HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together margarine (melted and sugar. Add eggs. Pour flour in a little at a time while mixing. Add milk. Pour into layer pans and bake at 325° until brown. Makes 4 layers.
Mix vinegar, mustard, sugar and salt to Miracle Whip. Let stand 10 to 20 minutes to thicken. Pour over warm cooked macaroni. Add eggs, onion and celery seed. Mix well, then refrigerate.
Beat eggs well; add sugar. Melt shortening over boiling water; add to sugar mixture. Add flour and mix until smooth. Spoon 1/4 of the batter into a small bowl. To the remaining batter, add chocolate and pecans. Spread in a well-greased pan. To the 1/4 batter, add coconut and spread over chocolate batter. Bake at 350° for 40 to 45 minutes.
Combine flour, baking soda, mustard, salt and red pepper in large bowl. Reserve 1 Tbsp. cheese; stir remaining cheese into flour mixture. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Add egg yolks and water, mixing until dough forms. Refrigerate 2 hours or until firm. Preheat oven to 400°. Grease two cookie sheets. Roll out dough on lightly floured surface into 12 inch square (about 1/8 inch thick). Brush surface lightly with egg white and sprinkle with remaining 1 Tbsp. cheese and sesame seeds, if desired. Cut dough in half. Cut each half crosswise into 1/4 inch strips. Twist 2 strips together. Repeat with remaining strips. Place 1 inch apart on prepared cookie sheets. Bake 6 to 8 minutes or until golden brown. Remove from cookie sheets and cool completely on wire racks. Store in airtight container. Makes about 48 twists.
Mix soda in boiling water; stir well. When it stops foaming, add syrup and set aside. Sift dry ingredients, except sugar. Set aside.
Spray 10-inch square Corning Ware dish with Pam. Lay artichoke hearts on bottom. Mix rest of ingredients together and pour on top. Microwave on High for 10 minutes. Stir the top a little and microwave for 10 more minutes.
Brown the ground beef and onion. Drain. Add spaghetti sauce and stir. Place small amount on bottom of pan. Lay 3 to 4 (depending on size of pan) lasagna noodles on top of sauce. Spread small amount of cottage cheese over noodles. Then add Mozzarella, yellow and Parmesan cheeses. (Government surplus cheese can be used for yellow cheese.) Pour about 1/2 of the remaining sauce over this. Lay the other noodles on top of this, then cottage cheese, but this time, put less of the other cheese. Pour on rest of sauce and rest of cheese. Bake for 1 hour at 350° (until noodles test fork-tender).
Mix oil with soy sauce, ginger and garlic powder. Place chicken in glass baking dish. Pour sauce over chicken. Cover loosely with wax paper. Cook on High 8 to 10 minutes or until done. Rotate baking dish halfway through cooking time. Serves 4.
Mix soup, chiles, sour cream and picante sauce. Add half of the mixture to precooked chicken. Warm tortillas and fill with chicken mixture and half of grated cheese. Roll up. Place in greased casserole. Cover with remaining half of cream mixture and other half of cheese. Bake, covered, at 350° for 30 minutes. Uncover and cook an additional 10 minutes.
Wash potatoes well and cut into wedges. Mix oil, salt and paprika in bowl. Add potatoes and toss until coated. Place potatoes on a foil-lined baking sheet. Bake at 425° for 20 minutes; turn once after 10 minutes.
Mix all ingredients and pour into unbaked pie shell. Bake at 300° for 35 minutes.
Saute cabbage, onion and garlic in oil. Add soy sauce. Put in baking dish. Combine milk and egg and pour over cabbage. Bake 20 minutes at 350°. Don't overbake.
Pat cookie dough in a cake pan or a jelly roll pan. Bake at 350° for 10 to 15 minutes. Watch carefully! Let cookie dough cool.
Mix all together and press into a loaf pan. Bake for 45 minutes at 350°.
