HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs. Blend sugar and flour. Add to eggs. Add margarine, vanilla, milk and coconut. Put into two small or one large greased pie pan. Bake at 350° for 30 minutes.
Combine cream cheese, mayonnaise and sugar; mix well. Stir in cranberry sauce, pineapple and pecans. Fold in whipped cream. Spread in 8 x 8 x 2-inch pan; freeze until firm. Remove from freezer 5 minutes before serving. Makes 10 to 12 servings.
Melt margarine and spread to coat sides and bottom of 9 x 13-inch pan. Peel and core apples. Soak 1 hour in water to which lemon juice has been added. Drain. Mix cinnamon, brown sugar and walnuts. Place apples in baking pan and cover with cinnamon mix. Bake covered at	350° for 30 to 40 minutes. Serve warm.
Mix sugar, salt, and flour. Beat the eggs, and add the rhubarb and flour mix to the eggs. Bake in a 9 inch pie crust at 400 degrees for 45 minutes.
Mix oil and sugar; add eggs, then apples. Sift together flour, salt, soda and cinnamon and add to mixture. Add vanilla and pecans. Batter will be stiff. Pour into well greased and floured tube pan. Bake 1 1/2 to 2 hours in a 300° oven. Cool before slicing.
Make jello and let congeal. Mix milk and mayonnaise together. Add all other ingredients and pour into jello. Very good with ham loaf.
Melt shortening and sugar. Add molasses and egg. (Cool enough to not cook egg.) Beat until well mixed. Add other ingredients. Chill at least 2 hours or overnight. Make 1-inch balls. Roll in sugar. Bake on greased baking sheet for 8 to 10 minutes, until cracks appear on top, at 375°.
Drain shrimp. Rinse; drain well. Pour shrimp in with cream cheese; mix together well. Make a ball and chill. Pour cocktail sauce over to cover. Serve with Town House crackers.
Place tomatoes and onions in a shallow serving bowl. Combine remaining ingredients; pour over tomatoes. Cover and refrigerate for at least 2 hours or overnight.
Combine sugar, salt and cornstarch. Stir in orange and lemon juices. Add undrained cherries, spices and food coloring. Cook, stirring constantly, over medium heat until mixture thickens and comes to a boil. Boil 2 minutes. Remove cinnamon and cloves. Serve warm with ham.
Marinate beef, chicken or pork for 6 to 8 hours. Grill or broil.
Cream butter & sugar until light & fluffy. Beat in egg & vanilla. Combine flour, cocoa, soda and salt. Slowly add to creamed mixture, mix well. Lightly grease foil on a pizza pan. Spread dough to 1/2 inch from edge. Evenly sprinkle with candy & marshmallows. Bake at 350 degrees for 18-20 minutes. Do not overbake.
In small bowl, combine Cheddar cheese, cream cheese and margarine until well blended. Spread 1/4 of mixture on one ham slice. Repeat with remaining mixture and ham slices. Roll up from short sides. Chill for several hours or wrap and freeze if desired. To serve, slice rolls into 1/2-inch thick slices. Arrange slices on top of crackers. If frozen, let stand at room temperature for 20 minutes before serving.
Grind cranberries and put sugar over them. Grind orange and apple. Combine with cranberries. Mix Jell-O with boiling water. Mix with other ingredients and add chopped nuts. Pour into bowl and refrigerate to set.
Fry leek mushrooms and onion in vegetable oil for about 5 minutes. Add chicken, shrimp and chili pasta. Fry again for about 5 minutes. Add the cole slaw at the last minute. Fry the cooked rice in vegetable oil and sojasauce for 5 minutes. Combine mixture with the rice and heat well for a little while (keep stirring). Add sojasauce to taste. Side dish: Fried egg with a slice of ham.
Then let stand for 45 minutes or until no grains of sugar are seen. Put mixture on top of the cheddar cheese. Then fry 1 lb. bacon and crumble on top of mixture.
Mix all ingredients and put in a large greased casserole. Bake at 350° for 50 to 60 minutes.
Melt butter in shallow baking dish in oven. Remove from oven and add mixture of flour, sugar, milk and vanilla flavor. Drop peaches evenly in this mixture but do not stir. Bake at 350° for about 30 to 35 minutes until top is golden brown.
