HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the dates and water; cool slightly, then add the vanilla. Set this mixture aside. Mix together the next 6 ingredients. Add the water and oil to dry ingredients. Use a little more than half on the bottom of a lightly greased 9 x 13-inch pan. Cover with dates. Spread the remainder on top. Bake at 375° for 25 minutes.
In a bowl combine the soup, mustard, Worcestershire sauce and horseradish; blend well. Set aside. In another bowl lightly beat the egg. Add bread crumbs, onion, salt and pepper and 1/4 cup of the soup mixture. Add beef and mix well. Shape into 6 patties.
Boil water and sugar until syrupy. Add cranberries and cook until they burst. Remove from heat, cover and let stand 10 minutes. Remove cover and cook another 5 minutes. Cool and chill. Add fruit, marshmallows and nuts to cooled cranberries and thoroughly chill.
Cook meat until very tender in a small amount of water to which 3 teaspoons salt has been added. While meat is cooking, make sauce. Melt shortening and add onion; cook until tender but not brown. Add remaining ingredients. Cook over low heat for 20 minutes. Shred beef and add to sauce. Cover and simmer 20 minutes. Serve on hamburger buns. Makes 10 to 12 sandwiches.
Cream butter and sugar. Add egg and mix. Add dry ingredients. Stir in apples, nuts and vanilla. Pour into greased 8 x 8-inch pan. Bake for 40 to 45 minutes at 350°.
Boil potatoes with skins, peel and slice. Mix all ingredients together. Begin with layer of potatoes in casserole. Spread with dressing mixture and continue alternating, ending with mixture. Refrigerate. Keeps well.
Mix dry ingredients in a 1-quart casserole. Stir in water and butter, using water at room temperature. Cook in microwave for about 1 1/2 minutes, stirring every 30 seconds. Stir halfway through cooking time. (This will get quite thick.) Remove from microwave stirring thoroughly. Blend in vanilla.
Mix all ingredients in a greased 10-inch square casserole. Bake, covered, at 350° for 1 hour.
Preheat oven to 350°. Cream together butter and sugar. Mix flour, baking powder and baking soda together. Add to the butter/sugar mixture. Mix well. Add potato chips and vanilla. Drop by 1/2 teaspoon on ungreased cookie sheet. Bake 8 to 10 minutes.
Finely crush 20 of the cookies; mix with butter. Press firmly onto bottom of greased 8 inch square baking pan. Coarsely chop remaining cookies; set aside. Drop spoonfuls of marshmallow creme evenly onto crust to within 1/2 inch of outer edges. Sprinkle with chocolate chunks, peanuts and chopped cookies. Bake at 350 degrees for 15 minutes or until marshmallow creme just begins to brown. Cool completely. Cut into 2 inch squares. Makes 16 servings.
Mix jello with Cool Whip that has been defrosted. Drain pineapple and add to mixture. Add cottage cheese and refrigerate overnight.
Heat oven to 375°. Combine rice, pears, cranberries, 1/3 cup of the brown sugar and 2 tablespoons of the flour. Spray a 2-quart baking dish with vegetable cooking spray. Place rice mixture in bottom; set aside. Combine remaining flour, remaining sugar and oats in a bowl. Cut in margarine with pastry blender until mixture resembles coarse meal. Add pecans and coconut; blend well. Sprinkle over rice mixture. Bake 25 minutes or until thoroughly heated. Serve warm. Top with frozen vanilla yogurt, if desired. Makes 8 servings. Each serving has 271 calories.
Boil water and salt. Add salad oil, alum and food coloring. Add flour. Add flour gradually. Mix well. Knead when cool. Add more flour, if sticky.
Heat oven to 425°. Combine ingredients together; pour into uncooked pie shell. Place another pie shell on top; press edges down with a fork. Cut slits in top crust. Bake 35 to 45 minutes. Serves 6.
Sprinkle chicken strips with garlic powder. Set aside. Simmer all other ingredients 15 minutes. Add chicken. Simmer 30 minutes.
Beat well eggs, sugar and salt. Add white syrup, waffle syrup, vanilla and butter to eggs and sugar. Mix. Add pecans or more, if desired. Pour into unbaked pie shell. Bake at 375° for 45 minutes to 1 hour. Filling will be raised and brown.
