HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook dates, salt, sugar and water until thick. Remove from fire, add lemon juice and nuts, cool. Cream butter and sugar. Add eggs and beat thoroughly. Add flour sifted with soda. Chill in refrigerator for half hour. Divide in three parts, roll each part into a rectangle about 1/4 inch thick. Spread thin layer of cooled date mixture on dough. Roll like a jelly roll. Wrap in wax paper. Chill or freeze overnight or until firm enough to slice. Bake in oven at 350°. Makes 150 cookies.
Mix eggs, sugar, margarine and pumpkin together. Sift in dry ingredients. Stir. Add nuts.
Cook, cook, peel and dice potatoes. Fry bacon.	Combine potatoes, cheese, ham, onion, green peppers, mayonnaise, salt, garlic salt and hot peppers in a greased baking dish. Sprinkle on top bacon and olives. Bake for 1 hour at 325°.
Preheat oven to 350°. Mix together flour, cocoa, baking soda, and salt. In separate bowl stir together buttermilk and vanilla. Beat together butter and brown sugar in a large bowl with an electric mixture at medium-high speed about 3 minutes (5 minutes with a hand held). Add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour. Spoon 1/4 c. mounds of batter about 2 inches apart onto 2 buttered baking sheets. Bake until cake springs back when touched, 12-14 minutes. Cool completely.
Cook chocolate cake mix according to directions. Prick cake while hot and pour Kahlua over it. Refrigerate overnight. Next day, combine milk and chocolate pudding mix at low speed on electric mixer. Fold in 3 cups Cool Whip. Crumble 1/2 of cake into very large glass bowl. Then layer on it the mousse mixture, a carton of Cool Whip and the Skor pieces. Repeat layers the second time.
Chop onion and cut bacon up into small pieces. Fry together in a skillet. When bacon gets brown, pour green beans into skillet and simmer for a few minutes.
Mix these 3 ingredients together and form into a log. Wrap in plastic wrap and refrigerate overnight. Cut into slices and eat.
Put all ingredients into blender. Cover and process until smooth. Drink right away. Makes 1 quart.
Combine and mix thoroughly. Refrigerate; stir once a day for 3 days. Separate into 3 balls. Shape each into a roll. Bake on broiler pan at 150° for 9 hours. Turn occasionally.
Prepare stuffing as package directs. Cool. Cook broccoli as package directs. Cool. Lightly grease a 9 x 13-inch pan. Layer stuffing (on bottom), then broccoli and then chicken.
On a glass plate, spread cream cheese on surface. Layer crab and then the cocktail sauce on top of the cream cheese. Chill and serve with crackers.
Place cloves and cinnamon (broken to fit) in tea ball and hang to fit in a Mr. Coffee coffee pot. Secure tea bags with lid to fit as well. Pour water in top of coffee maker and turn on machine. While hot water is covering tea bags and spices, heat the remaining ingredients in a saucepan, stirring to dissolve sugar. When tea has brewed, remove tea bags and spices and add juice and sugar mixture.
Mix as directed. Drizzle a small amount of batter from a teaspoon onto hot griddle to make funny eyes, nose and mouth. When they puff up, pour about 1/4 cup batter over them. Turn when bubbles appear. Bake other side until golden brown.
In a bowl, combine broccoli, cauliflower, onion, bacon bits and Cheddar cheese. In small bowl, combine mayonnaise, sweetener and vinegar. Pour mayonnaise mixture over vegetable mixture. Mix well to combine. Cover and refrigerate at least 1/2 hour. Gently stir again just before serving. Serving Size: 1 cup.
Pour into pastry lined pie pan. Bake just till a silver knife inserted 1 inch from side of filling comes out clean. Bake at 425° (hot oven) 45 to 55 minutes.
Sift sugar, flour and salt. Bring margarine, cocoa and water to boil. Beat eggs and sour cream. Add vinegar and soda to the cocoa mixture. Add flour mixture and beat. Bake in greased 15 1/2 x 10 1/2 cookie sheet at 325° for 20 minutes.
