HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients. Wipe granules from side of pan. Do not stir while cooking. Cook slowly to soft ball stage. Pour into bowl and cool until firm. Beat. Roll into balls and cover with chopped nuts or add nuts to fudge and pour into square pan and cut into squares.
Over high heat saute chicken breasts which have been cut into strips. Sprinkle with salt and stir constantly for 3 minutes. Add onion, celery and green pepper. Continue to cook, stirring constantly for 2 minutes. Add pineapple; reserve juice. In bowl, mix pineapple juice, cornstarch, cinnamon and soy sauce. Stir juice mixture into pan of chicken and bring to a boil. Reduce heat and cook just until clear. Serve over hot rice.
Wash the zucchini; trim off ends, but do not peel. Shred on medium blade of vegetable shredder. Combine eggs with zucchini; add cheese, biscuit mix and seasoning. Mix well.
Cream butter with all ingredients except shrimp. Divide shrimp equally on 6 pieces of heavy-duty aluminum foil. Top with butter mixture. Bring foil up around shrimp; seal tightly. Place shrimp directly on hot coals. Cook 5 to 7 minutes. Serve in foil packages. Serves 6.
Preheat oven to 350°. Lightly grease a 9-inch square pan. Mix pecans, brown sugar and cinnamon; set aside. Stir flour and sugar until well mixed. Combine bananas, eggs, oil and vanilla until blended. Add blended liquid ingredients to flour mixture and stir. Spread half of batter into pan. Sprinkle half of nuts, brown sugar and cinnamon. Spread rest of batter. Sprinkle with remaining nut mixture.
Mix ingredients together. Pour over chicken. Bake, uncovered, for 1 hour at 325°.
Break each cinnamon stick into 2 or 3 pieces. Place cinnamon and cloves in a tea ball or cheesecloth bag. In a large saucepan, combine water, brown sugar and instant coffee. Add tea ball. Bring to a boil over high heat. Reduce heat and simmer 1 minute. Stir in vanilla. Remove tea ball. Makes 8 (3/4 cup) servings.
Beat butter and sugar until fluffy. Pour in vanilla. Add eggs, one at a time, blending well after each. Combine flour with soda and salt. Add to batter alternately with buttermilk, beginning and ending with flour. Bake in Bundt pan at 350° for 1 1/2 hours. Allow cake to stand 5 minutes. Finish cooling on a rack. Dust with powdered sugar before serving.
Mix dry ingredients together then add the rest. Mix until smooth. Grease and flour 3 (1 lb.) coffee cans. Fill each 1/2 full. OR grease 6 mini loaf pans.	Bake 1 hour at 350°.
Fill a 5-gallon crock 2/3 to 3/4 full of cucumbers.
Saut onion, celery and pepper in oil until tender. Place in roasting pan. Spread 2 cups uncooked rice over vegetables. Pour chicken broth over all. Place chicken pieces on top and season with garlic powder and paprika. Bake at 350° for 1 hour.
Mix all ingredients and bake in covered Dutch oven at 250° for 5 hours.
Melt butterscotch pieces, sugar and butter in saucepan over medium heat, stirring constantly. Remove from heat. Add egg; beat well. Add flour, baking powder and salt. Stir in remaining ingredients. Spread in greased 8-inch square pan. Bake at 350° for 20 to 25 minutes. Cool. Cut into bars; makes about 24 bars.
Cream together Crisco, brown and white sugars well. Add eggs. Beat well. Sift dry ingredients together and add to creamed mixture. Add flavoring, nuts (optional) and gumdrops. Mix well. Drop by teaspoons on greased cookie sheet. Bake 10 minutes at 350°. Yields 8 dozen.
Line jelly roll pan (10 x 15-inch) with graham crackers. Bring to boil sugar and margarine, and boil for 2 minutes. Add pecans. Immediately pour over graham crackers and bake for 10 minutes at 350°. Cool, remove from pan and place on rack. Tastes like a praline.
