HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt caramels in top of double boiler. Add milk, salt and vanilla. Stir and add pecan halves. Drop by spoonfuls on waxed paper. Let stand about 1 hour until firm. Then dip in following chocolate mixture. Mix in double boiler the Hershey bar and paraffin.
Cream shortening and sugar until sugar dissolves. Add all ingredients. Grease and flour loaf pan. Bake at 350° for 1 hour or until done.
Peel the eggplant. Boil until tender or transparent; drain. Saute bread crumbs in butter. Saute ground meat and diced onion in frying pan. Season with salt and pepper to taste.
Preheat oven to 325°. Grease an 8 x 12-inch baking dish. Cook green beans and broccoli according to package directions. Drain well and place in baking dish. In a large bowl, combine soup, milk and mayonnaise. Pour over vegetables. Top with cheese. Bake 45 minutes.
In saucepot, saute the chopped onion and garlic in the olive oil. When the onion is translucent, add the meat you are using for your sauce. (Meatballs should be added later so they won't be hard.) When meat is browned on the outside, add the crushed tomatoes can, plus 1 can of water. Add the tomato paste, salt and pepper. Simmer for about 2 hours and add the basil and oregano. At this time, you can put in your meatballs to cook for another half hour.
Mix soup and milk. Layer ingredients. Dot with butter. Bake at 375° for 1 hour.
Beat sugar and Crisco together; add eggs. Add the buttermilk with the lemon flavoring. Add flour with soda and salt. Beat, beat, beat! Bake at 350° for 1 hour and 15 minutes.
Combine graham cracker crumbs and margarine; stir well. Press in bottom and sides of 9-inch pie plate. Bake at 350° for 10 minutes. Remove from oven; let cool on a wire rack.
Mix pudding per directions on box. With mixer blend in cream cheese, fold in Cool Whip, vanilla wafers and bananas. Crumble a few vanilla wafers on top for garnish. Chill and serve.
Salt and pepper chicken. Sprinkle on garlic salt. Mix all ingredients, but Parmesan cheese. Pour on chicken. Sprinkle with cheese. Bake at 350° for 40 to 45 minutes. May be served with rice.
Heat soup, stirring, until smooth. Add butter and milk. When hot, remove from heat; stir in cheese, reserving some to sprinkle on top. Combine cheese sauce, pasta, crabmeat and pepper. Spoon into greased shallow casserole and sprinkle with remaining cheese. Bake in hot oven at 400° for 30 minutes. Serves 4 to 6.
Chop up potatoes, onion and bell pepper. Fry in 1/4 cup grease until almost done. Stir in eggs, chopped Spam and seasonings. Cook for about 10 more minutes or until eggs are done. Serves 6.
Cream shortening and sugar until fluffy. Add beaten egg yolks. Mix soda, jam and buttermilk; add sifted flour and spices alternately with buttermilk and soda; add raisins and nuts. Fold in egg whites. Bake at 350°.
Brown meat with the onions. Drain well. Add all ingredients except kidney beans and cook 1 hour. Add kidney beans and cook 1/2 hour longer. This is hot chili. Freezes well.
Dissolve Jell-O in 2 cups hot water. Add frozen strawberries; stir occasionally until thawed. Add pineapple with juice and bananas. Serve with sour cream dressing or Dream Whip.
Melt milk with caramels in double boiler. Let stand 10 minutes. Arrange 3 pecans on buttered foil and spoon caramel over. Let stand 10 minutes. Melt chocolate in double boiler and let stand 10 minutes. Spoon over caramel and nut mixture.
Slice lemon and oranges thin. Cover with sugar. Let stand one hour. Make tea with 4 cups water. Let steep 3 minutes. Strain tea over fruit. Add clove and cinnamon. Add water. Simmer for 2 hours. Serve hot.
Mix peppers, sugar and cider together; bring to a boil. Remove from heat for 5 minutes; add Certo. Pour into 1/2 pint jars and seal. Yields 4 pints.
Mix the first 3 ingredients together until a soft dough forms. Chill 1 hour. Roll dough into small balls; press into mini cupcake pans. Put some nuts into each one. Make filling with remaining ingredients. Fill cuplets 2/3 full. Bake at 350° for 25 minutes. Makes 3 dozen.