Break one egg into blender. Add 2 1/2 potatoes, 1/2 onion and 1/2 carrot in blender. Put blender on grate. Pour mixture into a bowl. Repeat with remaining 1 egg, 2 1/2 potatoes, 1/2 onion and 1/2 carrot. Grate in blender. Pour into bowl. Add in matzah meal. Sprinkle in garlic powder, salt and pepper. Mix thoroughly. Heat oil in frying pan. When hot, drop in tablespoons of latke mix. Fry on both sides until golden brown. Put them on paper towels to absorb the extra oil. Enjoy the delicious snack.
In a saucepan, combine the water and sugar, stirring to dissolve the sugar. Bring to a boil, and add the cranberries, then reduce the heat to medium-low. Cook until the skins pop. Cool the sauce completely at room temperature. Then refrigerate until firm. Makes 2 1/4 cups.
Brown meat and onion in melted shortening. Add seasoning, Worcestershire sauce and tomato sauce. Cover and simmer 15 minutes; add chili beans. Pour into greased casserole. Top with cornbread batter and bake for 20 minutes at 250°. Serves 6.
Beat eggs with 1 tablespoon water. Cream thoroughly with sugar and flour. Add other tablespoon water and vanilla. Mix well. Pour into pie shell. Top with pecans. Bake at 375° for 30 minutes.
Melt marshmallows, butter and condensed milk in top of double boiler. Mix in other ingredients. Pour into boxes lined only with wax paper. Refrigerate.
Cut chocolate into approximately 1/4-inch chunks. Combine the flour, salt and cinnamon. Beat together the butter, sugars and vanilla. Beat in the egg. Stir in the flour mixture. Add oats, dates and chocolate. Drop by level teaspoons onto ungreased baking sheet. Bake until the edges brown, 6 to 8 minutes. Let cool 1 minute before removing to rack. Bake at 350°.
Combine hamburger and onion soup mix. Spread meat in bottom of baking pan. Scatter all vegetables over meat mixture. Spread soup over vegetables. Spread your Tater Tots over top. Salt and pepper to taste. Bake at 350° for about 1 1/2 hours. Good for covered dish church supper or family affair.
Combine soft margarine, egg, milk, Sugar Twin and vanilla. Blend well. Mix the dry ingredients and add to mix. Add applesauce, raisins and nuts. Mix well. Drop by teaspoon. Makes 30 cookies, each containing 49 calories. Bake at 350° for 8 to 10 minutes.
Sift together in a bowl and reserve, flour, salt, baking powder, cinnamon and nutmeg. Beat butter and sugar until mixture is light and fluffy. Beat in egg, orange rind and juice. Stir in flour mixture, blending until smooth. Fold in dates and nuts. Spread evenly in a greased and floured baking tin, 11 x 7 x 1-inch. Bake at 350° for 25 to 30 minutes or until browned. Spread with Orange Butter Frosting.
Prepare a graham cracker crust in a 9 x 13-inch pan. Mix all ingredients. Put on top of crust. May cover with Cool Whip.
Combine salad dressing and sugar. Sift flour, soda, baking powder, spices and salt together. Add alternately with combined water and molasses. Beat after each addition until smooth. Pour into greased 9-inch square pan. Bake in moderate oven at 350° for 30 minutes. Frost when cool.
In medium mixing bowl, combine nuts, dates, soda and salt. Add shortening and water. Let stand 20 minutes. Combine remaining ingredients and mix with date/nut mixture. Pour into 9 x 5-inch loaf pan prepared with cooking spray. Bake at 350° for 1 hour.
Soften gelatin in cold water. Combine sugar and water. Bring to a boil. Add cranberries and simmer 20 minutes. Remove from heat and stir in softened gelatin until dissolved. Cool and add apples, nuts and celery. Pour into 1 1/2-quart mold. Chill until firm.
Bring to boil. Wash quart jars; boil lids and rings. Cut hot banana peppers in half; remove seeds and wash. In clean hot quart jars, pack peppers, fresh dill, a couple cloves of garlic and 1/2 teaspoon alum. Pour hot liquid in jars. Wipe tops of jars and seal with hot lids. The peppers are tangy, but not real hot. Great with a sandwich.
Boil sugar and water 5 minutes. Add instant coffee slowly, stirring, then add vodka or bourbon. Cool. Add vanilla. Now enjoy.
