HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs and fruit cocktail. Sift dry ingredients. Mix together. Spread evenly into greased 9 x 13-inch cake pan. Mix nuts and brown sugar. Sprinkle on cake. Bake 25 minutes at 350°, then 10 to 15 minutes at 300°. Serve warm or cool with whipped cream or ice cream.
Combine all ingredients except wings. Marinate wings for 2 hours. Bake at 400° for 35 minutes.
Mix sugar, milk and corn syrup. Boil until it forms soft ball in cold water. Remove from fire and cool slowly 10 minutes. Add vanilla and salt. Beat until thick and creamy. Add nuts and drop on oiled paper.
Wash and quarter apples. Put into an 8-quart pot (seeds, stems and all) with apple cider. Bring to a boil. Reduce heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes or until very tender. Put apples through a food mill or sieve set over a large bowl, pressing on solids with a spoon. Discard solids. Return puree to pot.
Steam broccoli; set aside. Cook pasta. Saute chicken in oil until browned (large skillet); take out. Saute pepper in oil. Add whipping cream, 1 cup Parmesan and Monterey Jack cheese. Simmer until thickens. Add pasta and broccoli. Simmer. Put remaining Parmesan when serving.
Mix green beans, artichoke hearts, mushrooms and bread crumbs. Add cheese and lemon juice; mix. Spoon into baking dish. Sprinkle bread crumbs on top; dot with margarine. Bake in regular oven for 20 minutes or until golden brown.
Melt cheese in top of double boiler. Combine all ingredients in mixing bowl. Knead with fingers until thoroughly mixed. Form into small balls about 1-inch in diameter. Bake on cookie sheets at 350° for 15 to 20 minutes. You may make balls ahead of time and store in refrigerator or freezer. Also good	reheated. Good for breakfast, snacks and as appetizers.
Mix well in blender and chill for 1 hour. Use with veggies and chips.
Brown pork in oil in skillet over medium heat. Remove pork and set aside. Add peppers and onions to drippings. Cook until lightly browned. Return pork to skillet. Add tomato sauce and next 4 ingredients. Bring mixture to a boil. Reduce heat and simmer 15 minutes. Add mushrooms and cook 5 minutes.
In saucepan, heat soup and milk to boiling, stirring often. Stir in vegetables. Return to boiling. Cover; cook over low heat for 20 minutes or until vegetables are tender, stirring often. Stir in cheese. Heat until cheese melts.
Drain the crab meat and grate the cheese. Mix all ingredients together. Spread on small roll halves. Bake at 400° for 5 to 10 minutes, until brown.
Melt butter, then add crushed crackers to make crust. Press into bottom of 9 x 13-inch pan. Add pineapple. Mix pudding according to directions, then layer over pineapple. Top with Cool Whip and drizzle chocolate over. This makes a cool and lite dessert for all the family.
Break sponge cake into small pieces. Line cake dish. Prepare pudding and let set about 3 minutes. Pour over cake pieces. Let set about 3 minutes. Spread fruit over pudding and cake mixture. Top with whipped cream.
Preheat oven to 350°. Peel potatoes and cut into thin slices. Melt 3 tablespoons butter in pan over low heat. Blend flour and salt and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. In greased 2-quart casserole, layer in following order: Potatoes, onions, sauce and ham (if desired) and repeat. Dot with 1 tablespoon butter. Cover; bake 30 minutes. Uncover; bake 30 to 45 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.
Cook and drain bacon; reserve 2 tablespoons drippings. Brown hamburger and drain. Mix drained kidney beans, butter beans and pork and beans together with mixture of catsup, brown sugar, Worcestershire and onion. Add crumbled bacon, reserved bacon drippings and hamburger to bean mixture. Place all in casserole dish. Top with 4 slices cheese. Bake at 350° for 1 hour.
Mix first 5 ingredients. Put half of the mixture into a 9 x 9 x 2-inch pan. Spread jelly over dough. Sprinkle remaining dough over layer of jelly. Bake in preheated oven at 350° for 25 to 30 minutes until golden brown. Cool pan on rack. Cut 24 bars.
