HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, over	medium heat, melt oleo. Mix in brown sugar. Mix in slowly the corn syrup and milk. Cook to 240°, stirring all the time. Remove from heat and add vanilla.	Pour on buttered cookie sheet. Cool and cut in logs and wrap in wax paper.
Slice eggplant into 1/2-inch pieces. Place by layers in a casserole. Season and add a little of the cheese. Continue layering. Sprinkle with oil and paprika. Cover and bake 45 minutes in moderate oven. Uncover and bake until cheese starts to brown. Serves 4.
Combine flour, soda, salt, baking powder, cinnamon and nuts. Beat eggs slightly. add sugar, oil and vanilla. Beat until creamy. Add zucchini and pineapple. Stir in dry ingredients until all are moistened. Bake in two 9 x 5 x 3-inch loaf pans, greased and floured. Bake 1 hour at 350°. Cool 10 minutes before removing. (You may add raisins, if you desire.)
Mix with a fork. Chill for 1hour. Roll into balls. Roll in powdered sugar.
Mix lemon pudding and crushed pineapple with juice; drain other fruits and add Cool Whip last.
Mix dry ingredients into milk. Pour into uncooked pie shell. Cook at 350° for 35 to 40 minutes.
Mix first 2 ingredients and beat until thick. Add sour cream and Eagle Brand milk and beat. Fold in 1/2 of Cool Whip.
Saute onion and garlic in butter. Add liver, chopped beef, parsley and thyme. Cook until done. Remove crust from bread. Soak in water and squeeze out. Add to meat mixture along with eggs and season with salt and pepper. Add chestnuts and mix thoroughly. Stuff your turkey.
Bring cornstarch, water, corn syrup and food coloring to a boil. Stir in Jell-O. Set aside to cool. When cool, put in packages of sugar. Place strawberries in a pie shell. Pour in Jell-O mixture. Chill until firm.
Precook the broccoli. Mix soup, milk and 1/2 of the onion rings. Mix into broccoli. Spread grated cheese on top. Cover and bake at 350° for 30 minutes. Sprinkle with the rest of the onion rings across the top and bake 10 minutes more.
First, you get your pickles and cut them into about half-inch slices, then you dip some peanut butter out and put a little bit on each slice of pickle. There! You have it. Pickles And Peanut Butter is very good, especially if you eat it at Papaws.
Boil first 5 ingredients together for 1 minute and 30 seconds. Add marshmallows. Let stand for several minutes. Beat until marshmallows are melted. Add crumbs. Drop by tablespoon on wax paper. Shape into logs. Servings: 30.
Cut cream cheese into squares. Boil chicken breasts until tender. Set aside to cool. Save broth. Cut chicken into cubes. Cook shells in chicken broth (add water if needed to make 6 cups) for 10 to 12 minutes. After 6 minutes, add onion and celery. Drain. Add remaining ingredients. Stir over low heat, just until all cheese melts, and all is blended.
Use greased 9 x 13-inch pan. Heat oven to 325°. Mix egg, milk and soup in bowl. Layer browned meat, bread (torn in pieces) and hash browns in pan. Pour egg mixture over. Top with cheese. Bake 1 to 1 1/2 hours.
Mix nuts and coconut and spread in bottom of pan. Bake in greased sheet cake pan. Mix cake mix as directed on box and pour over nuts and coconut mixture. Melt butter and cream cheese and stir in sugar then pour mixture over above mixture. Bake at 350° for 45 minutes.
Brown the pork chops and minced garlic in the cooking oil. Place browned chops in a 13 x 2 x 9-inch baking dish. Pour soy sauce and wine over the chops. Cover with sliced onion and mushrooms. Cover and bake for 45 minutes. Serve with rice, using the extra sauce.
Grate carrots and beets on medium size grater. Add diced celery, one chopped onion, salt and cold water and simmer for 1/2 hour. Fry chopped onion in oil until light in color. Add cabbage and mushrooms. Simmer until all vegetables are tender, but firm. Add tomato sauce, seasonings and lemon juice.
