HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine and sugar; add eggs and flavoring. Add sifted dry ingredients and milk-soda mixture. Refrigerate several hours. Roll dough 1/2-inch thick on floured surface. Bake at 350° for 8 to 10 minutes. Do not bake until brown. Dip cookie cutter in flour before cutting dough.
Beat butter until creamy. Gradually add sugar, beating well after each addition. Blend in eggs and vanilla. Sift together flour, cocoa, baking powder and salt. Alternately add flour mixture with oats and water to butter mixture. Mix well. Fold in sauerkraut. Grease bottoms of two 8-inch round baking pans lined with waxed paper. Grease again and flour. Pour batter into prepared pans. Bake in preheated oven at 350° for 25 to 30 minutes. Remove from pans. Cool on racks.
Sprinkle brisket with tenderizer. Put in big Tupperware pan and marinate 2 days. Keep turning it over. Cook at 275° from 8:30 to 5:00 or at 250° overnight for lunch. During the last hour of cooking, cover with 1 cup of barbecue sauce.
Mix well; cover and refrigerate. Chill overnight and serve with croutons. Remove from the refrigerator about 30 minutes before serving.
Mix cocoa, butter, flour, sugar, salt and egg yolks in heavy saucepan (save egg whites for meringue). Add milk a little at a time. Stir constantly over medium-high heat until thickened. Remove from heat and add vanilla. Pour into two baked pie shells.
Cook macaroni until tender and drain. Mix all ingredients while hot. Serve hot or cold.
Cook butter and marshmallows until melted. Add peanut butter. Stir. Add frosted flakes. Stir until mixed well.
Mix hamburger with water and boil until redness is gone from meat. Drain most of the water off. Add other ingredients to meat and cook until dry enough to use.
Wash squash, but don't peel. Slice in 1/4 to 1/2-inch slices and boil in slightly salted water until tender, then drain thoroughly and mash up the cooked slices. Combine in a large bowl the sour cream, onion, soup and seasonings and mix thoroughly. Melt butter and pour over cornbread crumbs and mix well. Make sure crumbs are well buttered. Line the bottom of a greased baking dish with 2 cups of crumbs, then pour squash mixture over the crumbs. Top with 2 remaining cups of crumbs and bake at 400° for 30 minutes.
Unroll crescent roll dough and place on an ungreased 12 inch pizza pan. Press onto the bottom and 1/4 inches up the side, sealing seams and perforations. Bake at 375 degrees for 5 minutes. Meanwhile, in a bowl, beat eggs, milk and pepper. Sprinkle ham, hash browns and cheddar cheese over crust. Carefully pour egg mixture over cheese. Sprinkle with Parmesan. Bake for 20 to 30 minutes or until eggs are completely set. Serves: 6.
Beat eggs and sugar; add oil, then sift the flour, baking powder, soda and salt. Mix the cocoa and water together; add to the other mixture. Add vanilla and bake at 350°. Cool and frost.
Mix altogether. Pour into 9 x 13-inch pan. Bake for 50 to 60 minutes in 350° oven.
Mix together all ingredients and continually baste over your spareribs while you're grilling them.
Mix first 6 ingredients together in bowl. Grease cookie sheet. Spread sliced pepperoni onto pan, then pour on batter, then remainder of cheese (add more cheese, if wanted). Bake 30 minutes at 350° in an approximately 10 x 15-inch jelly roll pan.
Cook and drain the frozen vegetables. Place in 8 x 8 casserole. Mix them with the cheese, mayo, onion and water chestnuts. Spread Ritz crackers on top, then drizzle melted oleo over the top. Bake at 350° for 30 minutes.
In medium skillet, cook ground beef, then drain. In a large pan, add drained and cooked ground beef along with all ingredients but macaroni. Cook over medium heat for 30 minutes, then add macaroni and cook another 15 to 30 minutes. Will need to add water, approximately 1 large glass, while cooking. Can reduce heat to simmer and cook to desired consistency.
Mix 2 cups of the cheese with the chicken, onion, broccoli, salt and pepper and put in a greased pie pan. Beat milk, eggs and Bisquick for 15 seconds and pour on top. Bake at 400° until knife comes out clean, about 25 to 35 minutes.
