HumbleIntelligence/food-ner-1-Million huggingface dataset:
Clean empty 1 pound coffee can with lid. Clean empty 2 pound 7 ounce or 3 pound coffee can with lid.
Beat egg whites to form soft peaks. Gradually beat in brown sugar, vanilla and salt. Fold in pecans and coconut. Drop by teaspoon onto a greased cookie sheet one inch apart. Bake at 325° for 20 minutes. Turn off oven heat and let stand in the oven for 20 minutes more.
Beat eggs until light. Add sugar gradually, beating after each addition. Add melted butter; add syrup and mix well. Pour into pie shell. Bake at 300° for 40 minutes. Cover pie with pecan halves and bake at 350° for 15 minutes. Serve with whipped cream, if desired. Yield 6 servings.
Mix first 5 ingredients to make a spread. Cut rolls in half and spread the mixture on both sides of the rolls. Place ham and cheese on bottom half of rolls. Cover with top half of rolls. Wrap in foil and place on baking sheet.
Sift three times soda in cup of water. Mix in dry ingredients, mayonnaise and vanilla. Add nuts if desired. Bake at 350° for 40 minutes or until done.
Preheat oven to 300°. Season meat with salt and pepper and place in a roasting pan. Top with onion. Combine chili sauce with sugar, garlic and 1 cup beer; pour over meat. Bake covered 4 1/2 to 5 hours. Uncover and bake 30 minutes longer, basting occasionally. Remove beef; let stand 10 to 15 minutes. Slice 1/4 inch thick across the grain. Degrease the cooking liquid. Add water (or beef bouillon) if needed to equal 1 cup. Blend flour and remaining 1/2 cup beer. Add to cooking liquid. Adjust seasoning to taste. Simmer until thick. Serve sauce on the side. Serves 8-10.
Beat softened	cream	cheese, salt and butter. In saucepan, put eggs, sugar and vinegar. Cook until thick.	It will look curled, don't worry. Pour over cheese mixture. Add 1/2 cup chopped onion and chopped green pepper. Mix well and refrigerate. Delicious dip served with crackers.
Sift together all dry ingredients. Blend eggs, oil, sugar and vanilla. Add sifted dry ingredients to the liquid. Batter will be stiff. Stir in apples and pecans. Pour into a greased and floured tube pan. Bake at 325° for 1 1/2 hours. Allow cake to cool, then remove from pan. Cake freezes well.
Mix sugar, mayo and vinegar until smooth. Just before serving, pour sauce over broccoli, cheese and cooked bacon.
Grease baking dish with butter. Mix ingredients in order given. Stir in flour or cornstarch for thickening, sprinkle with nutmeg. Bake at 350° in preheated oven.
Cook all together, strain and reheat. Bottle while hot. Makes 6 quarts.
Beat egg well. Add buttermilk and mix well. Stir in cornmeal, salt, baking powder and soda and mix well. Drop by teaspoonful into deep fat and fry until brown. As each one is brown on both sides, remove from fat and drain on brown paper, then remove and store in warm oven until ready to serve. Good with chili con carne and Brunswick stew or just plain good.
Heat oven to 400°. Grease muffin tins, 1 1/2-inch in diameter. Puree the potatoes in blender. Cream the butter and sugar. Beat in the eggs and potatoes. Sift the flour with the baking powder, salt, cinnamon and nutmeg. Add the dry ingredients alternately by hand with the milk, chopped nuts and raisins. Do not overmix.
In meat grinder, shred potatoes and carrot. Place in casserole. Mix in sour cream and 2 cups of the shredded cheese. Add parsley. Mix together. Top with 1/2 cup of shredded cheese. Bake at 350° for 20 to 25 minutes or until cheese on top is bubbling.
Heat pressure cooker and add oil. Brown chops. Top each with lemon slice. Add onion, salt and pepper. Combine catsup and water. Pour over chops. Close and cook 10 minutes.
Crush pretzels and mix with 1/4 cup sugar and 3/4 cup melted margarine. Pat gently in an 8 x 11-inch pan. Bake at 350° for 8 minutes. Remove from oven and cool.
