HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix crackers, baking powder, vanilla and walnuts. Beat egg whites until stiff and gradually add sugar while beating. Combine and stir egg mixture with crackers mixture. Pour into greased deep pie dish. Bake at 350° for 30 minutes. Cool. Whip cream until stiff and stir in grated Hershey bar. Spread over top.
Drain squash well. Mix all ingredients, except dressing and margarine. Make alternate layers of squash and dressing, ending up with dressing on top. Melt margarine and pour over the top. Bake for 30 minutes at 350°. Servings for 8.
Drain pineapple and mandarin oranges to make 2 cups of juice. Can use a little orange juice, if not enough juices. Make pudding according to package, but use juices in place of milk. Stir. Add pineapple and oranges. Stir again. Refrigerate for 1 hour or more. Add bananas in and stir before serving.
In medium saucepan over medium heat, cook onion in oil, stirring occasionally, until tender, 4 to 5 minutes.
Combine sugar, corn syrup and water in buttered, large, glass mixing bowl. Microwave for 15 to 17 minutes on Roast or until candy forms a hard ball in cold water (250°).
Preheat oven to 350°. Melt butter in saucepan. Add graham cracker crumbs, tossing to coat well with butter. Set aside. Place cottage cheese, sour cream and cream cheese together in mixing bowl. Blend with electric mixer. Add sugar, then eggs and vanilla. Blend with electric mixer or food processor and blend 1 minute. Line mini muffin pans with paper liners. Place 1 teaspoon of graham cracker crumbs in each liner. Press down firmly. Fill liners 3/4 full with cheese mixture. Bake exactly 12 minutes. Let cool, then top each with 1 teaspoon pie filling. Chill until topping sets. Makes 4 dozen.
Combine all ingredients except for the bacon. Top with the bacon. Cover and bake at 350° until mixture bubbles and thickens.
Mix milk, sugar and salt. Bring to a slow boil. Boil 3 minutes. Remove from heat. Add marshmallows, chocolate chips, vanilla and nuts. Stir until melted. Pour into greased 9 x 9-inch pan. Refrigerate until firm.
Mix all ingredients and put into buttered casserole; do not make too deep. Top with 1/2 cup buttered bread crumbs and bake at 350° for 20 minutes.
*This cheese is not available, so use 4 or 5 ounces grated Cheddar cheese and add garlic powder.
Mix cole slaw, onions, sunflower seeds, almonds, and noodles, set aside. Mix oil, sugar, vinegar, seasoning packet together and refrigerate 1/2 hour. Pour dressing over salad and serve.
Melt together all ingredients. Serve in a chafing dish. Sprinkle with paprika. Serve with Doritos or Fritos.
Preheat oven to 450°. Spray 9 x 13-inch baking dish with cooking spray. Scrub potatoes thoroughly, leaving skin on. Slice potatoes in "French fry" style. Place potatoes in pan and sprinkle generously with garlic powder. Lightly dust potatoes with comino and paprika. Spray potatoes with cooking spray. Bake for 40 to 60 minutes, depending on number of potatoes (more time for more potatoes). Stir potatoes carefully once or twice during baking time. Spray again with cooking spray if potatoes look dry. Makes 6 servings.
Beat butter at medium speed with an electric mixer; gradually add sugar, beating after each addition. Add milk; beat until spreading consistency. Stir in peppermint extract and food coloring. Yields about 2 cups.
Stir and brown ground beef and 1-1/2 tsp. of salt. Chop course in food grinder or food processor potatoes, carrots and onions and add to browned meat mixture. Add 1 tsp. salt, pepper and milk. Cover and cook slowly 20 minutes or until vegetables are tender. Stir occasionally, adding more milk if needed. Continue cooking uncovered about 3 minutes longer or until thick.
Put steak strips, flour, salt and pepper in crock-pot. Stir well to coat steak. Add all remaining ingredients, except rice. Cover and cook on high for 1 hour, then low for 8 hours (can do on high for 5 hours). Serve over hot rice.
Sift together flour, soda, salt and cinnamon. Add sugar and oil; beat eggs and add to the mixture. Add carrots and blend. Makes 3 layers. Bake at 350° for 40 minutes.
