HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray sheet cake pan or cookie sheet (with sides) with Pam. Lay whole graham crackers flat in pan covering entire bottom. If necessary, fill in any gaps with broken crackers. Preheat oven to 350°. Melt oleo and dissolve sugar in saucepan, then boil for 2 minutes. Add pecans and pour evenly over crackers and bake for 10 minutes. Before completely cool, cut into bars of desired size. Makes about 36 to 42.
Bake potatoes at 400° for 1 hour or until tender. Meanwhile, in medium saucepan, brown ground beef, onion and garlic. Drain fat. Add beans, salsa and pepper to taste. Simmer, stirring occasionally for 40 minutes or until thickened. To serve, cut an X in top of each potato. Fluff potato with fork. Spoon beef mixture over each potato. Garnish with a dollop of sour cream and sprinkle with chopped green onion and tomato. Serve with corn chips, if desired.
Blend together first 5 ingredients. Add Rice Krispies. Use your hands and mix well. Takes a lot of elbow grease. Roll small balls and press flat on cookie sheet; mash with fork. Bake 10 to 12 minutes at 350°.
Cook meat. Drain and set aside. Return to kettle and add water and next 10 ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 2 hours, stirring once in awhile. Break pasta in half. Stir into soup and cook 5 minutes. Serves 13.
In bottom of snap pan, press mixture of margarine and vanilla wafers. In large bowl, whip egg yolks. Add sugar; whip until light. Add flour; mix well. Add cream cheese; mix very well. Mixture should be smooth. Add sour cream; mix. In separate bowl, whip egg whites until stiff. Fold into cheese mixture; do not beat. Pour into prepared pan. Bake in preheated 325° oven for 1 hour. Turn oven off; do not open oven for 1/2 hour. Open; leave cake in oven 1/2 hour more.
In a large bowl, mix beef, soup, oatmeal and pepper well. Add eggs, salt and barbecue sauce. Bake in loaf pan at 350° for 45 minutes.
In a 9-inch square pan, layer rice, peas, chicken and soup. Top with 1 cup finely crushed Cheddar cheese crackers (Better Cheddar, Cheese Nips, etc.), mixed with 3 tablespoons softened butter. Bake for 35 minutes at 350°.
Boil shrimp in enough water to cover with salt and seafood seasoning. Boil until pink; drain, peel and devein. Combine remaining ingredients. Put shrimp in sauce and marinate overnight in airtight container in refrigerator.
Combine sugar, flour, salt and spices in heavy pan; mix thoroughly. Add water, vinegar and eggs; beat vigorously with rotary beater for a few minutes. Cook until thick, stirring constantly. Remove from heat and stir in butter. Pour into a baked 9-inch pie shell. Cool. Serve plain or with whipped cream.
Put Jell-O in a saucepan. Drain pineapple; add water to pineapple juice to make 1 cup. Let come to a boil. Add cream cheese and marshmallows; let dissolve. Put in long Pyrex dish. Add pineapple and apples, then Cool Whip. Mix well. Refrigerate.
In large bowl with tight sealing lid, layer ingredients in order given. Cover and refrigerate 3 to 4 hours before serving. The longer it sets the better it gets!
Boil eggs for 20 minutes over low flame. Cool in water. When cool, drain eggs and tap the shells all over with the back of a spoon until the shell is completely cracked. Return eggs to pan, cover with cold water, salt, soy, anise and tea. Bring to boil, reduce heat and simmer very slowly for 2 to 3 hours. Turn off flame and leave eggs in liquid for 8 hours. Tea eggs are then drained and left in their shells until ready to use. Keep well wrapped in the refrigerator (up to 1 week).
Precook chicken. Cut chicken into long pieces. Prepare rice as directed. Saute onion, celery, mushrooms in margarine. Combine rice, vegetables, chestnuts, mayonnaise and soup in a large casserole dish. Bake, uncovered, 1/2 hour at 350° until bubbly.
In large bowl mix pineapple juice with dry pudding. Add pineapple chunks, fruit cocktail and oranges. Mix well and chill.
