HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix graham crackers, butter and powdered sugar. Pat into a 9 x 13 pan and bake 5 minutes at 350°.
In a small heavy saucepan, combine egg yolks and lemon juice. Blend until smooth, using a wooden spoon or rubber scraper. Add 1/2 stick butter. Cook over low heat, stirring constantly, until butter is melted. Add remaining butter and continue stirring until melted. Add boiling water, a tablespoon at a time, and blend. Continue cooking and stirring until sauce is thickened. Remove from heat immediately. Season with salt, pepper and cayenne. If sauce is refrigerated, it may be reheated in a heavy saucepan over low heat, stirring constantly. Serves 8.
Sift together flour, salt and spices. Cream butter and sugar. Stir soda into applesauce. Add egg. Combine with the creamed mixture. Gradually mix in sifted dry ingredients. Stir in nuts and raisins. Drop by teaspoons, two or three inches apart. Bake at 375° for 15 minutes. Makes 4 dozen.
Cook squash, drain & mash. Add all ingredients except oleo & cracker crumbs. Put into a 2 qt. casserole & top with crumbs & oleo. Bake 35 to 40 minutes at 350 degrees.
In glass container, combine all ingredients. Cover. Freeze until slush consistency, approximately 4 hours. Spoon into serving glasses. Garnish as desired. Makes 8 (1/2 cup) servings.
Combine all ingredients except 7-Up. Just before serving, add 7-Up. Makes about 40 cups. Pour over crushed ice.
Cream all ingredients in order; pour into pie crust. Bake at 350° for 35 minutes. Top with favorite fruit topping or serve plain.
Mix and pour in shell.	Cook on lower shelf	of oven about 375° for 30 to 40 minutes.
Soak beans overnight. Drain. Put beans in an 8 to 10-quart pot. Add enough cold water to cover the beans. Add onion and garlic and bring to a boil. Cook 1 hour, then add all the other things and more (hot) water if necessary. Simmer for 2 hours or until beans are soft. Remove 2 cups of beans without juice and mash very good. Return to pot and stir. Add more water if you like lots of juice. Always use hot water to add. Serve over rice.
Mix eggs, sugar and oil, then add dry ingredients. Add zucchini, vanilla and nuts. Pour into greased and floured loaf pans. Bake at 350° for 40 to 45 minutes. Makes 2 loaves.
Cook eggplant in salted water to cover in 2-quart saucepan until tender. Add onion; cook for 3 minutes longer. Drain. Place in greased 1 1/2-quart casserole. Combine beaten egg yolks, milk and cream in bowl; fold into eggplant. Fold butter and cracker crumbs into stiffly beaten egg whites; stir into eggplant mixture with half the oysters. Arrange remaining oysters on top of casserole. Bake at 350° for 40 minutes.
Beat together sugars, margarine and oil until light and fluffy. Add eggs and vanilla. Beat well. Add dry ingredients and mix. Chill overnight. Roll into small ball. Flatten and sprinkle colored sugar. Bake at 375° for 10 minutes. Makes 6 dozen.
Sift flour, baking powder, soda and salt. Stir in sugar and oats. Mix buttermilk, egg and oil. Fold in blueberries. Fill greased muffin tins 2/3 full. Bake at 425 degrees for 18-20 minutes. (Apples or raisins can be substituted for blueberries.)
Beat eggs until light and lemon colored. Add flour, baking powder, salt, cottage cheese, Jack cheese and melted butter. Blend until smooth. Stir in chiles. Bake at 350° for 35 minutes, until top is brown and center firm. Serves 4 people. Breakfast or lunch.
Heat oil in 3-quart saucepan over medium-high heat. Add popcorn and sugar. Cover and shake over medium heat until the popcorn stops popping. Shake well as it will burn easily. Yield: 11 cups.
Combine eggs, milk, raisins, water, sugar, vanilla, salt and cinnamon in a 2-quart casserole dish. Stir in rice. Cover with plastic wrap. Microwave at High 2 minutes; stir well. Rotate dish 1/2 turn. Cover; microwave at Medium-low 10 minutes; stir well. Rotate dish 1/2 turn. Cover; microwave at Medium-low 8 to 10 minutes. Let stand, covered, for 5 to 10 minutes before serving. Serves 6 to 8.
