HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine pecans and marshmallows. Set aside. In a large boiler melt over low heat the chocolate Kisses and butter, stirring constantly. When melted, add condensed milk and mix well. Add marshmallows and pecans. Stir quickly until well coated. Immediately pour into greased oblong Pyrex dish. Chill until well set. Cut in squares.
Melt butter. Add sugar and flour; mix well. Add vanilla, eggs, cocoa and butter. Pour into an 8-inch greased pie pan. Cook at 325° for 25 to 30 minutes.
Mix sugar with cornstarch, then add syrup and water. Bring to a full boil and cook until thick and clear (stirring constantly). Remove from stove and add 2 heaping tablespoons strawberry gelatin. Stir until dissolved. Cool. Arrange 1 quart of prepared strawberries in a pie shell. Pour cooled sauce over berries. Refrigerate 1 1/2 to 2 hours to completely set gelatin sauce. Serve with Cool Whip or ice cream.
Combine first 4 ingredients, then stir in remaining ones. Cover and chill thoroughly. Makes about 5 1/2 cups.
Put corn in a saucepan; add salt, pepper, 1 tablespoon margarine and 1 cup of milk for each serving. Heat until it almost boils, then add bread crumbs. Serve.
Mix in blender until smooth or use mixer. Pour into container and store overnight in refrigerator. Cook on hot greased griddle.
Slice squash and boil in salt water until tender. Drain and then mash. Saute onions in butter and add to squash. Add bread to eggs and mush up. Add bread to squash and mix well. Place in margarine greased baking dish. Bake at 325 for 20 minutes.
Bring water to a boil. Add jello and stir until it dissolves. Stir in ice cream until melted. Refrigerate until hardens.
Mix the ingredients well. Save enough shortening or oil to grease your skillet. Pour mixture in skillet. Bake in 350° oven until brown.
Grease a 9 x 13 x 2-inch pan and preheat oven to 350°. Place chocolate and margarine/butter in heavy saucepan over low heat and stir occasionally until melted. Add sugar, cream, salt and vanilla; stir to mix. Remove the pan from the heat and gradually, one at a time, whisk in the egg and the yolks. Stir or whisk briskly until as smooth as honey. Pour this mixture over the bottom layer and smooth the top.
Boil the potatoes in salt water until tender. Blanch the cabbage in boiling salted water for 2 to 3 minutes and drain. Mash the potatoes until fluffy. Beat in enough milk to make them smooth. Place pan over low heat. Add cabbage and green onions. Add salt and pepper and serve very hot.
Sprinkle rice into baking pan. Pour onion soup over rice. Add 1 cup of water. Sprinkle chicken with salt and pepper. Mix the cream of chicken soup with 1 can of water and spread over chicken. Bake, uncovered, in preheated 325° oven for 1 1/2 hours. Add water as necessary to keep moist.
Cream shortening and butter. Add sugar; beat well. Add eggs one at a time, beating after each addition. Sift together flour, salt and baking powder. Add to creamed mixture alternately with buttermilk; start and end with flour. Stir in sweet potatoes and flavorings. Grease and flour a Bundt pan. Sprinkle almonds and coconut over bottom of pan. Bake at 300° for 1 hour and 15 minutes. Cool 10 minutes. Remove from pan.
Drain pineapple. Save juice for frosting. Dissolve jello in boiling water. Cool slightly. Add pineapple and sliced bananas and marshmallows. Chill until firm.
Wash and tear spinach into bite size pieces. Chill. Prepare dressing by combining in blender all remaining ingredients except bacon and hard-boiled eggs. Blend 30 seconds. Just before serving, dice the egg and toss with bacon and spinach. Pour dressing on top and toss again.
Melt oleo. Add brown sugar and eggs. Sift flour, baking powder and salt; add to above mixture. Add chopped nuts rolled in additional cup flour. Bake 30 minutes at 350° in greased 11 x 16 pan. Cool in pan.
Combine the pretzels, 3 tablespoons sugar and melted butter for the first layer. Bake at 400° for 7 minutes in glass 9 x 13-inch dish.
Mix all ingredients together, except noodles. Cover and bake for 5 hours at 325°. Serve over cooked noodles.
