HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lay graham crackers (with sides touching) on a cookie sheet with sides. Melt butter and margarine with sugar. Bring to a boil. Boil 3 minutes. Cover crackers with pecan bits. Drizzle butter mixture over the graham crackers. Bake at 375° for 7 to 10 minutes. Take off cookie sheet immediately and put on foil to protect your counters. (Very sticky.)
Measure corn syrup and brown sugar into a large saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture bubbles. Remove from heat. Stir in peanut butter and raisins. Add Kellogg's Special K cereal. Stir until well coated. With back of a spoon, press mixture evenly and firmly into a 13 x 9-inch pan sprayed with vegetable cooking spray. Let stand until cool. Cut into bars.
Pre-heat oven to 350°. In a skillet, cook onions and garlic in butter. Add salt, pepper, Worcestershire sauce, and 1/3 c. ketchup. Cook for 2 - 3 minutes until onions are tender. In a large bowl, combine meats, bread crumbs, and eggs. Add onion mixture and mix. Pat into a baking dish. Spread remaining 1/3 ketchup over the top and bake for 1 hour.
Mix oleo and sugar together. Then add eggs, vanilla wafers, pecans and coconut. Bake in greased and floured Bundt pan at 350° for 45 minutes to 1 hour.
Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape by rounded tablespoonfuls into balls. Heat nonstick Pam sprayed skillet over medium-high heat and brown and cook balls. Remove and keep warm. Pour any fat from pan. Mix cornstarch and sugar. Stir into reserved syrup, vinegar and soy sauce until smooth. Pour into skillet, cooking over medium heat. Stir constantly until thickened and boils. Boil 1 minute. Add meatballs, pineapple and green pepper; heat through.
Mix Parkay, cream cheese, sugar and salt; add eggs one at a time to mix. Add flour and vanilla to mix as well. Bake in Bundt pan greased with Pam at 250° for 2 1/2 to 3 hours. Cool in pan 10 minutes. Remove and cool on rack.
Sprinkle squash with salt. Let stand for 1 hour and drain. Bring all other ingredients to a boil and pour over squash. Return to heat and bring back to a boil. Pack in jars and seal.
Prepare stuffing according to package directions. Combine beef and evaporated milk. Divide meat mixture into 5 patties. On waxed paper, flatten each to a 6-inch circle. Spoon 1/4 cup stuffing in center of each. Draw edges over stuffing and seal. Place in 1 1/2-quart casserole. In saucepan, combine soup, ketchup and Worcestershire sauce. Heat until it bubbles. Pour over meat. Bake, uncovered, at 350° for 45 to 50 minutes. Makes 5 servings.
Preheat oven to 350°. Mix prepared macaroni and cheese with onion, soup, mushrooms, olives and 1/2 can of onions. Turn mixture into a 2-quart casserole. Bake 15 minutes. Sprinkle remaining onions over casserole and return to oven. Raise temperature to 450°. Bake 10 more minutes or until onions are golden brown. Serves 6 to 8.
Mix peanut butter and cream cheese together. Add Cool Whip and powdered sugar, then pour into graham cracker shell. After that, cool in refrigerator. If you want, you could put Hershey's syrup in two circle forms, then lightly put knife through.
In crock-pot, mix apple juice and tea together. Leaving rind on, slice orange into thin pieces. Stick whole cloves into orange slices. Let float on top of mixture. Put cinnamon sticks in and let cook on low all day. Makes for a warm evening beverage and fills the house with a wonderful aroma.
Mix hot water and dates. Let cool. Cream oleo and sugar. Add eggs and vanilla. Mix well. Add dry ingredients. Alternate with date mixture. Sprinkle nuts and chips over top and bake.
Sift dry ingredients together. Add 1 cup raisins and 1 or 2 tablespoons caraway seed to flour mixture. Add buttermilk and melted butter to beaten egg mixture. Add to flour mixture. Combine well; pour into greased 9 x 5-inch loaf pan. Bake in a 375° oven for 1 hour or until done.
Beat well. Knead. Let rise until double in size. Knead again. Let rise. Place in greased loaf pans. Let rise until double (1 1/2 hours). Bake at 350° for 45 to 60 minutes. Cover with foil last 20 minutes, if necessary. Makes 2 loaves.
