HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift all dry ingredients (except sugar). Mix oil, sugar and eggs, beating after each addition. Add dry ingredients to this mixture and mix well. Add carrots, pineapple and nuts. Bake at 350° in a greased and floured pan for 35 to 40 minutes.
Cream brown sugar, white sugar and 1 stick butter. Add flour, eggs (one at a time), 1/2 cup butter (melted), vanilla and salt. Pour into unbaked pie shell. Bake at 350° for 30 minutes. Do not overbake. (This tends to make pie watery.) Makes 2 pies.
Combine soy sauce, water, ginger, garlic and chicken in bowl. Heat oil in skillet. Add mixture. Stir-fry until chicken is cooked and soy sauce mixture coats chicken (approximately 5 to 8 minutes). Add onion, mushrooms, garlic and pecans. Cook 3 minutes. Serve over rice.
Bring chicken broth and water to a boil. Add spinach, stewed tomatoes and tortellini. Cook until done.
Rinse, pat dry and slice mushrooms (make about 11 cups). In a large saucepot, melt one-third of the butter. Add about one-third of the mushrooms; saute until golden, about 3 minutes. Remove with a slotted spoon. Repeat 2 more times with remaining mushrooms and butter. Return mushrooms to saucepot. Add beef broth, salt, thyme, sage and black pepper; bring to a boil. Add walnuts, raisins and scallions; continue to simmer until rice is tender, about 10 minutes. If desired, spoon mushrooms and brown rice mixture into cavity. Roast following favorite directions. Yield: 12 cups.
Spread Miracle Whip dressing onto rye bread. Mix all other ingredients together and spread on the bread. Toast at 350 degrees until the cheese is melted.
Saute onion in small amount of butter. Drain any water off of spinach and add to onion. Add cottage cheese and eggs. Pour into casserole dish and sprinkle Cheddar cheese and bacon bits on top. Bake at 350° for 30 to 40 minutes.
Sift together twice all ingredients except shortening. Cut shortening into dry ingredients with 2 knives or pastry blender until mixture resembles cornmeal. Store in a tight jar or can in refrigerator. Makes enough mixture for 6 to 8-inch square pan of gingerbread. The mixture will keep 3 months, as long as shortening stays sweet.
Heat oven to 350°. Stir together flour, baking soda and salt. In a large bowl cream butter, Crisco and sugar. Add eggs and vanilla. Beat until light and fluffy, add dry ingredients; fold in by hand 1 1/2 cups of nuts. Decorate cookies with the M&M's. Bake 10 to 12 minutes. Cool on wire rack.
Place yams in shallow baking dish. Combine syrup from can, sugar and butter in saucepan, stirring to boil, to thicken. Pour sauce over yams. Bake in a 350° oven for 20 to 30 minutes, basting frequently. Sprinkle lightly with ground cinnamon and/or nutmeg.
Cream the cream cheese, lemon juice and juice from cocktail in one bowl. Whip the whipping cream; add creamed mixture. Put in cube trays, then fill in fruit.
Mix shortening, sugar and eggs until smooth. Blend dry ingredients and add to mixture. Beat until well mixed. Add raisins and nuts; blend well. Drop by teaspoons on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes about 5 dozen 2-inch cookies.
Clean the 'possum by scalding and scraping. Chill overnight. Parboil in a large vessel in a large quantity of water to which has been added 1 teaspoon of baking soda. Cook until tender. This does two things, cooks out much of the fat grease and makes the meat tender.
Mix all ingredients in blender 5 minutes. Pour into greased and floured 10 or 11-inch pie pan. Bake at 350° for 45 minutes.
Cook bacon until crisp, remove from skillet. Add onion and green pepper to 3 tablespoons bacon drippings. Cook until tender. Blend in flour, sugar, Worcestershire sauce, salt, pepper and mustard. Add tomatoes and juice. Cook, stirring constantly, until thickened. Add beans. Heat crumbled bacon and stir.
Combine first 3 ingredients and press into a 9 x 13 pan. Beat cream cheese, eggs, sugar and vanilla together until fluffy and pour into crust. Bake at 350° for 15 to 20 minutes until set. Cool for 2 hours. When completely cooled, top with pie filling. Can put any flavor you like to change it.
