HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together milk, flour, eggs, 1 tablespoon margarine, sugar and salt; beat until smooth. Let stand 30 minutes. For each blintz, pour 1/4 cup batter on hot, lightly greased skillet. Cook on one side only until lightly brown. Spread browned side with sour cream and roll up. Before serving, brown in remaining butter. Top with raspberries and sour cream. Makes 8 servings.
Spread pie filling and pineapple in 13 x 9-inch pan (glass). Sprinkle dry cake mix, coconut and nuts over filling. Pour melted butter all over the top. Bake at 350° for 1 hour.
Preheat oven to 350°. Mix all ingredients in large bowl. Pour into greased and floured Bundt pan. Bake at 350° for 45 minutes to 1 hour. Cool well and sprinkle with powdered sugar.
Grease bottom and sides of 15 x 10 x 1-inch baking pan. In large bowl with mixer at medium speed, beat flour, sugar, butter and salt until mixture resembles coarse crumbs, press firmly and evenly into pan. Prebake at 350° for 20 minutes or until golden brown.
In large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt. Stir in raisins, carrots, coconut and pecans. In separate bowl, combine eggs, oil, apple and vanilla. Add to flour mixture. Stir only until combined. Spoon into greased or paper-lined muffin tins. Bake at 350° for 15 to 18 minutes. Makes about 18 muffins.
Preheat oven to 350°. Gradually add sugar to softened shortening and beat until creamy. Add eggs one at a time, beating well after each addition. Add vanilla. Stir the flour, mace, cream of tartar and salt together. Add a little at a time to creamed mixture, beating thoroughly after each addition. Bake 1 hour.
Mix thoroughly and add tears of joy, sorrow and sympathy for others. Fold in 4 cups of prayer and add faith. After pouring all into your daily life, bake well and serve with a smile.
Place chicken breasts in 8 x 12-inch baking dish. Pour salad dressing over it. Bake uncovered at 400° for 20 minutes. Place rice, vegetables and 1/2 can onions around and under chicken.
Cut eggplant into 8 parts lengthwise and fry in olive oil until brown and tender, about 10 minutes for each part. Place tomato sauce in casserole. Add eggplant; sprinkle well with cheese. Dot with butter and bake in moderate oven (375°) 15 minutes. Serves 4.
Mix all fruit together. Add orange juice. Chill for 2 to 3 hours.
Add the rest of the ingredients to the cooked carrots and marinate in refrigerator overnight.
Melt 1/3 cup morsels. Grease and flour bottoms of two 9-inch layer pans. Combine graham cracker crumbs and melted butter. Stir in walnuts and 2/3 cup morsels. Set aside. Combine flour with soda and salt. Cream butter. Gradually add 1 1/2 cups sugar and cream well. Add eggs, one at a time. Beat well. Blend in melted morsels and vanilla. At low speed, add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Turn into pans. Sprinkle with crumb mixture. Bake at 375° for 30 to 40 minutes. Cool. Beat cream with 2 tablespoons sugar until stiff. Fill and frost sides, keeping layers top side up. Refrigerate.
Combine all ingredients until well mixed. Cover and chill (overnight if minced onion used). Makes 3 cups.
Cream the butter. Add grated cheese, salt and red pepper. Sift together flour and baking powder. Add to creamed mixture. Mix well. Mixture will be stiff and short. Roll out and cut with biscuit cutter. Bake in moderate oven at 350° for about 10 to 12 minutes.
Prepare cake mix according to package directions. Spoon 1/4 cup batter into each cone and place filled cones in muffin pans. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack.
In a mixing bowl, stir together shredded carrot, water and minced dried onion. Cover with clear plastic wrap; vent by leaving a small area unsealed at the edge of the bowl. Microcook on High about 1 1/2 minutes or until the carrot is tender. Drain.
Pare turnips and chop onion. Boil in small amount of water until tender, then mash. Add 2 cans soup, sour cream and carrot. Add about 2 cups stuffing mix (seasoned). Pour into casserole dish; dot with oleo and sprinkle some stuffing on top. Bake in 350° oven about 35 to 40 minutes.
