HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine eggs, sugar, corn syrup and vanilla. Stir until thoroughly blended. Mix in the pecans. Pour into pastry shell and bake at 375° for 40 to 50 minutes. Let cool before slicing.
Beat the eggs slightly. Mix together the flour and sugar. Add to eggs. Add margarine, milk, coconut and vanilla. Coat pie plate with butter. Pour in ingredients and bake at 375° for 35 minutes.
String the beans. Cut. Cook with water to cover. Saute onion in heated oil. Add can of tomatoes and tomato sauce and cook slowly, about half hour. Add to green beans. Season with salt, pepper and the parsley (minced). Cook until done.
Blend cream cheese with the rest of ingredients. Chill for 1 hour. Great with veggies, chips and crackers.
Cream butter; add oil and beat. Add sugar and beat again. Add eggs and beat well. Add brandy and vanilla, then add flour with the other dry ingredients. Add sufficient flour to make a soft dough. You may add 1/2 cup chopped pecans, which have been dredged in flour. Shape into 6 loaves. Do 3 loaves on one cookie sheet. Roll and pat the loaves out about the length of the cookie sheet.
Cream the sugar, cocoa and margarine. Add eggs and vanilla. Mix well. Add flour gradually. Stir in pecans. Bake in greased sheet pan, 13 x 9-inches, for 30 to 40 minutes at 350°. When cake is done, immediately spread Marshmallow Creme over top. (I remove top from Marshmallow Creme and microwave for 30 to 40 seconds before spreading on top. It will make it spread easier.) Let cool before frosting.
In 5-quart Dutch oven or saucepot over low heat, cook bacon until lightly browned; push to side of Dutch oven. Add onions, carrots and celery; over medium heat, cook until vegetables are tender. Add ham bone, lentils, bay leaf, water, pepper, thyme and 1 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until lentils are tender. Discard bay leaf.
Mix together the first 3 ingredients. Spread in a 9 x 13-inch pan. Press down firmly. Bake for 10 to 12 minutes at 350°; let cool. Mix with mixer the Cool Whip, powdered sugar and softened cream cheese. Spread on top of baked crust. Mix the pudding as directed on package; spread on top of cream cheese mixture. Top with additional Cool Whip and chopped nuts. Keep in refrigerator.
Pour strawberries and pineapple together and drain well; set aside. Whip cream until stiff peaks form, add marshmallows, pecans and rest of ingredients. Mix well, but do not stir. Chill before serving.
Mix butter, flour and nuts. Press into pie pan. Bake 12 to 15 minutes at 350°. Cool.
Saute beef lightly in skillet, add onion and pepper before meat is too brown. Cook noodles in water with bouillon cubes. Do Not Drain Noodles. Pour into skillet with all other ingredients. Bring to boil, reduce heat and cook until desired consistency.
Cut a thin slice from stem end of each tomato. Remove pulp and invert on paper towel to drain. Combine all other ingredients to form a consistency. Stuff tomatoes using a small spoon. Garnish with parsley. Make ahead and chill. Yields 40.
Mix pineapple and Jell-O together in a saucepan and bring to a full boil. Cool. Add buttermilk to mixture and refrigerate until it begins to set. Stir in Cool Whip. Chill. Serve with a topping of equal parts or sour cream and mayonnaise.
Combine salad fruits and marshmallows. Make sauce in top of double boiler, cooking eggs, vinegar and sugar until thick. When cool, add butter. When cold fold in whipped cream. Add fruit and refrigerate 24 hours. Will serve 10 amply. Can be frozen in refrigerator tray.
Sift together flour, baking powder, soda and salt; set aside. Cream Crisco and sugar. Add bananas and 1/3 cup sour milk and beat well.	Beat in flour mixture with an additional 1/3 cup sour milk. Grease and flour or place a circle of wax paper into two 9-inch round pans, greasing and flouring sides of pans. Put equal amount of batter in pans. Bake at 350° for 35 minutes or until tested done with toothpick.
Mix all ingredients. Bake in ungreased loaf pan at 350° for 1 hour. Serve with tomato gravy.
Cook broccoli until tender; beat eggs and add other ingredients. Place in casserole dish and top with crumbled Ritz crackers. Bake at 325° for 45 minutes.
