HumbleIntelligence/food-ner-1-Million huggingface dataset:
Separate each graham cracker into four sections and arrange in a jellyroll pan with edges of crackers touching. Melt butter in a saucepan; stir in sugar and pecans or nuts of your choice; bring to a boil and cook 3 minutes, stirring almost constantly. Spread mixture evenly over graham crackers. Bake at 300° for 12 minutes. Remove from pan and let cool on wax paper. Makes approximately 3 1/2 dozen.
Combine flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt in a bowl. Blend in milk and shortening. Stir in nuts. Pour into ungreased 9-inch square pan. Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over all. Bake at 350° for 45 minutes. While hot, cut into squares and invert each onto dessert plate, spooning sauce over each serving. May be served as is, or with whipped cream or ice cream.
Preheat oven to 350°. Mix first 7 ingredients together. Mix oil with dry ingredients. Add eggs. Add persimmon pulp mixture. Mix in nuts, dates and raisins.
Mix ingredients all together; form into balls. Put on a cookie sheet. Bake at 350° for 10 to 12 minutes. Serve with marinara sauce.
Put in large pot and simmer 1 to 1 1/2 hours. Serve with chopped onions and grated cheese.
Combine sour cream, sugar, lemon juice and salt. Fold in remaining ingredients. Pour all into square glass casserole dish and place in freezer until firm.
Roll out biscuits. Add 1 tablespoon applesauce. Add cinnamon. Cover and use fork to seal edges. Fry in hot grease until brown.
Brown ground beef with chopped onion and green pepper in skillet. Cut off top of tomatoes and scoop out center seedy portion with a spoon. Chop center portions. Drain ground beef; add salt and chopped center portions. Simmer for 1/2 hour. Add approximately 1 cup mayonnaise or to taste and heat through. Fill tomato shells and serve.
Heat oven to 375°. Separate 1 can of dough into 2 long rectangles. Press over bottom and 1/4 inch up sides of ungreased 15 x 10-inch jelly roll pan. Bake at 375° for 6 to 8 minutes, or until light golden brown. In large bowl, combine chicken, broccoli, cheese, onion, mustard, poultry seasoning, salt and pepper; mix well. Spoon chicken mixture over partially baked crust.
Wash and dry chicken pieces; season with salt and pepper. Dredge with flour. Heat oil in skillet; add chicken and brown lightly on all sides. Remove chicken to 3-quart casserole. Drain fat from pan. To skillet, add remaining ingredients, except orange slices. Simmer 2 or 3 minutes. Pour sauce over chicken in casserole. Cover and bake in preheated oven at 350° for 50 to 60 minutes. Just before serving, garnish with oranges.
Combine all ingredients in mixing bowl. Fill muffin tins and bake at 420° for about 20 minutes.
Mix well and pour into well-greased and lightly floured iron skillet. Bake at 375° for approximately 45 minutes.
Peel and cut	carrots in 3-inch sticks and precook 5 minutes; drain and cut in thin sticks. Combine sugar, vinegar, water and mustard seed. Tie cinnamon and cloves in cloth bag. Add to sugar, vinegar and water mixture. Simmer for 10 minutes. Pour over carrots.	Refrigerate overnight or 8 hours before serving. Drain before serving.
Peel and core apples and cut into halves (8 pieces). Wrap each piece in a crescent roll and place in a greased baking dish. In a saucepan, boil orange juice, butter and sugar for about 1 minute. Pour over crescent rolls. Bake 30 minutes at 350°.
Mix well. Bake at 350° for about 40 or 45 minutes, or until brown on top.
Brown ground beef with onion. Mix with 1 pint water, 1 can of hot tomatoes and peppers, 1 garlic button, rice, bell pepper and okra. Sprinkle with black pepper, parsley and oregano. Bake in casserole pan in 400° oven for 1 hour.
Beat egg yolks lightly. Add salt and sugar. Mix in the butter. Stir in the milk. Add cooked rice and raisins. Stir in vanilla. Fold in egg whites, stiffly beaten. Pour into greased pan; bake in a 450° oven until light brown.