Gently tear lettuce leaves into bite-size chunks. Toss ingredients together to make an evenly homogenized salad. Pour olive oil lightly over ingredients. Salt to taste; chill and serve at room temperature.
Mix the green pepper, onion, chili and cheese soup in a saucepan. Heat. Put enough chili mixture to browned ground beef to moisten. Place meat mixture in tortilla. Sprinkle with grated Colby cheese and roll up. Place in baking pan. Cover with rest of chili mixture and some grated Colby cheese. Heat in oven at 350° until cheese is soft. Serve with sauce made from tomato sauce, cumin and red pepper.
Mix contents of gelatin package with lite whipped topping. Add pineapple, mandarin oranges and cottage cheese. Mix together. Pour into 9 x 9-inch serving dish. Sprinkle nuts on top. Chill several hours. Yields 12 servings.
Combine raisins and rum in a small bowl; cover and let stand 8 hours. Combine brown sugar and next 3 ingredients in a 3-quart saucepan. Cook over medium heat, stirring constantly to soft ball stage, 238°. Remove from heat; stir in marshmallow cream and butterscotch morsels. Add reserved raisins mixture and remaining ingredients; stir well. Spread mixture into a buttered 8-inch square pan. Cool and cut into squares. Store candy in an airtight container. Yields 3 1/2 pounds.
Cream first 5 ingredients. Add flour, soda, and salt. Fold in oats and corn flakes (also raisins and/or nuts if desired.)
Slice cauliflower and broccoli into bite size pieces. Cut onions into bite size pieces. Slice cucumbers, carrots, radishes and celery in large bowl that has a cover to it. Add Italian dressing. Pour vinegar in dressing bottle and add a bottleful of vinegar. Sprinkle plenty of sugar (may use substitute) and pepper. Let set at least overnight. Stir and serve. The longer it sets, the better.
Cook bacon until crisp. Pour off drippings and return 3 tablespoons to pan. Add onion and saute until light brown. Add remaining ingredients. Heat to boil. Reduce heat and simmer 15 minutes. Crumble Bac*Os over top to serve.
Soak cucumbers 14 days in brine. Drain and wash. Mix alum in 1 gallon of water. Cut cucumbers in chunks. Pour alum water over cucumbers and let stand 6 to 8 hours. Drain. Pour vinegar over cucumbers and let stand overnight. Drain and discard vinegar. Put a layer of cucumbers in bottom of jar, then a layer of sugar, adding spices all along. Continue until all sugar and cucumbers have been used. Let stand 3 days. Put in clean jars, pouring sugar mixture over pickles and seal. No heating of jars or sugar water is necessary. This can be halved very well.
Dissolve jello in water and chill until slightly thickened. Add remaining ingredients and pour into mold. Chill to set.
Heat oven to 350°. Lightly grease pan 15 1/2 x 10 1/2 x 1-inch. Mix all ingredients thoroughly. Shape mixture into 1 inch balls or larger. Place about 2 inches apart on pan. Bake 20 to 25 minutes or until brown. Serve warm. Makes 7 dozen.
Saute bacon in large deep pan (Dutch oven) until crisp. Add onions and saute 5 to 10 minutes more. Add the flour and cook and stir 2 minutes. Slowly add the bouillon, stirring constantly. Add the potatoes. Cook and stir often over medium heat until potatoes are done. Carefully stir in the sour cream and egg yolks which have been blended together. Add parsley. Cook 5 minutes more on low heat.
Melt butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat stirring until mixture is smooth and bubbly. Stir	in milk; boil and stir 1 minute. Stir in cheese. Cook and stir over low heat until cheese is melted. Pour over vegetables.
Add salt to cabbage. Melt butter. Pour remaining ingredients into melted butter and cook until thick. Pour over cabbage while hot. When cool, add 1 tablespoon mayonnaise.
Mix together in wooden bowl. Toss with lettuce (romaine), cut up. Sprinkle with Parmesan cheese.
Place broccoli or cauliflower in a shallow baking dish. Blend soup, milk and cheese. Pour over vegetables. Top with crumbs. Bake at 350° for 30 minutes or until bubbling.
