HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Combine apples and sugar and set aside. In a large bowl, beat eggs slightly. Add oil and vanilla. Beat 1 minute at medium speed. Add combined dry ingredients alternately with apple mixture. Stir in walnuts. Pour batter into greased and floured 9 x 13-inch pan. Bake for 45 to 50 minutes. When cool top with Lemon Glaze.
Crush wafers, cream butter and sugar together. Add eggs two at a time. Slowly add milk and mix well. Add crushed wafers, nuts and coconut to mixture. Blend well. Pour into a greased and floured 9 x 13-inch baking dish. Cook 1 hour until golden brown at 325°.
Mix all ingredients except vanilla in a saucepan. Bring to a boil then simmer for 30 minutes, stirring frequently until pudding thickens. Add vanilla and remove from heat. Stir and cool. Chill before serving.
Combine first 6 ingredients. Chill until consistency of thick syrup. Fold in cheese and Cool Whip. Pour in mold and chill thoroughly. May be served on lettuce leaf with or without dressing.
Combine margarine, cheese and pepper. Add flour a little at a time. Mix well, add pecans and mix well. Add Rice Krispies last, mixing well. Form into small balls, place on cookie sheet and flatten with a floured fork. Bake in 350 degree oven until light brown about 12 to 15 minutes. Let cool before removing from cookie sheet. Store in covered container, will keep for 2 weeks or more.
Make a syrup of 4 cups of sugar and 2 cups of water. Boil 3 minutes.
Mix sweet potatoes, Pet milk, sugar, margarine, eggs, vanilla, cinnamon and nutmeg to taste. Place in a casserole dish. Top with brown sugar, pecans, flour and softened margarine. Bake at 350° for 1 hour.
Preheat oven to 375°. Cream first 6 ingredients; add flour. Press in 12-inch or 14-inch pizza pan, forming ridge around edge. Bake at 375° for 10 minutes. Sprinkle with marshmallows and chocolate chips. Bake 5 to 8 minutes, until marshmallows are puffy and lightly browned. Cool and cut into wedges. Store in tightly covered container. Makes 20 servings.
In a skillet, cook the garlic in the oil over moderately low heat, stirring, for 1 minute, add the onion, and cook the mixture, stirring, until the onion is softened. Add the bell peppers, cook the mixture over moderate heat, stirring, for 5 minutes or until the peppers are just tender and add the wine and the olives. Boil the wine until it is reduced by half, season the mixture with salt and black pepper, and stir in the basil. In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl, whisk two thirds of the goat cheese with the reserved cooking water until the cheese is melted and the mixture is smooth, add the pasta and the bell pepper mixture, and toss the mixture well. Sprinkle the pasta with the remaining goat cheese. Serves 2.
In a small saucepan, place water and 1/2 teaspoon of the cinnamon; bring to a boil. Add rice; return to the boil. Reduce heat and simmer, covered, until rice is tender, about 15 minutes; set aside. In a medium saucepan, combine 1 1/2 cups of the orange juice, sugar, cloves and remaining 1 1/2 teaspoons cinnamon; bring to a boil. Add apples; simmer, covered, for 5 minutes. Combine remaining 1/2 cup orange juice and cornstarch. Stir into saucepan; cook and stir until thickened, about 2 minutes. Add bananas, grapes, vanilla extract and reserved rice; mix well. Pour into a 1 1/2-quart shallow serving dish. Cover and chill. Serve cut in squares and topped with yogurt. Contains 202 calories per portion; contains less than 1 gm fat per portion, 1 mg cholesterol per portion and 1 mg sodium per portion.
Boil syrup, sugar and water. Boil until it forms a hard ball in cold water. Beat egg whites; add syrup mixture. Add nuts. Make into spoon size balls.
Stir flour, baking powder, salt, sugar and paprika together. Then stir in corn. Add beaten eggs. Drop a tablespoon at a time in hot oil in deep frying pan and cook until golden brown. Drain on paper and serve hot with butter.
