HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 5 ingredients in a small saucepan. Bring to a boil and cook for 1 minute, stirring constantly. Spoon mixture into a bowl; cover and chill. Melt butter in a large nonstick skillet over medium-high heat. Add almonds, sunflower kernels and noodles, tossing occasionally. Spoon mixture into a large bowl; cover and chill. Add vinegar mixture to noodle mixture; let stand 15 minutes. Add cabbage, carrots and onions, tossing to coat. Yield: 12 servings.
In a large mixer bowl, beat the margarine with an electric mixer on medium speed, about 30 seconds or until softened. Add about half of the flour, sugar and vanilla. Beat with an electric mixer on low to medium speed until thoroughly combined, scraping the sides of the bowl occasionally. Then beat or stir in the remaining flour. Shape cookies into dinosaurs. Bake at 300° for 20 to 25 minutes. Makes 10 large cookies.
Place stick of margarine in deep casserole. Melt in oven. Mix sugar, flour, baking powder, milk, vanilla and salt. Pour over melted margarine. Combine berries and sugar and pour into batter. Do not stir. Bake at 400° for 1 hour.
You will need an ice cream scoop, measuring spoons, square baking pan and 4 plates.
Brown veal in oil in a large heavy skillet. Add chopped onion, cooking until onion is tender. Pour off the fat. Add water, lemon juice, pepper and crushed fennel seed. Cover and simmer over low heat 1 hour or until veal is tender, stirring occasionally. More water may be added if needed. Add green onions and spinach. Cover and continue simmering until spinach is tender, about 5 to 10 minutes. Arrange veal on warm serving platter surrounded with a border of spinach. Garnish with lemon wedges.
Melt butter in heavy 2-quart saucepan over low heat. Add onion or leek; cover and cook 10 minutes (5 minutes for shallot or green onions), stirring occasionally. Add cauliflower; cover and cook 5 minutes, stirring halfway through cooking time. Pour in enough stock, milk or water to barely cover ingredients. Cover pan partially and bring to boil. Let boil until cauliflower is tender, about 10 minutes. Transfer to blender or processor and puree or pass through fine disk of food mill. Thin soup with cream and season with salt and pepper. Stir in Port. Serve.
Combine sugar, oil, vinegar, vanilla and cold water; mix together until smooth. Mix dry ingredients together; combine with sugar mixture. Pour into floured and greased 9 x 13-inch pan or sheet cake pan. Bake at 350° for 30 to 35 minutes.
Sift together first 7 ingredients. Cream together shortening and sugar. Add molasses and mix well. Stir in 1/2 cup dry ingredients. Beat in egg. Add remaining dry ingredients alternately with boiling water. Beat 1/2 minute. Pour batter into well-greased and lightly floured 8 x 12-inch pan; bake 45 to 50 minutes in moderate 350° oven. After it is cooled, frost or serve with whipped cream or fruit.
Cream butter and sugar; add eggs. Sift dry ingredients together. Add to butter and egg mixture, alternating with buttermilk. Add orange rind, dates and pecans. Pour into greased and floured muffin tins. Bake at 325° about 20 minutes until brown. Glaze while still hot.
Mix egg, pepper, salt, bread crumbs, hamburger, onion and 1/4 cup of undiluted soup. Shape into 6 patties. Place into baking dish. Bake at 350° for 30 minutes.
Cut pork into 3/4-inch cubes. Season with salt and soy sauce. Roll in all-purpose flour. Roll again in beaten egg yolks. Roll again in flour. Deep fry in wok until done. Cut tomato into 8 parts. Cut onion into 8 parts. Chop green pepper into 3/4-inch squares. When pork is done, drain it. Using the wok, brown the onion and pepper in 1 tablespoon of oil for 30 seconds. Add sweet and sour sauce and cook for 1 minute. Add tomato and pineapple chunks; cook about five seconds. Add the deep fried pork and take away from the heat and serve immediately.
Bake in greased and floured 9 x 12-inch pan at 350° for 35 minutes.
Put peeled, sliced peaches in shallow 2 quart baking dish and sprinkle with lemon juice. Mix flour and brown sugar. Cut in margarine with pastry blender or fingers until crumbly. Press over peaches. Bake at 375 for 25 minutes or until peaches are tender. Serve warm with cream.