Put chicken in baking dish; place cheese over chicken. Mix soup with wine and spoon over cheese. Sprinkle dressing mix on top and drizzle melted butter over all. Bake at 325° to 350° for 45 to 55 minutes until brown and bubbly.
Cut off top two corners of bread. Spread with peanut butter. Use 2 raisins for eyes, 1 M&M for nose and 2 stick pretzels for each antler.
Combine the first 3 items in a saucepan; set aside. Combine egg yolks, water and lemon juice; stir into sugar mixture. Cook over medium heat, stirring constantly, until the mixture thickens. Boil 1 minute. Remove from heat. Stir in butter and lemon rind. Spoon into pastry shell.
Mix ingredients except steak sauce and pecans. Chill in refrigerator just long enough for easy shaping. Shape into 2 balls. With spoon, make a deep indentation in top of each ball and fill with 1 tablespoon of steak sauce. Cover by pressing cheese smoothly over hole. Roll ball in pecans. Makes 2 balls.
Mix all ingredients together except vanilla. Place in double boiler and beat with electric mixer at high speed for 7 minutes until right consistency to spread. Add vanilla.
Mix all but onions and bake for 20 to 25 minutes at 350°. Remove from oven and cover with onions; bake an additional 5 to 8 minutes.
Mix corn, oil, meal, garlic, salt and pepper to taste and sugar. Add eggs and chilies. Layer with cheese. Bake at 375° for 45 minutes.
Dissolve jello in hot water; mix with other ingredients except whipped cream. Congeal 1/2 jello mixture; spread whipped cream over top and add remaining jello. Chill in oiled pan.
Cream butter and sugar together in a mixer bowl. Add eggs and flavorings; beat until fluffy. Sift 3 cups of flour and baking powder together. Add to creamed mixture with 1 cup of milk. Beat well. Mix raisins and a cup of flour together. Stir into cake mixture.
Beat bananas and butter until creamy. Add eggs and beat well. Combine flour, baking powder, baking soda and cinnamon; add to banana mixture alternating with water, beating well after each addition. Stir in nuts. Spoon into a greased 9-inch square pan. Bake in 350° oven for 30 minutes or until cake tests done. Cool. Yields 9 servings.
Place string beans on bottom of 13 x 9 x 2-inch pan. Cut chicken into small pieces and place on top of string beans. Add olives and water chestnuts on top of chicken. Mix soup and salad dressing together. Pour this mixture over everything. Add cheese. Bake at 350° for 30 minutes.
Cook Minute rice by directions. Saute the onion and mushrooms. Cook the broccoli (drain). When rice is done, put in the Cheez Whiz, soup, mushrooms, onion (after sauteed) and broccoli (after cooked). Mix well. Put into a large casserole dish and cook for 20 minutes. When it is about done, sprinkle on bread crumbs and dried onions. Put in 1 to 2 minutes or until lightly brown.
Mix all ingredients together on low speed for 30 seconds. Mix on medium speed for 2 minutes. Pour into 2 greased 9-inch pans or 13 x 9-inch pan. Bake in preheated 350° oven for 25 to 30 minutes or until done.
Cream butter and sugar; add eggs and vanilla. Add flour, soda and salt. Mix. Add oats, chocolate chips and nuts. Bake in 375° oven for 10 to 12 minutes. Enjoy.
In a saucepan, bring pineapple to a boil. Add remaining ingredients. Congeal and serve.
Cream oleo and sugar. Add one egg at a time. Blend well after each addition. Add flour, milk and coconut. Pour into a lightly greased 9-inch pie pan. Bake at 350° for 45 minutes.
In a large heavy saucepan, combine all, except parsley, vinegar, salt and pepper. Bring to a boil. Reduce heat. Cover pan and simmer, stirring occasionally for 45 to 55 minutes or until lentil and rice are tender.
Stir together all ingredients but Karo syrup; bring to a boil. Boil for 2 minutes, then pour in the Karo syrup and it's done.
Butterfly shrimp (cut larger portion about 3/4 through) and boil in water until cooked (do not overcook). Heat the butter and wine and saute the garlic until golden. Add salt sparingly. Put shrimp in mixture, add lemon wedges and cook 5 to 10 minutes on medium heat. Serve hot.