Cook noodles; drain. Combine with tuna, mayonnaise, celery, onion, green pepper, pimiento, salt, pepper and peas. Blend soup with milk; heat through. Add 1/2 of cheese. Heat until cheese melts. Add to cooked noodles, tuna and rest of the ingredients (except almonds).
Saute onion in butter until soft. Rinse sauerkraut in warm water; drain. Combine sauerkraut, onion, pork pieces and rest of the ingredients in large pan. Cover and bake in oven at least 2 1/2 to 3 hours. Stir occasionally, and if needed, add a little more liquid.
Pour the eggs, milk, vanilla and salt over the bread and brown sugar in double boiler. Simmer for 1 1/2 hours.
Prepare pudding according to package directions, using 3 cups skim milk. Fold in half of whipped topping. Reserve 6 Nilla wafers and 1 banana. Slice remaining bananas. Arrange a layer of wafers on bottom of a 2-quart round baking dish or bowl. Spread 1/4 pudding over wafers; top with banana slices. Place wafers around sides of dish. Continue layering wafers, pudding and bananas, ending with pudding. Cover and chill 3 hours, or until serving time. Slice remaining banana. Garnish with banana slices, remaining 6 wafers and whipped topping. Makes 8 to 10 servings.
Pour the pineapple, undrained, into a bowl with pudding and mix well. Add marshmallows and Cool Whip. Stir until mixed. Refrigerate. Yields 8 servings.
In large glass bowl, place lettuce, then layer celery, onion, pepper and peas. Spread mayonnaise to edge sealing all. Sprinkle sugar, then layer bacon and cheese. Cover tightly and refrigerate until serving. Can be made a day ahead.
Preheat oven to 425°. Spray 1-quart casserole with nonstick cooking spray.
Cook noodles in boiling water until tender, about 5 minutes; drain. Mix together the soup and milk, then add cheese and olives. Put this mixture and noodles back in the pan you cooked the noodles. Mix everything thoroughly. Heat until cheese has melted. You may put the mixture in a greased 2-quart casserole and bake 20 minutes in an oven set at 375°.
Cut bacon strips into small pieces. Fry bacon pieces until golden brown. Place bacon and bacon grease along with all other ingredients in baking dish. Bake at 350° for 1 hour.
Remove crusts from bread and cube. In a medium casserole, alternate cheese slices and bread. Begin and end with bread. Beat together milk, eggs and salt. Pour over layers. Let stand overnight. Put casserole in a pan of hot water in a 400° oven and bake for 45 minutes. Serves 8 to 10.
Mix yeast, sugar and warm water together until sugar and yeast dissolve. Set aside. Mix flour, salt and Crisco together very well and knead 5 to 10 minutes. Lightly grease top and sides of dough; cover and let rise in warm place until 3 times its original size. Roll out about 1-inch thick; spread entire dough with soft butter and cut with a biscuit cutter. Fold into 1/2 moon and place in greased pan. Let rise again until double its size before baking at 350° about 15 to 20 minutes or until golden brown.
Combine first 5 ingredients and bring to boil. Simmer 5 minutes. Add remaining ingredients and heat until hot. Do not boil. Strain off spices. Good for crock-pot. May use less of the sugars.
Combine all ingredients except noodles; mix well. Then stir in noodles. Top with cheese or bread crumbs. Bake at 350° for 30 minutes.
Remove skin from sausage; crumble. Brown and drain. Place layer of sausage in 8 x 8-inch baking dish. Cover with layer of sweet potatoes and layer of marshmallows. Continue with layer of sausage, potatoes and marshmallows. Sprinkle with orange juice and brown sugar. Bake in 350° oven for 10 minutes. Serves 6.
Pour punch over sherbet in bowl. Punch will get cool as sherbet melts. Great punch for Christmas.
Bring to a boil and simmer 1 hour. Makes around 10 pints.
Mix all ingredients in a pot. Cook over medium heat, stirring constantly, until done. Store in airtight container and it lasts indefinitely.
Beat together sugar, oil, eggs and vanilla. Sift together dry ingredients and add to sugar mixture. Fold in apples, nuts and raisins. Mix well. Bake in tube pan at 350° for 60 to 70 minutes.
