HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine margarine, sugar and cream cheese; mix well. Blend in eggs, juice and rind. Add flour and baking powder. Mix well. Chill several hours. Shape into balls about 1-inch in size. Place on an ungreased cookie sheet; flatten slightly. Indent center and fill with marmalade. Bake at 350° for 15 minutes. Cool. Sprinkle with powdered sugar.
Cook chicken in 2 quarts salted water until tender. Take off bones and do not put back in stock.
Beat Egg Beaters and milk together. Add flour and beat well. Let the batter stand, but beat again before cooking. Heat a crepe pan or a small nonstick pan until hot. Pour about 2 tablespoons of the batter into the pan. Tilt the pan to coat the whole bottom. Cook about 1 minute or until the underside is lightly brown. Turn the crepe and brown the other side for about 10 to 20 seconds. Remove and cool before filling. This should make about 15 crepes.
Mix together and freeze. Take out of freezer 5 hours before serving. Chip up with fork and add 2 bottles of ginger ale.
Mix all together and pour over roast. Bake at 225° to 250° for 4 hours or in crock-pot on low for 6 to 7 hours. Cooking in crock-pot makes roast real tender. Serve gravy over a bed of rice.
Mix eggs, sugar and oil, then add flour, crushed pineapple and pecans. Bake for 1 hour and 10 minutes at 350°.
Make syrup by bringing above ingredients to a boil. This quantity syrup is for approximately 1 1/2 quart rectangular baking dish. Bake sweet potatoes (may use canned), peel, slice, and arrange in baking dish. When syrup comes to boil remove from heat and pour over sweet potatoes. Bake in oven 350° for approximately 30 minutes, basting occasionally until syrup thickens and potatoes are glazed. Can do add a touch of cooking sherry when making syrup. This isn't necessary, but it does enhance the flavor.
Sift cake flour, baking powder and salt; set aside. Cream Crisco until fluffy. Add sugar gradually until all is used; add egg whites, one at a time and beat until fluffy. Add dry ingredients and milk gradually, beginning and ending with dry ingredients. Add extract and beat 2 minutes. Bake in a 350° oven. Bring to a boil, coconut juice and powdered sugar. Spoon over each layer as you frost your cake.
Mix all ingredients except Ritz crackers; sprinkle crackers on top. Bake at 350° for 30 minutes.
Preheat oven to 350°. Grease and flour an 8 x 8-inch square pan. In mixing bowl, mix the sugar, flour, cocoa and salt by hand or sift. Separately beat eggs; add buttermilk and oil. Mix with dry ingredients. Beat 3 minutes. Bake at 350° for 40 minutes.
Cream the sugar, shortening and butter well. Add eggs one at a time. Add salt, flavorings and flour. Mix well. Pour into greased tube pan. Bake in 300° oven for 1 hour and 25 minutes.
Mix together all ingredients except chili sauce. Shape into ball. Chill. Pour half bottle of chili sauce over crab ball before serving. Serve with crackers.
Brown sausage and drain between paper towels. Layer sausage on bottom of casserole. Put cheeses on top, then the green chilies. Combine eggs, milk and flour until well blended. Pour liquid over the mixture. Decorate top with strips of green chilies. Sprinkle with paprika and bake at 350° for 40 to 45 minutes or until firm.
Brown onion and meat in hot fat. Add beans and soup; mix thoroughly. Pour into greased baking dish. Mash potatoes and add milk, egg and seasonings. Put on top of meat mixture. Bake at 350° for 30 minutes.
In skillet, melt butter. Stir in rice and ground beef. Cook, stirring constantly, until meat is brown. Remove from heat; stir in spaghetti sauce mix, then water and tomato sauce. Return to heat.
Combine first 6 ingredients. Spoon into prepared pie crust. I put pie crust in a 2 1/2-quart casserole dish. Cover with top crust. Crimp edges to seal. Slit top crust. Bake at 375° for 40 minutes. Cool 10 minutes.
Brown ground meat with bell peppers, large onion, chili powder, red pepper and garlic salt. Mix Ro-Tel tomatoes, cream of mushroom soup, refried beans and milk. Add to meat mixture and mix. In a casserole dish, layer chips (any kind). Pour meat mixture over chips and mix. Add cheeses and picante sauce over dish. Bake at 350° until bubbly.
