HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 300°. Grease a 9 x 13-inch pan. Cream together margarine and almond paste; beat in sugar and eggs. Add flour and salt; pour in pan. Sprinkle with nuts. Bake 40 minutes. Cool and then cut.
Oven: 425°. Add sugar and warm water to yeast. Set in warm place. Cut butter into flour. Add yeast and enough milk to make soft dough. Pat out on floured surface. Melt butter in oven in 9-inch round pan. Remove when melted, dip biscuits and turn over. Bake until golden brown, 12 to 15 minutes. Double for larger recipe.
Mix sugar, salt and cornstarch. Add vinegar and water; stir until smooth. Cook for 5 minutes. Add beets to the hot sauce and let stand for 30 minutes. Just before serving, bring to a boil and add butter. Makes 6 servings.
Fry and crumble meat. Drain and set aside. Melt cheese. Add seasonings and meat. Spread generously on slices of party rye. Place on cookie sheet and bake at 350° until hot and bubbly (about 10 minutes). Can be made ahead and frozen unbaked.
Grease bottom of 9 x 13 pan. Cut margarine into 1/2 cup dry brownie mix until crumbly; stir in nuts and reserve. Mix remaining dry brownie mix, 1 egg, oil and water. Spread in pan. Combine cream cheese, sugar and vanilla, mixing on medium speed until well blended. Add 1 egg and spread over brownie mixture in pan. Sprinkle with reserved brownie mixture. Bake at 350° for 40 minutes. Cut into squares.
Bring first 2 ingredients to a boil. Remove from heat and add last 3 ingredients. Spread in a 9 x 13-inch pan.
Knead all together and roll into balls. Roll into mixture of ground nuts and sugar. Press in with thumb and fill with lekvar or jelly. Bake at 350° until light brown.
Peel and slice carrots. Boil 5 minutes in salted water until tender but not mushy. Mix other ingredients and pour over warm carrots (after draining). Stir well, then refrigerate. Last up to one week in refrigerator. Yields 8 servings.
Cut broccoli into small pieces. Add green onions (tops too). Add bacon crumbles and raisins. Make dressing with remaining ingredients and blend into salad.
Preheat oven to 350°. Spray an 8 x 8-inch cake pan with nonstick spray. In medium bowl using electric mixer on high speed, beat eggs until doubled in volume. Slowly add sugar, one tablespoon at a time, beating well after each addition. Stir in liqueur. In a small bowl, combine remaining ingredients except chocolate chips. Add to egg mixture, stirring and folding just until combined. Pour into cake pan and bake for 20 minutes until a toothpick inserted in center comes out clean. Remove to wire rack and cool.
Combine graham cracker crumbs and melted butter; cool. Stir in nuts and 2/3 cup chocolate chips; set aside.
Mix gelatin and water together. Add strawberries with juice, pineapple, chopped pecans and sliced banana. Pour half of mixture into 9 x 9-inch dish. Refrigerate 15 to 30 minutes until set. Pour sour cream over chilled mixture. Pour remaining strawberry mixture over sour cream. Chill until firm. Ready to serve. Makes 8 servings.
Remove skin from chicken, if desired. Mix all ingredients and add chicken. Cover and marinate 24 to 48 hours. Bake, covered, at 350° for 1 1/2 hours, additional 1/2 hour uncovered. Makes wonderful gravy. Serve over rice.
Mix sugar and butter. Add eggs and flavorings; mix thoroughly. Stir dry ingredients together and blend in. Refrigerate dough 2 to 3 hours. Heat oven to 375°. Divide dough and roll 3/16-inch thick on lightly floured pastry cloth. Cut with cookie cutter; sprinkle with sugar. Place on lightly greased baking sheet. Bake 7 to 8 minutes, or until golden.
Put together flour, soda, cream or tartar and salt and stir into shortening, sugar and eggs. Chill dough. Roll into balls the size of small walnuts. Roll each in mixture of 2 teaspoons sugar and cinnamon. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned but still soft (cookies puff up at first, then flatten down) in 400° oven for 8 to 10 minutes. Makes 5 dozen.
