HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in pot. Add vanilla. In a 6-quart pot (a pressure cooker works great) pour milk over the sugar. Put this on high heat and stir constantly. Once it boils, reduce heat a bit and boil for 6 1/2 minutes. Remove from heat and add butter, chocolate morsels and then nuts. Stir until thoroughly blended. Pour in a 13 x 17-inch pan. Let stand overnight (covered.)
Sprinkle 1/3 of croutons over bottom of a 2-quart casserole. Layer 1/2 of the following ingredients: tomatoes, cucumbers, onion, green pepper and celery. Mix mayonnaise, lemon juice and Lawry's salt and spread 1/2 of mixture over top. Repeat layers, ending with last 1/3 of croutons. Refrigerate for 24 hours. Serves 8 to 10. (Prepare the day ahead.)
Spread cherry pie filling over bottom of greased 13 x 9-inch pan. Mix all dry ingredients together and add all liquid ingredients at once. Stir to moisten and pour over cherry pie filling. Bake at 350° for 30 to 35 minutes. Cool for 10 minutes and invert, then cool.
Cook and drain spinach. Mix with other ingredients and form into balls. Bake for 20 minutes at 350°. Makes 86 balls.
Pour buttermilk mixture over sugar and cook (stirring constantly) until soft ball forms in ice water. Add vanilla. Let cool 1 minute. Add pecans and mix well. When mixture begins to cream, drop on waxed paper.
Layer ingredients as listed. Do not stir. Refrigerate for 8 hours or overnight before serving.
Mix sugar and butter together. Put in flour, baking powder, salt and milk. Stir good. Pour berries on top, then 1 cup sugar and 2 cups water. Bake for 1 hour.
Combine sour cream and cinnamon. Mix well. Add marshmallows and fruit mix lightly. Chill and serve. Variations: Substitute 11 ounce can mandarin orange slices drained for orange sections and omit cinnamon.
Melt butter in bottom of pan. Mix all ingredients and pour a layer over butter. Add a layer of peaches, then a layer of mixture and another layer of peaches. Cook for 1 hour at 350°. Serve with whipped cream.
Mix mayonnaise, sugar and vinegar. Pour over the rest of the ingredients and mix together. Chill.
In a bowl, add mixed fruit and marshmallows. Fold in Cool Whip. Slice bananas and mix in right before serving.
Saute green pepper and mushrooms in butter. Combine with rest of ingredients, reserving cheese for top of casserole. Bake 30 to 40 minutes at 325°.
Beat the egg yolks into the cream. Melt butter in pan and saute lobster meat for 3 minutes. Sprinkle with paprika and add wine, then cook for 3 minutes more. Add cream and egg mixture, stirring tenderly, until sauce thickens. Add cognac; stir and serve over hot, buttered toast points.
Cook potatoes in jackets. Peel, then shred. Stir in sour cream, onions, 1 cup cheese, salt and pepper. Turn into greased 2-quart casserole. Top with cheese. Sprinkle with paprika. Bake, uncovered, 30 to 40 minutes at 350°. Serves 8 to 10.
Cut boneless chicken breasts in halves; roll in flour and pound both sides with meat tenderizing utensil. Cover with milk and refrigerate at least 8 hours.
Make crust by pressing separated crescent rolls onto a 12 x 16-inch cookie sheet. Bake for 12 minutes in 400° oven. Let cool. Mix cream cheese, mayonnaise and dressing mix thoroughly. Spread over crust. Top with vegetables. Cut into small bite-sized pieces and serve.
Mix together sour cream, mayonnaise, chopped chestnuts, onion and soup mix. Drain spinach and squeeze dry; add spinach to mix. Scoop out long loaf of French bread. Fill center with dip.
In a 4-quart crock-pot, combine potatoes, water, onion, bouillon granules and pepper. Cook on low for 9 to 11 hours or on high 4 to 4 1/2 hours. Stir cheese and milk into soup. Cover and cook on low for 1 hour.
