HumbleIntelligence/food-ner-1-Million huggingface dataset:
Just put all ingredients into a large bowl and mix until well blended. Be sure margarine is soft (not melted). (Do not use butter.) Chill 1 hour, then form balls and flatten with a sugared glass (flat bottom) dipped in granulated sugar. Bake at 350° for 8 to 10 minutes. Watch closely.
Drain pineapple thoroughly. Combine first 4 ingredients in large mixing bowl. Fold in Cool Whip; divide mixture amongst the 2 pie shells and chill for 1/2 hour. Serves 8.
Sprinkle steak with meat tenderizer according to package directions. Thinly slice steak. Heat oil in fry pan; add steak. Cool and stir only until steak has lost red color. Add water, 1/4 cup soy sauce and sugar. Add remaining ingredients; stir fry to crisp tender stage. Skillet can be covered to cook at low heat. Serve meat, vegetables, and juices in bowl with rice. Serve with soy sauce. Makes 6 to 8 servings.
Boil squash with salt until tender. Whip squash until smooth. Saute shallots, peppers, celery and mushrooms with stick of margarine. Blend egg, milk and oatmeal. Combine drained squash, vegetables and egg mixture. Add pimento. Pour into large buttered casserole and cover with bread crumbs. Bake at 400° for 30 minutes.
Peel and thinly slice potatoes. Mix cream and French onion soup together. Layer sliced potatoes in a casserole dish. Pour cream and soup mixture over top. Cook slowly in a preheated oven 350 degrees for 40 minutes.
Blend and pour into graham cracker pie shells. Makes 2 pies. Pour strawberries on top.
Cream margarine. Sift together flour, 1/4 cup powdered sugar and baking powder. Gradually add to margarine, mixing well. Stir in nuts and vanilla. Form crescents with fingers and place on ungreased cookie sheet. Bake in 350° oven for 10 to 12 minutes until done, but not brown. Roll in additional sifted powdered sugar while cookies are still warm. Handle with care as they are quite flaky at this point. Allow to cool before serving. Yield: 4 to 5 dozen.
Cook hamburger and drain well. Cook bacon and crumble. Save grease and cook onion until lightly brown. Boil water and add beef cubes. Put all ingredients in slow cooker, except beans. Heat to a boil and turn to simmer and cook 4 to 5 hours or longer. Add beans halfway through cooking. Can add more chili powder or red pepper for hotter chili.
Mix sour cream and jello. Add Cool Whip, marshmallows, nuts and fruit cocktail. Chill and serve.
Cream butter and sugar. Add eggs, one at a time, beating after each addition. Sift flour with salt and baking powder. Add alternately with milk. Add vanilla. Bake in four greased and floured 9-inch cake pans or one greased and floured tube pan at 350°. Pans will take about 25 to 30 minutes, tube pan will take longer. Frost with favorite frosting or serve with fruit and Cool Whip.
Spray muffin cups with cooking spray. In bowl, combine flour, baking powder and salt. In a large bowl, combine bran cereal, milk and brown sugar. Let stand for 2 minutes. Stir in mayonnaise and egg until well blended. Add raisins. Stir in flour mixture just until moistened. Fill muffin cups half full. Bake at 400° for	25 minutes. Serve warm. Makes 12 muffins.
Preheat oven to 450°. Stir baking powder and salt into sifted flour. Cut in shortening until mixture is the consistency of coarse meal.
Cook sugar, milk and butter to soft ball stage (8 minutes). Remove from heat and add the rest. Whip and put in large buttered pan.
Combine sugar, oil and eggs. Add bananas or pumpkin. Sift dry ingredients. Add to bananas or pumpkin mixture. Add water. Bake at 325° for 1 hour. Use a greased and floured loaf pan.
Saute carrots, onions and garlic in oil for 5 minutes. Sprinkle with flour. Stir in soup and milk. Add dill and sugar. Simmer until carrots are tender, approximately 25 to 30 minutes.
Melt and mix all ingredients in double boiler. Serve with nacho chips or Doritos!