Heat oven to 375°. Beat all ingredients 10 minutes. Pour into 10-inch tube pan that has been greased and floured. Bake 55 minutes. Will rise and settle. Sprinkle with powdered sugar. Let cool completely before removing from pan.
Cool rice. Marinate overnight (or several hours) in dressing. Add all other ingredients. Serve cold. (Good with a fruit salad or baked apples and hot cheese bread.)
Combine all ingredients; store in an airtight container. Makes 4 1/3 cups. Place 1/3 cup of mix in a cup. Add 1 cup boiling water and stir well.
In a double boiler, melt the paraffin and chocolate chips. Mix all other ingredients together. Form into small balls. Insert a toothpick into each ball. Chill them so they are firm and can be dipped into the melted paraffin and chocolate. After dipping, put the balls on wax paper to cool. Remove toothpicks and store in closed containers.
Note: Key limes are yellow and fresh ones are found only in South Florida. Bottled juice from Key West may be found in some supermarkets.
Preheat oven to 350°. Combine hash brown potatoes, sour cream, soup, cheese and onion in lightly greased casserole. Drizzle with melted butter and top with crushed Ritz crackers. Bake at 350° for 1 hour.
Cook potatoes with skins until soft, but not mushy. Peel and cut in half, lengthwise. Arrange in greased baking dish. Mix salt, sugar and flour. Pour over potatoes. Dot with butter. Add marshmallows and nuts. Pour cream over all. Bake at 350° for 45 minutes.
In small sauce pan combine brown sugar and cornstarch. Mix well. Gradually stir in remaining ingredients, cook over medium heat about 5 minutes or until slightly thickened. Stir frequently. Cool and cover. Store in refrigerator. Yield 1 1/2 cups.
Soften bread in milk. Add to meat together with egg, salt, pepper, onion and Worcestershire sauce. Mix well and form into loaf.
Heat chocolate chips, Marshmallow Creme and milk over low heat until chips are melted. Arrange the wafers around the sides and bottom of a 13 x 9-inch baking dish. Slice ice cream; place over wafers. Pour some sauce over ice cream. Repeat a second layer. Cover and freeze.
Cut steak into 1 inch cubes; sprinkle with meat tenderizer, following label directions. In large skillet, cook bacon until crisp. Remove bacon, crumble and set aside. Quickly brown meat in bacon fat; drain off excess fat. Season meat to taste with salt and pepper. Add broth, wine, water, garlic, bay leaf, and bacon. Cover and simmer 50 minutes or until vegetables are tender. Thicken liquid with thin flour and water paste to make gravy. Serve with riced potatoes, hot noodles or rice. Yield: 6 servings.
Place strips of waxed paper crisscross over bottom of 2 greased and floured 9-inch layer cake pans allowing ends to extend over sides of pan for easy removal of cake.
Make a big tossed salad from the lettuce, mushrooms, cucumber, onion, salami and Provolone. Toss with bottled Italian or vinaigrette dressing, then add the sliced tomatoes and serve. Yield: 3 servings.
Place in a Dutch oven; stir. Bake for 2 hours at 350°. Do not peek! Serve over rice or noodles. (May cook in crock-pot for 8 to 10 hours on low.)
Cream the margarine and peanut butter. Gradually add half of the sugar, beating well. Add remaining sugar alternating with milk, beating until smooth enough to spread. Add vanilla and beat well. Kids love this on cupcakes.
Combine dry ingredients except sugar in a large mixing bowl. Make a well in center. In another container, combine oil, eggs, sugar, pears and vanilla. Add to dry ingredients, stirring until just moistened. Spoon mixture into 2 greased 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake in a 325° oven for 60 to 70 minutes. Cool 10 minutes before removing from pan. Keep bread wrapped for freshness. Can be frozen.
Sprinkle Jell-O over cottage cheese and mix well. Add fruit cocktail, Cool Whip and marshmallows and stir well. Let chill in refrigerator until congealed.
