HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs, sugar and butter together, then add bread crumbs, milk and salt. Place in glass 2-quart casserole dish and just before baking add raisins, vanilla and cinnamon on top. Bake 1 1/2 hours or until set in 325° oven.
Mix butter, sugar and eggs. Add flour and vanilla. Bake in greased and floured 13 x 9-inch pan at 325° for 1 hour. May add 1 cup coconut, 3 cups chocolate chips or 1 cup nuts.
Separate the eggs. Beat egg whites until very stiff, adding sugar as you beat; set aside. Beat yolks until light colored and fluffy. Add lime juice and beat together. Add the condensed milk and beat 3 to 4 minutes. Fold in beaten egg whites until blended. Pour into pie shell and freeze. Remove later and top with whipping cream. Return to freezer. Freeze again. Let it sit out of freezer for 5 minutes before serving.
Mix vinegar, red wine, water, sugar, salt, pepper, sliced onion, mustard seed, cloves and bay leaves in a large deep bowl. Wipe meat with a damp cloth and place in bowl. Let stand in refrigerator for 2 days turning the meat.
Cook sugar, milk and butter to soft ball stage, stirring frequently. Remove from heat. Add chocolate, Marshmallow Creme, vanilla and nuts. Beat until chocolate is melted and blended. Pour into buttered pan.
Preheat oven to 375°. In a medium bowl, combine oats, flour, whole wheat flour, baking powder, baking soda, salt and cinnamon. Stir in raisins and apples. In a large bowl, combine egg, honey, oil and milk. Stir in dry ingredients. Mix to form smooth batter. Drop batter onto ungreased cookie sheets, using rounded teaspoonfuls. Dip fingers in water and press dough down. Bake for 10 to 12 minutes or until golden brown.
Butter angel food cake or Bundt pan. Dump in frozen rolls. Blend pudding mix, brown sugar, spices and nuts in a bowl. Scatter over dough. It will sift down between rolls as they thaw and rise. Cut margarine in thin pats and arrange on top. Cover with foil and go to bed, leaving covered pan to rise on counter at room temperature. Next morning, preheat oven to 350°. Bake in center of oven for 35 minutes. Remove from pan and turn onto a large plate.
Combine margarine, sugars, vanilla and egg. Stir in dry ingredients. Add nuts last. Divide dough in half and roll into 2 rolls, 1 1/2-inches in diameter. Wrap in wax paper and chill at least 2 hours or overnight. Slice in 1/4-inch slices and bake on ungreased cookie sheet in a 425° oven for 7 minutes. Remove immediately from cookie sheet.
Grease and flour 9 x 13-inch pan. Sprinkle pecans, then coconut in pan. Mix cake mix as directed on box, then pour cake mix batter over pecans and coconut. Beat until smooth with mixer, the cream cheese, oleo, powdered sugar and vanilla. Spoon in heaping tablespoonfuls, this mixture over top of cake mix, avoiding the sides of the pan. Bake at 350° for 55 minutes. Cake will set as it cools. It's ugly, but delicious!
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Beat eggs until lightly foamy; add sugar, vanilla and margarine until creamy. Add flour, baking powder and salt. Mix at low speed until blended. Stir in pecans. Mixture will be stiff. Bake for 25 or 30 minutes. Cool 10 to 15 minutes.
Combine peaches, 2 tablespoons brown sugar and 1/2 teaspoon cinnamon. Put into an 8-inch square baking dish. Combine flour, 1/3 cup brown sugar, oatmeal, 1/2 teaspoon cinnamon and margarine; mix until crumbly. Crumble over peaches. Bake at 350° for 45 to 50 minutes.
Let cream cheese stand at room temperature until softened. In medium bowl, beat cream cheese until light and fluffy. Slowly add sweetened condensed milk, beating until smooth. Stir in lemon juice and vanilla until well mixed. Pour into crust. Chill 3 hours until firm. Top with cherry pie filling. Makes 1 pie.
In blender, combine pineapple juice, cream of coconut and vodka; blend until smooth. (Can be made ahead. Cover and refrigerate up to 4 hours.) Before serving, puree in blender with ice. Serve in tall glasses. Garnish with flowers or fresh fruit. Makes 16 servings.
