HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sugar and evaporated milk to soft ball stage. Pour over peanut butter and Marshmallow Creme. Mix thoroughly. Pour into pans.
In medium saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer 10 to 15 minutes or until rice is tender. Makes 3 (1 cup) servings.
Combine potatoes, egg, salt, pepper and cheese. Shape into balls and roll in bread crumbs. Preheat shortening to 400°. Place potato puffs in a single layer in the fry basket. Cover and fry for 3 minutes or until brown. Lift basket and drain. Serve hot. Makes 4 servings.
Beat egg slightly and add cornflakes and pizza sauce. Add hamburg and remaining ingredients and mix well. Do not include cheeses in this mixture. Divide hamburg mixture in half. Press half in 8 x 8-inch baking pan. Top with slices of Mozzarella cheese. Press remaining hamburg mixture on top of cheese slices. Bake at 350° for 1 hour. Take from oven and cover top with shredded cheese. Return to oven until cheese is melted.
Grease baking dish with melted butter. Place hash brown potatoes in dish. In another bowl mix together remaining ingredients. Pour over hash brown potatoes smoothly. Sprinkle crushed corn flakes over top. Bake at 350° for 1 1/2 hours. Serves 12 to 16.
Toss flour, salt and sugar to mix. Cut in shortening with pastry blender or two knives until mixture looks like coarse meal. Sprinkle with water. Gather into a ball with a fork. Roll on a lightly floured board to a circle one inch larger than the inverted pie pan. Ease pastry into pie pan; fold edges under even with the pan rim. Flute edges. To bake before filling, prick pie shell with a fork. Bake in 400° oven 8 to 15 minutes or until done. Cool before filling. Makes one 9-inch pie shell.
Cook macaroni; drain. Cool. Put in baking dish. Add other ingredients. Cover and refrigerate overnight. Let stand out of refrigerator 30 minutes.
Make brine of a proportion of 2 cups salt to one gallon water. Boil and pour over cucumbers, boiling hot. Let stand one week. In hot weather,	skim daily. Drain and cut in chunks. For the next three mornings, make a boiling hot solution of one gallon water and one tablespoon powdered alum and pour over the pickles. On the fourth morning, drain the alum water and heat 6 cups vinegar, 5 cups sugar, 1/3 cup pickling spice and 1 tablespoon celery seed to boiling point and pour over the pickles. On the fifth morning, drain off this liquid and save; add 2 more cups sugar to the liquid and heat to boiling point; pour over the pickles. On the sixth morning, drain liquid again and save; add one more cup sugar and heat; pack the pickles in sterilized canning jars and pour the liquid over until the jars are filled; seal while hot.
Combine chicken, onion, celery, pineapple and raisins. Blend mayonnaise, sour cream, curry powder, chutney and lemon juice. Combine with chicken. Chill. May be garnished with slivered almonds, cherry tomatoes, carrot strips or olives.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Top with remaining ingredients. Press down. Bake 25 to 30 minutes, or until lightly browned. Cool. Chill, if desired. Cut into bars. Store loosely covered at room temperature.
Add each ingredient and mix well. Place uncooked bacon strips across the top of bean dish. Pour into 9 x 13-inch glass Pyrex dish. Place in oven at 425°. Cook for 45 to 55 minutes. After baking, turn broiler in oven on to finish browning action.
In a skillet, brown rice, onion and oleo until light brown, stirring constantly. Pour into casserole dish. Add mushrooms and beef consomme. Cover with foil and bake until liquid is absorbed, about 45 minutes to 1 hour in medium oven.
In saucepan, combine raisins and water; cook uncovered for 10 minutes or until raisins are plumped. Combine sugar and flour; stir into raisins. Cook over low heat, stirring constantly, until mixture thickens and bubbles; cook 1 minute more. Remove from heat and stir in juice. Line 9-inch pie plate with pastry; add raisin mixture. Adjust top crust. Cut slits to allow steam to escape. Bake at 425° for 30 to 40 minutes. Cover edge of crust with foil if it browns too quickly.