Drain juice from fruits. Mix fruit and other ingredients with sour cream. Place in refrigerator to cool.
Dampen fish or chicken before shaking or dip in a slightly beaten egg white, then roll or shake meat in the dry ingredients. Bake chicken at 370° for 1 hour. Bake fish for twenty minutes.
Thaw potatoes, add other ingredients and mix. Put in 13 x 9-inch casserole dish. Top with shredded cheese. Bake 45 minutes at 350°.
Preheat oven to 375°. Combine first 4 ingredients in serving bowl, mix together dry ingredients and add to first mixture. Make 1-inch balls. Roll in granulated sugar. Bake at 375° for 10 minutes.
Preheat oven to 375°. Remove tops, seeds and membranes from peppers. Crumble sausage into skillet; cook with onion. Drain excess fat. Stir in rice, 1 1/2 cups cheese and tomato. Fill peppers with sausage mixture; top with remaining cheese. Arrange in 9-inch square baking pan; add 1/4 cup water. Bake 30 minutes or until peppers are tender. Makes 4 servings.
Place fillets in a single layer in a well-greased baking dish. Combine remaining ingredients and brush fillets liberally with sauce. Reserve small amount of sauce for basting. Broil about 4 inches from heat for 10 to 15 minutes or until fish flakes easily with a fork. Baste once during broiling. Makes 4 to 6 servings.
Put chicken in large pot and cover with water. Add all spices. Cook chicken over medium heat, covered, for approximately 2 hours. Keep adding water. Follow directions on Bisquick package for dumplings.
Combine all ingredients; serve with chips or Hawaiian bread. Cut center out of round loaf and cut into 1 to 2-inch squares. Pour dip in center of bread and serve with squares around edge of plate. Spoon onto squares to eat.
Combine apricot nectar, pineapple juice and concentrate for limeade in a punch bowl; stir in ginger ale. Make a ring with punch and add lime slices or whole strawberries (or if you prefer, add ice cubes). Float a few lime slices and whole strawberries on top. Makes about 50 punch cup servings.
Stir together 1/2 cup sugar, cinnamon and half the walnuts; set aside. Pare and thinly slice the apples. Grease an 8-inch cake pan. Place apples on bottom of pan, sprinkle with sugar and cinnamon mixture. Sift together flour, remaining sugar, baking powder and salt. Beat egg with milk and melted butter; add all at once to dry ingredients. Mix until smooth; pour over apples and sprinkle with remaining walnuts. Bake at 325° for 50 minutes.
Mix the condensed milk, the 3 eggs, milk and vanilla. After it is mixed, put it in a fluted flan pan or glass dish. Heat the sugar until it starts to turn brown and pour it over the milk and egg mixture. Put the dish in a larger dish of water and cook in the oven for 45 minutes or until a knife comes out clean.
Make up cherry jello with 1 cup boiling water and 3/4 cup cold water. Let chill. Use a large round mold or a rectangle dish.
Mix sour cream and instant pudding (dry) together. Serve as a dip for fresh fruit such as grapes, sliced bananas, peaches, apples and melon.
Drain and save liquid; flake salmon. Combine bread crumbs and seasonings with liquid. Mix thoroughly. Pack into greased loaf pan. Sprinkle paprika. Bake 45 minutes at 350°. Serve with tartar sauce or plain. Makes 4 servings.
Cook squash until tender. Drain and mash. Add the other vegetables, soup and sour cream. Mix stuffing with melted margarine. Line bottom of casserole with this mixture, reserving some to sprinkle on top. Bake at 350° for 30 minutes. Serves 12 to 15. Freezes well.
Pour into casserole dish in above order. Bake at 350 degrees for 45 minutes, covered. Stir, remove cover & bake 15 more minutes.
In a mixing bowl, mix together 1 1/2 cups of cake mix, flour, eggs, yeast and water; beat for 2 minutes. In another bowl, combine the rest of cake mix and oleo; mix with fork until crumbly. In a greased 9 x 13-inch cake pan, pour in cake mix batter. Add layer of pie filling. Spread streusel crumbs on top. Over very top, sprinkle sugar. Bake for 30 to 35 minutes.
