HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and evaporated milk well and let come to a boil. Add pecans and cook until mixture forms a soft ball when a bit is dropped into cold water. Add salt. Remove from heat and beat slightly until mixture begins to hold shape. Drop by teaspoon onto waxed paper.
Mix cheese, sausage and biscuit mix. Knead until thoroughly mixed. Slit peppers and rinse to remove seeds. Stuff each pepper with cheese and pinch closed around cheese. Pinch a bit of sausage-cheese mixture and flatten to 1/4-inch pancake. Place cheese stuffed pepper in middle of dough and wrap completely, sealing the ends. Roll back and forth to mold into egg shape. Roll each "egg" in Shake 'N Bake; dip in beaten eggs, then in Shake 'N Bake again. Bake in slow oven, 300° to 325°, for 20 to 25 minutes. Best served slightly warm.
Cream the first 3 ingredients together. Put on a cookie sheet, then put on shredded Cheddar cheese, lettuce (chopped), sliced olives, diced green peppers and diced tomatoes.
Add coffee slowly to syrup in double boiler. Blend well. Add milk, salt and vanilla. Heat to serve as you would hot chocolate.
Mix all together. Pour by 1/4 cupfuls onto hot griddle. Makes twelve 4-inch pancakes.
Mix first 5 ingredients all together on high for 15 minutes. Blend in a small container of Cool Whip. Put in a baked pie shell and bake.
Season and flour steak. Brown in 2 tablespoons of Crisco. Add pepper, onion and tomatoes. Simmer about 45 minutes. Add 1/2 cup water to make gravy.
Combine ingredients and press in a 9 x 13-inch pan. Bake at 400° for 10 minutes. Cool.
In large bowl, combine first 4 ingredients. Add apples, onion, celery and tuna. Toss until well mixed. Chill 4 hours or more before serving. Serve on bed of lettuce. Divide evenly. Makes 2 servings. Each serving provides: 1/2 milk exchange, 1 fat exchange, 1 fruit exchange, 5 vegetable exchanges and 2 protein exchanges.
Mix with mixer until well blended. Chill dough. Roll into balls. Roll in powdered sugar. Bake on ungreased cookie sheet at 350° for 10 to 12 minutes.
Put tomatoes in deep bowl. In jar, combine remaining ingredients. Shake well. Pour over tomatoes. Chill 3 hours or overnight. Spoon marinade over tomatoes occasionally. To serve, drain tomatoes and place on lettuce and garnish. Serves 6.
Wipe turkey with damp towel. Rub inside with lemon, salt and Tabasco sauce. Loosely stuff body and neck cavities with dressing allowing 1 cup per pound of meat. Truss bird by tying legs, running string under wings, back to legs and tie. Rub butter or oil over entire outside of turkey. Roast in a preheated 350° oven for 45 minutes; turn on other side and roast for 45 minutes more. Turn on back and roast for 2 hours, basting with butter or oil every 20 minutes. Serves 6 to 8.
Combine cucumbers and water in a saucepan, bring to a boil. Cover and simmer 15 minutes or until tender. Drain well. Cook bacon until crisp, drain, reserving 3 tbsp. drippings. Crumble bacon, set aside.
Cook carrots in salted water until tender; drain. Saute onion in butter and combine with carrots. Heat soup, 1/2 teaspoon salt, dash of pepper and 1/2 cup diced cheese, until melted. Pour over cooked carrots. Pour all into greased 8 x 8-inch pan and top with croutons tossed with margarine. Bake at 350° for approximately 30 minutes or until topping is browned.
Mix cornstarch, water and oil. Boil 3 cups of chicken broth and add the cornstarch mixture. Rapidly stir in 1 beaten egg stirring until strands are cooked.
Mix and pour into a greased casserole. Bake at 350° for 30 minutes.
Preheat oven to 350°. Mix all ingredients in casserole dish. Bake for 30 minutes. Serve hot.
Cut chicken into bite-size pieces. In skillet, heat oil and brown chicken. Stir in spaghetti seasoning, water and tomato paste. Bring to a boil, reduce heat and simmer 3 minutes or until thickened. Sprinkle on cheese and let it melt.