Brown sausage until it crumbles. Drain on paper towels. Heat oil in skillet. Add potatoes and cook until tender, stirring often. Return sausage to skillet. Pour eggs over potatoes and sausage. Use a spatula to draw it across bottom of skillet until egg forms large curds. Cheese may be added at this time.
Sift together flour, baking powder, salt and sugar. Cut in shortening. Combine egg and milk. Add to flour mixture. Mix until flour is well moistened. Do not overmix. Fold in raisins and apples. Fill greased muffin tins 2/3 full. Combine brown sugar and cinnamon; sprinkle over batter. Bake for 20 minutes in 375° oven. Yields 12 muffins. Serve hot.
Combine sugar, cocoa, margarine and milk in saucepan; boil for 1 minute. Remove from heat. Add the peanut butter and the vanilla. Stir until melted. Add oatmeal. Drop on cookie sheet. Set until firm. For quicker results, refrigerate.
Make cake mix as directed. Pour into greased 9 x 13-inch pan. Mix Ricotta cheese, eggs and vanilla until creamy. Spread on top of cake and bake for 55 minutes at 325°.
Cream shortening and sugars thoroughly. Beat in eggs and vanilla. Sift together flour, soda and salt; stir into creamed mixture. Mix in oats and nuts. Shape into rolls; wrap in waxed paper and chill thoroughly. Slice 1/4-inch thick. Bake on ungreased cookie sheet at 350° for about 10 minutes. Yields 5 dozen. This can be made ahead and frozen until ready for cooking.
Combine marshmallows, candy bars and milk in double boiler and melt. Cool. Whip whipping cream and fold into mixture. Pour into pie shell. Chill 2 hours. Top with Cool Whip.
Finely chop onion, garlic and green pepper. Brown same in a little olive oil. If using bacon or sausage, brown with the onion, garlic and green pepper. Open puree, tomatoes and paste and put into large pot. Rinse cans with a little water and add; add the browned onion, garlic, green pepper, etc. Add all spices. Bring to a boil; reduce heat and simmer about 6 hours. Wine or additional water may need to be added. Tastes better if left to sit in refrigerator overnight.
Mix all ingredients in 1 1/2-quart casserole. Cover and microwave on High 5 minutes. Stir. Cover and microwave on High until rice is done or tender, 6 to 7 minutes longer. Stir before serving. Put Velveeta cheese on or in for something different.
Mix all ingredients together, except topping. Spread 3/4 of batter in greased and floured 13 x 9-inch pan or cookie sheet. Spread filling, then drop rest of batter over top. Bake at 350° for 43 minutes.
Cream together butter and sugar until fluffy. Add eggs, one at a time, beating well after each one. Add vanilla. (Total beating, 10 minutes.) Add cake flour, alternately with milk, beating well after each addition. Pour batter into well-greased 10-inch fluted tube pan. Bake in 350° oven for 1 1/2 hours or until cakes tests done. (If you use a dark-colored fluted tube pan, reduce temperature to 325°.) Cook in pan on rack 15 minutes. Remove from pan; cool on rack. Dust with confectioners sugar. Makes 12 servings.
In medium bowl, combine flour, soda, salt and oats. In a large bowl, cream margarine at medium speed with an electric mixer. Gradually add sugars, beating well. Scrape down sides of bowl and then add egg whites and vanilla. Mix well. Add the flour mixture, raisins and blend gradually at low speed until combined. Drop by 2 teaspoonfuls onto cookie sheet, coated with cooking spray. Bake at 350° for 8 to 10 minutes or until lightly browned. Put on wire rack to cool. Yields 3 dozen.
Saute onions until transparent. Remove onions from pan and brown bread cubes in butter. Mix ingredients together and bake in greased casserole. Bake in 350° oven for 1 hour.
Beat eggs in casserole dish. Add milk, clams, crackers and salt. Bake in a 350° oven for about 1 hour.
Mix dry Jell-O with cottage cheese. Drain juice from pineapple and mandarin oranges. Mix all ingredients together. Refrigerate for 1 hour and it is ready to serve.
