HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter and stir in sugar and curry powder. Drain fruits and arrange in layers or rows in casserole dish, reserving cherries and enough fruit for garnish. Cover fruits in casserole with butter and brown sugar mixture. Arrange fruits for garnish and cherries on top. Bake at 350° for 30 minutes or until fruit is bubbling and heated through. Serve hot.
Mix well in a heavy 1 1/2-quart saucepan. Cook and stir to a full boil, then slowly for 3 to 5 minutes, until mixture reaches soft ball stage.* Remove from heat. Stir in 1 1/2 cup pecans (broken). Beat mixture until it begins to thicken, but still looks shiny. Drop tablespoonful of mixture quickly onto waxed paper to form 3-inch pralines. Let cool. If mixture thickens and starts to lose its shine while dropping pralines, add a few drops of evaporated milk. Makes about 18 pralines.
Separate eggs into large bowls. Whip egg whites with 1/2 of the sugar to firm peaks. Whip yolks with 1/2 sugar until thick and lemon colored. Add all other ingredients (except egg whites) to yolks; mix very well. (You can whip the cream, if you like.) Fold the whites into the mixture. Leave small "chunks" of the meringue intact.
Mix the first 5 ingredients; cook until mixture forms soft ball in cold water. Remove from heat. Add margarine. Let stand until cool. Add vanilla; beat until of spreading consistency. Yields enough frosting to cover a 9 x 13-inch pan.
Cook corn bread in 1 large skillet and crumble into fine pieces. Add all other ingredients, mixing well. Add broth from turkey wings. Add chicken broth if needed to make dressing juicy enough. Bake at 350° to 400° for 30 to 45 minutes or until desired consistency and brownness. This dressing can be made weeks ahead and frozen. Thaw and cook when needed. Serves 12 to 15.
Mix and sift dry ingredients. Add to beaten eggs and buttermilk that have been mixed together. Beat well; add oil and bake on ungreased griddle. Delicious.
Whisk together. Marinate any kind of steak overnight. Great for chicken too. Barbecue meat.
Place popped corn in a large 3-quart glass container. Cut half of the butter into small pieces. Scatter over corn; set aside.
Mix all ingredients and blend well. Baste chicken or pork on grill or in oven.
Saute okra and onion together; add tomatoes. If using fresh tomatoes, add 1/4 cup of tomato sauce. Cook for about 15 minutes.
Mix it all with mayo and a small container of sour cream. Add salt and pepper to taste.
Combine in order given. Dot filling generously with butter before putting on top crust. Bake at 425° for about 35 to 45 minutes.
Mash all ingredients together with a fork until completely mixed. Take in hand, divide into 24 equal balls. Place in muffin pans to make crust.
Melt oleo; add remaining ingredients. Bake at 350° for 1 hour.
In unbaked pastry shell, layer ham, bacon, Swiss cheese, Cheddar cheese, onion, tomato, jalapeno peppers and parsley. Combine eggs, mustard and sour cream. Pour egg mixture into pastry shell. Bake quiche at 450° for 30 minutes or until filling is set. Cover edge of pastry with foil to prevent excessive browning.
Combine sugar, milk and margarine in a large, heavy saucepan; heat to boiling. Stir constantly about 5 minutes over medium heat or until mixture reaches soft ball stage (238°). Remove from heat; add remaining ingredients. Stir vigorously until well blended. Pour into greased 13 x 9 x 2-inch pan. Cool; cut into squares. Yields 3 pounds.
In large bowl, mix pudding. Stir pineapple and marshmallows. Stir all together good, then stir in whip cream.
Dice the vegetables, then saute in butter. Add water to steam. Add soups and milk, V-8 juice, oregano and diced chicken. Simmer until heated through. Freezes well. Makes 4 to 6 servings.
Drain oranges and mix in all ingredients. Put into 2 graham cracker crusts.
Sift flour and cocoa together. Add sugar, well beaten eggs, then vanilla. Melt margarine; add to mixture, along with nuts. Mix well. Pour into pie shells. Bake at 350° for 30 to 40 minutes. When cool, serve with whipped topping.
Mix all together just like you would a pumpkin pie. Put in unbaked pie shell. Start at 400°, then turn down to 350°. Cook slow until done.