Cream shortening and sugar well; add eggs and vanilla. Beat well. Add flour, baking powder and salt alternately with milk. Mix well after each addition. Take out 2/3 of batter and place in separate bowl. Add 2 teaspoons cinnamon and 1 teaspoon cloves. Divide this batter between 2 greased and floured cake pans. To remaining 1/3 batter, add 1 tablespoon molasses and 1/2 cup ground raisins. Pour this batter into a third greased and floured cake pan. Bake at 350° for about 30 minutes. Frost this 3 layer cake with boiled frosting.
Thaw lemonade, then mix milk and lemonade together. Fold in Cool Whip. Pour ingredients into graham cracker crust and refrigerate 1 to 2 hours.
Let rise until double. Knead. Let rise until double, then shape into loaves. Makes 4 loaves.
Prepare and slice potatoes in thin slices, about 4 cups. Cook onion in margarine in a 2-quart pan until tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly until mixture is bubbly. Remove from heat and stir in milk and 1 1/2 cups of cheese. Heat to boiling about 1 minute and remove from heat. Place potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce over potatoes and top with remaining 1/2 cup cheese and bread crumbs. Sprinkle with paprika. Bake, uncovered, in 325° oven for 1 hour and 20 minutes or until done.
Preheat oven to 325°. In a small bowl, mix Bits 'O Brickle with liquid shortening until evenly coated. Then stir in 6 tablespoons flour until well coated. Set aside.
Mix together all ingredients, except last 4. Stir in beef, then add vegetables. Cover and bake 3 hours, stirring twice in Dutch oven (5 to 6-quart). Makes 8 servings.
Heat oven to 350° (325° for glass pan). Melt butter in 13 x 9-inch baking pan. Sprinkle cracker crumbs over butter. Pour condensed milk evenly over crumbs. Top with chocolate chips, coconut and nuts. Press down gently. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Loosely cover any leftovers. Makes 24.
Put milk and marshmallows in a double boiler; let them melt. Add cracker crumbs, pecans and fruit. Mix well and put in a buttered dish. Press well. Keep refrigerated.
In a bowl, combine flour, soda and salt. In a large mixing bowl, cream shortening and sugar. Add eggs and vanilla. Mix well. Beat in bananas. Gradually beat in dry ingredients. Fold in blueberries. Pour into 2 loaf pans (greased). Bake at 350° for 35 minutes. Cool 10 minutes in pan.
Boil in hot water cabbage leaves and drain. Mix ground beef, salt, onion, rice and egg altogether just like you would meat loaf. Roll a portion of filling into a cabbage leaf and toothpick shut. Place in a square pan. After filling all cabbage leaves and placing them in a pan, pour can of tomato soup over rolls plus 3/4 cup water. Cover with foil and bake 45 to 60 minutes at 350°.
Mix together. Shape into balls and roll in powdered sugar. Bake at 350° for 10 to 12 minutes.
Mix jello with boiling water. Add the V-8 juice. Refrigerate until jelled. Cut and serve on lettuce. Top with Ranch dressing mixed with 1/4 cup of mayonnaise. Serves 4 to 6.
Mix all ingredients together well. Bake at 350° for 35 to 40 minutes in 13 x 9 x 2-inch pan.
Wash, trim and dry spinach; refrigerate. Toast sesame seed on pie pan in a preheated 350° oven, shaking once or twice, until golden, 10 to 12 minutes; cool. Combine oil, vinegar, sugar, onions, salt, pepper and Tabasco sauce in tightly covered container; shake until sugar and salt are dissolved. Refrigerate.
Set power select at High. In small glass bowl, heat butter 1 minute. Brush butter onto bread (one side only); cut bread into small cubes. In oblong baking dish, arrange bread; drizzle with remaining butter. Heat 5 to 6 minutes or until bread is crispy, stirring twice. Let stand 10 minutes. Store uncovered until ready to serve.
Combine all ingredients in a casserole. Cover. Microwave on High 12 minutes, turning or stirring twice.
Mix ingredients together as listed. Bake in 9 x 13-inch pan at 350° until tests done.
Cook broccoli and drain. Put half of broccoli in a 2-quart casserole dish. Cover half with cheese; add rest of broccoli and cheese.