Cut 2 frying chickens. Arrange skin-side up on roasting pan. Salt and pepper to taste. Pour in enough hot water to cover the bottom of the pan. Peel and slice large onion and arrange on chicken. Place uncovered in oven for 1/2 hour at 275°. Take out and turn over and bake another 1/2 hour. Remove from oven and turn skin-side up again. Pour mesquite sauce over the chicken. Bake 1 hour longer; baste with sauce frequently.
Stuff with celery and peanut butter. Cook 45 hours at 20°. Serve with coffee and lemonade.
Cream margarine and sugar. Add eggs, flour, syrup, nuts and vanilla. Bake at 350° for 25 minutes.
Combine all ingredients and marinate fish at least 30 minutes. Grill 5 to 10 minutes on high, depending upon thickness. Fish is done when flakes with fork and the "slimy jello look" is gone.
Cook noodles according to package directions. While noodles cook, combine corned beef, cheese, soup, milk and onion. Drain noodles and toss with oil. Add noodles to soup mixture and pour into 2-quart casserole. Top with additional Cheddar cheese. Bake at 350° for 30 to 45 minutes.
Cut butter into cake mix (dry) until crumbly. Mix coconut in. Pat mixture lightly into ungreased 9 x 13-inch pan. Build up slight edge. Bake 10 minutes at 350°.
Mix sugar, flour and eggs. Add milk and butter. Cool until very thick, stirring constantly. Set pan in cold water to cool.
Mix sugar and butter until smooth. Mix in remaining ingredients. Place teaspoons of dough on pan, leaving much room for expansion. (Snaps come out about 4 inches in diameter.) Bake at 350° to 375° for about 10 minutes.
Spray large skillet with Pam. Heat over medium heat. Add green pepper and onion. Cook, stirring constantly, 2 minutes. Add undrained chopped tomatoes, kidney beans, jalapeno pepper, chili powder and cumin. Bring to a boil. Reduce heat and simmer, stirring occasionally, 15 minutes. Toss with cooked macaroni. Garnish with sour cream, if desired. Serve with bread sticks, Mexican cornbread or cornsticks and a salad. Ole. Serves 4 to 6.
Preheat oven to 350 degrees. Grease 9 x 13 inch pan. Dump undrained pineapple and swirl to fill corners. Dump cherry pie filling - push around until layer of fruit is almost even. Dump cake mix and sprinkle with nuts. Cut oleo in patties and place on top. Do not mix. Bake 1 hour.
Pour melted margarine over flour. Press into 14-inch pizza pan to make a crust around edge to hold strawberry mixture. Press pecan pieces on pizza pan, covering flour mixture. Bake at 350° for 20 minutes, until light brown.
Preheat oven to 425°. Spread pie crust with butter or margarine. In medium skillet, over medium heat, fry bacon until crisp. Drain on paper towels; crumble. Sprinkle bacon in pie crust.
Put marshmallows and strawberry juice in 2 quart saucepan. Over low heat, cook and stir just until marshmallows melt. Cool. Add drained strawberries and pineapple. Whip cream until stiff. Using the same beaters, blend together the softened cream cheese and mayonnaise. Gently fold together whipped cream and cream cheese mixture. Fold into strawberry mixture. Pour into 8 inch square pan or 12 paper lined cupcake pans. Freeze until firm. Cover well to store.
Dissolve jello in boiling water. Add applesauce and orange juice. Pour into individual molds or one large mold.
Cut corn from the ears. Place in a roaster pan with the butter and cream. Mix well. Bake at 325° for 1 hour. Stir every 15 minutes. Cool and put into containers. Freeze.
Cream together butter, sugar, eggs and vanilla. Add flour, baking powder, pineapple juice, crushed pineapple and sour cream. Mix well and turn into a well greased and floured, fluted tube pan. Bake at 350° for 55 to 60 minutes. Cool in pan 10 minutes. Remove from pan, drizzle topping on top of cake.
Melt margarine and chocolate chips together. Let cool; when cool enough to touch, add nuts and marshmallows. Roll into a ball. Separate into three parts and form a ball with each. Then make each ball into a cylindrical roll. Roll in coconut. Slice and serve after 24 hours. This requires no cooking.
