HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the margarine, shortening and sugar together. Whip 3 minutes to blend. Add eggs, one at a time, beating well after each addition. Alternately add flour, baking powder and milk to egg mixture. Beat after each addition. Add lemon, butter and vanilla flavorings. Beat well. Pour into floured and greased Bundt pan. Bake at 325° for 1 hour.
Mix all together. Sprinkle with 1/2 cup bread crumbs and 3 tablespoons melted butter. Bake for 30 minutes at 350°.
Bake in a 9 x 13-inch pan at 325° for 1 hour. Make sure 1 hour.
Saute onion in 1/4 cup of oil. Add carrot and simmer until the oil becomes nice and orange. Add red pepper powder and sour cream. Add salt to your liking.
Cream together the butter, brown sugar and sugar. Add the vanilla and eggs. Beat for 3 minutes. Add the flour, salt and baking soda. Mix together all the ingredients as directed. Fold in the chocolate chips and nuts. Put spoonfuls of dough on a sheet of foil on a cookie sheet. Bake at 350° for 10 to 15 minutes.
Place fish in a shallow baking dish. Combine remaining ingredients and pour over fish. Cover dish and refrigerate for 30 minutes, turning once. Remove fish, reserve marinade for basting. Place fish on lightly oiled grill, 4 to 6-inches from moderately hot coals. Cook for 4 to 5 minutes or until fish flakes easily. Serves 4.
Mix first 4 ingredients to a smooth mixture and spread on tortillas. Roll up and wrap in Saran Wrap. Refrigerate. When ready to use, slice like pinwheels and bake at 350° for 10 minutes.
Let butter melt; add sugar and brown. Add milk and bring to a soft ball stage on candy thermometer. Remove from heat and beat with mixer until of spreading consistency. Spread on cake. Makes enough to frost 2 (9-inch) layers.
Mix sauce, brown sugar, onion and water mixing bowl and set aside to warm to room temperature.
Bake at 275° for 1 1/2 hours. Put toothpick or fork in middle. It's done when toothpick or fork comes out of cake clean.
Combine sugar and boiling water. Stir and cool. Add bananas and remaining ingredients. Mix and freeze. Take out 30 minutes before serving and use a knife to make into slush. Makes 1 gallon and keeps frozen well.
Cover meat with water, 1 teaspoon of salt and 1/2 teaspoon of pepper. Simmer until tender, about 2 hours. Remove meat. Save broth.
Melt butter in a saucepan, then add sugar, cocoa and milk and bring to a boil. Boil for 1 minute. Remove from heat. Add peanut butter, oats and vanilla; stir. Put on wax paper by teaspoon. Let cool.
Melt butterscotch morsels in microwave or double boiler. Add peanut butter and almonds which have been toasted with a brushing of margarine. Drop by teaspoonful on waxed paper and let set. This makes a large batch which can be frozen for an indefinite period.
Cook macaroni, then add Italian dressing and chill 1/2 hour. Add mayo, olives, onions, salt, pepper and cheese. Chill until needed.
Preheat oven to 425°. Grease 9-inch pie dish with 1 tablespoon oil. Rinse shredded potatoes and squeeze dry in a kitchen towel. Place potatoes in dish. Sprinkle with salt and pepper and toss to blend. Spread in a layer over the bottom of the dish and bake 25 minutes until browned. Reduce heat to 375°. Heat remaining oil in skillet over medium heat. Add carrots and onion and cook, stirring frequently until softened, about 3 minutes. Whisk eggs, cottage cheese, milk, Swiss cheese, salt, pepper and parsley in mixing bowl. Add carrots and onion. Pour over potato crust and sprinkle with Parmesan cheese. Bake 30 minutes, until puffed and lightly browned. Serve hot. Makes 4 main dish servings.
Cut lemon in thin slices. Place in a bowl and cover with sugar. Mash thoroughly until all juice is extracted. Add water. Let stand 1 hour. Allow 1 or 2 tablespoons of the strained lemon juice for each serving. Pour into glass filled with shaved ice and fill with water. Garnish with maraschino cherry and slice of lemon. Serves 3 or 4.
Mix everything together and freeze in Tupperware. Thaw until slushy and add 2 bottles ginger ale.
