HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix margarine, powdered sugar and 1 cup flour as for a pie crust. Press in a 9 x 13 pan and bake at 350° for 15 minutes. Mix eggs, sugar, lemon juice, 2 Tbsp. flour and baking powder together and spread over crust. Bake at 350° for 25 minutes. Cool and frost with powdered sugar and lemon juice.
Combine all ingredients & bring to a boil. Cook for 1 minute. Spread on ham the last half hour of baking (400 degrees).
Mash squash. Add soup, sour cream, carrot, onion, salt and pepper. Spray casserole dish with nonstick spray. Cover bottom with 1/2 the bread crumbs. Add squash mixture. Cover with rest of bread crumbs and dot with butter. Bake at 350° for 35 minutes. Remove from oven and sprinkle with cheese. Let stand 10 to 15 minutes before serving.
Divide okra into 5 pint jars. Leave short stem (stem down in first layer, then vice-versa). Divide dill, garlic, peppers and alum amount jars. Combine rest of ingredients in saucepan and bring to a boil. Pour over okra and seal jars. Allow to pickle at least 2 weeks before serving.
Mix all together and put half of dough into jelly roll pan. Then mix one box of macaroon mix with 3/4 cup of water and spread on mixture in pan. Cover with rest of dough. Bake at 350° for 30 to 35 minutes. Don't overbake.
Cream shortening and sugar until fluffy. Add eggs and vanilla, blending thoroughly. Combine flour, baking powder, soda and salt; add to creamed mixture, alternately with sour cream, beginning and ending with dry ingredients. Add bananas and pecans, mixing until well blended. Spoon batter into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 40 to 45 minutes. Cool and frost with cream cheese frosting.
Soften cream and Bleu cheeses at room temperature. Add Worcestershire sauce and dash each of onion and garlic powder. Mix well. Shape into ball; roll into walnuts. Serve with crackers.
With mixer, cream shortening and granulated sugar. Add eggs; beat well. Add bananas. Add dry ingredients slowly. Add nuts. Grease and flour pan. Bake at 350° for 50 to 60 minutes.
Spread in a 9 x 12-inch flat Pyrex dish. Bake 15 to 20 minutes at 350°. Cool.
Make a dough of the potatoes, flour, egg, salt, pepper and lard. Knead well and form dough into dumplings the size of eggs. Cook in large pan of boiling salted water for about 20 minutes or until fluffy and cooked through. Drain in colander and keep warm. Fry bacon until crisp; remove from pan; crumble. Mix bacon crumbles and green onions together. Turn dumplings into bacon and onion mix until coated. Serve topped with cottage cheese.
Mix together and stir to blend. Add ice, if desired. Takes five minutes. Serves 40.
Cook first 7 ingredients, then remaining ingredients; simmer together. Bring to a boil. Then simmer for 45 to 60 minutes.
Melt butter or margarine over low heat. Add milk and cocoa. Blend well. Add the rest of ingredients. Pour into unbaked pie shell. Bake 30 to 40 minutes at 350°.
Place pork chops in shallow baking dish. Combine catsup, water and brown sugar and pour over chops. Thinly slice lemon and place one slice on top of each pork chop. Bake at 350° for 1 1/2 hours.
Cream margarine and the sugars in mixing bowl until light and fluffy. Add egg, oil, oats, cornflakes, coconut and nuts. Mix well. Stir in flour, soda and vanilla. Shape by teaspoon into balls. Place on lightly greased cookie sheet, flatten with bottom of glass. Bake at 325° for 8 to 12 minutes.
Prepare Jell-O as directed. Drain pineapple. Mix with Jell-O and congeal. Sprinkle nuts on congealed mixture. Whip 2 envelopes of Dream Whip and mix with cream cheese. Spread over nuts. In small boiler beat eggs, sugar, flour and juice. Cook until thick. Cover and cool. Spread over Dream Whip. This makes a big 9 x 13 dish. Hint: make Jell-O at night and finish the next morning.
Cook a whole chicken for a short period of time. Let cool. Remove skin and bones. Slice chicken.
Place drained pineapple, cranberries, nuts, celery and sugar in a large bowl; let stand 1 hour. Prepare jello per box instructions. When it starts to jell, add fruit ingredients. Pour into 9 x 12-inch Pyrex dish and refrigerate.