Combine 2 cups sugar, pecans and cinnamon. Brush 12 x 17-inch baking tray or pan with melted butter. Place 12 phyllo leaves at bottom, brushing each with melted butter. Spread 1/2 of nut mixture on leaves. Add another layer with 6 buttered leaves and add remaining nut mixture on top. Finish with a top layer of 12 to 15 buttered leaves. Score top with sharp knife into diamond shapes. Bake at 350° for 45 minutes to 1 hour or until golden brown. Let cool, then pour syrup over until saturated.
Wash, cap and cut strawberries in small pieces. Drain. In a small bowl, sprinkle strawberries with Equal. Let stand a few minutes before adding cold water.
Cut spareribs into pieces of about 3 ribs each. Brown slowly so that ribs cook a little while browning. Mix all ingredients and place in covered baking dish large enough to hold spareribs. Place ribs, upside down, on sauerkraut so they will cook well. Cover and bake in preheated oven at 350° for 1 hour. Remove cover and turn chops upright. Return to oven for 1/2 hour. Chops should be tender and brown. Meaty ribs may require longer baking. Makes 4 servings.
Mix all ingredients together with a fork; make a small hole in the middle, then add the water, vinegar, vanilla and oil. Mix with a fork. Cook for 20 minutes at 350°.
Bring to a boil water and sugar; boil for 1 minute. Remove from heat; add jello. In large container, add diluted orange juice, lemonade, pineapple juice, processed bananas, strawberries, boiled sugar and jello mix. Freeze for at least 24 hours before serving. Take out of freezer 3 hours before ready to serve. It will be slush. Put in punch bowl. Add ginger ale. Yields 100 punch cups full (about 50 people). For large gatherings, increase as needed.
Preheat oven to 325°. Combine cake mix, butter, milk and eggs in large mixing bowl. Beat on low speed. Stir in drained and chopped mandarin oranges. Pour mixture into 3 (9-inch) greased and floured cake pans. Bake at 325° for 25 to 30 minutes. In mixing bowl, mix pudding according to package; add undrained pineapple. Chill. Fold in Cool Whip. Spread between cooled cake layers and top and sides. Refrigerate.
Preheat oven to 350°. Mix first 3 ingredients. Pat tight in bottom of a spring-form pan and bake 10 minutes.
Sift dry ingredients together for even distribution. Uneven distribution of leavening causes yellow or brown flecks.
Combine sugar, water and orange rind in medium size saucepan. Bring to boiling. Lower heat. Simmer until clear (about 2 minutes). Add apple to saucepan. Simmer, stirring occasionally for 5 minutes. Add cranberries, ginger, allspice and cinnamon. Simmer, stirring occasionally, for 7 to 8 minutes or until cranberries are soft. Stir in raisins. Transfer relish to bowl. Let cool. Refrigerate overnight or up to two weeks in glass canning jars.
Shell and devein shrimp, leaving tails intact. In small bowl, beat eggs, cream and salt until well blended. Pour into shallow dish or pie plate. Measure bread crumbs onto wax paper. Dip shrimp into egg mixture, then bread crumbs, coating well. Refrigerate in single layer on cookie sheet for 1 hour. Pour oil into a medium size saucepan to a 2-inch depth. Heat to 350°. Fry shrimp, a few at a time, about 2 minutes or until golden brown. Remove with slotted spoon to a paper towel to drain. Keep in 250° oven until all the shrimp are cooked.
Combine oats, whole wheat flour, sugar, salt and margarine. Pour over the boiling water and stir. Dissolve yeast in the warm water. When batter is cooled to lukewarm, add yeast. Stir in the white flour; knead 10 minutes. Let rise well the first time, then punch down and shape into loaves. Bake at 350° for 30 to 40 minutes.
Boil chicken until tender; take meat off the bone. Cut into small pieces. In a baking dish, make a layer of each. Sprinkle cheese and Pepperidge Farm dressing over top. Bake at 350° for 30 minutes.
Cream oleo and sugar. Add egg yolks and flour. Roll dough into balls the size of walnuts. Dip in unbeaten egg whites and roll in the nuts. Make a dent in center of each and bake 5 minutes in a slow oven. Press down center again and bake 8 to 10 minutes longer.
Cook chicken and remove from bone. Save chicken broth. Melt margarine in dish. Mix broth and stuffing mix. Pour over margarine. Place chicken on top. Pour soup over the chicken. Bake at 325° for 45 minutes.
