HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use a 7 x 11-inch pan. Mix flour, margarine and pecans and press into bottom of pan. Bake for 15 minutes at 350°. Let cool. Mix with electric mixer, confectioners sugar, cream cheese and Cool Whip. Spread on top of flour mixture.
Wash potatoes and peel a 1/2-inch strip of skin from around the center of each potato. Drop potatoes into boiling salted water. Cover and reduce heat. Cook for 20 to 25 minutes or until tender. While potatoes are cooking, melt butter in skillet. When potatoes are done, drain and add them to butter. Sprinkle parsley over potatoes and toss well to coat.
Mix sugar, Karo and water and	bring to a boil for 1 minute, then add peanuts and food coloring. Boil until a small drop put into cold water forms a hard ball. Remove from heat and add oleo and salt. Beat until real thick and sticky. Pour into buttered pan and let cool.
Boil chicken. When done, cut into small pieces. Combine chicken, cream of mushroom and chicken soup, chilies and 1 can of milk in pan and cook until it comes to a boil. Tear up tortillas and line bottom of oblong dish. Pour soup mixture, then Cheddar cheese. Repeat steps until soup mixture is used. Top with Cheddar cheese. Cook 40 to 45 minutes at 350°.
In medium bowl dissolve jello and sugar in boiling water; set aside. In large bowl, combine pineapple juice, ReaLemon lemon juice and gelatin mixtures. Chill. Just before serving, pour juice mixture into punch bowl; add sherbet and club soda. Makes 3 1/2 quarts.
Mix together in crock-pot. Cook about 5 hours. Stir occasionally. May be put in casserole dish. Bake about 1 hour at 350°. Stir occasionally.
Mix well and form into 2 rolls; wrap in foil. Refrigerate 24 to 36 hours. Punch holes in bottom of foil and place on broiler pan. Bake 2 hours at 350°, depending on size of rolls. Or pork sausage, get pork and mix it with deer. Use 2 deer to 1 pork.
Beat together shortening, sugar, egg, water and vanilla until creamy. Add combined remaining ingredients. Drop by rounded teaspoons on greased cookie sheet. Bake at 350° for 10 minutes.
Mix all ingredients except chicken in a large bowl. Marinate the chicken in the mixture for at least 2 hours. Grill on a medium-hot charcoal barbecue (or electric grill) until the juices run clear. Keep basting with the remaining marinade while grilling.
Punch holes in roast and put a one-inch piece of onion, a garlic clove and a pepper in each hole, along with a little salt. Rub salt and red pepper all over the roast. Put olive oil in roaster on top of stove. When hot enough, sear all sides of roast in the olive oil. Pour 3 cups of wine and a little water in roaster and add chopped onions. Place covered roaster in 400° preheated oven. Basting occasionally, cook 2 1/2 hours for roast with medium rare center, longer if well done meat is desired. Serves 8 to 10.
Cook macaroni as package directs; drain macaroni and rinse well. Add soup, milk and pepper to macaroni, mixing well. Spoon in Cheez Whiz, mixing as well as possible without tearing up the macaroni. Cover and microwave on High for 10 minutes, stirring every 2 to 3 minutes. Remove cover and microwave another 5 minutes, until heated through and cheese is melted.
Cook grits in boiling water with 1 teaspoon salt. Remove from heat and add butter and garlic cheese. Beat eggs in measuring cup and fill with milk (1 cup). Pour into grits. Put into buttered casserole dish. Bake at 350° for 45 minutes. Top with grated cheese and bake until cheese is melted.
Dissolve Jell-O in boiling water and cool slightly. Add 7-Up and set slightly. Add other ingredients and set until firm.
Sift dry ingredients together. Add oil, sugar and eggs, beating after each egg. Add carrots and pineapple, then add nuts. Bake at 350° for about 35 minutes. Makes 3 layers. Frost with Cream Cheese Icing.
Mix all ingredients in large bowl. Pour into greased and floured Bundt pan. Bake 45 minutes in 325° oven. Pour icing over cake while still hot.
Stir together. Bake at 250° for 15 minutes. Stir and mix, then bake 15 minutes more.
