HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Beat eggs with mixer until pale yellow. Gradually add brown sugar, mixing well. Mix in the butter. Add the preserves. Turn into the pie shell. Bake at 350° for 55 minutes or until filling is almost firm. Cool. Top with whipped cream or Cool Whip. This may be frozen until needed. Thaw at room temperature.
Flatten rolls on large cookie sheet. Bake 10 to 12 minutes. Mix cottage cheese, cream cheese, mayonnaise and Ranch dressing until spreadable. Spread mixture onto cooled rolls. Top with finely chopped vegetables. Cover with wrap and press vegetables into spread. Cut into 40 pieces. Can be made ahead of time.
Combine sugar and cornstarch; add milk gradually and stir until smooth. Cook, stirring until thickened. Add small amount hot mixture to egg yolks; blend well. Return to hot mixture. Cook until thickened, stirring over medium heat. Remove from heat. Blend in vanilla, butter and salt. Cool 15 to 20 minutes. Add coconut or bananas to the pudding at this time. Pour into baked pie shell. Top with meringue.
Mix with a whisk all ingredients together. Put in a heavy saucepan; place on a medium temperature burner and cook until thick, stirring all the time, with the whisk (about 10 minutes). Pour into a 9 or 10-inch baked pie shell. Top with meringue or Cool Whip.
Beat egg whites and baking powder together until stiff. Add sugar gradually and beat again. Fold in crackers and nuts. Bake in greased 9-inch pie pan for 30 to 35 minutes at 325°. Cool for 2 hours. Before serving, spread with whipped cream.
Bring to boil and add macaroni. Place in 2-quart casserole dish. Sprinkle with Parmesan cheese. Bake at 350° until bubbly.
Place 30 x 18-inch piece of heavy aluminum foil in 13 x 9 x 2-inch baking pan. Place meat on foil and brush with melted margarine. Sprinkle soup mix over top of meat and spread mushroom soup over meat. Fold foil over meat and seal securely. Cook in 300° oven for 3 hours. Makes 8 to 10 servings.
Drain and reserve pineapple liquid. Combine first 4 ingredients plus pineapple juice. Cook over medium heat, stirring constantly until thick. Let cool. When cool, add fruit, nuts and Cool Whip. Keep refrigerated.
Combine all ingredients, except chicken, in a glass or stainless steel bowl. Mix well. Rinse the chicken under cold water, pat dry with paper towels and place in a large sealable plastic bag. Pour in the marinade, seal the bag, then tip and turn it, so all the chicken is coated. Refrigerate at least 4 hours, up to 25 hours.
Sift flour, salt and powder.	Cut in shortening. Add milk, all at once and mix. Divide dough in 2 parts. Roll out in rectangle (10 x 12-inch). Divide sausage. Spread over dough. Roll up and wrap in wax paper. Chill at least 1 hour.
Mix first five ingredients. Mix well. Stir in pecans. Pour into ungreased 9 x 13 pan. Bake at 350° for 40 to 45 minutes or until toothpick comes out clean. Cool and frost with canned frosting.
Brown meat in its own fat until light brown. Add all other ingredients and simmer for 1/2 hour.
Sift dry ingredients and cut in butter. Stir in buttermilk. Turn onto lightly floured surface and knead lightly. Roll 1-inch thick. Cut with floured biscuit cutter. Place on ungreased cookie sheet about 1-inch apart. Bake at 450° until golden brown, 10 to 12 minutes. Smother in butter and sink your teeth in.
Stir together the first 4 ingredients in a 9 x 13-inch baking dish. Brown the pork chops and place on top of mixture. Bake 1 1/2 hours, covered, at 325°. Serves 4. (May need to add water while baking.)
Heat oven to 450°, place pie crusts on cutting board; remove plastic sheets. Cut each pie crust into quarters making 8 wedges. Top 1/2 of each triangle with 2 tablespoons pie filling. Fold remaining pie crust half over filling. Press edges with fork to seal. Place on a cookie sheet and bake at 450° for 11-15 minutes or until light golden brown. Makes 8 pockets.
