HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, butter, cocoa and milk in a saucepan. Bring to a boil quickly. Reduce heat to medium and boil 3 or 4 minutes or until a little dropped into cold water forms a soft ball (234°). Remove from heat. Stir in rolled oats, nuts and vanilla. Drop by teaspoonfuls onto waxed paper. Let stand until hardened. Store in refrigerator, if desired.
Preheat oven to 450°. Melt butter in square pan. Measure flour, sugar and baking powder into bowl. Add milk. Stir until dough forms.
Preheat oven to 350°. Spray a 13 x 9 x 2-inch baking dish with nonstick spray. Line pan with sheet of wax paper and spray again with nonstick spray; set aside. In a large bowl, combine 1 3/4 cups of flour, 1/4 cup of sugar and baking powder. In small mixing bowl, combine milk, 1/4 cup plus 1 tablespoon butter, egg and vanilla; stir. Pour into dry ingredients. Using electric mixer at medium speed, beat until blended. Stir in raisins. Pour into pan and spread evenly; set aside.
Cook spaghetti and drain. Add margarine, cheese and beaten eggs. Mix and form into crust in 10-inch pie pan. In skillet, brown beef; add onion, green pepper, tomato sauce, tomato paste, sugar and oregano. Cook on low 10 to 15 minutes. Spread cottage cheese over spaghetti crust. Sprinkle 1/2 teaspoon garlic salt over cottage cheese and spread meat sauce over cottage cheese. Bake, uncovered, at 350° for 30 to 40 minutes. Sprinkle with Mozzarella. Bake 5 minutes. Remove from oven. Allow to sit 5 to 10 minutes before slicing.
Combine crushed cherries and 1/2 of the juice with sugar, until partially thick. Open biscuits and place on greased baking sheet. Press flat part of thumb in middle of biscuits, dip 1 tablespoon cherry mixture into each biscuit. Preheat oven to 350°. Bake 17 to 18 minutes. Serve warm. Top with vanilla ice cream.
Mix eggs, sugar, oleo and flavorings together. Add flour and soda. Fold in raisins and pecans. Pour into two Bundt pans or one large tube pan. Bake at 350° for 45 minutes or until done.
Mix together all ingredients. Fill greased muffin tins 3/4 full. Bake at 400° for 20 minutes. Makes 12.
Preheat oven to 250°. Melt margarine. Stir in Worcestershire sauce. Stir the cereals and nuts together. Sprinkle the melted margarine over the cereal, stirring well to coat all cereal pieces. Sprinkle the seasoned "no salt" over cereal and stir well. Bake for 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container. Makes 18 (1/2 cup) servings.
Pour corn syrup, sugar and salt into a large saucepan. Stir over medium-high heat until sugar dissolves and mixture begins to boil. Stir in peanut butter. Remove from heat and stir in oatmeal, corn flakes and crisp rice cereal. Pour into greased 8-inch square pan and let cool. Make fun shapes with cookie cutters; decorate with icing, jelly beans or colored sugar!
Layer beef, cheese and sauerkraut in buttered 9-inch pie plate. Place remaining 5 ingredients in blender, process until smooth. Pour into pie plate. Bake at 400° for 30 minutes or until golden. Let stand 5 minutes before serving. Yields 6 servings.
Spread peanut butter between two crackers to make desired number. Melt almond bark according to directions on package. Dip in melted bark one at a time with tongs and place on wax paper to dry. May use sprinkles to decorate before crackers dry.
A deep fryer works best but if you do not have one, use a heavy deep pan. Pour oil into the pan until it is about 2 inches deep and let it get very hot but do not burn oil.
Mix first 4 ingredients. Add cracked ice; let sit 5 hours or overnight. Drain well and cook in syrup.
Preheat broiler 10 minutes with greased broiler pan in place. Wipe meat with clean damp cloth and rub both sides liberally with 1/4 cup lemon juice, then salt, pepper and garlic salt. Broil 12-inches from heat or with broiler on low about 25 minutes on one side and 15 minutes on the other for medium-rare. Melt margarine. Add lemon juice, cayenne and parsley. Serve over very thinly sliced roast.
