HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 2-quart saucepan, cook and stir margarine or butter and unsweetened chocolate over low heat until melted. Remove from heat; stir in sugar. Add eggs and vanilla; beat lightly with a wooden spoon just until combined (don't overbeat or brownies will rise too high, then fall). Stir in flour. Spread batter in a greased 8 x 8 x 2-inch baking pan. Sprinkle almond brickle pieces and chocolate pieces evenly over batter. Bake in a 350° oven for 30 minutes. Remove pan from oven and cool brownies in pan on a wire rack. Cut into bars. Makes 16 bars.
Sprinkle 1/2 of the pecans in a greased 10 x 13-inch pan. Melt margarine in a large saucepan. Add sugar and mix well. Boil for 12 minutes, stirring constantly. Pour hot mixture over pecans in pan. Place section of Hershey bar on top. When melted, spread over chocolate to cover. Sprinkle with remaining 1/2 finely chopped nuts. When cool, break into pieces.
Put the chili, half of the chopped onion and 1 cup of cheese in a bowl and mix up. Put 2 tablespoons of chili mix into each tortilla and roll up like jelly roll. Layer in a 9 x 13-inch pan, rolled up side-by-side. Put remainder of onion all over top. Spread other can of chili over top and sprinkle with remainder of the cheese. Cover with foil and bake at 350° for 40 minutes. Eat. Yum-yum!
Brown butter in saucepan until brown (do not burn - it keeps cooking after it starts turning brown). Let cool. In separate bowl, add ingredients in order. Stir. Blend in browned butter, stirring well. Pour in pie shell and bake at 425° for 10 minutes, then at 325° for 45 minutes or until done. This recipe is easily doubled. Eat one, freeze one.
Mix: apple, orange (ground in blender), celery, nuts, cranberry sauce, pineapple, sugar, and salt. Dissolve Jell-O in boiling water, add to mixture and let set until congealed. Serves 8 or 10.
Mix ingredients well. Bake at 400° for 35 to 40 minutes.
Arrange 2 slices of ham lengthwise end-to-end overlapping by 1-inch. Lay 2 slices cheese end to end in the center of the overlapping ham slices. At one end of ham, stack strips of chilies and pimentos. Carefully roll up jelly-roll fashion. Place seam side down on plate. Repeat, making 7 rolls. Cover and chill. At serving time, slice into 7 spinners.
Peel and grate or cube zucchini. Mix all ingredients and simmer for 20 minutes. Stir frequently.
Melt margarine; add minced onion and minced green pepper. Cook slowly 2 minutes. Add remaining ingredients. Simmer 10 minutes. Yield: 8 servings. Great for hot dogs or hamburgers.
Combine pineapple juice, sherbet, and half of ice cream. Beat until smooth. Add ginger ale, sprite, or 7-up. Spoon remaining ice cream into punch. Serve immediately.
Mix juices together well. Chill and drink cold. It's better cold! Drink 1/2 cup daily.
Preheat oven to 375°. In a small bowl cream 1/2 cup butter and 1/2 cup sugar. Add 1 cup flour and blend well. Press in bottom of ungreased 9 x 9-inch pan. Bake 15 minutes at 375°. Remove from oven.
Sprinkle the yeast over the warm water and stir in the sugar. Set aside until bubbly. In a large mixing bowl, combine flour and soda. Toss lightly just to mix. Cut in the shortening using a pastry blender, a fork, or your fingertips. Add the yeast and buttermilk. Stir with a large wooden spoon until well mixed. This dough can be kept in the refrigerator for up to a week and used as needed. Yield: About 8 cups dough.
Cook hamburger with onion. Drain excess grease. Cut cheese into chunks. Put all ingredients into crock-pot and let cook until melted. Serve with nachos.
Saute chopped onions and mushrooms and set aside. Cook spinach and drain off excess liquid. Brown chopped chicken tenders in a skillet. After chicken is cooked add picante sauce to skillet and stir well. Heat tortillas in a skillet until slightly brown. Lay 3 tortillas on a cookie sheet and layer with spinach, chicken, mushrooms and onions, sour cream, and cheese. Top with other 3 tortillas, cover with foil, and bake 20 minutes at 300°. Serves 4 to 6.