Place chicken breasts in crock-pot; sprinkle with salt and pepper (paprika, if desired). Mix together the white wine, mushroom soup and mushrooms and add to chicken. Cook on high 3 to 4 hours or on low 7 to 9 hours. Thirty minutes before ready to serve, blend sour cream and flour and pour into crock-pot. Stir and serve over rice.
Marinate chicken breast halves for two hours in lemon juice, olive oil, Dijon mustard, cloves and rosemary, combined in blender until thick. Remove chicken and reserve marinade. In large frying pan, melt 2 tablespoons butter. Add chicken and cook until lightly browned, about five minutes each side. Remove chicken and set aside. Scrape reserved marinade into frying pan. Add chicken broth and cornstarch. Bring to a boil and cook, stirring, until thick and smooth, about 2 minutes. Add almonds and lemon peel. Return chicken to pan; heat through and serve with rice. Garnish with parsley. Makes 6 servings.
Grease a 9 x 13-inch pan. Slice 1 roll of cookies; line the bottom of the pan with dough. Mix softened cream cheese, sugar and eggs until creamy. Pour over cookies. Slice the other roll of cookie dough over the top. Bake at 350° for 40 minutes.
Scramble egg and fry in skillet. While frying, place 5 or 6 pieces of sliced sausage in scrambled egg. Fry until solid on one side. Then flip egg and sausages to other side. Fry until solid. Place slice of cheese on bread. Flip egg out on top of cheese. Sprinkle with seasoned salt for extra flavor.
Cook noodles until tender. In a large bowl, mix together tomato sauce, paste, oregano, basil, salt and garlic. Spread 1/2 cup of sauce over bottom of a 12 x 8 x 2-inch dish. Mix cooked beef with remaining sauce.
Press sugar cookie roll on sheet (sprayed with Pam). Cook at 350° for 15 minutes and cool. Combine 1 1/2 cups confectioners sugar with 8 ounces cream cheese; mix and spread on cooled cookie.
Combine these ingredients. Cut 6 large potatoes into sections, leaving skin on. Place in bag, a few at a time with mixture and coat each side. Place in large baking dish or pan. Melt 1 stick of margarine and pour over top. Bake at 400° for about 45 minutes or until done.
In a 1 1/2-quart microwave dish combine sugar, cornstarch and salt; add milk and mix well. Cook in microwave 6 minutes or until thick, stirring at the end of each minute. Add this hot mixture slowly to the beaten egg yolks. Stir well. Cook 2 minutes or until thick. Add vanilla and butter. Cool to room temperature. Coconut may be added.
Combine all ingredients and add 2 cups boiling water. Stir. Chill until set.
Melt candy, marshmallows and milk. Cool. Fold in Cool Whip and vanilla. Pour into a graham cracker crust.
Wash and drain blueberries. Roll in flour and add to remaining ingredients, except butter. Bake at 300° for 1 hour in a 9 x 11-inch Pyrex dish. When done, roll butter over top until melted. Pick holes in top with a fork and cover with foil until cool.
Fry sausage and drain well. Add cheese. Mix. Serve with Ritz crackers on the side. It's good to keep it warm in a small crock-pot.
Combine all ingredients and mix thoroughly; pack firmly into a loaf pan. Bake in moderate oven at 350° for 1 hour. Let stand 5 minutes before slicing.
Bring to a boil sugar, water, cherry juice. Add Jell-O and cherries, let stand few minutes. Add pineapple, nuts and Coca Cola. Place in mold and refrigerate overnight.
Bring honey and sugar to a boil. To the hot syrup add first some of the flour, then the beaten eggs, then more flour mixed with the soda. Bake at 375°. I roll mine and press pecan half on each cookie.
Brown hamburger; add salt, oregano, onion, pepper, garlic salt, tomato soup and cooked noodles. Place 1/2 mixture in a greased casserole dish. Top with slices of American cheese. Place remainder of mixture on top. Cover with more cheese. Bake 1 hour at 350°.
In a large skillet cook potato and onion in oil until tender. Add spinach and sausage.
