HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine and sugar. Add eggs, one at a time. Beat well. Add flour and soda. Mix well. Add nutmeg, then chopped nuts. Mix well. Drop 1/2 tsp. batter onto ungreased cookie sheet. Bake about 10 minutes on 350 degrees. Makes 5-6 dozen cookies.
Mix jello with boiling water, lemon juice, rind and honey. Let congeal until nearly set. Beat milk until stiff, then add jello and continue beating until well mixed. Put half of wafer crumbs in bottom of a dish or pan larger than 8 x 8-inch. Pour mixture on top of the crumbs, then cover with the rest of crumbs. Put in icebox for an hour or longer. May also use lime jello.
Mix raisins, soda and water; let stand overnight. The next morning, add the brown sugar, flour and the salt; mix well. Lightly grease a 5 x 9-inch bread pan; pour in mixture. Bake at 350° for 1 hour.
Combine all ingredients except butter and Ritz crackers. Place in greased casserole dish. Pour butter over top. Sprinkle crackers over all. Bake for 45 minutes at 350°.
Cream sugar and shortening. Beat in eggs and vanilla. Add dry ingredients and milk. Add bananas and nuts last. Bake in 3 (10-inch) cake pans at 325° for 45 minutes to 1 hour.
Sprinkle gelatin over cold water in saucepan; heat and dissolve. Add milk and extract. Chill in pan until firm in refrigerator. Cut into squares. Garnish with mandarin orange slices or your favorite fresh or canned fruit.
Beat eggs with fork. Add milk, melted butter and vanilla. Mix sugars and flour together. Add egg mixture and stir. Fold in nuts and pour in unbaked pie shell (9-inch deep dish). Bake 40 to 50 minutes at 375°.
Mix together all ingredients and press in 15 x 9-inch pan. Bake at 375° for 25 minutes. Cool and break into pieces.
In a greased 13 x 9 x 2-inch baking dish, layer half of the potatoes and onion; sprinkle with salt and pepper. Repeat layers. Combine the soup and sour cream; pour over potato mixture. Cover and bake at 375° for 30 minutes. Meanwhile, in a skillet, brown pork chops on both sides. Place chops on top of casserole. Cover and return to the oven for 45 minutes or until chops are tender, uncovering during the last 15 minutes of baking. Sprinkle with parsley.
Place beef in	large Dutch oven. Add enough water to cover meat. Add onion, sugar, bay leaf, garlic and peppercorns. Bring to boil over high heat. Reduce heat and simmer, covered. Cut cabbage into 8 wedges.
Beat cheese and sugar until smooth. Fold in 1 cup Cool Whip (or more); spread on cooled crust. Mix chocolate pudding and milk. Beat until thick. Spread on cheese layer. Top with more Cool Whip. Refrigerate. Serves 10. May be frozen, if desired.
Slice beef across grain in 1/4-inch slices. Place in a shallow dish. In a small bowl, combine remaining ingredients; pour over beef. Cover; refrigerate overnight. Preheat oven to 150°. Lay beef strips on a rack set over an aluminum foil lined pan. Place in oven; prop oven door open with a pencil. Bake for 8 to 12 hours, or until meat is dry and chewy. Perfect for snacking.
Preheat oven 350°. Generously grease bottom only of 13x9 pan. Remove 1/2 C. dry cake mix, reserve. Beat remaining dry cake mix, butter, eggs and sour cream in large bowl on med. speed 2 min. Spread half of batter in pan. Stir together reserved dry cake mix, brown sugar, pecans and cinnamon, sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture. Bake 30-33 min. or until deep golden brown. Stir powdered sugar, milk and vanilla until thin enough to drizzle, stirring in additional milk, if necessary. Poke top of warm cake several times with fork, spread glaze over top of cake. Cool completely about 1 hour. Store covered.
Trim fat from chops. Brown in oil 15 to 20 minutes. Mix salt and chili powder. Sprinkle over chops. Add rice, onion and chopped green pepper. Pour tomatoes over. Cover and cook over low heat 35 to 40 minutes, stirring occasionally. Add green pepper rings and cook 5 minutes longer or until rice and meat are tender. Sprinkle with cheese and serve.