Mix together first 4 ingredients and pat on sides and bottom of greased spring-form pan. Soften cream cheese in a large bowl, gradually adding eggs, one at a time, beating well after each addition. Beat in remaining ingredients. Beat well. Must be smooth. Pour into graham cracker crust pan. Bake at 350° for one hour. Turn off heat and let cake stay in oven for another hour. Do not open door until one hour has passed. Let stay in spring-form pan until cool. Refrigerate. If desired, top may be sprinkled with crust mixture or after baking, you may spread cherry, pineapple or blueberry pie filling on top.
Cream butter with brown sugar. Add eggs, one at a time, beating well. Melt chocolate over hot (not boiling) water. Add to creamed mixture with coffee and rum flavoring. Stir in flour and walnuts. Pour into pie shell. Bake at 375° for 25 minutes. Cool. Whip cream stiff. Fold in cherries. Spread on top of pie. Decorate with chocolate or candy hearts.
Cook broccoli; drain well. Add remaining ingredients and simmer over low heat until thoroughly heated.
In greased casserole dish, put half the macaroni and mix with 3 tablespoons butter and 1/2 cup cheese. Put 1 cup cheese over this. Put other half macaroni, 1 1/2 cups cheese and dot with the other 3 tablespoons butter. Mix the eggs, salt and milk and beat well. Pour over macaroni. Sprinkle top lightly with paprika. Bake at 350° for 25 to 30 minutes until macaroni is bubbly and set. Serves 6 to 8.
Mix all ingredients together and pour into a vanilla wafer crust. Strawberries may be added to top, if desired.
Mix well the pecans, oleo, milk and powdered sugar. Form into walnut size balls. Put on wax paper and leave in refrigerator overnight. Next day, melt the canning wax and chocolate morsels in a double boiler. Dip balls in this mixture and let set on wax paper.
Dissolve 1 package lime jello in 1 cup boiling water. Add 1 cup cold water; let jell. Drain juice from small can of fruit cocktail and heat. Thoroughly mix the cream cheese with salad dressing. Dissolve Knox gelatine in 1/4 cup cold water. Mix all ingredients (fruit cocktail juice, cream cheese, salad dressing and Knox gelatine mixture) until smooth. Pour on top the lime jello mixture; let jell.
Cook broccoli until tender. Combine all remaining ingredients; add broccoli. Cook in casserole dish for 30 minutes until bubbly and golden brown. Bake at 350°.
Heat oven to 375°. Grease 8 or 9-inch pan generously and dust with flour. Blend all ingredients in mixing bowl. Beat about 2 minutes. Pour into prepared pan. Bake 25 to 30 minutes. Can use a 9-inch pie dish. Use fresh or frozen strawberries on top.
Sift the 2 cups flour and the confectioners sugar. Cut in the butter until mixture clings together. Press in a 9 x 13 x 2-inch baking pan. Bake in a 350° oven for 20 to 25 minutes, or until lightly browned. Beat together the eggs, granulated sugar and lemon juice. Sift together the 1/4 cup flour and baking powder; stir into egg mixture. Pour over baked crust. Bake in a 350° oven 25 minutes longer. Sprinkle with additional confectioners sugar. Cool; cut into bars.
Fry sausage and onion in Dutch oven. Chop cabbage. Add cabbage to Dutch oven and cook until done. Cover, adding pepper to taste. Cook noodles. Combine noodles and cabbage mixture. Serve hot.
Mix altogether and pack into cookie sheet; melt large Hershey candy bar and pour over top. Cut in 1-inch pieces.
In a 3-quart oblong baking dish, combine soup, water, rice and 1/2 can onions. Arrange chicken on rice mixture and sprinkle with paprika and pepper.
Fry meat and onion in shortening until browned. Add remaining ingredients. Cover and simmer slowly for 1 hour. Makes 4 servings.
Cream first 6 ingredients. Blend well and add milk and dry ingredients. Put in cold oven; bake 1 hour and 15 minutes at 325°.
Place in blender 1 cup of the lettuce, salad dressing, green onion and seasonings. Blend until smooth. Continue to blend while adding the remaining lettuce and cubes of cream cheese. Blend until smooth. Chill.
