HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put the confectioners sugar in large bowl, set aside. In another bowl blend the pinto beans, melted margarine, cocoa and vanilla. Add cocoa mixture to sugar mixture and mix thoroughly, add nuts if desired. Pour into greased 8 x 8-inch pan and keep refrigerated.
Cream together the margarine, Crisco, sugar and egg yolks. Stir together the flour, soda and salt; add to creamed mixture. Add buttermilk and vanilla. Beat egg whites until stiff; fold in. Add nuts and coconut. Bake in 3 greased and floured pans for 30 minutes at 350°. Use Cream Cheese Frosting.
Dissolve jello in hot water; let cool. Add ingredients. Stir until blended. Pour into dish and put in refrigerator to gel. Do not mix.
Cook spinach using package directions. Drain well. Combine onion soup mix and sour cream. Mix well. Stir sour cream mixture into spinach. Place in a baking dish. Bake, covered, at 350° for 30 minutes or until bubbly. Makes 8 servings.
Pour pear nectar, ginger beer and lime juice into a pitcher half filled with ice. Stir to blend. Pour into tall glasses and garnish with lime slices.
In a heavy saucepan, melt the butter and saute the onion until clear. Stir in the flour with a whisk and the hot milk, stirring all the time, until the mixture thickens. When the mixture is thick, add the remaining ingredients; heat for a moment. Serve over toast. Makes 4 servings.
Heat oven to 350°. Grease and flour 9 x 5 x 3-inch loaf pan. Measure all ingredients into large mixer bowl. Beat on medium speed 1/2 minute, scraping side and bottom of bowl constantly. Pour into pan. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool thoroughly before slicing.
Combine all ingredients. Pour in crust. Bake at 375° for 30 minutes or until set in center.
Put Carnation, sugar and chocolate in saucepan. Set saucepan on burner and turn heat to medium.
Arrange dried beef on bottom of greased crock-pot. Wrap each piece of chicken with strip of bacon and place on top of dried beef. Mix soup (not diluted), sour cream and flour. Pour over chicken and cover. Cook on low heat for 8 to 10 hours or on high for 3 to 5 hours. Serve over rice.
Preheat oven to 350°. Cream shortening, sugar and vanilla; add eggs and mix until smooth. Mix milk and yogurt together. Set aside. Mix all dry ingredients (except cocoa) together. Add dry ingredients alternately with milk/yogurt mixture. Mix cocoa with hot water to form a paste. Beat into batter. Pour into well-greased pan. Bake at 350° for 30 minutes for 2 layers; 45 to 50 minutes for tube pan. Frost with buttercream frosting.
Melt Milky Way bars in microwave. Blend in blender with evaporated milk. Pour into 1 gallon container. Combine sugar and eggs; add milk and vanilla. Add to candy bar mixture in ice cream freezer and freeze as usual.
Mix flour, baking powder, soda and salt together and set aside. Mix sugar and shortening together, then add eggs, sour milk and bananas. Add dry ingredients and nuts. Bake in well-greased loaf pan for 50 to 60 minutes at 350°. Let stand for 20 minutes before removing from pan.
Combine everything except wieners and simmer until thick. Grind wiener and add to sauce. Stir. Cook 15 minutes longer. (Do not brown ground beef first.) If the sauce is a little thin, add a few crumbled soda crackers to the sauce. Makes 30 servings.
Saute onions in butter. Mix with sour cream, dill, salt and half the cheese. Combine corn, milk, muffin mix, egg and hot sauce. Put muffin mix in buttered 10-inch skillet. Spread with onion mixture and top with rest of cheese. Bake at 425° for 30 to 40 minutes.
Coat pork chops with mixed, dry ingredients. Brown well in hot oil. Put chops in crock-pot. Add soup and cook low for 6 to 8 hours or high for 3 to 4 hours. Serve with rice.
In Dutch oven, brown sausages. Remove and drain off fat. In same pan, brown ribs, half at a time; remove. Return meats to pan. Add undrained tomatoes, beef broth, olives and parsley. Cover and simmer 1 hour or until ribs are tender. Remove meats; keep warm. Skim off fat; measure sauce. Add water, if necessary, to make 2 1/2 cups liquid and return to pan. Blend flour with 1/2 cup of cold water; stir into liquid. Cook and stir until bubbly. Serve meat over hot cooked noodles. Pass sauce. Makes 6 servings.