Place all ingredients in a large bowl and mix with a spoon. Pour into a 9 x 13 x 2-inch sheet cake pan. Bake at 350° for 25 minutes or until done.
Mix cake mix, eggs, oil and sour cream together. Pour half the batter into pan. Mix brown sugar, nuts and cinnamon. Sprinkle over batter in pan and swirl it. Pour on rest of batter. Bake 30 to 40 minutes at 350°. While cake is warm, mix the sugar, vanilla and enough milk to make thin. Pour over cake.
Arrange chicken in bottom of 9 x 13-inch pan. Mix wet ingredients except margarine and pour over chicken. Sprinkle poppy seed over chicken mixture. Combine margarine and cracker crumbs. Pour over everything. Bake about 45 minutes or until chicken is done at 350°.
Mix all ingredients. Cover and cook 3 hours in a slow oven (325°). For the last 30 minutes, remove cover.
Mix in a bowl the brown sugar, flour, salt and pumpkin pie spice. Add and stir until smooth the pumpkin, milk, egg and molasses. Pour into a 9-inch pie pan lined with unbaked pastry. Bake on center rack of oven at 375° for 45 minutes or until firm.
Combine all ingredients. Spoon in greased muffin pan 1/2 full. Bake at 450° for 10 to 20 minutes.
Place frozen or thawed roast in large container and pour vinegar over roast, then water. If roast is not covered with liquid, turn several times while marinating for at least 3 hours. After marinating, wash meat thoroughly under cold water. This draws all the blood out of the meat. Pat dry and stuff with garlic. Plug each hole with a little piece of meat to hold garlic in while cooking. Salt and pepper the roast and place on grill over low burning coals. The pit should have a cover. Baste meat with salad dressing throughout cooking. Cook at least 4 hours or until tender.
Beat eggs in saucepan. Place over low heat. Pour vinegar and water over eggs slowly. Stir constantly until it boils. Soak cucumbers in salt water for 2 hours.
In large skillet, saute ground beef and onions until brown. Drain. Add Ragu and heat through. In greased 9 x 13-inch pan, arrange 4 noodles, 1/3 hamburger mixture and 1/3 cheeses. Make 2 more layers, ending with cheese. Pour boiling water around edge of pan. Bake at 350° for 45 to 50 minutes. Let set 5 minutes before serving.
Heat oil in Dutch oven. Coat chicken with flour. Cook in oil over medium heat 15 to 20 minutes or until brown; drain.
Combine all ingredients except crackers. Place in greased casserole dish and sprinkle with crushed crackers. Bake at 325° for 1 hour.
Heat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cream together butter and 3/4 cup sugar until light and fluffy. Add eggs and lemon rind; beat well. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Stir in walnuts. Pour into prepared pan. Bake for 55 minutes to 1 hour.
Cream butter and sugar and add the eggs. Dissolve the soda in the sour milk and add. Add mashed bananas. Add flour and salt and bake in a loaf pan at 320° for 1 hour and 10 minutes.
Mix all ingredients except chicken together and place into rectangular baking dish. Arrange the chicken breasts into mixture in the dish so they are covered in it. Bake for 1 hour at 350°. After 1 hour, uncover and bake for an additional 15 minutes.
Heat all ingredients to boiling in 10-inch skillet, breaking up tomatoes and stirring frequently. Reduce heat. Cover and simmer about 10 minutes or until liquid is almost absorbed. Makes 4 servings.
Mix all ingredients (except butter) in baking dish. Pour in fruit of your choice. Put pats of butter on top and bake at 325° for about 45 minutes.
In large bowl, combine meat, 1 cup of the picante sauce, oats, 1/2 cup of the tortilla chips, onion, egg, cumin, garlic powder and salt. Mix well; press firmly into 8-inch square pan. Bake at 350° for 50 to 55 minutes. Carefully pour off drippings. Spread remaining 1/3 cup picante sauce over top of loaf; sprinkle cheeses and remaining chips. Return to oven for 5 minutes or until cheese is melted. Let stand for 5 minutes.