Beat eggs slightly and combine with sugar, salt, vanilla and scalded milk. Mix well and pour into pie crust. Sprinkle with nutmeg and bake in a 350° oven 35 to 45 minutes or until mixture does not stick to knife.
In a medium size skillet, cook the sausage with the green pepper and onion. When sausage is cooked completely through and the vegetables are tender; drain. Stir in the spaghetti sauce, your own or bottled sauce. Add the sugar and the fennel. Simmer, uncovered, for 10 minutes.
Mix together beef and pork. Add rest of ingredients and mix by hand. Do not overmix. Spread evenly in long baking pan. Divide into two loaves, firming to shape. Bake in oven at 350° for 1 1/2 to 2 hours. Let stand 15 minutes. Slice each loaf into 25 servings.
Soften gelatin in water and add to heated soup. Add remaining ingredients in order given. Mold; serve with crackers.
Dissolve yeast in 1/4 cup of water from the 2 cups. Put all ingredients in a large bowl; add flour. Knead until soft dough forms. Cover with Saran Wrap. Set bowl in a warm place and let it raise 3 to 4 hours.
Combine all ingredients in a meat loaf pan and bake at 350° for 1 hour. Serves 4 to 6.
Whisk mayonnaise and sugar; stir in soy sauce and parsley. Serve over any cooked vegetables, especially broccoli or green beans.
Mix sweet potatoes, butter, sugar, eggs, vanilla and salt with beater and put in a greased casserole dish.
Add enough juices to sugar & cream cheese that you have drained from the fruits to make it creamy. Add all other ingredients, add Cool Whip last. Fold in well and put in refrigerator. This makes a huge bowl of fruit salad.
Combine all ingredients, except cheese and tortillas, in large pan and heat to boiling to combine flavors. Layer 6 of tortillas in 13 x 9 x 2-inch baking dish. Spoon 1/2 of bean mixture and 1/2 of cheese and alternate again, ending with cheese. Bake at 350° for 30 to 35 minutes. Serve with sour cream for topping.
Bring Bing cherries and sugar to a boil. Add mustard, Tabasco sauce, Worcestershire sauce and ketchup. Add to ducks that have been baked, boned and shredded. Serve with small biscuits.
Pick over beans and cover with cold water; soak overnight. Drain and then cover with fresh water. Heat slowly, keeping water below boiling point. Cook until skins will burst which is best determined by taking a few beans on top of spoon and blowing on them. Skins will burst if sufficiently cooked. Drain beans, scald pork and scrape. Remove a 1/4-inch slice and put in bottom of bean pot. Mix salt, molasses and sugar. Add 1 cup boiling water and pour over beans. Cover bean pot and bake 6 to 8 hours at 250°. Uncover last hour and add boiling water, if needed.
Combine sweetened condensed milk and lemon juice. Stir until thickened. Fold in whip cream. Place half of angel food cake in bottom of 2 1/2-quart souffle dish or casserole dish. Top with half of sweetened condensed milk mixture and 1 3/4 cup of blackberries. Repeat layers ending with remaining 1/4 cup blackberries. Cover with plastic wrap and refrigerate overnight. Yield: 10 servings.
Blend cream cheese until fluffy. Fold in milk until smooth. Add lemon juice and vanilla. Pour into graham cracker pie shell. Chill 3 hours. Serve with cherry pie filling (optional).
Brown meat in skillet, adding salt and pepper. Place in crock-pot and add onion or onion flakes. Cover with tomato juice (crock-pot must be at least 1/2 full). Cook on low for 6 to 8 hours or longer for a large roast.
Saute sliced celery with leaves on, chopped onion and chopped sweet pepper for 5 minutes in vegetable oil. Add tofu, minced garlic and mushrooms and cook 2 minutes. Add all other ingredients and bring to a boil. Simmer until done, about 30 minutes. Serves 4.
In a 3-quart saucepan, brown the beef (or chicken) until done. Drain off fat. Add the butter or margarine with the Rice-A-Roni and onion to the meat and brown the Rice-A-Roni. Slowly add the hot water, pepper, tomatoes and chili powder (or cumin). Heat to boiling; reduce heat. Cover and simmer until liquid is absorbed and rice is tender, about 15 to 20 minutes. Sprinkle top with grated cheese and allow cheese to melt.
