HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toss orange slices, dates and pecans in the 1/2 cup of reserved flour. Cream sugar and butter, add one egg at a time beating after adding each egg. Mix soda in buttermilk and add flour and buttermilk alternately to sugar mixture. Add coconut, candy and pecans. Mix well. Bake in a tube pan at 300° for 1 1/2 hours. This is better after it has been frozen.
Cook and sliver chicken breast halves. Reserve broth. Layer mushroom soup, broth, curry powder and lemon juice. Cover with mayonnaise.
Melt chocolate and margarine in 2-quart saucepan over very low heat. Stir constantly until melted. Remove from heat. Stir in 3/4 cup sugar until well blended. Add 2 eggs and vanilla. Mix well. Stir in 1/2 cup flour and nuts (optional) until well mixed. Spread in a greased 8-inch square pan. Mix the cream cheese, 1/4 cup sugar, 1 egg and 1 tablespoon flour in same pan until smooth. Spoon over brownie mixture. Swirl with knife to marbleize. Bake at 350° for 35 minutes. Do not overbake! Makes 16.
Mix all ingredients and pour into 8 x 8-inch or 9 x 9-inch casserole dish. Bake 45 minutes at 350° or until firm to touch. Can be reheated and is just as good left over.
Cut loaf lengthwise. Mix scallions and butter; spread on loaf. Wrap in foil. Bake at 400° for 20 minutes. Yields 4 to 6 servings.
Butter 9 x 5-inch pan. Separate biscuits. Stand on edge in 2 rows side to side. Sprinkle grated cheese between layers and on top. Bake 30 minutes at 400°. Serve warm.
On a foil square, place a pat of butter, meat patty and slices of onion, potato and carrot. Add salt and pepper to taste. Fold over foil and seal. Place on charcoal grill or open fire for half an hour, turning after first 15 minutes. Cooking time depends on heat of fire. Make one packet per person.
Scald together the first 4 ingredients, then stir in the cornstarch and milk. Mix and cook for 5 minutes more. Pour into baked pie shell. Sprinkle with nutmeg. Refrigerate. Serve cold with fruit, if desired.
In baking dish, layer chips. Mix chicken and soup; put on top of chips. Layer tomatoes. Top with cheese. Bake 20 to 25 minutes at 350°.
Peel and cut sweet potatoes into 1 x 2-inch chunks. Boil sweet potatoes 15 to 20 minutes. Add sugar, brown sugar and margarine. Sprinkle cinnamon to taste. Cook on stove for 30 minutes to 45 minutes.
Melt 1 tablespoon butter in frying pan. Add onion and cook over low heat until lightly brown. Mix bread crumbs, water and cream and let stand a few minutes. Add ground beef and pork, salt, pepper, sugar and onion until thoroughly mixed. Shape into very small meatballs. Melt remaining butter in pan. Add meatballs and brown slowly. Allow about 25 minutes for browning. Shake pan occasionally to brown evenly. Yield: About 48 tiny meatballs.
Marinate steak, cut into bite size pieces, for as long as possible in enough Italian dressing to cover.	Prepare spaghetti or preferred pasta; set aside. Saute meat with onion until meat is cooked through and onion is tender. Serve over pasta or rice. Additional dressing can be added if pasta is not fully coated with dressing from meat mixture. Serves 4 to 6.
In 1 1/2-quart casserole, stir sugar, cocoa, salt, milk and vanilla until partially mixed. Mixture will be stiff. Put butter on top but do not mix. Microwave on High for two minutes or until milk feels warm on bottom of bowl. Stir vigorously until smooth. Mix in nuts. Pour into 8 x 4 x 3-inch dish. Chill 1 hour.
Brown ground meat and set aside. In medium saucepan, combine salsa and cheese; cook over medium heat until cheese melts. Set aside 1 1/4 c. of mixture. Add meat to remaining mixture in sauce pan. Spoon mixture into tortillas; roll tortillas and place (seam side down) in a greased baking dish. Cover with foil and bake at 375° for 15 to 20 minutes. Pour sauce, that was set aside, over bundles. Serve and enjoy!
Spoon peaches into an 8-inch dish. Top with Oat Topping. Bake at 350° for 30 minutes.