Cream together sugar, eggs, butter and vegetable oil. Add flour, soda, cream of tartar, salt and vanilla. Mix all ingredients very well. Drop from teaspoon onto a cookie sheet. Press with a fork. Bake at 350 degrees for 10-15 minutes.
Mix the soup and sour cream together and reserve. Break up the flour tortillas into pieces, about 2-inches. Spray lasagna pan with cooking oil. In a lasagna pan, begin layering with tortilla pieces, soup, chicken and shredded cheese. Continue until pan is full, ending with the soup. Bake approximately 30 minutes or until bubbly and lightly browned.
Mix batter and pour into 9 x 9 inch square pan. Mix dry ingredients of topping together. Sprinkle over top of batter. Gently pour water over top. Bake at 400 degrees until done. Batter will rise to top during cooking. Cake and pudding will be underneath. Serves 4.
Cook cauliflower until tender. Chop into small pieces. Beat eggs. Add crumbs, cheese, cauliflower, salt and pepper. Make them like a pancake. Fry until golden brown.
On a large plate, spread refried beans. Combine sour cream and seasoning; spread on top of beans. Combine avocado, salsa and lemon juice; spread on top of sour cream layer. Sprinkle remaining ingredients over the top.
Trim excess fat from lamb chops. Place chops in a shallow dish. Combine soy sauce and remaining ingredients; stir well. Pour over lamb chops. Cover and marinate in refrigerator at least 8 hours. Remove chops from marinade, reserving marinade. Grill chops over medium coals, 8 to 10 minutes on each side or to desired degree of doneness, basting frequently with marinade.
Cook water, sugar and cornstarch in saucepan over medium heat until thick and clear; cool. Add strawberries and pour into crust. Chill until firm. Top with whipped cream.
Combine ingredients and top with 1/2 cup butter or margarine and 1/2 cup cornflakes. Bake at 350° for about an hour.
Melt butter. Saute vegetables 5 minutes over low fire. Blend in flour. Then add chicken stock. Bring to a boil. Season and let simmer until vegetables are tender. Add cream. Perfect for a cold winter afternoon.
Mix and bake cake according to box directions. As soon as you take the cake from oven, punch holes in it with the handle of a wooden spoon. Pour whole can of Eagle Brand milk evenly over cake. Next, pour caramel over cake. Refrigerate overnight. Remove; spread Cool Whip on top. Sprinkle with crushed Heath bar.
Combine all ingredients and pour into a 7 x 11-inch buttered baking dish. Sprinkle top with cinnamon. Bake at 350° for 30 minutes.
Mix apples and sugar, let stand until juice forms. Sift flour, soda and salt; add to apples. Add rest of ingredients; mix well. Pour into well-greased and floured 9 x 13-inch pan. Bake 40 to 45 minutes at 350°.
Mix butter and sugar in a large bowl. When creamy, beat in milk and vanilla. Stir in flour, 1/4 at a time, mixing well after each addition. Mix in candied cherries and pecans. Divide dough in half and shape each half into a cylinder (10-inches long and 2-inches in diameter). Roll each in coconut, then wrap in wax paper and chill until firm (2 hours or longer). Heat oven to 375°. Slice dough into 1/4-inch thick rounds and place 1-inch apart on ungreased baking sheet. Bake 10 to 12 minutes.
Brown beef and onions. Drain. Cut cabbage into cubes. Add V-8 juice. Cook at low heat until cabbage is tender.
Mix in saucepan the sugar, salt and cornstarch. Stir in orange juice and boiling water. Boil 1 minute, stirring constantly. Remove from heat. Add butter and grated orange rind. Serve warm. Makes 2 cups sauce. Good on angel cake or white cake.
Preheat oven to 300°. Grease 2 (9 x 5-inch) loaf pans. Combine flour and baking soda; set aside. In large bowl, combine remaining ingredients. Blend in dry ingredients. Pour half the batter into each pan. Bake for 1 hour and 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Turn out of pan. Glaze and garnish as desired.
