HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine, sugars, egg, milk and vanilla with electric. Whisk together flour, cocoa, powder and salt. Add to creamed mixture and mix well. Stir in oats and chocolate chips. Drop by spoonfuls onto lightly greased cookie sheets. Bake at 350° for 10 to 12 minutes. Cool on a wire rack.
Mix all the ingredients together. Shape into 6 thick pancakes and fry until brown on each side. Can top with a white sauce or creamed peas.
Boil pork until it falls apart. Brown ground beef. Saute onion and garlic. Mix meat, onion and garlic in pork broth. Mix remaining ingredients. Cook (simmer) for 1 hour.
Cook orzo according to package directions; keep warm. Cook spinach in olive oil in a skillet over medium heat, stirring constantly until thoroughly heated. Sprinkle with pepper, tossing well. Spoon evenly onto 2 individual plates; set aside.
Spray 9-inch square baking dish with a nonfat cooking spray. In a large bowl, combine dry ingredients. In separate bowl, beat together wet ingredients. Add to flour mixture; stir until smooth. Pour into prepared pan. Bake in a 350° oven for 35 minutes. Serves 16; .09 g fat per serving.
Mix Cool Whip and pudding; mix well. Stir in the pineapple with juice and nuts; mix thoroughly. Pour into serving dish and chill.
Shred cabbage. Add cabbage, onion, carrots and green pepper. Mix and sprinkle sugar on top.
Combine milk, sugar replacement, egg, flour and margarine in saucepan. Cook and stir on low heat until mixture thickens and then remove from heat. Stir in vanilla, coconut and pecans. Let cool slightly. Spread over cake while warm.
Cook squash and onion until tender and drain. Add salt and pepper to taste. After squash and onion have cooked and been drained, add other ingredients, except herb stuffing mix. Use 1/2 stuffing mix in squash. Pour all of the mixture in a casserole dish. Then sprinkle remaining herb stuffing mix over casserole. Bake in 350 oven for 20 minutes.
Cream together margarine and sugar. Beat in eggs and vanilla. Stir in zucchini.
Heat oven to 350°. Combine all ingredients except bacon. Shape into loaf. Put bacon on top. Bake 1 hour. Let stand 10 minutes.
Combine butter and sugar, creaming well. Add eggs and flour; beat until fluffy (about 2 minutes). Fold in buttermilk and nutmeg.
Brown hamburger with onion and garlic powder. Drain; add remaining ingredients. Simmer 30 minutes and season to taste.
Preheat oven to 350°. In large mixing bowl, add sugar, flour and eggs. Stir; add remaining ingredients except raisins. Stir well. Add raisins and pour into greased and floured cake pan. Bake 45 minutes to 1 hour.
Cook sugar, cocoa, flour, milk and water over medium heat until thick. Serve over homemade biscuits with butter for a breakfast treat.
Stir lightly all ingredients; bring to a rolling boil and reduce heat to simmer. Cover with a tight fitting lid and simmer for 20 minutes. Remove from heat. Let stand covered 5 minutes. Remove cover; fluff with fork.
Mix cake mix, oil and 1 beaten egg. Reserve 1 cup for filling. Put in a 9 x 13-inch baking dish. Bake at 350° for 10 minutes. Mix 2 eggs, cream cheese, sour cream, sugar and 1 cup of lemon cake mixture. Put on first layer. Bake at 350° for 30 minutes.
Combine all ingredients in a mixing bowl. Chill about 1 hour. Serve on a lettuce leaf.
Combine shortening, sugars, eggs and vanilla; mix well. In another bowl, mix dry ingredients and add to above mixture. Mix all ingredients and form in balls the size of a walnut. Press flat on pan and bake at 350° for 7 to 10 minutes.
Slice cucumbers and onions very thin. Cover with ice water and 1/2 cup of salt. Cover and refrigerate 48 hours. Drain well. Bring 1 1/2 pints of vinegar and 5 cups of sugar to a boil. Let cool. Pack jars loosely with cucumbers and onions. Pour vinegar and sugar over the cucumbers and onions in the jars. Seal. Freeze. Thaw in refrigerator overnight.
Combine ingredients and strain into glass or stainless steel container. Cover. Keep warm (90°) overnight. Blot off liquid with paper toweling.