Wash and soak rice at least 15 minutes. Plunge carrots, beans and cauliflower in boiling water and blanch for 3 minutes. Drain and keep aside.
Mix in this order: peas, soup, sugar, pepper, pimento and almonds. Heat from the peas will be enough to warm the other ingredients. Mix well and serve. Serves 12.
In large frying pan, put bacon and fry until it almost burned. Take out and put on paper towel. Put the 2 cut-up onions in the bacon grease and cook until brown. Add the beans, brown sugar and molasses. Mix well. Turn fire down to simmer. Add bacon, crumble it on top. Simmer for about 1 hour, stirring occasionally.
Heat butter, garlic and salt until melted and flavors well blended. Slice loaves in half, lengthwise, making top and bottom pieces. Then cut into 1-inch slices through both halves. Saturate bread completely with this mixture. Wrap in foil and refrigerate. When ready to serve, uncover and place in preheated 350° to 375° oven for 30 to 40 minutes. Turn off heat and leave bread in oven until it is served (not too long). Bread must be hot and cooked this long to be good. Should be crusty.
Grease bottom and sides of a 9 x 5 x 3-inch loaf pan. Stir all ingredients (except raisins) with fork until moistened. Beat vigorously 1 minute. Stir in raisins. Bake until wooden toothpick inserted in center comes out clean, 45 to 55 minutes. Cool 5 minutes.
Mix together all but last two ingredients. Pour into 9 x 12-inch pan. Top with grated cheese and potato chips. Bake at 450° for 10 minutes. If desired, serve over chow mein noodles. If desired, use 10 fresh mushrooms and 2 tablespoons bell pepper.
Peel pears and drop in salt water. Take a spoon and spoon out core part. Boil in mixture of 2 parts water and 1 part sugar. Cook fast until tender. Pack in jars; fill with hot syrup and seal.
Cream butter, sugar and cream cheese. Add eggs and beat well. Add flour and flavoring; beat well. Bake for 1 hour or until done at 350°.
Mix powdered sugar, margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. (If dough is soft, cover and refrigerate at least 1 hour.) Heat oven to 375°. Divide dough into 12 equal parts. Shape each part into strip, 8 x 1 1/2-inches, on lightly greased cookie sheet. Make indentation lengthwise down center of each strip with handle of wooden spoon. Spread 1 teaspoon jam in each. Bake about 10 minutes. Cool 2 minutes; cut strips at an angle into 1-inch slices. Remove from cookie sheet; cool. Makes 8 dozen.
Saute onions in butter 15 minutes. Add cabbage and beets; mix with stock and let boil for 15 minutes. Add tomato paste, tomatoes, garlic and green peppers. Boil slowly 15 to 20 minutes. Add beet juice, lemon, sugar and vinegar. Simmer 2 to 3 minutes. Salt to taste. Serve with sour cream. Serve hot or cold.
Mix all ingredients thoroughly in a shaker jar or with an electric mixer on low speed. Dressing is great on tossed salad. Yield: 1 1/2 cups.
Boil beans, water, and salt uncovered for 5 minutes. Plunge into cold water and drain. Bring remaining ingredients to a boil. Pour over beans. Cool and cover. Refrigerate.
Press crescent rolls flat onto a 14-inch pizza pan, forming crust. Brown and drain sausage. Crumble and sprinkle on crescent crust. Sprinkle hash browns and cheese over meat. Beat eggs, milk and seasonings together; pour over pizza. Bake at 350° for 30 to 35 minutes. Slice and serve.
Cream together butter, sugar, vanilla and eggs. Mix in Cool Whip. Mix together candy and nuts separate. Break up 1/2 of angel food cake into 9 x 13 pan. Sprinkle 1/3 candy/nut mixture, followed by 1/2 Cool Whip mixture. Repeat and top with remaining candy. Chill 2 to 3 hours.
Place butter in small bowl. Microwave, uncovered, at High for 1 minute. Stir in oats and brown sugar; microwave, uncovered, at High for 2 minutes. Stir in flour and cinnamon. Place pie filling in 1-quart casserole. Stir in almond extract. Sprinkle crumb mixture over filling. Microwave, uncovered, at High for 5 minutes. Spoon into dessert dishes and top with vanilla ice cream. Yields 4 to 6 servings. Quick and easy.