Butter the bottom of pan or baking dish. Put peeled apples and 1/2 cup sugar sprinkled on top of apples. Mix with fork the oatmeal, flour, sugar, cinnamon and butter. Sprinkle this over apples. Bake at 350° until apples are tender and crust browns, about 30 minutes. Serves 12.
Heat oven to 400°. Line 15 x 10-inch jelly-roll pan with foil. Coat foil with cooking spray; sprinkle with cornmeal. Coarsely chop provolone, roast beef, pepperoni and peppers. On floured surface, roll 1 loaf dough into 16 x 10-inch rectangle. Sprinkle half the provolone, roast beef, pepperoni and peppers over top, leaving 1/2-inch border. Starting from long side, roll up, jelly-roll style. Pinch ends of roll to seal; fold under. Place, seam side down, on prepared pan, about 2 inches from long side. Repeat with remaining dough, provolone, roast beef, pepperoni and peppers. Place on pan about 2 inches from other roll. Brush rolls with egg white; sprinkle tops with sesame seeds. Bake in 400° oven until bread is browned and sounds hollow when tapped, 20 to 25 minutes. Cut into 3/4-inch-thick slices. Serve warm or chilled.
Heat oven to 450°. Mix broccoli, soups, 1 cup milk, the ham and onion powder in ungreased rectangular baking dish, 13 x 9 x 2-inch.
If using dried red beans, soak overnight. Cook in boiling water until tender. Brown onion and green pepper in hot fat, then add meat. Cook 5 minutes. Add tomatoes and seasoning. Simmer 2 hours, adding water if necessary. Add beans; heat thoroughly.
Mix all ingredients thoroughly. Keeps well in refrigerator 1 to 2 months.
Cream the margarine, cream cheese and sugar until light and fluffy. Add salt. Add eggs, one at a time, beating well after each egg. Stir in flour. Add vanilla. Beat. Pour into unbaked pie shell. Bake at 325° for 1 1/2 hours. Delicious.
Mix vinegar, water, sugar and salt in a 1 gallon jug (wide mouth). Add more to your taste of any of the mixture if needed. Add in thirds to the mixed brine the sliced bologna and sliced onion rings. Add the pepper seeds and chopped garlic. Continue adding the ingredients until all is used up. Stir well. Refrigerate and stir daily. Will be ready to eat in about a week. Remove casing and slice into 1/4-inch pieces.
First, add Crisco and sugar. Add egg whites one at a time. Add milk, flour and lemon flavoring. Put in greased pan. Bake for 35 minutes at 350°. Do not open oven door while baking. Makes 3 layers.
Heat oven to 350°. In large bowl, combine cake mix, oil and 1 egg, at low speed until crumbly. Reserve 1 cup crumbs for topping. Press remaining crumbs in bottom of ungreased 13 x 9-inch pan. Bake at 350° for 10 minutes.
Dissolve yeast in 1/8 cup water. Stir in 1 1/3 cups warm water. Add brown sugar and flour. Beat until smooth. Knead until smooth and elastic.
Mix dry ingredients. Beat butter and both sugars until fluffy. Add egg and vanilla; blend. Stir in dry ingredients. Add chips, oats and nuts. Bake at 375° for 10 to 12 minutes.
Combine the first 4 ingredients together until they become crumbly. Press 1/2 of the crumbs into a greased 9-inch baking dish. Cover with rhubarb.
Beat eggs; add sugar, oil, vanilla and 2 cups grated zucchini. Sift together flour, soda, baking powder, salt and cinnamon. Add to first ingredients. Beat well, then add nuts. Bake in two loaf pans at 325° for 1 hour.
In medium saucepan, slowly heat 2 cups milk just until bubbles form around edge of pan.
Make crust with flour, salt, butter, sugar, eggs and milk. Roll out 1/2 of pie crust to fit a large cookie sheet. Crumble corn flakes over bottom crust. Add apples to about 1 inch; sprinkle with sugar and cinnamon to taste. Roll out remaining dough for top crust. Bake at 400° for about 50 minutes, until apples are tender and crust lightly browned. Frost when cool with powdered sugar icing.
Chill all liquids ahead of time. When ready to serve, put ice cream and sherbet in large punch bowl. Now pour chilled liquids over this and mix well. Have ice cream and sherbet in little chunks. Great for weddings.
