HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stirring all the time, blend flour, sugar and juice. Add egg, cream cheese and butter and heat until all is melted. (Do not boil.) Cool and add Cool Whip. Whip this together with a wire whisk.
Add garlic and Worcestershire to plain hot sauce and heat a little bit, then add the melted margarine and shake together. Deep fry some chicken wings. When done put them into the hot sauce mixture and shake together. Serve this with Blue cheese dressing and celery. This could be served as appetizer.
Cream butter and sugar until fluffy. Sift dry ingredients 3 times. Add dry ingredients to creamed mixture. Alternate with milk. Add nuts and raisins after you have mixed them with the mashed potatoes and melted chocolate. Blend well. Grease 2 lined 8 x 8-inch pans with butter and flour lightly. Bake for 35 minutes in 350° oven.
Combine sugar, oil, eggs and pumpkin. Sift dry ingredients. Add with oats and nuts to creamed mixture. Pour into a greased 9 x 5-inch pan. Bake at 350° for 1 hour and 15 minutes.
In a saucepan, combine buttermilk and shortening. Heat until shortening melts. Cool to lukewarm. Set aside. In a bowl, combine all dry ingredients, except yeast. Dissolve yeast in water. Stir into buttermilk. Add to dry ingredients. Mix well (it will be sticky). Roll out and cut with cutter. Let rise for 1 hour or after mixing all ingredients, you can refrigerate (for 5 days) until ready to use.
Mix all together. Bake at 350° for about 45 minutes or longer, if not done.
Mix the orange juice, pineapple juice and cranberry juice. Add ginger ale and ice ring before serving. Garnish with orange slices.
Place first 3 ingredients in a frying pan and simmer until the veal is tender. Add remaining ingredients. Simmer another 5 minutes. Serve over noodles or rice.
Beat the egg yolks and whites separately and add to the corn with flour, fat, salt and pepper. Drop the batter from a spoon into hot fat (360°) and fry until light brown (2 to 3 minutes). Drain on paper bag. Serve hot. (Can be popped into the microwave to warm if you would like to make them ahead.)
Trim ends off beans. Bring a large pot of salted water to a boil. Add beans. Bring water back to a boil and slowly boil the beans, uncovered, for 8 to 12 minutes or until tender but still crunchy and firm. Immediately pour into colander and run under cold water for 3 to 4 minutes. Remove to paper towels and dry. (May be refrigerated covered overnight.) Before serving, bring to room temperature. Melt butter or margarine in a large skillet or wok. Add beans, lemon juice and cashews. Cook over moderately high heat, stirring and tossing gently until heated through. Season to taste with salt and pepper. Serves 10.
In a large boiler, saute onion in butter until tender. Add flour. Cook and stir until bubbly. Gradually add broth. Cook and stir until thickened, about 5 minutes. Stir in the milk, cream, basil, salt and garlic powder. Add the vegetables. Cook gently until heated through. Makes about 3-quarts.
Mix sugar, flour and spices together. Cook awhile with beet juice to thicken. Then add beets until warm.
Mix shortening, sugar, egg and syrup together. Mix rest of ingredients together and add to creamed mixture. Shape into 1-inch balls; roll in sugar. Bake on ungreased baking sheet in a 375° oven for 12 to 15 minutes. Makes 3 dozen.
Combine first eight ingredients, adding sour cream alternately with dry. Pour 1/2 mixture into a prepared Bundt pan. Sprinkle combined brown sugar, cinnamon and nuts over cake filling. Pour remaining filling over the brown sugar mixture. Bake for 1 hour at 350°.
Cream the sugar, applesauce, Crisco and eggs. Add dry ingredients, mixing well. Fold in your fruits and baking soda. Bake in a 350° oven for 60 minutes, using a 10-inch tube pan. Makes 10 to 12 servings.
Clean and cut zucchini into 1/4-inch rounds. In frying pan, heat vegetable oil and brown garlic. Pour in tomato sauce and zucchini, reduce heat to low and let simmer. Serve over pasta or rice.
In bowl, stir together the flour, sugar, soda, cinnamon, nutmeg and salt. Make a well in the center. Combine eggs, oil and buttermilk; pour into well. Stir just until moistened. Do not overmix. Gently fold in jam. Place in well-greased or paper lined muffin tins. Bake at 375° for 20 minutes.