Butter the sliced bread. Make 4 cheese sandwiches and place in 9 x 13-inch pan. Mix eggs and milk and pour over the sandwiches. Cover with foil and refrigerate overnight (or at least 4 hours).
I cook my apples a little with the other ingredients until they are a little tender. Pour all ingredients into unbaked 9-inch pie crust. Add top crust, cut slits for steam to escape. Bake at 400° for 15 minutes, then reduce temperature to 350° and continue baking for about 35 minutes.
Combine potatoes, butter, sugar and vanilla. Mix well, preferably with electric mixer. Add milk slowly. Add beaten eggs. Mix well. Texture should be light and fluffy. Fold in coconut, nuts and raisins; pour into 3-quart (2835-ml) buttered casserole. Bake at 350° (177°C) for 30 to 45 minutes or until firm. Place marshmallows on top and return to oven. Increase temperature to 375° (190°C) and bake until marshmallows are golden brown. Yields 8 to 10 servings.
Unroll French bread onto cookie sheet. Spread meat such as pepperoni or ham to cover. Spread with cheese (mozzarella or American). Roll back up and bake the time on the roll. Pizza sauce can be added to the pepperoni rolls if desired.
Boil the vinegar, oil, sugar, pickling salt, water and alum together. Put over vegetables in pint jar with dill on bottom and top. Boil lids and seal. Boil water in canner and put in jars. Cover. Turn off heat and leave setting in canner overnight, covered. Makes 2 to 3 pints.
Slice cookie dough 1/8-inch thick and overlap in 14-inch pizza pan. Bake in 375° oven for 12 minutes. Combine cheese, sugar and vanilla. Spread mixture over cookie dough. Arrange various fruits over cheese mixture. Mix marmalade and water together and spread over fruit. Chill 1 hour and serve.
In saucepan, cook carrot in water to cover, plus one inch. Bring to boil. Reduce heat; cook 5 minutes. Add potato; cook 10 minutes. Add frozen peas the last 2 minutes. Remove from heat. Add garbanzo beans; toss.
Keep fruit and vegetables separate. Peel and slice kiwi. Slice strawberries. Slice red onion. Tear lettuce into bite size pieces.
Fill pie tin half full of apples. Cover with white sugar and cinnamon. Mix brown sugar, butter, oats and flour. Press mixture down on top of apples. Bake at 350° until brown. Serve with cream or ice cream.
In a very large bowl, mix sugars with shortening. Add vanilla and eggs; mix thoroughly. Add flour, baking soda, baking powder, salt and cinnamon; mix well. Fold in oatmeal, coconut and chocolate chips. Drop by teaspoon on greased baking sheet. Bake 10 to	15 minutes in 350° oven. Allow to cool for two minutes before removing from baking sheet. Makes about 8 dozen.
Cut carrots 3-inches from top, reserving smaller end for another use. Cook carrots in a small amount of water for 20 minutes or until tender, but firm. Let cool. Scoop out the center of each carrot.
Place lemonade in pitcher or punch bowl; add ginger ale mix. Cut lemon into thin slices. Add lemons and raspberries to lemonade mixture.
Use 9 x 13-inch pan. Heat oven to 325°. Put nuts in pan and let warm while oven is pre-heating. Mix egg mixture until stiff. Take nuts out and melt butter in pan. Add nuts to egg mixture. Bake for 40 minutes, stirring every 10 minutes. Do not get nuts too brown or they will be dry.
Brown ground beef in skillet. Add vegetable soup (do not add water) and drained corn. Simmer. Remove from heat; pour into baking dish and top with canned biscuits (or homemade ones). Bake at 375° until biscuits are browned. Remove from oven and serve. A one dish complete meal.
In a large bowl, beat the eggs. Stir in remaining ingredients except pie shell until blended. Pour into pie shell. Bake in preheated 350° oven for 45 minutes or until golden and set but still moist. Serve slender wedges. Great with a cup of coffee or vanilla ice cream. Serves 10.