Boil carrots 5 to 10 minutes. Drain well. Stir in sauce and cook 1 to 2 minutes more. Sprinkle with parsley. Serves 6.
Mix ingredients together; roll out 1 tablespoon at a time, using flour to keep from sticking. Roll thin. Cook lightly on both sides on a griddle. Cool on dish towel, keeping lefsa separated from each other by a piece of wax paper. I put in about 1 1/2 cups flour and when I knead in flour I put a small round ball of dough and work in more flour until it rolls thin without sticking to the board.
Combine oil, soy sauce and Montreal steak seasoning in glass dish; add steak. Refrigerate 1 hour. Remove steak from marinade; discard marinade. Grill or broil steak to desired doneness. (You can also make beef kabobs by chopping beef into cubes prior to marinating. Alternate beef cubes with pineapple chunks on skewers.)
Mix sugar, flour, eggs and fruit cocktail. Pour into greased and floured loaf pan. Add brown sugar and coconut on top of batter. Bake at 350° until toothpick comes out clean.
Blanch cabbage head in boiling water until leaves can be removed without breaking. Cool head of cabbage under running water and peel off 12 leaves (6 servings, 2 leaves per cabbage roll). With sharp knife, cut through tough bottom vein an inch or two or remove.
Scald buttermilk. Add sugar, salt, soda and melted shortening. Cool to lukewarm and stir in yeast. Add flour and knead to soft dough. If you use it at once, let rise to double in bulk. Can be used as rolls or as loaf. Cook rolls in moderate oven. If the dough is not used at once, place in icebox and use later.
Preheat oven to 350°. Oil an 8 x 8-inch pan. Blend milk, yogurt and brown sugar; add biscuit and baking mix. Stir just to moisten mix.
Beat the egg and sugar well. Add juice. Let come to boil 1 minute or longer. Pour over jello and mix. Let cool until thickened but not fully set. Whip cream until thick. Fold in jello mixture. Pour into 10-inch wafer crust. Chill and store in freezer. Let set out a few minutes before cutting.
Preheat oven to 350°. Spray loaf pan with Pam. In a large mixing bowl, combine dry ingredients and blend. Stir in remaining ingredients together; add to dry ingredients and beat only until well mixed. (Batter is very thick.) Pour into prepared pan. Bake 1 hour until golden brown and toothpick inserted in center comes out clean. Turn loaf out onto rack to cool.
Mash bananas and sugar together. If you prefer a caramel flavor, use brown sugar. Add the rest of the ingredients by hand (not mixer). Add butter last. You may include either 1/2 cup nuts, chopped or 1/2 cup butterscotch chips. Be sure to grease and/or spray pan. Bake in loaf pan in a 350° oven for approximately 1 hour. Check with toothpick in middle.
In greased 9 x 13-inch pan, put nuts and coconut. Mix cake mix according to directions on box and pour over nuts and coconut. Melt cream cheese and margarine together. Add 1 box confectioners sugar and mix well. Pour over cake mix. Bake at 350° for 35 to 40 minutes.
Cream oleo and oil together. Beat in sugar. Add beaten egg, then vanilla and sifted dry ingredients. Chill one hour. Make into small balls and press with fork. Bake on ungreased cookie sheet in 350° oven for about 12 minutes. Chopped pecans can be added.
In a saucepan mix all ingredients except pork. Cook until thick. Place pork in a shallow baking pan. Roast in a 325° oven for 45 minutes. Spoon half of glaze over pork. Continue roasting for 30 to 45 minutes or until internal thermometer reaches 155° to 160°. Let stand 10 minutes before slicing. Serve with remaining sauce. Serves 16. Very easy, pretty and delicious.
Blend with mixer, sugar, vinegar, oil, water, paprika, and salt. Mix with vegetables and let set 24 hours in refrigerator.
Brown meat and onion. Season with salt and pepper. Place in bottom of casserole dish. Cover with drained corn. Prepare potatoes and spread on top. Sprinkle with cheese. Bake at 350° until potatoes are slightly browned.