Beat cream cheese and peanut butter together. Slowly add powdered sugar and milk, alternately. Mix well. Gently fold in two (8 ounce) cartons frozen whipped topping (thawed). Spoon into pie shells. Sprinkle with chopped peanuts and freeze until solid. Serve frozen.
Sift together dry ingredients. Stir in all but 1/4 cup of the pecans and raisins. Add egg, shortening, orange peel, orange juice, vanilla and milk. Mix just until blended. Bake in tube pan at 350° for 1 hour. Glaze while warm with mixture of:
Melt butter in large skillet. Saute onion until golden. Remove from heat; stir in hot rice, sour cream, cottage cheese, bay leaf, salt and pepper; toss lightly to mix well. In a greased 8 x 12-inch baking dish, layer half the rice mixture, then half the chilies, then sprinkle with half the cheese. Repeat. Bake, uncovered, 25 minutes, or until bubbly and hot. Sprinkle with chopped parsley.
Chop onion and saute in butter. Add other ingredients in casserole dish. Put cheese on top. Bake at 375° for 20 minutes. Put French fried onions on top of dish and cook 5 minutes longer.
Combine onion, celery, beef and pepper in big skillet with a little cooking fat in it. Brown slowly and stir constantly. When browned, add the rest of the ingredients; stir until pretty hot again and pour into a greased baking dish. Then on top, spread some mashed potatoes. Bake at 390° until brown.
Mix well and bake at 250° for 1 hour. Use Bundt pan.
Cut deer into 2-inch strips. Fill large bowl with milk. Add all seasonings. Add meat. Refrigerate up to 6 hours, flour and fry. (Every deer you see will be swimming in this marinade.)
Heat oven to 375°. Mix eggs, butter and squash in large bowl. In another bowl, mix sifted dry ingredients, then add wet ingredients and raisins. Stir just until batter is moistened throughout. Spoon into 12 muffin cups and bake 20 to 25 minutes. Serve warm.
Melt butter in microwave 20 seconds. Mix all ingredients together with mixer at high speed until well blended.
Grind Spam and olives. Mix with other ingredients. Store in refrigerator. Serve with crackers.
Cook broccoli according to package directions. Cool and drain broccoli. Add all ingredients in a large bowl and mix well. Spray a 2 1/2-quart casserole dish with Pam or lightly grease dish. Pour all ingredients in baking dish and bake at 350° for 40 minutes.
Place fryer in saucepan; add Coca-Cola, catsup, salt and pepper. Cook for about 45 minutes over medium heat.
Mix cake mix according to instructions on box. Grease and flour a pan and bake at 350° until the edges turn loose.
Mix together; let boil for 15 minutes. Pack in jars and seal. Makes 8 pints.
Saute tomato, green pepper and mushrooms in 2 tablespoons butter until tender; drain. Combine eggs, water, salt and pepper; stir briskly with a fork until uniformly blended. Stir in vegetable mixture, 2 tablespoons picante sauce and bacon. Heat a 10-inch omelet pan or heavy skillet over a medium heat until hot enough to sizzle a drop of water. Add 1 tablespoon butter and rotate pan to coat bottom. Pour half of egg mixture into skillet. As mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan so uncooked portion flows underneath. Fold omelet in half and place on a warm platter. Repeat procedure with remaining 1 tablespoon butter and egg mixture. Serve with additional picante sauce, if desired.
Mix and pour into casserole dish. Lay 4 chicken breasts on top of mixture. Sprinkle with 1/2 package Lipton onion soup mix. Cover with foil. Bake 2 1/2 hours at 350°. No peeking!
Mix well and pour in juice jars. Keep in refrigerator; drink 1/2 cup morning and night.
Cook shells; rinse in cold water. Drain and set aside. Saute beef and garlic; drain grease. Add cottage cheese, Mozzarella cheese, salt and mayonnaise; stir well. Stuff manicotti shells with meat mixture (a baby spoon works real well for stuffing shells). Arrange shells in greased baking dish.
Drain beets, reserving 1/3 cup liquid. In a saucepan, combine sugar, cornstarch and salt. Stir in reserved beet liquid, vinegar and butter. Cook and stir until mixture thickens. Add beets and heat through. Makes 4 servings.