Cook the spaghetti in a large pot of salted boiling water. Drain. In a small skillet, heat the oil. Add the garlic and quickly saute until garlic begins to brown. Place spaghetti in a serving bowl. Add the garlic and oil; toss. Season with salt and pepper. Serves 4.
In a plastic bag, combine corn meal, flour, salt and pepper. Cut okra into 1/2-inch slices and pour buttermilk or milk over okra and toss. Place okra in plastic bag and shake. In a skillet, heat oil and add okra. Fry on moderate heat, turning frequently, until crispy and brown. Drain on paper towels. Serve immediately.
Mix sour milk with soda. Add sugar, salt and the softened yeast. Add well beaten egg and margarine. Add enough flour to make a firm dough. Knead until smooth. Let rise in warm place until double. Punch dough down and shape into small balls. Place in greased baking pan 1 inch apart. Cover and let rise until double. Bake in 425° oven for 20-25 minutes. Makes 24 rolls.
Put milk, rice, sugar, lemon rind and salt in pot and simmer approximately 1 hour. When rice is cooked, remove from stove and add the eggs, sugar and vanilla which have been mixed together. Stir constantly for 2 minutes. Pour into serving dish and cool. When cool, refrigerate.
Place cooked ham on bottom of 9 x 13 pan. Spread 2 cups cheese over ham. Add cooked noodles over mixture. Add cream of mushroom soup mixed with 1 can of milk. Put remaining cheese over top and bake in oven at 350° for 45 minutes.
Combine all ingredients and mix well. Pour in greased baking pan and bake at 400° for 30 minutes.
Put chocolate pieces, broken candy bar, Marshmallow Creme, butter and nuts into bowl. Combine evaporated milk and sugar in saucepan over medium heat. Bring to boil; cook 5 minutes, stirring constantly. Remove from heat and pour over other ingredients. Stir until chocolate has melted and mixture is smooth and glossy. Pour in ungreased 8 or 9-inch square pan. Cool and cut into squares.
Heat oven to 375°. Mix all ingredients, except crackers and cheese. Place in ungreased 3-quart casserole dish. Cover and bake for 30 minutes. Sprinkle with topping (crackers and cheese). Bake, uncovered, in oven until cheese is melted.
Prepare marinade of red wine vinegar, red wine (optional), balsamic vinegar, soy sauce, Worcestershire sauce and hot sauce (optional). Cut stew beef/chuck steak into 1-inch cubes. Marinate in the marinade for at least 4 hours, overnight in refrigerator if possible, in non-metallic container. Light coat marinated beef tips in "flour mixture" and brown over medium-high heat. After browned, add residual marinade and cook until it forms a thick sauce.
Prepare mix as package directs for pudding. Fold in Cool Whip, miniature marshmallows and banana slices. Line bottom and sides of a 10 x 6-inch baking dish with wafers. Pour in pudding mixture. Garnish as desired.
In a large skillet over medium heat, brown meat in oil. Drain. Sprinkle onions over meat. Combine tomato sauce, picante sauce, cumin, oregano and garlic. Pour over meat and onions. Reduce heat; cover and simmer gently about 2 to 2 1/2 hours, adding green pepper during last 15 minutes of cooking. Begin checking meat for tenderness after 1 hour and 45 minutes of cooking. Remove meat to serving platter; keep warm.
Reserve 1/2 cup oyster liquid.	Season oysters with salts and peppers; frizzle in their own juice until slightly curled.	Set aside. Melt butter in saucepan. Add flour; blend. Add onions; stir until onions are cooked. Add oyster liquid. Add milk 1 cup at a time, stirring constantly. Cook about 10 minutes. Add oysters. Check for additional seasoning. Sprinkle onion on top just before serving. Serves 6-8.
Beat egg and set aside. Mix together remaining ingredients. Refrigerate until cold. Shape into balls; roll in crumbs, then in beaten egg. Deep fry in fat until brown.
Mix beans, tomatoes, pepper and onion in a large bowl. Right before serving, add corn chips and toss with dressing.
Slice each roll several times and put on platter. Looks very pretty and tastes delicious.
