HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Cream well the margarine/butter, powdered sugar and cornstarch. Blend the flour into the creamed mixture. Add chocolate chips and nuts. On ungreased cookie sheet, drop batter by teaspoonful or by "finger pinch." Bake about 20 minutes or until lightly browned.
In a large, shallow dish, combine ingredients; add beef, pork or chicken. Cover; marinate in refrigerator 4 hours or overnight, turning occasionally. Grill or broil as desired, basting frequently with additional ReaLemon juice concentrate. Refrigerate leftover meat.
Mix the yeast, sugar and warm water; let stand 15 minutes. Add the remaining ingredients. Mix together; knead into a soft dough, barely holding its shape. Punch down every hour until 10 o'clock (5 P.M. to 10 P.M.). Shape and place on greased pans. Cover with cloth and plastic bag. Bake early next morning at 350° for 20 to 25 minutes. Makes 3 to 4 dozen.
Bring 1 cup cranberry juice to boil; stir in gelatin. Add remaining juice and salt. Chill until partially set. Stir in apple and celery. Yield: 4 servings.
Cream shortening and peanut butter. Gradually add sugar and cream well. Add unbeaten egg and extract. Sift flour and baking powder and add to creamed mixture a little at a time. Use cookie press or drop on cookie sheet in small amounts. Do not grease or flour cookie sheet. Bake 8 to 10 minutes at 375°. Remove from cookie sheet at once.
Combine all the ingredients but the sherry in the top of a double boiler and heat until creamy. Add sherry to taste (1/2 cup is not too much, depending on whether it is to be served from a chafing dish or as a dip where the texture should be slightly thicker).
Cream eggs, sugar and oil together. Sift flour, soda, baking powder and cinnamon together, then add to creamed sugar, eggs and oil. Alternate with the small (3) jars of baby carrots. Bake in large greased and floured cake pan (15 x 12-inch). Bake at 350° for 30 to 35 minutes or until done. When cold, put icing on cake.
Pinch up rye bread and pour milk over crumbs. Add egg, hamburger and garlic salt to bread. Mix well. Place 1/2 of mixture in loaf pan and cover with 1/2 can of sauerkraut and layer of Swiss cheese. Repeat, except for cheese. Cover with foil and bake at 375° for an hour. Remove foil. Place remaining cheese on top and brown 10 to 15 minutes.
Prick sausage with fork and parboil in small amount of water in covered skillet for 5 minutes. Drain. Chop sausage and fry along with onion. Spoon off excess fat. Add egg, bread and parsley and mix thoroughly. Fill hot parboiled shells with sausage mixture. Arrange in a 9 x 13-inch baking dish, topping with spaghetti sauce. Cover with foil and bake at 350° for 30 minutes or until hot and bubbly. Remove foil. Sprinkle grated cheese and bake, uncovered, for 10 minutes more.
Bake 2 pie shells and let cool. Mix flour, cocoa, sugar, eggs and milk. Cook slowly in a thick pot, stirring constantly. Cook for about 2 to 3 minutes after mixture comes to a boil. Remove from heat and add margarine and vanilla flavoring. Pour into pie shells.
Add flour to make really stiff dough. Has to be stiff enough to stay together in long rolls, about 1/2-inch in diameter. If not stiff enough to do that, add more flour. After rolling, let set in refrigerator for a couple of hours. Slice in little pieces on ungreased cookie sheet and bake at 350° until brown.
Spread all but 1 teaspoon butter on beef. Place on a rack in a roasting pan. Place, uncovered, in 400° oven for 20 minutes. While tenderloin is roasting, saute onion in remaining butter in small saucepan. Add remaining ingredients. Heat and pour over meat. Roast 20 to 25 minutes longer, basting often. Serve remaining sauce with meat. Grilled mushrooms may be added to the serving platter. Serves 12.
Melt butter. Pour into deep Pyrex or Corning Ware dish. Mix next 3 ingredients into paste. Spread as evenly as possible over melted butter. Spread fruit evenly over this. Pour a little of the fruit juice over it (reserve some juice). Cook about 1 hour at 350° or until top is golden brown (crust rises to top). After done, pour more juice evenly over top.
