HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Combine ingredients. Bake 1 hour and 10 minutes.
Combine flour, cocoa and soda in a small bowl. Beat brown sugar, butter and white sugar until fluffy. Add vanilla and eggs. Add flour mixture. Stir in 1/2 cup pecans. Shape 1 tablespoon dough around 1 Rolo candy. Combine 1 tablespoons sugar and 1/2 cup pecans. Press ball into mixture. Place nut side up on ungreased cookie sheet. Bake 7 to 9 minutes at 375° or just until cracked.
Saute onion in a small amount of oil. Add other ingredients and stir. Pour into a casserole, cover and bake at 350° for 30 minutes.
Mix brown sugar, white sugar, vinegar and oil; let come to a boil on stove. Pour over mixed vegetables and let sit overnight. Chill.
Brown meat and onion; drain and add the remaining ingredients, except shredded cheese and doritos. Grease a 9 X 13 inch pan. Crush Doritos and put half on bottom of pan, the remaining on top with shredded cheese. Bake at 350 degrees for 25 minutes. This may be made ahead. Reheat well.
Saute onion and pepper in oil until onion becomes transparent. Add carrots, beans, mushroom pieces, tomato paste, water and spices. Cook at low heat until carrot pieces are tender, about 1 hour. Serve over steamed rice or dry toast points. Serves four, with about half left for a second meal. Sometimes it seems more flavorful at the second meal, when it's been reheated.
Brown sausage meat and pour off extra fat. Add onion and green pepper and cook 2 to 3 minutes. Add tomatoes, macaroni and sugar. Bring to boil. Be sure macaroni is under liquid. Cover and simmer 30 minutes, stir occasionally. Stir in yogurt or sour cream, heat and add pepper to taste. Sprinkle with parsley. Serves 4.
Boil noodles in salted water until just tender. Drain and combine gently with all remaining ingredients except sharp cheese. Place in a buttered 2-quart baking dish and sprinkle grated cheese on top. Bake at 350° for 30 minutes. Serves 8 to 10.
Mix by hand. Spray muffin pan with Pam. Pour batter into 5 muffin tins. Bake at 350° for 15 minutes.
Heat oven to 375°. In skillet brown beef and onion; drain. Stir in barbecue sauce, brown sugar and beans. Heat until bubbly. Pour into 2 1/2-quart casserole dish. Cut biscuits into halves and place around the edge of the bowl. Sprinkle cheese on the dish and bake at 375° for 22 to 27 minutes or until biscuits are golden brown.
Brown chicken and place in casserole pan. Cover with sauerkraut, drained; drizzle with Thousand Island dressing. Bake at 350° for 1 hour. Place slices of cheese on top the last 10 minutes.
Brown beef with onion and Worcestershire. Mix gravy mix as directed, add to meat and let simmer a few minutes. Pour into casserole dish, top with corn, then cheese and mashed potatoes. Top with more cheese if desired. Bake at 375° for about 20 minutes.
Boil chicken in seasoned water until tender. Let cool in broth. Skin and cut in 1-inch cubes. Mix everything together. Bake in greased 3-quart casserole for 1 hour at 350°. Serve with following Mushroom Sauce. Serves 8 to 10.
Melt first 2 ingredients together over very low heat. Mix all ingredients together; pour into unbaked pie crust. Cook at 350° for 25 minutes or until pie begins to crack.
Pour water over jello, cream cheese and marshmallows. Beat with mixer or use blender. Chill until partially set. Whip up again. Add Cool Whip or whipped cream and pineapple. Chill until firm.
Drain pineapple; reserve 2 tablespoons juice. Combine pineapple with cabbage, carrots and sunflower seeds. Stir together the mayonnaise, orange juice, reserved pineapple juice, salt and pepper. Pour over salad mixture; toss and chill. Serves 6.
Mix onion and potato together. Add soda. Drain off any liquid and beat in remaining ingredients. Heat oil and drop batter by tablespoons onto pan. Fry until golden on the outside; turn only once. Serve with sour cream.
In medium bowl, mix soup and milk until smooth. Place pork chops in a baking dish and pour soup over top. Bake at 350° for 1 hour.
