HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thoroughly combine dry ingredients in a heavy 4-quart saucepan. Stir in milk. Bring to a bubbly boil on medium heat, stirring constantly. Boil without stirring to 234° (soft-ball stage). Remove from heat. Add butter or margarine and vanilla. DO NOT STIR! Cool at room temperature to 110°. Beat until fudge thickens and loses some of its gloss. Quickly spread in a lightly buttered dish. Cool. Makes 3 dozen squares (36 servings).
Mix all ingredients. Pour into greased skillet (iron) and bake. Or pour into greased muffin pans. Bake at 375° until browned.
Blend together cream cheese and sugar. Spread in bottom of pie crust. Drain pineapple and then spread pineapple on cream cheese mixture, then bananas and Cool Whip. Decorate with cherries and nuts.
Mix zucchini, onion, pepperoni and Bisquick together, then mix eggs and cheese with seasonings. Now combine all ingredients. Bake in Pyrex dish approximately 20 minutes.
Preheat oven to 350°. In a large bowl, cream butter and sugar. Add 1 egg at a time; beat until light. Stir in bananas. Sift flour and soda together; mix into batter. Stir in nuts and chocolate chips. Pour batter into a well greased pan. Bake for 40 minutes.
Preheat oven to 425°. Dissolve yeast in 1/2 cup warm water. Add honey and salt. Then add flour and knead. Roll pieces and form letters on wax paper. Brush with beaten egg. Sprinkle with salt. Bake for 10 minutes at 425°.
Stir pickle cubes, potatoes, onion, celery and chopped egg whites together in a large bowl. Combine mayonnaise, sugar, vinegar and celery seed in a small bowl. Stir until well blended. Pour this dressing over potato mix. Stir all ingredients well. Chill and serve.
Cook bacon. Drain. Chop 4 slices (leave rest whole). Arrange cheese in bottom of buttered 9 x 9-inch pan. Beat eggs and milk. Add chopped bacon. Pour over cheese. Bake at 350° for 30 minutes.
Baking Temperature: 400°. Baking Time: 45 minutes, divided.
Mix sugar and pineapple on stove; boil 3 minutes. Add jello. Stir thoroughly after removing from stove. Let cool. Add nuts, apples and celery. Fold in Cool Whip. Place in refrigerator, covered, overnight or until well chilled.
In a bowl, mix undrained pineapple with dry pudding mix. Stir in marshmallows and Cool Whip. Pour into serving dish. Sprinkle with chopped nuts. Refrigerate until thoroughly chilled.
Press ground meat into bottom of a large piece of heavy foil. Slice carrots thin on top. Slice potatoes across thin. Slice onion on top, then season to taste. Bake 45 minutes at 375° or until done.
Mix the milk and corn. Add dry ingredients. Then add shortening and beaten eggs. Fry until brown in a hot frying pan.
Arrange pecans in clusters, 3 or 4 halves, 2 inches apart on a greased baking sheet. Top each cluster with 1 caramel. Slightly flatten. Bake at 300° for 7 minutes or until softened. Remove to waxed paper. Flatten caramel with spatula; top each caramel with 1 milk chocolate piece from bar while still warm. Spread chocolate when melted. Refrigerate a few minutes until chocolate hardens. Yields 4 dozen turtles.
Melt butter. Blend in dry cake mix, pecans and coconut. Spread into ungreased oblong 9 x 13-inch pan. Mix the cream cheese, powdered sugar and eggs. Pour over batter. Bake at 350° for 50 to 55 minutes.
Grease a 9 x 13-inch baking dish. Set oven at 350° and bake for 40 minutes. Mix first 5 ingredients. Add Jiffy muffin mix and pour into the baking dish.
Cook sugar, water, cornstarch and salt, stirring constantly, until clear. Add jello and mix well. Cool and add berries. Frozen berries may be used, but use 3/4 cup sugar instead of 1 1/2 cups. Pour into baked pie shell. Serve with Cool Whip or whipped cream.
Melt the marshmallows with the milk in a double boiler. Add the remaining ingredients. Mix well and mold in tube pan that has been oiled with Wesson oil. Keep chilled.
