HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Bring milk and margarine to a boil over medium heat. Add flour, all at once, stirring until mixture forms a ball and leaves side of pan. Remove from heat. Add eggs, one at a time, stirring until smooth. Add remaining ingredients. Drop by teaspoonfuls on greased foil-lined cookie sheet. Bake 25 minutes until puffed and golden brown. Wrap securely and freeze.
Place bread in bottom of greased casserole. Sprinkle with sausage and top with cheese. Combine other ingredients and beat well and pour over mixture in pan. Refrigerate overnight and bake at 350° for 50 to 60 minutes.
Slice rolls in halves lengthwise; layer ham and cheese. Put rolls together; cut as individual rolls. Melt together the margarine, poppy seed, Worcestershire sauce and mustard. Pour over rolls. Bake at 350° for 15 minutes. Cover with foil before baking. This can be done ahead of time and refrigerated or frozen before baking.
Melt margarine over low heat, then set aside to cool. Beat eggs until light, then beat in syrup, sugar and cooled margarine. Sift flour and baking powder and stir into egg mixture. Stir in vanilla and nuts. Spread into greased 8 x 8-inch pan. Bake at 350° until done.
Preheat oven to 375°. Microwave potatoes for about 5 minutes or until partially thawed. Mix 3/4 bag of cheese, soups, sour cream, onion, salt and pepper in large bowl. Add potatoes; mix and pour into a Pam-sprayed 13 x 9 Pyrex dish. Cover with foil and bake for approximately 1 hour. Uncover and add remaining shredded cheese. Continue baking until golden brown.
Combine sugar, vinegar, soy sauce, salt and cayenne; mix well. Heat the oil over medium heat. Add cabbage and stir-fry for 2 to 3 minutes until cabbage is well coated with the oil. Remove from the heat and stir the liquid mixture into the cabbage. Serve hot or cold. Serves 4.
Combine ingredients and marinate at least 4 hours or overnight (plastic bowl), turning over 1 to 2 times. Bake at 350°, uncovered, in a huge casserole dish for 45 minutes or until wings are all glazed. Last 3 to 4 minutes, broil to crisp.
Heat oven to 350°. Mix all ingredients in ungreased oblong pan, 13 x 9 x 2-inches, with fork, scraping corners frequently, until moistened. Stir batter vigorously with fork 1 minute; scrape sides with rubber spatula. Spread batter evenly in pan. Bake until top springs back when touched lightly in center, 34 to 40 minutes. Cool; loosen cake from sides. Cut and serve directly from pan. Store any remaining cake loosely covered in refrigerator.
Pour water ove 100% Bran in small bowl and set aside. In giant bowl cream sugar and Crisco; add eggs and beat well after each. Add buttermilk and stir. Add All-Bran, then soaked bran and stir. Sift flour, soda and salt together. Add gradually. Bake 16 to 20 minutes at 375° (350° with honey). Fruit may be added as desired. Batter will store in refrigerator for 6 weeks.
Note: Bluing may be hard to find. Look in laundry section of grocery store. Blue bottle next to starch and bleach products.
Mix flour and sugar; set aside. Melt in saucepan, margarine, water, Crisco and cocoa. Add to flour and sugar and stir well. Mix buttermilk, eggs, soda, salt and vanilla. Add to other mixture. Hand mix, well. Pour into a jelly roll pan (10 x 15-inch). Bake at 400° for 20 minutes. Pour icing on cake while cake is hot.
Beat all ingredients together. Add flour until mixture becomes too stiff for mixer. Knead batter. Roll out on floured surface and cut with cookie cutter. Bake at 325° for 8 to 10 minutes.
Add all ingredients together and bake at 325° to 350° until soft. Yields 2 pies.
Saute mushrooms and onion in 3 tablespoons butter. Set aside. Melt remaining butter; add flour and stir. Add broth and cook until thickened. Add spices, cream and sherry and cook for 10 minutes. Cook vermicelli and drain. Mix half of sauce with vermicelli and mushrooms. Put into greased casserole. Sprinkle with olives and chicken. Pour remaining sauce over top and sprinkle with cheese. Bake at 350° for 20 to 30 minutes.