Combine all ingredients except cheese and chips. Toss lightly and put into baking dish. Put chips, then cheese over top. Bake in hot (400°) oven for 15 minutes.
Place in saucepan and stir over low heat until dissolved, sugar, water and corn syrup. Cook ingredients without stirring over medium heat to the hard crack stage (290°).
Mix cake mix with water, eggs, oil and 1 can of the coconut. Beat 2 minutes. Grease and flour a 9 x 13 x 2-inch pan. Pour batter into prepared pan. Bake at 350° for 30 to 35 minutes. As soon as cake is taken out of oven poke holes all over the top. Pour the cream of coconut over the top and cool. Refrigerate overnight.
Place in order given. Bake at 350° for about 15 minutes. A very good side dish for stuffing.
Chop the cranberries and pour sugar over them. Let them set while the Jell-O thickens. Add all other ingredients to Jell-O mixture and pour into a mold or dish. Chill until firm.
Combine the 2 sauces well and heat until blended. Pour over precooked meat, heat a little longer and serve. It is Mm Mm good!
Melt butter in long baking dish, 9 x 12 x 2-inch. Mix sugar, flour, baking powder and milk together. Pour batter over melted butter and carefully put peaches on top of batter. Do not stir. Bake at 375° until lightly browned, for 30 to 45 minutes. Serves 8 to 10 people.
Mix butter and sugar. Add vanilla, flour, potato chips and nuts. Drop by teaspoonful on ungreased cookie sheet. Bake at 350° for 20 minutes or until done.
Brown meat and drain well. Add seasoning and fry down until onions are clear. Add beans and sauce with the brown sugar. Once this starts to cook and is almost done, add syrup (go around the pot about 3 times).
Preheat oven to 400°. In a shallow bowl, combine the first five ingredients; set aside. Divide dough into 16 pieces; roll each into a 6 inch rope. Dip ropes in butter, then roll in cheese mixture. Place 2 inches apart on a greased baking sheet. Let rest for 10 minutes. Bake for 10 to 12 minutes or until golden brown.
Add all ingredients except for 1/3 bottle of dressing. Let sit overnight. Add remaining dressing before serving.
Combine boiling water, dry soup and rice. Let come to a boil. Boil 7 minutes on medium heat. Add sausage and remainder of ingredients. Pour into a greased casserole and bake, uncovered, at 350° for 1 hour. If mixture seems too dry, add a little water as it cooks.
Mix first 3 ingredients. Add remaining ingredients. Bake in sheet cake pan for 1 hour at 350°.
Toss together the first five ingredients. Mix mayonnaise, vinegar and sugar together, then pour over tossed ingredients and mix together just before serving.
Pat fish dry with paper towels. Combine cornmeal, flour, paprika, salt and pepper in a flat dish. Place oil in baking dish. Heat in 425° oven 1 minute. Dredge fish in cornmeal mixture; shake off excess. Arrange fish pieces 1 inch apart. Sprinkle with Parmesan cheese. Bake at 425°, allowing 10 minutes per inch thickness or until fish flakes when tested with a fork. Yields 4 servings.
Cream shortening. Add sugars, eggs and vanilla. Beat well. Add dry ingredients, then add oatmeal, nuts and raisins. Shape into rolls and chill thoroughly or overnight. Slice and bake in a 375° oven until golden brown.
Lightly grease 9 x 13-inch baking pan. Spread chopped nuts in pan. Arrange rolls on pecans. Mix granulated sugar, ground sugar and cinnamon; sprinkle mixture over rolls. Cover with foil and damp towel. Let mixture rise overnight in oven. Remove damp towel. Bake at 325° for 25 minutes or until rolls are lightly browned. Remove from oven and let sit for 5 minutes. Turn upside down on tray.
Bake at 350° for 40 to 45 minutes. Mix flour, sugar, cocoa and baking powder; stir in milk, oil, vanilla and nuts. Spread in 9-inch square pan. Mix 1/2 cup brown sugar and cocoa. Sprinkle over batter. Pour hot water over batter. Bake 45 minutes. Serve with Cool Whip.
Mix flour, brown sugar, oats and margarine with fork (save the desired amount for top of pie). Press into 9-inch pie plate on sides and bottom. Add cherry pie filling. Sprinkle with reserved oatmeal mix. Bake at 350° for 45 minutes.
