HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and chill for spread. If used as a dip, add yogurt to soften.
Mix sugar, flour, egg and melted margarine. Place in 9-inch baking dish. Pour fruit on top. Bake at 400° until crust rises to top and browns.
Sift dry ingredients together and add shortening and eggs. Mix for 3 minutes on medium speed. Add milk and vanilla. Mix for 2 minutes on medium speed. Pour batter into 10-inch tube pan, which has been coated with shortening and dusted with flour. Bake in moderate oven at 325° for 1 1/4 hours (75 minutes) until done. Not necessary to frost. May dust with powdered sugar, if desired.
Marinate for 2 hours in refrigerator. Grill and baste with reserved marinade.
Mix together all ingredients, except cheese. Cook for 1 1/2 to 2 hours. Stir in the cheese; simmer gently. Makes 16 cups.
Dissolve gelatin in boiling water. Add frozen raspberries, stir until berries are thawed. Add celery, apples and stir well. Pour half of mixture into mold and let set.
Roll mixture into 1-inch balls. Press thumb into cookies, leaving an imprint. Bake 10 to 15 minutes at 375°. When cool, fill centers with different frostings or jellies.
Reserve 1/2 cup of parsley and 1/2 cup of pecans in which to roll the cheese ball. Mix all other ingredients well and place in refrigerator to harden. Mold into ball and roll in reserved parsley and nuts. Serve surrounded by crisp crackers. Ideal for large parties.
Mix all the ingredients together and form a small cake (pat between hands) and fry. If batter appears too thick, add more water a little at a time. This is served at the Kutztown Folk Festival. Eat with butter or gravy. Makes 2 1/2 gallons.
Put all ingredients in blender; puree until creamy. Makes 2 non-alcoholic drinks, or add rum to taste. Garnish with pineapple stick or fresh mint.
Mix together Jell-O and boiling water and let jell. Add strawberries to Jell-O mixture. Break up cake into a 9 x 13 pan. Pour the Jell-O mixture on slowly and let set. Better made the day before. Serve with Cool Whip on top.
Cream shortening and sugar. Add egg and molasses and beat well. Sift flour with dry ingredients and add to the shortening mixture and mix well. Refrigerate the dough for 1 hour. Shape the dough into 1-inch balls. Roll each ball into sugar. Place balls 2 inches apart on ungreased cookie sheets. Bake in a 375° oven for 8 to 10 minutes or until lightly browned. These cookies have crackled tops and sugar imparts a slight glaze.
Mix cake mix and sugar. Blend in eggs, oil and apricot nectar; beat 6 minutes at medium speed. Pour batter into greased and floured 10-inch tube pan. Bake in moderate oven (350°) about 50 minutes. Cool on cake rack 10 minutes. Remove from pan onto a cake rack; place cake rack on waxed paper. Pour Lemon Glaze over hot cake, allowing icing to drizzle down sides.
Mix cake mix, nuts, 1 egg and melted butter together. Spread on greased 13 x 9-inch pan. Mix sugar, cream cheese and 3 eggs together. Pour on top of the cake. Bake at 250° for 45 minutes.
Beat the egg white and spread it over the crust; bake for five minutes at 375°. Let the crust cool.
Mix together the butter and fresh garlic. Slice bread in half lengthwise. Butter insides of each half with butter mixture. Sprinkle with Parmesan cheese. Rub outside of bread with olive oil; wrap in foil. Bake at 350° for 15 minutes. Also good with Mozzarella cheese.
Beat egg whites until stiff and gradually add 1 cup sugar or little less. Fold in pecans, crackers and vanilla. Place in slightly greased, 9-inch pie plate with sides slightly higher than center. Bake at 325° for 30 minutes.
Crumble sausage into a heavy skillet. Brown and drain. Stir in onion and garlic; saute 3 to 5 minutes. Stir in remaining ingredients; cover and simmer mixture 60 to 90 minutes, stirring as needed. Add a little more water during cooking if needed. Yields 6 to 8 servings.
In 15 1/2 x 10 1/2-inch jelly roll pan, melt oleo while heating oven to 350°. Sprinkle and pat dry cake mix over oleo. Sprinkle with marshmallows, chocolate chips, cherries and pecans. Drizzle condensed milk over the top.