Crush cookies. Line dish 13 x 9 x 2-inch with half of cookies. Mix sugar, vanilla and cream cheese until smooth. Add pudding mix and milk. Beat until creamy. Pour over cookies. Add remainder of cookies. Press the cookies down. Cover with Cool Whip. Top with nuts or crushed cookies. Chill overnight.
Place frozen ribs in crock-pot in the morning. Pour in jar of barbecue sauce. Fill barbecue sauce jar halfway with water and shake. Pour over ribs. Add peeled onion. Cook all day on low heat.
Mix well, all soups and water; add rice and pour in large casserole dish that has been buttered. Place chicken on top. Sprinkle with paprika. Preheat oven to 350°. Cover dish tightly with foil. Bake 1 1/2 hours, uncover and bake 1 more hour.
Dice vegetables and saut in oil till just tender. Drain off oil. Add rest of ingredients except salt and pepper and bring to a boil. Simmer uncovered 1/2 hour. Add salt and pepper to taste.
Combine dry ingredients. Add grated cheese. Mix. Beat eggs. Add corn, buttermilk, oil and green chiles. Add to dry ingredients. Mix well. Spoon into greased muffin tins. Bake at 400° for 25 minutes or until brown around edges. Serve with Pinto Bean Stew without meat for complete protein.
Sift 4 cups flour into a large mixing bowl. Make a "well" in center. Pour in sugar, beaten eggs, shortening, butter and vanilla. Add buttermilk gradually, working all ingredients into flour. Add more flour until a stiff dough is formed. Chill for at least 30 minutes.
Mix sugar, butter, milk and marshmallow cream in 1 quart pan. Bring to full boil for 5 minutes; stirring constantly. Remove from heat and add chocolate chips. Stir until melted and smooth. Add nuts and vanilla. Pour into lightly greased 8 inch square pan; cool. Note: Scorches very easy.
Melt butter. Blend in flour. Add milk, broth, salt and paprika. Cook and stir until thick and bubbly. Reduce heat. Add cheese. Stir to melt. Add potatoes, onions and bacon bits. Simmer 15 minutes. Serves six.
Mix sugar and flour. Melt oleo, cocoa and water. Bring to boil. Gradually pour over flour and sugar. Then add eggs, soda, salt, buttermilk and vanilla. Bake in layer pan at 400° for 20 to 25 minutes.
Cook noodles until tender. Drain. Add next 3 ingredients; put buttered crumbs on top. Bake at 350° until bubbly and brown.
Let butter and cheese spread soften to room temperature. Mix together the mayo, garlic and seasoned salt. Add crab meat. Spread on split English muffins. Freeze 10 minutes if for immediate use, then cut into quarters. Broil until bubbly-crispy or freeze. When ready to use, cut, then broil.
In large bowl, combine sugar, eggs and Crisco oil; beat until smooth. In a saucepan, combine butter, water, cocoa and salt. Bring to boil and set aside. Add to ingredients in large bowl buttermilk, flour, soda and vanilla. Combine mixture in saucepan to mixture in bowl. Do not use mixer after adding hot chocolate from saucepan. Pour into 13 x 9 x 2-inch pan and bake at 350° for 30 to 40 minutes.
Let cream cheese set at room temperature 1/2 hour. Blend with mixer until creamy. Add crushed pineapple (drained), finely chopped onion and seasoned salt and blend. Add green peppers and nuts. Shape into a ball, roll in chopped nuts and garnish with parsley or paprika. Serve with crackers or celery. Let set overnight for the best blend of ingredients. To reduce fat, use nonfat cream cheese, still tastes great!
Wash chicken; combine cracker crumbs or bread crumbs with cheese and seasonings. Dip chicken in butter, then in seasonings mixture. Then put wings in microwave-safe baking dish. Place thicker parts of chicken towards the outside of dish. Cover with double paper toweling. Bake chicken at High power for about 9 minutes. Then rearrange wings and microwave for another 6 to 7 minutes until chicken wings are tender.
