HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients together, except sugar. Add to pumpkin mixture. Add sugar and then milk which has been scalded. Pour into unbaked pastry shell and bake until firm in the center, about 45 minutes.
Spray 9 x 13-inch cake pan with Pam. Pour pecans and coconut in bottom of pan; set aside. Prepare cake mix according to package. Pour over pecans and coconut. In separate bowl, mix cream cheese, oleo, powdered sugar and vanilla. Drop by spoonfuls over cake. Bake at 325° for 50 minutes.
Combine sugars and butter. Add eggs. Stir in flour, cinnamon and soda. Mix well. Stir in pecans, fruit and raisins. Spoon onto greased cookie sheet. Bake at 300° for 15 to 20 minutes.
Combine ingredients, except crumbs and peppers. Pour into buttered 3-quart casserole. Place green pepper or pimento strips across top. Sprinkle with buttered bread crumbs. Bake uncovered 1 hour at 350°.
Wash and pick over chickpeas; bring to a boil with stock and pork; simmer for 3 hours. Add vegetables and seasonings; simmer for 30 minutes more. Mash about 1/2 of the chickpeas and vegetables into the soup to give it a rough texture.
Place pork chops in a flat pan. Place onion rings on top of chops. Cover with barbecue sauce. Bake for 1 hour at 350°.
Bake at 350° about 30 minutes. Stir about halfway through baking time.
Heat soup. Add gelatin and cream cheese; stir until smooth. Cool. Add all other ingredients; put in oiled mold. Serve with assorted crackers.
Mix together first 3 ingredients and put in bottom of 13 x 9 dish. Layer top with hamburger, salt and cheese. Add olives. Bake at 350° for 25 minutes. Serve with lettuce and sour cream.
Put first 3 items in mixing bowl and set aside. Combine milk, sugar, salt and butter; bring to boil on high heat, stirring constantly. When syrup boils, lower heat. Stir and cook for 6 minutes. Pour syrup over chocolate and Marshmallow Creme, beating until blended. Add vanilla and nuts. Pour into buttered 9 x 13-inch pan. Cool for 24 hours (at room temperature). Score and cut into squares. Store in airtight container up to 2 weeks. Do not refrigerate.
Place chicken in Pyrex dish. Combine dressing, preserves, soup and mayonnaise. Mix well and pour over chicken. Bake in a 350° oven for 1 hour and 15 minutes, uncovered. Good served with rice.
Place shrimp in 1-quart casserole. Stir in remaining ingredients. Cook, covered, on full power for 3 1/2 to 5 1/2 minutes or until shrimp are pink and opaque. Drain shrimp. Cover and chill.
Preheat oven to 375°. Place 1 1/4 cups rolled oats in the container of a food processor, process 1 minute. Cream butter with both sugar and brown sugar in a large bowl with an electric mixer until smooth. Beat in the egg and vanilla.
Brown hamburger meat, then drain. Add large can of pinto beans and 1 can tomato sauce and garlic (to taste). Simmer for 10 to 15 minutes on medium low heat.
In 1 1/2-quart saucepan, mix crushed peaches, sugar and orange juice. Place over high heat and stir until boiling. Reduce heat to low and let simmer for 15 minutes or until thick without covering. Remove from heat; stir in lemon juice and extract. Makes 2 cups.
Drain asparagus well. (Use juice to thin soup, if needed.) Heat soup. If too thick, add asparagus juice to thin. Set aside.
Cream well the butter and sugar. Add eggs one at a time. Beat well. Add crushed pineapple to bread. Pour into 1 1/2-quart baking dish (buttered). Bake at 350° for 1 hour.
In a large bowl, combine first 4 ingredients. Mix well, then mix with a mixer at medium speed. Cream the butter, oil, confectioners sugar and 1 cup white sugar until light and fluffy. Add eggs and vanilla. Continue mixing. Cover and refrigerate 1 hour. Preheat oven to 350°. Shape dough into 1-inch balls. Roll in sugar and place on greased cookie sheet. Press with fork. Bake 10 to 12 minutes.
Pour liquids over cut up chicken. Dot with margarine. Place chicken mixture in a 13 x 9-inch pan. Cover with pie crust and bake according to directions.
