HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine and gradually add sugar and cocoa. Add eggs and boiling water. Add nuts and flavoring. Gradually stir in flour. Spread thin on oiled cookie sheet. Bake 14 to 20 minutes at 350°.
Mix 1/4 cup soup with beef, rice, egg and onion. Roll into meatballs and brown in shortening. Blend remaining soup, water and mustard. Add to meatballs; cover and simmer for 25 to 30 minutes on low.
Cream together shortening and sugar. Beat in eggs and vanilla. Sift together flour, baking powder, soda and salt. Add to cream mixture. Stir in oats, Rice Krispies and coconut. Drop from teaspoon onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Place all ingredients in crock-pot except Eckrich sausage. Stir to mix. Add the sausage on the top. Cook on low in the crock-pot for 10 hours.
Stir all ingredients together thoroughly. Pour into greased and floured tube pan. Bake 1 hour at 350°.
Remove skin and bones from salmon. Mash fine. Add salt, pepper and lemon juice. Beat egg whites until stiff; add to salmon mixture, then add cracker crumbs and milk. Mix well and pour into greased loaf pan. Bake at 350° for 1 hour.
Mix crackers together in large bowl with cover. Mix oil and dressing mix (Mary Anne uses a dash of hot sauce). Pour over crackers. Let set for 8 hours, turning bowl occasionally.
Cream butter and sugar, add eggs and syrup. Beat well. Add broken pecans. Pour into pie shell. Place pecan halves around edge of crust. Bake in 450° oven 10 minutes. Decrease heat to 350° for 30 to 40 minutes.
Cream butter and sugar. Add beaten eggs. Mix soda with buttermilk and add alternately with sifted flour. Add bananas, extract and nuts. Bake in greased and floured pans at 350° for about 50 minutes, cupcakes 25 to 30 minutes, 2 round layers 40 minutes or small bread pans 35 to 40 minutes.
Mix juice, sugar and water. Bring to brisk boil. Mix all-purpose flour with a little grape juice to make dough. Pinch off small pieces of dough with fingers. Drop in boiling liquid. Continue boiling until done, about 12 to 15 minutes. Yield: 2 quarts.
Room temperature for pie shells. Brown hamburger and sausage together; drain grease. Then add (season to taste) pepper, oregano and garlic salt. Boil peeled potatoes to make mashed potatoes; while mashing, you can add some butter. Mix meat and potatoes together; put in one pie shell, then cover with a pie shell. Bake until golden brown. Serves 4 to 5 people.
Beat pumpkin, eggs, sugar, spices and salt. Add milk. Mix well. Pour into greased 9 x 13-inch pan. Sprinkle cake mix on top, dry. Cut up stick of margarine on top. Bake at 375° to 400° about 45 minutes or until knife comes out clean.
Reserve some bread crumbs to top. Mix together all ingredients and bake at 350° until well heated.
Heat oven to 450°. Mix broccoli, soups, 1 cup milk, the ham and onion powder in ungreased rectangular baking dish 13 x 9 x 2-inches. Mix baking mix and milk. Pour evenly over soup mixture. Sprinkle with parsley if desired. Bake for 27 to 30 minutes or until light golden brown. Let stand at least 5 minutes. Makes 8 to 10 servings.
Mix ingredients together. Bake in greased baking dish at 350° for 1 hour.
Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan. In a large mixing bowl, combine butter, shortening and sugar. Beat until creamy. Add the eggs, one at a time, beating well after each addition. In medium bowl, combine flour, baking powder, and salt. Stir to mix. Gradually add the flour mixture to the creamed mixture, alternately with the milk. Add the vanilla and mix well. Pour the batter into the prepared pan. Bake for about 1 hour 10 minutes or until a toothpick comes out clean when inserted into center of cake. Allow to cool in pan for about 10 minutes before turning it out onto a cake plate.
Drain fruits well. Prepare Dream Whip according to the package directions. Add remaining ingredients. Refrigerate 3 to 4 hours to let flavors blend.
Combine all but pastry in saucepan; cook until thick. Pour into pie shell. Put on vented top crust or lattice strips. Bake at 400° until crust is golden, 25 to 35 minutes.
