HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine. Add sugar and flour. Mix well. Add eggs and beat, then add milk and flavoring. Mix well. Pour into a Pyrex dish. Cook at 350° until brown. Let cool. Cut into wedges.
Mix 1st four ingredients and place in refrigerator. Toss with mayonnaise and dressing before serving.
Place washed whole cucumbers into a gallon glass jar; cover with vinegar. Cover. Let set for 6 weeks. Remove cucumbers from vinegar and pour vinegar out. Slice cucumbers into any size pieces and put back into jar. Add sugar and spice. Let set several days and stir with wooden spoon. After sugar has dissolved, can leave in big jar or put into small jars and seal.
Boil potatoes with peeling on. Fry bacon; save drippings. Take peeling off potatoes, slice and season with salt and pepper. Add onion, crumbled bacon, flour, vinegar and water to bacon drippings and cook until thick and clear. Stir in potatoes. Mix well. Refrigerate 4 hours or overnight. Put in 9 x 13-inch pan; heat when ready to serve.
Drain pineapple chunks reserving 3/4 cup of the juice. In saucepan combine pineapple juice, vinegar, sugar, salt, cloves and cinnamon. Heat 10 minutes. Add pineapple chunks and bring to a boil. Refrigerate overnight in a covered bowl. To serve, drain pineapple and serve cold with toothpicks.
Chop each carrot into three pieces, then cut the potatoes. Next cut the chicken. Get a big pan, maybe to 1 foot high. Put the three cups of water in. Put in the carrots and then the potatoes and then the chicken. Add a cup of hot sauce. Boil for 3 to 5 minutes. When it is done, get a big glass of water because it is hot! Serve it in the fall or winter.
Mix first 5 ingredients and beat according to directions on cake box. Fold in zest and chocolate chips. Pour into greased and floured Bundt pan. Bake at 350° for 55 to 60 minutes. Test with toothpick for doneness. Cool in pan for 20 to 25 minutes. Cool completely. Sprinkle with confectioners sugar after cake is taken from Bundt pan.
Preheat oven to 350 degrees. In a large bow, cream sugar, butter, and salt. Beat in egg, lemon rind, and vanilla until light and fluffy. Sift together flour and baking powder. Gradually stir into creamed mixture. On floured board, using floured rolling pin, roll dough until 1/8 in thick. Cut into fancy shapes. Place on ungreased baking sheets. Sprinkle with additional sugar. Bake 9 to 12 minutes or until lightly browned around the edge. Cool on racks. Store in airtight containers. Makes about 5 to 7 dozen cookies.
Rinse and pick over beans. Put in a large pot with the water, onions and celery. Simmer for 2 hours. Add the remaining ingredients, except the lemon juice and scallions, and simmer, covered, for 1 hour. Mash or puree half the soup in a food processor. Combine with rest of soup. Season with the lemon juice, salt and pepper. Serve garnished with the minced scallions.
Cook celery and onion in margarine in large saucepan until tender. Remove from heat; blend in flour. Cook over low heat, stirring until mixture is bubbly. Slowly stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in turkey, corn, potatoes, peas, pimento and pepper; heat through. Garnish with parsley. Makes 4 servings.
Put pineapple in a casserole dish; mix together sugar and flour. Sprinkle over pineapple. Next, sprinkle grated cheese and then sprinkle Ritz crackers on top. Melt margarine and pour over casserole. Bake at 350° for 30 to 45 minutes. Use a 13 x 9-inch pan.
Crush corn flakes. Sift 1 1/2 cups flour with soda and salt. Blend butter and sugar. Add eggs. Beat until light and fluffy. Add sifted dry ingredients. Mix diced candy with remaining 1/2 cup flour. Add to mixture. Add nuts or coconut. Mix well. Shape into balls. Place on baking sheet. Bake in slow oven at 325° for 12 minutes. Makes 6 dozen.
Grease bundt pan. Combine 1/3 c. sugar, cinnamon and vanilla. Grease and dust inside of bundt pan with above ingredients and set aside. In a lrg. bowl; beat butter and 1-1/2 cup sugar at med. speed. Add remaining ingredients and mix until well blended. Put some of the walnut mixture into bundt pan, spoon in half of the batter; add remaining nut mixture and spoon in rest of the batter. Bake at 350° for 60-65 min.