Prepare cake mix as directed. Use sheet cake pan. Mix milk, shortening, sugar, butter, vanilla and salt for 10 minutes or until creamy. Spread on cooled cake and chill. Warm frosting and spread on top of chilled filling and cake. Refrigerate.
Cut chicken into strips, set aside. Heat skillet and spray generously with Pam. Add garlic and stir; add chicken and spray chicken with Pam. Season with lemon pepper and cook completely. About 25 minutes. Add white wine Worcestershire sauce and cook about 5 minutes longer; arrange on platter and serve.
Grate cheese; knead together with sausage and Bisquick. Put in refrigerator overnight. Pinch off and roll into balls. Bake for 10 minutes at 450°.
Mix the first 8 ingredients together in a 2 1/2-quart casserole dish. Cook on Medium-high or 80% power 8 to 10 minutes, stirring once after 5 minutes. Remove from microwave. Melt butter in a separate microwave-safe dish for 40 seconds on High. Mix crackers and almonds with butter. Sprinkle on top of casserole; cook on High 3 to 5 minutes, or until bubbly. Let stand 5 minutes before serving. Serves 16.
In bowl, in water, stir ascorbic-acid mixture for fruit until dissolved. Add peaches to mixture. Gently toss peaches until thoroughly coated. Let mixture stand 10 minutes.
In a 9 x 13-inch pan, spray with Pam. Put in pork chops. Cut up onion and bell pepper. Put on top of chops. Put mushrooms on top.
Chop apple and celery fine. Mix with other ingredients. Cover and refrigerate for 1 hour. Serve on bread. Makes 3 servings.
Cream eggs, butter and sugar. Add vanilla and flour. Add fruit and nuts; mix by hand. Press into a greased 9 x 13-inch pan. Bake at 300° for 45 to 50 minutes. Cool about 30 minutes; cut into squares.
Place a little olive oil in bottom of baking dish, enough to coat bottom. Place fish fillets in dish with oil. Sprinkle all seasonings over fish. Pour melted butter on fish. Squeeze lemon juice over fillets. Bake at 350° for 20 to 25 minutes or until fillets flake easily with a fork.
Saute onions in butter, but do not brown. Prepare rice as usual. Add milk, soup and pepper to onions. Stir and pour over rice. Bake for 1 hour at 350° covered. Take the cover off for the last few minutes.
Work to a paste and spread in pan about 9 x 12-inches. Bake at 350° for 12 to 15 minutes or until golden brown.
Mix powdered sugar and salt. Blend in syrup. Add shortening, vanilla and milk. Mix until smooth and creamy. Add more sugar to thicken or milk to thin frosting. Frost two 8 or 9 inch layers or 13 x 9 inch cake. Excellent on spice cake.
Sift together flour, cocoa, soda, sugar and salt into 9 x 9 x 2-inch greased pan. Make three holes in this sifted mixture. Pour cooking oil into one; vinegar into another and vanilla into the third hole. Pour cold water over it all and beat until you can no longer see the flour. Bake at 350° for 25 minutes.
Cook rice; stir in half the onion. Rinse chicken; pat dry and in a skillet cook chicken, garlic, and Italian seasoning in hot oil over medium heat for 8 to 10 minutes, turning once. Remove from skillet; reserve drippings.
Grate the cheese and combine with softened cream cheese, preferably in electric mixer. If too stiff to blend well, add a little cream or milk. Add grated onion and Worcestershire and a little finely minced garlic; mix well and allow to stand in refrigerator for several hours. Shape into balls (this recipe will make 2 large balls or 3 medium balls) and roll in chopped pecans. Chill again and serve with crisp crackers.
Preheat oven to 450°. Brush 2 baking sheets, preferably nonstick, each with 1 teaspoon oil. With your hands, squeeze the liquid from the potatoes, a few handfuls at a time, into a large bowl. Let the liquid stand 1 minute to allow the potato starch to settle to the bottom and then pour off and discard the liquid that rises to the top. Beat in the egg, flour, salt and pepper and then stir in the potatoes and onion. Take about 3 tablespoons of the mixture in the palm of your hand and flatten to a 3-inch pancake; place on a prepared baking sheet. Repeat with the remaining potato mixture to make 12 latkes. Bake until lightly browned on the bottom, about 12 to 15 minutes. Brush the tops with the remaining 3 teaspoons oil and then turn and bake until cooked through, 5 to 7 minutes.