Lay crescent rolls out flat in a greased cookie sheet, pressing seams together. Bake as directed on package. Cool. Blend dressing, sugar, cream cheese and mayonnaise together with mixture and spread on cooled crust. Next top with cut up vegetables and press into crust. Top with grated Cheddar cheese. make this ahead, perhaps the night before and chill. Cut into squares.
Heat oven to 350°. Grease and flour baking pan (13 x 9 x 2-inch). Mix all ingredients in large bowl. Blend 1/2 minute on low speed; beat for 3 minutes on high speed. Bake for 45 to 50 minutes, until wooden pick comes out clean. Cool.
Prepare pie crust. Cover crust with grated cheese. Saute chopped onion, mushrooms and pepperoni in butter with salt, pepper and dash of thyme. Cover cheese layer with sauteed mixture. Beat together eggs, milk, flour, salt and dry mustard to make a custard. Pour custard over mushroom layer. Place broccoli chunks in custard. Sprinkle with paprika. Bake at 375° for 40 to 45 minutes or until solid in center when jiggled.
Dissolve jellos in boiling water; cool. Put in lemon pie filling. Drain mandarin oranges and save the juice. Add water to make 1 cup. Add oranges and juice. Mix. Pour in jello mold and chill overnight.
Mix and knead as for pie dough. Add more powdered sugar if needed. Add flavor and color and mix in with hands. Roll in small balls, then roll in small amount of granulated sugar so they won't stick to molds. Place in mold and press lightly. Unmold on waxed paper. Makes 60. You can freeze these if you want.
Mix all ingredients. Add any salt and pepper sparingly. Split buns. Spread mixture on bottom halves. Put top halves in place and wrap each burger in foil. Heat on baking sheet in a 350° oven for 15 to 20 minutes. If ripe olives are omitted, add more cheese. Makes six servings.
Mix the sugar, cornstarch and salt in large saucepan. Gradually stir in evaporated milk and water. Add chocolate. Cook and stir over medium heat until chocolate is completely melted and mixture boils. Boil 1 minute; remove from heat and stir in vanilla. Pour into crust. Chill pie at least 2 hours before serving. Serve topped with meringue or whipped topping.
Cook onion in shortening over medium heat until soft but not brown. Add remaining ingredients except ham. Mix thoroughly. Bring to boiling point, then simmer 10 minutes. Add chipped ham and heat. Makes 8 sandwiches.
Combine eggs, olives and green onion. Stir in mayonnaise and mustard. Remove crusts from bread, if desired. Spread each slice of bread with 1/4 cup of the egg mixture. Cut each slice of bread diagonally into quarters. Makes 20 sandwiches.
Run the ham or the lunch meat and the Cheddar cheese through the food chopper, then mix the balance of the ingredients with the ham and Cheddar cheese.
Preheat oven to 350°. Prick duck skin all over and rub skin and cavity with salt and pepper. Roast for 1 3/4 hours, or meat thermometer registers 180°. Pour off fat about every 20 minutes.
Melt kisses and water in double boiler. Add pecans. Mix and lay in clusters on waxed paper. Melt Hershey bars, milk chocolate chips and paraffin. Dip clusters in this mixture and lay on waxed paper until cool.
*Add any vegetable you like (broccoli, cauliflower, tomatoes, green pepper, grated carrots, mushrooms, black olives or green onions).
Put all ingredients into blender jar. Blend on high speed until smooth and foamy. Makes 6 cups.
In food processor or blender, puree pimientos. Add dressing and mustard; mix until creamy. Transfer the mixture to a medium bowl. Combine yogurt and sour cream. Mix well. Refrigerate several hours. Serve with vegetables or chips or as a sauce for chicken or fish.
Add all ingredients to a gallon jug. Can add more water if necessary to fill jug. Add 1 1/2 quarts (48 ounces) 7-Up just before serving. Any color of Kool-Aid can be used. Great for birthday parties for little kids.
Bake in 8 x 8-inch pan at 350° for 25 to 30 minutes. Serve with butter and honey.
Mix well and place in buttered casserole dish; bake at 350° for 35 minutes. Add shredded cheese on top and bake 5 minutes longer.