Combine brown sugar, margarine and Karo syrup in small saucepan. Bring almost to a boil and cook for 5 minutes, stirring frequently. Place popped popcorn in 9 x 13-inch pan. Pour syrup mixture over popcorn; toss. Bake in 350° oven for 10 to 15 minutes. Stir and then bake another 5 minutes. Stir and bake a final 5 minutes. Makes a lightly sweetened snack that the kids love. Add more or less popcorn to taste.
Heat oven to 350°. Grease 11 x 7-inch glass baking dish. Combine all ingredients, except preserves. Mix well. Reserve 3/4 cup oats mixture, press remaining mixture into bottom of prepared dish. Bake 10 minutes. Spread preserves evenly over partially baked base to within 1/2-inch edge of pan. Sprinkle with reserved oats mixture. Bake 20 to 22 minutes or until golden brown.
Mix well. Pour in buttered casserole dish and bake at 350° for about one hour.
Mix Veg-All, onion, cheese and mayonnaise together in a casserole dish. Top with crushed Ritz crackers. Dot with margarine (about 1/3 stick). Bake at 350° for 25 to 30 minutes.
Combine all ingredients, but bread crumbs. Place in a greased 2-quart casserole dish. Top with bread crumbs. Bake at 350° for 30 minutes.
Beat eggs well with sugar; add flour, baking powder and nuts. Add apples. Bake in a greased and floured oblong (9 x 13-inch) pan until golden brown at 350° for about 45 minutes.
Mix everything together and place in the freezer. Dip out as you use and pour 7-Up or Bubble Up on it.
Combine all ingredients; heat gradually to boiling point. Simmer for at least 4 hours or to desired consistency. Pour into hot jars; process for 5 minutes in boiling water bath. Makes 2 1/2 pints. Serves 4.
Mix all together, adding eggs one at time. Add nuts last. Pour half of cake mixture in greased and floured Bundt or other cake pan. Make mixture of 2 tablespoons brown sugar and 1 teaspoon cinnamon; sprinkle over cake. Pour over rest of cake mix. Bake at 325° for 1 hour. Glaze with 1 cup powdered sugar and 2 tablespoons milk.
Early In The Day: In a small bowl, combine deviled ham, orange peel, mustard and horseradish. With a sharp knife, cut each slice lengthwise into 5 pieces, each about 1/4-inch thick. Flatten each with a rolling pin. With a metal spatula, spread about 2 tablespoons ham mixture over the entire surface of each slice. Start at the short sides of the bread and roll each, jelly roll fashion. Cut each roll crosswise into 6 slices. Arrange in pinwheels on a large platter. Refrigerate until served.
Preheat oven to 325°. Cut candy bars in half lengthwise. Cut each half into 12 slices. Set aside.
Heat oven to 350°. Bake potatoes until tender. Melt butter in medium pan; slowly blend in flour with whisk. Gradually add milk, whisking constantly; whisk in salt and pepper and simmer, stirring constantly. Cut potatoes in half and scoop out the potatoes. Cut the potatoes in cubes. You can use some of the peel if you want to. When milk is hot, add potatoes, sour cream, onion and bacon. Heat thoroughly and add cheese a little at a time as it melts. Sometimes add a can of cream of potato soup.
Brown meat while cutting veggies. Wash, drain and then boil veggies. Drain veggies and mix all ingredients into large pot. Bring to a boil and then turn down to simmer for 30 minutes. After draining veggies, I cook on high a few minutes to get all the water out of them (keep stirring). Then I mix all ingredients. You can add more veggies, sauces and spices as you like.
Mix well and store in an airtight container. Use 2 to 3 teaspoons per hot cup of water. If you like, a shot of brandy, rum or vodka may be added.
Mix cake mix, 1 egg and butter together. Pat in a 9 x 13-inch pan.
Combine cranberries, raisins, sugar, cinnamon, ginger, cloves and water in a large saucepan. Cook 15 minutes, until berries pop and mixture thickens. Stir in onion, apple and celery; simmer 15 minutes longer, or until mixture is thick. Cool; refrigerate. Makes 4 cups. Serve with poultry or pork.