Melt butter in 9 x 13-inch dish. Coat chicken with seasoned flour. Arrange in single layer in melted buttered casserole skin side down and bake uncovered at 400° for 30 minutes. Turn pieces and bake 20 minutes more until nicely browned. Pour off excess fat. Combine milk, soup, cheese, soy sauce, salt and pepper. Add onions and mushrooms to chicken. Pour milk mixture over all. Sprinkle with paprika. Cover with foil and continue baking 30 minutes more at 350°.
Combine chocolate and peanut butter morsels in a 2-quart batter bowl. Melt for 3 to 4 minutes. Stir well. Mix in peanuts and spoon onto waxed paper.
Cook sausage and drain. Arrange bread cubes in bottom of greased 13 x 9 baking dish. Top with sausage and cheese. Whisk eggs and next 4 ingredients. Pour over casserole. Cover and chill overnight. Let stand at room temperature for 30 minutes. Bake at 350° for 45 minutes or until set.
Heat oil in heavy frypan; add pork strips and garlic. Cook and stir until lightly browned. Add green beans; stir-fry until beans and pork are done, about 5 minutes. Push meat and beans to one side of pan. Add sugar, soy sauce, chili peppers and ginger. Stir to dissolve sugar. Add oil and vinegar. Stir pork and beans into the mixture to coat. Serve immediately. Serves 4.
Brown meat and onion. Drain. Place mixture in greased 9 x 13-inch pan. Pour spaghetti sauce over and add mushrooms and pepperoni. Spread shredded Mozzarella cheese over. Beat eggs, milk, oil and flour in bowl; mix well. Pour over all and sprinkle with Parmesan cheese. Bake in 400° oven about 30 minutes.
Saute onions and mushrooms in butter until soft. Do not brown. Add flour and stir until smooth. Cook for 5 minutes. Gradually add the hot chicken stock, stirring until smooth. Simmer for 7 to 8 minutes until thick and smooth. Add hot milk and cream. Season to taste.
*Ro-Tel brand "Diced in Sauce" Tomatoes and Green Chilies.
Put all this in a huge bowl and mash, knead, squeeze and beat it until you have worked out all your frustrations. The more you beat this mixture, the better it is. Form into small balls on an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Put heaps of cheese on top of each cracker. Wrap in bacon (does not require a toothpick). Place on a broiler pan rack. Bake at 200° for 2 hours. No need to turn over. Leave on pan to drain. Enjoy hot or cold. May be frozen.
Read the story Stone Soup, where some weary travelers make soup with a stone and some offerings from some townspeople. Brown meat in oil. Season with salt and pepper. Add vegetables and cover with water. Cook for 2 to 3 hours. Don't forget to add a clean stone!! Serves 25 hungry first graders.
Preheat oven to 350°. Peel and slice potatoes, putting half into a greased 2-quart casserole dish. Add ground beef, salt, Worcestershire sauce, pepper, beans and onion. Place remaining potatoes on top. Combine soup and water; spoon over top. Cover and bake for 1 1/2 hours. Remove cover. Sprinkle cheese over top and bake, uncovered, for 15 minutes.
Heat oven to 350°. Grease 12 muffin cups. In a large mixing bowl, combine first 7 ingredients. In a small bowl, blend milk, molasses, butter and egg. Stir in apple and nuts. Add milk mixture to flour mixture. Stir until combined (may be lumpy). Spoon into prepared cups. Bake at 350° to 375° for 20 minutes.
Peel and slice potatoes; boil until done. Alternate onion, potatoes, soup and cheese, ending with cheese on top. Cook for 30 minutes at 350°.
Melt butter in saucepan. Add remaining ingredients, stirring constantly. Simmer 15 minutes, stirring frequently.
Combine all ingredients except baking soda; cook and stir until hard-crack stage or 290°. Remove from heat and stir in baking soda; stir until boiling stops. Pour on buttered cookie sheet. Let set, then break into pieces.
Cream sugar and shortening until fluffy, add eggs one at a time; beating well after each addition. Combine flour, baking powder, salt and soda, add to creamed mixture. Add milk while beating. Add remaining ingredients. Bake	in a large tube pan at 350° for 1 1/2 hours.
Mix drained fruits with rest of the ingredients and chill overnight. quick and easy for a bachelor!