Drain three or more cans of sliced water chestnuts. Cut bacon long enough to wrap around chestnuts. Wrap bacon around chestnuts and fasten with a toothpick. Bake at 400° until bacon is done. Drain grease. Make sauce of equal amounts of white sugar and catsup (one cup of each). Heat until sugar is melted. Pour over chestnuts.
Mix cream cheese with 1/2 jar of salsa. If you enjoy really spicy foods, add cayenne pepper, chili powder and cumin to taste. Spread mixture evenly in bottom of quiche dish. Spread remaining salsa over cheese mixture. Sprinkle on top; chopped red and green pepper, chopped green onion, chopped tomato and sliced black olives. Serve as a dip with nacho chips. Enjoy!
Saute ground beef, onion and garlic in skillet until beef loses redness; drain fat. Add taco seasoning, tomato sauce and water; simmer for 3 to 5 minutes. In a 2-quart casserole, arrange alternate layers of tortillas, meat sauce and cheese. Bake in a 350°oven for 30 to 40 minutes. Serves 6 to 8.
Put melted butter and sugar in bread pan (8 1/2 x 3 1/2 x 3-inch). Sprinkle with water. Divide dough into 3 equal parts. Roll each underhand to long roll 1-inch in diameter. Braid and place in pan. Brush with milk. Sprinkle with cinnamon and sugar. Let rise until doubled. Bake at 375° for 35 to 40 minutes.
Mix all together. Heat small amount of cooking oil on medium heat. Spoon out mixture into small patties. Cook until golden brown on both sides.
Cream together butter, vanilla and sugars. Add eggs and beat well. Stir in peanut butter, then sifted dry ingredients. Form into balls. Place on greased cookie sheet. Press down with prongs of fork. Bake in a 375° oven for about ten minutes. Makes 5 dozen.
Remove tops and seeds from peppers. Parboil 5 minutes; drain. Brown meat; add onion and cook until tender. Stir in rice and 3/4 cup Cheez Whiz and tomatoes. Fill peppers. Place in baking dish. Dot with rest of cheese. Cover. Bake at 350° for 40 minutes.
Coat bottom of 10-inch spring-form pan with cooking spray. Wrap outside, bottom and sides of pan with aluminum foil. In food processor, add Ricotta and cream cheese and process until smooth. Add next 7 ingredients and process until smooth. Pour into large bowl; stir in pumpkin and set aside. Beat 4 egg whites and cream of tartar at high speed until foamy. Gradually add 1/4 cup sugar (1 tablespoon at a time); beat until soft peaks form. Gently stir in 1/4 of egg mixture into pumpkin mix. Continue to fold in remaining egg white mixture. Pour into prepared pan. Place in a large shallow pan. Add hot water to larger pan to depth of about 1-inch. Bake at 300° for approximately 45 to 50 minutes. Remove from oven. Remove foil from outside of spring-form pan. Cover and chill for 8 hours. Serve with fresh whipped cream or Cool Whip on top of each serving! Yields 12 servings (approximately 233 calories per serving; 7 g. of fat).
Mix the ingredients in a pan on the stove over low heat and warm thoroughly. Stir slowly and it makes a good dip for Doritoes, etc. It's very good with a Mexican dinner or anytime.
Beat the eggs, then add sugar, oil and vanilla. Beat until thick, then add the rest of the ingredients. Pour into loaf pan and bake at 450° for 1 hour.
In food processor, blend wafers, sugar and pecans until finely chopped. Put in small bowl. Add melted butter and stir until well combined. Grease bottom of 9-inch spring-form pan and press crumbs evenly on the bottom. Chill.
Fry bacon and set aside. Fry onion until tender in 3 tablespoons bacon fat. Add water and diced potatoes and cook until potatoes are tender (10 to 15 minutes). Add cream-style corn, corn, milk and seasonings. Heat to piping hot. Add pat of butter. Put some crumbled bacon in chowder; reserve the remainder to sprinkle on top, if desired. Serves 4 to 6.