Heat oven to 475°. Measure flour by sifting. Blend flour, sugar and salt. Cut in butter and rinds until mixture resembles coarse meal. Blend sour cream in evenly. Gather dough into firm ball. Divide in half. Roll on well floured board to 1/8-inch thickness. Cut in 3 x 2-inch pieces; fold ends to center, overlapping slightly. Seal with tiny piece of candied cherry. Place on ungreased baking sheet. Brush tops with water; sprinkle with sugar. Bake 6 to 8 minutes. Makes 4 dozen.
Mix together flour and milk. Cook over low heat, stirring constantly, until thickened. Let cool. Cream together butter, Crisco and sugar at high speed for 4 minutes. Add cooled flour mixture and beat an additional 4 minutes. Add vanilla and coloring if desired. Mix thoroughly.
In bowl, combine shrimp, scallions, water chestnuts, wasabi-horseradish mayonnaise, cilantro, lime juice and salt. Cover with plastic wrap and chill. Spoon shrimp mixture into phyllo shells. Garnish with cilantro, if desired. Makes 15 servings.
Brown steak in oil, add soups and 1 can of water. Simmer 1 1/2 hours or until meat is tender. Stir in sour cream and serve over cooked noodles.
Mix flour, oatmeal, sugars, shortening or butter, eggs and vanilla together until moist. Butter baking pan. Spread dough in pan. Bake at 350° until brown. Cool; cut into squares and serve.
Heat oven to 350°. Combine all ingredients except hamburger; mix well. Add hamburger; mix lightly but thoroughly. Press into loaf pan. Bake 1 hour. Drain; let stand 5 minutes.
Mix last 6 ingredients together. Add broccoli. Pour in 2-quart casserole dish. Crumble Ritz crackers over top. Bake, uncovered, at 325° for 25 minutes.
Drain pineapple and combine juice with sugar, flour and vinegar. Add egg and blend well. Cook and stir until thick. Cool completely. Fold in peanuts, apple, pineapple and Cool Whip.
Roll out 1 package of crescent rolls in 9 x 13-inch ungreased pan. Cream cheese, egg yolk, vanilla and sugar. Beat until creamy and pour over rolls in pan. Place 2nd package of rolls on top. Beat the egg white until foamy, not peaked. Pour over, then sprinkle 1/4 cup sugar on top. Bake at 350° for 25 to 30 minutes.
Melt margarine in baking dish. Add sugar, milk and peaches; mix well. Add flour; mix until well blended. Bake in moderately hot oven (375°) until top is golden brown. Serve with or without cream.
Combine cocoa and water, stirring until smooth. Combine butter, sugar, eggs and vanilla; beat at high speed 5 minutes until light and fluffy. Combine dry ingredients. Add to sugar mixture alternately with cocoa mixture, beating at low speed beginning and ending with flour mixture. Do not overbeat. Pour into 3 greased 9-inch pans. Bake at 350° for 25 to 30 minutes.
*Watermelon, cantaloupe, bananas, strawberries, grapes, peaches, nectarines can be used.
In a large bowl, let butter soften to room temperature. Cream butter and sugar. Add half the flour; mix by hand. Add rest of flour and mix. Form into smooth oblong ball. Put in greased 13 x 9-inch pan. Push flat and evenly all over pan. Poke billions of holes in dough with fork. Push all the way through to pan. Bake at 300° for 45 minutes or until edge just gets tan. Cut. Cool. Remove from pan.
Preheat oven to 375°. Combine crumbs and margarine; press firmly on bottom of 13 x 9-inch baking pan. Bake 8 minutes. Reduce oven temperature to 350°. In small saucepan, melt 1 cup chocolate chips with milk and vanilla. Spread chocolate mixture over prepared crust. Top with remaining 1 cup chocolate chips, then nuts; press down firmly. Bake 25 to 30 minutes. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.
Mix milk, flour and sugar together. Melt butter in 9 x 13-inch pan. Pour batter in the melted butter. Pour fruit in middle. Bake at 400° for 30 minutes or until crust is brown.
Pour boiling water over oats and margarine. Let stand 20 minutes. Add sugars, eggs and vanilla. Sift in remaining ingredients. Mix well. Bake at 350° for 35 minutes.
