HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter with extract. Gradually add sugar and cream. Add eggs, one at a time, beating thoroughly after each addition. Beat in chopped pecans, corn syrup and salt. Pour into unbaked pie shell. Bake at 450° for 10 minutes. Reduce oven to 350° and arrange pecans over top of filling. Bake 30 to 35 minutes or until set. Cool.
Boil all the ingredients. Remove from the heat and add oats and peanut butter. Spoon onto a cookie sheet and let cool.
Melt margarine and mix with Oreo mixture. Pack in bottom of spring-form pan. Do not build up sides. Mix Fluff and creme de menthe. Beat cream until stiff. Fold with mixture of Fluff and creme de menthe. Freeze until firm. Remove from freezer 10 minutes before serving.
Melt chocolate in small glass bowl in microwave oven (about 3 minutes on High); set aside to cool. Soften cream cheese in 1 1/2-quart glass bowl in microwave oven, 30 to 60 seconds at Medium setting. Beat cheese until fluffy; blend in the cooled chocolate and vanilla extract. Stir in chopped nuts. Pour fudge into buttered 8-inch square dish. Chill in refrigerator until firm; cut into squares. Makes about 36.
Cream butter and sugar together. Beat until light and fluffy. Add eggs, one at a time and beat well.	Add flour, mix and beat	in lemon extract and 7-Up. Pour batter into a well-greased and floured jumbo Bundt pan.	Bake at 325° for 1 hour and 15 minutes. Cool in pan 1/2 hour and turn on a cake dish. Sprinkle with 10x sugar. Do not preheat oven.
Mix all ingredients together and pour into a buttered 9 x 13 pan. Bake in 350° oven for 35 minutes.
Fry sausage and bacon. Mix all other ingredients together. Crumble sausage and bacon with the other ingredients. Add barbecue sauce. Mixture will be a little dry at first. Put in dish and place in a 350° oven for 30 minutes or until juice is thickened. If you like baked beans, you'll love this.
Place potatoes in a saucepan; add water and cover. Bring to a boil. Reduce heat and simmer 10 minutes or until potato is tender; drain. Place potato and onion in a bowl. Combine vinegar and remaining ingredients; stir well. Add to potato mixture; toss gently to coat. Yield: 4 servings.
Mix together and pour into greased baking dish. Bake 1 hour at 350°.
Beat egg whites until stiff. Add baking powder, then sugar gradually. Fold in graham crackers, pecans and vanilla. Bake in greased pie pan for 30 minutes at 350°. When cool, top with whipping cream or Cool Whip. Sprinkle with graham cracker crumbs. Refrigerate.
Put tomatoes and onions through a food chopper. Add all ingredients. Boil 2 hours or until thick, stirring frequently to keep from scorching. As soon as sauce is thick as desired, pour into sterilized jars and seal.
Mix the dates, pecans, coconut and candy (coated with flour before cutting up). Cream together the Crisco, oleo, sugar, eggs, salt and soda. Add the 2 1/2 cups flour, alternating with buttermilk to the creamed mixture, then add the first mixture to all and mix well. Bake in a greased and floured tube pan at 325° for 1 to 1 1/2 hours.
Melt chocolate chips, corn syrup and water together in microwave about 2 minutes on High or on stove until able to stir smooth. Stir in cereal. Drop from teaspoon onto waxed paper. Chill until firm. Makes 30 to 36 pieces.
Put above ingredients inside a blender. Turn on high until dressing gets frothy. Put it in a jar and refrigerate overnight.
Mix together brown sugar and butter. Add remaining ingredients. Blend well. Spread thin on greased baking pan. Bake at 325° until firm and brown.
Cream together sugar, eggs and oil. Sift together all dry ingredients. Mix apples and creamed mixture alternately with dry ingredients. Add nuts. Pour into greased and floured 13 x 9-inch pan. Sprinkle with powdered sugar. Bake for 50 minutes at 350°.
Melt chocolate and 1/2 cup butter in top of double boiler; stir in sugar, milk and salt. Bring mixture to a boil; reduce heat and cook 4 minutes, stirring constantly. Remove from heat; stir in vanilla. Let cool.