Heat cream, cheeses and butter over low heat until melted. Place potatoes in greased 9 x 13-inch pan; let thaw. One hour before baking, pour cheese mixture over thawed potatoes to just the top of potatoes. Do not mix. Bake, uncovered, 1 hour at 350°. Serves 12 to 15.
Combine dry lemonade and pudding mixes in a large bowl. With mixer on low speed, add 2 c of milk to the dry ingredients. In a small bowl, beat the cream cheese and 1 c milk until smooth. Add cream cheese mixture to the pudding mixture. Fold in pineapple. Fold in Cool Whip. Pour into 2 prepared pie shells. Refrigerate at least 2 hours. Yield: 2 pies.
Dissolve sugar and flour in little juice and gradually add rest of juice and egg yolk until thickens. Add 2 tablespoons butter; stir well and cool mixture in cold water (use metal bowl for mixture and place bowl in larger metal or glass bowl with ice cubes and water to cool quickly). To this cooled mixture, add the 1/2 pint whipped whipping cream. Then spread this mixture over congealed jello mixture made with lemon jello, orange jello, bananas, crushed pineapple and nuts. Top with grated cheese. Very festive. Great for holidays!
Cook broccoli and drain. Mix eggs, soup, onion and mayo in bowl (add broccoli). Put in casserole. Top with cheese. Melt butter; mix with bread crumbs and put on cheese. Bake at 350° for 30 minutes.
Preheat oven to 325°. Grease a 13x9-inch baking pan; set aside.
Line muffin tin. Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar until well blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full. Bake 25 minutes at 325°. Remove from pan when cool. Chill. Decorate how you choose.
Mix the first 3 ingredients; place 1/2 of this mix into a buttered 9 x 13-inch pan. Dip flour tortillas into warm chicken broth. Place over chicken mixture. Repeat so there is two layers. Top with cheese, garlic salt and chili powder. Mix soups and chicken broth. Spread this over layers of chicken and tortillas, then pour Ro-Tel tomatoes over all. Bake at 350° for 30 to 45 minutes.
Saute meat and onions together until the red is out of meat, then drain. Add remaining ingredients to meat. Cook slowly. If too thin, add cornstarch.
Blend onion, chives and butter. Form into a roll, about 1 inch in diameter. Chill. Cut into small disks. Makes about 2/3 cup.
Combine potatoes and onion. Squeeze out all excess liquid. Mix in eggs, salt, pepper, flour and baking powder. Let rest 5 minutes. Heat butter and oil on griddle over medium heat. Drop batter by tablespoonful. Flatten with back of spoon. Fry on both sides until dark golden brown.
Cream together margarine, 1/2 cup powdered sugar and 2 cups flour together in a fine crumbly state. Bake at 350° for 18 minutes in 9 x 13-inch pan.
Cook and stir onion in butter until onion is tender. Add remaining ingredients, except shrimp and rice. Cook over low heat, stirring occasionally, about 30 minutes. Stir in shrimp; heat through. Serve over rice. Makes 6 servings.
Cook sliced peaches in the water until soft. In separate bowl, mix sugar, flour, cornstarch and salt. When peaches are soft, put in a large baking dish and spoon around flour mixture. Mixture will rise. Bake at 400° for about 40 minutes or until it forms a brown crust.
In a mixing bowl, toss together the graham cracker crumbs and 1/2 cup melted butter. Press mixture in a 13 x 9-inch pan. In a small bowl, beat the remaining 1/2 cup butter until softened; add powdered sugar. Beat until fluffy. Beat in eggs. Spread this mixture over crumbs. Slice bananas and arrange over this mixture. Spoon pineapple over bananas, then spread thawed whipped topping over this. Decorate with chocolate and cherries; refrigerate for 4 hours.
Layer ingredients on a pizza or in a flat dish from bottom up in the order given. Chill and serve with taco chips, Doritos or Fritos.
Boil chicken with onion, carrot and celery. Debone. Melt butter in skillet. Blend in flour, salt and pepper. Cook until bubbly. Add milk and chicken broth. Bring to boil. Boil one minute stirring constantly. Add chicken, cream of mushroom soup, green pepper and rice. Stir and pour into greased baking dish. Bake at 350 degrees for 40 minutes.
