HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix margarine, sugar, salt, baking powder, vanilla and flour, then add rest of ingredients. Bake at 350° for 1 hour.
Mix butter and sugar. Add flour and soda. Form into 2 logs. If too soft to work with, put in refrigerator for awhile. (You can mix chopped nuts, if desired.) Chill well before slicing about 1/3-inch thick. Bake at 350° until slightly brown on ungreased cookie sheet. Do not overcook.
Mix all ingredients together. Drop by spoonful on greased cookie sheet. Bake at 375° for about 10 minutes. These are good iced with frosting the color of the holiday.
Beat together egg, sugar and shortening. Add syrup. Sift together soda and salt. Add gradually, beating until smooth, then add 1/3 cup hot water. Bake at 325° until set to touch. Can be one large cake or cupcakes. May be iced, if desired.
Cut up peppers real fine. Mix rest of ingredients together and pour over peppers. Cook in large cooking pan until peppers are done. Pour in pint jars and seal.
Mix graham crackers and one stick margarine in 9 x 13-inch pan. Cream other stick with sugar, eggs and vanilla. Beat on high, 15 minutes (it will turn white). Spread on crust. Slice bananas over mixture. Layer pineapple followed by strawberries. Top with whipped cream. Garnish with nuts and cherries. Chill overnight.
Reserve 1 cup cake mix. Combine rest of cake mix, 1 egg and oil. Press in a 9 x 13-inch pan. Combine cheese and sugar. Add 3 eggs and 1 cup cake mix. Beat 1 minute at medium speed. Add milk and flavorings at low. Bake at 300° for 45 to 55 minutes. Top with pie filling, if desired.
Work flour and oleo like pie crust. Add sour cream and form into roll. Chill overnight. Cut into 4 portions and then roll into rectangle.
Mix together, roll out and place into 9-inch pie pan. Bake at 400° for 10 to 12 minutes. Remove from heat and sprinkle shell with powdered sugar while hot. Makes double crust.
Mix cream cheese, 1/2 package taco seasoning mix and mayonnaise. Spread into Pyrex dish. Put 1/2 bottle of taco sauce over this. Cook ground beef with the other 1/2 package of taco seasoning mix. Spread on top of first mixture. On top of this, put lettuce, tomatoes, onion and cheese. Put other 1/2 bottle of taco sauce over this. Serve with tortilla chips.
Mix together the eggs, soup and milk. Place 2 buttered slices of bread at the bottom of a greased 2-quart casserole. Lay slice of cheese on each, then half of the shrimp. Add a dash of salt and pepper. Make another similar layer, then end with bread and cheese. Pour soup mixture over all. Bake at 350° about 40 minutes until brown and puffy.
Spread several drops of liquid smoke on top of brisket. Place brisket in electric roaster or large covered roasting pan. Pour in can of Cola and roast at 300° for 6 hours.
Brown and drain hamburg and onions. Add remaining ingredients. Church recipe, makes 5 gallons. Serves 80.
Brown first 8 items. Simmer till thick. Add chopped olives. Cook noodles as directed on box. Make 3 layers, alternate noodles, mozzarella, ricotta, meat sauce and parmesan cheese. Ending with meat sauce and parmesan cheese. Bake at 350° for 20-25 minutes.
Melt margarine in a 9 x 13-inch baking dish. Bring fruit and 1 cup sugar to a boil. Mix remaining sugar, flour and milk together. Pour on top of margarine and spoon on fruit mixture. Do not stir. Bake at 350° for 30 minutes.
Combine beef, onions and seasoning in skillet and cook until onions are transparent. Add cream of mushroom soup and mix together. Remove from heat, peel and slice potatoes. Layer potatoes and meat mixture in greased casserole dish. Cover with foil and bake 45 minutes or until potatoes are tender. Remove from oven and cover with cheese. Return to oven and melt the cheese.
In a saucepan, mix all ingredients except vanilla and pecans. Cook to soft ball stage. Remove from heat and add vanilla and pecans. Beat by hand until hard. Pour into buttered pan. Slice when cool.