In a small saucepan, combine lime juice and pulp, honey, ginger, cinnamon, curry and bay leaves. Heat over low heat until honey becomes liquid, then stir well to combine. Rinse and pit cherries. Add them, still wet, to the saucepan. Simmer over medium heat, stirring frequently, until cherries are slightly wilted and are well coated with curry mixture, about 5 minutes. Serve warm with roasted meat or poultry.
Combine beets, beet juice, vinegar and Equal in medium bowl. Cover tightly Chill at least 8 hours before serving. Drain and serve.
Brown meat and onion. Add sauce, garlic salt and oregano. Put in a 9 x 13-inch pan. Sprinkle with Mozzarella. Mix eggs, milk, oil and flour. Pour over ingredients in pan. Sprinkle with Parmesan cheese. Bake in a 350° preheated oven for 30 minutes.
Mix concentrated lemonade, orange juice and water together in large bowl. Add frozen berries, cutting strawberries in quarters or smaller. Add pineapple with its juice. Cut peaches into bite-size bits and add fruit with its juice. Mix well with wooden spoon. Divide this mixture into 5 ounce paper cups; place in freezer. Remove (only number of servings needed) 1/2 to 3/4 hour before serving to allow "slush" effect.
Melt butter or margarine in a small saucepan over low heat. Stir in mint. Cook on carrots, peas and broiled tomatoes. Yield: 1/4 cup.
Use crescent rolls; divide into 8 rectangles. Roll out thin. Use mixer and blend cream cheese, butter and milk. Add remaining ingredients. Put mixture (small amount) on each rectangle. Fold over and seal. Can dampen edges with water to make a good seal. Brush rectangles with melted butter and roll in crushed cracker crumbs. Bake in a 350° oven for 20 to 25 minutes.
Stir baking powder, salt, cream of tartar, dry milk solids and sugar into unsifted flour, then sift all together. Cut shortening into mixture until it looks like corn meal. Place in sealed container and store. This is great to have in the camper and keeps well.
Add sugar to mashed bananas. Then add oleo, flour, soda and vanilla; mix well. Bake in 2 small greased and floured loaf pans at 350° for 30 to 45 minutes. Test for doneness.
Stir dry ingredients twice and place in mixing bowl. Blend melted butter into beaten eggs. Add sour cream and vanilla, beat until smooth. Pour liquid ingredients into dry ingredients. Using only 60 strokes, blend together thoroughly. Do not over beat.
Peel apples and quarter. Put in frying pan with the other ingredients. Cover with lid and cook until tender, occasionally turning with a fork. Take lid off and let water dry out on low heat. At last, you may sprinkle cinnamon over apples if you like spices.
Drain asparagus. Place asparagus in greased baking dish. Add layer of eggs, layer of grated cheese and layer of soup. Sprinkle with cracker crumbs. Dot with butter. Bake at 350° for 25 minutes.
Prepare pie crusts and refrigerate until ready to use. Cut round steak into 2 x 1-inch strips. Roll in 1/4 cup flour; shake off excess. Brown in cooking oil and butter, turning with tongs until well done on all sides, about 25 minutes. Brown only enough meat each time to cover bottom of skillet.
Grease 3 loaf pans. Put frozen dinner rolls in pans. Sprinkle 1 pkg. butterscotch pudding (not instant) over the top, plus 1 cup brown sugar and 1/4 c. melted butter. Cover with a paper towel or cloth. Do this in the evening and let sit out on counter until morning. Bake at 350° for 25 to 30 minutes.
Lightly butter 8 x 8-inch cake pan, set aside to receive mixture. Blend sugar and cocoa in large mixing bowl, place butter and milk in bowl (don't stir). Put microwave on full power, cook mixture for 2 minutes. Remove and stir well, adding vanilla and nuts. Pour mixture into cake pan and chill in refrigerator until set. Cut in squares and serve.
Cream together well the sugar, egg yolks and butter; add vanilla. Sift together the flour, soda and salt. Add flour mixture alternately with the sour cream, beating after each addition. Beat egg whites separately until stiff and fold gently into batter. Pour in a well-greased and floured 10-inch tube pan. Bake at 300° for 2 hours or until cake tests done.
