HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together and put in casserole dish. Bake in 350° oven for 1 hour.
Mix the caramels with the water in saucepan and melt over low heat. Put the cookies side by side on an ungreased cookie sheet. Spoon a dab of caramel onto each cookie. Place pan in the refrigerator until the caramel firms up. In a double boiler over low heat, melt the chocolate chips. Remove pan from the refrigerator. Rest one cookie at a time on a fork and carefully dip in the chocolate. Place on wax paper and let cool several hours.
Combine crumbs and margarine. Press in bottom of a 9-inch spring-form pan. Chill. Gradually add milk to Marshmallow Creme with mixer or wire whip. Stir in vanilla and fold in Cool Whip and candy.
Beat egg whites, salt and cream of tartar until soft peaks are formed. Add sugar gradually and continue beating until mixture is very stiff. Fold in nuts and 1/4 teaspoon vanilla. Turn into lightly greased 8-inch pie pan and make a nest-like shell, building sides up 1/2 inch above edge of pan. Bake in slow oven of 300° for 50 to 55 minutes. Place chocolate and water in saucepan over low heat. Stir until chocolate is melted. Cool until thickened. Then add 1 teaspoon vanilla. In a separate bowl, whip cream. Fold chocolate mixture into whipped cream. Spoon into meringue shell. Chill about 2 hours before serving. Yield: 6 to 8 servings.
Have all meats and cheeses sliced thin. Layer 1/2 of all meats and cheeses on each pizza dough in order that they are listed. Top meats and cheeses with a very thin layer of sauce. Fold dough around meat and pinch together. Bake on a tray at 350° for 25 minutes. Makes 2 Strombolis.
On salad plates, put lettuce leaf on each plate, then put one slice of pineapple on each. Peel and cut each banana in half crosswise and cut cherries in half. Place a banana in center of pineapple and top with cherry on each plate. Serves 6.
Make orange cake mix as on the box; let cool and make holes in cake, using end of wooden spoon. Make one (3 ounce) orange Jell-O with 1/2 cup cold water. Pour into holes.
Sift together flour, baking powder and salt. Add brown sugar and sugar to butter and cream. Beat in unbeaten eggs. Beat well after each addition. Add vanilla. Beat until fluffy. Add dry ingredients, alternately with milk beginning and ending with milk. Blend well after each addition. Stir in cherries and chocolate. Turn into 15 x 10 x 1-inch jelly pan or two 9 x 9-inch pans. Grease and flour bottom. Bake at 325° for 25 to 30 minutes. Frost while warm and cut into squares.
Preheat oven to 350°. In a large mixer bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth. Beat in biscuit mix. Spread in lightly greased 13 x 9-inch baking pan. Bake 20 minutes or until lightly browned. Cool. Garnish with Chocolate Drizzle. Cut into bars. Store, covered, at room temperature. Makes 24 to 36 bars.
Mix together the mustard and vinegar; let stand overnight. Cook in top of double boiler until thick.
Cream butter, cream cheese and sugar until fluffy. Beat in eggs and vanilla. Combine flour, cocoa, baking powder and salt. Gradually add to cream mix. Stir in nuts. Grease bottom of 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. (Glass pan at 325° for 35 to 40 minutes.)
Dice eggs and bacon and combine with macaroni. Add other ingredients (mayonnaise last). Toss and chill. Serves 16 to 20. Keeps well in refrigerator.
Mix flour and baking powder and 1/2 cup sugar. Cut in margarine. Stir in apples, raisins and oats. Beat in egg and milk and blend. Add to oat mixture. Fill greased tins and sprinkle with sugar and cinnamon. Bake at 350° for 15 to 20 minutes. Yield: 8 to 10.
Mash shrimp with a fork; add other ingredients, using just enough mayonnaise to create a spreadable consistency. Serve with crackers.
Place lettuce	in 9 x 13-inch dish. Place the next 5 items in layers over the lettuce. Sprinkle on top the sugar, shredded Cheddar cheese and bacon bits. Cut into squares. Serves 12 to 15.
Mix all together and bake for 1 hour at 350°. Use 9 x 13 x 2-inch pan for best results.