Heat oil; add raw vegetables and cook until they begin to turn brown. Stir mushroom soup, water and beef into vegetables. Cook, stirring as needed, until thickened. Add pimiento and eggs. Serve on noodles, along with a carrot salad. Makes 6 servings.
Saute chicken breasts in oil, 4 minutes on each side on medium-high heat. Remove from pan. Add butter. Add shallots and peeled and sliced apples. Saute 3 minutes. Add Calvados and chicken broth. Reduce by half. Add heavy cream, tarragon and chicken. Cook on high until thickened.
Cook onions and green pepper in oil. Add ground beef; brown. Add remaining ingredients. Simmer for 30 minutes.
Combine all ingredients and mix well. Chill for several hours. May also serve as dessert with pound cake or plain cookies. Makes 6 servings.
Coat short ribs with 2 tablespoons flour, salt and pepper. Brown in shortening. In crock-pot, combine ribs, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard and chili powder. Cover and cook on low for 6 to 8 hours. Turn heat to high and thicken with remaining 2 tablespoons flour (or cornstarch), dissolved in water. Cook on high for 10 minutes. Serve over wide egg noodles. Serves 5 or 6.
Cream butter, sugar, corn meal and flour together. Mix well. Add vanilla and vinegar. Mix well. Best if use electric beater, about 1 to 2 minutes. Pour into unbaked pie shells. Cook in oven about 45 minutes or until set good at 325° to 350°.
Pie Shell: Crumble vanilla wafer cookies in bottom of pie pan. Circle edge with whole cookies
Blend butter and sugar. Add eggs, one at a time, beating well after each egg. Stir in vanilla, flour and baking powder. Mix well; stir in nuts. Pour into greased 13 x 9-inch pan. Bake at 350° for 30 minutes. Cool in pan; cut into 24 bars.
Break bread and moisten with milk. Mix all ingredients and shape into cakes. Fry quickly until brown.
Cream oleo with sugar. Add egg and water, then the carrots. Sift together the dry ingredients and add to cream mixture. Mix thoroughly. Spoon into greased 6 to 8-cup ring mold. Bake in 350° oven for about 40 minutes. This is a good dish to serve with meats. Serves 6.
In a small bowl, beat eggs (or substitute), milk, sugar and salt until smooth and blended. Arrange the bread in a single layer in a 9-inch square baking dish. Pour the egg mixture over the bread, turning each slice to coat evenly. Cover and refrigerate the dish with the bread and egg mixture overnight. (This overnight refrigeration step is extremely important for success because it gives all the good bacteria time to work.) The next morning, saute the bread in a skillet until it is golden brown. This takes about 2 minutes per side.
Cut flowerets from broccoli. Using a sharp knife, peel stalks, cut into 1/2-inch pieces. Steam broccoli in a small amount of salted water until crisp-tender.
Mix 1/2 cup sugar and 1 teaspoon cinnamon and set aside.
Defrost hash browns. Combine next 7 ingredients and mix with hash browns. Put all in 3-quart casserole. Saut corn flakes in butter and sprinkle on top. Cover and bake at 350° for about 40 minutes.
Combine brans and salt in large bowl. Stir in boiling water; mix; then add buttermilk. Cool to lukewarm. In mixing bowl, cream together sugar and shortening. Add eggs one at a time, beating well after each addition. Stir into bran mixture. Let set. Combine flour and baking soda. Add to bran mixture and stir just enough to dampen ingredients. Store batter in refrigerator until ready to use. Will keep for 4 weeks.
Stir together margarine, eggs, sugar and Crisco first. Add flour, milk and flavoring. Stir all together. Do not preheat oven. Bake at 300° for 1 hour, then 30 minutes at 350°.
Mix together and bake on cookie sheet at 350° for 18 to 20 minutes. Can also be frosted, if desired. They taste just like a brownie. The kids can't tell the difference.
Microwave cream cheese in small bowl at High (100%) until softened. Stir in Cheddar cheese, green onion and mustard. Spread cheese mixture on ham slices. Roll from narrow end. Cut each roll into 4 pieces. Secure with toothpick. Place on paper towel in microwave at High for 1 to 2 minutes.