Heat oven to 400°. Mix peanut butter, butter, sugar and boiling water. Blend with beater/mixer until smooth. Stir in Bisquick. Drop by teaspoonfuls onto a lightly greased baking sheet. Flatten with a fork dipped in flour. Bake 8 to 10 minutes or until set, but not hard. Makes about 6 1/2 dozen.
Cook meat in water until done. Add the vegetables and simmer 2 hours. Serve with Indian Fry Bread.
Place lemon, lime, orange, pineapple or raspberry sherbet in a large punch bowl. Chill.
Bake cake as directed. Punch holes in cake. Pour Eagle Brand milk over cake. Pour butterscotch topping over cake. Put Cool Whip over all. Sprinkle bits of candy over Cool Whip. Eat and enjoy!
Cut pork and beef fine and brown slightly. Add celery and onion. Cover with water. Season with salt and simmer for about 45 minutes. Add soy sauce, Fuji sauce and molasses. Cook until meat is fork-tender. Then add bean sprouts just before thickening with 2 tablespoons cornstarch moistened in cold water.
Cream together first 3 ingredients. Add flour and pecans. Chill 1/2 hour. Shape dough around Kiss just enough to cover Kiss. Roll into a ball. Bake in preheated 375° oven on ungreased cookie sheet for 12 minutes or until set, but not brown. May roll in powdered sugar, if desired. Makes 2 1/2 to 3 dozen.
Boil squash and onion until tender. Drain well. Mix in cheese and green chilies. Pour into buttered baking dish. Cover with cracker crumbs. Bake at 375° for 15 minutes.
Preheat oven to 350°. Generously grease and flour either Bundt or tube pan. Sift flour 3 times. Cream sugar and butter. Add eggs one at a time, beating in each egg until mixture is lemon color. Add flour slowly. Add vanilla. Bake 45 minutes to 1 hour or until top lightly springs back and/or straw inserted in middle comes up clean. There is no leavening agent. Secret to good cake is beating each egg enough.
Spray skillet with nonstick Pam or grease with 3 teaspoons of olive oil on medium to medium-high heat. Slowly saute chicken with onion and pepper for 30 minutes, turning chicken once. Drain off fat. Add salsa. Cover skillet and turn heat down to medium-low and simmer for 30 minutes. Serve over cooked rice and garnish with sour cream. Makes 5 servings.
Place onion soup mix and bread crumbs in large plastic food bag and shake to blend. Brush chicken on all sides with mayonnaise. Place chicken, one piece at a time, in the bag. Close tightly and shake until well coated. Place chicken on a rack in broiler pan. Bake at 400° for 40 to 50 minutes or until golden brown. For more onion flavor, use 2 packages of onion soup and reduce bread crumbs to 1/3 cup.
Soak beans overnight. Drain. Cover with water; parboil until skins break. Mix sugar, molasses, etc. together. Pour over beans and liquid in a 4-quart bean pot. Cut pork into squares almost to the rind and place on top. Bake at 325° for approximately 6 hours. Check and add water when needed.
Take 1 lemon angel food cake and slice into four layers. Mix lemon pudding and lemon yogurt; spread between layers. Frost with Cool Whip. Refrigerate until ready to serve.
Cut meat and vegetables into serving sizes. Mix tomato sauce, tapioca, sugar and salt. Pour over meat and vegetables. Bake about 4 hours in slow oven at 250° (cover). Serves 6 or 7.
Melt butter and mix in nuts. Spread on cookie sheet and bake at 350° for 15 minutes.
Combine egg whites, sugar, cream or tartar or corn syrup and water into a pot. Cook at low heat. Stir until well mixed. Beat at high speed for 1 minute with an electric mixer. Beat on low speed for 7 minutes. Remove from heat and add vanilla; beat until it stands in peaks. Spread on cool cake between layers and sprinkle coconut on top.
Place chicken breast halves in a 9 x 12-inch baking pan. In a small bowl, combine chili sauce, onion, raisins, water, brown sugar and Worcestershire sauce. Pour over chicken, cover and bake in preheated 350° oven for 45 minutes. Combine Bing cherries and sherry. At the end of 45 minutes, pour mixture over chicken. Cover and continue baking for 15 minutes or until chicken is tender. Makes 6 to 8 servings.
