HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix margarine, Crisco and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder. Add gradually to egg mixture, beginning with flour, then milk, until all ingredients are mixed, ending with flour. Bake 1 1/2 hours in 300° oven. Let cool in pan.
Saute onions, vegetarian chicken (or real chicken) and garlic powder until cooked. Add water, soy sauce (to taste) and chicken broth and let boil. When boiling, add vegetables one after another or together and cook slightly. Add rice noodles and let cook per package directions. Add Accent, pepper and salt to taste.
Blend oil, sugar and eggs; mix well. Add apples and remaining ingredients. Mix quickly and thoroughly. Place in oiled and floured 9 x 12 x 2-inch pan. Bake at 350° for 40 minutes. Cake is moist and requires no icing. Serve with whipped cream or plain.
Mix Bisquick, milk and mayonnaise. Spread in a greased 9 x 13-inch pan. Cook 1 pound sausage and 1/2 cup chopped onions until tender. Pour over biscuit mix. Mix cheese, egg and mayonnaise. Put on top of sausage mixture. Bake at 350° until slightly brown.
Blend first 4 ingredients. Add eggs and blend again. Add the next 4 ingredients, blending well. Then add oil very slowly, blending after each small addition of oil. Store in refrigerator. Serve with your favorite salad or as a veggie dip.
Melt butter, cream cheese and chocolate chips in double boiler. Add vanilla, sugar and nuts. Mix well; press into ungreased pan. Refrigerate until set up.
Mix all together and cook all day in crock-pot on low. Serve over cooked white rice.
Boil the potatoes, cool and grate. Heat 1/4 cup margarine and soup. Add sour cream, onions and cheese. Add potatoes. Place all in buttered 2 1/2-quart casserole. Melt 2 tablespoons margarine and mix with corn flake crumbs; sprinkle mixture over the potatoes. Bake at 350° for 45 minutes.
Preheat the oven to 350°. Place the cottage cheese, salt, eggs and white wine in a blender; blend at high speed until the mixture is creamy, about 2 minutes. Transfer the egg mixture to a large bowl; stir in the crabmeat. Sprinkle 1/2 cup of the grated cheese over the bottom of the pastry shell; pour in the egg mixture. Bake until the top is golden brown, about 45 minutes. Sprinkle the remaining cheese over the top of the quiche; return the pan to the oven just long enough to melt the cheese, about 5 minutes. Yields 8 servings.
Layer half of the pork chops, onion, flour and cheese in casserole dish. Repeat with the other half. Save some cheese for top of casserole. Add milk to mushroom soup and pour over the top. Cook at 375° till done. Sprinkle with additional cheese the last 15 minutes.
Knead together until dough doesn't stick to fingers. Let cool 1 hour. Roll out until very thin; cut in strips. Let set at least 1 hour or 30 minutes prior to meal. Put in pot with boiling broth. After all is in pot, cut off burner and let set on burner 15 minutes.
After mixing well with large spoon (do not use mixer), pour into cake pan and freeze. Keep in freezer until 10 minutes before serving. Cut into squares and serve. Works great as a holiday salad.
Melt 12 ounces Velveeta with 2 sticks margarine and unsweetened chocolate. Stir in corn syrup and vanilla. Pour into a mixing bowl. Stir in powdered sugar; beat until smooth. Add nuts. Spread in pan. Store in cool place. Makes 3 1/2 pounds.
Heat oven to 425°. Combine flour, sugar and baking powder. Rub butter into flour mixture until it looks like breadcrumbs. Add raisins. Add cold milk, mix with knife blade to form a soft dough. Roll to 1/2-inch thickness and cut into biscuit rounds. Bake for 12 to 15 minutes.
Separate eggs. Beat whites until stiff. Cream yolks, sugar and nutmeg. Add milk, ice cream, rum, brandy and whiskey. Fold in egg whites. Serve in punch bowl or pour into glass containers. Keep cold.
Mix the Jell-O, pie filling, water and sugar, then bring to a boil. While hot, add the Coke/Pepsi. Stir well and put into jello mold.