Wash squash well, scrubbing with a brush. Slice into 1/2-inch thick diagonal slices. In butter in medium skillet with tight fitting cover, saute onion, stirring, until golden, about 3 minutes. Add squash and remaining ingredients; toss lightly to combine. Cook, covered, over medium heat for 10 to 15 minutes, or until squash is tender. Makes 6 servings.
Mix cocoa, sugar, salt and vanilla with a spoon. In a separate bowl, melt oleo or butter and pour over the mixed dry ingredients. Add eggs one at a time, mixing well in between. Add the can of Pet milk very slowly, mixing well. Pour into pie shells and bake at 400° for 10 minutes then reduce oven to 350° and bake for 30 minutes.
First beat egg, add sour cream and buttermilk. Mix the rest of ingredients together. Let stand 10 minutes before baking, batter swells. Makes 10, 4 inch pancakes. Yum! Yum!
Drain juice from pickles. Cut into quarters or rounds and put back into jar. Mix sugar, vinegar and spices and pour over pickles. Shake occasionally to get sugar to dissolve.
Drain salsa and reserve liquid. Brown ground beef. Drain. Add seasoning mix, beans, chilies and liquid from salsa and simmer, uncovered, 5 minutes. Spoon 1/3 cup mixture on a tortilla and top with 1 tablespoon each of salsa, lettuce and cheese. Fold nearest edge of tortilla over to cover filling and fold in both sides envelope fashion and roll.
Preheat oven to 350°. In large mixing bowl, combine flour, oats, 3/4 cup brown sugar and margarine. Mix until crumbly. Reserve 1 1/2 cups crumb mixture. Press the rest into a greased 13 x 9-inch pan.
Fry sausage, onion and celery; drain. Mix remaining ingredients all together. Bake at 350° for 1 hour.
Break taco shells in medium size pieces. Cook beef and onion; drain. Combine chilies, soup and tomatoes. Add to meat with chili powder, salt and pepper. Arrange 1/2 of taco shells on bottom of a greased 9 x 13-inch baking dish. Spoon 1/2 of meat on top. Sprinkle 1/2 of cheese over meat. Repeat layers, ending with cheese. Cover loosely with foil. Bake at 350° for 45 minutes.
Puree strawberries in blender; dissolve gelatin in hot water. Stir in lemonade concentrate until melted; add cocktail and cold water and puree. Pour over ice in punch bowl; slowly pour in ginger ale. Makes about 30 (4 ounce) servings.
Saute the onion, pepper and celery in 1 stick butter. Mix cubed bread, mayonnaise, eggs, chicken and milk, then add the sauteed mixture. Put in bowl and refrigerate overnight.
Put sweet potatoes in a baking pan; sprinkle with salt. Put applesauce on sweet potatoes. Mix brown sugar, rolled oats and cinnamon. Stir in margarine or butter. Sprinkle over sweet potatoes. Bake at 375° (moderate oven) about 45 minutes, until lightly brown. Makes six servings, about 1/2 cup each.
Preheat oven to 350°. Melt margarine and chocolate in saucepan over low heat. When margarine and chocolate are melted, remove from heat. Add in vanilla and eggs; mix in well. Add flour and sugar; stir well. Pour mixture into pie shell. Bake for 30 minutes. Let cool thoroughly.
Scrub potatoes and slice 1/4-inch thick. Put in cold water for 30 minutes.
Combine first three ingredients and let stand for 24 hours. Rinse and pour off. Rinse once each hour for four hours.
Peel plantains and cut into diagonal slices, 1-inch thick. Add salt to water. Soak plantain slices for 15 minutes. Drain well and deep fry in oil, heated to 350°, for about 7 minutes. Remove from pan and place on absorbent paper. Fold the paper over the slices and pound flat with the palm of the hand. Deep fry in fat, heated to 375°, until crisp and golden. Remove and drain on absorbent paper. Sprinkle lightly with salt. Makes 12 to 18.
Beat together sugar, sour cream, eggs and vanilla on medium speed for 3 minutes. Mix dry ingredients, then add to sour cream mixture. Stir in apples and 1/3 cup pecans. Pour into greased loaf pan. Top with remaining pecans. Bake at 350° for 1 hour. Cool and remove from pan. Melt butter with brown sugar in saucepan and boil 1 minute. Drizzle on bread and serve with butter or cream cheese.