Sort and wash beans. Place in a Dutch oven; cover with water 2-inches above beans and soak overnight. Drain beans. Add 2 quarts of water and next 4 ingredients. Cover and bring to boil; reduce heat and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients. Simmer 30 minutes, stirring occasionally.
Boil potatoes or bake in microwave oven. Peel eggs, chop whites and set aside. Put mustard, mayonnaise and egg yolks in a bowl. Mix. Add hot potatoes and cut in chunks with knife while mixing. Add egg whites, onion and pepper. Add salt, if needed.
In Dutch oven, brown flanken in oil. Season with salt and pepper. Add onion. Cook until golden. Peel and slice carrots. Peel potatoes and cut into chunks. Add carrots and potatoes to meat and cook on top of stove at medium heat for 45 minutes. Add prunes. Cook another 45 minutes until soft. Add water or chicken broth as needed. Stir/mix as needed.
Warm mushroom soup in saucepan. Stir in remaining ingredients. Pour into oiled mold. Chill. Serve with crackers.
Cook hamburger in skillet over medium heat, breaking it up into small pieces. Cook until no longer pink. Drain well. Add balance of ingredients. Mix well and simmer until peppers and onions are cooked. Makes enough to feed a party. Recipe is very easily reduced and just as good in small quantities.
Brown beef, onion and green pepper until tender. Drain. Add remaining ingredients. Simmer 10 minutes, stirring often. Serve topped with Fritos.
Mix all together. Put in unbaked pie crust. Bake 40 minutes at 350°.
Combine ingredients to make brine for 7 to 8 quarts of pickles. Cut pickles into bite size chunks. Boil brine ingredients; add pickles to brine. Reheat. Place in hot jars (have rings and lids hot).
Bring brown sugar, margarine, Karo and salt to a boil on full power. Continue cooking 2 minutes. Stir in baking soda.
Add enough oil to brown bread crumbs, cheese, salt and pepper. Add homemade tomato sauce to crumb mixture; moisten (pasty). Add peeled hard-boiled eggs. Place bread crumb and sauce mixture layered over round steak, coating it one-inch. Roll up.
Dissolve gelatin in the boiling water; chill. When partially set, fold in softened cream cheese, nuts, fruit and cream. Chill in 1 1/2-quart mold. Yields 12 servings.
Bring to boil over high heat: sugar, syrup and butter. Put 3 eggs in bowl. Slowly add mixture to eggs, stirring all the while. Add pecans and vanilla. Put in 9-inch pie crust. Bake at 350° for 40 to 45 minutes.
Mix and add flour and cornmeal. Drop by spoonfuls into hot oil. Cook until brown.
Melt butter. Add onion and bell pepper and saute until soft. Add crawfish, tomato sauce and salt and pepper to taste. Cook on medium heat for 30 to 45 minutes. Serve over rice.
Put garlic through press or cut in tiny pieces. Cook in butter slowly until light brown. Cook pasta until soft. Add all ingredients and stir well. Add freshly ground black pepper on top if you like. Easy and delicious.
Half of mix makes 2 layers. Add vanilla to flavor. To other half add 1/2 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon allspice and 3/4 cup raisins (after rolling them in flour) to make spice layers. Alternate these 4 layers with filling.
Mix together jello which has been dissolved in hot water, pineapple with juice and pie filling. Pour into 9 x 13-inch dish. Refrigerate until salad jells.
Mix the oil, food coloring and sugar together, then add 3 eggs, one at a time, beating after each addition. Add flour, buttermilk, cocoa and soda. Mix well and bake until done.
In a small saucepan, bring carrots, onions and water to a boil. Cover and cook until carrots are crisp-tender. Drain. Put vegetables in a serving dish and keep warm.
Mix flour, margarine and walnuts and bake in pan 20 minutes at 350°. Let cool. Mix cream cheese, sugar and Cool Whip. Spread on baked crust. Mix pudding and milk. Spread on top of cream cheese layer. Top with Cool Whip. Sprinkle with nuts.