Mix syrup, eggs, milk and salt in shallow bowl. Dip bread into mixture; drain slightly. Saute on both sides in shallow hot fat. Serve hot with additional Log Cabin syrup (try it warmed).
Place marshmallow cream and kisses in a large bowl and set aside. Combine sugar, milk and butter in a saucepan. Bring mixture to a boil, then cook for 8 minutes. Pour over marshmallow cream and kisses, stirring until well blended. Stir in pecans and drop by teaspoonfuls onto waxed paper. Makes 12 dozen.
Brown the meat and onions together; drain grease. Add the tomatoes that have been churned up in the blender. Also add the tomato sauce, salt, chili powder and pepper. To the side, cook spaghetti and gradually add to the meat mixture. Simmer 15 to 20 minutes.
Put cottage cheese into bowl. Sprinkle dry Jell-O over it and stir. Add drained pineapple and oranges. Fold in whipped topping. Refrigerate.
Toast 1/2 loaf of bread in butter. Mix all the soup and cream together. Add to the other ingredients which have been put in a large container. Mix. Pour into a roast pan and bake 1 hour at 350°.
Preheat oven to 350°. In a large bowl, with electric mixer on medium speed, beat margarine, peanut butter and sugars until light and fluffy. Blend in eggs and vanilla. Mix flour, baking soda and salt. Add to sugar mixture. Stir in chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until lightly browned. Cool 2 minutes. Remove from cookie sheets onto wire racks to cool completely. Makes 4 dozen.
Mix all ingredients, except chocolate chips and 2 tablespoons sugar. Bake in 9 x 13-inch cake pan. Sprinkle chocolate chips and sugar on top. Bake at 350° for 20 to 25 minutes.
Cut 4 small slits in onion and insert a clove into each slit. Set aside.
Mix together melted margarine, sugar, nuts and flour. Spread in a 9 x 13-inch pan and bake in preheated 375° oven for 10 to 15 minutes. Let cool and press down.
Sift together the sugar and flour. Mix together margarine, cocoa and water. Bring to a rapid boil and pour over flour and sugar mixture. Mix well. Add 2 slightly beaten eggs. Add remaining ingredients. Bake 20 minutes at 400° in a 9 x 13-inch pan.
Boil butter, milk and brown sugar for 1 minute. Remove from heat and add remaining ingredients; mix well. Drop by teaspoonfuls onto wax paper to cool. Makes 4 or 5 dozen.
Dissolve yeast in water in mixer bowl. Add salt, butter and flour. Using a dough hook mix until well blended, about 2 minutes. Mix on medium speed 2 minutes longer. Turn out on floured surface. Knead until smooth and elastic (about 10 minutes). Place in a greased bowl, turning to grease top. Cover; let rise in a warm, draft free spot about 1 hour. Punch down and divide in half. Roll each half into a 12 x 15-inch rectangle. Roll up dough tightly, tapering ends. Place loaves on greased baking sheet on top of cornmeal. Cover; let rise 1 hour. Make 4 cuts across loaves and bake at 450° for 25 minutes. Beat egg white with water, brush on loaves and bake 5 minutes longer. Cool on wire racks.
Cut meat into squares and cook slowly until tender. Add vegetables. Thicken with a little flour mixture.
*Thawed frozen vegetable medleys can also be used to save time and are more digestible.
Cut up large head lettuce in large bowl. Add everything else and refrigerate for 12 hours.
Mix dry ingredients. Cut in oleo until mixture is crumbly. Arrange apples in shallow, well-greased pan. Sprinkle apples with dry mixture and cover baking dish. Bake at 350° about 30 minutes or until apples are tender. Remove cover and bake a few minutes longer until crumbs are brown.
Cut crusts from bread; place between damp tea towel (until bread is soft, but not wet, approximately 10 to 15 minutes). Blend the cream cheese and mayonnaise. Spread cheese mixture on bread slices. Wrap around a large dill pickle. Wrap tightly with Saran Wrap; repeat as many times as you need. Refrigerate several hours or overnight. Remove plastic wrap and slice thin to serve.