Pour fresh boiling water over tea; steep for 5 minutes. Strain. Add orange and lemon juices. Chill thoroughly. Add ginger ale and pour over ice in punch bowl. Float orange slices and halved strawberries.
Mix bread crumbs with Parmesan cheese, parsley, salt, pepper and mustard. Mix melted butter with garlic. Dip chicken pieces in melted butter mixture, dredge in the crumb mixture and arrange in layers in pans. Sprinkle remaining butter over chicken and bake 350 degrees for about 45 minutes to one hour.
Preheat oven at 350°. Melt butter, then blend sugar, eggs and vanilla. Gradually add flour. Mix by hand. If batter is too thick, add 2 tablespoons of milk. Mix well and drop cookie mixture with a teaspoon on a greased cookie sheet. Bake about 10 minutes or until done.
Heat oven to 350°. Grease loaf pan. Sift flour and measure; resift flour with powder, soda and salt.	Set aside. Cream shortening and sugar in 3 quart mixing bowl until smooth and fluffy. Add eggs, one at a time, and beat well. Stir in freshly mashed bananas. Add flour a little at a time and mix. Turn into prepared pan and bake for 50 minutes or until a cake tester inserted into bread comes out clean. Remove cake to rack to cool before slicing.
Put all ingredients in crock-pot. Cover and cook on low 10 to 12 hours (high 5 to 6 hours). Remove bones, bay leaf, peppercorns and celery sprigs before serving. Taste for salt adjustment. Trim meat from ham bone and return cut-up pieces to soup. Makes 8 to 10 servings.
Combine the ingredients in the order listed and pour into pie shell. Bake at 450° for 10 minutes; then reduce temperature to 350° and bake 45 minutes longer or until filling is firm.
Heat margarine or oil until hot. Stir in flour. Add vegetables and approximately 1 1/2 cups water, stirring until mixture is thick and bubbly. Add cheese, cubed and picante sauce. Stir constantly until mixture returns to a simmer. Turn heat down very low and simmer about 30 minutes, stirring often.
Split buns partway through. Spoon 1 tablespoon chili on each. Place frankfurters in buns. Top each frankfurter with another tablespoon of chili and add 2 strips of cheese. Arrange 4 paper napkins or paper towels on carousel. Place filled buns on napkins, leaving an open center. Microwave on Medium-high until filling is heated and cheese starts to melt (2 to 5 minutes). If you do not have a carousel in your microwave, rearrange once or twice.
Brown hamburger and onion over medium heat. Spoon off excess fat. Add chili powder, garlic salt and salt; mix well. Add tomato sauce and 1/2 can water and beans. Spread over meat mixture.
Remove any cartilage from the crab meat and set the crab aside. In a thick pot, warm cream, sherry, chicken base and seasoning to slow simmer. In a separate pan, toast the roux (flour and butter) for a few minutes until it smells of toasted nuts (do not burn). Add roux to cream; bring back to a simmer and whisk until smooth. Serve garnished with the chopped parsley and pass a cruet of sherry. Serves 4 to 6.
In large pot cook onion slightly in butter. Add meat and cook. Do not brown! Mix chili sauce, mustard, onion, hot sauce, and chili powder. Add mixture to meat and simmer for 30 minutes to 1 hour. Serve on hamburger buns or hot dog buns.
In a mixing bowl, combine vegetable oil, brown sugar, flour, baking powder, baking soda and salt. Add buttermilk, Egg Beaters, oat bran, oatmeal and wheat germ. Stir lightly with spoon to moisten. Stir in banana. Fill paper lined muffin tins or spray tins with nonstick vegetable spray. Fill 3/4 full. Bake at 400° for 20 minutes or until a toothpick inserted comes out dry. Remove muffins from tins and cool on wire rack. These muffins freeze well. Yields 18 muffins.
In a saucepan combine olive oil, butter and garlic. Heat for 3 minutes. Add clams. In separate pot, cook linguine to preferred doneness. Drain. Place linguine in large bowl and pour clam sauce over it. Add parsley to taste.