Combine first 8 ingredients in a large bowl. Mix sugar, vinegar, salad oil, paprika and water. Pour mixture over vegetables. Stir well and chill 24 hours. Serves 8 to 10.
Blend ingredients together; spread out in a 9-inch spring form pan on bottom and sides.
Brown ground meat with onion, Worcestershire sauce, salt and pepper. Add remaining ingredients. Simmer until ready to serve.
Fold butter, grated cheese, Worcestershire sauce, Tabasco sauce and garlic into prepared grits. Beat egg whites to form stiff peaks; fold into grit mixture. Pour into greased casserole dish. Bake at 400° for 20 minutes.
Kill chicken. Cut off its head. Shave chicken's feathers off. Cut off chicken's legs. Put legs in oven for 5 minutes at 279°.
Boil chicken until done, about 1 hour. Tear into pieces when cool enough to touch. Mix and simmer the enchilada sauce, soup and water for 15 minutes on medium on stove. Tear the tortillas into 2-inch pieces (any shape will do). In a 9 x 13 inch baking dish, layer: tortillas, chichen, sauce mixture, and cheese. Repeat until dish is full. Bake 1 hour at 350.
Grind the first 5 ingredients together. Sprinkle salt over layers of vegetables. Let stand overnight. Drain. Add remaining ingredients. Simmer for 45 minutes. Remove spice bag. Pour into clean, hot jars. Cold pack, seal and label. Makes 6 pint jars.
Combine cranberries, raisins, sugar, cinnamon, ginger, cloves and water in a large saucepan. Cook 15 minutes until berries pop and mixture thickens. Stir in apple, celery and onion. Simmer 15 minutes longer or until thick. Cool and refrigerate. Makes 4 cups.
Pierce garlic bud with fork. Cook onion, celery and garlic in margarine until tender. Remove garlic. Add remaining ingredients. Simmer 5 minutes to blend flavors and heat through.
Cream butter and sugar. Add eggs and 2 teaspoons vanilla extract. Stir in cocoa, flour and salt. Spread into a 13 x 9-inch pan. Bake at 350° for 25 minutes. Cool. Spread marshmallow cream over cooled brownies.
Grind peppers and onions together. Cover with boiling water. Let stand 15 minutes. Strain in colander and pour more boiling water over onions and peppers. Let stand 10 minutes and then drain.
Boil potatoes with skin until tender; peel and grate. Combine potatoes with sour cream, onions, 3/4 cup cheese and salt. Turn into buttered 1 1/2-quart casserole dish. Sprinkle with remaining cheese and paprika. Bake, uncovered, at 350° for 30 to 40 minutes.
Cut off and discard wing tips. Cut each wing into two parts and sprinkle with salt and pepper.
Preheat oven to 350°. Onto sheet of wax paper or paper plate, sift together flour and baking powder. Set aside. In a small mixing bowl, combine egg yolks, sugar, lemon peel and vanilla. Using an electric mixer, beat until thick and lemon colored, about 3 minutes. Beat in half of the flour mixture. In another bowl, using clean beaters, beat egg whites with cream of tartar until stiff peaks form. Gently fold whites alternately with remaining flour mixture into yolk mixture. Spray a baking sheet with nonstick cooking spray. Fit a pastry bag with a No. 6 plain 1/2-inch wide tube and spoon batter into bag. Pipe out batter onto sheet forming 16 strips, 3-inches long and 1-inch wide. Bake 10 to 12 minutes. Use spatula and immediately remove to wire rack. Let cool.
Brown meat slowly; spoon off excess fat. Add next 6 ingredients. Simmer uncovered until sauce is thick (45 minutes to 1 hour). Cook noodles until tender; drain and rinse with cold water. Combine cottage cheese with eggs, seasonings and Parmesan cheese. Place 1/2 of the noodles in a 9 x 13-inch pan. Spread 1/2 cottage cheese mixture over noodles, then 1/2 Mozzarella cheese over the cottage cheese mixture, then 1/2 meat mixture over the Mozzarella cheese. Repeat. Bake in moderate oven, 375°, for 30 minutes. Let stand for 15 minutes before cutting. Makes 12 servings.