Melt butterscotch chips in a large pan over water. Stir in peanuts. Add noodles and mix. Drop by spoonfuls on wax paper. Makes about 30.
Combine water, butter, sugar and salt in a saucepan. Heat to boil. Add flour all at once, then over low heat beat with wooden spoon about 1 minute or until a smooth, thick dough. Remove from heat. Continue beating 2 minutes to cool slightly. Add eggs one at a time, beating after each until mixture has satiny sheen. Stir in raisins. Drop heaping measuring tablespoons about 2 inches apart on greased sheet. Bake in a 350° oven for 30 to 35 minutes or until doubles. Remove to wire rack. Cool. While still warm, spread frosting. Makes 20.
Mix all ingredients, except avocado and Doritos. Heat in a large pot (do not boil).
Grease 2 10 inch pie plates and put sweetened fruit on bottom. cover with the above mixture and bake at 350° for 30 to 40 minutes. Use 2 deep dish pie plates. Serves 4 to 6.
In a 13 x 9-inch casserole or cake pan (or large bowl), shred lettuce. Then add the rest of the ingredients in the order listed.
Cook beef for 2 1/2 hours, adding water as needed. When the beef is tender, drain and shred. Add remaining ingredients and heat. Serve on a bun. Makes 6 sandwiches.
Makes 2 regular loaves. Bake at 350° for about 40 to 50 minutes.
Slice squash and cook with onion (just to crisp; drain, if necessary). Mix chicken soup, sour cream, salt, pepper and nutmeg. Melt butter and pour over 1/2 package of dressing. Save some to sprinkle on top. Place dressing in bottom of casserole dish. Add squash and onions. Top with sour cream mixture. Sprinkle with reserved dressing and Parmesan cheese, if desired. Bake at 350° until hot through.
Mix all ingredients. Drop by spoon onto ungreased cookie sheet. Bake in a 350° oven for 10 minutes.
Mix all ingredients except apples together in a large bowl and beat for 10 minutes on medium speed. Grease tube pan. Put 1 layer of batter, then one layer of apples and repeat this by making the top layer batter. Bake at 350° for 1 1/2 hours. Last 1/2 hour, cover with foil.
Mix together, sugar, flour, salt and soda. Add melted butter, buttermilk and eggs. Mix well and stir in pecans, dates and orange rind. Pour into tube pan and bake 1 hour at 350°.
Work Crisco into flour, then sprinkle tap water over this and work in with a fork. When moist enough, ball up in a wax paper and set aside and let set at least 1 minute or longer. This can be refrigerated for sometime, then roll out on floured board. Turn over and roll again. Roll thin.
Pour sugar over shredded cabbage and let stand for several minutes. Combine other ingredients in saucepan; bring to a boil. Pour boiling mixture over cabbage; let stand overnight before using. This will keep for at least 10 days. Store in a covered dish, but not a metal container. This is very good with ham for a buffet dinner.
Mix all ingredients. Bake at 350° for 10 minutes. Don't overbake!
In medium bowl stir boiling water and jello together for at least 2 minutes. Stir in cold water. Refrigerate about 1 1/4 hours or until slightly thickened. Reserve a few oranges for garnish if desired. Gently stir in remaining oranges into thickened gelatin. In a separate bowl beat cream cheese and sugar with a wire whisk until well blended. Gently stir in 2 c. whipped topping. Spoon into large serving bowl, cover with gelatin mixture. Refrigerate 2 hours or until firm. Garnish with remaining whipped topping and reserved oranges.
Grind up the package of Oreos and set aside. Combine the cream cheese, powdered sugar and the butter. Cream together and set aside. Combine the milk, Cool Whip and pudding mixes in a large bowl and mix together. Add in the cream cheese mixture and stir until there are no lumps. Starting with the pudding mixture, layer it into a flower pot looking bowl, then put a layer of the Oreos to cover the pudding. Alternate back and forth and make sure that the Oreos end up on top and place artificial flowers in it.
Warm honey and oil in a saucepan until easily blended. Dissolve baking soda in buttermilk and add to the honey and oil mixture. Beat eggs and add, in order, the remaining ingredients. Bake at 350° for 1 hour. Cool completely before slicing.
