HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Mix flour, butter and powdered sugar. Press into bottom of ungreased square (8 x 8 x 2-inch) pan. Bake for 20 minutes. Beat remaining ingredients on medium speed until light and fluffy. Stir in 1/2 cup coconut. Pour over hot crust. Bake until no indentation remains when touched lightly in center, for about 25 minutes. Let stand until cool. Cut into squares.
Beat sugar and margarine. Add eggs, one at a time. Add remaining ingredients. Add whipping cream last; mix well. Bake at 300° for 1 1/2 hours.
Bake 1 hour and 15 minutes at 350° in a 13 x 9 x 2-inch pan. Mix 1 cup orange juice and 1 cup sugar; bring to a boil and let thicken slightly and pour over hot cake.
You may use either fresh or stale bread. Cut bread into small cubes, put them in a pan and sprinkle with garlic powder, onion powder or leave them plain. Put them in the oven at 250° for approximately 20 minutes. Turn the oven off and leave the croutons in the oven for another hour or so.
Place muscadines in pot; cover with cold water and bring to boil. Reduce heat and simmer until mushy. Run through ricer to remove seeds and some of the hulls. Mix all ingredients with muscadine mush. Pour into 9-inch pie shell; cover with another pie shell. Cut three or four slits in top crust. Bake at 425° for 10 minutes. Lower heat to 350° for 30 minutes more.
Melt butter and chocolate over low heat in a heavy pan. Stir in 1/3 sugar at a time. Add salt and stir in milk a little at a time cook over low heat for 7 - 8 minutes, remove from heat and add vanilla. Use on ice cream or cake. Store in refrigerator for several weeks.
Slice bananas in graham cracker crusts. Whip cream cheese, milk and sugar. Pour over bananas. Add blueberry pie filling. Top with Cool Whip. Chill.
Dice and brown onion in oleo. Mix all ingredients together and bake 35 minutes at 350°.
In a large skillet, cook ground beef and green pepper until meat is brown. Drain off fat. Stir in pizza sauce, pepperoni, mushrooms and oregano. Cook, uncovered, about 1 minute or until heated through. Spoon mixture onto lettuce lined buns. Top with cheese. Serves 6.
Slice bananas and place in a deep baked pie shell. Beat egg yolks. Add milk, sugar, flour, vanilla and oleo. Cook until thick. Spread over bananas. Beat whites of two eggs thoroughly with a pinch of baking powder. Add 1/4 cup sugar. Beat until smooth and glossy. Spread over pie. Brown to a golden brown at 350°.
Mix all ingredients to paste with buttermilk. Heat oil in large pot to 325°. Drop paste by tablespoon into hot grease and cook until golden brown. Drain on paper towels to absorb grease. Enjoy with your catfish.
Preheat oven to 350°. Grease and lightly flour a 13 x 9 x 2-inch pan. In a large bowl mix well the sugar, molasses, oil and hot water. Stir in baking soda, nutmeg and cinnamon. Add flour and blueberries. Bake at 350° for 1/2 hour. Serve warm or chilled.
Preheat 5-inch Pizzelle Iron according to manufacturer's directions. In a large bowl of electric mixer, at low speed, beat all ingredients until well blended. Spoon a heaping tablespoonful of mixture onto center of Pizzelle Iron (or use amount recommended by manufacturer), cover and bake until golden brown, about 30 seconds. Lift cover, carefully lift Pizzelle with small knife. Place on wire rack to cool. Repeat with remaining batter. Makes approximately 4 1/2 dozen.
Combine all ingredients, except soup, sour cream and rice/noodles. Form meat mixture into approximately 24 balls. Place in 10-inch shallow baking dish. Pour soup over balls. Bake 35 minutes in preheated oven. Blend in sour cream and serve over rice/noodles.
Melt butter, saute onion and garlic. Blend in 3 tablespoons flour and stir until bubbly. Add milk and stir until sauce thickens. Add potatoes and seasonings. Turn into greased pan and bake, uncovered, 35 to 40 minutes at 375°.
You will need a 9 x 13-inch baking pan. Place apples in pan. Top with sugar and cinnamon. Combine remaining ingredients in bowl; mix well. Spread evenly over apples. Bake at 300° for 40 minutes.
