HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate bar. Mix with Cool Whip. Pour into pie shell. Decorate pie with almonds and Kisses. Refrigerate until ready to use.
Mix flour, shortening, sugar and salt together with hands. Take out 1 cup for top of cake. Make a well in crumbs. Add liquids and fold in. Do not beat. Pour in loaf pan or cake pan. Sprinkle reserved crumbs on top. Bake in moderate oven for 45 minutes or the regular heat you use for other cakes.
Heat oven to 350°. Grease and flour jelly roll pan. In large bowl, combine all bar ingredients. Stir until blended. Spread evenly in prepared pan. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.
Mix ground round, egg, bread crumbs, chopped potato, onion, milk, 1 tablespoon parsley and the salt. Shape into 1 1/2-inch balls. Cook meatballs in oil in a Dutch oven until light brown. Remove meatballs; drain fat from Dutch oven. Mix tomatoes (with liquid) and remaining ingredients in Dutch oven; break up tomatoes with fork. Heat to boiling; reduce heat, cover and simmer 30 minutes, stirring occasionally. Add meatballs, cover and simmer 20 minutes.
Crush Oreos and set aside. Cream the cream cheese, margarine and confectioners sugar. Mix pudding, milk and Cool Whip. Add the cream cheese mixture and pudding mixture together and mix well.
Toss pork in flour and place in pan with oil, cook until brown. Add syrup, vinegar, soy sauce and water. Slice green peppers and onions in rings and place on top, cover and cook about 30 to 40 minutes, or until meat is tender.
Cook macaroni, drain. Add remaining ingredients. Pour into a casserole dish and bake in a 350° oven for 30 minutes.
Crust: Mix oleo, flour, 3 tablespoons confectioners sugar and 1/2 cup pecans. Line bottom of 9 x 12-inch pan and bake at 350° for 10 to 20 minutes until light brown.
Use two 9 x 3 1/2-inch loose-bottomed tube pans or two 9 x 5 x 3-inch loaf pans (or use one of each). With pastry brush, grease pans well with softened butter or margarine. Set pan on piece of brown paper and trace around edge and inside of tube, then cut out tracing and fit in pan. Cut a strip the right length and width and fit around side of pan. For loaf pan, cut bottom and all side sections separately. Turn on oven; set at 275°.
Cut ducks in half lengthwise. Place in plastic bag in shallow pan. Combine remaining ingredients and pour over duck. Cover and marinate overnight in refrigerator, turning occasionally.
Cut edges off bread, then put 8 slices of bread on bottom of long dish. Layer bread with cheese, then ham. Cover with the other slices of bread. Mix the eggs, milk, salt and dry mustard in a bowl, then pour the mixture over the bread, cheese and ham. Cover. Put in refrigerator overnight. Cook at 350° for 45 minutes. Excellent for breakfast or a brunch!
Mix all ingredients in blender on medium speed for 30 seconds. Serve in a chilled glass.
Beat eggs, stir in butter and vanilla; blend well and add sugar. Beat until fluffy. Add flour, baking powder, salt and nutmeg. Mix well. Drop by spoonful on greased cookie sheet. Bake at 350° for 8 to 10 minutes. No need to chill dough.
Line bottom of dish with vanilla wafers. Mix pudding mix with milk. Add sour cream and half of Cool Whip. Mix well. Line dish with vanilla wafers and layer of pudding. Alternate wafers, pudding and bananas, ending with pudding and top with whipped topping. Refrigerate overnight for best results.
Place onion, potatoes, carrots, water and salt in a large saucepan. Steam until all veggies are tender. Remove from the heat; add spinach, garlic cloves and set aside. Melt the butter over low heat in a small sauce pan. Whisk in flour, and keep whisking over low heat five minutes. Drizzle in the milk. Continue to whisk and cook until smooth and you have a nice roux. Puree the veggies in the cooking water; return the puree to the saucepan. Stir in the white sauce (or just milk if you are making a lowfat version). Adjust the salt and add the white pepper to taste. Serve hot topped with a sprinkle of nutmeg.
Cook onions in hot oil until soft. Add remaining ingredients and simmer for 15 minutes. Makes enough sauce for basting and serving with 2 chickens.
