HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, cinnamon and melted butter or oleo and sprinkle on bottom of baking pans. Arrange sliced apples on top of sugar mixture.
Beat egg whites until foamy. Gradually add sugar and beat until stiff. By hand fold in flavorings, then nuts. Place plain white or brown paper on baking sheet and drop meringues by teaspoons. (It's not necessary too allow room for spreading.) Place pan in a preheated 350° oven and immediately turn oven off. Remain in oven overnight. Do not open oven door. Yield: 36 meringues.
In mixing bowl, combine all ingredients listed. Grease baking dish. Bake at 350° for 45 minutes. Turn oven up to 400° and brown. Should be golden brown when done. Ovens may vary, so check often.
Pour boiling water over dates; let stand until cool. Cream sugar and shortening. Add eggs and blend. Add flour, soda, cinnamon, vanilla and salt. Add apples and nuts. Add dates from which liquid has been drained. Pour into 4 greased 7 x 11-inch pans (waxed paper in bottom) or use 35 to 36 pans for larger recipe. Bake at 350° for about 30 minutes. Cut servings approximately 2 x 5 inches. Serve with Brown Sugar Sauce.
Wash and drain spinach leaves. Tear into bite size pieces. Chop the eggs and slice the onions; toss these and the mushrooms with the spinach. Pour on your favorite Italian dressing.
Brown pepper and onion in tablespoon of oil; set aside. Prepare cabbage leaves; cut out core and place in a large pot of water to cover cabbage. Simmer until leaves fall away; cool.
Combine all ingredients; shape dough into mounds. Bake about 25 minutes at 325°. Roll in powdered sugar while still hot.
Drain dill pickles. Remove about half of the pickles from the jar and place in a large bowl. Pour the sugar and jalapeno peppers, including the juice over the pickles in the jar. Stir with a wooden spoon until the sugar dissolves. Add remaining pickles to the jar, a few at a time, stirring after each addition. Let set for 4 or 5 days, stirring them each day; they do not need to be refrigerated during this time.
Cream sugar and margarine until fluffy with mixer. Add eggs, one at a time, along with flour. Add flavoring. Pour into a floured and greased tube cake pan. Cook 1 1/2 hours at 300° or 310°.
In boiling, salted water, cook broccoli; drain. In a saucepan over low heat, combine mayonnaise, cheese and milk. Heat, stirring frequently, until cheese melts. Serve over cooked broccoli. Makes 6 to 8 servings.
Saute celery, onion, carrot and green pepper in margarine or olive oil in large heavy pan. Add 4 cups broth, tomatoes, salt, pepper and sugar. Heat to boiling. Reduce heat and simmer for 20 minutes. Blend flour with remaining 1/2 cup broth. Stir gradually into soup; cook until slightly thickened, stirring frequently. Serve hot.
Grease 13 x 9-inch pan. Put into large mixing bowl the first 7 ingredients and beat until well blended. Spread in bottom of greased pan.
Combine cake mix, eggs, oil, milk, sugar and oats; mix well. Add raisins and nuts if desired. Place by tablespoon about 1/2 inch apart on cookie sheet. Bake in 350° oven for 8 to 10 minutes. Don't overbake. Makes 50 cookies.
Mix all together and refrigerate overnight. Delicious with veggies and/or potato chips!
Pack beans into hot, sterilized jars. Place 1/2 teaspoon mustard seed, 1/2 teaspoon dill seed, 1/8 teaspoon crushed red pepper and 1/8 teaspoon minced garlic into each jar. Add beans.
Preheat oven to 425°. In large bowl, combine the flour, sugar and salt. Add the butter and cut it in with a pastry blender or pulse 3 or 4 times in a food processor until it resembles fine crumbs. Add the milk and combine until a stiff dough forms.
Mix ingredients all together. Add chicken and marinate 3 hours or longer. Broil over charcoal for 10 minutes or until tender and juicy, basting with marinade. Don't overcook.
Crush the cookies in large plastic bag using rolling pin. Cream the butter, sugar and cream cheese. In another bowl mix the milk, pudding and Cool Whip. Combine the two mixtures. Alternate layers of this mixture and the cookie crumbs in a plastic flowerpot, starting and ending with the cookie crumbs. Chill for several hours prior to serving. Can decorate with silk flowers and gummy worms.