Mix together sugar, egg yolks, vinegar and cornstarch. Add boiling water. Cook like	custard (in a double boiler). Add lemon extract and cool. Put beaten egg whites on top. Place in a 350° oven for 15 minutes to brown.
Heat fruit. Melt oleo in a large casserole dish. Mix flour, sugar, baking powder and salt. Add milk and beat until mixed. Pour into butter dish and stir until blended with oleo. Pour hot fruit evenly over batter. Bake at 350° until dough rises to top and browns about 1 hour. Blackberries may be used instead of peaches.
Combine sugar, water and salt in saucepan. Bring to a boil over high flame and cook for 3 minutes. Place unbeaten egg whites and cream of tartar in small mixer bowl. Turn switch to fast and immediately add hot syrup. Continue to beat for 5 minutes. Add vanilla. Frosts a 2-layer cake (generously). I frosted a loaf cake and a 2-layer cake.
Beat together until lemon colored the yolks of eggs, 1/2 cup sugar, lemon juice and grated rind. Cook in double boiler until thick. Let cool. Add egg whites beaten stiff into which is stirred 1 tablespoon sugar. Add whipped cream.
Preheat oven to 350°. Grease and flour pan, 13 x 9 x 2-inch. Spread coconut evenly in bottom of pan. Sprinkle with pecans. Prepare cake mix, following package directions for original recipe. Pour over coconut and pecans.
Heat soups, mushrooms, water. Reserve 1 cup; add rice. Pour in baking dish; lay chicken on top, cover with reserved 1 cup of soup mixture. Bake at 325° for 2 hours.
Saute celery and onion in butter in small skillet until golden brown. Cook, covered, until tender. Stir in tomato juice and tomato paste. Simmer for about 10 minutes. Brown ground beef with seasoning in skillet, stirring until crumbly. Stir in vegetable mixture. Layer hot rice and ground beef mixture in casserole dish. Sprinkle cheese on top. Bake at 350° for 10 to 15 minutes until cheese is melted.
Melt oleo, chocolate chips and peanut butter together. Put cereal into a large bowl. Pour mixture over cereal and mix well. Pour some powdered sugar in the bottom of a double grocery bag. Add some of the cereal mixture, then more powdered sugar and shake well. Keep alternating until all are added.
Combine flour, sugar and salt. Cut in butter until mixture resembles a coarse meal. Remove 1 cup of mixture and combine with cinnamon and nuts. Set aside for topping. To remaining mixture, add milk and baking powder. Spread into greased 9 x 13-inch pan. Sprinkle crumb topping over batter. Bake at 350° for 30 to 35 minutes.
Combine beef, tomatoes, water, chili powder, green pepper and onion in a large saucepan. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Season to taste with salt and pepper. Line a 9 x 13 x 2-inch baking pan with 1/3 of the tortillas. Top with 1/3 of the sauce and 1/3 of the cheese. Repeat with the remaining ingredients, making 2 more layers but reserving the remaining 1/3 cheese. Bake, covered, in a 350° oven for 45 minutes. Sprinkle the remaining cheese on top of the casserole. Serve with salsa, if desired. Makes 8 to 10 servings.
Line a deep pie pan with a rich pie crust and bake in a 450° oven for 10 to 15 minutes.
Melt margarine in a 13x9-inch pan to coat pan well. Mix the margarine and other ingredients except cheese in pan, sprinkle with cheese. Bake 350° for 30 - 45 minutes until brown.
Cream shortening and sugar. Beat in eggs, one at a time. Add bananas. Add flour and dry ingredients. Stir in oats. Add raisins, nuts and cherries. Mix well. Drop from teaspoon onto a greased baking sheet. Bake at 375° for 12 to 15 minutes.
Mix all ingredients with pork. Mix well. Add 1 cup cold water slowly, about 1/4 cup at a time. Mix well, then add another 1/4 cup, mixing until the 1 cup is used up. (If the meat clings to your hands, add still another 1/4 cup water.) When cutting the pork butt, do not remove the fat. Attach funnel to mixer. Keep funnel wet for casings to slide on. Tie off ends. When cooking, use just enough water to cover sausage. Simmer; boil on low flame and cook about 1/2 hour.