Pour peanuts, chocolate candy and raisins in a plastic container. Shake container until ingredients are well mixed. Store in airtight container and enjoy!!
Beat eggs; add sour cream, then cake mix, sugar, Wesson oil and flavoring. Beat well. Fold in nuts. Pour 1/2 of batter in a greased and floured tube pan. Sprinkle with brown sugar and cinnamon and then add rest of batter. Bake at 350° for 50 minutes or until done.
Slice cucumbers, onions and peppers. Add salt; cover with ice water and soak for 1 hour. Drain and add sugar, turmeric, cloves, mustard seed, celery seed and vinegar. Bring to boil and put in jars; seal. Makes about 4 pints.
Cook beef in large skillet until it loses its redness. Drain and discard excess fat. Add macaroni, onion and green pepper and cook until macaroni is yellow. Add remaining ingredients and stir. Cover and simmer 25 minutes or until macaroni is cooked to suit your taste. Makes 6 servings.
Soak beans overnight. Drain. Add 2 quarts water to beans and hock. Simmer 2 hours or until beans are tender. Add all other ingredients. Simmer another hour or two.
Bring sugar and corn syrup to a boil. Add peanuts; stir constantly and cook on high heat until mixture turns light brown in color. Remove from heat; add butter and salt and stir. Add soda last and pour thinly onto a buttered greased cookie sheet.	Cool and break into pieces.
Drain green beans and season with salt. Heat in baking dish. Add undiluted soup. Spread onion rings on top. Return to oven; heat thoroughly. This dish must be served while hot.
Preheat oven to 400°. Sprinkle cheese and pepperoni on bottom of 9-inch pie plate. Set aside. Beat eggs, milk and basil with wire whisk until well blended. Pour egg mixture over cheese and pepperoni. Bake 25 minutes or until knife inserted in center of pie comes out clean. Makes 6 servings, 240 calories each.
Cream shortening, sugar and eggs. Make a paste with food coloring and cocoa. Add to mixture. Add salt and flour alternately with buttermilk and vanilla. Fold in soda and vinegar (blend together). Bake 30 minutes in 350° oven in 2 (8-inch) cake pans, well-greased and floured. Layers may be split to make four. Frost with buttercream frosting or seven minute frosting.
Microwave chocolate and milk in large microwavable bowl on High 2 to 3 minutes or until chocolate is almost melted, stirring halfway through heating time. Help Grandmommie remove from microwave. Stir until chocolate is completely melted.
Mix ingredients and layer with 1 cup Monterey Jack cheese and 1 cup Cheddar cheese. Bake at 350° for 20 to 30 minutes. Serve with nachos for dipping.
Cover sliced pickles with water and a handful of salt. Let come to a boil and strain. Mix rest of ingredients with pickles. Cold pack for 15 minutes.
In large skillet, melt margarine. Add celery and stir over medium-high heat until crisp-tender. Stir in soup, milk, onion powder, thyme and pepper; mix well. Stir in vegetables and chicken; heat through. Spoon into a 12 x 8-inch baking dish.
Mix first 5 ingredients. Add mayonnaise to moisten. Form small balls and roll in chopped nuts. Chill overnight. Makes 50.
Place dried apricots in a saucepan and cover with water. Cover and simmer until very tender, about 30 minutes. Drain. Add sugar and salt. Bring to a boil, stirring constantly for 5 minutes. Allow to cool while preparing cookie dough.
Beat brown sugar, shortening and egg together. In another bowl, combine buttermilk, baking soda and salt. Then add this to the first bowl alternately with flour. Add rhubarb, nuts and vanilla. Pour into 9 x 13 pan. Bake 40 to 45 minutes at 350°.
Cream Crisco. Add sugar, cream until fluffy. Blend in well beaten eggs. Mix cocoa, red coloring and coffee together to form a	smooth	paste.	Blend into creamed mixture. Sift flour, soda and salt together 3 times. Add alternately with buttermilk to creamed mixture, starting and ending with flour. Add vanilla. Pour into	2 floured and greased 9-inch cake pans. Bake at 375° for 40 minutes. Frost with chocolate or vanilla icing.