*Be careful, most small marshmallows are sold in 10 1/2 ounce packages. Do not add extra marshmallows.
Heat oven to 400°. Grease pan (pie plate). Cook beef and onion until brown. Drain. Stir in seasoning mix. Spread in plate. Top with chilies. Beat milk, baking mix and eggs until smooth (1 minute with beater). Pour into plate.
In work bowl of food processor, combine all ingredients and process until pureed; transfer to serving bowl. Cover and refrigerate until chilled.
Saute onion, celery and carrots in margarine in heavy pan. Cook until tender. Add flour and cornstarch. Cook until bubbly and add milk and chicken stock. Add soda and stir until smooth. Add potato cubes. Cook for 20 minutes. Then add cheese; continue cooking over low heat until potatoes are done. Season with salt and pepper.
Line pan with aluminum foil. Lay roast in pan; add ingredients. Seal foil as airtight as possible. Put in oven at 300° for 3 to 4 hours.
For marinade, combine soy sauce, brown sugar, oil, mustard, wine and rosemary in saucepan. Bring to boil; stir until sugar is dissolved. Let cool. Pour marinade over chicken wings. Cover wings and marinate 3 to 8 hours in a cool place. Remove from refrigerator and let sit at room temperature 1/2 hour before cooking. Bake wings at 350° for 35 to 45 minutes, turning and basting occasionally. Drain wings on paper towels. Serve hot at parties or chill for road trips, fishing trips or picnics. Excellent either hot or cold.
Sift together flour, sugar, baking powder and salt into small mixing bowl and add brown sugar. Make a well in center, in this order add oil, egg yolks, water and flavoring. Beat until satin smooth. Set aside.
Cook onion in oil until tender. Remove from oil. In a large pot, place onions and the rest of the ingredients to simmer. Cook for about 30 minutes.	You may add more water if you desire a thinner	sauce.	This may be used as is, or you may add 1 pound fried hamburger or sausage.	One small can mushrooms may also be added, if desired.	Serve over spaghetti noodles. Serves 8.
Pour string green beans into saucepan, juice and all. Add one package Lipton onion soup mix. Serve warm.
Heat oven to 325°. Beat eggs until frothy. Stir in sugars, oil, zucchini and vanilla. Combine dry ingredients. Stir into zucchini mixture until well mixed. Stir in raisins or nuts. Pour into 2 well-greased 9 x 5 x 3-inch loaf pans. Bake 1 hour. Cool 10 minutes in pan. Remove to wire rack. Cool thoroughly before slicing. Freezes well.
Combine boiled, salted potatoes, eggs, celery seed and onion. Combine flour, sugar, salt, eggs and vinegar in double boiler and cook until thick. When cool, add mayonnaise. Combine with potato mixture and let stand overnight in refrigerator for better flavor.
Blend soups, stirring in milk and cream. Heat to boiling. Add crabmeat and heat through. Stir constantly. Add sherry just before serving. Float fresh parsley or scallion greens atop. Serves 6 to 8.
Preheat oven to 350°. Grease miniature muffin pan. Mix sugars and margarine together. Add egg, then peanut butter. Mix in dry ingredients. Roll peanut butter cookie mix into 1-inch balls. Press 1 Reese's cup into the center of each ball. Place cookies in miniature muffin pans. Bake at 350° for 10 minutes or until golden brown. Let cool for 10 minutes, then press out.
Mix oleo, sugar and cocoa. To this mixture add eggs, one at a time and mix after each. Then add vanilla and milk. Pour in unbaked pie crust and bake 45 minutes at 350°.
Brown meat, celery and onion in salad oil in Dutch oven or other heavy pot. Add spaghetti sauce mix, seasoned salt, tomatoes and wine. Cook for about 2 1/2 hours. Serves sauce in gravy boat. Good with noodles or mashed or baked potatoes.
Saute meat and drain. Add all other ingredients. Simmer 1 1/2 hours. Cook spaghetti and drain. Place desired amount on each plate. Add meat sauce; sprinkle with Parmesan cheese.