Cut zucchini in half horizontally. Scoop out seeds. Mix meat (uncooked), onion and rice. Fill the two halves of zucchini with this mixture. Pour spaghetti sauce over it, then the cheeses. Place in a roaster pan both halves face up. Put small amount of water in pan. Bake in 350° oven for 45 to 60 minutes until meat is done and squash is tender.
Beat eggs. Add oil, sugar and vanilla. Beat until light and foamy. Stir in zucchini and pineapple. Sift together flour, soda, salt, baking powder and cinnamon. Gently stir into zucchini mixture. Add nuts and raisins.
Spray bottom of 9 x 13 pan. Pour macaroni on bottom of cake pan. Pour macaroni on bottom of cake pan. Cut up stick of butter and put on macaroni. Sprinkle all the cheeses on and last pour milk on top. Bake for 30 minutes at 350°. Check, then cover and bake another 30 minutes with aluminum foil so it doesn't burn.
Dissolve yeast in warm water and set aside. Beat eggs in large bowl. Add yeast mixture. Add flour, 1 cup at a time, mixing well after each addition. Cover dough with waxed paper and refrigerate overnight (or at least 4 hours). Two or three hours before baking, take out dough and knead for 3 minutes. Roll out for dinner rolls. Cut out with biscuit cutter. Grease center of circle with table knife. Put a tiny dot of butter in center of crease and fold over for pocketbook rolls; let rise. Bake at 400° for 10 minutes. Makes 24 rolls.
In microwave, melt cubed cream cheese and salsa until melted and warm. Dip chips and enjoy!!!
Beat all together and place in Bundt cake at 350° for 40 to 45 minutes. Let cake completely cool.
Drain canned vegetables. Add to diced vegetables. Cover with the marinade and refrigerate in a covered dish, 4 to 5 hours or longer before serving.
Beat softened cream cheese with mixer. Add remaining ingredients, except fruit and wafers; mix well. Place paper bake cups in muffin pan. Put one vanilla wafer in bottom of each bake cup. Cover each wafer with about 2 tablespoons cream cheese mixture. Bake at 275° for 25 minutes. Cool and top each little cheesecake with pie filling. Refrigerate.
Mix all ingredients and put into a 1 pound container with lid. Shake before using. Add 2 teaspoons to 1 cup boiling water.
Mix well and blend with spoon. Pour into Bundt pan. Cook 50 minutes at 350°.
In a large bowl, combine vegetables. In a 3-quart saucepan, combine vinegar and remaining ingredients. Bring to a boil. Pour vinegar mixture over vegetables. Mix well. Cover and chill overnight, stirring several times. To serve, drain marinade. Makes 10 to 12 servings (about 10 cups).
Melt margarine in skillet. Dip chicken in eggs and dredge in flour. Brown chicken in melted margarine. Transfer chicken to 9 x 13-inch baking pan. Pour marinara sauce and tomatoes over chicken. Cover with foil and bake at 300° for 1 to 1 1/2 hours until tender.
Bake kielbasa for 1 hour at 350°. Pierce with fork and slice. Place in baking dish. While kielbasa bakes, simmer sauerkraut and water, covered. Drain and add to kielbasa. Combine applesauce, sugar and onion. Add to kielbasa and bake at 350° for 1 1/2 hours.
In a large bowl, combine flour, cinnamon, baking powder, baking soda and salt.
Mix all ingredients together and cook in a skillet over medium heat until mixture looks "dry" (this means the egg has thoroughly cooked). Serve immediately with additional Parmesan cheese.
Cook broccoli as directed. Mix chicken soup and mayonnaise. Place broccoli evenly on bottom of baking dish. Place cooked chicken pieces on top of broccoli. Spread soup mixture over all. Top with bread crumbs. Dot with butter. Cook for 35 minutes in 375° oven.
Set aside 2/3 cup of the cake mix. Combine remaining cake mix, margarine or butter and beaten egg. Stir by hand until mixture is crumbly. Press the mixture evenly over bottom and an inch up the sides of an ungreased 13 x 9 x 2-inch pan. Bake in a 350° oven for 15 minutes. Meanwhile combine the three eggs, corn syrup, brown sugar and vanilla in a large bowl. Add the reserved cake mix. Stir by hand. Spread filling evenly over the crust and sprinkle with pecans. Bake at 350° for 30 to 35 minutes. Cool completely.