Cream butter. Add cocoa and sugar alternately with milk (may need to add more if too thick). Blend in vanilla. Makes 2 cups. Very easy and tasty.
Brown hamburger; add salt and pepper. Add taco seasoning mix and 1 cup hot water. Let simmer for 5 minutes. Separate crescent rolls into 8 triangles. Place triangles in ungreased 9 x 13-inch pan or 2 pie tins. Press triangle edges together to form a crust. Spoon meat mixture evenly over the rolls. Arrange tomato slices, overlapping to cover meat. Sprinkle on chillies and pepper. Sprinkle 1 cup of cheese over. In a small bowl, mix sour cream and mayonnaise, onions and olives. Spread over filling and top with remaining cheese. Bake until crust is brown and cheese is melted. Let cool 5 minutes.
Mix Herman and all other ingredients together. Pour onto hot griddle or frying pan. Make pancakes smaller than usual and cook more slowly.
Bring last 6 ingredients to a boil. Layer vegetables in a large bowl. Sprinkle sugar over vegetables. Pour the boiled ingredients over vegetables. Cover bowl and chill at least 3 hours before serving.
Mix Jell-O and pudding. Add boiling water. Cool till it gets the thickness of cream. Add Cool Whip. Add oranges and fruit cocktail.
Cut apricots in half, then remove the pits and stems. In a large bowl, combine orange juice, cinnamon, almond extract and maple syrup. Add apricots and toss until they're well coated. Then let them marinate for 30 minutes. Preheat broiler. Remove apricots from the bowl, reserving marinade. Fill each apricot half with about 1/2 tablespoon of cheese and set on a baking sheet; broil until light brown.
Soften cream cheese. Add sugars, vanilla and peanuts. Beat until smooth. Serve as a dip for sliced apples.
Combine all ingredients for marinade. Cover and chill 4 to 5 hours before grilling. Baste during cooking.
Brown ground beef, bacon and onion. Add sugars, catsup, mustard and molasses to the beef mixture, then add beans. Put in a casserole dish. Bake for 1 hour at 350°.
Split cake into 3 layers. Spread jam between layers and reassemble layers. Cut into 2-inch cubes. Arrange cubes in 2-quart serving bowl. Sprinkle with orange juice. Wash strawberries. Save 8 to 12 for garnish. Slice remaining and spoon over cake. Pour chilled Custard Sauce over berries. Refrigerate covered for 1 hour. Whip cream to soft peak stage. Add sugar and vanilla. Whip until stiff. Spread whipped cream over custard. Garnish with whole strawberries. Chill.
Crush pretzels, add 3 tablespoons sugar and margarine. Spread in 9 x 13-inch pan, which has been sprayed with Pam. Bake for 8 minutes at 400°.
Mix sugar, cocoa and salt; stir well. Add vanilla and milk; stir well. Cook 15 minutes. Do not stir after it begins to boil. Cook until mixture boils down. Remove from burner. Add butter and stir. Add peanut butter. Stir well. Pour into prepared plate.
*Scrape a cut onion with back of spoon for 1 tablespoon juice.
In a large bowl, beat the eggs. Add sugar and vanilla. Stir. Then add Crisco oil. Stir oil in well. Add buttermilk. Mix well. Measure remaining dry ingredients into sifter. Sift into mixture and blend well. Last add 1 cup boiling water. Mix well until smooth. Bake at 350° in a 9 x 13 greased and floured or waxed paper lined pan for 40 minutes.
Mix first 3 ingredients. Add remaining ingredients and mix with the 2/3 cup water. Beat well and bake at 350° for one hour. Makes 2 loaves.
Combine all ingredients in a casserole dish. Leave plenty of room for stirring. Refrigerate for a minimum of four hours.
Boil milk, sugar, salt and butter for 5 minutes. Turn off heat. Add Hershey bars and chocolate chips. Turn over and under but do not stir. When all is melted, add marshmallow cream, then nuts. Fold but don't stir. Pour into a greased pan. Let cool, then cut into squares. Makes 5 pounds.