Add 1/4 teaspoon of sugar and dry yeast to the 1/4 cup of warm water. Allow yeast to proof. Scald half and half, remove from heat and add butter. Allow this to cool as the butter melts. Mix next four ingredients in a mixing bowl until well blended. Add 3 cups of flour, one at a time, into blended mixture, mixing well. Add half and half and butter, yeast and raisins. Mix well. Let raise until double in size (1 1/2 to 2 hours).
Simmer all ingredients for 30 minutes. After it boils, mix 4 tablespoons cornstarch to 1/2 cup cold water. Drain 2 cups juice from pot and let cool. Mix cornstarch with ingredients in pot. Cook 30 to 45 minutes. Pour into jars, seal and process.
Mix all ingredients together and pour into a greased and floured 13 x 9 x 2-inch pan and bake at 350° for 35 minutes. While cake is baking, mix topping ingredients.
Mix eggs, pudding, butter and sugar in large bowl, then blend with mixer on medium speed. Add flour and blend by hand until well mixed. Then add drained blueberries and mix.
Cut corn from cob. Saute green pepper and onion in butter until tender but not browned. Add corn and tomatoes and bring to a boil. Reduce heat and simmer 5 minutes. Season to taste with salt. Makes 4 to 6 servings.
Follow recipe on box. Substitute Egg Beaters for egg and applesauce for oil. Bake as directed on box. Cut when cool. Eat!
Dice eggplants into cubes. In a large size pot, fry in oil until the eggplant turns a golden brown color. Cut red pepper and onions into cubes. Add to cooked eggplants and stir vegetables. Wash zucchini and cut in circles. Add to pot. Add salt and pepper. Once vegetables have cooked sufficiently, add minced garlic and fresh basil. Pour in can of stewed tomatoes and tomato sauce. Add a dash of sugar. Turn heat down and let vegetables simmer for approximately 1/2 hour. This dish tastes best when the vegetables have been allowed to stew for a couple of days in the tomato juice. It is delicious eaten hot or cold.
Prepare Stove Top stuffing according to directions on box. Spread a spoonful of stuffing onto each cutlet and roll it, securing the cutlet with a toothpick. Place the cutlets in a glass Pyrex baking dish in a single layer. Prepare chicken gravy according to the package and pour the gravy on top of the roll-ups. Bake at 350° for about 1 hour. Serves 4 to 5 people. Be sure to warn your guests about the toothpicks!
Spread out crescent rolls on a greased 10 x 15 inch baking sheet. Bake at 350° for 7 to 10 minutes; cool. Combine cream cheese, mayonnaise and dressing mix; mix well. Spread mixture over cool bread. Refrigerate overnight; slice next day. On each piece put a small, thin slice of red, yellow or green pepper. Also, you can put broccoli or mushrooms. Great for parties! Makes 8 dozen.
Spread cream cheese on bottom of a 9-inch pan. Pour on chili with beans. Top with grated cheese. Heat until melted.
In small saucepan, combine lemon juice and gelatin. Place over low heat and stir until gelatin is dissolved; cool. In mixing bowl, beat egg whites until foamy; gradually add sugar. Beat until stiff and glossy. Set aside. Beat egg yolks in mixing bowl until thick and lemon-colored. Stir in sweetened condensed milk and gelatin mixture; gently fold in egg white mixture. Spread evenly in graham cracker pie crust. Refrigerate 2 hours or until firm. Cut into wedges. Yields 8 servings. (Graham cracker crumbs may be sprinkled on top of mixture as a garnish.)
Mix a day ahead. With crescent rolls make 8 rectangles (close seams). Put 1/2 cup chicken mixture in each rectangle, pick up each corner and twist together in center. Brush with melted butter. Sprinkle with bread crumbs and paprika. Bake 350° (20-25 minutes).
Mix all of the ingredients except ginger ale. Freeze. Take out and thaw some and pour ginger ale over mixture. Serves 100. Make cut in half to serve 50.
Heat cooking oil. Stir in rest of ingredients; cook over high heat, stirring constantly, for 5 minutes, or until tender. Serve hot.
Mix everything, except milk, with electric mixer. Pour milk into mixture until bowl is almost full. Mix on lowest speed. Pour into freezer can and finish filling with milk.