Combine all ingredients in container of electric blender; process until smooth. Store in refrigerator until ready to use. Yield: about 1 1/2 cups or 14 ounces.
Break bread in pieces. Combine all ingredients and mix well. Place in well-greased pan. Bake, covered, at 350° for 45 minutes and uncovered for 45 minutes.
Place in mixer bowl in order listed above. Beat low for 1 minute. Scrape sides. Beat at medium speed for 2 minutes. Pour into greased and floured 10 inch tube pan. Bake at 325° for 1 hour and 30 minutes.
Pare eggplant; cut into small pieces. Heat butter in skillet. Add onions and pepper. Cook for a few minutes; add tomatoes, eggplant and seasoning. Cook for 10 minutes. Place in shallow greased baking dish. Cover with crumbs. Bake for 15 minutes at 350°, until crumbs are browned.
Ice mold is made from lemonade, lemon slices and maraschino cherries. Use both red and green to add color.
Slice tomatoes 1/2 inch thick. Combine flour, salt and pepper. Coat tomato slices with mixture. Heat shortening in skillet until sizzling hot. Add tomatoes. Cook quickly until brown on one side. Turn tomatoes carefully. Reduce heat. Cook until heated through.
Mix first 6 ingredients together. Form into meat balls and simmer until done. Pour over mushroom and cream mixture and simmer about 10 minutes. Serve over noodles.
Cream the first 2 ingredients. Add eggs and bananas and beat thoroughly. Sift together flour, salt and baking powder. Put soda in sour milk. Alternate flour mixture and milk mixture, beating after each addition. Add vanilla. Put in greased and floured 9 x 13-inch pan and bake in 350° oven for 25 minutes or until a straw comes out clean from the center. Frost with whipped cream or any beaten fluffy white frosting.
Boil jumbo onions until soft enough to separate and make onion shells. Brown the venison in a skillet in oil; combine the venison and remaining ingredients (except hoop cheese). Try covering for half the time.
In saucepan, cook oysters, water and salt until mixture boils. Add remaining ingredients. Simmer on low heat for 30 minutes. Serve hot with saltine crackers.
After you make your tomato juice (makes about 8 quarts), mix everything together and heat to a boil and let simmer 1 hour. Seal in jars. Makes about 11 to 12 quarts.
Mix ground beef lightly with bread crumbs, egg, milk, onion, garlic, salt and pepper. Pack mixture into a 2-quart glass baking dish. Cover with wax paper. Cook in microwave oven for 5 minutes at Medium-high setting. Top with catsup; return to oven and rotate dish 1/2 turn. Cook, covered, for 15 minutes at High setting, or until done. Remove from oven. Cover with aluminum foil; let stand 5 minutes.
Blend all ingredients together until smooth. Place dip in hollowed out sourdough bread or pumpernickel bread to serve. Use another loaf of it to cut into cubes to dip.
Combine 2 cups of the flour, 1/2 cup of sugar, baking powder and salt. Cut in oleo until mixture is crumbly. Stir in egg yolks. Divide mixture in half. Press one half into a 13 x 9-inch pan. Now combine apples, remaining sugar, flour and cinnamon. Arrange on bottom crust. Sprinkle any remaining crumbs over apples. Bake at 350° for 40 minutes.
Brown hamburger and sausage. Add onion, bell peppers and seasoning to meat. Cook until vegetables are tender. Drain off fat. Mix eggs and 3 cheeses together. Pour tomato sauce in mixture. Pour layer of hamburger mixture, then layer of cheese mixture, then hamburger and so on. Make last layer cheese. Fold the ends of the rolls to the middle. Put a little milk on top to seal. Top with sesame seed, if desired. Bake at 350° until brown.
Combine all ingredients. Pour into muffin pans lined with muffin papers and freeze.
Put peas in warm (not too hot) water until thawed; drain good. Mix vegetables together. Add sugar and mayonnaise together, then spread on the vegetables. Add cheese and bacon bits.
Combine Ricotta, Mozzarella and Parmesan cheeses in a small bowl. Preheat oven to 350°. Halve each biscuit horizontally, forming 20 thin biscuits.