Mix together first 5 ingredients. Sift flour, baking powder, soda and salt together and add to liquid mixture. (Add more flour, if needed.) Refrigerate 30 minutes for easier handling. Roll out on a lightly floured surface. Cut out and space 2-inch apart on greased cookie sheet. Sprinkle with sugar. Bake 400° until lightly colored for soft, chewy tea cake. Makes 4 or 5 dozen.
Boil potatoes with skins on until done. Drain and let cool. Slice unpeeled potatoes thin. Butter bottom of 13 x 9-inch pan. Layer half of the potatoes, salt and pepper, half of the cheese and half of the bacon. Dribble half of the butter over the layer. Repeat the layers. Bake at 350° until bubbling, about 15 minutes. Freezes well.
Preheat oven at 350°. Prepare muffin cups as above. In bowl, mix first 5 ingredients. Stir into batter just until moistened. Stir in cranberries; do not overmix. Bake 20 to 25 minutes. Makes 12 muffins.
Combine sugar, honey and water in saucepan; boil until syrup will harden when dropped in cold water, or hard ball stage on thermometer. Pour syrup slowly over stiffly beaten egg whites. Add lemon flavoring and beat until stiff enough to hold peaks and drop on waxed paper. Add chopped nuts if desired.
Peel and slice potatoes. Boil in salted water until tender and drain. In large bowl mix eggs, mayonnaise and salt. Pour over potatoes. Add onions and mix.
Have cream cheese at room temperature. Place in a medium mixing bowl cream cheese, sour cream and sugar. Beat at medium speed until smooth. Place in refrigerator until well chilled.
Bake cake according to directions in square baking dish; let cool for 20 minutes. Poke holes in cake. Mix jello with 3/4 cup boiling water and 1/4 cup cold water. Pour jello mixture over cake and place in refrigerator.
Cream the sugar and shortening. Add egg and beat well. Alternate dry ingredients with the milk. Fold in nuts last. Drop by teaspoonful on greased cookie sheet. Bake at 350° until cookie springs back when tested. Frost while slightly warm with a chocolate powdered sugar frosting. These are moist. Do not overbake.
Brown slices of tenderloin in a little oil. Remove meat and discard oil. Return meat to pan, put 1/2 can sauerkraut on top of meat, layer of onions, half the carrots and half the potatoes. Then repeat with the other half of vegetables. Pour water and reserved juice on top of all. Bake in oven in a tightly covered pan at 325° for about 3 hours.
Bring sugar, cornstarch and orange juice to boil. Boil on low heat 1 minute. Add 1/4 cup lemon juice. When cool, add fruit and mix well.
Blend all the ingredients (except apples) until smooth. In a tube pan or 9 x 13-inch pan, pour 1/2 inch of batter, then layer of apples. Then sprinkle with 2 tablespoons cinnamon mixed in 1/2 cup of sugar. Add chopped nuts, if you like. Then pour the remaining batter and repeat the same steps. Bake at 350° for 1 1/2 hours or until done. Grease and flour the pan.
Heat soup; add cheese and gelatin. Mix until smooth. Cool. Add remaining ingredients to cooled mixture. Pour into greased mold and chill several hours or overnight.
Combine margarine and sugar. Blend in eggs and lemon rind. Add combined dry ingredients alternately with orange juice, mixing well after each addition. Fold in blueberries and nuts. Pour into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans. Bake at 350° about 1 hour or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans.
Cook onion in butter in 10-inch skillet until tender, but not brown. Add enough water to cranberry sauce to make 4 1/4 cups. Add cranberry sauce and contents of rice and seasoning packets to skillet; stir. Bring to a boil. Cover tightly and cook over low heat until all liquid is absorbed, about 25 minutes. Stir in celery. Makes 8 servings.