Rub liquid smoke and seasoned salt on meat. Wrap tightly in foil and refrigerate overnight. The next day, add Worcestershire sauce and place in 250° oven in tightly wrapped foil for 5 hours. Allow no steam to escape. Slice and serve with Barbecue Sauce.
Beat with mixer until smooth. Pour into plastic container. Close tightly and refrigerate. Use for coating cake pans and baking dishes. Eliminates flouring.
Mix ingredients, except peanut butter and chocolate bar, until creamy. Preheat oven to 350°. Pour batter onto a greased and floured 11 x 17-inch cookie sheet or jelly roll pan and bake 20 minutes or until done.
Drain pears, reserving 1 cup of the syrup. Mash pears with fork or potato masher. Heat syrup. Pour over jello and stir until jello is dissolved. Beat cheese with milk until smooth and blended. Gradually beat in hot jello. Chill until slightly thickened. Fold in pears and cream. Chill until set.
In large saucepan, bring to boil 3 cups water and 3 tablespoons salt. Mix together 1 cup cold water and 1 cup corn meal. Add corn meal mixture to boiling water and cook until thick; remove and add 1 cup honey, 2 cups oats, 1 1/2 cups cold water and oil. Mix together 1 cup warm water and 3 tablespoons yeast. Let stand until bubbly.
Mix dry ingredients with onion, milk added to beaten eggs (must form soft ball). Drop from teaspoon into deep hot fat. Will float when done. Drain on absorbent paper and serve hot.
Melt butter in casserole dish. Pour in soups. Add rice. Place pork chops on top. Bake at 350° for 45 minutes.
Sprinkle 1/8 cup salt over cabbage, carrot, pepper and onion; let stand for about 2 hours, then squeeze out all water with your hands. Discard water.
Beat eggs on high speed for 5 minutes. Beat in sugar gradually. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon and salt. Mix with pumpkin batter. Spread in well-greased and floured cookie sheet. Spread nuts on top. Bake at 375° for 15 minutes. Turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Put in refrigerator until cool. Unroll and fill with filling.
Boil the fryer until done. Remove the skin and take the meat from the bones. Dice chicken, onion, celery and sweet pickles. Mix together in a large bowl and add mayonnaise.
Cook together first 6 ingredients until a firm ball. Remove from fire; add vanilla and nuts if you like. Beat. Pour into buttered pan. Cool, then cut.
Roll chicken pieces, boned side up, on cutting board. Working from center out, pound chicken with wooden mallet to make cutlets 1/4-inch thick. Sprinkle with salt. Place ham slice and cheese on each cutlet. Tuck in sides of each. Roll up like jelly roll. Skewer or tie securely.
Chop hot dogs into bite size pieces. Melt currant jelly and mustard to make sauce. Place sauce mixture in crock-pot. Add hot dogs and cook on low setting 2 to 3 hours. Serve with toothpicks or cocktail forks. Taste best when slow cooked several hours on low heat.
Combine all ingredients. Bake at 350° for 30 to 40 minutes or until slightly brown.
Mix sugar, flour and slightly beaten eggs. Add melted butter, vanilla, brandy, chocolate chips and pecans. Bake for 1 hour at 325°.
Pour lime juice over chicken in a large bowl; turn to coat. Let stand 1 hour, turning once or twice to season evenly. Drain excess liquid from chicken. Combine salt, pepper and paprika; sprinkle over both sides of chicken pieces. Rub in with back of spoon.
Cook Brussels sprouts in water until tender or according to package directions. Fry bacon until crisp, reserving bacon drippings. Crumble bacon and set aside. Add vinegar and sugar to hot bacon drippings. Cook mixture until sugar dissolves. Toss dressing over hot Brussels sprouts and serve.
Mix ingredients together. Bake in 325° oven. Makes about 60 cookies.