Use 2-quart baking dish. Melt butter. Pour peaches and juice in dish. Put dry cake mix on top of peaches. Pour melted oleo on top. Bake at 350° for 40 or 50 minutes.
Process until the bay leaf is pulverized and mixture is thoroughly blended. Store in an airtight container at room temperature for up to 3 months. Makes about 1/2 cup.
Mix all ingredients together and bake in two 8-inch pie crusts for 30-45 minutes or until golden brown.
Thoroughly mix all ingredients except bacon strips. Pour into baking dish. Top with bacon slices. Bake at 350° for about 1 hour or until pepper and onion are tender. Yields 6 to 8 servings. Casserole will freeze well.
Mix the pretzels and margarine and spread. Bake at 350° for 10 minutes. Let cool.
Mix together and bring to a boil the water, raisins, butter, molasses and spices. Simmer for 30 minutes. Cool thoroughly.
Mix ingredients together and let set for 3 or 4 hours or overnight in refrigerator. Bake at 350° for 1 hour.
In morning, brown meat; pour off grease. Add corn, tomato sauce, chopped green pepper, pimentos, olives and mushrooms. Cook about 1 hour. In evening, add cooked noodles. Put in casserole dish. Add grated cheese on top. Heat in medium oven until hot through and cheese melts. Serves 10.
Beat together first 6 ingredients until creamy. Then add next 3 ingredients and blend well. Stir in oats. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Let cream cheese come to room temperature in a bowl. Stir in cheese, onion and Worcestershire sauce. Blend on low speed. Beat at medium speed until light and fluffy. Stir in chipped beef. May roll ball in nuts if desired. Chill for 8 hours.
Place cornmeal in a mixing bowl. Pour boiling water over. Mix well. Stir in flour, milk, eggs, sugar, baking powder and salt. Beat with a wire whisk until smooth. Pour into a lightly greased 8-inch square baking pan. Bake in a preheated 350° oven until firm and golden brown, 30 to 35 minutes.
Pop the popcorn according to package directions and cool. In a 6-quart or larger bowl, mix together all the ingredients. Serve immediately. To store, divide into the desired portions and store up to five days at room temperature in sealed containers or resealable, zipper-top bags. Makes 24 cups.
Mix flour, corn meal, baking powder and salt. Set aside. Combine eggs, milk and oil in large bowl. Beat until smooth. Add yams; beat until well blended. Add dry mixture, stirring only until moistened. Pour into 9 x 13-inch greased baking pan. Bake at 425° for 35 to 40 minutes. Serve warm with butter.
Mix ingredients together. Bake at 350° for 35 minutes in a greased and floured 9 x 12-inch pan.
Rinse frozen asparagus under cold running water to separate. Place one frozen stick of crab meat and 2 asparagus spears on narrow end of each ham slice. Roll up and secure with a wooden pick. Place rolls, seam side down, in an ungreased 8 or 9-inch baking dish. Cook uncovered in 350° oven about 15 minutes. Sprinkle with cheese. Cook uncovered until crab meat is hot and cheese is melted, about 5 minutes.
Put bread in 9 x 13-inch pan. Top with cheese, sausage and mushrooms. Mix eggs, milk, onion and dry mustard. Pour this mixture over other ingredients; chill overnight. Mix together one can mushroom soup and 1/2 cup milk and pour over chilled mixture. Bake at 350° for 30 minutes. Let set 10 to 15 minutes before serving.
Mix dry ingredients together and stir well. Add remaining ingredients and stir well. Pour mixture into two round cake pans, greased well. Bake at 300° for 35 minutes or until done. Let cool. Put apple butter between layers.
Mix thawed hash browns, soup, butter or margarine, onions, salt and pepper and 1/2 of Cheddar cheese. Fold in sour cream. Put in 9 x 13-inch buttered baking dish. Sprinkle rest of Cheddar cheese on top. Bake at 350° for 1 hour.