Drain hamburger and add creamed corn. Mix together. Place in a greased 9 x 13-inch cake pan and spread out. Mash boiled potatoes and spread on meat mixture. Sprinkle top with shredded cheese. Bake at 325° until cheese melts, about 15 minutes. Serves 8.
Mash potatoes; add rest of ingredients and mix well. Do not put marshmallows on at this time. Bake at 350° for 30 to 40 minutes. During last 10 minutes of baking time, sprinkle marshmallows on top.
Mix all ingredients together and bake in a loaf pan for 25 to 30 minutes at 350°.
Allow cream cheese and margarine to soften in a bowl, then cream together. Add flour. Roll onto well floured surface. Cut into 1-inch biscuits. Place on ungreased cookie sheet. Bake at 400° for 15 minutes. Serve immediately.
Mix pork and beans, mustard, ketchup, barbecue sauce and honey together in baking pan. Cut sausage in small rings; add to bean mixture. Bake at 350° for 35 minutes. Yield: 8 servings.
Stir together sugar, syrup, water and salt. Boil to 240°. Slowly pour 1/3 of mixture over 4 stiffly beaten egg whites. Beat constantly. Cook remaining mixture to 265°. Beat the remaining mixture into egg whites. Cool. Add 1 tablespoon powdered sugar to spread crystallization. Then beat again. Add vanilla and pecans. Spoon up on wax paper. (Tape paper with scotch tape to counter top.)
Grease a 2 1/2-quart casserole. In large saucepan, cook ziti and drain. In medium saucepan, melt 4 tablespoons butter. Gradually stir in flour; cook over low heat 3 minutes, stirring constantly. Stir in milk until smooth. Add salt, mustard and pepper. Cook, stirring constantly until thickened. Remove from heat. Add cheeses and stir until melted. Add ziti. Pour into casserole.
Sift flour, cocoa and 3/4 cup sugar together 3 times, set aside.
Measure beet juice and put in large saucepan. Add ReaLemon and pectin. Bring to a boil. Add sugar and gelatin (jello) and boil for 6 minutes. Ladle into sterile jars and seal. Makes 8 1/2 pints.
Slice bananas on crust. Drain the pineapple and spread on top of bananas. Sprinkle cinnamon on top of pie. Make pudding mixture as directions and pour over pineapple. Sprinkle crushed nuts on top and refrigerate.
Combine dry ingredients. Add combined eggs, milk and margarine. Mix lightly. Spoon into well-greased 9 x 5-inch loaf pan. Bake at 350° for 65 to 70 minutes or until done. Test with toothpick. Let stand 5 minutes. Cool on rack.
Add egg yolks to mashed potatoes in mixing bowl. Beat until smooth. Add milk, baking powder and flour. In separate bowl, beat egg whites until stiff. Add beaten egg whites to batter. Fry on lightly greased griddle.
Cook okra and onion covered in skillet with oil until done. Brown ground meat in skillet. Drain. Add to okra. Add tomato sauce, salt and pepper. Cook on low heat for about 10 minutes.
Sift together dry ingredients. Mix wet ingredients together. Make well in dry ingredients and add wet ingredients. Add nuts. Pour into greased 9x5x3 baking dish. Shield ends with foil. Microwave on med for 8 minutes. Rotate dish and cook on high for 3-4 minutes. (After 2 minutes on high remove foil.) Let stand 5-10 minutes before removing from dish.
Cream butter and sugar together well. Add eggs, melted chocolate and vanilla. Add flour, soda, salt and buttermilk. Bake at 350° for 25 to 30 minutes. Makes 2 loaf pans.
Brown hamburger (may add optional mushrooms); set aside. Mix enchilada sauce and sour cream; heat. Spread refried beans on tortillas. On each one of tortillas, spoon on some hamburger; put some grated cheese on hamburger. Roll up and place in pan. When all are rolled up and pan is full, pour enchilada sauce over them. Top with cheese and bake approximately 20 minutes at 350°.
