HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs until thick; add sugar, slowly beating until thick and light. Add salt, vanilla and half and half. Add 2 cups milk, stir, and pour into freezer. Add rest of milk. Blend in other ingredients prior to serving.
In mixing bowl, combine meat, rice, spices and 1 cup tomato juice. Core cabbage; put in boiling water. As the leaves fall off, pull out of water, one at a time, and drain.
Melt the Hershey bar in microwave. Add a little milk (enough to stir). Fold in Cool Whip. Pour into crust. Cool in refrigerator until set.
Bake cake as directed. Break into chunks and put 1\2 in bottom af Trifle bowl. Make pudding using all of the milk. Add Kahlua. Spread 1\2 of pudding mixture over cake. Spread 1\2 of Cool Whip on top. Sprinkle 3 crumbled Heath bars over Cool Whip. Repeat: cake chunks, pudding, cool whip and heath bars. Refrigerate. Serves a good crowd. Enjoy!.
Cook spaghetti; drain. In large bowl, combine noodles, oleo, Parmesan and eggs. Form mixture into 3 "crusts" in buttered 10-inch pie plates. Spread cottage cheese over the spaghetti crusts. In skillet, cook meat, onion and green pepper until meat is brown and vegetables tender. Drain off fat. Stir in tomatoes, paste, sugar, oregano and garlic salt. Heat through. Put meat mixture over spaghetti and cottage cheese. Bake uncovered at 350° for 20 minutes. Sprinkle on Mozzarella. Bake until melted.
Spread cream cheese in bottom of pan. Add chili; spread over cream cheese. Spread cheese over chili. Bake 10 to 15 minutes at 350°. Sprinkle with paprika and parsley.
Melt butter in skillet; add flour, salt, paprika and mustard. Stir until smooth; add milk and cook until it thickens and boils. Stir in lemon juice, Tabasco and crabmeat. Fill 1-quart casserole; cover with bread cubes. Bake at 375° for 10 minutes or until brown. Makes 4 servings.
Mix first 6 ingredients together. Mix vinegar and oil. Pour over salad. Toss and serve. Serves 12.
Beat softened cream cheese in a large mixing bowl. Add sugar, then eggs, one at a time. Add sour cream and vanilla. Pour into a 9 x 13-inch pan and place the whole pan into a larger pan so that the cooking cake is surrounded by hot water. Bake at 450° for 35 minutes. Yields 24 pieces of cheesecake.
Mash avocados and place on large platter. Mix taco seasoning with sour cream and spread on avocados. Layer with green peppers, tomatoes, scallions and olives. Cover with cheese. Serve with tortilla chips and enjoy!
Peel carrots, then slice. Cook until tender. Cool. Add green pepper and onion. Mix remaining ingredients well; pour over vegetables. Refrigerate several hours or overnight. Will keep several weeks in refrigerator.
Heat oven to 350°. Grease 9-inch spring-form pan. Beat 1/2 cup sugar and butter in large bowl. Add 1 egg and 1 teaspoon vanilla; beat until creamy. Gradually add flour and baking powder, beating until smooth; stir in 1/2 cup mini chips. Press mixture onto bottom of prepared pan. Stir together sour cream, remaining 1/2 cup sugar, 2 eggs and remaining 1 teaspoon vanilla in medium bowl; stir in remaining 1/2 cup mini chips. Pour over mixture in pan. Bake 50 to 55 minutes or until almost set in center and edges are lightly browned. Cool completely on wire rack; remove side of pan. Spread whipped topping over top. Cover. Refrigerate.
Boil cranberries until they are cooked. They will pop! Strain skin and seeds. Add sugar. Keep boiling until mixture slides off spoon in thick sheets. Pour into your jars. Seal by boiling in canning jars for 10 minutes. Or you can store in refrigerator.
Preheat the oven to 300 degrees. Cream together sugar and shortening. Add eggs and vanilla and beat 30 seconds. In a separate bowl, sift the flour, cocoa and salt together. Add to the mixture and beat until well combined. Pour the mixture into a greased and floured 9x13 inch glass baking dish. Place in the oven and bake for 35 minute.
Combine juices; spoon sherbet on top. Add 7-Up or ginger ale. Yields 100 servings.