Cook and drain spinach. Add sour cream and onion soup mix to spinach. Put in casserole. Melt margarine and add crumbs and cheese to margarine. Pour over top of spinach. Bake at 325° for 30 to 40 minutes.
Grease mold with mayonnaise; set aside. Dissolve Jell-O in boiling water; stir in remaining ingredients. Mix well and pour into mold. Refrigerate until set.
Mix all, adding vinegar last. Salad of romaine lettuce, iceberg lettuce, purple onion, avocado and tomato.
Slice potatoes into thin slices. Combine butter, salt, pepper, onion, soup, sour cream and cheese. Pour over potatoes in casserole dish. Cover and bake at 350° for 1 hour. Top with crumbled bacon and bake, uncovered, for 20 to 30 minutes longer.
Stir together flour, salt, baking powder and soda; set aside. In large bowl, beat together sugar and margarine until light and fluffy. Add eggs and vanilla, beat well. Stir in dry ingredients mixing until thoroughly combined. Add 2 cups of crushed cornflakes, chocolate and peanut butter morsels. Drop by slightly rounded tablespoonfuls into remaining cereal coating dough completely. Place 2-inches apart on slightly greased baking sheet. Bake at 350° for about 15 minutes or until golden brown. Cool on wire rack before storing in airtight container. Yields 36 cookies; 1 cookie equals 140 calories.
Fold Cool Whip into cottage cheese, blending well. Sprinkle the dry gelatin into the mixture and stir gently to combine. Stir in mandarin oranges. Refrigerate until firm.
Sift together flour and sugar; stir in marshmallows. Set aside. In saucepan, combine shortening, margarine, cocoa and Coca-Cola. Bring to boil and heat until shortening and margarine melt. Remove from heat and pour over flour mixture. Stir in buttermilk and eggs. Pour into greased cake pan and bake at 350° for 45 minutes or until tests done. Remove from oven and leave in pan.
Sift together dry ingredients. Add milk gradually; cook over medium heat in a thick-bottomed pot, stirring constantly until mixture thickens. Add butter and vanilla. Cool and spread on cake.
Combine flour and salt in bowl. Cut in Crisco with pastry blender until all flour is blended in to form pea-size chunks. Sprinkle water 1 tablespoon at a time. Toss lightly with fork until dough will form a ball. Divide dough in half. Roll each crust separately. Press dough ball between hands to form a 5 to 6-inch "pancake". Flour rolling surface and pin lightly. Roll dough into circle. Trim 1 inch larger than upside-down pie plate. Loosen dough carefully. Fold in quarters. Unfold and press into pie plate. Trim edge even with pie plate. Moisten pastry edge with water. Add desired filling to unbaked pie shell. Roll top crust same as bottom and place on top of filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust and flute. Cut slits in top crust or prick with fork. Bake according to filling recipe.
Mix fruit and nuts in a large bowl. Sift dry ingredients over fruit and mix well. Beat eggs until light and fluffy. Add vanilla. Blend into fruit. Batter will be stiff. Grease and put waxed or parchment paper in angel food cake pan and a loaf pan. Bake for 1 hour at 275° and 1 hour at 250°. Cool 10 minutes and remove from pan. Store in refrigerator. Can leave cake in pan until you use it, then wrap in a cloth and store in refrigerator. Slice thin. Once all the fruit and nuts are mixed, the cake is simple.
Mix together all ingredients, except milk. The liquid pre-melted chocolate will make tiny chocolate chips. I use a small rotary hand beater to mix together. Pour into one gallon ice cream freezer can. Add milk to fill line on can. Freeze according to instructions with your ice cream freezer.
Drain peaches; reserve syrup. Set aside. In saucepan, heat sugar and butter on low heat until melted. Add water; cook until thick and foamy. Pour into a glass 9 x 13-inch pan. Cool for 10 minutes. Place peaches on top; cover with slices of French bread, close together. Blend eggs, milk and vanilla; pour over bread (I spoon it on to get it even). Cover pan with Saran Wrap; refrigerate overnight.
Cook vegetables according to package directions; drain. In a casserole, combine vegetables, soup, sour cream and 1/2 the French fried onions. After mixing ingredients, sprinkle remaining onions on top. Bake at 350° for 15 to 20 minutes. Serves 4 to 5.