Mash cream cheese and mix with enough cole slaw dressing for consistency you want for a spread or dip. Add other ingredients and mix. Let stand several hours or overnight. Can be frozen.
Oven: 375°. Beat butter and sugar. Add vanilla and peppermint extracts. Mix well. Spoon flour in lightly. Add to butter mixture. Mix well. Roll into 1-inch balls. Slightly flatten tops. Bake for 10 to 12 minutes. Leave on cookie sheet for 1 minute. Remove and cool. Spread chocolate icing on cookie tops. Cut Andes mints into triangles. Garnish cookie tops with mint triangles.
Place 1 garlic clove and 1 pepper in each hot, sterilized jar. Pack firmly with clean young okra from which only part of the stem has been removed. Bring water, salt, and vinegar to a boil; simmer 5 minutes. Pour boiling hot solution over okra. Seal immediately. This will make 7 to 8 pints of pickled okra.
Cream butter. Add sugar and cream again. Add flour, salt and egg yolks and mix well. Stir in evaporated milk and vanilla. Pour into pie shells and sprinkle each with 1 cup of chopped pecans. Bake in hot oven (425°) for 10 minutes, then reduce heat to 300° for at least 40 minutes.
Boil the potatoes in jackets until almost done; chill. (Can use baked potatoes.) Peel and grate potatoes. Heat butter and soup; blend in sour cream, cheese and onions. Stir in potatoes. Put in a casserole and sprinkle with cheese. Bake at 350° for about 30 minutes.
Mix all liquid ingredients, sugar and mustard and heat together. Cook carrots until just tender. Mix onion rings and pepper strips with sauce. Refrigerate overnight.
Flatten the turkey breasts and lightly dust with the seasoned flour, shaking off any excess. (A powdered sugar shaker makes an excellent flour shaker for dusting.) In a large nonstick skillet, heat the oil and saute the turkey over high heat, about 1 minute on each side, or until lightly browned. Do not crowd the pan and do not overcook the turkey. As the scaloppine is browned, remove to a warm platter. Add the vinegar and then broth. Bring to a boil and continue to stir until the sauce is smooth. Season to taste with salt and pepper. Pour over the turkey and serve immediately, garnished with freshly chopped parsley. Serves 6.
Cream shortening and sugar. Add egg yolks and mashed bananas. Add dry ingredients. Add milk and vanilla and mix well. Fold in stiffly beaten egg whites. Add 1/2 cup nuts, if desired.
Boil sugar, water and syrup until mixture dropped in cold water turns brittle. Pour slowly over stiffly beaten whites of eggs. Add nuts and flavoring. Then spoon on wax paper.
Cut pineapple into chunks, reserving 3 or 4 rings for garnish. Saute green pepper, onion and pineapple in margarine. Simmer 5 minutes. Add pineapple syrup, vinegar, soy sauce, catsup and brown sugar. Heat until bubbly. Pour pork and beans into baking dish. Add pineapple mixture. Stir gently to blend. Place halved rings on top of casserole. Bake at 350° for 30 minutes. Serve with chow mein noodles, if desired. Serves 6 generously.
Have cheeses at room temperature. Mix cheeses, onion, Worcestershire sauce and m.s.g. together until thoroughly blended. Add 1/2 cup pecans and 1/4 cup parsley. Shape the mixture into a ball. Place in a bowl lined with waxed paper or foil and chill overnight. About 1 hour before serving, roll the ball in a mixture of the remaining pecans and parsley. Place on patter and surround with crisp crackers.
Beat the eggs. Add sugar and oil. Beat together. Add flour, baking soda and salt alternately with buttermilk. Mix in bran cereal. Bake in muffin tins at 400° for 10 minutes or so for fresh batter; up to 20 minutes for refrigerator batter. Store unused batter in covered container for up to 6 weeks. Do not freeze. Makes 3 dozen muffins.
Mix first 5 ingredients. Roll and divide into squares and place quartered apples in each. Sprinkle with nutmeg and cinnamon. Wet edges of dough and pinch together. Make syrup of sugar, water and butter. Pour over dumplings and bake in 350° oven for 45 minutes to 1 hour until golden brown.