Cook the raisins and water until 1 cup liquid remains. Cool. Add the baking soda to the 1 cup liquid. Cream butter and sugar. Add eggs and beat. Add flour, salt, cinnamon, nutmeg and cloves alternately with raisin liquid. Add raisins and nuts. Pour into greased and floured 13 x 9-inch pan or 2 layer cake pans. Bake at 350° for 40 to 45 minutes.
Mix all together in casserole dish. Bake at 325° for 1 hour.
Choose several fruits in season from these: fresh pineapple, grapes, bananas, cherries, apples, oranges, peaches, nectarines, melon, blueberries, etc. Prepare 6 to 8 cups by doing necessary peeling, pitting, coring or seeding. Slice or cube into a large bowl. Carefully stir in one 8 ounce container of yogurt and 1/4 cup sunflower seeds. Chill.
Boil shells and drain; brown onions and peppers in oleo. Toss together tomato soup, mushroom soup, milk and cheese; pour over shells and bake for 45 minutes to 1 hour at 350°.
Preheat oven to 400 degrees. Beat cream cheese and margarine at medium speed for 2 minutes or until mixture is creamy. Gradually add flour, beating at low speed until blended. Spoon dough into miniature muffin pans, filling two-thirds full, or refrigerate dough up to 3 days. Bake for 17 minutes or until golden brown. Serve immediately. Makes 2 dozen.
Mix in large bowl the sugar, peanut butter and softened butter. Mix well. Make into small balls. Place in freezer for awhile.
Wash river rice; let water come to a boil and add rice. Bring back to a boil; cook down until rice is dry. Add milk, sugar, egg yolks and nutmeg. Cook until thick. Beat egg whites until stiff peaks form, then add 2 teaspoons sugar at a time. Continue beating after each addition. Spread on pudding and bake in a 350° oven until it browns good.
Distribute bread crumbs in dish. Sprinkle grated cheese evenly over bread. Snip smoked ham with scissors over cheese. Beat eggs lightly and add mustard and milk; stir to blend. Pour this mixture in casserole. Dot with butter; sprinkle with paprika. Cover and refrigerate several hours or the night before. Bake uncovered at 350° for 35 minutes.
In 2 1/2-quart pot, Teflon or spray with Pam, place beef in pot. Sprinkle with salt. Cook until meat changes color. Add onions, celery and green pepper; mix well. Cover and cook over medium heat 2 to 3 minutes. Add tomatoes and liquid and all seasonings, mixing well. Bring to a boil; cover and turn heat low and simmer gently for 25 minutes, stirring occasionally. Add kidney beans and beef broth. Continue cooking over low heat for 15 to 20 minutes.
First Layer: Mix pretzels, butter and sugar together and spread in bottom of 10 x 13-inch pan. Bake 8 to 10 minutes at 400°.
Melt butter; add sugar and almonds. Cook over high flame, stirring constantly, until mix is golden brown, 5 to 10 minutes. Spread in 8 x 10-inch buttered pan.
Separate eggs. Beat whites until stiff, adding 1/2 cup of the sugar. Set aside. Cream butter. Add rest of sugar, then beat well. Add yolks, about 2 at a time; beat well. Add flour and milk alternately. Add vanilla. Fold in egg whites. Bake in large (10-inch) tube pan which has been greased and floured on bottom only at 300° for 1 1/2 to 1 3/4 hours until tester comes out clean. Cool right side up on rack.
Wash and cut zucchini in quarters and cook in boiling slightly salted water until done. Don't over cook. Drain well, let cool, cut in small pieces and slightly squeeze out excess water. Place in a large bowl, add beaten eggs and all other ingredients. Mix very well. Oil bottom of 9 x 12-inch pan. Sprinkle some bread crumbs and smooth out. Spread mixture on crumbs. Sprinkle a few more crumbs and Parmesan cheese on top of mixture and bake in 350° oven about 50 minutes or until brown on top. Can be served warm or can be cut in 2-inch squares when cold and served as hors d'oeuvres.
