HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine butter, sugar, flour and cream. Bring to boil in skillet or saucepan, stirring constantly. Boil gently 5 minutes, stirring occasionally. Remove from heat. Stir in remaining ingredients. Pour into greased 9-inch square pan. Chill until firm; cut into squares.
Mix pudding and milk. Fold in whipped topping (Cool Whip). Layer whole crackers in bottom of 9 x 13-inch cake pan. Add half the pudding mixture. Add another layer of crackers and the rest of the mixture. Top with a layer of crackers and cover top with chocolate icing. Chill and keep refrigerated.
Cook sugar, Karo and water until it forms a hard ball in cold water. Add butter and peanuts, stirring all the time. Cook until the peanuts begin to pop and turn brown. Have a 9 x 13-inch pan greased with butter. Add your vanilla and soda, stirring while it is forming. Pour into pan.
In an iron Dutch oven, brown onion in lard, then stir in flour. Next the chopped tomatoes, shrimp and ham and let them cook while you stir carefully. Add 2 cups boiling water and let simmer a while; wash the rice and add to the pot. Stir once and cover. Cook until done.
Mix all ingredients with mixer (or by hand). Drop teaspoonfuls onto greased cookie sheet. Bake at 400° for 7 minutes. Makes about 6 dozen.
Cream butter and sugar; add eggs (one at a time), vanilla and sour cream. Add dry ingredients. Put berries in 1 cup flour. Bake at 325° for 1 hour and 30 minutes in greased tube pan.
Combine. Mix 2 teaspoons of mixture to 1 cup of water, depending on how many you want to serve.
Put peas in a casserole dish. Chop up chestnuts, onions and pimentos. Add soup and dressing mix. Stir together and add grated cheese on top.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add flour gradually; beat in buttermilk, then vanilla and nutmeg. Bake at 425° for 10 minutes. Reduce heat to 350° and bake for 30 to 35 minutes or until pie is golden brown. Makes one (10-inch) pie.
Coarsely grate the potatoes; squeeze out excess water. Preheat oven to 350°. Grate onions; beat eggs. Add potatoes, onions, salt, pepper and bread. Mix well. Oil a baking pan and put in oven for 5 minutes. Pour the hot oil into batter, stirring a little, and then pour the batter into the hot pan. (This makes the kugel crusty.) Bake for 1 hour.
Mix ingredients together and place in a lightly buttered 2-quart casserole. Sprinkle buttered crumbs over top. Bake, covered, at 325° for 20 minutes. Uncover and bake 20 minutes longer. Serves 6 to 8.
Preheat oven to 350°. Mix all ingredients and pour into greased miniature muffin tins. Bake for 10 minutes. Dip warm muffins into glaze and place on cake rack to drain.
Put the potatoes on the bottom of a 9 x 13-inch pan. Salt to your own tastes. Add all other ingredients. Top with cheese. Cover and bake for 1 hour in a 350° oven.
Mix lemon peel, water, lemon juice, salt and pepper in small mixing bowl. Arrange breadsticks on ungreased baking sheet, twisting ends in opposite directions a few times. Brush breadsticks with lemon-pepper mixture. Bake according to package directions.
Blend ingredients. Shape into 1-inch balls. Bake on ungreased cookie sheet at 350°, until golden brown, about 15 minutes. Drain.
Combine flour, brown sugar, pecans and margarine in a 9-inch square pan, stirring often. Bake at 350° until brown in color. When cool, sprinkle 2/3 crumbs in long baking dish.
Combine flour, baking powder and salt and set aside. Cream together the butter, sugars, vanilla and eggs. Add dry mixture until well mixed. Add 12 ounces peanut butter morsels. Drop by rounded teaspoon onto ungreased cookie sheet. Bake at 375° for 6 to 8 minutes.
Cook macaroni. Drain and cool. Add vegetables and mix well. Combine milk, vinegar, sugar and Miracle Whip. Add these ingredients to macaroni mixture. Mix thoroughly and chill at least 4 hours before serving. Makes 10 portions.