Heat oven to 375°. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg. At low speed, beat until stiff dough forms. Shape into 1-inch balls; roll in sugar and place 2 inches apart on cookie sheet. Bake at 375° for 10 to 15 minutes. Immediately top each cookie with candy kiss, pressing down firmly so cookie cracks around the edge.
Cream together sugar, butter and oil until light and fluffy. Add eggs and vanilla; add dry ingredients and roll in sugar in small balls and place on ungreased cookie sheet. Press down with glass. Bake in a 350° to 375° oven for 10 minutes.
Brown hamburger and onion together; drain. Add remaining items and mix well. Heat and serve on a bun.
Put some sugar in a bowl and roll a teaspoonful of dough in it at a time. Place on ungreased cookie sheet and bake at 350° for 10 minutes.
Place about 3 dozen tortilla chips on an ungreased baking sheet. Spread 2 teaspoons refried beans on each chip. Sprinkle with green onions and cheese. Top each with a slice of jalapeno pepper. Bake at 350° for 5 minutes or until cheese melts.
Combine all ingredients in blender. Mix on high speed until smooth. Makes 1 1/4 cups.
Combine both ingredients in a medium saucepan; stir over low heat until hot and smooth.
Brown meat, onion and celery. Add soup, mustard, paste and sugar. Cool 15 minutes. Pour mixture over beans. Stir and bake for 1 hour at 350° in large casserole dish. (Drain all except chili, kidney and pork and beans.)
Beat until fluffy, shortening and sugar. Then add eggs and beat until creamy. Sift together, flour, baking powder and salt. Add	milk and dry ingredients, alternately. Add vanilla and cut up nuts. Bake at 350° for 25 to 30 minutes.
Soak apples and water together for 1 hour. Add cranberries and cook until soft. Put pulp through food sieve. Reheat and add remaining ingredients. Cook until clear. Add juice and grated rind of lemon. Pack in jars and seal.
Mix. Spread over spinach mixture and top with mushroom buttons. Bake in a 350° oven for 30 minutes or until thoroughly heated.
In medium skillet, cook hamburger and onion until meat is brown and onion is tender. Stir in catsup, mustard and soup. Simmer 15 minutes.
Sprinkle gelatine in water and let stand for 5 minutes. Heat soup; remove and add gelatine. Cool. Add cream cheese; beat with beater until smooth. Cool. Add salad dressing and lemon juice. Use mold ring.
Slice romaine lettuce crosswise. Pour in oil and vinegar and mix in tossing with lettuce. Add salt, pepper, onion and diced potatoes. Toss again and serve.
Mix catsup and cola together. Pour over chicken in iron skillet. Bring to boil; turn down and let simmer for 30 minutes to an hour or until tender.
Place cleaned and rinsed cauliflower in covered casserole. Microwave on High for 8 to 12 minutes. Let stand for 3 minutes. Mix remaining ingredients and spread on cauliflower. Return and microwave for 1 to 2 minutes or until cheese melts.
Preheat oven to 400°. Wrap garlic in aluminum foil and place in a small baking pan. Bake in oven for 70 minutes or until soft. Remove from oven. When cool enough to handle, unwrap garlic and cut off about 1/4-inch from top (not stem) of bulb. With fingers, squeeze out soft garlic. Puree in food processor with 1 tablespoon olive oil until smooth.
Dissolve jello well in hot water. Stir in cranberries until broken up and mixed. Add crushed pineapple; stir well. Pour half of mixture (3 c.) into serving container (8 x 12) dish. Place in refrigerator until completely jelled. Spread top of jelled mixture with sour cream. Pour remaining half of mixture (un-jelled-left out of refrigerator) over top of sour cream. Refrigerate until top layer is completely jelled.
Preheat oven to 375°. Beat cream cheese, bacon, Parmesan cheese, onion, parsley and milk in small mixing bowl at medium speed. Spread each crescent with 2 tablespoons of mixture. To make more, cut each triangle in half diagonally. Roll each triangle widest end first. Once rolled, brush tops with melted butter and poppy seeds if you desire. Bake 12 to 15 minutes.
Wash cucumbers in cold water; pack in jars with dill. Add 1 teaspoon of sugar to each jar. Bring the water, vinegar and salt to boil; pour over cucumbers. Seal.