Tips: Turkey cooked in the microwave is very juicy, but don't overcook it. Pour the brown juices, which accumulate in the bottom of the microwave-safe roasting pan, over the sliced meat before serving.
Prepare noodles. Pour sauce on bottom of baking dish. Layer noodles, spaghetti sauce, sour cream, Ricotta cheese and shredded cheese. Top with grated cheese and Parmesan. Bake at 350° for 20 minutes until bubbling. Let set and reheat just prior to serving.
Mash banana. Blend in egg, milk, sweetener and shortening. Mix soda, salt and flour and add to mixture. Stir in oats. Drop by teaspoonfuls on cookie sheet. Flatten with fork in a crisscross motion. Bake 5 minutes in preheated 400° oven.
Place sliced apples mixed with lemon juice in pie crust. Mix flour, sugar, and nutmeg. Spread over apples. Dot with oleo. Sprinkle with red hots. Lay second layer of pie crust over top. Crimp edges to seal; cut slits in top. Bake 50 min. at 350°.
Coat the bottom of a 10-inch spring-form pan with cooking spray; sprinkle with crumbs and set aside. Position knife blade in food processor bowl; add cottage cheese and cream cheese product and process until smooth. Add 3/4 cup sugar, vanilla and whole eggs; process until smooth. Pour into a large bowl; set aside. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy. Gradually add remaining 1/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture. Pour mixture into prepared pan. Bake at 325° for 50 minutes. Remove pan from oven. Cool 15 minutes. Cover and chill at least 8 hours.
Heat dates in 1 cup water. Blend 1 cup cashews in 1 cup
In small skillet, heat 2 tablespoons oil. Holding tortillas with tongs, dip one at a time in hot oil for 10 seconds, or until limp. Line a 10 x 6 x 2-inch baking dish with tortillas; keep warm. In same skillet, cook the onion and garlic until tender but not brown (add more oil if necessary). Stir in tomatoes, green chili peppers and salt. Simmer, uncovered, for 10 minutes. Spoon over tortillas.
Spray a 3-quart saucepan with cooking spray. Heat pan over medium-high heat. Cook rice in pan abut 5 minutes or until light brown, stirring occasionally. Reduce heat to medium. Add onions, wine, thyme and pepper. Cook 2 minutes or until liquid has evaporated. Stir in 1 cup of broth and cook until liquid is absorbed, stirring occasionally. Add 1 cup of broth and cook until absorbed, stirring occasionally. Add chicken, peas and last of the broth. Cover and cook 5 minutes more. Continue to stir occasionally to keep rice from sticking; let it cook on low until liquid is gone, chicken is tender and rice is done.
Brown meat; pour off grease. Add everything into casserole. Just fold together; don't whip. Bake at 350° for at least 1/2 hour.
Cream sugar, shortening and oleo. Add eggs one at a time. Beat well after adding each egg. Add dry ingredients, alternately with milk and water. Bake in a greased and floured tube or Bundt pan for 1 hour and 40 minutes at 325°. Start in a cold oven.
Mix flour, Crisco and salt. In a cup, beat egg, vinegar and cold water; pour over flour mixture and stir. Roll into pie crust.
Mix all ingredients together. Bake at 350° for approximately 45 minutes. Check in 20 to 30 minutes. Makes 3 small or 2 medium or 1 large loaf.
You will need an 8-inch plastic flower pot, plastic or silk flowers and a hand trowel.
Layer crushed or whole vanilla wafers in bottom of an 8 x 5 x 3-inch loaf pan lined with foil (foil should be extended out over edge of pan for easy removal). Cream oleo until fluffy. Add eggs, one at a time, beating well after each. Add vanilla and mix well. Combine pineapple and oleo mixture and layer alternately with vanilla wafers ending up with the wafers. Press lightly with a spoon and chill in refrigerator 24 hours (or freeze). Garnish with whipped cream and maraschino cherries. Slice to serve. Makes 10 to 12 servings.
Wash cucumbers and chill in ice water overnight. Pack in jars with dill and garlic. Separate pods of garlic and put 3 pieces of garlic and flowertop and leaf of dill into 1 quart jar. Bring to boiling point, but do not boil, the water, salt and vinegar. Pour mixture over cucumbers; seal at once. Cures in 6 to 8 weeks. Enough for about 8 quarts.