Rinse beans; mix together beans and cold water in a 4-quart saucepan. Soak beans overnight; drain. Add hot water. Cover and boil over medium heat. Boil 1 hour; drain, reserving liquid. Mix together all ingredients and 1 cup reserved liquid in a 3-quart casserole dish. Cover and bake at 300° in oven, stirring occasionally, 2 1/2 to 3 hours or until almost all liquid is absorbed.
Heat oven to 325°. Layer all ingredients in an ungreased rectangular pan, 13 x 9 x 2-inch. Bake 55 to 60 minutes or until top is golden brown. Let stand at least 15 minutes before serving. Serve warm or cool and, if desired, with sweetened whipped cream or ice cream. Yields 12 to 15 servings.
Mix together in a large bowl. Bake at 350° until toothpick inserted in middle comes out clean, about 55 minutes. Makes two 9 x 5-inch loaves.
Prepare pudding according to package using milk. Fold in 1 cup whipped topping. In bottom of a 2-quart baking dish, layer wafers, sliced bananas and pudding. Repeat, ending with pudding. Spread remaining whipped topping on top. Chill 3 hours.
In frypan, mix cream cheese and cooked chicken. Melt together. Undo the crescent rolls and put a spoonful of chicken on each roll. Roll up as usual. Roll in melted butter and roll in fine crumbs. Place on cookie sheet and bake at 375° for about 15 minutes or until golden. Serve with chicken gravy. May be served with any rice dish. They freeze well. Makes 16 rolls.
Cream oleo and Crisco; add sugar and beat well. Add eggs, 1 at a time. Alternately add flour and baking powder along with milk and vanilla. Beat well, put in a tube pan and bake at 350° until done when a	toothpick comes out clean (about 1 hour and 15 minutes).
Combine all ingredients. Pour over fresh pork spareribs. Bake in preheated 350° oven for 1 to 1 1/2 hours. Cook until tender.
Combine refried beans and taco seasoning mix. Spoon mixture into a 12 x 8 x 2-inch baking dish. Spread yogurt over bean mixture. Top with Cheddar cheese. Bake at 350° for 30 minutes. Serve hot with corn chips or tortilla chips. Yields about 5 1/2 cups.
Sprinkle this over cake and swirl with a fork.	Bake at 325° for 50 to 60 minutes.
In a large frypan, melt butter. Fry chicken for 4 minutes on each side. Remove chicken from pan. Remove grease. In a bowl, mix together remaining ingredients. Place chicken back in pan. Pour sauce over and cook on medium-low heat for 40 to 50 minutes or until chicken is tender.
Blend egg and milk. Combine flour and seasonings in plastic paper bag. Shake chicken in bag, dip in egg and milk and shake again.
Sift flour, baking soda and salt together. Stir in rolled oats and set aside. Cream together the sugars, margarine and peanut butter. Add vanilla and eggs and beat well. Add sifted ingredients and mix well. Add chocolate chips and nuts. Chill for 2 hours. Form dough into walnut-size balls and place on ungreased baking sheets. Bake at 375° for 10 to 12 minutes. Do no overbake. Yields 5 to 6 dozen.
Mix all ingredients and let stand until moisture is absorbed. Drop small spoonfuls on ungreased cookie sheet. Bake at 350° for 20 to 25 minutes.
Chop cranberries in blender. Dissolve sugar and jello in hot water. Add mixture to blender and puree. Add chopped orange and puree. Remove mixture from blender and mix in other ingredients. Chill until firm.
Mix all ingredients together. Shape into oblong pieces, a little shorter than a finger. Bake at 300° for 12 to 15 minutes.
Put cooled potatoes in a bowl. Combine milk and flour in blender until smooth. Melt butter in a 3-quart saucepan over medium heat. Add milk and flour mixture, stirring constantly. Add rest except cheese, then over low heat add cheese and thicken. Put in lightly buttered casserole dish. Garnish with paprika. Bake at 350° for 20 to 25 minutes.
Mix in a saucepan the sugar, cocoa and flour. Add milk and cook over medium heat, stirring, until thick. (You may need to add a tiny bit more flour.) Serve over hot biscuits.
Dissolve jello according to package and let almost congeal. Whip until foamy. Tear angel cake into bite-size pieces and fold all ingredients together. To the juice, add 2 teaspoons cornstarch and cook until thickened. Let cool and pour over cake; add red food coloring. Use a Bundt pan and spray with Pam. Refrigerate until ready to eat.