Dissolve jello in 1 cup boiling water; cool. Roll out the graham crackers and mix with margarine and powdered sugar. Use most of the cracker mixture to line a 9 x 13-inch pan. In separate bowl, cream together sugar, cream cheese and vanilla. Mix with cold jello. Whip chilled evaporated milk until stiff.
Pare and slice or dice the potatoes. Peel and slice the onions. Cook these vegetables in a saucepan with a small amount of	water so that the water will be used up when the vegetables are just tender. Add the tuna, milk, salt, pepper and butter. Heat slowly. Taste for further seasoning, if desired.
Make small slits in the meat and tuck pieces of garlic and rosemary into the pork. Brush the meat all over with olive oil and roast in a 350° oven for 45 minutes.
Mix all ingredients in a large bowl. After you have mixed well, form mixture into a log shape by pressing mixture together until dough sticks. Lay cheese log on a piece of wax paper wrap. Put into refrigerator for 6 hours or overnight. Remove from refrigerator. Place 1/4-inch thick sliced cookies on an ungreased cookie sheet. Cook at 400° for about 6 to 10 minutes. Remove from pan after you take out of oven.
Cut wings in 3 pieces; discard end piece of wings. Use a deep fryer with Puritan oil. Cook at 400° for approximately 10 minutes.
Place ice water and lemon juice in small deep bowl. Sprinkle dry milk powder on top. Beat until stiff enough to hold soft peaks with a rotary beater (about 15 minutes) or use an electric beater. Fold in sugar substitute. Makes 1 cup.
Cream cheese must be at room temperature. Put cream cheese in medium-size bowl and beat with mixer on medium speed. Add lemon juice and Splenda. (Start with 2 tablespoons lemon juice and 1 teaspoon Splenda. Go from this point to determine how tart or sweet you want your pie, mixing and tasting after each addition.)
Heat pineapple, add jello and let cool. Mix with buttermilk and Cool Whip. Let set until firm. Good for diabetics.
Mix in microwave bowl the chocolate chips and butterscotch chips. Heat on High for 3 minutes. (The chips will look glossy.) Stir in peanuts. Stir until completely coated. Drop by teaspoon on waxed paper and cool.
Put corn in baking dish. Mix sour cream and soup and then spread over corn. Sprinkle cheese over that. Mix butter and cracker crumbs and spread over that. Bake at 350° for 20 to 30 minutes.
Sift flour, sugar, baking powder, baking soda and salt. Stir in raisins. In separate bowl, mix eggs, buttermilk and shortening. Add liquid to dry ingredients; mix until moistened. Turn into greased loaf pan (5 1/4 x 9 1/2-inch). Bake at 350° for 1 hour. Remove from pan immediately.
Put milk and brown sugar in pan; heat to boil. Boil 2 1/2 minutes. Remove from heat and add butter, peanut butter and vanilla. Stir thoroughly. Pour into a greased 8 x 8-inch or 9 x 9-inch dish. Let cool completely before cutting into squares.
Boil the water, margarine and cocoa for 2 minutes. Remove form heat. Add the flour, sugar, salt and soda. Mix well and add the eggs and sour cream. Beat well. Pour into greased and floured cookie sheet (18 x 12 x 1-inch). Bake 20 minutes at 350°.
Mix all ingredients in blender. Can be frozen and eaten as a soft ice cream or can be poured from blender into a glass and enjoyed immediately.
Dissolve Jell-o in hot water. Add orange juice, mandarin oranges, and pineapple. Chill until firm. Whip vanilla pudding mix with milk. Fold in cool whip. Add nuts. Spread over chilled Jell-o. Refrigerate.
Cook rice as directed on package and set aside. Mix rice and Cheez Whiz. Melt margarine and saute onion and celery, then add soup. Remove from heat. Add to rice mixture and add broccoli, then mix all ingredients well and pour in baking dish. Top with grated cheese. Bake in 350° oven for 30 minutes or until cheese is bubbling.
Melt margarine	in a saucepan. Combine margarine and brown sugar in a	mixing	bowl. Stir and let cool 10 minutes. Add eggs, one at a time, beating after each. Add flour and stir until completely	moistened. Add pecans and chocolate chips. Stir. Pour mixture in greased and floured 8 x 14-inch glass pan.	Bake 25 to 30 minutes at 350°.