Make cookie dough and spread on a 14-inch greased pizza pan and prick with a fork. Then bake 15 minutes or until done. Cool. Mix softened cream cheese, whipped topping, vanilla, and lemon juice Beat well. Spread on bake cookie. Then arrange fruit on top. Examples of fruit to use: strawberries, fresh pineapple, grapes, raspberries, blackberries, bananas, peaches, kiwi, or any fruit that you want or that is in season. Use Fruit Fresh on bananas and peaches so they don't get brown. Watermelon, cantaloupe, or honey dew may also be used.
Heat 2 cups of the pineapple juice and the sugar over medium flame, stirring constantly, to dissolve sugar. Mix with remaining pineapple juice, cranberry juice and lemon juice. Refrigerate. When ready to serve, mix chilled juices, water, almond extract and ginger ale in punch bowl. Makes 35 (6-ounce) servings.
Chop tomatoes and drain them overnight in a colander set in a large, deep container. Chop the green, pepper, onions and celery and mix them together and stir them into the drained tomatoes. Mix the remaining ingredients and pour over the vegetables.
Mix undrained pineapple with pudding mix by pouring into pineapple. Stir in rest of ingredients. Stir by hand. Cool.
Preheat oven to 325°. Combine muffin mix and butter. Pat into an ungreased 8-inch square pan and bake 10 to 12 minutes.
Melt margarine in a bowl. Crush Ritz crackers on a piece of wax paper with rolling pin. Dip chicken breasts or pieces in melted margarine and then the crushed cracker crumbs. Place in greased pan (not overlapping). Sprinkle with Parmesan cheese. Place in a 350° oven for about 45 minutes or until brown.
Layer squash and cracker crumbs in casserole. Mix remaining ingredients, except cheese, and pour over squash and crackers. Top with grated cheese. Bake at 350° for 30 minutes or until brown.
Combine first 3 ingredients and press into a 13 x 9-inch baking dish. (Or you can use two 9-inch pie plates.) Combine next 3 ingredients and beat until fluffy. Spread over crust and bake at 350° for 20 minutes. Cool.
Mix and pour into unbaked pie crust. Bake at 375° to 400° for about an hour, or until custard is set. Serve with meringue on top or Cool Whip.
Beat all ingredients together. Form into a ball. Roll in chopped fresh parsley or pecans.
Spray 9 x 9-inch Pyrex dish. Spread broccoli on bottom. (Fresh broccoli is preferable chopped in 3 to 4 pieces.) Mix soup, mayonnaise, water, lemon juice, curry and cheese. Pour over layer of broccoli and chicken pieces. Melt margarine and pour over mixture. Top with Pepperidge Farm dressing. Bake, uncovered, at 350° for 30 minutes. Can easily be doubled. Use a 9 x 13-inch dish. Freezes well.
Cook sugar, buttermilk, soda and Karo to a soft-ball stage. Just before removing, add pecans. Remove; add butter and vanilla. Beat until mixture loses its gloss and holds shape. Drop on waxed paper by mounds.
Mix with mixer. Roll between 2 pieces of waxed paper. Cut with small cutter and using cake decorator with star tube make mints.
Preheat oven to 350 degrees. Line muffin pans with cup cake papers. Place one vanilla wafer cookie in the bottom of each cup cake paper. In a medium bowl, cream together cream cheese and sugar. Beat in eggs and vanilla until smooth. Pour over wafers in cupcake papers. Bake in 350 degree oven for 15 minutes or until golden and set.
Mix all ingredients except potato chips. Layer ingredients and a layer of potato chips. Save a small amount of potato chips for top. Bake at 350° for 30 to 45 minutes.
Cut up chicken breasts. Simmer until cooked in soy sauce and maple syrup with diced onion. Add the other ingredients. Bring to boil, then reduce heat and simmer 20 minutes.
In saucepan, combine uncooked rice, water, undrained corn, carrot, onion and thyme. Bring to boiling. Stir in soup. Transfer mixture to 2-quart rectangular baking dish. Trim excess fat from chops. Sprinkle with salt and pepper. Arrange on rice and cover with foil. Bake at 375° for 15 minutes.
Preheat oven to 350°. Spread crescent roll dough on 13-inch pizza pan and pinch seams together. Bake for 10 to 15 minutes and let cool completely.