Heat oven to 350°. Melt fat in saucepan over low heat. Blend flour, salt and pepper. Cook over low heat until smooth and bubbly. Remove from heat. Stir in chicken broth and milk. Replace on heat and bring to boil. Boil 1 minute, stirring constantly. Mix sauce with remaining ingredients. Pour into greased oblong baking dish. Bake 40 to 45 minutes. Serves 8.
Cream shortening, sugar and eggs all together. Add bananas which have been mashed. Sift dry ingredients together. Add to blended banana mixture. Add nuts and blend. Bake in oven at 350° for 40 minutes. Makes 3 loaves.
Mix sugar, milk and butter in saucepan. Stir over low heat until dissolved. Bring to a boil, then cook for 10 minutes, stirring constantly. Remove from heat; add remaining ingredients and stir until well blended. Pour very quickly into greased pan. Cool and cut into squares. Store in refrigerator.
Cream butter and sugar. Add egg yolks. Sift flour and baking powder. Add alternately with milk. Divide batter; put into 2 layer pans. Beat egg whites stiff. Add 1 cup sugar; spread over batter in pans. Cover with nuts. Bake in a slow oven for 30 minutes. Remove from oven; turn one layer upside down on plate. Cover with pudding, then place other layer, nut sprinkled side up.
Cook grits according to package. After cooking grits, add 1 1/2 cups of cheese. Add eggs and pepper. Mix well.
Take 16 ounces of Dr. Pepper and heat. Dissolve the Jell-O with it, then beat with a fork and add the other 16 ounces of Dr. Pepper. Add pineapple and pecans.
Mix all ingredients together. Bake at 350° for 20 to 30 minutes. Serve with crackers. If desired, sprinkle with parsley or paprika. Serve with party breads.
Combine ground chuck, rice, onion, salt, pepper and egg; mix well. Roll in cabbage leaves that have been dropped into boiling water for two minutes and drained. Cover with diced tomatoes and juice or tomato soup. Bake in 400° oven for 1 hour.
Cream the butter, brown sugar, granulated sugar and beaten eggs. Dissolve the baking soda in 4 tablespoons hot water. Mix alternately with flour and salt. Lastly, add the chopped nuts, vanilla and chocolate chips. Bake at 375° for 10 to 12 minutes.
Mix all the ingredients, except for pecans, and chill overnight.	Form into ball and then roll in pecans.
Scrape carrots and cut into 3-inch lengths. Simmer in boiling water for 5 minutes. Drain. Cut into thin strips. Combine sugar, vinegar, water and mustard seed. Tie stick cinnamon and whole cloves in cheesecloth bag. Add to the liquid mixture. Simmer for 10 minutes. Pour over carrot sticks and cool. Cover and refrigerate overnight. Remove cheesecloth bag. Drain and serve. Reserve liquid to store with any leftover carrots.
Slice cucumbers longways; remove seed and grind cucumber coarse. Add salt. Grind peppers and onions; mix well and let stand overnight. Drain. Combine remaining ingredients and pour over vegetable mixture. Bring to boil. Simmer for 20 minutes. Pack in hot jars and seal.
To make meatballs, combine beef, evaporated milk, oats, cracker crumbs, eggs, onion, garlic powder, salt, pepper and chili powder. Shape into walnut size balls. Place meatballs in a single layer on wax paper lined cookie sheet. Freeze until solid. Store frozen meatballs in freezer bags until ready to cook.
Cut top off bread and hollow out loaf. Tear bread into bite-sized pieces. Brown beef. Mix soup, celery, green pepper and seasonings; add to beef. Stir well and simmer for 5 minutes. Add pieces of bread and mix well. Fill bread shell and top with cheese slices. Place on a cooking sheet and bake at 350° until cheese melts. Cover with loaf top. Slice and serve.
Heat oven to 425°. Combine peaches (with syrup) and cornstarch in saucepan. Cook, stirring constantly, over medium heat until mixture thickens and boils. Boil and stir 1 minute. Keep hot, stirring occasionally. Stir baking mix, 2 tablespoons sugar, 2 tablespoons melted butter and the milk to a soft dough. Gently smooth dough into a ball on well-floured cloth covered board. Knead 8 to 10 times. Roll dough into 9-inch square, spread with 2 tablespoons butter. Mix 1/4 cup sugar and the cinnamon, sprinkle over square. Roll up, seal well by pinching edge of dough into roll. Pour peach mixture into square pan (8 x 8 x 2-inch). Cut roll into 1-inch slices. Place slices cut side up on hot peach mixture. Bake 20 to 25 minutes. Serve warm and if you like with cream. Yields 9 servings.
