HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 250°. Spread pecans evenly in 8 1/2 x 13-inch aluminum pan. Scatter butter in pats over nuts. Drizzle corn syrup over nuts. Roast in slow oven, stirring occasionally, until slightly browned (approximately 1 hour). Add extra butter if spoon becomes sticky when stirring. Line counter with brown paper. Spread roasted nuts on paper. Salt generously.
Butter a 9 x 13-inch Pyrex dish. Distribute zucchini and green pepper over bottom of dish. Beat eggs, sour cream and milk together and pour over vegetables. Bake at 350° for 20 minutes. Center should be firm but not hard. Cover with cheese and bake 5 minutes. Turn oven off and allow to set for 5 minutes. Remove from oven. Cut into squares and serve.
Thaw and squeeze water out of spinach (as much as possible). Prepare stuffing mix according to directions on bag. Add to stuffing: spinach, Parmesan cheese, butter and beaten eggs. Mix thoroughly. Roll into balls and freeze. Before serving, bake at 350° for 15 minutes. Makes 60.
Mix all dry ingredients, then add Crisco and milk a little at a time, alternating and mixing. (May not need all the milk.) Dough is ready when you can roll into balls like little meatballs. Roll balls and place on cookie sheet. Bake at 350° for 15 to 20 minutes. After cooled, ice.
Heat strawberries, sugar and Jell-O just enough to dissolve Jell-O, stirring constantly. Cool. Mix pudding and milk by directions on box. Add sour cream. Fold in 3/4 of Cool Whip. In a large dish (13 x 9-inch) layer wafers, pudding mix and strawberries. Repeat until all are used. Top with remaining Cool Whip. Garnish with sliced strawberries. Refrigerate. (If desired, bananas can be used instead of strawberries.)
Double boil cheese, margarine and cocoa until melted and smooth. Add powdered sugar and vanilla. Whip with mixer and pour into buttered pan. Chill.
Cream butter and shortening. Add sugar. Beat well. Add eggs one at a time. Add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Mix just until blended after each addition. Stir in coconut and flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours. Cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.
Brown coated chicken in grease. Remove chicken after browned and set aside. In same pan, saute onion, mushrooms and dash of garlic. Add boiling water, tomatoes, curry powder, pepper, salt, thyme and red pepper. Add chicken back into pan. Simmer chicken in mixture until about done, then spoon in Bisquick over chicken to make small biscuits. Cover for 12 minutes. Sprinkle with parsley and paprika.
In a bowl, dissolve yeast in 1/4 cup warm water. Let yeast proof for 10 minutes until foamy and chalky looking. Add 1 1/2 cups of water and salt. Knead in bowl several times; takes 10 minutes.
Slowly cook bacon in 1 1/2-quart saucepan until pieces are crisp. Add onion to drippings in saucepan and cook, stirring, until tender but not browned. Stir in flour and then add clam juice. Add potato and thyme. Bring to a boil, cover and simmer 15 minutes or until potatoes are tender. Stir in milk and reheat, but do not let boil. Add clams and reheat, but do not boil. Add salt and pepper to taste.
Mix all ingredients together. Pour into a large pie plate. Bake at 350° for 1/2 hour. Reduce heat to 325° and bake for 1/2 hour longer.
Add cream cheese to pudding mix, if desired. Prepare instant pudding and mix with Cool Whip. In bowl or flower pot for authenticity, layer crushed Oreo cookies and pudding mix. First layer will be crushed cookies followed by pudding mix and so on. Top layer must be crushed cookies. Also layer in gummy worms with some visible on top. Add fake flowers to pot. Line flower pots with foil or Saran Wrap.
Peel and slice carrots into circles about 1/8 inch thick. Boil in salt water until barely tender. Drain and combine with onion. Mix remaining ingredients in saucepan and bring to a boil. Pour over carrot mixture and refrigerate. Must marinate at least 24 hours before serving. Keeps for a week or longer.
Combine soup, mayonnaise, sour cream, lemon juice and cheese. Pour over layered broccoli and chicken. Bake at 350° for 35 minutes. Top with 1/4 cup of Parmesan cheese.