Peel and cut potatoes into about 8 pieces each. Place in saucepan and cover with water. Salt may be added before or after cooking. Bring to boil and turn down heat to low. Simmer for 20 to 30 minutes until potatoes are tender. Drain broth from potatoes and put potatoes into mixer bowl. Beat on low speed until potato chunks are broken up. Add margarine and beat on medium speed until potatoes are smooth. Add milk and beat on medium speed until milk is blended with potatoes.
Cook macaroni according to directions on box. Drain in cold water. Add other ingredients. Mix well. Chill before serving.
Preheat oven to 350°. Place thawed potatoes in a 9 x 13-inch baking dish. Combine next 7 ingredients; pour over potatoes. Top with crushed crackers and drizzle with 1/4 cup melted butter. Bake, uncovered, for 45 minutes.
Boil, cool and debone chicken. Shred chicken into pieces (put in mixing bowl). Mix sour cream and 1/2 grated Monterey Jack with chicken and salt and pepper to taste. In another bowl, mix cream of chicken soup and enchilada sauce. Put chicken mixture in floured shells (roll like burritos). Put in a 9 x 13-inch pan. Pour cream of chicken and enchilada sauce over shells. Sprinkle the other half of cheese on top. Bake until sides bubble in a preheated oven at 375°.
Mix marshmallows and fruit cocktail. Let stand for one hour. Heat sugar, milk and tapioca. Let cool. Combine the two mixtures and add Cool Whip.
Combine soup, 1/4 can water and baking soda. Soak raisins in hot water. Mix everything, except flour and tomato soup mixture. Add tomato soup mixture and mix. Serves 12 to 16.
The secret to good ribs is long, slow cooking. Grill ribs with coals as low as possible, gray. While ribs cook, mix remaining ingredients for basting sauce. Do not baste ribs until completely cooked and fat has cooked away, then ribs will act as a sponge. Total Cooking Time: 4 to 6 hours!
In a pan over low heat, melt butter. Add sugar and mix with mixer or whisk until butter is totally mixed with sugar. Add spices slowly and continue to mix. When totally mixed, add rum and mix until smooth. Place in Tupperware and let cool. Will keep in Tupperware and refrigerator for 1 year.
Mix all ingredients except berries. Drain berries and fold into cake mixture. Bake at 350 degrees for 25-30 minutes. You can add juice to frosting or top with whipped cream.
Mash egg yolks to a paste with malt vinegar or cider vinegar. Gradually blend in salad oil. Stir in green onions; add salt and coarsely ground pepper to taste; mix well. Makes about 3/4 cup.
Flour chicken and saute until brown. Cook broccoli until unfrozen and separable. Drain and set aside. Melt margarine; add flour, 1/2 teaspoon salt and dash of pepper. Add broth and cook until thick. Stir in cream and wine. Place broccoli in shallow baking dish. Pour half of sauce over this. Next, put chicken in. To remaining sauce, add Parmesan cheese. Pour remaining sauce over chicken and sprinkle with more cheese. Bake in 350° oven for 30 to 35 minutes or until lightly browned on top. Very good!
Combine first 5 ingredients. Spread in a lightly oiled 9 x 13 x 2-inch pan. Bake 15 minutes at 350° (will not look done, but do not cook longer). Cool.
Saute onion and garlic in liquid from artichokes. Mix all together and bake in a well-greased 9 x 12 pan for 35 to 40 minutes at 350°. Best if made a day in advance and let absorb flavors before serving. Serve cold or hot.
Take one piece of bread. Roll it flat with a glass. Put ham on it, mustard next, then mayonnaise. Roll it up. Get some chips to go with it.
Mix ground beef, cabbage, egg, garlic, onion, milk, bread crumbs and 1 tablespoon soy sauce. Shape in 1 1/2-inch balls. Place balls on baking sheet and bake at 450° for 15 minutes. Place 2 tablespoons meatball drippings (discard the rest) into a pan. Add carrots and cook until soft. Add remaining 1 tablespoon soy sauce, ginger, sherry (optional), broth, sugar and cornstarch mixture; bring to a boil. Add meatballs and cook, stirring, until meatballs are hot throughout. Serve over rice, if desired.