Dissolve gelatin in water; heat to lukewarm until smooth and clear. Mix all ingredients except whipped topping in a bowl. Fold in topping. Pour into lightly oiled mold and refrigerate until ready to serve. Unmold onto lettuce. May be put in oblong pan and cut into squares to serve.
Melt the chocolate bits and diet margarine in a small saucepan over very low heat. Allow to cool. In mixer bowl, beat the egg at high speed for 2 minutes. Blend in the yogurt, vanilla, sugar substitute and chocolate mixture until well combined. Stir the flour, soda and salt together and add to the batter. Beat for 2 minutes, then drop by teaspoonful, about 2 inches apart, on cookie sheet. Bake at 350° for 8 minutes. Yields 42 cookies.
Heat oven to 350°. In a small bowl, combine 1 teaspoon salt, poultry seasoning, paprika and pepper; mix well. Rub onto chicken. In a 5-quart Dutch oven, brown chicken in hot oil over medium heat. Remove chicken; drain oil. Add tomato paste to Dutch oven; stir in chicken broth. Bring to a boil. Return chicken to Dutch oven. Stir in carrots, onions and mushrooms. Bake at 350° for 1 1/2 hours or until chicken is tender. Stir in peas. Return to stove top over medium-high heat. In a small bowl, combine cornstarch and water. Stir into stew; cook until mixture thickens and boils, stirring frequently. Season to taste with salt.
Drain fruit, reserving liquid, bring liquid to a boil. Add jello and dissolve. Measure liquid. To this add enough Coke to measure 4 cups total. Stir well and refrigerate. When it begins to congeal, add cream cheese (which has been thinned with milk to the consistency of whipping cream); mix well. Add cherries and pineapple (cut in chunks) and nuts. Congeal again.
Cut cheese in 2-inch squares. Cut eggs in three pieces. Cut pickles in 4 pieces. Grind each item separately so it will be evenly mixed. Add approximately 3/4 jar of mayonnaise until it spreads easily. This recipe makes a very large amount.
Fry the strips of pork until lightly browned. Add other ingredients, except butter and nuts. Pour into large casserole; dot with butter. Bake in 350° oven for 1 hour. Sprinkle the crushed nuts over the top and continue baking for 30 minutes. Add water if casserole seems dry.
Preheat oven to 350°. Lightly spray cookie sheet with vegetable oil. In a large mixing bowl, cream margarine until soft. Add sugars gradually and beat until creamy. Beat in egg, peanut butter and soda. Add flour slowly to batter, mixing constantly. Add vanilla and mix well. Roll dough into small balls each about the size of a pecan. Place on prepared cookie sheet. Flatten balls lightly with back of tines of a floured fork. Bake 12 to 15 minutes. Makes 30 cookies.
About 1 3/4 hours before serving, trim pork chops of all excess fat; sprinkle with seasoned salt and pepper. In large skillet, saute chops until well browned, draining fat as it collects; place chops in a large roasting pan or 2 1/2-quart casserole. Arrange mushrooms around chops. Start heating oven to 375°. In a clean large skillet in salad oil, saute onion, garlic and green peppers until golden; add tomato sauce, 1 teaspoon seasoned salt, 1/8 teaspoon pepper, bay leaf, lemon juice and sage; simmer, covered, until vegetables are almost fork-tender. Pour sauce over chops and bake covered until pork chops are done, about 1 hour.
Combine eggs and sugar; add oil and pumpkin. Add water with dry ingredients. Stir in vanilla, nuts and raisins. Pour mix into 4 (1 pound) coffee cans, filling half full. Bake at 350° for 1 hour or make 2 loaf pans.
Mix flour, oleo and pecans. Spread in bottom of 9 x 13-inch pan. Press down evenly and bake 20 minutes in 350° oven. Cool.
Cream butter. Add sugar, beaten egg yolks and vanilla. Sift flour, baking powder and salt. Add to first mixture alternately with water. Fold in stiffly beaten egg whites. Melt butter and brown sugar in oven in 9-inch cake pan.When thick, add cut pineapple. Pour batter over fruit and bake about 35 minutes at 350°. Remove to dish, turning upside down so fruit will be on top. Serve hot with hard sauce.
