HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix butters and sugar in 2-quart saucepan. Bring to a boil, stirring constantly. Boil 3 minutes. Place the graham cracker halves laid out on ungreased cookie sheet. Pour hot mixture over these. Immediately top with chopped pecans. Bake for 5 to 8 minutes at 350°. When done, remove immediately onto aluminum foil.
Place butter in bottom of cake pan and melt. Pour brown sugar evenly over butter. Pour pineapple over brown sugar. After mixing cake mix, pour your cake batter over pineapple.
Combine in a large casserole dish the first 3 ingredients. Sprinkle Parmesan over top. Bake, uncovered, at 350° for 15 to 20 minutes. Use sauce to cover when serving.
In a 2-quart baking dish, mix all but broccoli. Bake at 325° for 50 to 60 minutes, until tender. Cook broccoli; drain well. Put rice in a bowl. Make a well and put broccoli in center, then serve.
Mix all ingredients together. Mixture should be on the thin side. Put small amount of oil in frying pan. When hot, pour in small amounts of batter. After bubbles appear all over pancakes, flip.
Mix on low speed until crumbly. Press into a 9 x 13-inch ungreased baking pan. Bake 20 to 30 minutes at 350° until light golden brown.
Pour cottage cheese in bowl. Add Jell-O. Stir. Add pineapple. Stir. Fold in Cool Whip until smooth. Refrigerate if possible before serving.
In a bowl combine all ingredients and mix well. Roll into small balls. Place on ungreased baking sheet and bake in a 375° oven for 15 to 20 minutes or until brown. Serve warm. Yield: about 100 balls.
Mix yeast and warm water. Add sugar. Add other ingredients. Let set in warm place one hour. Punch down. Put in greased muffin pan. Let rise in warm place one hour. Bake at 350° for 15 minutes. Makes 12.
Drain pears and warm juice. Mash pears and set aside. Add enough water to juice to make one cup liquid. Heat and add jello, stirring until dissolved.
Combine all but cereal and flavorings. Cook 10 minutes in a deep saucepan on medium stirring constantly. Do not overcook. Remove from heat, stir in cereal and flavorings. Set aside to cool.
In an ovenproof saucepan or casserole, brown chicken pieces in oil and saute over medium heat for about 15 minutes. Sprinkle with salt, pepper, paprika, garlic and herbs. Pour zucchini-tomato mixture over chicken. Cover and bake in 350° oven about 30 minutes or until chicken is tender.
Drain beets; reserve liquid. Combine all ingredients, except beets. Heat to boiling. Add beets and heat through. Serves 6.
Remove tip and stem ends from okra. Cut okra into 1/4-inch slices and set aside.
In a shallow bowl, beat together eggs, milk, vanilla and cinnamon. Coat bread on both sides with mixture. Cook in buttered frying pan until lightly browned. Cookie cutters can be used in fun shapes. Syrup (maple) optional.
Brown hamburg (drain off fat). Dice bacon. Fry until about half cooked; drain off fat.
Mix all ingredients. Roll into balls. Roll in extra powdered sugar. Can keep in refrigerator.
Sift flour, cocoa, baking powder and salt. Cream margarine and shortening; add sugar gradually. Add eggs, one at a time. Add flour mixture alternately with milk and vanilla. Bake in a greased tube pan for 1 hour and 20 minutes. Bake at 325°.
Melt chocolate. Add peanut butter and nuts. Drop by spoonfuls onto waxed paper. Makes about 3 dozen.
Blend grape jelly and chili sauce together in casserole dish and set aside. Mix ground meat, egg, onion, salt and pepper and form into small balls. Brown in skillet with very little fat. Drain fat and drop browned meatballs in casserole with the sauce. Bake in a 300° oven for about 45 minutes.
Cook beans and drain. Place in casserole dish and top with warm soup. Sprinkle cheese on top of soup. Bake at high degree until cheese is bubbly.
Beat egg whites to stiff peaks, then add sugar and beat. Then add egg yolks, one by one. Add oil and beat. Sift together flour and baking powder. Add alternately flour mix and chopped apples. Pour batter in 9 x 13-inch pan. Bake at 400° for 15 minutes, then at 350° for 30 minutes.
