HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 2-quart saucepan, put in sugar, cocoa, milk and butter. Bring it to a boil and let boil for 1 minute. Take off the stove and add oatmeal and coconut. Mix up well. Spoon out onto wax paper. Let set until firm.
Preheat oven to 350°. Use kitchen scissors and cut tortillas in half (2 at a time, if you prefer) and then cut each half into 3 wedges. Place wedges on baking sheet sprayed with butter-flavor nonstick cooking spray. In small bowl, mix together the cinnamon, sugar and Molly McButter. Generously sprinkle wedges with sugar mixture. Spray wedges very lightly with nonstick cooking spray. Bake in a 350° oven for 12 to 13 minutes. These burn easily, so watch carefully. Entire recipe makes 4 servings.
Soak beans overnight or bring to a boil and soak, covered, for an hour. Use just enough water to cover beans by about an inch. Cut salt pork into 1/4-inch slabs and place in cold skillet with the 3 tablespoons lard and slowly fry until golden brown and fat is rendered from the salt pork. Remove salt pork from the pan and set aside to cool. Brown the onions and garlic in the rendered fat until very slightly browned. Add jalapenos to beans. Add the chili powder to the beans. Cut the meat from the rendered salt pork into small squares and add to beans. Add rendered fat and onion to beans and simmer until tender, 2 to 3 hours. Add enough water while cooking to keep beans covered. When beans are done, you can mash a small amount through a sieve to thicken the mixture to your desired consistency.
In large pot of water, boil peanuts in salted water until tender. Pour out water. Shell peanuts. Brown meat and dry ingredients in skillet. Add to large pot over medium heat. Add peanuts and additional ingredients; simmer 1 1/2 hours on medium.
Place all ingredients in a Dutch oven or crock-pot. Simmer until vegetables are done or cook all day on low in crock-pot.
Cut pound cake lengthwise into 2 layers, and arrange side by side in an 8-inch square pan (cut sides up).
Melt butter, stir in flour, salt, pepper, sugar, and onion. Add sour cream. Cook until thickened. Fold in beans and heat thoroughly. Pour into greased 1 1/2 quart casserole. Grate Swiss cheese and sprinkle over beans (to your taste). Combine crumbs with melted butter, sprinkle over cheese. Bake in preheated 400° oven for 20 minutes.
Weigh 3 eggs. Separate and put the whites aside in the refrigerator. Measure the same weight of flour, sugar and butter. Beat the eggs; gradually add the sugar and add the melted butter, then gradually add the flour. Add 1 teaspoon of baking powder. Add vanilla flavoring for flavor. Grease a 13 x 9 x 2-inch pan. Beat the egg whites very firm. (Add a pinch of salt to make the whites firm.) Mix the whites with the prepared mixture. Bake for 60 minutes at 300°. The thermostat can be increased to 350° to 400° for the last 10 minutes to brown the cake. Cool before removing from the pan.
Mix ingredients and pour into a buttered baking dish. Bake for 25 minutes in a 350° oven. Very good with cornbread.
Cream butter and sugar. Add eggs, one at a time. Add flour and salt; alternate with sour cream and vanilla. Pour into a 10-inch tube pan that has been rubbed with Crisco and dusted with flour. Bake at 350° for 55 to 60 minutes. Sprinkle with powdered sugar or frost with your favorite frosting.
Mix all ingredients well and freeze. To serve, place desired amount in glass and add 7-Up or Squirt. Keeps a long time in freezer.
Mix and cook 25 minutes at 350°. Lightly brown 5 slices of bread. Melt 1 stick of margarine. Cube bread and mix with margarine. Put on top of cooked pineapple and cook 15 minutes. Turn off oven and leave in oven for 15 minutes.
Cut tenderloin into strips. Sprinkle with soy sauce and lemon pepper. Roll tenderloin into a roll and wrap with one strip of bacon. Bake at 350° for about 30 minutes or until tender.
Scald and peel tomatoes. Grind onions and peppers. Place in a large kettle (stainless steel). Add tomatoes and cook down until sauce thickens and shrinks. This could take 2 days.