Mix all ingredients together except preserves. Form into ball. Pour preserves over the top and chill. Serve with party crackers or spread very thin layer on sliced ham and roll into pinwheels.
Place oxtail pieces in large pot; add enough water to cover. Bring to a boil; lower heat and simmer for 1 1/2 hours or until tender.
Cream together Crisco and sugar. Add eggs, one at a time; beat well. Add flour and flavoring; mix well. Bake at 325° in a tube pan, about 1 hour and 15 minutes.
Whip the potatoes while hot. Add remaining ingredients; mix well. Pour into greased casserole dish. Top with following mixture and bake at 350° for 20 or 25 minutes. Makes 8 servings.
In large pot, boil water, 1 lemon, onion, potatoes and crab boil for 30 minutes. Add crab legs; boil for another 17 minutes. Add corn; boil for another 6 minutes, or until corn is done. Drain and serve with melted butter and lemon wedges.
Grate potatoes. Drain off as much water as possible. Beat eggs slightly. Put into grated potatoes. Add salt. Add flour a little at a time while stirring. Fry in greased skillet until golden brown on both sides. Makes about 10 pancakes.
Place ingredients in a 3 1/2-quart crock-pot in order listed. Stir once; turn pot to low and cook overnight. Remove chicken from bones. Also remove bay leaf.
Mix eggs, sugar and oil. Add grated carrots. Sift together soda, baking powder, flour, cinnamon, nutmeg and salt. Add to carrot mixture. Pour into 9 x 5 x 3-inch pan. Bake at 350° for 1 hour.
Cream butter and sugar. Add eggs, soda, sour milk, flour, salt, apples, nuts and vanilla; mix well. Pour into greased and floured 9 x 5-inch loaf pan.
Bake cake mix according to package directions in a 13 x 9 x 2-inch pan. While cake is baking, blend together cream of coconut and sweetened condensed milk. When cake is done, poke holes throughout cake with a fork (while cake is still hot). Pour liquid mixture over cake. Cool completely. Top with whipped topping and sprinkle with coconut.
Grate cheese and lay oleo in covered container until soft. Add flour, salt and cayenne to creamed mixture. Work into a smooth ball.
Brown ground beef with onion, salt and pepper. Mix in pepperoni. Grease 9 x 13-inch casserole dish, layer spaghetti sauce, meat, cheese and pasta. Make three layers. Bake at 350° for 30 minutes.
Mix and roll into bite-size balls. Bake at 350° for 15 minutes. Yields 80.
Heat pan over medium-high heat. Melt butter. Pour in eggs. Stir with fork, drawing edges to center. As eggs begin to set, tilt pan to make sure it's not sticking. Using fork, start rolling. Turn out on plate, seam side down.
Brown ground beef and onion. Drain off grease. In large bowl combine the soups, undrained green chiles and ground beef mixture. Grease a 9 x 13-inch pan. Spread 1/2 cup soup mixture over bottom. Tear 1/2 of tortillas into pieces about 3 x 3 inches and randomly place overlapping in pan. Spoon 1/2 of soup mixture over this. Cover with 1 cup cheese. Tear and randomly place remaining tortillas over this. Cover with remaining soup mixture. Pour enchilada sauce over top. Take large, sharp knife and make 6 to 8 "cuts" down into casserole so that enchilada sauce "leaks" down into casserole. Top with remaining cheese. Bake, uncovered, at 350° for about 30 minutes until all is light brown and "bubbly." Take out of oven and let set about 10 minutes before serving.
Dissolve jello in hot pineapple (undrained); add sugar and mix well. When cooled, add buttermilk and Cool Whip. Refrigerate to gel.
Chop onions, celery, green pepper and eggplant together in food processor. Saute in large pan, using oil. Add brown sugar, cinnamon, tomatoes, tomato paste, water and seasonings to taste. Simmer for 2 to 3 hours. Best made a day ahead.
Put milk in it and stir. Put ice in it. Mix it together. Put some sugar in it. Stir it. Put flour in it. Put in some butter. Put ice in it. Put strawberries on the pie. Put icing, cornmeal, hot chocolate and eggs. Stir it and put in the oven. Turn the oven on. Half it and eat it.