Mix well. Form into 2 logs. Refrigerate, slice and serve. May be frozen.
Cream the butter; add sugar gradually. Blend in egg yolk, vanilla, salt and flour. Press into greased 10 x 15 x 1-inch pan. Bake at 350° about 20 minutes. Spread while hot with melted chocolate. Sprinkle with nuts. Cool, but cut while warm.
Can use deer meat in place of ground beef. Mix all of the ingredients well and then shape into loaves. Wrap in foil and seal. Put them in the refrigerator for 24 hours. Then poke holes in the bottom of foil. Place the loaves in a pan and bake 1 1/2 hours at 325°.
Boil oil and vinegar together and cool. Add remaining ingredients in large bowl at least 24 hours before serving. Cover bowl with Saran Wrap or put into Tupperware bowl with lid and put in refrigerator. Stir frequently.
Melt margarine in skillet over low heat. Mix eggs and milk; pour into skillet. Cook slowly, stirring occasionally, until eggs begin to set. Add Velveeta; continue cooking, stirring occasionally, until cheese is melted and eggs are set. Fill tortillas with eggs, lettuce and tomato; roll up. Serve with salsa.
Cream butter and sugar together. Add flour and salt that have been sifted together. Add chopped nuts. Pinch off dough in small pieces and cover candy, rolling into shape with palm of hands. Place on ungreased baking sheet for 15 minutes in 325° oven or until pale brown. Roll in powdered sugar.
Beat egg whites first and put aside in bowl. Cream butter and sugar. Mix all ingredients well and bake in 315° oven for 45 minutes in greased and floured tube pan.
Bake eggplants and peppers in 350° oven for 30 to 45 minutes until tender. Turn peppers occasionally to prevent blistering. Remove skins and seeds while they are hot. Chop eggplants and peppers fine. Add salt, pepper and crushed garlic. Add lemon juice to taste and as much oil as the vegetables can absorb. Mix thoroughly; chill for several hours.
Fry chops until brown; drain and mix catsup and soft drink. Pour over chops, then place a lemon slice on each chop. Cover and let simmer for about 30 minutes.
Beat egg whites and baking powder until stiff. Add sugar, pecans and Ritz crackers and mix well. Pour into well buttered baking dish. Bake in 300° oven for 25 minutes.
Drain juice from pears into saucepan. If there is not enough, add water to make 1 cup. Heat to boiling and remove from fire. Dissolve gelatin in hot pear juice. Mix in pears and softened cream cheese. Cool. Fold in whipped cream and cherries. Turn into desired mold.
Saute celery and onion together in butter. Add hamburger and brown. Drain off excess fat. Combine mixture with remaining ingredients, except cheese, in a large kettle. Simmer 1 to 2 hours, adding water as needed. Ladle into bowls and top with grated cheese.
Beat corn and milk. Gradually stir in egg. Add cracker crumbs, pimento, salt and onion with a dash of pepper. Mix well. Pour into a greased casserole. Sprinkle with buttered crumbs. Bake at 350° for 20 minutes.
Mix sugar and cream cheese. Blend in Cool Whip and spread over Jell-O mixture. Chill well.
In large pot boil cubed potatoes until just tender, drain off half of the water. Add all ingredients, simmer until cheese is melted. If too thick add small amount of milk to desired consistency. Serve with cornbread.
Saute onions in butter until transparent, not brown. Meanwhile, cook rice in water for 5 minutes on low heat. Place rice, onions, cheese and half and half, stirred together, in a casserole baking dish. Bake 1 hour at 325°. Serves 8 to 10.
Select 1/2 inch thick flank, round steak or venison steak. Trim away all fat; then partially freeze meat until firm. Slice across the grain in 1/4 to 1/2 inch wide strips. Place strips in a shallow dish or a heavy plastic bag. Add soy or teriyaki sauce to cover meat. If desired, onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours. Lift meat from marinade. Drain well. Air dry for 2 hours. Arrange on fine screen or cake cooling rack (single layer). Cover and smoke until meat is completely dry. Store in airtight container. Serve as a snack or appetizer. Great for camping!