Brown beef. Drain any fat. Cook noodles and drain. Mix all ingredients and pour into greased casserole dish. Bake at 350° for 25 minutes.
Blend syrup with cream and egg. Sift dry ingredients and stir into syrup mixture. Add butter. Pour into 8 x 12-inch baking pan, lined with greased brown paper. Bake in moderate oven, 350°, for 30 minutes. Makes 8 servings.
Heat oven to 375° to 400°. In skillet or pan, heat shortening; tilt pan to coat skillet and on sides. Combine dry ingredients. Add milk, shortening and egg; mix until blended. Pour into hot pan. Bake 20 to 25 minutes or until golden brown. Makes 9 to 10 servings.
Soften the cream cheese with milk. Add the sour cream and cottage cheese, blend well. Add in onions, scallions, garlic and all seasonings. Chill for 1 hour, add seasonings to your own taste.
Beat all the ingredients together for 5 minutes until light and fluffy. Refrigerate or freeze until ready to serve. Makes 30 to 40 servings.
Cream together cream cheese and eggs. Stir in remaining ingredients. Let set to thicken. Form balls and bake on lightly oiled cookie sheet in 350° to 400° oven for 30 minutes or until browned (turn after 10 to 15 minutes). Serves 8 to 10. This recipe contains 1/2 egg per serving.
Wash rice under hot tap water several times until milky water runs clear. Run some hot water into pot about an inch over rice. Bring to a boil, then put lid on and simmer for about 20 minutes, checking for doneness. Put chicken livers and gizzards into another pot, covering with water and simmer for about 15 minutes on medium heat. Add salt, black pepper, cayenne pepper, bell pepper, green onion, half of the chopped onion, garlic and garlic salt, leaving lid off. Cook for about 20 minutes and then cut up livers and gizzards or grind them up. Put ground beef into pot, put livers and gizzards back into pot and cook until done. Don't let all of the juices dry out. Put remaining onion into pot about 10 minutes before turning pot off. When finished, stir rice in. If dry, add a tablespoon of shortening. Serves 10.
In large casserole dish, layer margarine in dish. Drain yams and place in dish. Use the juice from yams and mix sugar and pineapple together. Add dash of cinnamon or nutmeg. Cover and bake 30 minutes at 350°.
In small heavy saucepan, melt butter over medium heat. Add onion and garlic; saute until soft, about 5 minutes. Add rice and pine nuts. Stir until all grains are covered. Add broth, salt and pepper. Bring to boil over low heat and simmer slowly without lifting lid for 25 minutes.
Melt butter in baking dish. Add sugar, flour, milk, salt and baking powder. Mix well. Pour large can of peaches over batter.
Thaw fish, if frozen. Cut fillets into 4 x 1-inch strips; set aside. In a large mixing bowl, stir together the cornmeal, soda and 1/2 teaspoon salt. Add onion and chili peppers. Beat together buttermilk and eggs. Stir into cornmeal mixture along with shortening. Spread batter into greased 12 x 7 1/2 x 2-inch baking dish. Place fish in rows atop batter; press into batter. Stir together butter or margarine and mustard. Spread over fish. Sprinkle with paprika. Bake in 450° oven 20 minutes. Serves 4.
Heat oven to 350°. In large bowl, beat butter and sugar until creamy. Add eggs and vanilla. Beat until light and fluffy. Stir together flour, cocoa, baking soda and salt. Gradually blend into butter mixture. Stir in vanilla chips. Drop by rounded teaspoon onto ungreased cookie sheets. Bake 8 to 9 minutes. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 1/2 dozen.
Marinate all overnight in a well flavored French or Italian dressing. Chill. May be made 2 days ahead. Toss gently before serving. Serves 8.
Cream butter and sugar. Add eggs, lemon juice and lemon extract. Add 3 cups flour and baking powder. Add dates and nuts with 1 cup of flour. Bake at 250° for 2 1/2 to 3 hours.
Cook broccoli according to directions on pkg. but less a few minutes. Drain broccoli. In mixing bowl combine flour, soup, sour cream, grated onion, carrots, salt and pepper. Stir in broccoli and pour into a buttered 2 quart casserole. Toss buttered stuffing mix and put around the edge of the casserole. Bake 30-40 minutes at 350 degrees.