In basket of percolator, place whole allspice, broken cinnamon sticks, brown sugar, cloves and salt. In bottom of percolator, place cranberry juice cocktail and pineapple juice. Add water to the nine cup mark. Perk as you would coffee.
Preheat oven to 350°. Butter a 13 x 9 x 3-inch baking pan. Set aside. In a large bowl of an electric mixer, beat 1 cup (2 sticks) butter with granulated sugar until light and fluffy. Beat in egg and vanilla. Stir in flour until well mixed. Pat evenly into prepared pan. Bake until edges are brown and center looks dry, about 15 minutes. Remove to a wire rack while preparing topping. Maintain oven temperature.
Blend apricots, coconut and milk. Let stand about 2 hours to firm. The nuts may be added to mixture and the balls, rolled in confectioners sugar. Mixed dried fruit may be used. Yields 5 dozen.
Put butterscotch pieces into top of a 2-quart double boiler. Place over hot water until bits are melted. Blend in condensed milk. Stir in cornflakes, walnuts, raisins and cherries. Spread the finely chopped walnuts on a piece of waxed paper for coating. Shape about a teaspoon of the butterscotch mixture into a small ball. Roll in nuts to coat. Place on a cookie sheet or flat pan. Chill until firm. Makes 5 dozen.
Scald milk; cool to lukewarm. Add dissolved yeast, sugar, egg and salt. Add flour to make a soft dough. Let raise until double in size. Punch dough and divide. Put one layer of dough in well-greased 9 x 13 x 2-inch pan. Cover with sausage (make sure there is plenty of sausage); add another layer of dough. Let raise 30 to 45 minutes. Bake at 350° for at least one hour until well browned. Try this with fruit salad for a fall or winter supper.
Melt 1 stick margarine and add condensed milk. Stir in confectioners sugar, then add the nuts and coconut. Mix well and make up the balls. Line cookie sheets with waxed paper and arrange balls on them. Melt the paraffin on low heat; add chocolate chips and stir constantly. Dip balls in chocolate and put on waxed paper to set. Makes about 100 balls. Sets up real quick. Put in freezer bags and store until needed.
Slice rolls lengthwise. Heat first 2 ingredients and spoon on inside of rolls (2 layers of each is usually enough). Place top back on rolls. Heat oven to 350° until cheese melts. Cut in 2 or 3 roll size. These can be frozen before heating to serve later.
In medium saucepan combine juice and enough water to equal 1 cup. Sprinkle gelatine over and let stand 1 minute. Heat and stir over low heat until gelatine is completely dissolved. Stir in honey and then remaining ingredients. Pour into 8 or 9-inch baking pan. Chill until firm. Cut into bars to serve. Makes about 2 dozen.
Combine flour, sugar, eggs, milk, butter and vanilla. Mix well and stir in coconut. Pour into a deep baking dish. Bake at 375° for 30 to 35 minutes. Yields 10 to 12 servings.
Combine cream cheese, powdered sugar and milk until light and fluffy. Add peanut butter and beat until smooth. Fold Cool Whip into peanut butter mixture and pour into pie shells. Chill for 4 to 6 hours or overnight. This pie freezes well and will last 2 to 3 months.
Mix together in pan sugar, margarine, milk and cocoa. Boil for 1 minute. Remove from heat and add creamy peanut butter, vanilla and oatmeal. Spoon on wax paper and put in refrigerator.
Cream shortening, sugar and egg. Add dry ingredients to mixture. Add milk and stir. Gently fold in blueberries. Sprinkle sugar and cinnamon on top. Bake at 350° for 25 minutes.
Preheat oven to 350°. Mix flour, shortening and sugar in large bowl. Mix yeast in 1 cup warm water. Let yeast dissolve about 5 minutes, then mix all together. Leave in bowl and set on top of oven; cover. Let rise for 1 hour. Roll out on floured board; cut like biscuits. Dip in butter. Place in pan; let set 30 minutes more and bake.