Saute ground beef and onions until brown. Lightly grease pie pan. Spread beef evenly in pan; sprinkle salt and pepper on beef, then cover with Cheddar cheese. Beat the 3 eggs; add milk and Bisquick. Pour over mixture. Bake at 450° for 30 minutes. Cut in wedges like pie.
Combine first 6 ingredients. Make well in center; add syrup from pineapple, oil, beaten eggs and vanilla. Blend. Add pineapple, carrots and nuts. Pour into oiled 10-inch tube pan. Bake 1 1/2 hours at 350° or until done. May be baked in layers.
Dissolve jello in boiling water. Let cool until partially set. Add crushed pineapple, cheese and marshmallows. Mix together salad dressing and whipped cream. Add to jello. Place in refrigerator to chill.
Sift together the flour, sugar, baking powder, salt and 2 tablespoons of cocoa. Stir in milk and melted shortening, mixing until smooth. Add nuts. Spread in pan. Mix brown sugar and 4 tablespoons of cocoa. Sprinkle over batter. Pour hot water over batter; do not stir. Bake at 350° for 40 to 45 minutes. Serve warm.
Combine all ingredients except butter and flour. Put in pot. Bring to boil, simmer 5 minutes. Blend butter with flour. Add to corn mixture; mix well. Remove from heat. Put finished corn in casserole. Sprinkle with Parmesan cheese. Place under broiler until evenly browned. Serves 8 to 10.
Blend all ingredients except brown sugar and nuts in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 13 x 9-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes or until cake springs back when lightly pressed and pulls away from sides of pan. Cool in pan 15 minutes. Spoon hot Butter Glaze over warm cake.
Boil potatoes and onions together until cooked, about 20 minutes. Add chicken cubes and season to taste. Thicken with milk-flour mixture. Add cheese; stir to melt. Add milk as needed for desired consistency.
Saute pepper, onion and potato in margarine. Add eggs and scramble. Add salt, pepper and paprika. Serve on warmed tortillas and sprinkle with cheese. Fold and serve with picante sauce.
Cream the butter and 1/2 cup of sugar until light and fluffy. Add water and vanilla. Gradually add flour and nuts. Roll dough into 1-inch balls. Bake 10 minutes. Cool for 10 minutes. Roll in powdered sugar. When completely cool, roll again in powdered sugar. Yields 2 dozen.
Preheat oven to 350°. Lightly grease a 9 x 13-inch casserole and line it with split green chilies. Layer the cheeses. Mix the eggs, flour, evaporated milk, salt and pepper. Pour the egg mixture over the cheese. Place the casserole in a larger pan. Place both in the oven and fill the larger pan half full with water. Bake for 35 to 45 minutes. Casserole should be slightly puffed in the center. Serve with avocado, sour cream and salsa.
Cream the cream cheese and mayo together. Add remaining ingredients. Mix together and chill several hours. Serve with crackers.
Mix sugar, salt, dry skim milk, yeast and 3 cups flour. Add 3 3/4 cups hot tap water and 1 cup cooking oil. Add 3 eggs and 3 cups of flour. Add remaining flour, 3 to 5 cups. (You should use a total of 9 to 11 cups of flour.) Put on floured board; knead 3 to 4 times. Put in greased bowl; let rise until double. Roll out and cut. Should make approximately 60 rolls. Let rise until double (about 30 minutes). Bake at 350° for about 20 minutes.
Melt butter in boiling water; add flour and salt all at once. Stir over heat until it forms a ball and leaves sides of pan. Cool slightly; add eggs, 1 at a time, beating vigorously until it forms a smooth glossy fairly stiff batter. Drop by teaspoonful on greased cookie sheet, 2 inches apart. Bake at 400° for 10 minutes. Reduce heat to 300° and bake until golden brown, about 20 to 25 minutes. Yields 50 to 75 puffs.
Heat oven to 325°. Cream together the butter and shortening. Gradually add sugar, creaming well. Add eggs, one at a time, beating after each addition. Add sifted dry ingredients gradually with milk, beating until well blended. Add flavoring. Beat well. Pour into greased and floured tube pan or large Bundt pan. Bake at 325° for 1 hour and 15 minutes. Sprinkle with 10x sugar or drizzle with frosting.