Blend after each addition in the order listed. Store in refrigerator. Makes 1 quart.
Bring water and butter to boil. Remove from heat and stir in flour. Add eggs, one at a time, beating well after each.
Cream together shortening and sugar. Add eggs. Next add sifted dry ingredients and mix well. Chill dough for 20 minutes. Roll dough into balls the size of walnuts. Place balls 2 inches apart on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Beat until creamy: 1 cup shortening, 3 cups sugar. Add 4 eggs and beat well; 5 1/2 cups flour, 5 tsp soda, 1 tbsp salt and 1 quart buttermilk. Mix all ingredients together; add raisins, optional. Pour into plastic sealed containers. Bake whenever you wish in greased muffin tins at 350° for about 15 minutes. This mix will keep in the refrigerator for up to 6 weeks.
Combine all ingredients and mix well. Form into a ball or log and chill for several hours before serving with crackers.
Toss berries with 1 1/2 tablespoons sugar and lemon juice. Stir 1 to 2 minutes. Spread cake pieces in 9 x 9-inch square pan. Pour yogurt over cake. Spread evenly. Pour strawberries over top. Cover with plastic wrap and freeze. To serve, sprinkle with 1 teaspoon sugar. Thaw 1 to 2 hours.
Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla. Beat 2 more minutes. (Batter will be thin.) Pour into 2 greased and floured 9-inch round cake pans. Bake at 325° for 25 to 30 minutes. Cool cakes 15 minutes before removing from pans. Cool on wire racks. Frost with Mother's Famous Icing.
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until blended. Add eggs and mix until blended. Pour into crust and bake at 325° for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with topping of your choice. Store leftover cheesecake in the refrigerator.
Cream first 4 ingredients. Mix cornflakes, oatmeal, coconut and chopped nuts. Add flour mixed with baking soda. Add vanilla. Drop on greased cookie sheet. Bake at 325° for 10 minutes.
Cook beans, bacon, onion, paste, salt, pepper and water for approximately 3 hours on conventional stove. After 1 1/2 hours, add sausage, broken into small pieces and chili powder. If you use a crock-pot, add the sausage and chili powder at the beginning. Serve over rice.
Mix first 4 ingredients together and let set for 1 hour, then drain well. Combine all together; bring to a boil and put in jars. Cold pack for 15 minutes.
Preheat oven to 350°. Grease your loaf pan. Combine flour, baking powder and salt; set aside. Beat the oleo, egg and sugar until smooth. Add the bananas and milk; mix well. Add the flour mixture, beating just until smooth. Stir in the nuts. Pour into the pan and bake for 1 hour or until a cake tester inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove.
Peel and chop leeks; all of the white and some of the tender green parts. Rinse well. Fry leeks in butter in soup pot on low heat until soft. Add broth and salt. Peel and chop potatoes into small pieces. Add to soup. Cook 40 minutes on low heat. Puree entire soup in blender or food processor. Return to pot and slowly stir in 1 cup milk. Do not boil. Serve hot with freshly ground pepper. (Can thin the soup with more broth if desired.)
Spread brown sugar in bottom of 9 x 13-inch pan. Place biscuits on top of brown sugar. Pour cream over top. Bake at 350° for 20 to 25 minutes. Turn upside-down and serve.
Mix first 4 ingredients with electric mixer and press in a 9 x 13-inch pan. Melt chocolate chips over hot water and spread over mixture. Cut in small bars. Refrigerate 15 minutes and enjoy!
Saute onion and garlic in butter; add oysters. When edges curl, add oyster liquid and milk; stir; add seasonings. Fold in bread crumbs. Place in a 2-quart casserole or individual dishes; sprinkle lightly with bread crumbs and Parmesan cheese. Bake at 350° for 15 to 20 minutes. Serve hot. This dish may also be served in large pastry shells. Yield: 8 servings.
Mix all three ingredients until well blended. Spoon onto ungreased cookie sheet. Press cookie down with a fork with a cross design. Bake at 350° for about 10 minutes. May be frozen. Makes 24 cookies.