Stir together flour, soda, cream of tartar and salt. Beat shortening and 1 1/2 cups sugar. Add eggs and vanilla. Beat well. Add dry ingredients, beating until well combined. Roll dough into 1-inch balls. Roll into a mixture of 3 tablespoons sugar and 1 teaspoon cinnamon. Place balls on cookie sheet and bake at 375° for about 8 minutes.
Melt butter or oleo in bottom of oven proof dish. Lay fish on top. Cover the top of fish with the rest of the ingredients that have been mixed together. Bake at 375° for 20 minutes. If not browned, stick under broiler for a few minutes.
Make bread dough 2 hours or more ahead. Thaw and drain spinach (Swiss chard also works well). Chop spinach and set aside. Combine tuna, cottage cheese, spinach and cheeses.
Roll 2 stalks of cooked asparagus in each ham slice. Melt butter, blending in flour, salt and pepper, adding milk slowly; cook until smooth and thick. Add cheese and stir until melted and blended. Pour sauce over ham rolls. Bake at 350° until hot and slightly browned, 20 minutes. Serves 4.
Peel and chop the onion and garlic. Melt the margarine in a pan over a medium heat and fry the onion and garlic gently for 5 minutes. Mash the beans and add to the mixture with the pepper. Cook it all through until hot.
Combine first three ingredients; set aside 3/4 cup. Press remaining crumb mixture into ungreased 13 x 9 x 2-inch baking dish. Set side.
Place roast in crock-pot. Sprinkle the onion soup mix over it. Pour in the beer and cook for several hours on low. Test for doneness. (Very good gravy.) If gravy is too rich, add a little water.
Heat oven to 400°. Cook mixed vegetables, onion and celery in broth in 5-quart Dutch oven until tender. Heat to boiling. Stir cornstarch into cold water until dissolved; stir into broth. Heat to boiling, stirring constantly. Boil and stir constantly for one minute. Remove from heat. Stir in chicken and parsley. Pour into ungreased rectangular pan, 13 x 9 x 2-inch.
Combine all ingredients and mix well. Shape into small balls the size of a walnut. Deep fry in a wok or skillet until well browned. Drain. Arrange in a loaf pan or casserole. Pour spaghetti sauce over and bake 15 to 20 minutes in a 350° oven. May be topped with cheese before baking.
Stir all ingredients together. Bake at 450° for 10 minutes, then at 350° for 45 minutes.
Cream shortening and sugar together; stir in eggs and vanilla. Sift together flour, baking powder, nutmeg, cinnamon and salt. Stir half of flour mixture into shortening mixture. Beat in 2 tablespoons of the hot water. Stir in remaining flour mixture, then the remaining water, beating after each addition. Stir in apples and nuts. Spread in two greased 9 x 9-inch pans or 1 greased 13 x 9-inch pan. Bake at 350° for 45 to 50 minutes or until sides pull away from pans. Excellent with vanilla ice cream.
Cream sugar, shortening and eggs. Add remaining ingredients. Roll out about 1/4 inch thick. Cut out with cookie cutters. Bake at 350° about 10 minutes.
Mix flour, 1/2 cup powdered sugar, graham crackers and butter together. Press in 9 x 13-inch pan. Bake at 350° for 6 minutes; cool completely.
In a 3-cup glass container with a tight fitting lid, combine vanilla beans with the vodka. Cap and allow to "steep" at room temperature for 3 weeks. Remove vanilla beans and strain liquid through a cheesecloth, if necessary. In a medium saucepan, combine water and sugar, stirring constantly, until it comes to a boil and sugar dissolves. Remove from heat and cool. Stir into vodka that has been strained. Pour mixture into a bottle; cap and allow to sit at room temperature for one month.
Melt together the margarine and peanut butter. Add graham cracker crumbs, coconut and sugar. Mix well and roll into small balls. Melt paraffin and chips in a double boiler. Dip candy and place on wax paper. Makes about 100 candy balls.
Boil chicken and pull meat from the bones. Heat cream of chicken soup and Ro-Tel tomatoes together until smooth and creamy. In a 9 x 13-inch pan, layer the bottom with crushed Doritos, then half of the chicken. Add half of the chopped onion, soup mixture and sprinkle half of the Cheddar cheese. Repeat the layers again and add more chips on top.