In a large mixing bowl, sift dry ingredients together. Add onion. Stir in milk and eggs. Put skillet over high heat and add shortening or oil to a depth of about 1-inch. Drop batter by teaspoon into hot fat and fry until golden brown (about 2 to 3 minutes). Remove and drain. Repeat cooking step until all batter is used.
Peel and dice potatoes and carrots. Microwave with enough water to cover about half. Cover and cook for 10 to 15 minutes (or until soft). Cut up chicken, onion and garlic. Saute for about 10 minutes or until cooked. Heat butter over low heat; stir in flour and pepper. Cook until bubbly, stirring constantly; add broth and milk, then heat to boil. Mix all ingredients in broth mixture. Prepare pastry and pour mixture into crust. Place remaining crust on top and flute edges (put a couple of slices in top). Bake at 425° for about 35 minutes. Makes 8 servings.
Put milk in a saucepan and heat over a low flame until small bubbles form around the edge, stirring occasionally. (Do not boil.) Remove from heat. Add 6 red raspberry herb tea bags. Combine eggs and sugar together; whisk until light. Add whipping cream, milk/tea mixture and food coloring (if desired). Stir together. Refrigerate until cool. When cool, place mixture in center cell of ice cream maker and process.
Melt chocolate and butter together. In mixer, blend powdered sugar, sour cream and vanilla. Add chocolate and butter and mix well. Add more powdered sugar if needed to make a good spreading consistency.
Beat eggs; add margarine and sugar. Mix in vanilla, water, cornmeal and salt. Add chopped pecans. Pour into pie shells and bake at 350° for 30 to 35 minutes, or until firm.
Put American cheese, cream cheese and butter in pot on stove (low flame) until melted together. Cook noodles and drain. In large mixing bowl, mix together the eggs and sour cream, then add sugar and milk to this. Add the drained noodles to the sour cream, sugar, etc. mixture. Then add the hot ingredients that were mixed together on the stove. Add raisins and cinnamon and mix together into mixture. Grease 9 x 12-inch casserole and bake about 1 hour at 350°.
In a mixing bowl, dissolve yeast in warm milk. In another bowl, combine flour, sugar and salt. Cut in butter and shortening until crumbly. Add to yeast mixture. Add eggs; beat to form a very soft dough. Cover and refrigerate for at least 8 hours.
Warm chilli until hot. Chop and cut all vegetables. Put chilli on top of chips, then vegetables, sour cream, sauce and cheese. Very good.
Peel and cube eggplant; place in saucepan with salted water. Cook, covered, until tender (about 10 to 15 minutes). Drain well, squeezing out as much water as possible. Mash with potato masher. Stir in the egg, salt and pepper.
Beat sugar, Crisco and eggs. Sift flour, soda and salt. Stir in first mixture with buttermilk., Add Raisin Bran and mix. Add 1 cup raisins if desired. Store in refrigerator. Use as needed. Bake at 400° for 15 minutes. Batter will keep in refrigerator for 6 weeks.
Sift together dry ingredients. Add chopped onion, beaten egg and milk to the dry ingredients, stirring slightly. Drop by teaspoonfuls of batter for each hush puppy into hot deep fat (365°), frying only a few at a time.
Melt butter in heavy kettle over low heat. Add lobster and cook slowly until the rich pink of the lobster colors the butter, stirring constantly to prevent burning. Remove from heat, cool slightly and slowly stir in the scalded milk or half and half. Add salt and pepper to taste. Refrigerate for 5-6 hours to develop flavor. Reheat before serving.
Combine cream cheese, pineapple, onions, green peppers, 1/2 c. pecans and seasoned salt into a bowl. Mix well. Form into a ball. Roll the formed ball in the remaining pecans until completely covered. Refrigerate. Best flavor if made the day ahead.
Mix in a large bowl brown sugar, flour, salt and pumpkin pie spice. Add and stir until smooth pumpkin, Pet milk and egg. Pour mixture into 9-inch unbaked crust. Bake in 350° oven 50 to 55 minutes or until knife inserted comes out clean.