Preheat oven to 325°. Mix flour and sugar together in mixing bowl. Cut in unsoftened butter until it forms small pea size lumps. Dump ingredients on cool marble slab. Will still be powder. Start pounding and working until you form a soft dough, oily to touch. Form a ball. Roll out on unfloured slab to 1/2-inch thickness. Cut into rounds with biscuit cutter. Lift carefully with cake turner to ungreased cool cookie sheet. Bake 20 minutes or until lightly browned around bottom edge. Cool on wire rack. Wrap cookies in wax paper to best preserve buttery taste.
Peel and slice apples into greased 8 x 12-inch baking dish. Sprinkle with cinnamon. Pour water and lemon juice over apples. Combine sugar, flour, salt and oatmeal. Blend in butter and peanut butter. Mix until crumbly. Spread evenly over apples. Bake at 350° for 40 minutes, or until crust is crisp and apples are tender. Serve hot or cold with whipped cream or ice cream.
Mix all ingredients. Roll into walnut size balls and press with fork. Bake at 350° for 5 minutes.
Prick pastry shell with tines of a fork; bake in a 450° oven for 5 minutes. Drain salmon, reserving liquid; remove bones and skin. Flake salmon and place in bottom of pastry shell; sprinkle with lemon juice. Saute onions and parsley flakes in butter; sprinkle over salmon. Mix liquid from salmon with eggs, milk and remaining ingredients; pour over salmon. Bake in 350° oven for 50 minutes, or until firm. Serve hot. Serves 6.
Add all ingredients into large pot. Cook good. Serve over rice. Add salt and pepper for taste.
In a skillet over medium high heat in hot oil, cook beef and garlic until meat is brown. Add onion; cook 5 more minutes, stirring often. Stir in soup, water and soy sauce. Heat to boiling point. Add broccoli. Reduce heat to cover. Cover and simmer for 5 minutes, or until vegetables are tender. Serve over noodles.
Grease the bottom of a Bundt or tube pan. Add nuts to bottom if desired. Place frozen rolls in pan. Sprinkle dry pudding mix over rolls. Melt butter, sugar and syrup until sugar melts (can be microwaved). Pour mixture over rolls. Sprinkle with cinnamon. Cover tightly with foil and let rise 2 to 3 hours or overnight. Bake covered 1/2 hour at 350°. Let stand at least 10 minutes before turning onto cake platter.
Slice peaches in bowl. Add 1/4 cup sugar and set aside. Mix the first 7 ingredients for 2 minutes at medium speed. Pour into greased deep 9-inch pie plate. Drain peaches, reserving syrup. Place peaches on batter in pie plate. In separate bowl, mix for 2 minutes the cream cheese, 1/2 cup sugar and peach juice. Spoon over batter within 1-inch of plate. Sprinkle with 1 tablespoon sugar and 1/2 tablespoon cinnamon. Bake at 350° for 30 to 35 minutes.
Put Italian dressing in a skillet; add vegetables. Cook for 20 minutes. Can be served over rice.
Combine Jell-O and water, stirring to dissolve. Add remaining ingredients. Pour into 5-cup mold. Chill until set. Makes 8 servings.
Cream butter and sugar. Add eggs. Sift in dry ingredients. Add milk; mix until well blended. Add bananas and nuts. Pour into greased bread tins. Bake for 1 hour at 350°.
Thoroughly cream together 1/2 cup sugar and margarine. Blend in flour, baking powder and salt. Gradually add milk, mixing well. (Don't worry about lumps.) Spread batter in greased 9 x 9-inch pan. Distribute cherries evenly over batter. Pour on cherry liquid. Sprinkle cherries with remaining 1/2 cup sugar. Bake at 375° for 45 minutes or until light brown.
Mix first seven ingredients and shape into small bite size balls. Melt the wax and chocolate chips in pan, then dip balls in this mixture and place on wax paper to cool.
Crush entire package of Oreos to fine consistency (potato masher works fine for this). Saving out 1/2 c. of Oreo crumbs for later use. Mix remaining crumbs and melted margarine and press into bottom of 9x13 baking pan. Push firmly with a spoon or spatula. Place in refrigerator for 5 minutes.