Beat eggs. Mix in with milk and beat again. Dip bread into this mixture and fry both sides until brown. Do not burn! Sprinkle with confectioners sugar. Cover with butter and maple syrup.
Mix sugar and vinegar together and pour over ingredients. Let stand in refrigerator overnight. Drain off excess vinegar mixture and toss.
Blend together crumbs and oil and then add remaining ingredients. Coat	fish and place on flat dish. Microwave on High for 3 minutes. Turn and cook for 2 more minutes.
Cream sugar and shortening together. Add eggs, beating 1 at a time. Add other ingredients in order. Roll on a lightly floured board. Cut with cookie cutter. Bake at 350° until lightly browned. Overcooking will make cookies hard.
Put 1/3 of cookies in bottom of flowerpot. Mix pudding according to directions on box. Cream the cream cheese. Add pudding and Cool Whip. Blend all ingredients and layer cookies and pudding to the top, ending with cookies on top. Refrigerate until ready to eat. Add flowers or other decorations for all occasions. Add even gummy worms.
Mix all but corn bread. Fold in corn bread mix. Pour in greased 9 x 13-inch dish. Bake at 350° for 35 minutes or until brown.
Wash and drain beans. Soak overnight. Drain and rinse. Add water to cover beans and cook until tender. Add the remaining ingredients and heat thoroughly. May need more water so that the beans are soupy.
Mix cake mix, butter, egg and vanilla. Pour mixture into a 9 x 13-inch pan sprayed with Pam. Dough will be a little stiff. Spread evenly into pan. Beat the cream cheese, 3 eggs and xxx sugar together. Pour over the cake mix. Bake at 350° for 45 minutes.
Heat oven to 350°. Have cookie sheets ready. With a wooden spoon, stir peanut butter, sugar and eggs in a medium size bowl, until thoroughly blended. Dough will be slightly sticky. With sugared hands, roll level measuring tbsp into 1-1/4 inch balls. Place 1-1/2 inches apart on ungreased cookie sheet. Bake 12 to 14 minutes until cookies look dry with tops cracked. Remove from oven and immediately press a chocolate Kiss in center of each cookie. Cook on cookie sheet 1 to 2 minutes. Remove to wire racks to cool completely.
To prepare watermelon, trim off all of the red and the outer green from the rind. Keep the rind as thick as possible, but red and green parts must be completely removed. Cut into small, oblong or square pieces, about 1 x 3/4-inch or 1 x 1-inch. Dissolve 1 tablespoon lime into 1 gallon water and soak rind in this overnight (or about eight hours). Remove rind from lime water. Dissolve 1 tablespoon of alum in 1 gallon of water. Soak rind in alum water for 5 minutes. Remove from alum water. Place 1/2 pound of ginger root (and do buy whole root and not broken pieces) into one gallon of water. Bring to a boil. Pour rind into ginger water and boil for 30 minutes. Remove rind from ginger water. Drain. Prepare syrup.
Combine fruit juices, sugar and water in a large punch bowl. Stir until sugar dissolves. Just before serving, pour ginger ale down side of bowl; stir gently. Float iced fruit garland in bowl, if desired. Garnish with mint leaves. Serve with cracked ice. Makes about 40 (1/2 cup) servings.
Combine crumbled beef and onion in 2-quart casserole. Cook until meat is no longer pink. Stir halfway through. Drain. Blend in all remaining ingredients. Cook until bubbly and slightly thickened.
Melt 4 tablespoons butter in skillet. Add green onion and shrimp, stirring until shrimp turn pink, 3 to 5 minutes. Do not overcook. Sprinkle with salt and pepper and set aside. Melt remaining butter in another skillet and cook mushrooms until they give up their liquid. Continue cooking and stir in flour and salt and pepper to taste. Add shrimp mixture and stir in sour cream. Heat thoroughly, but do not overcook. Serve over rice or pasta.
Combine dressings and cheese; mix well. Add remaining ingredients; mix lightly. Serve with fresh ground black pepper, if desired. Makes 4 servings.