Pour oil in 9 x 13 pan and spread. Add cake mix, eggs and water. Blend with a fork. Spread evenly. Add pie filling on top and marble. Bake at 350° for 35 to 45 minutes or until toothpick inserted comes out clean.
Melt chocolate in top of double broiler over simmering water. Stir until smooth. Remove from heat and blend in condensed milk and peanuts. Drop by tsp. on baking sheet. Cool at room temperature 2-3 hours. Store in a air-tight container.
Mix together sugar, butter, flour and nuts and use enough milk to help make it spread. Bake at 350° for 25 to 35 minutes. Serves 8 to 10.
Melt margarine. Add sugar, then eggs, one at a time. Sift flour into mixture. Add nuts and vanilla. Bake at 325° in 8 x 12 Pyrex dish for 35 minutes or until firm.
In bowl combine chicken, soup, mixed vegetables and stir. Pour into greased 9 X 9 pan spread evenly. Add biscuits on top of mixture. Bake at 350 degrees for 20 minutes or until biscuits are golden brown.
Dissolve yeast in 1/4 cup water and then add 1 teaspoon sugar. In a 3-quart bowl, add 1/3 cup sugar, shortening, egg, salt and 1 cup warm water. Beat thoroughly and add dissolved yeast. Gradually beat flour into mixture. Mix and knead with hands until dough becomes stiff to beat. Place covered in a warm place and let rise until double in size, about 2 1/2 to 3 hours. Press down and place in refrigerator. On the day you wish to bake, roll and shape as many rolls as desired. Do this in early afternoon and allow rolls to stand in cool place. Bake in a 400° oven for 20 to 25 minutes.
Grease and flour Bundt pan. Pour nuts evenly in bottom. Mix remaining ingredients and pour over nuts in pan. Bake at 350° for 50 to 60 minutes.
Cut eggs in half (lengthwise). Scoop out yolks in small mixing bowl and mash with fork. Add remaining ingredients and mix well. Spoon yolk mixture into egg white halves. Chill until ready to serve.
Blend sugars, flour and shortening together. Set aside 1 cup of this mixture. This will be your topping. Grease and flour a 9 x 13-inch baking pan. Preheat oven to 375°.
Mix lemon and orange jello with hot water and add cold water after jello is fully melted. Let begin to set and add remaining ingredients and chill well.
Mix dry ingredients. Melt butter and add to dry ingredients. Beat eggs and vanilla. Add to mixture. Mix well. Bake in sprayed pie pan in 325° oven for 25 minutes.
Grate cabbage and carrot if not using "shredded cabbage packages". Add diced onion and put in a large bowl. In a medium saucepan, add vinegar, oil, sugar and all above listed spices. Stir. Bring to a boil and pour over cabbage. This recipe is great when made one day in advance.
Brown sausage in saucepan. Add other ingredients; cook twenty minutes. Place in bowl with Parmesan cheese on top.
Crumble crackers; pour in sweet milk and let soak in. Cream margarine and sugar thoroughly. Add eggs, one at a time. Stir crackers and milk mixture to make sure they are soft. Add cracker mixture and baking powder to butter and sugar mixture. Add coconut, pecans and vanilla. Mix well and pour into four 9-inch pans, greased and floured. Bake at 350° for 20 to 25 minutes.
Mix all together and pour into cooled cooked pie shell or graham cracker crust. Chill and serve. Makes 2 pies.
Beat eggs. Add sugar, flour and salt; beat. Add Karo syrup, vanilla and butter. Beat all together. Put pecans in bottom of unbaked pie crust. Pour filling mixture over pecans. Bake at 325° for 1 hour or until done.
Melt marshmallows in milk, pinch salt in top of double boiler. Let cool and add creme de cocoa and creme de menthe slowly. Whip cream and fold into mixture. This fills 9-inch chocolate crumb pie crust. Keep in refrigerator. It can be frozen.
Cook potatoes, onions, celery and salt in water until tender. Add pepper, milk and margarine and bring almost to a boil. Serve hot. When in the bowl, sprinkle crumbled crisp bacon on top. If desired, you can use shredded cheese also.