Mix first 3 ingredients and cook over low heat, stirring constantly until thick. Add vanilla. Beat egg whites, sugar and cream of tartar until peaks. Pour glasses 3/4 full of custard. Top with egg whites. Don't double this recipe. It won't work.
Preheat oven to 375°. In saucepan saute meat and onion. Add tomato sauce, basil, parsley, oregano, garlic salt, pepper and mushrooms; let simmer for 10 minutes. Combine well drained spinach with cottage cheese.
Dissolve gelatin in hot water and refrigerate until like egg whites. Blend cheese and pears until smooth. Fold gelatin, cheese mix and Cool Whip. Blend in blender, half at a time. Pour into 9 x 13-inch pan. Refrigerate until set.
Cream butter and sugar. Add well beaten egg yolks and beat thoroughly. Add flavoring, then the milk alternately with the flour mixed with baking powder. Beat well. Bake at 325° for 40 minutes in loaf pan.
Let cream and marshmallows stand overnight. Add dates, walnuts and cherries; roll in balls. Keep in refrigerator.
Mix all ingredients together except cheese. Pour into a 9 x 13-inch baking dish. Layer cheese on top and bake at 350° for 1 hour.
Cream margarine; add grated cheese. Mix in flour (with pepper). Chill slightly. Roll out on floured surface. Cut with small biscuit cutter. Place on ungreased cookie sheet. Place one half pecan on top of wafer. Bake at 350° for 12 minutes.
Blend well all dry ingredients in a 9 x 9-inch square baking pan. Do not grease or flour pan. Mix vanilla, salad oil and cold water. Pour over dry ingredients, mix with fork. Bake at 375° for 35 minutes.
Place sugar, margarine and syrup in saucepan and bring to low boil until margarine is melted (stir). Cool slightly. Add very gradually to eggs, stirring constantly. Lastly, add pecans and vanilla. Pour into shell. Bake at 350° for 40 to 45 minutes.
Brown ground beef and drain off fat. Cook while adding all ingredients. Cook until thickened, about 2 hours.
Wash zucchini and cut into 3 x 1/2-inch pieces. In a large bowl, combine zucchini, salt and water. Mix well. Cover and let stand 2 hours. Drain and rinse well. In a 6 to 8-quart saucepan, combine zucchini, onions and remaining ingredients. Bring to a boil over medium-high heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Immediately fill hot pint jars with zucchini and onions. Leave 1/2-inch headspace. Immediately pour hot vinegar mixture over zucchini, leaving 1/2-inch headspace. Carefully run a nonmetallic utensil down inside the jars to remove air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 15 minutes.
Brown hamburger. In a bowl, combine hamburger, beans, soups and enchilada sauce. Place taco chips in bottom of a baking dish. Add filling; top with cheese. Bake at 350° for 15 to 20 minutes, or until cheese melts.
Dissolve Jell-O in 1 1/2 cups hot water. Add 2 cups of juice from fruit. Add fruit and refrigerate until set. Beat Dream Whip according to package directions. Beat cream cheese and sugar separate from Dream Whip. Fold Dream Whip into cream cheese mixture. Spread over set Jell-O. Sprinkle with nuts.
Dissolve jello in boiling apricot nectar. Add pineapple and cool. Stir in cubed cream cheese and chopped nuts. Stir well and pour into mold or casserole dish. Chill until firm.
Saute onion in oleo in a large saucepan until tender. Add flour and seasonings. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened. Add 1 1/2 cups cheese, stirring until cheese melts. Add ham and potatoes. Spoon into a greased 2-quart, shallow baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining 1/2 cup cheese. Bake 5 minutes.
Mix all ingredients together and bake at 350° for 30 to 45 minutes. Pimentos are for color only.
Beat eggs until blended. Melt margarine. Set aside. Measure dry ingredients. Add eggs, margarine and buttermilk to dry ingredients. Mix until blended (batter should have lumps). Pour 1/4 cup batter or as desired on hot griddle. Serve with favorite warm syrup.
