HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix margarine, add sugar, egg and molasses. Beat together well. Add flour (sift before measuring) and dry ingredients. Add raisins. Dough will be stiff, so knead with hands. Spread on ungreased pan, leaving 1-inch edge from edge of pan. Bake at 375°. Cool for 20 minutes before cutting.
Saute onions and green pepper in oil until golden brown. Add tomatoes and simmer until soft and thickened. Add the cubed meat which has been seasoned with salt and paprika. Cook covered until almost done, about 1 1/2 hours. Add ketchup, vegetables and enough water to cover ingredients. Cook slowly until done. Serves 8.
Cook in a double boiler until thick and curdly-like. Pour into cheesecloth; tie and form a ball. Tie tightly. Let all liquid drip. You can hang it outside or over pan in kitchen.
Melt 1/2 stick butter in Pyrex dish. Make batter of 1 cup flour, 1/2 cup sugar, baking powder and milk; pour over butter in dish, then pour hot, sweetened fruit on batter and bake at 350° until golden brown. You can sprinkle sugar on top and cinnamon, if desired.
If using corn flakes, crush into fine crumbs. Sift together flour, soda and salt. Blend butter and sugar. Add egg and vanilla; beat well. Stir in sifted dry ingredients together with 1/2 cup of the corn flake crumbs. Mix well. Shape dough into balls into about 1 inch in diameter. Combine remaining corn flake crumbs and sesame seed.
Mix all ingredients together. Fry over the grill until browned on	both sides. (May also be fried in a frying pan.) For cheeseburgers, place a slice of cheese on top of hamburgers during last few minutes of frying.
Cream butter and sugar, then add other ingredients. Bake in uncooked pie shell about 30 minutes at 350°.
Mix all ingredients together, except chop mein noodles. Place in a greased baking dish. Top with noodles. Bake at 350° for 30 minutes or until hot and bubbly. Makes 12 servings.
In food processor (with blade in) combine lemon juice and soft butter or margarine. Drop through chute the cream cheese, with motor running. Add powdered sugar and process until smooth. Makes 1 cup.
Beat margarine and sugar until smooth. Add other ingredients and mix well. Pour into pie shell. Bake 45 to 50 minutes in preheated 350° oven.
Strain beans. Cut bacon into 1-inch strips. Mix all ingredients. Bake 2 hours at 400°. Serves 100 people.
Cook peas according to package directions or until just tender. Remove from heat; drain and cool. In large bowl, gently toss together peas, eggs, celery, carrot, pickle relish and onion. Combine mayonnaise, cheese, salad seasoning and mustard; toss with vegetable mixture. Cover and chill. Makes 4 servings.
Dissolve soda in coffee. Mix together. Pour on a greased cookie sheet or large pan.	Spread chocolate chips and nuts on top. Bake in a 350° oven for 30 to 35 minutes. When cool, cut into squares.
Heat oven to 375°. In small bowl, combine margarine, brown sugar and corn syrup; blend well. Spread evenly in bottom of ungreased 8 or 9 inch round pan. Sprinkle with pecans. Remove dough from can. Separate into 8 coils. Do not unroll breadsticks. In shallow dish, combine sugar and cinnamon; dip one cut side of each coil in sugar-cinnamon mixture. Arrange coils, sugared side down, over pecans in pan. Sprinkle with any remaining sugar mixture. Bake at 375° for 19 to 24 minutes or until deep golden brown. Cool 1 minute. Invert onto serving plate. Serve warm. Makes 8 rolls.
Boil meat in water until red is gone. Add all other ingredients. Bring to a boil and simmer for 3 hours. Remove bay leaves. Let sit for 1 day so spices blend. Great for 3-ways and Cheese Coneys!
Mix soup, milk or water together. Place in a baking dish over chops. Bake at 50% power for 15 minutes per pound.
Combine flour, baking powder, baking soda and salt in a mixing bowl. In separate bowl, thoroughly beat together egg, sugar, butter and mashed bananas. Add to dry ingredients and stir until moistened. Fill greased muffin cups 3/4 full. Bake in preheated oven at 375° for 20 to 25 minutes or until top springs back when lightly touched.