Cut each squirrel into eight pieces, including heads. Combine peppers and sea salt together. Season both sides of cut up squirrel with mixture. Melt butter in 12-inch cast-iron skillet and fry squirrel until browned all over and they start to stick to the pot. Remove the squirrel; add 1 cup onion and crushed garlic. When vegetables are soft add 1/2 cup water, 1 tablespoon Worcestershire sauce and squirrel. Cover; let simmer until tender, about 1 hour or 2. Add flour and green onion tops; cook 5 minutes, stirring until slightly thickened. Serve with rice.
In a large skillet, cook bacon until crisp. Drain, reserving 1/4 cup drippings; return to skillet. Add bacon, green onion and garlic; cook 1 minute. Stir in tomatoes, basil, salt and pepper. Simmer 5 minutes. Prepare pasta according to package directions; drain. Add tomato mixture; toss to mix. Serve immediately.
Combine chicken, salad dressing mix and cream cheese in a mixing bowl. Beat on medium speed until blended. Shape into a ball and roll in pecans. Cover and chill. Yields 1 (4-inch ball).
In 9 x 13-inch pan mix butter and graham crackers to make crust. Layer pineapple on crust. Mix Cool Whip and cream cheese. Put on top of pineapple. Chill.
Mix all ingredients together, let refrigerate overnight at least 2 hours before serving. Serve with crackers.
Boil broccoli. Melt Velveeta cheese. Pour mushroom soup in melted cheese. Pour cheese and soup over broccoli. Crush crackers and cover casserole. Cook at 350° for 10 minutes.
In a large mixing bowl, cream butter and sugars. Add eggs, vanilla and water; beat until smooth. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in chocolate chips and nuts. Press into 4 lightly greased 13 x 9 x 2-inch baking pans. Bake at 375° for 15 to 18 minutes or until golden brown. Yields 8 dozen.
Mix together and bake in an iron skillet in 350° oven for 45 minutes.
Boil first 3 ingredients until 300°. Add color and flavor. Pour on cookie sheet trays of powdered sugar and cut into pieces. I broke mine.
Peel and dice potatoes. Wash and cut up okra. Coat with cornmeal, salt and pepper. Heat oil in skillet; add okra and potatoes and cook until tender and brown.
Mix all ingredients together and beat with electric beaters until batter becomes light and fluffy, about 3 minutes. Grease and flour tube pan and bake 1 hour and 10 minutes at 350°.
Bring first 4 ingredients to a boil and simmer for 10 minutes; cool.
Saute the onion, carrot, celery and green pepper in the butter for 10 minutes. Stir in the flour; cook for 1 minute. Add the chicken broth. Bring to boil, stirring constantly. Stir in the grated cheese; cook until cheese melts. Add the milk. Season to taste.
Preheat oven to 425°. In a nonstick skillet over medium high heat, cook chicken 5 minutes or until done and juices evaporate, stirring often. Add soup and salsa. Heat through. Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 c. soup mixture. Spread to within 1/2 inch of edge. Moisten edges of tortillas with water. Fold over and seal. Bake 5 minutes or until hot. Serve with Fiesta rice. Serves 4.
Cream brown sugar and white sugar with shortening. Add egg or eggs, beaten. Stir soda and baking powder into flour; add flour mixture alternately with sour milk. Stir in vanilla. Add floured raisins and nuts and blend. Drop by tablespoons on greased cookie sheet. Bake at 375° until light brown or make indentation with finger. Remove to racks to cool.
Heat water in a small saucepan. Put 3 cups of corn meal in large bowl and after water is very hot, pour in bowl. Mix. Take handfuls of mixture and form under stream of cold water. Use a teaspoon for putting oil in skillet. Fry until golden brown. Enjoy!
Cook broccoli; drain. Mix onion, lemon, nutmeg and pepper. Pour into pie shell. Whip eggs and milk. Pour over broccoli mixture. Bake at 350° for 30 minutes.