Brown hamburger in skillet; drain fat. Stir in 1 package taco seasoning mix with 1/2 cup water. Simmer for few minutes. In a 9 x 13-inch pan, layer seasoned meat, diced onion, corn tortilla shells (the flat round shells), then Velveeta cheese, then hamburger, onions, shells cheese, etc.; on the last layer, pour a 1/2 cup of seasoning over the shells to soften them so they don't dry out in the oven. (Seasoning Mix = 1/2 package taco seasoning mix in a 1/2 glass water, stir up.) Cook for 20 to 25 minutes at 300°. Serve with salad or top with tomato, lettuce and sour cream.
In a pint jar, add the vinegar, garlic salt and Sweet 'N Low. Fill the remainder of the jar with the vegetable oil. Shake or stir to mix well. Very good.
In a medium bowl, sift together flour, granulated sugar, baking powder and salt. Combine beaten eggs, milk, oil and vanilla. Add to flour mixture, stirring until well blended. In a small bowl, combine brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Mix in crumbled fig bar cookies. Pour 1/3 of the batter into a greased and floured 8 1/2 x 4 1/2 x 2 5/8-inch loaf pan. Sprinkle half of the fig mixture over the batter. Pour another 1/3 of the batter into the pan and sprinkle remaining crumbs over. Top with remaining batter. With narrow spatula, swirl gently through batter and crumbs to marble. Bake at 350° for 50 to 55 minutes. Let stand 5 minutes to cool and remove from pan.
Preheat oven to 425°. Combine dry ingredients and add milk, Egg Beaters, honey and oil. Mix until just moistened. Add nuts, raisins and apples. Fill greased muffin tins or use muffin papers. Sprinkle with cinnamon sugar, if desired. Bake for 15 to 17 minutes.
In 2-quart saucepan, stir together cocoa, sugar, brown sugar, coffee and cream. Cook over medium heat until sugars dissolve. While stirring, heat to boiling and boil 1 minute. Add butter; beat until blended. Remove from heat and add vanilla.
Mix all fruit except bananas. Add pudding. Mix well. Add bananas, sliced just before serving. Chill.
Mix peanut butter, milk and extract until well blended. Gradually add sugar until smooth.
Dissolve jello in boiling water. Add cold water. Add pineapple and bananas.
Prepare jumbo shells according to directions on box. Drain. In large skillet, melt margarine. Add beef and pork. Cook until lightly brown. Add onion, celery and garlic. Cook until tender. Remove from heat. Stir in sherry, cheese, salt and bread crumbs. Cool mixture for 10 minutes. Stuff shells with mixture. Pour 1 jar spaghetti sauce in bottom of 13 x 9-inch pan. Arrange shells in pan. Pour remaining sauce over the shells. Top with cheese. Cover and bake at 350° for 35 minutes. Refrigerate leftovers.
Preheat oven to 350°. Grease the bottom and sides of a 9 x 5-inch loaf pan. In a large bowl, cream butter, maple syrup and sugar at low speed until fluffy. Add eggs and beat until well blended. Stir in orange juice and pumpkin. Add remaining ingredients, mixing just enough to blend. Pour batter into pan. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool in pan for 20 minutes.
Cream butter and 1 1/2 cups sugar. Add eggs. Sift dry ingredients. Add to egg mixture. Shape dough into small balls using approximately 1 teaspoon dough for each cookie. Roll balls in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Flatten slightly. Place on greased cookie sheet. Bake 8 to 10 minutes at 400°. Remove from cookie sheet and cool on rack. Makes 4 dozen.
Beat eggs. Add milk and all dry ingredients, sifted together. Beat well. Add corn and Crisco. Drop by tablespoonfuls into hot oil; brown on both sides. Drain well.
Use double boiler. Mix sugar, flour, and salt. Add milk and water. Turn to medium-medium high heat. When mixture starts to thicken, add eggs. When thickened, remove from heat. Add vanilla. Layer wafers, bananas, and mixture. Repeat. Top with meringue. Brown top.
Cut three pipe cleaners in half. Bend into a V shape. Place three of these on opposite sides of a doughnut. These are the legs of the spider. Make two small horizontal slits in the top at the front of the doughnut. Place two M&M's (use the same color) in the small slits as if the M&M's were standing on end. These are the eyes. Make another horizontal slit between and below the "eyes." Place a M&M here for the "mouth." Use a different color for mouth.