Cut tomatoes and onions into big pieces. Crush tomatoes and onions in blender together. Heat butter in a pot. Put crushed tomatoes-onion mixture into pot and add water. Cook 2 minutes. Add ginger, lemon juice and channa masala; cook 3 minutes. Add chickpeas and salt to taste. Add garam masala and cook for 5 minutes. Decorate with tomatoes, green chilies and coriander. Serve hot with middle eastern bread.
Cook first 4 ingredients together. Bring to a hard ball stage. Remove from heat. Stir in powdered sugar, butter and red food coloring. Stir and drop on foil.
Crust: Mix together flour, butter and walnuts. Spread into 9 x 13-inch pan and bake 15 minutes at 300°. Let cool.
Cream butter and sugar until fluffy. Add eggs one at a time and mix well until blended. Sift dry ingredients and add alternately with milk and vanilla. Add blueberries and fold in by hand. Using cupcake liners, pile mix 3/4 full into each muffin cup. Sprinkle sugar over top. Bake in preheated oven at 375° for 25 to 30 minutes. Makes 1 dozen.
Saute onion in oil until soft. Add milk, flour, cloves and bay leaves. Cook over medium-low heat until thick and creamy. Add turkey with salt and pepper to taste. (Fry turkey before adding.) Serve over spaghetti. Serves 3 to 4 people.
Heat jelly to liquid. Stir in mustard. Simmer until all is mixed well. If using hot dogs, cut into 1-inch pieces and add to sauce. Simmer 10 to 15 minutes. May use cocktail wieners, whole, in sauce.
Combine broccoli, cheese, bacon and onion. Toss together and then set aside. In small bowl, mix mayonnaise, sugar and vinegar. Blend into broccoli mixture until evenly coated. Garnish with more cheese and bacon, if desired. Makes 6 to 8 servings. From Mary Ralston's recipe collection.
Mix all ingredients, except egg yolk, butter and vanilla. Bring to a boil. Add yolks mixed with 1/2 cup or more of pudding. Cook until thick. Add butter and vanilla. Pour into baked pie shell. Beat egg whites and 1/2 cup sugar slowly. Place on pie and bake until done.
In 10-inch skillet, heat margarine over medium heat until bubbly and hot. Add chicken and cook, turning when necessary, until lightly browned, 3 to 4 minutes. Remove from skillet and set aside. To same skillet, add broccoli, garlic and ginger; saute for 1 minute. In a bowl, combine broth and cornstarch. Stir until cornstarch is dissolved. Add to broccoli mixture and return chicken to skillet. Reduce heat to low; add pepper and cook, stirring occasionally, until sauce is thickened, 5 to 10 minutes.
Mix cake mix, pudding and nuts. Beat eggs well; add oil and beat 4 minutes. Mix dry ingredients into egg mixture. Pour into greased tube pan and bake at 350° for 50 minutes.
Mix ingredients, adding Jiffy mix last. Bake in lightly greased 13 x 9-inch pan at 400° for about 25 minutes.
Place rice in bottom of glass baking dish. Lay chicken on top. Pour soup and water mix over top. Sprinkle with Lipton dry soup. Cover tightly with foil. Bake at 350° for 1 hour.
Soften tortillas for 45 seconds in microwave. Place 1 slice of cheese, 1 hot dog and 1 heaping tablespoon of chili on side of a tortilla nearest you. Roll away from you approximately 2/3 the width of the tortilla. Fold the ends in and roll the rest of the way. Fry in enough oil to cover 1/2 of the burrito. Fry, flap side down, first to avoid burrito opening up. Fry on both sides until golden brown. Yields 10 chimis.
Put all juices into a 9 cup percolator. Place spices and brown sugar into basket. Bring to a boil and percolate for 10 minutes at simmer position. Remove spices before serving.
Drain beans, put in deep serving bowl. Dissolve sugar in small bowl with Italian dressing. Pour over beans and chill overnight.
Combine first 3 ingredients in top of double boiler or heavy pot (to keep from sticking or burning). Beat egg yolks and gradually stir in egg yolks in hot mixture. Add vanilla at end. Cook until thick, about 15 minutes.