Mix beef, bread crumbs, 1/4 cup milk, salt, Worcestershire sauce, pepper, onion and egg. Shape into twenty 1 1/2-inch meatballs. Place in ungreased rectangular pan, 13 x 9 x 2-inch. Bake, uncovered, in a 400° oven until done and light brown, 20 to 25 minutes. Mix 1/3 cup milk, nutmeg and soup. Add drained meatballs. Heat to boiling, stirring occasionally. Reduce heat. Cover and simmer 15 minutes. Stir in sour cream and heat through. Yields 4 servings. Serve with noodles.
In saucepan over low heat, melt chips with condensed milk and dash of salt. Remove from heat. Stir in nuts and vanilla. Spread on foil lined pan. Chill for 2 1/2 hours. Cut into squares. (Makes 2 pounds.)
Mix sugar, margarine, cocoa and salt in saucepan. Heat to boiling and boil for 2 minutes. Remove from heat and immediately add peanut butter, oatmeal and vanilla. Stir quickly and drop by teaspoonfuls onto waxed paper. Serve after cooling 5 to 10 minutes.
Melt margarine in large skillet. Add onion; stir briefly. Add squash and pepper; cook for 2 to 3 minutes until crisp-tender. Add tomatoes, salt and pepper. Sprinkle cheese over vegetables and toss until cheese melts. Serve on spaghetti. Serves 6.
Drain salmon, saving juice. Flake salmon; mix with potatoes, green onions, cucumber, celery, parsley and herb. In small bowl, combine mayonnaise, lemon juice, salt, pepper and saved salmon juice. Pour over salmon-potato mixture; mix gently but well. Pack salad into 10-cup mold and chill. When ready to serve, unmold and garnish with tomatoes and sprays of parsley. Serves 8 to 10.
Cook frozen vegetables according to directions; cool. Add remaining ingredients. Cook sugar, vinegar, water, mustard and flour until thick (2 or 3 minutes). Cool. Pour over vegetables and marinate at least 24 hours. Stir a couple times. Can be made 4 days ahead.
Cook zucchini until dry. Add sugar, lemon juice and pineapple. Boil for 6 minutes. Turn off heat. Add apricot Jell-O. Put in jars and seal.
Two to four days before serving: In a large bowl, combine vinegar, wine, water, sugar, 1/2 teaspoon peppercorns, bay leaves, 3 onions, 12 cloves, 1 teaspoon mustard seed and 2 teaspoons salt. Set meat in marinade, cover and refrigerate 2 to 4 days, depending on degree of sourness desired. Turn meat each day.
Crust: Mix flour and margarine. Put in a 9 x 13 pan and bake for 15 minutes at 375°. Let cool.
Cook sausage until done. Do not pour out the grease. Put cheese in and let melt. Remove from heat. Add Bisquick. Chill for 1 hour. Roll into small balls. Cook at 400° for 8 to 10 minutes.
Fill large salad bowl half full of shredded lettuce. Add the next four ingredients in layers. Sprinkle the sugar over the mayonnaise. Add a layer of cheese, topped with a layer of bacon bits. Don't mix.
Brown roast in oven on both sides. Cover and cook until tender. Take out and slice in thin slices. Add some water to beef drippings and spices. Put sliced beef back in juice. Cover. Cook at 250° about 2 hours. Serve on buns.
Dump all ingredients (except pie shell) into a bowl and beat well. Pour into unbaked pie shell. Bake 30 minutes at 350°. Top chilled pie with Dream Whip, if desired.
Combine scalded sour cream, sugar and butter and salt; mix well. Let cool to lukewarm. Dissolve yeast in warm water in large mixing bowl. Stir in sour cream mixture, then eggs. Gradually stir in flour (dough will be soft). Cover tightly; chill overnight. Divide dough into 4 equal portions. Turn each portion out on a heavily floured surface and knead 4 or 5 times. Roll each into a 12 x 8-inch rectangle. Spread 1/4 filling over each rectangle, leaving a 1/2-inch margin around edges. Carefully roll up jelly roll fashion, beginning at long side. Firmly pinch edges and ends to seal. Place rolls, seam side down, on greased baking sheets. Make 6 equally spaced x-shaped cuts across top of each loaf. Cover and let rise in a warm place (85°) free from drafts until double in bulk (about 1 hour). Bake at 375° for 15 to 20 minutes. Spread with glaze while warm. Yields 4 (12-inch) loaves.