Sprinkle yeast into warm water; stir until dissolved. Sift together flour, sugar and salt. In large bowl, combine potatoes, butter, cheese, eggs and milk. Beat until well blended. Add yeast mixture and dry ingredients; mix thoroughly. Turn dough onto well floured surface. Knead about 8 minutes or until smooth and satiny. Place in greased bowl. Cover. Let rise in warm place until doubled, about 1 hour. Punch down dough. Knead gently on floured surface for 2 minutes. Shape into a 20-inch roll. Place in a well-greased 9-inch ring mold. Pinch edges to seal. Cover. Let rise until almost doubled, about 30 minutes. Bake at 375° for 25 to 35 minutes. Yields 1 ring.
Mix the butter, sugars, egg, pineapple (drained) and vanilla. Add all dry ingredients. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Brown ground beef in skillet. Drain. Add onion, chili beans, macaroni and water. Add chili powder, barbecue sauce, ketchup and mustard to taste. Stir all ingredients well. Simmer for about 1/2 hour. Sauce will thicken. Cover with cheese. Let cheese melt. Serve.
Brown onion, then ground beef in skillet and drain. Cook noodles and drain well. Layer noodles and meat. Scatter on cottage cheese, slices of Mozzarella cheese and sauce. Repeat layer, finishing with sauce. (May need to add a little water if it looks dry.) Bake 30 minutes in 375° oven in 13 x 9 x 2-inch pan.
Brown beef and onion together. Drain off all fat. Put in crock-pot. Add tomato paste, tomato juice, whole tomato, soup beans (wash and drain beans good), chili powder, red pepper and salt. Cook all day on low.
Cook green beans until barely tender. Let cool. Fill quart jars with beans and into each jar add 1 tablespoon coarse pickling salt. Fill with cold water and seal tightly. Store in cool place.
Combine noodles with any of the following: tomatoes, green pepper, onion, broccoli, mushrooms, black olives, olives or pimentos.
In large saucepan, combine sugar and corn syrup. Bring just to	a boil over moderate heat. Remove from heat; stir in peanut butter. Mix in Rice Krispies. Press, using wax paper, into buttered 13 x 9 x 2-inch pan. Melt over hot (not boiling) water the	chocolate and butterscotch morsels. Spread over cereal mixture. Chill in refrigerator until firm, about 15 minutes. Cut into 2 x 1-inch bars. Makes 48 bars.
Combine crabmeat, onion, sherry, parsley, egg yolk, salt, pepper and mustard; blend until well mixed. Shape teaspoon of the mixture into balls. Grease baking pan with oil. Lightly roll crabmeat balls in the bread crumbs. Arrange on baking pan. Bake in 400° oven 10 minutes or until browned. Makes 32 appetizers. Each ball contains 10 calories.
Add sugar to the coffee and boil 2 minutes. Cool and add vodka and vanilla.
Combine cereal, brown sugar, and corn syrup. Mix well. Using back of spoon, press mixture evenly and firmly on the bottom and sides of a 9-inch pie pan that has been lightly coated with cooking spray. Chill in refrigerator. Beat cream cheese and powdered sugar until smooth. Add pineapple. Fold Cool Whip into cream cheese mixture and pour into crust. Freeze about 3 hours or until firm. Remove from freezer 10 minutes before serving. Garnish with a cherry.
Add onion to fried bacon and saute. Stir in ground beef and brown. Add remaining ingredients and simmer for 1/2 hour. This is delicious served with cornbread.
Stew and debone chicken. In saucepan cook onion in margarine until tender. Add soup and cubed Velveeta cheese. Cook over medium-low heat until all cheese has melted and mixture becomes hot. Stir often. Add some leftover chicken broth to slightly thin cheese sauce. Cook noodles according to package. Combine chicken, noodles and sauce. Mix well. Kids love it!
Bring to a boil 9 cups water. Add jello. Stir until dissolved. In another boiler, bring to a boil sugar and water. Add this to jello mixture and let cool. When cool, add lemon juice and pineapple juice. Freeze this.
Take top off loaf and cut grids 1 1/2-inches (almost to bottom). Place 1 cut of Swiss cheese in each slot, using 1 pound. Place pan in round pan. Blend together the balance of ingredients and spread on top of bread like icing of cake and bake at 350° for 30 minutes. Remove and cool	2 minutes. (Good for a party.)