In large bowl, cream shortening. Gradually add sugar, blending well after each addition. Add eggs and beat until smooth. Sift together flour, soda and salt. Gradually add to creamed mixture. Crumble and stir in mincemeat. Drop mixture by teaspoon onto greased cookie sheet, about 2-inches apart. Bake at 350° for 10 to 12 minutes.
Combine strawberries, sugar and lemon juice in bowl. Spoon in ice cream and blend. Fold in Cool Whip, blending well. Freeze if necessary until mixture will mound. Spoon into crust and freeze until firm at least 4 hours. Garnish with additional strawberries if desired. Store any leftover pie in freezer. Makes 4 to 6 servings.
Saute meat; add salt and chili pepper. Add corn and tomato juice; stir in corn meal. Bake in a 375° oven for 1 hour or until firm. If desired, thicken more tomato juice and use as a sauce.
Spread very, very thin on greased cookie sheet and bake in a slow oven until light brown. Cut immediately into 1 x 3-inch strips; remove while warm and roll in powdered sugar. Very crisp and good.
Place white chocolate chips and butter in a microwave bowl. Heat on medium power for about 1 min., check and stir every 20 seconds so that chocolate doesn't burn. Stir until mixture is smooth; combine with cereal and M&M's. Drop by tbsp onto wax paper lined sheet pan to set. Store in an airtight container.
Beat egg yolks lightly. Add condensed milk and beat until well blended. Very slowly add lime juice, beating well all the time. Pour into cooled shell.
Mix shortening, sugar and egg thoroughly; blend in lemon rind. Measure flour in separate bowl with all other dry ingredients; slowly stir into sugar mixture. Roll into 1 inch balls. Dip top of ball into granulated sugar. Bake 350 degrees on a ungreased cookie sheet for 10 -14 minutes. Remove from sheet to cool. Good cookie to make ahead and freeze.
In a covered 3-quart saucepan, cook sliced onions in butter or margarine about 20 minutes or until tender. Add beef broth, Worcestershire sauce, salt and pepper. Bring to boiling.
Cream the shortening and sugar. Add beaten egg, melted chocolate, vanilla and milk. Sift together the flour, baking powder and salt. Add to first mixture. Add nuts. Drop by teaspoon onto greased baking sheet or form dough into a roll, chill and slice. Bake at 375° until brown or done to your liking.
Prepare roast by rinsing and seasoning to taste. Place roast in crock-pot or roast pan. Add soup and/or vegetables on top of roast. If you plan to prepare roast in crock-pot, prepare in the morning and roast will be ready at meal time in the evening. If the conventional method is used, bake in roast pan for 3 hours at 250°. The longer the time, the lower the heat, the more tender the meat. The same method may be used on pork roast and for chicken, minus the vegetables.
Mix together. If putty is too sticky, add more starch until the texture is workable.
Combine all ingredients, except rolls. On a lightly floured board, separate each can of rolls into 4 rectangles each, making a total of 8. Press perforated edges together. Place approximately 2 to 3 tablespoons of onion mixture over half of each roll. Fold edges together; press with a fork. Bake at 350° for 25 minutes. Serves 8.
Place crescent rolls on cookie sheet and press together. Bake as directed and cool. Mix remaining ingredients and spread mix on cooled crust. Add raw vegetables on top. Top with shredded cheese.
Brown salted and peppered chops in large	skillet (Teflon is	best);	remove	chops.	Stir in cream of mushroom soup, dissolving brown residue in pan. Place chops back into pan with soup/gravy; slice onions on top of chops. Cover and simmer until chops are done and tender (about 45 minutes). Serve over mashed potatoes or rice. So good, easy and fills a hungry family. Use 2 cans of soup if more gravy is desired.
Mix orange and lemon juice with cherries. To serve, place large block ice in punch bowl; add fruit mixture, then pour in grape juice. Serves 12.
Fry potatoes, onion and bacon/ham in oil until potatoes are tender. Add egg and scramble until done. Top with cheese if desired.
Turn on oven and set at 375°. Beat eggs slightly in a 2-quart bowl. Stir in sugar, corn syrup and melted oleo. Stir in pecans. Pour into unbaked shell. Bake near center of oven 30 to 40 minutes or until filling is slightly firm. Center of pie may look soft when pie is gently shaken, but will become firm when cool.