Spread 3/4 of cheese and spinach in bottom of pie shell. Beat cream, eggs and salt until frothy. Pour over cheese and spinach. Sprinkle with remaining cheese and dot with butter. Bake at 375° for 25 to 30 minutes or until pie has set. Broccoli can be substituted for spinach.
Tear lettuce into bite size pieces in a large bowl. Add other ingredients in order listed, mixing sour cream, Miracle Whip, sugar and milk together. Place in refrigerator overnight. Toss and serve.
Heat oil in Dutch Oven with 1 Tbsp. butter. Add chicken; saute, turning on all sides until brown. Remove the chicken. Add shallots and carrots to drippings; saute, stirring 5 minutes, or until golden. Return chicken; heat. When hot, slightly heat cognac in ladle and ignite. Add white wine, chopped tarragon, chervil, salt and pepper. Bring to boiling; reduce heat and simmer, gently, covered, 30 minutes. Remove chicken to heated serving platter; keep warm. Strain drippings in Dutch Oven; return drippings to Dutch Oven, discard vegetables. In small bowl, combine cream, egg yolk, flour; mix well with wire whisk. Stir into drippings in Dutch Oven; bring just to boiling, stirring. Add more wine if sauce seems too thick. Meanwhile, saute mushrooms in hot butter 5 minutes, until tender. Spoon sauce over chicken. Garnish with tarragon and mushrooms.
Cook hens slowly in a small amount of water until tender. Take meat off the bones and cut in bite size pieces.
Combine dry ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, nuts and bananas. Spoon in 3 well-greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes; cool. Remove from pans and cool completely. Spread frosting between layers, top and sides. Decorate with nuts (optional).
Mix first 4 ingredients in crock-pot; add wieners. Simmer 2 to 4 hours.
Sprinkle salt over cucumbers and onions; set for 1 hour. Drain and rinse. Mix sugar, vinegar, celery seed and mustard seed. Mix, pour over and freeze.
Bake crescent rolls; spread flat in pizza pan. Combine cream cheese, mayonnaise and Ranch dressing. Spread on baked crust. Top with chopped veggies and cheese. Cut in squares. Serve cold.
Mix all in dish. Top with crushed Town House crackers. Melt 1 stick butter. Pour over top. Bake at 375° for 1 hour and 10 minutes.
Crush wafers and add sugar and melted butter; press into pie dish. Let ice cream soften, then press it into dish. Drizzle caramel over top and sprinkle pecans over caramel. Store in freezer until ready to serve. Add whipped cream before serving.
Combine all ingredients in a jar. Shake before using. Makes 1 cup, 20 calories per serving. Refrigerate.
Heat wok and add oil. Stir-fry onion, celery and char siu for 2 to 3 minutes. Add noodles, bean sprouts, green onion and sesame oil; cook for 3 minutes. Combine soy sauce, oyster sauce and sugar. Add to noodles. Toss lightly to mix. Sprinkle with sesame seed. Serves 6.
Mix first five ingredients. Mix beaten eggs with oil and juice from strawberries. Add dry ingredients a little at a time. Mix well. Fold in strawberries with juice remaining. If you like, you may add berries from another box. Do not add any liquid from 3rd box. Pour into small pans (well-greased). Use 4 to 5 pans or regular loaf pans. Bake at 350° for about 1 hour. Remove from pans when cooled.
Melt oleo in 9 x 13-inch pan. Mix oats in hot water and set aside. In a large bowl, mix all other ingredients well, including melted butter. Stir in oatmeal well, but do not use electric mixer. Pour into buttered pan. Bake at 325° for 45 minutes, or until done. Ice while hot.
Cut the beef into 4 slices. Season with salt and pepper. Combine the remaining ingredients, mix well and sprinkle over the beef slices. Roll like a jelly roll and secure by winding white heavy string around the braciole. (Remove string before serving.) Brown the braciole before adding the tomatoes for the sauce.
Melt margarine in a 9 x 13-inch pan. Add in layers the next 5 ingredients in order listed. Do not stir. Pour sweetened condensed milk on top without stirring or mixing. Bake at 325° for 30 minutes.
Mix all ingredients in pot. Cook 15 minutes. Pack in jars and process 15 minutes.