Cream sugar and butter. Add eggs, beating after each. Mix in syrup, flour and nuts. Mix and pour into 13 x 9-inch pan. Bake at 350° for 20 minutes. Cool.
Wash lettuce and dry. Tear lettuce into bite-size pieces. Set aside. Wash and peel cucumber and carrots. Slice into bite-size pieces. Set aside. In a deep dish begin layering lettuce, cucumber, carrots and celery. Add layer of frozen peas and shredded cheese. Top with mayonnaise. Sprinkle mayonnaise with bacon bits.
Add boiling water to jello. Stir until dissolved. Add sugar. Add orange juice and lemonade, then stir. Finally, add the cold water. This mixture may be frozen ahead of time. Allow to thaw for 6 hours. Mixture should be slushy. Immediately before serving, add ginger ale or Sprite. May garnish with orange or lemon slices.
Cream the sugar and margarine together. Add egg and vanilla. Mix well. Slowly add milk. Mix all dry ingredients together and slowly add to sugar mixture. Mix cinnamon and sugar together (1/3 cup sugar and 1/2 teaspoon cinnamon) in a small bowl. Roll cookie dough in ball and dip in sugar and cinnamon mixture. Pat out in pan. Bake at 400° until lightly brown.
In a large bowl, beat margarine on medium speed for 30 seconds. Add about half of the flour, all the brown sugar, eggs, 2 teaspoons vanilla and the soda. Beat on low until well mixed. Beat in remaining flour. Stir in oats.
Mix turkey, parsley, onion, garlic and pepper. Shape into 5 patties. Place on rack of broiler pan. Broil 3 to 4 inches from heat for 6 to 7 minutes on each side or to desired doneness. Top each patty with 2 slices of cheese. Fill buns with lettuce, 1 tablespoon dressing, tomato and patty. Makes 5 sandwiches.
Mix well and pour in unbaked pie shell. Bake at 350° for 45 minutes or until done.
Melt the chips together over low heat. After completely melted, add chopped nuts and chow mein noodles. Place on wax paper until cooled.
Cream butter and sugar. Add eggs one at a time. Beat well after each egg. Add remaining ingredients, beat well. Pour into greased and floured tube pan and bake at 325° for 1 to 1 1/2 hours.
Heat oven to 350°. Grease 9 x 5 x 3-inch loaf pan. Stir flour, baking powder, soda and salt with electric beater at medium speed. Blend shortening and sugar; add eggs and beat until light and fluffy, then at low speed, beat flour mixture alternately with bananas, just until smooth. Turn into pan. Bake 1 hour. Cool in pan 10 minutes. Remove. Cool overnight before slicing.
In a large bowl, mix broccoli, walnuts and bacon bits. In a separate bowl, mix mayonnaise, sugar and vinegar. Pour over broccoli and place in refrigerator for 1 hour.
Heat oven to 350°. Melt butter in	13 x 9 x 2-inch baking dish or sheet cake pan. In a saucepan, heat sugar and water until sugar melts. Cut shortening into flour until particles are like fine crumbs. Add milk and stir with fork until dough leaves the sides of the bowl.
Cook ham 1 hour, then add to green beans and cook 2 hours (cook down real low to get most of juice out). Add sugar and vinegar. Salt to taste. Add a few chunks of ham per quart, then can.
Mix together flour, margarine, powdered sugar and salt. Press into bottom of 9 x 13-inch pan. Bake 20 minutes at 350°.
Mix starter and 1 cup Bisquick and let stand for 1 hour. Add other cup of Bisquick to make dough. Knead and roll out into rectangles. Spread margarine on dough and sprinkle with brown sugar, cinnamon and nuts. Roll up and cut into 1/2-inch slices. Place in greased pan; let set for 15 minutes. Bake at 450° for 8 to 10 minutes.
Mix Kool-Aid by instructions. Pour into popsicle molds and freeze. Can also be made into ice cubes.
Combine all ingredients and heat until sugar dissolves. Cool and use to marinate 4 pounds of meat, ribs or chicken. Yummy!
Mix together sour cream, drained pineapple tidbits, drained fruit cocktail and drained mandarin oranges. Add as many miniature marshmallows as you like. Cover and chill.