In a large salad bowl, place the lettuce, green pepper, celery, cucumber, radishes and tomatoes. Arrange eggs, meat and cheese on top of vegetables. Pour French dressing or dressing of your choice over the salad. Serves 6 to 8.
Spray a saucepan with Pam. Saute vegetables for 5 minutes. Add 3 cups water; stir well. Add spices and bouillon and boil. Mix cornstarch and 1/2 cup water. Add to soup, stirring. Add Butter Buds and lemon juice. Blend well. Simmer 20 minutes, stirring often. Add milk, dry milk, clams and liquid. Blend well. Simmer 10 minutes, stirring often.
Brown meat; drain. Stir meat, green beans and soup together in 9 x 13-inch pan. Spread evenly. Put single layer of Tater Tots on top. Place cheese on top if desired. Bake at 350° for 45 minutes.
Whip together and pour into unbaked pie shell. Bake at 350° for 45 minutes.
Boil the first 4 ingredients. Remove. Add remaining ingredients. Drop on wax paper.
Spread cream cheese on thin slice of lunch meat. Wrap around a whole dill pickle. Slice into bite size slices.
Combine first six ingredients. Divide into 8 portions. Pat one portion around each sausage link.
Dredge chops in seasoned flour and brown in a small amount of butter or oil. Alternate layers of potatoes and onion in a buttered shallow baking dish. Cover with cream sauce and top with browned chops. Cover with foil and bake at 350° for 1 hour. Remove foil and continue to bake until tender.
Beat 4 egg whites. Add sugar. Separately beat until light lemon color 4 egg yolks. Fold egg yolks into egg white mixture. Add vanilla. Slowly add 3/4 cup flour. Pour onto greased and floured deep cookie sheet. Bake at 375° for about 15 minutes. Loosen all sides. Place damp towel over top. Draw towel lightly across cake and turn over. Fold ends and sides of damp towel back over cake for 2 to 3 minutes to steam crust. Spread with jam or custard filling. By lifting side of towel, roll up until it is on the bottom. Wrap towel around roll. Let stand 12 to 15 minutes. Unwrap; cover with sifted powdered sugar.
Mix orange juice, lemon juice, garlic and oregano. Marinate pork for at least 30 minutes before cooking. Discard the marinade after using. Makes 4 servings.
Cook lasagna according to package directions; drain. In skillet, cook ground chuck until brown; drain off excess fat. Stir in tomato sauce, sugar, salt, garlic salt and pepper. Remove from heat. Combine cottage cheese, Mozzarella cheese, sour cream, green onion and green pepper. Put half of the lasagna noodles in a 13 x 9 x 2-inch buttered baking dish. Moisten lasagna with some meat sauce. Cover with cheese mixture; top with remaining lasagna, then meat sauce. Sprinkle with Parmesan cheese. Cover with aluminum foil. Bake in a preheated 375° oven for 40 minutes. Allow to stand 10 to 15 minutes before serving. Serves 12.
In a mixing bowl, gently combine potatoes and eggs. Combine dry ingredients and onion; stir into potato mixture. Drop by tablespoonfuls onto a preheated, greased skillet. Brown lightly on both sides. Serve with applesauce.
Mix all ingredients and pour in buttered casserole dish. Cook at 350° until done.
Heat oven to 375°. Mix sugars, shortening, margarine, vanilla and eggs in large bowl. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Cool slightly; remove from cookie sheet. Makes about 7 dozen cookies.
Add the Sure-Jell to the strawberries; stir and let stand 20 minutes. Add the remaining ingredients; stir until sugar dissolves. Pack in glass jars and put in freezer.
Cook for 1 hour in a 350° oven the beef cubes and water. Add remaining ingredients; cook until vegetables are tender and done. Add more water to make a medium consistency of soup.
Mix flour, salt and pepper. Sprinkle over meat; brown in hot shortening. Add hot water; cover and simmer for 2 hours. Add vegetables about 30 minutes before cooking time is finished.