In a bowl, cream the sugar and eggs. Add rest of ingredients and mix well. Remove from bowl and shape like a jelly roll. Refrigerate overnight. Cut thin and bake at 350° for 8 to 10 minutes or until lightly browned. Nuts may be added.
Cook broccoli until tender. Drain and put back into the pot. Add slices of Velveeta to broccoli. After cheese melts, stir in cream of mushroom soup. Mix well and place in a baking dish sprayed with a nonstick cooking spray. Sprinkle with bread crumbs. Bake at 350° for 30 to 45 minutes.
Melt fat in skillet. Brown onion and okra, slightly as it cooks. Add tomatoes, salt and pepper, slowly until vegetables are tender and mixture is thick (about 30 minutes).
Drain tuna, mix with lemon juice. Add remaining ingredients, except mayonnaise and toss lightly. Add mayonnaise. Chill a few minutes, if desired. Serve on slices of tomato or lettuce leaves.
Cream shortening; add sugar. Blend well. Blend in eggs and dry ingredients. Shape into long roll 1 1/2-inch diameter in waxed paper. Chill. Slice thin. Place on greased cookie sheet. Bake at 350° for 10 minutes.
Mash sweet potatoes. Add seasonings, butter, vanilla and milk. Potatoes should be light and fluffy. Pile the mixture into orange halves. Cover and refrigerate overnight. About 1/2 an hour before serving time, remove cover, make an indentation in top of each potato and put in a marshmallow. Bake at 350° for 15 to 20 minutes.
Add hot water to moisten crumbs. Place inside cavity and sew shut with string before roasting.
Combine flour, baking powder and salt. Add melted shortening. Stir until blended. Combine milk and eggs, stirring well. Pour milk mixture into flour mixture. Stir just until blended, adding more milk if necessary. Enough pastry for 22 pies. You may add any kind of fruit or meat filling and deep fry.
Combine milk and marshmallows and melt in pan. Stir in jello powder. Remove from heat.
Cut a slice from the stem end of each tomato. Using your fingers, fish out the seeds from the tomato's cavity and discard. With a sharp knife, hollow out the tomatoes, leaving the walls intact and reserving the extra pulp. Invert the tomato shells on a baking rack for 10 to 15 minutes while making filling.
Mix well with fingertips-oats, flour, sugar, salt and margarine. Pat 1/2 of mixture into greased 9 x 9 x 2-inch pan. Spread jelly evenly over dough. Sprinkle remaining mixture over jelly. Lightly flatten with fingertips. Bake in preheated 350° oven 25 to 30 minutes or until golden brown. Cool in pan and cut into 24 bars.
Preheat oven to 450°. Cut each potato in half. Toss potatoes with 1 tablespoon oil and 1/4 teaspoon salt. Roast 25 minutes or until golden and tender, turning with pancake turner.
Mix flour, sugar, salt and oleo like pie dough (reserve 2 1/2 cups). Pat into 10 x 15-inch pan. Bake in 325° oven for 10 minutes. Cool. Peel and slice zucchini; cook together with lemon juice until yellow. Add sugar, nutmeg, 1 cup crust mix and cinnamon; mix and let stand 5 minutes. Pour over cooled crust. Add nuts to rest of crust; sprinkle over zucchini. Bake at 350° for 35 minutes. "Can't believe it's not apple!"
Drain beets; save liquid. Mash beets. Heat water; dissolve jello in hot water. Add mashed beets and drained juice from beets. Chill until firm.
Blend the first 3 ingredients. Add the sour milk or buttermilk, flour, soda, salt, vanilla and rhubarb. Top with the sugar and cinnamon combined before baking. Bake at 350° for 35 minutes in a greased 9 x 3-inch pan. Bake longer if using frozen rhubarb.
Combine cream cheese and picante sauce. Spread on tortillas. Roll up and cut into bite size pieces. Secure each piece with toothpick. Refrigerate before serving. Great for party snacks.