Sift flour, baking powder, salt and baking soda together. Add nut meats. Cream shortening and sugar together until fluffy. Add eggs and bran cereal. Combine bananas, water and vanilla. Add to creamed mixture, alternately with dry ingredients. Pour into a greased 8 x 4-inch loaf pan and let stand for 30 minutes. Bake in a 350° oven for 1 hour. Makes 1 loaf.
Cream butter and sugar; blend eggs into butter mixture, one at a time. In a separate bowl, sift dry ingredients together. Mix with vanilla; add egg mixture. Fold in apple. Put in 12 x 8 x 2-inch casserole dish. Bake at 375° for 45 minutes.
Preheat oven to 350°. Mix all ingredients with a fork. Drop from a teaspoon onto ungreased cookie sheets. Flatten with a fork. Bake for 10 to 12 minutes.
In greased 13 x 9-inch baking dish, layer onions and potatoes; salt and pepper. Combine soup and sour cream. Pour over potatoes and onions. Cover and bake at 375° for 30 minutes.
Add water to soup meat; season to taste and cook slowly for several hours. A half hour before serving time, make soup ball as follows: combine the salt and flour and work in the butter. Beat eggs and add to flour. Stir in milk, using only enough to make batter thin enough to drop by spoon. Drop by spoonfuls into the boiling hot broth and cook for 10 minutes. Serve in hot soup at once.
Saute onion and butter until tender. In a bowl, add salt, pepper and egg and mix. Add beef and mix thoroughly. Add ketchup, mustard, Worcestershire sauce, hot sauce (you may omit the hot sauce), bread crumbs and onion; mix together. Shape into loaf. Bake at 350° for 45 minutes, then broil for 5 minutes.
Dissolve jello into hot water. Add sugar, lemon juice and pineapple. Stir to dissolve and chill until thick. Add cranberries, oranges, celery and nuts (chopped apples can be added). Pour all into Pyrex dish. Cut into squares.
Beat together until light and fluffy the sugar, oleo and eggs. Mix dry ingredients in sifter. Sift into egg mixture, adding alternately with milk. Add flavoring. Drop by spoonfuls onto greased baking sheet. Sprinkle with sugar or cinnamon sugar. Bake in 375° oven until lightly brown, 8 to 10 minutes. Makes 4 to 5 dozen cookies.
Run peaches through colander; add sugar. Mix all ingredients well and pour into ice cream freezer. May substitute fresh strawberries, bananas or blueberries for peaches.
Put cabbage and vinegar and cook covered for 8 minutes until tender but has little crunch. Remove from heat.
Cook first 3 ingredients until soft ball stage. Stir down and add vanilla, pecans and almonds. Pour and mix with salted popcorn. Makes about 12 balls. This is better to leave out some of the butter if you don't add the nuts.
Combine juices in serving bowl. Add four 6-ounce juice cans of water; mix well. Add ginger ale before serving.
Peel and chop sweet potato. Boil until soft; drain and mash. Preheat oven to 350°. Grease cookie sheet. Add Bisquick and sugar to mashed sweet potato. If this seems dry, add a few drops of milk. Mix together and drop onto prepared cookie sheet. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Spray cake pan with Pam. Mix cake and other ingredients for two minutes on high speed. Pour batter in pan. Bake 30 minutes or until done. Cool, remove and frost cake with "light" can frosting. Very good.
Sprinkle sugar and salt on onion and cucumber. Add vinegar. Chill about 4 hours. Cover tightly.
Have butter at room temperature and blend with the cheese. Add flour, salt and pepper. Refrigerate 30 minutes or more. When ready to bake, pinch off little round balls, pat flat and bake on greased cookie sheet for 10 to 15 minutes at 375°.
Cream sugar, butter and cream cheese. Add nuts and then flour. Make into 3 rolls and put in refrigerator overnight. Slice and bake at 350° for about 12 minutes.
Spread dip on bottom of pie platter. Mix sour cream, mayonnaise and seasoning. Layer on top of bean dip! Layer chopped onion, cheese, tomatoes and black olives. Cover and chill. Serve with Tostitos or favorite chips.
Combine all ingredients. Best if left in fridge overnight. Serve on cocktail rye bread or crackers. It's dynamite !!!!!