Preheat oven to 350°. Combine sugar, flour, baking soda, spices and walnuts in a bowl. In a large bowl, mix egg, molasses, buttermilk and melted butter. Add dry ingredients and stir until blended. Spoon into greased muffin tins and bake for 20 minutes, until done.
Mix all ingredients. Put in unbaked pie crust (deep dish) at 450° for 10 to 12 minutes. Lower temperature to 325°. Bake until set in center, about 30 to 45 minutes. (Can use half of spices if too strong.)
Grease and set aside 1 1/2-quart casserole. Cube bread and toss in butter; set aside. Drain peas, reserving liquid and place in large saucepan. Blend in and heat thoroughly chicken, cream of mushroom soup, reserved liquid, salt and pepper. Place in casserole and top with buttered bread. Bake at 400° for 15 minutes or until bread is browned.
Mix sugar, salt, eggs and milk together; cook in double boiler until thickened. Add vanilla, cream and Junket tablets. Mix thoroughly and then allow to cool. Pour in freezer container and prepare according to directions. For fruit flavored, add 1 quart crushed fruit.
Drain canned peas, green beans and corn. Add diced cucumber, green pepper, onion, celery and pimentos.
Add crumbled bacon to beans along with other ingredients. Bake at 375° until desired thickness.
Boil potatoes in skins; cool, peel and cut into strips. In saucepan ove low heat, combine cheese and butter; stir until almost melted. Remove from heat; blend in remaining ingredients. Fold potatoes into mixture; turn into greased 2-quart casserole dish. Bake at 450° for 25 minutes or until heated through. Makes 8 servings.
Layer 9 x 13-inch pan with bread. Mix apples, lemon juice and sugar; pour over bread. Beat butter, brown sugar, 1 cup white sugar, flour mixture and eggs. Pour over apples and bread. Bake until done.
Preheat oven to 325°. Shake flour in 1 large (14 x 20-inch) Reynolds oven cooking bag; place in 13 x 9 x 2-inch baking pan. Add chopped apples, apple juice, raisins, brown sugar and cinnamon to bag. Squeeze bag to blend. Insert whole cloves in top of ham if desired. Place ham in bag on top of sauce. Close bag with nylon tie; cut 6 half-inch slits in top. Bake until meat thermometer registers 140° or ham is heated through, 1 to 1 3/4 hours. Let stand in bag 5 minutes. Serve with sauce. Makes 4 to 6 servings.
Melt caramels with water and butter in covered double boiler or in a saucepan over low heat. (I use microwave.) Combine sugar, salt, vanilla and eggs. Gradually add caramel mixture (after cooling a little) and mix well. Stir in pecans. Pour into pastry shell. Bake at 350° for 45 minutes. Pie filling will appear to be very soft, but becomes firmer as it cools.
Soak bran flakes in milk, 3 minutes or until soft. Add well beaten egg, oil and flour. Mix well until all lumps are out. Add the butter flavoring. Mix in well. Pour mixture into a 12-muffin cup pan. Be sure to spray each cup with a cooking spray or use paper liners before filling.
Bring water to a boil; add shrimp and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel; devein shrimp. Reserve 3 shrimp for garnish. Coarsely chop remaining shrimp. Set aside.
Melt oleo and	pour into 9 x 13-inch baking dish. Mix sugar, flour, baking powder and milk; pour into dish. Pour fruit and juice in last. Bake for about 1 hour at 250°.
Soak sliced cucumbers with peelings on in 1/2 cup salt and water to cover for 3 hours. Drain well. Add remaining ingredients and bring to a boil.
On waxed paper, coat chicken breasts with 1/4 cup flour. In a 12-inch skillet over medium heat, in hot salad oil, cook chicken until lightly browned on all sides. Place chicken in a 12 x 9-inch baking dish. Set aside. Preheat oven to 350°.
Soak jelly roll in sherry. Lay it in bottom of dish. When 1st jello is slightly cool, pour over cake. Mix fruit with second jello. When first jello is completely set, add second jello with fruit. When that layer is completely set add vanilla pudding. Cover with wax paper to avoid skim forming. Add layer of whipped cream. Garnish with cherries and nuts.