Mix cake according to directions on the back of box. In the bottom of a 9 x 13-inch oblong pan, melt margarine. Rub sides of pan with margarine so the batter will not stick to sides of pan. Then sprinkle brown sugar over the margarine. Lay pineapple rings on sugar and pour the batter on the pineapple. Bake as directed on box.
Combine potatoes, onion, broth and water in saucepan. Simmer, covered, for 35 minutes. Pour into blender or beat by hand until smooth. Return to pan and bring to boiling. Stir in milk. Reduce heat and simmer, covered, 4 to 5 minutes. Sprinkle salt, pepper and chives on top. Serves 8.
Mix sugar, flour, milk, margarine and syrup.	Cook to soft ball on candy thermometer. Add orange juice and orange rind. Cook again to soft ball. Pour over pecan halves. Stir until well coated. Pour on wax paper and separate.
Mix potatoes, onion, soup, sour cream, butter, salt, pepper and 1 cup cheese together. Pour into a greased 9 x 13-inch dish. Top with 1 cup Cheddar cheese. Bake at 350° for 1 1/2 hours.
Place strawberries in a blender or food processor. Process until well blended. Remove to bowl and add remaining ingredients. Mix well. Chill several hours or overnight.
Mix cake mix and oil in large bowl. Add 7-Up and mix. Add eggs, then pudding mix. Pour in greased and floured cake pan. Bake 35 minutes at 350°.
Chop onion and pepper and mince garlic. Saute in olive oil until onion is transparent. Mix in remaining ingredients. Bring to a boil and simmer, tightly covered, on lowest heat for about 20 minutes. Stir occasionally. Makes 4 to 6 servings.
Brown venison in butter. Add onion and garlic and cook for 10 minutes. Add remaining ingredients and simmer for 2 to 3 hours.
Cream together shortening and 1 cup sugar. Add eggs and beat well. Combine flour, soda and baking powder. Add to creamed mixture alternately with sour cream. Stir in chopped apples. Spoon batter into a greased 13 x 9 x 2-inch pan. Sprinkle nuts evenly over batter. Combine brown sugar, cinnamon and melted butter and pour over top. Bake at 350° for 25 minutes.
Cook 7 minutes, stirring constantly, until it turns yellow or forms a soft ball. Pour over layers and add coconut.
Dissolve water, salt and sugar and mix well. Add yeast crumbled into 1 cup flour; mix well. Add to water mixture, then add shortening and 2 more cups flour. This may be mixed at 9 o'clock, let rise, make into rolls about 11 o'clock and ready for oven or for noon.
Drain juices off green beans. Mix beans, milk and soup in a large bowl. Add 1/2 can of dried onions. Pour into a greased pan. Bake at 350° for 20 minutes. Pour rest of onions on top and bake for 10 more minutes.
Place the egg in boiling water and simmer 1 minute. Cool under cold running water. Drop garlic through feed tube while machine is running. Process until minced. Add rest of ingredients and process 8 to 10 seconds. Mix salad just before serving.
Mix all ingredients but butter and pecans. Melt butter; add to mix. Add pecans. Pour into shell. Bake at 350° for 30 to 35 minutes.
Any meat chopped fine can be added, as long as it is lean. That would add some calories. Simmer until cabbage is done.
Cook zucchini, chilies, onion, garlic and seasoning in 1 tablespoon oil over medium heat for 5 minutes. Add cheese and wheat germ. Stir until cheese melts. Remove from heat.
Bring cream cheese to room temperature and mix with sour cream, then stir in other ingredients. Bake in casserole at 350° for 30 to 40 minutes. Best served with French bread.
Dissolve gelatin in boiling water. Add sherbet to hot gelatin mixture and stir until dissolved. Add the rest of the ingredients. Pour into a 2-quart ring mold and chill until set. Drained off juices may be substituted for part of the boiling water.
Layer tortillas, chicken, onion, soup and cheese. Repeat. Bake at 350° for 1/2 hour. Freezes well.
Beat together egg, sugar, margarine and vanilla. Add dry ingredients and then apple and nuts. Pour into a greased 8-inch pie plate or square pan. Bake at 350° for 30 minutes. Cool; cut in squares. Good warm or cold.