Combine cake mix, oil and 1 egg until crumbly. Reserve 1 cup. Press remainder of mix into 13 x 9-inch baking dish. Bake at 350° for 15 minutes. Cream together cream cheese, lemon juice and 1 egg. Spread over baked crust and crumble reserved 1 cup of mix over top. Bake at 350° for 15 minutes. Cool and cut into squares.
Place pumpkin and apple in heavy saucepan. Sprinkle with sugar. Add water, butter and salt. Cover and cook over moderate heat until pumpkin is tender, stirring occasionally, and adding more water if necessary. Transfer to a heated serving dish. Sprinkle with walnuts and cinnamon. Makes a great accompaniment to roast turkey, ham or pork.
Preheat oven to 350°. Line cookie sheet (with lips) with foil. Place crackers on cookie sheet. Melt oleo; add sugar. Boil 1 minute, pour over crackers and bake for 5 minutes. Remove from oven and immediately sprinkle chocolate chips over top. When melted, spread evenly. Sprinkle with nuts, if desired. Break into pieces when cool.
Thoroughly cream butter and sugar; add egg, vanilla and almond extract. Beat well. Add baking powder to flour; mix. Add to creamed mixture; mix until smooth (mixture will pull away	from sides of bowl). Do not chill. Force dough through cookie	press onto cookie sheet. Bake at 400° about 8 to 10 minutes. Makes about 6 dozen.
Combine the bread, oleo, sugar and eggs. Mix well; add pineapple and milk. Mix and pour into a greased 9 x 13-inch pan. Bake at 375° for 30 minutes or light brown.
Place cauliflower in shallow baking dish. Combine soup, milk and cheese in a bowl, mixing well. Pour over cauliflower. Top with crumbs. Bake at 350° for 20 minutes or until bubbly. Sprinkle with bacon bits.
Make 2 layers of cake. In punch bowl, crumble one layer of cake. Pour half of pudding mix over cake. Crumble other layer of cake and add rest of pudding mix; spread evenly. Add pineapple. Pour over pudding mix. Pour cherry pie filling evenly. Top with Cool Whip. Sprinkle with nuts on top. Keep refrigerated.
Combine 1 teaspoon cinnamon and 1/2 cup sugar. Cut each biscuit into 4 pieces. Roll each piece in cinnamon and sugar mixture. Grease Bundt pan. Layer biscuit pieces in Bundt pan. Sprinkle chopped nuts or raisins between each layer. Cook margarine, sugar, cinnamon and nutmeg in saucepan on stove. Boil mixture for 2 to 3 minutes. Pour over biscuits. Bake at 325° for 25 minutes. Let stand for 10 minutes before removing from pan.
Cream butter, sugar, vanilla and egg together. Add dry ingredients and nuts that have been mixed together and blend well. Roll dough into a roll about 2 1/2 to 3 inches in diameter. Wrap in plastic wrap. Chill in refrigerator until firm. Slice into round cookies about 1/4 inch thick. Bake on cookie sheet in 400° oven until lightly browned about 7 to 10 minutes. These cookies are crispy.
Mix the flour and salt in large mixing bowl; cut Crisco into flour using 2 knives or pastry blender until mixture is uniform and very fine. Store in a covered container. No refrigeration is needed. Makes 7 or 8 cups
Place all ingredients in blender. Blend on low for 30 seconds, then on high for 30 seconds, until smooth. Serve in chilled glasses.
Mix cake mix and yeast. Add salt, flour and warm water. Mix together and let rise 1 hour.
Put chopped tomatoes, onions and peppers in large pan. Pour remaining ingredients over tomatoes and bring to a boil. Boil for 2 minutes. Fill sterile jars and seal.
Marinate the first 5 ingredients in a little olive oil. Grill fresh Italian or French bread in oven (I use the long French loaves in Southbury Food Market). Drizzle with olive oil. Cover bread with marinated vegetables, sprinkle with Mozzarella and broil in oven until bubbly.