Stir together peanuts, sugar, syrup and salt in 2-quart glass bowl. Microwave on High (100%) for 7 to 8 minutes, stirring well after 4 minutes. Add butter and vanilla to syrup, blending well. Return to microwave and cook 1 minute more on High. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy. Pour and spread mixture quickly onto lightly greased (flexible) cookie sheet. Let cool one half hour. Break into small pieces.
Heat oven to 350°. Prepare pie crust according to directions for filled one crust pie. In medium bowl, combine milk, eggs, dry mustard and pepper. Set aside. Layer meat, cheese, broccoli and onion in pie crust lined pan. Pour egg mixture over the top. Bake for 40 to 50 minutes or until knife inserted in middle comes out clean. Cool 5 minutes and serve.
Prepare angel food cake. Use only 1/2 of cake. Can freeze the other half of cake. Whip pudding, ice cream and milk together. Shred cake in a 7 1/2 x 12-inch pan. Spread mixture over cake. Add hot water to jello and let thicken. Add fruit mix with jello. Spread over pudding mixture. Refrigerate.
Mix eggs and sugar, then blend in all other ingredients. Bake in a greased and floured 8 x 8-inch pan. Bake at 350° until done. Makes one pan only.
Mix together the first 4 ingredients. Stir until well blended. Add cracklings. Bake in a 400° oven for about 35 minutes. Serve hot!
Cook potatoes, celery, onion and salt in water about 20 minutes until potatoes are tender. Stir in remaining ingredients. Lightly mash with a fork or potato masher and cook, stirring constantly, until thick. Serve hot.
Mix, shake and refrigerate. Beat well before using. Pour over chicken parts and marinate overnight. Broil chicken on outdoor grill until done. Makes about 1 cup.
Cream the butter and sugar. Add vanilla and flour. Fold in potato chips. Drop on ungreased cookie sheet. Cook at 350° for 12 to 15 minutes. Let cool. Sprinkle with powdered sugar, if desired.
Melt margarine in skillet. Add zucchini, sliced thin and sliced onion. Simmer 10 to 15 minutes, covered. Cool a little. Puree in blender. Add 3 cups water and bouillon cubes and salt. Serve hot or cold. Freezes well.
Note: The cinnamon, nutmeg and whole cloves can be put in a small bag.
Drain fruit and cut into small pieces. Whip the cream. Soften cream cheese and mix with mayonnaise. Add fruit. Mix all ingredients well. Freeze. Serve on lettuce.
Saute onion, pepper and celery in oil until soft. Add remaining ingredients and simmer until well blended. Great with ribs or chicken. Also good on meat loaf.
Spread mayonnaise on bread. Place a strip of tomato, slice of cheese and strip of bacon on bread. Place in a broiler or a 350° oven.
Cut potatoes in thick slices. Mix with onion, bell pepper, salt and pepper to taste. Heat oil in nonstick skillet. Add potato mixture and cover. Fry at medium heat, stirring frequently, for 15 minutes or until potatoes are tender. Makes 4 servings.
Cream first 4 ingredients. Add nuts. Roll into balls the size of walnuts. Melt paraffin and chocolate in top of double boiler. Roll each ball in this mixture and put on waxed paper to cool.
Heat oven to 350°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats, morsels and nuts; mix well. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for chewy cookie or 12 to 13 minutes for crisp cookie. Cool for one minute on cookie sheet. Move to wire rack. Makes 5 dozen 2 1/2-inch cookies.
Cream shortening. Add sugar gradually. Sift flour, baking powder and soda three times, then add alternately with buttermilk and flavoring to the creamed mixture. Fold in stiffly beaten egg whites. Bake in a moderate oven 350° in three layers. Frost with chocolate frosting.
Remove fat from ham and cut into small cubes. Beat eggs slightly and add ham. Season as desired with a few drops of Worcestershire sauce or onion juice. Line 8-inch pie pan with pastry. Pour in egg and ham mixture. Put on top crust. Prick with fork. Bake at 450° for 10 minutes, then reduce heat to 350° and bake 10 more minutes or until set. Serves 4.