Mix all together in roaster. Top with Mozzarella and Cheddar cheeses. Bake for 15 minutes, covered, and 15 minutes, uncovered.
Mix first eight ingredients together and cook for 15 minutes. Brush party rye with oil, cover with heated sauce, put Mozzarella cheese on top. Then add 2 or 3 slices of pepperoni on top of Mozzarella. Sprinkle with parsley and oregano. Top with grated Parmesan cheese. Bake 10 to 12 minutes at 350°.
In a large saucepan, bring to a boil broth and water over medium heat. Meanwhile, cut steak into thin strips. Marinate about 10 minutes in water, cornstarch and soy sauce. Drain. Stir boiling broth to make it swirl; pour in beaten eggs. Reduce heat. Cook 1 minute. Spoon in beef strips. Simmer about 3 minutes until meat is cooked. Spoon hot soup in bowls. Top with green onion or Chinese parsley. Good with buttered bread or crackers.
Cook fresh mushrooms in broth. Drain and measure broth. Add water to make 1/2 cup. Heat 1 1/2 cups skim milk and 1/2 cup broth in the top of a double boiler. Blend flour and the remaining 1/2 cup skim milk until no lumps remain. Add to heated milk and broth, stirring constantly until thickened. Add chicken, mushrooms, pimento and seasoning. Reheat. Serve on toast. Yield: 4 servings. Carbohydrate 22 g, protein 28 g, fat 10 g, calories 290. One serving = 3 meat low-fat exchange, 1 bread starch exchange, 1 vegetable exchange.
Mix sugar and eggs in bowl. Add butter, flour, baking powder, vanilla and nuts. Pour in a greased cake pan, 10 x 12-inch, and bake at 350° for 25 to 30 minutes. Cool and cut into 1-inch bars.
Dissolve jello and marshmallows in boiling water. Beat in cream cheese, crushed pineapple, sugar, lemon juice and nuts. Beat well; blend in heavy cream. Pour in mold. Put in refrigerator until formed.
Sift together into a bowl flour, sugar and salt. Stir in grated lemon rind, lemon juice, egg and milk. Fold in egg whites. Pour into 1 qt. casserole bowl and set it in a pan of water 1 inch deep. Bake at 350 degrees for 50 minutes.
Mix all ingredients. Bake in 9-inch buttered pie plate for 35 to 40 minutes at 350°.
Whip first four items until light and fluffy. Put vanilla wafer in bottom of medium size cupcake liner. Fill liner 2/3 full. Bake at 375° for 20 minutes. Cool. Add cherry pie filling on top. Refrigerate for a day before serving.
Combine mustard, Italian dressing and pepper; set aside. Spray 10-inch skillet with nonstick spray. Preheat to medium high heat. Add the pork chops and brown on both sides. Remove chops from skillet and add onion. Cook onion for 3 minutes. Push onion aside and return chops to skillet. Spread mustard mixture over chops. Cover and cook over low heat for 15 minutes.
Mix and bake cake mix according to directions on the box. Bake in a 13 x 9 x 2-inch pan. Cut cake into 16 pieces (4 1/2 x 1 1/2 inches). Cut each piece in half lengthwise, then spread 1 tablespoon pudding between split cake pieces and top with chocolate fudge topping. Store in the refrigerator.
Cut bacon into strips to wrap around sausages. Hold with toothpicks. Sprinkle with brown sugar. Bake at 350° for 20 minutes, turning once in awhile.
Brown sausage, onion and celery. Drain well. Add remaining ingredients. Bake at 325° in a covered container for 1 1/2 hours.
Brown hamburger and onion. Drain grease. Add remaining ingredients and simmer until flavors mix. Adjust seasonings and serve on hamburger buns.
Quarter potatoes, boil in covered pot for 20 to 40 minutes. Drain, then add butter and beat well. Add cream cheese, sour cream, milk and seasonings. Beat until fluffy. Pour into well-buttered 9 x 13-inch baking dish and top with grated cheese. Refrigerate overnight. Bake at 350° for 30 to 40 minutes.
Heat oven to 375°. Stir together flour, baking soda, cinnamon and salt in large bowl. Beat butter and sugars in another large bowl on medium-high speed 3 minutes, until smooth. Scrape down sides of bowl after 2 minutes. Beat in eggs, one at a time. Beat in vanilla until combined.