Add rice to boiling, salted water; boil 15 minutes, uncovered, stirring occasionally. Drain water from rice. In 2-quart casserole, beat eggs. Add sugar, vanilla, raisins and lemon rind. Add 2 cups milk to drained rice. Add to egg mixture. Blend well. Sprinkle nutmeg and bits of butter over pudding. Place in deep pan and fill pan almost full of water. Bake 1/2 hour; stir. Bake 1 more hour or until a silver knife comes out clean. Cool. Bake at 325°.
Mix all together. Should be soupy. Cook, uncovered, for 1 hour and 20 minutes at 350°.
Fry ground beef and onion together; drain fat. Add all remaining ingredients. Bring to a boil; cover. Simmer 1 hour.
Preheat oven to 400°. Combine ingredients and pour over shrimp in roasting pan. Bake 20 to 30 minutes or until done, stirring every 7 to 8 minutes. This is a good way to fix jumbo shrimp.
Gradually stir milk and egg into pudding mix in saucepan. Add rice and raisins. Stir over medium heat until mixture just comes to a boil. Cool 5 minutes, stirring twice.
Beat cranberry sauce until smooth. Add orange juice and lemon juice. Blend until combined. Add ginger ale. Serve over ice in punch bowl.
Simmer for approximately 45 minutes, stirring occasionally. Place ribs on hot grill and sear on both sides. Brush sauce generously on both sides of the ribs and cook for an additional few minutes.
Mix usual way. Cream Crisco and sugar well. Add eggs, one at a time. Sift dry ingredients together. Add slowly with milk to cream mixture. Add coconut and flavoring. Bake at 325° for 1 1/2 hours. Don't open oven until time is up. Place on bottom rack of oven to cook.
Spread cream cheese in pie pan; cover with chili. Sprinkle scallions and green pepper on top. Top with grated cheese. Bake for 20 minutes at 325°. Serve with tortilla chips.
Saute onion, butter and mushrooms. Add flour and mix well until smooth. Add rest of ingredients into 9-inch pie plate using Pillsbury pie crust and bake. Bake at 350° for 45 minutes to 1 hour. Makes 2 (9-inch) pies. For variation, you can use less mushrooms and add fresh veggies!!
Put oil, sugar and egg together; mix well. Combine flour, soda, salt and spices. Add to sugar mixture, mixing until blended. Shape dough into 1-inch balls. Roll in sugar. Place 2-inches apart on greased cookie sheet. Bake at 375° for 8 minutes. Do not overbake.
Mix sugar, flour and margarine. Add eggs and beat. Stir in buttermilk and vanilla flavoring. Pour into pie shells. Bake at 350° for 45 to 50 minutes. Add 1 cup coconut, if desired.
Combine first 7 ingredients; add beef and mix well. Split buns and toast uncut surfaces under broiler. Spread cut sides with beef mixture. Broil 3 inches from heat for 6 minutes. Makes 6 servings.
Mix soy sauce, brown sugar and seasonings. Add beef and let stand 10 minutes to marinate. Stir-fry beef in hot oil until brown. Add vegetables. Stir-fry until tender but still crisp. Mix broth and cornstarch and add to skillet. Bring to a boil for 1 minute. Serve over prepared rice.
Dissolve peach Jell-O with 1 1/2 cups water. Pour over peaches in baking dish. Sprinkle cake mix over peaches. Dot with butter. Bake at 350° until brown.
Use any favorite biscuit recipe, adding cornmeal to the dry ingredients. Knead lightly and roll out to 1/8 inch thickness. Spread sausage evenly on dough. Roll up like a jelly roll about 2 inches in diameter and wrap in wax paper or aluminum foil until chilled. Slice about 1/4 inch thick and bake on ungreased cookie sheet at 450° until golden brown.
Dissolve cornstarch in cold water in small pan, adding boiling water. Cook over low heat, stirring constantly until clear; set aside to cool. Beat egg whites until frothy, add salt. On high speed gradually add sugar until peaks form. Add vanilla. Gradually add cooled cornstarch mixture, beating as you add it. Beat until peaks form. Pile on pie. Bake at 300` until lightly brown.
Cook and cool the macaroni. Mix together with all the remaining ingredients. Chill 4 hours.