Combine all ingredients. Roll into balls. Drop on cookie sheet. Bake at 350° until brown, depending on size of balls, 30 to 45 minutes.
Pour into 2 well-greased and sugared loaf pans. Bake at 350° for 50 to 55 minutes. Cool 10 minutes before removing from pans.
Boil the first 5 ingredients together 3 minutes. Cool until lukewarm. Add the vanilla and powdered sugar to desired spreading consistency. Chopped pecans may be added, if desired.
Slice apples on the bottom of a 9 x 9-inch buttered baking dish. Sprinkle with sugar. Combine remaining ingredients to make batter and pour over apples. Bake at 350° for 1 hour.
Crush cookies and add butter. Mix well and press in the bottom of 9 x 13 x 2-inch pan. Place in refrigerator. Cream together until smooth the cream cheese, powdered sugar and 1/2 of Cool Whip. Spread over the cookies and return the pan to the refrigerator. Prepare the chocolate pudding with 3 1/2 cups of milk. Do not use 4 cups. Pour pudding on top of the cream cheese mixture. Spread the remaining Cool Whip over the pudding and sprinkle with pecan pieces. Refrigerate until ready to serve.
The night before, beat eggs in large bowl. Add orange juice, Grand Marnier, milk, sugar, vanilla, salt and orange peel; mix well. Dip bread into mixture, turning to coat all surfaces. Transfer bread to baking dish in a single layer. Pour any remaining egg mixture over top. Cover and refrigerate overnight, turning mixture occasionally until liquid is absorbed into bread.
Saute pepper and onion. Mix all except sour cream and cheese and put in greased casserole. Cover with sour cream and cheese. Bake at 350° for 45 minutes to 1 hour.
Mix together the Jell-O, hot water, 7-Up, crushed pineapple, bananas and marshmallows. Allow to soft set. Cook together the saved pineapple juice (add water if necessary to equal 1/2 cup), the sugar, flour and egg. Thicken over medium heat; cool.
Wash chops and place in a baking pan. Season with seasoning salt. Pour Pepsi and an equal amount of tomato juice over meat. Cover with aluminum foil and bake in a 350° oven for 1 hour. This is Cecil's favorite.
Boil first 5 ingredients for 1 minute, then add oats and peanut butter while boiling. Beat and drop on wax paper or cabinet top with a spoon. (Coconut can be used instead of peanut butter.)
Put meat and soups in a 2 1/2 or 3-quart casserole dish, cover and bake in a 350° oven for 3 hours. Serve over cooked noodles or cooked rice.
Put together lemon and orange jello, hot water and lemon juice. Set until halfway jelled. Add pineapple, bananas and marshmallows; let jell. Combine pineapple juice (add water to equal the 1 cup), egg, sugar and flour. Cook until mixture is of custard consistency. Add margarine and stir until margarine melts completely and blends in. Let cool; add whipped cream or Cool Whip (to equal whipped cream). Spread on jello and sprinkle nuts on top.
Cut chicken in small pieces. Melt margarine; crush crackers. Add all other ingredients. Dip chicken in margarine and roll in crumb mix. Bake in oven at 350° for 20 to 25 minutes or until done.
Mix the soup, milk and grated cheese (I use at least a cup here) together. Roll out crescent rolls. Put chicken on each roll. Roll these up and place in a 9 x 13-inch dish. Pour soup mixture over rolls. Bake at 300° to 350° for 30 minutes or until rolls are brown. Last 5 minutes or so I like to top with more grated cheese.
Sift flour with dry ingredients. Cut in shortening. Add yeast to buttermilk. Stir buttermilk mixture into flour mixture until all flour is damp. Refrigerate before using. Do not roll out! Simply pinch and roll amount needed. Handle very lightly! Bake at 425° for 10 to 15 minutes (or until brown). Dough can be kept 1 week if covered in refrigerator!
Add the minced yolks to the raw yolks that have been well beaten. Wash butter to remove salt; add sugar and cream well. Combine egg and flour mixtures. Take small piece of dough and roll into the size of a pencil. Shape into small wreaths. Dip wreaths into slightly beaten egg whites and then into crushed Domino sugar. Bake in 375° oven until delicate brown.