Combine rice (right from the box) with the beef, egg, onion, salt, pepper and 1/2 cup of tomato sauce; mix lightly. Shape into balls; place in skillet. Add sugar and water to the remaining tomato sauce. Pour sauce over meat balls in skillet. Bring to boil; reduce heat and simmer, covered, for 15 minutes, basting occasionally.
Boil the instant coffee and 2 5/8 cups boiling water; set aside to cool. Boil the sugar and 5 cups water for 5 minutes, then cool. Mix together, then add the vanilla and vodka. Mix all together; pour into 4 fifth size bottles and seal. This liquor may not be refrigerated and will keep. Makes 4 1/2 fifths.
Combine ingredients and mix well. Bake in moderate oven (300° to 350°) for 1 1/2 hours. Cool.
Mix enough milk for a stiff batter. Drop by teaspoon in hot fat until brown.
Preheat oven to 350°. Sift flour, cocoa, baking soda, salt and cinnamon together in a medium bowl, set aside. In a large bowl, beat together oil, sugar, eggs and vanilla. Add dry ingredients alternately with buttermilk and zucchini. Mix with electric mixer or by hand until will blended, about 2 minutes. Pour into greased and floured 10 x 15-inch baking pan. Top with chocolate chips and pecans. Bake 20 to 25 minutes until brownies test done. Cut into pieces.
Cream together oleo, eggs, vanilla and sugar. Fold in flour, salt, soda, oatmeal and pecans. Mix well, and bake 10 minutes in oven at 350°.
Mix ingredients in order given and bake in pie shell at 350° for 45 minutes or until set.
Combine cornbread mix in a large bowl; add milk and stir. Add other ingredients in given order. Bake in a greased pan at 400° about 35 minutes.
Drain marinade from 1 jar of artichokes into frypan. Discard other jar's marinade. Add onion and garlic to pan and saute. Beat eggs with fork. Add crumbs. Stir in cheese, parsley, seasonings, artichokes and sauteed mixture. Bake in greased 9 x 11-inch pan for 30 minutes at 325°. Set 10 minutes before cutting. Can be served cold or hot.
Prepare stuffing mix by directions on box. Place half of stuffing mix in the bottom of 2 liter casserole dish. Combine all other ingredients together until mixed well. Pour mixture over stuffing and cover with other half of remaining stuffing mix. Bake for 35 minutes at 350°.
Cook roast in crock-pot with water and gravy mix until slightly tender. Add salt, pepper and Worcestershire sauce, as desired. Add chopped vegetables and cook until tender.
Mix all ingredients. Bake at 350° for 1 hour in oven, then put in crock to keep warm.
Cook peanuts, sugar, milk and syrup until it forms a hard ball in cold water. Remove from heat. Add butter, powdered sugar and red food coloring. Beat until smooth. Drop into patties on wax paper to cool.
Mix flour, 1 cup sugar and salt. Mix milk and 3 cups warm water together; add to flour. Mix eggs and Crisco, then add yeast mixture. Let stand until doubled, then punch down. Let it rise again. Make 4 even balls to roll. Combine 3 cups sugar and cinnamon. Roll balls in butter, then sugar-cinnamon mixture. Bake at 350° for 30 minutes.
In black skillet fry onions in a little oil. In bowl mix other seasonings, chopped oysters and juice, crumbled French bread, eggs, salt and pepper. Fry in a little oil skilletfuls of this mixture until it becomes dry. Put broth and all of the fried down oysters and seasonings, baked giblets and neck in a shallow baking pan. Bake until thick gravy consistency.
Thaw frog legs. If frozen, separate into individual legs. In shallow dish, combine flour, salt and ground red pepper. Dip frog legs into flour mixture, a few at a time, to coat thoroughly. In a saucepan or deep fat fryer, heat about 2-inches of cooking oil to 375°. Fry coated frog legs, a few at a time, in deep hot fat about 2 minutes or until done. Keep warm in a 325° oven while frying the remainder. Makes 6 servings.
Arrange attractively on a large platter or cutting board and serve with sliced pears and apples, clusters of green and red grapes and whole strawberries. Fresh French bread and butter accompany this finale to a French meal.