In a large saucepan, brown bacon and dice. Stir in bell peppers and onions and saute until wilted. Add potatoes, corn, tomatoes, Ro-Tel, water, lemon juice and seasonings. Bring to a boil and then reduce to a simmer for 20 to 30 minutes. Add fish and cook 5 minutes or until fish is done.
Dissolve jello, sugar and salt in hot water. Add lemon and juice. Chill until thick like egg whites. Place in mixing bowl and add chilled milk; beat until fluffy. Mix margarine and vanilla wafer crumbs. Press into two 11 x 7 x 1 1/2-inch pans. Reserve about 1/2 cup of the wafers. Spoon jello mixture into pans. Sprinkle crumbs. Set until firm. Keep cold. Cut and serve.
Heat soup, cream cheese and mayonnaise. Dissolve unflavored gelatin in water. Add gelatin and blend with a whisk until bubbly. Add the rest of the ingredients. Pour into a greased bowl or mold. Chill at least 2 hours. Invert onto a plate and serve with crackers.
Make dough using flour, salt, baking powder, shortening and egg, beaten in cup with enough water to make 3/4 cup. You may need more if dough is too stiff. Make a real soft dough. Roll out on a floured cloth, then cut into thin squares. Drop into boiling broth. Add black pepper and 1/2 stick butter. When done, add chicken.
Chop onion and crush garlic in bowl. Add butter. Melt in microwave 60 seconds or until limp. In large frypan, melt American cheese (on low) with other ingredients. Add onion and garlic. Simmer over low heat until everything is melted together, about 2 hours. Serve hot with corn chips.
Cream butter, margarine and sugar until fluffy. Beat in eggs, one at a time. Add vanilla, lemon and orange extracts. Mix together dry ingredients and add to creamed mixture. Refrigerate dough for 1 hour for easier handling.
Skin and debone chicken breasts. Pound a little. Beat egg. Dip in bread crumbs. Put margarine in frypan and brown chicken. Line chicken in glass baking dish. Add to the top the black olives (split), green pepper (sliced) and sliced mushrooms. Put chicken broth in frypan. Pour in baking dish and sprinkle with Parmesan cheese. Bake for 1/2 hour at 350°.
Saut garlic and onion until clear. Slowly add flour, stirring constantly. Slowly add broth, stirring constantly. Whisk in the half and half until the mixture thickens. Stir in Tony C's seasoned crawfish and green onion. Serve immediately.
Mix apples with 1/2 cup sugar, 1/4 cup flour, salt and cinnamon. Put in pie shell. Combine sugar, graham cracker crumbs, flour and walnuts. Put over apples. Drizzle melted butter over all. Bake at 350° for 1 hour.
The way I mix it (Grandpa), I put eggs, sugar, juice, pulp, milk and vanilla and beat these just so they are well mixed. Sift in 2/3 of the flour and all soda. Put in lukewarm margarine. Put in rest of flour. Mix gently; do not beat too much. This recipes makes 7 loaves. Bake at 350° until toothpick comes out clean. Cool 5 minutes and take out of pans.
Combine mayonnaise, mustard, celery seed, salt and pepper; mix well. Add potatoes, eggs, onion, celery and pickle; mix lightly. Chill before serving.
Combine all ingredients in a food processor until smooth. Serve with pita chips and crackers.
Melt margarine and potatoes and put into a 13 x 15-inch baking dish. Mix the rest of ingredients and pour over potatoes. Bake at 350° for 1 hour.
Mix first four ingredients in a saucepan. Stir well. Bring mixture to a boil. Boil one minute, stirring constantly. Remove from heat. Add remaining ingredients. Stir until well mixed and drop quickly onto waxed paper.
Boil water. Dissolve Lipton soup mix in water. Add cream of mushroom soup. Stir well. Set aside. Brown steak. Place steak and soup mixture in crock-pot. Cook on low 7 to 8 hours. Serve with mashed potatoes and corn.
Blend butter, salt and sugar. Add eggs, lemon juice, spice, potato pulp and hot milk. Place in pie shell. Bake in hot oven at 425° for 10 minutes, then reduce heat to 350° and bake for 30 to 40 minutes.