Spray frying pan with Pam; take bread and pinch out the center (just a small hole). Put bread in skillet. Drop egg in middle of the bread (where the hole is). Add salt and pepper; let it brown and turn over. Eat it hot.
Beat egg yolks thoroughly. Add milk and beat again. Sift flour with salt and sugar. Add to egg mixture. Cook, stirring constantly. Add butter and let mixture cool, then add vanilla. Mix in shredded coconut. Turn into baked pie shell. Cover with stiffly beaten egg whites to which has been added 6 tablespoons sugar. Sprinkle with coconut and brown in a 300° oven.
Add all soup mixture together to make up 32 ounces. Add water to make up the differences. Melt margarine in a 9 x 12-inch saucepan. Pour over rice evenly in pan. Place chicken in pan on top of rice. Pour soup over chicken. Bake for 1 hour at 350°.
Bring water to boil. Add broccoli, celery and carrots; boil 2 to 3 minutes. Drain; set aside. In same kettle, saute onion in oleo until tender. Stir in flour to form smooth paste. Gradually add broth and milk, stirring constantly. Bring to boil; boil and stir 1 minute. Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30 to 40 minutes or until vegetables are tender. Makes 2 quarts.
Cook broccoli	and rice. In separate saucepan combine remaining ingredients; add enough milk to make the mixture pour like thick soup. In casserole dish, layer rice, broccoli and sauce until dish is full. Bake at 350° for 30 minutes.
Cut meat in 1/2-inch strips, 2 inches long. Brown meat, garlic, etc., in skillet. Add tomatoes in center of pan. Cook, covered, for 5 minutes. Add cornstarch and water; cook until thickened. Serve with rice.
Brown meat, onion, celery and green pepper in large pan. Drain off fat by spooning. Add the soup, sauce, water and seasoning. Simmer 30 minutes with lid ajar. Add beans when chili is done; heat through. Thin with water if needed.
Take center and seed out of peppers. Drop into boiling water; let stand 5 minutes without boiling. Fry onions in margarine until golden brown. Add hamburger and garlic; stir with a fork. Cook and drain rice. Add rice to meat; let cool. Put mixture into peppers; cover with tomato soup. Bake at 350° for 45 minutes.
Mix first 2 ingredients. Heat until hot. Pour into 6 x 9-inch baking dish. Sprinkle onions on top, followed by olives and finally the cheese. Bake at 350° for approximately 25 minutes. Serve with Doritos or other taco-style chips.
Boil chicken until done. Save 1 cup broth. Cut up meat and mix with 1 can soup and sour cream. Pour mixture into casserole dish and top with the Stove Top mixed with 1 cup broth and melted stick of margarine. Bake at 375° for 45 minutes.
Boil chicken until tender, then debone. Cut up chicken and put in casserole. Combine soup and broth and pour over chicken.
Combine butter and sugar. Add eggs to this mixture, then other wet ingredients (milk, lemon juice and vanilla). Sift flour, cinnamon, cloves, mace, baking powder and soda together and set aside. Cut up pecans, orange peel, pineapple, citron, cherries, almonds, raisins and currants in a large bowl. Cover pans with waxed paper (Bundt or angel food pans) and spray where you can't cover. Heat oven to 300°. Combine the dry mixture with the wet mixture, then include it with the cut up fruits and nuts. Thoroughly mix together and pour into pans and bake for 4 hours, very slow.
Fry bacon until crisp. Bake potatoes until tender; let cool. Scoop out pulp leaving about 1/4-inch in shell. Mash pulp in large mixing bowl with crumbled bacon and remaining ingredients; mix well. Put back into shells and sprinkle with paprika. Microwave for 5 minutes until heated through and serve. (These can be done in the morning and then re-heated.)
Toast muffins in oven. Take the muffins out of the oven and top with spaghetti sauce. Then top with pepperoni and olives. Top with cheese and bake until cheese is melted. Remove from oven. Enjoy.
Blend flour in melted butter; make a thick and smooth cream sauce by adding milk gradually and stirring constantly. Season with Worcestershire, Tabasco and salt. Add cheese and stir until cheese melts. Add onions or top potatoes with onions before pouring sauce over. A different way to serve baked potato and one men especially enjoy.