Mix first four ingredients together. Heat to boiling and cook over low heat to soft ball stage (200°). Remove from heat. Cool, without stirring, to room temperature. Blend in 1/2 cup peanut butter; mix thoroughly. Can be kept in refrigerator.
Butter sides of heavy saucepan. Add milk, sugar and butter. Cook over medium heat to soft stage, stirring frequently. Remove from heat. Add almond bar and marshmallows. Beat until melted. Quickly stir in coconut, nuts and vanilla. Pour in buttered 10 x 6 x 1-inch dish.
Shape sausage into small balls, brown and drain off fat. Add catsup, sugar, soy sauce, lemon juice and 1/4 cup water. Simmer, covered, 10 minutes and stir. Add pineapple chunks, cover and simmer until heated through. Serve in a chafing dish.
Sweat chopped onions, peppers and garlic. Combine beans (optional), diced tomatoes and tomato sauce. Cook over medium-high heat until it begins to boil, then reduce to lowest heat and simmer. Add sweated vegetables and chili seasoning. Brown kielbasa or Italian sausage, cut into 1-inch cubes, then add to chili. Deglaze saute pan and add to chili. Add marinated, browned beef tips with sauce (reference other recipe). Simmer over low heat for 1 hour. Add salt and pepper to taste. If necessary, thicken with cornstarch.
Cream the oleo, oil and sugar. Add eggs, vanilla and sour milk. Mix all the dry ingredients and add to the creamed mixture. Beat well and stir in the diced zucchini. Spoon into a 9 x 13-inch greased and floured pan. Sprinkle top with chocolate chips and nuts. Bake at 325° for 40 to 45 minutes.
Simmer 5 minutes over medium heat the olive oil, onion and garlic. Stir in tomatoes, chili pepper, vinegar, Worcestershire sauce, molasses and lemon juice. Simmer over medium/low heat until reduced by 1/4 volume, about 45 minutes. Stir often. Puree in blender; add salt and pepper to taste. Will keep in refrigerator for about 2 weeks.
Combine all ingredients. Grease baking dish with butter. Bake at 350° for 25 minutes.
Make up 1 package of Kool-Aid and freeze in cubes. Make up 1 package as to drink. Chill Kool-Aid and pineapple juice.
Mix ingredients together in bowl. Spread on each half of English muffins. Freeze until ready to broil. Place frozen English muffins on cookie sheet; broil for 3 minutes or until golden; cut each muffin half into 6 wedges. Serve warm.
Combine graham cracker crumbs, powdered sugar, margarine, and peanut butter; mix well. Press flat onto a cookie sheet. (I put a paper towel over it to absorb some of the excess oils). Put in the refrigerator.
Day 1: Use whole cucumbers at first. Wash and place in a stone jar. Cover with a hot brine made by using 1 pint of salt to 1 gallon of boiling water. Weight down and let stand for 6 days.
Mix flour, sugar, oil and eggs. Beat well; add apples and vanilla. Beat more. Add pecans. Bake in greased and floured tube pan in 350° oven for one hour.
Combine egg whites, salt and cream of tartar; beat until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Beat until it holds very stiff peaks. Add nuts and vanilla. Spread in lightly greased 9-inch pie pan. Make a depression in center and build up sides slightly. Bake 50 to 55 minutes at 300°.
Mix in a separate bowl the margarine, sugar and eggs. Sift flour, cream of tartar, baking soda and pinch of salt. Add to creamed mixture and mix well. Roll dough into balls and then roll into cinnamon and sugar mixture. Place on ungreased cookie sheets. Bake at 325° for 8 to 10 minutes. Makes 4 to 5 dozen.
Fill cocktail shaker with ice. Fill almost to top with tangerine-grapefruit juice. Add 2-3 shots of lemon or orange flavored vodka and shake. Serve in a chilled martini glass with a stemmed cherry.
Dissolve yeast in lukewarm water with honey. Let stand 15 minutes. Add orange juice and oil. Pour liquid over mixture of blended dry ingredients. Mix well. Dough will be quite soft but add a little more flour, if needed. Roll out on well floured surface. Cut into biscuits and place on oiled baking sheet; let rise until double. Bake in a 350° oven for about 20 minutes. Top with Orange Icing.