Make sure your cheese is at room temperature. Heat milk to boiling; pour over cheese in mixer bowl. Beat until nearly smooth. Add butter and garlic; beat well. Stir in green chilies (mixture will be thin). Chill. Serve as spread for fancy crackers. Makes about 1 1/2 cups of spread.
In large mixing bowl, add hamburger, rice, eggs and spices. Mix well. Roll into golf-ball size balls. Place in a large saucepan. Cut bell pepper into strips and onion into rings. Add to saucepan. (If you like spicy foods, at this time, add more spices.) Cover with tomato juice. Cook over medium heat until balls are done in middle, approximately 1 to 1 1/2 hours.
Brown ground chuck, onion and drain off any fat. Brown bacon (do not drain). Add catsup, sugar and vinegar in baking dish or roaster large enough for all ingredients). Add all beans. Stir. Simmer in oven at 350° for 1 hour or cook on low in crock-pot. You can leave out green beans for a different taste. Serves a large family.
Mix together thoroughly the first 4 ingredients. Sift together and stir in the next 4 ingredients. Stir in oats, nuts and raisins. Drop by rounded teaspoonfuls about 2 inches apart on lightly greased baking sheet. Bake until lightly browned at 400° for 8 to 10 minutes. Makes about 5 dozen.
Dissolve yeast in warm water. Mix in rest of the ingredients. Mix flour in 1 cup at a time. Knead dough until almost not sticky. Put in buttered bowl. Cover and let rise 30 minutes. Punch down. Divide into 2 balls (add flour to hands as it will be sticky). Shape dough onto greased pizza dishes. Bake at 400° for 25 minutes. Makes 2 pizzas.
Place in blender and mix well. Store in tightly covered jar. Keeps for 3 weeks in refrigerator.
Preheat oven to 325°. Grease 12 muffin pan cups or use paper liners. In large bowl, combine flour, baking soda, cinnamon and 1 teaspoon salt. Set aside. In medium bowl, combine brown sugar, buttermilk, egg and vanilla. Mix well. Fold in rhubarb and walnuts. Add to flour mixture, mixing just until moistened. Do not overmix. Spoon batter into cups. In small bowl, with fork, blend granulated sugar with butter. Sprinkle some over muffin batter in each cup. Bake for 20 minutes, or until cake tester inserted in center comes out clean. Cool. Wrap and store overnight.
Mix eggs until foamy. Add flour, sugar, brown sugar, pecans and butter. Mix. Add chocolate chips. Bake at 325° for 1 hour. Serve hot.
Place potatoes in bottom of skillet. Pour enough milk to barely cover. Salt and pepper. Cook over medium-high heat until milk boils. Place several slices of oleo on top. Turn to low heat and cover. Cook 25 to 30 minutes or until tender. Just before serving, top with grated cheese and allow to melt.
Cream together margarine and sugar. Add vanilla. Stir in 2 eggs one at a time. Mix in flour. Stir in nuts. Spread 3/4 mixture into 13 x 9-inch ungreased Pyrex pan. Cover with pie filling. Take remaining batter and drop by spoonfuls. Spread as well as possible. Bake for 45 minutes or until light brown. Sprinkle with confectioners sugar.
Mix all together. Makes three (9-inch) layers. Bake at 350° for 20 to 22 minutes.
Put all ingredients in a 8 quart slow cooker for 24 hours. Shred an serve on buns.
Cook cornmeal and milk until thick. Add salt, sugar, shortening and egg yolks (well beaten). When thoroughly blended, add baking powder. Fold in stiffly beaten egg whites. Bake at 400° in well-greased baking dish for 20 to 25 minutes.
Into a bowl sift the flour twice with the baking soda, the ground ginger, the cinnamon and the mace. In a food processor blend the butter, 1 cup of the sugar, the gingerroot, and the rind for 5 seconds, add the egg, and pulse the motor until the mixture is just combined. Add the molasses and pulse the motor until the mixture is just combined. Add the flour mixture, blend the mixture for 8 to 10 minutes. Pinch off chunks of the dough, each about the size of a cherry, roll them into balls, and roll the balls in the remaining 1/3 cup sugar, coating them well. Arrange the cookies 3 inches apart on lightly buttered baking sheets and bake them in batches in the middle of a pre-heated 375 degree oven for 10 - 12 minutes or until they are browned lightly.