Melt butter in skillet over low heat. Mix eggs and milk; pour into skillet. Cook slowly, stirring occasionally, until eggs begin to set. Add cheese; continue cooking, stirring occasionally, until cheese is melted and eggs are set. Fill tortillas with eggs, lettuce and tomatoes. Roll up. Serves 6.
Melt butter in skillet; add vegetables and curry powder. Cover and cook over low heat until vegetables are just tender (8 to 10 minutes). Stir in sour cream and season to taste. Heat, stirring constantly. Yield: 4 servings. (I usually double it; use 3 packages frozen whole kernel corn.)
Melt butterscotch morsels on High for 3 minutes in the microwave. Stir until smooth. Stir in chow mein noodles until thoroughly coated. Drop by spoonfuls onto waxed paper. Let sit a few minutes until it hardens.
Starting with refried beans (in a 13 x 9-inch baking dish), layer ingredients in the order they appear. Bake at 350° for 30 minutes or until heated through. Serve with plain nacho chips.
Sift together first five ingredients. Add sugar, oil and eggs, mix well. Add carrots, drained pineapple and nuts. Turn into 3 greased and floured 9-inch layer pans or sheet pan. Bake at 350° for 35 to 40 minutes or until done. Cool full minute in pans, then turn out and cool on wire racks. Fill layers and spread top and sides with Cream cheese Frosting. Sprinkle chopped nuts on top.
Remove the meat from the bones in large pieces. Dredge with flour seasoned with salt and paprika. Brown in hot butter and put into a casserole dish. Saute the onion, garlic and green pepper in the same butter for five minutes. Mix the tomatoes and mushrooms into the onion mixture, season to taste with salt and pepper and pour over the chicken. Cover and bake in a 350° oven for about 40 minutes. Serves 4 to 6.
Melt oleo. Add graham crackers (crushed). Add 1 tablespoon sugar. Mix all items well and place in bottom of dish for shell.
Simmer this for 30 minutes on low, then add 16 ounces Velveeta cheese (cubed). Stir to make sure cheese does not stick or burn, then put in a crock-pot.
Alternate in large bowl cabbage and onions. Sprinkle sugar over cabbage. Boil the remaining ingredients for 2 to 3 minutes. Pour over cabbage and onion mixture. Put in refrigerator for 12 hours before serving.
Cream shortening and sugar. Add molasses, followed by egg and dry ingredients. Mix well. Roll into balls the size of a walnut. Roll into sugar and press down with a glass dipped in sugar. Bake at 350° for 10 to 12 minutes.
Cook beef until it turns light brown. Add catsup and bring to	a boil. Add kidney beans, tomatoes, onion, green pepper and cheese. Mix all together and put in a 2 quart casserole dish. Mix muffin mix together per box instructions. Pour over the ground beef and	bake at 375° until brown and muffin mix is done.
Drain salmon; remove skin and bones. With fork, mash salmon to remove large chunks. Add olives, salt, pepper, sugar and 2 eggs (chopped). Add salad dressing and mix well.
Dissolve jello in boiling water. Mix in cranberry sauce. Then add cold water. Chill until slightly thickened. Fold in walnuts and drained pineapple. Chill until firm. Serves 6 to 8.
Melt butter. Add graham cracker crumbs. Press into bottom of 8 x 12 x 2-inch baking dish. Bake at 350° for 10 minutes. Let cool. Mix together with fork cream cheese, powdered sugar and milk. Spread on top warm crust. Add chopped pecans. Over pecans, add Cool Whip. Top this with cherry pie filling (in dabs first, then spread out).
Mix together with beater and spread in a greased 9 1/2 x 13 1/2-inch pan.
Preheat oven to 425°. In a 9-inch pie pan, stir together the oil and potatoes. Press evenly into pie crust shape. Bake at 425° for 15 minutes, until just beginning to brown, and remove from oven. Layer on the cheese, chicken and onion. In a bowl, beat together the milk, eggs, salt and pepper. Pour egg mixture onto other ingredients. Sprinkle with 1 tablespoon of parsley flakes. Return to oven and bake at 425° for about 30 minutes or until lightly browned and knife inserted 1 inch from the edge comes out clean. Allow to cool 5 minutes before cutting into wedges.