Combine dry ingredients. Mix eggs, buttermilk and Crisco, then mix with dry ingredients. Bake in muffin tins at 400° for about 15 minutes. Stores well in refrigerator for up to 6 weeks. This recipe makes a lot, 1/2 recipe may be plenty.
In a large mixing bowl, stir all ingredients except fudge topping and mint extract until just moistened. Pour mixture into a 9 1/2 x 13-inch glass casserole dish which has been sprayed with a nonfat cooking spray. Bake at 325° for 30 to 40 minutes. Let cook about 10 minutes and then spread fudge topping on top. If you like a mint taste, stir in mint extract into the fudge topping before it is spread over the brownies.
Blend together oil, vinegar, sugar, parsley flakes, seasoned salt, Italian seasoning and onion. Cook noodles; drain. Cut up cauliflower, green peppers, broccoli and carrots. Mix all and refrigerate.
Cook sugar and cream until forms soft ball stage; add dates and cook until dates melt. Add nuts; beat until stiff. Pour mixture on wet towel and roll and cool in icebox, then cut in slices.
Grease pan. Layer cheese and chilies. Blend eggs, flour and milk. Pour over cheeses. Bake at 375° for 30 minutes. Serve warm.
Sprinkle Old Bay on oysters. Slice pimento into 12 slices, placing one on each oyster. Wrap oyster in slice of bacon and skewer. Broil about 8 minutes or until bacon is golden brown and crisp.
Mix brown sugar, oats, flour and margarine with cinnamon until crumbly. Press half of mixture into 9 x 9-inch pan. Cover with rhubarb.
Melt sugar and margarine together. Add flour, eggs, vanilla, and pecans. Stir everything together. Bake at 350° for 25 minutes.
Cream butter, sugar, brown sugar, eggs, maple flavoring and peanut butter. Blend in pudding, flour, baking soda and salt. Add chocolate chips. Place on lightly greased cookie sheet in 1-inch balls. Bake at 350° for 10 to 12 minutes. Time: Approximately 1 hour. Makes approximately 4 dozen cookies.
Mix together raw apples, brown sugar and water; let set about 10 minutes. Then add remaining ingredients. Mix together. Bake at 350°.
Boil the sugar and water. Beat egg whites stiff and pour the frosting over them. Add the other ingredients. Pile the mixture on butter-thin crackers and brown in a very slow oven. Dainty and delicious.
Heat milk to lukewarm and stir in yeast. Mix together flour, soda and sugar. Add in the oil and the milk-yeast mixture. Stir together thoroughly using a nonmetal spoon. Put mixture in a wide mouth jar. (Sun tea jar will do.) Put in refrigerator loosely covered. After 3 1/2 hours, stir down; put lid on jug. Dough is now ready to be used or can be kept in refrigerator up to 4 weeks. Bread can be made into rolls, loaves or cinnamon rolls. After having enough flour worked in to be workable (no need for second rising), bake at 375° for about 20 minutes.
Mix peas and tomatoes. Serve with Tostitos as they have just the right amount of salt.
Put first 6 ingredients together and cool. Add one cup sifted flour to yeast mixture and 3 eggs; beat together well. Stir in 3 1/2 cups flour and make soft dough. Knead 5 minutes. Put in greased bowl and cover. Let rise 2 1/2 hours. Make 3 balls. Let stand 10 minutes. Roll each ball in 12-inch circle like pie. Brush with butter. Cut in 12 pieces like a pie. Start from bottom and turn up to make crescent shape. Put on greased sheet and brush with butter. Let rise 1 1/2 hours. Bake at 400° for 12 minutes or until browned.
Mix sausage, cheese and biscuit mix. Shape into 1-inch balls. Bake at 350° for 15 minutes.
Put flour, baking powder and sugar into mixing bowl. Stir with fork. Slowly add 1 to 1 1/2 cups cream, stir constantly, just until dough comes together. Place dough on floured board and knead for 1 minute. Put dough flat to 3/4-inch to 1-inch thick. Cut with 2-inch round cookie cutter or drinking glass. Brush both sides with melted butter. Place buttered biscuits 1 inch apart on ungreased cookie sheet. Bake in preheated 425° oven for 15 to 18 minutes until browned.
