HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thoroughly combine dry ingredients in a heavy, 4-quart saucepan. Stir in milk and bring to a bubbly boil on medium heat, stirring constantly. Boil, without stirring, to a soft ball stage. Remove from heat. Add margarine and vanilla. Do not stir. Cool at room temperature (110°).
Beat all ingredients with rotary beater until smooth. Grease a pan with butter. Cook until light brown, like pancakes. Turn and brown other side. After, you can spread with jam, honey or sugar, or I put some apple or pineapple or peaches inside.
Preheat oven to 350°. Place stick of margarine in a 2 1/2-quart baking dish and melt in oven while preheating. Meanwhile, combine dry ingredients. Stir in 3/4 cup milk (batter will be thin). Pour batter into center of melted margarine. Pour pie filling into center of batter. Bake about 50 minutes or until top is golden brown. Serve warm or cold with whipped cream.
Melt butter or margarine. Mix sugar, flour and milk together. Stir until smooth. Pour melted butter in dish that you are going to cook in. Then put fruit in bottom. Do not stir. Cook in oven at 350° for 35 to 40 minutes. You can use any kind of fruit (peaches, cherries, blackberries, etc.).
Combine first 5 ingredients. Blend well, then beat 4 minutes at medium speed. Turn into greased and floured 13 x 9 x 2-inch pan. Bake in 350° oven for 45 to 50 minutes, or until done. Prick cake with fork or skewer, completely through to bottom of cake. Thoroughly blend lemonade concentrate and confectioners sugar. Gradually spoon glaze over cake until completely absorbed. Cool and cut into squares.
Cream sugar and butter together. Add eggs and beat well. Add flour, baking powder, soda and cinnamon. Then add buttermilk and vanilla. Mix well. This will be very thick and resemble cookie dough. Grease 8 cake pans. I used Pam spray and made 4 layers at a time. You can use either 8 or 9-inch pans. Divide the dough into 8 equal parts and then pat it into the pans.
Mix all ingredients and bake in a greased cake pan for 35 to 40 minutes at 375°.
In a saucepan, whisk together all ingredients. Cook over low heat, stirring constantly, until thickened. Pour into small jars. Cover and refrigerate. Yields 1 1/2 cups.
Cream together first 4 ingredients. Add remaining ingredients. Grease and flour three (3 1/2 x 7 1/2-inch) pans. Bake for 1 hour at 350°.
Mix cream cheese and chicken with hands. Roll into big ball. Roll ball in bacon bits. Place ball on cheese ball serving dish. Chill until firm. Serve with Town House crackers.
Mix garlic in with the Butter Buds. Pour over chicken. Bake at 350° for 45 minutes. Turn breasts 3 times. Serves 4. Contains 150 calories per serving.
Stir lemon juice into peach pie filling. Cut pie crust into strips. Place filling in small casserole. Place pie crust strips over. Dot with butter; sprinkle with sugar. Bake in 350° oven until crust is brown.
Dip eggplant in egg and then crumbs. Brown in hot oil. Set aside.
Thaw frozen bread, but do not let rise. Sprinkle nuts in bottom of 9 x 13-inch pan, if desired. Pinch sections of bread off and roll into balls about the size of quarters. Roll the balls in the cinnamon-sugar mixture and place in pan. Heat together the brown sugar, margarine, milk and pudding. Pour the mixture over the dough balls. Let the bread rise a couple of hours or overnight. Bake at 350° for 25 to 30 minutes. Invert immediately on a cookie sheet.
Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are almost tender, 10 to 12 minutes; drain. Place broccoli in ungreased 1 1/2-quart round casserole. Heat oven to 400°. Beat soup and milk with hand beater until smooth; pour over broccoli. Sprinkle with cheese. Mix baking mix and margarine until crumbly; sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes. Yields 6 to 8 servings.