Dissolve jello in hot pineapple juice. Add evaporated milk and cool until thickened. Add the cheese, pineapple, mayonnaise, nuts and celery. Mix well and chill until firm. The cherries may be added if desired.
Mix last 6 ingredients. Spread on tortillas. Roll and chill 2 hours. Cut into 1-inch slices.
Heat oven to 350°. Brown meat; drain. Stir in salsa, corn, Miracle Whip and chili powder. Layer half each of meat mixture, chips and cheese in 2-quart casserole. Repeat layers. Bake 20 minutes until thoroughly heated. Top with shredded lettuce and tomatoes, if desired.
Stir all ingredients (except marshmallows and cherries) together. Stir in nuts. Top with mini marshmallows. Top with maraschino cherries.
Saute onions in butter. Add meat, salt and turmeric and brown over medium heat 10 minutes. Cut off both ends of washed and dried okra and slice into 4 or 5 pieces. Place meat and onion mixture, okra, potatoes, tomatoes and water in a pot. Bring to a boil; reduce heat to medium-low, cover and simmer 30 to 40 minutes or until meat is tender (can be done quicker in pressure cooker; reduce water to 1 cup and cook 15 to 20 minutes or until meat is tender.) Add lemon juice. Simmer 5 minutes more. Serve over rice.
Cut peppers in halves and remove seeds. Boil for 5 minutes. Put butter in skillet and add chopped onion and celery. Let cook 4 or 5 minutes, then add meat and cook until meat changes color. Add cooked rice, tomatoes and tomato sauce. Cook until thick or suitable to put in peppers. Add the liquid from meat for the sauce on top.
Dissolve jello in hot orange juice, stir. Add drained fruit cocktail and chill until partially set. Stir in Cool Whip and chill until firm in serving dish. Add strawberries as desired.
Cream butter and sugar. Add brandy and mace, then flour and milk, a spoonful at a time, to make a stiff dough. Refrigerate until dough is firm enough to roll out easily. Roll dough to an even thickness, about 1/4 inch, and cut out in small circles. Prick with a fork, and bake in a 350° oven until they are firm. They should brown on the bottom, but the tops should remain a pale yellow color. Store in a covered jar.
Combine soup and milk; set aside. Combine chicken, broccoli, 1/2 cup cheese and 1/2 can of onions. Stir in 3/4 cup of soup mix. Divide chicken mixture evenly between tortillas and roll up. Stir tomato in soup mixture and pour over top of tortillas. Bake covered at 350° for 35 minutes. Top center of tortillas with remaining cheese and onions. Bake uncovered 5 minutes longer.
Cook pie shells and cool. Put sugar, water and cornstarch in a saucepan. Cook together until it comes to a rolling boil. Add strawberry jello and bring to a boil. Place fresh strawberries in pie shells and pour sauce over them. Chill for 3 hours and top with whipped cream or Cool Whip.
Combine all ingredients, except pecans. Shape into balls. Roll in pecans. Makes 2 medium size balls. Wrap in foil and freeze. Thaw 3 to 4 hours.
In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving. Yield: 8 servings.
Preheat oven to 350°. Lightly grease a 9 x 13-inch pan. Press one package of crescent rolls in the bottom of the pan. Mix cream cheese, sugar, egg yolk and vanilla. Spread on top of rolls in the pan. Put the other package of crescent rolls on top. Brush with egg white and sprinkle with sugar. Bake for 30 minutes or until lightly browned at 350°.
Dissolve yeast in water. Add butter and molasses (butter will melt some). Then add salt. Add flour, one cup at a time. Knead for 10 minutes. Let rise in greased bowl until doubled. Punch down. Place in 3 well-greased pans and let rise again. Bake 40 to 50 minutes at 375° or until done. Test for doneness and remove from pans immediately. Yields 3 (9 x 5-inch) loaves.
Boil the sugar, cider vinegar and salt together. Mix all ingredients; let set overnight.