Cook ground beef and onions until brown. Drain fat. In colander, drain one can pork and beans, kidney, red and lima beans. In a large oven pot, add all beans, bacon, sauce, brown sugar, etc. Cover and bake at 350° for 1 hour. Serves 24.
In a large skillet fry the bacon over medium heat until the fat is rendered. Remove the bacon to a dish, leaving about 3 tablespoons fat in skillet. Fry the onions in the bacon fat until light brown. Return the bacon to the skillet with the onions. Add diced peppers, catsup, pepper, brown sugar and butter. Stir until butter is melted. Cook over low heat 20 minutes. Pour the canned beans into a large shallow baking dish. Cover with the sauce and mix well. Bake uncovered at 350° for 2 1/4 hours. May be reheated at 300°. The sauce alone may be frozen.
Mix all ingredients, reserving some cheese for topping. Bake in 9 x 13-inch pan for 1 hour at 350° or until done.
Cream shortening, sugar and eggs. Add the rest of the ingredients to form dough. Chill dough 2 hours. Roll dough in walnut-size balls. Roll dough in mixture of 1/2 cup sugar and 1/2 cup cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake at 400° until light brown but still soft for 8 to 10 minutes. Makes 36 cookies.
Cream together Crisco, sugar, vanilla and eggs. Add milk, flour, baking powder and salt. Stir in berries. Bake 1 hour at 350°.
Mix first 4 ingredients well and set aside while preparing the rest. After blanching the broccoli, wrap the broccoli with the boiled ham and the cheese. Form the meat mixture around the broccoli, cheese and ham. Top with the uncooked bacon. Bake, uncovered, at 350° for 1 1/2 hours. Allow to set for a few minutes. Remove from pan and slice. This will freeze well as individual slices wrapped in foil.
Melt Nestle Toll House semi-sweet chocolate morsels over hot (not boiling) water; remove from heat. Add egg yolks, one at a time, beating well after each addition. Add water; beat until smooth.
Cool to lukewarm the potatoes, shortening and potato water. Then dissolve yeast into potato mixture. Add sugar, egg, 1 cup flour and salt. Mix thoroughly and set in a warm place to rise for 30 minutes.
Flatten chicken breasts on wax paper. Lay slice of ham and cheese in centers. Roll up and fix closed with toothpicks. Beat egg and add a bit of milk. Dip chicken breasts in mixture and then roll in bread crumbs. Lay on baking pan and pour melted butter over top. Bake at 350° for 1 to 1 1/2 hours.
Beat sugar and butter until creamy. Beat in eggs, one at a time. Sift flour and add gradually. Add flavorings. Bake in greased and floured 10-inch (25-cm) tube pan at 275° (135°C) for 1 hour and 20 minutes.
In a pan, you put a few spoons of oil, the onions, garlic and bay leaf. You let it fry a little while until the onions turn goldish, then you add the tomato, wine, pepper and red pepper. You let it cook for a few minutes, then you add the shrimp. Let it come to a boil for about 2 minutes. You then take the shells off the shrimp.
Drain the corn. Crush the kernels for a few seconds in a blender. Peel and chop the garlic and onion. Mix with everything, except the oil. Heat the oil and drop in a few teaspoonfuls of the mixture. Fry gently for 3 minutes. Turn over and repeat. Drain on paper towels. Serve them while they're hot.
Combine cornstarch, sugar and salt. Mix with crushed pineapple and cook until clear and thick. Beat egg yolks and add to pineapple mixture. Cook for 1 minute. Remove from stove and cool. Add lemon juice. Pour into baked pie shell. Add whipped cream topping. Simple and delicious. Trust me.
Heat oven to 375°. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices. Mix well. Stir in raisins and oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes. Cool and store tightly covered. Makes 4 dozen.
Melt oleo in iron skillet. Put a slice of cheese in a flour tortilla and fold in half. Heat in skillet until cheese has melted.
Have cream cheese at room temperature. Mix cream cheese and Eagle Brand. Then pour in blueberry pie filling and nuts. Pour into 9-inch graham cracker crust. Then top with Cool Whip.