Mix first four ingredients together. Blend mayo, vinegar and sugar and add to other ingredients. Store in refrigerator overnight for better flavor.
Mix until light. Fold in pan and bake in a moderate 350° oven until golden. Sprinkle walnuts on top.
Combine pineapple and sugar. Put in saucepan. Boil 3 minutes. Add jello; stir until dissolved. Add cream cheese; mix well. Let cool. Fold in apples, celery, Cool Whip and nuts. Chill. Cut in squares; serve plain or on lettuce leaves. Can use any flavor jello.
Combine crumbs, sugar and butter; mix well. Press mixture firmly on the bottom and up sides (to within 1-inch of top) of a 9 or 10-inch spring-form pan (or use 9-inch square pan; press mixture on the bottom). Bake at 250° for about 8 minutes or until lightly browned. Cool.
Mix sugar and oil. Stir in eggs. Sift flour, spices and soda together. Add flour mixture, alternating with milk, ending with flour. Add prunes and nuts; mix well. Pour into greased and floured 9 x 13-inch pan. Bake 30 to 35 minutes at 350°.
Put in blender or food grinder onions, garlic and green peppers; set aside. Cut up tomatoes and cook until thick. Add all ingredients together and heat and pack in hot jars.
Heat broiler or prepare outdoor grill. Remove any tough stems from spinach. Wash leaves and dry well. Set aside about 1/3 of the nicest leaves for garnish. Chop the rest and reserve. Meanwhile, in a medium frying pan over medium high heat, cook the bacon until crisp, 5 to 7 minutes. Drain on paper towels, crumble and set aside. Discard all but 1 tablespoon rendered fat. Place pan with the reserved bacon fat over medium heat. Add red pepper and onion; cook, stirring occasionally, until soft, about 5 minutes. Add reserved chopped spinach and cook just until it wilts, 2 to 3 minutes. In a large bowl, combine the crumbled bacon and the spinach mixture with lamb and bread crumbs. Mix until well blended, then divide mixture in fourths, shaping each portion into a 1 1/4-inch thick patty. Place patties on grill, broiler pan or a foil-lined cookie sheet and cook, turning once, until done (6 to 7 minutes per side for medium rare longer for well done). Line rolls with reserved spinach leaves. Add burgers and top with crumbled Feta cheese. Serves 4.
In a nonstick skillet, heat oil over medium-high heat. Add zucchini and saut until just tender and lightly browned, 5 to 8 minutes. Combine remaining ingredients and add to zucchini. Remove from heat. Toss gently and serve immediately.
Prepare potatoes according to package directions. Add onions, sour cream and cream cheese. Mix well and place in baking dish. Brush well with melted butter and sprinkle with paprika. Bake at 300° for 30 minutes.
Mix the first 8 ingredients well. Shape mixture into little balls the size of a walnut. Push cube of cheese into the center and reshape ball. Roll in bread crumbs and fry in bacon grease on all sides.
Soak tomatoes in lime water 24 hours; drain and wash carefully through 3 or 4 waters. Soak in ice water 4 hours. Drain well. Combine vinegar, spices and sugar. Heat and pour over tomatoes and let set for 3 or 4 hours. Add tomatoes and simmer for 35 minutes. Put in clean, hot jars and seal.
Sift together the flour, baking powder and salt. Cut in butter. In small bowl, beat eggs until foamy, then add sugar and milk. Pour egg mixture into flour mixture; stir only until moistened. Grease 1 large loaf pan or 2 small ones. Bake at 350° for 50 minutes or until toothpick inserted in center comes out clean. May not take as long for small pans.
Put all ingredients in blender. Should be a paste. Tastes best over linguine. Cook linguini. Add 2 tablespoons out of cooking water to the pasta. Put in the paste. Pour pesto over pasta. Toss and eat. Serves 4.
Cream together sugar and shortening. Beat eggs in one at a time. Sift together flour, baking powder, salt and soda. Blend into creamed mixture alternately with buttermilk (flour in 4 parts, milk 3) and vanilla and lemon extract. Bake in greased and floured tube pan at 350° for 1 hour. This cake is much better, more moist and lasts indefinitely if you keep it covered. When you remove from pan, put on cake plate, wrap immediately in foil while hot.