Mix flour with sour cream, then mix in all other ingredients, except chicken. Pour into baking dish and submerge chicken into mix. Bake, uncovered, 1 1/2 hours. Serve over rice or couscous.
Spread softened cream cheese on each slice of ham; add slice of pickle. Roll up and cut in desired pieces. Place toothpick in each roll-up.
Cream margarine and sugar. Add eggs and beat. Add vanilla and evaporated milk and beat well. Add sifted dry ingredients. Add more flour, if needed, to make smooth dough. Knead dough until smooth. Roll out dough to thickness of pie crust for double layer. Place bottom crust in lightly greased 15 x 10 x 1-inch pan. Pour pie filling over it. Cover with top crust or make lattice top, if desired. Brush with milk. Sprinkle with cinnamon and sugar mixture. Bake at 350° for 20 to 25 minutes.
Cream butter and sugar in large bowl until light and fluffy, add eggs 1 at a time, beating well after each. Add milk and vanilla wafers, beating well after each addition. Stir in pecans and coconut. Pour into well-greased and floured tube pan. Bake at 300° for 1 1/2 hours. Cool in pan for several minutes.
Cream sugar, Crisco and oleo. Add eggs, one at a time, beating after each one. Add flour and Seven-Up. Beat well. Pour into well-greased tube pan. Cook at 350° for 1 hour and 20 minutes.
Pour into greased 13 x 9-inch pan and refrigerate a few hours or overnight. Bake at 350° for 45 minutes. Serves 6 to 10 people. Great for Christmas morning. Can be prepared night before.
Mix and knead 10 minutes. Cover for 10 minutes. Roll out and let dry 1 hour or longer. Cut in thin strips and dry for 2 hours or longer.
Cook carrots in salted water until medium done. Rinse in cold water. Arrange layers of carrots, green pepper and onion in a bowl.
Cook noodles; drain and rinse. Cook potatoes; drain and mash. Add cheese to mashed potatoes.
Use tenderizer according to directions on label. Mix salt, mustard, garlic salt and pepper and rub on roast. Mix the catsup, Worcestershire and wine; pour over roast. Can place roast in baking bag which is floured and pricked as directed, then pour catsup mixture over it. Roast at 325° until desired doneness.
Mix together the first 5 ingredients. Spread mixture over the English muffins. Cut into fourths. Freeze at least 30 minutes. Broil until browned.
Combine juices, cloves and cinnamon in heavy pan. Bring to a boil and simmer 10 minutes. Then, soak gelatin in cold water. Remove juice from heat; discard cloves and cinnamon. Add gelatin and sugar substitute; mix well to dissolve. Pour into 2 hot, clean 1/2 pint jars. Cover lightly until cool, then cover tightly and store in the refrigerator.
Heat skillet over medium heat. Mix together pork chops, corn, beans, pineapple and tomatoes. Place tortilla in pan. Spoon mixture over half of tortilla. Sprinkle cheese over the mixture. Fold tortilla over. Cook until tortilla is browned and slightly crispy on both sides and cheese is melted. Serve with salsa and sour cream.
Mix baking soda into sour cream. Add whipping cream and sugar. Stir in flour, baking powder and salt. Refrigerate for at least 1 hour. Roll out and bake at 350° for 7 to 9 minutes. Burns easily so don't overbake.
Mix undrained pineapple with the pudding powder. Fold in the Cool Whip. Fold in the marshmallows and nuts. Refrigerate 3 hours or more before serving.
Combine all ingredients in bowl; mix well. Batter will be runny. Bake at 350° for 30 to 35 minutes. Delicious moist cake.
Boil together first 4 ingredients. Let cool, then add cinnamon, cloves, flour and shortening. Dissolve baking soda in boiling water and add to batter. Add vanilla or lemon flavoring (lemon juice is best). Bake in 9 x 13-inch pan at 325° for 40 to 50 minutes.
Squeeze spinach until dry. In medium bowl, mix spinach, sour cream, mayonnaise, soup mix, water chestnuts and onion. Cover; refrigerate for 2 hours before serving. Serve with crackers or with Hawaiian bread.
Mix until smooth sausage, mayonnaise, pickle juice, hot pepper sauce, garlic salt and 1/3 package cream cheese. Add pickles and 1/4 cup onion. Mix well. Line bowl with plastic wrap. Fill with mixture and refrigerate several hours or overnight.