Put all ingredients in pot or oblong pan and mix well. Put in oven at 350° for 1 hour and 15 minutes. Stir after 1 hour. Do not cover. If using magnalite, add 15 minutes to cooking time. Check at 1 hour and 15 minutes.
In a medium bowl combine beans, milk, soup, pepper and 1/2 can French fried onions. Pour into 1 1/2-quart baking dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with remaining onions. Bake, uncovered, 5 minutes.
Combine desired amounts of cabbage and broccoli hearts with sunflower seeds, bacon bits and raisins.
Whisk together the first five ingredients. Pour over crackers, stirring to coat. Place on baking sheets and bake at 275° for 15 to 20 minutes, stirring every 5 minutes. Makes 11 to 12 cups.
Blend together butter and Crisco. Add sugar and blend. Beat eggs separately and then add to mixture. Add salt to flour, then add flour and milk alternately to mixture. Next, add nuts and flavoring. Beat until like whip cream. Pour into tube pan and bake 1 hour and 40 minutes at 350°.
Combine ingredients and let stand 1 hour. Cook in pan. Fill crepes with fruit, vegetables, etc. Warm prepared crepes in butter in chafing dish with toasted almond slivers.
Make cake as per box directions. Cool and crumble in large bowl. Add the fruit and nuts. Prepare frosting mix as per box directions. Mix with cake and nut mixture until damp and well blended. Pack lightly in foil lined pans. Refrigerate at least 24 hours until set.
Melt butter in heavy 3-quart saucepan. Add onion and saute 15 minutes or until onions are tender and golden. Add broth. Bring to boil, cover and simmer 45 minutes.
Put into large bowl: whole wheat flour, white flour, salt, baking powder and sugar. Mix in small bowl: eggs or egg substitute, low-fat milk and melted oleo. Combine the egg and milk mixture with the dry ingredients. Pour 3/4 cup of batter into heated waffle iron. Bake for approximately 2 1/2 minutes.
Leave okra whole, without stemming, but pierce with a fork. Bring water. vinegar and salt to a boil. Pack okra lengthwise into 6 sterilized hot pint jars. To each jar add 1 jalapeno, 1 clove garlic and 1 head dill. Pour boiling vinegar into each jar within 3/4 inch of jar top. Process in water bath 5 minutes. Seal jars. Let stand 3 to 4 weeks before serving.
Grind Spam together with onion, mustard and sweet relish. Mix and add tomato soup and Worcestershire sauce. Place on bun (around 2 tablespoons) with a strip of Velveeta cheese. Wrap in foil and freeze. Bake at 350° for 20 minutes.
In small bowl, with electric mixer at medium speed, beat cheese, milk, ginger and 3 tablespoons limeade concentrate until smooth. Set aside. In large bowl, toss avocado and strawberries with remaining limeade.
Cut together or use pastry cutter until pea size or smaller first 3 ingredients. Beat last 3 ingredients. Blend until smooth. Refrigerate until needed.
Cook beans until almost done. Pack in jars to 1/2-inch from top. Put water, salt and vinegar in pan (not aluminum). Mix well. Pour over beans and seal. Store in cool place. Makes 4 quarts.
Mix flour, sugar and salt. Add the scalded milk and cook until it starts to get thick. Add beaten egg yolks and cook until thick. Remove from heat; add butter and vanilla. Cool and put in a baked pie shell and top.
Combine 1/2 cup sugar, 2 tablespoons flour and lemon peel. Sprinkle apple slices with lemon juice and add sugar mixture; toss and coat. Fill an unbaked pastry-lined 9-inch pie plate with mixture.
Brown ground beef with celery and onion in margarine in a large skillet, stirring until ground beef is crumbly. Drain. Add tomato paste, catsup, water, Worcestershire sauce, Tabasco sauce, chili powder, thyme, salt and pepper. Mix well. Simmer, uncovered, for 1 hour. Serve over corn chips and top with cheese. Yields 6 servings.
Cream butter and sugar. Add 1 egg at a time. Beat each addition. Add dry ingredients and milk. End with flour addition. Add lemon extract. Blend in coconut by hand. Pour into 10-inch tube pan. Bake at 325° for 1 1/4 hours or until done.