Cook macaroni and cheese according to package directions. Brown hamburger meat and add onion. Drain. Mix macaroni and cheese and browned hamburger meat. Place in an ungreased casserole dish. Spread cheese over top and bake at 350° for 20 minutes or until cheese is melted. Good with cornbread and green salad.
Mix all ingredients and bake in greased and floured pan, 9 x 13-inch. Cool and frost.
Beat cheese in electric mixer until softened. Add eggs, 1 cup sugar, salt and almond extract. Beat until smooth, thick and lemon colored. Pour into a buttered 9-inch spring-form pan. Bake in a preheated 325° oven for 45 to 50 minutes or until set. Cool on cake rack 20 minutes. Mix 2 tablespoons sugar, sour cream and vanilla. Pour over cake (or spread on top of cake). Return to oven and bake 10 minutes. Chill and decorate with shaved chocolate.
In large bowl, toss bread, cinnamon and nutmeg. In medium pan, combine milk, sugar, butter and salt; bring to boil. Stir in eggs. Pour over bread; mix well. Pour into greased casserole dish. Bake at 350° for 40 to 45 minutes.
Boil sweet potatoes; let cool and take skin off. Cut in half and arrange in casserole dish. Combine remaining ingredients and bring to a boil, stirring occasionally. Pour over sweet potatoes and bake at 350° for 1 hour.
Combine butter and marshmallows in medium saucepan; cook over low heat until melted, stirring constantly. Remove from heat; add vanilla and food coloring. Mix in corn flakes. Drop by teaspoon onto waxed paper. Form wreaths. Decorate with cinnamon candies.
Mix oil, vinegar, pepper, salt and sugar. Mix until sugar and salt are dissolved. Then mix all ingredients and serve. Will not be good the next day. Preparation time: 10 to 15 minutes.
Combine all ingredients together in a 2 1/2-quart casserole dish. Bake for 1 hour in a 350° oven.
Stir together. Pour mixture in individual custard cups and sprinkle with nutmeg. Put hot water in flat baking dish; set cups in the water and bake at 350° for 1 hour. Delicious. Use for lunch only, one cup daily. Don't ever indulge. Makes 6 custard cups.
Sift together into bowl the dry ingredients. Cut into dry ingredients with a pastry blender the vegetable shortening until mixture resembles coarse cornmeal. Make a well in center of mixture and add all at one time the milk. Stir with fork until dough follows fork. Gently form dough into a ball and put on a lightly floured surface. Knead dough by folding opposite side over toward you. Using fingertips, gently push dough away. Give it a quarter turn. Repeat process rhythmically 10 to 15 times, until dough is just smooth. Always turn dough in same direction, using as little additional flour as possible.
In a one-quart casserole, combine all ingredients except salt. Cook in microwave, covered, 7 to 8 minutes or until carrots are just about tender. Sprinkle with salt. Yield: 5 to 6 servings.
Mix all ingredients well; refrigerate. Will keep well for 3 weeks. Especially good with carrot and celery sticks, cauliflower and green pepper. Can also be used with chips.
To make chocolate sauce: Bring to boil the sugar, evaporated milk, vanilla, chocolate and butter. Boil for one minute, then cool. Soften ice cream and spread in the two pie crusts. Freeze. Pour cooled chocolate sauce over ice cream and refreeze. Mix Cool Whip with nuts and spread over chocolate. Keep frozen until ready to serve.
Crush graham crackers very fine. Add melted butter (or margarine), peanut butter and powdered sugar. After mixing together, put in 9 x 13-inch pan. Pat firmly. Melt chips; spread on top. Put in refrigerator about 15 minutes or until chocolate starts to get firm. Cut into 1-inch squares.
Thoroughly blend cream cheese, mayonnaise and seasonings. Stir in remaining ingredients. Spoon 1/2 cup mixture into each pocket bread half. Store in cooler on ice. Makes 6 halves.