Brown meat; drain. Add tomato sauce and 1/2 cup green peppers. Cook over medium heat 5 minutes stirring occasionally. Add beans and 1/4 pound cheese cubes. Cook until cheese melts. Remove from heat. Dip tortillas in hot oil; drain on paper towels. Fill each tortilla with a 1/4 cup meat mixture, then roll up. Place seam side down in a 9 x 13-inch casserole dish. Pour remaining mixture over tortillas. Cover and bake at 350° for 20 minutes. Top with remaining cheese. Bake 5 additional minutes to melt cheese. Remove and top with remaining peppers, cheese and tomatoes. Makes 4 servings.
Mix and store in large container. Use 1/4 cup mix in 1 cup hot water.
Brown turkey and drain any juices. Sprinkle flour over meat and mix well. Add sour cream and mushrooms. Cook over low heat until bubbly. Remove and serve with pasta. Serves 2 to 4.
Mix ingredients and knead like dough. Add food coloring if desired. Store in airtight container.
In saucepan, combine soup, enchiladas, sauce, milk and chilies; heat until bubbly. Dip tortillas, one at a time, in sauce until limp or place in warm skillet until limp. Drain tortillas.	Set aside 1/2 cup cheese. Place 1/4 cup cheese on each tortilla and roll.
Toss all ingredients together in bowl. Chill until ready to serve. Serves 4 to 6.
Cook bows according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, combine dressing, mayonnaise, salt and pepper. Add cooked bows and remaining ingredients; toss lightly until pasta and vegetables are evenly coated. Chill. Makes 6 servings.
Brown meat in skillet. Add pork and beans, tomatoes and salt. Pour half of mixture in baking dish, add layer of onions. Add rest of mixture.
Cook ground beef, stirring to crumble. Add onion and the next 7 ingredients; cook for 7 minutes. Place in crock pot with beans and tomatoes; cook for 4 hours. Serve in bowls; top with cheese.
Heat oil in large skillet. Add garlic, celery and beef; brown, stirring constantly. Mix rice, tomatoes, tomato paste, salt, bay leaf and cayenne pepper with hot water. Add to garlic and celery; stir well and cover. Bring to boil; reduce heat and add beef bouillon.
Fry onion and pepper in small amount of oil until glossy. Brown meat. Keep moving to prevent burning. Add mushrooms and remove from heat. Boil macaroni until tender; drain and add. Add tomato sauce and corn; mix well. Place in a well-greased casserole and refrigerate until ready to bake. Grate lots of sharp Cheddar cheese on top. Place in 300° oven for 1 hour.
Cook hamburger, celery and onion until done. Drain. Then add rest of ingredients; bring to a boil, then simmer 30 to 45 minutes. Serve over spaghetti noodles.
Put cracker crumbs and milk in a greased casserole. Let stand for 30 minutes. Add remaining ingredients except cheese. Mix well. Refrigerate 1 hour. Bake in preheated oven (330°) for 50 minutes. Sprinkle cheese on top. Bake another 10 minutes. Serves 4.
Mix and freeze first 6 ingredients. Set out 1 to 1 1/2 hours before serving. Pour ginger ale over and stir. Ready to serve.
Preheat oven to 325°. Combine chocolate chips and margarine and melt over low heat. Stir until well blended. Cool slightly. In mixing bowl, beat eggs with wire whisk until light (do not use electric mixer). Beat in sugar and vanilla to chocolate mixture. Stir together flour, soda and salt. Stir in egg mixture. Add nuts. Pour into greased 13 x 9-inch baking pan. Bake 45 minutes or until pulls away from edges of pan and sets in the center. Cool completely before cutting into squares. Store in tightly covered container.
Combine all ingredients in a small casserole dish except cheese. Top with cheese. Cover and bake at 350° for 25 minutes. Serves 1.
Mix flour, eggs, sour cream and salt. Add a little water at a time until all is used. Knead dough until firm and elastic texture.
Mix all ingredients and bake 30 to 45 minutes at 350° or until lightly browned. Cook in Pyrex or long pan.
Melt butter in olive oil. Add all other ingredients, except shrimp. Let sauce stand for 15 minutes. When ready to cook, add shrimp and sauce to skillet and cook for 15 minutes, stirring often. Divide shrimp into individual bowls. Pour sauce over shrimp and serve with French bread for dipping.