Melt fat. Add celery and onions. Saute on medium heat for 5 minutes. Add seasonings and mix. Add tomatoes and green peppers and fish broth. Bring to a boil. Dissolve cornstarch and wine until smooth. Add to ingredients and bring to boil. Add Tabasco sauce and simmer 20 minutes. Add cod and shrimp to ingredients. Cook until hot. Yields 1 1/2 gallons.
Cut vegetables into small pieces. Cover with water. Bring to a boil and simmer 3 hours. Season with beef or chicken bouillon or MBT. Very low calorie.
In large 12 to 14 ounce skillet, on high, melt sugar on top of stove. This takes a little while, so watch your sugar. Stir frequently. When sugar starts to melt, stir quickly until all sugar is dissolved. Turn fire off. This is called browning your own sugar. Next, dot stick of butter over top of melted sugar, then spread can of crushed pineapple evenly over top.
In container of electric blender, combine orange juice, banana, honey, yogurt and ice cubes. Blend until smooth. Pour into chilled glasses. Serve immediately.
Mix first 3 ingredients and spread on bread. Cut in small squares and top with cucumber slices.
Bring water to a boil. Meanwhile, mix sugar and cornstarch with a little warm water. Stir sugar mixture into boiling water and cook until clear and thickened. Add food coloring and cool. Stir lemon juice and strawberries into cooled mixture. Pour into baked crust and top with Cool Whip.
Mix all ingredients (mix butter and flour together first), then add to mixture after soup is hot; simmer for 20 minutes.
Brown chicken pieces in butter or margarine. Drain. Place in 9 x 13-inch baking dish. In skillet, saute chopped onion until tender. Stir in catsup, vinegar, brown sugar, water, mustard and Worcestershire sauce. Simmer, uncovered, for 15 minutes. Pour over chicken. Bake in 350° oven for about one hour or until done, basting occasionally. Makes 6 to 8 servings.
Press rolls into a 9 x 13-inch pan. Cover with a layer of sausage, then potatoes, peppers and onion. Cover with cheese. Combine eggs and milk and pour over all. Bake in 350° oven for 45 minutes.
Prepare jello as directed. Pour 1/3 into ring mold. Let set. Put remainder of jello into blender with cream cheese. Blend until creamy. Add drained pineapple. Let stand until it starts to set. Whip cream and fold into jello-cream cheese mixture. Pour into mold over the plain jello layer. Chill until set and unmold. Place any kind of fruit around edge of mold.
Melt butter in 9 x 13 inch baking dish. Peel potatoes. Cut into quarters the long way. Combine flour, cheese, salt, and pepper in a plastic bag. Moisten potatoes with water and shake a few at a time in bag coating them well with the cheese mixture. Place potatoes in one layer in the baking dish. Sprinkle any leftover cheese mixture over the potatoes. Bake at 350° for 1 hour, turning once during baking.
Mix together flour and sugar and set aside. Melt together margarine, cocoa, shortening and water. Mix together buttermilk, eggs, cinnamon, baking soda and vanilla. Alternately add flour and sugar mixture and cocoa mixture to buttermilk mixture. Pour into a cookie sheet pan with 1/2-inch sides and bake in 350° oven for 20 minutes.
Combine vinegar, seasonings and mushroom liquid. Boil for 3 minutes. Turn off heat. Add mushrooms and place in a glass jar. Refrigerate overnight, but flavor improves if refrigerated for 1 to 2 weeks.
Mix soup and sour cream together. Mix the crumbled crackers and melted butter together. Mix chicken with soup and sour cream. Put into baking dish. Sprinkle cracker crumbs and butter over. Sprinkle with poppy seed. Bake at 350° for 30 to 45 minutes.
Drain pineapple, reserve juices; set	aside.	Coat a large skillet with cooking spray, medium heat until hot. Add pork, brown on all sides. Remove pork, drain on paper towel. Wipe skillet with paper towel, return pork to skillet, stir in reserved pineapple juice, broth, vinegar, sugar, soy sauce and ginger. Bring to boil, cover, reduce heat, simmer 20 to 25 minutes or until pork is tender. Add pineapple, green pepper and onion, cover and simmer 4 to 5 minutes or until vegetables are tender. Combine cornstarch and sherry, stir until blended, pour over pork mixture. Cook, stirring constantly, until thickened and bubbly. Serve over rice. Makes 8 servings.