Pour a large can of fruit cocktail in bowl; do not drain. Add all other fruits you like, cutting them in small bite size pieces. Sprinkle the box of pudding over the fruit mixture and mix well.
Mix whiskey and raspberries together and let stand for 10 days in covered container. Strain and throw away raspberries. Bring sugar and water to a boil. Cool. Add to whiskey and then add lemon juice. Strain again and bottle. Doesn't need to be refrigerated.
Mix together first 4 ingredients, then add fruit cocktail and vanilla. Mix well and put in baking dish. Sprinkle with brown sugar and pecans on top. Bake 45 minutes at 300° in glass dish.
Cream together cream cheese and sugar. Add pudding and milk, then beat until smooth. Add Cool Whip and vanilla. Chill. Grind cookies in food processor. Layer cookies and cream mixture in a clean plastic flowerpot. End with cookies. Place an artificial flower in center of pot and serve with a clean garden shovel. Oreos will look like dirt. Peanut butter cookies will look like sand. If using peanut butter cookies, then put in a clean plastic sandpail and use a sand shovel to serve with (plates can be small Frizbees).
Cook spinach in water to cover until tender, 5 minutes at most. Remove from heat and drain thoroughly. Spread in bottom of buttered baking dish. Sprinkle with lemon pepper. Spread fish fillets over spinach. Combine mayonnaise with lemon juice and salt; stir to mix well. Pour over fish and spinach to coat evenly. Sprinkle with paprika. Bake in a 350° oven for about 25 minutes until fish is done, not dry. Serve hot with fresh lemon quarters.
Mix together in large bowl all ingredients. Beat 2 minutes. Pour into 2 greased and floured loaf pans. Bake 1 hour and 10 minutes at 350°.
Heat oven to 350°. Melt butter and put in bottom of pans. Sprinkle brown sugar over the butter. Arrange apples on butter sugar coating.
Mix sugar, flour, oats and margarine together to make a crumb mixture. Spread half of mixture in the bottom of an 8-inch pan. Spread cherry pie filling in pan; add remaining crumb mixture over top of cherry filling. Bake at 350° for 45 minutes. When cool, serve with whipped topping or ice cream.
Mix butter, sugar and milk into a 5-quart kettle. Bring to boil and cook for 3 minutes, then take from heat and stir in peanut butter. Add oats and vanilla (do fast). Spoon onto waxed paper. Let cool.
Chill rice in refrigerator. In wok or large skillet, add 1 tablespoon of oil. When heated to 200°, add egg and scramble. Remove egg and set aside. Add 2 tablespoons back to skillet or wok and cook onion and garlic until cooked about 1 minute. Stir in shrimp and water chestnuts. Cook until shrimp curl and turn pink, about 4 minutes. Stir in cold rice and soy sauce until well mixed, then stir in egg. Stir constantly until hot. Makes 4 to 6 servings.
Boil potatoes in jackets; peel and dice. Melt margarine and stir in flour. Add milk slowly, stirring constantly. Stir in cheese. Put potatoes in a greased casserole. Pour sauce over them and bake at 350° for 1/2 hour.
Beat sugar, eggs and salt until creamy. Add Carnation milk, cream and vanilla; beat low. Pour into cold freezer can. Add 2% milk to full line on can. Freeze.
Combine bread, dry milk, baking powder, baking soda and apple pie spice	in blender. Blend until bread is crumbled. Add applesauce, eggs and bran. Blend thoroughly. Stir in raisins. Spoon batter into nonstick muffin cups sprayed with nonstick cooking spray. Bake for 25 minutes in preheated 375° oven until golden brown. Yields 12 muffins.
Simmer chicken wings in enough soy sauce to cover bottom of electric skillet until half done. Mix ginger and garlic with soy sauce after removing drummettes to cookie sheet. Add brown sugar to soy sauce mixture and bring to a boil. Pour over drummettes on cookie sheet and bake at 375° for 45 minutes to 1 hour. Makes 60 wings.