Crush cookies to a fine crumb; add other ingredients, one at a time, stirring well. Save cherries to decorate top and coconut to roll cake in after it is well mixed. Make at least a week before serving so it will slice well. Wrap in foil and put in refrigerator.
Mix cracker crumbs, melted butter and sugar together. Press into bottom of 13 x 9 x 2-inch pan. Bake at 350° for 8 minutes. Set aside to cool. Mix Dream Whip. Mix powdered sugar with cream cheese, which has been softened to room temperature. Blend Dream Whip with cream cheese mixture. Spread over cracker crumb crust and top with cherry pie filling. Chill.
Put in blender to mix everything. Bake in greased (Pam) 9 x 9-inch uncovered dish at 325° for 40 to 45 minutes.
Heat oven to 350°. Grease a 13 x 9 x 2-inch pan. Mix all ingredients and spread into pan. Bake 25 minutes, until golden brown. Cool; cut into pieces. Yields about 4 dozen.
Brown and drain ground beef. Mix tomato paste and sauce mixes with 2 cups of hot water. Add half of this mixture to the ground beef. Simmer for 10 minutes and add spices to taste.
Mix the first 6 ingredients; brush on meat. Layer and brush on each layer. Layer meat in an airtight container; marinate for at least 8 hours. Dry in a dehydrator or in the oven at 110° for 8 hours.
Melt butter in a 15 x 10 x 1-inch jelly roll pan. Spread pecans evenly in pan. Bake at 300° for 30 minutes. Stir every 10 minutes. Place candy coating in top of double boiler. Cook over low heat until coating melts. Cool 2 minutes; add pecans. Stir to coat. Drop by teaspoonfuls on wax paper. Cool. Yields 4 dozen.
Frozen mixed vegetables, boiled and drained. Place in casserole dish and add one stick of butter. Mix together all other ingredients and pour over vegetables. Top with one crushed sleeve of Ritz crackers. Bake at 350° for 30 minutes.
A total secret. Put it together somehow in a very big pot. Cook it awhile, taste it often. (If anyone is watching, look knowledgeable and add a dash of this or that.) Near dinnertime, declare it finished. Call the kids and grandkids. They will all exclaim it to be the best ever!
Blend softened cheese and margarine in mixer. Blend and whip in the sugar. Ready to spread!
Put margarine in pan; saute vegetables until tender, but firm. In separate pan, boil Vitaburger until soft, then rinse with water. Combine Vitaburger, vegetables, spices, Ragu and tomato paste.
Put 1/2 of cooked asparagus in blender and chop. Add to unchopped asparagus and water. Add 2 cups of White Sauce. Heat thoroughly. Yields 6 servings.
Preheat oven to 450°. Grease baking sheet. In a large bowl, dissolve yeast and sugar in water. Add crushed cereal to yeast mixture; add salt and enough flour to make soft dough. Turn out on slightly floured surface. Knead 5 minutes. Divide dough into 12 pieces. Roll into 20-inch lengths and shape into pretzels. Brush with egg white and sprinkle with coarse salt. Bake 16 to 20 minutes. To reheat, bake at 300° for 5 minutes.
Grease a Bundt pan well. Put in a layer of nuts. Break rolls apart. Add 12 on top of nuts. Sprinkle 1/2 dry pudding mix. Sprinkle with cinnamon. Put remaining 12 rolls on top; sprinkle with remaining pudding, cinnamon and nuts. Combine sugar and butter; bring to boil and pour over rolls. Cover pan with damp cloth. Seal with plastic wrap. Let rise 8 to 12 hours. Bake at 350° for 30 minutes. Invert immediately onto serving plate; allow sauce to drop, covering rolls. Serve warm.
Mix the first 6 ingredients well, then add the nut meats, raisins and applesauce. Mix well. Bake at 350° for 45 minutes or more.
Combine cake mix, egg and margarine. Pour pie filling into 12 x 7 x 2-inch glass pan. Drop cake batter over fruit in spoonfuls. Sprinkle liberally with cinnamon. Cook 17 minutes on 70% power, turning 3 times during cooking.
Combine beef, rice and seasoning. Shape into meatballs. Brown meatballs, turning frequently. Drain grease. Add tomato sauce and water. Cover. Simmer for 30 minutes. Serve with French toast.