Fry hamburger and onion until brown. Drain off fat. Add the remaining ingredients and mix well. Brown hamburger buns under broiler, then add	hamburger mixture; cover with Provolone cheese and return to broiler until melted.
Mix all ingredients and freeze. This makes large amount for a party. For family use; freeze in 3 or 4 containers and use 1 at a time. Unused portions can be refrozen.
Crush vanilla wafers into fine crumbs. In a very large container, mix sugar, salt, spices and crumbs. Beat eggs and milk and add to the dry mixture. Add fruits and nuts, mixing well. Spoon into a tube pan completely lined with aluminum foil and greased. Decorate the top with whole candied pineapple slices and candied cherries. Cover with foil tightly and bake in 225° oven for 2 1/2 hours. Remove foil from the top for the last 30 minutes of baking. Cool completely in the pan. Remove from pan, wrap in foil and store in the refrigerator. This cake improves with age so it is best to make it in September or October.
Mix oatmeal, 1 cup white sugar, flour and melted oleo. Save 1 cup for topping and press remaining into bottom of 9 x 13 pan. Cook until clear and thick water, 1 cup white sugar and cornstarch. Add fresh or frozen blueberries. Spread over base in pan. Top with reserved crumbs. Bake at 350° for 50 to 60 minutes. Serve with Cool Whip.
In a large skillet, heat oil until it starts to smoke. Add pork, cut into 1/8-inch strips. Stir quickly over high heat until pork is cooked, about 4 minutes. Add remaining ingredients except cornstarch. Cover and cook until vegetables are tender but crisp, about 6 minutes. Mix cornstarch and 1/4 cup water; stir in quickly. Cook, stirring, until mixture bubbles and thickens. Season to taste with salt. Serve with hot rice.
Dice and cook the potatoes in salt water. Add butter, pepper and onion. When potatoes are tender, add milk. Let come to a boil.
Mix thoroughly; let stand overnight in cool place. In morning, cook 1/2 hour over medium heat, stirring as needed. Put in jars and seal.
Mix mayonnaise and barbecue sauce together well. Cut one slice rye bread in half. Place full slice in center of plate and 1/2 slices on either side. Spread dressing on bread.
In a bowl mix peaches, 1/2 cup sugar and cinnamon. Refrigerate for 2 hours. In a deep Corning Ware dish, melt butter. In a bowl mix flour, 1 cup sugar, buttermilk and vanilla and pour into butter. Spoon in peaches and juice. Bake at 425°, uncovered, for 30 minutes or until brown.
Scald milk. Pour hot milk in bowl. Add butter. Mix yeast and lukewarm water now, while milk mixture cools. Let milk mixture cool to lukewarm, then add salt, sugar, eggs and yeast mixture. Stir well. Add flour, about two cups at a time. Mix well and spoon until dough is sticky thick and ready to knead. Knead and place dough in buttered bowl by turning butter side of dough up. Let rise about 45 minutes to 1 hour. Punch dough down and roll into desired shape. Place in buttered pans. Let rise 45 minutes. Bake at 350° to 400° for 12 to 15 minutes.
Put cheese, 1 pepper and onions through a grinder. Add liquids and red pepper. Shape into a ball, then roll on wax paper in paprika and finely chopped pecans. Put in refrigerator to set. Decorate with a jalapeno pepper, cut in strips lengthwise.
Mix flour and powdered sugar together. Set aside. Place egg whites, cream of tartar and salt into a large mixing bowl. Beat until foamy. Gradually add sugar (about 2 tablespoons at a time). Continue beating until meringue holds stiff peaks. Fold in vanilla and almond extract. Add gradually flour-powdered sugar mixture over meringue. Fold in gently just until the flour-powdered sugar mixture disappears. Push batter into ungreased tube pan. Gently cut through batter with knife. Bake at 375° until top springs back when lightly touched. Invert on a funnel. Let hang until cool, 30 to 35 minutes.