In a large soup pot, cook pancetta, slightly, on medium-low heat. Add onion, carrots and celery, about 5 minutes. Add potatoes, clam juice and water. Cover and cook until potatoes are a little soft. Add pepper, parsley, milk, half and half and baccala, stirring so milk mixes smooth with clam juice, etc. Simmer about another 20 minutes on medium heat.
Cook rice, water and salt from directions on rice package. Let stand a while. Heat milk. Beat eggs and sugar; add to hot milk. Bring to a boil. Lower heat and cook, while stirring, for 3 minutes. Cool for 10 minutes. Add vanilla. Pour into rice and stir. Pour on large platter. Sprinkle with cinnamon.
Dissolve Jell-O and sugar in 4 cups boiling water. Add 12 cups cold water and pineapple juice and freeze. For 7:00 p.m. wedding, take out of freezer about 2:00 p.m. Let thaw to slush stage; add ginger ale.
Combine all ingredients in casserole. Let stand 3 to 4 hours in refrigerator. Bake at 350° for 1 hour. Makes 4 to 6 servings.
Place rolls in bottom of a 10 x 15-inch jelly roll pan and press seams together. Bake at 375° for 8 minutes. Mix next 3 ingredients and spread on cooled, baked crust. Mix vegetables and place on cream cheese layer. Press down. Top with cheese. Chill 1 hour. Cut in squares or make in pizza pan and cut into slices.
Cream oleo and Crisco; add sugar and beat until fluffy. Add egg yolks and beat again. Combine flour and soda. Add alternately with buttermilk into mixture. Stir in vanilla; add coconut and nuts and fold in beaten egg whites. Pour into 3 well-greased and floured pans. Bake at 350° for 25 minutes.
Pour beef flat to tenderize. Pieces should be rectangular. Sprinkle with salt and pepper. Spread beef with mustard on each slice. Add onions and bacon. Roll slices, starting at small end and fasten with toothpicks or wrap with thread. Brown in a little oil, add water and simmer (covered) for about one hour or so. Make gravy from liquid. This is a popular German dish.
Heat fruit cocktail. Add jello and dissolve. Chill until almost set. Mix cream cheese with a little milk. Beat whipping cream and add to cream cheese. Mix with fruit and jello.
Cut broccoli into bite-sized pieces, discard stems. Place in large bowl. Cut bacon into 1-inch pieces. Cook in skillet until crisp; remove and drain, reserving 2 tablespoons drippings. Add bacon to broccoli and toss lightly. Cook onion in reserved drippings until tender. Stir in sugar, vinegar, water, salt and pepper. Heat to boiling, reduce heat and cook slowly one minute. Pour over bacon and broccoli and toss well. Makes 6 to 8 servings.
Mix jello and water until dissolved. Put in refrigerator until cooled. Mix together the remaining ingredients. Add this to the jello and chill.
Melt butter, then stir in flour, salt, pepper, sugar and onion. Add sour cream, stirring constantly. Cook until thickened. Fold in green beans. Pour into casserole. Mix cheese and Wheaties together in a cool bowl, then sprinkle over the top of beans. Bake at 400° for 20 minutes.
Combine sugar, milk, butter and salt in medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly, for 4 to 5 minutes. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla. Stir vigorously until marshmallows are melted. Pour into foil-lined 8-inch square baking dish. Chill for 2 hours or until firm. Remove foil. Cut into pieces.
Combine above ingredients. Mix well. Shape into a shallow 2 quart baking dish. Bake at 350° for approximately 45 minutes. Drain off juice.
Cook sugar, Karo and water until mixture forms a hard ball in cold water. Beat egg whites until stiff. Pour syrup over egg whites slowly, beating fast. When mixture loses some of its gloss, drop by spoonfuls on waxed paper. Nuts or candied cherry halves can be added.
Cook cake according to directions. When cool, poke holes with handle end of wooden spoon, add jello mixed with hot water. Pour over top of cake. Chill. Spoon Cool Whip on top. Serve.
Cook squash until tender and drain; mash squash and add salt and pepper, bouillon cube, butter and onion. Add egg, sour cream, and cheese. Pour into casserole dish. Sprinkle bread crumbs over mixture and bake at 350° for 30 minutes.