Cut pork into strips; brown in oil. Stir in water, bouillon cube and salt. Cover and simmer about 1 hour. Drain pineapple (saving syrup).
First, saute onions, bell pepper and celery in oleo. Add shrimp and cook a few minutes.
Saut chicken in margarine until nearly done. Remove chicken. To the margarine, add flour and stir over medium heat until lightly browned. Add onion, celery, bell pepper and garlic. Saut until vegetables turn transparent. Add stock, tomato sauce, thyme, basil, bay leaves, brown sugar, lemon slices, salt and cayenne pepper. Simmer 15 minutes. Add green onions, parsley and cooked chicken. Simmer 5 minutes. Remove bay leaves. Serve over rice.
Cut hole in center of biscuits. Fry til brown. Mix powdered sugar and milk to thick consistancy. Dip donuts in mixture to coat.
Mix cake mix and 1/3 cup creme de menthe, plus enough water to make the liquid requested on the cake box. Add eggs and oil requested on box. Bake and cool. Spread Hershey's syrup over cake. Mix 1/4 cup creme de menthe in Cool Whip; spread over top.
Put first 6 dry ingredients into a large bowl. Make a well in the center. Beat egg until frothy. Mix in melted butter and milk. Pour into well. Stir to make a soft dough. Pat into 2 (6 to 7-inch) circles. Transfer to a greased baking sheet. Score each top into 8 pie shaped wedges. Bake in 425° oven for 15 minutes until risen and brown. Split and butter. Yields 16 scones.
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with desired amount of pie filling.
Boil onions; drain well. Fry, drain and crumble the bacon. Boil together until dissolved the vinegar and sugar. Stir in bacon crumbles (reserve some for topping). When cool, add mayonnaise. Pour over cooked onions. Bake at 350° for 20 minutes. May be served cold, best hot.
Blend ingredients in blender. This may be a quick breakfast, summer quencher or evening cooler. Add crushed ice to blender if you want it cold. Makes 4 servings.
Mix all the ingredients and pour into greased casserole dish. Add topping and bake at 350° for 35-40 minutes.
Blend cheese with margarine. Stir in flour, salt and paprika. Wrap one teaspoon of mixture around each olive, covering completely. Cook on baking sheet for 15 minutes in 400° oven. These can be frozen on a flat pan and stored in small freezer bags until ready to bake. Thaw 15 minutes before baking.
Beat egg and milk together with sugar and salt. Dip each slice of bread into mixture, coating thoroughly. Build a double decker sandwich with moistened bread, ham and American on first half; turkey and Swiss on the other. Heat 1-inch of oil in a frying pan. Fry sandwich, flipping frequently, until crisp and golden. Slice and serve with powdered sugar or syrup.
Cream margarine and sugars. Beat in milk, orange juice and egg. Add dry ingredients to creamed mixture and stir well. Add cranberries and nuts. Drop onto greased baking sheet by teaspoonful. Bake at 350° for 10 to 15 minutes.
Combine mayo, Parmesan cheese and milk. Mix well. Add all remaining ingredients. Mix lightly. Chill several hours. Serves 4.
Preheat oven to 450°. Combine corn meal, shortening and 2 cups milk in heavy saucepan over medium heat. Heat until thickened, stirring constantly. Blend beaten eggs, salt and remaining milk. Gradually stir into cornmeal mixture and mix well. Add baking powder and stir well. Pour into well greased 2-quart casserole dish. Bake for 25 to 30 minutes.
Melt brown sugar and butter. Add bananas, sprinkle with cinnamon, add banana liqueur and saute until tender. Pour rum in and flame baste. Serve with vanilla ice cream. Serves six.
Mix butter, powdered sugar, peanut butter and Rice Krispies together well (may need to use hands). Melt chips with shortening. Roll candy into small balls and dip in chocolate. Chill until chocolate hardens.
Heat oven to	375°. Generously grease bottom of loaf pan, 9 x	5 x 3-inch. Stir all ingredients, except dates and nuts, in pan with fork until moistened. Beat vigorously 1 minute. Stir in	dates and nuts. Bake until	wooden pick inserted in center comes out clean, 45 to 55 minutes.	Cool for 5 minutes. Run knife or metal spatula around sides of pan to loosen; remove from pan.