Microwave chocolate and margarine in large microwavable bowl on High for 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely mixed. Mix in flour, baking soda and salt. Refrigerate 30 minutes.
Chop green onions and water chestnuts. Mix all ingredients. This is very good served with dip-size chips.
Drain oysters and save juice. Combine crackers and onion to melted butter. Arrange in layers, oysters on bottom of casserole, ending with crumbs on top. Add 1/4 cup of oyster juice to milk and pour over top. Bake at 425° for 20 to 30 minutes.
Put peppers and pealed onions through food chopper. Add salt; cover with boiling water, and let stand 10 minutes. Drain liquid and discard. Add vinegar and sugar to vegetables, bring to a boil and simmer 20 minutes, ladle into hot canning jars; adjust lids at once, process in boiling water bath (212 degrees f.) for 5 minutes. Remove jars from canner and complete seals. Yields 6 pints.
Place bread in greased 2-quart baking dish. Press down gently. Sprinkle with raisins. In small bowl, beat cream cheese until fluffy. Beat in whipping cream and syrup. Whisk together eggs, vanilla, cinnamon and salt. Add to cream cheese mixture. Pour evenly over bread. Lightly press bread into mixture with spatula. Cover and refrigerate 8 hours or overnight. Remove from fridge 30 minutes before baking. Bake, covered, for 25 minutes at 375°. Uncover. Bake 20 minutes longer until center is set and top is golden brown. Serve with maple syrup. Serves 6.
Preheat oven to 400°. Sieve the flour, salt and baking soda into a mixing bowl and mix well. Using a large wooden spoon, add the buttermilk gradually (about 3/4 cup), until you have a soft, but not too wet, consistency. Use quick cutting strokes for mixing; do not beat or form a batter.
Melt margarine. Mix dry ingredients, except 1/2 cup sugar. Add margarine. Pour into a casserole dish. Add fruit on top and sprinkle with 1/2 cup sugar. Bake at 350° for 1 hour.
Thaw and squeeze spinach until dry. Mix all ingredients well (except bread). Refrigerate overnight. Cut center out of bread; cut into bite size pieces and place around loaf. Put dip in center of bread and serve.
Crust: Melt margarine and graham crackers. Mix well and press in 9 x 12-inch pan.
Combine juices and sugar; chill. Just before serving, you might want to add strawberries.
Slice zucchini and squash. Saute onion and garlic in hot oil. Add squash slices and Italian seasoning. Saute until squash is tender.
Place in covered microwave-safe bowl. Cook on High for 10 to 15 minutes, stirring every 3 or 4 minutes. Pour into sterilized jars.
Melt butter in 10 x 13-inch pan. Mix together flour, 1 cup sugar and 1 cup milk. Pour over can of peaches in pan. Sprinkle with 1/4 cup sugar and 1 1/2 teaspoons cinnamon. Bake at 350° for 35 to 40 minutes.
Have all ingredients at room temperature. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, stirring until well combined. Alternating between the two, gradually mix in flour and cream until thoroughly blended. Stir in vanilla and lemon extracts. Spoon into a greased and floured 10-inch tube or Bundt pan. Bake in a preheated 350° oven for 1 hour or until a toothpick inserted in center comes out clean. Let cool on a rack before removing from pan.
Cream the margarine, shortening and sugar together. Combine dry ingredients. Add to mixture, alternating with milk and eggs. Beat until creamy. Add flavoring and mix well.
Preheat oven to 350°. Bake pie crust 10 minutes. Brown and drain hamburger. Mix soup, eggs, salt, pepper, onions and milk; add beef and cheese. Pour into pie shell; cover edges with foil. Bake 1 hour or until knife comes out clean.
Pour brine off pickles and rinse. Slice then put back in jar and cover with cold water. Let stand overnight. Drain the next morning. Bring to boil sugar, vinegar and spices. Boil a few minutes. Pour over sliced pickles. Allow to stand. That makes recycled pickles.
Mix all ingredients and shape into balls (walnut size). Freeze. Bake frozen at 350° for about 15 minutes. Makes about 60.