Heat oven to 400°. Blend milk, eggs, biscuit mix, sugar, extract and margarine in blender 15 seconds, or beat on high speed of mixer 1 minute. Pour into greased 10-inch pie pan or 11 x 7-inch baking pan. Spoon cherry filling over the top. Bake for 25 minutes until golden brown. Makes 8 servings.
Melt chocolate and butterscotch chips in heavy pan over low heat, stirring constantly. Remove from heat and quickly stir in noodles and nuts so they are evenly coated. Dip out by teaspoonfuls onto waxed paper. Chill and refrigerate. Yields about 24 clusters.
Cook sugar, syrup and water on High for 12 to 18 minutes in a glass bowl (depends on your microwave), until it spins a fine thread. In another bowl, add salt to egg whites and beat until stiff and if forms peaks. Slowly pour syrup mixture into egg whites, beating constantly, until it loses its shine. Stir in vanilla and nuts. Drop by spoonfuls on wax paper.
In a small bowl combine soup with taco seasoning mix and hot pepper sauce. Stir until blended.
Grease and flour 13 x 9-inch pan. In large bowl, combine cake mix, oats and six tablespoons of margarine at low speed until crumbly. Save one cup of mix for the topping. Remaining crumbs, blend in egg. Press into buttered pan. Bake at 350° for 12 minutes. Take cup saved, add oats, butter, brown sugar and cinnamon; beat well until mixed. Add pie filling; sprinkle mixture on top. Bake for an additional 15 minutes.
Blend together margarine, sugar, egg, flour, soda and oatmeal. Keep out 1 cup and spread rest in greased 9 x 13-inch pan, using floured hand to push in pan. Bake 10 minutes at 350°.
In saucepan, cook turnips in water for 15 - 20 minutes or until tender. Drain and mash. Add egg, sugar, butter and salt. Mix well. Transfer to a greased 1 qt. baking dish. Sprinkle with cinnamon. Cover and bake at 350 degrees for 20 - 25 minutes.
Beat eggs. Add sugar gradually, beating after each egg. Sift flour, baking powder and salt. Blend with sugar-egg mixture. Stir in vanilla. Add nuts and apples; stir well. Bake in a 9-inch square pan at 350° for 30 to 40 minutes. Serve warm with whipped cream or ice cream.
Mix cake mix, 1 egg and margarine. Press down in 9 x 13-inch pan. Mix 3 eggs and cream cheese. Pour over cake mixture. Bake at 350° for 35 to 40 minutes. Cut into squares.
Be sure to wash your hands before starting. Wash and dry berries; set aside. Melt chocolate in top of double boiler over warm (not hot) water. Stir in oil. Dip berries in chocolate, then place on wax paper to cool. Do not refrigerate. They may be prepared early in the day, but will not keep overnight.
Mix cream cheese, milk, egg yolks and lemon juice with food processor. Pour into prepared graham cracker crust. Let chill overnight in refrigerator and top with Cool Whip. For best results, crumb crackers in food processor. Then mix with margarine.
Mix sugar, shortening, water, raisins, cinnamon, nutmeg, cloves, cocoa and salt in large pan. Cook over medium heat. Bring to boil and boil for 5 minutes. Cool completely. Add 2 1/2 cups flour and 1 teaspoon soda, mix well. Spread in 9 x 13-inch pan. Bake at 350° for 50 to 60 minutes.
Mix all together and place in a greased 4-quart baking dish. Bake at 350° for 1 hour. This dish goes great with ham.
Combine sour cream, sugar and orange rind and refrigerate 1 hour. In deep dish or bowl, place 1/3 of oranges and 1/3 coconut. Repeat layers. Top with dressing, then pecans.
In large saucepan, heat broth and carrot to boiling over high heat. Stir in pasta. Cover and cook over low heat for 10 minutes. Stir in broccoli. Cover and cook over low heat for 10 minutes or until vegetables are tender. Beat eggs in a bowl, heat soup to a vigorous boil, add eggs in a slow, steady stream, stirring constantly. Add cheese when serving.
Put all ingredients in blender. Blend until thoroughly mixed. Pour into greased and floured 10-inch pie plate. Bake at 350° for 1 hour or until knife inserted comes out clean. Pie comes out with pie crust and coconut topping.