Lightly salt chicken breasts. Melt butter. Mix flour, salt and paprika in bag. Add chicken and shake to coat evenly. Brown lightly in butter. Grease an 8 x 12-inch baking dish. Place ham slices in dish; cover with celery. Place chicken, skin side up, on ham slices. Add flour left in bag to melted butter; blend well. Add orange juice. Remove from heat and add sour cream. Pour over chicken. Cover baking dish and bake at 350° for 1 hour and 15 minutes. Makes 4 servings.
Lightly mix the first 6 ingredients. Form loaf and bake at 350°. Combine while it's starting to bake the last 7 ingredients. Pour sauce over meat loaf. Bake 1 1/2 hours, basting often.
Blend shortening, sugar and eggs. Sift dry ingredients together. Beat all until light and fluffy. Drop by spoonfuls on cookie sheet and bake.
Boil vinegar, sugar, oil, water and pepper. Combine peas, corn, beans, pimento, celery and onion. Pour liquid mixture over bean mixture. Cover and put in refrigerator. Will keep several days.
Brown onion and bacon together. Pour rest of ingredients in a roaster. Add onion and bacon. Bake 2 hours at 350°. Serves 30 people.
Brown the meat in a frying pan until lightly browned. Make spaghetti sauce according to package directions using 1 can tomato sauce. Add this to the meat along with the chili seasoning mix and remaining can of tomato sauce. Cut tortillas into quarters and, in a greased casserole, layer tortillas, meat mixture, cheese and chilis, twice. Bake at 350°f. 180° c. gas mark 4 for 30 minutes.
Soften cream cheese with lemon juice. Add shrimp and onions. Add enough mayonnaise to dipping consistency. Season with rest of ingredients.
Melt oleo in baking dish or pan. Mix sugar, flour, baking powder and milk together. Pour over oleo. Put fresh fruit on top. Top with 1 cup sugar. Bake at 325° until batter is done.
In a 9 x 13-inch pan, cover bottom with 1/4 can soup. Lay chunks of halibut in pan. In small frypan, saute onions in butter. Add salt, pepper, sour cream and remaining soup. Pour over halibut. Cover with grated cheese. Cover with foil; bake at 350° for 35 to 40 minutes.
Cream butter and sugars. Add egg and beat well. Add raisins and nuts. Mix dry ingredients together. Add alternately with applesauce, starting and ending with flour mixture. Bake in 13 x 9 1/2 x 2-inch pan in 350° oven for 45 minutes.
Heat oven to 350°. Melt chips and butter in microwave or in double boiler. When completely melted, remove from heat and add Eagle Brand milk and mix well. Stir in flour. Mix in nuts and vanilla. Drop by teaspoon on ungreased cookie sheet. Bake for 8 to	10 minutes. Cookie will firm up as it cools; inside will stay soft and chewy.
Mix flour and Crisco. Gradually add milk until mixture is wet. Roll on floured surface. Bake at 500° for 8 minutes or until golden brown.
On a round serving platter, layer the following, bean dip, avocados mixed with lemon juice, sour cream mixed with taco seasoning, onions, tomatoes, olives, cheese and jalapenos. Serve with corn chips.
In bowl, mix sugar, eggs, oil and apples by hand. Stir in all dry ingredients until everything is mixed (will be lumpy and almost dry). Pour/scrape into a 13-inch cake pan. Bake at 350° for 1 hour.
In a skillet, brown beef and drain. Add taco seasoning and salsa. Simmer, uncovered, until thickened.
Mix first 5 ingredients well. Put in buttered casserole dish. Sprinkle cracker crumbs on top and bake at 350° for 1 hour.
Combine all ingredients except shrimp in blender; mix for a few seconds until smooth. Marinate the shrimp in the sauce for several hours before serving; chill well in refrigerator. Serve as an appetizer, on lettuce leaves. Makes 6 to 8 servings.
Mix all ingredients and spread on tortillas. Add garlic and seasoned salt to taste. Roll tortillas up and refrigerate 2 hours or more. Slice thin. Can serve with salsa, too.