Cook water, pineapple and sugar together. Pour over Jell-O. When cool, fold in cream and cottage cheese. Chill.
Mix pretzels, oleo and 3 tablespoons sugar. Line bottom of casserole (9 x 12-inch) with mixture and bake at 400° for 8 minutes. Let cool 25 minutes. Mix jello, water and strawberries. Chill in refrigerator while pretzel mix cools. Mix cream cheese, sugar and Dream Whip. Spread on top of cooled pretzel mixture covering all edges. Carefully spoon strawberry mixture on top and chill thoroughly.
Brown ground beef and onion; drain. Add drained green beans and tomato soup; cover and simmer. Cook noodles in water; drain. Combine meat mixture with noodles.
Mix together flours, oatmeal, brown sugar, honey, molasses and powdered milk. Add eggs and rest of ingredients, stirring well. Pour into 4 (9 x 9-inch) greased cake pans and bake at 350° for 45 minutes or until done. The bread is extremely rich and one piece is enough per meal. It is an excellent winter camping bread as the high oil content prevents it from freezing like other breads.
Heat water and oleo to rolling boil. Stir in flour; stir vigorously until mixture forms a ball. Beat in eggs all at once. Grease a 13 x 9-inch cake pan. Spread mixture on bottom and a little up sides. Bake 35 minutes at 400°. Let cool.
Place ice cream, milk and chocolate syrup or jam into a mixing bowl. Beat with rotary egg beater or mixer until well blended. Pour in a cold glass to serve. Makes 1 serving.
In blender container, blend undrained cherries and undrained pineapple at medium speed until pureed. Add remaining ingredients and blend until well combined. Pour into a 13 x 9-inch baking pan. Cover with aluminum foil. Freeze until frozen about 3 inches from edge, about 4 to 5 hours.
Sprinkle salt over shredded cabbage and diced green peppers. Blend well. Add sugar, vinegar and water. Mix well and chill for 1 hour. Mix well again and serve.
Line loaf pan with bacon slices. Combine remaining ingredients. Bake at 350° for 1 hour.
Put 1/2 of meat on bottom of baking dish. (Canned hamburger is also good.) Add potatoes, cabbage, onion and seasoning. Top with remaining meat. Add water. Bake covered 1 1/2 hours in 350° oven.
Cook broccoli according to package directions in salted water until tender. Drain. Arrange in a greased baking dish. Layer chicken on top. Combine mayo, soup and lemon juice in a bowl, then pour over chicken. Sprinkle with cheese. Cover with bread crumbs. Bake at 350° for 35 minutes.
Mix together eggs, baking soda and pineapple. Add flour, sugar and nuts. Pour into greased and floured Bundt pan. Bake at 350° for 10 minutes. Cook until done on 250°.
Line Pyrex baking dish with slices of dried beef. Wrap each piece of chicken in a strip of bacon and place on top of the dried beef. Mix soup and sour cream; pour over chicken. Cover tightly and bake at 350° for 3 hours.
Place slices of bread in bottom of casserole dish. Sprinkle cooked, crumbled sausage over bread, then sprinkle cheese over sausage. Mix well beaten eggs with half and half. Pour over mixture. Bake for approximately 30 minutes at 375°. Remove and serve immediately. Enjoy with hot coffee.
In a large pot, place the Eagle Brand milk (remove labels). Cover the cans of milk with water. Bring to boil and boil at a steady boil for 3 hours. May have to add water during cooking time. When 3 hours are up, drain hot water off of cans and replace with cold. Let milk cool off. Open cans and stir milk up smooth. Pour into pie crust. Place in fridge; let chill well. Place Cool Whip on top of caramel. May add chopped nuts or drizzle chocolate syrup to dress it up.
Heat potatoes in juice until near boiling. Drain and place in mixer bowl. Beat until creamy. Add margarine, sugar, pudding (dry) and raisins; beat well. Pour in casserole dish, cover. Top with marshmallows and bake until golden brown.
Combine bread crumbs, cheese, salt and pepper. Dip the chicken breast in melted butter and then in bread crumbs, being careful to coat breasts evenly. Place breasts in a baking dish and bake for 30 to 35 minutes in a 350° oven.