Clean squid but leave whole. Remove tentacles and set aside. Skin body of squid and remove head and insides. Soak in salt water and then rinse. Drain, wash and rinse again. In mixing bowl add eggs, breadcrumbs, 1 clove of the garlic, 2 tablespoons parsley, pepper and Parmesan cheese together to make a thick paste. If too thin, add a little more cheese.
In greased casserole layer rice; sprinkle with salt and pepper. Pour over 1 can only tomato sauce and the hot water. Add a layer of onion and green pepper, then beef. Sprinkle with salt. Top with a layer of corn. Add chili powder to other can of tomato sauce and pour over. Top with bacon slices. Bake, covered, for 1 hour, then uncovered for 15 minutes at 375°. Serves 12.
Combine ingredients in baking dish. Bake at 375° about 1 hour or until potatoes are tender. Top with grated cheese. Put back in oven until cheese is golden brown.
Cook macaroni according to package directions, omitting salt and fat. Drain. Combine macaroni and remaining ingredients; toss gently to mix. Cover and refrigerate at least 8 hours. Serve cold. Serving amount is 3/4 cup with 83 calories.
Heat oven to 375°. Bring water, butter and salt to boil. Add flour all at once, then beat over low heat until mixture leaves side of pan and forms compact ball. Remove from heat; continue beating to cool mixture (2 minutes). Add eggs, one at a time, beating well after each addition. Beat until mixture has satin-like sheen. Onto greased baking sheet, drop 5 or 6 mounds about 2 inches apart. Bake until well browned and puffy, about 50 minutes. Remove from oven; immediately cut 1 or 2 slits in each side of puff; return to oven for 10 minutes. Cool.
In mixing bowl, beat eggs together with salt and pepper. Pour into greased frying pan. Add sliced wieners. Add cheese, mixing all ingredients together. Cook until eggs are scrambled.
Melt butterscotch morsels and peanut butter together in large saucepan over very low heat, stirring constantly until smooth. Remove from heat. Add Cocoa Krispies. Stir until well coated. Press mixture evenly into buttered 9 x 9 x 2-inch pan. Chill until firm. Remove from refrigerator 10 minutes before cutting into squares.
Cook macaroni	as directed. Add vegetables (cut and diced as	desired). Mix with salt and mayonnaise like potato salad. Chill and serve.
Mix ingredients together and bring to boil over medium heat. Boil 1 minute. Drop by spoonfuls from high elevation onto wax paper. Cool and eat.
Combine ingredients and mix well. Marinate beef squares, short ribs or chicken 4 to 5 hours in covered dish in refrigerator. Charcoal broil.
Cream sugar and butter. Sift flour, baking powder, and salt. Stir into butter mixture, alternately with the milk. Beat until smooth. Spoon butter into greased 9 x 13 baking dish. Spoon mashed peaches (3 to 4 cups) over batter. Sprinkle with 1/4 c. sugar. Bake 35 to 40 minutes in a 350 degree oven.
Combine corn, carrots, olives, pimiento and onion. Add eggs and seasonings. Pour into greased 10 x 6 x 1 1/2-inch baking dish. Sprinkle with crushed corn flakes. Bake in moderate oven at 350° for 30 to 35 minutes. Makes 6 to 8 servings.
Saute celery and onions in margarine. Add flour, sugar, salt, pepper and mustard. Mix well. Add tomatoes and cubed bread. Save enough bread crumbs to put on top. Put in 1 1/2-quart casserole and bake at 350° for 50 minutes.
Preheat oven to 350°. In medium bowl, beat egg yolks, stir in sweetened condensed milk and lemon. Pour into crust.
Mix shortening, sugar and eggs. Mix in soda, salt and flour. Mix in rolled oats and raisins. Add chocolate chips. Drop dough by spoonfuls onto baking sheet, leaving room for cookies to spread. Bake at 350° for 8 to 10 minutes.
Mix dry ingredients in pan. Make 3 holes in dry mixture. Put 6 tablespoons oil in one hole, 1 teaspoon vanilla in another hole and 1 tablespoon vinegar in other hole. Pour 1 cup cold water over all; stir with fork until smooth.