Roll Velveeta cheese between waxed paper. Whip the cream cheese. Spread on Velveeta. Spread chilies over cream cheese. Roll up "jelly roll" style. Chill in refrigerator. Slice and serve on crackers.
Mix the chocolate pudding as directed on box. Crush 10 to 12 Oreo cookies and put into bottom of bowl. Pour 1/2 of the pudding mixture on top of the cookies. Now add 1/2 of the Cool Whip on top of the pudding mixture. Again, crush 10 to 12 Oreo cookies and put on top of the Cool Whip layer. Add the remaining 1/2 of the chocolate pudding mix. Add the remaining 1/2 of the Cool Whip. Remove filling from two of the Oreo cookies. Crush the cookies and sprinkle on top of the Cool Whip for the final touch. This looks very nice in a glass bowl.
Mix frozen hash browns, sour cream, onion, salt, pepper, mushroom soup and 1/2 cup margarine together. Put in 13 x 9-inch baking pan, slightly greased. Top with cheese and sprinkle corn flakes crumbled on top. Pour the remaining melted margarine over cornflakes. Bake at 350° for 1 hour. Freezes well; feeds a bunch.
Melt margarine in water. Sift flour, salt, soda, sugar and cocoa. Add to margarine mixture. Beat eggs into buttermilk. Add with vanilla. Bake at 400° in long, flat pan about 15 minutes.
Wash and clean the peppers and cut into 1 1/2 to 2-inch pieces. Peel the potatoes if thick-skinned, or use unpeeled new potatoes. Cut potatoes into 1-inch chunks. Peel the onion and cut into chunks. Place everything in a shallow ovenproof dish and pour over the oil. Toss the vegetables to coat them with the oil. Sprinkle with salt and lots of pepper. Bake in a preheated 425° oven for about 30 minutes or until the potatoes are tender.
Heat oven to 375°. In larger bowl, beat margarine/butter, sugars, eggs and vanilla with electric mixer until light and fluffy. Mix in flour, baking soda and salt. Stir in chips. Refrigerate for 1 hour. Drop by teaspoonfuls (2-inches apart) onto ungreased cookie sheet. Bake for 10 minutes or until golden brown. Remove cookies with spatula and let cool on wire racks. Enjoy!
Cook rice. Mix all other ingredients except potato chips and butter. Add this on top. Bake in a 350° oven for 30 or 40 minutes.
Saute chicken chunks in non-stick skillet until nearly done. Add onions, zucchini and lemon pepper. Stir-fry until vegetables begin to soften. Add tomato soup (no water) and generous sprinkling of cayenne (season to taste; we like it pretty spicy). Heat to bubbling and continue to cook vegetables to your preferred tenderness. Serve over Minute rice.
In quart measure or medium bowl, stir sugar into lemon juice until dissolved. Place ice cubes in large punch bowl. Pour lemon juice-sugar mixture and fruit punch over ice. Slowly add club soda or ginger ale. Stir. If desired, garnish with cherries and orange slices and enjoy. Yields 3 quarts.
The gratin recipe must have come when we were living in Germany about the early sixties. My reason for saying that is because it was then I first tasted kielbasa.
Combine butter, milk, sugar and salt in medium, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 to 5 minutes. Remove from heat. Stir in marshmallows, chocolate morsels, pecans and vanilla. Stir vigorously for one minute or until marshmallows are melted. Pour into foil-lined 8-inch square pan. Chill until firm.
Thaw the spinach and squeeze out the water. Add green onion, parsley and mayonnaise. Then add salt and pepper.	Mix all ingredients and refrigerate. Serve with fresh raw vegetables and crackers.
Blend butter, shortening and sugar together on low speed. Sift all dry ingredients together and set aside. Add eggs to sugar mixture, then add vanilla and mix well. Add milk and dry ingredients. Alternate. Pour in a tube pan; bake in oven at 350° for 1 hour and 30 minutes.