Blend butter, sugar and flour. Add beaten egg yolks, juice and rind of 1 lemon and 1 cup milk. Fold in stiffly beaten egg whites. Bake in a 450° oven for 10 minutes, then down to 325° for 25 minutes.
In a medium bowl, add ingredients, one at a time, stirring well after each addition. After adding Marshmallow Creme, mix until the marshmallow lumps are gone. Pour into a 9 x 9-inch pan that has been lightly coated with cooking spray. Bake at 325° for 30 minutes. Makes 10 servings at less than 1/2 gram of fat each.
Dissolve coffee granules in hot water in a large saucepan; add semi-sweet chocolate morsels and sweetened condensed milk. Cook over low heat, stirring constantly, until morsels melt. Spread into a lightly buttered 8-inch square pan or baking dish; sprinkle evenly with 1/4 cup chopped pecans. Gently press pecans into fudge. Chill until firm. Store loosely covered at room temperature.
Crumble corned beef into well-greased 12 x 8-inch baking dish. Spread dressing and then sauerkraut. Cover with cheese. Toss bread cubes or crumbs with the melted margarine and spread over the top of the casserole. Bake at 350° for 30 minutes or until hot and bubbly.
Bring sugar, milk, vanilla, cocoa and margarine to a boil. Cook 1 minute. Set aside to cool.
Put the warm water into a bowl and then sprinkle in yeast. Stir until dissolved. Add sugar, salt, evaporated milk and eggs. Gradually stir in 4 cups flour and beat with wooden spoon until smooth and blended.
Mix ingredients together. Then add hot water until it forms a ball. Roll out and dip in hot Crisco until brown and not too crisp. Then fill with meat and beans, taco sauce (that has been mixed in with meat while cooking) and cheese.
Mix together bread cubes, melted margarine and water. Put 1/2 in buttered 9 x 13-inch pan. Mix together poultry, onion, celery, mayonnaise and salt. Put over the stuffing. Put last 1/2 of stuffing over meat mixture.
Heat oven to 400°. Partially slice bread loaves. Cut Swiss cheese in triangle slices. Place cheese in between slices. Put foil on cookie sheet and bread. Mix and spread like icing on a cake on top and sides: softened butter, onion, mustard and poppy seed. Cut bacon into small pieces and place top of bread. Bake 20 minutes.
Tear assorted greens such as romaine, endive, butter lettuce and spinach into bite size pieces. Put into a glass bowl and toss. Serve with honey Dijon dressing.
Drain oranges, pineapple chunks and cherries. To juice, add 4 tablespoons Tang and pudding. Bring to boil. Add oranges, pineapple and cherries. Add bananas, just before serving.
Shell and wash corn. For every cup of corn, use 1 level teaspoon of soda. Put corn and soda in a big kettle and cover with water. Boil slowly for 6 hours. Drain and cover with fresh cold water. The hulls of the corn may be rubbed off easily now between palms of hands. Boil for 45 minutes longer, changing the water 3 times. Season the last water with salt and it is ready to use. Some people add a little sugar or molasses to the last water. Twelve cups of corn will make 2 gallons of hominy and it may be cold packed for future use. Hominy is delicious served as a hot breakfast cereal with brown sugar and cream, as a side dish with meat or fried.
Mix all ingredients as listed except chocolate mixture and roll into small ball. Chill for about 30 minutes. Melt chocolate chips and 1/4 pound paraffin in a double boiler. Dip bonbons in the chocolate mixture and place on wax paper.
Cut hard-boiled eggs in half lengthwise. Remove yolks and mash. Mix yolks and other ingredients together. Refill egg whites.
Boil first 5 ingredients for 2 minutes in saucepan. Add peanut butter, oatmeal and vanilla. Drop by teaspoon on wax paper; let harden.
In large bowl, combine first 5 ingredients, mixing well. Combine eggnog, oil and egg and add to dry ingredients, stirring just until blended. Pour into greased 9x5 inch loaf pan. Bake in 325° for 60 to 70 minutes.
Cook and debone chicken. Place in bottom of pie crust. Mix Veg-All, soup and milk. Pour over chicken. Put top crust on and seal. Make holes in top. Bake 30 minutes or until brown at 400°.