Blend together cream cheese and sugar. Blend Cool Whip into cheese mix. Crumble 1/2 cake in bottom of 9 x 13-inch dish. Pour 1/2 cheese mix on top. Pour 1/2 cherries on top of that and repeat with rest of cake, mix and cherries. Chill for several hours before serving.
Beat together Crisco, butter and sugar. Add eggs one at a time and beat well after each. Sift flour, baking powder and salt together and add with milk to first mixture; add flavorings. Grease and flour tube pan. Pour mixture into pan. Place in cold oven and turn heat to 350° and bake for 1 hour and 15 minutes or until cake tests done. Let stand for 3 to 5 minutes before removing from pan.
In large bowl combine jello and boiling water, stirring until jello is dissolved. Stir in strawberries and pineapple. Fold in bananas. Pour half of mixture into a large serving dish, chill until partially set. Chill remaining mixture in bowl. Do not chill until it is set. Spread sour cream over partially set mixture in serving dish. Pour remaining mixture over sour cream. Chill until set and firm.
Combine all ingredients, adding water, one can at a time. Cook slowly for 1 1/2 hours on low heat.
Preheat oven to 425°. Bake eggplant about 1 hour until soft. Cook onions in 4 tablespoons oil until soft. Stir in green pepper and garlic and cook 5 minutes. Put in bowl with eggplant pulp, which has been chopped finely, along with tomatoes, sugar, salt and pepper. Heat remaining oil in skillet and cook mixture about 1 hour on low. Add lemon juice. Serve with rye, pumpernickel bread or sesame seed crackers. Serves about 20 (more or less).
Preheat oven to 450°. Rinse and dry chicken. Season. Dip each piece in milk. Shake to remove excess and roll in the crumbs. Let stand briefly so coating will adhere. Line pan with foil and spray with Pam for easy clean-up. Place chicken on foil and bake 45 minutes or more. Crumbs will form a crisp "skin." (From American Heart Association.)
Beat eggs with mixer. Add flour, baking powder, salt and cottage cheese. Stir in Jack or Swiss cheese, melted butter and chilies. Spray a 9 x 13-inch pan with Pam. Bake at 350° for 30 minutes or until golden on top and knife comes out clean. Good with salsa and sour cream. Serves 20.
Pour rice on the bottom of a 9 x 13-inch pan. Add thawed broccoli on top. Add water chestnuts and celery. Mix the cheese into this, then the soup and butter. Add 2 cans of water. Cover with foil and bake at 350° for 45 minutes to 1 hour.
Soften butter in bowl. Crush or chop garlic cloves. Add garlic and oregano to butter and mix. Slice bread sideways. Spread mixture on both sides. Close bread and place in foil in a 350° oven for 10 minutes. Open foil, separate bread and place cheese on bread. Cook until cheese melts.
Mix sugars and milk; heat on medium for 2 minutes. Remove from heat and add peanut butter and vanilla. Pour into greased pan. Cool and cut.
In 2- to 3-quart saucepan, melt butter. Add onion; saute 5 minutes. Add potatoes, water and bouillon. Cover; bring to boil. Reduce heat to medium and cook just until potatoes are tender, about 15 minutes. Remove 1 cup of the potato cubes with slotted spoon; set aside. Pour contents of saucepan into container of electric blender. Holding lid on securely, blend until smooth; return to saucepan. Mix in reserved potatoes and the broccoli. Over medium-low heat, gradually add cheese, stirring until heated through and cheese is completely melted. Season with salt and pepper. Makes 4 servings (about 5 cups).
Sprinkle dry Jell-O over cottage cheese and mix. Add pineapple and oranges; mix. Blend in Cool Whip. Pour into 8 x 8-inch container. "Refrigerate and enjoy!"
Boil chicken breasts in salted water until done. Skin, debone and cut into small pieces. Mix all ingredients together except potato chips and cheese. Put in oblong baking dish and pour 1/2 cup chicken broth over mixture. Top with layer of crushed chips, then grated cheese. Bake at 350° for 30 minutes uncovered.
Cook chicken with onion, salt and pepper until tender. Let chicken cool. Pick meat from bones and cut into small pieces.
Combine all ingredients in large bowl. Beat at medium speed until good spreading consistency is obtained, about 4 minutes.