Cook macaroni; drain. Combine with chicken, salad dressing, onion, green pepper and salt. Blend soup and milk. Add all ingredients; turn into casserole. Bake for 45 minutes at 425°. Brown top under broiler, if you wish.
Make pie crusts. Mix beef, potatoes, onions and seasoning in a bowl. Put in pie crust and seal. Puncture holes in top crust. Bake at 350° for about 1 1/4 hours or until potatoes are done. Cover crust edges if they start to get dark. Heat milk and add through a hole in top crust. Bake 10 more minutes. Some people include turnips, but I never cared for them.
Brown hamburger with onion. In 3-quart casserole, put a layer of sliced raw potatoes. Salt and pepper. Next, add pork and beans. Third, add a layer of hamburger and onion. Pour tomato sauce over top and bake uncovered for 45 minutes to 1 hour, or until potatoes are done.
This is all mixed in the dish it is baked in. Beat the eggs. Add sugar, flour and pineapple. Top with bread, cut either in cubes or fingers. Pour margarine over all. Bake at 350° for 30 to 45 minutes until bread on top is browned.
Cook rice in hot oil over medium heat until golden brown. Add salt, water, bouillon cube and soy sauce. Cover and simmer for 20 minutes. Add rest of ingredients. Cover tightly and simmer 10 minutes more. (May need to add a little more water.) All water should be absorbed by end of cooking time. If not, remove cover and allow liquid to evaporate. Yields 2 generous servings.
Three Days: Fill cold pack container with whole cucumbers. Make a brine that will hold up an egg (10-quart pail brine). Keep cukes in the brine; they may have to be weighted down. Let stand 3 days.
Mix all but soda and sliced lemon and orange and chill. Add soda just before serving. Garnish with slices of lemon and oranges.
Cream together oleo and Crisco. Add vanilla. Add 3/4 cup 10x sugar. Start mixer slowly. Mix all together. Add remaining 1/4 cup sugar and mix. Add peanut butter. Mix until blended. Makes enough for 2-layer cake or 1 (9 x 13-inch) cake. If you like lots of icing, make 1 1/2 times the amount.
Brown ground meat, onions and bell pepper together. Drain well. Mix all ingredients together in a baking dish. Cover with aluminum foil with shiny side down. Bake at 325° for 2 hours.
Mix the chicken pieces with the soup, sour cream and peas, broccoli or cauliflower. Pour mixture in baking dish. Cover with the bread crumbs and butter. Bake at 350° for 1 hour until bubbles.
Use all fresh fruit. Mix the brown sugar and sour cream together before gently adding and mixing to the fruit.
Cook until forms a soft ball. Remove from heat and add 2 tablespoons butter. Beat and spread on cake.
Combine all ingredients and beat until smooth. Chill until firm enough to handle. Shape into logs and roll in parsley flakes. Chill.
Sprinkle apple chunks with first cinnamon and sugar mixture. Combine all other ingredients in order given and beat to make a smooth batter. Pour half of batter into greased Turks head or angel cake pan. (A Bundt pan may also be used.) Arrange half apples over batter. Top with remaining batter and then remaining apples. Spread evenly over top. Bake 1 1/4 hours or until cake is golden brown at 350°. Turn out of pan carefully and let stand to cool on rack.
Place marshmallows and chocolate on top of graham cracker. Place another graham cracker on top if needed.
Mix in big bowl the shortening, sugar, brown sugar and eggs. Add remaining ingredients and mix. Put into ungreased pan. Bake 20 minutes at 325°. Cool; cut into bars.
Melt butter on low heat. Add marshmallows and melt. Add food coloring and stir in corn flakes. Spoon onto buttered waxed paper. Place cinnamon candies (2) in the middle of each cookie.
Preheat oven to 350°. Cook potatoes. Mash or whip with warm milk and butter to make mashed potatoes. Fold in the eggs, sour cream and cottage cheese. Mix well. Add the green onions. Place in a 2 1/2 to 3-quart casserole dish. Roll out/crush enough Cheese Nips crackers to completely cover the potatoes. Drizzle with melted butter or margarine. Bake, uncovered, for 20 minutes or until hot. Serves 10.