First Layer: Mix well flour, pecans and margarine. Spread and press in a 9 x 13-inch baking pan. Bake until brown. Let cool completely.
Spray eggplant slices lightly with olive oil cooking spray and place on nonstick baking sheet. Bake 10 to 15 minutes at 400°. Combine sauce, onion, pepper, mushrooms and seasonings. Mix well. In a casserole dish, place 1/2 of eggplant slices. Pour half of tomato mixture over eggplant slices. Sprinkle with 1/2 of cheese mixture. Repeat these layers. Bake at 350°, uncovered, 45 minutes. Makes 2 servings with 250 calories each.
Mix margarine, milk, flour and salt until smooth. Add eggs, one at a time. Don't overbeat. Grease and flour muffin tins or popover pan. Fill half full. Bake in preheated oven at 450° for 15 minutes and then 350° for 20 minutes longer. Take out of oven and immediately make a slit in top.
Grease bottom and sides of a loaf pan. (Pam can be used.) Put nuts, dates, cherries, with juice, and raisins in bowl. Stir in sugar. Combine all dry ingredients. Set aside. Beat eggs and add vanilla. Combine with nut mix and add flour mix. Mixture will be thick. Stir well and spoon into loaf pan. Bake in slow oven at 300° for 1 hour and 15 minutes. Cool for 10 minutes. Then remove from pan. Keeps well in refrigerator.
Place cake mix in mixing bowl. Put eggs in measuring cup and add water to 2/3 level. Add to cake mix with the brown sugar. Beat until blended and spread in a greased 9 x 13-inch pan. Sprinkle with chocolate chips and marshmallows on top. Bake at 350° for 30 to 40 minutes, or until tests done in center.
Combine first 6 ingredients. Add meat and rice. Boil cabbage leaves 3 minutes or until limp. Drain; place 1/2 cup of meat mixture on cabbage leaf (1/4 cup for medium leaf). Fold sides under and roll up. Place in baking pan. Mix soup, brown sugar and lemon juice. Pour over rolls. Bake 1 1/4 hours, uncovered, in 350° oven. Baste occasionally.
Mix together the cheeses. Sprinkle half of the cheeses into a greased 9 x 13-inch baking dish. Layer the green chilies over the cheese. Top with remaining cheese. Pour beaten eggs over the top and bake in a preheated 350° oven for 45 minutes. Let stand for at least 10 minutes before cutting into squares to serve. Can be served at room temperature.
Place bacon in 9-inch glass plate. Cook on High for 3 minutes. Drain off fat, reserving 1 tablespoon of fat. Stir pepper and mushrooms into bacon. Cook over High 3 minutes.
Combine butter, honey and mint. Heat and add butter; continue heat until melted. Add hot carrots. Heat and stir occasionally until glazed. Makes 4 to 5 servings.
Cut crust off slices of bread; flatten with hand. Spread about 1 tablespoon soup right from can on each slice of bread. Roll up tight. Wrap with 1/2 piece of bacon and hold with toothpick. Refrigerate or freeze about 4 hours. Bake at 375° for 30 minutes. Cut into thirds and serve.
Brown ground beef and drain. Fry bacon and drain. Cook onion and pepper in bacon and ground beef until tender. Drain all beans and save juice. Mix the next eight ingredients and add half the juice from the vegetables. Add the meat mixture. If too dry add more of the juice from the vegetables. Bake at 350°, stir occasionally, for 1 to 1 1/2 hours. Can be frozen.
Mix chicken or tuna, apples, peppers, celery, Miracle Whip and sugar together in a big bowl and toss well. Cut the tomatoes in sections 3/4 of the way down and stuff with mixture. Serve on lettuce and garnish as you wish.
Mix all ingredients well, using hands is the easiest way to do it. Make rounded teaspoonful size balls. Place on cookie sheets. Bake at 375° for about 10 minutes until browned. These freeze well; before cooking, freeze balls on cookie sheet, then put in Ziploc bag until ready to use them. Bake, increasing time to about 15 minutes.
Boil rice for about 5 minutes; drain well. Mix together cream soups and add rice. Put mixture in baking pan. Place chicken pieces on top, skin side up. Dot with paprika. Pour onion soup over entire casserole. Bake at 250° for 2 1/2 hours.