Beat egg white until stiff. Gradually add vanilla and brown sugar. Fold in pecans by hand and coat well. Place on cookie sheet with pecan bottoms flat side down. Bake at 225° for 30 minutes.
Mix ingredients, using fork to cut margarine into mixture. Pat into bottom of 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool before adding cream mixture.
Mix thoroughly 1/4 cup soup, beef, bread crumbs, egg, onion, salt and 1/8 teaspoon each: pepper, sage and thyme. Shape firmly into 6 mini meat loaves in a skillet. Brown loaves in shortening. Pour off fat. Stir in remaining soup and seasoning and water. Cover; cook over low heat 20 minutes or until done. Stir occasionally. Serves 6.
Squeeze the juice from 4 of the lemons, limes and oranges; pour into a gallon container. Thinly slice the remaining fruit and set aside for garnish. Add water and sugar to juices and mix well. Chill garnish and serve on ice with fruit slice garnish.
Boil beans. Stir 1/2 teaspoon sugar and salt while boiling. Cook 5 to 7 minutes; leave crispy. Drain under cold water. Combine shallot, vinegar and salt. Drizzle in olive oil; add beans and cilantro and toss to coat. Sprinkle sesame seed on top.
Mix cheese, milk, juice and vanilla; mix well! Pour into a graham cracker crust and top with cherries. Refrigerate.
Slice onions and separate into rings. Saute until tender in 1 stick butter. Place in casserole dish and sprinkle with Parmesan cheese. Melt other stick of butter and mix with crushed Ritz crackers. Sprinkle buttered cracker crumbs over onions and bake at 350° for 30 minutes.
Place ingredients in order given in large mixing bowl. Beat with mixer, start on low, move to medium and finish 10 minutes on high. Batter should be smooth and liquid. Grease and flour a round 10-inch baking pan 3-inches high; pour into pan and bake 1 hour in preheated 350° oven. Leave cake in oven with door closed for 1 additional hour after heat is off. Cool on rack in refrigerator. Makes 20 servings.
Soften gelatin in water. Bring cocoa, coffee, salt, sugar, milk and cold water to a boil, stirring constantly. Remove from heat; add gelatin. Cook until slightly thickened. Beat the cooked mixture until smooth. Beat cream. Add vanilla. Fold whipped cream into cooked mixture. Pour into pie shell and top with nuts or shredded chocolate chips.
Mix first five ingredients in large mixing bowl. Add the other five ingredients and mix well. Nuts or raisins can be added. Pour in greased and floured bread pans. Bake at 350° for one hour. Makes two loaves.
Mix all ingredients (except pie crust) together. Place in a 10-inch pie plate. Place top crust on. Bake at 350° for 60 to 70 minutes. Cool 10 minutes, then slice.
Mix filling ingredients in the order given. Pour into pie shell. Bake at 350° in a preheated oven for 45 minutes to one hour or until knife inserted in center of pie comes out clean. Cool before serving. Makes two pies.
Mix vanilla wafers, 2/3 cup peanuts and butter. Put in 9 x 12-inch baking pan. Bake for 10 minutes at 350°.
Arrange a layer of potatoes, layer of onion and another layer of potatoes in casserole. Mix water and cream of mushroom soup; pour over layers of onion and potatoes. Top with buttered bread crumbs. Cook at 300° for 1 hour. Yield: 8 servings.
Fry ham in bouillon soup until brown on one side. Turn over and add honey on top of ham. Continue to add enough bouillon soup to keep it from being dry. Add coffee at the end of cooking. When all is done, there should be a brown sauce for top of ham.
Peel, quarter and core apples. Wrap each piece in a roll. Press dough around apple to seal. Bring to a boil. Mix orange juice, sugar and butter. Place dumplings in ovenproof dish. Pour juice mixture over dumplings and bake at 350° for 30 to 35 minutes. Serve with vanilla ice cream. It's delicious!
In large saucepan bring all ingredients to a boil, simmer for 15 minutes. Add 6 Tbsp. cornstarch mixed in water. Continue cooking until desired thickness. Will thicken more after cooled. (Can in hot water bath for 20 minutes).