Boil cranberries with water until tender. Strain. Boil sugar and quart of water for 5 minutes. Add sugar water, juice of lemons, and gelatin which has been softened in cold water, to the cranberries. Freeze, stirring several times during freezing. Remove from freezer 10-15 minutes before serving.
Melt margarine and marshmallows on High 2 minutes. Stir to combine. Microwave 1 minute longer and stir until smooth. (Tint with food coloring, if desired.) Gradually mix in popped corn until well coated. Grease hands and form balls. (Use same recipe for Rice Krispie treats, using 6 cups cereal.)
Combine picante sauce, mustard, brown sugar and salt. Pour over chicken breast in casserole dish. Bake at 350° for 45 to 60 minutes.
Beat egg whites and baking powder until stiff. Add sugar. Fold in Ritz, nuts and vanilla. Bake in 9-inch pan for 30 minutes at 325°. Cool at least 30 minutes and spread with Cool Whip. (Note: This doesn't go in a pie crust, just pour directly in pie pan).
Mix in blender. Add ice cubes and crush in blender. Serves 4 glasses.
Grease and lightly flour two (9 x 1 1/2-inch) round baking pans. In a mixer bowl, combine the first 7 ingredients. Add shortening, brown sugar and buttermilk or sour milk, mixing until all the flour is moistened. Beat 2 minutes. Add eggs; beat 2 minutes more. Stir in nuts. Turn into pans. Bake at 350° for 30 to 35 minutes. Cool 10 minutes on wire racks. Remove from pans and cool.
Place salmon in strainer; drain thoroughly (only if using canned salmon). Flake salmon with fork. Combine all ingredients; mix until smooth. Chill overnight before using. Spread on toast points or fill rosette cups.
Place sliced potatoes in a casserole dish. Top with butter, onion soup and water. Stir in all ingredients. Bake at 350° for 1 hour.
In large heavy pan, over medium-high heat, brown beef in margarine. Add onion; cook until tender. Stir in beef broth, water and celery; heat to a boil. Cover; simmer 1 hour. Add tomatoes, peas and carrots, potatoes and steak sauce, stirring to break up tomatoes. Simmer, covered, 30 minutes more until potatoes are done.
Place sugar, vinegar and oil in saucepan. Bring mixture to a boil and let cool. Pour over kraut mixture; stir well. Store in refrigerator. Ready to eat, and it's really good.
Separate white from yolk. Beat white until stiff. Add half of sugar to white and continue to beat until sugar is dissolved and white stands in peaks. At the same time, beat yolk with other half of sugar. The yolk should become lighter in color. Add whiskey slowly while beating. I like electric mixer better than a blender for beating. The yolk should then become thicker as whiskey "cooks" the yolk. No milk is added. Fold stiff white into the yolk. The mixture will be very stiff. Serve in glass; eat with spoon. Some prefer to add whipped cream, but I think it makes it too rich. If preferred, sprinkle with freshly grated nutmeg. Serve with pound cake. Scrumptious!
Mix dry ingredients in bowl. Make well in center. Add milk slowly, mixing to biscuit consistency. Knead a few times on floured board until mixture sticks together. Roll out 1/2-inch thick and slash opening in center (or cut with cutter for individual servings). Heat oil in heavy skillet (hot, but not smoking) 1/4 to 1/2-inch deep. Cook dough until brown on underside. Turn and brown other side. Drain on paper towels. Serve warm or hot. Split and spread with butter, jam, honey or maple syrup.
Combine all ingredients in a large container. Cook chicken over a hot fire. Apply sauce often with a brush and turn chicken often. Be sure sauce is stirred well before applying to chicken each time. Chicken is done when leg twists off. (Will do 50 chicken halves.)
Mix sour cream, cream cheese and taco seasoning until smooth. Chop onions, tomatoes and lettuce. Keep separate. On a large plate or tray, spread out mix. Layer onions first, then tomatoes, then lettuce. Sprinkle shredded cheese on top. Refrigerate to chill sauce and toppings. Serve with nachos or Doritos.
Mix cheeses and onion by hand. Add salt and pepper. Mix again. Refrigerate several hours. Shape into ball. Roll in parsley and nuts. Sprinkle with paprika. May be frozen.