Combine dates and soda in hot water; let stand. Combine sugar and shortening, then add eggs and beat well. Sift together the dry ingredients; add to shortening and sugar mixture, alternating with date mixture. Add nuts, chips and vanilla; mix well. Bake in an 8 x 13-inch, well-greased and floured pan for 40 to 45 minutes at 350°.
Brown sausage. Crumble into small pieces. Drain grease. Add soup and salsa and heat until warm. Great with Frito-Lay "Scoops."
Mash potatoes. Add shortening, sugar, salt and eggs; cream well. Dissolve yeast in lukewarm water. Add lukewarm milk. Pour into potato mixture. Add enough flour to make stiff. Place on floured top. Knead dough well; add flour as you knead. Let rise in large bowl until double in size. Knead again; cut rolls out. Let rise for 2 to 3 hours. Bake at 375° until golden brown.
Dissolve Jell-O in hot water. Add orange juice and chill 15 or 20 minutes. When mixture begins to set, stir in relish, pineapple and nuts. Chill several hours or overnight until firm.
Brown hamburger and drain. Add all other ingredients. Mix well. Put in casserole dish. Bake at 400° for 45 minutes.
Mix ketchup, water, cranberry sauce, sugar and kraut in saucepan. Simmer 20 minutes.
Stir all ingredients together. Put in greased baking dish. Dot top with butter. Put in dish of water already warm. Bake 45 minutes to 1 hour at 350°.
Thaw and drain well the frozen chopped spinach in a large pan. Combine the rest of the ingredients and pour into pan which has the first layer of dough in it.
Dissolve yeast in warm water. Dissolve baking soda in buttermilk. Mix dry ingredients. Stir in liquids and oil; let rise for 10 minutes. Roll out and place in pan. Let rise 30 minutes. Bake at 450° for 30 minutes.
In medium bowl, combine cornmeal, flour, sugar and salt. Stir in milk, egg and shortening. Beat until fairly smooth (about 1 minute). Add cheese; stir in. Pour into a greased 8 x 8-inch pan. Bake at 400° for 15 to 18 minutes.
Melt butter. Add coconut and pecans. Cook over medium heat until coconut is lightly toasted. In bowl, mix Eagle Brand milk and cream cheese; fold in Cool Whip. Divide in half and layer into each pie shell the cream cheese mixture, the coconut, then the caramel. Repeat layers, ending with topping. Freeze. Will keep for weeks in the freezer. Thaw 10 to 15 minutes before serving.
Leave skins on apples; wash, core and cube. Mix all ingredients well and chill.
Mix all of above and roll in powdered sugar. Bake at 350° for 10 to 15 minutes.
Sift flour, baking powder, sugar and salt. Add butter and shortening. Cut into flour until thoroughly mixed together. Beat eggs in large bowl. Add milk, then stir in flour mixture. Mix to a good consistency. Knead as little as possible. Pat out on floured board and cut thick. Put on baking pan. Bake in a hot oven at 450° for 15 to 17 minutes. Makes two dozen.
Mix all ingredients together except bacon. Pour into 2 quart casserole dish and put bacon slices on top. Bake at 400 degrees for 30 minutes.
Make pudding according to package directions but do not let set. Add cake mix and chocolate chips. Stir well and pour into greased 13X9 metal pan. Bake at 350 degrees for 30 minutes.
Mix all ingredients well, leaving half of the noodles for top of casserole. Bake 25 minutes in 350° oven.
Mix all ingredients together with 2 cups bread crumbs. Form patties, gently rolling a small ball of mixture in the reserved bread crumbs. Place in freezer for 30 minutes to firm. Cook in vegetable oil just enough to coat bottom of pan for 2 to 3 minutes on each side at medium temperature. Patties will be slightly brown on the outside.
Make cake as directed on package. I use a 9 x 13-inch pan. Cool.
Preheat oven to 350 degrees. Brown sausage and ground chuck in large skillet. Drain well. Melt cheese into meat and add remaining ingredients. Stir until mixed well. Spread on rye bread slices and place on cookie sheet. Bake at 350 degrees until bubbly. Can be prepared in advance and frozen. Freeze on cookie sheet: remove to freezer bag. Remove as needed and bake.