In food processor, use regular work blade to chop chocolate using on/off turns until chocolate resembles coarse meal. Transfer to bowl and set aside. In food processor, combine sugars, egg yolk, coffee, cocoa, cinnamon and salt; mix about 1 minute. Add butter and mix. Add flours and chocolate; mix using on/off turns just until flour is incorporated into dough. Do not over process. Divide into 4 equal portions. Form dough into "logs" and wrap each in wax paper. Refrigerate until firm (about 1 hour) or freeze. Cut into 1/4 inch slices and put 1 1/2 inches apart on sheet; bake about 8 minutes in 325° oven until set. Transfer to wire rack to cool.
Combine peppers and oil in frying pan. Heat to medium. Chop garlic and add. Flip peppers and rotate until all peppers are completely soft (cooked) all the way through. Sprinkle with garlic powder as you rotate peppers. Remove cooked peppers. Put in bowl. Drain 90% of oil and pour remaining oil and garlic on top of peppers. Slice peppers and serve on crackers with cheese. Spread garlic oil on bread and serve.
Mix Wesson oil, margarine and sugar. Mix well. Add eggs, one at a time, mixing well after each addition. Sift together flour, soda and salt. Add these to the oil and sugar mixture. Add flavoring. This will be a thick mixture. Fold in apples, chopped fine (Winesap are better). Fold in nuts. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours or until done.
Drain crabmeat. Place cream cheese on serving platter. Press to flatten cheese. Put crabmeat on top of cheese, then pour cocktail sauce on crabmeat. Serve with your favorite crackers. This should be prepared right before serving.
Mix the sweetened condensed milk and lemon juice until thick. Fold in whipped topping which has been partially thawed. Spoon into the graham cracker crust. Refrigerate at least 1 hour or overnight before serving.
Prepare cornbread mix and bake per package instructions. Cool and crumble. Add other ingredients. Mix well. Taste improves if chilled overnight.
Mix flour, margarine, sugar and pecans well. Pat into oblong cake pan and bake at 375° for 9 to 12 minutes. Let cool. Mix cream cheese, powdered sugar and Cool Whip. Spread on cooled crust. Place sliced bananas on top of this. Prepare pudding according to directions. Pour on top of bananas. Spread Cool Whip on top. Sprinkle chopped nuts on top. Makes 12 servings.
Mix first 7 ingredients until blended and set aside. In medium bowl, mix together sauce and cooked ground beef.
On low heat, warm milk, shortening and sugar. Mix in egg, salt and flour. Mix well in large bowl. Let rise 15 minutes. Work down with wood spoon. Let rise 15 minutes more. Shape into rolls and place in a greased pan or muffin tin. Let rise 15 minutes. Bake in hot 400° oven for 15 minutes or until done.
Slice chicken or beef in thin strips. Slice any combination of the vegetables listed in strips or slices for stir-frying. In a hot skillet, brown chicken or beef in 1 tablespoon of oil. Remove from pan and set aside. Add remaining oil to skillet. Add desired vegetables, adding mushrooms last. Cook vegetables until still crunchy as they will continue to cook when sauce is added. Add chicken or beef back to skillet with the vegetables. Combine sauce ingredients and pour over all. Cook quickly, then serve over rice.
Combine milk and sugar and cook to a rolling boil. Boil about 10 minutes. Test mixture to see if it forms a food soft ball when dropped in cold water. If it does not, cook until it does, stirring constantly. In a big bowl, combine chocolate chips, marshmallows and butter. Pour on hot milk and sugar mixture. Stir until melted. Add vanilla and nuts. Mix well and pour in large pans and cool. Makes 6 pounds.
Mix all ingredients in small bowl, cover and refrigerate overnight. Serve with fresh vegetables as an appetizer.
Combine all ingredients in large nonmetallic bowl and chill overnight. Serve soup cold with dollop of sour cream on top of each service. Pass croutons. Serves approximately 6 to 8.
Soften topping at room temperature. Using an electric mixer, whip together Cool Whip, sour cream, sugar, vanilla and coconut. Chill. Serve as a dip for fresh fruit or spoon over fresh fruit as a dressing.