Combine mashed potatoes, sugar, vanilla, eggs and 1/4 cup margarine and beat until smooth. Put in a greased 9 x 13 inch pan. To make topping, cut sugar and flour into 1/3 cup margarine until crumbly. Add nuts and sprinkle on potatoes covering them completely. Bake at 350° for 30 to 45 minutes or until bubbly.
Cream sugar and shortening. Add mashed bananas and eggs. Sift dry ingredients and add. Do not overmix. Bake in greased loaf pan at 350° for 35 minutes.
Chill all liquids in refrigerator for several hours. Before serving, combine all ingredients in a punch bowl. Set punch bowl in a container filled with ice to keep it well-chilled (or place a block of ice in punch bowl).
Drain liquid from pineapple and add enough water to make one cup. Heat liquid and dissolve jello. Let jello mixture cool. Blend cream cheese, milk and pimentos. Add to jello. Add other ingredients and chill until firm.
Mix sugar, salt, 1/4 cup water and honey in skillet or pan; heat at 250° until a little of mixture dropped in water forms soft ball. Turn off heat. Stir in vanilla and nuts; continue stirring until thick and creamy. Turn out on waxed paper and separate nuts with 2 forks to cool and harden.
Add water and salt to egg whites and beat with eggbeater until stiff, but not dry. Gradually add sugar and vanilla. Beat until well mixed. Add baking powder and beat until smooth and fluffy.
Mix sugar, oil and eggs. Add shredded zucchini and vanilla, then add flour, salt, soda, baking powder, cinnamon and pecans. Bake at 325° for one hour. Yields two loaves.
Peel and core pears. Grind pears and lemon and orange (including the rind); use coarse blade of chopper. Add pineapple and sugar. Stir well. Heat to boiling point. Cook for 20 minutes, stirring occasionally. Pour into hot sterilized jars. Makes 9 (6 ounce) jars.
Cream Crisco. Add sugar and brown sugar. Separate eggs; add yolks, water and vanilla and blend. Sift dry ingredients and add. Put in 9 x 11-inch pan. Cover with chocolate chips. Beat egg whites until stiff. Add remaining brown sugar. Cover cookie mixture. Bake at 375° for 20 minutes.
Mix well all of the ingredients and place in a loaf pan. Bake, uncovered, in a moderate oven at 350° for 1 hour. Pour off any excess fat. Let stand 5 minutes before slicing.
Finely dice asparagus in bowl. Combine with mayonnaise, chives and salt and pepper. Spread on bread and cut into 4 pieces.
In 9-inch cast-iron skillet, cook bacon, over medium-low heat, until crisp. Remove bacon; drain on paper towel. Crumble and reserve. In cup, reserve 2 tablespoons of bacon fat. Discard remaining fat.
Cut pickles into thin strips. Bring sugar and vinegar to a boil. Add spice and simmer until sugar is dissolved. Pour over pickles. Refrigerate.
Melt butter. When cool, add condensed milk, sour cream, regular milk, egg yolks, then crumble in yeast. Keep stirring until yeast dissolves. Sift flour, salt and sugar and add to liquid mixture and mix well. Put in refrigerator overnight or for 2 to 3 hours. Divide dough into 8 pieces. Roll each piece very thin in confectioners sugar. Spread with nut mixture and roll like jelly roll. Put three on cookie sheet (greased) and let rise until double in size (about 1 hour). Bake at 375° for 30 to 35 minutes.
Put it in the pan. Put the stuff in the pan. Then put in the oven shut it up. For 100 hours then you take them out then you eat it.
Mix all together and bake in an 8 x 8-inch pan approximately 30 minutes. Any kind of fruit is good for this (fruit cocktail, applesauce, etc.).
Cut orange slices into small pieces. With hands, mix all ingredients except nuts until well blended. Shape into 1 large ball or 2 medium size balls, then roll in nuts to coat outside of cheese ball. Chopped pecans or peanuts work well to roll cheese ball. May also shape into other shapes and decorate as desired. Chill prior to serving.
Use red pepper to personal taste. Use less for mild and more for hot. Use mixture like salt.