Layer ingredients in order listed in a 13 x 9-inch pan. Do not stir or mix. Bake for 1 hour at 350°.
Cook sprouts according to package directions; drain. Combine vinegar, oil, garlic, sugar, salt and Tabasco. Add sprouts and onions. Toss; cover and chill 8 hours or overnight. Arrange on appetizer tray, with toothpicks, to serve.
Melt cheese in top of double boiler over hot water. Add other ingredients. Add finely chopped pickle, if desired. Mix thoroughly.
Cut in the ingredients with pastry blender and chill 2 hours. Divide in 4 parts and roll each as circle on floured board. Use filling; cut in 8 pieces and roll in crescent shape.
Combine all ingredients and pour into a greased and floured pan. Bake at 350° for 50 to 60 minutes.
Mix flour, sugar, butter and pecans together like pie crust. Pat into 13 x 9-inch pan and bake at 350° for 15 to 20 minutes. Cream cream cheese with powdered sugar until fluffy, then fold in 1 cup Cool Whip and spread over cooled crust. Refrigerate 15 minutes. Mix instant pudding with milk as directed on package. Pour over cream cheese mixture, then spread a layer of Cool Whip over top before serving. Cut in squares and top with roasted pecans, if desired.
Preheat oven to 250°. Place egg whites in large mixing bowl. Beat until foamy. Add cream of tartar and salt. Beat until soft peaks are formed when beaters are pulled up. Add sugar a tablespoon at a time. Beat until smooth and satiny. Add extract. Mix well. Drop from teaspoon onto ungreased cookie sheets covered with brown paper. Shape into mounds the shape of a small walnut on top. Bake about 30 minutes. Makes 5 dozen.
Melt 1/4 cup of butter; saute celery and onions. Stir in stuffing mix, parsley, lemon juice, salt and pepper. Cut each fillet to make 8 to 10 pieces. Place in a greased pan. Top each with stuffing mixture. Melt remaining butter and add dill. Pour sauce over each fillet. Bake at 350° for 20 to 30 minutes. Serves 8.
Dissolve gelatin in boiling water. Add strawberries and stir until thawed. Add sliced bananas and chopped pecans. Pour half of mixture into 8 x 8 x 2-inch pan and hold in refrigerator or freezer until firm. Jell remaining half only to thicken.
Cook ground beef and onion together. Drain. Add remaining ingredients, mix and cook over medium heat for about 10 minutes. Top with sour cream and cheese.
Brown pork chops or parboil chicken. In baking dish, combine uncooked rice and orange juice. Place meat on top. Bake in a 375° oven for approximately 1 hour until liquid is gone.
Put in saucepan and dissolve over heat. Cool and pour over slaw. Let stand in refrigerator 24 hours and then freeze.
Sift flour, salt and sugar together. Then add dry yeast. Melt butter and add water and milk to melted butter. The water and milk need to be lukewarm. Mix together liquid and dry mixture. Let set for approximately 1 1/2 hours in greased pan to rise. After this rises, make dough into a loaf or in rolls. Knead well before you shape your loaf or rolls. Put this in a greased pan and let rise again to desired size. Bake at 325° to 350° for 30 minutes.
Line the bottom and sides of a spring-form pan with ladyfingers. Put berries in a pan. Bring to a boil. Thicken with cornstarch and water. Cool.
Mix oats, coconut and walnuts; set aside. In saucepan, combine sugar, milk, butter and cocoa. Cook over medium heat, stirring occasionally, until mixture comes to a full boil, 3 to 4 minutes. Remove from heat. Stir in oats mixture. Quickly drop mixture by rounded teaspoonful onto waxed paper. Cool completely.
Mix together butter, sugar and syrup. Cook to 305° or hard crack. Add 2 teaspoons vanilla extract. Pour over 4 to 5 quarts popped popcorn. Add nuts and stir to cool. Spread on waxed paper and cool.