Brown beef and drain. Add sauce, soup, salt and pepper. Stir in onions and celery. Mix potatoes into meat sauce. Bake, tightly covered, for 2 hours at 350° or 5 hours in crock-pot on high or 8 to 9 hours in crock-pot on low setting.
Heat oven to 350°. In a large mixer bowl, beat 1/2 cup sugar and 1/2 cup margarine at medium speed until well mixed, about 1 to 2 minutes. Add 1 egg and 1 teaspoon almond extract. Continue beating, scraping bowl often, until creamy, 1 to 2 minutes.
Mix fruit cocktail and frozen strawberries in a bowl. Let stand for 30 minutes. Slice banana into fruit mixture. Place in refrigerator until ready to serve. Serve with whipped cream, if desired.
Put in basket of coffeepot and perk. Serve in coffee mugs with cinnamon stick.
Tear into small pieces the lettuce. Add cut up cauliflower on top, then add jar of bacon bits. Sprinkle the diced onion over bacon bits. Combine mayonnaise and sugar. Stir until smooth. Pour over other ingredients. Sprinkle Parmesan cheese on top. Let set 1/2 day. Mix before serving.
Cut up lettuce, tomato, bell pepper and grate cheese. Drain beans and crush Doritos. Mix all together, except chips and dressing. Add when ready to eat.
Mash squash; add sour cream, soup, carrots, onion, salt and pepper. Sprinkle a layer of crumbs in shallow casserole dish; spoon squash mixture over crumbs. Cover with additional crumbs and dot generously with butter. Bake at 350° for 30 to 45 minutes. Yields 6 to 8 servings.
Bake cake in oblong pan; cool and punch holes all over. Heat Eagle Brand and milk until boiling; remove from stove and add flavoring. Pour mixture over cake and chill in freezer until cold. Cover with Cool Whip; sprinkle coconut over Cool Whip. Chill overnight before serving.
Blend cheese and margarine. Combine with flour, cereal and red pepper. Roll out and bake at 300° for 20 minutes on greased cookie sheet. Dough may be pinched and rolled in small balls.
Soak beans overnight in cold water to cover. Drain. Place beans in slow cooker. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic. Saute until soft, 3 to 5 minutes. Add green pepper, cabbage, potatoes, tomatoes with liquid, chili powder and cumin. Continue cooking, stirring frequently, 3 minutes, then transfer to slow cooker. Add rice and water. Cover and cook on low until chili is thick and beans and rice are tender, 6 to 8 hours. Season to taste with salt and pepper. Top with shredded cheese, if desired.
Mix all ingredients. Pour in a greased loaf pan. Cook at 350° for 1 hour.
Layer sliced cucumbers with salt and ice. Stir. Let soak 3 hours, stirring occasionally. While soaking, prepare onions and peppers. Mix sugar, vinegar and spices together in large heavy pan. Cook syrup to dissolve. Drain salt water off cucumbers. Add cucumbers, onions and peppers to syrup. Bring to a boil.
Mix all ingredients together. Pour into a 9-inch unbaked pie shell. Bake at 375° until done.
In 2 cup glass measure, combine honey, juice, cinnamon and cornstarch. Cook in High for 1 minute or until glaze boils and thickens. Set aside.
Combine sugar, cocoa, salt and milk. Bring to rapid boil. Reduce heat and cook to soft ball stage. Remove from heat. Add vanilla, marshmallows and butter. Blend well and add nuts. Pour into buttered pan.
In a medium saucepan, cook macaroni according to package directions until al dente, or still slightly firm. Drain well. Fill another saucepan 3/4 full with water. Bring water to a boil. Add broccoli, reduce heat to medium and cook until al dente. Drain and set aside.
Mix wine and sugar in a saucepan. Heat on low until sugar is completely dissolved, stirring constantly. Remove from heat and immediately stir in the Certo fruit pectin. Pour into 4 small sterilized jelly jars. Place lids loosely on top of jars. When jelly is completely cooled, tighten the lids. Store in a cool place. This has been a Cherry Avenue favorite.
Mix well and put in a greased 9 x 13-inch pan. Melt 1 cube butter and add to 1 yellow cake mix. Crumble over pumpkin and bake 45 minutes at 350°.