Mix hamburger, egg, onion and bread together. Form into medium size balls and bake at 350° for 25 minutes. Drain pineapple chunks and reserve liquid. Mix cornstarch with 1/4 cup water, then fill rest of cup with water.
Cook spinach per package directions and drain off excess moisture. Mix hot spinach, rice and cheese in a 1 1/2 to 2-quart casserole dish and mix until cheese is melted. Add remaining ingredients and mix well. Bake in a 350° oven for approximately 30 to 40 minutes until bubbling and brown on top. May sprinkle extra cheese on top according to desire. May adjust rice and spinach according to taste.
Melt chips 3 minutes on High in microwave oven in a Corning Ware bowl with a glass lid. Mix all ingredients and spoon onto wax paper or foil.
Mix all ingredients. Top with corn flakes. Grease large casserole dish, 9 x 13-inch. Bake at 350° for 1 1/2 hours, uncovered.
Take the jello, boiling water and orange sherbet; mix and chill. When partly set, add mandarin oranges, pineapple and bananas. Chill. Keeps well.
Soften active yeast in warm water. Combine milk, sugar, shortening and salt. Cool to lukewarm. Add 1 cup of flour; beat well. Beat in softened yeast and egg. Gradually add remaining flour to form a soft dough, beating well. Cover and let rise in warm place (82°) until doubled (1 1/2 to 2 hours). Make into rolls or cinnamon rolls.
Mix flour with the softened cream cheese and butter. Pinch a piece of dough off and make 1-inch ball and put into a very small muffin tin.
Combine all marinade ingredients. Pour over chicken. Let stand overnight in refrigerator. Place chicken in an 11 1/2 x 9 x 2-inch pan. Cook very slowly at 300° until chicken is cooked, approximately 45 to 60 minutes. Excellent appetizer.
In small bowl, mix milk, peanut butter, honey and graham crackers until blended. Shape into 1-inch balls; roll in coating. Makes 24.
Combine cream cheese and brown sugar. Let stand 15 minutes. Add sugar and vanilla. Add crushed peanuts. Serve with apple slices.
Combine egg yolks, condensed milk and juice from lemons. Mix well. Pour in crust; cover with beaten egg whites. Bake until brown. Keep in refrigerator until set, about 2 hours.
Melt candy bar and wax slowly in double boiler, stirring constantly. Hold whole berry by the stem and dip it in slightly cooled chocolate. Let dry on wax paper. Place in refrigerator about 1 minute to harden.
Combine chicken, onion, soup and jalapeno cheese. Cook until cheese melts. Remove from heat and stir in sour cream. In 9 x 13-inch pan, layer tortillas, chicken and cheese mixture. Top with Cheddar and Swiss cheeses. Bake at 350° for 45 minutes. Top with olives (optional).
Cook broccoli and drain. Mix with ingredients, except cracker crumbs. Pour into a greased 2-quart dish. Sprinkle cracker crumbs on top. Bake at 350° for 30 to 40 minutes. Let cool, about 15 minutes, and serve.
In a large bowl, combine shrimp, snow peas, tomatoes, parsley, orange zest, oil, pasta, salt and pepper. Toss together well. Before serving, add orange juice and toss. Serves 6.
Cook spaghetti according to package directions. Melt oleo in skillet. Saute ham until lightly browned. Dice. (Or cook bacon, crumble or chop into pieces.) Drain spaghetti well. Return to pot. Immediately add the ham (or bacon), eggs, cream, chives, salt, pepper and mushrooms. Toss lightly. (Heat from the spaghetti cooks the eggs.) Add cheese and toss lightly again. Enjoy!
Put butter and peanut butter in pan and heat to mix. When mixed, pour over warm popcorn and mix until all popcorn is covered. Serve immediately.
Roll wings in cornstarch, then beaten egg. Fry in at least 1/2 inch of oil. Place in baking dish. Mix all sauce ingredients together in saucepan. Cook until bouillon cube dissolves. Pour over wings. Bake 1 hour, uncovered, in 350° oven.