Cream butter with 3/4 cup sugar until light and fluffy. Beat in eggs, 1 at a time, until blended. Stir in yogurt, lemon peel and vanilla. Sift flour, baking powder, baking soda and salt together. Add to creamed mixture, stirring until smooth. Add 3/4 cup walnuts. Turn half of the batter into a greased, floured 9-inch tube pan.
Grease a pan. Heat corn syrup, butter and chocolate chips to a boil; remove from heat. Stir in vanilla. Pour over cereal in large bowl; stir until completely covered. Fold in marshmallows, one cup at a time. Press mixture into pan. Let stand 1 hour. Cut into squares.
Slice top off loaf and remove bread from center. Combine all ingredients and fill hollowed loaf. Put top slice on loaf and wrap in foil. Bake 1 1/2 hours at 325°. Serve with Fritos scoops.
Heat oven to 350°. Beat Crisco and sugar until fluffy. Beat in egg and vanilla. Add combined oats, flour and salt; mix well. Form 1-inch balls; roll in nuts. Place 2 inches apart on ungreased baking sheet; press centers with thumb or paw. Fill with preserves. Bake 12 to 15 minutes or until golden brown. Remove to wire rack. Cool completely.
Mix ingredients and bring to a boil. Let set overnight. When ready to use heat sauce and keep hot (not boiling) while basting chicken. ( If desired you may marinate chicken with the hot sauce for about an hour before cooking. ) Place chickens over coals and baste frequently turning as needed. Cooks chicken to a golden brown color. (No tomato in the ingredients to burn.) Makes enough for 8 to 10 chicken halves. GOD BLESS! GOOD LUCK! AND GOOD COOKIN'!!!
Heat pineapple and juice; then pour gelatin and dissolve. Cool in refrigerator until slightly congealed. Add buttermilk and congeal more. Add nuts and Cool Whip. Blend well and congeal.
Mix ingredients in order. Spoon into well greased muffin tins. Bake at 425 degrees for 15 minutes. Serve immediately.
Cook whole cauliflower in boiling water until tender, 15 minutes. Cook bacon, remove and crumble; set aside. Add onion to 2 tablespoons bacon drippings. Cook until tender. Stir in soup and milk; add cheese. Place drained, cooked cauliflower in 1-quart casserole. Pour sauce on top. Bake at 350° for 15 minutes. Garnish with reserved bacon. Yield: 6 servings.
Mix sugar, water, flour and then raisins. Beat smooth and stir in remaining ingredients. Put into an unbaked pie shell and cover with a lattice top. Bake in a 425° oven for 10 minutes. Reduce heat to 350° and bake 30 to 40 minutes longer.
Thoroughly mix all ingredients in a bowl. Pour into a jar with a lid and store on a shelf or in the refrigerator. Use as needed for breading meat or poultry.
Mix cocoa, margarine, sugar and milk. Boil one minute. Remove from heat. Add oatmeal, butter and vanilla. Stir until oats are covered. Drop by teaspoon onto wax paper. Cool.
Prepare chocolate pudding as directed on package, using 3 cups of milk. When cooled, spread over cream cheese layer.
Melt candy in top of double boiler. Cool for a while (just a few minutes when set in cold water) and stir in Cool Whip. Pour into pie shell and chill. (I use a package of slivered almonds, toasted, and put a few extra in the pie; garnish the top with them, too. Place them around edge of pie, making about a 1-inch border.)
Melt sugar, beaten eggs and butter on stove top until creamy. Pour into pie shells. Slice bananas on top. Spread with drained crushed pineapple. Spread whipped topping over all and chill.
Combine sugar, butter and orange rind. Blend in cream and beat until of spreading consistency.
Mix softened cheese and Jell-O together thoroughly. Heat the pineapple until it boils, then mix with the cheese and Jell-O mixture. Add the 7-Up and mix well, then place in refrigerator to gel. (If you are in a hurry, you may place in the freezer for a while.)
Melt the butter and mix powdered sugar and flour. Pat into a greased 9 x 13-inch pan. Bake at 350° for 15 minutes.
Brown beef, bacon and onion. Drain fat. Add rest of ingredients. Bake at 300° for 3 hours, covered.