Cut up and brown bacon. Add onion, garlic, tomatoes and jalapeno peppers. Saute until vegetables are done. Add drained black-eyed peas, salt, pepper, water and bouillon. Simmer a short time. Add grated cheese.
Combine flour, sugar, milk and eggs in a bowl, beating until smooth. Heat 1/4-inch oil in skillet. Pour 1/4 cup batter into funnel. Fry for 1 minute. Sprinkle with powdered sugar.
In a large bowl, combine the cracked wheat, oil and salt. Let stand for 10 minutes. Add yeast, stirring to dissolve. Add molasses and malt and stir to combine. Add brewer's yeast, flours and wheat germ, mixing to form a stiff dough. Turn out onto a floured surface and knead for about 7 minutes, kneading in additional flour, if necessary. Turn dough into oiled bowl, turning to grease the top. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled in bulk. Punch dough down and form into a loaf. Turn into a well-oiled 9 x 5-inch loaf and let rise again for about 30 minutes. Mist the top with water and bake in a 350° oven for 45 to 50 minutes, misting the top with water 15 and 30 minutes into baking. Remove from pan and let cool on wire rack.
Cut up chicken, cutting breast into 2 to 3 parts. Blend salt, paprika and pepper with flour. Work flour mixture into chicken pieces, leaving no moist spots to splatter and lose juice. Place coated pieces on a rack to dry, if there is time. Use a skillet with a lid or use a chicken fryer. A 9-inch skillet will need 2/3 cup of fat or oil. Heat 1/4-inch of fat or oil in skillet until a drop of water sizzles. Start with meaty pieces first; slip in slimmer parts as meaty pieces brown. Don't crowd pieces. Reduce heat gradually when browning begins. Turn 2 or 3 times with tongs. Never pierce with fork. When chicken is light tan, add 1 to 2 tablespoons of water; cover tightly. Browning will continue. As a guide to doneness, allow 50 to 60 minutes after chicken is covered. For extra crispness, uncover skillet for the last 10 to 12 minutes.
Cook macaroni and drain. Combine macaroni, cheese, corned beef, soup, milk and celery. Blend well. Pour into greased 2-quart casserole. Toss cubed bread in melted butter and arrange around edge of casserole. Bake 45 to 60 minutes at 350° until golden brown. Let it stand for 10 minutes before serving.
Prepare pie shell. Beat egg yolks; gradually add sugar, salt, cornstarch, butter and milk. Cook over low heat until thick, stirring constantly. Cook sliced bananas into shell and add vanilla or rum to custard. Pour over bananas in shell.
Add all ingredients, except green beans, to crock-pot. Cook on low 6 to 8 hours. Ten minutes before serving, add green beans and turn cooker on high. Cook 10 minutes. Adding green beans last keeps the color green and the beans crisper.
In a mixing bowl, combine the flour with pepper and salt; mix. Take the cubed beef and add to the flour. Cover the beef thoroughly with the flour. Place the vegetable oil in a frying pan; heat on medium. Cook the floured beef in the frying pan until all sides are browned.
Cook ground beef and onion over medium heat until brown. Drain. Add whole tomatoes, water, bouillon cubes, salt and pepper. Bring to a boil; cover and simmer 30 minutes. Add frozen vegetables and bring to a boil. Add egg noodles and simmer for another 30 minutes. Serves 6 or 8.
Melt chocolate over hot water. Add sugar and egg yolks; mix thoroughly. Remove from heat and fold in whipped cream and egg whites. Tear angel food cake into bite-sized pieces. Put layer into buttered pan, using half of cake. Cover with layer of chocolate mixture and repeat. Place in refrigerator overnight.
Mix together sugar, shortening, eggs, buttermilk and almond. Add salt, baking powder and baking soda. Add flour. Roll out on floured covered surface to 1/8-inch thick. Cut into desired shapes. Bake 8 to 10 minutes at 350°. Ice with favorite cookie icing.
Start with meat. Add bread, beat in egg and add breadcrumbs to thicken. Add chopped onion, garlic and whatever herbs to suit your taste. In medium saucepan, combine tomato sauce, tomato paste, plus the water (see above). Add chopped tomato; sprinkle in basil. Make 1 1/2-inch round meatballs; place in sauce. Simmer for about 30 minutes. Serve with pasta or on sandwiches. . . whatever. Best if eaten a day or 2 after preparation.