Beat eggs. Add pumpkin, sugar, salt, milk and pumpkin pie spice. Mix well. Pour into 9 x 13-inch baking dish sprayed with Pam.
Prepare cake mix according to directions and pour into a greased (bottom only) 9 x 13 pan. Put rhubarb on top of batter, then sprinkle sugar on rhubarb. Pour whipping cream (do not whip) over this. Bake at 350° for 40 to 45 minutes. A custard will form on bottom. Store in the refrigerator.
Cook first 2 ingredients in medium saucepan until thick. Then add pecans. Spread on Ritz crackers. Bake at 325° for 8 minutes. Let cool.
Cream together the first 2 ingredients. Add the egg, applesauce, nuts and butterscotch pieces. Sift and add the flour, allspice, cloves, soda, salt, cinnamon and nutmeg. Mix together well. Drop on greased cookie sheet and bake at 350° for 10 to 12 minutes.
Brown meat balls. Put cooked rice and meat balls in a greased baking dish. Pour the remaining ingredients over the rice and meat balls and cook in a low oven for 20 to 30 minutes (350°).
Sift all dry ingredients, working in shortening with fork. Add all liquids; roll thin. Cut with biscuit cutter. Dip each in melted butter; place double decker. Let rise 2 hours. Bake at 400° until golden brown. Extra dough may be placed in a greased bowl. Cover tightly. Refrigerate until needed.
Mix liquid, juice and Sure-Jell; bring to full boil. Add sugar; bring to rolling boil again for 5 minutes. Remove from stove. Add 3 ounce box Jell-O. Put in jars and seal.
Put first 4 ingredients in long casserole dish. Top with Bisquick. Cut margarine on top of Bisquick. Bake at 350° for 1 hour.
Mix Jell-O, sugar and cornstarch. Add hot water. Cook until clear. Cool. Fold in strawberries. Pour in 9-inch pie shell.
Saute onion and celery in small amount of oil. Mix remaining ingredients using juice from Worthington Fri-chik to make 1/2 cup liquid to add. May layer with Cheddar cheese, if desired. Bake 25 to 30 minutes at 350°.
Saute onion and pepper in bacon grease. Add remaining ingredients. Pour in casserole dish. Cover tightly and bake for 1 hour at 350°.
Make vanilla pudding according to the directions on the box. Fold in Cool Whip and pumpkin pie mix. Chill and serve.
Mix jello with boiling water. Add thawed strawberries, pineapple and nuts. Put half of the above mixture in a mold and place in refrigerator to congeal. Spread sour cream on top of congealed salad and then put remainder of jello mixture on top of sour cream. Keep refrigerated. Serves about 20.
Heat Karo syrup in large pot. Add peanut butter and sugar. Then add cereal. Put in 9 x 13-inch buttered pan. Melt chocolate and peanut butter chips, stirring constantly. Pour over bars. Cut right away. Cover and refrigerate.
Chop or grind shrimp; mix all ingredients together and let set for about 2 hours. Drop by spoonfuls into heated cooking oil.
Mix all ingredients except last two in a large bowl. Beat on medium speed until blended; do not overbeat. Grease and flour tube pan. Pour cake batter into pan. Bake at 325° for 50 minutes. Good served warm with vanilla ice cream.	Mother sometimes put a glaze on the cake while it was hot. Mix powdered sugar with orange juice. Glaze cake.
In a 9-inch pie plate, place the rolls so that the pan and sides are covered nicely and evenly. Combine egg, milk, salt and Worcestershire sauce. Stir in cheese. Sprinkle half of onion over unbaked crust. Pour egg mixture into crust. Sprinkle with bacon and remaining onions. Bake 25 to 30 minutes in a preheated 325° oven. Cool 5 minutes.
Mix Kool-Aid according to package directions. Add pineapple juice to Kool-Aid mixture.
Mix jello according to package directions. Add pineapple and pie filling. Let congeal. You may substitute cherry or strawberry jello and pie filling for different fruit flavors.
In a large bowl stir together flour, sugar, baking powder, salt and nutmeg. Blend milk, oil, rum and vanilla into slightly beaten eggs and stir into the dry ingredients, mixing just enough to moisten. Fold in cranberries and pour into 9 x 5 x 3-inch loaf pan. Bake at 350° for 75 minutes or until golden brown and wood pick inserted in center of cake comes out clean. Cool in pan for 10 minutes; remove to wire rack. Cool overnight before slicing. Slices may be toasted. Good served with cream cheese.