After mixing cake, add banana. Bake in 8 x 12-inch oblong pan.
Wash chicken, pat dry and set aside. Beat egg and milk in bowl. In another	bowl, mix potato flakes, garlic powder and Parmesan cheese. Roll chicken first in egg and milk mix. Then roll in potato flakes mixture. Melt butter in shallow baking pan. Roll	coated chicken in the butter and place skin side up in pan. Bake at 400° for 45 to 50 minutes. Transfer to platter. Garnish with celery leaves and slices. Serve.
Cream eggs and sugar until smooth. Add oil and blend well. Add carrots and vanilla. Mix in sifted dry ingredients. Add pineapple, nuts and raisins. Bake at 350° for 40 to 45 minutes. Makes 3 (8 or 9-inch) round cake layers. Frost with Cream Cheese Icing.
Mix together shrimp, cream cheese, mayonnaise and onions. Add milk to desired thickness. Salt to taste.
Cream butter and sugar. Add eggs, one at a time; beat. Sift dry ingredients. Add alternately with buttermilk. Add jam. Add 3/4 cup boiling water; mix well just before putting into pan. Bake at 350° for 1 hour or longer.
Mix meat with catsup and sauce. Stuff peppers and arrange in casserole. Pour the tomato soup and water over the peppers and bake for 1 hour in 350° oven. Baste with the juice while baking.
Pop and place in large pot. Do not salt. Heat 1 cup of water. Pour 2 cups sugar and boil until sugar starts forming on rim of pot. Pour contents into pot, holding popcorn and stir while pouring.
Grease an oblong baking dish and place broccoli spears on the bottom. Place chicken on broccoli. Combine soup, mayonnaise, lemon juice and curry powder to make a sauce and pour over chicken. Cover with cheese and bread crumbs. Bake at 350° about 20 to 25 minutes or microwave until hot.
In a 9 x 13-inch metal pan, line with one can of dinner rolls (pressing seams together and working dough out to cover bottom of pan). Mix cream cheese, sugar, egg yolk and flavorings. Spread over rolls. Cover with other can of rolls. Bake 30 minutes at 350°.
In large saucepan, bring to boil; 3 cups water and salt. Add carrots and potatoes. Simmer, covered, 10 minutes. Add peas, cauliflower, broccoli and simmer, covered, 10 minutes. Blend flour with small amount of milk until smooth and add to vegetable mixture with remaining milk and pepper. Simmer 5 minutes. Sprinkle with parsley when serving.
Preheat oven to 350°. Blend cream cheese and margarine until smooth. Add chicken, salt, pepper, milk, onion and pimento; mix well.
Grate chilled cheese. Mix well with other ingredients. Shape into small round balls or long rolls. Coat each in chili powder. Slice rolls and serve with chips.
Cook sausage and drain. Crumble and set aside. In separate skillet, melt margarine over low heat. Add hash browns, onion and green pepper. Sprinkle with salt and pepper. Cover and cook over low heat for 15 to 20 minutes. Keeping the skillet over low heat, pour eggs over mixture in skillet. Sprinkle sausage over eggs. Cover and cook until eggs are set, about 15 minutes. Sprinkle cheese on top. Cover and heat until cheese melts. Cut in wedges to serve. Serves 6.
Preheat oven to 400°. Grease 12 standard size muffin pan cups or use paper liners. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas until smooth. Mix together flour, salt, baking powder and baking soda. Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened. Stir in nuts and vanilla. Do not overmix batter. It should not be completely smooth.
Cook juice, eggs, sugar and flour until thick. Add butter and pineapple; cool. When cool, add small marshmallows and bananas.
Place flour in large bowl. Make a well in center of flour. Add milk and oil. Mix with spoon (you may need more or less milk) and turn out on well floured board or waxed paper. Knead lightly. Pat 1/2 inch thick. Cut. Turn biscuit top and bottom side in very well oiled 9x13 baking pan. Bake at 500 degrees until golden brown. Makes 9-12 biscuits.
For cocoa mix, stir together milk powder, nondairy creamer, cocoa powder and Equal. Cover and store in airtight container. For each serving, in a heat-proof mug, add 3/4 cup boiling water to 1/3 cup cocoa mix. Stir to dissolve. Makes 2 2/3 cups mix (eight 6 ounce servings). Diabetic Exchange: 1 Milk.