In 10-inch skillet over medium-high heat, in 1 tablespoon hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. Reduce heat to medium. In same skillet, in remaining 1 tablespoon hot margarine, cook green pepper, onion, dried oregano, paprika, black pepper and red pepper until vegetables are tender-crisp, stirring often. Stir in tomatoes, soup and rice. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Garnish with fresh oregano if desired.
Cream cheese in mixer. Add Cool Whip and mix. Add sugar and whip good. Pour in cooled pie shell. Spoon fruit over mixture, outer edge first.
Bring to boil in saucepan the margarine, water and cocoa. Cool. Add the sugar and eggs. Alternately add and mix the sour milk, flour, baking soda and salt. Bake at 350° for 20 minutes.
Mix first 3 ingredients in a 9 x 13-inch pan. Bake 14 minutes at 350°.
Brown and crumble beef; pour off excess grease. Add potatoes and onion. Add water to just cover ingredients. Add spices to taste. Simmer over low heat until potatoes are done. Can be done in a crock-pot.
Cook macaroni and drain. Rinse in cold water. Beat egg yolk. Pour into macaroni, Press mixture into bottom and sides of a 9-inch pie plate. Bake 10 minutes at 375°. Cool 10 minutes.
Cream lard and sugars. Beat eggs, 1 at a time, into mixture. Add vanilla. Sift dry ingredients all together. Add milk. Put all together and mix. Dough will be stiff. Chill for 1 hour or overnight. Roll into balls the size of walnuts, press with bottom of glass dipped in sugar. May be divided into 3 portions to which can be added nuts, raw peanuts, coconut or chocolate chips. Bake in 350° oven for 10 to 12 minutes. Makes a large batch of dough.
Mix all ingredients together. Store in an air tight container. To serve, mix 4 teaspoons of mixture with hot water in a mug.
Mix the tomatoes and onion together. Spread about 1/2 of the crumbs over the bottom of a 10 x 3-inch deep casserole or metal baking pan. Gently spoon 1/2 the tomato mixture over crumbs. Sprinkle with 1/3 more crumbs. Spoon remaining tomato mixture. Sprinkle with remaining crumbs; dot with 1/2 stick of butter. Bake at 350° until golden brown.
Heat first 3 ingredients until cream cheese is melted. Refrigerate until nearly set. Then fold in Cool Whip.
Preheat oven to 350°. Mix flour, 1 cup brown sugar, and 3/4 cup butter in processor until well blended and crumble. Press mixture evenly into ungreased 9 X 13 X 2 inch metal baking dish. Bake until crust is light golden, about 15 minutes. Maintain oven temperature.
Put all desired ingredients into large punch bowl. Mix. Float thinly sliced oranges and cherries or strawberries on top.
Mix margarine and peanut butter. Let soften overnight. Put in Rice Krispies and powdered sugar. Form balls. In a double boiler, melt 1 package of semi-sweet chocolate chips. Grate paraffin. Use prongs to dip peanut butter balls in chocolate.
In large kettle, saute onion, celery and carrots in butter until onion is transparent. Reduce heat. Blend in flour and cool until bubbly. Gradually add broth, stirring constantly. Bring to a boil; boil for 1 minute. Reduce heat; add wild rice, cream, turkey, parsley, salt and pepper. Simmer for 20 minutes. Yields 10 to 12 servings (about 3 quarts).
In large bowl, combine	shredded wheat, sesame nut mix and pretzel sticks. In small	saucepan, over low heat, blend light spread, Parmesan cheese, oregano, basil	and garlic powder. Pour over cereal mixture while stirring. Blend well. Spread mixture on a 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 325° for 20 minutes. Cool. Store in airtight container.
Combine dry ingredients and add to combined milk, egg and oil. Mix just until dry mixture is moistened. Stir in corn and cheese. Bake in a greased 9-inch square baking pan in a preheated 425° oven for about 30 minutes.
Wash grapes and remove stems. Peel off skins and reserve; place grape pulp in a saucepan. Cook pulp over low heat for 6 to 7 minutes, then press through a coarse sieve to remove seeds. Discard seeds; return pulp to saucepan. Add orange rind and juice, sugar, raisins and salt. Continue to cook over low heat, stirring constantly. As mixture thickens, add grape skins and cook 6 to 8 more minutes or until quite thick. Pour into sterile hot jars and seal while hot.