At least one day before, saute half the garlic (2 cloves) with all the vegetables in 3 tablespoons vegetable oil until almost tender. Season to taste with 2 tablespoons of soy sauce, a dash of Accent, ginger, salt and black pepper. Remove from pan. Brown the ground beef with the remaining 2 tablespoons of garlic and 2 tablespoons of soy sauce. Season to taste with salt and black pepper. Add the vegetable mixture to this. Add 1 1/2 tablespoons dry mustard and enough cornstarch to thicken slightly. Refrigerate the mixture overnight or cool well. Place 1/2 cup of mixture in center of egg roll wrapper. Fold and roll to enclose filling. Seal by dampening edge of wrapper with water. Deep fry until light brown.
Mix dressing, oil, garlic, salt and dill in large bowl. Add crackers; mix in gently to coat. Stir gently every 15 minutes for a couple of hours. Store in tightly covered container.
Cut shortening into flour; add salt. Sprinkle water onto flour mixture; mix until mixture forms a ball and cleans sides of bowl. Roll out dough into oblong shape; place in an 8-inch pie tin.
Chop broccoli and onion fine; mix all ingredients, except cashews and bacon. Marinate. When ready to serve, add cashews and crumbled bacon for crunchy texture.
Mix all ingredients. Pour into unbaked, unforked, pie shell. Bake at 350° for 45 minutes or until clean blade test.
Place shrimp flat, cut side up, on cookie sheet. Sprinkle bread crumbs, oregano and parsley. Moisten with butter and oil. Broil until shrimp are firm (4 to 5 minutes). Top with bacon and lemon juice. Broil 1 minute. Serve hot. Yields 4 servings.
Mix the yogurt and Cool Whip together. Place in the graham cracker crust. Slice the strawberries and place on top. Chill for 2 -3 hours. Serve.
Brown meat in hot fat. Add onion; cook until golden. Season with salt and pepper. Add beans or chili. Place layer of Fritos in greased, 1 1/2-quart baking dish. Alternate layers of chili mixture, Fritos and cheese. Bake at 350° for about 10 minutes.
Mix dry ingredients together. Add rest. Bake at 375° for 40 minutes in Bundt pan. Frost, if desired, with favorite frosting.
Place 3 or 4 chicken legs at a time in a plastic bag and shake with flour mixture. Place chicken in a single layer in an ungreased baking pan. Drizzle the melted shortening over chicken. Bake in a preheated oven at 425° for 45 minutes or until chicken is tender.
Combine in baking dish. Bake at 325° for 1 hour. Cut in squares and serve with a can of cream of chicken soup and 1/4 cup milk, mixed.
Tear lettuce into bite size pieces, place in the bowl you plan to serve the salad. Top with desired amount of bananas and ladle a couple of scoops of dressing to top. Sprinkle the chopped peanuts over the top. Let sit about 30 minutes in the refrigerator before you serve.
Combine all ingredients. Microwave, uncovered, on High 3 to 5 minutes or until thickened, stirring every minute until begins to thicken, then every 30 seconds. Cook 30 seconds more. Serve warm.
Mix ground chuck, eggs, salt and pepper. Shape into miniature balls. Place party balls on a 9 x 12-inch baking dish. Cover and bake 1 hour at 350°. Remove cover and bake 30 minutes longer. Transfer to chafing dish and pour sauce over.
Brown and drain meat. Mix with sauce. Mix cheeses with egg. Layer sauce, noodles, sauce, noodles and cheese; sauce, noodles and cheese. Bake at 350° for 45 minutes in a 9 x 13-inch pan.
Let egg whites stand at room temperature 30 minutes. Draw a 10-inch circle on plain brown paper or parchment paper; place on baking sheet.
Place roast, water, vinegar, salt and pepper in a slow cooking pot. Cover and cook at medium for 8 to 10 hours or until meat is very tender. Remove roast, discard cooking liquid. Shred roast by pulling meat apart with two forks. Return meat to cooking pot. Add remaining ingredients and stir to combine. Cover and increase heat to medium high. Cook 30 minutes. Reduce heat to low for serving. Makes 16 servings.
Mix Jell-O, sugar and water in saucepan. Bring to a boil until Jell-O and sugar are dissolved. Remove from heat; add pineapple and peaches.
Mix ingredients. Pour into greased 1 1/2-quart casserole dish. Sprinkle generously with grated Cheddar cheese or Parmesan cheese. Bake at 350° for 30 minutes.