Melt butter in 9 x 13-inch casserole. Remove from stove. Mix eggs, sugar, milk, cottage cheese, pineapple and vanilla together. Pour melted butter over mixture. Place noodles in casserole. Pour pudding mixture over noodles. Press noodles into casserole bottom to cover with liquid. Sprinkle crushed cornflakes on top (with a pinch of nutmeg and cinnamon). Bake at 350° for 55 minutes.
Cook beef until brown, stirring to crumble; drain off excess grease. Spoon beef into 8-inch square baking dish. Top with pizza sauce and cheese. Combine Bisquick, milk and eggs; beat until smooth. Pour mix over casserole, covering evenly. Bake at 400° for 30 to 35 minutes. Let stand for a few minutes before cutting into squares for serving. Makes 6 servings.
Cut off tops of green peppers. Remove seeds and membranes. Precook pepper cups in boiling salted water about 5 minutes, then drain. Cook ground beef and onion until meat is lightly browned. Season with salt and pepper. Add tomatoes, water, rice and Worcestershire sauce. Cover and simmer until rice is tender, about 15 minutes. Stir in American cheese. Stuff peppers. Bake, uncovered, at 350° for 20 to 25 minutes. Serves 6.
Dredge fruit in flour. Add salt, coconut and nuts. Add milk and mix thoroughly. Drop by spoonfuls on greased cookie sheet. Bake 25 to 30 minutes in preheated 275° oven.
Spread Russian dressing on six slices of rye bread. Divide corned beef evenly among slices, then the Swiss cheese. Top each with about 2 tablespoons of sauerkraut. Spread remaining bread slices with mustard, if desired, and put this slice, mustard side down, on sandwiches. Lightly butter both sides of sandwiches and grill slowly on each side until browned and cheese is melted. Serve with dill pickles.
Cream the first 2 ingredients together. Add as listed, using yeast water last; beat well. Let stand for 2 hours. Beat dough down. Put into covered container. Rolls will keep up to 2 weeks. Take dough out, knead and roll out rolls as you need them. Let stand 1 hour, then bake at 375° for 15 to 20 minutes.
Combine flour, baking powder, salt, sugar and 2/3 cup almonds in a large bowl. Make a well in center of mixture. Combine egg, banana, milk and oil. Add to dry mixture, stirring just until moistened. Spoon batter into greased and floured muffin pans, filling 3/4 full. Bake at 400° for 15 minutes. Remove from pans immediately. Combine honey and butter, mixing well. Dip top of muffin in honey mixture and sprinkle with almonds. Yields 14 muffins.
Brown ground beef, onions and green pepper. Add V-8 juice, tomatoes and water. Simmer for 45 minutes. Add cabbage and continue cooking 1/2 hour. Serve with crusted bread.
Brown meat with seasonings. Drain well. When ready to serve, open 1 can biscuits, flatten out and place on greased baking sheet with 2 spoonfuls of meat on each one. Top with cheese. Place in 350° oven and bake until biscuits are done. Serve while hot. Very good with a tossed salad.
Dissolve Jell-O, sugar and salt in 1 1/4 cups boiling water. Add frozen strawberries. When mixture starts to jell, fold in Cool Whip. Crumble angel food cake in 9 x 13-inch pan. Pour strawberry mixture over cake. When set, cut into squares.
Melt butter in pan. Combine flour, salt and pepper. Dip chicken in 1/2 cup buttermilk. Roll chicken in flour mix. Place in pan. Bake, uncovered, at 425° for 10 minutes. Turn. Bake for 10 more minutes. Mix soup and 1 cup buttermilk. Pour mix over chicken. Reduce temperature to 350°. Continue to bake until chicken is tender.
Place meat in a 2 1/2-quart casserole. Sprinkle with flour, salt and pepper. Toss to coat meat. Bake, uncovered, at 400° for 20 minutes. Add onion, green pepper, tomatoes, mushrooms, molasses and soy sauce. Mix well. Cover and bake at 400° for 30 to 35 minutes. Stir in beans.
Brown onion, green pepper, celery and ground beef. Put Ragu sauce, catsup, salt, pepper, garlic powder and oregano into the beef mixture. Simmer for 20 minutes. Cook spaghetti. Grease baking dish. Put a layer of cooked spaghetti in dish; add 1/2 of spaghetti sauce on spaghetti, then repeat layers until all is used. Top with cheese. Bake at 350° for 45 minutes.