Cook first 3 ingredients 2 minutes after coming to a boil. Line rimmed cookie sheet with foil. Spread out graham crackers and spread the mix over them. Put nuts on top. Bake at 350° about 7 to 10 minutes. Cut apart and drain on paper towels.
Mix all together and shape into balls. Melt 6 ounce package chocolate chips and 1/2 stick paraffin. Dip balls into mixture. Cool on wax paper.
Cream butter and sugar until light and fluffy. Sift together flour and baking powder; remove 2 Tbsp. and set aside. Add sifted ingredients, alternating with milk, to creamed mixture. Stir in vanilla and almond extract. Combine almonds with reserved flour and add to batter. Beat egg whites until stiff; add in salt. Fold into batter. Pour into greased and floured bundt pan. Bake at 375° until a cake tester comes out clean, about 55 minutes. Cool 5 to 10 minutes; remove from pan and cool on rack.
Separate the eggs and add a pinch of salt to whites; set aside. Beat yolks and add sugar, cake flour, carrots, orange peel, ginger, cinnamon and nuts. Beat egg whites until stiff and fold into egg yolk mixture. Turn into a 9-inch tube pan and bake at 325° for 1 hour.
Melt chocolate and shortening in heavy saucepan over low flame. Add pretzels and peanuts; mix well. Spread into a buttered 15 x 10 x 1-inch baking pan. Chill 20 minutes or until firm. Break into pieces. Store in airtight container. Makes 1 1/2 pounds. Very easy to make and very yummy too!
Heat 1 tablespoon shortening in large frying pan. Brown chops on both sides over medium heat, turning chops only once. Add cloves, 1 teaspoon salt and 1/4 cup water. Cover tightly and cook over medium heat 30 minutes.
Cook chicken and debone; cut in pieces and spread in baking pan. Take two cans of cream of chicken soup and mix with milk. Heat and pour over chicken in baking pan. Saute onions and celery in butter. Take chicken broth and stuffing mix; add to onions and celery until you get desired thickness. Spread over chicken. Bake in oven at 400° until brown.
Combine soup with wine and pour over beef in large pan. Cover and bake in 350° oven for 1 1/2 hours. Add water if need additional liquid after first hour.
Combine tomatoes, water, onion and bouillon in blender. Blend until smooth. Make sure you have a full 2 1/2 c. of liquid. If not, add water to total 2 1/2 cups. Bring liquid to boil in saucepan. Immediately add rice and cover, then lower heat to simmer for 20 minutes. DO NOT LIFT LID! Remove from heat and let stand, covered, for 10 minutes.
In a mixing bowl, beat buttermilk and pudding. Mix on medium speed for 1 minute. Let stand for 5 minutes. Fold in fruit cocktail, oranges, marshmallows and whipped cream. Keep refrigerated until ready to serve. Serves 8 to 10.
Beat eggs lightly and add water and salt. Stir in enough flour to make a stiff dough. Knead on floured surface 3 to 5 minutes. Divide into 3 pieces and roll out paper thin. Let dry about an hour. Roll up jelly roll fashion and cut crosswise into strips of desired thickness. Spread loosely to dry.
Brown beef and onion; drain. Add tomato soup, water, pepper, salt, chili powder, green pepper and corn. Put in baking dish. Mix corn meal, sugar, flour, egg, milk and oil. Mix this well. Drop by spoonfuls over the beef mixture. Bake at 350° for 20 minutes or until bread is golden brown.
Combine first 6 ingredients. Add chicken, stirring to coat. Heat 1-inch vegetable oil in heavy skillet. Cook chicken until lightly browned. Drain. Drain pineapple; set aside. Saute onion in 2 tablespoons oil until tender. Add carrots, water and bouillon cubes. Bring to boil. Cover, reduce heat and simmer 5 minutes. Combine sugar, 2 tablespoons cornstarch and ginger. Stir in catsup, vinegar and 1 tablespoon soy sauce, stirring well. Gradually stir cornstarch mixture into vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in chicken, green pepper and pineapple. Cover and simmer 5 minutes. Serve over rice. Makes 6 servings.