Mix onion and cabbage and set aside. Mix the rest of the ingredients and add to cabbage and onions. Marinate for 15 minutes or more.
Separate egg whites from yolks. Mix yolks with Eagle Brand. Squeeze juice from lemons. Mix with Eagle Brand and yolks. Pour into pie crust. Preheat oven to 350°.
Have sparerib racks cut into 3-inch lengthwise strips. Cut strips into individual ribs. Place in a shallow baking pan. Blend together molasses and mustard. Stir in lemon juice, soy sauce, Worcestershire and cayenne. Mix well. Brush spareribs with part of the sauce. Bake at 350° for 1 1/2 hours, brushing often with remaining sauce. Drain on paper towels.
Heat 3 teaspoons oil in skillet. Add onion; cook until tender. Remove onion and set aside. Lightly beat eggs in bowl. Add onion, spinach, cheese and seasonings. Heat 1 1/2 teaspoons oil in same skillet; add egg mixture. Cook 5 minutes or until browned lightly.
Arrange dried beef in bottom of 9 x 13-inch pan. Wrap a piece of bacon around each chicken breast. Mix cream of mushroom soup, onion soup mix and sour cream. Spread over chicken breasts. Cover and bake 1 hour at 275°. Uncover and bake 2 more hours.
First, soak beans overnight. Boil with full quart of hot water. Fry chopped onion, garlic, chopped green pepper and bacon. Add to beans; salt and pepper to taste. Do not salt until tender. Add mixture to beans, which should have some liquid, and let simmer for 1 hour.
Remove fat from chicken backs and boil backs with onions, celery and Herb-Ox broth for 30 minutes. Combine string beans, carrots, limas and tomato paste. Cook 20 minutes (until vegetables are tender). Add okra, potato, corn and macaroni. Cook 10 minutes. Serve with corn bread.
Boil. Add 2 small packages strawberry jello and 1 teaspoon vanilla.
Toast pecans in moderate oven (350°) 10 minutes, stirring once. Butter sides of heavy 2-quart saucepan. Combine sugar, water, honey, salt and cinnamon. Heat and stir until sugar dissolves and mixture comes to boiling. Cook to soft ball stage (236°), without stirring. Remove from heat; beat until mixture begins to get creamy. Add vanilla and nuts; stir gently until nuts are well coated and mixture becomes thick. Turn out on buttered baking sheet. With 2 forks, separate nuts at once.
Prepare cake mix according to package directions with following modifications: Add flour to dry mix and blend well. Substitute equal amount of applesauce for vegetable oil and equal number of egg whites for whole eggs. Bake in pan of your choice sprayed with cooking spray. Frost if desired. Low calorie; low fat.
Preheat oven to 450 degrees. Combine all ingredients and mix well. Pour into a well-greased 10 inch skillet. Bake for about 20 minutes or until golden brown on top. Remove from skillet immediately.
Mix all together with concern. Bake in oven of forgiveness for 2 prayer hours, then cool on table of understanding and serve with compassion.
Squeeze chopped onions, pickles and parsley in a cloth to eliminate excess juices. Stir all the materials together.
Dissolve gelatin in boiling water. Pour into an 8-inch cake pan; chill until firm.
Preheat oven to 350°. Combine beans, chili sauce, brown sugar and mustard. Pour into a 1 1/2-quart rectangular baking dish. Arrange onion slices on top. Bake until hot and bubbly, about 35 minutes. Remove from oven; sprinkle cheese over all. Bake an additional 5 minutes or until cheese is melted.
Cook onions in oil until tender but not brown. Add meat balls and brown on all sides. Pour off fat, then stir in soup. Cover and simmer, stirring occasionally 30 minutes. Just before serving, stir in sour cream.
Roll into balls and flatten with fork after mixing. Bake at 350° until golden brown.
Grease a 13 x 9 x 2-inch baking dish. Set aside. In a large mixing bowl, combine shredded cheese, chicken soup, sour cream, chopped onion, 1/4 cup butter, salt and pepper. Mix well. Fold in thawed hash brown potatoes. Turn mixture into prepared baking dish. Toss together corn flakes and 1 tablespoon melted butter. Sprinkle over potato mixture. Bake in a 350° oven about 1 hour or until casserole is golden brown and potatoes are tender.