Heat butter over medium heat, add shells cook 10 - 12 minute until pink. Add onions cook for 5 to 6 minutes Add garlic and cook for 1 minute. Add tomato paste, paprika & cayenne cook until glossy, 3 - 4 minutes. Add brandy. Cook down to a paste. Add flour make a rue. Cook for 6 - 8 minutes. Gradually add heavily salted fish stock whisk and bring to a boil. Reduce heat and simmer until thick 1 hour. This can be made ahead. Before serving strain, add cream shrimp sherry, salt and pepper. Cook 3 - 4 minutes.
Drain peas and asparagus. Put 1 can peas in bottom of casserole dish. Add asparagus and 1/2 of cheese. Pour mushroom soup over top and add second layer and another layer of cheese. Sprinkle with salt and pepper to taste. Mix a little margarine with crushed saltines. Spread over top of casserole for last 15 minutes of cooking time. Bake at 350°.
Preheat oven to 400°. Place crab, vegetables and 2 tablespoons of the butter in a frying pan and saute until limp. Set aside. Melt the remaining butter in a medium saucepan and blend in 2 tablespoons flour. Add one cup milk gradually, making a smooth white sauce. Add a little juice from the crab and set aside. Put 2 cups flour, baking powder and salt in a medium bowl. Cut in shortening with a pastry blender. Add 3/4 cup milk to make a soft dough. Knead lightly a few seconds. Roll out 1/2-inch thick in a large rectangle. Add 1/3 cup of the white sauce to the crab and vegetable mixture and spread it over the dough. Roll up along the long end and place seam side down on a baking sheet. Brush with egg and water that has been beaten together. Bake the Wellington 25 to 30 minutes. Add the lemon juice and thyme to the remaining white sauce. Let Wellington rest 10 minutes before slicing into 2-inch slices. Serve warm sauce on the side. Serves 4 to 6.
Combine butter, flour and pecans in bowl; mix well. Pat into 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes or until lightly brown. Cream the cream cheese and powdered sugar in a bowl. Add 1 cup Cool Whip. Spread over cooled crust. Dissolve pudding mix in milk, mix until thick. Pour over cream cheese layer. Spread remaining Cool Whip over top. Refrigerate 24 hours before serving.
Heat oven to 350°. Grease and flour 13 x 9-inch pan. In large bowl, combine cake mix, water, oil and egg whites. Blend at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pan. Reserve 1 cup of pie filling for topping. Spoon remaining pie filling randomly over cake batter. Marble by pulling knife through batter in wide curves, then turn pan and repeat. Bake at 350° for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely. Serve with dollops of whipped topping and reserved pie filling. Makes 12 servings.
Heat oven to 400°. Spread butter or margarine in pie plate. Brown meat and onion; drain and place in pie plate. Beat milk, Bisquick, eggs, salt and pepper until smooth. Bake 25 minutes. Spread tomato sauce over top and sprinkle with cheese. Bake 10 minutes longer.
Melt butter at 250 degrees. Add sugar and slivered almonds. Stir with a wooden spoon while sugar melts and blends with butter. Slowly turn up heat. Cook until caramel in color (30-40 minutes). If butter separates, continue cooking. Pour into jelly roll pan (extremely hot). Break up 1/2 Hershey bar and spread on top of hot toffee. Sprinkle with 1/2 ground almonds. Set until cold. Turn over on waxed paper and spread other side with 1/2 Hershey bar (melt in microwave). Top with ground almonds. Break into bite-sized pieces.
Break broccoli and cauliflower into small pieces. Chop onion. Layer in order given. Spread mayonnaise on top. Refrigerate overnight. Mix well before serving.
Mix graham cracker crumbs and 1/2 stick melted margarine. Pat in a 9 x 11-inch cake pan. Bake 8 to 12 minutes at 350°.
Heat oven to 375°. Combine in large bowl and sit aside to prepare pastry.
Place popcorn into a large mixing bowl. Combine next 4 ingredients in a deep saucepan. Stir over heat, stirring constantly at 200°. Cook until small amount of syrup turns brittle when dropped in ice cold water. Remove from heat; stir in butter. Pour over popcorn and shape into individual balls.