Soften yeast in warm water, stir in 1/4 cup sugar, salt, eggs, sour cream and 6 tablespoons butter. Add flour to form stiff dough, beating well. Cover, let rise until double, about 2 hours. Combine 3/4 cup sugar, 3/4 cup coconut and orange rind. Knead dough about 15 times, roll half of dough to 12-inch circle. Brush with melted butter, sprinkle with half of coconut mixture. Cut in 12 wedges. Roll up, starting with wide end. Place rolls, point side down, in 3 rows in 13 x 9-inch pan. Top with glaze, sprinkle with 1/4 cup coconut. Serve warm or cold.
Mix flour, baking powder, salt and sugar. Combine beaten eggs, bananas, vanilla, oil and milk. Blend well. Add flour mixture. Stir in nuts. Pour into greased loaf pan. Bake at 350° for 55 minutes or until wooden toothpick comes out clean.
Drain clams and reserve liquid. Heat butter in large saucepan over medium-low heat. Cook onion until tender. Stir in flour until blended. Add reserved clam liquid, water, potatoes and pepper. Bring to a boil. Lower heat and cook until potatoes are tender. Add clam meat and cook 3 to 5 minutes. Add milk and cook just until heated through.
Mix potatoes as directed on box. Add remaining ingredients and spread into a baking dish that has been sprayed with Pam. Bake at 350° for 45 minutes or until golden brown.
Combine sugar, shortening, sour milk and baking soda; mix with vanilla. Then add flour, cocoa, cinnamon and salt. Beat all together and bake in 13 x 9-inch pan at 350° until done. This is an old recipe.
Thoroughly combine eggs, sugar, margarine, lemon juice and vanilla. Stir in coconut. Pour in unbaked pie shell. Bake at 350° for 40 to 50 minutes.
Combine ingredients and mix well. Pour into 9 x 13-inch greased pan. Top with 1/2 cup pecans and 3/4 cup brown sugar. Bake at 350° for 30 minutes.
Cook noodles as directed on package. Drain water off and cool noodles by rinsing under cold water. Add chopped ingredients and bottled dressing and shake on cheese and mix.
In a 13 x 9-inch pan, melt butter in oven. Sprinkle graham cracker crumbs over butter. Sprinkle coconut over crumbs. Sprinkle chocolate chips over coconut. Sprinkle pecans. Pour Eagle Brand milk over top. Bake at 300° for 25 minutes. Let cool completely.
Cream sugar and oleo. Add eggs, water and pumpkin. Mix dry ingredients. Add to creamed mixture. Add dates and nuts. Grease 2 small loaf pans. Bake at 250° for 1 1/2 to 2 hours. Lower temperature is needed for baking time.
Thoroughly cream together cheeses and garlic until completely blended. Refrigerate cheese mixture for approximately 1 hour or until mixture has firmed up. Split mixture in half and form into balls. Roll balls in chopped nuts and wrap individually in plastic wrap. Chill 4-6 hours or overnight, if possible. Serve with crackers or breadsticks.
Cook onion in oil a few minutes, add garlic, celery, chili sauce, catsup, water, Worcestershire sauce, vinegar, lemon juice, horseradish, mustard, smoked salt, Tabasco sauce, and sugar. Add sherry and simmer 10 minutes. Use London broil or beef roast of choice. Marinate overnight or longer. Bake in marinade until done at usual temperature.
Mix meat with seasoning, crumbs, eggs, chopped vegetables and enough milk to make a moist mixture. Pack meat loaf mixture into a loaf pan. Bake in 350° oven for 60 minutes or until brown. Coat loaf top about halfway through baking period.
Drain tuna. Combine tuna and mushroom soup over stove until hot. Add potato chips or chow mein noodles on top.
Melt chocolate chips, peanut butter and margarine. Coat cereal with chocolate chip mixture in bowl. Then dump coated cereal in powdered sugar; mix well.
Combine cucumber slices, water and 1 tablespoon of salt in bowl. Let stand for 1 hour; drain. Add onion rings; set aside. Combine sugar, vinegar, parsley, 1/2 teaspoon salt and pepper in jar; cover tightly and shake to mix well. Pour over vegetables; toss gently. Chill, covered, for 30 minutes. Serves 4.