Cook rice in water until almost done, then add milk, sugar, salt and flavor. Cook until liquid is absorbed. Add maraschino cherries and 1 can crushed pineapple (or any fruit goes). When cool, fold in Cool Whip. Top with Danish Dessert.
Cream margarine and sugar. Add eggs, one at a time. Gradually add flour and small amounts of cream cheese. Add flavorings and Dream Whip. Bake at 300° for 1 hour.
Cook seashells or elbow macaroni according to package instructions. Mix with remaining ingredients; chill. Serve on lettuce or other greens. Makes 4 servings.
Line pans with honey grahams. Bring margarine and sugar to boil. Boil for 2 minutes. Remove from heat. When bubbles stop, add pecans. Spread on graham crackers. Bake for 10 minutes at 350°. Cool for a few minutes. Break apart and enjoy.
Layer bread and put heated turkey slices on top. Heat gravy and cover the sandwich. Add cranberry sauce.
First Layer: Cream 3/4 cup oleo and 1 cup of sugar, then add flour, salt, soda, coconut and nuts.	Mix well with your hands. Press 3 cups into	bottom of pan (like a crust). Cook 10 minutes at 400°.
Boil milk, honey and sugar; stir to dissolve. Cool. Beat in margarine and egg yolks. Sift flour, baking soda and salt together and add to batter. Fold in walnuts. Pour into 2 greased, floured loaf pans. Let stand for 15 minutes before putting in oven. Bake at 325° until tested done. Cool for 10 minutes before removing from pans.
Cream the butter; add brown sugar. Beat. Add eggs; beat well. Add remaining ingredients. Bake in a 350° oven for about 12 minutes.
Mix all at once until smooth. If need be, add more milk. Three envelopes Nestle chocolate may be used instead of unsweetened chocolate.
Cook chicken breasts in 2 quarts water. When done, cool and cut up in small pieces. Mix with other ingredients; cook until done.
Heat cream cheese and milk over low heat; stir until smooth. Saute onion in margarine. Gradually add cream cheese sauce to eggs; stir in onion, ham, pimento and seasonings. Pour into pastry shell. Bake at 350° for 35 to 40 minutes or until set. Take care not to overbake. The center will be slightly soft when the quiche is done. Makes 8 servings.
Mix the first 3 ingredients; then add the rest. Grease well and flour 3 loaf pans or 1 tube pan and 1 loaf pan. Bake 1 hour at 350° (or less). Don't overcook.
Prepare ziti per package. Grease a 13 x 9-inch baking dish.
Mix dry ingredients. Blend slowly with hot water and then add vanilla. Add salad dressing last. Bake at 350° for about 20 minutes or until center is done.
Combine meat, bay leaves, salt, pepper and onion. Cover with water and cook slowly until meat is browned. Drain liquid from this mixture. Add cracker crumbs and mix well. Allow to cool! Add sage. Allow to cool! Now your turkey is ready to be stuffed. If there is any stuffing left, you can combine it with mashed potatoes and use as a filling for a pie which is baked the same way as a fruit pie would be.
Combine flour, oil, sugar, baking soda and seasonings; mix well. Add eggs, one at a time; beat thoroughly after each addition. Stir in apples and nuts. Spread in well-greased 13 x 9 x 2-inch baking pan. Bake at 350° for 40 minutes or until toothpick test comes out clean (insert in center of cake). Cool completely before frosting. Spread with icing and let harden. Makes about 12 servings.
Saute the rice in the butter until brown, not burned. Place in bottom of casserole dish.
Mix all ingredients in one bowl (or as recipe states, "stir up and bake." Bake at least 1/2 hour at 350°.
Combine all ingredients in blender and blend 30 seconds at high speed. Serve at once.
Mix first five ingredients in casserole dish. Saute butter and crackers for topping. Bake at 350° for 15 to 20 minutes.
Boil butter and water. Mix flour, sugar and cocoa. Pour hot mixture over dry. Add rest of ingredients. Bake for 30 minutes at 350° in a 9 x 13-inch pan. While still warm, spread over cake. Mix ingredients for frosting and spread on warm cake.
Combine water, cooking oil and food coloring in saucepan. Add flour, salt and cream of tartar. Cook on medium heat until dough is right consistency for use (3 to 5 minutes). Store in plastic bag or plastic bowl. Needs no refrigeration.