In a large pitcher or punch bowl, stir together juices and add water. Stir gently. Add ice ring and strawberries. Makes approximately 15 (4 oz.) servings.
Peel eggplant; cut into cubes. Cook in water until tender (5 to 10 minutes). Drain eggplant thoroughly. Add salt and pepper, then mash. Mash tomatoes; mix with onion, eggplant, eggs and cornbread. May add chopped green pepper, if desired.
Saute onion and celery in margarine. Mix all ingredients together. Pour into a large casserole dish. Bake, covered, at 350° for the first 1/2 hour. Remove lid for the last 15 minutes.
Scrub and oil potatoes. Bake at 350° for 1 hour. Cut in half and spoon out potatoes. With electric mixer, add canned milk, Velveeta cheese and diced stuffed olives. Add salt and pepper to taste. Fill shells and sprinkle with paprika and grated Parmesan cheese. Bake at 350° for 30 minutes. Make and refrigerate a few hours before baking or day before.
In a 4-quart saucepan, heat olive oil over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour, salt, thyme, nutmeg and pepper; cook 2 minutes, stirring frequently.
Line muffin tins with paper cups. Put vanilla cookie in bottom of each cup. Have cream cheese at room temperature. Cream the cream cheese, eggs, sugar and vanilla together. Mix until light and fluffy. Fill cups 2/3 full of mixture. Bake at 350° for 12 to 15 minutes. When cool, spoon 2 teaspoons cherry pie filling on top of each. Makes 22 to 24 cakes.
Pack cucumbers in glass jar, putting 3 or 4 pieces of garlic in each jar. Use 1 teaspoon of dill seed to 1 quart of pickles. If using pint jars, use only 1/2 teaspoon of dill seed per pint. Boil water, vinegar and salt, making sure that the ingredients are dissolved. Pour over cucumbers and seal.
Mix dry jello and cake mix. Add oil and water. Mix well. Add strawberry juice and mix well. Add eggs. Bake in layers 20 minutes at 350°. Cool.
Beat eggs until fluffy. Add sugar and beat until creamy. Add condensed milk and vanilla; blend well. Cut cherries into small pieces. Stir in cherries, juice and half of homogenized milk. Pour into freezer container; add remaining milk until almost full. Makes 1 gallon.
Mix all ingredients together and pour in two graham cracker crusts. Makes 2 pies.
Cream together first 6 ingredients and salt. Spread in 9 x 13-inch pan. Chill. Make sure it is set. Place each of the following layers one at a time in order listed, taco sauce, onion, tomato, lettuce and Cheddar. Serve with any taco chips.
Brown rice in oil in skillet. Pour tomato sauce and water in skillet after rice has browned. Add onion, salt and pepper. Cook at medium heat for approximately 40 minutes. Stir occasionally. If rice starts sticking, add more water.
Bring soda, sugar and buttermilk to a rolling boil. Boil 5 minutes (soft ball stage). Add butter, vanilla and pecans and beat until it gets creamy (a long time). Drop by tablespoon on buttered pan or wax paper. Use a 5-quart heavy pan.
Mix all ingredients. Grease and flour tube pan. Preheat oven to 350°. Bake 60 minutes at 350°.
Place margarine, cocoa and milk in saucepan; bring to a boil. Add sugar, vanilla and nuts; mix well. Spread on cake or cupcakes while hot.
Cut bread in half. Spread each half with cheese mixture. Add the other ingredients. Put loaf together. Wrap in foil. Heat over medium setting on gas grill, turning frequently. Cut in slices and serve.
Drain pineapple, reserving 2 tablespoons of the juice and set aside.
Place apples in a pie plate. Sprinkle with 1 tablespoon sugar and 1 teaspoon cinnamon. In a saucepan, melt the stick of butter. Remove from heat. Stir in the flour and sugar. Add egg last and mix well. Put chopped nuts over apples, if desired. Pour cooked mixture over apples. Bake at 350° for 45 minutes.
Saute cut-up pepper and cut up onion in oil. Drain oil. Add tomatoes (cut up), tomato sauce, tomato paste plus water, salt and pepper. Boil sausage for 5 minutes; remove from pot. Cut sausage into pieces; simmer for 1 1/2 to 2 hours in sauce. If desired, add 2 small cans of mushroom pieces and stems.