Heat oven to 350°. In medium saucepan, melt margarine; saute onion and garlic in margarine until tender. Stir in 1/4 cup of the ripe olives, green chiles, sour cream and soup; mix well. Reserve 3/4 cup sauce; set aside. Fold in chicken or turkey and 1/2 cup of cheese to remaining sauce. Warm tortillas as directed on package. Fill tortillas with chicken or turkey mixture. Roll up. Place seam side down in ungreased 2-quart baking dish. In small bowl, combine reserved 3/4 cup sauce and milk; spoon over tortillas. Bake at 350° for 30 to 35 minutes or until bubbly. To serve, sprinkle with remaining cheese and olives. Makes 8 enchiladas.
In a large pot, heat broth to simmer. Meanwhile, mix beef, egg, salt and pepper. Shape in 1 1/2-inch balls.
Mix thoroughly the Shortening, Peanut Butter, Sugar, Brown Sugar and Egg. Add the Flour, Baking Soda, Baking Powder, and Salt. Cover and chill. Preheat oven to 375. Shape into 1 inch balls. Place 3 inches apart on a cookie sheet. Press thumb into center. Bake for 10 - 12 minutes. Spoon small amount of Jelly or Jam into each thumbprint. Yield: approximately 3 dozen cookies.
Beat eggs; stir in milk, flour, salt, baking powder and fat or oil. Add 1 cup whole kernel corn. Blend; drop by spoonful into hot fat. Cook until nice and brown on both sides.
Break cauliflower into smaller flowerets; set aside. Combine all other ingredients in a saucepan and boil for 10 minutes. Pour over cauliflower and let cool.
Mix broccoli, onions, raisins and bacon together gently. Blend mayonnaise, sugar and vinegar thoroughly. Fold dressing into vegetable mixture and refrigerate 1 to 2 hours.
Mix flour and salt in bowl; cut in shortening. Gradually add cold water, mixing until flour is moistened. Shape dough into ball; flatten to 1-inch thick. On lightly floured board, roll dough into a circle about 2 inches larger than inverted 9-inch pie plate. Line plate with pastry, then turn edge under. Flute, if desired.
Cream shortening, sugar and vanilla thoroughly. Add eggs singly, beating well after each addition. Sift flour, baking powder and soda together. Add to the creamed mixture, alternately with sour cream and blending after each addition. Spread half of batter in 10-inch tube pan that has been greased and lined on the bottom with wax paper. Cream butter, brown sugar and cinnamon together. Add nuts; mix well. Sprinkle half of nut mixture evenly over batter in pan. Cover with remaining batter, then sprinkle on remaining sugar mixture. Bake at 350° for about 50 minutes, or until done. Yield: One tall coffee cake.
In a buttered casserole, combine potatoes, onion, celery and cheese. Season with salt and pepper. Combine mayonnaise and mustard. Fold into potato mixture. Top with bacon. Bake uncovered at 350° for 30 minutes, then place under broiler to crisp bacon. Yield: 4 to 6 servings.
Boil sugar, corn syrup, butter and vinegar together until brittle stage. Drop a little in a cold glass of water; if it's crisp, it's ready. Have lots of popcorn ready in a big pan. Pour some of the syrup mixture over corn; stir with spoon. With buttered hands, press into balls like you make a snowball. Pour more syrup on corn and repeat.
Dissolve jello in 1 cup hot water. Add the ice cream; stir until melted. Stir in the fruit cocktail and walnuts. Spoon into an 8 x 8-inch square pan and refrigerate. To serve, cut into squares and place on lettuce leaf. Nuts and cherries may be used for garnish.
Mix all together very well. Drop by spoonfuls on a greased hot skillet. Brown on both sides.
Scald milk in double boiler. Beat eggs, salt and sugar. Add to milk. Cook until mixture coats the spoon. Remove. Cool. Beat whipping cream until stiff. Add half and half. Add to milk mixture. Add vanilla. Mix well. Mash bananas. Add to mixture. Freeze using ice cream maker. Yields 1/2 gallon.