Cook spaghetti according to package directions. Drain. In a large bowl, beat the egg, milk and salt. Add spaghetti and toss to coat. Transfer to a 13x9 inch baking dish. In a large skillet, cook beef, sausage, onion and green pepper over medium heat until meat is no longer pink and drain. Add spaghetti sauce and tomato sauce. Mix well. Spoon over spaghetti mixture. Bake uncovered at 350 degrees for 20 minutes. Sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand for ten minutes before cutting.
Pour boiling water over oats and oleo; let stand 20 minutes. Add sugar, self-rising flour, brown sugar, cinnamon and eggs. Mix well and bake in greased and floured sheet pan about 35 minutes at 350°.
Fry bacon and drain. Add onions and saute. Add other ingredients. Mix with 2 cans of drained butter beans, drained can of lima beans, drained can of kidney beans and drained can of navy beans. Also, add can of pork and beans, undrained (I prefer Campbell's; you can use any brand). Bake in 350° oven for 1 to 1 1/2 hours. So delicious sweet/sour flavor.
Beat eggs until fluffy. Add sugar and beat well. Add oil gradually and blend well. Stir in potatoes. Blend all dry ingredients and add to potato mixture. Fold in nuts and fruit. Pour into 3 greased 1 1/2-quart loaf pans or mini loaf pans (1 cup batter per pan). Bake at 350° for 40 to 60 minutes. Bread will leave sides of pan and crack when done. This yields 3 loaves or 4 mini pans plus 1 Bundt pan. Keeps and freezes well.
Cut corn from cob and cook in butter in a fry pan. Simmer until done, adding thyme or basil during last few minutes of cooking.
Heat oven to 350°. Lightly grease a 9 or 10-inch pie plate. Sprinkle bacon, cheese and onion, evenly over bottom of pie plate. Place remaining ingredients in blender container.
Cook sausage, onions and diced celery in a skillet over medium heat until sausage is brown. Drain. Add remaining ingredients; stir well. Spoon into a 9 x 13-inch greased baking dish. Bake at 350° for 30 minutes. Yield: 8 to 10 servings.
Fry out hamburger meat and drain off fat in a deep skillet. Pour in the spaghetti sauce and let simmer for 10 to 15 minutes on low. While it is simmering, put your lasagna noodles in boiling water and cook until tender. Lay them out on wax paper to drain. After they have drained put a layer in a deep casserole dish then add a layer of the hamburger mixture, then put a layer of Cheddar cheese and Mozzarella cheese, put about 4 or 5 heaping tablespoonfuls of the cottage cheese, another layer of noodles, another layer of hamburger mixture, another layer of all the cheeses, then top with the last layer of noodles. If you like a lot of cheese, put another layer of the Cheddar and the Mozzarella on top.
Heat a large skillet over medium-high heat until hot. Add oil; heat until oil ripples. Add mushrooms and green onions; stir-fry 1 minute. Reduce heat to medium. Add peas and water; cover and steam for two minutes. Stir in rice, parsley and soy sauce. Cook until thoroughly heated. Serves 4. (Low-fat recipe.)
Cream margarine and sugar together. Add remaining ingredients. Beat together. Bake 35 to 40 minutes at 350° in greased and floured 9 x 13-inch pan. When cool, frost with favorite chocolate frosting.
Mix cake mix according to directions on box. Add the box of pudding and margarine. Bake according to cake box directions. Cool. Mix sour cream, coconut and sugar. Spread on cake.
Melt butter and mix with crushed crackers. Set in oven 5 minutes at 325°. Mix together cream cheese, powdered sugar, Dream Whip and vanilla. After crust cools, pour in your mixture and top with the pie filling.
Melt shortening in saucepan. Cool. Add sugar, molasses and egg. Beat well. Sift together all dry ingredients and add to first mixture. Chill. Make 1-inch balls.
Combine all ingredients with the exception of the yogurt. Mix lightly. Top with yogurt. This makes 6 servings.
Place green beans on 14-inch double strength foil packages. Dot with butter and small pinch of each herb. Cook on grill, turning once.