Combine dry ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple and finely chopped nuts; add bananas. Pour batter into 3 well-greased pans lined with wax paper. Bake for 25 to 30 minutes at 350°. Cool cake and ice with Cream Cheese Frosting.
Brown hamburger, diced onion and bacon. Simmer. Add rest of ingredients. Simmer 2 hours.
Spray large skillet with Pam. Heat, then add chicken and garlic. Cook and stir until chicken is no longer pink, about 3 or 4 minutes. Add milk and frozen vegetables with pasta. Cover and simmer 4 to 8 minutes, or until vegetables are crisp-tender. Stir before serving. Makes 4 servings.
Pour into graham cracker crust or regular pie shell. Freeze. Garnish with Hershey's chocolate syrup and peanuts.
Preheat oven to 350°. Melt butter. Mix brown sugar, butter, flour and eggs together. Gradually add milk. Pour into crusts and bake. When top of pie starts to brown, turn oven down to 300° until pie is done.
Brown meat; drain fat. Add rest of ingredients. Cover and simmer for 30 minutes.
Melt butter in large pot; saute onions. Lower heat; cover. Stir occasionally until tender and lightly cover, 25 minutes. Add broth. Chop zucchini (trim ends). Drop in broth. Return to boil. Reduce heat until tender, 20 minutes. Pull leaves and smaller stems off watercress. Rinse well. Remove soup from heat. Add watercress. Cover and let stand 5 minutes. Pour soup through strainer; reserve liquid. Put solids in food processor. Add 1 cup of liquid. Process until smooth. Return to pot and add about 2 more cups of liquid and/or* 1 cup cream and 1 cup liquid. Season. Simmer to heat through.
Blend first 7 ingredients; carefully stir in blueberries. Sprinkle topping over batter and bake at 375° for 45 to 50 minutes.
Blanch carrots until fork tender. Put the fiddleheads, carrots, onions, mushrooms and cucumbers in a big bowl. Add dressing and toss together. Best to let	set 4	or 5 hours before serving.
Wash yams. Cover and bring to boil. Boil for about 5 minutes. Drain, peel and slice in half lengthwise. Place the slices in a heavy 4-quart saucepan. Add the sugar, spices, butter and boiling water. Cook, uncovered, for 1 hour until the syrup has thickened and almost cooked away. Turn the yams occasionally during the last half of the cooking time but do not stir. Serve hot.
Cook and stir garlic and meat in a Dutch oven until meat loses its red color. Add beans (if wanted) with their liquid. Add onions and green pepper. Pour in tomato sauce. Add salt, cumin and chili powder. Stir and simmer over low heat, stirring occasionally.
Sift flour, baking soda and baking powder together in large mixing bowl. Cut in shortening until mixture is crumbly, then beat in eggs and sour milk. Add sugar and vanilla and mix well. Mixture will still feel rather dry. Form about 1/3 of mixture into a ball and work with hands. Place on floured board and roll out with rolling pin and cut into desired shapes. Repeat with remaining dough. Place on greased cookie sheet and bake at 350° until dough starts to crack on top of cookie. Ice if desired. These make great cookies for you to let your kids help make at Christmastime.
Heat juice and apples until apples are limp. Add remaining ingredients and cook 5 minutes. Bake in double crust pie shell at 350° for 35 minutes.
Cook frozen broccoli as directed. Stir in 1/2 stick butter and the cheese. Mix together 1/2 stick of butter and crushed Ritz crackers. Sprinkle cracker mixture over broccoli and bake at 350° for 20 to 30 minutes.
Mix first 6 ingredients and pour in baking dish. Melt margarine; add corn flakes. Mix and spread over potatoes. Bake in medium oven until lightly browned.
Brown steak on medium heat slowly. Transfer cooking pot to heating base using hot pads. Combine ingredients, garlic, onion, salt, pepper, ginger, sugar and soy sauce. Pour over steak. Cover; slow cook at setting #3 for 6 to 8 hours or setting #4 for 4 to 5 hours.