Mix the flour, baking powder, brown sugar and oats. Cut in butter until crumbly. Pat 2/3 of the mixture into a 9 x 13 x 2-inch pan, buttered. Spread with jam. Cover with remaining crumb mixture. Bake at 350° for 35 minutes.
In a bowl, dissolve gelatin in 2 cups boiling water. Stir in pineapple. Chill until partially set. Fold in cranberry sauce. Spoon sour cream on top and stir to marbelize. Chill until firm. Cut into squares to serve. Makes 6 to 8 servings.
Cream butter and Crisco with sugar. Add eggs one at a time, mixing well with each addition. Mix in vanilla and cream; mix well. Stir in baking powder. Stir in flour a little at a time until a dough forms. It should not be too dry or too sticky. Take small amounts of dough and roll with hands to form an "S". Place on lightly greased baking sheets. Bake in a preheated 350° oven for about 13 minutes, until light golden color and firm to touch. Depending on size, can make 150 to 240 cookies. Once baked, they freeze well for approximately 6 months.
Cook vegetable mix a little bit; drain and cool. Add onion and peppers and mix. Mix sugar and vinegar together until sugar melts. Then add oil. Pour over the vegetables and onion and pepper. Let set overnight. Will keep good for 3 or 4 days.
In a large pot, add minestrone soup, Ranch style beans, stewed Mexican tomatoes, whole kernel corn and water. Saute onion, celery and ground meat. Drain well and add to minestrone soup mixture with chili powder.
Bring to a boil the water and tea bags. Remove from heat. Let sit for 5 minutes. Pour into medium pitcher and add water to fill. Add lemon and sugar. Tastes like cherry Kool-Aid.
Mix together and bread evenly. Cook in skillet for 15 to 20 minutes in oil or bacon grease or until brown.
Cool ground beef, drain well. Cook onions and peppers together in boiler. Add to ground beef. Add the rest of the ingredients and cook for 1 hour.
The day before or at least 2 hours before serving, combine all ingredients. Cover and refrigerate, stirring occasionally. Good with hamburgers, hot dogs or grilled fish.
Sift together flour, soda and salt. Cream butter and sugar until light and fluffy. Beat in egg. Stir in candy pieces and dry ingredients. Add vanilla and blend well. Chill dough for 30 minutes. Drop by half teaspoon onto greased baking sheet. Bake in moderate oven (350°) for 10 to 12 minutes or until done. Remove from baking sheet and place on wire rack to cool. Makes about 6 dozen.
Preheat broiler. Fill clam shells with clams. Blend together butter, salt and pepper, garlic, shallot, parsley and thyme. Spoon an equal amount of herb butter on top of each clam shell. Smooth slightly and arrange the shells on a baking sheet. Blend the bread crumbs and cheese; sprinkle over each shell. Place under broiler 5 inches from heat and broil 3 minutes. Set oven to 450° and bake about 2 minutes.
Soften cream cheese, oleo and milk. Add chilies and then pour over corn mixture. Mix well. Bake at 350° until it bubbles.
Mix all ingredients together in a bowl. Refrigerate overnight. This salad gets better the more time it is allowed to marinate in the refrigerator.
Drain the pickles and cut into 3/4 inch slices. Place the pickles in a large pottery container or other non reactive container. Separate the garlic bulb into cloves, peel and add to the pickles. Add the sugar, mustard seeds, cinnamon sticks and peppercorn and mix well. Let the pickles cure for 3 weeks, stirring daily. Keep refrigerated.
Spread on meat. I use round steak or a London broil. Wrap in wax paper. Refrigerate 24 hours. Broil.
Trim ends of zucchini. Cut them lengthwise in half. Cook in boiling salted water for 5 minutes. Drain and let stand. Scoop out the insides and chop. Brown hamburger and onions. Add chopped zucchini, some of bread crumbs, cheese, salt and pepper, garlic powder and add the eggs. Mix all together. Stuff the zucchini halves with meat mixture. Place in baking dish. Pour a little oil, beaten egg, bread crumbs and cheese on top. Bake at 350° for 30 minutes uncovered.