Make gelatin according to box but substitute seltzer water for 1 cup cold water. Add fruit. Mix well and chill.
Melt candy bars and 1 stick oleo. Set aside. Cream sugar and 1 stick oleo. Add eggs, flour, buttermilk and soda. Add melted candy, oleo mixture and pecans. Bake in angel food cake pan at 325° for 1 hour and 10 minutes.
Beat together egg, milk and butter. Stir into dry ingredients. Turn out onto lightly floured board. Knead a few times to make a smooth dough. Roll out to 8 x 8-inch square. Cut into 16 (2-inch) squares. Drop into boiling broth and simmer, covered until tender, about 20 minutes to half hour.
Brown ground beef; add salt, pepper and onion. Drain beef well. Cook potatoes and mash. Put beef, corn and carrots in a pan. Add mashed potatoes over them. Cook for about 20 minutes at 350°.
Mix yeast in warm water. Add flour to yeast mixture; mix and knead. Add flour until not sticky and smooth round balls. Put in bowl; cover and let rise 15 to 30 minutes. Spread dough on greased cookie sheet. Pour on 1 can (or to taste) tomato sauce. Top with meat, Romano, salt, oregano, Parmesan, mushrooms or any topping you prefer. Bake at 400° for 15 minutes, then add Mozzarella and bake 10 minutes more.
Mix, put in buttered 9 x 13-inch casserole. Cover with foil. Bake at 350° until bubbly hot. Uncover, top with buttered crumbs. Bake 5 minutes more.
Mix eggs and Ricotta cheese. Slice sausage and bake for about 20 to 25 minutes (until no longer pink). Pour egg mixture over sausage and bake for about 1 hour at 350°. (Insert fork or knife; should come out clean when done.)
Cream the Crisco, butter and sugar. Add one egg at a time, beating after each. Add flour alternately with milk. Add vanilla. Bake at 300° for 1 1/2 hours.
Pour over tomatoes, cucumbers, green peppers, celery and onions. Let set overnight.
Separate eggs. Save yolks for future use. Beat egg whites until stiff. Leave beaters in the whites for now. Put sugar and water in saucepan over medium heat.
Heat water and milk in a saucepan to 120° to 130°. In a large mixing bowl, add 2 cups of flour, sugar, salt and yeast. Pour milk mixture into the dry ingredients and beat by hand until thoroughly blended. Add Crisco; continue beating. Add 1 cup flour and, with a long wooden spoon, beat at least 100 strokes. Add flour, 1/4 cup at a time, and stir in as much as you can. Flour the countertop and turn dough out onto it. Knead with the push-fold motion, using enough of the remaining flour to make a moderately stiff dough that is smooth and elastic, about 10 minutes. The dough will be firm and easy to knead.
Preheat oven to 350°. In casserole dish, stir in noodles, tuna, sour cream, milk, salt and pepper. Mix well. Mix bread crumbs, cheese and butter. Sprinkle over casserole. Bake, uncovered, 35 to 40 minutes.
Combine first 6 ingredients in bowl; stir well. Cover and chill. Combine cornflake crumbs and next 3 ingredients in a shallow bowl; set aside. Place egg white in bowl. Dip fish in egg white and crumb mixture. Place on baking sheet coated with cooking spray. Bake at 500° for 8 minutes or until crispy and browned. Serve with sauce. This recipe makes 2 servings; may double, triple for more.
Into medium size pan, boil water while you mix the eggs, milk, salt and flour. Drop by teaspoonful into boiling water. When dumplings float, they are finished. Remove; drain. Add butter. Serve.
Mix sugar, sugar substitute, margarine, eggs, Butter Buds and vanilla. Add all dry ingredients and mix. Pour into greased 9 x 9-inch pan. Bake 25 minutes at 350°.
Beat cheese until smooth. Gradually beat in sugar; blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with sliced strawberries, peaches, cherries, mandarin orange slices, your choice.