Melt butter. Add coconut and pecans. Cook until golden brown, stirring often. Combine cream cheese and milk. Beat until smooth. Fold in whipped topping. Layer 1/4 cream cheese mixture in each baked pie shell. Drizzle 1/4 caramel topping and coconut mixture. Repeat layers with remaining ingredients. Cover. Freeze until firm. Let frozen pie stand 5 minutes before serving.
Beat the first 3 ingredients for 5 minutes. Boil the milk and broth. Stir in flour and onion mixture using wire whip. Add the Cheez Whiz with the mustard and salt and pepper to taste.
Mix the Nabisco All-Bran and boiling water together; cool. Cream the sugar and oil. Add the eggs to the cream mixture. Add Kellogg's All-Bran and the cooled Nabisco All-Bran. Sift together and add the flour, salt and soda. Alternately add flour mixture and the buttermilk; mix well. Add by hand the white raisins. Mix all together. Store, covered, in refrigerator 3 to 4 days before baking. Fill cups 2/3 full. Bake at 400° for about 17 to 20 minutes. Makes 6 dozen.
Pound steaks until meat is about 1/4-inch thick. Rub oregano into the meat. Mix milk and eggs in a bowl large enough to hold cutlets. Mix bread crumbs and pepper in second bowl. Dip cutlets in milk mixture, then in crumbs, coating both sides. Heat olive oil in a heavy saute pan and saute, turning once until cutlets are browned and meat cooked. Serve with lemon wedges. Serves 2 or 3 people.
Preheat oven to 325°. Layer all ingredients in order listed. Bake in 9 x 13-inch baking pan 1 hour. Serve with ice cream or whipped cream.
Combine onion and cilantro in food processor. Whirl until finely chopped. Add beans, oil, salt, chili powder and ground hot red pepper. Process using on/off pulses until evenly chopped (do not puree). Scrape into bowl. Stir in orange juice. Serve immediately or refrigerate, covered, for up to 6 hours.
In a large mixing bowl cream butter, sugars and 1/4 cup peanut butter. Add egg and vanilla; mix well. Combine flour, cocoa and baking soda. Add to creamed mixture and mix well. Divide dough into 24 pieces; flatten each into a 3-inch circle.
After cutting chicken into cubes, marinate with 1/2 teaspoon salt. Cut onion and squash into cubes. Mix sauce: soy sauce, oyster sauce, sesame oil and tapioca powder with 1/2 cup of water and set aside. Saute onion until browning in 2 tablespoons of vegetable oil, then add marinated chicken, stirring until it is cooked. Add cut squash and onion; stir until half cooked, then add mixed sauce. Keep it at a boil. Add toasted cashews and chili before you serve. Serves 6 to 8 people.
Combine the brown sugar, white sugar and melted oleo. Add the eggs, vanilla, coconut and nuts. Mix the remaining ingredients well and add. Mix well with handle of wooden spoon. Drop from 1/2 teaspoon of measuring set for uniform cookies. Bake at 350° for 12 or 15 minutes.
Combine cake mix and jello powder. Add oil, water and eggs. Beat with mixer for 4 minutes. Pour into greased 9 x 13-inch glass cake pan. Bake 35 to 40 minutes at 350°. As soon as you remove cake from oven, stab with fork. Mix together lemon juice and powdered sugar. Pour over cake while it is still hot.
Preheat oven to 350°. Butter well a 10-inch tube pan or a Bundt pan. In a large bowl mix butter, cheese, sugar and vanilla. Blend in the eggs. Sift dry ingredients and add alternately with milk to first mixture. Bake for 35 to 45 minutes in preheated 350° oven.
Preheat oven to 350 degrees. Cream shortening and sugar. Add eggs and pumpkin. Mix well. Combine dry ingredients, sift and add to pumpkin mixture alternately with water. Grease two loaf pans and sprinkle with flour. Bake at 350 degrees until cake tester comes out clean (30 to 45 minutes). Cool loaf pans for about 30 minutes before removing loaves.