Mix all ingredients with 1/2 cup of shredded cheese until well blended. Bake at 475° for 15 to 20 minutes or until brown. Remove from oven; top with remaining cheese. Return to oven until cheese melts.
In 13 x 9-inch pan, bake cake according to package directions. While cake bakes, combine pineapple with juice and sugar in a saucepan. Cook over medium heat, stirring often until thick and syrupy (20 minutes or so).
Saute vegetables in oleo. Boil 4 cups of water and dissolve bouillon cubes in water. Mix vegetables, rice and hot water with bouillon cubes. Put in covered dish. Bake at 350° for 1 hour.
Blend all ingredients together until you can shape the dough into a smooth ball. Let stand 20 minutes, loosely covered. Form dough into marble size balls. Place 2-inches apart on greased cookie sheets. Flatten each with a smooth bottom of a drinking glass greased once and dipped into Nestle Quik powder. Bake at 400° for 8 minutes.
Mix first 9 ingredients and roll into balls. Place in 9 x 13-inch or 8 x 8-inch pan. Make the sauce from the remaining 4 ingredients and pour over the meatballs. Bake, uncovered, at 350° for 1 hour.
Cook shells according to package directions; drain in cold water and hold. Combine all other ingredients and spoon into shells. Spoon spaghetti sauce on bottom of pan. Place in shells, open edge down, and cover with spaghetti sauce. Cover with Mozzarella cheese. Bake for 20 minutes at 375°.
Alternate layers of carrots, pepper rings and onion rings in large serving bowl. Prepare mixture of remaining ingredients. Pour over carrots, etc. Better if refrigerated for 10 to 12 hours. Will keep several days refrigerated.
Use an iron pot if possible. Heat cooking oil. Add flour and brown to a dark brown over a low fire. Be certain to keep stirring this mixture constantly. Add chopped vegetables; simmer over low heat about 1 hour. Season crawfish tails with salt, black pepper and red pepper and add to sauce mixture. Cover and continue to simmer over low heat for about 1 more hour. Serve over rice.
Bring to boil red hots, sugar and water. Cook slowly until candies are dissolved. Core, pare and slice apples. Put apples in hot syrup. Cook slowly until apples are tender. Serve warm.
Beat cream cheese until smooth. Add sugar, sour cream, vanilla and whipped topping! Pour into pie crust, chill, add fruit and serve.
Rub brisket with salt, pepper and garlic. Place in roasting pan. Cover with onion slices, celery, chili sauce and catsup. Cook, uncovered, at 325° for about 1 1/2 hours. Add beer, cover and bake about 2 hours longer (until tender). Cool. Lift fat, drain and dispose of onion and celery. Slice meat. Cover with sauce and warm.
Mix sugar, flour and salt. Add vinegar and pineapple juice which has been pressed and drained from pineapple. Beat egg yolks and add. Cook until thick like salad dressing; stir continually. Let partly cool. Fold in beaten egg whites. Grate cheese. Layer cheese, layer dressing, layer marshmallows and layer pineapple. Do this until all is used. May top with cheese. Good topped with whipped cream when ready to serve.
Prepare rice mix as package directs. Brown chicken, chilies, celery and onion in large skillet. Cover; cook over low heat until chicken and other flavors combine. Add soy sauce and mushrooms. Mix cornstarch and water. Add to sauce, stirring constantly, until thickened. Place rice in an 8 x 8 x 2-inch dish. Place chicken-chilies mixture on top. Serve.
Mix sugar, flour and milk together. Set aside. Pour fruit in bottom of 8 x 8 pan and pour melted butter over fruit. Then spread the sugar mixture over the fruit. Bake at 350° for 1 hour.
Dressing: In a jar, shake together first 6 ingredients. Chill overnight.
Bake cake as directed in a 9 x 13-inch pan. Cook pineapple and sugar until thick. Spread on hot cake. Cool completely. Slice bananas and spread over pineapple. Mix pudding as directed on package. Spread over pineapple. Spread on Cool Whip and sprinkle coconut and pecans on top of cake. Cool before serving. Keep refrigerated.