In a small saucepan, combine butter, brown sugar and syrup. Simmer until bubbly. Pour over bottom of greased 9 x 13-inch glass dish. Remove crust from bread and place slices over syrup mixture. Beat eggs, milk, flavoring, sugar and salt. Pour over bread; cover and refrigerate overnight.
Cook cauliflower about 6 minutes in boiling salted water until just tender; drain. Combine with celery. Put into 1 1/2-quart buttered casserole dish. Combine sour cream, mayonnaise, parsley, salt, thyme, cheese and broth. Stir to blend. Spoon over cauliflower and celery. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for about 25 minutes or until top is golden.
Preheat oven to 350°. In mixing bowl, combine all the ingredients except the bacon slices. Using the hands, blend well; do not overwork the meat or it will produce a meat loaf that is too tightly packed. Line 9-inch pie plate with aluminum foil and shape the meat mixture into an oval loaf. Place the loaf on the foil and cover with bacon slices. Bake 1 1/2 hours. Serve with mushroom sauce or fresh tomato sauce.
Brown ground beef over medium heat; drain fat from meat. Add pork and beans, tomatoes, and brown Sugar Twin; mix together. Pour half of the mixture in a 3 or 4 quart baking dish. Sprinkle a layer of onion over mixture; add a layer of remaining beef mixture. Top with bacon pieces. Bake at 350° for 1 hour.
Lightly mix beef, eggs, deviled ham, bread crumbs, salt, dry mustard and hot pepper sauce. Shape into 3/4-inch meat balls. Arrange in jelly roll pans. Bake at 375° for about 15 minutes. Heat mincemeat, apple juice and vinegar until bubbly. Add to meat balls; bring to boil again. Simmer, covered, for about 10 minutes. Serve warm.
Cream butter and sugar. Mix first six items and pour into 9 x 13-inch pan. Pour over it the last three items. Bake in moderate oven 30 to 45 minutes.
Mix together margarine, onion, mustard, sugar, and poppy seed. Slice open each pan of rolls lengthwise. (If you place the rolls in the freezer for a few minutes, they cut easier.) Spoon poppy seed mixture over layers. Place a layer of ham and cheese on top, then cover with the top layer of bread. Spoon the remaining poppy seed mixture on top. Heat to melt cheese.
Prepare graham cracker crumbs according to directions. Press in pan. Mix pudding according to directions. Spread evenly over crumbs. Add pineapples & sliced bananas. Spread cool whip on top. Sprinkle pecans & cherries over cool whip.
Set out cracker. Mix cream cheese in bowl with blue food coloring. Spread on cracker. Place fish on cream cheese. Place Cheerios over fish for bubbles. Place sprouts for seaweed.
Cream sugar and oil. Sift dry ingredients together. Add to sugar and oil. Add vanilla, milk, nuts, eggs and bananas, then mix well. Pour into a greased and floured Bundt pan. Bake at 350° for 55 to 60 minutes. This recipe is great as muffins too!
Combine chicken, onion, celery and bay leaf in Dutch oven. Add water and cover. Simmer 15 minutes after boiling. Remove chicken and chop in bite-size pieces. Set aside. Discard vegetables and water. Combine egg white, tarragon, salt, garlic, pepper and lemon juice in blender. Gradually add oil just until blended; fold in yogurt. Pour over chicken. Let set 4 hours. Serve on shredded lettuce. Garnish with tomato and cucumber slices.
Saute garlic in cooking oil, add onions, pork, carrot and cabbage. Season with soy sauce and fry for 2 minutes. Add broth and simmer, add Kintsay. When vegetables are cooked, mix in soaked and drained bijon and season with salt and ajinomoto. Garnish with chorizo canton and spring onions. Serve with calamansi.
Mix together the oil and 1 cup of sugar. Add egg whites, flour, soda and baking powder and mix well. Add vanilla and sour cream. Pour mixture into tube pan that has been sprayed with Pam. Mix together 1/2 cup of sugar, cinnamon and nuts. Sprinkle over top of cake batter and cut through with a knife to mix. Bake at 350° until knife inserted in cake comes out clean, approximately 1 hour.