Mix all together. Bake exactly 15 minutes in a 350° oven. Cool and cut into squares.
Put all ingredients in bowl and mix everything together with hands. Form into whatever shape desired (example: a ring, heart, etc.). Fill the center with strawberry preserves. (Can be left in a ball in refrigerator until ready to be formed.)
Mix together the first 2 ingredients. Add the oranges, pineapple and walnuts. Fold in the Cool Whip.
Mix hamburger, water, cracker crumbs and salt. Pack in pan or make roll. Refrigerate overnight. Slice and brown meat. Cover with mushrooms, steak sauce, water and flour. Bake 1 to 2 hours.
Boil chicken; cut into pieces. Mix all soups and broth. Add touch of paprika and pimento. Simmer until hot. Add chopped chicken. Add chopped boiled eggs.
Heat oven to 350°. Measure flour by dipping method. Mix flour and salt; cut in butter. Sprinkle with water and vanilla; mix well with fork. Using half the dough at a time, roll out to 1/16 inch thick on cloth covered board, generously sprinkled with sugar. Cut into 2 1/2-inch squares. Spread 1 level teaspoon of filling in center of each square. Bring corners to center; seal together. Place sealed side up or down on ungreased cookie sheet. Bake 15 to 20 minutes. Makes about 2 1/2 dozen.
Mix together first 3 ingredients and spread in an 8 x 8 x 2-inch pan. Bake 10 minutes in a 350° oven. In same bowl (don't bother to wash) mix eggs, brown sugar, flour, baking powder, salt, coconut and nuts. Spread mixture on first layer and bake another 20 minutes at 350°. Cut in squares when cool (small squares). Batch can be doubled and baked in a 13 x 9-inch pan.
Cream sugar and oil. Add eggs, flour, bananas and vanilla. Bake in greased and floured loaf pan at 350° for 35 to 40 minutes.
Combine cream cheese and oleo and mix well. Add sugar and cream mixture until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and salt; beat mixture for 3 minutes. Add flavoring and beat mixture for 2 more minutes. Pour into a greased and floured tube pan and place in a cool oven. Turn oven to 300° to 325° and bake for 1 1/2 hours.
Combine soup, relish, onion, brown sugar, vinegar and Worcestershire sauce in saucepan; mix well. Simmer, covered, for 10 minutes, stirring occasionally. Yield: 16 servings.
Heat oven to 350°. Combine all ingredients, except crab and cheese. Carefully fold in crabmeat. Turn into baking dish sprayed with nonstick cooking spray. Sprinkle on Cheddar. Bake for 20 to 30 minutes, until bubbly on top. Serve with crackers.
Beat eggs well. Add sugar, cream and milk. Add remaining ingredients. Mix well. Roll on floured board. Cut with doughnut cutter. Fry in hot deep fat.
Brown meat; drain well and let cool. Layer ingredients in an extra large bowl as follows: meat, peppers, onion, tomatoes and sprinkle bag of cheese over all of the tomatoes. Cut lettuce into bite-size pieces and add to bowl. When ready to serve, crush bag of Doritos and sprinkle over lettuce. Add dressing and mix well.
Crush Oreos in blender or processor. Cream together margarine, cheese and sugar in small bowl. In large bowl, blend milk, pudding and Cool Whip until thick. Add cheese mixture. Blend well. Pour mixture into pot, starting with Oreos and layer alternately with pudding mixture, ending with dirt. Keep refrigerated.
Combine the first 4 ingredients. Mix the last 3 and pour over. Toss and refrigerate.
Mix flour, baking powder and salt. Mix cheese in lightly. Add milk slowly, just enough to hold dough together. Roll out and cut biscuits. Bake at 450° for 12 to 15 minutes, until brown, on a greased cookie sheet.
Put oleo, sugar, cocoa and milk in saucepan. Bring to a boil and boil exactly one minute. Remove from heat. Stir in peanut butter, vanilla and oats. Drop by spoonful on wax paper and let sit until firm.