Mix salad dressing, mustard and honey. Place chicken on rack of broiler pan or grill. Brush chicken with half of the sauce. Grill or broil 10 minutes. Turn and brush with remaining sauce. Continue grilling or broiling 8 to 10 minutes more or until tender. Yields 4 servings.
Combine pineapple, egg, flour and sugar. Bake for 15 minutes at 350°. Cut 5 slices of white bread into small cubes. Melt butter in skillet. Add bread cubes and stir until brown. Put on top of pineapple mixture and bake 1/2 hour longer at the same temperature.
Blend together; roll into small balls. Heat oven to 350°. Bake for 15 minutes. (Velveeta cheese not recommended.)
Place spareribs in the bottom of a large kettle or saucepan. Pour the can of sauerkraut over the top of the spareribs. Mix together the tomato sauce, catsup, brown sugar, mustard and Worcestershire sauce. Pour over the sauerkraut. Spread the onion slices over the sauce.
Prepare chocolate cake of your choice in a 9 x 13-inch pan. Cool several hours.
Mix dry ingredients in large bowl. Make a well. Add other ingredients; mix until smooth. Place into two 9 1/2 x 5-inch pans. Bake at 350° for 1 hour.
On lightly floured surface, roll out half of pastry for bottom of 9-inch pan. Refrigerate it and rest of pastry. Preheat oven to 400°. Wash berries and drain. Place in bowl and sprinkle with lemon juice. Combine 1 cup sugar, flour, cinnamon and nutmeg. Add to berries; toss lightly, then pour into pan, mounding in center. Dot with butter. Roll out remaining pastry to fit top. Cut a 2-inch cross in center for steam vent. Place on top of pie and seal and trim. Brush with milk; sprinkle with sugar. Bake 45 minutes or until juices bubble through steam vent. Cool at least one hour.
Heat crushed pineapple and sugar. Add jello and stir until dissolved. Add cream cheese. Stir, then add ice water. Put in refrigerator; when it starts to thicken add nuts, celery and whipped evaporated milk. Whip evaporated milk with mixer until it's like whipped cream. Put in a 9 x 13-inch pan. Chill until firm.
Mix all of the fruit together. Sprinkle the jello and pudding mix on top; then stir together. Refrigerate overnight.
Let cream cheese get to room temperature. Add milk to the cream cheese until the cheese is soft (soft enough not to break the chips). Spread mixture on bottom of a cookie sheet. Top mixture with the bottle of taco sauce. Follow with the chopped green pepper and tomato. Sprinkle with Cheddar cheese. Chill and remove when ready to serve with chips.
Peel potatoes and boil until done. Dice or chop potatoes. Cut up eggs. Add remaining ingredients, then add mustard to taste. Makes 10 to 12 servings of 1 cup.
In a small bowl, mix yeast with lukewarm water. Stir until dissolved. In a large bowl, add this to warm water, stir, then add oleo and mix well. Add salt, and flour, a little at a time, mixing well. Knead dough on a floured surface for at least three minutes. To knead you punch and poke at the dough, then it in your hand and punch and poke some more.
Wash and pat dry lettuce leaves. Butter lettuce leaves. Spread mayonnaise on inside of lettuce leaves. Add a couple of slices of salami; spread on mustard. Add tomato and pepper. Roll up like a burrito and secure with a toothpick.
In a large bowl combine the Oreo* bulk cookie pieces, toasted walnuts and marshmallows.
In skillet, brown hamburg; drain excess fat. Add taco sauce, refried beans and taco seasoning (to taste).
Melt and blend cream cheese and tomato soup in pot. Remove from heat and stir in gelatin; let cool. Mix in remaining ingredients. Spray mold with Pam. Pour all ingredients in mold. Let sit in refrigerator overnight. Unmold on tray and serve with favorite crackers.
Place sliced peaches in a greased 8 x 8-inch baking dish. Combine flour, salt, sugar and cinnamon in medium bowl. Blend margarine in flour mixture. Should be coarse like cornmeal. Sprinkle mixture evenly over peaches. Bake 45 to 50 minutes at 375° until golden brown and peaches are tender. Can serve with cream or ice cream.
Grate cold potatoes coarsely. Stir in cheese, sour cream, onions, and melted butter. Put in greased two-quart casserole dish, dot with 2 tablespoons butter and sprinkle with paprika. Bake, uncovered, for about 30 to 45 minutes at 375° until bubbly or light brown.