In a large bowl, mix together the first 5 ingredients; set aside. In another large bowl, mix together milk, egg substitute, vanilla, applesauce and banana. Pour liquid ingredients into dry ingredients. Stir just until dry ingredients are moistened. Stir in chopped walnuts. Pour into a 9 x 5 x 3-inch loaf pan. Bake at 350° for 40 to 50 minutes.
Combine sour cream, lemon juice, sugar, salt, drained pineapple, banana and red food coloring to make mixture pink.
Preheat oven to 325°. Cream butter and sugar; beat well. Add eggs, one at a time; mix well. Add vanilla. Alternate flour and baking powder with milk or yogurt on low speed to blend. Pour cake into prepared pan. Recipe makes 3 layers or 1 (10-inch) tube pan or 13 x 9-inch sheet cake. Bake for 30 minutes to 1 hour, depending on pan used. Serves 20 to 24.
Heat oven to 450°. Have ready a large shallow roasting pan big enough to hold the 8 birds with a little space between. Wash the hens and dry well inside and out with paper toweling. Sprinkle inside of each with salt and pepper. Add a small piece of bay leaf, a sliver of garlic, a clove, a slice of onion, half a slice of lemon, a sprig of celery leaves and a sprig of parsley to the inside of each bird. Tie legs and wings close to bodies and set birds in lightly oiled roasting pan. Lay a half strip of bacon over the breast of each bird. Add onions quarters, giblets, chicken stock and vermouth to the pan. Roast 15 minutes at 450°. Turn heat to 350° and continue roasting until the birds are tender, about 45 minutes. Baste occasionally and remove bacon for the last 15 minutes of cooking.
Mix well and cook cake in sheet pan. Bake at 350° until tested done. Cool and cut in squares. Ice with following recipe.
Drain fruit well and mix. Sprinkle dry gelatin over drained fruit; mix well. Fold in cottage cheese and Cool Whip.
Cook sausage in Dutch oven until browned; remove from skillet and discard drippings. Combine ground beef, green pepper, onion and garlic; cook until beef is browned. Add tomatoes, salt, pepper and sausage. Cover; simmer 20 minutes. Add rice and water to meat-vegetable mixture; cover and cook 25 minutes or until rice is tender. Yields 4 to 6 servings.
Mix ingredients with drained broccoli. Put in a buttered baking dish and add buttered bread crumbs on top. Bake at 325° for 35 minutes. Serves 10.
Mix together and put in greased baking dish. Bake until done in slow oven, about 350°.
Sift dry ingredients together; cut in shortening. Add sweet potatoes; mix well. Add enough milk gradually to make a soft dough; knead for a few strokes. Roll dough 1/3-inch thick; cut in rounds. Place on a baking sheet. Bake in a 450° oven for 12 to 15 minutes. Serve hot.
Mix ingredients together and spread on tortillas. Roll up and chill in refrigerator. Slice when ready to serve.
Dredge nuts and dates in 1/2 cup flour. Cream butter, cream cheese and	sugar.	Add eggs, one at a time. Add flour, salt and vanilla, then nuts and dates. Pour into 3 loaf pans. Cook 1 hour at	300°. May need to be cooked a little longer. Easily divided into thirds for one loaf. Freezes well.
Melt 1/3 cup evaporated milk and 1 package of caramels in double boiler. Mix 1 package German chocolate cake mix, margarine and 1/3 cup evaporated milk. In 9 x 13-inch pan spread 1/2 the cake mixture and bake at 350° for 6 minutes. Remove from oven, spread package of chocolate chips, caramel mixture. Spread the rest of cake mixture on top. (Drop by teaspoon, it will spread easier.) Bake at 350° for 15 minutes. Sprinkle with powdered sugar.
Let potatoes thaw and mix with soup, sour cream, cheese and onion. Place in a buttered 13 x 9 inch casserole dish. Cover with corn flakes and drizzle on the margarine. Bake at 350° for 1 hour. Serves 10- 12.
Crust: Grease bottom and sides of 15 x 10-inch baking pan. (Be certain sides of pan are 1-inch high.) In a large bowl with mixer at medium speed, beat flour, 1/2 cup sugar, butter and salt until mixture resembles coarse crumbs. Press firmly and evenly into pan. Bake in 350° oven for 20 minutes.