Combine meat, rice, vegetables and soup in 1 1/2-quart glass casserole. Cover and bake with microwave for 25 minutes, stirring every 5 minutes. Recipe yields 4 servings.
Boil potatoes in water until done. Drain and mash. Whip in cream cheese and sour cream until fluffy. Add milk if necessary. Spread into buttered 9 x 13-inch baking dish or 2 smaller dishes. Cover and refrigerate or freeze until needed. When ready to use, drizzle melted butter over potatoes and sprinkle with paprika. Bake for 1 hour at 350° for 40 minutes, covered, and 20 minutes, uncovered, to give nice golden brown top.
In 1 1/2-quart casserole dish stir together sugar and syrup. Microwave on High 4 minutes. Stir in nuts. Microwave on High for 3 1/2 minutes. Add butter and vanilla, blending well. Microwave on High 1 minute. Peanuts will be browned and syrup very hot. Add baking soda and gently stir until light and foamy. Pour mixture into lightly greased cookie sheet. Let cool 1/2 to 1 hour. Break into small pieces and store in airtight container.
Cream butter, sugar and vanilla until fluffy. Sift flour with salt and add to creamed mixture. Blend thoroughly. Add pecans and mix. Shape into 1-inch balls and place on baking sheet. Bake in slow 325° oven for about 20 minutes. Do not allow to brown. Cool and roll in powdered sugar.
Cook the first 4 ingredients until done. Add salt, extract and orange. Refrigerate until cool. Serve with low-fat whipped cream substitute.
Combine oil, water and egg. Add to cake mix and mix until well blended. Stir in walnuts and chocolate chips. Mixture should be firm and have a shiny texture. Drop by 2 tablespoons onto cookie sheet, leaving room for them to spread as they bake. Bake at 375° about 10 minutes. Yields 2 dozen.
Heat oven to 400°. Sift together first 4 ingredients. Dissolve soda in hot water. Mix in shortening, sugar, sorghum and egg until creamy. Mix in soda and all but a few raisins or nuts. Drop by rounded teaspoonfuls on greased cookie sheets. Sprinkle with remaining raisins. Bake 12 minutes or until done. Makes 2 dozen.
Mix first 5 ingredients together. Beat eggs, milk and pepper together, then pour over the first 5 ingredient mixture. Chill overnight in an 8 x 11-inch casserole (greased). Bake in preheated 350° oven for about 50 minutes until lightly browned and center is firm to the touch. Cool 10 minutes before cutting into squares.
Combine lentils, bread crumbs, egg whites, spinach, carrots, onions, Cheddar cheese, salt and pepper in a bowl. Shape into 6 equal patties. Place on baking sheet. Refrigerate for 2 hours.
Prepare cake according to package directions, except substitute coffee for water. Bake cake in 2 round layer pans. Cool for 10 minutes. Prick top of layers with wooden pick and sprinkle each layer with about 2 tablespoons Irish whiskey. Beat whipped cream and sugar until stiff. Pipe between layers and on top. Refrigerate at least 1 hour.
Cream first 4 ingredients. Add flour, salt, baking powder and carrots. Grease ring pan. Put in pan 1/2 cup Wheaties. Add batter. Bake at 350° for 1 hour in pan of water up to 1/3 side of pan.
Dissolve yeast in water water. Combine cracked wheat, raisins, sugar, salt, margarine and 2 cups boiling water. Cool to 110°. Add dissolved yeast. Add 2 cups flour and beat 2 minutes. Stir in 2 1/2 to 3 cups flour until dough pulls away from sides of bowl.
Boil unopened cans of condensed milk for approximately 1 1/2 hours. Remove from stove top and allow to cool. After cans are cooled, open and spoon caramel into pie crust. Put in freezer and chill. After it has set, cover with Cool Whip.
Put graham crackers on cookie sheet lined with foil over the sides. Melt butters; add sugar and bring to a boil. It will be foamy. Pour over graham crackers. Sprinkle with chocolate chips and nuts. Bake at 350° for 12 minutes. Easy and quick.