Saute onion and pepper in oleo until done. Add last 3 ingredients. Cook until blended. Put spaghetti and chicken in a large casserole dish. Pour the other ingredients over the spaghetti and chicken; mix well. Bake at 350° until done.
Combine flour,	salt, pepper and paprika in paper bag. Drop beef, a portion at a time; shake until coated. Mix with Wesson oil in 3 quart casserole. Bake, uncovered, at 400° for 30 minutes. Stir once. Add	vegetables, water and Hunt's sauce; stir well.	Cover and bake at 350° for 1 3/4 hours or until done. Makes 6 servings.
In skillet, brown chops. Pour off fat. Mix together soup and water. Pour over chops. Cover; cook over very low heat 45 minutes or until tender. Stir now and then.
Set Cool Whip and cream cheese out at room temperature until soft. Dice canned peaches and save the syrup from the can. Make jello with 2 cups hot water and 1 cup total of the syrup and cold water. Let jello begin to set. Blend cream cheese and Cool Whip in a mixing bowl. Blend in 1/2 set jello and fold in diced peaches. Pour into serving dish and chill.
Mix the flour, brown sugar, butter and nuts. Brown on cookie sheet in a 350° oven for 15 minutes. Make topping mix. Add cream cheese, sugar and vanilla; mix well. Prepare Danish dessert. Add frozen berries. Divide first mixture. Put 1/2 in a 9 x 13-inch pan. Top with cream cheese mixture; sprinkle with remaining crumbs. Top with berries.
Cook carrots for a few minutes until partially cooked. Combine all ingredients and bring to a full boil. Cook, stirring occasionally, until carrots are glazed.
Crush cookies until mixture resembles dirt. Set aside. In a large bowl, cream the cream cheese, margarine and powdered sugar. In another bowl, mix pudding with milk, 1 to 2 minutes until well blended. Fold pudding into cream cheese mixture with spatula. Fold in whipped topping. In an 8 to 10 inch flower pot, or individual pots, alternate cookie crumbs and pudding, ending with cookies. Place gummy worms into top layer. Some can be pushed tenderly into the dirt, appearing to be climbing out of the dirt. Chill several hours or overnight.
Cut celery into thirds or just enough to fit into medium size saucepan. Put all ingredients (except for half and half) into saucepan; bring to a boil. Turn down heat and let simmer for 20 minutes. Place mixture in a blender and puree. Pour into saucepan with half and half and heat through. Serves 4 to 6.
Grind cranberries and whole orange. Add sugar and set aside. Heat pineapple and juice to boiling; add dry jello, stir until dissolved. Cool a little and add cream cheese. Stir until it melts. Add cranberry mixture, celery, nuts and Cool Whip. Stir until well blended. Pour into a 9 x 13-inch pan. Chill well.
Beat shortening until light. Add sugar and continually beat until fluffy. Beat in vanilla and eggs.
In a large saucepan, combine all ingredients. Simmer 10 to 15 minutes. Serve hot in mugs with orange slices on top or with cinnamon stick stirrers. Serves 14.
Blend first 4 ingredients, then add eggs. Beat until smooth. Pour over rhubarb. Bake at 450° for 10 minutes, then bake at 350° for 30 minutes.
Wrap bacon around chestnut; slice bacon to fit. Attach with toothpick. Pour sauce over them and bake until bacon is done at 300° for 30 minutes.
Mix all of the ingredients and store in a tightly covered shaker container. Use on meat, poultry, fish and vegetables. Makes 1 cup.
Brown meat in oil. Put all ingredients in big pot and cook. I cook the beef for 1 hour and then add the other ingredients and cook for 35 to 45 minutes.
Brown hamburger. In the same skillet add seasoning pack from stuffing mix and water according to package directions. Simmer 2 minutes. Add bread crumbs and let stand. In a separate kettle, bring water to a boil. Add 4-6 green pepper halves. Cook peppers until tender crisp. Stuff peppers with hamburger mixture, alternating with cheese. Put peppers on a cookie sheet. Bake at 350 for 15 minutes or until hot and cheese is melted.