Heat the oven to 375°. Combine flour, 1/3 cup of the sugar and the salt. Cut the butter into small pieces and rub into the flour mixture until crumbly. In a mixing bowl, combine the remaining 1/3 cup sugar, cornstarch, orange zest and cinnamon. Peel the apples, core and cut into chunks. Add to the sugar mixture and toss to coat.
Boil sugar, milk and Karo syrup until soft ball in water. Remove from fire. Add butter and dates. Mash when hard. Add chopped nuts and roll in wet cloth when cold. Cut in slices.
Boil together oleo, Crisco, water and cocoa. Combine sugar, flour, soda, salt, buttermilk, eggs and vanilla. Add boiled ingredients and pour in greased and floured pans. Bake at 350° for 50 minutes.
Cut chicken in stripes cook in 1 tbsp olive oil; add pepper and onion. Cook until chicken is done add Fajita mix. Cover and let set about 10 minutes. Place over salad mix can be served with tortilla chips and top with cheese.
Preheat oven to 350°. Prepare and bake cake in a 13 x 9-inch pan according to package directions. Cool. With a knife, poke holes about 1-inch apart in cake all the way through to the bottom. Combine sweetened condensed milk, juice concentrate and rind. Mix well. Spoon mixture into each hole in the cake. Spread remaining mixture evenly over the top of cake. Chill at least 1 hour. Spread whipped topping over the cake. Garnish with flaked coconut and orange slices, if you like.
In a mixing bowl, cream the butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread in a greased 13 x 9-inch baking pan. Bake at 350° for 25 minutes. Cool. Spread marshmallow cream over cooled brownies.
Saute peanuts in butter or margarine. Mix brown sugar, corn syrup and baking soda and cook on low heat until mixture is thick. Pour over peanuts and popped corn. Serve.
Vigorously mix butter and superfine sugar until fluffy. Then blend in cinnamon and orange rind. Chill until firm.
Combine milk, flour and salt in medium-size saucepan; cook and stir until thickened. Add cheese; cook and stir until cheese melts. Stir in mushrooms; set sauce aside. Place broccoli on ham slices; roll up. Place ham rolls, seam side down, in shallow baking pan. Pour sauce over rolls. Cover and bake in preheated oven at 350° for 20 to 25 minutes or until hot.
Combine apples and maple syrup in saucepan. Cook over medium heat until apples are just tender. Combine cornstarch and water; add to apple mixture. Continue cooking, stirring constantly, until mixture is clear and comes to a boil. Pour into 12 x 7 1/2 x 2-inch baking dish.
Combine first 3 ingredients in sauce pan. Bring to boil. Add pecans. Stir constantly over high heat until all liquid is absorbed. Remove from heat. Stir until pecans separate; spread over cookie sheet, individually.
Snap, string and wash beans. Put jar lids and rings in boiling water. Put 2 quarts hot water in canner on medium-high. Pack beans tightly in sterilized quart jars. Add 1 teaspoon salt. Cover with hot water to top of beans and slide butter knife down inside of jars to get rid of bubbles. Seal jars and place in canner. Turn on high. Place lid on cooker.
Fry bacon and remove bits from grease. Saute onions in bacon grease. Brown ground beef. Drain any grease from beef. Combine all ingredients and pour into baking dish and bake at 375° for 30 minutes.
Brush bottom and sides of crust with egg yolk. Bake crust at 350 degrees for 5 minutes or until light brown. Pour the pie filling into the pie crust, if using filling with big chunks I sometimes cut the fruit into smaller pieces. Mix in bowl remaining ingredients. Mix together to form a crumbly topping. Sprinkle the topping on the top of the filling. Bake on cookie sheet at 350 degrees for 30 to 35 minutes until topping is light brown (the filling may bubble over).
Melt butter and brown sugar in saucepan over low heat, stirring constantly. Add milk and stir until mixture comes to a boil. Remove from heat and cool. Add salt, vanilla and powdered sugar. Beat with electric mixer until smooth and of spreadable consistency.
Mix. Bake in 9 x 12-inch pan at 350° for 25 minutes. Frost with cream cheese frosting.