Chill fruits, pineapple juice and 7-Up. Combine pineapple and strawberries in punch bowl; stir in pineapple juice. Pour in 7-Up slowly; mix gently. Add 2 trays ice cubes; garnish punch bowl with orange rind curls. Yields about 30 servings.
Beat egg white until stiff. Stir in lemon juice, salt and sugar. Sprinkle 2 tablespoons sugar over waxed paper. Pour mixture onto this. Roll it out about 1 inch thick. Spread peanut butter on top of this. Roll up like a jelly roll. Place in refrigerator until ready to slice.
Melt caramels in milk over low heat. Stir in pecans. Drop by teaspoonfuls onto buttered waxed paper. Chill. Melt shortening and chocolate morsels in heavy saucepan over low heat. Remove from heat. Dip candy into chocolate and return to waxed paper. Chill. Makes 3 1/2 dozen pieces.
Wash and pat dry mushrooms. Remove stems and save. Put caps in baking dish, open side up. Cut ends off stems, discard. Dice stems fine. In bowl combine diced stems, onion, celery, Ricotta and egg; mix well. Soften or slightly melt butter. Add and mix; season. Add bread crumbs until mixture is not watery, firm, but not crumbly. Fill mushroom caps, piled high. Bake at 400° for 15 to 20 minutes or microwave 7 to 10 minutes. Garnish with parsley.
Mix with hands; make little round rolls. May freeze after you cook for later. Bake at 400° for about 15 minutes. Put an extra pan under it to keep bottom from browning too fast.
Blend cream cheese and 2 tablespoons oleo. Add chicken, chives, pepper, salt and milk. Separate rolls into 4 rectangles. Put 1/2 cup chicken mixture onto rectangles. Pull corners up to center and seal. Brush with 1 tablespoon oleo and dip in crouton crumbs. Bake in ungreased baking dish (uncovered) at 350° for 20 to 25 minutes. Serves 4.
Preheat oven to 450 degrees. Clean fish and pat dry. Rub cavity with salt, pepper and butter. Place in well-greased baking pan and set aside. Heat 3 to 4 Tbsp. butter in heavy skillet. Add shallots and saute until soft but not brown. Add more butter and mushrooms, continue cooking - shaking pan until most butter is absorbed. Stir in oregano and pour mixture over fish. Bake fish 12 minutes per inch of thickness. Baste several times while baking.
Prepare gelatin with hot water; add ice cubes after gelatin is dissolved. Transfer to blender. Add banana and yogurt. Puree on low speed. Divide into 4 cups. Cover and refrigerate about 1 1/2 hours. Serve with 1/4 berries added to top to garnish. Serves 4. Contains 45 calories, 1 gm fat and 80 mg sodium.
Combine all and boil, then simmer 1 hour and 40 minutes. Store 2 weeks.
In 10-inch skillet over medium heat in hot oil, cook green pepper with oregano until tender, stirring often. Add soup, water, garlic powder, black pepper and red pepper. Heat to boiling.
Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Spread coconut evenly in bottom of pan. Sprinkle with pecans.
Cook squash. Chop onion and saute lightly in margarine. Mash squash with fork. Combine onion and margarine (it was sauteed in) with slightly beaten eggs. Add cream of chicken soup (undiluted), mashed squash, cornbread, salt and pepper. Mix well and pour into greased casserole. Bake at 350° for 20 to 25 minutes. Yield: 6 servings.
Melt 1 stick margarine in a skillet and saute onions. Add next 7 ingredients and mix well. Have frozen hash browns thawed out some; mix well and pour into 9 x 13-inch baking dish. Bake at 350° for about 1 hour. Mix the melted margarine and corn flakes. Pat into crust over the potatoes during the last 10 minutes of baking.
Mash cream cheese flat on sides of serving dish, including bottom. Glass pan is best. Layer onions or jalapeos, if desired. Pour in chili and top with cheese. Bake in oven at 350° for approximately 20 minutes or until heated through.
Brown and drain ground chuck and onion. Add chili mix, tomatoes and tomato sauce. Simmer until desired consistency. If not spicy enough, add hot sauce or chili powder. Makes about 1 quart. Freezes well for later use.