In mixing bowl, blend potatoes, egg yolks, salt, butter and milk. Add 1/3 cup brown sugar and walnuts. Fold in beaten egg whites (stiff but not dry). Arrange walnuts and some brown sugar on bottom of large casserole pan that has been well buttered. Spoon the potato mixture over this. Sprinkle some nuts and brown sugar on top of this mixture and bake in preheated oven at 350° for about 45 minutes. Serve hot.
Toss chopped eggs, celery, onion, potatoes, mayonnaise, mustard, salt and marjoram. Spoon salad onto lettuce leaves. Add tomato wedges. Garnish with egg slices.
Brown onion and Crisco. Add meat and rest of ingredients. Cook two hours or until barbecue is thick.
Brown ground beef lightly. Add onions, potatoes, carrots and celery. Add tomatoes and bring to a boil. Add rice and spices. Then add cabbage and water. Cover and simmer 1 hour.
Roll the lemon back and forth on a hard surface (counter top will do). Then poke a hole in the end of the lemon with the toothpick. You now have a super squirter for fish, salads or vegetables.
Mix milk and marshmallow in a double boiler and allow to melt. Remove from heat and allow to cool until mixture begins to thicken. Add whipped cream. Add chocolate to mixture and put into pie shell. Sprinkle with graham cracker crumbs if desired. Chill for at least 24 hours. Keep refrigerated.
Mix together cream cheese, crushed pineapple, maraschino cherries after cheese is soft. Dissolve jello in boiling water. Let cool to room temperance, then place in refrigerator or until consistency of egg white. Add cream cheese mixture. Stir well to get all cream cheese lumps out. Add Cool Whip last. Serves 6.
Thaw Cool Whip. Drain all fruit. Mix buttermilk, dry pudding and Cool Whip together. Fold in all fruit and nuts. Chill. This makes a large salad.
Beat eggs. Add dry ingredients. Mix thoroughly. Add lemon extract. Add hot milk last. Bake at 400° for 45 to 50 minutes or until custard is set.
Cream together sugar and oleo and add eggs. Mix well. Add vanilla, bananas and sour milk. Add dry ingredients. Add hot water and mix. Bake at 350° for 25 to 30 minutes or until done.
Blend well. Drop by teaspoon onto greased cookie sheet. Flatten with fork. Bake at 350° for 10 minutes. Let cool on pan a few minutes before removing.
Preheat oven to 350°. Butter and flour 9 x 9 x 2-inch pan. Mix flour, cake flour, baking powder and salt. Toss brown sugar, sugar, egg, egg yolks and vanilla in a bowl. Pour over dry ingredients and add chocolate chips and 1/2 cup nuts, if desired. Bake 25 to 29 minutes.
Bring sugar and Karo syrup to a boil. Remove from heat and add peanut butter. Stir until smooth. Add the Rice Krispies gradually to the mixture and stir. Roll into 1 1/2 inch balls, Be careful because the mixture will be hot. Place on wax paper.
Cream butter and sugar until light and fluffy. Beat in beaten eggs. Blend in sifted dry ingredients and mashed bananas. Pour into greased loaf pan. Bake at 350° for 50 to 60 minutes. Chopped nuts and lemon juice can be added also.
Cook rotini; drain and rinse with cold water and drain again. Combine salad dressing and mustard and set aside. Combine pasta with all other ingredients. Pour dressing mixture over salad and toss. Top with Parmesan cheese if you wish. Chill before serving.
In the top of a double boiler, mix egg yolk with some of milk. Add remaining milk, 2 tablespoons sugar, salt and tapioca. Cook 8 to 10 minutes over rapidly boiling water. Stir frequently.
In a heavy bottomed Dutch oven over medium-low heat, melt butter. Stir in chopped onions. Stir onions until they are transparent. Add potato, watercress and chicken stock. Bring to a boil. Decrease heat and simmer until potato is soft enough to be mashed against the side of the pan with a wooden spoon and watercress is wilted. Cool mixture. Pour into the container of a blender. Blend on high until completely pureed. Pour into a sieve and force through into a bowl, pushing the solids against the sieve with the back of a wooden spoon. Be patient; the finer the sieve, the more refined the soup. Pour mixture back into the Dutch oven which has been rinsed and dried. Stir in cream, salt and white pepper to taste. Warm through and serve. Serves 4.