Mix together and bring to boil first 3 ingredients. Boil for 1 minute. After boiling remove from heat. Mix in oats, vanilla and coconut. Mix well and drop by teaspoonful on wax paper.
Melt 4 Tbsp. butter in a large pot. Add salt and flour. Add milk slowly. Cook until sauce thickens. Add sliced potatoes. Bring to a boil. Put potatoes in a 13 inch x 9 inch x 2 inch baking dish and dot with remaining butter. Bake at 350 degrees for 1 hour and 15 minutes.
Prepare salad dressing according to package directions. Add soy sauce, lemon juice, Worcestershire, garlic, salt and pepper. Marinate chicken overnight or several hours. Broil or grill chicken until done. Wrap onion, bell pepper, tomato, mushrooms and chicken in flour tortillas.
Dissolve yeast in water. Combine dry ingredients and work in shortening. Stir in yeast and buttermilk. Dough will seem too soft to handle. Handle with well floured hands. Roll or shape as you like. Bake in hot 400° oven for 10 minutes or until golden brown.
Slice potatoes, carrots, onion, bell pepper and hot dogs. Brown (fry) over medium heat. Beat eggs and pour over fried mixture. Mix until eggs are cooked. Cook rice according to box directions. Combine fried mixture with rice and stir well. Season to taste. Serve hot.
Mix all ingredients. Pour into hot greased 13 x 9 x 2-inch baking pan. Bake at 400° for 45 to 55 minutes.
Use 9 x 13 x 2-inch pan, ungreased. (Optional: Line pan with pie crust.)
Mix water, buttermilk and soda well and set aside. Mix shortening, sugar, eggs and salt. Mix these 2 mixtures together in large bowl. Then add the brans and flour. Mix well. Store in refrigerator. Can be kept up to 4 weeks, taking out amounts as needed. Bake at 375°. Makes 5 dozen.
Remove stalks from eggplant and cut lengthwise in 1/2-inch thick slices. Sprinkle with salt. Leave for 1 hour, then rinse and pat dry. Coat with flour. Preheat the oven to 350°.
Mash avocado with fork, add lemon juice, salt, chili powder and garlic; mix well.
Beat egg whites with water to make egg wash. Cook Ramen noodles (set aside spice packet). Drain. Put into large bowl. Add raw cabbage, celery and onion. Add ginger and set aside.
Boil sugar, syrup and water until it spins a thread. Add peanuts and stir continuously, cooking until it turns a brownish gold. Remove from heat, add butter, salt and soda. Stir until butter is melted, pour into buttered pan.
Brown sausage in skillet. Pour off grease. In a large kettle combine all ingredients except potatoes and green peppers. Simmer covered for 1 hour or longer. Add potatoes and green peppers. Cook until potatoes are tender - 30 to 45 minutes.
Dissolve gelatin in hot water. Add sugar, then lemon juice, pineapple juice and water. Mix and pour over sherbet. Makes 2 gallons or 64 four ounce servings.
Cook rice according to package directions, then marinate with oil, vinegar, salt, curry and onions. Add peas, celery and shrimp and then mix with mayonnaise.
Dissolve gelatin completely in boiling water. Combine cold water and ice cubes to make 1 1/4 cups ice and water. Add to gelatin, stirring until slightly thickened; remove and pour fish in Jell-O, slightly thickened; put in refrigerator until set. Serves 4.
Sift together the flour, baking powder and salt. Put in the shortening with fingers. Add milk gradually; mix to a smooth dough. Turn onto floured board. Divide into 6 portions and roll out enough to cover an apple. Place an apple on each piece of dough. Fill the space from which the core was taken with sugar and a little cinnamon. Wet the edges of the dough; fold them over the apple. Place on greased baking sheet. Bake at 350° for about 30 minutes. (Dumplings may be steamed instead of baked.)
Mix sugar, butter, cream cheese and Cool Whip in one bowl. In another bowl, combine pudding mixes with milk. Combine mixtures; pour into a 9 x 13-inch pan. Sprinkle crushed Oreos on top. Chill.