Heat oven to 350°. Grease a 9 or 10-inch cast-iron baking sheet. Combine flour, sugar, baking soda, baking powder and salt in a large bowl. Make a well in the center. In a small bowl combine butter, buttermilk and egg. Add the liquids to the dry ingredients, pouring it into the well and stirring to form a soft dough. Add raisins and mix lightly. With lightly floured hands, shape into a ball on a baking sheet. Bake for 50 to 60 minutes.
Cook onion in butter just until tender, but not brown. Prepare the mix according to package directions. Spread batter on greased 10 x 6 x 1 1/2-inch baking dish. Sprinkle cheese evenly over batter; dot onion-butter mixture over all. Sprinkle with celery seed. Bake at 375° about 20 minutes. Serve at once.
Mix all ingredients except meat and cheese. Spread both sides of rolls generously. Top with meat and slice of cheese. Put top on . Put back on metal pan and cover with foil. Heat at 400° for 10 to 15 minutes. Makes 60.
Boil chickens and save broth; take chicken off bones and chop into small pieces. Saute onions, bell peppers and celery in margarine. Add soups, chopped water chestnuts and chopped mushrooms. Add grated Velveeta cheese. Boil spaghetti in reserved chicken broth. Drain spaghetti and combine with sauce and chicken. Put into 2 casseroles. If desired, slice olives and slivered almonds on top. Bake at 350° for 30 minutes. Freezes nicely.
Heat soup; add milk. Toast bread and butter. Place 3 or 4 tomato slices on each piece of toast. Pour cheese sauce over tomatoes. Serve hot. Yields 4 servings.
In a large bowl, combine gelatin and sugar. Add water; stir until gelatin and sugar are dissolved. Stir in pineapple, cranberries, apples, celery and walnuts. Pour into a 2 quart serving bowl; chill until firm, about 3 to 4 hours.
Mix all ingredients together. Spread on tortillas and roll up. Refrigerate for 2 days. Slice in bite-size pieces. Serve with picante sauce.
Grease 3-quart casserole bowl. Layer half of potatoes, half of hamburger meat, half of onion and half can of beans. Start layers all over again, leaving potatoes on top. Mix can of tomato soup with 1/2 can water. Pour over all. Salt and pepper each layer. Cover. Bake at 350° for 2 hours.
Mix sugar, flour and salt. Add water, lemon juice and rind. Cook over medium heat until thickens. Remove from heat and add beaten egg yolks. Stir until eggs are well blended. Pour into baked pie shell. Beat egg whites until stiff, adding 4 tablespoons sugar gradually. Pour on top of pie. Bake at 325° for 10 to 15 minutes.
Make in Bundt cake pan. Cut biscuits into quarters. Roll in cinnamon and sugar. Melt butter. Add cinnamon and sugar and dissolve to make it sauce-like. Pour over rolls and bake at 375° until brown; 30 to 40 minutes. Dump on a plate.
Preheat oven to 350°. Grease and flour 8-inch square pan. Blend together, with mixer, first 9 ingredients on low speed 1 minute, then 2 1/2 minutes on high. Combine 1 1/2 tablespoons flour, 1 tablespoon sugar and blueberries and gently fold into cake batter. Spread in pan. Bake 45 minutes.
Mix Rice Krispies, cherries and nuts. Melt butter and sugar; add dates and beaten egg. Stir constantly and cook until thick (about 7 minutes). Remove from heat and pour over Krispies mixture. Shape into balls and roll in confectioners sugar.
Combine all ingredients in blender 3 to 5 minutes on low. Put into a quart container and refrigerate. Shake well before serving.
Saute beef and garlic until browned. Drain. Mix together cottage cheese, Mozzarella, salt and mayonnaise. Stir in beef. Cook manicotti in boiling water 8 to 10 minutes. Drain. Add cold water. Remove manicotti from water, 1 at a time. Fill with about 1/4 cup filling. Place in single layer in 11 3/4 x 7 x 1 3/4-inch baking dish. Cover with sauce and sprinkle Parmesan cheese and oregano on top. Bake, covered, for 15 minutes. Uncover and bake 15 minutes more.
Boil the milk and sugar hard for 5 minutes. Remove from the heat and add remaining ingredients; stir until smooth. Pour into buttered 8-inch pan. When cool, cut into pieces. Can also use butterscotch or peanut butter chips instead of chocolate chips.