In saucepan, melt butter; blend in flour. Cook until bubbly. Gradually stir in half and half. Cook over low heat, stirring constantly until slightly thickened. Add remaining ingredients. Heat thoroughly, stirring frequently. Garnish with paprika.
Put ingredients in saucepan and boil 3 minutes. Pour over warm apple cake.
Separately blanch first four vegetables until barely tender. Drain. Saute tomatoes in 1 tablespoon of butter and set aside. Heat cream, cheese and remaining butter. Keep warm.
Cream margarine, cream cheese and sugar together. Add eggs, one at a time, beating well after each one. Add flour gradually. Add vanilla. Bake at 350° for 1 1/2 hours.
Mix well; stir in self-rising flour to desired thickness (about 4 cups). Let rise. Make out into rolls on greased baking pan. Let rise and cook at 325° to 350° until brown.
For a smooth salsa, process ingredients in blender. For a chunky salsa, chop ingredients and mix. Refrigerate at least 2 hours before serving.
Heat both cans of soup and milk. Boil chicken. Melt cheese and mix with soup. Combine all ingredients except Doritos. Line casserole dish with Doritos (usually the whole bag), then pour the mixed ingredients over the chips. Bake at 350° until bubbly or cook in microwave.
Cream butter, sugar and eggs together. Mix dry ingredients together and add to butter, sugar and egg mixture. Roll out on floured surface very thin. Cut with cookie cutter. Place on cookie sheet and bake about 20 minutes at 350° or until golden brown.
Cream together butter and sugar until smooth and creamy. Add eggs, one at a time. Add salt. Stir in chocolate syrup, flour and vanilla. Add nuts and stir to blend well. Turn into greased and lightly floured 8-inch square microwave-safe pan or dish.
Make jello according to package directions. Make rice according to package directions. Put pineapple in refrigerator. Chill jello, rice and pineapple in their separate containers for 24 hours. Next day, fold together jello, pineapple and rice. Then blend together pineapple juice, pudding mix and Cool Whip. Fold into jello mixture. Chill 2 hours before serving. Makes 8 to 10 servings.
Cream butter, sugar, egg, milk and vanilla. Sift flour and add to creamed mixture. Chill, roll out; cut and bake on greased baking sheet in 375° oven for about 8 minutes.
Cook rice in 1 cup of chicken broth and 1 1/2 cans of water. Bring to a boil and boil for 10 minutes. In a large casserole dish, mix all ingredients. Top with 12 to 15 round Ritz-style crackers (crushed). Bake at 350°, uncovered, for 45 minutes. Will serve 8 to 10 people.
Mix sugar, shortening, eggs, buttermilk, flour, soda, baking powder, salt and lemon extract. Beat at high speed for three minutes. Put in greased and floured tube pan. Bake in preheated oven for 1 hour at 325°.
Run hot water over frozen brussel sprouts; drain; cut large ones in half. Put 1 cup flour in a grocery bag or large paper sack. Dump in Brussel sprouts and shake quickly to coat all sprouts. Mix remaining dry ingredients. Beat eggs and milk with a fork. Dip Brussel sprouts in egg mixture and roll in dry mixture. Drop into hot oil, frying until golden brown. Drain on paper towels. Serve hot, warm or cold. Serve plain or with favorite sauce; Ranch dressing, horseradish sauce, salsa or Catalina. They are even good smeared with pimento cheese. Serve as an appetizer, snack or as a vegetable to compliment a meal.
Sift flour, baking powder and salt together. Cut in shortening, adding water to make dough (consistency of biscuit dough). Roll out dough about 1/2-inch thick and cut into 3-inch squares. Cut hole in center. Fry in deep fat.
Mix butter, flour and nuts. Press into 13 x 9-inch pan. Bake 15 minutes at 350°. Cool. Mix cream cheese, 1 cup Cool Whip and powdered sugar and spread on cooled crust. Mix instant pudding with milk; pour over cream cheese mixture. Cool. Top with 1 cup Cool Whip; sprinkle with nuts.