In a large skillet, cook potato patties in 1 tablespoon margarine on 1 side for 2 to 3 minutes. Remove from skillet. In same skillet, cook onion in remaining margarine. In a medium bowl, combine eggs, milk and soup; beat well. Stir in mushrooms, pimiento and pepper. Add to onion in skillet. Cook until eggs are nearly set; do not stir. Then lift and fold partially so underneath can cook. Cool eggs slightly. Spoon egg mixture into 3 greased individual casseroles. Arrange sausages and potato patties, browned side up, in casserole. Seal with foil and freeze.
Place enough graham crackers to line bottom of a 9 x 13-inch Pyrex dish. Mix milk and pudding, beating until thick. Spread enough (or half) of the pudding mixture over the graham crackers. Place another layer of graham crackers and another layer (the rest) of the vanilla pudding. Chill. Top with milk chocolate frosting before serving.
Mix all ingredients in a saucepan. Boil until mixture forms a soft ball in cold water. Remove from fire and add 1/2 teaspoon of soda. Pour over 4 quarts of popped corn while foaming.
Butter pan and press canned biscuits around bottom and sides. Mix all other ingredients together (except cheese). Pour into pan. Bake at 425° for 25 to 30 minutes. Cover biscuits with tinfoil. Bake an additional 5 minutes when tin removed.
Whip jello to break it all up real good. Mix everything together thoroughly. It gets better after it sets for a few hours.
Drop on cookie sheet. Bake at 350° for 12 to 15 minutes.
In pan, add jello and pudding to 2 1/2 cups water and bring to a boil, stirring with a whisk. Put in refrigerator to cool and thicken. Slice berries into bottom of crust and pour cooled mixture over top. Refrigerate until firm.
Mix in bowl the corn and cornbread mix. Beat eggs and add to mixture. Melt margarine and add margarine and sour cream. Mix well by hand until all lumps are gone. Pour into casserole dish or pan. Bake at 350° for 20 to 25 minutes or until set and knife inserted comes out clean.
Arrange half of bread in single layer in bottom of large, flat-bottomed baking dish. Cook sausage in skillet until slightly browned. Drain and layer over bread. Top with layer of cheese, then another layer of bread. Beat eggs and mustard. Add milk and blend. Pour over bread. Bake in a preheated 375° oven for 30 minutes. Let stand a few minutes before serving. Serves 6.
In a heavy, non-iron skillet, melt the butter and cook the cabbage over medium heat. Saute it for 5 minutes while tossing it in the butter. Pour in the cream. Season with salt and pepper. Bring quickly back to the boil; cover pan and reduce heat. Cook over low heat for 15 minutes until tender, but not soft. Sprinkle with caraway seed before serving, if desired. Makes 3 or 4 servings.
Combine raisins and pineapple and soak overnight. Cream butter and sugar until light. Add eggs one at a time, beating after each. Add jam. Sift dry ingredients together and add alternately with buttermilk. Stir in pecans, raisins and pineapple. Bake in 13 x 9 x 2-inch pan at 350° for 50 to 55 minutes. Ice with Jam Cake Icing. Cake is better if made several days before eating.
Heat oven to 375°. In a small saucepan, melt the margarine. Coat the bottom and sides of a 12 cup fluted tube pan with 2 tablespoons of the margarine. Sprinkle 3 tablespoons of the nuts over bottom of the greased pan. Add remaining nuts, brown sugar and water to remaining margarine; heat to boiling, stirring constantly. Remove from heat. Separate dough into 20 biscuits; cut each biscuit in half and shape into a ball. Place 20 balls in bottom of pan; drizzle with half of the caramel over the balls. Repeat layers. Bake at 375° for 20 to 25 minutes or until golden brown. Invert immediately on waxed paper and remove from pan. Makes 10 servings.
Stir-fry first 3 ingredients in sprayed pan. Combine everything in one pot and simmer for 30 minutes. Ready to serve. Serves 6.
Brown meat in margarine. Add green peppers and water. Mix lightly. Cover and cook over medium heat for 10 minutes or until meat is tender. Stir in mushrooms and tomato wedges. Continue to cook 10 minutes.