Drain juice from pineapple; add water to make at least 2 cups. Heat to boiling; add eggs, sugar, cornstarch and salt which have been beaten together. Cook until thick; remove from heat and add marshmallows. When dissolved, add pineapple and vanilla; cool, then add Cool Whip and nuts.
Combine dry ingredients. Add milk, egg and oil. Stir until moist. Fold in blueberries. Fill muffin pans sprayed with Pam. Bake at 425° for 25 to 30 minutes.
Sift flour, then measure. In mixer, cream the sugar, butter and cream cheese; mix well. Add eggs, one at a time; beat after each egg at low speed. Add vanilla. Add flour, a little at a time. Grease and flour a Bundt pan or an iron skillet. Place in a cold oven; bake at 300° for 1 1/2 hours.
Sprinkle nuts in bottom of well-greased 10-inch round Bundt pan. Set aside.
Mix sugar and syrup; boil 5 minutes. Add nuts and boil 5 minutes. Add soda and stir well. Pour in buttered pan. Cut in squares.
Cream sugar and Crisco. Add eggs and flavoring. Add flour. Beat until smooth. Bake at 350° for 1 hour and 30 minutes.
Cut up green onions. Fry in oil, stirring constantly, approximately 10 minutes. Then stir in eggs until done. Add mushrooms and soy sauce; cook 4 minutes. Add rice and mix.
Melt 1/4 cup margarine. Add in marshmallows (melt), stir until creamed. Add in Rice Krispies and stir. Pour into dish and let set and cool. When completely cool, cut into squares for serving.
Spray a 9-inch glass pie plate with nonstick coating; set aside. Combine flour, oil and salt in mixing bowl. Add water and stir to form ball. Place dough in prepared pan and use fingers to pat onto bottom and sides. Flute edges. Prick bottom and sides with fork. Bake 10 to 12 minutes at 350°.
Whip Eagle Brand milk. Stir in lemonade, Cool Whip and lemon juice. Fold all ingredients together. Spoon into pie crust. Refrigerate at least 1 hour before serving.
Place broccoli in bottom of flat bakeware. Add cooked and boned chicken. Mix soup, broth and mayonnaise. Heat and pour over chicken. Cover with generous amount of Cheddar cheese. Top with cracker crumbs which have been tossed in melted oleo. Bake at 375° until crackers are browned.
Mix until smooth and creamy. Serve with crackers, cauliflower, celery, chips, whatever.
Preheat oven to 350°. Place frozen broccoli in microwave-safe casserole dish. Salt and pepper to taste. Cover; microwave on High for 10 minutes. Stir after 5 minutes. Stir in soup, then sprinkle cheese over broccoli. Bake for 20 to 25 minutes or until golden brown.
Combine first 4 ingredients. Place in layers on bread, cheese, kraut and beef. Toast.
Cream butter and peanut butter together. Gradually add the white and brown sugars. Cream until blended. Add eggs, one at a time, and beat until smooth. Sift flour, measure and then sift again with soda into the mixture. Stir in chocolate chips. Drop from a teaspoon onto a greased baking sheet. Then slightly flatten cookie dough with the back of spoon. Bake in moderately slow oven at 325° for 15 minutes. Makes 6 dozen.
Mix all ingredients together; grease a 1 1/2-quart casserole. Pour into casserole. Top with crumbled Ritz crackers. Bake at 350° for 1 hour or until set.
Measure 2/3 cup of cake mix. Cut butter until crumbly. Mix sugar and nuts. Set aside. Beat eggs lightly with fork. Add sour cream to eggs and rest of cake mix and beat. Batter will be thick and slightly lumpy. Pour 1/2 the batter into greased and floured 9 x 13-inch pan. Sprinkle with 1/2 of topping with nuts. Repeat in 2 layers. Top with rest of topping. Bake at 350° for 30 to 40 minutes. Check after 30 minutes. Cake will pull away from sides when done.
Mix thoroughly. Shape with hands into oblong cakes. Bake on a well-greased griddle, turning when partly done so both sides will brown.
Bring sugar, cocoa, milk and oleo to a boil for 1 minute. Add oats, vanilla and nuts. Drop by teaspoonful on waxed paper.