Preheat oven to 350°. Grease bottom of a 9 x 5 x 3-inch loaf pan. Combine baking mix, eggs and milk in mixing bowl; blend well. Turn dough out onto surface lightly coated with baking mix and knead gently about 10 times. Roll or pat into a 9 x 12-inch rectangle. Spread with butter to within 1/2-inch of edges. Combine sugar and cinnamon evenly over dough. Roll up jelly roll style and pinch seam together. Place in pan seam side up and bake 40 to 45 minutes. Drizzle icing made of confectioners sugar, water and vanilla over warm bread. Best served warm.
Adult rabbits should be parboiled. Soak in cold water with a small amount of salt for 2 hours. Put in a pot of cold water and boil for 30 minutes. Pour off water. Add hot water along with 1 sliced onion and 1 teaspoon of pepper. Cook until tender. Remove from water, drain, season with salt and roll in flour in hot grease. One rabbit usually serves 4.
Flour chicken pieces and place in a 9 x 13-inch dish. Mix the soup, water and margarine until melted and pour over the chicken. Bake 45 minutes at 350°. Baste occasionally. Serve with rice or mashed potatoes.
Peel, pit and mash avocados in medium size bowl. Add lemon juice and seasonings to taste. Combine sour cream, mayonnaise and taco seasoning mix in separate bowl.
Split avocados in half; remove seed. Scoop out the fruit; mash with fork. Add rest of ingredients. Serve as dip for corn chips or tortilla chips.
Mix all cream soups, rice and water together. Pour mixture in baking dish, greased with mayonnaise. Then put uncooked skinless chicken in. Bake at 375° for 1 to 1 1/2 hours.
Saute onion in butter. Combine soup, cheese, mustard and vinegar; leave on heat only long enough to heat through. Layer in 9 x 9 x 2 1/2-inch pan the broccoli, eggs and cooked mixture, ending with mixture. Bake, uncovered, 25 minutes at 350°. Remove from oven and top with French fried onions. Return to oven for 5 minutes.
Mix all ingredients and pour over crab claws. Marinate for 8 to 24 hours. May want to drain before serving.
Bake roast until done. Save juice. Cut up meat and simmer for 1 hour slowly.
Mix 2 tablespoons butter with 2 tablespoons flour. Mix that combination with 1 1/2 cups sour cream, minced onion, salt and pepper to make sauce. Grease a 7 x 11-inch pan. Layer, starting with beans, then sauce. Next put cheese and finish with 1/2 cup of crumbs with 2 remaining tablespoons of butter and paprika. Bake 25 minutes at 400°.
Layer cubed ham, cubed bread and shredded cheese in large greased cake pan. Beat eggs and milk together. Pour over layers. Pour melted margarine or butter over top. Keep in refrigerator overnight. Bake at 325° for 1 hour.
Mix well; pour into well greased (or use Pam) pie dish. Bake at 350° for 45 to 50 minutes. Cool and serve.
Brown meat and onion. Stir in tomato paste, water and seasonings. Cover and simmer for 30 minutes. Using a 9 x 13 pan, layer the noodles, meat sauce and Mozzarella cheese; repeat. Then top with Parmesan cheese. Bake at 375° for 30 minutes.
Melt margarine in a large saucepan over medium-low heat and minced shallots. Cover and cook 5 minutes or until tender. Add tomatoes, cover and cook 15 more minutes. Place tomato mixture in container or electric blender. Cover and blend until smooth. Add milk, chicken broth, salt and pepper. Blend for 5 seconds. Return tomato mixture to pan and cook over medium heat until thoroughly heated. Garnish with oregano and serve with crackers.
Put pineapple juice in large boiler. Mix sugar and flour together. Beat in eggs. Add to pineapple juice and cook until thickened. Add cream cheese (cut in small pieces) and stir until melted. Add pineapple and marshmallows. Pour into casserole dish and top with grated cheese. Cook at 400° until hot and bubbly.
Mix flour, cocoa, sugar and water. Stir and cook over low heat until thick. Remove from heat and add vanilla, margarine and peanut butter. Stir until thoroughly mixed.
Toss broccoli, cauliflower, bacon, onion and cheese. Combine mayonnaise, vinegar and sugar. Add to vegetable mixture.