Cut chicken into 1-inch pieces; place in shallow container. Set aside. Combine next 6 ingredients in a jar. Cover and shake vigorously. Pour over chicken. Cover and marinate in refrigerator at least 2 hours. Remove chicken from marinade, reserving marinade. Alternate chicken and vegetables on skewer. Grill kabobs about 6 inches from medium-hot coals 15 to 20 minutes, turning and basting often with marinade.
Sprinkle the fillets inside and out with lemon juice. Mix the flour, cornmeal, dill or tarragon, salt and paprika in a bowl. Add beer and mix until smooth. Dip the fish in beer batter and fry 8 to 9 minutes on each side.
Mix the cheese, pimiento and onion together. Add Bisquick and water. Stir to make dough. Roll dough 1/2-inch thick and cut with small cutter. Bake at 450° for 10 minutes. Serve with small slice of ham.
Mix Bisquick, milk and cheese until soft dough. Beat 30 seconds by hand. Drop dough by spoonfuls onto unbaked cookie sheet. Bake at 450° for eight to ten minutes. Mix garlic powder with butter or oleo and brush over warm biscuits before removing from cookie sheet. This recipe from Red Lobster.
Cook raisins until tender. Drain. Mix sugar, flour and sour cream. Add slightly beaten eggs and raisins; cook until thick. Pour into baked pie shell and top with meringue or marshmallow cream.
Day before serving, grease a 9 x 13-inch pan. Saute sausage and green and red peppers until well browned. Drain off all fat. Add mustard to mixture. Arrange bread in bottom of pan. Top with sausage mixture and cheese. In large bowl, lightly beat eggs. Beat in milk, Worcestershire sauce, pepper, nutmeg and salt. Pour over layers in pan. Cover tightly. Refrigerate overnight. Next day, heat oven to 350°. Bake, uncovered, 40 to 50 minutes. Serve immediately.
Mix flour, cheese and salt in a bag. Cut chicken into 1-inch strips. Dip in flour mixture. Heat oil in pan (enough to coat the bottom of the pan). Cook the chicken on moderate to high heat to gently brown one side and then turn the other, turning only once.
Mix shortening until creamy; add sugar and eggs. Mix well. Mix flour, cream of tartar and salt together. Add flour mixture to sugar mixture; mix well. Make 1-inch balls out of all dough. Roll in cinnamon sugar and bake at 350° for approximately 5 to 8 minutes.
Put vegetables and meat into a big pan with water. Add ham flavoring. Cook until vegetables are tender. Mix cornstarch and water; add to stew to thicken. Very good.
Melt butter; stir in flour. Gradually add milk and cream, whisking constantly. With pan on high heat, stir constantly until mixture comes to a boil and is smooth. Simmer, still stirring 2 to 3 minutes longer or until the sauce coats the wires of the whisk heavily. Remove from heat; season with salt.
Freeze Oreos and thaw Cool Whip a day ahead. Mix and set aside the cream cheese, margarine and confectioners sugar. Combine and beat for two minutes the instant pudding, milk and vanilla. Fold the Cool Whip and the cream cheese mixture into pudding mixture. Crush the frozen Oreos in food processor until texture of dirt. Layer pudding mixture and Oreos (3 layers each) in 8-inch flowerpot (preferably new!) ending with a generous layer of cookies. Insert artificial flowers and serve with a trowel. Adjust recipe for larger or smaller pot.
Mix the cake mix and vanilla. Add eggs, oil and 7-Up. Makes 3 layers.
Melt margarine with the box of sugar and then let it cool. Add eggs, vanilla, flour and nuts or coconut. Pour into a greased and floured 3 x 9 x 2-inch pan. Bake in a 325° oven for about 35 minutes. Cool. Cut into squares. Makes 36 small squares.
Heat butter and brown sugar until brown. Beat yolks of 2 eggs and cream; add to sugar and butter mixture. Cook on low until thick.
Melt butter and mix with crumbs. Press into a 9 x 13-inch pan. Bake for 10 minutes at 350°.
Dissolve Jell-O in boiling water. Set aside. Cream together cake mix, extract, cornstarch, eggs, salt and oil. Add Jell-O mixture and blend well. Grease 2 loaf pans or 1 angel food cake pan. Bake at 350° for 35 to 40 minutes.