Cook brown sugar and milk over medium heat to the soft ball stage (230°). Remove from stove and add cream of tartar. Stir very little to blend the cream of tartar. Set aside and cool to lukewarm. Beat until it thickens to frost cake.
In bowl, beat eggs well. Add flour, preferably with a whisk, a small amount at a time. Mix in oil, salt and pepper. Gently stir in oysters with the juice. Heat margarine and shortening in skillet. Spoon batter into pan for patties. Fry, like fritters, over moderate heat. Remove and keep warm on absorbent paper until ready to serve. Makes at least 1 dozen patties.
Layer in this order (everything uncooked), lasagna noodles, 1/2 pound hamburger, cottage cheese or Ricotta, onion, pepper, mushrooms, Mozzarella cheese and 1/2 jar spaghetti sauce. Repeat these steps again. *Cover pan with foil. Bake at 350° for 90 minutes. Let stand for 10 minutes.
Steam broccoli; set aside (chop when cool). Saute onions, bell pepper and seafood in margarine. Add Cheez Whiz; stir while adding cream of mushroom soup. Add chopped broccoli and rice. Stir well. Spread into baking pan; sprinkle bread crumbs over top. Bake at 350° for 15 minutes.
Cream oleo, sugar and vanilla. Add eggs and beat. Mix dry ingredients. Mix all fruit and nuts together. Pour part of the dry ingredients over the nuts. Pour cream mixture into nuts and fruit. Dissolve soda in water; pour over mixture. Bake at 375° for 12 minutes.
Combine sugar, margarine and eggs until creamy. Blend in baking powder, salt, nutmeg, milk and poppy seed. Fold in flour until moistened. Bake at 400° for 18 to 20 minutes in greased muffin tins.
Drain oysters. Coat them with cracker meal. Dip each oyster in egg and water mixture. Have another dish of cracker meal mixed with the salt and baking powder. Dip oysters in this and fry in deep fat, about 5 minutes or less. (These are light and wonderful.)
Roll crackers until fine. Mix with other ingredients. Drop by tablespoons and fry with butter.
Blend cream cheese until softened. Add sour cream and Miracle Whip; blend until well mixed. Add garlic powder; fold in chopped chipped beef and dill pickles.
Remove crusts from bread. Butter one side of bread. Cut into quarters. Press carefully into miniature muffin tins, butter side down. Put deviled ham, sour cream and a small piece of cheese into bread cups. Heat in a 325° oven until cheese is melted. Serve hot with drinks. Yield: Depends on number of muffin tins you own.
Combine egg yolks, sugar and lemon juice in a heavy saucepan, stirring until blended. Cook over low heat, stirring constantly, 5 minutes or until mixture thickens. Remove from heat and stir in butter and lemon rind. Let cool and spoon evenly onto prepared puff pastries or tart shells. Cover and chill thoroughly. Garnish with whipped cream, blueberries, blackberries or strawberries. Fills 24 small tart shells.
Melt margarine in milk over low heat. Add sugar to beaten eggs and add vanilla. Pour into milk mixture while it is still over heat; mix well. Pour into unbaked pie shell. Bake at 375° for 10 minutes; reduce heat to 325° for 20 minutes or until custard is done but still "jiggly".
Mix eggs, sugar, baking powder and flour together, then take milk and butter and heat to boiling point. Add this to first mixture. Add vanilla and bake. Put into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Frost with Broiled Frosting.
Combine choice of leftover, canned or frozen vegetables. I prefer green beans, yellow beans and kidney beans. Corn, frozen peas (thawed), fresh diced carrots may also be added. Diced seeded tomatoes are also nice. Add one chopped onion and chopped green pepper. Best marinated overnight.
Combine. Roll out thinly. Cut into finger length sticks. Bake at 350° for 15 minutes.
Boil squash and onion until tender. Drain well and mix with cheese and chiles. Pour into buttered baking dish. Bake 15 minutes at 375°. Serves 6 to 8.
Heat soup and cheese together in double boiler until cheese is melted. Add milk and mushrooms to mixture. Cook noodles (or macaroni); drain well. Mix noodles into mushroom soup mixture and add corned beef. Place in greased casserole. Cover with seasoned bread crumbs, browned in butter. Bake at 350° for 30 to 35 minutes.