Combine sugar, cornstarch and water. Cook over medium heat until clear and remove from heat. Add a few drops of red food coloring and 4 tablespoons strawberry jello dry powder. Stir well. Fill pie shell with fresh strawberries. Pour cooked filling over berries. Place in refrigerator and chill until thick. Serve with whipped topping.
Brown cubed beef in greased or oiled frying pan over steady heat. Drain off all fat. Put meat into chili pot with onion, garlic, green chiles and chicken broth. Cook for 30 minutes. Add all other ingredients. Bring to a boil; stir, then reduce heat and simmer until meat is tender, 2 hours or more. Serves 12.
Put all ingredients into large pot and simmer for about 2 hours. Serve hot or cold with a cinnamon stick in each cup.
Preheat oven to 350°. Reserve 2 tablespoons margarine. In large mixer bowl, beat remaining margarine and sugar until fluffy. Add flour and cocoa; mix well. With floured hands, press into greased 13 x 9-inch baking pan. Bake 15 minutes.
In blender, mix the egg yolks, 4 teaspoons sugar and milk. Add nutmeg to taste. In medium bowl with hand mixer, beat egg whites and 1/4 cup sugar to make stiff meringue. Add more sugar, if needed. Pour the blender mixture into 4 glasses and add egg white mixture and extra nutmeg.
Stir sugar and milk; bring to a boil. Melt 1/2 cup sugar; while hot, stir melted sugar in milk and sugar while both are boiling. Stir in margarine. Cook to a soft ball stage (drop some drops of icing into a small bowl with cold water to test it). This is enough to icing a 2 layer cake.
Heat oil, over medium-high heat, in a large frypan or wok. Stir-fry chicken chunks, ginger and garlic for 2 to 3 minutes. Add vegetables and water chestnuts. Stir-fry until heated through. Add chicken broth. Heat. Mix cornstarch, cold water and soy sauce together; stir into hot mixture. Heat to boiling and sauce is thickened. Serve with steamed rice or fried rice.
Mix first five ingredients. Add spinach. Melt butter and cook onion and mushrooms. Add with tarragon to spinach mixture. Salt to taste. Pour into unbaked pastry shell. Bake in 400° oven for 25 minutes. Remove and let stand 10 minutes. Cut and serve.
Split muffins. Mix remaining ingredients; spread on muffin halves. Freeze overnight. Broil until light brown. Cut into quarters and serve.
Wash whole peppers. Place in oven 6 to 8 minutes to loosen skin. Dip quickly in cold water, then peel and cut up. Place in jars and flatten. Add salt. Put jars in pressure cooker and process 15 minutes at 10 pounds pressure. Add no liquid to jars.
Combine sugar and water in heavy pan. Bring to a boil. Boil and add peanuts. Cook on medium heat, stirring constantly until mix is dry and peanuts are cooked with sugar. Place in flat pan and bake in 250° oven about 1 1/2 hours, checking every 30 minutes. Store in an airtight container.
Mix the water, the onions, the celery, the carrots and the potatoes; boil for 1/2 hour or until the vegetables are done. Add the clams, including the juice. Heat the milk to a boil and add to the clam mixture. Heat the cooking oil and mix with the flour. Add gradually to the clam mixture and let boil slowly over a low fire, stirring and mixing well. Heat to a boiling point and reduce the heat. Let simmer 10 to 15 minutes or until the soup is slightly thick, stirring constantly. Put out fire and serve. Serves 10 to 15. Winter days delight of a nourishment.
Mix together lemonade, Cool Whip and condensed milk, adding a small amount of food coloring to it. Just enough to turn it pink.
Sprinkle yeast into very warm water; stir in 1/2 teaspoon of the sugar. Stir until dissolved and let double in volume. Combine remaining sugar, milk, margarine and salt; heat just until margarine melts. Pour into a large bowl; cool to lukewarm. Stir in yeast. Gradually stir in enough flour to make a soft dough. Turn out onto a floured surface. Knead until smooth and elastic, adding flour as needed. Place in a greased bowl. Turn to bring greased side up. Cover and set in a warm, draft free place to rise to double in bulk. Punch down. Knead a few times, cut in half. Let rest, covered, for 10 minutes. Shape into 2 loaves. Place in 2 greased 9 x 5 x 3-inch pans. Cover and let rise again. Bake at 400° for 40 minutes or until loaves are lightly browned and sound hollow when tapped.