Cook potatoes in salt water, mash but do not add milk. Grease casserole with butter. Combine all ingredients, put into casserole dish and sprinkle heavily with grated Parmesan cheese. Dot with butter. Refrigerate overnight. (This brings out the flavor.) Take out of refrigerator 1/2 hour before baking. Bake in 350° oven for 1/2 hour or longer until top is golden brown.
Put sugar and vinegar in pan and bring to boil. Add beets and cloves. Simmer 5 to 10 minutes.
Use either the Italian seasoning or the oregano, sweet basil, rosemary and basil.
Preheat oven to 400°. Combine apples, 3/4 cup of sugar, 2 tablespoons of flour, cinnamon, salt and 1/4 cup of water in a 2-quart casserole dish. Dot with butter. Cover with foil and bake at 400° for 15 minutes.
Mix water, yeast and sugar. Let raise while making dough. Mix margarine and flour until crumbled. Add beaten egg yolks and mix well. Add to yeast mixture. Blend well. Place dough in refrigerator overnight. Roll out size of walnut on powdered sugar; place spoonful of filling (jam) in center and roll loosely. Sealing edges slightly, make into crescent shape on cookie sheet. Bake at 350° for 12 to 15 minutes.
Cook broccoli by directions on box. Finely chop onion and mix with eggs, mayonnaise, mushroom soup and broccoli. Sprinkle with cheese and cover with Ritz crackers. Melt margarine and pour over top. Cook at 350° for 15 to 20 minutes.
Combine the first 6 ingredients and form 8 large meat balls. Place in a round 2-quart casserole. Combine the remaining ingredients to make the sauce and pour over the meat balls. Bake at 350° for 1 1/2 hours. Serves 6 to 8.
Sift flour 1 time. Add baking powder and salt and sift together. Add butter to chocolate and melt over slow fire or in a microwave. Combine sugar and eggs, add chocolate mixture, beating thoroughly. Mix in flour mixture. Then add vanilla and chocolate morsels. Bake in a greased 8-inch square pan at 325° for 30 to 35 minutes.
Combine all ingredients; place in pan on burner. Cook very slowly; thicken with flour paste. Pour into greased casserole and top with drop biscuits. Bake at 350° until biscuits are nicely browned.
Cook onion in margarine until tender, but not brown. Blend in flour. Slowly stir in broth and milk. Add salt. Cook and stir over medium heat until mixture thickens. Stir small amount of hot mixture into egg yolks, return to hot mixture, cook and stir over low heat about 1 minute. Add turkey and mushrooms; heat just until hot through. Let set. Prepare rice.
Brown chicken breasts. Put in baking dish. Cover with tomatoes and zucchini. Add slices of onion and mushrooms. Bake 1 hour at 350° uncovered.
For sauce, spray a cold medium skillet with nonstick cooking spray. Cook and stir the onion and garlic over medium heat for 2 to 3 minutes until onion is tender. Stir in tomato sauce, water, honey, lemon juice, Worcestershire sauce, mustard, celery seed and pepper. Bring to boiling. Reduce heat. Simmer uncovered for 15 to 20 minutes, stirring occasionally.
Combine mayonnaise, chili sauce and relish in small bowl. Stir a generous amount of dressing into crabmeat to moisten it well. Cut avocados in half lengthwise; remove pits. Fill each half with a portion of the crabmeat mixture. Mix eggs and dill together; sprinkle over crabmeat. Spoon the remaining dressing over the chopped eggs. Makes 6 to 8 servings.
Cut fish into 50 portions. Mix fat, salt, pepper and lemon juice. Dip each portion into seasoned fat. Dredge fish with flour. Place close together in a single layer in a greased baking pan. Mix butter or margarine and milk and pour over fillets. Bake at 400° for 25 minutes.
Roll out crescent roll dough. Butter and spread with deviled ham. Slice dough into 16 triangles. Roll each one separately. Bake at 350° until brown.
Heat oven to 400°. Grease bottoms only of 12 medium muffin cups. Mix cereal, flour, brown sugar, cinnamon, baking powder and baking soda in large bowl. Stir in remaining ingredients, just until moistened. Bake 18 to 22 minutes.