Mix the cucumbers, onions and green bell pepper in a large bowl. Sprinkle with salt and let set all night. Drain. Wash with cold water. Mix sugar, vinegar and celery seed together and boil. Let cool and pour over pickles. Put in freezer.
Preheat oven to 425°. Bake pastry shell 8 minutes. Remove from oven. Reduce oven to 350°. Cut 6 slices cheese into pieces; set aside.
Mix pudding using 2 1/2 cups milk. Add sour cream and whipped topping. Mix with electric mixer for 5 minutes. Put layer of mixture on bottom of a deep dish, then add layers of vanilla wafers and thin sliced bananas. Continue layering until all mixture is used. Chill for 4 hours. Makes a large pudding.
Cook broccoli in one pot; drain well. Saute butter and onions in small frypan or in a bowl in the microwave. Cook 3/4 cup rice as package directs in another pot. In a large pot or bowl, mix together cooked and drained broccoli, sauteed onions, 1/4 cup Velveeta cheese and one can of soup. Fold in rice. Pour mixture into your favorite casserole dish. Bake in 350° oven for 20 to 30 minutes or until casserole is bubbly.
Combine milk, cornstarch, Sweet*10 and salt. Cook over low heat, stirring constantly, until mixture boils (approximately 1 minute). Blend 1/2 cup hot mixture into egg. Then add the hot mixture and cook 1 minute more. Remove from heat and add vanilla and food coloring. Add the coconut if desired. Pour into crust.
Heat oil in heavy skillet. Saute onion and green pepper. Cook until tender. Add meat and brown, stirring frequently. Add remaining ingredients. Simmer 1/2 hour. Makes 4 to 6 servings.
Drain pineapple. Mix lemon juice and milk. Add remaining ingredients and mix well. Pour into pie crusts and chill.
Mix half sugar with flour. Cook strawberries, water and other half of the sugar until hot. Add rest of ingredients. Cook until thick. Put in 2 pie shells. Cool. Top with Cool Whip and chill.
Stir the Mazola, cornstarch and seasoning together in a small saucepan. Gradually add the milk, stirring constantly. Bring to a boiling point; boil 3 minutes.
Have egg whites at room temperature. Add vanilla, cream of tartar and salt. Beat to soft peaks. Gradually add sugar; beat to stiff peaks. Cut 2 (9-inch) circles of brown paper; place on cookie sheets. Cover each with half meringue mixture. Bake at 275° for 1 hour; let cool in oven. (Can tint for holidays.) Combine whipped cream and crushed toffee bars. Spread half between meringue layers and half on top. Chill in refrigerator for at least 8 hours. Serves 10. A heavenly dessert!
Cream butter and margarine, then add sugars. When mixed well add rest of ingredients. Roll into balls by teaspoon size portions of dough. May need to add flour to handle and reduce stickiness. Dip the top of each ball into cold water then into sugar. Bake on ungreased cookie sheet at 400° for 8 to 10 minutes. Cookies will be lightly brown.
Mix all ingredients, except fruit. Pour into a baking dish. Pour fruit on top. Bake at 350° for 30 minutes or until top is brown.
Pour milk, sugar and baking soda into large pot (it will foam up while cooking). Stir to dissolve sugar. Let it bubble on medium heat, stirring occasionally, until it turns brownish in color and reaches soft ball stage. Use candy thermometer, if possible.
Place turkey carcass and water in a large soup kettle. Simmer over low heat for 4 to 5 hours. Remove carcass from stock. Remove any meat and dice. Return to stock along with rice, onion, celery, carrots, bay leaf and poultry seasoning. Add remaining seasonings to taste. Simmer over medium-low heat until the rice is cooked. Yield: 8 servings (3-quarts).
Cook Brussels sprouts according to package directions, omitting salt; drain well. Combine Brussels sprouts, Italian dressing, sliced green onions and dill weed in a medium mixing bowl, tossing gently. Cover and refrigerate for at least 8 hours. Serve Brussels sprouts, using a slotted spoon. Yields about 8 servings.