Place chicken in shallow pan; pour dressing over. Marinate for at least 15 minutes, the longer the better, in refrigerator. Place chicken on rack of broiler pan; broil for 5 to 7 minutes on each side or until juices run clear.
Drain potatoes. Reserve liquid and add enough water to make 2 cups. Pour into 2-quart saucepan. Add milk, 4 tablespoons butter, salt and pepper. Bring to a boil. Remove from heat at once and immediately stir in mashed potato flakes. Stir in sour cream, sharp cheese and onion.
Melt butter in casserole dish. Mix flour and sugar together; add milk. Pour into casserole dish. Spoon in pears and juice over top. Sprinkle with cinnamon. Bake for 1 hour or until brown.
Grease 2 large loaf pans. Mix all ingredients with mixer until blended. Bake for 1 hour at 325° or until golden brown. (Sometimes it takes over an hour.) Test with toothpick. Let cool 10 minutes. Pour Glaze over bread while still in pan. Leave in pans 1 hour before removing.
Melt butter and saut onions, bell pepper and green onions until tender. Add crawfish or shrimp and cook approximately 10 minutes. Add soup and cook approximately 5 to 10 minutes. Add half and half until you reach desired consistency. Season with red pepper and Tony's seasoning. Simmer 25 to 30 minutes. Serve over pasta or mix pasta and sauce together before serving.
In large bowl, mix the first 5 ingredients; set aside for 30 minutes. Stir occasionally. Set oven at 300°.
Cream sugar and butter well. Blend in oil, eggs and vanilla. Sift flour, cream of tartar, soda and salt together and mix thoroughly. Make into small balls; flatten with a glass dipped in sugar. Bake on ungreased cookie sheet for 12 minutes at 350°. Makes about 11 dozen small or 7 to 8 dozen medium size cookies.
Preheat oven to 425°. Grease 2 large baking sheets. In a large bowl, sprinkle yeast over warm water. Stir with rubber spatula until well blended and yeast is dissolved. Water temperature should be between 105° and 115°. If water is too hot, will kill yeast. With a wooden spoon, gradually stir in sugar, salt and enough flour (about 3 1/2 cups) until a soft and slightly sticky dough forms.
Sift dry ingredients and add remaining ingredients. Cook in double boiler about 5 minutes or until thick. Delicious with ham or summer sausage. Makes 1 1/2 cups.
Melt oleo and marshmallows; add vanilla and coloring. Pour in corn flakes. Drop by the spoonful onto a greased cookie sheet in the form of holly leaves. Place 3 candies on each sprig of holly.
Beat sugar, egg, shortening and milk. Sift flour, soda, salt and spices and add to sugar mixture; beat. Add cooked mincemeat. Put in 2 loaf pans. Cook at 375° for 35 minutes.
Brown 3/4 pound ground beef and drain. Add 1/2 cup barbecue sauce, onion and brown sugar.
Boil chicken and debone. Place in covered oven dish. Add broth, soup and other ingredients. Bake at 350° for 2 hours.
Heat first 3 ingredients together. Sift sugar and flour. Mix eggs, buttermilk, salt and soda. Fold together all ingredients. Bake 30 minutes or until done at 325°.
Cook macaroni in boiling water. Drain water. Add mushroom soup, milk and cheese; then whip. Mix and bake, covered, in 350° oven for 30 minutes.
Gently fry onion or leeks in melted butter or margarine until onions or leeks are soft. Add milk to mashed potatoes and stir over low heat until heated through. Mix potatoes, cabbage and onions or leeks together until mixture is fluffy. Serve with ham or bacon. Try it, you'll like it.
Defrost hash browns in refrigerator; break into pieces. Combine remaining ingredients; mix well. Add potatoes. Spread in greased 9 x 13-inch pan. Top with 2 cups corn flakes mixed with 1/4 cup melted oleo. Bake at 350° for 40 to 45 minutes.
Cook sausage; drain grease. Mix all ingredients together. Bake at 375° for 45 to 60 minutes.