Preheat oven to 375°. Spray cookie sheet with cooking spray. In a large bowl, combine dry ingredients. Stir in egg whites, corn syrup and vanilla until well mixed. Add raisins. Batter will be stiff. Drop by rounded tablespoonfuls. Bake 10 minutes. Makes 2 1/2 dozen.
Stew chicken until tender. Remove bones; cut into bite size pieces and return to broth. Cut shortening into flour. Add enough milk to make dough as for biscuits. Roll out to about 1/8-inch thickness. Cut in strips, then into 1 1/2-inch pieces. Drop a few at a time into boiling broth. Stir gently occasionally as dumplings are being added. Lower heat. Cover. Cook 5 to 8 minutes. Remove from heat and allow to set 2 hours. Broth will thicken.
Cream shortening and sugars; add eggs. Add remaining ingredients. Bake on ungreased cookie sheet at 350°.
Mix sugar, cocoa, milk and margarine in saucepan. Put on medium heat; cook until it starts to boil. Remove from heat. Cool for 1 minute. Add remaining ingredients; stir well. Drop by teaspoon onto wax paper. Cool.
Stir together white sugar and Karo syrup. Micro on High for 5 minutes. Take out and add peanuts, micro for 4 more minutes. Take out and add oleo, vanilla, soda and salt. Stir and pour on greased cookie sheet. Cool and break.
Salt and pepper steak. Roll steak in flour. Melt margarine in skillet until very hot-brown steak in margarine. Place in 3 quart baking dish, Make gravy in skillet with 1 can mushroom soup, 3 1/2 cans cold water and onion. Mix well until hot. Pour over steak. Bake 1 1/2 hours in 350 degree oven.
Mix all ingredients together until smooth. Pour into unbaked pie shell and bake at 350° until firm in center.
Heat the two ingredients until blended and smooth. Put into 9 x 13 pan. Cool, then cut into pieces.
Cook potatoes, drain and place in mixing bowl. Melt margarine and pour in potatoes. Mix well. Put other ingredients into mixture and mix well. Pour into 2 small unbaked pie shells. Bake at 200° until done.
Mix sugar, flour and milk. Cook until thickened. Add well beaten egg yolks. Cook 2 minutes longer, then add 1 cup coconut. Remove from heat. Add butter and vanilla. Pour into a baked pie crust. Take egg whites and beat well. Add 2 tablespoons sugar; beat 2 minutes longer. Cover with meringue. Add coconut on top of meringue. Bake 30 minutes at 325°.
Sift together flour, baking powder, salt, ground cinnamon and sugar into a mixing bowl. Beat together egg yolks and milk. Add vegetable oil, while mixing, then add all at once to dry ingredients; stir just until smooth. Beat egg whites until stiff, but not dry. Fold into batter.
Chop cabbage, green pepper, onion, carrot and red pepper. Mix vinegar solution real well and pour over cabbage mixture. Mix well and seal in a Tupperware bowl. Serve after 24 hours. Keep one month in refrigerator or freeze.
Crumble yeast into bowl; add 1/2 cup lukewarm water. In bowl, cream shortening, sugar and salt thoroughly. Blend in mashed potatoes; blend in eggs. Add the remaining lukewarm water. Add most of sifted flour gradually, mixing thoroughly. Add maybe 1/2 cup more flour to take stickiness from dough. Knead on lightly floured board. Round up and set dough to rise in greased bowl. Cover with damp cloth. Keep dough at 80° to 85° until double in bulk (about 2 hours). Punch down; make up desired amount of dough by letting it rise again, double in bulk, about 45 minutes.
Whip together the berries, sugar, egg whites, lemon juice and salt for 15 minutes with electric mixer. Whip the cream; add vanilla and fold into strawberry mixture. Pour into pie shell. Freeze. Top with additional berries to serve.
Roll out like biscuits (except thinner) and cut with biscuit cutter. Bake on a cookie sheet at 350° for 8 to 10 minutes.