Butter a large pan. Mix all liquids together and pour into buttered pan. Sprinkle rice over liquids. Put onion soup mix over the rice. Place salted and peppered chicken on top. Cover with heavy foil. Bake for 2 hours at 325°. Remove foil. Return to oven and brown lightly.
Cook noodles as directed, omitting salt. Drain and pat dry. Saute mushrooms and onions in margarine, until tender. Combine cottage cheese, spinach, carrots, eggs and 4 tablespoons Parmesan cheese. Add mushrooms and onions and pepper. Mix well. Spread 1/3 cup filling along each noodle. Roll up and place in 13 x 9-inch baking dish.
In a large bowl, dissolve jello in boiling water. Stir in pineapple with juice and cranberry sauce. Refrigerate for 30 minutes. After 30 minutes, stir in the grapes and pecans. Pour into serving bowl. Refrigerate until set firm.
Mix first 3 ingredients together; microwave on High for 2 minutes. Add to corn puffs. Put in a brown bag. Microwave for 1 1/2 minutes on High. Shake well and put back in the microwave for 1 1/2 minutes. Remove and shake well. Cool and serve.
Press crescent dough in 13 x 9 pan and bake according to package directions. Cool completely. Mix together cream cheese and dressing. Spread evenly over cooled crust. Cover with vegetables, then top with shredded cheese. Cut into bars.
Drain peas. Mix in mayonnaise, mustard, chopped celery and onion and pimento. Chill 1/2 hour and serve. (Option: Lay a few boiled egg slices on top.) Serves 4.
Grease 9 x 13-inch pan. Sprinkle coconut and pecans in pan. Mix cake mix as directed on box. Pour over nuts and coconut. Melt butter, then mix cream cheese and sugar. Pour this over the cake. Bake at 350° for 40 minutes.
Break tortillas into 9 x 13-inch dish. Pour chicken broth over chips. Mix chicken, onion, pepper, soups and chopped Ro-Tel tomatoes. Add chili powder. Pour chicken mixture over chips. Top with cheese. Bake at 325° for about 45 minutes.
Cook and peel shrimp. Cut celery, green pepper and mushrooms. Add diced onions and saute in butter. Add crushed tomatoes, mild pepper rings and pepper ring juice. Add spices (pepper, garlic salt, parsley and oregano). Simmer. Serve over rice.
Combine beef, egg, bread crumbs and seasonings. Shape into balls the size of a walnut. Heat chili sauce, jelly and lemon juice in a heavy skillet or a Dutch oven until blended. Add meatballs; cover and simmer for 30 minutes. Remove first batch and drop in the rest. Stir to prevent sticking. Makes about 40 small balls. You do not need to brown meatballs first.
Melt shortening in skillet. Brown onions, celery, salt, pepper, bouillon, soy sauce and sugar. Cook for 5 minutes. Add frozen vegetables and diced chicken. Cook about 8 minutes and remove from heat.
Mix all cake ingredients together and bake in a 350° oven for 40 to 45 minutes.
Cut squash in half lengthwise. Remove seeds. Bake cut-side down in baking dish at 350° for 40 minutes. Mix apple, celery, walnuts, sugar and cinnamon. Turn squash cut-side up and sprinkle with salt. Put apple mixture in squash halves and bake covered about 25 minutes or until apple is tender. Serves 4.
Prepare cake mix according to directions for layer cake. Mix other ingredients well. Cook over low heat 30 minutes or until thickened. Spread on cooled cake layers.
Heat oven to 400°. Prepare cornbread mix according to package directions. Stir in Spam. Spread into greased 9-inch pie pan. Bake 15 to 20 minutes or until cornbread is done. Arrange broccoli spears on top of cornbread, sprinkle with cheese. Return to oven, continue baking for 5 to 10 minutes or until cheese is melted and cornbread is completely baked.
Pour 1 3/4 cups water over prunes. Cover and cook until tender. Cool and drain, reserving liquid. Chop prunes and add to prune liquid.
Brown ground beef; pour off fat. Stir in one can of pizza sauce, then sprinkle with garlic salt and oregano, to suit your taste. Let meat mixture cool, then place on buns and top with a slice of Mozzarella cheese. Wrap in foil. Heat in oven until cheese melts.