Melt chocolate and butter in heavy pan. Add nuts and stir to coat. Remove from heat. Combine remaining ingredients in a bowl. Mix only enough to blend; do not beat! Add chocolate mixture and again mix without beating. Pour into muffin cups. Bake at 325° for 30 to 35 minutes. Makes 20 to 24 cupcakes.
Melt butter, add onion and cook until limp. Add beef and stir until meat is no longer red. Pour in tomatoes, consomme and water. Add rest of ingredients. Cover and cook over low heat about 45 minutes.
Wash, stem and drain strawberries. Place berries in the bottom of baked pie shell. Slowly cook the sugar, cornstarch, water, salt and food coloring until glossy. Pour hot mixture over the strawberries and place in refrigerator until cold. Just before serving, cover with whipped cream.
Drain the corn. Melt the oleo in casserole dish. Add the flour and stir. Add drained corn and whipping cream. Cook at 325° for 45 minutes.
Cut fish in pieces. Salt and sprinkle with lemon juice and then let stand for 10 minutes. Then dip in milk, then in flour. Saute both sides in butter until golden brown. Remove to shallow casserole. Blend anchovies into fish butter. Pour over fish. Pour sour cream over and bake 5 minutes in preheated moderate oven (375°). Lightly saut peppers in butter. Arrange over fish.
Mix together by hand. Stir in nuts. Pour into 9x12 pan. Bake 45 minutes at 350°. Frost with cream cheese frosting.
Cook broccoli as directed on package. In small bowl, mix mushroom soup, cheese and mayonnaise. Place broccoli in casserole dish. Add soup, cheese and mayonnaise mixture. Sprinkle Ritz crackers on top. Bake at 350° for 30 minutes.
Put eggs in pan, boil gently for 15 minutes. Run under cold running water to let them cool down. Peel the shells, cut eggs in half. Remove yolks and mash until fine. Add a pinch of salt and pepper, vinegar and mustard. Mix all together until well blended. Refill egg halves and sprinkle with paprika. Refrigerate until ready to serve.
Arrange vanilla wafers in bottom and sides of 10-inch square casserole.	Add a layer of pineapple. Alternate layers until the dish is 3/4 full. Mix pudding according to package directions. Pour over	pineapple and	wafers. Chill	until ready to serve.
Combine first 6 ingredients; pour over beef in shallow pan. Cover and refrigerate for 8 hours. Drain meat, reserving marinade. Remove and discard bay leaves. Heat oil in Dutch oven over medium heat. Brown beef in oil. Add broth and marinade; bring to boil. Cover; reduce heat and simmer for 1 1/2 hours. Add carrots, onions and potatoes. Cover and cook 30 minutes. Yield: 2 1/2 quarts.
Grind (or finely chop) fruit and nuts. Add sugar; set aside until sugar is dissolved. Add cream and marshmallows. Put in loaf pan. Freeze. Slice to serve.
Wash and slice apples. Mix well with sugar. Add oil and eggs. Sift and add flour, cinnamon, salt and soda. Add vanilla and nuts. Put into a greased and floured 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes.
Cook and stir meat, onion, green pepper, salt and pepper until meat is brown and onion is tender. Blend eggs and water; pour over meat mixture. Cook on low heat just until eggs are set. Lift cooked portions with spatula; turn to cook eggs evenly. Serve in buns.
Heat oven to 400°. Grease 1-quart baking dish. Combine apples, sugar and cinnamon. Pour into dish. Mix remaining ingredients until blended and drop by teaspoonfuls onto fruit. Bake for 15 minutes; reduce heat to 350° and bake 10 minutes longer or until fruit is tender. Serve warm with cream or brown sugar sauce; peaches, cherries or strawberries.
Brown meat with onion, drain well. Add all other ingredients and simmer for about 30 mins., great for crockpot. Garnish with shredded cheese, sour cream and tortilla chips.
Spray the bottom of a 4-quart saucepan with nonstick cooking spray. Put onions, peppers and garlic in the pan; saute for 5 minutes. Add tomatoes, tomatoes and green chilies, tomato sauce, chili powder and cumin. Bring to a boil. Add corn and kidney beans. Cover and simmer for 20 minutes, stirring occasionally. Serve over a baked potato or brown rice. Yields 10 cups. Serves 10.