Heat oven to 350°; have meat ground together. Crush or run bread cubes through blender. Beat eggs slightly and sprinkle over other ingredients and mix well. Form in meat balls. Easy way to brown these is put one layer deep on cookie sheet with sides and brown them. Put in baking casserole; add 1 1/2 quarts water and 3 or 4 cans mushroom soup.
Mix sugar, milk, cocoa and butter. Cook until boiling. Then add peanut butter, vanilla and oatmeal. Spoon out onto wax paper and let stand for approximately 10 minutes.
Brown hamburger in a skillet. Drain; set aside. Clean and cut up vegetables; set aside. Mix tomato paste with 2 cans of water each in a bowl. Empty stewed tomatoes in a bowl and cut up. Now mix paste, stewed tomatoes and spaghetti sauce in a large pot with a lid on high heat. Add vegies and stir in. Add spices to taste. Bring to a boil, then a simmer and add meat; stir. Let simmer for 45 minutes to an hour. Add seasonings to taste if necessary. Add water to desired consistency. Makes 15 to 20 servings.
Mix well. Use 1/3 cup milk to 1 cup of boiling water. This makes a little more than a gallon of dry mix.
Cook potatoes in skins until tender. Cool and refrigerate overnight.	Peel and grate. Add	other above ingredients. Place in greased casserole dish.	Bake at 350° for 30 minutes.
In saucepan, melt butter over medium-low heat. Stir in brown sugar. Cook and stir over low heat for 2 minutes. Add milk; bring to boiling. Cool to room temperature. Beat in powdered sugar until like fudge. Stir in walnuts.
In an electric mixer, cream the cream cheese. Blend in powdered sugar, a little at a time, to make a stiff dough. Continue to knead dough by hand. Pinch off enough dough to fill mold. Roll in granulated sugar and press firmly into mold. Pop out of mold. Makes approximately 75 mints.
Mix one cup flour with the sugar, salt and yeast. Heat 1 cup water and margarine. Gradually add to the dry ingredients and beat for 2 minutes. Add 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough. Knead 5 minutes. Set in a greased bowl. Cover. Let rise 40 minutes.
Chop or dice peppers and onions. Add sugar, vinegar and salt; bring to a boil. Reduce heat and simmer for 30 minutes. Put in jars and seal.
Let eggs stand at room temperature an hour before using. Use an ungreased 10-inch tube pan. Start the oven for moderate heat. Sift flour once before measuring. Measure and add 1/2 cup sugar. Sift together 4 times. Combine egg whites, salt, cream of tartar and flavorings in large bowl. Beat with flat wire whip until the whites form soft peaks, but are still moist and glossy. Then add rest of sugar in 4 additions by sprinkling about 5 tablespoons at a time over whites and beating until sugar is blended, about 25 beating strokes each time. Add flour and sugar mixture in 4 additions, sifting it over egg whites. Fold in each addition with flat wire whip, turning bowl gradually. Use 15 complete fold over strokes each time. After last addition, use 10 to 20 additional fold-over strokes. Pour batter into pan. Bake in moderate oven (375°) for 35 to 40 minutes. Remove from oven, invert pan on cake rack and let stand 1 hour, or until the cake is cool. Then loosen from sides and around tube with a slender knife, gently drawing out cake.
Mix all ingredients. Cook over medium heat. Stir constantly until a ball forms. Remove from heat and drop on wax paper. After cooling, knead and store in airtight container.
Brown pork chops, if desired. Arrange chops in an 8 or 9-inch square baking dish (glass). Cover with plastic wrap. Microwave on High for 10 minutes. Turn chops over after 5 minutes. Drain and save juices.
Mix Veg-All, onion, mayonnaise and cheese together. Chip the butter in mixture. Cover with cracker crumbs and bake.
Add spices to dry pudding mix. Then add milk; mix slowly with beater until just blended (30 seconds). Blend in pumpkin and 2 cups whipped topping.
Rinse chicken; pat dry. Combine 1/4 cup flour, salt and pepper in plastic bag. Add chicken pieces, a few at a time, shaking to coat. Cook chicken in hot margarine or butter in large skillet over medium-high heat 8 to 10 minutes or until tender and no longer pink, turning once. (Reduce heat as necessary during cooking to prevent over browning.) Remove from skillet, reserving any drippings. Keep warm. For sauce, combine both and 3 tablespoons flour in screw-top jar. Cover and shake well; add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute longer. Stir in lemon juice and sugar; heat through. Serve sauce over chicken. Sprinkle with chives.