Wash and cut eggplant. Cut into 1/2 inch slices. Heat olive oil in frying pan. Dip eggplant in egg and water mixture, then in bread crumbs. Place eggplant in frying pan and brown slowly on both sides. In a baking dish, put 1 cup tomato sauce, then a layer of fried eggplant, a little sauce, sprinkle some grated cheese. Repeat with eggplant, sauce and grated cheese to make 3 layers. On top sprinkle with grated cheese, sauce and Mozzarella slices. Cover and bake 15 minutes more at 350°.
Mix all ingredients together and pour into a baking dish. Cover with topping and bake 35 minutes at 350°.
In a casserole dish, layer cabbage, onions and potatoes. Slice corned beef and place on top of vegetables. Mix soups together and pour over corned beef. Bake, uncovered, at 350° for 1 hour.
Cook macaroni and drain. Put into crock-pot. Beat eggs and can of milk. Stir in cheese; add regular milk. Pour over macaroni. Cover top with cheese. Bake 3 hours on low.
Combine sugar, oil and eggs. Add buttermilk and dry ingredients. Add vanilla, nuts and prunes. Pour in foil-lined pan (10 x 14-inch). Bake at 350° for 45 minutes or until done.
Mix sugar, yeast, salt and water together. Let sit 5 minutes. Add soft lard and flour. Let raise. Knead. Let raise again. Roll out a little at a time. Spread margarine. Sprinkle sugar and cinnamon. Cut in strips and twist. Put in pan and let raise. Bake at 350° for 20 to 25 minutes.
Combine the apples with the cinnamon and sugar, fixed to taste. Do not cook apples too mushy.
Combine all ingredients, except flour and soup. Form into ten balls. Roll in flour and brown in a little fat. Place meatballs in a casserole. Cover with soup, diluted with 1 cup hot water. Bake, covered, at 350° for 45 minutes.
Mix flour and oleo together. Pat in bottom of 9 x 13-inch pan (like a pie crust). Bake at 350° for 13 to 15 minutes. Cool.
Combine chicken, soups and broth and pour into a casserole dish. Add topping.
Roll meat in flour and brown in oil. Remove. Add onion and brown slightly. Return meat. Add wine. Cook slowly until most of the moisture is absorbed. Add seasoning and consomme. Simmer covered for about 15 minutes. Add sour cream just before serving. Serve over rice. You may add mushrooms during the last 15 minutes.
Mix chocolate, sugar and flour. Add water; mix and then add milk. Then cook over medium heat until it thickens.
Stir butterfingers into softened ice cream, then pour into pie crust and freeze. Yield: 3 pies.
Mix sugar, nutmeg, ginger, eggs, shortening and flour. Next, mix baking powder and baking soda with buttermilk and blend together. Refrigerate for 2 hours and then roll out; cut and fry.
Heat skillet; add bacon drippings. Add remaining ingredients. Stir-fry about 5 minutes or until vegetables are crisp-tender.
Wrap steak with bacon; secure with string. In medium skillet, melt butter and brown steaks 2 minutes on each side. Add mushrooms and cook until mushrooms are tender.
Cut seafood into small pieces. Add softened cream cheese and other ingredients. Mix well and chill. Can be served with crackers, chips, or as sandwiches. This is a favorite sandwich I serve my bridge club. It isespecially good on cheese bread.
Cook water, sugar and cornstarch until thick. Add the strawberry gelatin and a few drops of the red food coloring. Mix in the strawberries. Pour into a baked pie shell. Top with whipped cream. Chill and serve.
Preheat oven to 450°. Place cookies in resealable plastic bag. Squeeze out excess air; seal bag. Roll over cookies with rolling pin until finely crushed. Combine cookie crumbs and butter; press onto bottom of 9-inch spring-form pan.
Drain and thaw spinach. Chop scallion greens and water chestnuts. Combine all the above ingredients at least one day before serving. Serve with your favorite bread chunks or crackers.
Brown the ground beef and onion in a skillet. Drain the fat. Add the ketchup, chili powder, salt, mashed kidney beans and liquid and salsa. Simmer about 5 minutes. Spread in a 9 x 13-inch pan, top with cheese and bake until melted in a 350° oven, 10 to 20 minutes. Top with chopped green onions and sliced olives, if desired. Serve with tortilla chips.