Mix chicken with next 7 ingredients in a heavy saucepan. Cook over low to medium heat until chicken is done. At the same time, cook rice according to directions on the package.
Melt grease in skillet at medium setting. In a bowl, beat the eggs and milk. Pour batter in the skillet. Let cook until golden brown on bottom side, then with a spatula, flip over and let cook on the other side. Put cheese and onion on top and then fold in half. Cook until cheese is melted.
Preheat oven to 325°. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breast in a single layer in a 9 x 13 inch baking dish. Pour sauce over. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
There are 2 basic formulas. Use a white under eye makeup stick for good overall coverage.
Let first 3 ingredients boil until thick, then add brown sugar. Put caramel kisses in. Let cake cool for 30 minutes and put the icing on your cake.
In large bowl, mix all ingredients except pecans. Then stir in pecans. Pour into pie shell. Bake in 350° oven 50 to 55 minutes until knife inserted halfway between center and edge comes out clean. Cool. Serves 8.
Fry bacon; remove. Stir-fry clams in bacon grease. Stir-fry carrots, onion and potatoes until done. Add butter, if needed. Remove veggies. Add butter to remaining bacon grease. Add flour and spices. Fry until golden. Add 6 cups milk all at once; stir constantly until mixture thickens. Do not boil. Crumble in bacon and serve.
Combine first 8 ingredients. Spread in an 8 or 9-inch pastry-lined shell. Bake at 350° for 35 to 40 minutes. Toss together shredded cheese and Worcestershire sauce. Sprinkle on meat. Bake 5 to 10 minutes longer.
Beat egg whites, salt, cream of tartar and vinegar until stiff. Add sugar very gradually, a teaspoon at a time. Beat until mixture holds a stiff peak. Add flavorings. Cover baking sheet with brown paper. Shape mixture with a spoon into uniform mounds. Makes 8 small or 6 large meringues. Sprinkle with powdered sugar. Bake at 225° for about 1 hour. Remove from baking sheet. Cool. Serve with fresh fruit topping and ice cream.
Heat water to boil, add macaroni and onion. Cook until tender; drain and wash. Cover with butter. Add mushrooms, black olives, green chilies, relish, pimentos, boiled eggs and pineapple chunks. Cover with mayonnaise. Serve cold.
Crush cookies and set aside 1/2 cup. Mix crumbs with butter and press into a 9 x 13-inch pan. Refrigerate 1 hour. Mix cream cheese, sugar and 1 carton Cool Whip. Spread over cookie crust. Refrigerate 1 hour. Prepare pudding mix by package directions. Spread over cheese mixture. Refrigerate 1 hour. Top with Cool Whip. Sprinkle with rest of cookie crumbs. Garnish with maraschino cherries (optional).
Generously butter and flour a loaf pan. Blend together butter and sugar in food processor, using plastic blade. Add eggs and blend. Add bananas and process until well mixed.
Mix together all ingredients and bring to a boil. Serve while hot. Serves 40.
Stir together the flour, sugar, nuts and margarine; spread evenly in a shallow baking pan. Bake in a 350° oven for 20 minutes, stirring occasionally. Sprinkle 2/3 of the crumbs in a 13 x 9 x 2-inch baking pan.
*Place vermicelli in plastic bag and with rolling pin, crush to about the size of rice.
Drain liquid from peaches and save. In medium saucepan, boil peach juice, lemon jello, sugar, vinegar, cinnamon and cloves until dissolved. Add peaches and chill for 20 minutes. Stir in mandarin oranges with juice and crushed pineapple with juice. Pour in 3-quart Pyrex dish. Refrigerate until set. Store in refrigerator. Serves 10 to 12.
Soften yeast in lukewarm water and set aside. Sift dry ingredients together. Then add milk and softened yeast. Store in refrigerator until one hour before baking. Roll out dough 1/2-inch thick and cut with 2-inch biscuit cutter. Bake at 450° for 10 minutes or until light brown or about ten. The nice thing about these biscuits is that you can store the dough in the refrigerator and make it up as needed.