Brown ground beef. Add onion and uncooked noodles. Mix tomato juice with Worcestershire sauce, celery salt, salt and pepper. Pour over noodle mixture. Simmer 25 minutes until noodles are cooked. Stir in sour cream. Sprinkle with parsley flakes and serve.
Coat beef in mixture of flour, chili powder and salt. Brown in hot shortening or lard in a large Dutch oven. Add onions and garlic. Cook until soft, then add tomatoes and crushed red pepper. Cover and simmer 2 hours, then add potatoes and carrots and cook until vegetables are done, about 45 minutes. Makes 6 to 8 servings.
Peel off just the rind of the orange, using a vegetable peeler. Reserve peel, but not the pith. Peel remaining pith from fruit; discard. Section orange.
Sprinkle gelatin over orange juice. Let stand 5 minutes. Bring to a boil. Remove from heat. Add 2 tablespoons sugar and the 1 cup boiling water. Stir until sugar is dissolved. Pour into bowl. Add lemon juice, lemon peel, orange juice and orange peel. Set bowl in ice to chill, stirring occasionally, until thick as egg whites. Beat egg whites and salt until foamy. Add rest of sugar. Beat gelatin. Fold all together. Chill for 3 hours.
Mix sugar, syrup and water together. Cook until it forms a hard ball when dropped in cold water. Pour slowly over beaten egg whites. Beat until you can drop by spoon fulls on wax paper. Does better on a clear cold day.
Scald milk and cool to 120°. Add yeast and 2 cups flour. Let this mixture stand for 1/2 hour to form a sponge.
Let the cream cheese sit at room temperature for 3 hours. Put it in a mixer bowl with finely grated peel of one lemon. Add a blop of milk, a blop of lemon juice and approximately 1/3 cup of confectioners sugar. Beat with electric mixer for 2 minutes. To make more liquid, add another blop of lemon juice and then milk to get to spreadable consistency.
Heat oven to 375°. In large bowl, combine bread, milk, eggs, mustard, garlic powder and paprika. Beat at medium speed of electric mixer 1 minute or until smooth. Stir in Spam, 1 cup Cheddar cheese and onion. Pour into greased 12 x 8-inch baking dish. Bake 25 minutes. Top with remaining cheeses and bake 5 minutes longer or until cheese is melted. Makes 6 servings.
Cream together shortening and sugar. Add eggs and bananas. Add dry ingredients. Pour into bread pan (makes one loaf). Bake at 350° for 1 hour.
Mix oil, sugar and eggs (added one at a time) together. Sift the flour, baking powder, soda, cinnamon and salt; add to other ingredients, then add carrots and nuts. Bake either in a tube pan or 3	(9-inch) cake pans at 350° until toothpick comes out clean. Ice with Philadelphia cream icing.
Combine all, mix well. Put into a greased casserole. Bake at 350° for 30 to 40 minutes. Serves 6.
Preheat oven to 350°. Grease and flour a 9 x 13-inch cake pan. Melt caramels and 1/3 cup evaporated milk. Keep warm. Combine cake mix, butter, 1/3 cup evaporated milk and nuts. Press 1/2 dough into the cake pan. Bake at 350° for 6 minutes. Sprinkle chocolate chips over baked crust; spread caramel mixture over all. Crumble rest of dough over caramel mixture. Bake 15 to 20 minutes. Cool completely.
Whip the Crisco and margarine together. Blend in sugar. Add eggs, one at a time; beat well after each. Add sifted flour alternately with milk. Beat well. Add vanilla. Beat 2 minutes. Bake 1 1/2 hours at 300°.
Cream margarine, shortening and sugar until light and fluffy. Add salt and flavorings. Add flour, eggs and milk alternately, mixing well after each addition. Beat on low until thoroughly mixed. Pour into greased and floured 10-inch tube pan. Place in cold oven. Bake at 300° for 1 hour and 15 minutes. Do not open oven door during first hour.
Combine water and sugar in medium saucepan; bring to boil. Reduce heat. Cook 10 minutes. Reduce heat to low; add chopped mint. Simmer 30 minutes. Let syrup stand overnight; strain. Fill julep cup (12 ounces) with crushed ice. Combine bourbon and mint syrup. Pour over ice. Garnish with fresh mint. Serve with straw. Made every Derby Day since 1950.