Preheat oven to 350°. Grease a 9 x 13-inch (deep) pan. Melt butter in microwave in a large bowl. Mix milk and eggs in separate bowl, then add to somewhat cooled butter (cool in freezer for a few minutes), then add dry ingredients to butter, milk and eggs. Put in pan and bake for 40 to 50 minutes.
Cut green onions into 2-inch pieces; quarter mushrooms. Thinly slice zucchini and red pepper.
Mix oleo, sugar and eggs until light and fluffy. Sift flour, soda and salt. Mix with first mixture. Add vanilla and nutmeats. Drop by teaspoon on greased cookie sheet. Bake 10 minutes at 375°. Let cool a few minutes on cookie sheet.
Mix strawberries, cream cheese and sugar. Add remaining ingredients. Use 9 x 13-inch dish. Keep in freezer. Can be made in advance.
Put bacon grease in skillet, add finely chopped onions and brown these two ingredients. Add meat and cook until redness is gone from the meat. Do not cook until it becomes browned. Add chili powder. (The chili powder will mix better if dissolved in two tablespoons water.) Add tomato soup and tomatoes. In a separate pot, boil 2 boxes spaghetti in salt water for about 10 minutes. Drain and run cold water over spaghetti. Add spaghetti to the sauce and let it simmer together for 30 minutes.
Brown hamburger and drain while noodles are cooking. Saute onion and green pepper in water. Drain and add to hamburger. Add chili powder, salt and pepper. Add tomatoes, corn, olives, pasta shells and cheese. Mix well. Pour into a large casserole dish. Bake at 350° for 30 minutes.
Cream together shortening and sugar. Add egg. Sift together flour, soda, salt and cinnamon. Fold gradually into creamed mixture alternately with applesauce. Add nuts; mix into stiff dough. Wrap in waxed paper and store in refrigerator. Slice thin. Bake on greased cookie sheet in moderate oven at 375° for 15 to 20 minutes. Yields 14 dozen.
Cook water, sugar and cornstarch until clear and thick. Add jello. Cool. Pour over fresh fruit and fill baked crust. Top with whipped cream.
Grease a loaf pan and line the sides and bottom with waxed paper. In a large bowl, place the nuts, dates, and fruit. Sift the dry ingredients together. Beat eggs and vanilla until fluffy. Pour over the fruit mixture. Bake 1 hour and 45 minutes in a slow oven at 300°. Peel off the paper, cool before cutting.
Sprinkle beef with celery salt, garlic powder, and onion powder. Place in a shallow dish. Pour liquid smoke and worcestershire sauce over meat; cover with foil and refrigerate 8 hours, turning once.
Layer all ingredients in baking dish. Bake at 350° for 20 to 30 minutes.
Dissolve jello in 1 1/2 cups boiling water. Add marshmallows. When cool, add juice. Combine nuts and celery with 1/2 cup mayonnaise and cream cheese; add crushed pineapple and whipped cream. Add nut mixture to jello. Pour in 1 large greased mold.
Blend pretzels with 2 tablespoons sugar and margarine. Press in a 13 x 9-inch pan. Bake at 400° for 8 to 10 minutes. Let cool. Blend cream cheese and 3/4 cup sugar together. Add Cool Whip. Spread over pretzel mixture.
Stir together all ingredients. Pour into a greased 9-inch pie plate. Bake at 350° for 45 minutes. Cool 10 minutes before serving.
Boil water with sugar in saucepan until sugar is dissolved. Add cranberry juice, cinnamon sticks and cloves. Cook over low heat for 5 to 10 minutes. Cool and strain. Add remaining ingredients. Refrigerate. Float lemon slices on top. Serves 25 people.
Place popcorn in large brown paper grocery sack. In saucepan, combine the margarine, syrup, brown sugar and salt. Stir until boiling. Let boil 5 minutes without stirring. Remove from heat and add the soda, vanilla and maple. Mix well (looks foamy) and pour over popcorn in sack. Fold bag top down and microwave on HIGH for 1 1/2 minutes, then shake, then 1 1/2 minutes, then shake, then 45 seconds, then shake and 30 seconds, then shake. Spread out in new paper sack to cool.
Mix brown sugar with vinegar until dissolved. Add ketchup and pineapple chunks. Pour over meatballs that have been placed in a crock-pot and cook on low for 4 hours or until hot.
