaving 1-inch of shell. Reserve bread pieces for dipping. Spoon dip into bread shell. Serve warm or cold.
Boil the vegetables in the 2 cups of water until vegetables are soft (do not drain). Make white sauce in separate pan. Melt butter and stir in flour over a hot burner. Add milk and cheese. Stir until melted. Add undrained vegetables and chopped ham. Add 1/2 teaspoon of pepper to this mixture. Continue heating until uniformly hot, without allowing mixture to boil.
Combine 1 1/2 cups Mozzarella cheese, Ricotta and Parmesan cheeses. Add eggs, Italian seasoning and garlic. Mix lightly.
Mix Miracle Whip, evaporated milk and spices together in bowl; set aside. Melt Cheez Whiz in double boiler. When melted, stir in Miracle Whip mixture and stir.
Combine the first 7 ingredients in a 1-pint jar. Cover and shake until well mixed. Add beef broth and sherry. Heat oil in wok over medium heat. Add broccoli and mushrooms; stir-fry for 1 minute. Remove with slotted spoon. Add beef; stir-fry for 1 to 2 minutes. Add vegetables and broth mixture. Cook for 1 minute, stirring constantly. Add cherry tomatoes. Serve over rice. May store cooking sauce in refrigerator for up to 2 weeks or freeze for longer periods. Yields 4 servings.
Saute first 3 ingredients in butter. Add rice to water and set aside for 5 minutes. Mix together, then add butter, pepper and onions. Add rice, mix well, pour into dish and top with favorite grated cheese. Bake in 325° oven for 20 minutes.