Remove 1/3 cup flour from 2 cups flour and put in small bowl. Add enough water to make a runny paste. Set aside. Put Crisco into remaining flour (1 2/3 cups) and salt. Blend thoroughly and add paste. Mix with a knife until it collects into a ball. Makes 1 double crust or 3 shells.
Combine ground beef, onion and water. With hands, mix until all the meat is torn apart. Cook over low heat until most of the water has boiled away. Add remaining ingredients and mix well. Let stand for a few minutes before serving.
Bring turkey carcass to simmering (remove any skum). Boil in water just to cover. Simmer until meat on carcass comes off easily. Remove turkey carcass and save broth in pot that the turkey simmered in. Take meat off carcass and put in pot, along with the celery, carrots, chicken broth, salt and pepper to taste and onion. If you like a "thicker" soup, you may add a cup of white rice, brown rice or wild rice. Simmer all of this for about an hour. This makes a lot of soup, which may be put in small containers and frozen.
Put half of stuffing in bottom of baking dish. Put in melted margarine and cut up chicken. Put in rest of stuffing and add broth. Bake at 325° until bubbly. May be made ahead and kept in refrigerator until ready to cook.
Drain	potatoes. Crumble bacon in potatoes; slice onions, add. Salt	and pepper to taste. Add chives to taste. Mix with Ranch dressing, original recipe. (Mix dressing first and chill while potatoes cook.)
Heat pineapple and juice to boiling point. Then remove from heat and stir in dry Jell-O until dissolved, then let cool. Stir in buttermilk and Cool Whip and mix well. Pour into serving bowl and refrigerate until chilled.
Mix egg and cream cheese. Add powdered sugar gradually; mix well. Pour over crust and bake at 350° for 40 minutes.
Soak oatmeal in buttermilk 1/2 hour. Cream brown sugar, egg and oil. Stir in oatmeal. Add flour, mixed with salt, soda and baking powder. Bake at 350° for 12 to 15 minutes. Makes 12.
Mix all ingredients. Put bacon on top. Bake at 350° for 1 hour.
Mix together vinegar, sugar, salt and black pepper. Let this mixture come to a boil just enough to melt sugar. Pour over vegetable mixture and toss. Refrigerate. Stays good for several days.
Mix dressing and water together. Cut tomatoes in quarters. Pour just enough dressing/water mixture over tomatoes to coat them. * Need to have enough mixture in bowl to toss with. Chill for 30 minutes, then serve.
Mix chicken breasts, bread crumbs, eggs and milk. Put in a 9 x 12-inch greased pan. Combine water, margarine and stuffing. Spread over top of chicken mix. Bake at 350° for about 45 to 60 minutes or when brown on top.
Mix eggs, sugar and margarine. Add remaining ingredients; mix well. Bake in unbaked shell for approximately 45 minutes at 350° to 370°.
Mix milk, lemon juice, fruit cocktail and nuts. Pour into crust and top with Cool Whip. Chill.
Saute garlic in butter; add pepper and onions. Add flour, milk and parsley. Add crabmeat and bread crumbs. Season as you like. Sprinkle cheese. Put in buttered casserole dish. Bake at 350° for 20 to 30 minutes.
Spread pork chops with prepared mustard, salt and pepper; roll into flour. Brown. Put in baking dish and add 1 can chicken gumbo soup and 1/2 can water. Bake 45 minutes at 350°.
Mix together all ingredients; bring to a boil until thickened. Beat 2 egg whites for meringue.
Sift flour; measure and re-sift 2 times with next 4 ingredients, the last time into mixing bowl. Beat egg well; stir in milk and melted shortening and pour all at once into center of dry ingredients. Stir quickly until dry ingredients are just dampened, then give 3 or 4 more stirs. Batter should not be smooth. Spoon quickly into greased, hot corn stick pans or muffin pans, filling about 2/3 full. Bake in a hot oven (425°) for about 25 minutes or until golden brown. Remove from pans immediately and serve at once. Serves 10 to 12.
Mix the zucchini, sugar, eggs, nuts and cooking oil. Gradually add the dry ingredients and mix it well. Bake it in a well-greased jelly roll pan at 300° until it is done.