In a mixing bowl combine flour and salt. Beat egg with shortening and add to flour mixture. Add water and vinegar. Mix well. Roll out between 2 pieces wax paper. Makes three 9-inch pie shells.
Mix first three ingredients; add peaches. Cook and stir until bubbly. Add butter and lemon juice; pour into 2 individual casseroles. Add Biscuit Topper. Bake at 400° for 25 minutes.
Preheat oven to 375°. Line 24 muffin pans with paper liners or grease pans and dust lightly with flour. Sift flour, salt and baking powder together into bowl. In a separate bowl, cream butter; add sugar and beat until light and fluffy. Beat in egg, one at a time. Alternately add flour mixture and milk to egg mixture. Beat well after each addition. Stir in vanilla.
Cook ground beef until brown, stirring to crumble. Drain off fat. Spoon beef into 8-inch square baking pan. Top with pizza sauce and cheese. Combine biscuit mix, milk and eggs. Pour mixture over casserole, covering evenly. Bake at 400° for 30 to 40 minutes. (Can be doubled for larger casserole.)
Add carrots, raisins, pineapple and sugar; mix well. Stir in mayonnaise. Chill before serving.
Melt chocolate squares in a double boiler. Beat together softened butter, sugar and eggs. Pour melted chocolate into mix and stir together. Sift flour into mixture. Add a pinch of salt and vanilla. Pour mixture into a 13 x 9-inch Pyrex (greased) pan. Sprinkle chocolate morsels all over the top. Bake in a 350° oven for 30 to 40 minutes.
Combine cream of chicken soup, canned milk and green chiles together. Layer in a crock-pot the soup mixture, tortillas, meat, cheese, onion, soup mixture and tortillas, until all is used, ending with cheese. Place lid on; turn to medium heat for several hours.
Cream the butter, eggs and sugar together. Add remaining ingredients and pour into greased and floured pan. Sprinkle with sesame seed. Bake at 350° until golden brown.
Combine cream cheese and sour cream; set aside. Brown chuck in margarine; add onions, garlic, salt, sugar, pepper and tomato sauce. Cover and cook 20 minutes on low heat. Cook noodles according to package directions; drain.
Heat to slow boil for 15 minutes. Take off stove and add 1 teaspoon baking soda and 1 teaspoon vanilla. Mix with 5 quarts popped corn. Put on cookie sheet and bake at 225° for 45 minutes. Stir every 15 minutes. Pour onto waxed paper.
Layer the vegetables in the order listed in a 2-quart dish or bowl. Top with bacon bits. Cover tightly and chill several hours before serving.
Mix the first 5 ingredients in a blender. Pour in double boiler and cook until thick. Stir from sides of pot several times while cooking. Pour back in blender and add the butter and vanilla. Beat until smooth. (Start with low speed and go to high speed on blender.) Filling will become very smooth and silky. Pour into the pie crusts. Filling thickens immediately. Let set until cool. Serve with Cool Whip.
Cook dates, sugar and water over medium heat until thick and bubbling in a saucepan. Add chopped nuts.
Combine cheese, sausage and biscuit mix. Drop on ungreased baking sheet. Bake at 400° until lightly brown.
Grind ingredients. Dissolve 1 envelope gelatin in 1 cup water and add to the ground ingredients. Add salt to taste. Put into individual molds. Serve with mayonnaise on lettuce leaves.
Peel and cook potatoes. Mash with cream cheese and sour cream. Add butter and paprika. Milk may be added, if too thick. Bake in casserole at 350° for 30 minutes. Serves 8 to 10.
Saute onion in olive oil over medium heat until onion is translucent. Add carrot, celery and ham bone. Continue to saute vegetables and turn ham bone so that meat is browned. Reduce heat to simmer. Add tomatoes and simmer for 10 minutes. Add beans and simmer for another 10 minutes. Stir in broth and water. Raise heat to medium-high. When liquid begins to boil, add pasta and cook until pasta is al dente (firm to bite). If soup is too thick, add more broth or water. Add salt and pepper to taste. Remove soup from heat and allow it to sit, covered, for about 10 minutes before serving. Serve soup with a sprinkling of grated Parmesan. Makes 6 servings.