Cook beef and onion until brown; add olives, soup, milk and salt. Cook wide noodles according to package directions; drain. Add to beef mixture. Place half the beef mixture in deep casserole; cover with cheese. Reserve 1/4 cup nuts; add remaining nuts to remaining beef mixture. Spread over cheese; cover. Bake in preheated 350° oven for 30 minutes. Spread chow mein noodles over top; sprinkle with reserved nuts. Bake, uncovered, for 30 minutes longer. Yields 8 to 10 servings.
Add sugar gradually to egg yolks; beat until creamy and add vanilla. Resift flour and baking powder together and gradually add to egg mixture. Beat until smooth. Whip egg whites until stiff, but not dry, then fold gently into cake batter, then fold in walnuts. Pour onto a small cookie sheet and bake 13 minutes at 350°. Sprinkle a little powdered sugar on dish towel and roll out cake dough until cake is cool, then unroll gently to fill with 1/2 cup filling, strawberry preserves or lemon pudding; roll and sprinkle top with powdered sugar.
Remove outside leaves of cabbage (enough to make approximately 10 rolls). Blanch leaves in boiling water until pliable. Drain. Mix first 8 ingredients. Roll approximately 1/2 to 2/3 cup meat filling in each leaf and seal ends by tucking under. Mix rest of ingredients except broth. Put 1/4 of mixture in the bottom of Dutch oven. Lay cabbage rolls on top. Cover with remaining tomato mixture. Pour chicken broth on top. Cover and cook 2 hours on top of stove or oven. Lift out cabbage rolls and place on plate or shallow casserole. Top with sauce.
Brown beef cubes in oil; drain off fat. Add broth. Tie cloves, peppercorns and bay leaf in cheesecloth. Place in broth along with minced garlic. Bring to a boil; reduce heat. Simmer 1 1/2 hours. Add remaining ingredients. Cover and simmer 45 minutes or until tender. Remove bag of seasonings. Thicken as desired with flour. Makes 8 to 10 servings.
Blend together and line a 9 x 13 pan with crumbs, sugar, and oleo. Pour into lined pan the following mixture: whipped cream, cream cheese, powdered sugar, and vanilla. Top with 1 can cherry pie mix. (I use a box of lemon pudding mix and a box of lemon jello dissolved in 1/3 cup boiling water.)
Toss with 1/2 c. vinegar, 1/2 c. water, 3/4 c. sugar. Marinate overnight in refrigerator before serving. Serves 6.
Place softened sherbet in punch bowl. Add ginger ale and lime soda. Stir to mix. Makes 16 cups. Each cup is 60 optional calories.
Layer the Twinkies in a 9-inch square pan. They just fit, so don't eat any Twinkies before putting this together. Peel and slice bananas, arranging slices on top of Twinkies. Prepare vanilla pudding according to package directions. Spread pudding over bananas. Spread whipped topping on top of pudding. Refrigerate at least 3 hours or overnight.
Mix flour and sugar together. Stir in milk and beaten egg yolks. Cook over low heat until thickened. Add coconut and vanilla, stir and put into pie shells. Beat egg whites and cream of tartar until stiff. Add sugar and beat until soft peak forms. Spread meringue over top and bake at 425° for 5 minutes.
Put vinegar, sugar and spice in pan; bring to boil. Add beets; heat to the boiling point and remove. Let cool. Store in refrigerator.
Brown ground beef in skillet; drain off grease. In large pot, stir all ingredients except kidney beans. Add liquid from beans and bring to boil. Reduce heat; cover, simmer about 50 minutes. Spoon off any fat. Add kidney beans. Cover and simmer another 50 minutes. Can serve with grated Cheddar cheese. Serves 6 to 8.
Bring vinegar and sugar to a boil, then put pears, onions and peppers into vinegar and sugar. Let simmer about 5 minutes. Then put into jars.
Mix ingredients together and put in large casserole dish. Bake for 1 hour and 15 minutes in a 300° oven. Leave lid on while cooking; stir before serving.