Boil 3 (1-foot long) fern shoots (yellow haired) in water until skins turn brown and stems become tender. Peel off skins, cut stems into 2-inch lengths and	slice thinly lengthwise. Soak in water to rid off lye for 4 days, changing water daily. Drain off water before cooking. Pour small amount of cooking oil into pot until heated. Put the boiled, sliced fern shoots into pot; cook for a	short while. Add water, if needed, then add sardines, shoyu, sugar and salt and cook until taste sets in.
Melt chocolate in top of double boiler. Gradually add sugar and salt. Slowly add Pet milk. Stir constantly over medium heat until thick. Add vanilla. Store in refrigerator. Heat before serving.
Combine all ingredients in a 1-quart jar with a tight-fitting lid. Shake until well-blended. Store in refrigerator. Serve with salad or stir-fried vegetables. Yields about 2 1/4 cups.
Empty gelatin into small mixing bowl. Stir in boiling water. Stir thoroughly until gelatin is entirely dissolved. Stir in ice water, pineapple, and salt. Chill in refrigerator. When gelatin starts to thicken, add carrots. Pour into 8-inch square pan and chill in refrigerator until firm.
Cut cleaned rhubarb into 1/2-inch lengths. Put into saucepan. Add water; cook until tender, about 10 minutes. Add sugar; simmer for 10 minutes.
Combine yeast and warm water. Add all remaining ingredients and mix well. There is no need to let the dough rise. Place dough on a greased pan and bake at 400 degrees until biscuits are browned. Do not preheat the oven. The oven should be cold when you put the bread in to bake. The dough will keep in the refrigerator for 2 weeks.
Preheat oven to 350°. Mix butter, sugar and vanilla thoroughly. Beat in egg. Blend in flour and salt. Mix in 1/2 cup chocolate chips. Shape into 2-inch logs using level teaspoonful for each. Place on ungreased cookie sheets. Bake 12 to 14 minutes; let cool. Melt remaining chocolate chips and 1 tablespoon of shortening. Dip ends of each cookie into chocolate and roll immediately in nuts. Place on waxed paper until set. Makes 8 dozen. Our family's favorite Christmas cookie!
Mix potatoes, sugar and oleo. Add other ingredients and mix well. Bake at 350° for one hour. Makes 2 pies.
Melt margarine in pan. Mix next 4 ingredients and pour into pan. Spoon fruit over batter. Bake at 350° until done.
Begin by making pastry as follows: Sift flour with salt and sugar. Rub in 2/3 cup of lard and slowly add enough cold water to form a stiff paste. Toss this mass onto a floured board and roll out to 1/8-inch thickness. Cut in circles the size of a saucer. Put in 2 tablespoons of prepared fruit of your choice, ensuring the fruit is thickened enough to not be too juicy. Moisten edges with cold water and fold 1/2 of the circle over the other half, pressing together tightly with a fork. Fry to delicate brown in deep hot fat.
Cream Crisco and sugar until smooth, add eggs one at a time. Add 1 cup flour, cream well. Add remaining flour and vanilla. Bake at 325° for 1 hour.
Beat until creamy butter, sugars, vanilla, water and egg. Sift together flour, baking soda and salt. Mix in creamy mixture add nuts. Spread in a greased 9 x 13 pan. Sprinkle with chocolate morsels. Bake at 375 degrees for 1 minute. Run knife through dough to marbleize. Bake 12 to 14 minutes more. Makes 24 squares.
Mix jello (any kind) with boiling water. In separate bowl, add pineapple, cream cheese and nuts. Set jello over pan of ice. When starts to jell, fold in Cool Whip. Mix pineapple and Cool Whip. Don't drain pineapple.
Dissolve jello with salt in boiling water. Add frozen strawberries, stirring until thawed. Chill until partially set. Whip until fluffy. Fold in whipped cream or Kool-Aid. Tear cake into 1 1/2 to 2-inch pieces. Loosely arrange 1/2-inch bottom of angel food cake pan.
Drain salmon; chop very fine or mash with fork. Combine salmon thoroughly with other ingredients. Cover and chill for at least 1 hour. Serve with toast or rye bread. Makes 2 1/2 cups.