In a half cup of warm water (110°) add 1/2 teaspoon sugar and sprinkle 2 packages of active dry yeast. Set aside until yeast bubbles. Beat 2 minutes on medium speed or with wooden spoon. Add an additional 1 3/4 cup flour. Place in greased bowl, grease top of dough; cover and let rise until double, about an hour. Punch dough down in greased pan (17 x 12 x 1-inch deep). Let rise 30 minutes. Spread evenly in pan and sprinkle evenly with brown sugar	and cinnamon. Make shallow indentations with	fingers. Dribble with 1 stick melted and cooled butter. Let rise 30 minutes. Bake 12 to 15 minutes at 375°.
Drain juice from fruit. Pour into large bowl. Add nuts, mini marshmallows, coconut, half jar of cherries (halved), and sour cream and mix thoroughly. For fun, smooth top of mixture and create a face with the remaining cherries. Chill one hour.
In Dutch oven, brown beef; drain. Add all remaining ingredients. Bring to boil. Simmer, covered, for 1 hour or until done. Serves 3 quarts.
Pour milk into freezer tray. Freeze until edges are icy. Drain pers, reserving syrup. Add water to make 1 cup; bring to boil. Dissolve gelatin in boiling liquid. Chill until partially set. Gradually add milk to gelatin, whipping until double. Dice pears. Slice bananas; sprinkle with lemon juice. Fold fruits into gelatin. Pour the mixture into a 6 1/2-cup ring mold. Chill mixture until firm. Unmold on lettuce. Serves 8.
Cook vegetables and herbs in chicken broth until soft. Puree until smooth and add 1/4 cup sherry. Warm cream and stir in just before serving.
Grind chicken. Add dressing, mayonnaise, red pepper, salt and lemon juice. Soak gelatin in 1/2 cup chicken broth. Bring remaining 1 1/2 cups chicken broth to boil and dissolve gelatin. Mix all ingredients and mold.
Layer in order given. Refrigerate 12 hours or overnight. Toss before serving.
Mix jello, pineapple, cottage cheese, and Cool Whip. Chill and serve.
In large skillet, saute beef in heated butter. Add onion soup and beef broth. Let come to easy boil, then turn down to medium. Stir flour into sour cream container. Mix well, then add to skillet, stirring constantly. It will become thickened, but creamy, not stiff. Add cooked noodles. Let simmer 15 minutes to 30 minutes.
Cook spinach. Drain well and chop. Season with onion, lemon juice, salt and pepper. Rinse and dry sole. Spread gray side with approximately 1 1/2 tablespoons spinach mixture. Roll up and lay in casserole, loose end down. Tuck any extra spinach around rolls.
Saute ground beef. Place pieces or tortillas in baking dish. Add cooked ground beef. Add tomato sauce, water, salsa and 1/2 cup shredded cheese. Bake at 400° for 30 minutes. Sprinkle with remaining 1/2 cup of shredded cheese.
Place steak in large plastic bag. Blend lite soy sauce, lime juice, brown sugar and garlic, stirring until sugar dissolves. Remove 1/4 cup mixture; pour over steak. Press air out of bag; tie top securely. Turn over several times to coat both sides. Marinate 30 minutes, turning bag over occasionally.
Cut breasts up into pieces. Mix flour, egg, milk, salt and pepper. Dip chicken pieces into batter and fry until brown. Great cold or hot.
Note: Seven-quart container or combination pitchers (plastic) to equal approximately 7 quarts.
Wash potatoes and scrub with a vegetable brush. Cut new potatoes into quarters. Place in 1 1/2-quart microwave casserole dish. Add butter, teriyaki sauce, garlic salt, Italian seasoning and peppers. Toss to combine. Cover, microwave cook on 100% power for 12 to 15 minutes, or until tender, stirring twice during cooking. Garnish with snipped rosemary and serve with sour cream.
Cream sugar and margarine until light. Add egg yolks and beat well. Sift flour, salt and baking powder and mix alternately with milk and vanilla to cake mixture. Last fold in stiffly beaten egg whites. Bake in 2 greased layer pans at 375° for about 20 minutes. Remove from pans and cool, then frost with chocolate frosting.