Dissolve Jell-O with boiling water and refrigerate until it is ropey or slightly congealed. Mix soft cream cheese and half and half together, then add pineapple and nuts. Stir into Jell-O mixture and return to refrigerator until firmly congealed.
Boil shrimp in crab boil bag; peel and chop, or chop fresh or frozen crawfish (thawed). Dilute gelatine in 1/4 cup water (mix and stir). In Magnalite, bring soup to a boil. Remove from fire. Add cream cheese and gelatine mix. Let cool. Add celery, onion, mayo and meat. (Add red pepper and salt if not boiling in seasoning bag.) Spray mold with Pam. Pour in mold. Refrigerate overnight. Serve on tray with decorated lettuce. Serve with Ritz crackers.
In a saucepan, combine pineapple and sugar; bring to boil and boil 3 minutes. Add jello; stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Cool. Fold in apples, nuts, celery and Cool Whip. Pour into 9-inch square pan. Chill until firm. Cut and eat or serve on lettuce leaves. Yields 9 to 12 servings.
Brown meat and onions. Stir in salt and pepper; drain; spread in greased baking dish. Beat milk, Bisquick and eggs until smooth. Pour over meat and onions. Bake for 25 minutes. Top with tomatoes. Sprinkle with cheese. Bake until knife inserted in center comes out clean. Bake at 400°.
From bread, cut 12 shapes with a cookie cutter. Fit scraps of bread in bottom of a 13 x 9 x 2-inch baking dish. Layer sliced cheese, cooked broccoli and ham or sausage over bread. Arrange cut-outs on top. Combine eggs, milk, onion, 1/2 teaspoon salt and mustard. Pour over bread. Cover with refrigerator for 6 hours or overnight. Bake at 325° for 55 minutes.
Fry rice in skillet over high heat, stirring all the time, until brown. Scrape into 4-quart pan with lid. Add all ingredients, bringing to a boil. Boil for 1 minute. Turn to low heat and cover tightly. Don't lift lid for 25 minutes. Stir and serve.
Mix chicken, chicken broth, soup and melted butter together; put in casserole. Mix Bisquick and milk and pour on top. Bake 1 hour at 350° or 325° in glass casserole dish.
Preheat oven to 350°. In medium bowl, combine mixed vegetables, chicken, soup and thyme. Pour vegetables into greased 2-quart casserole. In small bowl, combine biscuit mix and milk with a fork. Drop a tablespoon at a time over vegetable mixture. Bake, uncovered, for 30 to 35 minutes or until crust is golden brown and filling is hot. Makes 6 servings.
Cream the cream cheese and butter. Blend in egg and vanilla. Add cake mix. Cover and chill 30 minutes. Drop by teaspoon on ungreased sheet. Bake 8 to 10 minutes at 375° until light brown.
Cook spinach and drain. Mix spinach with remaining ingredients and mix well. Form into small balls (teaspoon). Put on lightly greased cookie sheet. Bake at 350° for 20 minutes. If mixture is too thin, add a little more stuffing. This can be frozen before or after cooking.
Mix cake as directed on package. Put in a jelly roll pan. Bake 35 to 40 minutes at 350°. Cool. Mix pudding as directed on box and fold in pineapple. Spread over cooled cake. Spread Cool Whip over filling. Sprinkle with coconut.
In a large skillet over a medium heat, cook the almonds with the margarine, sugar, corn syrup and water, stirring constantly until mixture starts to boil. Cook and stir for 10 to 12 minutes longer, or until almonds start to brown. Remove from heat. Carefully stir vanilla extract and almond flavoring into the hot mixture. Add the cereal; gently stir to coat cereal. Spread mixture onto a foil lined 10 x 15-inch cookie sheet that has been sprayed with nonstick vegetable spray. Cool completely, then break into pieces. Store in an airtight container. Yields about 7 cups.
Mix spices together and rub into meat. Pour liquid smoke over meat. Cover and refrigerate overnight. Bake at 250° for 4 to 5 hours. Pour off liquid. Cool. When ready to use, slice and pour barbecue sauce over all and reheat.