Heat soup, water and rice. Add 2 cans of chicken. Crumble in a few onions. Bake at 350° until hot. Add onions on top and bake 5 more minutes.
Drain clams and combine with mashed potatoes, butter, salt, pepper and lemon juice. Add beaten eggs; mix well. Shape into 12 patties of equal size. Fry in hot fat until lightly brown on both sides.
In 1 1/2-quart saucepan, beat whole eggs and egg yolks. Stir in milk and first 1/4 cup sugar. Cook and stir over medium-low heat for about 10 minutes or until mixture is slightly thickened and coats a metal spoon. Remove from heat; stir in rum. Chill.
Mix jello with 1 cup boiling water and 1/2 cup cold water. Slice strawberries into jello. Mix well. Cool until slightly thickened. Add 1 (8 ounce) Cool Whip. Mix well and refrigerate.
Bring sugar, Karo syrup and butter to soft crack boil. Add peanuts and bring to hard crack boil. Take off stove; add teaspoon of soda. Drop or spread on greased pan or wax paper. Cool and break up.
Mix all together. Bake in oven at 350° for 20 minutes or golden brown in oven ready bowl. Serve hot with crackers.
Spread a thin layer of cream cheese over entire side of ham and sprinkle green onion on edge of ham (shortways). Roll into a tube and slice to desired thickness. Serve.
Arrange meat in crock pot. Cover with soup mix, stewed tomatoes, tomato sauce, and vinegar, oil and remaining ingredients. Stir...Cover. Start cooking on HIGH for 30 minutes, then cut down to LOW (and go to work). Simmer all day (or 3 hours if you're in a hurry). Serve over rice. Makes 8 to 10 servings.
Cook first seven ingredients until tender; turn off heat. Add soup and cheese. Stir until melted. Can be reheated immediately or saved for later. Do not boil.
Mix first 3 ingredients. Pour into casserole dish. Crumble Ritz crackers; sprinkle on top. Bake at 350° for 30 to 45 minutes.
Cut garlic clove in half and rub the interior of blender jar with cut sides. Chop the tomatoes and 1 cucumber and put them and the onion in the blender jar. Blend 1/2 minute. Add oil, Tabasco, lemon juice and vinegar. Whirl at high speed for 1 minute. Chill thoroughly. Before serving, dice the remaining cucumber and stir it and the green pepper into the soup. Season with salt and pepper to taste. Place an ice cube in each soup bowl. Pour the soup over the ice and garnish with one lemon slice and a sprinkling of parsley. Serves 6.
Beat sugar and eggs until fluffy. Add oil and vanilla. Beat again; stir in flour, baking powder, soda and salt. Continue beating, then add apples and nuts; mix well. Pour into greased and floured 9 x 13-inch tube pan. Bake at 350° for 1 hour.
Mix and chill egg nog, chocolate milk and creme de cacao. When ready to serve, stir in whipped cream. Garnish with shaved chocolate. Makes ten 1/2-cup servings.
Mix first 3 ingredients together. Add cracker crumbs and butter (mix crumbs and butter together first). Bake for 30 to 45 minutes at 350°.
Mix all ingredients thoroughly. Top with cornflakes and butter slices. Bake at 350° for 30 to 40 minutes or until brown on top.
Place cranberries in a 10-inch greased pie plate. Sprinkle with nuts and white sugar. Pour melted butter on top. In bowl, mix eggs, brown sugar, flour and melted butter. Pour into pie plate. Do not mix the 2 layers. Bake at 325° for 40 minutes or until crust is golden.
Preheat oven to 350°. Spray 1-quart casserole with Pam. Add 1/2 of dry macaroni; cover with 1/2 of cheese. Add rest of macaroni. Add rest of cheese. Dot with oleo or butter. Add 2 cups milk. Sprinkle top with paprika. Put lid on casserole and bake 45 minutes in preheated oven. Serves 4 to 6.
Mix all ingredients. Form into balls. Bake at 375° for 25 to 30 minutes.