Add all ingredients except crackers crumbs. Pour in baking dish and sprinkle with the crumbs. Dot with butter. Bake at 375° for 30 minutes or until set.
In a small heavy skillet, melt the butter over moderately low heat; add the cumin, chili powder, cayenne, salt and paprika and cook the spices, stirring, for 30 seconds. Add the nuts and stir them to coat well. Transfer coated nuts into a baking pan, large enough to hold them in one layer and toast them in a preheated 350° oven for 5 minutes. Let the nuts cool and transfer them to a serving dish. Makes approximately 4 cups.
Brown in oil ground beef and onions. Mix all ingredients in crock-pot and cook for 2 hours.
Melt butter and oil in a large skillet. Add the onions; cook slowly until soft. Add the chicken pieces; cook until lightly browned on all sides. Remove the chicken from the pan. Stir in the vermouth and bring to a boil. Lower the heat and stir in the tomato paste, cinnamon and salt to taste. Return the chicken to the pan. Cover and cook on low heat for about 30 minutes. Yields 4 to 6 servings.
Combine grits, eggs, margarine and salt. Layer into baking dish with cheeses. Bake at 350° for 35 minutes or until puffy and browned. This recipe can be easily doubled.
Chop tomatoes, cilantro, green onions, garlic, peppers and avocado. Mix and chill.
Combine ingredients. Use enough water to make a soft dough (not sticky). Let stand for at least 1/2 hour. (The longer it stands, the better.) Cut into small pieces. Flatten into rounds or other shapes to your liking. Heat oil until hot. Place about 3 or 4 pieces of dough at a time in pan with oil and fry until done. It is done when golden brown all over. Makes 8 or 9 rolls.
Soak cucumbers in cold water for 2 hours. Pack in sterilized jars. To each jar, add grape leaves, garlic cloves, dill and a pinch of alum. Bring water, vinegar and salt to a boil and pour over cucumbers. Seal at once.
Dissolve the gelatin in 1 cup boiling water. Stir in 3/4 cup cold water and lime or lemon juice. Chill until syrupy. Combine mashed avocado and sour cream. Blend into thickened gelatin. Refrigerate until firm.
Brown ground beef, onion and green pepper together. Drain. Add tomato juice, beans and chili powder. Cook slowly for 1 hour or until mixture thickens.
Melt butter in a 2-quart saucepan. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat for 2 minutes. Stir in 1/4 cup milk. Heat to boiling. Remove from heat. Cool to lukewarm. Gradually stir in powdered sugar. Place saucepan in bowl of cold water. Beat until smooth and spreading consistency.
Cream butter, Crisco and sugar. Add eggs, one at a time. Add flour with baking powder, salt and milk, alternating. Add flavorings. Bake at 325° for 1 1/4 hours.
Melt butter and add sugar, cooking until sugar is dissolved. Add flour, almonds and salt. Stir one minute. Remove from heat and add milk. Beat until milk is absorbed and drop from teaspoon onto buttered cookie sheet. (Use only a baking sheet with a nonstick Teflon coating and butter only the first batch.) Bake 3 cookies at a time at 325° for 3 to 5 minutes or until barely brown. Remove from sheet as soon as you can get a spatula under the cookie. Work fast and mold cookie over the bottom of a glass tumbler to form a basket. Makes 12 cookies.
Dissolve Jell-O in water. Cool and add all other ingredients. Chill until firm in 9-inch pan.
Mix equal parts of flour, salt and water in a bowl; add tempera. Pour mixture into plastic squeeze bottles. Show the children how to squeeze the puffy paint onto paper in lines or dots. Encourage to experiment with different designs and patterns. Puffy paint hardens when it dries, approximately 24 hours.
Press crescent rolls into a 13 x 15-inch jelly roll pan. Bake as directed on package. Combine cream cheese, mayonnaise and dill weed until smooth and creamy. Spread on crust. Top with veggies like: broccoli, cherry tomatoes, onions, green peppers, celery, carrots and yellow squash. Refrigerate. Cut into serving squares.