Mix all together in pie plate. Sprinkle with a little more parmesan cheese. Bake at 375 for 30 minutes or until lightly browned or bubbly. Serve with Ritz or other butter crackers.
Heat oven to 350°. Heat shortening over low heat until melted; remove from heat. Mix in brown sugar, egg and vanilla. Stir in remaining ingredients. Spread in greased square pan, 8 x 8 x 2-inches. Bake 25 minutes. Cut into about 2-inch squares while warm. Makes 16 cookies.
Heat margarine and brown sugar on low heat. Remove from heat and add other ingredients in order. Bake in a greased 13 x 9 pan at 300 degrees for 1 hour. Cool, but while still lightly warm, cut into pieces and roll in powdered sugar.
In large pot, brown meat with onion. Cook until onion is tender. Drain. Salt and pepper to taste. Stir in remaining ingredients. Bring to a boil; reduce heat. Cover and simmer 15 minutes or until noodles are tender. Total prep time: 20 minutes.
Cream 3/4 cup margarine with 3 tablespoons of brown sugar. Mix with 2 1/2 cups crushed (not too fine) pretzels. Pat into lightly buttered 9 x 13-inch pan. Bake for 10 minutes at 350°.
Sift dry ingredients. Add shortening and 1 cup Carnation milk. Beat 2 minutes. Add eggs, vanilla and remaining 1/4 cup milk; beat until blended. Add melted chocolate. Pour into layer pans. Bake at 350° for 25 minutes. Cool and split to form 4 layers. Frost with Pinwheel Frosting.
Combine cornmeal and boiling water; stir until smooth. Stir in soup, cream, cheese, egg yolks, margarine, onion and salt. Beat egg whites until stiff peaks form; fold into cornmeal mixture. Pour into greased 2-quart casserole. Bake at 350° for 40 to 50 minutes or until done.
Shape into balls. Place on greased cookie sheet. Press thumb in middle. Bake at 350° for 12 to 15 minutes.
Mix everything together and pour into cooled pie shell. Sprinkle with chopped nuts, if desired. Chill in refrigerator.
Cut elephant into small pieces. This will take approximately 2 months. Add enough brown gravy to cover and cook 4 weeks at 375°, or until you run out of fuel. If lots of people are expected, add 2 rabbits, but do this only if necessary, because some people don't like to find hare in their stew.
Preheat oven to 350°. Cream the butter until light and fluffy. Beat in confectioners sugar, then the egg and vanilla extract. Sift together flour and baking soda and stir into creamed mixture. Shape into 1-inch balls and arrange 2-inches apart on a lightly greased cookie sheet. Press each ball down with the tines of a fork. Bake for about 6 minutes. Cool on wire racks. Yield: about 5 dozen.
Put cucumbers in salt brine (salt in water) to draw them for approximately 45 minutes; drain and rinse. Add onions.
Mix pineapple juice, sherbet and ice cream together until smooth. Put in ginger ale before serving.
Mix all ingredients, adding apples last. Let stand 5 minutes. Drop batter by teaspoonfuls into hot oil. When light brown, turn over. Remove and roll in powdered sugar or serve with maple syrup. Makes 2 dozen.
Brown hamburger. Add onion, green pepper and seasonings. Cook macaroni in salted water until tender. Drain macaroni and add to the meat mixture. Stir in tomato soup. Add half of the cheese. Pour into casserole dish and top with the remaining cheese. Cover and bake at 325° for 30 minutes.
In saucepan, melt butter. Blend in flour and salt. Add milk. On medium heat, stirring constantly, heat until thick and smooth. Cook macaroni as directed on box and drain.
Cut roast or steak into cubes. Mix together dry onion soup and water. Pour the mixture over meat. Bake in a covered casserole for 3 hours at 375°. Uncover. Add mushrooms. Heat for another 10 minutes. Serve on buttered noodles.
Cream butter and sugar together. Add eggs and mix well. Add dry ingredients alternately with milk and vanilla (or almond) extract. Add walnuts. Pour into a greased and floured Bundt pan. Bake at 350° for 45 minutes.