Mix together, then add 1 cup chopped pecans. Press in 2 pie pans or long baking dish and brown in oven.
Mix ingredients. Top with 1/2 cup bread crumbs, mixed into 1/4 cup melted butter. Bake 20 minutes at 325°. Mix crumbs into casserole and bake another 20 minutes or until done.
Mix ingredients well. Pour into unbaked 9-inch pastry pie shell and bake in 350° oven for 45 to 50 minutes.
Microwave chocolate chips in a glass bowl on High for 1 1/2 minutes, stirring after one minute. Stir until smooth. Cool until slightly thickened. Drop chocolate by tablespoons onto a wax paper lined baking sheet, shaping into 16 (1 1/2-inch) circles. Reserve remaining chocolate. Arrange 4 pecans over each circle. Chill and firm.
Mix all ingredients; shape into a large ball. Roll in pecans that have been chopped very fine (1 cup).
In heavy skillet, melt butter over medium-high heat. Add peppers and shrimp. Cook 2 to 3 minutes. Add garlic; cook about 1 minute. Add lemon juice. Serve immediately. Serves 6 people as appetizer with crusty bread. Serves 2 people as main course.
In a larger saucepan brown ground beef; add onion and bell pepper. Saute until limp. Add chili powder and mix well. Add remaining spices, tomato sauce, tomato paste and 1 cup water. Add canned beans or cooked beans and simmer for 2 to 3 hours. Ladle off any excess grease at top. Serve with crackers or jalapeno cornbread.
Mix bananas with baking soda in mixing bowl, let stand for several min. Combine sugar, shortening, and eggs in mixing bowl. Beat until smooth. Add banana mixture, flour and salt, alternating. Mix well after each addition. Fold in pecans. Spoon into a greased and flour loaf pan. Bake at 350 degrees for 1 hour. Remove to cool.
Mix well. Put in a greased iron skillet. Bake at 350° for 45 to 60 minutes.
Drain pineapple and place in shallow casserole. Combine pineapple juice, sugar, flour and egg in small saucepan and cook over medium heat until slightly thickened. Sprinkle grated cheese, marshmallows and sage over pineapple. Last, pour sauce over all. Bake for 25 minutes at 350°. Serves 4.
Roast at 375° for 1 hour. Turn oven off for 3 hours. After 3 hours, turn oven back on at 375° for 1/2 hour (rare) or 10 minutes more for medium rare. Do not peek in oven at any time. Timing should be exact, otherwise, it will smoke.
In bowl, combine first 4 ingredients and mix until smooth. Spread into greased 8-inch square pan and bake at 350° for 20 to 25 minutes. Cut into squares while still warm. Sprinkle on confectioners sugar if desired. Yields 9 brownies.
Melt margarine in large saucepan over low heat. Add marshmallows; stir until completely melted. Remove from heat. Add cereal; stir until well coated. Using a buttered spatula or waxed paper, press mixture evenly into a 13 x 9 x 2-inch pan coated with cooking spray or margarine. Cut into squares when cool. Yields 24 treats.
Cook broccoli in small amount of water, just to thaw; drain. Saute onion in oleo. Melt cheese in onion mixture. Stir in mushrooms, soup and broccoli. Serve hot. Thin with small amount of milk if necessary.
Cream butter, sugar and eggs for 5 minutes. Add vanilla, flour, baking powder and canned milk. Add raisins. Add nuts and candied fruit if desired. Pour into 3 greased loaf pans. Bake at 250° approximately 2 1/4 to to 2 1/2 hours.
Mix. Spread in 9 x 13-inch well-greased pan. Bake at 350° for 25 to 30 minutes. Cool and cut in squares.
Mix dry ingredients with prepared mustard. Add egg yolks and beat well. Add vinegars to egg yolk mixture and when thoroughly combined, add oil, very slowly at first. Continue adding oil until all 2 cups are in. Beat entire time and let's hope you have an electric mixer for this job! It is delicious! Try it soon.
Mix together milk and fruit spread. Add and mix with egg product. Mix with dry ingredients. Add raisins. Pour in muffin tins sprayed with Pam. Bake 23 minutes at 350° or until brown and firm to touch. Makes 12 muffins.