Sprinkle 4 teaspoons salt over sliced squash and onions. Leave for 1 hour. Drain well. Bring vinegar, sugar and spices to a boil. Add all ingredients. Bring back to a boil and simmer for 20 minutes. Pack into hot jars and seal.
Combine dry ingredients in large bowl. Add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple and one cup nuts. Spoon batter into 3 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Cool in pan 10 minutes. Remove from pan and cool completely.
Cook squash with butter, Tang, salt and pepper as directed on squash package. Stir in pecans.
Heat the oil over medium heat. Add the garlic and shallot and saute until the garlic is golden and the shallot wilted. Add the tomatoes. Season with salt, pepper and basil. Meanwhile, cook the pasta in an uncovered pot in rapidly boiling water for about 1 to 2 minutes. Test it after 1 minute for "al dente" (firm to the bite) texture. Drain the pasta, reserving 2 tablespoons of the water it was cooked in. Add the pasta and the reserved water to the tomato sauce. Stir gently to coat the pasta with the sauce. Remove to a serving platter. Sprinkle with Parmesan cheese and serve immediately. Yield: 4 servings.
Place the carrots in a saucepan with the salt and 1 inch of boiling water. Cook, covered, until almost tender, about 6 minutes. Drain if there is any water remaining, then set aside. In a small skillet, saute the onion rings in butter until limp. Stir the flour into the carrots, then add to this the onion rings. Cook until the carrots begin to brown, then add bouillon, salt and pepper. Cook slowly until carrots are tender, not more than 10 minutes. Add chopped parsley. Serves 4 to 5.
Brown hamburger, onion and peppers. Add cooked macaroni and 1/2 of cheese. Top with remaining cheese and bake at 350° for 45 to 60 minutes.
Cook water and Crisco in pan until it simmers; cool 5 minutes. Add eggs (beat in one at a time). Spread on lightly greased jelly roll pan. Bake at 400° for 20 to 30 minutes. Cool. Beat cream cheese with 2 cups milk. Add vanilla pudding and milk. Beat until thickened. Spread on crust, then top with Cool Whip. Drizzle with Hershey's syrup. Refrigerate.
In a mixing bowl, combine cornmeal, plain flour, sugar, salt, baking powder and baking soda. In separate bowl, mix remaining ingredients. Add to dry ingredients and stir only until moistened. Pour into a greased 9-inch square baking pan or 10-inch heavy iron skillet. Bake at 350° for 30 to 35 minutes or until bread is golden brown or tests done.
Drain the kidney beans and rinse. Add the celery, pepper and onion. Drain the green beans and wax beans. Mix all vegetables together in bowl. Measure vinegar, sugar, water and oil. Heat and pour over vegetables. Let stand in the refrigerator overnight.
Drain peaches, reserving 2 tablespoons of juice. In a blender, combine peach slices, sugar, rum, lime peel, lime juice and reserved peach juice. Cover and blend until smooth. Pour into loaf pan. Cover and freeze for at least 4 hours until firm. Let stand at room temperature before serving.
In a large Dutch oven, add cabbage to boiling salted water. Cook, uncovered, on low for 10 to 12 minutes, stirring frequently. Drain cabbage and toss with butter and pepper before serving.
Saute onions in butter until transparent. Place onions in pastry shell. Combine eggs, salt, paprika and milk and mix well. Pour egg liquid over onions. Bake at 375F for 25-20 minutes or until golden brown. Serve hot or cold. Yield 6 to 8 servings.
Combine all ingredients, except walnuts and powdered sugar, and beat until smooth. Line an 11 x 14-inch jelly roll pan. Spray with Pam. Pour batter into pan. Sprinkle with ground walnuts. Bake at 350° for 15 minutes.
Combine first four ingredients. Add milk to make a workable dough. Roll and slice in small pieces. Heat oil to medium high. Drop pieces into hot oil, stir until light brown. Drain on paper towel and then roll in sugar. (Do not use butter Crisco to cook in.)
Melt chocolate chips, milk and margarine together over hot water in a large bowl. When melted, add the peanuts and marshmallows. Mix thoroughly and pour into buttered 9 x 13 pan. Chill thoroughly and use a very sharp knife to cut. Store in refrigerator.