Cut cabbage up. Fry beef until lightly browned; drain well. In a 3-quart casserole dish, place 1/3 of coarsely cut cabbage, top with 1/2 of beef and 1/2 onion. Top with 1/3 cabbage, then rest of beef and onion. Then finish with cabbage. Pour can of soup on the top. Do not stir. Bake at 350° for one hour.
Measure sugar and syrup in saucepan. Heat until boiling, stirring. Remove from heat. Add peanut butter; stir well. Add cereal and mix. Pack firmly into greased 9 x 12-inch pan. Melt chocolate chips. Spread over cereal mixture. Cool. Cut into bars.
Combine eggs, butter and powdered sugar. Beat on high for 10 minutes and pour into crust. Layer bananas (sliced) and pineapple. Top with Cool Whip, nuts and cherries.
Make chocolate cake. Bake in oven. Make pudding and put in refrigerator. Chill cake in refrigerator. Cut cake into 2 x 2 squares.
Brown ground beef and onions together. Combine remaining ingredients; add to ground beef and onion. Simmer about 20 minutes.
Coat a skillet with vegetable cooking spray. Place over medium heat until hot. Add carrots and green onions. Saute until crisp-tender. Remove from heat. Add cheese and next 5 ingredients; stir well. Set aside.
Melt butter and brown meat evenly on all sides. Add cloves, cinnamon, salt, pepper and ground cardamom to meat and stir-fry about 10 minutes. Pour three cups boiling water over meat and cover. Let cook for one hour on a medium-high heat, until meat is done. Measure the broth left in a measuring cup. Add water to have a total of 3-1/2 cups liquid.
Place potatoes in oblong baking dish. Mix the eggs, milk, 1 stick oleo, 3/4 cup sugar and vanilla together. Pour over the potatoes. Mix the brown sugar, flour, 1/2 stick melted oleo and pecans together and pour over the top of the dish. Bake 35 minutes at 350°.
Dissolve gelatin in hot water. Add sugar and juices. Stir and chill until partially set. Add remaining ingredients and let set. Nuts may be sprinkled on top. Serves 12.
Heat the crushed pineapple. Add juice of lemon and the sugar until sugar dissolves. Put the gelatine in 1/2 cup cold water and set 10 minutes, then add this to the hot mixture. Cool and put in icebox. When set enough, add the cheese and whipping cream, beaten stiff. Stir well and return to icebox.
Separate eggs and beat egg yolks. Add 1/2 cup sugar, spices and pumpkin. In double boiler, heat pumpkin mixture, stirring constantly. Dissolve gelatin in cold water and add to hot mixture. Chill until slightly thickened.
Clean beans for any small rocks. Boil in a large covered pot of water for 1 hour (medium heat). Add chopped up onion, tomato, garlic clove and well fried bacon, all cut up, to boiling beans and water. Season with salt and pepper to taste. Add about a large cooking spoon of bacon grease to beans for extra flavor. Boil on low-medium heat for about 1 more hour, until beans are soft. Yum, yum! Enjoy!
If using unsweetened cherries, add 3/4 cup sugar. Dissolve jello and sugar in boiling water. Add remaining ingredients. Chill until firm.
Melt marshmallows in butter. Stir in Eagle Brand and pour over remaining ingredients. Stir and mix well. Mixture will be very stiff and gooey. Place on waxed paper and roll into logs. Store in refrigerator almost indefinitely. Slice and serve.
Beat eggs well. Add oil and pudding, mixing well. Add water and cake mix and beat 4 minutes. Add poppy seed. Bake in 2 greased bread pans at 350° for 30 to 40 minutes.
Combine broth, sugars and soy sauce. Marinate chicken with mixture in refrigerator for at least 3 hours (overnight is best). Bake wings and mixture in covered dish for 40 to 50 minutes in a 400° oven.
Put in a large pot and boil for 7 minutes. Put in jars and seal.
Mix all ingredients in a medium bowl until blended. Serve with tortilla chips or Ritz crackers.
Mix rice, water and tomato sauce in a bowl. Grease 1 1/2-inch deep pan. Pour in mixture. Set chicken pieces on top of rice. Sprinkle onion soup on top. Cover with foil. Bake at 325° for one hour. Remove foil the last 10 minutes to brown.