Boil the turtle meat for 20 minutes. Melt butter in a pot and cook the sliced garlic until browned. Coat the cooked turtle meat with flour and add it to the pot along with the onion. Cook the meat until browned. Pour in the stock in which the turtle was boiled. Simmer for several hours or until the meat is tender. Add potatoes, stir in the soup and cook an additional 30 minutes.
About 40 minutes before serving cut half of cheese into 6 slices; shred remaining cheese. Make a 2 1/2-inch horizontal cut in meatier part of each chicken breast half to make a deep pocket. Place 1 slice of cheese in each. On waxed paper, combine flour and salt. In bowl, mix egg and milk; on another sheet of waxed paper place cornmeal. Dip each chicken breast into flour, egg mixture and then in cornmeal. In 12-inch skillet over medium-high heat, in hot oil, brown chicken on both sides about 5 minutes; remove to plate. To same skillet, add salsa, taco sauce and 1/3 cup water over high heat, heat to boiling. Arrange chicken in sauce, reduce heat to low, simmer uncovered 15 minutes. Sprinkle with shredded cheese and cook until cheese melts. Serves 6. Has 480 calories per serving, 22 grams fat, 147 mg. cholesterol and 1405 mg. sodium.
Boil cranberries in 2 quarts water for 20 minutes. Boil the sugar, water and cinnamon for 30 minutes. Strain cranberries and combine juice with the remaining ingredients. Refrigerate.
Put plastic wrap in bottom of bowl. Smash lime sherbet on bottom and sides (rind). Soften raspberry sherbet and mix with chocolate chips (fruit and seeds). Put mixture in middle of bowl. Cover with plastic; freeze. Turn upside down. Put warm rag on bottom of bowl, remove bowl and slice. Use warm water to dip knife for slices.
Clean and wash rice. Set aside. Mix bacon, tomatoes and stir-fry in 1 tablespoon of oil. Add onions, garlic, coriander, pepper, oregano, vinegar, salt and tomato paste. Stir-fry and add a bit of water, if necessary. Add beans and stir 3 minutes. Add rice and keep stirring for an other few minutes. Add hot water and let cook. When rice is tender, add the remaining oil and cook gently for 5 minutes. Serve with chicken or beef stew, Dominican style and avocado and tomato salad. Serves 6.
Preheat oven to 225°. Tear dried beef into pieces and cover bottom of greased 9 x 13-inch baking dish. Wrap chicken with bacon and lay on top of the dried beef. Salt and pepper to taste. Mix mushroom soup and sour cream. Pour over chicken and sprinkle with paprika. Cover with foil and bake at 225° for 2 hours. Uncover and bake one more hour.
Spray 8 or 9-inch pan with nonstick cooking spray on bottom and sides. Wipe out excess with paper towel. Mix Jell-O (any flavor) and water in 2-quart microwave bowl. Microwave on High for 1 1/2 minutes. Stir until completely dissolved. Add miniature marshmallows and microwave 1 to 1 1/2 minutes or until they are puffed and almost melted. Stir until marshmallows are completely melted and mixture is smooth. Pour into prepared pan. Refrigerate 45 minutes. (Creamy layer will float to top.) Roll Jell-O and cut into 1/2 inch slices.
Empty package of shredded cabbage and carrots into a large bowl. Add pepper and onions. In medium saucepan, combine sugar, oil, vinegar, celery seed, salt to taste and parsley flakes. Stir together over medium heat until sugar is dissolved. Pour hot dressing over cabbage. Cover and let stand overnight in the refrigerator. Yield: 8 servings.
Cream sugar and butter. Add beaten egg. Add sifted dry ingredients. Fold in apples and nuts. Bake at 350° for 40 to 45 minutes in 8-inch square pan. May be doubled and put in 9 x 13-inch, but use only 1 1/2 cups of sugar when doubled.
Cook and debone chicken. Mix stuffing direction from box with melted butter or margarine (reserve 1/3 dressing for the top). Mix all ingredients together and put in greased casserole dish. Cover with reserved dressing. Bake at 350° for 35 minutes.
Combine all ingredients. Pour in casserole dish. Bake at 350° for 45 minutes.