Mix green beans, water chestnuts, soup and French fried onion rings together. Put crushed crackers over top.	Pour butter over and cook in oven at 400° for 30 minutes.
Place the pie filling in an 8-inch square baking dish and pour cake mix over pie filling. Cut butter in thin slices and place over cake mix. Bake at 375° for 35 to 40 minutes.
Melt butter in saucepan over low heat. Blend in flour, salt and dash of pepper. Add milk all at once. Cook quickly, stirring constantly, until it thickens and bubbles. Remove sauce from heat.
Mix all ingredients together. Place in covered dish. Bake for 45 minutes or longer at 350°.
Blend all ingredients well, then add flour. Mix well. Roll dough balls to the size of walnuts. Place on cookie sheet and crisscross with fork dipped in flour. Bake at 375° until bottom of cookies are just lightly browned or about 9 minutes. Leave on sheets for 1 minute, then transfer to wax paper to set up and cool. Cookie should be soft and chewy without falling apart.
Melt butter in a skillet over low heat. Add sugar. Turn up heat to high and cook, stirring occasionally until mixture forms a light brown syrup. Add apples to syrup and brown on each side, turning only once. When apples are a light brown, remove them to an oven-proof pan and sprinkle with the lemon juice. Bake apples about 8 minutes until glazed and heated through.
Mix dry ingredients well. Set aside. Whisk together remaining ingredients. Whisk into dry ingredients. Pour into 9-inch square or oblong pan. Bake at 350° for 30 minutes. Cool and serve with Cool Whip lite.
Mix all ingredients well, except for boiled eggs. Press 1/2 of the mixture in microwave-safe loaf pan, then insert boiled eggs, lining the middle of loaf. Now, pat remainder of meat mixture on top of the eggs, covering lower half of mixture and eggs completely. Microwave on "High" for 16 to 20 minutes, until done. You may wish to place slices of Cheddar or Mozzarella cheese on top during last 2 minutes of cooking.
Beat cream cheese until creamy. Melt chips in double boiler. Mix with cream cheese. Stir in nuts. Chill and shape into balls. Roll in nuts. May serve with butter cookies or other cookies of choice.
Mix sliced apples and pineapple together. Add white and brown sugars. Place mixture into long, flat baking dish. Sprinkle cake mix over top of fruits evenly. Slice margarine over top. Bake at 350° for 1 hour. Top with whipped cream or vanilla ice cream.
Drain oranges, measuring syrup. Add water to syrup to make 1 cup. Dissolve gelatin in boiling water. Add liquid. Add sherbet by spoonfuls, stirring until melted. Chill until thickened. Fold oranges, reserving a few to garnish. Chill until set, at least one hour.
Mix cheese with bread crumbs. Melt butter on cookie sheet at 400°. Add salt, garlic powder and 1/2 of parsley flakes. Mix well. Arrange shrimp in single layer on cookie sheet. Bake, uncovered, for 5 minutes. Turn shrimp over and sprinkle with bread crumbs mixed with lemon juice. Bake for 8 to 10 minutes more.
Soak peas overnight. Cook bacon in 2 quarts of water until done. Add peas and salt. Cook 30 minutes or until peas are tender. Add rice and boil 15 to 18 minutes longer. Lift out bacon and set aside. Drain peas and rice thoroughly, then place in warm oven for a few minutes or until rice is fluffy. Serve with bacon on top.
Mix flour, baking powder, salt and sugar. Combine egg and milk; add to flour mixture, along with shortening, mixing just until flour is dampened. Add milk as desired for thinner cakes (batter will be lumpy). Cook on hot greased griddle. Yields 10 to 12 cakes.
Mix together beef, crumbs, egg, salt, pepper and juice from pineapple. Shape into small balls. Bake on cookie sheet 15 minutes at 350°. Drain meatballs; place on chafing dish.
Bring large pot of water to a boil. Cook broccoli until crisp-tender, remove with slotted spoon and place in serving bowl. Add fettucine to same pot of boiling water and cook until tender. Drain and add to broccoli. Mix in tuna. Combine remaining ingredients and cook in same pot, stirring until sauce is smooth and heated through. Season with salt and pepper. Pour over pasta and toss. Serves 4 to 5.