Cream shortening in a bowl. Add sugar and eggs. Mix well. Stir in molasses and pumpkin. Sift flour, baking soda, salt and pumpkin spice together. Add dry ingredients to shortening mixture. Mix thoroughly. Stir in chopped nuts. Pour mixture into well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 to 1 1/4 hours or until a toothpick stuck in center of loaf comes out clean. Cut into thin slices and serve.
In small bowl, combine basil, seasoned salt and pepper and garlic powder; set aside. Place chicken breast halves between sheets of plastic wrap and pound to 1/4-inch thickness. Lightly sprinkle seasonings over each chicken breast; top with slice of ham. Roll up, beginning with longest side. Place rolls, seam side down, in baking dish. Drizzle with lemon juice; sprinkle with paprika. Bake in preheated 350° oven for 20 to 25 minutes. Chill.
Grease a 13 x 9 x 2-inch pan. In a large bowl, cream sugar and margarine; beat in eggs and extract on high for 2 minutes until fluffy. Stir in flour, baking powder and salt. Stir in almonds and spread into pan baking 25 to 30 minutes in a 350° oven until brown; remove and cool. Cut in desired shapes. Makes 4 dozen.
Wash fillets and salt and pepper. Saute over low heat in melted 1 stick of butter and onion juice for approximately 20 to 25 minutes, depending on size of fish. Remove fish from butter mixture to a warm platter. Add the remaining 1/2 stick butter to skillet and saute almonds. Add fish and lemon juice to almond mixture and cook for a few more minutes. Serves 6.
Put together the night before. Cube 4 slices bread. Place in a greased baking dish (13 x 9 x 2-inches). Brown and drain sausage. Spoon sausage over bread. Sprinkle Cheddar cheese over sausage. Beat together eggs, milk, dry mustard, salt and pepper. Pour over mixture in baking dish. Cover and refrigerate. In morning, bake at 350° for 35 to 40 minutes.
Butter sides and bottom of 9 x 13-inch Pyrex dish or pan.
Brown meat. Add corn, water, tomatoes and seasonings; bring to a boil. Stir in rice, cover and remove from heat. Let stand 5 minutes.
Mix in order listed. Bake in ungreased 2-quart casserole at 350° for 1 hour and 15 minutes. Check it in 1 hour with knife. It will be puffed up and golden brown on top when done.
Slice bread thin and toast. While hot, spread immediately with butter and sprinkle generously with a mixture of sugar and cinnamon (1 teaspoon cinnamon to 1 cup sugar).
Slice squash. Steam or boil for several minutes. Heat butter, cheese, sour cream, salt, pepper, egg yolk, paprika and chives until these blend and make a sauce. Pour over squash. Sprinkle bread crumbs over top. Coat with Parmesan cheese and dot with butter. Bake for approximately 45 minutes at 350°. Serves 8.
Let cream cheese soften at room temperature. Mix well with confectioners sugar. Blend in peanut butter and Cool Whip. Mix well. Pour into graham cracker crust or baked pie shell and freeze. Serve frozen.
In a food chopper with a fine blade, grind together walnuts, raisins, coconut and jam; set aside. Cream together sugar and butter and beat eggs into mixture. Add soda to buttermilk. Add to creamed mixture alternately with 3 cups flour. Add ground fruit and jam mixture to batter and bake in 6 very thin layers, about 1 1/4 cups batter in each, at 325° to 350° in cake pans which have been lined with greased and lightly floured waxed paper (sticking is a problem since cake is crumbly).
Combine all ingredients in blender; blend on high for about 1 minute or until well blended. Chill before serving. Store, covered, in refrigerator. Stir or shake well before serving. Makes 4 cups.
Preheat oven to 350°. Mix together sugar, oleo and egg. Add the apples and mix well. Add flour, cinnamon, baking powder, baking soda and salt to mixture and mix well. Pour into an 8 x 8-inch pan. Bake for 30 to 50 minutes.
Preheat oven to 375°. In a large mixing bowl, blend together eggs, 1 1/2 cups sugar, milk, flour, melted margarine and water. Pour into a well greased 9 x 13-inch cake pan. Top with the berries mixed with 1 cup sugar. Bake 30 to 45 minutes or until golden brown.
Brown hamburger and onion. Drain and rinse off kidney and butter beans. Then add all ingredients together. Bake at 350° for 1 hour.