Sift together dry ingredients on waxed paper and set aside. Cream with mixer, margarine, peanut butter and sugars. Blend in eggs and vanilla; beat well. Gradually add dry ingredients and mix well. Shape into 1-inch balls (if dough is too sticky, place in refrigerator for a few minutes.) Roll each ball in sugar and place on ungreased cookie sheet, about 2-inches apart. Bake 7 minutes at 350°. Remove from oven and press a candy kiss or Brach's star in center. Bake 2 to 3 minutes longer. Remove from cookie sheet and cool on cooling rack.
Preheat oven to 450°. Cook pie crust 6 minutes. Reduce heat to 350°. Add mixture to pie shell and cook for 35 to 40 minutes.
In saucepan, combine 3/4 cup margarine and 1/3 cup chocolate chips. Stir over low heat until smooth. Add combined crumbs, coconut and nuts; mix well. Press onto bottom of ungreased 15 1/2 x 10 1/2-inch jelly roll pan. Chill. Combine softened cream cheese, sugar and vanilla, mixing until well blended. Spread over crust; chill. Melt remaining margarine and chocolate pieces; spread over cream cheese layer. Chill. Cut into squares.
Mix dates, marshmallows and nuts; add milk. Crush graham crackers and add enough to form mixture into a roll. Roll, wrap and chill at least 2 hours.
Dissolve Jell-O in boiling water. Add cold water. Let partially set, then add strawberries. Pour over cream cheese mixture.
In soup pot, cook bacon just to crispy. Remove from pan and drain grease. Brown ground meat and make crumbly. Add onions and garlic. Drain grease. Turn heat to medium-low. Add pork and beans with liquid, drained kidney beans and lima beans, stirring well. Add Open Pit, chili powder and Worcestershire. Take about 90 minutes.
Cream shortenings and sugar. Add eggs. Beat for at least 2 minutes, preferably longer. Then add flavoring. Beat well. Bake at 350° for 1 hour.
Brown meat and drain. Add remaining ingredients to meat and stir until cheese is melted. Spread on cocktail rye. Freeze on cookie sheet. Put in bag and freeze. Broil 3 to 4 minutes when needed.
Peel, rinse and cut onions into slices; melt margarine in a 3-quart saucepan over low heat. Add onion and cook slowly until golden. Blend bouillon and season with salt and pepper. Bring to a boil; cover and simmer 15 minutes.
Mix and drop by teaspoon on a greased cookie sheet. Bake 15 minutes at 350°.
With mixer, whip butter and sugar until fluffy. Add eggs and whip until light in color; add vanilla. Add salt, baking soda and baking powder to flour. Blend sour cream and flour mixture alternately to batter with mixer (mix slightly). Put 1 tablespoon cookie dough on greased cookie sheet. Smash each cookie on top. Dip fingers in flour and press together edge of each cookie. Bake at 350° to 375° for 12 minutes or until slightly golden brown (sprinkle sugar on top before baking and can put walnut half in middle of each cookie).
Prepare Jell-O with 1 cup boiling water to dissolve; add soda pop. Blend 1/2 cup crushed pineapple with the ripe banana in blender. Add this to the Jell-O along with the remaining pineapple. Chill to the soft set stage.
Melt chips in double boiler. Pour noodles and peanuts in morsel mix. Drop on wax paper. May put in freezer for a few minutes to harden a little.
Boil fryer in enough water to make 8 cups broth; cool. Strip chicken from bone, cutting into small strips. Discard skin. In large saucepan over low heat, stir flour and oil until smooth, stirring often, 30 minutes or until mixture turns dark brown. Stir in onion, celery, green pepper and garlic; cook 10 minutes. Add tomatoes, okra, bay leaf, salt, thyme, pepper, Worcestershire sauce and hot pepper sauce. Cook 30 minutes. Add chicken broth. Bring to boil. Reduce heat. Add chicken. Discard bay leaf. Yield: 10 servings.
Mix and marinate fish in mixture turning every 30 minutes for about 4 hours. Grill the fish.