Cook rice. Brown lightly the sausage, hamburger, onion and celery. Drain rice. Layer mixture, rice and sauerkraut in a 9 x 13-inch casserole dish with a layer of meat mixture on the bottom and top. Bake in a 350° to 375° oven for one hour. Serves 8.
Mix ingredients together. Fold in 3 1/2 ounces chips (crushed by hand). Bake on ungreased cookie sheet 12 to 15 minutes at 350°. Sprinkle powdered sugar on top after baking. Makes about 100 cookies.
Prepare cake mix per box directions and place in a prepared sheet pan. When you take it out of the oven, immediately poke holes in it with a fork (all over the top of the cake). Pour on the can of condensed milk. Let that saturate the cake and then immediately pour on the jar of ice cream topping. Let cake cool completely in pan and then frost with the Cool Whip. Top with chopped Heath bars.
Mix all ingredients in blender. Pour into greased pan. Bake at 400° for 25 minutes.
Drain fruit reserving one tablespoon of juice. Combine spinach and fruit. Mix mayonnaise with juice and toss.
Butter a casserole and after you have mixed the ingredients, pour mixture into the casserole. Bake at 350° for 40 minutes.
Warm vinegar to dissolve sugar. Mix and put in refrigerator. Marinate at least 24 hours before eating.
Mix M&M's, popcorn and peanuts. Heat oil, oleo and marshmallows until melted. Pour over popcorn mixture and stir. Butter angel food cake pan. Pour mixture into pan. Leave set in pan for couple of hours. Turn over on plate. Should come out easy.
Stir together margarine, sugar and milk in heavy 2 1/2 to 3-quart saucepan. Bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly. To prevent scorching, remove from heat. Gradually stir in vanilla chips until melted. Add remaining ingredients; mix until well blended. Pour into greased 9 x 9-inch pan or 13 x 9-inch pan. Cool at room temperature. Makes 3 pounds. Do not substitute sweetened condensed milk.
Melt oleo; put in crumbs. Put 1/2 mixture of crumbs in bottom of 13 x 9 x 2-inch casserole. Mix other ingredients. Put remaining crumbs on top. Bake at 350° for 1 hour.
Mix all ingredients in a blender or with a Mixmaster until creamy. If it is too thick, add a little milk. The Kraft Miracle French dressing is the secret to this recipe.
Pour off juice from cherries in a measuring cup and finish filling with milk. Mix and let stand for 20 minutes. Bake at 350° for 45 minutes.
This will usually tenderize the meat within 24 hours but 48 takes much of the "wild" taste out of the meat. Great with long grain and wild rice.
Wash and remove stems from mushrooms. Dip mushroom caps in	lemon juice and lightly salt the cavity of mushroom. Arrange on baking pan. Mix cheese and bread crumbs and diced mushroom stems together, fill the mushrooms with mixture and top each one with a small piece of fried bacon.	Bake in oven at 400° for 10 minutes. Enjoy!
In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs.	Using gloves, gently mix in crabmeat, then add bread crumbs. Spread a thin layer of plain bread crumbs on a work surface. Form crab mixture into balls and place on crumbs. Gently flatten balls and form cakes about 1/2 inch thick. Refrigerate. In a saut pan, heat oil and gently slide cakes and brown two at a time. Brown on each side approximately 2-3 minutes.	Turn down heat to simmer and cook another 5-8 minutes.
Moisten bread cubes with the milk. Mix with remaining ingredients and bake at 350° for 1 hour or for 45 minutes at 375° in a 2-quart covered dish or 9-inch square pan. Serve warm.
In bowl, place all but 1 cup sherbet. Beat until smooth. Add juices and blend thoroughly. Gradually add eggnog. Pour into punch bowl. Float small scoops of sherbet on top.
Combine sugar, buttermilk and soda. Bring to a boil and boil for 5 minutes. Add butter and pecans. Boil 5 minutes longer. Cool slightly and drop by spoonfuls on waxed paper.
Put margarine, cocoa and milk on stove and let come to a rolling boil. Take off stove and add vanilla and stir.
Slice apples into a greased baking dish. Mix remaining ingredients together with fork until crumbly and sprinkle over apples.