In large bowl, mix together sugar, butter and vanilla. Add eggs; mix. Add bananas and sour cream; mix. Add flour and baking soda; mix together. Pour into 2 loaf pans. Bake at 350° for 1 hour.
Cream sugar, shortening and egg. Stir in milk, orange juice and orange peel. Sift together flour, baking powder and salt. Stir into cream mixture; then blend in chopped nuts. Pour into well-greased loaf pan. Let it stand 20 minutes before baking. Bake for 50 to 70 minutes at 350°.
Bake chicken until almost done in oven. Cook rice with salt and water on top of stove until almost done. Season chicken before baking. When both are almost done, pour rice over chicken and bake for 20 minutes in oven at 375°.
Brown beef; drain grease. Add onion and saute. Next, add chili powder; stir well. Add picante sauce, ketchup and water. Bring to a boil, then let it simmer 30 minutes on low heat. You can cover pot, but make sure pot is large enough to hold all ingredients. Can be served with rice. Leftover pinto beans are good to add to make hot chili beans.
Wash and boil whole potatoes with skins until tender (as for potato salad). Cool slightly. Peel and cut up into small chunks or bite size pieces. In a 5-quart soup pot, cook onion and celery in 2 tablespoons oleo until tender. Do not brown. Add broth, water and pepper. Bring to boiling; boil about 3 minutes. Add potatoes.
Cut shortening, sugar and salt into flour with pastry blender. Make a hole in dry ingredients. Add yeast that had been dissolved in one cup warm water with 1 tablespoon sugar. Add egg and beat dough as you add the warm water to make a dough that is easy to work with (knead well).
Heat the olive oil in large skillet when hot enough to sizzle a drop of water. Add chicken pieces and brown slowly, turning once. Remove chicken from skillet and add the sauce mixture. Cover and simmer 45 minutes. Be careful not to let sauce simmer hard.
Heat oven to 350°. Combine all ingredients in a large bowl and mix well. Pour into prepared pans and bake about 25 minutes until golden brown.
Brown and crumble meat. Add the soup, onion, green pepper, ketchup and mustard. Simmer in electric skillet for 1 hour or until onion and green pepper are cooked. Serve on hamburger buns.
Combine egg, melted butter and sugar; mix well. Then add the other ingredients and mix well. Make two 9-inch pie shells. Bake in unbaked pie shells for 35 to 40 minutes at 350°.
Mix all ingredients and put into casserole. Add broth or enough to make mixture quite moist. Bake 1/2 to 3/4 hours. Serve hot with gravy or plain.
Mix and sift dry ingredients. Melt shortening and add brown sugar. Stir until well blended. Cool slightly. Add eggs one at a time, beating after each. Add dry ingredients, nut meats and chocolate chips. Pour into a greased 10 x 15-inch pan. Bake at 350° for 25 to 30 minutes. Cut in squares when cool.
Preheat browning skillet on High for 4 minutes. Place 2 to 3 chops in skillet.	Turn quickly to sear on both sides. Cover and cook on High 3 minutes. Repeat for remaining chops. Salt and pepper after cooking. Place remaining ingredients in a 4-cup container.	Cover and cook on High 5 minutes. Remove chops from browning skillet.	Pour in hot rice mixture and place chops on top. Cover and cook on	High 20 minutes or until rice and chops are done.
Mix flour with baking soda. Combine margarine, sugar and pudding mix in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. Drop by teaspoons onto ungreased baking sheet. Bake at 375° for 9 to 11 minutes. Makes 7 dozen cookies.
Mix first 5 ingredients together melting oleo. Make into small balls. Dissolve chocolate morsels and paraffin in top of double boiler; dip coconut balls in melted chocolate. Place on wax paper.
Mix together all ingredients, except soup, and stuff shells. Mix 2 cans of cream of	chicken soup with 1 cup of broth from	cooked chicken. Pour over stuffed shells and bake 30 minutes at 325°. Sprinkle with paprika to serve.