Cook raisins in the water until tender. Add sugar and cornstarch, then add butter, syrup and vinegar. Cook until thick and then add nuts. Pour into pie shell. Cook until brown at 350°.
Sift first 4 ingredients together and mix in chopped pecans; set aside. Beats eggs lightly in a large mixing bowl; add sugar, oil and vanilla. Beat until creamy. Stir in zucchini, pineapple and raisins. Add dry ingredients and stir only until ingredients are moist. Spoon batter into 2 well-greased and floured loaf pans. Bake at 350° for 1 hour. Cool 10 minutes in pans.
In an 8-inch nonstick skillet, that has an oven-safe or removable handle, heat oil and margarine together until margarine is melted. Remove from heat. Spread potato slices in single layer over bottom and 1-inch up sides of skillet. Top with onion slices and any remaining potato slices. Set another 8-inch skillet, bottom side down, over potato and onion to weight them down and cook over medium heat until potato slices are tender, about 10 minutes. Preheat the oven to 450°.
Add boiling water to Jell-O in a 9 1/2 x 4 1/2-inch glass loaf pan. Stir well until dissolved. Pour pineapple and orange juice into 1 cup measuring cup; add ice cubes to make full cup. Stir juice mix into Jell-O mix until ice is melted. Add carrots, pineapple and oranges. Refrigerate 4 hours until set. Unmold; place on lettuce leaves. To serve, slice like a cake.
Slice sausage into bite size pieces. Brown in large pan. While browning, start water to cook noodles. When sausage is browned, add onion, green pepper, olive oil and garlic. (Onion and pepper should be cut into approximately 1-inch pieces.) Continue cooking sausage mixture like stir-fry until noodles are done. Drain noodles and toss into sausage. Sprinkle with cheese. Serve immediately.
Mix all ingredients together and place in uncooked pie shell. Cover with the other uncooked pie shell. Pierce top shell with fork a few times. Bake at 350° for 45 to 60 minutes or until crust is golden brown.
About 2 hours before serving, prepare lasagna noodles as label directs; drain. In medium bowl, with fork, mash tofu; stir in Romano cheese, parsley, salt, egg and cottage cheese. Preheat oven to 375°. In 3-quart shallow casserole, arrange half of noodles. Spread half of tofu mixture over noodles. Arrange half zucchini. Sprinkle with half Mozzarella. Top with half spaghetti sauce. Repeat. Bake 40 minutes or until heated through. Remove from oven. Let stand 10 minutes for easier serving. Makes 8 servings.
Saute onion in margarine. Stir in corn, egg, cheese and corn bread mix. Bake at 325° for 45 minutes.
Bring sugar and syrup to a boil. Add peanut butter. Mix Rice Krispies. Pour into 9 x 13-inch buttered pan. Melt chocolate chips and butterscotch chips together. Pour over mixture in pan.
Combine all ingredients and shape in 1-inch balls. Put into small muffin tins and bake for 8 to 10 minutes at 370°. Take out of oven and insert miniature Reese's cup until just the top shows. Cool in tins about 10 minutes and remove. Makes 48.
Bake cake; let cool. Mix cream cheese and confectioners sugar until smooth; fold in Cool Whip. Set aside.
Mix dry ingredients in a large bowl. Add remaining ingredients and mix well; pour in greased 9 x 13-inch pan. Bake at 350° for 30 minutes or test to see if it is done. Use your favorite icing.
Allow to marinate 3 or 4 hours or overnight. Preheat oven to 500°. Roast the meat for 7 minutes per pound for rare, 10 minutes per pound for medium. Serves 8 to 10.
Butter 1 1/2-quart casserole dish. Arrange in alternate layers. Finish with a sprinkling of potato chip crumbs. Bake 35 minutes in 350° oven. Serves 6.
I used horseradish to make a cheese spread. You may need a little milk to make the cream cheese to spread easier. Spread a slice of meat with a little cream cheese mixture. Roll up and use scissors and cut each end to be smooth and in an angel, then cut in half in an angle. Continue in this manner until meat is used up.