Line casserole dish with one pie crust. Add chicken, frozen mixed vegetables, salt and pepper. Mix soup and broth together; pour over vegetables. Slice boiled eggs over soup. Cover with other pie crust. Pinch both crusts together so they will not leak. Bake at 350° about 45 minutes or until lightly browned.
Beat butter and sugar real good and creamy. Alternate flour and eggs, starting with flour and ending with flour. Mix at medium speed after each flour and each egg. Grease and flour 10-inch Bundt pan. Bake at 350° for approximately 1 hour and 15 minutes. This cake is delicious. It doesn't need icing.
Preheat oven to 350°. Place the peaches in an 8 x 8 inch baking dish. Melt the butter and mix it evenly into the graham cracker crumbs. Spread the buttered crumbs over the peaches. Bake for 30 minutes. Serves 6.
Over medium heat, melt margarine; add onions and garlic. Saute, stirring occasionally 2 to 3 minutes. Sprinkle flour and stir quickly for 1 minute. Gradually add water, sherry and broth mix, stirring to dissolve. Bring to a boil. Reduce heat to low; stir in milk and cook until slightly thickened, about 20 minutes. Remove 1 cup from pan and in small bowl, combine sour cream. Mix well. Add it to the cooked mixture; heat 2 or 3 minutes. Serves 2. Contains 153 calories per serving and 7 g fat.
Combine sweet potatoes, white sugar, vanilla, eggs and 1 stick of butter. Mix well and place in casserole dish. For the topping, combine brown sugar, flour, coconut, pecans and 1/2 stick of butter and mix well. Sprinkle on top of potato mixture and bake at 350 degrees for 30 minutes.
Beat together until smooth and creamy. Pour this over cake. Bake at 325° for 40 to 45 minutes. Sprinkle remaining sugar over warm cake.
Preheat the oven to 350°. Lightly grease a shallow casserole dish. Cook sweet potatoes until tender or use canned sweet potatoes. Core and peel apples. Then slice sweet potatoes and apples. Place slices in casserole, alternating the potatoes and apples. Mix brown sugar and cinnamon and sprinkle over the sliced layers. Cut the margarine into small pieces and dot the layers. Add maple syrup and bake, covered, for 30 minutes. Remove the cover and bake for about 1 hour more. Makes 8 to 10 servings.
Brown and drain hamburger meat; salt with onion and garlic salt. Next chop and mix together remaining ingredients. Mix well and serve. Makes a large amount.
Crush the wafers and spread in a 13 x 9-inch dish. Beat margarine, sugar, chocolate, vanilla and eggs until fluffy. Spread over crumbs. Top with ice cream and freeze.
Saute onion in 2 tablespoons fat until clear; add salt and paprika. Add chicken and brown slightly. Pour enough boiling water to cover chicken; add tomato and green pepper. Cook at a low boil 2 to 3 hours. Mix flour and sour cream in a bowl until smooth and thick (add more flour if necessary). Pour into chicken gravy a few minutes more.
Cook and stir onions and garlic in oil over medium heat until onions are tender. Stir in water, lentils and salt. Heat to boiling. Reduce heat. Cover and simmer 1 hour. Stir in spinach, lemon peel and lemon juice. Simmer about 5 more minutes. Serves 4.
Mix all ingredients and let set in refrigerator overnight. Roll into balls about the size of a small walnut. Melt chocolate chips and parawax/paraffin. Place wax paper on a rack. Dip in chocolate and place on paper (I take a toothpick and put in ball and dip).
Melt butter in pan over medium heat. Add marshmallows and stir until melted. Add raisins and pecans. Stir until mixed well. Press in a greased dish and store covered in refrigerator. When cooled, slice in squares to serve.
In first bowl, blend margarine, cream cheese and confectioners sugar. In second bowl, mix milk and pudding. Blend until thickened; add thawed Cool Whip. Now blend bowls together by hand. Using a flowerpot or sand bucket, put layers of crushed Oreos and pudding mixture, alternating until you get to top, ending on top with cookie crumbs. Keep cold in refrigerator until ready to serve. Top with silk flower. Serve with trowel. If taking to a picnic, put in the freezer for 1 hour.