Beat margarine on high until creamy. Add sugar 1 cup at a time on high. Add eggs 1 at a time on high; beat well. Add flour and alternate with cream as from the container (do not whip). Just add to flour and beat well. Use a greased and floured tube pan. Place in COLD oven. Bake 1 1/2 hours at 325°. Cool in pan 10 minutes.
Cut chicken into small pieces (1/4 to 1/2 inch). Thoroughly cook in frying pan. Add barbecue sauce and vinegar; add Red Hot to taste. Prepare your favorite pizza crust (I buy premade dough from Wegmans). Spread Blue cheese dressing on crust to coat. Spread chicken and sauce over crust. Sprinkle cheese over top. Add chopped celery to top and baked until crust is golden brown.
Cube cheese and put in a microwave safe bowl. Add rotel. Then add bacon bits. Melt on high 5 minutes, take out and stir. Reheat for 5 more minutes, take out and stir. Keep heating and stirring until melted. Serve with Bite size tortillia chips.
Mix together all ingredients in large casserole dish. Bake at 350 degrees. Can be made ahead of time and heated at time of serving.
Cream margarine and shortening; add sugar and beat until smooth. Add egg yolks, one at a time, and continue to beat. Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla, coconut and nuts.
Heat sweet potatoes in saucepan. Mash. Combine sugar, margarine, pineapple and cinnamon and add to sweet potatoes. Pour into baking dish and cover with miniature marshmallows. Heat until marshmallows are light brown. Serve warm.
Dissolve gelatin in boiling water or juice. Pour into 13 x 9-inch pan. Chill until firm, about 3 hours.
Mix sugar, chocolate, margarine, evaporated milk and salt in 2-quart saucepan. Stir over medium heat until it bubbles. Boil and stir 1 minute. Take off heat. Stir in oats, peanut butter and vanilla. Drop with spoon onto wax paper.
Brown sausage and drain well. Mix thoroughly with cream cheese. Spread one package crescent rolls to make bottom crust and place in a 9 x 11-inch greased baking pan. Spread meat mixture on top of unbaked crust. Spread the other package of rolls on top to make crust. Pinch crusts together around edges. Bake at 350° until crust is brown, about 10 minutes. Cool and cut into squares. May be frozen before baking.
Drain artichokes well. Squeeze out all the juices. Break artichokes into small pieces; add mayonnaise and cheese. Mix well. Add garlic powder, salt and lemon juice and mix lightly. Place in shallow baking dish (quiche pan). Bake at 350° for 20 minutes or until brown on top. Remove from oven; blot top with paper towels. Serve hot with crackers. Serves 8.
Boil until thickened. Place sweet potatoes in a buttered dish and top with the remaining ingredients. Bake 1/2 hour at 350°. Top with marshmallows and return to the oven to melt.
If fresh corn is used, boil corn for 5 minutes. Dip in cold water. Cut from cob and measure. Combine all ingredients and boil gently for 20 minutes. Pack while boiling into hot sterilized jars. Be sure vinegar solution covers all vegetables.
Break cake into small pieces and line bottom of punch bowl with cake. Pour some pudding over cake, then some cherry pie filling, pineapple, sliced bananas and then Cool Whip. Start layering again until punch bowl is full. (Goes a long way.)
Blend at low speed the lemon Jell-O, 1 tablespoon sugar and 3/4 cup water until dissolved. Add 1 cup ice and stir by hand until partially dissolved. Add 4 ounces cream cheese and blend at high speed until smooth, about 1 minute. Pour into pie crust. Repeat with remaining ingredients. Swirl into lemon mixture until pie crust is full. Pour remainder into a bowl. Chill until set; spread with Cool Whip.
Prepare pudding mix with milk. Let stand 5 minutes. Blend in 1 cup whipped topping. Spread mixture on wafers. Stack in groups of 8 or 10. On plastic wrap, place stacks together on sides to form the log. Wrap and chill 2 to 3 hours. Unwrap and frost with remaining whipped topping. Garnish; slice diagonally. Serves 8.
Combine oil, sugar, eggs, vanilla, flour, soda and salt; mix well. Fold in pecans and apples. Bake in tube pan 1 hour at 350°.