Combine sugar, Karo and water. Stir over low flame until sugar melts. Turn flame higher and cook until it spins a 6 or 7-inch thread (238°). Add peanuts and cook slowly until it turns to a golden brown. Remove from heat. Add vanilla, salt and soda. While still foaming, pour on a greased cookie sheet. Cool and break into pieces.
Mix flour and dry ingredients. Beat eggs. Add lard to dry ingredients. Mix well to make a soft dough. Let set in refrigerator for 2 hours or overnight. Roll out to 1/4-inch thick. Cut in 4 to 5 rounds and put in filling on half and wet edge with milk. Fold the other half over and press with fork. Fry in 400° shortening until brown on both sides. Makes 12 to 14 pies.
Salt and pepper liver. Roll in flour. Put oil in skillet over medium heat. Place liver and cut up onion in pan. Fry until brown on both sides, but not too brown. Sprinkle a little more flour in pan. Add water and simmer until gravy is thick.
Butter casserole. Mix peaches or blackberries. Mix flour with fruit and place into casserole dish. Trim edges from light bread and cut each slice into 4 strips. Place lattice fashion over fruit. Mix sugar, margarine and egg. Pour over fruit and bread slices. Bake at 350° for 30 minutes.
Mash sweet potatoes until light and fluffy. Beat in butter, sugar, salt and orange rind; let cool. Divide into 12 portions. Press potatoes around each marshmallow half, being careful to keep marshmallow in center. Shape into ovals. Coat each with melted butter. Roll in crushed cornflakes. Top with pecan. Place on lightly greased baking sheet. Bake at 450° for 7 to 8 minutes.
Mix and pour in sprayed muffin pans. Bake at 450° for 6 minutes and at 350° for 5 minutes.
Cook ground beef and onion in skillet until brown. Remove from heat and drain fat. Return to heat and add barbecue sauce. Simmer about 15 minutes. Serve on hamburger buns. Makes 8 to 10 servings.
Mix all ingredients well. Fold in crabmeat. Put into greased casserole dish. Top with dabs of butter and bake 25 to 30 minutes at 350° or until golden brown.
Drain salmon and flake, reserving 2 tablespoons liquid. Sprinkle with lemon juice. Add balance of ingredients. Mix. Form into patties. Chill. Fry in oil until lightly browned. Top with Ranch dressing. Serve on hamburger buns. Very good.
Spread cream cheese into a 9-inch pie plate. Cover with chili. Top with cheese and microwave until cheese is melted. Serve with nacho chips.
Heat oven to 350°. On lightly floured surface, roll each biscuit into 4-inch circle. Prick half the circles with fork. Divide bacon, cheese and mustard evenly among 5 circles, leaving a 1/2-inch border. Trim cheese to fit. Top with remaining biscuit rounds. Press edges with fork to seal. Brush top with egg yolk. Bake 12 minutes or until golden brown.
Melt butter in pan. Mix dry ingredients. Add butter, eggs and vanilla and mix well; pour into pan. Bake at 350° for 25 minutes.
Combine sugar, water and honey in a heavy saucepan, stirring to mix. Bring mixture to a boil (do not stir), and cook to soft ball stage (240°). Remove from heat; add flavorings, and cook to lukewarm. Beat with an electric mixer 2 to 3 minutes or until mixture turns creamy. Add pecans, stirring until coated. Drop by heaping teaspoonfuls onto waxed paper. Let cool. Yields 3 1/4 cups.
Pare and coarsely grate carrots (about 2 to 2 1/2 cups). Place in saucepan with butter, instant onion and water. Cover and cook gently until carrots are tender, about 5 minutes. Remove from heat; stir in brown sugar, nutmeg and salt and pepper to taste. Makes 3 to 4 servings.
Pour enough salad dressing over chicken to coat each piece. Marinate for a couple of hours. Dip each piece in bread crumbs, coating each piece on both sides. Bake in 325° oven for 1 1/4 to 1 1/2 hours.
Mix all ingredients and put in greased casserole. Bake, uncovered, at 325° for 45 minutes.
Press into sand cake forms, spreading dough as thin as possible. Bake at 300° until a very light brown, about 25 minutes. Cool and remove from forms.