Bring all ingredients to boil in medium saucepan. Reduce heat after mixture comes to boil. Cover and simmer 10 minutes or until crisp-tender. Remove bay leaf and cloves. Drain. Makes 4 servings.
Add water, just enough to cover veggies and cook until well done. Add milk. Mash half of the potatoes to get the creamy effect.
Brown and drain ground beef. Combine ground beef, tomato sauce, taco mix and refried beans. Put 2 cups crushed chips into casserole dish. Spoon in	meat mixture. Cook for 20 minutes in 350° oven.	Add lettuce, cheese and corn chips as a topping. Cook 5 minutes longer in oven to melt cheese.
Melt butter in the bottom of a 9 x 13-inch pan. Then layer the graham cracker crumbs, milk, chocolate chips, coconut and pecans. Bake at 350° for 25 to 30 minutes until golden brown. Cool 2 hours before cutting into squares. Makes 36.
Mix together in crock-pot and cook on low while you are at work. Add any vegetables desired, even a can of mixed vegetables (cabbage, celery, broccoli, mushrooms, etc.). Makes 6 to 8 servings.
Blend pudding and sour cream. Stir in coconut and pineapple. Pour into a loaf pan or muffin tin and freeze. Serve on a bed of crisp lettuce.
In a flat bottomed pan, saute onions in oil over low heat until tender. Stir in tomatoes, leeks, artichokes, peppers, asparagus and peas. Add 1 cup stock. Bring to a boil and simmer 10 minutes. Blend in garlic, parsley and remaining stock. Season to taste. Add rice and cook over medium heat for 20 to 25 minutes, until rice is cooked and all liquid has evaporated. Stir in saffron and let stand 5 minutes. Serves 4.
Cream the sugar and butter. Add beaten eggs. Mix 3 cups flour, salt and baking powder together and add to batter. Dice the fruit, chop nuts and mix with the other cup of flour. Add to batter with vanilla. Cook in greased and floured tube pan at 250° for 3 hours or until done. Do not use mixer.
Preheat oven to 350°. Place pie crust on baking sheet. Pour 1/2 can of apple pie filling into crust and spread evenly; set aside. With a mixer, beat together cream cheese, sugar, lemon juice and vanilla until fluffy. Add eggs, one at a time, mixing after each addition. Pour filling over apple layer. Bake for 30 to 35 minutes or until center is almost set. Cool.
Bake pie crust according to directions. Cool. Combine pudding with cold milk. Fold in 8 ounces of Cool Whip. Put 1/3 cup coconut in mixture; pour into cooled crust. Top with additional Cool Whip to cover. Garnish with toasted coconut. Refrigerate. Enjoy!
Sift flour; add baking powder, salt and sugar. Sift together 3 times. Add butter. Combine eggs, milk and vanilla; add to flour mixture, stirring until all flour is dampened. Add chocolate and blend. Then beat vigorously for 1 minute. Bake in a greased 8 x 8 x 2-inch pan in a moderate 325° oven for 1 hour. Frost.
Mix peaches and 1 cup sugar. Combine the 1 1/2 cups sugar, flour and salt; add eggs and blend well. Add milk and cook slowly until slightly thickened. Let cool. Add whipping cream, vanilla and sweetened peaches. Pour into freezer container and freeze. Yield: 1 gallon.
Take dressing and put in bowl. Melt margarine and put on top. Mix and set aside. Cook chicken. Cut up into bite size pieces. Mix soups and eggs together.
Combine all except Cheddar cheese. Put in casserole and top with Cheddar cheese. Bake at 350° for 15 minutes.
Preheat oven to 375°. Wash apples and remove core. Mix sugar and cinnamon and add to center of apples. Dot tops with margarine. Place apples in a baking dish. Add water to baking dish so bottom of dish is covered with 1/4-inch of water. Cover and bake 45 to 60 minutes or until tender, but not mushy. Baste apples with pan juices before serving.
Heat. While syrup is hot, pour over cucumbers. Let set overnight covered.	The next day, drain syrup. Reheat and pour again over cucumbers, keeping lid on real tight to keep heat in.