Mix flour and margarine. Scale 24 servings per 12 x 10 x 2-inch pan (9 x 13-inch). 48 servings per 12 x 20 x 2-inch pan (cut 4 x 8-inch). Bake 10 minutes at 350° (325° for 6 minutes, convection). Mix cream cheese, milk, pudding mix together; spread over cooled crust. Whip topping, fold in powdered sugar. Spread on top of pudding mixture. Chill to firm.
Cut bacon strips in thirds. Wrap each strip around a water chestnut and poke with toothpick to hold. Set single layer in glass dish or cake pan. Heat in oven for 20 minutes at 400°. Remove and drain. Combine 3 other ingredients and pour on chestnuts. Return to oven for 20 minutes at 400°.
Sprinkle steak pieces with meat tenderizer. Pound with mallet to tenderize meat. Melt Crisco in a 4-quart saucepan. Add sliced onion and paprika. Simmer until onion is soft and tender. Add steak pieces; brown on both sides, then cover with water. Add beef bouillon, salt and pepper to taste. Bring to a boil. Turn heat down; simmer for 1/2 hour or so. Peel and cut potatoes. After meat has cooked for 1/2 hour, add potatoes and cook until potatoes are tender.
Prepare cake according to package directions. Bake in 9 x 13-inch pan. Let cool slightly. Poke holes in cake and pour 1/2 cup rum or Kahlua over top. Let stand overnight. Add a little more liquor in the morning.
Cream butter; gradually add 1 cup sugar and powdered sugar, beating well at medium speed of an electric mixer. Add oil, eggs and vanilla; mix well. Combine flour and next 3 ingredients; add to creamed mixture and mix well. Cover and chill at least 2 hours or overnight. Shape dough into 1 inch balls; place 3 inches apart on ungreased cookie sheets. Dip a flat bottomed glass in sugar; flatten cookies to 1/4 inch thickness. Bake at 375° for 5 to 8 minutes or until cookies are set, but not brown. Remove cookies to wire rack to cool. Yield about 6 dozen.
Bake cake as directed on box. While cake is baking, combine pineapple and sugar. Boil 5 minutes. When cake is done, punch holes in top of cake with a fork. You can add coconut and pecans to the pineapple mixture or it can be omitted. Pour pineapple mixture over cake. Chill. Mix pudding as directed and pour over cake. Chill. Cover with Cool Whip.
Cream sugars, butter, eggs and vanilla. Stir in nuts. Sift soda, salt and flour together and add to creamed mixture. Stir in oatmeal. Divide into 3 equal parts and roll each into a log in wax paper (will be soft). Chill until firm. Slice thin (1/4-inch) and place on lightly greased baking sheet. Bake for 10 to 15 minutes at 350°.
Pour boiling water over oatmeal. Let stand 20 minutes. Sift together flour, soda and salt. Cream butter and sugars; add eggs, one at a time. Beat well; add oatmeal, then dry ingredients. Bake in 9 x 13-inch pan at 325° for 30 to 40 minutes.
Take juice from cherries; add with water to make 2 cups. Put in pan along with sugar, lard and raisins. Bring to boil; cool. Add eggs and rest of ingredients. Bake for 1 hour at 350°. Makes 2 or 3 loaves.
Chop tomatoes, onion, garlic and basil finely. Add oil, salt and pepper. Let stand 1 hour to use fresh, or pack into containers and freeze. Before serving, heat, stirring. Adjust seasoning. Makes about 5 cups.
Drain crab meat. Mix with other ingredients into sour cream. Mix until smooth. Refrigerate until serving.
Mix first 4 ingredients together. Add ginger ale just before serving. Makes 32 cups.
Beat eggs well. Add sugar, salt and vanilla. Beat together well. Add hot milk; mix well. Pour into large deep-dish pie shell or 2 small pie shells. Sprinkle tops with nutmeg and bake until the consistency of Jell-O or knife comes out clean when inserted. Bake the first 15 minutes at 450°, then at 350° to finish, 25 to 30 minutes.
Cream sugar and butter/shortening together. Add eggs, beating in one at the time. Pour in greased Bundt cake pan. Bake one hour at 325° or until done.
Fill a large bowl or baking pan half full of sliced lettuce, fluffed up. Add, in layers: celery, green pepper and onion. Add frozen peas which have been cooked, drained and cooled. Spread mayonnaise over the top. Sprinkle sugar over the mayonnaise. Sprinkle cheese over top. Fry, drain and crumble bacon over cheese. Cover with plastic wrap and chill overnite.