Combine sugar and oil; beat until light and fluffy. Add eggs, one at a time. Sift dry ingredients together and add to egg mixture. Add vanilla. Fold in apples, walnuts and coconut. Pour into greased and floured tube pan. Bake at 350° for 1 1/2 hours or until tested and done.
Put bacon grease in skillet. Add cornmeal. Brown in skillet, stirring constantly. Add milk, stirring, until thick. Serve over meat. Salt and pepper to taste.
Mix and form into ball. Roll ball in chopped walnuts (optional). Wrap and chill. Serve with crackers.
Preheat oven to 400°. Lightly grease 10-inch pie plate (or square pan). Layer in pan onion, cheese and bacon (in that order). Mix first five ingredients in bowl on high speed for one minute. Pour over ingredients in pan. Bake for 35 to 40 minutes.
Beat eggs; add sugar, oil, vanilla and zucchini. Beat together. Beat dry ingredients into mixture; stir in nuts. Bake at 325° for 60 minutes in three loaf pans.
Follow directions on cake mix; bake and cool. Make pudding and let cool. In large bowl, layer cake, pudding and Cool Whip on top; add the Reese's pieces or whatever variation. Use your imagination. Cool in fridge.
Combine water, margarine and chocolate in saucepan; bring to boil; remove from heat. Stir in combined flour, sugar, salt and soda. Add eggs and sour cream; mix well. Pour into greased and floured 15 1/2 x 10 1/2 inch jelly roll pan. Bake at 375° for 20 to 25 minutes. Frost cake while warm. Sprinkle with nuts.
Mix sugar and butter together. Add eggs, jam, fruit and buttermilk (roll raisins in some of the flour) and mix all spices, flour and raisins in batter. Stir well. Pour into 2 large pans, well-greased and floured. Bake slowly until well done in 350° oven. Cool in pans for 15 to 20 minutes. Frost with caramel icing. Best made ahead for about 3 to 5 days for moisture. Great frozen!
Rub ribs well with other ingredients. Let stand overnight to marinate well. Bake at 350° for 1 hour on rack. Baste with sauce the last 20 minutes.
Preheat oven to 350°. Put all ingredients into the small mixer bowl. Beat at medium speed until well blended. Form into ball and press firmly onto sides and bottom of 9-inch pie pan. Bake 12 to 15 minutes.
Crush vanilla wafers. Mix with sugar and nuts. Mix orange juice and butter. Mix wafer mixture to orange juice mixture. Form small balls and roll in coconut. Yields about 100.
Cream together the eggs, the sugar and vanilla in a large mixing bowl. Melt and cool the bitter chocolate and margarine. Then add it to the sugar, eggs and vanilla. Add the flour to the mix. Bake in a greased 11 x 7-inch or 9 x 13-inch pan for 30 to 35 minutes at 350°. Cool and cut.
Cream sugar and butter. Add eggs. Add the rest; mix well. Bake at 375° until light brown, for 6 to 10 minutes.
Saute beef in a 10-inch skillet until it loses redness. Drain excess fat. Stir in taco seasoning and Manwich. Simmer 10 to 15 minutes. Makes 16 tacos.
Mix all ingredients well. Freeze until solid and mix with 7-Up (about 1/2 and 1/2).
Place all ingredients in blender 30 to 40 seconds. Marinate meat for 4 to 6 hours or overnight. Also use for basting. Good for roasts, chops and large cubes of beef for shish kabobs.
Mix, starting with top ingredients all the way down. Pour into 2 small square pans for thick bread or 3 medium size long casserole dishes which have been greased well with solid Crisco. Bake on top shelf at 350° if pans are glass or at 375° if pans are thick metal. Bake from 30 to 40 minutes. Watch.