Heat oven to 325°. Line a 15 x 10-inch jelly roll pan with foil; grease. In a large bowl, stir together all ingredients. Press evenly into pan. Bake 25 to 30 minutes or until golden brown. Cool slightly. Remove from pan and peel off foil. Cut into bars. Store, loosely covered, at room temperature. Yields 48 bars.
Dissolve gelatin in boiling water; add sugar, cold water and juices. Cool, but don't chill or gelatin will congeal. (If this happens, heat just enough to bring back to liquid.) When time to serve, pour into punch bowl. Add ginger ale and frozen raspberries. Stir until raspberries break apart. Makes 4 quarts.
Drop peas and onion into boiling salted water; cover and simmer 8 minutes. Add the beef bouillon cubes and 2 tablespoons butter. Add pepper to taste. Cut each biscuit into quarters or strips and pinch off into boiling peas and water. Drop one piece at a time, stirring frequently, as dough cooks. Allow enough water, because dough will absorb some while cooking.
Measure the first 4 ingredients together into mixing bowl. Make a well and add remaining ingredients in order. Beat until smooth with electric mixer.
Mix in top of double boiler over hot water. Melt sugar and eggs in boiler until syrupy. Add rest of ingredients. Pour into greased pan or spray with Pam. Bake in 300° oven for 20 minutes or until done. Cool, then cut in squares.
Mix oleo and flour; mix well. Add nuts. Press into 10-inch pie pan and bake at 350° for 25 minutes. Remove from oven and let cool completely.
Bake pastry shell at 450 degrees for 10 minutes. Drain mushrooms. Save liquid. Saute mushrooms in butter for 2 minutes. Scatter in pie shell. Scatter crab meat and cheese over mushrooms. Mix sour cream and mayonnaise with mushroom liquid, salt and flour. Add enough light cream to make 2 cups. Blend in eggs and pepper sauce and pour into pastry shell. Bake at 350 degrees for 55 minutes or until set. Let stand 15 minutes before cutting. Yield: 6 servings.
In a large kettle or Dutch oven, brown short ribs in hot oil over low heat; drain well. Stir in water, undrained tomatoes, onion, bouillon, salt, basil and Worcestershire sauce. Cover; simmer 1 1/2 hours. Stir in carrot, celery, barley, green pepper and parsley. Cover; simmer for 45 minutes. Remove ribs; when cool enough to handle, cut off meat and coarsely chop. Discard bones. Skim fat from soup. Return meat to soup; heat through. Season to taste with salt and pepper.
Mix cream cheese with mayonnaise, onion and Worcestershire sauce. Flatten on a plate and put crabmeat on top. Spread cocktail sauce over and serve with crackers.
Preheat oven to 350°. Grease a 2 quart casserole. Layer with 1/3 of the sliced potatoes; sprinkle with salt and pepper and dot with Velveeta chunks. Continue layering 2 more layers. Beat the eggs and milk together in a small bowl; pour over the layers. Bake, covered, about 1 hour or until potatoes are cooked and tender.
In a medium size bowl, stir together honey, mayonnaise and vinegar until blended. Stir in cinnamon. Add carrots, pineapple chunks and raisins. Toss with dressing. Cover and refrigerate at least 2 hours before serving. (Can be made night before.) Yields 2 cups with 80 calories per 1/2 cup.
Prepare meatballs and begin baking. Combine chili sauce and jelly in pan. Heat over medium heat until jelly is melted. Pour over meatballs and finish baking.
Soak rice in 2 cups of hot water for 30 minutes. Dissolve chicken bouillon cubes in 1 3/4 cups of hot water. Drain and rinse rice. Place rice in casserole and stir in butter. Season to taste with garlic salt. Pour chicken bouillon over rice, but do not stir. Cover and microwave for 15 minutes. Let stand, covered, for 4 minutes. Stir and serve.
Combine hot water, Crisco, salt and sugar. Add yeast mixture (yeast, 1 teaspoon sugar and warm water) and egg. Then add 3 cups flour. Beat slowly real good, then add other cup of flour and beat until smooth. Put in a bowl. Put oil over top. Refrigerate.	Must sit at least 4 hours. Will keep up to 3 or 4 days.	Take out amount you need. Form into rolls and let rise for about 30 minutes.	Bake at 425° until done.