Place 1/2 of rolls on bottom of a 9 x 9-inch pan. Mix hamburger, spices and sauce together. Spread over rolls. Sprinkle with cheeses and mushrooms. Cover with rest of crescent rolls. Bake at 350° for 30 minutes.
Heat oven to 325°. Beat eggs, milk and seasoned salt. Add meat to egg mixture. Stir in cheese and onion. I use half and half for the milk for company. Pour into greased 8 x 11-inch baking dish. Bake, uncovered, 40 to 45 minutes or until set and top is golden brown. Serves 6.
Tear angel food cake in small pieces and layer in a 9 x 13-inch pan. Mix Jell-O as directed; mix frozen strawberries and pour over cake. Cover with Cool Whip.
Brown ground beef with chopped onion. Drain grease. Add tomatoes, tomato sauce, garlic cloves, sugar, salt and pepper. Slowly boil 1/2 box of lasagna noodles until tender. Drain and rinse with cold water. Layer lasagna pan with sauce and noodles and sprinkle all three cheeses. Repeat until all ingredients are used. Bake for 45 minutes at 325°.
Heat juice until boiling. Dissolve gelatin and jello in juice. Add remaining ingredients. Chill until set. You may want to add chopped vegetables or seafood. It's good!
Cream the shortening. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning with flour and ending with flour mixture. Stir in blueberries. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 375° for 20 to 25 minutes.
Mix one melted stick margarine and 2 cups graham cracker crumbs. Line bottom of 13 x 9 x 2-inch dish with graham cracker crumbs. Beat with mixer for 15 minutes, eggs, 2 sticks softened margarine and powdered sugar. When well beaten, spread over crumbs in dish. Cover this with sliced bananas. Spread well with drained pineapple; spread Cool Whip over this. Then add nuts and cherries on top. Refrigerate overnight and slice and serve the next day.
Mix together all ingredients, except potato chips. Put in a 9 x 13-inch baking dish. Top with chips. Bake 1 hour at 350°.
Cook first 4 ingredients until thickened. Add 1 cup sugar and egg yolks, cool. Add vanilla, egg whites, half and half and milk.
Mix sugar, cornstarch and salt in pan. Beat egg yolks and milk; stir into dry ingredients. Cook at medium heat. Stir constantly until thickened; remove from heat and add vanilla. Place wafers in a 4-quart baking dish. Slice 3 bananas over wafers. Add half of your filling; repeat the rest of pudding, bananas and wafers.
Place brown sugar, peanut butter, Crisco, milk and vanilla in a bowl. Beat at medium until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt. Add to creamed mixture; beat at low just until blended. Refrigerate about 1 hour or until firm.
In a 4-quart dish, place brown sugar, butter, corn syrup, water and salt. Microwave at High 12 minutes, stirring after 5 minutes. Add soda. Pour over popped corn and peanuts. Toss. Spread on foil to cool or form into balls.
Thaw potatoes. Combine with margarine, salt, pepper, onion, green pepper, sour cream soup and cheese. Blend together with the potatoes and put in 9 x 13 pan. Mix the cornflakes and melted margarine together and sprinkle over potato mixture. Sprinkle top with paprika. Bake at 350 degrees for 45 to 50 minutes. This can be baked and frozen, then reheated to serve.
Preheat oven to 350°. Butter well 9-inch pie plate. Mix together sour cream, 3 tablespoons sugar and vanilla; set aside.
Drain crab and flake. Combine crab with onions, cheese, Worcestershire sauce and mustard. Combine water, butter and salt in saucepan; bring to a boil and remove from heat. Add flour and beat until mixture forms a ball and leaves sides of pan. Add eggs, one at a time, beating thoroughly after each addition. Stir in crab mixture. Drop batter by small teaspoons onto ungreased baking sheet. Bake at 400° for 15 minutes. Reduce to 350° and bake 10 more minutes. Serve hot. Makes 4 to 5 dozen.
Mix all ingredients and pour over chicken. Bake at 350° for 2 hours.
For crust: Combine 1 1/2 cups chocolate cookie crumbs, 2 tablespoons granulated sugar and 6 tablespoons melted butter. Press mixture into bottom and sides of 9-inch pie pan. Bake at 350° for 8 minutes and cool.