Place all ingredients in bowl and microwave for 2 minutes. Stop and mix well, then microwave approximately 1 minute. Serve hot with crackers. Easy!
Combine all ingredients except chocolates. Using rounded teaspoonfuls, shape into balls. Roll in sugar and place on ungreased cookie sheets. Bake at 375° for 10 to 12 minutes. Remove from oven and top with candy Kiss, pressing down firmly so cookie cracks around edge.
Wash, dry and split pickles. Combine vinegar, water, sugar and spices. Simmer 15 minutes. Pack pickles in jars, then pour boiling liquid over top. Put a little dill on top of each jar. Process 10 to 12 minutes or water bath.
Cook eggplant in boiling water 6 to 7 minutes. Drain. Put eggplant, onion and croutons in baking dish. Mix soup, milk and egg; pour over eggplant. Sprinkle cheese on top. Bake 20 to 25 minutes at 350°. Makes 8 servings.
Put the green tomatoes, peppers, cabbage and onions through the food chopper. Add the salt. Let stand overnight; drain. Mix with the syrup, vinegar, mustard seed and turmeric. Boil 20 minutes. Pour into jars and seal.
Combine V-8 juice, meat, onions, seasonings and 6 cups water. Cover; simmer for 2 hours. Cut meat from bone in large cubes. Skim off excess fat. Add meat and vegetables; cover and simmer 1 hour. Add cabbage and noodles last 30 minutes. Serves 10.
Saute onions in margarine in skillet until tender. Spoon into pie shell. Sprinkle with Swiss cheese.
Melt butter, add flour and pecans. Press in baking dish. Bake until done. Let cool.
Cream flour, sugar and eggs together, then add buttermilk, vanilla and nutmeg to taste. Mix well, then pour in 9-inch pie pan. Bake at 350° for 55 minutes.
Mix cottage cheese, dry Jell-O, pineapple and mandarin oranges. Add Cool Whip and mix well. Refrigerate.
Mix well and mold or put in bowl and garnish with chopped pecans. This is very good with Triscuit wafers or Town House crackers.
Combine all ingredients in a bowl. Bake in greased mini muffin tins at 450° for about 15 minutes or until lightly brown. Makes 24 rolls.
Blend sugar and soft butter together. Add eggs, one at a time and beat well. Sift flour. Add a cup at a time and beat well. Add Crisco oil; beat well. Add 7-Up and lemon. Beat. Pour into a greased Bundt pan. Bake at 350° until cake is done. Before removing cake from pan, glaze.
Simmer squash in salted water until tender; drain. Place squash and cream cheese in casserole. Mash cheese and squash together; add garlic salt. Mix well. Top with cracker crumbs and melted oleo. Bake at 350° for 15 to 20 minutes. Serves 6.
Cook noodles; drain. Melt shortening in large skillet; add onion and green pepper and cook until tender. Stir in soup, milk, pimento, salt and pepper. Bring to a boil. Add cooked noodles and flaked	tuna. Mix well and put in 1 1/2 or 2 quart casserole.	Sprinkle with	bread crumbs and bake at 350° for 25 to 30 minutes. Serves 12.
Mix wafer crumbs, butter and 3 tablespoons sugar together and pat in bottom of 9 x 13-inch pan. Beat cream cheese and 1 1/2 cups sugar together on high until creamy. Add the vanilla and rum. Blend well. Add eggs, one at a time, and the melted chocolate. After well blended, add the chocolate chips. Pour over wafer crumb crust. Bake 40 minutes at 350° until top cracks. Let cool 10 minutes. Mix sour cream with 1/2 cup sugar and pour over top of cake, covering completely. Bake 10 minutes at 350°. Refrigerate for at least 30 minutes before serving. Decorate by drizzling chocolate syrup over top. Garnish with strawberries or raspberries.
Layer a well-greased 3-quart casserole. Begin with tortillas, chicken, sprinkle chili powder and garlic salt, follow with half of the soups mixed with the broth, bell pepper, onion and cheese. Begin second layer with tortillas and the rest of the ingredients. Bake for 2 hours at 350°. Cover during half of the baking time. Serves 8.