Mix soup mix with water, allow to set a few minutes. Blend with meat, roll meat into balls (about the size of a walnut). Melt chili sauce and jelly in a skillet. Drop meatballs into sauce, simmer about 5 to 8 minutes, turn at least once. Remove cooked meatballs, cook remaining meatballs. Can be made ahead and freeze until needed.
Soften cream cheese in microwave. Add other ingredients; heat thoroughly in microwave. Put cheese and onions on top. Serve with Fritos.
Put in blender and blend until smooth the brown rice, cashews, salt and 2 cups water. When creamy, add 2 more cups water and vanilla. Let set overnight. If needs sweetener, blend in 6 dates or honey.
Saute onion in small amount of oil until tender. Add rest of ingredients and simmer for 1 to 1 1/2 hours. Serve over rice. This is good with cornbread.
Combine first 3 ingredients; press into bottom and 1-inch up sides of a 10-inch spring-form pan. Bake at 350° for 10 to 12 minutes. Cool on a wire rack. Beat cream cheese at medium speed until smooth. Gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in sour cream and next 6 ingredients. Spoon into crust. Bake at 350° for 1 hour and 20 minutes; turn off oven. Leave cheesecake in oven with door closed 1 hour, then cool to room temperature on a wire rack. Chill. Yield: 10 to 12 servings.
Cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. Combine flour, baking soda and salt. Add to creamed mixture. Beat well. Stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350° for 15 minutes. Cool slightly on sheet before removing to cooling racks.
Mix first 8 ingredients and put in hamburger buns; wrap in foil and bake at 450° for 5 to 10 minutes.
Mix all ingredients in top boiler. Place over boiling water. Beat at medium speed until frosting stands in peaks.
Pack layer of cucumbers, layer of dill in a crock to 1 gallon of water. Add salt and vinegar.	Let come to a boil. Pour over cucumbers and let stand overnight. Pack cucumbers in jars with fresh dill. Reheat liquid. Fill jars and seal.
Store in airtight container. Use 1 heaping teaspoonful per cup hot water.
Combine milk and lemon juice; stir until thickened, then add Cool Whip. Stir until blended. Put mixture into graham cracker crust. Put pie filling on top. Keep refrigerated.
Preheat oven to 350° and adjust oven rack to center position. Whisk flour, cocoa, baking powder and salt together in medium bowl and set aside.
Wash rice well. Cover with hot water and simmer for 15 minutes. Drain and rinse under cold water. Let dry awhile. Combine all ingredients and mix lightly. Pour into buttered baking dish (can use 2). Sprinkle with cinnamon or grated almonds, as desired. Bake 45 minutes at 350°. Serve hot or cold.
Clean spinach; break into small pieces and place in large bowl. Add bean sprouts, water chestnuts, eggs and bacon. Toss dressing with salad just before serving.
Cook chicken in microwave until done, then cut up chicken into bite size pieces. Mix the cream of chicken soup with the milk in a casserole bowl. Stir in the chicken (mixed vegetables and/or potatoes may be added). Mix the Bisquick according to the directions on the box for the pie crust. Spoon Bisquick over the soup mixture. Bake in oven at 325° for 40 to 45 minutes, or until top is golden brown.
Preheat oven to 300°. Generously butter 2 cookie sheets. In food processor, pulse the almonds with the sugar until finely ground. In large bowl, beat the egg whites with salt until they form stiff peaks. Fold in the almond mixture and vanilla with rubber spatula. Spoon scant tablespoons of dough about 1 1/2 inches apart onto cookie sheets. Bake in middle oven about 30 minutes until golden. Let rest one minute, then transfer to rack to cool.
Cook onion and green pepper in frying pan with butter for 15 minutes. Add meat and allow to brown well, stirring frequently. Add corn, soup, sugar and salt. Simmer for about 20 minutes and serve.
Remove stems and loose outer leaves from artichokes. Cut off 1 inch from tops. Snip off sharp leaf tips. Brush cut edges with lemon juice. Place artichokes in steamer basket. Place over boiling water. Cover and steam 30 to 40 minutes or until leaf pulls out easily. (Add more boiling water if necessary.) Remove artichokes; set aside until cool enough to handle. Remove center leaves and choke (fuzzy stuff).