Combine broccoli, onion, raisins and bacon. Pour dressing (recipe follows) over all and marinate 1 to 2 hours only.
Mix applesauce, sugar and cinnamon to taste. Cook on low 20 minutes. Pour in jars and seal.
Pour all together and bring to a boil. (For a fun pot-luck dinner, everyone signs up to bring a can of soup or ingredient to be made into the pot-luck soup.)
Combine first 5 ingredients in a large bowl; set aside. Saute onion and celery in margarine until tender. Add to bread mixture, stirring well. Spoon into a lightly greased 2 quart casserole dish. Cover and bake at 325° for 20 minutes.
Combine all ingredients; add pecans last. Press in a 9 x 12-inch pan. Bake at 250° for 20 minutes. Cool.
Heat oven to 375°. Place dough in 2 long rectangles in Pam-sprayed 13 x 9-inch pan. Press dough into pan and up sides 1/2-inch, forming crust. Bake at 375° for approximately 8 minutes. Remove from oven and place broccoli and soy chicken evenly on crust. Combine mayonnaise, onion, soup and pimento. Spoon over chicken and broccoli; sprinkle with cheese. Bake at 375° for 15 to 20 minutes. Let stand about 5 minutes. Yield: 6 to 8 servings.
Fry sausage until crumbled; drain off all fat. Add all ingredients in the order given to sausage in a large skillet. Mix thoroughly and pour into a large baking dish. Cover and bake 45 minutes at 350°. Remove cover and bake 15 minutes or until brown.
Coarsely shred Brussels sprouts in a food processor fitted with a 4mm slicing blade or slice about 1/8-inch thick with a sharp knife. Melt butter in large skillet over medium heat. Add garlic and cook and stir for 30 seconds. Add shredded Brussels sprouts; salt and toss well. Cook, stirring frequently, until the Brussels sprouts are wilted and just tender, 3 to 5 minutes. Season with nutmeg and pepper to taste. Add the cream; stir well and cook for 2 minutes.
Cook potatoes as for whipped potatoes. Drain and whip. Mix together sour cream and cream cheese. Add to whipped potatoes. Add garlic salt and chives to taste. Beat 2 eggs; add a little milk and mix into potato mixture. Put into a greased casserole. Sprinkle with paprika and dot with butter. Can now refrigerate covered or bake at 350° for 30 to 45 minutes.
Mix dry cake mix with margarine and 1 egg. Pat into greased and floured 9 x 13-inch pan. Sprinkle with chopped nuts.
Boil hen, gizzards and livers until tender. Bake a large, flat pan of Egg Bread. Saute onion and celery in butter until tender. Cut up all meat, 3 or 4 slices of bread and 4 or 5 saltine crackers. Mix all. Take chicken off bone or leave it on. Bake at 350° until brown. Put a little bacon drippings on top.
Melt butter in 9 x 12-inch cake pan. Add rice, onion, celery, soups, water and Cheez Whiz. Mix together. Place frozen broccoli in center of pan. Cover with aluminum foil. Bake at 350° for 1 hour. Stir and bake for 30 more minutes or until celery is tender.
Slice onion in half, leaving on the shell. Remove center of onion, leaving 2 to 3 layers, depending on thickness. Pack center of onion with hamburger. Place onion directly into coals until done. Onion is not only part of meal but your cook pot. Simple, easy and no clean-up!
Mix together sweet potatoes, half cup margarine, eggs, sugar and spice. Spoon mixture into greased small casserole dish. Blend the flour, 1/3 cup margarine, and pecans with a fork until ingredients are crumbled together. Sprinkle crumb topping on the potato mixture. Bake at 350° for 30 minutes. Serves 6.
Preheat oven to 350°. Combine sugar and butter; add flour, vanilla and 1 egg at a time. Add pineapple and coconut; mix well. Put in unbaked pie shell and bake for 50 minutes, or until golden brown.
Cream together butter and cream cheese, blending in sugar with electric mixer. Add eggs, one at a time and continue to blend. Add flavorings and flour and beat until smooth and light. Pour batter into greased and floured 10-inch tube pan. Bake in preheated 325° oven 1 1/2 hours or until cake is golden and tests done.