Preheat oven to 450°. In a 13 x 9-inch baking pan, arrange chicken in a single layer, skin side down. In a small bowl combine oregano, salt and pepper. Whisk in oil, lemon juice and Worcestershire sauce. Drizzle half over chicken and bake for 20 minutes. Drain excess fat from the chicken. Turn chicken over and brush on the remaining mixture. Continue baking until done, about 15 minutes.
Mix egg yolks, oil and sugar. Add flour, cinnamon and nuts. Mix well. Add pineapple, orange juice, beaten egg whites and pecans. Stir well. Bake in a tube cake pan at 325° to 350° until done.
Combine chocolate cake, butter, water, oil and 1/2 of condensed milk in mixing bowl. Mix well. Pour 1/2 of batter into greased and floured 13 x 9-inch dish. Bake at 350° for 20 to 25 minutes.
Mix sugar, 1 cup flour, oil, baking powder, milk, vanilla and egg; set aside. Add another cup flour to the blueberries (this will prevent berries from falling to bottom of cake). Add blueberry mixture to other ingredients; blend well. Grease and flour an 8 x 8-inch pan. Bake for 35 to 40 minutes in a 350° oven.
Drain pineapple, reserving juice. In a bowl, whisk together the reserved juice and pudding mix for 2 minutes. This mixture will be thick. Stir in the pineapple, fruit cocktail and mandarin oranges. Gently fold in the whipped topping. Cover and refrigerate until serving.
Cook noodles as directed. Cut smoked sausage in bite size pieces. Mix with spaghetti sauce and heat. Drain noodles; cover with sauce and top with grated Parmesan cheese and serve.
Crumble 3/4 Oreos and place in large bowl. Set aside. Mix pudding as directed on box. Add and blend cream cheese, sugar and Cool Whip to the pudding. Put cream cheese mixture on top of crumbled cookies. Put rest of crumbled cookies on top. Put gummy worms on top or fake flowers.
Mix cream cheese, pineapple and green pepper. Sprinkle with Lawry's seasoned salt. Shape into a ball and serve with crackers.
Pour chocolate chips, nuts, butter and vanilla into large mixing bowl. Put marshmallows and water into top of double boiler and cook over boiling water until melted. Put sugar and evaporated milk in another boiler and bring to a slow boil for 8 minutes. Pour both hot mixtures into the mixing bowl with chips mixture and stir until melted. Pour into greased pan and cut into squares when cool.
Put marshmallows in bowl and	add drained pineapple. Cream the cheese, sugar and mayonnaise together until smooth. Add rice and cherries to marshmallow mixture. Fold in the whipped cream and nuts; chill.
To Cook Squash: Using an ice pick, make 8 holes in squash in intervals around it. Weigh squash to determine microwave time at 6 to 7 minutes per pound. Place squash in a 2-quart rectangular dish. Microwave on High, turning squash upside down midway through cooking. Let stand.
Preheat oven to 300°. Lightly grease cookie sheets. In top of double boiler, combine egg whites, sugar and cornstarch. Cook over boiling water, stirring constantly, 20 minutes. Remove from heat. Add salt, coconut and almond extract, stirring until well combined. Drop by teaspoonfuls 1/2 inch apart, onto prepared cookie sheets. Bake 18 to 20 minutes, or until lightly browned. Remove to wire rack; cool. Makes about 2 dozen.
Mix ground beef, rice, onion, salt and pepper. Shape into balls. Place in pressure cooker. Mix tomato soup with water. Pour over meatballs. Jiggle for 10 minutes at 10 pounds pressure.
Preheat oven to 400°. Combine pumpkin, sugar, salt and spices. Add eggs and milk. Mix well. Pour into pastry shell. Bake 50 minutes or until a knife inserted in center comes out clean. Cool and serve with Cool Whip.
Combine first 5 ingredients. Add blueberries and toss gently to coat. Make a well in center of mixture and set aside. In a separate bowl, combine milk and next 5 ingredients. Add to dry mixture, stirring until just moistened. Spoon into muffin pans coated with cooking spray, filling 2/3 full. Bake at 350° for 15 to 20 minutes. Yields 1 dozen.