Melt butter (more can be added, if needed) in large frying pan and saute onions briefly before adding sliced mushrooms. Cook for about 6 to 8 minutes, until moisture disappears. Add cream and flour (Wondra) to thicken slightly. Remove from heat. Season to taste.
Beat egg yolks and milk together, set aside. In saucepan, mix together flour and sugar. Add egg and milk, vanilla and butter. Cook on medium heat until thick, stirring constantly. Remove from heat and add coconut. Pour in baked pie shell. Beat egg whites and put on top.
Early in day or up to 2 weeks before serving. Into large bowl, measure all ingredients except raisins and nuts. With mixer at low speed, beat ingredients until just mixed; increase speed to medium and beat 2 minutes. Occasionally scraping bowl with rubber spatula. Stir in raisins and walnuts or pecans until well blended. Preheat oven to 375°. Drop batter by heaping tablespoonfuls about 2inches apart on greased cookie sheets. Bake 12 to 15 minutes until lightly browned around edges. Remove cookies to wire racks to cool completely. Store cookies in tightly covered containers. Makes about 2 1/2 dozen.
Brown meat with green or red peppers (finely chopped or bite-size). Add onions. Drain off fat. Blend in remaining items. Let stew in crock-pot for 1 1/2 to 2 hours. This will enhance flavor. Serve topped with grated cheese and sour cream and don't forget the crackers.
Peel off dry pieces of cabbage. Cut into quarters, remove thick veins. Soak in cold water for 15 to 20 minutes to refresh. Sliver on cutting board before you soak.
Mix the flour, sugar and Crisco; save 1 cup for topping. Add the remaining dough ingredients; mix together and press onto 1 large or 2 small cookie sheets. Pinch edges.
Put water in, then the macaroni. Cook it about 3 minutes. When it's done cooked put the cheese in and stir it up. Eat it with a spoon.
Cook noodles for 4 minutes. Drain and pour in crock pot. Add remaining ingredients, saving 1/4 of the cheese for top. Cook on low for 2 hours or until bubbly. Serve.
Mix salt and flour together. Then add water, a little at a time. Knead 7 to 10 minutes until dough is smooth and putty-like. Mold and shape and then bake at 250° until hard and dry.
Combine all ingredients and mix with electric mixer. Grease and flour 3 small loaf pans or 2 large loaf pans. Pour into pans equally. Bake 1 hour at 350°.
Cook broccoli according to package directions. Drain well. Add soup, mayonnaise and water chestnuts. Sprinkle top with stuffing mix. Melt butter and pour over stuffing mix. Bake 20 minutes at 375°.
Mix first 7 ingredients together. Add fruit and vegetable to dry ingredients. Put oil, milk, eggs and vanilla together. Make a well in the first mixture. Pour wet ingredients in and stir until moist. Put 1/4 cup in muffin tins. Bake for 20 minutes at 375°.
Mix all ingredients together and pour into rectangle baking dish. Bake at 350° for 1 hour.
Preheat oven to 325°. In a large bowl beat eggs until foamy. Mix in flour, sugar and brown sugar; mix well. Blend in melted butter. Stir in chocolate chips and walnuts, pour into pie shell. Bake 1 hour. Serve warm, topped with Cool Whip or ice cream.
Whip Cool Whip, cream cheese and sugar. Add chopped walnuts, crushed pineapple, strawberries and bananas. Put in an oblong or square pan. Freeze.
Combine all ingredients. Pour into pie shell and bake 40 minutes at 350°.
Mix vegetables, cheese, mayonnaise, celery and onion together and place in greased casserole dish. Melt oleo, mix with crackers and spread over top. Bake about 30 minutes at 350° or until done.
Wash and peel carrots. Cut in rounds about 1/4-inch thick. Cook in small amount of salted water until tender (approximately 15 minutes). Boil liquid ingredients and spices for 15 minutes. Drain carrots. Layer 1/2 carrots, onions and peppers; pour half the sauce on. Then repeat. Refrigerate one night or longer. A week of marinating is best for full flavor.