Clean broccoli and break into small pieces. Clean cauliflower and break into small pieces. Fry bacon until good and crispy. Lay on paper towel and pat off excess grease. Crumble.
Beat eggs until foamy. Add oil, sugar, zucchini and vanilla; mix lightly. Add remaining ingredients; mix until blended. Pour into 2 loaf pans. Bake at 325° for 1 hour.
Put margarine, sugar, cinnamon and 7-Up in saucepan. Bring to	a boil. Pat out biscuits in hand or with a rolling pin. Fill with chopped apples.	Pinch together. Put pinched side down in pan. Pour syrup over all and bake at 350° for 25 to 30 minutes.
Melt butter in cast-iron skillet. Mix cornmeal, flour, egg and buttermilk together. Add butter, but leave small amount of butter in skillet. Pour mixture into heated skillet and bake for 25 to 30 minutes at 350°.
Mix chopped pecans, cinnamon and brown sugar. After you have mixed cake mix, sour cream, Wesson oil, sugar and eggs, pour half of batter into a greased tube pan. Sprinkle nut mixture on cake, then pour balance of batter over nut mixture. Bake at 375° for approximately 45 to 55 minutes. Cool cake in pan for 25 minutes. Put on plate. Glaze.
Mix by hand Crisco oil, eggs, sugar and vanilla. Add flour and cinnamon. Mix good by hand. Add apples and nuts or raisins. Grease and flour Bundt pan. Bake at 325° for 1 1/2 hours (in my oven, 1 hour and 5 minutes).
In a saucepan, combine sugar, cornstarch and lemon juice. Mix well. Add beaten egg yolks, milk and melted butter. Cook until it comes to a boil and becomes thick. Remove from heat; add a little lemon rind. Pour into pie shell. Cover with meringue. Bake until browned. Also good in a graham cracker shell.
Slice Twinkies oblong. Place in the bottom of an oblong dish or cake pan. Slice bananas on top of that. Mix pudding as directed and spread on top of the bananas. Spread Cool Whip on top of the pudding. Refrigerate for a couple of hours before serving. Serves 15.
Place butter in a 12 x 8 x 2-inch baking dish; microwave, uncovered, at High for 50 seconds or until melted. Stir in salad dressing mix and next 3 ingredients. Add cereal, pretzel sticks and nuts to butter mixture; toss gently. Microwave, uncovered, at High for 4 to 5 minutes or until thoroughly heated, stirring after 2 minutes. Let cool; store in airtight container. Yields 8 cups.
Cook almonds and sugar together over low heat. Stir constantly until almonds are coated. Cool and break apart. Put lettuce, romaine, celery and onions in plastic bag. Drain mandarin oranges. Add Sweet-Sour Dressing. Add orange segments to plastic bag. Close bag and shake until everything is coated. Add almonds. Yields 4 to 6 servings.
Combine flour and salt; cut in margarine and butter. Beat egg yolk in measuring cup; add enough milk to make 2/3 cup liquid. Mix well. Stir into flour. Roll half of dough into jelly roll pan. Sprinkle cold cereal on dough. Top with apples; sprinkle with sugar and cinnamon. Roll out remaining dough to fit top. Seal edges. Beat egg whites until frothy; brush over top of dough. Bake until golden brown. Glaze warm bars with powdered sugar, milk and vanilla mixture.
Blend by shaking in a jar and letting stand for several hours before use. Always shake before using. For extra tang, add 1 teaspoon of Dijon mustard. Contains 33 calories per tablespoon.
Layer half of cooked spaghetti in pan. Combine hamburger and spaghetti sauce. Spread one can of cream of mushroom carefully over spaghetti. Spoon half of hamburger mixture over soup. Place half of olives over this if desired. Sprinkle half of both cheeses and repeat layers. Cover with foil that has been sprayed with Pam so it doesn't stick to cheese. Bake at 350° for 1 hour.
Combine sugar, corn syrup, peanuts and salt in a 1 1/2-quart microwavable dish. Microwave on High for 8 minutes, stirring once after 4 minutes. Stir in butter and vanilla; microwave 2 minutes more. Stir in soda and pour on greased baking sheet, pulling until thin. Cool. Break into pieces. Makes 1/4 pound.