Heat oil in skillet. Cut steak into serving pieces. Trim fat and discard. Coat each piece of steak with flour. Lightly brown. Coat bottom of crock-pot with 1/2 can of soup. Layer steak, onions and soup; always end with soup. Cover and cook on low for 8 to 10 hours. Serve with rice or noodles.
Preheat oven to 250°. Beat one egg white until fluffy. Beat in 1 cup light brown sugar. Add vanilla. Fold in pecan halves. Cover nuts well. Place pecans on well-greased cookie sheet. Bake at 250° for 30 minutes. Cut off oven and leave in oven for 30 minutes. Do not open oven. (May be made with roasted peanuts.) Break in pieces.
Mix shortening, sugars, eggs, coconut, vanilla, soda, salt, flour and oatmeal. Drop from a teaspoon onto a greased cookie sheet and press into shape with a fork. Bake at 400° for 10 minutes. Makes 4 dozen.
Dissolve Jell-O in boiling water; add tomato sauce, salt, lemon juice and grated onions. When thickened and cooled, add remaining ingredients. Pour into ring molds. Serves 6 or more.
Melt butter and cook onions for 2 minutes. Press garlic and add to onions. Add flour until smooth. Add tomatoes, water, carrots, chicken cubes, marjoram leaves, bay leaf and pepper. Cook until carrots are half done. Add fish, mushrooms and green pepper. Remove bay leaf and cook approximately 5 minutes, until fish flakes. Serve over cooked rice.
Saute green pepper in butter until tender. Set aside. On a large baking sheet lined with aluminum foil, press dough into a 10 x 13-inch rectangle. Layer ham, salami, cheese and pepperoni down the center of dough; top with peppers. Fold sides of dough over filling, lapping the edges. Turn seam side down; pinch ends together and tuck under to seal. Cover and let rise in warm place until doubled in size. Brush with egg glaze if desired. Bake at 350° for 45 minutes until golden brown. Let stand 10 minutes before slicing.
Mix all together. Store in a tight container. Use 2 teaspoons for cup of hot water.
Blend shortening and sugar. Beat in vanilla and eggs. Sift remaining dry ingredients together; add to sugar mixture and mix well. Stir in 1 cup M&M's. Reserve remaining candy for decorating. Drop from a teaspoon onto ungreased cookie sheets. Decorate the tops of the cookies with remaining candies. Bake at 375° for 10 to 12 minutes until golden brown.
I add a small amount of salt (1/2 teaspoon?) and around 1 to 2 tablespoons cocoa.
Cook and stir all ingredients except beets. When thick and clear, add the beets. Place pan over hot water for about 30 minutes. Just before serving, heat again and add 2 tablespoons butter.
Heat beef bouillon and Knox gelatine together, then cool. Mix cream cheese, braunschweiger, mayonnaise and onion salt or onions with first mixture in a blender. Chill overnight.
Mix all ingredients together. Press into a tube pan and store in refrigerator until ready to serve. Easy, fun, colorful and delicious.
Boil squash until tender. Cool and slice long ways in half. Spoon out inside and put in bowl. Add onions, margarine, crackers, milk, salt and pepper. Mixture should be moist. Put mixture in squash shell and bake. Bake at 400° for 25 minutes.
Grease a 13 x 9-inch baking pan. In a large saucepan over low heat, stir together the first 3 ingredients. Bring to a boil for about 3 minutes. Remove from heat. Add cereal; toss to coat well. Press into pan. Cool; cut into squares.
Wash and slice	zucchini and onions; cover with 1-inch cold water. Add salt and let	stand for 2 hours. Drain. Combine remaining ingredients and bring to a boil. Pour over zucchini and onions. Let stand for 2 hours. Bring mixture to a boil and simmer for 5 minutes. Pack in hot pint jars.
Cook 1/2 pound of dates, baking soda and 1 cup hot water until dates soften. Cool. Mix together 1 cup sugar, butter or margarine and 1 egg. Add this to date mixture. Add in flour, baking powder and 1/2 cup chopped nuts. Bake in a 9 x 12-inch greased pan at 375° for 25 minutes. Cook remaining 1/2 pound of dates, 1/4 cup sugar and 1/2 cup water until soft. Add 1/2 cup nuts and spread over top of pudding. Serve with whipped cream.