Combine butter (melt), buttermilk and cocoa. Bring to a boil, then remove from heat. Add confectioners sugar. Beat with electric mixer until smooth. Spread on top of cake. May need to add 1 additional cup of powdered sugar to make icing more thick texture.
Cream butter, oil and sugar. Add egg yolks, one at a time, beating after each addition. Stir baking soda into buttermilk. Add small amount of flour to butter, beating on medium speed, alternating with buttermilk mixture. Add vanilla, coconut and pecans. Beat egg whites in separate bowl until stiff and fold into cake batter. Pour into greased and floured 9 x 13-inch pan or three 8-inch layer pans. Bake for 45 minutes in 325° oven. Cool and ice.
Wash berries. Bring to a boil. Then cut biscuits in strips. Put in cup of sugar. Cook until done.
Combine sugar, cornstarch and salt in a heavy saucepan; stir in milk. Cook over medium heat, stirring constantly, until thickened and smooth. Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 of hot milk mixture into yolks; add to remaining hot milk mixture, stirring constantly. Cook 5 minutes, stirring constantly. Remove from heat; add butter and vanilla. Cool. Stir 2/3 cup coconut into cooled filling. Pour filling into pastry shell; chill overnight. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over pie. Sprinkle with remaining coconut. Yields 1 (9-inch) pie.
Combine ingredients in saucepan. Bring to boil, stirring constantly, until reaching soft ball stage. Spray 9 x 13-inch pan with nonstick spray. Spoon sauce into pan. Sprinkle with chopped nuts. Prepare white yeast dough. Take piece of dough size of walnut. Roll into long strip about 6 inches long. Dip in melted butter, then into Sugar-Cinnamon Mixture.
Sift flour and salt together; set aside. Beat eggs and skim milk; add to flour. Beat until smooth and creamy. Pour into heated greased muffin tins, filling half full or less. Bake at 375° for 40 to 50 minutes. Do NOT open oven for first 30 minutes.
Saute onion in margarine. Add cream cheese and milk; sti over low heat until cream cheese in melted. Stir in remaining ingredients; heat thoroughly. Serve hot.
Dump peaches in pan with juice. Top with melted butter and coconut. Sprinkle dry cake mix on top. Bake 325 degrees till done.
Cream butter and sugar. Add eggs, creamed well after each addition. Combine flour, soda and salt. Add to butter mixture and to this add all the cut up fruit and nuts. Drop batter from teaspoon on ungreased cookie sheet. Bake 8 to 10 minutes at 375°. (Do not overbake.) Instead of dropping dough, a small piece may be pinched off and flattened with a fork.
Mix all ingredients together. Mix well and store in refrigerator. Will keep for several weeks in refrigerator. Bake in muffin tins at 400° for 15 minutes.
Combine sugar, cinnamon, milk and butter in saucepan. Bring to a full rolling boil over medium heat and boil 1 minute. Stir in vanilla, salt and pecans. Stir to coat well. Pour on lightly buttered baking sheet or waxed paper. Cool and separate halves.
Preheat oven to 350°. Grease 9 x 13-inch casserole dish. Line bottom and sides of casserole dish with corned beef and top with Mozzarella slices. Wrap chicken pieces with bacon. Place chicken in casserole dish. Combine soup and sour cream and pour over chicken. Bake 55 minutes to 1 hour.
Chop the first 5 ingredients. Mix with next 6 ingredients. Refrigerate. Serve with sour cream and pass with bowls of chopped celery, croutons and bacon bits. Makes 8 to 10 servings.
Add egg whites, milk, cinnamon and vanilla. Beat for 1 minute. Coat bread by dipping in egg mixture. Spray griddle with Pam or Wesson spray and "fry" until done.