Mix corn, lightly beaten eggs, salt, pepper, melted butter and milk together. Place in buttered baking dish, cover with cracker crumbs and sprinkle cheese on top. Bake in a slow oven for about 1/2 hour or until firm.
Butter the sides of a heavy 3-quart saucepan. In it, combine sugar, water, molasses, butter or margarine and corn syrup. Cook over low heat, stirring constantly, until sugar is dissolved. Continue cooking to 265° (hard ball stage) without stirring (mixture should boil gently over entire surface). Pour onto a buttered platter or shallow baking pan. Cook 10 to 15 minutes or until easy to handle.
Brown hamburger with onion; drain and put in 9 x 13-inch dish. Mix tomato sauce with water. Mix spices, pour over hamburger, then cooked macaroni over this. Spread cheese, then pepperoni. Bake at 350° for 25 to 30 minutes.
Break up angel food cake in rectangular pan. Prepare Jell-O as directed. Put on top of cake. Prepare pudding as directed. Put on top of Jell-O. Refrigerate. Add Cool Whip before serving.
Cook carrots in 3-quart casserole on High for 5 minutes in oil, covered. Add onion, bell pepper and meat. Cook 5 minutes covered. Mix 1/2 cup pineapple juice with cornstarch, sugar, soy sauce, vinegar, Worcestershire sauce and pepper. Add sauce mix to meat and vegetables. Add pineapple and cook covered for 10 minutes on High, stirring several times. Serve over cooked rice. Delicious!
Tear angel food cake into small pieces and put in a 9 x 13-inch cake pan. Don't need a whole big cake. Scatter mandarin oranges on top of cake. Mix following and put over top: jello dissolved in hot water. Immediately add orange sherbet and stir to dissolve, then add Dream Whip that has been prepared as directed on package. Add a dab of cream on each piece or a few nuts.
In large bowl,	combine flour, salt, sugar and yeast. Mix well and slowly add water, milk, butter and eggs. Mix all ingredients until smooth. Cover and let double in size. Fry in hash brown rings on hot griddle, brown on each side. Makes approximately 12 crumpets.
Mix soup, sour cream, chillies and cheese. Fry tortillas in oil. Fill each with about 2 tablespoons of the mixture and roll. Pour the rest of mixture over the enchiladas and bake at 350° for 20 to 25 minutes, covered with foil. Serves 8. Happy eating.
In skillet saute celery and onion in butter until done. Add stuffing mix and stir until lightly browned. Stir in mashed potatoes and sage, parsley salt, pepper and milk. Mix well. Spoon into a greased 1 1/2 quart baking dish. Dot with remaining butter. Bake at 350°, uncovered, for 30 to 40 minutes.
Melt Velveeta over low heat. When melted, add chili and salsa; heat thoroughly. Arrange chips on plates and pour sauce over them. Top with olives and onions. Serves 8 to 10 people.
Brown spareribs in broiler; season. Place ribs over kraut in a baking dish. Add 1/2 cup water. Cover tightly and bake at 350° for 1 1/2 to 2 hours. Yields 6 servings.
Cook potatoes, carrots and onions until tender. Drain off water. Mash coarsely with fork. Salt and pepper. Add corn, milk, wine and the seafood. Cook until hot.
Coat crust with egg yolks and bake at 350° for 5 minutes and cool. Mix condensed milk and lemon juice; blend well. Add cherries, nuts, whipped cream and pineapple. Mix well and fill crust; refrigerate overnight.
Shred cabbage, bell pepper and onion. Stir in 2 cups of sugar. Combine salad oil, vinegar, celery seed and 2 tablespoons sugar and bring to boil. Add 2 mixtures together; cover and put in refrigerator. Can do ahead.
Put three cups of the sugar and the milk in a saucepan; heat to boiling point. Put remaining cup of sugar in an iron skillet over low heat; stir as sugar melts and becomes a light brown. Remove skillet from heat and slowly pour in the sugar-milk mixture from saucepan, stirring all the while. Return to heat and cook until a small dab of the mixture forms a soft ball between the fingers when dropped into cold water. Add margarine, vanilla and salt; allow to stand for five minutes. Beat until stiff enough to spread on cake or use as candy.
Bring sugar, water and Karo syrup to a boil at 300°. Remove from heat and add flavoring. Pour onto cookie sheet and let cool. Cover with confectioners sugar, then break into pieces.