Arrange chicken in square dish with meatier portions toward the edge of the dish. Mix remaining ingredients; stir well. Pour over chicken. Cover with wax paper. Cook at High 14 to 16 minutes. Let stand covered for 5 minutes.
Sift the first four ingredients. Add nuts, unbeaten eggs, bananas and melted fat. Stir quickly and lightly. Pour into a greased and floured loaf pan. Bake about one hour in a 350° oven. Cool before slicing.
Beat above ingredients well and pour into a greased casserole dish. Mix topping ingredients and spread over potatoes. Bake at 350° for 35 - 40 minutes.
Mix sugar, margarine and cocoa. Add eggs and vanilla; beat. Stir in flour and peanut butter and mix well. Gently stir in coconut and walnuts. Bake in greased 9 x 13-inch glass dish at 350° for 25 to 30 minutes. Remove and spread marshmallow cream (2 jars) while hot. Let cool and frost.
Cream together the first four ingredients until well mixed. Mash potatoes and blend together with creamed mixture until fluffy. Spoon into a well-greased, 2-quart casserole dish. Dot on top of casserole 2 tablespoons margarine. Sprinkle top with grated cheese and paprika.
Cook celery and onion until tender. Combine all ingredients and mix well. Pour into 9 x 13-inch or 10 x 12-inch casserole dish sprayed with Pam. May need more than 1 pan. Bake at 350° for 1 hour or until brown.
Combine dry ingredients in large bowl. Add remaining ingredients except water; stir in water slowly. Batter will be thin. Pour into 2 greased and floured layer pans or one 9x13 inch pan. Bake at 350° for 30-35 minutes for layers and 35-40 for long pan; or until tester comes out clean. Cool in pans for 10 minutes before removing to rack to cool.
Saute onion and green pepper in small amount of oil. Add garlic powder, mushroom soup and chicken broth and cook until heated. Also add mushrooms and olives. Line sides and bottom of baking dish with flour tortillas. Add cooked chicken, then pour soup mixture over chicken. Spoon Ro-Tel tomatoes over top and cover with grated cheese. Bake at 350° for 30 to 40 minutes until center of casserole is bubbly and cheese is melted. This is also good with 2 pounds lean hamburger instead of chicken.
Make a roux with butter; add flour until thickened. Add juice of peas to roux. Bring to a boil, then add sweet peas, sugar, salt and pepper. Boil again and simmer until tender. (To help thicken, squash about 2 tablespoons peas on side of pot and stir.)
Cream the cream cheese with the salt and some of the lemon juice. Add the crab meat. Bake at 350° for 10 minutes. Serve with crackers.
Cut tomatoes and pepper in small wedges. Slice onions into rings. Alternate tomatoes, onions and pepper in layers in medium bowl. Shake dressing well and pour over layers. Refrigerate overnight.
Mix Eagle Brand milk and lemon juice. Add pineapple and mix. Fold in Cool Whip. Pour in graham cracker crust and chill for several hours.
Fry bacon until nice and crisp. Drain the bacon on paper towel. In the grease that's left in pan, saute the onion and celery. Then add the chicken broth, tomatoes and sauce. Simmer for a few minutes. Then add the crumbled bacon, chopped cabbage and some black pepper. Simmer until cabbage is tender.
Place sugar and syrup in large pan, bring to a boil and remove from heat immediately. Add peanut butter and mix well. Stir in cereal and mix until well coated. Place this mixture in a buttered 9 x 13-inch pan. Melt chocolate chips and spread over the top. Let cool and then cut and enjoy.
Combine milk and coffee in blender. Blend until dissolved. Add ice cream and blend until smooth. Garnish as desired.
Beat eggs in large bowl. Add salad oil, sugar, zucchini and vanilla. Mix well. Sift dry ingredients together and slowly add flour mixture to egg combination.
Mix all together. Microwave 20 minutes, turning halfway through cooking. Green beans can be added.
Layer green beans and corn in casserole dish. Heat soup, sour cream, 1/2 of cheese, water chestnuts, margarine and 1/2 of the onion rings. Pour over green beans and corn. Bake 30 minutes, covered, at 350°. Remove cover. Add remaining cheese, onion rings and all slivered almonds. Bake, uncovered, 15 more minutes.