Mix softened butter or oleo. Add salt, powdered sugar, chocolate syrup and milk; beat until fluffy with electric beater. Add vanilla and pecans; continue beating until nuts have been properly mixed into the frosting.
Mix flour with seasonings and use to dredge meat. Heat fat in skillet and brown meat on both sides. Cover steak with onions, green pepper and tomatoes. Add dash of hot pepper sauce. Roast in preheated oven at 300° for 2 hours or until tender. Makes 4 servings.
Combine applesauce and ginger. Spread in a 10 x 6 x 1 1/2-inch baking dish. Lightly score meat slices and stud with cloves. Put potatoes and meat on applesauce. Combine remaining ingredients. Spread over meat and potatoes. Bake in hot oven at 400° for about 25 minutes.
Cream together the Crisco, sugar and eggs. Add dry ingredients and mix well. Drop by tablespoonfuls on well greased cookie sheet. Bake until firm to touch. Preheat oven to 350°.
Cream shortening, vanilla and sugar together. Add eggs. Add all dry ingredients. When this is mixed, add M&M's. Reserve some to add to the top of some cookies that don't have many on them. Bake at 350° for 10 minutes.
Chop cabbage as for slaw. Add onions, peppers, mustard seed, celery seed, turmeric and salt. Heat vinegar and brown sugar. Pour over mixture and mix well. Pack in jars and seal. Hot water bath for 10 minutes.
Blend in blender until mixed. Spoon into sherbet glasses. Serve chilled. A real treat for your family or special guests.
Mix oleo with soup; cool. Add sour cream. Combine potatoes, cheese and onion, then mix with soup mix and salt and pepper. Pour into a 9 x 13-inch pan. Dot top with butter and crumbs. Bake at 375° for 1 hour.
A day before, cut the fruits and soak in grape juice. Next day, mix in the nuts, lemon juice and peel. Cream butter and sugar. Add eggs one at a time, mixing continuously. Add flour. Add the fruits and spices. Pour into a mold and bake at 325°.
Preheat oven to 325°. Warm half and half slowly in a saucepan; make a cream sauce in a Teflon skillet. Melt butter in skillet over low heat. Add flour and blend with a wire whisk. Slowly stir in hot cream; add white pepper, salt, Tabasco and mace and cook until smooth and boiling; continue stirring. Adjust seasonings; more salt may be needed. Add Sauterne.
Mix pickles, onion, parsley and garlic. Put in sieve. Press to extract as much juice as possible. Add juice to mayonnaise. Stir in remaining ingredients. Serve sauce or dip with seafood.
Combine dry ingredients. Pour beaten eggs over flour mixture. Add milk, then butter. Fold together until flour is just moistened. Cook in hot greased skillet until done.
Melt together oleo and milk. Add sugar, coconut and nuts. Spread over warm, freshly baked cake. (A spice or chocolate cake is good.) Place on 2nd shelf under broiler and broil until brown and bubbly. Watch to be sure not to overcook or burn! Good!
Dissolve the Jell-O in the hot water in a 9 x 13-inch pan. Whip the Jell-O and add the remaining ingredients. Mix well and chill. Holds well in refrigerator.
Beat until fluffy. Spread evenly over hot mixture. Bake 25 minutes at 350°. Sprinkle with confectioners sugar. Cool. Cut into small squares.
Cook potatoes in boiling, salted water until tender; drain. Mash potatoes; add cream cheese, egg, dash of salt and pepper. Beat until smooth. Stir in onion. If mixture seems dry, add 1 to 2 tablespoons milk. Place in buttered quart casserole and bake at 325° for 40 to 45 minutes. Serves 6 to 8.
Mix all ingredients in saucepan and heat until melted. Line bottom of 9 x 12-inch pan with soda crackers. Pour hot mixture over crackers and bake for 10 minutes in 350° to 375° oven. Break apart when cooled.
Heat mixture and pour over cooked potatoes. Sprinkle bacon bits on top. Depending on the quantity of potatoes cooked, you may have enough mixture to use for another meal.
Boil milk and sugar to soft ball stage. Take off stove and put in butter, peanut butter and vanilla. Stir until it starts to thicken. Pour into a buttered dish. Let set until cool, cut into squares.