Heat oven to 350°. Melt butter and brown sugar slowly in skillet. Beat sugar and egg yolks until light. Add juices and flour with the batter, yolks and sugar. Beat egg whites. Put pineapple slices in place with melted sugar and butter. Pour batter over the mixture and bake 30 to 40 minutes.
Mix ingredients in a large bowl. This snack food looks very pretty when stored in a covered glass jar. It makes nice presents for people, especially teachers, around the holidays.
In a mixing bowl, beat cream cheese and butter. Add cheese, onions, garlic salt; mix well. Spread on both sides of each slice of bread. Wrap loaf in a large piece of heavy duty foil. Seal tightly. Grill, covered over medium coals for 8 - 10 minutes turning once. Unwrap foil; grill 5 minutes longer. Yield 10 -12 servings.
Brown sausage, then saute onion and green pepper. Add remaining ingredients except noodles. Simmer until vegetables are almost tender, then add noodles and sausage balls. Cook until noodles are done.
Heat oven to 350°. Grease 8-inch square baking pan. In medium bowl, combine baking mix, sugar and cocoa; stir in 1/2 cup milk, butter, 1/4 cup chocolate topping and vanilla until blended. Stir in 1/2 cup chocolate chips; spread evenly in prepared pan.
In plastic bag combine crushed potato chips and next 4 ingredients. Brush chicken with mayonnaise, then coat with chip mixture.
Combine butter, sugar and salt with boiling water. Stir well and cool to lukewarm. Dissolve yeast in warm water and let set until foamy. Separate 1 egg, reserving yolk. Add egg white and 3 remaining eggs and yeast to butter and water mixture. Gradually stir in 4 cups of flour and blend well. Add remaining flour gradually to form a soft dough. Cover and let rest 10 minutes. Knead about 5 minutes. Let rise in covered, greased bowl. Punch down. Divide dough into 2 or 3 parts. Divide each part into 3 equal portions and roll each into a rope 12 to 15 inches long. Braid these 3 ropes; tuck ends under. Repeat with all the portions.
Chop fruits and nuts in a large mixing bowl. Add flour and milk; mix well, then pack in tube pan lined with wax paper. Bake at 200° for 1 1/2 hours. Store in refrigerator.
In small bowl combine dry ingredients. Dip zucchini in melted margarine, then into dry mixture. Arrange in long ovenproof dish. Bake at 400° for 30 minutes or until lightly brown.
Chop tomatoes, onions, peppers and celery. Pour salt over them and let set for 3 hours. Drain for half an hour. Then add the vinegar, sugar and spices and bring mixture to a boil. Fill clean, sterilized jars at once. Pour hot paraffin over filled jars and seal.
Preheat oven to 350°. Lightly grease cookie sheet. In large bowl cream shortening and sugar. Beat in egg, milk and orange peel. Stir in flour and baking powder. Add cereal and nuts mixing well. Drop by level tablespoon onto prepared cookie sheet 2 inches apart. Bake 8 to 10 minutes or until lightly browned. Let stand 1 minute before removing from cookie sheet. Makes 5 dozen.
Boil chicken and debone. Generously butter 9 x 13 pan. Mix in a separate bowl the soup and sour cream. Layer chicken pieces in pan and top with sour cream/ soup mixture. Crumble and spread Ritz crackers over soup mixture, then drizzle melted butter over crackers. Bake at 350 degrees for 45 minutes to 1 hour.
Brown hamburger and onions; add butter and flour. Stir well, then add the cream of chicken soup and the garlic. Cook 15 to 20 minutes over medium heat. Meanwhile, cook the noodles according to package directions; drain. Add noodles and sour cream to the hamburger when it has completed cooking.
Grease baking sheets and dust lightly with flour. On the floured surface, draw four circles, 7 1/2 inches in diameter. Beat egg whites with cream of tartar until foamy and doubled in volume. Gradually beat in sugar, 1 tablespoon at a time, until meringue is stiff and all sugar is dissolved. (A small bit of meringue rubbed between your fingers should feel smooth, not grainy.)