Brown chops in hot fat. Sprinkle with salt and sage. Place in baking dish. Top with apples and sprinkle with brown sugar. Add flour to fat in skillet and blend. Add water and vinegar; cook until thickened. Add raisins and pour over chops. Bake, uncovered, at 350° for 1 hour or more. Serves 8. (Ha! Ha!)
Combine all ingredients except pectin. Bring to a boil, then add the liquid pectin, stirring constantly. Boil hard for 30 seconds. Pour into clean, warm jelly glasses.
About 1 hour before serving, in 9 x 13-inch pan, spread 1 cup sour cream; set aside. In 2-quart saucepan, flake chicken. Add 1/2 cup sour cream, mushrooms, chilis, onion flakes, chili powder, salt, garlic powder and pepper. Cook over low heat, stirring occasionally just until thoroughly heated. Preheat oven to 450°. In 8-inch skillet over medium heat, fry tortilla in 1/2-inch hot oil a few seconds on each side until soft. For each enchilada along center of tortilla, spread 1/4 cup chicken mixture. Fold sides of tortilla over filling and place seam side down in sour cream pan. Spread remaining sour cream over enchiladas and sprinkle with cheese. Bake 8 minutes or until cheese is melted.
Boil potatoes in water, broth and cream of celery soup until soft. Add milk.
Prepare cake mix according to package; then cool cake. Mix together next 3 ingredients. Punch holes in cake all over. Then pour Eagle Brand mixture in holes of cake. Refrigerate 25 minutes, then top with Cool Whip and coconut. Refrigerate leftover cake.
Place sherbet in large punch bowl. Pour pineapple juice over. Add ginger ale or Sprite. Stir and serve immediately. Yields 50 servings.
Cut eggplants in halves lengthwise and cut into small triangles. Soak in salt water overnight with weight on it. Next day, put the eggplants in a strainer and pour boiling water over them. Let it cool, squeeze gently.
Bring the first seven ingredients to boil and cool. Mix together remaining ingredients; combine with cooled mixture. Put in greased 7 1/2 x 11 1/2-inch or 8 x 8-inch dish. Sprinkle slivered almonds on top. Bake at 350° for 45 minutes.
To every pound of crumbled, cooked burger you use, add these ingredients. Heat through and serve on big buns with slices of onion, pickle and tomato.
Preheat oven to 350°. Grease a 15 1/2 x 1-inch jelly roll pan; set aside. In large bowl of electric mixer, at high speed, beat butter with sugar until light and fluffy. Add egg yolk and vanilla; beat until blended. At low speed, beat in flour. With spatula, spread mixture in prepared pan. Bake 12 to 15 minutes.
Cook broccoli until tender and can break apart with fork. Drain broccoli and mix all ingredients and bake in 9 x 13-inch pan, 20 to 25 minutes at 400°.
Mix all ingredients together well with a little water to moisten. Shape in greased baking dish. Bake in 350° oven for 30 minutes. Pour over loaf 1/2 cup ketchup and 1/2 cup water. Continue baking for another 30 minutes.
Dissolve orange Jell-O in boiling water. Stir in orange juice. Add undrained pineapple. Mix well. Chill until partially set. Stir in Mandarin oranges. Pour into serving bowl. Chill until set. Combine pudding mix and milk in bowl; beat well. Fold in whipped cream. Spread over top of congealed Jell-O mixture. Chill until serving time. Makes 12 servings.
Over medium heat, cook and stir butter, sugar, milk and salt until it is blended and melted. Turn off heat. Put 1/4 cup of very hot water in a small bowl and add the yeast. Cover and set aside for 15 minutes.
Roll out biscuits and divide pie filling between the 10 biscuits. Pinch the dough up over pie filling and place in baking dish. Melt margarine; add sugar and water. Pour over biscuits. Bake about 30 minutes at 350° or until brown. Spoon liquid over dumplings before serving. You may also use cherry, peach or blueberry pie filling.
Preheat oven to 350°. Butter a spring-form Bundt pan. With shredding disc of food processor or by hand, grate enough carrots to yield 3 cups. Using steel blade of the processor, chop enough nuts to yield 1/2 cup. Set carrots and nuts aside. With electric mixer or by hand, mix together sugar, oil and eggs.