In a bowl, mix together all ingredients. Pour into a greased loaf pan. Bake in a preheated 325° oven for about 1 hour.
Preheat oven to 350°. Cream margarine, peanut butter and sugar with a wooden spoon. Stir in eggs and vanilla. Mix until well blended. In a small bowl, combine flour, baking soda and salt. Add to creamed mixture. Mix well. Stir in Rice Krispies and chocolate chips. Drop by teaspoonfuls onto an ungreased baking sheet. Bake 10 to 12 minutes.
Preheat oven to 450°. Peel peaches and cut into 1/2-inch thick slices. In large bowl, toss sliced peaches with flour, lemon juice, salt, 1 1/2 cups sugar and 1/2 teaspoon cinnamon. Spoon mixture into 13 x 9-inch ceramic or glass baking dish. Cover tightly with foil; bake 35 to 45 minutes until peach mixture is hot and bubbly. About 15 minutes before peaches are cooked, separate biscuits and cut each into quarters.
Combine sugar and whipping cream in a large Pyrex measuring cup. Microwave 5 1/2 minutes. Remove; stir. Microwave another 5 1/2 minutes. Remove from microwave; stir real good. Add butter, vanilla and pecans. Continue stirring when it begins to become stiff. Drop on wax paper. If it hardens, microwave for a few minutes.
Mix wet ingredients (first 4 items). Mix dry ingredients; add wet to dry and blend. Preheat oven to 350°. Put ingredients into a greased loaf pan. Let stand 10 to 20 minutes. Bake for 1 hour and 10 minutes, or until toothpick comes out clean.
Trim crust off bread. Drain asparagus and pat dry. Spread each slice of bread with softened butter. Place one asparagus spear on each slice of bread and roll up. Spread a little butter on top of each sandwich. Sprinkle with Parmesan cheese and paprika. Bake at 350° until slightly toasted, about 15 minutes.
Melt butter and put in baking dish. Then combine flour, 1/2 cup sugar and milk to make the dough. Pour dough over butter. Then add boiling water, sugar and cherries. Bake at 400° for 30 to 40 minutes.
Combine crumbs, 2 tablespoons Parmesan cheese, oregano, garlic and salt. Coat chicken with mixture. Arrange in 2-quart baking dish (12 x 8 x 2-inch). Bake at 400° for 20 minutes. Turn chicken and bake for 20 minutes more.
Combine zucchini, water, onion, parsley flakes and one bouillon cube. Cook until tender and only small amount of water remains. Put through blender; set aside.
Pour boiling liquid on gelatin in bowl. Stir until gelatin is dissolved. Add orange sherbet; stir until melted. Stir in 1 can mandarin segments. Pour into 6-cup ring mold. Refrigerate until firm.
Combine mayonnaise, sugar and vinegar for dressing; refrigerate. Combine rest of ingredients and refrigerate until serving. Just before serving, add dressing to salad mixture and mix well.
Spoon pizza sauce over one side of whole pita pockets. Sprinkle generous amounts of mushrooms, onions, bell peppers and pepperoni. Bake in preheated oven at 350° until cheese melts.
Mix raw ground beef, seasonings, onion, cheese, rice and tomato sauce or catsup. Use just enough sauce to mix but not soupy. Stuff all in the 4 large green peppers. Cover with aluminum foil and bake at 400° for about 1 hour. Remove the foil and spread catsup over and cook until peppers are starting to turn brown.
Bake at 325° for 1 hour and 10 minutes in 9-inch Bundt pan. Cream butter or oleo with cream cheese until light and fluffy. Gradually beat in sugar until dissolved. Beat in vanilla, add eggs, one at a time, beating well after each addition. Sift together flour, baking powder and salt and blend into creamed mixture. When batter is silky in appearance, fold in raisins. Bake in slow oven until cake tester comes out clean. Allow cake to stand in pan 10 minutes before turning out. This is a rich, moist pound cake that keeps well.
Bake 350° about 1 hour until brown. May want to turn after about 40 minutes. When brown or ready to serve, boil one can of cream of chicken soup and one can water. Pour over chicken. Serve with rice.