Combine ground beef, barbecue sauce, onion and brown sugar. Spray muffin pan with Pam. Press biscuit into muffin cup until it comes up to the edge. Spoon in meat mixture then add Cheddar cheese on top. Bake at 400° for 10 to 12 minutes. Makes 12.
Mix ingredients in order given. Bake very slowly in large pan for about 40 to 45 minutes at 300°.
Cream sugar, butter and eggs. Add mashed beans. Sift all dry ingredients together; add to sugar mixture. Add apples, raisins, nuts and vanilla. Pour into greased and floured pans. Bake at 375° for 45 minutes, or until done. May be baked in oblong, tube or Bundt pan. Good plain, or frost with caramel icing.
Fry hamburger until very fine. Add rest of ingredients to the hamburger. Simmer 30 minutes. Put on hot dogs with mustard and onions.
Mix in order given. Crisco should be the size of peas. Roll out into size desired. If 2-crust pie, brush top with milk. Bake in a 425° oven for 15 minutes, then reduce heat to 375°.
Pour boiling water over tea bags and spices; cover and let stand 5 minutes. Remove tea bags, squeezing gently; remove and discard spices. Add fruit juices and sugar. Stir mixture until sugar dissolves. Serve hot or cold. Yields 5 cups.
Dissolve Jell-O in hot water. Add cream cheese, pineapple, Coke and nuts. Stir until cheese dissolves. Chill until firm. Cut into squares and serve on a lettuce leaf.
Measure rice and place into boiling water for 6 minutes. Measure milk and heat with vanilla until boiling. Measure sugar. Whip cream. Place mold into fridge. Put rice in milk and simmer 20 minutes. Add sugar and simmer 5 minutes. Soften gelatin in cold water and whip into hot rice. Place in fridge. When cool and thick, add whipped cream and put in mold. Garnish with fruit. Serves 8 to 10.
Cook together until firm-ball stage or until syrup spins a thread when dropped from the edge of a teaspoon. Pour over 1/2 of syrup mixture. Return remaining syrup to burner and cook until hard-ball stage. Pour remaining syrup over egg white mixture. Beat until mixture starts to lose its gloss or until the mixture tastes grainy. Add nuts or dry fruit as desired. Walnuts or pecans work well.
Stir all ingredients together; chill. Shape into ball. Roll in parsley flakes and pecans.
Mix together and pour into 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Cool.
Thaw spinach and squeeze out liquid. Combine sour cream, dressing mix, spinach and bacon bits in a bowl. Spread filling on tortillas and roll like a jelly roll. Lay on sheet pan with seam down. Cover well and refrigerate at least 5 minutes. Slice diagonally and serve.
Melt butter. Whisk in flour constantly, about 5 minutes. Add other ingredients, whisking occasionally until cheese is melted.
Dissolve jello in boiling water; add orange juice, oranges and pineapple. Put in a 9 x 13-inch dish. Chill until solid. Beat pudding and milk. Fold in Cool Whip. Spread on gelatin layers; top with nuts. Yields: 12 servings.
Cook spaghetti as directed on package and drain. Add dressing and all other ingredients. Toss and chill before serving.
Saute finely minced onions and pepper in a little butter. Mix remaining ingredients together, except mushrooms. Mix well. Remove stems from mushrooms and wash mushroom caps. Stuff the mushrooms with the mixture. Place in a baking dish with 2 tablespoons of water. Bake in a 350° oven for about 20 minutes. Sprinkle with ___, if desired. Serve hot.
Beat shortening, sugar, brown sugar, water and vanilla. Add flour, salt and baking soda. Blend in oats. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Place squash in salted water and let stand 1 hour. Drain; set aside. Combine in large container the sugar, vinegar, mustard seed and celery seed. Bring to a boil. Add other ingredients and let come to a boil again. Put into jars and seal.
Press rolls flat on baking sheet. Bake at 375°F for about 11 minutes. (Ovens vary, just watch until crust browns, not burns!) Cool crust. Mix cream cheese, sour cream and dressing mix together until smooth. Spread mixture over crust. Top with chopped veggies. Cut and serve.