Mix 1 cup warm water, 2 tablespoons sugar and yeast; let set. Mix rest of ingredients and add yeast mixture; knead about 6 to 10 minutes. Put in greased bowl and let rise until double in size. Punch down; roll about 1/2-inch in thickness. Cut with biscuit cutter. Place in greased pan; let rise until double in size. Bake at 450° for 12 to 15 minutes.
Beat egg yolks in bowl until smooth. Combine egg yolks and sugar in top of double boiler over hot water. Stir in milk gradually. Cook, stirring constantly, until mixture coats spoon. Remove from heat. Refrigerate until chilled. Beat egg whites until stiff peaks form. Fold egg whites and whipping cream into chilled egg yolk mixture. Stir in rum flavoring. Chill for several hours to blend flavors. Stir in vanilla just before serving; sprinkle with nutmeg. Yield: 24 (1/2 cup) servings.
Wash fruit; do not pare or core. Cut in eighths, removing blemishes. Barely cover with water; simmer until soft. Strain juice through jelly bag. Measure 4 cups of juice into large kettle. Add sugar; stir until dissolved. Bring to a full boil over heat. Boil hard until syrup sheets off spoon, about 8° above boiling point of water. Remove from heat. Skim off foam quickly. Add cinnamon and coloring. Pour into scalded glasses. Seal immediately with paraffin. Makes three 1/2-pint glasses.
Mix all ingredients together. Store in refrigerator. Can be used on potato salad, cabbage salad and lettuce salad.
Mix potatoes, bread cubes, eggs, butter, onion, celery and seasonings. Add milk until moist but not too wet. Place in buttered casserole dish at 350° for 1 hour. Take cover off for last 10 minutes.
Brown chicken with flour. Put rice, salt and pepper in greased casserole and add onion. Put mushroom juice in it and add chicken and pour bouillon over all. Dot with butter. Cover and bake 1 hour at 350°.
Dissolve both packages of jello in water. Add remainder of ingredients and stir well. Pour into mold and chill in refrigerator until firm. Unmold and garnish with lettuce. Serves 8 to 10.
Heat oven to 375°. Lightly grease cookie sheet. In a small bowl, combine cream cheese, parsley flakes, dill weed, garlic powder and hot cooked sausage and mix well. Unroll dough into two long rectangles. Spread with Creamy Italian dressing. Then spread mixture evenly over each rectangle. Roll up, jelly roll style, pinching edges to seal. Place sections together on cookie sheet, forming long roll.
Sprinkle the applesauce with cinnamon. Mix the flour, sugar, margarine and milk and pour over applesauce. Bake at 350° for 1 hour.
Pat out 8 flat sausages. Brown until almost done. Remove from skillet and add next 3 ingredients to fat. Season with salt and pepper. Alternate layers of cabbage and apples in a 3-quart casserole. Season each layer with salt, pepper and nutmeg. Arrange sausage patties on top and pour vinegar mixture over meat. Cover and bake about 45 minutes in oven at 375°.
Cut baked potatoes lengthwise. Scoop out middle, leaving 1/4 to 1/3-inch potato remaining in shell. Save middle for another recipe. Quick fry potato skins. Remove and drain. Place 1/2 slice cheese in each skin and melt under broiler or in microwave. Top with bacon bits or fresh fried crumbled bacon. Serve with sour cream and chives.
Mix together first 3 ingredients in a small bowl until smooth. Top with nuts. Serve with apple wedges.
Cream butter and sugar, add eggs; beat well. Add flour and milk alternately. Stir in vanilla. Pour just enough batter (about 2 large spoonfuls) to cover the bottom of a greased and floured pan. Bake at 375 degrees about 10 minutes. Recipe should yield 12-14 layers. Cake does not have to be cool to frost. "This cake is labor intensive but well worth the work."
Melt butter. Add flour; mix to paste. Add milk and salt; stir over low heat until creamy. Cook noodles as directed on package; drain and place in casserole. Pour cream sauce over noodles and heat in moderate oven for 15 to 20 minutes. Top with grated Parmesan cheese, if desired, and serve hot.
Cook rice in boiling water for 20 minutes (until tender). Cook beans in microwave for 3 minutes. Cut up tomatoes and tear up lettuce.
Brown top 3 ingredients, then add remaining 9 ingredients with top 3. Put into a casserole dish. Bake together for 1 hour at 375°.