Preheat oven to 350°. Blend together cake mix, pie filling and eggs in a large mixing bowl. Blend at medium speed 2 minutes. Combine sugar and cinnamon. Spread half the batter in greased 9 x 13-inch pan. Sprinkle with half the sugar and cinnamon. Repeat layer. Bake 30 to 35 minutes or until knife comes out clean. Makes 12 servings. Preparation time: 10 minutes.
Sift all dry ingredients. Add oil, egg and just enough water to make a batter. Bake in iron cornstick pans or an iron skillet that has been well-greased and hot. While preheating the oven to 400°, heat the irons or skillet for they must be hot. Bake 7 to 8 minutes for cornsticks or 10 minutes in skillet (until browned). Serves 4 to 6.
In a bowl, beat the cream cheese and the Marshmallow Creme together. Use as a dip for your fruit.
Sift together dry ingredients three times. Cut in shortening until it looks like coarse corn meal. To measure, pile lightly into cup.
Dissolve gelatin and marshmallows in 1 cup boiling water. Add pineapple, sour cream and pecans. Let set.
Cream margarine and sugar. Beat in eggs, one at a time. Add vanilla. Sift dry ingredients together. Add to mixture alternately with water. Beat well after each addition. Stir in sauerkraut.
Spray a 9 x 13-inch pan with Pam. Mix coconut and nuts together. Sprinkle over the bottom of the pan. Mix cake in a bowl according to the directions on the package. Pour into pan over coconut and nuts. Beat cream cheese and margarine until smooth and creamy. Sift powdered sugar and beat into cream cheese mixture until well mixed. Spread over the top of cake. Bake as time on box directs, adding 10 or 15 minutes. Cool on a rack, cut and serve.
Cut dates, nuts and orange slices into small pieces. Add coconut. Melt butter and pour over mixture. In another bowl, mix eggs, sugar, flour, soda and milk. Pour over nut mixture; beat well. Bake at 300° for approximately 1 1/2 hours in a tube pan. Cool upside down over bottle.
Combine flour, brown sugar and salt. Cut in 3/4 cup oleo with pastry blender until mixture is crumbly. Stir in oats and blend thoroughly. Set aside 1 1/2 cups of this mixture for topping.
In bowl combine powdered sugar, peanut butter and butter. Combine all together real good. Then roll in small balls and flatten out a little. Put enough chocolate in bottom of petit four cups then put the ball in and cover with chocolate. Place in cool place to harden.
In a large saucepan, saute the mushrooms in margarine until golden. Add chicken broth with milk to measure 1 1/4 cups. Set aside. Blend flour into mushrooms, then gradually blend in broth, milk and half and half. Cook and stir until thickened. Stir in Swiss cheese and stir until it melts. Fold in chicken. Season with salt and pepper. Put vermicelli in greased 2-quart baking dish. Top with Parmesan. Bake in a 375° oven for 30 minutes or until bubbly and top is golden.
Sift first 8 ingredients together. Blend in salad oil, pineapple and eggs and beat 4 minutes. Fold in carrots and pecans. Turn into greased and floured 10-inch tube pan and bake 1 1/2 hours at 325°. Cool and frost.
Dissolve yeast in water. Add sugar and salt. Gradually add flour. Roll dough into long rolls and shape pretzels. Beat egg and brush on top. Sprinkle on salt. Bake at 350° for 15 to 20 minutes.
Rub beef with seasoned flour or pound into steak with meat hammer. Brown meat, onions and pepper in Crisco in heavy skillet or Dutch oven. Add tomatoes. Cover and cook over low heat until steak is tender (about 45 minutes).
Combine chocolate morsels and butter in a microwave-safe bowl. Microwave at High 2 minutes, stirring once. Stir in condensed milk and next 3 ingredients. Spoon into a greased 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes. Cool slightly on a wire rack.
*Can also use a 6 1/2 ounce can of well drained crab meat.
Heat oven to 425°. Transfer crust to pizza pan. Spread crust with sauce. Top with remaining ingredients. Bake 14 to 18 minutes or until crust is golden and cheese is bubbling. Makes 6 servings.
Mix flour and salt; add shortening. Blend until crumbly. Add water, egg and vinegar; mix well. Knead dough slightly. Divide into 4 parts. Yield: 4 (1 crust) pies or 2 (2 crust) pies. Yield: 8 servings. Carbohydrate 24 g, protein 3 g, fat 19 g, calories 283. One serving = 1 bread starch exchange, 3 fat exchange.