Drain pineapple, reserving 2 tablespoons of juice. Combine tidbits and next 6 ingredients. Mix well. Combine 2 tablespoons pineapple juice, mayonnaise, soy sauce and curry powder. Stir well and add to chicken mixture. Chill. Stir in noodles just before serving.
Put chicken in a large plastic bag. Pour on marinade and let stand at least 1 hour, turning frequently.
Cut out the piece of foam rubber from an old foam mattress or buy one from an upholstery store. Cover all sides (including bottom) with a thick layer of frosting, with a 1/2-inch thick layer on top. Refrigerate before inserting candles, so frosting stiffens up enough to support the candles. Serve to birthday honoree at a party and insist the honoree cuts the cake. Be sure to have camera ready to catch honoree's expression when the cake refuses to be cut. If honoree is a friend or employer, be sure to have a real cake as a back-up!
Mix well. Pour glaze over meat loaf. Microwave on High for 3 minutes to heat glaze. Let stand a few minutes before serving.
In skillet, brown ground beef; drain off fat. Stir in drained beans, enchilada sauce, tomato sauce, shredded American cheese and the instant onion. Set aside 1 cup of the crushed taco shells; stir remaining into the meat mixture. Turn into 1 1/2-quart casserole. Bake, covered, in 375° oven for 30 minutes.
In heavy saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full rolling boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add milk chocolate morsels and semi-sweet chocolate morsels; stir until morsels are melted and mixture is smooth. Stir in walnuts and vanilla extract. Pour into foil-lined 8-inch square pan. Chill until firm (about 2 hours). Makes about 2 1/2 pounds.
Sift flour once; measure and add baking powder and salt. Sift together 3 times. Cream butter thoroughly; add sugar gradually and cream together until light and fluffy. Add eggs, then flour alternately with milk a small amount at a time.	Beat after each addition until smooth.	Divide batter into 2 parts. To	one part add spices and molasses. Put by tablespoon into greased loaf pan, 8 x 4 x 3-inches, alternating light and	dark molasses. Bake in moderate oven at 325° for 1 hour and 15 minutes. Spread butter frostings on top and sides of cake.
Fry hamburger with onion and peppers. Drain. Mix tomatoes and tomato juice. Set aside. Cook noodles for 5 minutes. Drain and set aside. Place in a 13 x 9-inch pan. Layer sauce, then noodles, then top with olives, cheese and sauce. Repeat layering, ending with cheese over top. Bake at 350° for 1 1/2 hours.
Before bedtime, place roast in crock-pot. Baste with 1/4 cup barbecue sauce. Cook on low overnight. Next morning, shred pork with fork, add remaining ingredients. Continue cooking on low at least 4 more hours. Stir occasionally.
Put all ingredients in bowl at one time and mix. Pour into greased 9 x 13-inch pan and bake at 300° for 45 minutes. Allow to cool and cut.
Grease casserole. Make potatoes. Add sour cream, cream cheese, butter, milk and eggs (eggs should be added last). Bake at 350° for 45 minutes or until well heated through. Do not cover. Serves 8 to 10 people.
Place all items in a 2-quart casserole; stir well. Be sure ground beef is broken up. Cover; microwave for 15 minutes at High. Stir halfway through cooking time. Let stand 5 minutes, covered. Serves 4.
Saute onion with garlic and basil, in the oil. Add stewed tomatoes, with juice, green beans and pepper. Cook on medium heat until thoroughly heated. Serve immediately. Serves 4 to 6.
Mix berries, lemon juice and milk. Whip the cream. Fold in berry mixture. Butter a 9 x 13-inch dish. Break angel food cake into bite-size pieces into buttered dish. Pour mixture over cake pieces. Cover with chopped pecans, if desired. Refrigerate several hours.
Mix everything but butter and a few crumbs. Pour into greased casserole and top with remaining crumbs and pour melted butter over all. Bake at 350° for 45 minutes.
Cream margarine, sugar, eggs and vanilla five minutes at high speed. Blend in cooled, melted chocolate. Add dry ingredients sifted together and water alternately. Bake at 350° for 30 to 35 minutes in 2 (9-inch) layer pans, greased and floured. Cake is done when tester comes out clean.