Season quail inside and out. Combine mushrooms, bread crumbs, salt and pepper; saute in butter. Stuff quail with this mixture. Make roux by browning flour in oil. Add stock, onions and parsley to roux and cook a few minutes. Place quail in baking pan and pour sauce over quail. Bake at 325° for 45 minutes or until tender, basting frequently.
Mix yeast in the cold water, add the cup of potato water, then add egg, sugar, salt, shortening and mashed potatoes. Mix well. Then add flour to make a stiff dough, by stirring with spoon. Set overnight in refrigerator. Make out in rolls, let rise, cook in 425° oven until brown (about 15 minutes).
Simmer	zucchini in very little water until tender. Saute onion in butter until soft. Add tomatoes, salt, pepper, Italian seasoning and garlic salt. Simmer for 30 minutes. Drain squash and add to tomato mixture. Turn into a 2 quart casserole and sprinkle generously with Parmesan cheese. Bake in a 375°	oven until heated through. This can be made ahead and refrigerated, then reheated in oven.
Peel and cut carrots in chunks. Cook until tender. Drain. Mix all other 6 ingredients and cook in boiler until it bubbles. Pour over carrots and let sit overnight.
Bake cake as directed on box in 8 or 9-inch pans. When cool, cut into 4 layers. Mix remaining ingredients. Frost cake.
Dissolve yeast in lukewarm water. Add sugar and shortening. Stir yeast mixture into cooked oatmeal. Add 1 1/2 cups flour; beat well. Cover; let rise in warm place until double in size, about 1 hour. Add nuts and salt. Stir in remaining flour or enough to make a stiff dough. Turn out onto floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl. Cover. Let rise in warm place until double in size, about 1 1/2 hours. Shape into 2 small loaves. Place in 2 well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Let rise to top of pan or until double in size. Bake in preheated hot oven (400°) for 45 minutes. Remove from pan. Cool.
Heat oven to 425°. Blend sugar, flour, tapioca, cinnamon and salt. Stir into apples until well blended. Pour mixture into pie crust. Cover with top crust; seal edge and cut 4 slits in the center of top crust. Bake for 10 minutes at 425°, then reduce heat to 350° and bake for another 45 minutes.
Mix oil and cocoa. Add sugar and eggs. Add dry ingredients. Mix in nuts (if desired). Pour a small amount of oil in 8 x 8 baking pan to coat bottom. Pour in mixture. Bake at 350° for 30 to 35 minutes.
Make pudding and set aside. Line 9X13 baking dish with crackers. Cover with layer of pudding. Alternate layers of pudding and crackers ending with pudding. Top with Cool Whip and sprinkle with nuts. Refrigerate.
Sprinkle inside of chicken with 1 teaspoon salt and thyme. Place parsley, celery tops and yellow onion in cavity of chicken. Tie legs together, then to tail. Place the chicken in heavy casserole with tight fitting lid. Dot with butter. Cover; bake at 375° for 30 minutes. Add white onions and potatoes; sprinkle with remaining 1 teaspoon salt. Add sherry. Cover; bake 30 minutes longer. Remove cover; bake until chicken and vegetables are browned and tender, basting frequently with juices in casserole. Serve sprinkled with chopped parsley. Makes 4 servings.
Place thawed artichokes on the bottom of a glass baking pan. Top with chicken breasts, salt and pepper. Cut bacon strips in half and lay on top of chicken. Pour on vermouth and bake, uncovered, at 350° for 1 1/4 hours. Sprinkle chopped tomatoes and Cheddar cheese on top after bacon is brown and cook an additional 15 minutes.
In large skillet boil soup bone and meat and onion for about 1 hour. Add cabbage and potatoes. Boil until potatoes are cooked. Add kidney beans when soup is done. Serve with Portuguese bread.
Beat margarine, sugar and egg yolks well. Add pecans, raisins and coconut. Beat egg whites; fold in mixture. Pour in unbaked pie shell. Cook at 300° for 1 hour.