Saute onion and garlic in oil until tender. Add meat and saute crumbling until browned. Drain as much fat as you like. Add to meat tomatoes, tomato paste, basil, oregano, beef bouillon, seasoned salt or salt, pepper and garlic salt. Simmer 30 minutes, stirring occasionally. Boil lasagna noodles in enough water with salt and some oil 10 to 12 minutes. Don't overcook, as they bake later. Mix eggs and cottage cheese. Have ready Mozzarella cheese and Parmesan cheese. Layer in this order: half lasagna noodles, half meat sauce, half cottage cheese mixture, half sliced Mozzarella cheese and generously sprinkle with Parmesan cheese. Repeat layers. Bake at 375° for 30 minutes. Let stand 10 minutes before serving.
Melt chocolate, liqueur and orange juice over very low heat and set aside. In a blender, combine whole eggs, egg yolks, vanilla and sugar and blend for 2 minutes. Add cream and blend for another minute. Add chocolate mixture and blend until smooth. Pour into individual serving dishes. Top with whipped cream. Serves 4 to 6.
Layer pan with rice; top with chopped chicken. Mix soup, broth and onion. Pour over chicken. Bake at 350° for 30 minutes or until piping hot.
Brown meat in olive oil with spices. Add broth, water, bouillon and Italian dressing. Cover and cook 1 hour. Add remaining ingredients except macaroni. Add it the last 30 minutes of cooking. Serve with hot French bread slices. Enjoy!
Cook and mash potatoes. Put in a bowl, making a hole, with potatoes on all sides. Melt 1 stick of butter and pour into hole.
Mix ingredients together; pour into greased bread pans. Bake at 350° for 55 to 65 minutes.
Cut elephant into bite-size pieces (this takes about 2 months). Add enough brown gravy to cover. Salt and pepper to taste. Cook for about 4 weeks at 465°. Will serve 380 people. If more are expected, the 2 rabbits may be added. Do this only if necessary; most people do not like hair in their stew.
Layer refried beans on serving plate. Mash avocados with beater and add lemon juice. Layer on top of refried beans. Mix sour cream, mayo and taco seasoning mix. Layer on top avocado mixture, then green onions, tomatoes and black olives. Top with cheese. Assemble and refrigerate 1 hour before serving with corn chips.
Combine almonds, water and food coloring; let stand. Combine gelatin, milk, coconut and nuts. Mix well; shape candies to look like strawberries. Dip top of candy in green sugar crystals (or use tube icing). Roll bottom in red sugar crystals. Insert green slivered almond in top to form stem.
In large bowl, cream the cheese, one package at a time. Gradually add flour and blend well. Add sugar a little at a time and blend until smooth. Beat in lemon juice and vanilla. Beat in eggs and egg yolks one at a time until fluffy. Pour into a spring-form pan in which the bottom has been covered with graham cracker crust. Bake at 500° for 12 minutes. Reduce heat to 200° and continue baking for 40 to 50 minutes. When done, run knife around outside of pan before removing. Pie is done when top begins to crack and turn golden brown. Toothpick should come out clean.
Brown hamburger and onion. Add tomato sauce, garlic salt, pepper, cottage cheese and sour cream. Boil noodles. Mix with hamburger mixture. Pour in 11 x 7-inch baking dish. Top with Parmesan cheese. Bake 1/4 hour at 350°.
Blend cheese with butter. Stir in flour and cayenne pepper, mixing well. Wrap 1 teaspoon of dough around each olive, completely covering olive. Bake in 400° oven for 10 to 15 minutes or until golden brown. Yields 24.
Heat oven to 400°. Grease a 15 x 10-inch pan. Dip chicken in butter. Coat with the combined dry ingredients. Place in pan. Bake for 20 to 25 minutes or until tender.
Heat oil in 8-inch skillet over medium heat. Cook garlic in oil, stirring occasionally, until garlic is golden brown. Remove garlic and discard. Stir peanuts and chili powder into skillet. Cook over medium heat about 2 minutes, stirring occasionally, until peanuts are warm. Drain. Sprinkle with salt and cool completely. Store in tightly covered container at room temperature.