Combine vinegar, sugar, water and mustard seed in saucepan and bring to a boil. Let cool and then pour over cabbage mixture. Allow to stay in refrigerator overnight, covered.
Mix all together. Bake at 350° for 1 hour and 20 minutes in 2 greased 9 x 5 x 3-inch loaf pans.
Drain oysters, reserving 3/4 cup liquor. Combine crumbs, butter and salt. Spread half of crumbs in greased casserole large enough to hold oysters in a single layer or divide into 2 casseroles. Cover with the oysters. Sprinkle with pepper. Cover with the rest of the crumbs. Combine cream, oyster liquor and Worcestershire sauce. Pour over the oysters. Let stand 30 minutes. Bake in 350° oven for 40 minutes.
Sift 3 1/2 cups flour with salt. Soften yeast in half the water, stir into flour. Beat egg whites lightly. Add sugar, eggs and oil to remaining lukewarm water. Blend with flour mixture. Beat to make dough, adding more flour if needed. Add raisins and cinnamon. Knead until smooth. Place in oiled bowl. Cover with damp cloth. Let rise until doubled in bulk. Punch down until air is out. Pull off pieces of dough and roll into ropes. Moisten ends and squeeze slightly to seal. Let stand for 10 minutes. Slide a few at a time into boiling water. Turn after one minute. Cook one minute on other side. Remove. Mix egg yolk with 1 teaspoon cold water. Brush on top of bagels. Place on greased cookie sheet. Bake at 425° to 450° for 15 to 20 minutes.
Preheat oven to 400°. Slice the potatoes in half horizontally and carefully scoop out the flesh into a bowl, reserving the shells intact. Combine the potato flesh with the remaining ingredients. Stir until smooth and divide among the 4 shells, piling high. Bake the potato halves for 15 to 20 minutes or until lightly golden on top. Serves 4.
Soften	ice cream; mix with Cool Whip, nuts and 2/3 of cookies. Spread in large shallow pan. Sprinkle with remaining cookies. Freeze.
Sift flour, baking soda and salt, twice. Mix buttermilk, cocoa and water into paste in cup. Cream sugar and shortening. Add eggs and beat after each. Add flour and buttermilk alternately. Add vanilla and chocolate paste; beat well. Pour into two well greased and floured pans (or place wax paper in bottom of pans and grease and flour sides of pans). Bake at 350° for 35 minutes. Test with toothpick.	Ice cake with Chocolate Peanut Butter Icing.
Mix all of the ingredients together. Drop by teaspoonfuls into hot grease and brown.
Salt and pepper and brown pork chops, then put in 9 x 13-inch pan. Melt margarine. Add 1/4 cup of water. Pour over bread, onion and poultry seasoning. Put bread dressing on top of chops. Mix 1 can of cream of mushroom soup and 1/2 soup can of water. Pour over chops and dressing. Bake at 350° for 1 hour. Cover with foil.
Beat together and pour into pie shell. Bake at 400° for 40 minutes.
Brown meat, onions and peppers. Set aside. Mix rest of ingredients together. Put 1/2 of corn meal mixture into well greased iron skillet. Then pour meat mixture on top. Pour remaining corn meal mixture. Top with grated cheese. Bake at 350 degrees for 45 minutes.
Cook 1 cup rice as directed. Lightly toss in French dressing. Let cool to room temperature.
Heat oven to 350°. Grease a 9 x 13-inch pan. Mix all ingredients, adding zucchini last. Spread evenly in pan. Bake until golden brown, about 25 to 30 minutes. Cut into small pieces. Makes about 4 dozen. Serve warm or cold.
In large bowl combine 3 cups flour, undissolved yeast and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover and rest on floured surface for 10 minutes.
Drain cherries; reserving 1 cup liquid. In a large saucepan, combine 3/4 cup of the sugar and the cornstarch. Stir in reserved cherry liquid. Cook over medium heat until thickened and bubbly, stirring constantly. Cook and stir for 2 more minutes. Remove from heat. Stir in remaining sugar, butter and almond extract; stir in cherries. Cool slightly. Transfer filling to a pastry lined 9-inch pie pan. Top with lattice crust. Cover edge with foil. Bake at 375° for 25 minutes. Crust should be golden. Makes 6 servings.