Put cabbage and carrots through shredder. Mix remaining ingredients well and mix with shredded cabbage and carrots.
Combine all ingredients (except rolls) in a Dutch oven. Cover and simmer over low heat for 2 1/2 to 3 hours. Shred by using fork.
Thaw spinach, well drained. Squeeze with hands to remove water. Mix all ingredients 24 hours in advance. Refrigerate.
Sift flour, baking powder, salt and sugar into a bowl. Put eggs, milk and oil into a blender or mixer bowl. Beat liquid ingredients until smooth, then add the sifted dry ingredients and combine well. Bake on a hot waffle iron.
Mix meat with seasonings and put in pot after shortening has been heated. Let it cook until done on a medium heat. Add 1 cup of water, onion, chopped bell pepper and tomato sauce, also beans. Let this simmer for 10 minutes. A serving for 6.
Toss sliced/shredded vegetables in bowl. In small saucepan, bring to boiling vinegar, sugar, salt, celery seed and dry mustard. Pour hot dressing over vegetables. Toss thoroughly. Cover and chill for 4 hours. Toss before serving.
Melt margarine in saucepan. Add brown sugar and heat slowly, stirring constantly until blended. Cool slightly. Add egg and vanilla; mix. Sift flour with baking powder. Stir into mixture in pan, blending thoroughly. Stir in dates and nuts. Spread in greased 8 x 8-inch pan. Bake at 350° for 35 minutes. Cool. Cut into small bars. Roll in confectioners sugar.
In a 2 quart deep casserole dish that has been greased with butter, layer the above ingredients in the following order: apricots, brown sugar, crackers, and butter. Top layer should end with crackers and butter. When all the layering is done you should have 3 layers of apricots. Bake at 300 for 1 hour.
Saute onion in butter; remove from heat. Mix ingredients except onions using only half of the cheese. Place in casserole dish. Bake with lid on for 20 minutes at 350°. Layer with the other half of cheese. Top with 1/2 can Durkee fried onions.
Boil ribs for 10 minutes (no seasoning). Put into large pan. Sprinkle with seasoning. Slice bell peppers and onions over meat. Cover pan with foil; cook in oven for 45 minutes. Pour off juice and baste with barbecue sauce. Reheat under foil and enjoy.
Bake chicken breasts. Remove meat from bones and cut in small pieces. Mix chicken, soups and sour cream. Spread chicken mixture in buttered 9 x 13-inch baking dish. Crush crackers and mix with melted margarine and poppy seed. Spread cracker mixture over chicken. Bake at 350° for 30 minutes.
Wash but do not peel cucumbers. Cut them into 1-inch chunks and puree along with remaining ingredients in a blender or food processor. Refrigerate at least 4 hours.
Brown ground meat. Season to taste. Place half bag of crushed chips in bottom of pan. Mix together meat, soup, tomatoes and olives. Pour on top of crushed chips. Sprinkle with Cheddar cheese. Top with remainder of crushed chips. Bake in 350° oven for 30 minutes. Top with sour cream and serve.
Sift together flour, salt and baking powder; set aside. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs. Add flour mixture and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic wrap and chill for 30 minutes. Heat oven to 325 degrees. On a floured surface, roll dough to 1/8-inch thickness. Cut into desired shapes and place on ungreased cookie sheets and refrigerate until firm, 15 minutes. Bake for 8-10 minutes or until edges start to brown. Cool on wire racks; decorate as desired.
Combine sugar, water, cloves and cinnamon in a saucepan. Bring to boiling; reduce heat. Simmer, covered, 20 minutes.
Mix lime in 2 gallons of water. Pour over cucumbers and soak 24 hours. Rinse well. Slice onions and bell peppers. Cover with ice water. Let stand for 3 hours and drain. Combine vinegar, sugar, salt, celery seed and pickling spice. Pour over cucumbers; let stand overnight. Bring to a boil for 20 minutes; put in jars and seal.
Heat oil. Add onion. Cook, stirring until tender. Add beef or turkey and cook until browned. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, broth, tomato sauce and vinegar. Stir to mix well. Bring to boiling. Reduce heat to low; cover and simmer for 1 1/2 hours until thick, stirring occasionally. Serve over spaghetti. Sprinkle with shredded Cheddar cheese. Makes 8 servings.