Select a 7 x 7-inch square pan. Melt the butter in the pan. Do not stir at any time. The ingredients are to be applied in layers. Cover the entire butter surface with graham cracker crumbs. Sprinkle the coconut over the crumbs. Drop the chocolate chips over the coconut layer. Sprinkle the pecans over the chips. Cover with the condensed milk. Bake at 350° for 30 minutes. Remove from oven. Cool completely in pan before cutting.
Cook meat, bell pepper and onion. Meanwhile, cook egg noodles and then mix with meat mixture. Blend other ingredients and pour into casserole dish. Bake at 375° for 30 minutes. This makes a large dish.
Dissolve yeast in a little water. Add rest of ingredients. Let rise. Knead and put in a pan. Let rise and cook until done and brown.
Mix well. Roll into 1-inch balls and let the kids at 'em. Full of good things and will really make "powerful" kids. Makes 36 balls.
In a saucepan over low heat, blend flour, liquid Butter Buds, skim milk and chicken broth. Add minced garlic, salt and pepper. Continue to cook over low heat, stirring constantly until the sauce thickens. Stir in Parmesan cheese. Combine sauce with chicken and mushrooms. Fold into cooked pasta. Serve immediately. If sauce is too thick, add a little more evaporated skim milk and chicken broth. Makes 6 servings, 279 calories per serving, 3.83 g fat per serving.
Layer 2 1/2 cups of corn chips, onion, 1/2 cup of cheese and chili in a 1 1/2-quart casserole. Top with remaining corn chips. Bake in preheated oven at 375° for about 25 minutes. Top with remaining corn chips. Bake in preheated 375° oven for about 25 minutes. Top with remaining cheese and continue baking 5 minutes. Garnish with sour cream and ripe olives (optional). Makes 4 to 5 servings.
Melt 1/2 stick butter in skillet. Add onions and bell pepper. Cook until onions are clear; add ground beef and cook. Drain excess grease. Mix remaining ingredients. Pour into baking dish. Bake 1 1/2 hours in 350° oven.
Whisk cheese with water until smooth; set aside. On a nonstick cookie sheet, place 2 sheets of phyllo. Brush top sheet lightly with melted butter. Place 2 more sheets over first two; butter top sheet. Repeat with last 2 sheets; then sprinkle buttered top sheet with cornflake crumbs. With a spatula, spread 3-inch wide band of cheese along one long side of phyllo, leaving 1/2 to 3/4 inch margin around edges. Spread jam over cheese mixture.
Scald all milks together. Do not boil. Pour this mixture into Lobster Mixture and heat thoroughly. Do not boil or cover!
Mix all ingredients together and drop by teaspoon onto greased cookie sheets. Bake at 350° for 10 to 12 minutes.
Mix all ingredients together. Use 2 or 3 tablespoons in cup of hot water.
Chill all liquids. Place sugar in pitcher. Slowly add cranberry juice until sugar dissolves, then add pineapple juice and chill thoroughly. Add ginger ale. Pour into glasses and add 1 spoon of ice milk to each drink. Stir until foamy. Serve immediately. Makes 8 glasses.
Heat oven to 375°. Cream Crisco, sugar, milk, vanilla. Add egg. Combine flour, salt, and soda. Add to creamed mixture. Stir in nuts and chips. Drop by rounded tablespoon, 3 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes for chewey or 11 to 13 minutes for crisp cookies. Makes about 3 dozen.
Melt butter in baking dish. Mix flour, sugar and milk. Pour over margarine. Pour fruit over top. Sprinkle mace over this and bake at 350° for 30 minutes.
Mix all together until moistened and stiff. Let stand overnight in the refrigerator. Roll out and cut. Bake at 350° for 10 to 12 minutes. Glaze while still warm with powdered sugar glaze.
Mix dressing ingredients. Spoon over salad. Let set in refrigerator overnight. Will keep about 1 week refrigerated.
Mix all ingredients together. Spoon onto a cookie sheet. Bake at 350° for 5 to 10 minutes or until light brown. No flour needed for this!!