In a 1 1/2-quart casserole, place both packages of spinach. Microwave on High for 15 minutes. Drain and set aside spinach liquor.
Mix spices and baking powder with flour; sift. Mix well. Then add berries and other ingredients. Bake at 300° for 55 to 60 minutes in a tube pan.
Brown ground beef and drain off grease. Add spaghetti sauce in large bowl. Combine eggs, oregano, cottage cheese, Parmesan cheese and 1 cup of Mozzarella cheese. Beat with mixer for several minutes. In 9 x 13-inch casserole dish, center 4 uncooked noodles. Pour 1 cup sauce, then half of the cheese mixture. Place 4 more uncooked noodles over cheese, then 1 cup sauce. Sprinkle with 1 1/2 cups Mozzarella. Layer 4 more uncooked noodles and remaining sauce. Sprinkle water around the edges. Cover with foil.
Mix pepper and margarine (cream). Add flour. Mix well. Add cheese and Rice Krispies. Form into small balls. Place on greased cookie sheet. Press with fork dipped in ice water. Bake at 350° for 10 minutes.
Cook chicken, bone and cut into small pieces. Butter 13 x 11-inch glass dish. Line the bottom of the dish with the meat. Mix all of the remaining ingredients. Pour mixture over the meat. Sprinkle chips on top (optional). Bake at 450° for 15 minutes.
Cut off tops of peppers and remove seeds, etc. Parboil peppers in lightly salted water about 2 minutes. Cook rice by directions on box. Mix ground beef, cooked rice, chopped onion, Worcestershire, salt, pepper and tomatoes. Stuff peppers. Place in casserole and bake at 350° for 30 to 40 minutes.
Spread 1 can crescent rolls on bottom of pan and brown at 350°. Melt Velveeta and cream of chicken. Brown hamburger.
Mix flour, salt, soda and baking powder. Cream shortening, sugars and egg together.	Combine with flour mixture and	orange juice. Blend well. Add raisins, nuts, apples and orange rind. Bake in loaf pan at 400° for 45 minutes.
Mix flour, baking soda, salt, cinnamon and sugar together; set aside. Blend eggs, strawberries, oil and pecans. Combine all ingredients.
Pour boiling water over meal; mix to combine. Stir in egg and bacon or cracklings. Shape in pones by pressing between hands and fry on both sides until golden brown, about 10 to 15 minutes. Serve hot.
Boil 1 cup water and pour over ingredients. Bake at 365° for 1 hour.
Cream Crisco and sugar for 10 minutes; add eggs (one at a time). Add 1 teaspoon of vanilla, lemon, orange, almond, coconut and pineapple flavoring. Add flour and whipping cream. Bake in a "cold" oven, 300°, for 1 1/2 hours. Use a tube pan.
Preheat oven to 375°. Top and tail the zucchini and cut lengthwise into 1/2 inch slices. Coat the slices in flour and fry until they are crisp and golden. Oil a circular ovenproof dish and arrange the zucchini slices like the spokes of a wheel. Beat together the eggs, milk, salt, pepper and half the cheese. Add the basil leaves and pour over the zucchini. Sprinkle with breadcrumbs and remaining cheese. Bake for 15-20 minutes.
Combine dry ingredients. Add 2 tablespoons of mix to the cherries. Add the sugar to the beaten egg and beat for 5 more minutes. Stir in dry ingredients, butter, almond extract and cherries.
Beat egg whites with baking powder until stiff, but not dry. Blend in remaining ingredients. Drop by rounded teaspoons onto greased cookie sheet. Dough may be divided into four portions and 5 cookies made from each portion. Bake at 350° for 10 minutes. Makes 20 cookies (40 calories per cookie).
Cream sugar, salt, egg and butter. Mix the soda and water together. Add to the creamed mixture. Beat well. Add bananas and flour and mix. Pour into well-greased and floured loaf pan. Bake for 45 to 55 minutes at 350° until toothpick inserted comes clean.
Combine softened cream cheese and Cheddar; mix well until well blended. Add remaining ingredients and mix well. Roll in chopped nuts.
Mix Cool Whip, fruit cocktail, cottage cheese, nuts and jello. Chill.