Put 1 can of sweetened condensed milk (unopened) into a deep pan of boiling water. Cook for two hours, making sure that it stays covered by the water (can cook up to three cans at a time). Cool at least two hours. Open your can and you have caramel. (Can cook ahead and store in unopened can.)
Melt butter; add sugar. Cool. Add eggs and vanilla. Stir in flour, salt and baking powder. Add nuts and chocolate chips. Bake at 225° for 30 minutes in 9 x 13-inch pan. Cool. Cut into bars.
Dump all ingredients into large skillet except rice and eggs. Stir over medium heat for 3 to 4 minutes, until heated through thoroughly. Add scrambled eggs and cooked rice; stir just to heat through.
Mix until creamy the first 4 items. Fill cupcake tins with Nilla wafers. Place 1 tablespoon of cheese mix on top of wafer. Bake in a 375° oven for 12 to 15 minutes. Top with any fruit or leave plain.
Heat oven to 450°. Grease (not oil) popover pans or muffin pans. In medium bowl, beat eggs slightly. Lightly spoon flour into measuring cup. Level off. Add remaining ingredients and beat just enough until blended. Fill greased cups 1/2 full. Bake 15 minutes. Reduce heat to 325° and bake 25 to 30 minutes until deep golden brown. Prick crust with top of knife during last 5 minutes to let steam escape. Serve immediately. Yields 6 or 7 large popovers.
Cream butter, Crisco and sugar; add	eggs, one at a time. Mix in half flour and half milk; add remaining milk and flour with vanilla. Bake at 325° for 1 hour and 20 minutes.
Remove paper from boxes of spinach. Microwave as per directions. Drain well. Fry bacon with chopped onion for 10 minutes. Crumble bacon. Add flour and salt, blending well. Slowly stir in milk a little at a time. Cook and stir until thickened. Fold in the spinach. Sprinkle bacon over all.
Cook onion and celery in water until tender. Add other ingredients and pour in a 9 x 13-inch baking pan, uncovered for 45 minutes in a 350° oven.
Peel and slice cucumbers. Let stand overnight in brine made with 1/2 cup salt to 3 quarts water. Next day, slice thin or chop onions. Mix sugar and spices with flour and vinegar. Add drained cucumbers, onions and pimento. Cook, uncovered. Turn down heat, stir and cook 10 minutes. Seal in jars.
Beat butter, sugars and vanilla until creamy. Add flour, cocoa and soda. Mix well and add remaining ingredients. Drop by teaspoon on cookie sheet. Bake at 350° for 10 minutes.
Mix in saucepan sugar, syrup, chocolate and evaporated milk. Cook to soft ball stage. Take off heat; add butter and vanilla without stirring. Let stand until you can hold the bottom of the pan comfortably. (Leave wooden spoon in the pan.) Beat with electric beaters. When it stops looking waxy, take the beaters out and beat by hand.
Mix all together and bake in a 9 x 13-inch pan that's been buttered. Bake at 375° for 1 hour.
Cream together shortening, butter and sugars until light and fluffy. Blend in beaten eggs. Gradually blend in mixture of flour, baking powder, baking soda and salt. Fold in oatmeal, then cornflakes and vanilla. Add one of the choice ingredients. Blend choice in well and drop by teaspoonfuls onto ungreased baking sheet. Bake at 350° for 12 to 15 minutes. Yields 6 dozen.
Heat to boiling green beans and potatoes with garlic and salt. Simmer for a couple of minutes. Drain. Wash squash and slice. Cook with onion, salt and butter until tender. Drain. Layer in small Pyrex dish. Top with cheese.
Fry bacon until crisp. Crumble. Cut the broccoli flowers into bite size pieces. Slice the stalk part into thin slices. The lower part may need to be peeled before slicing. Combine the bacon, chopped onion, raisins, sunflower seeds and prepared broccoli. Combine the mayonnaise, sugar, vinegar and mix well with other ingredients. Serves 8 to 10.