Shred cabbage. Saute onion in oil and cool; then toss with salad. Add carrots and drained raisins. Add vinegar/sugar mixture and salt/pepper and toss salad well. Add dressing when ready to serve. If serving on individual plates, add the dollop of dressing to the center of the salad; do not mix.
Mix 1 egg, cake mix, butter together. This makes a stiff dough. Pat in greased cake pan. Mix cream cheese, 2 eggs, and powdered sugar together with electric mixer. Pour over dough and bake at 350 degrees for 45-50 minutes or until light brown.
Mix all ingredients; pour into unbaked pie shell (shallow). Bake at 350° about 45 minutes.
When cream cheese is room temperature, add all ingredients and mix well. Bake in 350° oven for 20 to 30 minutes. This may be served in chafing dish.
Cut biscuits in quarters. In a bowl mix sauce and biscuits. Add 1 1/2 cups cheese and toppings. Mix together. Pour in a deep-dish pie glass dish sprayed with cooking spray. Bake at 350° for 30 minutes. In the last few minutes of cooking sprinkle the remaining 1/2 cup of cheese over the top and put back into the oven until cheese is melted.
Melt butter in large saucepan over low heat. Blend in flour, salt, pepper and thyme. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables. Pour into pastry-lined pan. Seal and flute. Cover edge with 2-inch or 3-inch strip of aluminum foil to prevent excessive browning. Remove foil last 15 minutes of baking. Bake 35 to 40 minutes at 425°.
Mix dry ingredients together, then add to kidney beans. Mix well. Add sausage, onions and tomatoes. Mix together. Bake at 350° for 25 minutes.
Cream shortening, sugar, honey, egg and orange peel. Stir in flour, soda and salt. Stir in oats. Add raisins. Drop a teaspoonful onto greased baking sheet. Bake above oven center at 350° (about 5 to 6 minutes) or until tops begin to lightly brown. Let stand on baking sheet about 2 minutes, then remove with a spatula to wire racks to cool. Makes about 60 to 70 small cookies. Keeps well in layered wax paper in a cake tin. (You have to experiment with baking time in your oven. If cooked too long, cookies are too firm/hard.)
Drain spinach; then chop onion. Add oil to skillet and saute onion and bacon. Add spinach to onion and bacon. Add salt and vinegar; cook on low heat for 20 minutes.
Melt and cool chocolate. Cream well sugar and butter. Add 1 egg; beat for 5 minutes. Add chocolate and blend. Add 1 more egg; beat 5 minutes more. Add vanilla. Place in crust. Garnish with Cool Whip.
In a skillet, fry beef and onions in 2 tablespoons shortening; drain. Then add salt, ketchup, mustard, vinegar, brown sugar, pork and beans and kidney beans to the beef mixture. Bake in baking dish uncovered at 400° for 30 minutes.
Mix smoked and fresh ham with eggs, milk and cracker crumbs and form into loaf. Mix brown sugar, vinegar, water and mustard. Pour over loaf in baking pan. Bake at 325° for 2 hours. Baste often, like every 15 minutes.
Add 1/2 cup cold milk to the sugar, flour and cocoa. Stir until well blended. Heat the remaining milk to boiling. Mix together and heat until thick, stirring constantly. Add vanilla. Serve over biscuits and butter.
Bake in preheated oven at 425° for 10 minutes. Lower oven to 375°; continue baking for 45 to 50 minutes.
Chop a medium cabbage and boil until tender in salted water. Add butter, onion and soup; lightly stir. Sprinkle cheese and bread crumbs over mixture. Cook only until cheese and bread crumbs dissolve.
Cream shortening and sugar. Add bananas and vanilla. Add dry ingredients. Pour into greased loaf pan. Bake at 350° for 1 hour.
Mix all ingredients and pour into a greased baking dish. Cover and bake 30 minutes at 350°. Sprinkle with cornflake crumbs.
Scrub fresh cucumbers and pack in sterilized jars. Bring liquid ingredients and salt to a boil; pour over pickles and seal. Makes 6 quarts pickles.
Cream margarine and sugar. Add eggs one at a time. Add salt and baking powder to graham crackers. Add this mixture to margarine and sugar, alternating with milk. Add pineapple, nuts and coconut. Bake in tube pan at 325° for 1 hour and 15 minutes.