Brown sausage and drain. Mix all together and put in 9 x 13-inch baking dish. Bake 1 hour at 325°.
Combine sugar, oil, bananas, vanilla and sour milk. Sift together flour, bananas, vanilla and sour milk. Sift together flour, baking powder, soda and salt. Add to banana mixture. Fold in, do not beat with a mixer. Add nuts. Bake in moderate oven (350°) until springs back or toothpick stuck in the middle comes out clean, in oblong dish, or make in loaf pans.
Mix all together and bake in ungreased 11 x 13-inch pan at 350° for 30 to 40 minutes.
Press canned biscuits into muffin tin, molding to the sides. Fill each biscuit with sausage and barbecue sauce. Bake until almost done. Sprinkle with shredded cheese and finish baking.
Bake cake. Punch holes in cake while still warm. Spread caramel topping on. Cool thoroughly. Spread Cool Whip on top. Mash candy in a plastic bag. Sprinkle on top of cake. Refrigerate.
Brown ground beef and onion. Mix with celery soup, tomato soup, 1 can water and garlic salt to taste. Add hamburger mixture to macaroni and mix well. Pour into baking dish and bake at 350° until bubbly, then cover with the cheese and return to oven until cheese is melted.
Trim the fat off the chops and brown the fat. Remove fat from pan and lightly brown the chops in the grease. Remove chops and lightly salt.
Cream together butter and sugars. Beat in oil and egg. Sift flour with salt and baking soda; add to batter. Combine well with remaining ingredients. Drop one tablespoon at a time on an ungreased cookie sheet; flatten with a fork. Bake at 350° for 8 to 10 minutes. Cool slightly before removing from cookie sheet. Makes 7 dozen.
Crush the Ritz crackers and the sugar and melted butter and press into the bottom of a 9 x 13-inch pan. Mix together the lemonade, milk and Cool Whip and pour over the Ritz crackers. If you wish, you can save a few of the crushed crackers and sprinkle a few on top of the dessert. This is a very cool and refreshing dessert!
Combine and mix first 3 ingredients for filling. Slice onions and combine with grated cheese and chicken. Dip tortillas in hot grease to make pliable. Place thin layer of filling on bottom of 2 (8 x 12-inch) baking dishes or grease bottom if preferred. Place large spoonful of filling on 1/2 of tortilla. Top with cheese, onion and chicken mixture. Roll tortillas and place, seam side down, in baking dish. Repeat until dish is filled with 9 small enchiladas or 6 flour enchiladas, depending on which you use. Repeat until all ingredients are used.
Cut cheese into small chunks. In large boiler, combine cheese, chili and salsa. Heat until cheese is melted. Serve with chips.
Grease and flour stem pan or 2 loaf pans. Bake 1 1/2 hours at 325° on low rack on oven. (Test as some ovens differ.) Cream sugar and Crisco. Add 1 egg at a time; beat well after each addition. Sift flour, salt and baking powder and add alternately with milk. Add flour first and last.
Put 15 cookies in food processor or blender. Place in oblong pan. Mix cream cheese, butter, powdered sugar and nuts. Spread over layer of cookies. Then spread Cool Whip over this. Top with remaining 15 ground up cookies. Keep refrigerated.
Mix flour, salt, pepper and paprika. Roll beef cubes in this until well coated. Melt butter in large saucepan. Add onions; saute until soft and tender. Remove. In same pan over high heat, sear beef cubes, a few at a time. Return onions and meat to pan. Set on low heat. Add garlic, bay leaf, thyme and celery. Sprinkle on parsley; add sugar and beer. Bring to simmer while stirring. Cover and poach on low heat, 1 1/2 hours. Add vinegar. Simmer 5 minutes. Makes 6 servings.
In a large bowl, mix cheese, sugar, flour, peels and vanilla at high speed until smooth. Beat in eggs and yolks one at a time, scraping bowl often. Add heavy cream and blend well. Bake in lower oven at 250° until toothpick comes out clean. Use a graham cracker crust and your favorite topping.
Mix ingredients in the order given. Makes 2 layer pans or one 9 x 13-inch pan. Batter is thin. Bake at 350° for 35 to 40 minutes.