Mix together margarine, sugar and graham cracker crumbs. Press into 2-quart oblong baking dish. Bake at 350° for 5 minutes and cool completely. Cream together cream cheese and sugar. Spread over cooled crust. Slice bananas over cheese mixture. Spread pineapple over bananas. Add cherries and chopped pecans. Cover with Cool Whip. Chill at least a couple of hours before serving. Serves 10.
Make a white sauce with margarine, flour, milk and pepper. Add process cheese spread; stir until melted. Remove from heat. Stir in well drained spinach, bacon and onion. Gradually add slightly beaten egg yolks; cool. Beat egg whites and cream of tartar until stiff peaks form. Fold spinach mixture into egg whites; pour into 2-quart souffle dish. Bake at 325° for 1 hour. Serve immediately. Yields 8 servings.
Cream first 3 ingredients. Wrap in wax paper and refrigerate overnight. Mix remaining ingredients together. Cut dough into 4 pieces. Use one at a time and keep remainder of dough in refrigerator. Press dough into 1/4 of nut mixture. Press to 10-inch circle. Cut into 12 pie shaped pieces. Place 3 raisins at the wide end of each piece. Roll from wide to narrow, forming crescent shape. Bake at 350° for 20 minutes. Remove from cookie sheet right away and cool on rack. Makes 48 cookies.
Mix and put in a 13 x 9 x 2-inch pan. Bake at 375° for 15 minutes. Cool completely.
Combine ingredients and put into a roaster. Bake in slow oven for 5 hours at 250°.
Combine sugar, cornstarch and salt. Stir in water. Add blueberries. Bring to boil. Simmer until clear and thickened, about 4 minutes. Remove from heat and add lemon juice and rind.
Place butter in a 9-inch microproof pie plate. Cook on High for 1 minute or until melted. Combine eggs, water, salt and pepper. Beat lightly with a fork. Pour into pie plate. Cover with waxed paper and cook for 4 minutes or until center is nearly set. Let stand, covered, 1 to 2 minutes. Fold in half and serve immediately.
Preheat oven to 350°. Mix apples, sugar and nuts. Let stand for 1 hour. Add dry ingredients to apple mixture. Add oil, vanilla and eggs. Stir. Pour batter into well-greased and floured tube pan. Bake at 350° for 1 hour and 15 minutes or until cake tests done.
Melt 4 squares of chocolate with stick of margarine and sugar. Cool (approximately 3 hours). Add the rest of the ingredients. Make into balls and roll in powdered sugar. Bake at 375° for 10 minutes only.
Mix all ingredients and bake 45 minutes at 350° in a 9 x 13-inch pan.
In a small bowl, mix the undrained pineapple, tomato sauce, soup mix and mustard. In 3-quart casserole, alternately layer meat and sauce. Cover and microwave at Medium for 30 to 40 minutes, rearranging meat after 40 minutes or until tender. Be sure meat is always covered with sauce throughout cooking time to prevent overbrowning.
Combine the first four ingredients and place in 1 1/2-quart casserole dish. Garnish with potato chips. Bake at 375° for 25 minutes. Serves 4.
Drain mushrooms. Cook peas until tender. Drain peas after cooking. Cook mushrooms and onion in butter until soft. Add drained pimento; heat thoroughly. Add peas last.
Mix together the flour, baking powder and salt. Using hands, mix in the lard until thoroughly mixed with no lumps. Store in an airtight container. Add milk when ready to use. May double recipe.
If you use 1 1/2 pounds of ground beef, use 2 tablespoons of oregano and garlic salt.
Mix all together (do not brown beef). Put into a covered 2 quart casserole. Bake for 3 hours at 325°. DO NOT OPEN THE CASSEROLE WHILE BAKING. Serves 6-8. Serve over noodles or rice.
Mix all the ingredients; put in greased and floured bread pans. Bake at 350° for 35 minutes.
Grease 1 1/2-quart casserole. Heat milk. Stir in bread crumbs. Beat eggs in separate dish; stir in sugar and salt slowly. Stir in milk mixture, then nutmeg, vanilla and butter. Bake 75 minutes in 350° oven.
Soften cream cheese in large bowl. Add the Accent and Worcestershire sauce. Chop up the chipped beef and add to mixture. Next chop up the scallions including stems and leaves and add to mixture.