Heat undiluted soup to a boil. Dissolve gelatine in 1/3 cup cold water. Add gelatine mixture to soup. Add mayo to softened cream cheese. Add cream cheese mixture to tomato mixture. Cool. Add onion, celery, shrimp and lemon juice. Pour into serving bowl. Chill at least 8 hours or until set. Serve as spread for crackers.
Combine crab meat, butter, Cheez Whiz, garlic powder and mayonnaise in a bowl. Mix well. Spread on English muffins. Place on baking sheet. Broil 4-inches from heat until brown.
Brown meat, onions and green pepper together. Boil macaroni just to tender and drain. Mix together meat, macaroni and all other ingredients. Bake in covered casserole at 350° for 15 to 20 minutes. Use cheese on top layers.
Spread 2 slices with mayonnaise or salad dressing. Layer each slice of bread with 1 slice cheese, half of the apple slices and another slice of cheese. Top with another slice of bread. Spread each outside with margarine or butter and grill 6 to 8 minutes and cheese is melted. Makes 2 servings.
Spray a cookie sheet with rimmed edge with cooking spray. Lay graham crackers on cookie sheet. Melt butter and add brown sugar. Cook for 2 minutes. Spread mixture on top of graham crackers. Sprinkle pecan pieces on top. Bake at 350° for 15 minutes. Cool and take off cookie sheet. Break into pieces and store in a closed container.
Cook potatoes until tender. Drain and place in mixing bowl. Add sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions. Transfer to a greased 3-quart baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted. Serves 14.
Lay green chili on bottom of a 9 x 13-inch baking dish. Sprinkle cheese on chili.	Pour eggs over cheese and sprinkle paprika on top for color. Bake in 350° oven for 30 minutes. Cut into 1 inch squares and serve warm with large tortilla chips.
Microwave Method: Break graham crackers in half. Break chocolate bar into 4 sections. Center one section on each of 4 graham cracker halves. Top each with marshmallow. Place on paper towel. Microwave at High (100%) for 10 to 15 seconds or until marshmallow puffs. Top each with another graham cracker half; press gently. Let stand 1 minute to soften chocolate. Serve immediately. Makes 4 snacks.
Mix all ingredients together; stir well. Pour into greased baking dish; bake at 450° for 1 hour. Take from oven. Stir about every 15 minutes while cooking.
In medium bowl, whisk together pudding mix and evaporated milk. Stir in 1 cup whipped topping. Pour into baked pie crust.
Brown ground beef. Drain fat. Brown onion. Boil and drain noodles. In a large pot, mix soup, corn, beans, beef, onion, water and noodles. Heat until hot and thickened.
In bowl, combine sausage, onion and crumbs. Shape into 8 cylinders. Salt and pepper steak. Place each cylinder on slice of steak. Roll up to enclose filling. Wrap each roll in bacon; secure with toothpicks. Brown over low heat. Slowly add beer and 4 or 5 beef bouillon cubes. Simmer 2 hours. Add mushrooms and juice any time. Thicken gravy. Delicious for company meal.
In a large bowl, combine sugar, margarine, milk, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder and salt that have been sifted; mix well. Cover with plastic wrap and chill at least 1 hour for easier handling.
Prepare noodle rings according to package. Rinse with cold water; drain. Drain pineapple into large bowl. Whisk pudding mix into pineapple juice. Add Cool Whip. Whisk again. Add all noodles, pineapple, drained oranges and marshmallows; blend.
Mix cake according to package. Now grease and flour a 13 x 9-inch pan. Pour in cake. Mix Ricotta, sugar, vanilla and eggs together. Pour this mixture on top of cake. Spread evenly on top. Bake 1 hour in 350° oven. Let cool in pan. Cut into squares.
Preheat oven to 350°. Melt oleo and mix with pretzels. Pat into 9 x 12-inch baking pan and bake for 20 minutes. Let cool completely and sprinkle nuts on top. Mix Cool Whip, cream cheese and sweetener. Smooth over pretzel crust. Mix Jell-O, 2 cups water and strawberries. Pour over cream cheese layer. Refrigerate until set.
Combine all ingredients except water and Sweet 'N Low in large saucepan. Add water. Cover and simmer 20 minutes, or until cabbage is tender. Stir in Sweet 'N Low.