Heat oven to 400°. Mix thoroughly butter, shortening, 1 1/2 cups sugar and eggs. Blend in flour, cream of tartar, soda and salt. Shape dough by rounded teaspoonfuls into balls. Refrigerate (if desired). Mix 2 tablespoons sugar and cinnamon; roll balls in mixture. Place 2 inches apart on ungreased cookie sheet. Bake for 8 to 10 minutes or until set. Yields 6 dozen.
Mix sugar, vanilla, margarine, salt and evaporated milk. Bring to a rolling boil. Let boil for 8 minutes. Stir constantly. After 8 minutes, remove from heat; add semi-sweet and chocolate chips, 3/4 of each bag. Add 10 ounces marshmallows. Mix until melted together. Pour into desired pan. Sprinkle with nuts on top.
Melt chocolate and butter over low heat; cool. Add marshmallows and nuts to mixture. Shape into 2 rolls, 1 1/2 to 2 inches in diameter. Roll in coconut (optional). Refrigerate several hours. Slice into 1/2-inch slices when chilled. Makes about 3 dozen.
Brown pork chops in butter. Place in casserole dish and pour remaining butter on top. Season to taste. Pour soups evenly over chops and top with grated cheese. Bake at 350° for 25 minutes, or until cheese is melted. Serve rice on side.
In a large skillet, stir together beans, undrained tomatoes, vegetables, water, uncooked rice, thyme or dill weed, and, if desired, hot pepper sauce. Bring to a boil; reduce heat. Cover and simmer for 12 to 14 minutes or until rice is tender. Stir in soup; heat through. Before serving, stir in almonds and sprinkle with cheese. Makes 4 servings.
Crumble crackers; add pecans, walnuts, dates, figs, raisins and cherries. In large pan mix orange and grape juice. Heat; add marshmallows and stir until melted. Pour over cracker mixture and mix well. Line cake pan with wax paper; press cake firmly in cake pan. Store in icebox.
Cream brown sugar, granulated sugar, butter and oil together in large bowl. Add eggs, vanilla and buttermilk to sugar mixture and mix well. Sift together all the dry ingredients (flour, allspice, cinnamon, salt, baking soda, and cocoa). Add flour mixture to the sugar mixture and mix well. Add grated zucchini and mix well.
Combine first 3 ingredients in a heavy saucepan. Combine milk and egg yolks. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in 1/2 cup coconut, butter and vanilla. Immediately pour filling into baked pastry shell. Cover filling with waxed paper.
Preheat oven to 350°. In a large skillet brown beef and set aside. Saute onion in butter in beef fat. Drain fat.
Beat to a cream the butter, sugar, flour and milk. Add beaten egg whites. Color 1/2 the batter pink. Layer batter in 2 (9-inch) greased and floured pans or one 9 x 13-inch pan. Layer pink and white layers until all is used. When all is in pan, cut down through, so colors will mix. Bake at 350° until done (about 45 minutes).
Blend softened cream cheese, mayonnaise and Worcestershire sauce. Mix in remaining ingredients. Using wax paper, shape into a ball. Chill until firm. Serve with crackers.
Grease baking pan, set aside. Combine oats, flour, brown sugar, baking powder and salt. Stir into mix. Make well in center, add pumpkin, egg, butter and vanilla. Stir just until dry ingredients are moistened. Stir in raisins and peanuts. Spread mixture into prepared pan. Bake for 35 to 40 minutes in 350° oven or until firm and slightly brown. Let cool in pan. Cut into bars.
Combine water, salt and rice; cook as directed. Stir in milk. Cover and cook over very low heat for 10 to 15 minutes, or until rice absorbs the milk. Stir occasionally. Stir in the sugar, marshmallows and coffee; cook, covered, over medium heat for 15 minutes, stirring frequently. Mixture will be creamy. Cover and cool. When cool, whip the cream until stiff and fold this, together with the vanilla, into the rice mixture. Serve topped with toasted nuts, shavings of unsweetened chocolate or chopped maraschino cherries. Serves 8.