Brown meat with seasoning; drain meat. Cut up lettuce, tomatoes, onion and pepper. Mix in large bowl. Add meat, cheese and dressing. Place in pan and chill. Top with broken Doritos when ready to serve.
Roll pastry 1/8-inch thick and cut into 6 large squares. Place an apple in the center of each square. Combine sugar, cinnamon and salt. Place equal amount of sugar mixture in center of each apple. Dot with butter or margarine. Moisten edges of pastry. Bring corners together at top of apple. Seal edges. Prick pastry with fork or make gashes with sharp knife. Place in shallow baking pan. Bake in moderate oven at 375° 30 to 40 minutes or until apples are tender.
Arrange single layer of chicken in 10 x 13-inch baking dish. Blend other ingredients. Pour over chicken. Cover with foil. Refrigerate and marinate up to 4 hours or all day, if desired. Bake covered 45 minutes at 375°, then uncover and bake 15 more minutes.
Whip cream in blender until soft peaks form. Gradually add cream cheese. Stir in onion and shrimp. Add garlic powder to taste. Serve with strong potato chips.
Mix brown sugar and cinnamon in small bowl; set aside. Mix cake mix, eggs, oil and sour cream. Pour half of batter into prepared pan and sprinkle with half of cinnamon mixture. Pour in remaining batter and sprinkle with remaining cinnamon. Bake at 350° for 30 to 35 minutes or until cake tests done.
Make meat stock from the ham bone, chicken backs or beef bones. To that stock, add the tomatoes, okra, celery, onion, carrots, corn and potatoes. Bring to a boil and cook until tender. Add meat off chicken, ham or beef bones. Serve with cornpone bread or saltine crackers.
Fry desired amounts of bacon and onion. Mix together beans, soup, brown sugar, bacon and onion with drippings. Place in uncovered casserole dish. Bake at 350° until hot and bubbly.
Lightly season steak with salt and pepper. Cut steak into thin strips. Saute in large skillet in oil over high heat. Add onions; saute until tender.	Blend soups, sherry and sliced mushrooms with their liquid. Pour over onions and steak. Reduce heat, cover and simmer 1 hour, until steak is tender; stir occasionally.	Serve over rice.
Combine all items; mix well. Drop by rounded teaspoonfuls into deep hot oil (375°), frying only a few at a time until golden brown. Drain on paper towels. Makes 2 dozen.
Cook potatoes and mash. Fry onions and celery until soft. Add bread and brown. Add eggs to mashed potatoes. Then add bread to mashed potatoes. Can be used to stuff fowl or put in a pan and roast. Roast about an hour at 350°.
Beat egg whites until stiff; add baking powder and beat more. Fold in vanilla, sugar, crackers and pecans. Place in greased pie plate and bake 30 minutes at 300°. Let cool; cover with 1/2 pint cream, whipped.
Boil egg noodles in salted water until tender. Drain and rinse in hot water. Add margarine and set aside. Mix together eggs, sugar, salt, fruit cocktail and raisins. Add noodles to this mixture and stir. Pour into baking dish. Bake, uncovered, in 375° oven until set, about 1 hour.
Thoroughly mix all ingredients, then freeze according to your freezer manufacturer's directions. Makes approximately 3 quarts.
Add shortening, sugar and salt to the scalded milk; cool to lukewarm. Add mashed potatoes and yeast that has been dissolved in the potato water. Blend in beaten eggs; work in flour gradually. Cover; let rise until light. Place on floured board; knead until smooth. Roll dough about 1/2-inch thick. Bake at 425° until delicate brown. Brush with melted butter. While still warm, roll in powdered sugar, white sugar or cinnamon sugar. These are very delicious.
Combine softened ice cream, butterscotch pudding and 2 1/2 Butterfinger candy bars. Pour into pie shell. Sprinkle with remaining candy bar and drizzle with chocolate syrup.
Combine all ingredients except spaghetti in large skillet. Cover and bring to boiling. Reduce heat and simmer 30 minutes, stirring occasionally. Add spaghetti, stir to separate strands. Simmer, covered, 30 minutes longer or until spaghetti is tender. Add more water if necessary.