Take the labels off of Eagle brand cream cans and boil in large pot of water for 2-3 hours. When finished open cans and pour into pie shell. Chill pie in freezer for 30 minutes; then top with Cool Whip. Scatter mini- chocolate chips over Cool Whip. Store in freezer.
Blend dry ingredients together. Add milk and cook over medium heat until thickened, stirring constantly. Add slightly beaten egg yolks and cook one minute longer. Add vanilla. Cool 5 minutes, stirring twice and stirring in half of coconut. Sprinkle half of remaining coconut in baked pie shell. Pour filling into crust. Beat egg whites with 4 tablespoons sugar and 1/2 teaspoon tartar. Sprinkle remaining coconut over top and brown slightly.
In a large mixing bowl, combine eggs and 1/4 cup of the tomato soup. Stir in uncooked rice, bread crumbs, onion, parsley, salt and pepper. Add beef and mix well. Shape meat mixture into 25 small balls (about the size of ping pong ball or golf ball). Place in 10-inch skillet. Mix remaining soup with Worcestershire sauce and 1/2 cup water. Pour over meatballs. Cover and bring to boil. Reduce heat and simmer (covered) for 30 to 35 minutes, stirring gently twice during cooking. Serve over hot cooked egg noodles (and with tossed salad). Makes 3 to 4 servings.
Grease a 9 x 13-inch pan. Sprinkle rice over bottom of pan. Heat soups and milk until well blended and pour over rice. Put pieces of chicken over rice and sprinkle dry onion soup mix over chicken. Seal with foil and bake 2 hours at 325° to 350°.
Brown the ground beef; add onions to meat and cook a little longer. Drain meat and pour into large pot. Add all remaining ingredients (except Velveeta) and cook for about 20 minutes. Serve and top with chunks of Velveeta.
Loosen tomato skins by scalding or steaming; peel. Finely chop the vegetables or put through coarse blade of chopper. Put chopped tomatoes and vegetables into a large kettle. Tie spices in clean cheesecloth bag and add to tomato/vegetable mixture. Simmer 30 to 45 minutes. Remove spice bag. Add salt, sugar and vinegar. For chili sauce, boil rapidly for 5 minutes. Makes about 5 pints. For salsa, allow to cook additional time to desired consistency.
In 10-inch skillet, cook beef until browned. Stir often to separate meat. Spoon off fat. Add spaghetti sauce. Heat through. Stir often.
Mix cream cheese with other ingredients. Spread 2 tablespoons on tortilla. Roll up and cut into 6 to 8 pieces. Makes 60 to 80 pinwheels. (Dip into salsa before eating.)
Mash ripe bananas with fork. Stir in other ingredients. Bake for 1 hour in preheated 325° oven. Pour into well-greased and floured pan.
Peel and cut up tomatoes into large pieces. Break up bread as for filling. Mix and put into hot greased pan. Stir and cook until well blended and hot.
Mix all ingredients in order. Drop by teaspoon on greased cookie sheet. Bake at 350° for 12 minutes.
Blend butter, 1 cup sugar, eggs, vanilla and milk. Add flour, baking powder, salt, nuts and grated lemon rind. Pour into greased and floured loaf pan and bake at 350° for 50 minutes. Mix lemon juice and 1/3 cup sugar; pour over top of hot loaf.
Line the pie shell with chopped pecans. Combine the sugar, corn syrup, flour, vanilla and salt; mix until blended. Beat in the eggs, one at a time, mixing well each time. Pour into the nut-lined pie shell; dot with butter. Bake at 350° until firm, about 1 hour.
Cook onion, green pepper and celery in 1/2 stick margarine. Beat eggs with mayonnaise, mustard, bread and parsley. Season with Old Bay seasoning. Combine all ingredients with only a dash of cayenne pepper. Fry in margarine with 2 tablespoons of cooking oil added to prevent margarine from browning.
Mix lye in water. Mix Borax in a little extra water. Add ammonia and mix with grease. Stir well. Strain. Pour in glass pan and set aside to harden and mark in bars.
Mix flour, sugar, baking soda and salt. Stir in yogurt and milk until moistened. Fill muffin cup 3/4 full. Bake 18 minutes until brown at 400°. Makes 12.