Mix cake mix, melted butter and 1 egg together by hand. Pat in bottom of a 9 x 12-inch glass pan sprayed with Pam or Baker's Joy. Ingredients will look like dough. In another bowl, mix with mixer cream cheese, 2 eggs and powdered sugar. Pour evenly over top of first ingredients. Bake approximately 1 hour or until top gets golden brown in 350° oven. Cool. Cut in squares.
Mix all together. Stir in chips. Bake at 350° for 55 minutes in a greased and floured tube pan.
In 3-quart casserole, stir together, sugar, water and cranberries. Cover and microwave at High 18 to 20 minutes, stirring every 6 minutes. Serve warm or cold.
Melt 2 tablespoons butter in skillet. Add coconut. Stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.
In a deep baking dish, add ground beef, a layer of thinly sliced potatoes, some onion, can of pork and beans, another layer of meat, potatoes, onion, pork and beans and can of tomato sauce or catsup, mixed with a little water. Pour over the top. Cover with lid or foil and bake at 350° about 1 1/2 hours or until potatoes are done. Boil potatoes a few minutes before mixing will reduce baking time.
In a small bowl, cover the currants with the boiling water. Let soften about 5 minutes.
Cream shortening and sugar. Add eggs and beat until light and fluffy. Mix together flour, salt, nutmeg, cloves and allspice. Mix soda well with the buttermilk. Add these two mixtures to the creamed shortening and sugar alternately, starting and ending with flour mixture. Add jam and nuts. Pour into tube pan that has been greased and floured. Bake at 350° for 1 hour.
Combine egg, sugar and vanilla in a mixing bowl. Beat with spoon or low speed of mixer. Add oil and flour. Blend. Add figs to stiff batter. Pour into baking pan which has been oiled and floured. Bake at 350° for 35 minutes. Cut in squares and serve warm or cool. If plain flour is used, add 1 to 2 teaspoons soda.
1st Layer: Mix together pretzels, 3 tablespoons powdered sugar and margarine. Bake in 9 x 13-inch pan at 325° for 10 minutes. Cool.
Cook bacon crisp; crumble. Remove skillet from heat; combine 1/3 cup bacon drippings with next 5 ingredients. Heat and stir until thickened. Add potatoes, onion and bacon; toss and heat thoroughly. Serves 6.
Cream the margarine, peanut butter and sugars. Blend in eggs and vanilla. Stir in dry ingredients. Stir in oatmeal, chocolate chips and peanuts. Drop by teaspoon onto ungreased cookie sheet. Bake at 375° for 10 minutes. Cool on wire rack.
Brown meat and onions, adding salt and pepper to taste. Drain grease. Combine all other ingredients except Doritos and cheese and simmer until everything is cooked together. Take 9x13 inch pan, put Doritos in bottom of pan, pour meat mixture in and put cheese on top. Bake at 350 degrees until cheese is melted.
Cook grits in 6 cups water for 5 minutes. Add oleo and cheese. Add egg, Tabasco and salt. Bake for 1 hour in 300° oven.
Bake white cake mix. Poke holes in cake with a fork. Add 2 cups boiling water to the 2 packages of jello. Stir well. Pour over cooled cake. Ice with Cool Whip.
Drain fruit cocktail and crushed pineapple. Mix all ingredients well and chill.
Squeeze oranges and lemons and put juice aside. Boil rinds, cloves, sugar and water for 5 minutes. Add to tea. Add juice when mixture cools.
Put pie filling in 2-quart baking pan or bowl. Sprinkle cake mix over top. Drizzle melted margarine over top and sprinkle chopped nuts on top. Bake in 375° oven until done, about 30 to 40 minutes.
Brown, sausage, ground beef and spices in skillet. You can also add chopped onions and green peppers to the mixture, if desired. Serve on hot tortilla with tomatoes, lettuce, cheese, onions, hot sauce, sour cream or whatever you like on tacos.
Cut chicken into pieces. Cover with water and simmer until falls off bone. When 1/2 done, season highly with salt, pepper, celery salt and 1 onion, stuck with 3 cloves. When done, remove all skin and bones and shred meat into good size pieces. Boil the gravy down to one cup. Moisten the meat and pack in layers in a well buttered mold, arranging slices of eggs on each layer. Cover with plate and put weight on it. Serve next day with lettuce.