Drain pineapple (keep 6 tablespoons juice). Mix sugar and flour slowly. Stir in pineapple juice. Add cheese and pineapple chunks, mixing well. Put into a 2-quart dish. Combine butter and crackers. Sprinkle on top. Bake at 350° for 30 to 40 minutes.
Combine all ingredients, except cheese, in dish. Bake in a 350° oven for one hour (plus or minus). Add cheese. Bake in oven for 10 minutes to melt cheese.
Sprinkle flour on waxed paper. Place pizza crust on floured surface in rectangular form. Spread on sauce. Cover with pepperoni, top with Mozzarella and gently roll up from one side to the other. Brush with melted margarine and sprinkle with Parmesan cheese. Bake at 350° for 12 minutes.
Mix seasoning, cream cheese and sour cream. Spread on bottom layer of broiler pan. Put shredded lettuce on top, then diced tomatoes, then layer of onion, then layer of peppers. Top with black olives. Scoop with chips and enjoy.
Beat together lemonade, topping and milk until well blended. Pour into crust and refrigerate. Sets up in 20 minutes. Use limeade or orange-pineappleade in place of lemon. Decorate with fruit or whipped topping.
Mix together pudding, milk and Cool Whip. Put 1 layer graham crackers in 13 x 9-inch Pyrex dish. Pour pudding over graham crackers, then put some crackers over pudding. Keep doing this until you end up with crackers on top (2 or 3 layers). Frost top with Fudge Frosting.
Toast 2 slices of bread. Slice avocado and place on bread. Top with Mozzarella cheese and tomato. Broil in oven open-faced until cheese melts. Top with alfalfa sprouts. Add mayonnaise, if desired.
Sift together the flour, baking powder and salt. Set aside. In a mixing bowl, blend the shortening and sugar and mix in the egg. Add dry ingredients alternately with milk and lemon extract and blend thoroughly. Chill dough overnight.
Beat eggs. Add sugar, flour and cocoa. Mix together. Add milk and margarine; stir until mixed together well. Cook on medium heat until thick. Pour into two baked 9-inch pie shells. Cover pies with meringue. Bake in a 300° oven until lightly browned.
Mix dry cake mix, eggs and margarine (will be very thick). Spread into greased 13 x 9-inch pan. Mix cream cheese, powdered sugar and vanilla until smooth. Spread over yellow cake mixture. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. Mix all ingredients together until evenly blended. Press into a well-greased cookie sheet. Bake for 20 minutes, or until golden brown.
Heat oven to 375°. Line an oblong cake pan with wax paper. Spray with cooking oil. Spread drained pineapple in bottom of pan. Sprinkle with dry mixture. Beat egg white and egg substitute on high until thick. Add lemon color. Change to low speed. Add sugar and reserved pineapple juice (1/3 cup). Add vanilla. Slowly add flour dry mixture with baking powder and salt. Beat slowly until batter is well mixed. Pour into pan. Cook 25 to 30 minutes or until toothpick comes out clean. Loosen side of cake. Place on plate. Remove paper. Top with whipped cream or ice cream of your choice.
Mix all ingredients together except butter and egg whites. Just before cooking, fold in beaten egg whites. Melt butter in skillet over medium heat. Form the mixture into patties. Fry 4 or 5 at a time in melted butter until golden brown. Turn once.
Preheat oven to 350°. Sprinkle tomatoes lightly with salt and drain on a cooling rack for 15 to 20 minutes. Layer tomatoes, onions, salt, pepper, basil and chives in pie shell. Blend mayonnaise and cheese together in a mixing bowl. Spread over top of pie. Bake for 30 minutes or until top is lightly browned.
Combine dry ingredients; cut in shortening. Place egg yolks in cup and stir with fork. Stir in enough cold water to fill cup. Toss with fork to make a soft dough. Makes three 2 crust pies.
Dissolve jello, sugar and salt in cup hot water. Drain peaches well. Add 1/2 cup peach juice to jello mixture. Pour 1/4 cup jello in bottom of mold. Arrange 8 peach slices in jello. Chill until firm. Mix Cool Whip in remaining jello. Spread on top.
Melt margarine in baking pan at 425°. Mix together flour, milk and sugar. Drop by spoonfuls, side by side, in the baking dish of margarine. Bake at 425° until brown.