Take chicken broth and onion and cook until onion is clear in color. Mix flour and cream and stir in gradually on low heat until bubbly. Add in chicken, peas, mushrooms and pimento. Cook until warm. Serve on biscuit, rice or toast points.
Heat oven to 400°. Cook limas according to package; drain. Put in large casserole dish and add baked and kidney beans. Simmer sausage in small amount of water for 5 minutes in covered skillet. Drain liquid and fry until brown. (do not prick sausage, cut sausage into small pieces). Add sausage and ham to beans. Stir together other ingredients and pour over beans. Mix gently. Bake, uncovered, for approximately 1 hour. Yields a lot.
Wash and slice potatoes but not all the way through. Use the handle of a spoon to prevent knife from cutting all the way. Put potatoes in baking dish and fan slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake at 425° for 50 minutes. Remove from oven and sprinkle with cheeses. Bake additional 10 to 15 minutes until tender.
Preheat oven to 350°. Grease 8 1/2 x 4 1/2 x 2 5/8-inch loaf pan. Cream butter and sugar; add eggs one at a time, beating well after each addition. Set aside. Sift and mix flour, baking powder, salt, baking soda and allspice. Add to creamed mixture, alternating with apple butter and stir in nuts. Pour into greased loaf pan. Bake 60 to 70 minutes or until wooden toothpick inserted in center comes out clean. Remove bread from pan; cool thoroughly before slicing.
Put beans in large kettle filled half full of cold water; bring to a	boil. Add salt and salt pork. Boil until tender, keeping kettle half full of water.
Combine sour cream, green pepper and dry sauce mix. Chill and serve with vegetable dippers.
Cream together and add 1 tablespoon each of neatness and ambition, a pinch of humor and enough temper to flavor. Mix all thoroughly and add a generous quantity of love. Place in the sunshine of a devoted husband's smile and the result will be a perfect wife and homemaker.
Cook and drain carrots. Let cool. Mix together the other ingredients and pour over carrots. Marinate 12 hours. Serve cold.
Mix ingredients in the order given. Start cooking in a cold oven. Bake at 350° until done. Test for doneness.
Mix muffin mix as directed. Place the 10 cones in a muffin pan. Cookie sheet can also be used. Fill the cones with the batter approximately 1-inch from the cones' rims. Bake at 325° for 15 to 20 minutes. Test for doneness. Decorate with yellow frosting and make "happy faces" with raisins, etc., or with a tube of chocolate icing. Children can eat entire cone; contains no messy wrappers.
Pre-heat oven to 350 degrees. While oven is heating, place margarine in 9x13 pan and place in oven. Mix together flour, sugar, milk, vanilla, and cinnamon, until just combined. Mixture will be lumpy. Carefully add peaches and juice. Mix well. Remove 9x13 pan from oven. Carefully pour mixture into pan. Return to oven till crust is brown, about 45 minutes. Serve warm with ice cream.
Mix dry ingredients in large bowl. Add oil and egg and mix. Slowly stir in milk a little at a time until batter is the consistency of pancake mix. Heat two tablespoons of bacon grease or oil in large skillet. Drop batter by large spoonfuls into skillet and cook the same as pancakes. Serve with butter and syrup. Serves 8.
Mix ingredients as listed, with mixer. Pour into pie shell. Refrigerate 2 hours before serving.
Heat oven to 350°. Beat butter and sugars until creamy. Combine flour, baking soda and cinnamon; add to butter mixture. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes.
Combine all ingredients and blend well. Makes about 1 (16 ounce) bottle. A delicious treat with any of your salads.
In a 4 quart Dutch oven, cook the onion and garlic in margarine or butter until tender, but not brown. Add the water, potatoes, sausage, beans and bouillon granules. Heat to boiling. Reduce heat; simmer, covered, for 15 minutes. Add cabbage or cole slaw mix, tomato paste or catsup and vinegar. Simmer, covered, 10 minutes more. Makes 6 main dish servings.
Let butter soften. Cream butter and sugar. Add flour and whipping cream. Add eggs, one at a time. Add vanilla. Beat until smooth. Bake at 350° for approximately 1 1/2 hours. (We check ours after 1 hour.)