Crust: Mix butter and flour together until crumbly. Add 1/2 c. of nuts. Pat mixture into 8x12-inch dish. Bake at 300° for 15 minutes. Cool. Second Layer: Combine cream cheese and powdered sugar. Beat well. Fold in half of whipped topping. Pour it onto cooled crust. Third Layer: Combine pudding and milk. Beat until set. Spread over second layer. Forth Layer: Spread remaining whipped topping on top. Sprinkle top with 1/2 c. nuts. Refrigerate several hours before serving.
Melt chocolate, oleo and butter flavoring together. Blend gently by hand the sugar, flour, eggs and vanilla. Stir in chocolate mixture. Bake in a 9 x 13-inch baking dish at 325° for 30 minutes.
Dissolve lime Jell-O in 1 cup hot water. Place in top of double boiler. Add marshmallows and stir until marshmallows are almost completely dissolved. Remove from heat and add pineapple and juice. Stir until cool and add lemon juice. Blend softened cream cheese with mayonnaise and stir until cooled into the cool pineapple and juice. Fold in cream (lightly whipped). Pour into 9-inch square glass dish. Set in refrigerator until	mixture gets lightly firm and top with cherry-flavored Jell-O (2 cups hot water and 1 package cherry Jell-O). Congeal slightly before pouring over mixture.
Pour 1 cup boiling water over dates; let cool. Heat oven to 350°. Butter an 8 1/2 x 4 1/2-inch loaf pan. Mix flour, soda and salt. Beat butter, sugar and vanilla until creamy. Beat in eggs, one at a time; beat well after each. Beat in flour mixture alternately with date mixture. Stir in nuts. Pour into pan; bake until toothpick stuck in center comes out clean, about 1 hour. Cool 10 minutes before slicing.
Cook sausage and hamburger; drain. Add seasoning to sausage and hamburger. Put in crock-pot; cut up cheese in chunks (2 small blocks or half large block). Add soup (no water). Let everything melt and stir thin; add Ro-Tel. Put crock-pot on low until hot. Serve with nacho chips.
Combine water and chocolate and cook over low flame until smooth, stirring constantly for about 4 minutes. Add sugar and salt; continue to cook, stirring until thick, about 4 minutes longer. Cool. Whip cream. Fold chocolate mixture into cream. To serve, place 2 heaping tablespoonfuls of mixture in a mug. Fill with hot milk.
Mix all ingredients and refrigerate overnight. Serve with fresh vegetables, especially good with celery sticks. This will keep for a long time in the refrigerator.
In a small bowl, blend soft cream cheese, yogurt and honey. Refrigerate, covered, until serving time.
Mix and bake 20 to 30 minutes at 350°, uncovered. Serve with chips or crackers. Recipe can be doubled.
Cut chicken wings apart at each joint. Discard tips. Coat with seasoned salt. Deep fry at 400° for 12 minutes until browned. Melt butter; add hot sauce and heat in saucepan until warm. Dip wings in sauce and place on baking rack in roasting pan. Bake 12 to 15 minutes at 300°. Serve warm.
Drain pineapple, reserving syrup. Add enough boiling water to syrup to make 1 cup. Dissolve gelatin in hot liquid. Stir in cranberry sauce and orange peel. Chill until partially set. Fold in mandarin oranges and pineapple. Whip the cream. Fold into fruit mixture. Pour into a 6-cup mold and chill until set. Serves 8 to 10.
Mix all ingredients 1 minute in blender, or 2 minutes by hand. Pour into greased large pie plate. Bake 50 to 55 minutes, until a knife inserted into center comes out clean. Bake at 350°.
Combine sugar, oil and eggs. Add pumpkin. Sift dry ingredients. Add to pumpkin mixture. Mix well. Add water and mix for 1 minute. Pour into 3 greased and floured loaf pans or 2 tube pans. Bake at 350° for 1 hour.
Mix together cake mix, butter and one egg to make crust. Press into a 9 x 13-inch greased pan. Beat together powdered sugar, cream cheese and 2 eggs and pour on top of the crust. Bake at 325 for 30-35 minutes.
Combine first 4 ingredients and onions in blender and add oil, blending all the time. Stir in poppy seed.
Combine broccoli and cauliflower in steamer and cook until tender. In a medium bowl, blend remaining ingredients with a wire whisk. Cook in a saucepan until thickened. Stir while cooking. Pour over vegetables.