Make up bread dough enough for two loaves. Knead dough. Cut off dough in strips and roll into ropes. Form into pretzel shapes. Let rise 1/2 hour or so. Bake at 400° until brown, around 1/2 hour or so. Beat egg and water together. Brush over pretzels before baking.
Mix all ingredients together except Jell-O. Sprinkle Jell-O in mixture.
Blend all above ingredients in blender for 2 minutes. Pour in greased 9-inch pie pan. Let it set for 5 minutes. Sprinkle 1 cup of coconut. Bake 40 minutes at 350.
Have potatoes drained and cooled. Cook macaroni according to package directions; drain. Mix all ingredients, adding enough mayonnaise to mix well.
Mix well and press into well greased 9 inch square pan. Bake at 350° for 30-35 minutes. Cool for 45 minutes and cut in squares.
Brown ground beef in skillet; drain off excess grease after adding salt, onions and black pepper. Cook thoroughly. Add tomato sauce and paste, then water and hot sauce; simmer. Cook shells for 5 to 7 minutes at 375°. Spoon ground beef mixture into shells. Top with lettuce, cheese and tomatoes.
Cut cucumbers, tomatoes and peppers into small pieces. Mix with spaghetti, Italian dressing and Salad Delight. Mix through and through very well. Cover and let it chill.
Combine milk, butter and sugar in a large pan. Bring to a boil gently 4 minutes. Remove from heat. Stir in remaining ingredients. Pour into two buttered pans. Refrigerate until firm. Yields 5 pounds.
Saute onion in butter in large saucepan until tender. Add flour and seasonings. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened. Add 1 1/2 cups cheese; stir until cheese melts. Add ham and potatoes.
Crumble sausage and cook until brown. Remove sausage and add butter and onions to drippings and cook for 5 minutes. Cover bottom of pie crust with sausage, onions and 1/4 cup of cheese.
Cook bacon in Dutch oven until crisp; remove bacon to a paper towel. Cook okra, water, tomato, corn, onion and seasonings in bacon drippings over medium heat for 5 minutes. Reduce to low. Cover and simmer 15 minutes or until vegetables are tender. Serve over rice and top with crumbled bacon.
Heat oven to 400°. Do not use chicken wings. Remove skin from remaining pieces. Salt chicken. Coat chicken with a mixture of flour, 2 teaspoons salt, pepper and paprika. Combine eggs and milk. Dip chicken in egg mixture. Roll in mixture of cheese and bread crumbs. In oven, melt 2 tablespoons butter and shortening in pan. Place chicken, bone side down, in pan. Drizzle with melted butter. Bake 1 hour. Makes 6 servings.
Mince onion, peppers and garlic; saute onion, jalapeno pepper, garlic green pepper, onion powder and garlic powder in butter. Add vinegar and water, then simmer. Stir in brown sugar, ketchup (as much as needed), tomato paste, tomato sauce and Worcestershire sauce or hot sauce. Add paprika, mustard, lemon juice and smoke flavoring to taste. Cook on low heat for 20 minutes.
Dissolve jello in water; set aside to cool. Tear cake into small pieces and press into an 8 1/2 x 11 1/2-inch cake pan. Mix Dream Whip as the package directions say. Pour jello and strawberries over cake. Chill. Top with Cool Whip before serving.
Brown hamburger and onion. Put 1/2 in a 9 x 13-inch pan. Cover with green beans and Tater Tots. Add rest of hamburger. Heat cream of chicken soup, cream of mushroom soup and milk. Pour over meat and cover with Cheddar cheese. Bake at 325° for 1 hour.
Melt the oleo. Add the sugar. Pour over the crackers. Mix and press in big Pyrex pan. Mix Cool Whip, milk, orange juice, mandarin oranges, crushed pineapple and marshmallows all together. Spread over the cracker crust. Refrigerate.
Rinse and drain potatoes. Heat soup in pan with butter. Stir in sour cream and pour over potatoes. Mix in cheese and onions. Season with salt and pepper. Dot top with butter and crushed corn flakes. Bake in 350° oven for 1 hour and 15 minutes.