Combine first 5 ingredients to form a sauce. Set aside. Microwave mixed vegetables in a casserole dish for 3 to 4 minutes on High. Drain. In a 1 1/2-quart casserole dish, layer 1/2 of vegetables, chicken, sauce and cheese; repeat. Top with seasoned bread crumbs. Microwave on High for 3 minutes. Reduce power to 50% and microwave for 10 to 12 minutes. Rotate heated mixture halfway during cooking time.
Dissolve cream cheese and Jell-O in the cup boiling water with beater. Mix in other ingredients. Chill.
Cook chicken; debone and tear into small pieces. Mix chicken, soups, sour cream and seasonings. Place in casserole dish. Crush crackers and mix with melted margarine. Sprinkle cracker mixture over top and bake at 350° until golden and bubbly.
Saute onions and bacon chunks until brown. Pour it into 1 gallon casserole dish along with drippings and all remaining ingredients. Mix well. Bake at 350° for 2 hours. Serves 20 to 25.
Cook onion, green pepper and garlic in oil until soft. Add remaining ingredients and bring to a boil. Stand in warm place for 5 minutes. Fluff with fork and serve. A Jamaican dish. Serves 6.
In large bowl by hand, cream together margarine and sugar. Beat in eggs one at a time. Melt chocolate square and vanilla until blended. Reduce speed; stir in potatoes and mix well. Put on waxed paper. Sift together flour, baking soda and salt. Add to batter alternately with buttermilk or sour milk, blending well after each addition. Pour into 3 greased 9-inch cake pans (or one 9-inch tube pan). Bake in 375° oven for 20 minutes.
Place gelatin in blender. Pour boiling water over it. Let stand for 1 minute, then blend at high speed for 1 minute until gelatin dissolves. Add cream, sugar and vanilla. Blend at medium speed. Add Ricotta, a little at a time and blend. Cut cream cheese in 1-inch cubes, add a few at a time while blending. When smooth pour in mold. Chill overnight. Unmold. Serves 8.
Put the egg white into a 1.75 litre (3-pint) mixing bowl and beat until frothy. Gradually work in the icing sugar and mix to give a really stiff fondant.
Make a smooth paste of 1/2 cup vinegar, celery seed, mustard seed, turmeric and cornstarch. Simmer 3 minutes and seal in hot jars.
Mix dry ingredients and then add evaporated milk. Add enough milk to mix thoroughly. Pour into ice cream freezer, adding enough milk to fill freezer. Use any flavor pudding desired. Add fresh fruit if desired.
Mix sugar, gelatin, cornstarch and salt in medium saucepan. Stir in boiling water. Bring to boil, stirring constantly. Boil 3 minutes. Cool completely. Pour into pie shell. Arrange whole strawberries on top and chill several hours. Top with whipped topping.
Cook bacon in heavy frying pan until brown. Remove from pan and add cloves, garlic and beef cubes rolled in flour. Brown. Add consomme, wine and salt. Heat to boiling. Put in baking dish with carrots, peppercorns, bay leaves and cut bacon. Cover and bake in 300° oven for 2 to 2 1/2 hours. When cooked add 1 jar of onions.
Cook carrots. Spread in a 1-quart casserole dish. Mix remaining ingredients. Pour over carrots. Top with cracker crumbs. Dot with butter. Bake 15 to 20 minutes at 350°.
Cream butter and sugar well. Add slightly beaten eggs and beat well. Add sour cream and vanilla while continuing to beat. Blend thoroughly. Spread half of dough in greased pan. Sprinkle 1/4 of topping over it. Spread remaining mixture into pan. Sprinkle rest of topping on. Pour melted butter over top (1/4 cup). I slice in apple and put in middle of cake. Makes it moist. Bake at 325° for 45 minutes.
Place steak in baking dish and cover with marinade made from rest of the ingredients. Turn to coat. Cover and refrigerate at least 8 hours, turning occasionally. Preheat broiler. Remove steak and pat dry. Sprinkle freshly ground pepper on steak. Broil 4 to 6-inches from broiler 4 to 7 minutes on a side. Slice thinly across the grain.