Spray Pam in baking dish. Spread pecans and coconut evenly on bottom of pan. Mix cake mix according to directions; pour over pecans and coconut. Dissolve margarine with cream cheese and mix well. Add sugar. Refrigerate for one day before serving.
Sift flour, sugar and salt. Add cut up shortening, not too fine. Beat water, vinegar and egg; mix well in a jar. Add to flour mixture; mix all together. Makes enough pie crust mix for 3 pies. This dough can be frozen, wrapped in wax paper. Bake in a 425° oven for 10 minutes; reduce to 350° for about an hour.
Get clean pig feet in meat department. The whole ones are better (not split). Put enough water to cover plus 2 inches. Add bay leaves and some peppercorns. Boil until tender and coming apart. Eat while hot.
Cook noodles in broth for 10 minutes. Put all in cans. Cook in pressure cooker 30 minutes at 10 pounds pressure.
Brown beef, add flour, slowly pour milk over. Season to taste. Salt and pepper. Add extras to toast (onion, mushrooms).
Combine all salad ingredients in bowl (first five ingredients). Mix dressing ingredients (last 7 ingredients) in blender. Serves 8.
Mix first 6 ingredients. Add next 3 ingredients. Mix and add semi-sweet chocolate chips. Drop by well rounded teaspoonful onto greased baking sheet. Bake in preheated oven at 375° for 10 minutes or until golden. Cool on sheet on wire rack for 1 minute. Remove to wire rack to cool completely. Makes 3 dozen cookies.
In a bowl, stir jello in boiling water until dissolved. Chill until partially set. Fold in apples, celery and walnuts. Pour into a 1-quart serving bowl. Chill until firm, at least 4 hours. Yields 6 to 8 servings.
Combine sugar, syrup, water, salt and butter. Cook slowly. Do not stir until sugar dissolves. Cook to soft ball stage. Add peanuts. Cook to hard crack stage, stirring constantly. Remove from heat. Add soda. Pour onto greased cookie sheet. When cold, break into pieces.
Mix crumbs and melted butter. Press into 8 x 12-inch pan. Beat until fluffy the eggs, confectioners sugar and butter (at room temperature). Spread on crust. Drain pineapple, spread on mixture, slice bananas and place over pineapple. Spread Cool Whip over bananas. Garnish with nuts and cherries, if desired. Refrigerate 3 to 4 hours.
Mix well first 2 ingredients; spread in 9 x 13-inch pan. Blend and beat 5 minutes next 4 ingredients. Spread this over crust. Place 5 bananas over mixture. Cover with Cool Whip. Sprinkle with nuts and cherries.
Mix margarine, sugar, syrup and eggs. Sift the flour, baking powder and salt together. Stir into wet mixture. Stir in melted chocolate, vanilla and nuts. Drop by heaping tablespoonfuls onto greased baking sheet. Bake at 350° for 10 to 12 minutes. Makes 4 dozen.
Mix 100% bran with boiling water and let stand. Cream the Crisco, sugar and eggs together. Sift flour, soda and salt together. Add All-Bran to the dry flour mixture. Add buttermilk to this dry mix. Mix well. Add 100% bran mixture, then add Crisco-sugar mix and stir well. Bake 15 to 20 minutes at 375°. Keep batter in refrigerator. Will keep several weeks. Makes 6 dozen.
Brown ground beef with onion and oregano. Cook squash, cut in small pieces; drain. Add to ground beef, then add spaghetti sauce. Cook 30 to 40 minutes. Stir in shredded cheese. Stir until cheese melts. Serve with garlic bread or hot rolls.
Heat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Empty Bix-Mix into a large bowl. Stir in milk or water and eggs; beat with wooden spoon until smooth. Add mustard and 1 cup of cheese; mix thoroughly. Turn batter into prepared pan. Sprinkle with remaining cheese; dot with butter. Bake for 45 minutes. Cool in pan 15 minutes. Remove from pan; cool on rack before slicing. Especially good sliced, buttered and toasted.
Dissolve jello in the 1/4 cup water; set aside. Combine cake mix, eggs, oil and sugar. Mix well. Add jello mixture. Add blackberries. Mix well. Pour into 3 greased and floured 8-inch pans. Bake at 350° for about 40 minutes or until cake is done.