Layer ingredients in order on crust and bake at 350° until cheese melts and crust is browned.
Mix crushed pineapple (drained very well) with cut up bananas and partially drained strawberries. Then mix cream cheese with sugar until blended and add to fruit mixture. Add large bowl of Cool Whip; mix.
Slice sausage in thin diagonal pieces. Place all ingredients in crock-pot. Cover with water (about 1/2 inch above beans). Cook on high 1 hour. Turn heat to low and simmer for 4 to 6 hours or until beans are tender. Serve over hot, fluffy rice.
Break up lettuce, add chopped apples with peel. Add cheese and cashews. Blend olive oil, red wine vinegar, sugar, dried mustard and poppy seed. Pour over salad when ready to serve.
Peel potatoes and cut into sticks as for French fries. Arrange in a single layer in a shallow baking pan.	Brush with melted butter. Sprinkle with onion salt and paprika. Bake in a 450° oven for 20 to 30 minutes or until potatoes are tender and brown. Turn occasionally. Remove from oven and sprinkle with Parmesan cheese, tossing gently to coat. Serve at once.
Drain raw potatoes well. Add oil. Saute onion. Add raw potatoes. Cook until forms a paste. Cool. Add riced potatoes, salt, eggs and flour. Stir until smooth. Shape into long thick roll. Cut pieces to make dumplings. Cook in rapidly boiling water until they rise to top. Simmer a few minutes longer until cooked through to center.
Mix butter or margarine with flour. Pat into a 9 x 13-inch glass pan. Bake at 350° for 12 to 15 minutes, then cool.
Preheat oven to 375°. In skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in seasonings. Blend eggs and cheese in bowl. Stir in vegetables. Separate dough into 8 triangles. Place in an ungreased 11-inch quiche pan, 10-inch pie pan or 12 x 8-inch baking dish. Press over bottom and up sides to form crust. Spread with mustard. Pour in all ingredients. Bake for 18 to 20 minutes or until knife inserted into center comes out clean. (If crust becomes too brown, cover with foil.) Let stand 10 minutes. Serve hot.
Brown onion in margarine. Combine onion with soups and broth. Also, add green chilies. Add diced chicken and mix well. Place layer of broken up tortillas, layer of chicken mixture and layer of grated cheese in 2 to 3-quart casserole dish. Repeat layers until all ingredients are used. Bake at 350° for 25 to 30 minutes.
Melt in crock-pot or pan on stove. Serve with corn chips for dip.
Mix first five ingredients. Pour into a 9 x 13-inch pan. Top with Cheddar cheese and cracker crumbs. Bake at 375° for 1 hour.
Microwave cheese and salsa in a 1 1/2-quart microwavable bowl on High for 5 minutes or until cheese is melted. Stir after 3 minutes. Stir in cilantro. Serve hot with tortilla chips or vegetable dippers. Makes about 3 cups.
Mix 1 egg and butter into cake mix. Press into bottom of a 9 x 13-inch pan. Blend remaining 3 eggs, sugar, cheese and vanilla. Pour over mixture in pan. Bake at 350° for 40 minutes, until light golden brown. Cool and cut into squares.
Mix all ingredients together. Pour into six custard cups. Place cups in 9 x 13-inch pan. Fill pan half full with hot water. Bake at 350° for 30 minutes or until knife inserted in center comes out clean. Contains 70 calories per serving.
Cut meat into small pieces. Combine all ingredients. Shape into a ball and roll in parsley flakes.
Cook bacon until crisp; drain and crumble fine (set aside). Brown hamburger in same pan. Add onion and saute until tender. Combine the next 5 ingredients and pour with hamburger and onion into a 9 x 13-inch baking pan. Partially drain your choice of beans from bean list. Be sure to use at least 3 cans but not more than 5 cans. Stir into meat mixture, gently mixing. Sprinkle with bacon and bake, uncovered, at 350° for 40 minutes.
Mix first 6 ingredients. Spread on muffin halves. Place on cookie sheets and flash freeze. Remove and cut each half in 6 to 8 wedges. Return to freezer until ready to serve. At serving time, remove the desired amount and place under broiler 2 to 3 minutes until golden brown. Yield: 72 to 96 "bites."