Arrange the oleo, brown sugar and pineapple in a large, round baking dish. In a bowl, mix the sugar, pineapple juice, egg yolks, flour, baking powder and salt. Fold in the beaten egg whites. Pour on top of pineapple. Bake at 350° for 45 minutes.
Mix and let sit for a few hours in refrigerator before serving. Great with fresh veggies.
Combine garlic, juice and margarine. Spread mixture over fish. Broil 3 to 4 inches from heat until fish flakes (5 to 8 minutes), depending on thickness of fish. Sprinkle with fresh parsley if desired. Serves 4.
Mix first 3 ingredients with a mixer, then add eggs and cinnamon. Gradually add the flour next, then put in remaining ingredients. Spray cookie sheet with Pam. Bake at 350° for 8 minutes.
Mix all ingredients except pecans and butter in mixer. Place in 10-inch pie pan. Sprinkle with nuts and drizzle melted butter over all. Bake at 350° for about 25 to 30 minutes or until lightly browned. Can be made day ahead except for melted butter. Add that at time of cooking. Serve warm on party rye.
Cover bottom of cake pan with dried beef. Wrap chicken with bacon. Mix cream of mushroom soup with sour cream. Pour mix over chicken. Bake for 3 hours at 275°.
Mix all ingredients and drop on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
In heavy saucepan, combine sugar, corn syrup and water. Cook until sugar dissolves; stir constantly. Add salt and peanuts; cook until hard crack stage, stirring occasionally. Add butter, vanilla and soda; mix well. Pour onto 2 buttered baking sheets. While warm, pull out to desired thickness. When cool, crack into pieces. Makes about 2 pounds.
Salt water. Boil chicken in a large pot until done. Remove chicken from broth; let cool. Debone and pull apart or cut into bite size pieces. Salt and pepper. With broth boiling, add noodles. Boil until tender, then simmer as long as desired.
Preheat oven to 375°. Sprinkle chicken with salt, peppers and paprika. Brown chicken in oil and place in baking dish. Add soup and flour; gradually add broth. Mix well and pour over chicken. Cover and bake 30 to 40 minutes. Serves 8.
Mash drained artichokes and place in a medium casserole. Add remaining ingredients and mix well. Top with bread crumbs. Bake in a 350° oven for 45 minutes. Serves 6.
In a large bowl, mix pumpkin, milk, honey, sugar, eggs and pumpkin pie spice with wire whisk until smooth. Pour into an unbaked 9 or 10-inch pie crust with high, fluted edges.
Roll bread dough out on floured board. Brush with melted butter. Combine remaining ingredients. Spread evenly over dough. Roll up like jelly roll and cut into 8 slices. Put slices, cut side up, on greased cookie sheet. Let rise for several hours. Bake at 350° for 20 to 25 minutes, until bread is golden brown.
Combine first 4 ingredients in saucepan and bring to a boil. Add pecans and cook 4 minutes. Remove from heat and drop by spoonfuls on waxed paper.
Preheat oven to 350°. Grease a 13 x 9-inch pan. In a large bowl, blend all ingredients. Beat 2 minutes at highest speed. Pour into greased pan. Bake 45 to 55 minutes or until toothpick comes out clean.
First soap the outside of the pot so the smoke will wash off easier. Brown the hamburger in the pot; add onion and cook until soft. Dump in the rest of ingredients plus 1-quart of water. Simmer until the vegetables are done. This may be cooked on top of the range or a wood stove.
In saucepan, add brown sugar and salt to tomato juice; stir well. Add boiling water; let bubble on the stove for 5 minutes. Arrange bread in greased casserole. Pour butter over bread cubes; stir well. Add boiling mixture; stir again. Bake at 375° for 50 minutes.
Boil cabbage in salt water until tender. Saute onion in margarine. Add cheese. When cheese has melted, add soup. Mix well. Drain cabbage and add to other ingredients. Add bread crumbs and salt and pepper to taste. Pour in 2-quart baking dish and bake at 350° for 20 to 30 minutes. Place additional bread crumbs on top and bake an extra 5 minutes.