Combine all ingredients, except noodles, in a large skillet. Stir real well. Bring to a boil. Cover; reduce heat and simmer 7 minutes. Remove from heat and stir. Serve with noodles. Serves 4 to 6.
Combine sugar, flour, salt and baking powder; stir well. Beat in egg and vanilla. Stir in nuts and apples; mixture becomes thick. Spoon into a buttered pie pan and spread evenly. Bake 30 minutes at 350°.
Brown onions and pepper (green) in 3 tablespoons bacon fat. Add tomatoes and seasonings. Simmer for 2 hours, then add to beans in casserole. Bake for 1 hour. Very good.
To scalded milk, add sugar and fat. Cool and add package of yeast, dissolved in lukewarm water, and beaten egg. Blend in 3 cups sifted flour. Knead with 1 cup flour. Let double and knead. Rest for 1 minute. Roll 1/4-inch thick. Cut and let double. Cook 8 to 12 plus minutes a side on medium heat on griddle or in frypan. May be frozen.
Mix ingredients until blended. Drop by teaspoonfuls onto ungreased cookie sheet. Press down with a fork. Bake at 300° for 12 to 15 minutes.
In a bowl, combine cream cheese, sour cream and sugar; mix well. Shape cream cheese mixture into little cakes. Dust with flour. Melt butter in a skillet. Saute cakes lightly on each side. Sprinkle with brown sugar.
Put sugar in bowl and stir in cocoa and flour. Mix well. Add 3 eggs and 1 stick of melted margarine. Add vanilla and milk. Mix well. Pour mixture into 2 unbaked pie shells. Bake at 350° for 45 minutes.
Pour 1 tablespoon butter into medium skillet; add onion, green chiles and pimento. Saute for 3 to 5 minutes or until onion is tender. Add corn; cook for 1 minute.
Brown meat lightly in a skillet. Peel potatoes and onion, using 1 potato per person to be served and one extra. Slice potatoes and onion as if you were making potato chips. Top meat with potatoes and onion and top this with 1 can green beans, juice and all. Cover and cook until potatoes are tender. Lastly, add seasoning or you may use gravy. This provides a nutritious meal quick to make and the kids love it.
Butter	2 slices bread; cut in 1/2-inch cubes and set aside. Cut rest	of bread. Put 1/2 in bottom of dish.	Mix chicken, margarine,	salt, vegetables and pepper and spread over bread. Put rest of bread over chicken mixture.	Beat eggs and milk together and pour over casserole. Chill. Spoon soup over casserole.	Sprinkle with buttered bread. Bake 50 minutes at 325°. Add cheese the last few minutes.
Mix the milk and egg yolks together. Then mix sugar, cornstarch and salt together and add to the milk and egg yolks. Cook in microwave until thick. Cool. Then add peanut butter and vanilla. Place in the baked pie crust and top with whipped cream. Chill and top with chopped peanuts.
Cream shortening with brown sugar. Mix with rest of ingredients. Drop onto greased cookie sheet 3-inches apart. Bake at 350° until golden.
Cream margarine and sugar. Add eggs and vanilla; beat well. Add sifted dry ingredients. Add oatmeal and nuts; mix well. Make into rolls; wrap and chill in refrigerator (or may be frozen). Slice and bake in oven at 350° until brown. Makes about 6 dozen.
If you cannot make flour tortilla, buy fat ones...like Mission brand...then you mix da ground pork, fresh ground ginger, teriyaki sauce, brown sugar and whatever else you like till you get one thick sauce. Add a couple a eggs to make 'em stick. Spread on tortilla. T'row in some ham and pineapple. Grate water chestnut or jicama and cheese on da top. Bake in oven 20 or 30 or 40 minutes...till meat is done.
Melt chocolate and butterscotch drops in heavy saucepan over low heat. Stir constantly. Remove from heat and quickly stir in noodles and nuts. Dip out by teaspoons on wax paper. Chill in refrigerator.
Prepare crust following package directions. Spread tomato sauce evenly over crust; sprinkle oregano. Mix taco seasoning according to package with hamburger. Drain excess juice. Spoon hamburger mixture evenly over crust. Sprinkle with cheeses. Bake at 375° until cheese melts and crust is golden brown. Add topping if desired and taco sauce.