Put all ingredients into double boiler. Add caraway seed. Cook over medium heat until all is melted and creamy. Keep on stirring so it will not stick, then pour into a bowl. When cold, this cheese spreads nice and easy on bread.
Cream shortening, cocoa and sugar. Add egg. Add dry ingredients alternately with milk. Add vanilla and pecans. Bake in layers at 350°.
Have popped popcorn ready. In saucepan, melt brown sugar, syrup, salt and butter together. Bring to boil and boil for 5 minutes. Remove from heat and add soda and vanilla; stir well and pour over popcorn (that's in a large sheet pan). Cook in 200° oven for 1 hour, mixing every 15 minutes.
About 30 minutes before serving, cook green onion in a 1 quart saucepan over medium heat in hot butter or margarine until tender, stirring occasionally. Meanwhile, cut bread into 1/4-inch cubes; place bread into 6 (6 ounce) custard cups. Sprinkle with the diced turkey and shredded cheese. In medium bowl with wire whisk or fork, beat eggs, milk, salt and green onion. Pour mixture into custard cups. Place custard cups in a 12-inch skillet. Pour water in skillet to come halfway up side of custard cups. Over medium-low heat, heat water to boiling. Cover skillet and remove from heat. Let custard stand in covered skillet 15 minutes or until set. Makes 6 main dish servings.
Cook pork bits in 2 tablespoons bacon grease until well done. Add to cooked rice. While pork is cooking, saute green onions, green beans and carrots in 2 to 3 tablespoons of bacon grease for 8 to 12 minutes. When done, add to rice and stir well. Beat eggs and cook in 1 to 2 tablespoons bacon grease, then add to rice mixture and stir well. Salt and pepper to taste. Serve with soy sauce as a condiment.
Mix all liquids together. Chill. Just before serving, top with orange slices and cherries. Add ice cubes.
Put dates and 1 cup brown sugar in a saucepan. Add enough water to cover dates. Over medium heat, bring to a boil. Boil about 10 minutes. Set aside.
Combine all ingredients in a small bowl, stirring to mix well. Cover and refrigerate until chilled. Serve with shrimp, crab or lobster cocktail.
Combine milk, 2 teaspoons Worcestershire sauce and soup mix; blend well. Let stand for about 5 minutes. Add beef; mix well. Mixture will be moist. Shape into balls, using one tablespoon for each. Place on rack in broiler pan. Broil 5 to 6 inches from heat for 10 to 12 minutes; do not turn. Combine remaining Worcestershire sauce and remaining ingredients in saucepan; cook, stirring until heated through. Add meatballs; serve. May be frozen and reheated.
Crumble biscuits into 1 1/2-quart Pyrex baking dish. Mix remaining ingredients and press over biscuits. Stir to mix. Bake at 400° for 20 minutes.
Brown chops in oil. Combine sauce ingredients, reserving 1/2 cup mixture. Pour over chops. Simmer over low heat for 25 minutes. Place apple slices over chops and add remaining sauce. Cover and	simmer 25 minutes longer. Blend cornstarch with sauce and cook until thick.
Combine cheese, butter, sour cream, Cayenne, mace and cooking wine in the container of a food processor, and whirl until mixture is smooth and creamy. Scrape into a bowl. Stir in the nuts. Taste, and correct seasoning. Pack the spread into two 1 1/2 to 2 cup glazed crocks (onion soup bowls are nice for this). Cover tightly and refrigerate for two days or more before serving. To serve, let the spread soften slightly at room temperature. Yield: 3 cups.
Mix all ingredients together. Pour into a greased casserole dish. Top with grated Cheddar cheese. Bake at 350° for 30 minutes.
Cut a slice of watermelon from the bottom in order to sit flat. Cut 1/3 off the top of melon. Remove pulp and separate from seeds; puree in blender. Replace pureed melon (about 12 cups); stir in lemonade, water and grenadine. Add lemon-lime beverage just before serving.
Bake at 350° for 35 minutes in a 13 x 9 x 2-inch pan.
Mix sugar and cocoa together. Add milk. Bring to a boil and boil for 1 1/2 minutes. Remove from heat and add oatmeal. Drop on wax paper with a teaspoon and allow to cool.