Mix all ingredients well; pour into well-greased 9 x 13-inch glass baking dish. Bake at 425° for 30 minutes. Let stand 10 minutes. For 1/2 recipe, use a 10-inch pie plate.
Boil 4 cups water with sugar for 10 minutes. Add lemon juice. Stir in pineapple or juice concentrate. Add oranges and 4 gallons of water and chill overnight. Serve over ice.
Drain cherries overnight. Mix 4x sugar, cream cheese and oleo until stiff. Put the sugar mixture around the cherries. When all the cherries are covered, store in refrigerator overnight. Next day, melt chocolate in a double boiler. Roll covered cherries with melted chocolate. Take out, place on waxed paper and refrigerate.
Brown meat and drain well. Add the rest of the ingredients and stir well until cheese melts. Spread on rye, pumpernickel or the mini bagels. Put on cookie sheet and freeze. When frozen, put in large plastic bag in freezer. Broil 6 minutes before serving. Makes lots.
Saute beef, onion, chilies and garlic in oil in a skillet until beef is browned. Add chili powder, tomatoes, salt and water. Break up tomatoes. Bring to boil and stir rice. Cover and remove from heat. Let stand 5 minutes. Top with cheese and parsley.
Melt chocolate; add condensed milk and pinch of salt. Remove from heat and add cup of marshmallows (miniature do not absorb chocolate as well). Add nuts. Drop by spoon and allow to cool and set.
Boil all ingredients except beets. Pour mixture over beets, which have been packed in sterile, hot jars. Seal and process for about 10 minutes in a boiling water bath.
The secret to the rich flavor of this low calorie vegetable soup is to saute the onions just enough to bring out its natural sweetness and not to overcook the other vegetables. Heat oil over medium heat; add onions. Saute 5 minutes or until softened. Add remaining ingredients. Heat to boiling; reduce heat. Simmer soup 15 minutes or until vegetables are tender. In food processor, puree 2 1/2 cups soup. Pour into pan and heat. Makes 6 servings.
Cut carrots into slices and boil with sugar until tender. Drain and cool. Alternate layers of carrots with slices of green pepper and onion rings. Blend together the tomato soup, vinegar, oil and 1 c sugar, mustard, Worcestershire sauce and salt and pepper. Pour mixture over vegetables and refrigerate for 24 hours before serving. Keeps indefinitely.
Mix sourdough, powdered milk and warm water with flour in a large bowl. Set in warm place 3 to 4 hours. In small bowl, cream the butter and sugar. Add egg and beat well. Pour over starter mix. Add cornmeal, salt and soda. Fold ingredients into starter mix until well blended; do not beat. For thick bread, pour into an 8-inch square pan. For thin bread, pour into 9 x 13-inch pan. Bake in 425° oven for 20 to 25 minutes.
In a large bowl, cut up zucchini in small pieces. Fill bowl. Cut up the oranges (discard ends and seeds). Do the same with the lemon, rind and all, cut small. Pour the sugar over it and let it set, covered, for 24 hours. Cook until desired thickness. Jar, seal and enjoy.
Mix together Miracle Whip, vinegar and sugar. Add enough evaporated milk until smooth. Pour over cabbage.
Peel and slice sweet potatoes into small pieces. Boil potatoes until tender and mash. Add eggs, sugar, and milk. Stir until blended. Add cinnamon, nutmeg, and raisins. Preheat oven to 400°. Bake for 20 minutes. Remove casserole from oven and layer top with mini-marshmallows. Bake casserole until marshmallows are melted.
Mix sugar and water. Bring to a boil. Boil 10 minutes. Cool to room temperature. Add Everclear and peppermint extract. Makes 8 pints.
Cook spinach. Drain and squeeze. Combine all ingredients with spinach and mix well. Make 3/4-inch balls. Bake at 325° on greased cookie sheet for 15 to 20 minutes.
Cream together the cream cheese with a very little milk to make spreadable. Add salad dressing mix. Spread on the bread. Cut into 4 squares. Lay a slice of cucumber on each square. Place plastic wrap between each layer of bread on serving plate. Refrigerate. Serve cold.