Beat eggs, oil, and sugar. Add milk, stir - add dry ingredients. Stir well. Add blueberries to batter. Mix in with other ingredients. Fill muffin cups 1/2 full and bake for 20 minutes at 400°.
Cream together butter or margarine, sugar and baking soda. Add egg. Mix together flour, baking powder, salt and nutmeg. Alternately add dry ingredients and milk to butter mixture. Mix well. Pour into muffin pans or use paper liners. Bake at 375° for 25 minutes.
Mix well the first 5 ingredients. Pour into pie shell. Bake at 400° for 15 minutes, then 30 to 35 minutes at 350° (center is slightly less set). Top with whipped cream.
Mix cream cheese, mayonnaise, chopped corned beef, finely chopped pickles and onion together. Spread onto tortillas and roll. Cut tortillas into 1-inch pieces. Serve.
Mix dry ingredients Add oil and stir well. Add eggs, one at a time and beat well. Add carrots. Bake in 3 layer cake pans at 350°.
Cream sugar, margarine and eggs. Add the rest of ingredients. Bake in greased 13 x 9-inch pan for 30 to 45 minutes.
Mix with mixer flour, sugar, eggs and oil. Mix by hand remaining ingredients with spoon. Bake in tube pan, greased and floured, for 75 minutes at 350°.
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add buttermilk and beat well. Combine flour and soda. Gradually stir into creamed mixture. Stir in vanilla. Chill dough overnight. Roll dough out on a lightly floured surface. Cut out with cookie cutter. Place on greased cookie sheet. Bake at 400° for 7 to 8 minutes.
Cream the cream cheese and powdered sugar together. Mix into this mix, peanut butter and Cool Whip. Add this to mixture. Use 1/2 of each ingredient for 1 pie. Use 2 chocolate or graham cracker crusts. Refrigerate. Can top pie with Cool Whip if desired.
Combine green beans, whole tomatoes, hot tomatoes, bacon drippings, onion and salt in a bean pot. Cook beans slowly for 30 minutes. Makes a wonderful side dish for a spicy entree.
Preheat oven to 350°. Blend	flours. Mix oil with water and add to flour. Mix well. Dough should form a ball. Pat out dough to 1/4 inch thickness on lightly oiled cookie sheet. Cut with doggie biscuit cutter and remove scraps. Pat out scraps and proceed as before. Bake for 40 minutes. Cook on wire rack.
Crush vanilla wafers; add Eagle Brand milk. Mix fruit and nuts in and decorate with cherries. Make in a loaf pan. Refrigerate before turning out of pan.
Cook chicken and debone; save 1 cup broth. Brown onion and pimento in oil; cut off heat. Add spaghetti, chicken, soup, salts and 1/2 of cheese. Mix well with broth. Put in a casserole dish and top with other 1/2 of cheese and Ritz cracker crumbs. Bake at 400° until golden brown on top, about 15 minutes.
Cook bacon, drain and crumble. Drain canned beans and mix all ingredients together. Put into large baking dish and bake at 350° for 45 minutes or put in a crock-pot and heat well.
Boil hamburger and water for 5 minutes. Add all remaining ingredients and simmer until vegetables are done.
Place ingredients in blender in order given, one at a time. Mix well after each addition. Pour mixture into a well buttered 10-inch pie pan and bake at 325° for 1 hour. The crust will be on the bottom, the custard in the center and the coconut on top. Makes 8 to 10 servings.
Mix all ingredients together, except pecans. Put into rounded bowl and chill. Turn upside down into serving plate and coat outside with pecans. (Could be shaped into a ball or in a dish with the pecans on top.)
Combine first 5 ingredients in double boiler. Brown the ground beef and green onions. Add salt and pepper to taste. Drain and add cheese. Roll in tortillas. Pour cheese sauce over tortillas. Heat in 300° to 350° oven for 20 to 30 minutes.
Brown meat in butter. Put into baking dish. Pour water into pan to get juices from the brownings. Pour over meat. Add wine and soups. Bake at 325° for 2 hours. Add vegetables (carrots, onions, peas and potatoes). Bake 1 hour more.