Put the bread in bottom of a 9 x 13-inch pan. Sprinkle the sausage over the bread. Beat the eggs. Mix the eggs, half and half, cheese, salt and pepper. Pour over the sausage that is sprinkled on the bread. Put in refrigerator overnight. Let stand 15 minutes before baking at 350° for 45 minutes or until firm and brown.
Mix sugar, syrup and water thoroughly. Cook into a medium ball when dropped in cold water. Pour 2/3 of syrup over beaten egg whites. Beat constantly. Cook other 1/3 until it forms a hard ball. Beat slowly into first mixture. Beat constantly until creamy. Add vanilla and nuts. Drop on wax paper.
Cook cake according to directions on box. Just before cake is done, mix together the Eagle Brand milk and cream of coconut. When cake is done (while still hot), poke holes in cake. Spread pineapple over cake. Pour milk mixture over cake and sprinkle with coconut.
Combine sugar, flour, salt, soda and spices. Cut in Crisco to	resemble coarse crumbs. Stir in molasses and egg. Chill dough. Shape into 1-inch balls; roll in granulated sugar and place on cookie sheet. Do not mash down.	Bake at 350° for 10 minutes or until lightly browned. Remove from pan immediately.
Mix ground beef, Lipton soup, bread crumbs, egg and catsup. Form into log and bake, covered, for 30 minutes at 350°. Then, uncovered, for 30 minutes. Then saute chopped green peppers and onions in Mazola until tender. Add tomato sauce and warm. When meat loaf has completely cooked, pour warm sauce over it and serve.
Place popped popcorn in a large buttered bowl. Bring sugar, syrup and Kool-Aid (any flavor) to a boil. Boil over medium heat until mixture separates into a hard thread stage when dropped into cold water. Remove from heat and pour over popcorn. Mix quickly to coat well. Shape into balls.
Heat jar of cheese in microwave. Combine with all ingredients except crab and muffins. Mix well. Gently fold in crab. Spoon onto uncooked muffin triangles. Must freeze for 30 minutes before broiling. When ready to serve, broil until heated through. Makes 48 appetizers. May be frozen 3 to 4 weeks.
Cook squash with onion in boiling, salted water until tender. Drain well. Combine soup and sour cream. Fold in drained squash and onion. Melt butter; toss with stuffing mix. Spread 1/2 stuffing mix in a 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mixture on top. Sprinkle remainder of stuffing mix over vegetables. Bake at 350° until heated through, 25 to 30 minutes.
Bake cake in a 9 x 13-inch greased and floured pan. Let cool. Mix the pudding; beat until thick. Add cream cheese to pudding; beat well together. When cake is cool, put pudding and cheese mixture on cake, then spread pineapple on top of pudding. Spread Cool Whip over top of this. Keep cake in refrigerator.
Combine flour, soda, salt, baking powder, cinnamon and nuts. Set aside. Beat eggs in large bowl and add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients. Stir only until dry ingredients are moistened. Pour in two well-greased and floured loaf pans. Bake at 350° for 1 hour or until done when tested.
Blend all ingredients well. Pour in an ovenproof dish. Bake at 375° for 15 minutes. Serve hot with crackers.
Break graham crackers in half. Mark a diagonal line on each half with knife; break apart to form triangles. Place 1/2 of the triangles in a single layer on a serving plate. Spread evenly with 1/2 of the whipped topping, then top with 1/2 of the fruit. Drizzle with strawberry, butterscotch or caramel topping. Repeat layers and serve immediately. Makes 6 (2 ounce) servings. Preparation time: 15 minutes.
Brown meat in skillet and drain off excess fat. Add tomato sauce and cook for about 1/2 hour. Add string beans and season to taste. Pour into casserole dish and spoon creamed potatoes over top. Bake at 350° for 30 minutes.