Combine dressings and cheese; mix well. Add remaining ingredients; mix lightly. Chill. Makes 4 servings. Prep time: 15 minutes plus chilling.
Fry bacon, onion and garlic (if used). Add vinegar, mustard and brown sugar; boil for 3 or 4 minutes. (If garlic powder is used, add before boiling.) Mix with drained beans. Place in a 2-quart casserole and bake at 350° for 1 hour.
Cook pasta according to directions. Drain and allow to cool. Add onion, green pepper, tomatoes, salad dressing, salt and pepper to taste. Toss to coat well. Refrigerate. Serves 4.
Dissolve gelatin in 2 cups boiling water. Add 1 cup juice from the fruit. Let stand to room temperature. Add oranges and pineapple. Stir in sherbet until dissolved. Chill until set.
Mix the Karo syrup, brown sugar, salt and butter. Melt for 2 minutes in microwave; stir. Add the baking soda. Pour into bag of popcorn. Put bag in microwave for 4 minutes. Take bag out every 45 seconds.
Mix all ingredients well. Beat 4 minutes. Pour into well-greased Bundt pan. Bake 30 to 35 minutes at 350°.
Drain artichokes, reserving marinade; chop. In large bowl, beat eggs, seasonings and parsley. Mix in cheese and bread crumbs. Mince onions and garlic. Saute in 2 tablespoons of reserved marinade. Add zucchini and cook 1 minute. Stir onions, garlic, zucchini and artichoke hearts into cheese mixture. Place in greased 9 x 13-inch pan. Bake in preheated 350° oven for 30 minutes or until firm. Cool a few minutes and then cut into squares.
Cut up 1 cup berries. Add water, cook and strain. Add enough more water to make 1 cup . Add sugar, cornstarch and salt to juice and cook until thick, then cool.
Slice bacon thinly. Pre-fry bacon and onion over medium heat. Layer bacon and onion in uncooked pie shell. Add grated cheese. Mix egg, milk, flour and seasonings (salt, pepper, Accent). Pour over cheese. Bake for 30 to 40 minutes.
Place diced celery, onion and carrots in 2 cups water and cook until tender. Add corn and Pet milk. Simmer 20 minutes to thicken. Mix cornstarch and small amount of water until smooth. Add to corn soup and stir well until thickened slightly.
Mix all together except nuts. Spread in a 8 inch pie plate. Sprinkle nuts on top. Heat at 350° for 20 minutes. Serve warm with triscuits or other crackers.
Fry bacon until crisp. Drain on paper. Cook onion in bacon drippings until tender. Add corn, green pepper, olives and salt. Heat, stirring constantly. Crumble bacon over corn.
Melt the peanut butter and morsels over low heat. Add peanuts and noodles. Make clusters by dropping spoonfuls on wax paper. Cool.
Mix and bake in 3 layers at 350° for 30 to 35 minutes.
Layer, do not mix, these ingredients. Spread over the top 2 cups mayonnaise with 3 teaspoons sugar. Top with a small jar Romano cheese. Refrigerate overnight. Before serving, garnish with crumbled bacon, 2 hard-boiled eggs, chopped, and 1 chopped tomato.
Cook spaghetti, drain, stir in butter, parmesan cheese and 2 beaten eggs. Form spaghetti mixture into nest in buttered pan (or 10-inch) pie plate. In skillet cook and drain meat, add sauce, Italian seasoning. Mix in a large bowl, add ricotta cheese, mozzarella cheese and 1 beaten egg. Spread cheese mixture over spaghetti nest in the center. Cover with sauce mixture and cover with tin foil. Bake at 350 degree for 1 hour. Cover with mozzarella cheese and bake uncovered for 5 minutes more.
In a 9 x 13-inch pan, dissolve the bouillon cubes in boiling water. Add rice. Lay chicken parts on top of rice. Sprinkle dry soup mix over this. Spoon undiluted cream of mushroom soup over top. Cover and bake at 325° for about 1 hour. Uncover and bake for 30 minutes more.