Heat oil in a large pot. Saute onion and peppers until onion is translucent. Add carrots, potatoes, celery, salt and spices. Mix well. Add stock and simmer for 15 minutes until potatoes and carrots are soft. Add turkey, corn and pimento. Heat through but do not boil. Just before serving, stir in parsley and adjust seasonings to taste.
Cream margarine; add sugar and beat until smooth. Add eggs, one at a time, beating well after each addition. Add vanilla wafers which have been crushed, alternately with milk. Add coconut and pecans. Pour into a greased and floured tube pan. Bake at 275° for 1 1/2 hours.
Combine first 4 ingredients in the top of a double boiler. Bring water to a boil. Reduce heat to low and cook until butter melts. Stir about 1/4 of hot mixture into beaten eggs. Add to remaining hot mixture, stirring constantly. Cook, stirring constantly, over medium-low heat, until mixture thickens and coats a spoon (about 15 minutes). Cover and refrigerate up to 2 weeks. Serve over pound cake, angel food cake or gingerbread.
Mix together (I put in food processor) and top with lettuce, tomatoes, scallions, black olives and Cheddar cheese. Serve with nacho chips.
Combine tomatoes, peppers, onion and salt. Mix well. Let stand 1 hour. Drain well in colander. Put in pan. Add sugar, vinegar and spices. Bring to boil. Simmer 20 to 25 minutes. Put into hot jars and seal. Turn upside down until cool. Good on beans or hot dogs.
Combine flour and salt; cut in shortening. Measure 1 egg yolk and milk to equal 2/3 cup. Reserve egg white. Beat with 1 teaspoon water and use as glaze on top crust of pie. Add egg yolk-milk mixture to flour mixture and combine thoroughly. Roll crust on flour or cloth in usual manner. Any crust is usually easier to work with if left to set for a few minutes before rolling or put into refrigerator for a few minutes.
Cream oleo, both sugars and eggs. Add flour, soda, baking powder and salt. Mix well, then stir in oats, chocolate chips and vanilla. May bake in a 9 x 13-inch pan or drop by teaspoons on cookie sheet. Bake at 350° for 30 minutes in a 9 x 13-inch pan or 8 to 10 minutes for cookies.
Break spaghetti into thirds and cook as directed on package. Drain and while still warm, combine with eggs and Parmesan. Put into 9 or 10-inch pie plate that is well-greased. Pat up the sides. Melt butter and saute onions until soft. Stir sour cream into onions. Spread over the spaghetti. Take sausage out of casing and crumble and cook it. Add sausage to the spaghetti sauce and simmer 10 minutes. Spoon over spaghetti. Bake 25 minutes at 350°. Put grated or sliced Mozzarella cheese on top and bake 10 minutes more.
Heat margarine over low heat until melted. Blend in flour, onion and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables; reserve.
Beat eggs; let set. Blend together the milk, vanilla and margarine; combine all ingredients and mix well. Pour into graham cracker crust. Beat the egg whites. Add sugar and vanilla to make meringue. Cover the pie with meringue and brown under broiler. Cool and chill for 2 to 3 hours.
In hot butter in skillet, saute mushrooms and onion about 5 minutes or until tender. Add salt, pepper, nutmeg, marjoram and then peas. Makes 4 servings.
Cream in mixer, sugar and butter slowly until mixed; beat at high speed 4 to 5 minutes. Add eggs and beat well. Add salt, flour and lemon flavoring. Beat until well mixed, beat at high speed for 5 to 10 minutes. Place in cold oven. Bake 1 hour and 15 minutes or 1 hour and 30 minutes at 325° or until golden brown.
In a blender, sprinkle gelatin over cold milk; let stand 3 to 4 minutes. Add hot milk; cover and process at stir (low) for 2 minutes. Add sugar and vanilla. Process at liquify (high). With blender running, add cubes of cream cheese one at a time. Reserve 1 cup mixture. Add pumpkin and pumpkin pie spice in blender; process on high until completely blended. Pour into graham cracker crust. Swirl in reserved cheese mixture and chill until firm.