Preheat oven to 350°. In a large bowl mix flour, sugar, baking soda and salt together. Melt butter or margarine and combine milk, eggs, vanilla, bananas and nuts together along with melted butter to the dry ingredients. Pour into a deep baking pan and bake until top is golden brown. Insert a toothpick to insure cake is done.
Heat oven to 325°. Cream 1 1/2 cups sugar with margarine. Add eggs. Sift flour, cream of tartar, salt and baking soda. Add sifted ingredients to egg mixture. Chill. Form into balls and roll them in nutmeg mixed with 2 tablespoons of sugar. Bake 12 to 15 minutes.
Mix baking powder and sugar; add dates, nuts, yolks of eggs and crumbs. Then add beaten whites. Line bottom of long pan with greased paper. Bake at 350° for 30 minutes. Yummy with whipped cream on top.
In small bowl, combine all ingredients; mix well. Cover; refrigerate several hours to blend flavors. Serve with fresh vegetable dippers. Makes 2 cups.
Sift together into a bowl: flour, baking powder, sugar, salt and cream of tartar. Add shortening. Cut in with pastry blender until the mixture looks like coarse cornmeal. Add milk all at once. Stir just enough to make a soft dough. Turn out onto a lightly floured board. Knead lightly for 30 seconds. Roll out to a thickness of 1/2-inch. Cut with a floured 2-inch round cutter. Place on an ungreased baking sheet. Bake at 450° for 12 to 15 minutes. Makes about 16 biscuits.
Put flour in a mixing bowl and add beaten egg. Mix in the egg and add milk until you have a liquid batter. Make sure you have no lumps.
Mix the first 5 ingredients; put in sheet pan. Sprinkle the cake mix (dry) over top of pumpkin mix. Add the chopped pecans over cake mix. Melt the margarine; spoon over pecans. Bake at 325° for 1 hour.
Prepare medium-hot fire in covered charcoal or gas grill. Beat egg, then add meat, bread crumbs, milk, chili powder, cumin, oregano, salt and cayenne in mixing bowl. Use your hands to mix ingredients thoroughly. Form into 6 patties about 1/2-inch thick. Grill patties, turning once, until well browned on outside and no longer pink in center about 15 to 17 minutes. Top each patty with 1 slice cheese and place rolls, cut side down on grill. Cook about 30 seconds to melt cheese and lightly toast rolls. Garnish burger with salsa, or taco sauce and shredded lettuce. Makes 6 servings.
In saucepan, over low heat, melt chocolate chips with condensed milk. Remove from heat; stir in walnuts and vanilla. Spread into waxed paper-lined 8-inch square pan. Chill for 2 hours. Turn fudge onto cutting board. Peel off waxed paper and cut into squares. Makes 2 pounds.
First do: 2 c. raisins with 1 c. water. Boil 5 minutes or until liquid is decreased to 1/2 c. and cool. Then cream shortening. Add sugar and blend well. Add eggs one at a time, beating well after each addition. Add vanilla, nuts and cooled raisins. Mix. Add dry ingredients and blend well. Drop by teaspoon on a greased cookie sheet. Bake 400 degrees 12 to 15 minutes. Makes about 5 dozen.
In a big saucepan, saute onion, garlic and green pepper in butter for 10 minutes, stirring occasionally. Add beef and saute for 1 minute (until beef is brown) the spoon out excess fat. Add chili powder, water, tomatoes, bay leaf, salt, cumin and cayenne. Bring to boil. Add beans and simmer for 30 minutes to 1 hour. Yields 6 to 8 servings.
Crush graham crackers. Mix remaining ingredients in bowl. Shape teaspoons of the mixture into 1 inch balls. Roll in graham cracker crumbs until coated. Arrange balls on ungreased cookie sheet and refrigerate 20 minutes or until firm.
Melt oleo. Mix all ingredients. Pour into pie crust. Bake at 400° for 10 minutes and at 350° for 40 minutes.
Stir dry ingredients together. Add eggs, milk and oil. If mixture becomes too thick, add 1 tablespoon milk. Cut bananas into 2 to 3-inch pieces. Dip into Tempura batter and fry quickly in very hot oil until golden brown. Blot on paper towels and serve while hot.