Mix ingredients all together and bake in casserole dish for 3 hours at 350°.
Cook and chill peas. Cook bacon crisp and break into small pieces. Arrange in layers as listed. Let set for at least 8 hours. Stir well and serve.
Melt oleo in 9 x 13-inch pan. Mix 2 eggs and cake mix, then mash down onto oleo. Sprinkle with chopped pecans. Mix 2 eggs, cream cheese and powdered sugar until smooth. Pour over cake mixture. Bake at 325° to 350° for 45 minutes. Cut into bars when cool.
Brown sausage; drain off grease. Spray baking pan with Pam. Line bottom of small baking pan with half of crescent rolls. Spread sausage over rolls; spread cheese over sausage. Use remaining crescent rolls and spread over cheese. Bake according to crescent rolls directions or until golden brown. To make in regular cake pan, double the recipe.
Combine soup, sugar, vinegar, oil and mustard. Mix and add onion and pepper. Bring to a boil, stirring. Put drained carrots in bowl and pour mixture over them. Marinate in refrigerator. Serve either warm or cold. Carrots should be sliced into thick slices before cooking. Keeps in refrigerator 2 weeks.
Combine cake mix, eggs, peanut butter and melted margarine in a large mixing bowl; beat at medium speed 1 to 2 minutes. Press 1/2 of cake mixture into bottom of a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 10 minutes.
In a large bowl, mix Marshmallow Fluff and peanut butter. Cook sugar, salt and milk to soft boil stage. Pour cooked mix in the peanut butter mixture. Stir until well mixed. Pour into greased 8 x 8 x 2-inch pan. Cool to harden and cut into squares.
Season fish with salt, pepper, and garlic; put in covered dish and chill several hours.
Toss and brown sausage, drain off most of grease. Boil with soup and rice, add water and cook 7 minutes. Mix in pepper, onion and almonds. Bake 1 hour at 350° in covered casserole dish.
Heat oven to 400°. Grease 9-inch pie pan. Brown beef and drain excess fat. Add salt, pepper and onion powder to meat and spread in pie pan. In separate bowl, mix Bisquick, milk and eggs with hand beater until smooth. Pour over meat mixture. Bake 25 minutes and top with cheese. Bake until cheese melts. Cool for 5 minutes.
Pound chicken breasts, dredge in flour and salt. Panfry 10 minutes or until done. Mix pineapple juice, honey, teriyaki sauce and chives together. Pour over chicken, add pineapple and heat thoroughly. Serve with rice.
Mix soups and sour cream. Put half of the cream mixture on the bottom of baking pan. Place chicken breasts in cream mixture. Cover with remaining cream. Sprinkle with paprika, garlic powder, salt and pepper. Bake for 1 hour in a 350° oven. The kids love this. Serves 4.
Mix ingredients and pour into greased pan. Grease pan well. Bake at 350° for 45 to 50 minutes.
Cook together frozen vegetables, onions and celery in boiling salted water. Add undiluted cream of mushroom soup, water chestnuts (cut up), mushrooms and a tiny bit of garlic powder in soup. Mix. Pour in buttered casserole. Top with corn flake crumbs and sliced almonds. Bake at 350° until bubbling.
Saute onion and beef together in skillet. Arrange beef, zucchini (sliced), then cheese in layers. Add another layer. Pour soup over top and top with cracker crumbs. Bake at 350° for 1 hour.
Preheat the oven to 425°. Using the largest holes on the grater, carefully grate the cheese over wax paper. You should have about 3/4 cup. Place the chips flat on a cookie sheet. Using a measuring spoon, spread 1/2 teaspoon salsa on each chip, then sprinkle the cheese evenly on each chip. Cook until cheese is bubbly. Let nachos cool for 2 minutes, then serve.
Sift dry ingredients together and add to shortening, milk, vanilla and egg. Batter will be thick. Pour into 9 x 13-inch pan. Lay prunes which have been washed on top of batter and sprinkle with sugar-cinnamon mixture. Bake for 45 minutes in 350° oven.
Keep mixture in airtight jar. To serve, add 2 to 3 teaspoons to 1 cup boiling water.