Preheat oven to 350°. Stir together oil and seasonings. Combine cabbage and green pepper; toss together with oil mixture. Place in 2-quart baking dish. Cover and bake 15 to 20 minutes.
Cut biscuits into quarters. Shake in a bag with sugar and cinnamon. Place in Bundt pan. Sprinkle with pecans and raisins. Boil together butter and brown sugar until dissolved. Pour over biscuits. Bake for 30 minutes at 350°. Turn upside-down on serving dish when removed from oven.
Pam spray a 9 x 13 x 2-inch Pyrex dish. Mix margarine, brown sugar and pretzels. Cover bottom of Pyrex dish and cook at 350° for 5 to 10 minutes.
Wash beets. Place in large saucepan. Cover with cold water. Bring to boil. Boil for 30 to 45 minutes, until tender. Drain; slip off skins. Cut beets into 1/4 inch slices. In 2 quart saucepan stir together sugar, cornstarch and salt. Gradually stir in vinegar and water until smooth. Add margarine. Stirring constantly, bring to boil over medium heat and boil 1 minute. Stir in beets and carrots until heated through. Ready to serve.
Boil chicken until tender and reserve broth. Remove skin and bones and chop. Crumble cornbread and add to stuffing mix. Add other ingredients including chicken and mix together. Then mix in chicken broth until the mixture is very moist. If there is not enough of the broth from the chicken, you can use a can of broth. Put into a greased 9 x 13 pan or bowl and bake at 350° for 1 hour.
Bring syrup and sugar to a boil. Remove from heat. Add rest of the ingredients. Drop by spoonfuls on waxed paper. Cool. Store in tightly sealed container.
Melt butter or margarine in saucepan; remove from heat; blend in flour, mustard, salt, pepper and Worcestershire sauce - stir in milk. Cook over medium heat, stirring constantly until sauce thickens and boils one minute. Add peas, beans and onions - turn into buttered 8 cup baking dish. Make a rim of bread crumbs around edge of dish; sprinkle cheese over. Bake in 350° oven for 30 min., or until top is bubbly.
Toss broccoli, onion, raisins, nuts and bacon. Mix remaining ingredients for dressing and put on salad 1 to 2 hours before serving.
Mix bread, cheese, parsley, oregano, salt, pepper and garlic; dip liver 1 piece at a time into buttermilk, then in crumb mixture. Spray baking sheet with nonstick spray. Transfer liver to sheet. Bake at 350° for 15 to 20 minutes. Saute sliced onion with butter until golden. Serve with liver.
Saute garlic in olive oil in a large skillet until garlic begins to turn lightly brown. Add tomatoes, anchovy paste, wine, parsley, oregano, bay leaves, pepper and salt and heat to simmer. Continue simmering for approximately 15 to 20 minutes and remove from heat. Sauce can be prepared in advance and placed in refrigerator until needed. Steam and peel shrimp and put aside. Steam mussels and clams until they open and put aside.
Cut up head of lettuce in fine pieces. Put in 9 x 13-inch pan. Layer next four ingredients in pan. Mix mayonnaise and sugar together; spread on salad in pan. Sprinkle on cheese.
First you buy it. Then you boil it. Put it on a plate. Eat with butter and salt. Yum!
In a punch bowl, pour juice and soda. Add spoonfuls of sherbet. Stir just to mix. Vanilla ice cream may be used instead of orange sherbet.
In hot water add salt and olive oil and bring to a rolling boil in large pan. Add lasagna noodles, cook till just tender, it will absorb moisture later. Drain noodles and run cold water over them until cold. In greased 9 x 13 x 2 pan cover the bottom of the pan with some of the lasagna filling which you mixed prior and then a thin layer of sauce. Sprinkle with part of the grated romano/parmesan cheese; then a sprinkling of mozzarella cheese. Repeat layers, finishing off with noodles on top. Pour more sauce over the top and sprinkle with parmesan/romano cheese and top with mozzarella cheese. Cover with aluminum foil and bake in 375° oven for 60 to 70 minutes.