Peel and boil 4 to 5 potatoes. Fry bacon until crisp. Remove from pan and set aside. Place onions in bacon grease and cook until transparent. Mix other ingredients and add to onions in pan. Simmer until thick. Add potatoes and simmer until thoroughly mixed. Crumble bacon on top and serve.
Thaw spinach and squeeze out water. Mix leak soup mix, mayonnaise and sour cream. Let chill for at least 2 hours. Add chopped onion and spinach to sour cream mixture. Serve with Hawaiian bread, crackers or corn chips.
Combine water, Kool-Aid, clear jell and sugar in a saucepan. Cook and stir until thickened. Stir in jello. Fold in strawberries. Chill.
Mix well, all ingredients, except for the sour cream. Pour into a graham cracker crust shell and bake in a 350° oven for 50 minutes. Remove cheesecake, but do not turn off oven. Pour sour cream on top and return to oven for 5 more minutes. Let cake cool, then top with 1 can of pie filling such as blueberry, cherry or strawberry. Chill overnight before serving.
Dice onion and brown together with meat in skillet. Mix all the other ingredients. Put in casserole dish and bake at 375° for 1 1/2 hours.
Mix raisins, sugar, butter, egg yolks, vanilla and beaten egg whites last. Bake at 350° for 35 to 40 minutes.
Drain fruit thoroughly. Pour dry jello over the Cool Whip, mix well. Add cottage cheese and pour into a mold. Let set in refrigerator until serving time. Unmold and serve. Serves 8.
Pack beans lengthwise into 4 hot pint canning jars, leaving 1/4-inch headspace. To each jar, add 1/4 teaspoon cayenne pepper, 1/4 tablespoon red pepper flakes, 1 garlic clove and 1 head dill.
Mix cake mix as directed on package. Butter bottom of 9 x 13-inch baking dish. Sprinkle pecans and coconut in baking dish. Pour cake mix over pecans and coconut. Mix cream cheese and powdered sugar until smooth. Pour this over cake batter. Bake at 325° for 1 hour. Cool completely before cutting.
Prepare macaroni dinner as directed on package. Brown meat and drain. Add onion and green pepper. Cook until tender. Combine ingredients. Spoon into a 1 1/2-quart casserole. Bake at 350° for 20 minutes.
Brown ground beef and drain. Combine all ingredients in a slow cooker and cook on low setting for 8 hours.
About 1 hour before serving or early in day, preheat oven to 350°. Spray eight 6-ounce brioche pans or jumbo muffin pan cups (3 x 1 1/2-inch) with nonstick cooking spray. Place the prepared brioche pans in a 15 1/2 x 10 1/2-inch jelly roll pan for easier handling.
Mix all ingredients together. Divide into three equal parts and freeze in freezer bags overnight. When you are ready for punch, just add 2 quarts ginger ale to each bag.
Marinate chicken breasts in Italian dressing 2 to 3 hours or overnight. Coat with bread crumbs. Bake in 350° oven for 30 minutes. Top with Mozzarella cheese; bake until melted and bubbly, approximately 5 to 10 minutes.
Mix together in large bowl. Cover. Chill. Will keep up to two weeks in refrigerator.
Beat eggs. Add other ingredients and mix well. Pour into greased 8x11 1/2 inch pan. Bake at 400 degrees until brown (23-25 minutes). Serve hot.
Brown chopped beef. Add chopped onion and saute. Drain off fat, if desired. Blend beef, onion, garbanzo beans, chili, shredded cheese, ripe olives, salsa and Catalina salad dressing. Refrigerate until ready to serve. Add 1 pound salad greens, mixing well with ingredients. Top with taco corn chips or chili corn cheese chips and serve.
Dissolve in 1 1/2 cups hot water. Add water to make 1 gallon.
Cut chicken breasts in half. Rinse with cold water and pat dry. Combine matzo meal with ginger, garlic powder, salt and pepper in shallow dish.
Mix 1 box Jell-O and let congeal. Spread sour cream over top of Jell-O. Slice bananas on top of sour cream, then slice strawberries on top of bananas. Mix other box of Jell-O and let cool. Pour on top and chill.