Mix dressing and margarine together. Press all but one cup of dressing mix into bottom of two-quart casserole dish. Save one cup of mix for top of casserole. Place chicken pieces on top of dressing mix. Mix soup and one cup broth in separate bowl, then pour over chicken. Place remaining dressing on top. Cover and bake at 350° until soup bubbles, about 20 minutes. Serve immediately.
Cook macaroni according to package directions and drain. Combine other ingredients and mix with macaroni. Pour all ingredients into a buttered 2 1/2-quart casserole dish and bake at 350° for about 45 minutes or less. Do not overcook.
Brown meat and add sauce. Simmer for a few minutes. Mix cottage cheese and egg. Put thin layer of sauce on bottom of casserole dish. Layer cooked noodles, sauce on top of noodles, then cheese and egg mixture, then Mozzarella cheese. Do this twice	and top with Parmesan cheese. Bake at 375° for 30 minutes or a little less. This recipe can be doubled.
Mix together salt, sugar, spice and vinegar; bring to a boil. Mix with the vegetables and cook for 5 minutes or until tomatoes turn light in color. Do not overcook. Pack lightly in jars.
Use deep oblong pan. Grease well. Pour in pie filling, then pineapple. Sprinkle nuts over this. Shake cake mix on top. Dot top with margarine. Bake at 400° until brown, about 30 minutes.
In heavy 2-quart saucepan, melt butter or margarine and chocolate. Add sugar and milk. Cook over medium heat, stirring constantly, until sugar is dissolved and thoroughly blended. Remove from heat and stir in nuts, coconut and vanilla. Fold in oats. Cool mixture to medium-warm. Roll teaspoonfuls of mixture into balls. Place on waxed paper-lined cookie sheets. Chill until firm. Makes about 6 dozen. Contains about 30 calories each.
Brown the beef and 1 cup onions. Pour V-8 juice into large pan. Add all the other ingredients and then add the browned beef mixture. Cook on medium until vegetables are tender. Stir frequently.
Line 8 x 8 x 2-inch pan with plastic wrap. In 2-quart saucepan, stir corn syrup and milk. Add chocolate, stirring constantly. Cook over medium-low heat until melted. Remove from heat. Stir in vanilla. Add sugar. Beat with wooden spoon until smooth. Spread in pan. Drop peanut butter by teaspoonful on fudge. Swirl with knife to marbleize. Chill 2 hours or until firm. Invert to cutting board. Remove plastic wrap. Cut into squares and serve.
Crush vanilla wafers in a plastic bag with rolling pin. Pour 1/2 of the crumbs into an 8 x 8-inch or 9 x 9-inch square pan. Reserve the remaining crumbs for the top. In a small bowl, whip butter, gradually adding sifted powdered sugar until light and fluffy. Add 1 egg at a time. Carefully drop the butter-sugar mixture on top of the crumbs by using a heaping teaspoonful of the mixture an inch or so apart. Gently spread the mixture to form a layer on top of the crumbs. Pour heavy cream into bowl; whip until thick, then fold in crushed pineapple and spread over the butter mixture. Top with remaining wafer crumbs. Cover; refrigerate overnight.
Combine all ingredients in a large baking dish. Top with pats of butter. Bake 1 hour at 350°.
Crumble 1/4 pound crackers and line bottom of 9 x 13-inch casserole dish. Melt margarine and pour over cracker crumbs. Place chicken over crumbs. Mix soup, sour cream and chicken broth; pour over chicken. Crumble remaining crackers and put on top of soup mixture. Cook at 350° for 30 minutes.
Put deer ham in roasting pan, salt and pepper. Put potatoes (unpeeled), carrots and onions all around the ham and on top. Pour barbecue sauce over the deer ham. Fill with water until it covers the deer ham. Cover with tinfoil. Bake at 450° for 4 hours. Add water as needed during cooking process.
With a sharp knife, remove corn from cob (outer 1/2 of kernel). Take teaspoon and scrape down length of cob to extract rest of kernel and corn milk. Salt and pepper and set aside. Fry bacon; drain and crumble. Set aside. Add corn to bacon fat in skillet and cook slowly for 20 minutes. Add bacon and milk. Cook 5 additional minutes. Serve. Serves 2 to 4.