Mix dressing according to directions. Place 1/2 of the dressing mixture in the bottom of a lightly greased pan.
Cream sugar and oil together. Add eggs and pumpkin. Mix well. Sift together dry ingredients. Add dry ingredients alternately with	water.	Pour into two well-greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 1/2 hours or until it tests done.
Mix all ingredients together. Best if made a few hours ahead, but not necessary. Serve either with pretzels or a variety of fresh vegetable sticks for dipping.
Mix all but mushroom soup and mold in a loaf pan. Refrigerate overnight; unmold and slice. Fry until brown on both sides. Put in baking dish and cover with mushroom soup. Bake at 325° for 1 hour.
Whisk honey, vinegar, mustard, salt, poppy seed and orange juice in a small bowl. Slowly whisk in the oil until dressing is thickened slightly. The dressing may be refrigerated for several days.
Bake cake according to cake box directions. Use oblong pan. Punch holes in cake while still warm. Mix Eagle Brand milk with caramel topping. Pour over cake. Spread Cool Whip on top of this. Crush Butterfinger bars (very fine) and sprinkle over top of cake. Keep refrigerated. This cake can be made ahead of time and it can also be frozen. Prep time: 45 minutes. Servings: 12 to 20 squares.
Fill duck with a stuffing prepared by mixing all the ingredients. Roast, uncovered, at 350° for about 25 minutes per pound.
Mix first 3 ingredients and press in a 9 x 13-inch pan that has been sprayed with Pam. Mix next 3 ingredients and pour on top of first mixture. Bake in 350° (preheated) oven for 45 minutes. Cool thoroughly before cutting in squares. Very rich.
Put chicken and crumbs in casserole. Heat fat, cream, broth and seasoning; pour over chicken and bake at 350° for 35 minutes.
Heat chicken broth and add chicken, noodles and scallions. Simmer 5 minutes and serve.
Cook squash until tender. Drain and mash. Mix sugar, mayonnaise, onion, egg, oleo, cheese, salt and pepper together and combine with squash. Place in casserole dish and top with cracker crumbs. Cook in 350° oven for 35 to 40 minutes.
Mix the ingredients together in order given. Bake at 350° for 15 minutes on a 10 x 15-inch cookie sheet that has sides or on a 10 x 15-inch shallow baking pan.
Cream butter and sugar. Add eggs. Add jam and dry ingredients with buttermilk. Add nuts and raisins lightly floured. Bake in layers or stem pan or small loaf pans at 350° for 40 minutes.
Mix in bowl; add salt and pepper. Cut dough mixture into 6 parts. Roll into circles. Place 1 1/2 cups burger mixture on half of circle; fold over to form turnover. Bake at 350° for one hour. Serve with ketchup or brown gravy.
Cream the margarine and sugars together. Fold in the eggs and peanut butter. Add milk and vanilla. Mix well. Put all dry ingredients in a separate bowl. Add dry mixture to moist mixture, small amounts at a time and mix well. Form into balls the size of a walnut. Roll balls in granulated sugar. Flatten only slightly with the bottom of a glass. Bake at 375° for about 8 minutes. As soon as cookies come out of the oven, place an unwrapped chocolate kiss in the center. Press down gently. Uses approximately 1 1/2 bags of chocolate kisses.
Mix together Russian dressing, onion soup mix and apricot preserves. Place chicken in single layer in large shallow baking pan. Pour mixture over chicken. Bake at 350° for 1 hour or until done, basting occasionally with pan drippings. Serve hot with plain rice and sweet and sour sauce.
Melt butter. Add flour, mustard and salt. Mix together. When smooth, add warm milk. When smooth, add cheese. Lastly, add well beaten egg slowly. Serve at once on toast or crackers.
Combine all ingredients. Bake in 9 x 13-inch baking dish at 350° until done.
Combine flour, sugar and shortening to make crumbs. Reserve 1 cup of crumbs for top. To remaining crumb mixture add molasses, baking soda and hot water.	Mix well. Pour into greased and floured 9 X 13 pan. Sprinkle reserved crumbs over batter.	Bake at 350 degrees for 45 minutes. Serve with whipped cream.