Dredge cutlets in flour and brown in oil (use large skillet). Cover with sliced potatoes. Cover potatoes with onion slices. Sprinkle with grated cheese. Add pepper to taste. Mix bouillon cube with water. Pour bouillon and wine over onions. Cover and simmer about 45 minutes. Serves 4.
Whip Cool Whip and pudding together. Add brandy or schnapps, rum and food coloring. Blend well. Store in refrigerator overnight for best flavor. Use for dip for any kind of fresh fruit.
Heat yams. When warm, pour off liquid and mash. Add melted margarine; mix well. Add remaining ingredients; mix well. Pour into pie shell. Bake at 350° until top and edges brown, about 60 minutes. (If only edges brown, place under broiler to brown top, about 3 to 4 minutes.)
Combine al ingredients; mix well. Pour over crushed ice and serve immediately. Calories per serving: about 50.
Mix first 4 ingredients. Dip chicken in orange juice and coat with crumb mixture. Put on lightly oiled foil-lined pan and bake at 350° for 30 minutes. Meanwhile, dissolve bouillon in 1/2 cup boiling water and add last 2 ingredients and leftover orange juice, stirring until butter melts. Pour over chicken and bake. Baste frequently until done, approximately 30 to 45 minutes longer.
Prepare cake as directed and bake at 350° in a 9 x 13-inch pan for 15 minutes. Let cool.
Layer first 5 ingredients. Cook the chile and pour over salad. Top with grated cheese.
Melt butter; add vanilla and Eagle Brand milk. Stir in powdered sugar, coconut and pecans. Set in refrigerator overnight. Form in balls and chill.
Cut elephant into bite size pieces (this should take about 2 months). Add gravy and cook about 4 weeks at 465°. This will serve 3,800 people. If more are expected, 2 rabbits may be added, but do this only if necessary, as most people do not like finding hare in their stew!
Mix milk, lemon juice and pineapple. Fold in Cool Whip and nuts. Pour into pie crust. Let set several hours before serving. Best if made night before.
Combine hamburger meat, bell pepper and onion. Brown and drain off excess fat. Mix with remaining in large casserole dish. Then top with cheese. Cook at 350° for 25 to 30 minutes.
Preheat oven to 350°. Saute onion and garlic powder in oil in skillet until tender. Add chicken. Cook over low heat until heated through. Remove from heat. Stir in 1 cup cheese. Separate roll dough into rectangles; press perforations to seal. Spread 1/2 cup salsa to within 1/2 inch of edges. Spoon 1/3 cup chicken mixture onto half of each rectangle. Roll up and pinch sides. Bake 16 to 21 minutes. Sprinkle 1 cup of cheese on top. Melt it. Serve with remaining items.
Mix ingredients together; freeze for at least 24 to 48 hours. Remove from freezer 2 to 3 hours before serving and crush mixture. Serve as a slush.
In medium nonstick saucepan, bring broth to a boil. Add rice. Reduce heat. Cover and simmer 10 minutes. Stir in 4 tablespoons butter sprinkles, parsley and vegetables. Cover. Continue cooking 10 minutes. Remove from heat and let stand 5 minutes or until broth is absorbed. Sprinkle with remaining butter sprinkles. Fluff with fork and serve.
Trim bread crusts, butter one side each slice. Place bread, buttered side down in 9 x 13-inch pan. Brown sausage and crumble into small bits, drain on paper towels. Stir in mustard and sprinkle over bread. Beat eggs, add milk and Worcestershire sauce together. Sprinkle shredded cheese over bread-sausage, and pour egg-milk mixture over all. Bake at 350° for 25 to 30 minutes.
Cook onions in salted water until tender. Drain. Layer half of onions in buttered dish (I use an 8 x 10-inch casserole), followed by half of soup and almonds. Repeat. Mix melted butter and corn flakes. Sprinkle on top. Bake at 350° about 45 minutes. Serves 6 to 8.
Dissolve Jell-O in boiling water. Stir in remaining ingredients, except orange and walnuts. Refrigerate for 1 1/2 hours. Mix in orange sections and walnuts. Pour into a 5-cup mold. Refrigerate for 4 hours.