Mix together flour, butter and nuts. Spread in a 13 x 9 baking pan and bake for 15 minutes at 350°. Let cool. Mix cream cheese, powdered sugar and 1 cup of whipped topping, spread over crust. Spoon pudding (prepared as directed on box) over cream cheese mixture, top with remaining whipped topping. Chill.
Chop the green onions and the sliced meat. Mix all of the ingredients together. Chill, then enjoy on crackers, etc.
Combine sugar, milk and oleo. Bring to rolling boil and cook for 8 minutes. Take off heat and add Marshmallow Creme, vanilla and peanut butter. Pour in greased pan and let cool.
Combine cake mix, pudding mix, eggs, oil, water, vanilla and sour cream. Mix together well. Mix both sugars, pecans and cinnamon for topping. Pour 1/2 of the cake mixture into greased and floured Bundt pan. Sprinkle half of topping mix over cake mixture. Spoon the other half of cake over topping and finish with remaining topping. Bake at 350° for 30 to 40 minutes.
Grill or pan-fry bratwurst. Add beer and cover to saute for 5 minutes. Add cut fresh peppers, celery and green onions. Cover and steam vegetables 5 minutes or until cooked. Slice bratwurst and serve over rice with vegetables. Enjoy.
Slice (or dice) green tomatoes ahead so juice runs off and pie won't be soggy.
Cut rolls lengthwise with an electric knife. (If electric knife not available freeze rolls for 2 to 3 hours, to make cutting easier). Mix the margarine, sugar, mustard, minced onions, poppy seed and garlic. Heat in microwave for 2 to 3 minutes; stir well. Using one-half of the mixture, pour over the bottom half of the rolls. Add the ham and cheese slices; top with the top half of the rolls. Pour the remaining half of hot mixture on the rolls. Bake for 20 minutes at 350°.
Thin mustard with wine until dipping consistency; set aside. Combine bread crumbs and cheese. Dip chicken in mustard mixture and then in crumb mixture. Place on greased cookie sheet at 375° for 45 minutes. Good hot or cold!
Cook beans in water. Season with salt and bacon, ham, sausage or other meat seasoning. Cook for 1 1/2 to 2 hours. Add onion, garlic, celery and bay leaf. Continue to cook over low heat for 1/2 to 1 hour. If beans become dry, add heated water. Serve over rice. Hot French bread completes the meal.
Cream butter; then add powdered sugar. Beat in vanilla and salt. Add flour, mixing well until blended. (Batter will be very stiff.) Stir in chocolate chips, pecans and cherries. Drop onto an ungreased cookie sheet. Bake at 350° for 15 minutes or until golden brown.
In blender at medium speed or in food processor with knife blade attached, blend all ingredients until smooth. Pour into small bowl.
Whirl all ingredients in blender until smooth. Prepare just before leaving the house and carry in thermos.
Clean broccoli and cauliflower. Cut into bite-size pieces and allow to drain well. Then combine broccoli, cauliflower, raisins, onions, bacon and pecans and set aside. Combine dressing ingredients and pour over vegetables. Mix well and chill 1 hour before serving.
Mix all ingredients in mixer (today's blender is much better!). Pour into pint jar and store in refrigerator.
Grease a 9-inch spring-form pan. Dust generously with graham cracker crumbs. Combine cheeses and beat on high speed until smooth. Gradually add sugar, beating after each addition. Add eggs and beat well. Add next 5 ingredients, beating on low speed until mixture is smooth. Pour batter into pan. Bake at 325° for 1 hour and 10 minutes. Turn off oven. Let cheesecake stand in oven for 2 hours. Cool completely. Cover and chill at least 4 hours. Arrange whole berries on top of cheesecake and drizzle with your favorite strawberry glaze. Chill thoroughly.
Boil potatoes and carrots in 2 cups water until tender. Remove the potatoes and carrots from the cooking liquid. Let the liquid cool. In a 2-cup measuring cup, combine the onion soup mix and vinegar with the liquid reserved from the carrots and potatoes. Add enough water to equal 2 cups. Put roast in roasting pan and pour onion soup mixture over roast. Place in a preheated 350° oven and bake 3 hours.