Wash beef and combine with ginger/garlic paste, green chili paste, salt, and turmeric. Add 1 cup of water and cover; place over medium heat until it comes to a boil. Turn down the heat and cook until the beef is tender and water has dried up.
Mix and knead. Refrigerate for 3 days. Knead and mix each day. Fourth day set oven at 160° and bake 9 hours. Turn loaves after 4 1/2 hours. Use broiler pan.
Mix and put in refrigerator overnight. Use your favorite recipe for cake layers. Keep in refrigerator for 7 days before eating.
Crush cookies until they resemble potting soil; set aside. Cream margarine, cream cheese, sugar and vanilla until smooth and fluffy; set aside. Combine pudding mix and milk until well blended, then fold in whipped topping. Gently fold cream cheese and pudding mixture together. To put cake together in pots, layer 1/3 cookie crumbs, followed by pudding mixture, then 1/3 of crumbs, then rest of pudding, topping with crumbs. Refrigerate 10 to 12 hours. One-half hour before serving, remove from fridge and decorate with flowers, etc. Serve with trowel. Serves 10 to 12.
Sift flour, baking powder, nonfat dry milk, salt, cinnamon and nutmeg. In large bowl, with mixer at medium speed (or with spoon), beat eggs well; beat in shortening, sugar, then pumpkin and vanilla. Add flour mixture, alternating with orange juice; beat just until smooth. Refrigerate 1 hour or longer.
Cream shortening. Add sugar. Gradually add beaten eggs. Sift dry ingredients together and add alternately with cold water or juice and add vanilla. Grease pan with butter. Sprinkle with 1 1/2 cups brown sugar with 4 teaspoons butter. Arrange 4 slices of pineapple on top of sugar. Place a cherry in center of each pineapple. Pour on batter. Bake in 350° oven until toothpick comes out clean. Turn over on platter.
Separate eggs. Put egg yolks in a pan and beat. Add sugar, flour, cocoa and milk. Cook on stove top until thick; add vanilla and butter.
Set aside soda water and buttermilk. Cream together shortening and sugar. Add and beat in eggs, one at a time. Add and alternate All Bran, Bran flakes, buttermilk mixture and flour. Begin and end with dry ingredients. Add dates, nuts or raisins if desired (I do!!). Set aside at least 24 hours (1 week best) in refrigerator. Can be kept in refrigerator for 2 weeks. Bake in 400° oven for 20 to 25 minutes. Makes 5 dozen.
In a large skillet, saute onion, green pepper and mushrooms in shortening, heated to 375°, until onion is soft. Add remaining ingredients except rice. Simmer 5 to 10 minutes. Serve over rice.
Dissolve yeast and sugar in warm water; set aside. In a large mixing bowl, combine flour and baking soda. Cut in shortening with pastry blender until mixture resembles coarse meal. Stir in yeast and sugar mixture and buttermilk. Mix well. Turn out on lightly floured surface. Knead lightly a few times. Roll to 1/2-inch thickness. Cut with biscuit cutter. Place on lightly greased baking sheet. Let rise in warm place about 45 minutes. (Can make dough night before and refrigerate. Next day, punch down, shape rolls; let rise and bake.) Bake at 400° for 10 minutes. Yields 4 dozen.
In a large bowl, combine cabbage, cucumber, tomatoes, green pepper and green onion. Set aside. In a small bowl combine remaining ingredients. Mix well. Pour over cabbage mixture; toss gently. Cover and chill for 2 hours. Stir before serving. Yields 12 servings.
Mix flour, Crisco, sugar and 3/4 cup milk for 2 minutes. Add unbeaten eggs, 1/2 cup milk and flavoring. Beat for 3 more minutes. Pour in three 9-inch greased and floured cake pans. Bake at 350° for 30 to 35 minutes. Let cake cool. Use Seven Minute Icing and fresh grated coconut to ice.
Sift together flour, baking powder and salt. Combine egg yolk and milk; stir into dry ingredients. Blend in salad oil. Fold in egg white, leaving a few fluffs. Don't overmix. Bake in preheated waffle baker according to manufacturer's directions.