Put tomatoes and sauce in saucepan, adding chopped pepper and finely chopped parsley. Add crushed garlic cloves, 1/3 fennel. Sweeten with sugar (approximately 2 tablespoons, according to taste). Add basil. Simmer, uncovered, for one hour. Stir frequently. Add sugar at last of cooking time. Taste for possibly more basil or sugar.
Cream together 1/2 cup sugar and butter. Add baking powder, flour, milk and salt. Line 8 x 8-inch pan with grease and add fruit. Spread dough on top of fruit. Add 1 cup sugar over top of dough. Then pour 1/2 cup water over all. Bake at 350° for 34 to 40 minutes.
Grind cranberries in food processor with water, then drain. Put sugar with ground cranberries and soak overnight. Remove core from apple and cut up with a knife. Chop up orange, minus the white pith if possible. When making up the jello, use less water if some water was used in the chopping. Mix all ingredients and let set.
Mix together last 3 ingredients. Arrange chicken, bone side down in a 9 x 13-inch pan. Pour mixture over chicken. Cover with foil. Bake 45 minutes at 350°. Uncover and bake 10 minutes more.
Add 1/2 cup nuts and spread on crumb mixture; spread the rest of crumbs on top. Bake at 350° for about 1/2 hour.
Chop cabbage fine and boil until very tender in salted water; drain. Wilt onion in oleo. When wilted, add cheese in hunks and allow to melt over low heat. When melted, add soup. Blend. Add cabbage and mix well. Add about 1/2 cup bread crumbs and parsley. Season to taste. Put in greased 1 1/2 or 2-quart casserole. Sprinkle bread crumbs on top and bake at 350° for 20 to 30 minutes. Serves about 8.
In a small bowl, combine chocolate chips and milk. Microwave on High for 1 minute. Stir until smooth. Dip apple sections, banana chunks, strawberries or favorite fresh fruit.
Heat oven to 350°. Combine softened cream cheese, sugar, vanilla and 1 egg. Mix well. Spread onto bottom of pastry shell. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350° for 1 hour.
On large piece of foil, put potatoes, carrots, onions and pieces of ground beef; salt and pepper (garlic) to taste. Put dots of butter on top. Fold foil like a packet, sealing ends well. Cook on grill 20 minutes each side or until potatoes are tender. Makes 5 or 6 packets.
Mash jello and let set until soft. Mix whipped whipping cream, cottage cheese and pineapple in jello. Let set until jelled.
Beat eggs until light and fluffy. Then mix in other ingredients. Bake in waffle iron till golden brown. Tastes great with homemade pudding.
Cook both tapioca pudding mixes using juice drained off pineapple and oranges, adding enough orange juice to equal 4 cups. Let cool. Add fruit to pudding and refrigerate.
Mix ingredients all together. Place 2 thicknesses of paper cup liners in microwavable pan (for 6 muffins); divide mixture evenly into 6 cups. Microwave on high, turning 1/4 turn every 30 seconds for 2 1/2 to 3 minutes. Sprinkle with cinnamon/sugar, if desired.
Dredge the fish in the dry milk and Parmesan cheese mixture. Put the tomato sauce in a shallow baking dish. Add the fish. Sprinkle the fish with the remaining cheese mixture. Bake in 375° oven for 30 minutes or until golden brown or microwave for 4 to 6 minutes.
Cook macaroni. Mix rest of ingredients. Add to hot, drained macaroni. Bake at 350° about 25 minutes.
Brown ground beef, onion, celery and green pepper. Cook until meat is brown. Drain fat. Add noodles, salt, pepper, ketchup, soup and water. Cover and simmer 20 minutes.
Mix confectioners sugar, cheese, eggs and peanut butter together. Mix in 1 Cool Whip; put in crust. Top with the other container of Cool Whip; keep in refrigerator or you can freeze.
In saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat, stir in walnuts and vanilla, spread into aluminum foil-lined 8 or 9 in square pan-chill 2 hr until firm. Turn fudge onto cutting board, peel off foil and cut into squares.
Use a 2-quart baking dish; grease. Add all ingredients into dish. Mix well. Dot with butter. Bake at 350° for 35 to 40 minutes.