Place apples in greased 8-inch square pan. Blend remaining ingredients until crumbly. Spread over apples. Bake at 375° for 30 to 35 minutes or until apples are tender and topping is golden brown. Yield: 6 to 8 servings.
Spread apples in baking pan. Mix remaining ingredients and spread over top. Bake at 375° for 25 to 30 minutes.
Peel, pit and coarsely mash peaches to measure 4 cups. Combine peaches, pectin and lemon juice in a Dutch oven; bring to a boil over high heat, stirring constantly. Stir in sugar and allspice; return to a boil, and cook 1 minute, stirring constantly. Remove from heat; skim off foam. Quickly ladle hot mixture into hot, sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 5 minutes. Yields 6 half pints.
Combine sugar and milk in saucepan and cook to soft-ball stage (234°). Remove from heat. Add marshmallow cream, peanut butter and vanilla. Mix well. Pour into buttered pan.
In mixer bowl, dissolve yeast in warm water. Add cheese, shortening, sugar, salt, caraway seed and 2 cups of the flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in remaining flour until smooth. Scrape batter from sides of bowl. Cover. Let rise in warm place until double. Stir down batter by beating about 25 strokes. With floured hands, shape into loaf and put in greased pan. Let rise again. Bake 45 minutes at 375°. Brush with melted butter.
Cream butter and sugar well. Add egg yolks and flour together a little at a time and keep beating until flour and eggs are blended. This makes a stiff dough. Roll in little balls. Put on ungreased cookie sheets. Press with a fork fairly flat. Spread with unbeaten egg whites. Press on cherries or walnuts. Bake about 8 minutes in a 375° oven.
Mix all ingredients together. Drop on greased cookie sheet. Bake at 350° for 15 to 19 minutes. Take up while warm. Do not let brown much, just around the edges.
Mix sugars, shortening and eggs. Mix soda and baking powder into flour. Add flour and milk alternately to the other mixture. Stir in vanilla and nuts. Chill dough and drop by spoonfuls on a cookie sheet. Bake at 375° for 10 to 15 minutes or until light brown.
Mix flour, sugar and salt. Beat the two egg yolks and whole egg together. Add vinegar and water. Add gradually to flour, sugar and salt mixture. Fold in butter and vanilla. Beat well. Pour into an unbaked pie shell. Cook at 350° for about 30 to 35 minutes. Top with meringue and brown for about 12 minutes in a 360° oven.
Layer the first 3 ingredients in order given in baking dish. Combine eggs with 2 1/2 cups of milk and seasonings in a bowl, mixing well. Pour over sausage. Chill in refrigerator overnight. Combine soup with 1/3 soup can milk in small bowl, blending until smooth. Spread over top. Bake at 350° for 1 hour.
Cream together sugar and margarine. Add eggs, beating well. Sift together flour, baking powder and baking soda. Add this mixture and sour cream alternately to creamed eggs, butter and sugar. Add banana, vanilla and chopped nuts. Cook at 350° in two loaf pans until done (45 minutes to 1 hour).
Combine in large saucepan first 4 ingredients; bring to rolling boil and cook 1 to 1 1/2 minutes. Add next 3 ingredients and mix well. Drop by spoonful on wax paper.
Peel oranges and divide into sections. Place in a bowl and stir oranges, olive oil and black pepper. Refrigerate for 1 hour. This is great after a heavy meal!
Mix mayonnaise, cream cheese and lemon juice in mixer. Add the other ingredients and mix by hand. Season to taste. Chill before spreading. Butter bread before spreading with shrimp spread. You may wish to cut bread with various shaped cookie cutters before serving.
Mix the sugar, water, Kool-Aid and pineapple juice. Chill. Add ginger ale just before serving.
Wash and slice mushrooms. Mince onions. Remove sausage meat from casings and chop. Put salted water on for pasta.
Mix peanut butter, sugar and margarine. Add Rice Krispies. Roll into small balls and chill. Melt bark in double boiler or melt in microwave. Dip balls and put on waxed paper. Chill.