Dissolve Jell-O in boiling water. Add frozen strawberries; break apart. Do not mash. Add pineapple, bananas and half mixture in long baking dish. Chill until firm. Spread with sour cream. Spoon rest of Jell-O over top. Chill. Cut in squares.
Cook peas and carrots per package directions; drain. In a saucepan, saute onions and stir in flour, salt, sage and pepper; add water, milk and granules all at once. Cook until thick and bubbly, then cook and stir 2 minutes more. Stir in drained peas and carrots, chicken or ham, parsley and pimento; heat until bubbly. Turn mixture into a 12 x 7 x 2-inch baking dish. Place pastry over the dish; cut slits in top and bake at 450° for 10 to 12 minutes or until top is golden brown.
Combine first 5 ingredients in a large bowl; set aside. Combine oil and next 5 ingredients, stir well, and pour over vegetables. Toss gently to coat, cover and chill 3 hours, stirring occasionally. Serve with a slotted spoon over lettuce. Yields 8 to 10 servings.
Mix butter, brown sugar, eggs and molasses. Add all dry ingredients. Mix well. Roll and cut. Bake in 350° oven approximately 12 to 15 minutes.
Place chicken in lightly greased 13 x 9 inch baking pan. Mix mayonnaise and mustard until well blended. Spread top side of each chicken breast half with 1 tablespoon of the mustard mixture; sprinkle evenly with almonds. Bake at 375° for 20 to 25 minutes or until chicken is cooked through.
In a large Dutch oven, brown spareribs lightly (cut into 2 to 3 ribs each). Drain most of oil from ribs. Leave ribs in pot and add sliced onion. Saute a few minutes, then add chorice sausage (cut in 2-inch pieces) and kielbasa (cut same). After browning, add water to cover and cook for 1/2 hour. Now you may add cut up carrots. When carrots are half done, add cabbage, cut in 4. Add potatoes last. (Cut as you like.) Cook until done with cover on. If need more water, add it. Makes a lot leftovers. Delicious!
Cream the white sugar, brown sugar, shortening and eggs together. Add flour. Stir in chocolate chips. Bake at 350° for 9 to 10 minutes until lightly browned.
Combine first 4 ingredients in double boiler. Stir until marshmallows are melted. Pour mixture onto corn flakes and mix. Drop by teaspoonfuls onto waxed paper and put a few red hots on the top to simulate berries on holly. Serves 24.
Mix all ingredients together. Pour in pastry lined pie pan. Top with lattice crust, if desired. Bake at 350° for 40 minutes or until golden brown.
Combine all ingredients except vanilla in saucepan. Cook over medium heat stirring constantly until mixture comes to a full rolling boil. Boil briskly 3 minutes, stirring occasionally. Remove from heat and add vanilla. Serve hot. Makes 2 1/2 cups. May be stored in refrigerator. To reheat, place in pan over hot water until sauce is thinned to pouring consistency. If 3 squares unsweetened chocolate are substituted for cocoa, use 2 tablespoons butter.
Mix sugar and cocoa. Add milk and butter. Cook for 2 1/2 to 3 minutes. Add peanut butter and oatmeal. Drop by tablespoon on wax paper. Store in refrigerator. Makes 20 pieces.
Brown meat and add onion. Put layer of chips in baking dish. Alternate layers of chips and meat mixture. Mix enchilada sauce, soups and milk. Pour over meat and add chips. Top with Velveeta cheese. Bake at 350° until hot and bubbly. This recipe will serve 4 people.
Use doughnut cutter and make holes in biscuits or make all doughnut holes. Drop biscuits in hot oil and deep fry until done or light brown.
Combine eggnog and Kahlua in 1 1/2-quart pitcher. Pour into punch cups. Top with whipped cream. Sprinkle with nutmeg. Makes about 8 servings.
Line bottom of dish (glass) with slices of angel food cake. Mix vanilla pudding with 1 1/2 cups of milk; beat in 1 cup Cool Whip and spread on cake. Mix strawberry pudding with 1 cup milk; beat in 2 to 3 containers strawberry yogurt; add some chopped strawberries and layer on filling. Top with Cool Whip; garnish with sliced or whole strawberries. Refrigerate; can be made ahead.