Combine flour, sugar, baking powder, cinnamon and ginger. Stir in carrots, raisins and nuts separately. Combine undrained pineapple, eggs, margarine and vanilla. Stir into dry ingredients until just blended. Spoon into greased muffin tin (or paper). Bake in 375° oven for 20 to 25 minutes. Cool on rack. Makes 12 muffins.
Spread tomato soup in 11 x 7-inch baking dish. Slice tamales in 1/2-inch rounds. Place on top of soup. Place chicken breasts on top of tamales. Spread white sauce over chicken breasts. Drizzle tamale sauce that is left over in can, over all. Bake at 350° for 55 to 60 minutes.
Combine oil, vinegar, sugar, salt and garlic powder (or pressed garlic) and shake well. Store in refrigerator.
Place butter in a 2-quart ovenware measure. Cook butter 30 seconds or until butter is melted. Add flour and seasonings. Blend to a smooth paste. Add milk gradually, stirring constantly. Continue cooking about 6 minutes to thicken. Chop 1 1/2 hard-cooked eggs, reserving the other 1/2 egg for garnish. Add egg to white sauce. Mix well. Combine white sauce and salmon in a 1-quart ovenware casserole. Cover. Continue cooking 3 to 4 minutes. Serve over hot toast or biscuits. Garnish with sliced, hard-cooked egg and parsley.
Preheat oven to 325°. Grease a 1 1/2-quart baking dish. Cook noodles and drain. Combine soup and milk in saucepan until smooth. Add onion, mustard and sour cream; stir. Add hot noodles and ham. Toss with a fork. Put in the baking dish and top with mixed butter and bread crumbs. Sprinkle the top with Parmesan cheese. Bake for 25 to 35 minutes. Yields 6 servings.
Heat the cranberry juice with cloves and cinnamon slowly about 10 minutes. Remove cloves and cinnamon and then add juices. Serve either hot or cold.
Mix sugar, Milnot and water together and cook on medium heat until soft ball stage. Remove from heat. Add vanilla, peanut butter and corn syrup. Beat until creamy and stiff. Spread on buttered place. Cool and cut in squares.
Salt, pepper and garlic salt chicken, brown lightly, transfer to ovenproof dish. Smother with other ingredients. Bake at 350° for 30 minutes, uncovered. Cover chicken and bake for 20 minutes longer. This is real good with rice, just spoon sauce over chicken and rice.
Cream the sugar and shortening. Add the beaten eggs; mix well. Add the mashed bananas, flour, soda, nuts and vanilla. Pour into a well-greased loaf pan. Bake at 350° until brown and firm in its center. Let cool 1/2 hour before trying to remove from the pan.
Brush ham with steak sauce and place on charcoal grill. Cook for 20 minutes, turning every 5 minutes. Add steak sauce each time you turn it.
Brown ground beef with onion, green pepper and garlic. Add soups (tomato and mushroom) and water and let simmer for 45 minutes to 1 hour. Add cheese, salt and pepper and stir until cheese melts. Cook spaghetti and drain well, then add to meat mixture. Put into greased casserole dish topped with grated cheese. Bake at 350° until very hot and bubbly. Serves 4 to 6 people.
Break eggs into large bowl; add salt and 1 cup milk. Beat with rotary beater, adding sugar gradually until well blended.
Beat eggs well. Add rest of ingredients and beat well. Pour into greased and floured	cookie	sheet.	Bake 20 to 25 minutes at 350°. Frost while still slightly warm.
Combine cake mix, jello, water, oil, eggs and salt in large bowl of mixer. Beat at medium speed for 4 minutes. Pour into greased and floured 9 x 13-inch pan. Bake in preheated 350° oven for 45 minutes. When baked, remove from oven. Punch holes in cake while still hot, about one-inch deep and one-inch apart. Do not go to bottom of pan with holes.
Combine peanut butter, syrup and brown sugar in a saucepan. Stir over medium heat until heated. Pour over Special K and stir. Press into a buttered 9 x 13-inch pan. Melt chocolate chips and butterscotch chips together. Pour over bars. Cut in squares.