Combine cranberries, raisins, sugar, water and tapioca. Cook on medium, stirring constantly about 10 minutes. Cool. Line 9-inch pie pan with half of the pastry dough. Add filling; top with remaining pastry (lattice work top looks great). Cut slashes in center. Bake at 450° for 10 minutes. Reduce temperature to 350°. Bake an additional 20 minutes.
Crush Oreos with rolling pin. Set aside. Cream together butter, cream cheese and powdered sugar. Mix milk, pudding and Cool Whip, then add creamed mixture and mix well. In big plastic flowerpot, invert Cool Whip lid in bottom so pudding won't come out holes. Layer cookies in bottom, creamy mixture in middle and then cookies on top. Cover with foil and refrigerate overnight. When ready to serve, stick plastic flower in middle and serve with a garden trowel.
Mix together in 13 x 9-inch pan. Bake at 300° for 25 minutes. Stir together until cool enough to handle. Roll into 1 inch balls and then roll into powdered sugar.
Cream butter, cream cheese and sugar until light and fluffy. Add salt & vanilla, beat well. Add eggs one at a time, beat well after each addition. Stir in flour. Spoon mixture into greased 10-inch tube pan. Bake at 325° about 1 1/2 hours. Cool before removing from pan.
In a large shallow pan, place chicken, skin side up, in single layer. In a bowl, mix together dressing, soup mix and preserves. Pour over chicken. Bake, uncovered, at 350°, basting occasionally, about 1 hour or until tender. Pour remaining sauce over chicken when serving. Serves 8.
Place onions and bouillon or broth in a saucepan, covered. Bring to boil and simmer 20 minutes or until onions are tender. Remove onions to shallow baking dish (reserve broth for another use). Combine sugar, mustard, salt, paprika and melted butter. Mix well and pour over onions. Bake at 350° for 20 minutes.
Use enough broccoli to cover a 9 x 13-inch pan. Layer chicken meat on top of broccoli. Put cheese over this, then layer crushed cracker crumbs mixed with lots of melted butter for top layer. Bake at 350° for maybe 1/2 hour to 40 minutes to heat through.
Grate the cheeses together. Add the onion, pimento and garlic salt; mix well. Roll in toasted sesame seed, parsley flakes or chopped nuts, or a combination of these 3 items. Enjoy.
Melt margarine in saucepan. Add onion and saute. Blend in flour and slowly add milk. Stir until mixture boils and thickens. Add salt, pepper and mustard. Remove from heat. Stir in 1 1/2 cups of cheese. In a 9 x 12-inch baking pan, place 1/2 the potatoes and sausage. Pour half the sauce over this layer. Add the other half of potatoes and sausage and pour over the remaining sauce. Sprinkle remaining cheese on top. Put some sausage slices on very top. Bake, uncovered, at 350° for 45 to 60 minutes. Serves 6 to 8.
Cook rice and broccoli separately as directed. Melt margarine and saute onion and celery. Combine all ingredients and pour into a 9 x 13 or 8 x 8-inch baking dish. Bake at 375° for 10 minutes.
Cut each pepper in half. Core and seed. Flatten each half slightly with palm of hand. Line baking sheet with foil. Lay peppers skin side up in a single layer on foil. Place under preheated broiler 3-inches from heat source. Broil until charred black. Remove and place in plastic bag and seal well for 15 minutes to steam peppers. Remove from bag. Slip off and discard skin. Use in any recipe calling for roasted peppers.
Blend all ingredients (except butter) in blender until smooth. Melt butter and blend into mixture. Pour mixture into 2 (8-inch) pie crusts. Bake at 350° for 30 minutes. Pies usually rise and crack and will fall when they cool.
Separate biscuits and cut each into quarters. Place 1/2 of the cut pieces and 1/2 of the sugar/cinnamon mix into plastic bag and shake to coat pieces. Set aside. Do same with the other 1/2 of the biscuits. Grease a bundt pan. Place the first half of the coated biscuit mix in the pan and pour 1/2 of the hot butter mixture over biscuit pieces. Place the remaining biscuit mix in the bundt pan and repeat covering with the hot butter mixture. Bake 40-45 minutes @350 degrees, unmold right away.