Beat oil, eggs, sugar and vanilla; hold. Mix together flour, cinnamon, nutmeg, allspice, soda and salt and add to first mix and beat well. Add carrots, coconut, pineapple, pecans and raisins. Bake in 3 layer pans (greased and floured) at 350° for 50 minutes. Cool completely and frost.
In Dutch oven or kettle, saute garlic in olive oil. Add chopped vegetables, salt, ground pepper and cayenne. Stir intermittently over medium heat for 10 to 15 minutes. Add stock or water. Bring to a boil; lower to a simmer for 15 to 20 minutes, until everything is tender. Add Swiss chard or collard greens, chopped tomato and bell pepper. Simmer another 5 minutes. Add herbs, soy sauce and lemon juice. Continue to simmer another 3 to 5 minutes. Stir in sour cream or yogurt just before serving. Garnish each bowl with sunflower seeds and parsley. This is a terrific main dish! Don't limit yourself to the vegetables listed. Try chopped turnips, parsnips, zucchini, pumpkin, acorn squash or kohlrabi.
Select large cherries. Wash and remove stones carefully. Fill with mixture of cream cheese and chopped nuts. Chill. Serve on lettuce with fruit dressing.
Mix liquids and butter; add potatoes and onions. Cook until done, 12 to 15 minutes. Mix cracker crumbs and seasonings. Add to potato and onion mixture. Add peppers. Mix well; bring to a boil. Add cream and corn. Simmer for 15 to 20 minutes. Serve with corn meal muffins. Makes about 2 quarts.
Dump pineapple in pot. Sprinkle Jell-O on pineapple. Put on stove and let get hot (don't boil). Set off and cool, then mix cottage cheese and Cool Whip. Refrigerate.
Dissolve yeast in 1/2 cup warm water in a large mixing bowl for 5 minutes. Stir in egg and next 6 ingredients. Add whole wheat flour, beat at medium speed of an electric mixer until smooth. Stir in enough batter for bread flour to make a stiff dough. Turn out on a floured surface and knead for 5 minutes or until smooth and elastic. Place in an oiled bowl. Cover and let rise in a warm place until dough has doubled in bulk. Punch down dough; divide in half, shape into 2 loaves. Place in 2 well-greased 9 x 5 x 4-inch pans. Cover and let rise until doubled in bulk. Bake in a 375° oven for 30 minutes, until loaves sound hollow when tapped on.
In electric skillet, brown chops. Parboil potatoes 10 minutes. Cut in half and add to pork chops. Add drained green beans. Add soy sauce, salt and pepper to soup. Mix in milk. Pour over chops, potatoes and beans. Simmer on low for 30 minutes.
Defrost and drain spinach, pressing to remove excess liquid. Mix with remaining ingredients and shape into 1-inch balls. Place on baking dish. Microwave 2 minutes on High or bake at 325° for about 20 minutes. These may be frozen before baking but no longer than 2 weeks.
Combine flour, sugar, baking powder, baking soda and salt in large bowl. Make a well in the center. Combine orange juice, oil, vanilla, yogurt and egg. Stir well. Add to dry ingredients. Gently fold in blueberries. Coat muffin tin with cooking spray. Divide batter into 12 muffin cups. Sprinkle tops with sugar. Bake at 400° for 18 minutes and tops are golden brown. Remove from pan and let cool on wire rack. Makes 12 muffins.
Mix together first 3 ingredients. Add remaining three. Make into small balls; press flat with a fork. Bake 10 minutes at 400°.
Cook apples in water or apple cider until soft; strain and mash into a pulp. To each cup of pulp, add 1/2 cup of sugar and stir in 3 teaspoons cinnamon, 1 1/2 teaspoons cloves, 1/2 teaspoon allspice and sugar to taste. Cook over low heat, stirring often, until mixture sheets from a spoon.
In Dutch oven cook sausage & onion till sausage is brown and onion is tender; drain on paper towels. Return sausage & onion to pan with potatoes, salt, marjoram, pepper and water. Bring to boiling, reduce heat & simmer just until potato is tender, about 15 minutes. Add corns and evaporated milk. Heat through.
Stir 2 cups of cold water into potatoes; stir in margarine and rest of ingredients. Fry in greased skillet until brown.