Combine flour, brown sugar and margarine. Blend at low speed on mixer. Stir in nuts. Press about 2 3/4 cups into the bottom of an ungreased 13 x 9 x 2-inch baking pan. To the remaining crumb mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg. Beat until thoroughly combined. Stir in apples. Spoon evenly over bottom layer. Bake at 350° for 35 to 40 minutes. Cool. Cut into squares. Garnish with whipped cream, if desired.
Drain pineapple, reserving all juice. Add juice to jello in a 2-quart saucepan. Stir in water. Heat to boiling. Remove from heat. Blend in cranberry sauce. Add lemon juice and nutmeg. Chill until mixture thickens slightly. Blend sour cream into jello mixture. Fold in pineapple. Pour into serving dish. Chill until firm.
Bring small can of pineapple to a boil. Add the large box of jello into pineapple and cool. Mix buttermilk, lemon juice and Cool Whip together in separate bowl. Add cooled jello mixture and stir well. Pour into mold (Tupperware works best) and chill.
Combine all ingredients. Bake in 9 x 13-inch pan at 350° for 30 minutes. Serve with party rye or crackers. Makes about a 2-quart casserole.
Mix altogether. Press in a large cookie sheet. Score before baking. Bake at 350° for 20 minutes. These bars can be wrapped individually for lunches.
Preheat oven to 350°. In large bowl, combine flour, sugar and salt; cut in margarine until crumbly. Stir in 1 beaten egg. Press firmly on bottom of 13 x 9-inch baking pan.. Bake 25 minutes. Meanwhile, in medium bowl, beat condensed milk, remaining 1 egg and flavoring; stir in nuts. Sprinkle chips over prepared crust. Top with nut mixture; bake 25 minutes longer or until golden. Cool. Cut into bars. Store tightly covered at room temperature. Makes 24 to 36 bars.
Add eggs to milk and cheese and beat until smooth. Add sifted dry ingredients and mix until batter is thick but can be poured. Again, cook like potato pancakes; drop onto hot oil and cook until brown on both sides. Serve with sour cream, applesauce, fruit jams or just powdered sugar.
Mix all together and toast in oven until coconut is brown. This is also good on ice cream as a topping.
Combine milk and marshmallows; heat until melted. Crumble graham crackers and mix other ingredients with milk and marshmallow mixture. Put in mold and chill for about 12 to 24 hours.
Spray baking pan with Pam. Put crabmeat in pan. Saute peppers until soft. Mix all ingredients except margarine. Pour over crabmeat. Sprinkle breadcrumbs on top and pat with butter. Bake at 350° until golden brown.
Tear lettuce into pieces and cauliflower into flowerets. Chop onion. Cook bacon and crumble. Layer lettuce, cauliflower, onion, bacon, Miracle Whip, sugar and Parmesan cheese. Chill. Toss before serving. Yields 10 to 12 servings.
Mix well in large measuring cup. Refrigerate, covered, with Handi-Wrap. When ready to serve, garnish with grated cheese and Bac*Os. This is very crunchy if all ingredients are well drained. Will keep several days if covered well.
Boil jello and pineapple 10 minutes. Cool. Mix in 1 can blueberry pie filling; let jell. Serve with Cool Whip on top.
Put in casserole dish in order as listed. Bake at 300° for 35 to 45 minutes.
Mix apricot jello, pineapple and water and cook for 10 minutes. Remove from heat and add cream cheese. Mix well and refrigerate until it begins to thicken. Once mixture begins to thicken, add Cool Whip, nuts and celery. Fold all ingredients together and refrigerate overnight.
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Stir in preserves and kirsch, if desired. Cover and refrigerate. Yield: 1 cup.
Cook sugar and syrup over medium heat until sugar dissolves (do not boil). Add peanut butter and mix well. Pour mixture over Rice Krispies in a large bowl. Spread in large pan. Sprinkle chocolate chips on top; then put in a warm oven just long enough to soften the chocolate chips; spread chocolate over the bars. When cool, cut into bars. Refrigerate. You'll love em.