Arrange chicken in a 2-quart buttered baking dish. Combine soups and sherry. Stir in cheese, mushrooms, sour cream and green onions. Pour over chicken breasts. Bake uncovered at 300° for 1 1/2 hours. Remove from oven 10 minutes before serving. Makes 6 to 8 servings.
Dissolve yeast in 1/2 cup warm water with 1 teaspoon sugar. Heat 1 1/2 cups water, 1/2 cup sugar, salt and shortening until dissolved; then cool to lukewarm. In a large mixing bowl beat eggs well. Add shortening, sugar, salt and water mixture. Beat well. Add dissolved yeast. Add about 5 cups flour; mix well. Then add 2 to 3 cups more or less. Turn on a floured board and knead. Return to mixing bowl in which a little oil has been added. Flip over so top will be moistened with oil. Let rise to double in size. Knead again. Make into rolls. Let rise again. Bake in a 400° oven until golden brown. While hot, brush with butter. May be reheated in microwave or frozen.
Cook potatoes until nearly done. Drain (don't overcook). Cook bacon and onion until crispy. Don't drain grease. Add the vinegar, sugar and water. Bring to a boil for 2 minutes. Pour over potatoes. Cover with cheese.
Wash and clean onions; slit 4 times in top 1/4 to 1/8-inch thick. Add other ingredients and cook until tender in a 350° oven for 20 to 30 minutes.
Combine all ingredients and mix well. Bake in 3-quart covered casserole dish for 5 hours at 275°.
Mix all ingredients together and pour into a greased 9 inch square baking pan, bake at 350 degrees for 40 minutes or until center springs back when touched.
Combine oil and garlic; rub evenly over cut surfaces of frozen meat. Stand rib, bone side down, in a shallow baking pan between potatoes placed like book ends.
Heat milk over medium fire until it steams. Mix flour and sugar in bowl. Stir in eggs. Add some milk to mixture to make creamy. Pour it into milk and cook until mixture thickens, stirring constantly. Add vanilla. Allow to cool. Layer cookies and bananas. Pour pudding. Cool in refrigerator.
Grind the green tomatoes. Drain juice. Measure juice and throw away. Add the same amount of water to pulp. Bring tomatoes to a boil. Drain again and add same amount of water to pulp. Bring to a boil. Repeat this process one more time. Drain.
Combine all ingredients. Cover and chill overnight. Just before serving, drain and toss lightly. Serves 10.
Combine cheeses in a bowl, adding garlic and Tabasco, blending until well mixed. Chill	2 to 3 hours. Form into a ball, rolling the ball in the nuts and then in the parsley. Chill. Remove from refrigerator 30 minutes before serving.
Mix hash brown potatoes, sour cream, grated cheese, onion, soup and salt all together. Melt 1 stick margarine in 9 x 13-inch pan. Put	potato mixture in pan.	Crumble soda crackers. Melt other stick of margarine and mix with crackers. Put on top of potato mixture. Bake at 350° for 45 to 60 minutes.
Mix well and bake for 20 minutes at 350° (can do everything in the same casserole dish). Let stand 10 minutes, then serve with Triscuits and crackers.
Cream together the butter and sugar. Add egg and vanilla. Stir in dry ingredients; mix well. Chill dough. Roll out quite thin; cut into shapes. Bake in a 350° oven for 10 to 15 minutes, until light golden brown. Decorate with frosting, jimmies, sugar or whatever you desire.
Boil together the water, cornstarch and sugar. Add jello and cool. Add strawberries and salt. Put in baked pie shell.
Mix together butter, scalded milk, 3 tablespoons sugar and 1 yeast. Add eggs, sugar, flour, salt, cinnamon and raisins. Mix together to form soft dough. Cover, let rise until doubled. Punch down. Divide dough and make about 24 rolls, depending on size. Cover and let rise about 1 hour. Make cross with sharp knife. Bake in 400° oven about 15 to 20 minutes. Cool. Frost with crosses.
Mix ingredients together; form into ball. Cover with foil and refrigerate overnight. Roll in chopped parsley. Center on plate surrounded by Ritz crackers.