Drain all fruit, reserving juice. Crush cookies. Put fruits in buttered baking dish in layers in order given. Sprinkle each layer with cookies. Melt butter. Add bourbon, brown sugar and 1/2 of reserved juice. Pour over fruit. Bake in 350° oven for 30 minutes.
Combine graham cracker crumbs, brown sugar, cinnamon and melted margarine; mix well and press into a 9 x 13-inch pan.
Clean hens and remove giblets. Sprinkle with salt, pepper and poultry seasoning. Slice apples and place in cavities of hens. Secure with toothpicks and rub hens with garlic. Melt 1/2 cup butter in skillet and brown hens on all sides. Arrange hens in a large baking pan. Combine chicken broth, 1 1/4 cups water and wine. Pour over hens and bake at 350° for 1 hour, basting frequently. Remove hens from oven and place on platter, keeping warm. Reserve 2 cups of pan drippings. Saute mushrooms in 1/2 cup butter. Add pan drippings and browning sauce. Dissolve cornstarch in 1/4 cup water. Stir into mushroom mixture. Whisk in sour cream. Do not boil! Serve sauce with hens.
Mix together honey and peanut butter. Add raisins and dry milk. Stir in rice cereal and form into 24 small balls. Roll in pretzel crumbs. Store in refrigerator. Yield: 24.
Combine cream cheese, powdered sugar and butter; set aside. In another bowl, beat pudding as directed, then fold in Cool Whip. Add pudding mixture to cream cheese mixture. In a 9 x 13-inch pan, layer cookie crumbs, pudding mixture, cookie crumbs, pudding mixture, etc., starting and ending with cookie crumbs. Refrigerate. If you wish, you may use flower pot lined with foil for container. Added touches, plastic flowers and/or gummy worms.
Sift together flour, baking powder, cinnamon, clove, nutmeg and allspice. Cream sugar, shortening and eggs. Add dry ingredients to creamed mixture; alternate with buttermilk into which soda has been stirred; mix well. Add by hand, blackberries with small amount of juice from berries. Bake in tube pan for 1 1/2 hours at 325°. Ice with 7 minute icing.
Mix all ingredients and pour into pie shell. Bake at 325° for 1 hour.
In a sauce pan combine syrup and butter, bring to a boil. Remove from heat, add chocolate chips, stirring until smooth. Add cereal and marshmallow, stir until the mixture is cooled. Press into a greased (with butter) pan.
Roll chicken in flour and brown in skillet. Put in roaster and pour combined sauce ingredients over chicken. Bake at 300° until chicken is soft (depends on chicken). Second best to making it on the grill.
Bake at 350° for 1 hour in 2 greased and floured loaf pans or 1 Bundt pan.
Stir honey, oil, eggs and bananas; mix in rest of ingredients just until moistened. Pour into greased loaf pans and cook at 350° for 60 to 70 minutes.
Cream shortening and sugar, add eggs and vanilla. Mix dry ingredients and add to creamed mixture alternating with buttermilk. Bake at 350 degrees for 8 - 12 minutes. Sprinkle with sugar.
Season meat with salt. Place in a shallow roasting pan, meaty side up. Roast in very hot 450° oven for 30 minutes. Lower temperature to 350° and continue baking 30 minutes. Spoon off fat. Combine remaining ingredients; brush on meat and continue baking at 350° about 30 minutes or until done, basting occasionally with sauce.
Snip apricots into 4 to 5 pieces each. Cook apricots and raisins in 2 cups water until soft and mushy, about 5 minutes. Add sugar, spices, salt and margarine. Mix and cool. Add eggs, flour and soda. Stir well with wooden spoon. Grease, flour and wax paper line loaf pans. Bake at 350° for 55 minutes, or until done with toothpick test.
Stir all ingredients, except flour. When mixed, add flour, a little at a time, to other ingredients, mixing well. Put dough in large greased bowl; turn dough to grease the top. Cover with foil. Let rise at room temperature overnight, or for at least 8 hours. Punch down dough. Turn out onto floured board and knead. Divide into 3 parts; shape into loaves. Put in 3 greased loaf pans; brush tops with oil. Cover with paper towel or plastic wrap. Let rise an additional 4 to 5 hours. Bake at 350° for 30 to 40 minutes. Brush with butter; cool and wrap.