Cook macaroni until tender, about 20 minutes. In 2-quart casserole bowl, break eggs and beat lightly. Cut up both cheeses in chunks, add margarine. Add cooked macaroni. Add evaporated milk while stirring until all ingredients are covered. Add paprika to garnish top and bake at 375° until brown on edges and top (about 35 minutes).
Heat oven to 350°. Spray 15 x 10 x 1-inch baking pan with nonstick cooking spray.* Place melted butter in large bowl. Reserve 3 tablespoons of the cake mix; set aside. Add remaining cake mix to butter; blend well. Add egg; mix well. Stir in oats. Press 2/3 of cake mix mixture (about 2 1/2 cups) in bottom of sprayed pan.
Mix all ingredients in covered baking dish. Add beaten eggs last. Bake at 350° to 375° for 45 minutes to 1 hour. Set baking dish in water to cook. Souffle is done when knife inserted in center comes out clean.
Wash the celery and cut into pieces (about 5-inches long). Spread peanut butter on the celery from one end to the other. Press raisins into peanut butter.
Mix all ingredients well and pour into glass dish or mold. Chill. Yields 6 to 8 servings.
Cream butter and sugar; add egg and mix well. Sift dry ingredients together. Add to creamed mixture. Stir in diced apples, nuts and vanilla. Pour into greased 8 x 8 x 2-inch pan. Bake at 350° for 40 to 45 minutes. Serve hot or cold with or without whipped cream or Cool Whip or ice cream. Makes 8 to 9 servings.
Mix all ingredients and top with cracker crumbs. Bake in covered casserole at 350° until top is brown, about 30 minutes.
Fry bacon and crumble,	add onions and saute.	Put the seasoned tomatoes along with the okra. Add the water that is mixed with flour. Add tomato sauce, chili powder, salt and pepper. Stew until the okra is well done.
I peel and pit peaches. Core pear; cut peaches and pear lengthwise into 1/2-inch thick slices. Pit cherries if desired. Combine peaches, pears, cherries, pineapple and water in 2-quart casserole. Microwave covered with lid at High power until fruit is almost tender throughout but not soft, 5 to 8 minutes of cooking.
Brown the ground beef and onion together. Then add remaining ingredients and cook 1 hour over medium heat.
In mixer, blend coconut and 1 package jello. Add flavoring and mix well. Shape mixture into small balls. Pinch shape to resemble strawberries. Roll each in 2nd package of jello. Dip plastic stems in Eagle milk to "glue" into strawberry. Yields 40 each.
Mix butter, brown sugar and flour together and pat into a 9 x 13-inch pan. Bake 10 minutes at 350°. Beat together eggs, syrup, sugar and vanilla. Mix in 1 1/2 cups pecans. Pour over top of crust and bake 20 minutes at 375°. (Bake until set in middle.)
Mix the first 6 ingredients together by hand. Lightly grease and flour a 9-inch square pan. Bake at 350° for about 1/2 hour. Test. When cool, scoop out of pan and break up onto a torte plate; build into a mound. Top with the drained pineapple; spread around mound. Slice a banana and place over mound. Top with Cool Whip. Trim with halved maraschino cherries. Serve by spoon.
Cut each loaf of dough into 18 pieces. Arrange half in a greased 13 x 9-inch baking dish. Sprinkle with cinnamon. In a saucepan over low heat, melt butter. Remove from heat. Stir in brown sugar, pudding mix and milk until smooth. Pour over dough. Sprinkle with pecans and raisins, if desired. Arrange remaining pieces of dough over top. Cover and refrigerate overnight or let stand at room temperature for 3 hours. Bake, uncovered, at 350° for 35 minutes or until center sounds hollow when tapped with fingers. Invert onto serving platter or baking sheet. Makes 12 to 15 servings.
Dissolve yeast in water. Mix all ingredients, except flour. Stir well and let rise until double, 1 hour. Punch down and shape in oblong rolls. Dip in melted butter. Stack in greased tube pan and let rise again. Bake at 350° for 30 minutes.