Combine the first 3 ingredients; set aside. Mix together sugar, oil and eggs until well combined. Stir in milk, poppy seed and extracts. Add dry ingredients, stirring only until moistened. Pour batter into a greased and floured loaf pan. Bake at 350° for 1 hour. Prepare topping and pour over loaf.
Peel and seed cucumber; cut into chunks. Stem and seed pepper. Quarter and seed tomatoes. Whirl vegetables and scallions in a food processor until finely chopped; transfer to a large bowl. Squeeze 1 tablespoon juice from the lemon and stir in with the tomato juice, oil, dill, 1 1/4 teaspoons salt and 1/4 teaspoon pepper. Add clams. Slice shrimp in half lengthwise and add. Chill. Taste and add salt and pepper, if needed.
Brown hamburger and onions. Put dry noodles in bottom of greased 9 x 13-inch pan. When hamburger is browned, add Ragu, tomato sauce and water. Also add oregano or basil, garlic powder and about 1 1/2 cups Mozzarella cheese. Pour sauce mixture over noodles. Bake at 350° for 1 hour. Then add rest of cheese (1 1/2 cups) on top and bake additional 15 minutes. Tastes better if sets for awhile after taking from oven.
Butter one 8 or 9-inch square cake pan. Spread apples evenly in the bottom. In bowl, mix sugar, oats, flour and cinnamon. Cut in butter until crumbly. Sprinkle evenly over apples. Bake at 375° for 30 minutes. Makes 4 servings.
Beat eggs well before putting into vinegar. Add turpentine last. Good for man and beast. Recipe was from De Witt C. Baldwin who died in 1900.
Brown sausage; drain and cool. Beat eggs; add milk to eggs. Stir in the remaining ingredients. Refrigerate overnight. Pour into ungreased 9 x 13-inch baking dish. Bake 30 to 45 minutes at 350°. Bake until knife inserted comes out clean.
Boil the chicken (without skin) until tender. Remove chicken; set aside. In frying pan, saute the onions with butter and paprika. Add to chicken broth; let boil, about 20 minutes, then add half and half and flour. Let cook. Then add sour cream and lemon juice to gravy. Cut up chicken in pieces; add to gravy. Chill overnight.
Preheat oven to 350°. Combine all ingredients and mix 4 minutes with beater at medium speed. Pour into well-greased and floured pans. Bake for about 45 minutes. Makes 2 regular-sized loaves of 9 x 6 1/2 x 3-inch.
Saute onion and broccoli in oleo until onion is tender. Remove from heat. Stir in remaining ingredients. Spoon into a lightly greased 1 1/2-quart casserole. Bake at 350° for 30 minutes.
Preheat oven to 300°. In mixing bowl, cream butter and sugar together until light. Stir in beaten eggs. Sift flour, soda and cinnamon together and stir into mixture. Blend in bourbon, chopped pecans, dates, raisins, candied cherries and pineapple. Drop batter by spoonfuls onto greased cookie sheet. Bake 25 minutes. Makes 5 dozen.
Combine sugar, oleo, eggs and Hershey's syrup. Beat well. Stir in flour and nuts. Pour into greased and floured pan. Bake at 350° for 35 minutes.
Roll out cookie dough on floured counter. Cut out cookies. Bake at 375° for 8 minutes.
Mix pudding and milk together, then 1 can Eagle Brand in this mixture. Put in refrigerator freezer for about 10 minutes. Take out of freezer and add sour cream. Beat this in with mixer, then add Cool Whip with mixer. Bananas and Nilla wafers on top. Or you can layer mixture and bananas.
Cut lettuce fine; cut onion fine. Mix a small amount of mayonnaise and small amount of sugar. Mix well. Add the mix just before serving.
Mix spaghetti with 1/2 pound of cheese. Add remaining ingredients. Pour into greased casserole dish. Sprinkle remaining cheese on top. Bake 45 minutes at 350°.
Halve squash and fill cavity with brown sugar, spreading over cut side to shell. Dot with butter. Season and bake in moderate oven until tender, about 45 minutes.
Sift together flour, sugar, soda, salt, cinnamon and baking powder. Add oil, eggs, vanilla, zucchini and nuts. Mix together with a spoon for 2 minutes. Grease and flour 2 loaf pans. Fill 3/4 full. Bake at 325° for 1 hour. Test to see if done.