Cook macaroni according to package directions. Drain. While pasta is cooking, heat a nonstick skillet over high heat. Add mushrooms. Sprinkle with basil, garlic powder and pepper. Cook 5 minutes or until mushrooms are tender, stirring frequently.
Mix cake mix, 1 egg and 1 stick of butter until crumbly. Pat in the bottom of a 9 x 13-inch glass dish.
In a large bowl, combine soup, sour cream, onion, salt and pepper. Add the broccoli, cauliflower, noodles and 1/4 cup cheese; mix gently. Pour into a greased 9 x 13-inch baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6 to 8 servings.
Prepare chocolate pudding mix. Stir in chocolate pieces until melted. Cool 5 minutes, stirring twice. Pour into pie crust. Top with marshmallows. Refrigerate 8 hours.
Dissolve Jell-O in 2 1/2 cups boiling water. Stir in strawberries, sugar and salt. Chill until mixture begins to thicken; fold in Dream Whip. Cover bottom of 13 x 9-inch pan with cake pieces. Pour mixture over cake. Refrigerate 4 to 5 hours to set. Yields 10 to 15 servings.
Melt chocolate chips; cool to room temperature. Sift together flour and salt. Blend together shortening, margarine and 1/4 cup melted chocolate. Mix in dry ingredients. Divide dough into 12 baking cups in a muffin tin and press evenly around. Bake at 375° for 10 to 12 minutes. Do not overbake. Cool.
Bake at 225° for 1 1/2 hours, stirring occasionally. I like to use more onion and garlic salt.
Soak dried mushrooms in cold water for 2 hours. Drain and cut into small pieces. Add with the water, sauerkraut juice and onion; cook slowly for 1 1/2 hours. Add potatoes, brown flour in oil. Stir constantly or the flour will scorch. Add about a cup of the soup to the flour mixture and stir constantly to make zaprashka, add to the soup. Cook slowly for another 2 to 4 minutes.
Combine egg, mayonnaise, cheese, Worcestershire sauce, dry mustard, pepper and hot sauce in a bowl; mix well. Stir in bacon. Trim crusts from bread; toast lightly on both sides. Spread toast evenly with cheese mixture. Cut each slice into 3 strips. Sprinkle with paprika. Place on a baking sheet. Bake at 350° for 12 to 15 minutes or until light brown. Yield: 24 bars.
Preheat oven to 325°. Combine popcorn, shoestring potato stix and nuts in large roasting pan. Set aside. Combine butter, dill, Worcestershire sauce, lemon pepper, garlic powder, onion powder, and red hot sauce in small bowl; pour over popcorn mixture, stirring until evenly coated. Bake for 8 to 10 minutes. Stirring once. Cool completely; store in air tight container.
Combine ingredients. Beat with hand mixer until smooth. Place in buttered casserole dish. Sprinkle paprika on top. Bake at 350° for about 20 minutes.
Mix first 2 ingredients and cool slightly until thick, but not solid. Add rest of ingredients. Refrigerate several hours before serving.
Drain salmon, reserving liquid. Break into chunks. Saute mushrooms in butter. Blend in flour. Add half and half and reserved salmon liquid. Cook and stir until mixture is thickened. Add seasonings, Parmesan cheese and salmon. Heat gently. Spoon over hot cooked asparagus. Garnish with toast triangles. Makes 6 servings.
Mix flour, salt and alum together in a bowl. Add oil and colored hot water. Mix everything until it is cool enough for you to use. If clay dries out, wrap in a damp cloth, put in a plastic bag and let stand for a couple of days.
Peel, wash and cut potatoes in rings. Put 2 tablespoons of butter in skillet. Cover the skillet with rings of potatoes and lightly brown the rings on one side.
Cream Crisco and margarine with sugar. Cream well. Add eggs, one at a time. Beat after each one. Add flour, milk and flavoring all at once. Beat batter until smooth. Bake at 300° for 2 hours. Start in cold oven.
Place all ingredients in blender; blend thoroughly. Pour into bowl. Cover with miniature marshmallows and refrigerate until set.