Cut onions in half and put in buttered pan. Mix tomato juice, pineapple juice and honey and pour over onions. Bake at 325° for 1 hour or until soft. A little grated fresh ginger over top is a nice touch.
Put 2 cans of green chilies (chopped) in 8-inch square pan. Cover with grated cheese. Beat eggs with Worcestershire sauce and salt. Pour over all. Bake at 350° for 30 minutes. Serve on Triscuits.
Thaw bread and cut into one inch slices. Roll into balls. Dip each ball into melted butter and then into cinnamon and sugar mixture. Place balls in ungreased Bundt pan. Let rise about an hour. Bake at 315° for 35 to 40 minutes.
Melt chocolate in microwave or double boiler. Mix together remaining ingredients and pat into bottom of 9 x 13 pan. Spread melted chocolate over this mixture. Chill and cut into small squares.
Brown meat and onion. Add ketchup, Worcestershire sauce, mustard, vinegar, sugar, celery seed, salt, pepper and hot water. Simmer at least 1 hour or until desired thickness. Serve on hamburger buns.
About 20 minutes before serving, mix soups, salt, pepper and Worcestershire sauce together. Simmer over low heat for 10 minutes. Then add the crabmeat and simmer for 10 more minutes. Just before serving, stir in the sherry. Makes 6 to 8 servings.
Preheat oven to 350°. Brown chops in vegetable oil. Salt the chops. Combine soup, milk, sour cream and pepper. Stir in potatoes, 1/2 the cheese and 1/2 can onions. Spoon mixture into 9 x 13-inch baking dish. Arrange pork chops over mix. Bake covered for 90 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes more.
Melt 1/2 cup butter with 1/2 cup chocolate chips in saucepan. Blend in flour and sugar. Press firmly on bottom of greased 13 x 9-inch pan. Bake at 350° for 10 minutes. Cool 5 minutes.
Scrub potatoes. Cut, unpeeled, into chunks. Mix oil and soup together. Place in bowl or plastic bag. Add potatoes. Shake until well coated. Place potatoes on greased baking sheet. Bake at 450° for 40 minutes or until browned.
In a heavy saucepan, combine the sugars and cornstarch. Gradually stir in cream until smooth; bring to a boil over medium heat, stirring constantly. Cook and stir for 2 to 3 minutes or until slightly thickened. Remove from heat; stir in butter until melted. Add pecans. Serve warm over ice cream or pound cake.
Cook celery and onion in butter until tender. Add 3/4 cup milk to cracker crumbs. Stir in onion mixture, egg, parsley, sage, thyme, salt and a dash of pepper. Makes 2 1/2 cups stuffing, enough for a 3 to 4 pound chicken.
Preheat oven to 375°. Season Cornish hens well with salt and pepper, inside and out. Combine remaining ingredients in bowl. Spoon 2 tablespoons of the mixture into each hen cavity. Tie the legs together and fold the wings back. Place the hens in a roasting pan. Brush each hen with the sauce. Roast for 55 minutes or until tender. Baste the hens twice during the cooking time with the sauce.
Mix all ingredients, except chicken. Add chicken to mixture; let stand for 2 hours or refrigerate overnight. Fry or grill until done.
Mix all ingredients. Spoon one inch apart on greased baking sheet. Bake 8 minutes at 350°. Remove at once. Makes 5 dozen.
Mince garlic. Saute in butter in pan. Lightly brown steaks on both sides. In a separate bowl, mix soy sauce, brown sugar, spices and wine. Stir until the sugar dissolves (it should taste salty and sweet if the mixture is right). Pour over fish. Turn heat down to medium-low. Let sauce thicken and fish cook. The fish flakes when it is done.
Bake cake as directed on package. Cool. Mix pudding and milk. Add Cool Whip and cream cheese. Spread on cake. Sprinkle on coconut, pineapple, cherries and nuts on top, if desired.
Dissolve gelatin in undiluted warm consomme to broccoli. Add finely mashed eggs and remaining ingredients to consomme. Turn food in eggs and broccoli; blend well. Put in mold which has been greased with mayonnaise. Chill. Serves 14 to 16.