Sift together flour, sugar, baking powder and salt. Add 2 eggs and beat well. Add nuts, dates and vanilla. Spread on a well-greased and floured pan and bake 25 minutes at 350°. Cut in sticks and roll in powdered sugar. Makes about 36 sticks.
Preheat oven and make brownies according to package directions. Cool. Prick with fork all over top and pour liqueur over top. Set aside. Break candy bars into small pieces into small bowl. Set aside. Prepare mousse filling according to directions. Divide brownies into 3 equal sections. Break 1/3 into bottom of trifle dish. Spread 1/3 mousse. Sprinkle 1/3 candy pieces. Spread 1/3 Cool Whip. Continue layers the same. Finish with candy pieces. Garnish with shaved chocolate, if desired.
Wrap a piece of bacon on chestnut; secure with toothpicks. Cover with sauce. Bake 1 hour.
In 5-quart Dutch oven over medium-high heat, in hot salad oil, cook green peppers and onions until tender. Stir i chili powder; cook 1 minute. Add pork cubes, tomato paste, vinegar, brown sugar, mustard, Worcestershire and 1 cup water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 2 1/2 to 3 hours, stirring often, until meat falls apart with a fork. With 2 forks, pull meat into shreds. Serve on buns. Makes about 7 cups, or enough for 14 sandwiches.
Melt chips in microwave bowl on medium. Stir to blend. Pour in peanuts and stir. Drop by tablespoonfuls onto wax paper and cool.
Brown ground beef and cook with onion and green pepper until tender. Pour off fat. Add beans, macaroni, tomato juice and salt and pepper. Pour into casserole dish. Bake at 400° for 25 minutes. Top with cheese and bake 5 more minutes. Makes 4 cups.
Mix 1/2 cup of sugar to sour cream and stir. Drizzle over fruit and refrigerate until ready to serve. Stir and serve.
Mix the top 3 ingredients together. Cut the cookies in half. Keep mix in refrigerator until ready to use. Put 1 teaspoon of mix between the cookies. Enjoy yourself.
Mix chicken with mayonnaise, onion, rice, soup, broth, salt and pepper. Place in a baking dish. Crush Ritz crackers fine. Sprinkle evenly over chicken mixture. Pour melted butter over the crackers. Cook in oven for 45 minutes at 350°.
Thaw vegetables and mix all ingredients together. Pour into greased square baking dish. Cover with cracker crumbs and 1/2 stick melted butter or Pepperidge Farm herb stuffing mix. Bake at 325° for 1 hour.
In 2-quart saucepan, mix sugar, cornstarch, salt and cocoa. Gradually add milk. Cook, stirring constantly. Let it come to a boil about 10 minutes or until it thickens. Add vanilla. Pour into graham cracker crust. Let cool. Top with Cool Whip.
Prepare macaroni; drain. Mix remaining ingredients. Add to macaroni. Toss gently to mix. Cover and chill thoroughly. Serve in lettuce-lined bowl.
Pour boiling water over dates and shortening. Cool to room temperature. Add orange peel and juice; stir in egg. Add dry ingredients, stirring just until mixed. Stir in nuts. Bake in loaf pan. Grease and flour pan or line with paper. Bake at 325° for about 50 minutes.
Chop chicken, then layer the broccoli in a casserole dish. Blend cream of chicken soup, mayonnaise and lemon juice. Pour over chicken and broccoli. Sprinkle the cheese and bread crumbs on top. Bake at 350° for 30 minutes.
Sift flour, sugar and salt together. Put butter, water and cocoa in pot; bring to a boil. Pour over flour and sugar mixture. In a bowl, mix eggs, soda, buttermilk and vanilla. Add to first mixture; mix well with electric mixer. Bake in greased, floured 13 x 9 x 2-inch pan for 20 or 30 minutes at 400°. Frost in pan as soon as removed from oven.
Make a decision on what to eat. Pick up phone and place orders. Pick up food. Extra point with wife-clean up kitchen.
Mix flour, sugar and salt. Beat eggs; add syrup, oleo and milk. Mix with dry ingredients. Mix well. Add nuts. Pour into uncooked pie shell. Bake at 350°.