Mix milk with lemon juice. Add pineapple and cherries and refrigerate overnight. Next day, add Cool Whip and pecans. Serves 8.
Mix first 5 ingredients together and pat into a pie plate. Fill with remaining ingredients. Bake at 325° for 40 minutes. Serve hot or cold.
Mix flour and sugar. Mix and bring to a rolling boil the oleo, shortening, cocoa and water. Pour over sugar and flour; mix well. Add other ingredients, mixing well. Pour in greased sheet cake pan. Bake at 325°; do not preheat oven. Have ready: 1 cup milk and 1/2 cup sugar. Bring to a boil and pour over the cake while hot.
Layer the 7 ingredients in a bowl. Seal the last layer with a layer of mayo or Miracle Whip so no air holes permit air to get in. Sprinkle 2 teaspoons sugar over dressing. Sprinkle with grated cheese and bacon bits. Cover with plastic wrap. Refrigerate overnight or 8 hours.
Combine first four ingredients, mixing well. Press mixture firmly, in bottom of a 10-inch tube pan with removable bottom or a 9-inch spring-form pan. Bake at 375° for 15 minutes or until lightly browned. Cool.
Soften gelatin in water in small saucepan. Add lemon juice and sugar. Stir over low flame until gelatin is thoroughly dissolved. Add lemon rind and chill to syrup consistency. Gelatin mixture must be cool before begin added to egg whites.
Chop the onion, garlic	and pecans and place in a bowl. Grate the pound of cheese; mix	it with the chopped onion, garlic and cream cheese. Sprinkle the parsley and paprika and mix well together. Roll the mixture in the pecans and form a ball. Place in a serving dish and chill.
Melt butter and saute onion. Cook over low heat, stirring continually. Add rice, stirring often, until rice has absorbed the butter, about 15 minutes. Add herbs. Add the broth, one-half cup at a time. Keep stirring and cook 10 minutes longer after all the broth has been added. Remove from heat. Rice should be done. Add the cheese before serving. More can be added at the table.
Mix pineapple juice and ginger ale in pitcher. Pour into 4 glasses. Garnish each with strawberry and mint leaf.
Pour pineapple in saucepan and bring to a boil. Stir in dry jello and dissolve. Remove from heat and stir in buttermilk. Let congeal partially. Add Cool Whip and nuts. Pour into a greased mold. Chill 3 hours.
Brown sausage in skillet, stirring until crumbly. Drain. Layer bread, sausage and cheese in 9 x 13-inch baking dish. Combine eggs, milk, dry mustard and salt in bowl; mix well. Pour over layers. Chill, covered, overnight. Bake at 350° for 35 to 40 minutes or until brown. Yield: 10 servings.
If using a plain crust, bake and cool. Cook sugar, corn starch and water until thick. Add jello immediately. Place peaches in pie crust; pour jello mixture over peaches and let cool in refrigerator until set. Top with Cool Whip and serve.
Cream shortening and sugar together. Add beaten eggs; blend. Add bananas and milk; blend. Add dry ingredients, then vanilla and nuts. Put batter in greased 12 x 3-inch loaf pan. Bake at 350° for 45 minutes.
Combine all ingredients except stuffing; toss gently. Spoon into a greased 1 1/2-quart casserole. Bake a 375° for 15 minutes. Sprinkle with stuffing. Bake additional 15 minutes.
Pour water into a heavy saucepan and bring to a boil. Add salt. Stir in rice. Cover and reduce heat. Simmer 25 minutes.
Preheat oven to 200°. Mix brown sugar, butter, corn syrup and salt in heavy saucepan. Cook and stir over medium heat. Cook 5 minutes and take pan off heat. Stir in soda and stir until mixture is foamy. Pour over popped corn and stir until corn is well coated. Divide between 2 (9 x 13-inch) pans. Bake the corn for 1 hour, stirring every 15 minutes. Cool and store in tightly covered container.
Mix sugar, oil, vinegar, salt and pepper until dissolved. Pour over bean mixture. Let refrigerate overnight. Drain off excess liquid and serve.