Mix until sugar dissolves in 1 3/4 quarts of water. Shake well.
Mix sugar, cocoa, milk and butter in pan. Put on medium heat until starts to boil. Stir to avoid sticking. Add vanilla, salt, oats and peanut butter. Stir and spoon on foil until cool. Serve.
Cream butter and sugar together well. Add chocolate. Add eggs, 1 at a time, beating for 5 full minutes after each addition. Blend in vanilla. Pour into pie shell. Chill for 6 to 8 hours or overnight. Serve topped with whipped cream. Yields 6 to 8 servings.
Mix together beaten egg, milk, molasses, sugar, melted butter and salt. Add cornflakes. Cook slowly in double boiler without stirring or set in pan of warm water and bake 1 hour at 375°. Serve with cream or ice cream.
Add Karo to eggs first. Add other ingredients. Pour in unbaked pie shell. Bake at 350° for 30 to 40 minutes.
Cook sugar, milk and margarine over medium heat until a small amount forms soft ball when dropped into cold water. Add miniature marshmallows and heat until melted. Add graham cracker crumbs and chopped pecans. Mix. Drop by teaspoonful onto wax paper.
Brown cube steaks in a skillet sprayed with nonstick cooking spray. Place in crock-pot. Mix together soup mix and soup. Pour over cube steaks and cook on low for 3 to 4 hours.
Mix cream cheese and Italian seasoning. Spread in a 9 x 13-inch dish. Top with half the cheese, then pizza sauce. Add toppings you desire (green peppers, mushrooms, onion, olives, etc.). Sprinkle remaining cheese on top. Bake 15 to 20 minutes at 350°. Serve warm with breadsticks or crackers.
Mix egg and vinegar with enough water to fill 1 cup measure. Mix flour and shortening, cutting the two together until mixture is size of small peas. Pour in liquid mixture and mix well.
Combine all ingredients. Mix well and pour into two 9-inch pie pans or one long baking dish. Bake at 325° for 30 minutes or until brown. Makes its own crust.
Drain zucchini and squeeze out excess moisture. Place zucchini in a large bowl. Stir in flour. Add buttermilk or milk, eggs, parsley, mint, garlic, onion and salt and pepper. Mix well.
Blend milk, flour, eggs, salt and pepper. Stir in rest of ingredients and pour into 9 or 10-inch casserole dish. Bake 35 to 40 minutes in a 400° oven. Makes 4 servings.
Brown ground beef and onions. Mix with sliced potatoes, green beans, cream of mushroom soup and salt and pepper to taste. Put in baking dish and top with shredded cheese. Bake 30 minutes at 350° or until cheese melts.
Combine cheese and butter in a saucepan over low heat; stir until cheese is melted. Remove from heat; stir in sour cream, onion, salt and pepper. Add potatoes, mixing gently. Pour into a buttered 2-quart casserole; dot with 2 tablespoons batter. Bake at 350° for 30 minutes. Yields 8 to 10 servings.
Bake cake as directed on box. When cake is done and still hot, poke holes in it and pour condensed milk and caramel over the top of cake. Let cool, put cool whip over top of cake and crumble candy over the top of cool whip.
Cream butter, sugar and egg. Add milk. Add dry ingredients. Fold in blueberries. Fill muffin tins 2/3 full. Sprinkle a bit of sugar on top of each. Makes 12 muffins. Serve hot with lots of butter!
Add vinegar to egg and beat. Stir in rest of ingredients. Cook in double boiler or over water; stir constantly until it thickens.
Melt caramels with 1/3 cup evaporated milk in double boiler. Keep warm. Mix cake mix, 1/3 cup evaporated milk and margarine. Put 1/2 of cake mix mixture in a greased 13 x 9-inch pan. Spread evenly. Bake 6 minutes at 350°. Cool 2 minutes. Spread with caramel mixture. Sprinkle with chocolate chips. Add 1/2 cup walnuts to the rest of chocolate mixture. Drop by spoonfuls onto caramel. Sprinkle with remaining walnuts. Bake at 350° for 18 to 20 minutes.