Brown ground beef and drain off the fat. Add taco mix and mix together. Drain off liquid from can of corn, kidney beans and green beans and place in a large bowl with cover. Add ground beef mixture to vegetables. Now, cut up the onion and add cheese to the vegetable mixture. Pour salad dressing on all ingredients. Cover and place in refrigerator overnight. When ready to serve, cut up all lettuce and break up entire bag of corn chips. Toss together and serve. Add taco Salusa on top, if desired. This makes a large bowl full to feed 8 to 10 people.
Mix all ingredients together and bake in greased pan at 300° for approximately 30 to 35 minutes. Use chocolate glaze for icing.
Peel cucumber. Cut cucumber lengthwise in half. Using spoon, scoop out seeds from each cucumber half. Coarsely shred enough cucumber to make 1 cup. Slice any remaining cucumber to use as garnish. In medium-sized bowl, combine shredded cucumber, ground beef, bread crumbs, grated onion, salt, pepper and egg. Divide meat mixture into 4 portions.
Dip: In large mixing bowl combine the drained spinach, cream cheese, milk, minced garlic, shredded lemon peel, lemon juice, Worcestershire sauce, 1/4 teaspoon salt and hot pepper sauce. Beat with an electric mixer on medium speed until combined. Stir in the green onion. Cover and chill. Mix until serving time.
Preheat oven to 300°. Grease 13 x 9-inch pan. Cream shortening, sugar and vanilla. Add eggs, 1 at a time; beat well after each egg. Add flour and milk a little at a time. Cream together; beat until blended. Stir in apple nuts. Bake 1 hour and 10 minutes.
Sift the dry ingredients together. Add onion. Combine egg and milk and add to dry ingredients. Stir lightly. Drop a teaspoon of batter for each hush puppy into hot deep grease (360°). Makes 2 dozen.
Bring 1/2 cup water to a boil; add cabbage, other ingredients and salt to taste. Cover and cook on high for 10 minutes. Stir frequently. Cut off heat and let steam for 5 minutes or until cabbage is tender. Sprinkle with bacon bits.
Bring sugar and water to a boil for 3 minutes. Cool and add frozen orange juice and juice of 2 lemons, pineapple juice and bananas. Freeze. When ready to serve, add 4 quarts of ginger ale.
Put on cooked wings. Bake for 5 minutes at 350° to set sauce.
Cream together sugar, eggs and margarine. Add baking powder, salt and milk. Stir in pineapple, coconut, black walnuts and graham cracker crumbs. Bake at 350° for 1 hour and 15 minutes in greased, floured tube pan (can be baked for 1 hour and 30 minutes).
Mix all ingredients and bring to a boil. Simmer 3 hours. Stir often.
Boil zucchini and onion for 5 minutes. Mix sour cream and soup. Fold in vegetables.	Mix butter with stuffing mix. In a 3 quart casserole, spread half of the vegetable mixture. Add stuffing mixture.	Top stuffing layer with last half of vegetables. Top with cheese. Bake at 350° for 25 to 30 minutes. Enjoy!
Boil chicken until tender. Remove from broth (about 2 quarts broth needed). Add broken spaghetti, peppers and onion. Boil until spaghetti is tender, about 20 minutes. Add Worcestershire sauce, salt and pepper, pimento and mushrooms. Debone chicken. Dice and add to mixture. Grate cheese and mix until cheese is melted. Put in baking dish. May refrigerate for 24 hours before using. Place in a 400° oven for 30 minutes before serving. Serves 10.
Fry bacon and remove from pan. In bacon grease, fry potatoes and onions until tender. Dice bacon and add to potatoes. Add salt and pepper to taste.
Sift the flour, baking powder and salt together. Cream shortening and sugar. Add eggs, beating well. Beginning and ending with dry ingredients, add to creamed mixture alternately with milk and vanilla. Pour into greased and floured angel food cake pan and cook 1 hour at 350° or in 4 (8-inch) pans at 375° for 25 to 30 minutes or in muffin pan 1/2 full at 375° for 20 minutes.
Let meat marinate for 8 to 10 hours in the refrigerator. Either cook on the grill or broil in oven to your likeness.
Toss crab meat and bread crumbs lightly. Add all other ingredients and mix lightly together. Pat into 8 medium size crab cakes. Fry in melted butter in cast-iron skillet until golden brown.