Mix butter and honey and beat with electric mixer until well blended. Refrigerate in covered dish. Best to allow to stand at room temperature for 30 minutes before serving.
In a large bowl, cream together butter, sugar and brown sugar. Add eggs. Mix small amounts of the flour-oatmeal mixture in a blender until it turns to powder before adding it to the bowl. Stir in the remaining ingredients. Make golf ball size cookies. Place 2 inches apart on an ungreased cookie sheet. Bake at 375° for 6 minutes.
Spread rice evenly in a slightly greased 3-quart casserole dish. Add chopped vegetables, spreading evenly over rice. Pour chicken broth and water over rice and vegetables. Cook sausage until slightly brown; drain. Spread over vegetables.
Use a glass microwave dish. Spray with cooking spray. Lay chicken in single layer pushed close together. Put 4 tablespoons of margarine on and around chicken or use squeeze margarine. Cover with a piece of wax paper and cook for 5 minutes in microwave, then turn and cook another 5 minutes. Then choose what flavor you want for the night!
Cream sugar and shortening together; add all but flour, carrot, chocolate drops and coconut. Fold in flour. Bake at 350° for about 1/2 hour in round cake tins. After they cool, trim 1-inch around the top one and put the full sized one under it. Take the trimmings and cut a top hat out of it. Frost it with Chocolate Mint Frosting. Put coconut on it for snow. Use end of carrot for nose and chocolate drops for eyes and mouth.
Dissolve yeast in warm water. Stir in molasses, salt, shortening, caraway seed and rye flour. Beat until smooth. Mix in enough white flour to make dough easy to handle.
Grease a 9 x 5 x 13-inch glass loaf pan. Mix all ingredients, except nuts, beating vigorously hard for 30 seconds. Stir in nuts. Pour into prepared pan. Bake at 350° for 60 minutes.
Cut potatoes into eighths. Saute chopped onion in butter in heavy 3-quart saucepan for 1 minute. Add potatoes, garlic and broth. Simmer 20 minutes or until potatoes are tender. Puree in food processor or blender. Add rest of ingredients. Garnish with crisp croutons, green onion tops or parsley. May be made ahead and kept refrigerated.
Cook macaroni according to directions on package. Drain and chill. Add all ingredients except cheese. Mix well. Refrigerate overnight, if possible. Sprinkle with cheese, if desired, when served.
Steam cabbage; drain. Mix corn flakes and margarine and place in the bottom of casserole dish. Place cabbage in dish. Mix soup, milk and mayonnaise. Pour over cabbage. Place cheese and crumbled corn flakes over cabbage. Cook in 350° oven until bubbly.
Stew chicken in a large stew pan with seasonings, in enough water to cover until well done. Remove chicken. Mix flour, baking powder, egg, salt, onion and melted butter. Add enough milk to make a stiff dough. Thicken chicken broth slightly with flour. Bring broth to a boil and drop dumplings by the teaspoonful into the boiling liquid. Turn down heat and cook slowly for 5 to 7 minutes. Do not cover while cooking.
Mix ingredients in order given. Bake in loaf in a 350° oven for about 1 hour.
Cook and mash potatoes, beat in rest of ingredients. Top with 2 Tbsp. melted butter and 1/2 c. shredded Cheddar cheese. Bake at 350° for 35 minutes in buttered 2 qt. casserole dish.
Weigh hams to be cured. Cool until body heat is out. Divide sugar and salt into 3 equal parts. Use mix at three different times. First application is when meat is cool. Second application is on the third day. Third application is on the tenth day. Be sure to fill shank end with mixture. Rub salt on skin, also.
Season doves with salt and pepper, roll in flour. Place in oil in heavy roaster. Bake at 300° until brown. Add onions, water and 1 cup sherry. Bake, covered, until tender, basting with sherry occasionally. Add parsley to gravy just before serving.
Beat egg whites lightly with a fork. Add remaining ingredients and beat until thoroughly blended. Yield: 6 tablespoons or equivalent to 1/2 cup commercial egg substitute.