Grease 9 x 13-inch pan. Sprinkle coconut and nuts in bottom of pan. Mix cake according to directions and pour into pan. Mix melted oleo, cream cheese and powdered sugar. Pour over batter and bake at 350° for 45 to 50 minutes.
With knife, slice a pocket in thickest side of each chicken breast. Fill each pocket with a slice of country ham and pecans which have been sauteed in butter. Dip each chicken breast in flour. Brush on beaten egg and dip into mixture of bread crumbs and pecans. Cook chicken in pan of oil 3 or 4 minutes on each side, then place in baking dish and finish cooking in a 350° oven for 30 minutes or until done. Serves 4.
Put all ingredients in a blender and blend well. Pour into greased pie pan. Bake at 400° for 10 minutes at 350° for 30 minutes or until set and browned.
Fill cupcake tins 2/3 full. Place 1 heaping teaspoonful of egg mixture on top. Bake according to directions on box.
Drain pineapple. Melt margarine. Mix all ingredients together. Pour into unbaked pie crust. Bake one hour at 300° or until set and brown.
Sift together flour, soda, salt, nutmeg and cinnamon. Set aside. Beat until fluffy, sugar and oil. Mix all together; add eggs and add apples. Mix well. Pour in cake pan. Bake at 350° for 1 hour.
Cream shortening and add sugar gradually, creaming well. Add ground apples, raisins, vanilla and soda mixture, stirring well. Sift dry ingredients together, add the nutmeats and combine with the first mixture stirring until well mixed. If too stiff add a little water. Pour into an oiled loaf pan. Bake 40 to 50 minutes in 350° oven.
In a large soup pot, boil meats and 2 tablespoons salt in 1 gallon of water. Skim top. Add garlic, parsnip, carrots, leek and dill. Boil for another hour. Remove meat to use for pirozhki or another meal. Add to the pot the cabbage, tomato paste and liquid from the can of beets. Boil for 1 more hour. Cut the beets and add just before serving.
Add gelatin to boiling water and stir. Add wine, rind and lemon juice. Chill until partially set. Add fruit. Refrigerate until firm.
Score wieners diagonally. Place in ungreased 1 1/2-quart baking dish. In small mixing bowl, combine remaining ingredients. Mix well. Pour over wieners. Bake, covered, at 350° for 30 minutes.
Slice cucumbers 1/4-inch or less thick. Put into a large pot or crock; cover with solution made of 2 cups hydrated lime and 2 gallons water. Soak 24 hours, stirring occasionally, then rinse well (use 3 waters at least). Cover with clear, cold water and soak 3 hours. Drain and pat dry on towel; cover with following mixture. Let soak overnight in vinegar, sugar, spices and salt. Next a.m., boil 35 minutes and pack in sterile jars while hot and seal. Makes about 8 pints.
Mix all ingredients and store dry. Mix 2 tablespoons with 1 cup hot water.
Dissolve yeast in water. Add shortening. Stir until melted. Add sugar and salt. Mix in enough flour to handle. Knead 5 minutes. Place in greased bowl and let rise until double. Mash down. Form into rolls. Let rise until double. Bake at 450° until done.
Combine dry Jell-O, cottage cheese and Cool Whip, mixing well. Stir in pineapple and pour into serving dish. Refrigerate for 30 minutes before serving.
Mix and jell Jell-O, boiling water, crushed pineapple and pie filling. Mix cream cheese and sour cream, then add sugar, nuts and vanilla. Blend. Spread on top of Jell-O. Refrigerate.
Slice cucumbers lengthwise into quarters. Stand down in quart jars. To each jar, add 1 teaspoon alum, 1 clove garlic, 1 hot pepper and 2 dill heads or 1 1/2 teaspoons dill seed. In stainless steel pan, boil vinegar, water and salt for 5 minutes. Pour boiling liquid over cucumbers and seal. Let stand at least 6 weeks before using. Makes 8 to 10 quarts.
Toast the bread slices and while still hot, rub each well with the cut side of a garlic clove. Drizzle a tablespoon of olive oil over each slice. Add a little salt and plenty of pepper. Serve immediately.