Mix together first 5 ingredients. Sift flour and spices. Mix all together. Grease and flour 2 loaf pans. Bake at 325° for 1 hour.
Mix all ingredients, except crackers/bread. Heat until smooth. Serve on crackers or bread.
Melt Hershey bar in microwave. Cool a few seconds. Mix in with Cool Whip. Pour into pie shell and chill.
Scald milk in top of double boiler. Add salt and slowly sprinkle in cornmeal, stirring constantly. Cook until thickened, then lower heat to low and cook 5 minutes more. Remove from heat and cool. Beat in, one at a time, 3 to 4 egg yolks. Beat egg whites to stiff peak. Fold into mush mix. Place in buttered casserole. Bake at 350° for 45 minutes, until top is golden and knife blade inserted comes clean. Serve immediately with butter and warm syrup.
Put all ingredients in a blender. Cover and process at grind until finely grated. Yield: 1 1/2 cups.
Mix all but mayonnaise in double boiler and cook until thick. Let cool. Then add equal parts of mayonnaise. Mix well.
Heat oven to 325°. In small roasting pan, combine cereal, pretzels and peanuts. In small saucepan, melt margarine; stir in seasonings. Pour margarine mixture over cereal mixture; stir gently to coat. Bake for 10 to 15 minutes, stirring once during baking. Yield: 11 cups.
Heat 1 quart water to dissolve sugar. Mix everything together and freeze. Remove from freezer the night before so punch will be slushy. Easy and really good.
Mix and place in preheated oven (400°); immediately reduce to 350°. Bake 30 minutes and let stand a few more minutes before cutting.
Cream together margarine and peanut butter. Blend Rice Krispies in blender. Add to mixture with confectioners sugar. Roll mixture into small buckeye size balls. Let cool in fridge.
Brown beef until done. Drain well. Add onions and jalapeno peppers. Set aside. Mix eggs, milk and 1 cup corn with cornbread mix. Stir until dry ingredients are moistened. Pour half of batter into greased 9-inch pan. Top with beef mixture, cheese slices and remaining cup of corn. Pour remaining half of batter on top of this and bake at 425° for 25 to 30 minutes.
Prepare cake mix as directed on box and pour in 9 x 13-inch pan. Layer rhubarb on top of mix. Sprinkle sugar over the rhubarb layer. Drizzle whipping cream over top. Bake at 350° for 45 to 50 minutes.
Arrange apples in buttered baking dish. Sprinkle with 1 tablespoon sugar. Combine remaining ingredients and mix until crumbly. Pour over apples, spreading to the edge. Bake at 375° until brown and crisp. Serve warm.
In saucepan, cook bacon until crisp; remove and crumble. Cook onion with basil in drippings until tender. Add remaining ingredients. Heat and stir often. Garnish with bacon.
Mix all ingredients, except poppy seed, with hands as you would for biscuits. Bake in small casserole dish at 400° for about 20 minutes. Sprinkle poppy seed on top of bread before baking. Brush with melted margarine while still hot.
Preheat oven to 350°. Mix well in a large bowl butter and honey. Stir in egg and vanilla. Mix together flour, baking soda, salt and cinnamon. Pour flour mixture into butter mixture and stir well. Add chocolate chips, raisins, chopped nuts or granola or any combination of these. Mix together and drop by teaspoonfuls on ungreased cookie sheet. Bake 10 to 12 minutes until golden brown.
Preheat oven to 375°. In a large bowl, beat Eagle Brand and peanut butter until smooth. Add biscuit mix and vanilla. Mix well. Shape in 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheet. Flatten with fork. Bake 6 to 8 minutes or until lightly brown (do not overbake). Cool. Store tightly covered.
Spray 6 muffin cups with Pam. Preheat oven to 450°. Mix all ingredients and divide equally into muffin cups. Bake 20 minutes.
Combine the first ten ingredients in a large bowl. Blend well. Fold in nuts, coconut and chocolate chips. Pour into pie shell. Top with walnut halves. Bake at 450° for 10 minutes. Reduce heat to 375° and bake 40 to 45 minutes, shielding top with foil if necessary to prevent overbrowning.