Mix hot roll mix according to package instructions. Cover and set aside for use later. Brown sausage on low heat for 5 minutes. Drain well; chunk sausage into very small pieces and add chopped onion. Continue to cook on low heat until sausage is almost done. Drain again and add cheeses, parsley flakes, salt and Tabasco sauce. Cook for one minute; add beaten eggs and cook for another minute. Turn off heat and set aside. Roll dough mixture (on floured surface) into a large round thin circle. Place sausage mixture in center of circle. Fold dough over sausage mixture to form a crescent shape. Brush with melted butter and bake for 25 to 30 minutes in a preheated 350° oven. Brush bread with melted butter when removed from oven.
In saucepan, put sugar and lemon juice; mix well. Add raisins, pecans and egg yolk. Mix well and cook 3 minutes. While still hot, add mayonnaise and stir. Spread on bread.
Place the first 4 ingredients in 4-cup microsafe bowl. Microwave on High 2 minutes. Stir really well and add 1 teaspoon vanilla and 1/2 cup chopped pecans. Pour in buttered platter.
Crumble butter into flour. Add baking powder, beaten egg and sugar. Roll out to line a 9-inch cake tin. Cover bottom and sides of pan. Add filling. Bake at 325° for 45 to 60 minutes.
Sift dry ingredients together. Combine egg, milk and butter. Add to dry ingredients. Stir until flour is moistened. (Batter will be lumpy.) Bake on ungreased griddle.
Pour 1/2 cup margarine over top of ingredients (add as listed). Bake in a greased 9 x 13-inch pan at 350° for 40 to 50 minutes. Serve warm with vanilla ice cream or whipped cream.
Place ham in large baking dish. Sprinkle well with brown sugar. Bake for 1 hour at 350°. Then place pineapple slices around sides and on top. Bake for another hour.
Brown sausage and onion; drain. Cook macaroni until tender; drain. Combine soup, milk, salt and pepper in casserole. Stir in sausage mixture, macaroni and peas. Bake at 350° for 30 minutes.
Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken. Heat oil in 10-inch skillet over medium heat until hot. Cook chicken in oil 10 minutes, until brown on both sides. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 5 minutes or until chicken is no longer pink when centers of thickest pieces are cut.
Mix all ingredients together. Pour into a 9 x 13-inch pan. Bake 30 to 40 minutes at 350°.
Boil Karo and brown sugar until bubbly. Add 1 cup of peanut butter. Add Special K and stir well. Press mixture into a buttered 13 x 9 x 2 pan.
Sift together dry ingredients. Cut in shortening with pastry blender or fork until coarse crumbs. Reserve 3/4 cup of this mix for top. To rest, add well beaten eggs and coffee.
Peel and slice cucumbers. Soak cucumbers in pickling lime and 8 1/2 quarts water for 24 hours. Rinse well and soak in cold water for 3 hours.
Mix all ingredients together. Cover and refrigerate for 24 hours stirring occasionally. Makes 2 (12-inch) rolls and wrap in foil. Bake at 350° for 1 to 1 1/2 hours. Punch holes in bottom of foil rolls and place directly on the oven rack. Use an oblong cake pan to catch the drips.
Heat turkey/chicken, Veg-All, soup and thyme in large pot over medium heat until it begins to bubble. Place 1 crust in bottom of pie pan. Fill with meat/veggie mixture. Cover with second crust. Seal edges and cut slits in the top crust. Sprinkle with more thyme. Bake at 350° for 45 minutes until crust is brown.
Beat eggs; add sugar. Melt butter and add to mixture. Add vanilla and evaporated milk. Mix well and pour into 2 unbaked crusts. Bake at 300° for about an hour.
Preheat oven to 350°. Line a baking sheet with parchment paper or foil. Beat egg whites until frothy. Gradually add sugar while beating, until mixture can hold stiff peaks. Fold in chocolate chips. Drop by teaspoonfuls 2 inches apart onto a prepared baking sheet. Place into oven and quickly close the door. Turn the oven off. Let cookies remain at least 5 hours, undisturbed. Makes about 25 to 30 cookies.
Brown ground beef in heavy skillet. Place ground beef and all other ingredients in pot with a tight fitting cover. Cook over low heat for about 2 hours.