Saute onions, ground beef and celery. Combine all ingredients in a baking dish. Bake one hour at 350°. Five minutes before end of baking time, place Chinese noodles on top.
Place pudding in 1 1/2-quart casserole. Gradually stir in milk. Cook full power 6 to 8 minutes or until pudding boils and is thickened. Stir 2 to 3 times while cooking. Add marshmallows. Heat full power 1 1/2 to 2 1/2 minutes or until marshmallows melt. Stir halfway through heating time. Cover with wax paper and chill. Whip cream until stiff in small bowl. Fold into cooled pudding. Slice bananas into pie crust. Pour filling over bananas. Chill several hours before serving. May top with whipped cream.
Have cubed, cooked chicken and prebaked pie shells ready. Prepare the rice and peas by cooking according to package directions. Add rice and peas to chicken in a large mixing bowl and lightly toss to blend. Pour half the chicken mixture into each pie shell. Pour 1/4 cup milk over each pie filling. Pat and stretch biscuits to make top pie crust, using four biscuits over each pie. Pinch edges to shell, crimping and pinch seams where biscuits meet each other. (Biscuits stretch better at room temperature than straight from refrigerator.) Bake at 375° for 12 minutes. Serve immediately with hot milk.
Sift together sifted flour, sugar, salt and baking powder; cut in shortening. Combine egg and milk and stir into flour mixture, blending well. Spread evenly in greased 11 x 1 1/2 x 7-inch pan. Spoon strawberries over batter and sprinkle with 1/2 cup sugar. Mix butter, remaining sugar and flour and crumble over berries. Bake in 425° oven for 35 to 40 minutes. Serve warm, topped with ice cream, if desired. Makes 8 servings.
Stir together salad dressing, mustard, celery seed, salt and pepper. Add remaining ingredients; mix lightly. Chill. Serves 6. Prep Time: 30 minutes plus chilling.
Preheat oven to 350°. Combine eggs, corn syrup, sugar, butter and vanilla in medium bowl with a whisk. Stir in pecans. Sprinkle chocolate chips over bottom of crust. Pour pecan mixture into pie shell. Bake for 50 to 55 minutes or until knife inserted 2-inches from center comes out with little bits of filling attached. If browning too quickly, cover with foil. Cool on wire rack for 2 hours. Refrigerate until serving time. Makes 8 servings.
Remove crusts from bread. Cut bread into cubes. Spread in a 9 x 13-inch buttered baking dish. Combine eggs and milk in a large bowl. Mix well. Pour over bread cubes. Sprinkle with cheese and seasoning. Cover. Refrigerate overnight. Sprinkle with crumbled bacon. Bake at 350° for 1 hour. Serve immediately.
Combine eggs and sugar in mixing bowl; beat well. Add evaporated milk, pumpkin, ginger and nutmeg; mix well. Pour into ungreased 9 x 13-inch cake pan. Sprinkle cake mix over pumpkin mixture. Drizzle melted margarine over cake mix, stirring gently with fork into cake mix. Do not mix into pumpkin mixture. Sprinkle with pecans. Bake at 350° for 1 hour or until cake tests done. Cool in pan. Cut into servings. Garnish each serving with whipped cream.
Brown crumb sausage in a heavy skillet; drain on a paper towel. Mix eggs, milk, mustard and salt. Stir in bread, sausage and cheese. Pour mixture into a greased 9 x 13-inch pan. Set in refrigerator overnight covered. Cook at 350° for about 1 hour.
Combine pie filling, lemon jucie and cinnamon in a bowl. Mix well and spoon into pastry shell. In another bowl, combine flour and brown sugar; cut in butter until minture resembles coarse crumbs. Stir in nuts, oats and coconut; sprinkle over pie filling. Bake at 400 degrees for 12-15 min. or until topping is golden brown. Cover edge of pastry with foil to keep from over browning if necessary. Cool on a wire rack before cutting.
Mix all together. Top with grated cheese and bake 30 to 40 minutes in 350° oven. This makes a very large casserole. It can be divided and put in several dishes and put in freezer for later.
Mix flour, sugar and baking powder like pie crust. Add milk, eggs and vanilla. Last, add Crisco. Roll and cut in shapes. Bake in a 350° oven for 10 to 12 minutes.