In 15 1/2 x 10 1/2-inch roasting pan in 425° oven, melt butter. Remove pan from oven. On wax paper, mix next 5 ingredients. Pour buttermilk into small bowl. Dip one wing at a time in buttermilk, then in crumb mixture. Place wings in melted butter in roasting pan, turning to coat evenly. Bake 35 minutes or until chicken wings are tender.
Mix first 5 ingredients with a mixer until smooth. Spread with a spatula on a pizza pan. Top (in order) with lettuce, onion, tomato and Cheddar cheese. Use nacho chips to scoop and eat!
Heat oven to 350°. Grease and flour 3 (9-inch) cake pans. Set aside. In a small bowl, combine all crunch ingredients until crumbly. Divide into 3 portions. Press 1/3 of the mixture into the bottom of each of the prepared pans.
Cream together butter and sugars. Beat in egg, vanilla, salt and soda. Stir in the flour, chips and coconut. Spread in a greased 9 x 12-inch pan. Bake at 375° for 15 to 20 minutes or until light golden brown. Cut into bars or squares when cooled.
In a large mixing bowl combine the flour and sugar. In a heavy saucepan combine butter, shortening, coffee and cocoa. Stir and heat to boiling.
Beat egg whites, then add the pineapple and pecans. Pour in 10-inch tube pan and bake for 1 1/2 hours at 300°.
Soak beans in bowl overnight; drain. Place beans, onion, and salt pork in large saucepan with water to cover. Simmer, covered for 1 to 1 1/2 hours or until beans are tender, stirring occasionally.
Mix all the dry ingredients in a very large bowl. Add margarine, eggs and buttermilk. Mix well. Pour in greased muffin pan. Bake at 400° for 15 to 20 minutes. This mix can be kept in tight container in refrigerator for up to 6 weeks.
Sift together flour, sugar and salt. Cut lard in with pastry blender. Put egg yolk in measuring cup and add milk to make 2/3 cup; add to lard mixture. Mix just enough so dough shapes into ball. Roll out 1/2 of dough to 15 x 11-inch rectangle. Transfer to baking sheet. Cover with corn flakes, then apple slices. Mix sugar and cinnamon; sprinkle over apples. Roll out other half of dough for top crust. Pinch edges together. Beat egg white until stiff. Put on top. Bake in a 400° oven for 40 minutes. While hot, dribble glaze over top.
In food processor, combine beans and garlic and process, using on-off motion, until smooth (do not puree). Transfer to bowl and stir in salsa. May also use a blender.
Brown sausage in skillet and drain. Thaw bread dough. Roll out in rectangle form and coat with melted butter or oleo. Put a layer of browned sausage, olives and cheeses. Sprinkle Parmesan cheese. Fold sides up and ends over and seal bread. Bake on greased pan at 300° until brown; approximately 45 minutes to 1 hour. This makes 3 large loaves. They can be refrigerated or frozen until needed.
Dissolve yeast in warm water. In large mixing bowl, combine hot milk, shortening, sugar and salt. Cool to lukewarm. Mix eggs and mashed potatoes into yeast mixture. Add flour and stir. Knead on lightly floured surface for 10 minutes. Place in greased bowl, turning once to grease top. Cover and let rise until doubled in bulk, about 1 hour. Roll dough out until about 1/2-inch thick. Cut with floured doughnut cutter. Place on lightly floured surface, cover and let double in bulk. Cook in deep hot oil, turning once, each side being golden brown.
Cut and boil potatoes. Boil eggs; peel and cut. Cut apple and onion real fine. Mix potatoes, eggs, onion, relish, pickles, apple, mayo, mustard, salt and pepper. Put parsley and paprika on top.
Beat eggs. Add sugar. Stir in vinegar, cornstarch and water. Cook until thick. Add crumbled bacon to dressing. Pour dressing over lettuce right before serving.