Beat butter and sugar until creamy. Add flour and vanilla. Dough should be soft, but not stiff (should be able to hold in your hand without it sticking). If too stiff, add a tablespoon of milk. Make balls about the size of a walnut. Place on cookie sheet and flatten with fingers or bottom of a glass dipped in sugar. Bake at 350° until slightly brown. Makes about 2 dozen cookies.
Mix cake mix, Jell-O, water, oil and eggs. Beat for 2 minutes. Bake in 3 layers at 350° for 25 to 30 minutes or until done.
Mix the first 4 ingredients together with hands and/or wooden spoon. Roll into balls about the size of a walnut. Melt the molding chocolate in top of a double boiler. Dip balls in chocolate. Remove with tongs. Place on wax paper to set. (Can be put into refrigerator to set.) Makes 100 to 150 balls.
Add to salmon juice 1 1/2 teaspoons baking powder. Mix into rest of ingredients and form into small patties. Fry in hot Crisco for about 5 minutes until brown. Serve with tartar sauce or Caesar dressing.
Cream together the ingredients and spread over jello. Sprinkle with 1/2 cup pecans.
Lightly brown beef in Wesson oil in skillet. Add onion and celery (or pepper) and brown. Remove excess fat. Add remaining ingredients. Cover and let simmer 15 minutes, stirring occasionally. Top with cheese before serving.
Mix all ingredients (except almonds) and press down onto bottom of a large spring-form pan. Sprinkle sliced almonds on top of crust.
Mix dry ingredients in black skillet or heavy pan. Stir in milk and eggs, pinch of salt. Let cook until thick, stir if needed. Add 2 Tbsp. butter, 1 tsp vanilla. Pour in baked crust. Top with cool whip or beat the egg whites and use for meringue.
Layer the ingredients on a large dinner plate as listed. Keep in fridge. Serve with nacho chips,
Preheat oven to 325 degrees. Dump pineapple in a 9 x 13 inch pan and spread evenly, dump the cherries on top and spread without mixing the pineapple. Dump the cake mix into pan and spread evenly without mixing the other ingredients. Cut butter into pats and cover the top of the cake.
Rinse chicken and pat dry with paper towels. Arrange onion rings in bottom of slow cooker. Top with chicken.
Mix all ingredients together with 1/2 cup tomato sauce. Shape into balls. Put in skillet and pour remaining 2 cups tomato sauce over meatballs. Bring to boil. Reduce and simmer, covered, for 15 minutes.
Place strawberries in container of an electric blender or food processor; process until smooth. Pour through wire-mesh strainer; press strawberries with back of a spoon against the sides of the strainer to squeeze out juice. Discard seeds. Combine strawberry juice, peach nectar, and next 2 ingredients in a saucepan. Add peaches; cook over medium-low heat, stirring constantly, until thickened. Serve warm or at room temperature with pound cake. Yields 1 1/2 cups.
Blend together butter and Crisco; add sugar blend well. Add 5 eggs, one at a time. Sift flour and salt together. Alternate flour and milk; add vanilla extract. Pour in tube pan. Bake 325° 1 hour and 35 minutes. This is an old family recipe.
Scrub cucumbers; pack loosely in hot quart jars, leaving 1/2 inch headspace. For each quart, add dill and mustard seed. Make a brine by combining water, vinegar and salt. Bring to boiling. Slowly pour hot brine over cucumbers, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath for 20 minutes. (Start timing as soon as jars are placed in water.)
Cover bottom of pan with sugar, cinnamon and pats of butter. Add large slices of uncooked sweet potatoes until area is covered. Sprinkle sweet potatoes with 1/2 tablespoon of lemon peel. Add sliced oranges with peeling on top.
Place all ingredients in a casserole. Pour water over it. Bake at 350°, covered, for 1 hour and, uncovered, for 1/2 hour. (Total baking time is 1 1/2 hours.) Serves 6.