In saucepan, cook green pepper strips with garlic and butter until tender. Add remaining ingredients, except rice. Heat, stirring now and then. Serve over rice. Serves 4.
Pour boiling water over jello; stir to dissolve. Add cold water and cranberry relish. Chill until mixture starts to thicken. Fold in walnuts and celery. Chill in a 2-quart mold until set.
Soften cheeses to room temperature. Add green onions and garlic salt. You can mix pecans in cheese ball or roll cheese ball in pecans. Chill 30 minutes.
Melt butter in skillet and add onion, celery, peppers and garlic. Cook and stir for about 5 minutes. Remove from heat. Add tomato sauce, water, parsley, salt, pepper, bay leaves and shrimp. Simmer for 10 minutes (you may need to add additional water) and serve over hot cooked rice.
Add milk gradually until yeast is dissolved. Add sugar, shortening and eggs. Beat. Add flour and salt gradually to mixture until you can knead the dough. Let stand in a warm place to rise double in size. Roll out to 1/4-inch; spread with melted oleo. Sprinkle with brown sugar, cinnamon and ground nuts. Roll and cut. Let rise until light.	Bake 15 to 20 minutes at 350°.
Generously grease two 8 x 4 or 9 x 5-inch loaf pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups bread flour, oats, salt and yeast; blend well. In medium saucepan heat water, corn syrup and butter until very warm (120 to 130°F). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in whole wheat flour and rye flour to form a soft bough. On floured surface, knead in up to 1 cup bread flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F) until light and doubled in size, about 1 hour.
Use a 9 x 13-inch greased and floured pan. Pour 1/2 package of small marshmallows over bottom of pan. Mix cake mix according to directions and pour over marshmallows. Mix dry cherry Jell-O with cherry pie filling. Pour this mixture over top of cake. Bake at 350° for 40 to 45 minutes. Marshmallows come to the top and cherries to bottom. Do not have to ice.
Mix sugar, eggs, flour and oleo well, then add buttermilk. Pour into deep dish pie shell. Bake 45 minutes in a 350° oven.
Mix all ingredients together in 12 x 9-inch glass baking dish. Do not drain hominy. Bake at 375° for about 1 hour, or until all liquid has been cooked out.
Combine the sugars, butter, eggs and orange juice. Sift the dry ingredients together. Add nuts and oats to flour mixture. Mix all preceding and add marmalade and blueberries. Pour into 2 greased loaf pans and let set for 20 minutes. Bake at 350° for 1 hour and 45 minutes. Cool in the pans.
Cook ground beef in a large skillet; drain off excess fat. In bowl, combine ground beef, green pepper, onion, tomato, salt and pepper; mix well. Place this in the bottom of a casserole dish. Add squash and 1/2 of cheese. Pour cream of mushroom soup over squash. Sprinkle with remaining cheese. Bake until squash is done.
Mix shortening, sugar, brown sugar and eggs. Add soda, baking powder and vanilla. Mix all ingredients. Drop on cookie sheet and bake at 350° for 10 minutes.
Brown beef in skillet and drain. Stir in 3/4 of salsa. spread remaining salsa in oblong casserole dish and top with 3 corn tortillas, meat mixture, beans, 1/2 of Cheddar cheese, 3 corn tortillas, sour cream, chili and remaining 1/2 of cheese. Cover with foil and bake at 350° for 30 minutes.
Mix beef with beaten egg, milk, tomato sauce, onion, green pepper, salt, pepper, oregano, paprika, bread and Ritz crackers, crumbled. Place in a quart baking dish. Top with tomato catsup; cover. Cook on High for 10 or 11 minutes, using temperature probe to 180°. This makes 6 servings.
Melt margarine in bottom of baking dish. Mix flour, sugar and milk. Pour on top of margarine. Pour in pie filling. Do not stir! Bake at 350° for 40 minutes.
Press cookie dough with pizza pan. Bake according to directions on package; cool. Mix the cream cheese, sugar and milk with whisk. Add the Cool Whip. Spread in large cookie. Add coconut, chocolate chips, peanut butter chips and chopped nuts. Cut into small pieces. Refrigerate until served.