In large skillet fry bacon until crisp, drain on paper towel and crumble. Set aside. Add onion to drippings, cook until lightly brown and tender. Drain on paper towel. In large bowl combine tomatoes, kraut, sugar, bacon and onion. Turn sauerkraut mixture into a 2-quart casserole and cover and refrigerate 4 hours or overnight. Heat oven to 350° and bake, uncovered, 35 to 40 minutes. Serves 8.
Mix in large bowl eggs, salad oil and sugar.	Add and stir in	grated	carrots, pineapple, vanilla and nuts. Sift together flour, salt, soda, baking powder and cinnamon. Blend into carrot and pineapple mixture. Turn into ungreased pan. Bake at 350° until center springs back when	touched, 40 minutes.
Cook onions and pepper in skillet until tender. Combine in bowl with chicken and chilies. Set aside. In the same skillet, melt 3 tablespoons butter. Blend in flour, coriander and salt. Stir in chicken broth all at once; cook and stir until thick. Remove from heat; stir in sour cream and 1/2 cup cheese. Cut up tortillas (or use chips) and mix together. Pour into 13 x 9 x 2 baking dish; sprinkle with remaining cheese. Bake, uncovered, in 350° oven about 25 minutes. Serves 6. Can freeze. Can do ahead.
Cut up cauliflower & broccoli into small chunks. Combine cauliflower, broccoli, mushrooms, water chestnuts and onions.
Mix soup, milk, sour cream and chilies together. Dip tortillas in hot grease to soften, but can use as is. Put a small amount of mixture in bottom of 9 x 13-inch cake pan. Put chicken (as much as desired), cheese and a spoonful of mixture in tortilla. Roll and place in pan. Add extra mixture and cheese to top of pan. Bake at 350° for 30 to 40 minutes. Serves 12.
Spread Marshmallow Fluff or place marshmallows between two graham crackers. Add chocolate chips to taste. Put in microwave until marshmallow is soft and warm.
In large skillet, heat oil over medium-high heat. Add onion and garlic; cook until just softened, 5 to 7 minutes. Add yellow squash and zucchini; cook, stirring occasionally, until lightly browned, about 8 minutes. Stir in parsley, white wine, oregano, salt and red pepper flakes. Cook, stirring, until mixture is heated through, 2 to 3 minutes. Serve sprinkled with Parmesan cheese. Makes 4 servings.
Boil sugar, butter, cocoa and milk for 1 minute. Stir in peanut butter, vanilla and oats. Beat well and hurry. Drop by spoonfuls onto waxed paper.
Chop mushrooms	and saute for 5 minutes in butter. Blend in flour, salt and Accent; stir in cream. Cook until thick; add chives and lemon juice. Remove crust from bread and roll thin with rolling pin. Spread with mixture and roll up. Pack and when ready to serve, cut each roll in half and toast on all sides at 400°. Serve immediately.	These can be frozen, defrosted and toasted when ready.
Blend honey or syrup and milk. Add flour gradually, stirring until smooth. Add eggs, corn, butter and salt; mix well. Turn into greased 1-quart baking dish. Sprinkle with allspice. Place baking dish in a pan of hot water. Bake at 300° for 1 hour and 45 minutes until custard is set.
Mix 1/2 can soup, beef, crumbs, egg, onion and salt. Shape in an 8 x 4-inch loaf. Place in shallow baking pan. Bake at 375° for 1 hour and 15 minutes. In saucepan, blend rest of soup and water and add 2 to 3 tablespoons of drippings. Heat. Pour over loaf and bake 15 more minutes.
Cut potatoes in half lengthwise. Parboil just until tender. Melt butter in saucepan. Add paprika, salt, Italian seasoning, garlic powder and barbecue spice. Mix well.
Melt butter in large fryer. Salt and pepper chicken and fry in butter until lightly brown. Place chicken in baking dish. Pour out half of batter that is left. Add cream of chicken soup to remaining butter and stir together, mixing in the crumbs in the fryer. Pour this mixture over chicken pieces. Cover and bake 1 hour or until tender at 375°. Serve with mashed potatoes or rice.
Measure 4 cups of freshly boiled hot water. Add 4 level teaspoons of Nescafe instant coffee. Stir vigorously 5 seconds. Pour immediately into four ready cups and serve. Serves 4. Repeat process for coffee addicts (or double ingredients).