Combine all spices together and put in cheesecloth. Mix apple cider or juice and pineapple juice together. Pour into large pot and simmer for about 20 to 30 minutes. Serve hot. Makes 1 gallon.
Combine water, vinegar, oil and sugar. Pour over sliced cucumber, tomatoes and onion.
Mix shortening, brown sugar, egg and molasses. Sift dry ingredients and stir in; chill dough. Roll into balls the size of walnuts. Dip tops in sugar. Sprinkle each with 2 to 3 drops of water. Bake 10 to 12 minutes at 375° until set but not hard.
Beat together eggs, milk and mustard. Add sausage, bread, salt and pepper. Stir to blend. Bake at 350° for 40 minutes, until lightly browned. Can be mixed the night before.
Boil chicken legs until cooked (reserve chicken stock). Mix chicken meat (skinned and boned), stewed tomatoes, Ro-Tel tomatoes, pimentos, mushrooms and 1 pound of Cheddar cheese. Season with salt, pepper and garlic to taste. Add cooked spaghetti. Mix well.
In large mixing bowl, cream together peanut butter, margarine, sugars and vanilla. Beat in eggs, one at a time. Add flour and mix well. Stir in 3/4 cup of chips. Spread in a 9 x 13-inch pan and bake at 350° for 20 to 25 minutes. Remove from oven and immediately sprinkle with remaining chips. Let stand 5 minutes and spread melted chocolate. Sprinkle with colored sugar.
Cook chickens with ingredients mentioned (covered with water) until tender. Cool and	debone keeping liquid.	Add chicken, one can of mushroom soup and 1/2 cup stuffed olives to broth; cook all together and thicken. Place ingredients in row; take some of each things and place on top of each other. Serves 12.
In a 1 1/2-quart casserole, combine all ingredients and mix well. Move mixture away from center and place glass in center to make the ring shape. Cook, uncovered, 8 minutes or until mixture around glass is set. Remove glass and invert onto a serving plate. Makes 4 servings.
Mix sour cream, Cool Whip and Jell-O; add pineapple and nuts. Chill.
Stir baking powder, salt, cream of tartar and powdered milk into the unsifted flour; sift it all together. Cut shortening into mixture until it looks like corn meal. Place in tightly covered container and store at room temperature. This will keep for months.
Beat eggs thoroughly. Add flour and sugar mixed together. Add milk and beat. Add corn and melted butter. Cook in a 400° oven for 30 minutes. Do not stir.
Boil the potatoes until tender. Mash and add rest of ingredients. Pour in 3-quart casserole dish. Bake at 350° for 45 minutes. Add marshmallows for the last few minutes of baking time.
Dissolve jello in hot water; add sugar. Chill until slightly thickened. Add strawberries. Fold in whipped topping. Put in baked pie shell. You may wish to garnish with a few strawberries. Chill until firm.
Baking Temperature: 425°. Baking Time: 45 minutes, divided.
Rinse fresh okra. Slice lengthwise in half, salt liberally and saute in skillet in olive oil. Cover and stir occasionally to prevent scorching. Cook over low-medium heat until okra is very tender. May add sliced onion, fresh tomato wedges, also bacon or thin pieces of ham at beginning of saute.
Mix flour and sugar; add oleo and egg yolks; beat well and add buttermilk and vanilla. Beat egg whites until stiff; fold into sugar and egg mixture. Pour into 2 (9-inch) unbaked pie shells. Bake 45 minutes at 350°.
Mix all ingredients in a large bowl. To make hot chocolate, use 1/3 cup mix to 2/3 cup hot water.
Mix together and shape into patties. Fry quickly on both sides. Place in baking dish. Cover with 1 can golden mushroom soup and 1/2 cup milk or water (mixed together). Bake at 350° for 30 to 40 minutes.
Sift dry ingredients into bowl. Cut in butter and shortening with pastry blender until mixture resembles coarse crumbs. Blend egg and vanilla; add to dry ingredients. Mix only until blended. Dough is fairly soft. Shape into 1-inch balls and roll in white sugar. Place 2 inches apart on ungreased cookie sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in white sugar. Bake at 350° for about 12 minutes or until delicately browned. Makes about 6 1/2 dozen cookies.