Mix sugar and cinnamon together. Dip biscuit in butter and roll in cinnamon and sugar mixture. Put in baking dish sprayed with Pam. Peel and thinly slice 3 Granny Smith apples. Line edges and seams between biscuits with apples. Sprinkle with 1/4 to 1/2 cup chopped pecans. Bake at 350° for 15 to 20 minutes.
Preheat oven to 350°. Combine first six ingredients in a plastic bag. Dip chicken in milk, shake off excess. Add chicken to bag and shake to coat evenly. Place chicken on greased, foil lined baking pan. Bake uncovered 45 minutes until tender and coating is crisp.
Cook ground beef until all meat is lightly browned. Add tomato sauce and pepper. Let cook for 10 minutes. In a frying pan, put a little olive oil and add anchovies. Mash anchovies with fork as they soften, until they are all mashed. Add anchovy mixture to ground beef and tomato sauce. Let cook for 10 minutes, slowly, until tomato sauce gets taste of anchovies. Toast slices of French or narrow Italian bread. Spread with tomato and anchovy mixture.
Preheat oven to 400°. Saute onion, celery and green pepper in small amount of water in saucepan. Heat until very thick, stirring constantly. Remove from heat. Stir in margarine and scallops. Layer casserole dish with rice, scallop mixture and cheese. Bake for 15 to 20 minutes. Serves 4.
Rinse peas and carrots in cold water. Heat 1 tablespoon cooking oil in pan. Add peas, carrots and ginger. Cook approximately 2 minutes. Remove from pan and set aside. Heat 1 tablespoon cooking oil in pan. Add onions. Stir and cook for 1 minute. Add beaten eggs and scramble. Add rice and stir until hot (about 5 minutes). Add peas and carrots and mix well. Add chopped pork, ham or shrimp. Serve hot.
Combine ingredients; sprinkle heavily with the Parmesan cheese. Cover. Chill overnight. Toss before serving.
In a large bowl mix all ingredients except butter and set aside. Make pastry. Roll half the pastry and line a 9-inch pie pan. Fill shell with berry mixture. Dot with butter, cut into small pieces. Roll out remaining pastry, moisten edges of lower crust, lay top crust on and seal. Prick small holes all over crust and sprinkle with sugar. Bake in preheated 425° oven 35 to 40 minutes. If crust browns too quickly, cover loosely with foil.
Mix shredded Cheddar cheese with chili sauce, mustard and horseradish. Spread on broiled fish. Then broil 1 to 2 minutes, until cheese melts. It's worth a try!
Cook squash and onion until tender. Remove from stove and add sour cream and soup. In a casserole dish, layer squash, cheese and crumbled crackers. Repeat until gone. Place in oven at 350° and cook until bubbly.
Mix all ingredients together. Use as a spread for crackers. Triscuits are a good choice.
Combine ingredients; mix well. Pour into greased and floured tube cake pan and bake at 350° until done.
In a bowl, combine peanut butter and butter. Stir in cracker crumbs and sugar and mix well. Press into a greased 13 x 9 x 2-inch dish. Prepare pudding with milk according to package. I use less milk to make it more solid. Spoon over crust. Spread with whipped topping. Sprinkle with peanuts. Cover and refrigerate for at least 1 hour or until set.
Heat small amount of oil in large skillet. Fry chicken until brown. Drain and place chicken in a baking dish. In a saucepan, saute onion in butter until tender. Stir in remaining ingredients; simmer for 15 minutes. Pour over chicken. Bake at 350° for about 1 hour, or until chicken is done. Baste occasionally.
Separate flour tortillas. Place in layers of aluminum foil. Bake at 300° for 15 minutes. Place all ingredients into tortilla with cheese. Wrap. Microwave for a few seconds. Serve with salsa and guacamole.
Prepare home canning jars and lids according to manufacturer's directions. Combine all ingredients in a large sauce pot. Bring it to a boil; reduce heat and simmer about 2 hours or until mixture thickens. Carefully ladle into hot jars, leaving 1/4-inch headspace. Adjust caps. Process 10 minutes in a boiling water bath canner. Yields 6 pints.
Pour into a greased casserole dish and mix 1 "Jiffy" cornbread mix. Drop on top. Bake at 325° for 30 minutes.