Brown ground beef. Drain meat and mix with spaghetti sauce. In separate pan, cook chopped onions and mushrooms in butter until onions are clear. Then add to the meat mixture. Layer meat mixture and cheese, ending with ground beef. Bake at 350° until cheese is melted.
Break off balls of dough. Roll in margarine, then sugar-cinnamon mixture. Place in greased tube pan. Let rise for 1 hour. Bake for 30 minutes at 350°. Invert pan to cool.
Mix lemon juice with mayonnaise. Add soy sauce and curry. Mix well. Add remaining ingredients. Toss gently and chill.
Mix batter by directions on box. Take out 1 cup of batter and put the rest evenly in 3 cake pans. Bake until done.
Melt cheese in a double boiler. Crumble sausage into cheese, stirring constantly. Add Bisquick mix and cayenne pepper. Roll into small balls. Freeze on cookie sheet for best results and cook as needed (if cooked right away, they will flatten some). Bake at 400° for 10 to 15 minutes, depending on whether or not frozen.
Skin kielbasa and cut in 1/2-inch pieces. Cook potatoes 15 minutes, drain, peel and slice. Combine onion, garlic, flour, salt, chives, parsley, pepper and mace in a small bowl. Line 10-inch pie plate with crust. Arrange layers of potatoes, then spices and then meat. Dot with butter and 1/3 of cream. Repeat: potatoes, spices and meat. Cover with top crust. Make a hole in center of top crust. Mix egg and remaining 1/3 cup cream and hold. Bake at 400° for 35 minutes. Pour egg and cream mixture through top vent. Bake 10 minutes more. Cool 10 minutes before serving.
Beat eggs. Add sugar, flour and salt. Then add juice and melted butter; pour into an unbaked crust. Bake at 350° until top is brown.
Cream the eggs together with the soft butter and 1 cup sugar. Add the flour, lemon rind, lemon juice and milk. Beat the egg whites together until stiff; fold in last. Pour into unbaked pie crust. Bake for 10 minutes at 400°, then for 25 minutes at 350°.
Cook potatoes in salted water. Place potatoes in baking dish that has been greased with butter or margarine. Mix remaining ingredients and cook until it begins to thicken; pour over potatoes. Bake 35 minutes at 350°.
Mix meal, flour, egg, buttermilk and water. Have skillet hot with 1 teaspoon shortening added. Pour bread mixture in skillet and bake for about 10 minutes on bottom rack and about 10 minutes on top rack at 450°, then broil to brown top.
Peel potatoes and slice thinly. Heat shortening in large skillet. Add potatoes, onions and seasonings. Fry potatoes slowly over low heat until golden brown, turning frequently. Pour on cream; add cheese, stirring gently to mix. Cover and cook slowly 10 minutes or until potatoes are tender. Makes 6 servings.
In 4-quart Dutch oven over medium heat, cook beef, onions and cumin until beef is browned, stirring to separate meat. Spoon off fat. Add soup; stir until smooth. Stir in broth, water, tomatoes and chilies. Heat to boiling. Add macaroni. Reduce heat to low. Cook 12 minutes or until macaroni is tender, stirring occasionally. Makes 6 cups or 4 servings.
Boil peppers for 5 minutes. Cook ground meat, onion, salt and pepper until almost done, then add Minute rice and finish cooking. Stuff peppers with meat mixture, pour Creole Sauce over and bake 30 to 40 minutes at 350°.
Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder. Add to creamed mixture alternately with milk, mixing well after each addition. Stir in flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes or until tests done.
Melt chips and	butter in double boiler (or microwave). When completely melted,	remove	from heat and add Eagle Brand milk; mix well. Add flour; mix well. Add nuts and vanilla; stir well. Drop by teaspoon onto ungreased	cookie sheet. Bake 10 to 15 minutes at 350°.
Mix all ingredients and store in an airtight container. To make soup base, add 2 cups cold water to the mix in a large saucepan and stir constantly over medium heat until thick. You can use this base to make any flavor "cream" soup. Just add your main ingredient to the mix, mushrooms, for example, and cook for a few minutes longer. If soup is too thick, add more water and stir thoroughly, still over medium heat.