Mix ingredients in saucepan and bring slowly to full rolling boil, stirring constantly. Boil briskly 1 minute and cool to lukewarm. Add vanilla and beat until thick enough to spread.
Mix the cheese, mayo, mustard and onion in a mixer; put half of the shredded beef in the mixture. Chill. Form in the remaining beef. Chill and serve with crackers.
Spread margarine on white bread as desired. Sprinkle sugar over bread, then sprinkle cinnamon powder as desired to taste. Repeat for additional slices of toast, then place in toaster oven until margarine melted and bread toasted.
Cook lasagna noodles until almost done and cool under cold running water. Brown hamburger; drain and mix with spaghetti sauce. Beat egg and mix with cottage cheese. Slice Mozzarella cheese.
Mix together all ingredients. Serve over cream cheese with crackers. Sauce will keep in refrigerator for 6 months. Makes about 3 cups.
In large bowl, combine all ingredients except cucumbers. Blend well. Add cucumber slices. Toss to coat. Cover; refrigerate at least 4 hours or overnight. If desired, drain before serving.
Wash corn. Put cold water in large cooker. Add corn and let soak several hours, then add soda and place over medium heat. Bring to full rolling boil. Reduce heat until just boiling and cook until corn is tender and skins or husks begin to loosen from the grain. This may take all day. After corn is tender and husks are loosened, remove from heat and drain. Rinse and rub the grains through the hands gently to remove the skins. Rinse and drain several times. The hominy is now ready for use. I use hickory cane corn.
Combine first 5 ingredients in a saucepan; cook and stir over medium heat until mixture thickens, about 12 minutes. Add coconut and pecans. Beat until frosting is cool and thick enough to spread. Makes about 2 2/3 cups or enough to cover the tops of 3 (9-inch) layers.
Cream shortening and sugar. Beat eggs until light and add. Press bananas and add lemon juice. Blend with creamed mixture. Sift flour, baking powder and salt together, then combine. Add nuts. Bake in greased 1 pound loaf pan. Bake at 375° for 1 hour to 1 hour and 15 minutes.
Melt butter and mix other ingredients. Pour into unbaked pie shell and bake at 350° for 45 minutes. Beat egg whites until stiff. Add sugar and vanilla. When it forms stiff peaks, put on pie and brown in oven.
Pour teriyaki sauce over steak in shallow pan, marinate 15 to 20 minutes. Remove steak from marinade, place on grill 4 to 5 inches from heat. Cook to desired doneness. Meanwhile, blend 1/2 cup marinade with remaining ingredients; thicken over medium heat, stirring constantly. Serve with steak. Serves 4 to 6.
Combine water and sugar until sugar is dissolved. Add orange juice and mashed bananas with crushed strawberries. Cool and freeze. When a soft mush consistency is achieved, remove from freezer and fold in beaten egg white (not too stiffly beaten). Continue freezing until firm enough to serve. Makes 2 quarts. Keep covered when stored.
Shred cabbage and cook. Heat 2 cups water to boiling with 1 teaspoon salt and add cabbage. Cook about 10 minutes. Drain.
Cook rice according to instructions. Mix all ingredients together. Bake at 350° for 40 minutes.
Combine cake mix, butter and chopped pecans in mixer bowl; mix well. Add 1 egg and egg white, beating just until moist. Spread in lightly greased and floured 9 x 13-inch baking pan. Cream confectioners sugar, cream cheese and vanilla in bowl until light and fluffy. Beat in remaining 2 eggs and egg yolk 1 at a time, scraping bowl frequently. Pour into prepared pan. Bake at 350° for 45 minutes or until top is lightly browned. Cool in pan. Chill, covered with foil, overnight. Yield: 32 servings.
Sift flour, sugar, cocoa, salt, baking soda and baking powder into mixing bowl. Form a well in dry ingredients and add oil, water, vinegar and vanilla. Mix well and pour into a lightly greased and floured 9-inch cake pan. Bake in a moderate oven at 350° for 30 minutes.
Cook macaroni until tender. Drain and stir in other ingredients. Bake at 400° for 30 minutes.