Mix in casserole dish. Bake in oven at 350° until thoroughly heated.
Cook vegetables in salted water until crisp tender (drain). Mix milk, cheese and butter in a bowl. Cook in microwave until cheese melts. Put vegetables in a casserole dish, pour cheese mixture over vegetables (sprinkle more cheese on top if you like) and microwave for 5 minutes.
Mix first 3 ingredients. Pour into top of double boiler and heat. Cook until thick and spoon some of this hot mixture over beaten egg yolks; return to pan. Cook 2 minutes longer. Add vanilla, margarine and coconut. Pour into baked pie shell. Top with meringue.
In a heavy medium-sized saucepan, stir sugar and water over low heat until sugar dissolves. Increase heat and bring to a boil. Whisk sugar syrup into a small bowl with the cocoa. Return to saucepan and boil 1 minute, whisking constantly. Pour into bowl. Mix in vanilla and cool completely. Cover and chill until cold, at least 1 hour. Pour chocolate syrup and milk into blender and mix. Gradually add ice cream, blending each time until smooth. Makes 2 glasses.
Bake in 425° oven for 15 minutes, then reduce heat to 350°. Bake for 45 minutes.
Chop all vegetables except tomatoes and mushrooms and put in a microwavable bowl. Add 1 bottle of Italian dressing. Microwave on High 4 to 6 minutes until vegetables are tender-crisp. Boil pasta 8 to 10 minutes. Drain and rinse with cold water. Stir into vegetables. Add tomatoes, mushrooms and olives. Refrigerate until chilled. Salad can be eaten immediately, but it tastes even better the second day. This low calorie salad makes a cool summer meal! Serves 16.
Place bulgur in a colander and rinse under cold running water. Drain and place in a container with a tight fitting cover. Add water, apricot nectar, fruit bits, oat bran and honey. Add onion powder. Stir well. Cover and refrigerate overnight.
Fry the jalapeno peppers in oil for 2 minutes to soften the skins. Remove the jalapenos, slice them open and remove the seeds and fibers. Set aside. Blanch the carrots, cauliflower, onion and garlic separately in boiling water for 2 minutes. Drain well and mix them all together. Place in glass jar or stone crock. Mix thyme, oregano, bay leaves, salt and sugar in the cider/vinegar. Pour over the vegetables and mix well. Allow the escabeche to marinate 1 day before using. The pickled vegetables can be refrigerated or stored at room temperature in a cool place. Without the seeds and fibers, the jalapenos just add flavor and not the heat. This is excellent and very easy to make.
Melt chocolate chips, peanut butter and oleo together. Mix with Wheat Chex. Put powdered sugar in bag and put in Chex mix. Shake well. Pour into a dish.
Combine all ingredients except mayonnaise. Add salt and pepper to taste. Add 2 tablespoons mayonnaise, more if desired. Chill.
Set chicken aside. Dice zucchini in 1-inch chunks; cook until tender and set aside. Simmer onion and carrots in oleo until tender. Mix all together with cream of chicken soup; add 2 1/2 cups herb Croquette dressing. Pour in casserole dish; add the other half cup dressing mix on top of casserole and bake at 350° for 30 or 40 minutes. Makes a whole meal.
Roast whole eggplants over charcoal, or bake in a 400° oven until tender, about 15 to 20 minutes. Allow eggplants to cool, then peel and chop fine. Saute onions and garlic until soft. Stir in turmeric and eggplants; saute for a few more minutes. Add tomatoes; cook for 5 minutes, until all water is absorbed. Stir seasoning and eggs into eggplant mixture; continue cooking for several minutes until eggs are cooked.
Brown chicken in large skillet. Drain. Stir in sauce. Cover and simmer for 1 minute. Add pepper stir-fry. Cover and simmer for 5 minutes or until peppers are tender. Serve over white rice. Makes 4 servings.
Combine and bring to a boil all ingredients except eggs and pecans. Remove mixture from heat and cool thoroughly before adding eggs, stirring all the time you are adding. Add pecans and pour into prepared pie shell; bake at 400° for 10 minutes and 325° for 45 minutes.