Dice potatoes and boil in water until tender. While potatoes are cooking, brown hamburger and cook onion. When hamburger and onion are cooked, add balance of ingredients. Drain potatoes and add to other ingredients. Simmer 1 to 2 hours.
Cover chicken breasts with Saran Wrap. Cook in microwave for 10 minutes on High. Turn over and cook for another 10 minutes. Salt and pepper to taste. Temperatures may vary from microwaves.
In saucepan, brown beef and cook celery and onion until tender (use shortening if necessary). Stir to separate meat; pour off fat. Stir in soup, salt and thyme. Pour into 1 1/2-quart casserole. Spoon potatoes around edge of casserole. Bake at 400° for 25 minutes or until hot. Makes 4 servings.
Cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Add flour gradually. Add vanilla, lemon flavoring and 7-Up. Bake in a greased tube pan 1 hour and 10 minutes in 325° oven.
In a medium saucepan, combine the sugar, cocoa, honey, Espresso powder, chocolate and 1/2 cup water. Bring to a simmer and cook until the sugar is dissolved, 2 to 3 minutes. Remove from the heat and stir in 1 1/2 cups water. Transfer to a 13 x 9-inch baking pan. Freeze until frozen, 2 to 3 hours. Transfer to a food processor and puree. Scrape into a quart size, airtight container and freeze until firm. If the sorbet loses it's velvety texture, re-process right before serving.
Melt butter in saucepan. Add green pepper and cook a few minutes. Stir in soup, then milk. Heat slowly; do not boil. Add chicken and pimento. Continue cooking slowly for about 10 minutes. Serve with or over baked potatoes.
Mix together all ingredients, adding nuts last. Pour into 9-inch pie crust. Bake at 350° for 50 minutes or until a silver knife inserted in center or filling comes out clean.
Bring sugar, oleo and milk to a boil; continue boiling for 5 minutes. Remove from heat and divide mixture in half. To	one half add chocolate chips, 3 1/2 ounces Marshmallow Creme and vanilla. Add peanut butter chips, 3 1/2 ounces Marshmallow Creme and	1/2 teaspoon vanilla to other half of mixture.	Pour both mixtures into a greased baking pan, 13 x 9-inch. Swirl with a knife. Let cool; cut in squares.
Mix refried beans with salsa to desired taste. Place in bottom of 10 x 13-inch pan. Scoop out avocados, mash and place on top of bean mixture.
Mix together in mixing bowl with mixer for 5 minutes. Set oven at 350°. Makes 2 loaf pans. Bake 60 minutes.
Cook the pinto beans (canned or fresh); simmer. Brown ground beef and onion; drain all fat off, then add ground beef and onion to pinto beans. Pour tomato sauce over, stirring real good, then add chili powder. Let simmer for 20 minutes. Add salt and pepper. Serves 8.
In skillet, heat oil to hot and add meat, brown, then add taco seasoning mix and paprika. Cook until meat is done, then drain oil and place meat aside. Place nachos on baking sheet then cover with meat, refried beans and then add cheese evenly over this. Top this off with tomato chunks, onion chunks, olives and then finally the jalapeno pepper chunks. Bake until the cheese is melted and then place upon a large serving plate, topping this off with the guacamole, sour cream and salsa. This meal fills you up fast. Serves 4.
Heat a skillet. Add soy sauce and chicken breasts. Turn to coat both sides of chicken. Grill until nearly done.
Combine oats and boiling water. Set aside. Combine remaining ingredients in mixing bowl. Blend at low speed, then medium speed for 2 minutes. Beat in oats at low speed, 20 to 30 seconds. Pour into ungreased pan. Place pan on inverted saucer in microwave. Cook on Medium 5 to 6 minutes, rotating 1/4 turn every 3 minutes. Increase power to High. Microwave 2 to 6 minutes or until done. Let stand on countertop 5 to 10 minutes. Top with Caramel Topping.
Mix together and put in 9 x 13-inch baking dish. Bake at 350° for 45 minutes to 1 hour.
Mix all together and bake in oven at 350° for 1 hour, uncovered.