Preheat oven to 420°. Mix 1/2 cup sugar and cornstarch in 2-quart saucepan. Stir in blueberries and water. Heat to boiling, stirring constantly; boil and stir for 1 minute. Pour into ungreased 1 1/2-quart casserole. Stir remaining ingredients until soft dough forms. Drop dough, dividing in 6 tablespoon size, onto hot blueberry mix. Bake until golden brown, about 15 minutes. Serve with cream if desired. Makes 6 servings.
Sprinkle yeast into warm water. Let stand a few minutes, then stir until dissolved. Add salt, sugar, cooled milk, butter, eggs and 4 cups flour. Beat with spoon until well mixed. Stir in remaining flour and rest of ingredients and mix well. Turn out on a slightly floured board. Add flour as needed to prevent sticking. Knead until smooth, about 5 minutes. Place in greased bowl, cover and let rise until double in size. This takes about 2 1/2 hours.
Cook apples as directed. Add ginger, nutmeg and cinnamon. (You can omit any of these if it is not desired.) Stir constantly. Thaw pastry sheets according to directions on package. Cut pastry sheets in any shape. The more you make these the better you can work with it. Spoon 1 tablespoon of apple mixture into each piece of pastry. Twist or fold to cover apple mixture. Brush with butter. Bake at 350° to 400° until brown. Serve hot. Serves 8 to 10. Great for the holidays!
Brown ground beef and onion in a skillet. Pour off grease. Stir in all the remaining ingredients, except cheese. Simmer for 5 minutes. Pour into greased casserole dish. Top with cheese slices. Bake at 350° for 12 to 15 minutes, or until bubbly.
In medium saucepan, melt butterscotch chips and butter over low heat. Stir in cracker crumbs. Mix well. Reserve 2/3 of mixture. Press remainder firmly into bottom of buttered 13 x 9-inch ovenproof glass baking dish, making uniform layers. Heat oven to 325°.
Mix together and refrigerate until well chilled. Can be put in graham cracker pie crust.
In a heavy saucepan, add measured juice, 1 pouch Certo fruit pectin or 2 pouches for additional firmness and 1 pad of margarine or butter. Bring to a boil and add measured sugar. When it reaches a rolling boil that cannot be stirred down, continue by constantly stirring for 2 minutes. Turn heat off and immediately skim foam, then seal in hot sterilized jars.
I add some sweet red pepper if I have it. Gives a nice color. Boil until thick in a heavy saucepan.
Mix ingredients together and pour into unbaked pie shell. Top with topping mixture and bake at 350° until brown.
Mix together bake in 9 x 13 or bunt pan at 350 for 35 minutes.
Combine sugar, oleo and milk in saucepan; bring to a full boil, stirring constantly. Boil for five minutes over medium heat. Remove from heat; stir in peanut butter. Stir peanut butter until melted. Add marshmallow cream and vanilla. Beat until well blended.
Fold Cool Whip into pudding mix. One layer crackers, one layer pudding, Cool Whip mix, another layer crackers, rest of pudding, Cool Whip mix, layer of crackers, frosting. Refrigerate for 3 days.
Combine 1 cup Monterey Jack cheese, 1 cup Cheddar cheese, cream cheese, 1/4 cup picante sauce, diced pepper, onion and cumin. Mix well.
In large salad bowl,	thoroughly combine all ingredients, except potatoes. Toss with warm	potatoes. Cover and chill. Makes about 10 side dish servings.	(Dry dill weed may be used.)
Melt oleo in large bowl; add peanut butter. Mix well. Add sugar and crumbs. Pat in 9 x 13-inch pan about 1 1/2-inches thick. Melt chocolate chips. Spread very thin layer over crust mix. Refrigerate only until chocolate is set and not glossy. Cut in 1-inch squares.
Cook macaroni, drain and rinse in cold water. Drain well. Cut up eggs and mix with macaroni. Add all ingredients. Add more dressing if desired. Salt and pepper to taste. Serves 6 to 8.
Cook and mash potatoes. Add all other ingredients. Cool and store in the refrigerator for up to 10 days. To serve, put desired amount in a buttered casserole dish. Dot with butter and bake at 350° for 1/2 hour.