Drain oranges, pineapple and peaches. Mix lemon juice with one can condensed milk. Add whipped topping. Chop fruit and add to previous mixture. Put in graham cracker crust and refrigerate. Makes 2 (9-inch) pies.
Brown onions and beef together. Add soup, salt, pepper, water, catsup and mustard. Simmer for 25 to 30 minutes. Spoon on hamburger buns.
Melt butter in casserole dish. Flip chicken over so it's covered with butter. Put in oven; bake for 30 minutes at 350°. Mix soup, water and mushrooms with juice and garlic. When chicken is finished, place broccoli around in between and on top of broccoli. Then cover with cheese and bread crumbs. Bake 30 more minutes or until done.
Cut zucchini lengthwise; scoop out pulp and seeds, leaving 1/4-inch shells. Parboil in salted water for 5 minutes; drain. Place 2 pieces of heavy foil in tray or large baking pan; set aside.
In saucepan, mix first 3 ingredients. Gradually stir in milk until smooth. Cook and stir over medium heat until mixture boils 1 minute. Remove from heat, stir in margarine and vanilla. Chill. Makes 2 1/2 cups. For chocolate pudding, increase sugar to 1/2 cup and add 3 tablespoons cocoa.
Mix all ingredients together; spread into an 8-inch greased pan. Bake at 350° for 25 to 30 minutes.
In a blender or food processor, combine peaches, lemon juice and sugar. Puree until very smooth. Add almond extract. Serve as a sauce with fresh fruit or it is great with sliced peaches over angel food cake.
Combine all ingredients in a large bowl. Cook in microwave oven on 100% power 15 to 20 minutes or until mixture comes to a boil. Reduce power to 30% for 12 to 15 minutes. Strain before serving. Serves 10 to 14.
If using flour crust, bake and let it cool. Beat egg whites until stiff. Add sugar and beat until stiff and glossy. Beat in egg yolks. Add Cool Whip and blend well. Add strawberries (may use frozen) and food coloring; blend. Put in pie crust and freeze until firm.
Beat softened cream cheese. Mix in milk, sugar, Dream Whip and vanilla; beat until smooth. Pour into crust and add your favorite pie filling on top.
Wash and pat chicken dry. If desiring less fat, also skin chicken. Roll chicken in crumbs and place in 9 x 13-inch pan. Cook at 425° for 30 minutes. Turn and bake 30 more minutes.
Combine all ingredients and cook at 350° for 30 minutes. Remove from oven and sprinkle with shredded cheese. Serve with tortilla chips or crackers (big Wheat Thins are good).
Mix cold cans of punch with 7-Up and stir, then when ready to serve, add the sherbet.
Mix all ingredients and start on medium heat. Cook slowly until golden brown and peanuts are cracking open. Spray cookie sheet. Add 1 tsp. soda and stir rapidly. Pour and spread rapidly on cookie sheet.
Cream margarine and sugar until fluffy. Beat in eggs. Blend in milk. Mix in flour. Fold in blueberries. Pour into greased muffin pans. Sprinkle with additional sugar. Bake at 375° for 25 minutes. Makes 30 to 36 muffins.
Cut corn from cob, then chop enough cabbage to measure same as amount of corn. Chop onions, peppers and tomatoes. Mix all ingredients together in a large pot and boil slowly, about 30 or 40 minutes. Pour into hot jars and seal to store or make small part of recipe for immediate serving. Goes great with dried beans or meat.
Dissolve gelatin in boiling water; add ice cream and stir until melted. Mix in pineapple and nuts, if desired. Chill until firm. Do not freeze. Serves 8.
Mash avocados	with potato masher. Add onion, tomato, garlic powder, peppers, salt and pepper. Add your lemon juice to suit your taste. Refrigerate until ready to serve.
Mix together beans and taco seasoning mix. Spread on bottom of 9 x 13-inch glass pan with the bean mixture. Blend the sour cream and cream cheese with the mixer until smooth. Spread the mixture evenly over bean mixture. Top with lettuce, covering completely. Layer remaining ingredients. Serve with a side dish of large-sized dipping chips.