Preheat oven to 375°. In large bowl, blend cake mix, pudding mix, oil, water and eggs. Beat 2 minutes at medium speed. Spread 3/4 of the batter evenly in greased and floured 10-inch tube pan. Sprinkle 2/3 cup of streusel mixture over batter in pan. Spread remaining batter over streusel; top with remaining streusel. Bake at 375° for 40 to 50 minutes until done. Cool, right side up, for 25 minutes. Remove from pan and glaze, streusel side up.
Combine sweet potatoes, sugar, eggs, vanilla and milk. Pour into casserole dish. Sprinkle with topping.
Sift flour with baking powder, salt and soda. Quickly rub in shortening. Then add enough buttermilk to make a soft dough. Turn out on floured dough board and knead lightly a few strokes. Then gently roll out to about 3/4-inch thick. Cut in rounds and place on a greased cookie sheet. Grease each biscuit with melted shortening. Bake at 425° for 15 minutes. Makes 15 biscuits.
Cook rice according to directions on box. Brown sausage. Saute onion, bell pepper and celery. Mix rice, sausage and sauteed vegetables together. Mix in soup and spices together. Use a 13 x 9-inch casserole. Bake at 350° until bubbly.
Cook macaroni as per box directions. Drain and cool cooked macaroni. Drain tuna and LeSueur peas. Cook eggs. Cool and dice eggs. Dice tomato; salt and pepper. Mix everything together with mayonnaise (enough mayonnaise to spread evenly). Refrigerate. Serve with crackers.
In 1-quart bowl combine all ingredients except lettuce, cheese and taco shells. Cover and refrigerate until ready to serve (at least for 30 minutes).
Sift together flour, baking powder, soda and salt. Combine together shortening, sugar and eggs. Cream well, then add vanilla. Blend in dry ingredients, then add nuts, dates and cherries. Mix well. Shape into balls and roll in corn flakes, place on greased baking sheet top each cookie with 1/4 maraschino cherry. Bake at 375° for 10 to 12 minutes.
Mix and form loaf. Cover with glaze and bake 1 1/2 hours at 350° or until done.
Combine flour and sugar; cut in butter until crumbs form. Press into bottom of 15 x 11 x 1-inch pan. Bake at 350° for 12 minutes. While crust is baking, prepare rest of ingredients.
Crumble and press in bottom of cake pan. Bake at 350° for 15 minutes.
Cut round steak into 4 rectangles. Pound to 1/4-inch thickness with the edge of a saucer or meat mallet. May use cubed steak. Place bacon on paper towels. Cover with paper towel. Microwave on High for 3 to 5 minutes or until partially cooked. Place 3 bacon halves and 1 tablespoon onion on each piece of round steak. Roll pieces and secure with wooden picks. Dredge rolls in 2 tablespoons flour, then place in an 8 x 8-inch baking dish. Sprinkle with any flour remaining from dredging.
Mix first 3 ingredients; add peanut butter. Fold in Cool Whip. Pour into crust. Top with chocolate shavings or jimmies. Will freeze.
Mix all ingredients and put into unbaked pie shell. Bake at 450° for 10 minutes. Reduce heat to 400° and bake 30 to 40 minutes.
Combine Jell-O, hot water and Knox gelatine. Stir until dissolved. Blend softened cream cheese with vinegar and tomato sauce. Add this to Jell-O mixture and mix until smooth. Chill until mixture is slightly thickened. Add shrimp or crab and celery. May also add grapes. Turn into individual molds or a 9 x 13 x 2-inch pan. Chill until firmly set. May garnish with crab legs. Serve with crackers.
Combine cucumbers, onion and salt in a covered dish. Refrigerate 24 hours. Drain well. Add sugar and vinegar; mix. Cover and refrigerate another 24 hours. Put in freezer. Serve partially frozen and crunchy.
Blend cake mix, 4 eggs, oranges (take 2 tablespoons water off), 1/2 box vanilla instant pudding and oil. (Follow mixing and baking instructions on box cake mix.)