Mix together cream cheese, powdered sugar and Cool Whip, set aside. Break up angel food cake in small pieces and mix with Cool Whip mixture. Spread out in long cake pan. Mix strawberries with strawberry glaze and spread over cake mixture. Chill. (You can use fresh strawberries if you have them.)
Beat eggs in small bowl. Add raisins and vanilla and mix. Refrigerate at least 1 hour.
Combine sugar, water and vanilla in glass baking dish. Microwave, covered, on High for 5 minutes or until mixture boils. Peel and core pears; cut into halves. Place in hot mixture. Microwave on High for 2 minutes. Microwave on Medium for 5 minutes until pears are tender. Cool. Combine mint patties and cream in a small glass bowl; microwave on Medium for 2 minutes or until mints are melted. Mix well. Drain pears; place in serving dishes. Top with chocolate mint sauce. Serve with whipped cream or Cool Whip. Yields 4 servings.
Combine canned chicken stock, cream of chicken soup and 2 cups water; set aside. Cook all other vegetables and chicken until very tender; cut in small pieces. Puree all vegetables and chicken breast in blender. Add pureed vegetables and chicken breast to stock. Simmer on low flame 1/2 hour. Serve with garlic crackers or corn muffins.
Place water in large bowl. Add dry yeast and stir. Add salt and sugar; stir. Add 3 cups flour; stir. Add egg and Crisco and stir well. Add 3 cups flour; stir well. Cover and refrigerate. When ready to bake, divide dough in half. Knead half dough lightly. Roll into about 8 x 16-inch piece. Spread with half the oleo. Fold dough lengthwise in pan. Let rise to double in bulk. Brush other half of oleo on dough. Bake at 400° for 20 to 25 minutes. May bake other half following day or use as follows.
Mix all together. Pour over fish and marinate 30 minutes in refrigerator (if there is any leftover sauce from marinade, if you wish, boil it and use over the cooked swordfish).
Soak whole cucumbers in salt brine in crock (1 1/4 cups salt and cold water to cover). Let stand 3 days. On days 4 to 6, rinse daily with clear water. On the seventh day, cut in very thin slices and boil in a solution of 5 cups water, 3 tablespoons alum and 2 1/2 cups vinegar. Drain and cover with hot spiced vinegar made as follows: 3 pints vinegar and 7 pounds sugar and tie cinnamon and cloves in cheesecloth bag. Drop in solution. On days 8 to 10, reheat vinegar and pour over pickles. On eleventh day, seal in jars, covering with hot spiced vinegar. Makes 10 to 12 pints.
Mix everything except rice and pork chops. Reserve 1 cup of liquid mixture; mix rice with remainder. Place in casserole with meat on top. Cover with remaining cup of liquid. Bake 1 hour covered at 350°. Uncover and bake another 15 minutes.
Heat oil; add carrots and stir 3 minutes. Add 1 cup water, sugar, vinegar and salt. Boil, covered, until carrots are tender. Blend and add cornstarch, 1/4 cup water and soy sauce and add to carrots. Stir and continue cooking 2 to 3 minutes until mixture thickens. Serve hot.
Combine tomato sauce, onion, water and beef bouillon; pour over roast in a deep casserole or baking dish. Cover and bake 3 to 4 hours at 350°. Turn roast over several times while it is baking.
Mix in small mixer bowl. Spread on 12 English muffin halves. Quarter. Broil about 5 minutes until browned. If not wanting to use right away, freeze on flat pan. Store in freezer bags.
Beat egg, sugar and salt until fluffy. Blend in pumpkin. Sift together the dry ingredients. Fold into egg mixture. Add margarine and mix well. Drop by heaping tablespoonfuls into greased frying pan. Turn when golden, watching carefully. Sprinkle with confectioners sugar. Can be served with dinner or as a dessert.
Mix first 4 items until smooth. Then mix next three items. Bring to full boil. Stir constantly. Cool and refrigerate. Vary sugar and/or vinegar to suit taste.
Combine sugar, butter and syrup in small saucepan. Cook over medium heat until thickened, stirring constantly. Pour syrup mixture into 13 x 9 x 2-inch baking dish. Place 6 slices of bread on top of syrup. Top with remaining 6 slices of bread.