Pierce brisket numerous times with a fork. Sprinkle with garlic salt and lemon pepper to taste. Place brisket, fat side up, in a baking pan. In a bowl, mix barbecue sauce, A.1. steak sauce, lemon juice and Italian dressing to suit your taste. Pour over brisket. Seal foil and marinate overnight. Bake 3 to 6 hours, depending on size, in a 250° oven.
Preheat oven to 350°. Stir vanilla and food coloring into the sweetened condensed milk until evenly blended. Fold in coconut until well mixed. Drop by teaspoon onto a greased cookie sheet. Bake 8 to 10 minutes or until delicate brown. Cool on a flat surface. Makes about 30 cookies.
Beat all together at medium speed about 2 minutes until light and fluffy. Add slowly 2 1/2 cups flour, 1 1/2 teaspoon baking powder and pinch of salt and beat well. Spread into 11 x 17-inch greased pan saving 1 1/2 cup of batter for top. Spread 1 can cherry pie filling over dough. Drop rest of dough over that by spoonfuls. Spread out. Bake at 350° for 40 minutes. Sprinkle with powdered sugar when done.
Mix the flour into sugar and gradually add boiling water, constantly stirring. Boil for 5 minutes. Remove from heat and stir in butter and vanilla.
Let sherbet soften slightly, then mix with ginger ale in punch bowl. Makes 25 servings.
Slice thin. Do not peel. Add onions, peppers and whole garlic cloves. Add salt and cover with ice. Mix good. Let stand 3 hours, then drain well. Combine remaining ingredients and pour over cucumbers. Mix and heat to a boil. Put in jars and seal. Makes 8 pints.
Let cheese soften. Mix all together until well blended. Refrigerate until hardened again. Roll into a ball, then roll into chopped nuts. Serve with crackers.
Soften cream cheese; add confectioners sugar.	Fold in Cool Whip; add sliced strawberries. Put in pie shell.	Chill before serving.
Wash and dry carrots. Coarsely chop carrots. Wash and dry 4 large romaine leaves. Place leaves in plastic bag and refrigerate until ready to serve.
In a large casserole dish, layer potatoes with some overlapping. Next, sprinkle on ham, green pepper, onion and cheese. Mix sour cream and soup together and spread over top.
Sprinkle the salt over the cabbage and let set for 1 hour. Set aside. Mix the vinegar, sugar, celery seed, water and mustard seed. Bring to a boil. Set aside and allow to cool. Grate the carrot and chop the green pepper. Drain cabbage. Add other ingredients and toss. Refrigerate or freeze in portions to be used later.
Combine first 5 ingredients in a saucepan and bring to a boil, stirring constantly. Remove from heat and pour over oatmeal and coconut mixture. Mix well, then using a teaspoon, drop mixture (cookie size) onto wax paper. Let cool.
Combine all ingredients in small mixing bowl and beat until well blended. Store in airtight container in refrigerator. Yields about 1 1/2 cups of dressing.
Mix Raisin Bran, sugar, flour, baking soda and salt in a large bowl. Add beaten eggs, oil and milk. Mix well. Fill muffin cups 3/4 full and bake at 400° for 15 to 20 minutes.
Brown beef in skillet, drain and return to skillet. Add salt and pepper as desired. Slice peeled potatoes and onions and layer over meat. Mix soup with half can of water in medium bowl. Pour mixture over meat and vegetables. Do not stir. Cover and cook 35 minutes on very low heat.
Combine all ingredients. Put in large Dutch oven. Bake at 300° for 4 hours. Do not PEEK.
Mix and cook until thickened. Pour into cooked pie shell. Beat egg whites. Pour over pie. Brown in oven at 400° for about 8 or 9 minutes.
Prepare Old Fashioned Fruit Dressing. Mix fruits and marshmallows; toss with dressing. Cover and refrigerate at least 12 hours. Refrigerate leftover salad immediately.
Mix all ingredients, except steak; pour over steak. Marinate in refrigerator about 4 hours, turning occasionally. Broil steak in broiler until desired doneness. Baste occasionally with marinade. Carve in thin slices, cutting diagonally against the grain from top to bottom of steak. Makes 4 to 6 servings.