Make one package of Jell-O according to directions on the package. Set Jell-O aside. Refrigerate and begin to mold. Grind the cranberries and quarter and remove the seed of the oranges; grind them also. Mix the cranberries and oranges together and add the sugar. Mix well. When Jell-O begins to form, add the cranberry mixture and chill until firm.
Heat corn and milk. Gradually stir in egg. Add seasonings and cracker crumbs. Place in greased baking dish. Sprinkle buttered crumbs over top and bake at 350° for 1 hour.
Boil chicken and remove from bone. Mix together remaining ingredients and bake in 9 x 13-inch baking dish. Spray dish with Pam before using.
Brown pork chops. Place all ingredients in casserole. Bake 1 hour (or until rice is done) at 350°.
Mix all fruits in your prettiest bowl. Add to it the mixture of	honey,	orange juice and ground ginger. Blend and refrigerate. Serve in sherbets or can be used over ice cream with plain cake.
Wash and stem berries; let set. Sprinkle berries with powdered sugar 1 hour before serving. Fold in cream, whipped and flavored with almond extract and Cointreau. Spoon into sherbet or parfait glasses and serve immediately.
Mix water and noodle soup. Bring to boil; add broccoli and let come to boil. Cook until tender. Add cheese; let melt and add milk. Heat, but do not boil.
Combine first 6 ingredients. Mix together and pour into pie shells. Bake at 375° for 40 minutes. Might need a little longer. Cook 10 minutes and serve. (I use almost 2 cans of mixed vegetables.)
Blend cheese with mixer. Add garlic powder, onion salt, Tabasco and Worcestershire sauce to taste. Form into a log and roll in chili powder.
Prepare pastry shell. Set aside. In small mixer bowl, cream margarine.	Add egg and vanilla. Combine sugar and flour; add to creamed mixture. Stir in chocolate chips and nuts. Pour into unbaked pastry shell.	Bake 45 to 50 minutes. Cool about an hour. Serve warm.	Garnish with festive whipped cream, if desired. Makes 8 to 10 servings.
Sifted is the key word. If the word sifted is before the word flour, it means the flour should be sifted before measured. If the word sifted is after the word flour, then it should be measured and then sifted. Sifted flour means to sift, then measure flour. Sifted means to measure and then sift.
Bring sugar and margarine to a boil, then let cool. Add eggs to sugar mixture, then flour, vanilla and nuts. Gradually stir in each ingredient. Grease a 13 x 9-inch pan and pour in mixture. Bake at 300° until done, about 30 to 45 minutes. When cool, cut into bars.
Cream together sugar, shortening and egg. Add dry ingredients and spices alternately with 1 cup milk. Add fruit and nuts. Pour into 9 x 13-inch glass baking dish and bake at 350° for 25 to 35 minutes.
Combine water, cornmeal and 1 teaspoon salt over medium heat, stirring often, until mixture is very thick. Reduce heat and simmer, covered, for 10 minutes. Set aside to cool.
Preheat oven to 350°. Beat together eggs, milk, salt and mustard. In a 9 x 13-inch greased baking dish, arrange in layers, bread cubes, bacon and cheese. Pour egg mixture over the top. Bake in a 350° oven for about 45 minutes. Cut in squares and serve. Sausage may be used for the bacon.
Preheat oven to 350°. Cook macaroni according to package directions. Heat oil in skillet. Saute onion, pepper and garlic over medium heat 2 to 3 minutes. Add mushrooms and cook 2 more minutes. Spray a 3-quart casserole with vegetable oil spray; drain macaroni and combine with cheese packet, sauteed vegetables, turkey and milk. Pour into casserole dish; cover and cook 30 to 45 minutes. Remove from oven and sprinkle with Cheddar cheese. Cover until cheese melts.
Sprinkle meat with dry ingredients. Drizzle with melted butter and splash of lemon juice. Bake at 350° for 1 hour.
Combine all ingredients in 8 inch square dish. Cover and bake 40-45 minutes at 375°F. Stir after 25 minutes.
Combine ingredients. Chill 1 hour. Strain and serve in cocktail glass.
In a small bowl, combine walnuts, cinnamon and 1/2 cup of sugar until well mixed. Set aside.