Combine sugar, mashed potatoes, shortening, cinnamon, salt and nutmeg in large mixing bowl. Cream thoroughly, about 4 minutes. Add eggs; mix until thoroughly blended. Combine soda and buttermilk or sour milk. Add alternately with sifted flour to the creamed mixture, beginning and ending with flour. Coat chopped walnuts with 2 tablespoons flour. Stir into batter. Turn into a 13 x 9 x 2-inch pan, well greased and lightly floured on the bottom. Bake at 350° for 50 to 60 minutes. Cool and frost. Makes one 13 x 9-inch cake.
In 9 x 13-inch pan, melt butter, then crumble hamburg buns into pan. Sprinkle cheese over buns. In a large bowl, beat 6 eggs with 2 cups of milk until well blended. Pour over buns.
*Use juice drained from crushed pineapple. Add water, if needed, to make 1 cup.
Mix well. Alternate filling, cookies and bananas until all is used. Top with cookies. Makes a bunch.
Cook bacon crisp (less than 1 pound can be used, if desired); drain and crumble. Whip mayonnaise with sugar. Shred lettuce; layer in large dish with celery, onion, peas, cheese, bacon and mayonnaise. Chill overnight.
Spread mustard on both sides of pork shops. Roll in flour and brown in a skillet. Place in casserole dish and cover with chicken gumbo soup. Bake at 325 degrees for about 2 hours.
Mix all ingredients together. Bake at 350° for 45 minutes. Serve with crackers.
Mix first four ingredients together. Consistency should be like cookie dough. Press into bottom of 13 x 9-inch greased cake pan. Mix remaining ingredients together and pour into pan, making the top layer. Bake at 350° for 35 to 40 minutes.
Chop pepperoni. Mix all ingredients together spreading pepperoni as you add it. Put into greased 9x13-inch pan. Bake at 350° for 35 - 45 minutes. Let cool for 15 - 20 minutes and cut into squares. Serve warm or cold as an appetizer.
Prepare lasagna per package directions. In a large skillet, brown sausage meat and ground beef. Drain. Add Ricotta, half of the Mozzarella, Parmesan, garlic, Italian seasoning, wine, pepper, onion, salt and pepper to taste and tomato paste.
In large bowl, combine first 4 ingredients. Chill until firm. Roll into 1-inch balls. Coat balls with pistachio nuts. Chill in a single layer until firm. Cover tightly and store in refrigerator.
Cook spaghetti until done. Drain well, approximately 1/2 hour. In large skillet put 2 to 4 tablespoons oil. Add 4 to 6 cloves garlic. Heat to point garlic is completely mixed with oil. Pour spaghetti into skillet. Toss well. Pour onto platter; pour topping over. Serve hot!
Pare and slice apples. Sift flour, salt, sugar and cinnamon together. Mix with apples. Line pie pan with pastry. Fill with apple mixture and dot with butter. Cover with top crust and slash crust in several places. Bake in very hot oven at 450° for 15 minutes. Reduce temperature to moderate oven (350°) and bake for 45 more minutes. Makes one 9-inch pie.
Dissolve yeast in 1/4 cup lukewarm water with 1 tablespoon of the sugar. Sift together flour, remaining sugar and cream of tartar. Add cool melted Crisco and buttermilk to flour mixture. Let rise 1 hour. Place in the refrigerator. About 1 hour before baking time, remove as much dough as you will use. Roll out and cut with biscuit cutter. Butter tops and let stand at room temperature and rise for 1 hour. Bake at 325°. This mixture can be kept for several days.
Mix grated carrots, chopped ginger, lemon juice, salt and spices; set aside. Heat oil. When hot, add green chilies and mustard seed. When the seed starts making a cracking sound, remove from heat and pour over the salad mixture. Mix well; garnish with cilantro.
Mix well together. Put in small muffin pan. Bake at 325° for about 5 minutes. Do not brown.
Cream together the shortening, sugar and eggs. Sift the next 4 ingredients. Add the oats, raisins, nuts and milk. Drop by spoon onto cookie sheet. Bake at 375° to 400° for approximately 12 minutes.
Line muffin tins with foil liners. Place wafers in each liner. Mix cheese, vanilla and sugar on medium speed until blended. Add eggs; mix well. Pour over wafers, filling 3/4 full. Bake 25 minutes at 325°. Remove from pan when cool and chill. Top with pie filling (cherry or strawberry) or top with nuts.