Thicken 1 cup boiling milk with flour; cook until smooth. Then add the following mixture: sugar, pumpkin, egg yolks, salt and spices. At the last stir in the whipped egg whites. Put in pastry shell and bake until it puffs and is brown at 350° for 40 to 45 minutes.
Mix the first 3 ingredients well and pat into an 8 1/2 x 11-inch pan. Bake at 350° for 20 minutes.
Mix all ingredients in a large bowl until blended. Place a 4-ounce glass custard cup, right side up, in the center of a 9-inch deep-dish microwave-safe pie plate. Pack turkey mixture in a ring around custard cup. Loosely cover turkey mixture with waxed paper.
Cook the spaghetti while you are preparing the other ingredients so that it remains hot. Timed properly, you should drain the spaghetti right before it is stirred in with the other ingredients.
Cream sugar, brown sugar and butter together. Add eggs and beat well. Add rolled oats and coconut. Mix flour, baking soda, salt and baking powder together. Add the dry mixture to the sugar mixture. Add vanilla. Blend until all ingredients are moistened.
Mix flour, milk, salt, baking powder and eggs until smooth. Add spinach. Fold in grated cheese. Melt oleo in a 9 x 13-inch dish. Add spinach mixture to pan; pat down. Bake at 350° for 30 minutes. Let cool before cutting.
Combine flour, sugar (1 1/2 cups), egg and fruit. Pour in greased oblong pan. Mix brown sugar and pecans and spread on top of mixture and bake 30 minutes at 350°. Combine oleo, milk and sugar (3/4); cook for 5 minutes. Add coconut, if desired, and spread on hot cake.
Brown the ground beef. Mix the soup and water. Combine all ingredients and cook in crock-pot on high 2 to 4 hours or low 6 to 8 hours.
Whisk heavy cream with sour cream in a small saucepan. Heat to 90° over low heat. (Do not allow mixture to become hotter or the culture will be inhibited and the cream will not thicken.) Pour into a warm sterilized glass jar; cover lightly. Store in a dark place 8-12 hours or until cream ripens and becomes thick. Refrigerate 24 hours. Cream will continue to thicken. This is a luxurious, thick, rich cream which resists curdling. Use for special Mexican dishes in place of regular sour cream. Yields: 1-1/2 cup.
Prepare cake per instructions on box. Pour chips over top before baking (chips will sink to bottom). Remove cake from oven. With a wooden fork, poke holes in cake. Pour hot fudge over holes (cake is still hot). Cool and ice with Cool Whip. Refrigerate.
In a skillet, melt together brown sugar and 1 1/2 tablespoons butter, then add moist fruit (dried fruit may be used if cooked until tender). Make a batter as follows. Cream together sugar and 3 tablespoons butter; add egg, milk and pastry flour. Pour this into the skillet over the melted butter and brown sugar. Bake in moderate oven. When done, turn out on a large plate, bottom side up and your cake is already iced. Serve hot or cold with whipped cream or plain.
Preheat oven to 350°. Combine all ingredients into a thick batter. Put in a 9 x 13-inch greased and floured pan. Sprinkle with cinnamon. Bake at 350° for 50 to 60 minutes.
Place chicken in a dish or heavy duty zip top plastic bag. Combine vinegar and remaining ingredients; pour marinade over chicken. Cover and refrigerate 8 hours, turning occasionally. Remove from marinade, discarding marinade. Grill covered, over hot coals 30 to 40 minutes or until done, turning frequently.
Pour boiling water over peaches. Let stand until skins slip off easily when dipped into cold water. Peel. Stick a whole clove into each peach. Pour on 2 quarts water with the 2 tablespoons of vinegar added.
Cut the cake 1-inch from top and take it off. Spoon out cake 1-inch wall and 1-inch base. Keep crumbs. Combine pudding, 1 envelope Dream Whip and milk. Beat until thick, 2 or 3 minutes. Fold cake pieces into mixture and fill the cake. Ice with remaining 2 envelopes of Dream Whip
Cook sausage, pepper, onion and celery. Mix with rice. Put in	greased baking dish.	Cover and bake at 350° for 30 minutes. Uncover and cook for 15 to 20 minutes longer.