Heat oven to 350°. In mixing bowl, beat butter, sugars and cocoa until well blended. Beat in eggs, one at a time. In small bowl, mix flour and baking powder together. Stir into cocoa mixture. Stir in vanilla and nuts. Pour mixture into greased or foil lined 8-inch square cake pan. Bake for 25 to 30 minutes or until a cake tester or toothpick inserted in center comes out clean. Cool completely. Cut into 2-inch squares and serve.
Mix vinegar and sugar until dissolved. Add salt and celery seed. Pour over cucumbers. Refrigerate overnight. Put in containers and freeze. Good also just kept in the refrigerator to eat.
Mix all the ingredients in big refrigerator bowl. Add 6 1/2 cups sifted flour or 6 cups unsifted flour and 1 teaspoon salt. Cover tightly and place in refrigerator overnight. Make into rolls about 1 1/2 hours before you plan to use them and let them rise. Cook at 400° until done. This dough will keep for several days in the refrigerator.
Combine all ingredients (except onions), shaking well to dissolve sugar. Pour over sliced onions.
Grind raisins and set them aside. Beat egg whites to a very stiff form, they will be ready for the boiling syrup. Add sugar and water and boil until it makes a string when tested. Then while beating egg whites, pour the syrup into them and beat until they are fluffy, about 2 minutes. Then add the raisins and vanilla and mix until all raisins are mixed in good. Put on white cake.
Chop bacon, celery and onion; saute until tender. Add clams with juice. Boil 15 minutes. Add water and bring to a boil. Add 4 diced potatoes; grate 1 potato and 1 carrot and add to boiling liquid. Cook until potatoes are done. Add milk. Thicken with flour and water mixture. Salt and pepper to taste.
In a saucepan, combine milk, sugar and butter. Bring to a boil and boil 3 to 4 minutes. Remove from heat. Add remaining ingredients. Mix well. Drop by spoonfuls onto waxed paper. Put in cool place.
Boil enough hot water to cover hot dogs. Turn off. Put hot dogs in pan and cover. Let stand 5 minutes. Drain water off.
Put cream cheese and 3 tablespoons sugar in mixer bowl and let stand until soft. Mix well. Add beaten eggs, then sour cream, vanilla and nutmeg. Pour into a 9 x 13-inch dish lined with crumb crust. Bake at 275° for about 20 to 25 minutes.
Combine flour, juice and sugar. Mix in drained pineapple and grated cheese. Place in casserole dish. Top with Ritz crackers and 1/2 cup melted butter. Bake 20 minutes at 350°.
Cook pasta according to package directions, using minimum cooking time. Drain and rinse with cold water. Drain well. Combine with remaining ingredients; toss lightly. Chill several hours before serving. Yield: 8 cups.
Flour, salt and pepper cutlets; brown in oil and butter mixture. Put in casserole dish, add wine to remaining butter and oil in pan, cook until glazed. Add cream, whisk to light boil. Reduce heat and add mustard, pour over chicken, bake 30 minutes at 350°.
Mix together carrots, oil and eggs. Add remaining ingredients. Spread in greased and floured large cookie sheet with sides. Bake at 350° for 25 to 30 minutes. Cool before frosting.
Beat all the items until creamy. Refrigerate until thick. Best if used as soon as possible after spreading. Gets spicy if it sits for a long time.
Cut the squash and boil 6 minutes. Remove from heat and drain. Mash squash. Add the sugar, pineapple and lemon juice. Boil 6 minutes. Remove from heat and add the Jell-O. Seal in hot jars. Refrigerate before opening.
Mash potatoes while hot. Add remaining ingredients. Mix well. Place in baking dish and put grated American cheese on the top. Cover and refrigerate for 24 hours. Bake at 300° for 45 minutes.
Mix apples, raisins, 1/4 cup flour, apple juice and cinnamon. Place in glass pan (9 1/2 x 12-inch). Mix oats, 1/2 cup flour, germ, honey and butter in bowl. Crumble over apple mixture. Bake at 350° for 45 minutes.