Soak 2 1/2 hours in the 1/2 cup salt. Mix sugar with vinegar and place vegetables (chopped) in mixture. Let stand for 2 hours. Fill jars with tops and keep refrigerated.
Dissolve jello in water. Add berries and stir until thawed. Add pineapple, then bananas. Pour half the mixture into an 8 x 8 x 2-inch pan. Chill until firm. Spread on sour cream. Add remaining mixture. Refrigerate. For best results, make day before serving. For Christmas, color sour cream green and have red and green salad.
Cook all of ingredients until tender. Run through food mill or puree in blender until very creamy in texture. If soup is too thick at this point, add more chicken broth or milk. Garnish with croutons or other seasonings to taste.
Mix all dry ingredients together. Add melted butter, eggs and vanilla. Mix with a fork and add chopped pecans. Bake at 300° for 30 to 40 minutes in buttered square glass pan.
Cut turkey sausage into bite-sized pieces and brown in skillet. Add onion and pepper and cook until tender. Add remaining ingredients. Cover and simmer 30 to 45 minutes.
Mix butter and mayo together and melt. Spread over each slice of bread. Chop olives and layer on bread. Grate cheese and layer. Bake until cheese melts.
Mix these ingredients and pour over the meat loaf in the oven. Continue baking 1 1/4 hours longer, basting occasionally. Serves 4 to 6.
Cut 12 doughnuts and holes from the slices of white bread. Fit the resulting scraps of bread (crust removed) in the bottom of a 13 x 9 x 2-inch baking dish. Layer sliced cheese, cooked and drained broccoli and ham over the bread. Arrange doughnuts and holes on the top, with doughnuts down the sides and holes in the middle. Combine slightly beaten eggs, milk, onion, salt and mustard; pour over bread. Cover and refrigerate overnight. Bake, uncovered, at 325° for 55 minutes. Let stand 10 minutes before cutting.
Cream together Parkay, egg and brown sugar. Sift dry ingredients together and add to mixture. Add apples, pecans and raisins by hand. Drop by teaspoon on greased cookie sheets. It is better to let mixture set before baking so apples have a chance to mix, about 15 minutes, then stir good. Bake at 350° for 12 minutes. Frost with cream cheese frosting or plain vanilla frosting.
Heat oven to 350°. Grease 2 (1 pound) shortening cans or other 2 1/2-cup cans. There are small (2 1/2 cup) loaf pans. Mix all ingredients, except 1 tablespoon wheat germ, and the water in a medium size bowl. Stir in water until just blended. Spoon into cans, smooth top and sprinkle with remaining wheat germ. Bake until tops are golden brown and pick inserted in center comes out clean. As soon as out of oven, remove from cans and put in zip-lock bags. Great with split pea soup.
Pour oil into a 13 x 9 x 2-inch pan. Spread on bottom of pan. Put cake mix, eggs and water into pan. Stir until blended, about 2 minutes. Spoon pie filling into batter to create a marble effect. Bake at 350° for 40 to 50 minutes. When cool, sprinkle with powdered sugar.
Mix butter, flour and cream cheese; chill for 30 minutes. Place a rounded teaspoonful of dough in each tart cup. Press dough to bottom and sides with thumb. Sprinkle each cup with chopped pecans. Mix the brown sugar, eggs, melted butter, salt and vanilla together. Spoon in the cups, over top of the pecans. Bake at 325° for 25 to 30 minutes.
Cream the margarine, Crisco and sugar. Add beaten eggs, vanilla and milk. Blend together in another bowl the flour, baking powder, soda and salt. Stir into egg mixture; blend thoroughly. Wrap in waxed paper (better in small packages). Store in refrigerator at least 3 hours. Roll out on floured board; cut into shapes. Decorate with colored sugar, nuts, raisins, etc. Bake at 400° for 10 to 12 minutes.