Combine bread crumbs, cornbread, onion and seasonings in a large bowl. Mix well. Blend in broth, butter and milk. Mixture will be very soft to allow for loss of moisture during baking. Add more broth if necessary. Spoon dressing into a greased pan. Bake at 350° about 1 hour or until well browned. Serves 12.
Mix ingredients together. Place 1 1/2 tablespoons of filling in center of each circle and pinch edges together to form triangle. Place pies side by side in a lightly oiled baking pan. Bake at 400° until bottoms are browned (approximately 20 minutes). Place under broiler to brown tops if necessary.
Pour roasted peanuts into a blender; add peanut oil and salt. Blend until mixture becomes spreadable.
Combine flour, salt,	pecans	and cheese in bowl. Add butter, beat well. Shape in half; then roll each into 10 inch long rolls. Wrap	in waxed paper. Chill 2 hours. Slice into 1/4 inch slices.	Cook on greased cookie sheet for 15 minutes at 350°.
Bake in a low pan (round 12 to 14-inch Corning Ware) for 15 to 30 minutes or until edges are browning. Serve warm with crackers.
Mix together the first 3 ingredients and press into a 10-inch pie pan. Combine the next 4 ingredients. Beat the 5 egg whites and fold in or put on top (like lemon pie). Bake at 325° for 40 minutes. Serve chilled.
Fill dish pan to 1/4 inch from top of pan. Add 10 pounds of sugar over the top and let sit overnight.
Preheat oven to 350°. Sift dry ingredients into large bowl and set aside. In blender container, blend 1 c. carrots with 1 egg and 1/2 c. oil. Repeat twice and adding nuts and extra egg with last blending. Combine with dry ingredients, mixing well. Stir by hand, no mixer needed. Pour into well greased tube pan. Bake at 350° for 1 hour. Cool and frost.
Saute onion and green pepper. Add ground meat, Accent, pepper and sugar.	Stir in whole tomatoes, tomato sauce and water. Simmer over low flame for 15 minutes.
In a large frying pan with a lid, heat the olive oil over medium heat. Add the garlic and cook 1 to 2 minutes.
Mix in order and bake on greased and floured cookie sheet for 15 minutes at 350°. Turn paper towel with powdered sugar on it over cake roll (leave towel on). Then roll up on a rolling pin and let cool about 15-20 minutes.
Pour undrained pineapple into a buttered 9 x 13-inch cake pan. Pour cherry pie filling over this and sprinkle cake mix over top. Sprinkle nuts and coconut on top of this. Cut margarine into thin patties and arrange on top. Bake in a 350° oven for 45 minutes or until done. Check the cake at 35 minutes. If not done, continue 4 to 5 minutes. Top with Cool Whip, if you wish.
Cook meat with onion and peppers in pan until meat browned, then put all ingredients in pot. Bring to a boil, then let simmer for 30 minutes.
In a large skillet, saute onions in 2 Tablespoons butter until tender. Sprinkle with flour; stir in salt and pepper. Add the consome and sherry; cook and stir until thickened, about 3 minutes. Pour into a shallow 2-quart baking dish or individual baking dishes. Spread remaining butter on both sides of bread; place on a baking sheet. Bake at 350°F. for 10 to 15 minutes or until golden brown. Place bread on top on onion mixture; sprinkle with cheeses. Bake , uncovered, for 10 to 15 minutes or until cheese is melted and bubbly.
Cream together shortening and sugars; beat in eggs and vanilla. Sift together flour, salt and soda. Stir in creamed mixture. Stir in oats, dates and nuts. Form into small balls. Bake on ungreased cookie sheet at 350° for 8 to 10 minutes. Cool slightly, then remove from cookie sheet. Yield: 6 dozen.
Mix nuts, sugar and cinnamon together. Melt butter. Butter a 13 x 9-inch pan. Place six buttered sheets in pan. Sprinkle generously with walnut mixture. Add three more buttered filo sheets. Sprinkle with nut mixture. Continue alternating buttered filo with nut mixture until nut mixture is used. Top layer of filo should have 6 to 7 sheets. Pour melted butter over assembled Baklava and bake at 350° for 1 hour or until golden brown.