Make syrup by combining sugar and water. Heat to boiling. Cool. Combine fruit juices. Add cooled sugar syrup. Chill. Just before serving, add ginger ale. If desired, add food coloring of your choice.
Mix all ingredients well. Add 1/3 cup mix to 1 cup hot water. Makes about 48 cups hot chocolate.
Mix cucumbers, onions and salt together. Let stand for 2 hours. Drain. Mix remaining ingredients and bring to a boil. Add drained cucumbers and onions. Boil for 15 minutes. Jar and seal.
Combine margarine, buttermilk and cocoa in saucepan. Stir until it begins to boil and thicken. Add vanilla, nuts and sugar. Beat until thick.
Sift flour and 1/2 cup sugar together 4 times. Mix egg whites, cream of tartar, salt and flavorings with beater until soft peaks form. Add the remaining sugar in 4 additions; fold the flour mixture into the egg whites. Turn into an angel food cake pan and bake at 375° for 35 to 40 minutes.
Brown meat and onion. Drain; add salt and pepper. Stir in catsup and tomato sauce. Heat thoroughly. Put in 8-inch dish. Put cheese into strips and place on top of meat. Top with biscuits. Bake at 425° for 20 to 25 minutes.
Preheat oven to 425°. Grease a 9 x 5-inch loaf pan or an 8-inch square baking pan. In a large bowl, mix together cornmeal, flour, sugar, baking powder and salt.
Marinate chicken overnight in all of the ingredients up to pineapple chunks. Cover and bake at 300° for an hour until done. During the last 15 minutes, add the pineapple chunks, oranges and almonds and continue to bake. Serve with rice.
Heat walnuts halves in moderate oven (375°) 5 minutes, stirring once. Butter sides of heavy 2-quart saucepan. In saucepan combine sugar, water, cinnamon and salt. Heat and stir until sugar dissolves and mixture comes to a boil. Cook without stirring to soft ball stage (236°). Remove from heat. Beat by hand one minute or until the mixture begins to get creamy. Add vanilla and warm walnuts. Stir until coated. Turn mixture out onto buttered platter. Separate at once, using two forks. Yields 1 pound.
Bake the cake mix in sheet cake pan as directed on box. Mix the pineapple with the sugar; bring to a boil (5 minutes); pour over cake while still hot. Let cool. Mix the pudding as directed on box. Add sour cream. Spread on cool cake. Top with Cool Whip after entire cake has cooled. Keep in cool place.
Mix all ingredients together except Cool Whip. Fold in the Cool Whip and chill. Serves 8 to 10 or more.
Place chicken wings in a single layer in a large baking dish. Combine all other ingredients, excluding the sesame seed, in a bowl and stir until sugar dissolves.
Lightly grease Pyrex pie dish. Slice jalapenos into bottom of dish; add onion. Spread cheese over peppers and onions. Salt eggs; beat well and pour over other ingredients. Bake in preheated oven at 350° for 35 minutes or until done.
In skillet brown onions and pepper. In bowl season meat with Season-all, pepper and garlic powder. Mix together onion and pepper with meat mixture. Pat meat mixture gently into 10-inch pie plate. Bake at 425° for 15 minutes, drain off excess fat with spoon. Spread on sauce, cheese and oregano. Bake for 10 minutes. You may add the chopped onions and green peppers with the cheese mixture instead of the meat mixture. Serves 4.
Bring to boil vinegar, water, sugar and pickling spice. Add other ingredients and heat until cucumbers change color.
Preheat oven to 350°. Put all ingredients in bowl. Mix until smooth. Bake for 1 hour in an angel food pan or Bundt. A large tube pan is best. Let cool 5 minutes before turning onto wire rack.
Cream together shortening, sugars and oil. Add eggs and vanilla. Beat well so oil doesn't separate. Add flour mixed with cream of tartar, soda and salt. Stir in cereals, oatmeal, coconut and nuts. Drop by teaspoonfuls onto ungreased cookie sheets. Flatten slightly. Bake at 350° for 10 minutes or until cookies are slightly browned.
Combine butter, eggs, milk, flour, sugar and salt. Beat with wire whisk. Add corn and whisk again. Pour into 2-quart casserole. Bake at 350° for 70 minutes or until knife inserted in center comes out clean.