Cut together with a pastry blender the flour and butter. Stir in the sugar and baking powder. Add to this mixture, eggs, milk, lemon juice and zambucca. Form dough and chill 1/2 hour. Roll into ropes and tie in knots. Bake at 325° for 15 to 20 minutes. Ice with the following.
Cream butter and sugar. Add eggs and beat until fluffy. Stir in pineapple and bread. Bake in ungreased 1 1/2-quart casserole for 45 minutes to 1 hour at 350°.
Mix in pan the sugar, cocoa, milk and margarine. Put on medium heat and bring to a rolling boil and boil for 1 minute. Remove from heat. Quickly add vanilla, salt and peanut butter. Stir. Add oatmeal. Stir well. Drop by teaspoonful onto wax paper. Let cool, then remove from paper.
Combine and mix well. Pour into a hot greased skillet and bake at 400° for 30 minutes.
Mix grapes and sugar; pour into a 1/2 gallon jug. Fill with water. Cook in pressure cooker for 35 to 45 minutes.
Soak raisins in rum for a day (the longer, the better). Mix all ingredients well. Roll into small balls. Place on a greased cookie sheet. Bake 18 to 25 minutes at 350.
Stir together peanuts, sugar, syrup and salt in 1 1/2-quart casserole. Microwave on HIGH for 7 to 8 minutes, stirring well after 3 minutes. Add butter and vanilla to syrup, blending well. Microwave on HIGH for 1 to 2 minutes more. Peanuts will be lightly browned and syrup very HOT. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet; let cool 30 minutes to 1 hour. When cool, break into small pieces and store in airtight container.
Break cauliflower into flowerets. Combine Parmesan cheese and mayonnaise. Toss all ingredients except bacon together. Refrigerate 6 to 8 hours. Add bacon just before serving. Serves 8.
Mash potatoes. Melt butter and add to potatoes. Add sugar and salt. Beat with electric mixer until smooth. Add eggs, one at a time, or all together. Beat until smooth. Add milk and beat again until smooth. Lastly, add spices. Pour into 4 to 5 pie shells (4 full or 5 medium-full pies). Bake at 350° for 40 to 50 minutes until browned.
Cook the onion in the butter until slightly wilted. Add the vegetables, soup stock and water. Cook until vegetables are tender. Add the tomato juice. Blend the flour with the cream; add some hot soup to it and stir into the contents of the kettle. Bring to a boil. Season to taste with the salt and pepper and flavor with the parsley or dill.
Combine dry ingredients (corn meal, sugar, salt, flour and baking powder). Add the egg, milk, salad oil, corn and cottage cheese; stir lightly. Pour half of batter into a 9-inch square casserole (well-greased). Add the cheese and peppers. Pour rest of batter over this. Bake at 425° for 30 to 40 minutes, until golden on top. Serves 10 to 12.
Clean and cut broccoli into 1/2-inch pieces. Steam in 1/2 cup water until tender. Do not drain. Set aside. Wash and slice mushrooms. Melt butter in saucepan over medium heat. Add flour to make a roux. Cook for 2 to 4 minutes. Add chicken stock, stirring with a wire whip, and bring to a boil. Turn heat to low. Add broccoli, mushrooms, half and half and spices. Heat but do not boil.
Measure flour and salt into bowl. Add shortening. Mix with pastry cutter (or two table knives) until crumbly. Add egg water in small amounts, mixing with spoon. Makes six 8-inch crusts.
Stir all together and put hot butter in frying pan and add onions, milk and flour to prepare a creamy sauce, when done add chicken. Put in the refrigerator for 3 hours. Afterward give form of croquettes and mix them with eggs and crushed crackers and fry them.
Mix cream cheese, Cheddar cheese, finely chopped green onions, paprika and bacon bits. Spread mixture thinly on tortilla and roll up. Refrigerate until ready to serve. Slice into half-inch thickness and serve.
Combine all crust ingredients, except marshmallows, at low speed until crumbly. Press firmly in ungreased 13 x 9 x 2-inch pan. Bake 12 to 15 minutes. Remove from oven. Sprinkle with marshmallows. Bake 1 to 2 minutes more, until marshmallows begin to puff. Cool.