Brown sausage. Melt cheese over low heat. Add sausage to cheese. Chop tomatoes and add. Heat thoroughly. Serve warm with nacho chips.
Beat eggs, oil and sugar. Sift flour, salt, soda, cinnamon and add to sugar mixture. Stir in vanilla, apples, pecans and coconut with big spoon. Bake at 350° for 45 minutes to 1 hour in tube pan.
Sift flour, sugar and soda together. Mix yeast and water, then mix with buttermilk. Cut Crisco into flour until size of peas. Add mixture to flour. Roll and bake at 400° until done. Mixture can be stored in refrigerator in Tupperware bowl for 2 to 3 days.
Mix sugar and flour.	Add vinegar and water.	Cook in double boiler until thick. Add butter and salt. Pour over beets that have been sliced and cooked tender.
Mix oil and 1 cup sugar thoroughly. Add eggs, one at a time; beat until fluffy. Add vanilla. Sift flour and baking powder. Add to liquid and beat. Mix remaining 1/2 cup sugar and cinnamon for topping.
Put in greased 9 x 13-inch pan. Sprinkle with chocolate chips and press down. Beat 4 egg whites and add 3/4 cup of brown sugar. Spread over mixture. Bake 25 minutes at 375°.
Sift together the first 4 ingredients; set aside. Work with a spoon until light the shortening and sugar. Add the egg; beat until light and fluffy. Combine and add the applesauce and soda; mix well. Add dry ingredients gradually, mixing well after each addition. Stir in the walnuts and raisins; mix well. Drop by teaspoon onto lightly greased cookie sheet. Bake in a 350° oven for about 12 to 15 minutes. Makes about 100 cookies.
Season cube steaks with salt and pepper; brown both sides in oil. In skillet, drain fat. Add sauce and mushrooms. Top each steak with slice of Mozzarella; sprinkle with Parmesan. Simmer, covered, for 5 minutes. Serve over hot spaghetti noodles.
Bring syrup, sugar and butter to boil in saucepan on medium heat. Reduce heat to medium-low; simmer 5 minutes, uncovered, stirring occasionally. Cool slightly.
Season with dry onion soup mix. Cut vegetables and cover with water in a large pot. Boil 10 minutes. Cover on low heat and simmer until vegetables are soft.
Mix all ingredients well and chill. Use as a dip for raw carrots, cauliflower, celery and broccoli.
Cook and peel enough sweet potatoes to make 3 cups mashed. Mix with 1/2 stick melted butter, eggs, milk, 1 cup brown sugar and vanilla. Spray baking dish with Pam and pour mixture in.
Blend filling, in order given. Pour into an unbaked pie shell. Bake in 400° oven for 15 minutes. Reduce heat to 350° and bake 30 to 35 minutes longer.
Preheat oven to 350°. Combine the beaten eggs with uncooked rolled oats, salt and granulated sugar. Mix well. Add melted margarine and vanilla. Add Karo syrup last.
In a heavy skillet, fry diced potatoes and diced onions until brown. (Onions may be omitted) Stir and turn until tender and brown, turn the fire down and beat eggs in a bowl. Add to the skillet and fold until dry. Add salt and pepper, a little grated cheese is nice!
Use a 3-quart casserole dish and make layer of tortillas, layer of chicken, layer of sauce, then cheese. Make about 3 combined layers and end with cheese on top. Cover and bake at 350° for 1 hour. Remove cover the last 15 minutes. Serves 8 to 10.
Boil together all ingredients, except vanilla and nuts, stirring constantly until it forms a soft ball when dropped in cold water. Stir in vanilla. Remove from heat. Drop in nuts. Stir until sugar crystallizes. Spread out on waxed paper to cool.
Soak 32 (7-inch) bamboo skewers in water to cover for 15 minutes. Cut the chicken lengthwise into 1/4-inch thick slices. Thread the slices lengthwise onto the skewers and season them with salt and pepper.
Prepare and bake cake according to package instructions. While still warm, poke holes through cake with knife. Mix Eagle Brand milk and cream of coconut in bowl. Pour slowly over warm cake allowing it to absorb in the holes. After cake cools, cover with Cool Whip and sprinkle on coconut.