Boil and debone chicken. Mix broth with both soups; cook until it begins to thicken. Put half bag of Doritos (crushed) in bottom of deep casserole bowl. Layer 1/2 of chicken on top. Pour 1/2 of soup mixture over that. Sprinkle with cheese. Add another layer of each ingredient; sprinkle cheese on top. Bake at 450° about 20 minutes to heat through and melt cheese.
Chop artichokes. Cream together with remaining ingredients. Place in greased ovenproof dish. Bake at 350° for 20 minutes or until edges are lightly browned.
Trim brisket well and wrap in foil. Bake at 275° for 5 hours. Bring other ingredients to a boil and simmer 15 minutes. Pour over drained brisket and bake 1 1/2 hours more.
Brown sausage and ground beef. Add next group of ingredients. Simmer uncovered until thick (about 1 hour), stirring occasionally. Cook noodles in boiling water. Meanwhile, combine cottage cheese with next 5 ingredients. Place 1/2 noodles in 13 x 9 x 2-inch baking dish. Spread 1/2 of the cottage cheese mixture over noodles. Add 1/2 Mozzarella cheese and 1/2 of the meat mixture. Repeat layers. Bake 45 minutes at 375°. Let set for about 1 hour.
Sift dry ingredients together. Add egg, melted butter and enough milk to make moist, stiff batter. Drop by teaspoons into boiling liquid on top of meat (sauerkraut with hot dogs on top). Cover, very closely, and cook for 15 minutes. Don't peek! Serve immediately.
Crumble crackers and mix with melted butter. Divide in half and line the bottom of 9 x 13 pan. Heat soups, sour cream and chestnuts. Pour half in pan and cover with chicken. Add rest of sauce then chicken and top with cracker mix. Bake at 350° for 30 minutes and serve hot.
Cook potatoes and onion in salt water until tender. Add milk and butter. Heat (don't boil). Just before serving, add chopped hard-boiled eggs. Serves 6.
Mix biscuit mix and water to form a soft dough. Beat with a spoon for 20 strokes. Drop by spoonfuls into 12 medium ungreased muffin cups. Press dough on bottom and up sides of each cup with floured hands. Stirring frequently, cook ground beef, garlic and onion in a skillet until beef is brown; drain. Stir in barbecue sauce; heat through. Spoon mixture into cups; sprinkle with cheese. Bake at 400° about 15 minutes or until crust is golden brown.
Freeze cherries in their juice. Combine pineapple juice, Hawaiian Punch, lemonade and water. Immediately before serving, add 7-Up. Float orange slices and cherries on top.
Mix together the shortening, butter, sugar, eggs and vanilla. Combine flour, baking powder and salt and add to first mixture. Cover and chill for 1 hour. Roll dough on lightly floured surface. Use cookie cutters to cut in shapes. Bake at 400° for 6 to 8 minutes. Decorate.
Brown bacon and hamburger with onion. Drain well. Combine rest of ingredients and add to meat. Bake at 350° for 1 hour.
Mix sugar and water, bring to a boil. Cool, then add pineapple juice, lemon juice and enough kool-aid or food coloring to color you desire. Freeze. When ready to serve add 1 qt. ginger ale to each gallon of punch.
Put sausage drippings in a 7 or 8-inch iron skillet preheated on medium heat. Add meal and stir. Add flour; stir constantly until medium brown. Add milk. Stir constantly until boils to desired thickness.
Mix all ingredients. Pour in unbaked pie shell. Bake 1 hour at 375°.
Rub butter over the chicken pieces. Put in a frying pan with onion, salting to taste. Cut the tomatoes in half and place on top of the chicken. Add other ingredients. Cover and let cook gently. The juice of the tomatoes will make a tasty sauce. Serve over rice.
Mix together applesauce and soda. Combine with remaining ingredients. Grease and flour pan. Bake at 350° for 45 minutes to 1 hour. Frost with chocolate fudge.
Heat pineapple & sugar to boiling point. Add jello. Set aside to cool. Mix dream whip according to pkg directions. Add to cooled jello mixture. Pour onto mold & refrigerate.
Mix the first 8 ingredients and place in a shallow casserole. Combine melted butter and crumbs and sprinkle on top. Bake at 350° for 30 minutes or until a light brown.
Mix all together and bake in long cake pan at 350° until done (about 30 minutes). Cool and cut into squares.