In skillet, heat 1 tablespoon salad oil. Cook and stir green pepper and onion until tender. Stir in shrimp, bean sprouts, water chestnuts and soy sauce; heat through. Remove from heat. In bowl, beat eggs until thick and lemon colored. Stir in shrimp mixture. In skillet, heat 1 tablespoon salad oil. Pour egg mixture into hot skillet from a ladle or cup to form patties about 5 inches in diameter. When patties are set and brown, turn to other side to brown. Serve warm with Hot Soy Sauce.
In large bowl, beat eggs, then blend in milk, sugar, butter, vanilla and salt. Stir in cooked rice and raisins. Pour into a 9 x 13-inch baking dish. Set baking dish into another baking dish, then add water to larger baking dish until 1/2 full. Bake at 325° for 25 minutes, or until knife inserted comes out clean. Sprinkle with cinnamon or nutmeg the last 5 minutes of baking.
Reserve 1/2 cup cookie crumbs for top. Combine crumbs and butter. Pat into a 13 x 9-inch pan. Bake at 350° for 15 minutes. Cool. With electric mixer, blend pudding, milk and vanilla. Add ice cream and mix well. Spread over cooled crust. Let set until firm. Cover with whipped topping and sprinkle with 1/2 cup cookie crumbs. Refrigerate until serving time.
Combine fruit, marshmallows and nuts; toss lightly. Combine whipped cream and salad dressing. Fold into fruit salad. Chill.
Measure corn flakes. Crush them to one cup. Place crushed cereal in bowl. Add egg, 1/3 cup of barbecue sauce, salt and pepper. Beat well. Add ground beef. Mix only until combined. Shape into 4 oval patties, about 3/4-inches thick. Place in single layer in shallow baking pan. Brush patties with remaining barbecue sauce. Bake in moderate oven (375°) about 25 minutes.
Bring to a boil the sugar, spices and vinegar. Slice thin fresh unpeeled cucumbers. Pack into jars with onions, if onions are desired. Fill jars with boiling syrup. Put immediately into boiling water for 5 minutes.
In blender, blend rum, liqueurs and juices. Chill, covered, for 1 to 3 hours. Blend again at high speed for 10 seconds. Pour into 4 well-chilled stemmed glasses filled with ice cubes. Garnish with cranberries.
Chop apricots in half. Pour boiling water over apricots; let stand 30 minutes. Drain. Remove stems from spinach. Wash, dry and tear into bite size pieces. Combine vinegar and preserves in blender; process until smooth. As blending, add oil through opening in lid. Combine salad and dressing. Serve at once. Serves 8.
Dissolve Jell-O in boiling water. Add strawberries and bananas and mash. Add pineapple and mix together. Refrigerate.
Shape meat into 4 patties. Combine remaining ingredients in small bowl, stirring well. Brush on patties. Place patties on lightly greased rack of a broiler pan. Broil 4-inches from heat until desired doneness.
Sift together dry ingredients. Add raisins, chopped walnuts, melted butter and applesauce. Beat until well blended. Pour into greased and floured 9 x 9 x 2-inch or 11 3/4 x 7 1/2 x 2-inch pan. Bake at 350° for 40 to 50 minutes. Cool. Spread with butter icing; sprinkle with shredded orange rind. Decorate with nuts, or eat without icing.
Press out the liquid from the grated potatoes and discard. In a medium size bowl, combine the grated potatoes with the mashed potatoes, eggs, salt and pepper. Shape the mixture into the desired size pancakes and fry in hot fat in a large skillet over medium-high heat until brown and crisp on both sides. Drain on paper towels. Serves 4 to 5.
Brown ground beef and drain. Cook onion in with it. Add soup and cook on medium-low about 15 minutes. Meanwhile, cook your macaroni. When it's done, drain and add it. Also add the rice; stir it all up. Put in a baking dish. Put cheese on top; cook at 350° for 45 minutes.
Mix pie filling and pineapple in square glass cake pan. Sprinkle cake mix evenly over top. Sprinkle with pecans. Drizzle butter over pecans. Microwave on High for 15 minutes, turning at least once.
Glaze: Mix 1/2 cup berries, cornstarch, sugar and water. Cook until clear and thick. Remove from stove and add butter and lemon juice. Let cool.