HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together margarine and sugar. Sift together, flour, baking powder, salt and cinnamon. Add nuts and raisins to dry ingredients. Add eggs, sour cream and vanilla. Mix well. Bake in bundt pan at 350° for 1 hour. Sprinkle sugar and cinnamon mixture on top before baking. Sprinkle on bottom after baking.
Sift flour, spices, salt, baking powder, and soda together. Cream sugar and oil together while adding one egg at a time. Begin to add flour mixture, zucchini, apple sauce, pineapple, raisins, and nuts. Bake at 350 degrees for one hour. Makes three loaves. Really, really good!
Brown meat, onion and garlic. Fill each tortilla with 2 tablespoons of mixture, 1 tablespoon of each cheese and top with onion. Roll and place in a 13 x 9 x 2-inch pan. Put remaining meat mixture over top with remaining cheese. Bake, uncovered, at 350° for 30 minutes.
Melt butter in a large sauce pan and add all ingredients, except shrimp. Cook over medium heat for approximately 5 minutes. Add shrimp and saute for 4 minutes on each side. Remove from heat and ladle butter sauce over shrimp. Garnish with fresh parsley and 3 slices of lemon. Serves two.
Preheat oven to 400°. Take 1 can of beans; drain 1/2 water; put in casserole dish. Add cream of mushroom soup, then onions and cheese; mix well. Sprinkle extra cheese on top. Cook in oven for 30 minutes or until onions and green beans are tender.
In a saucepan, make a roux with flour and butter. Add mustard. Lower heat and add one-half of the milk, stirring so as not to scald. In a pot, cook pasta until it's half done. Saute onion and add to roux mixture along with cheeses and rest of milk.
Give each child 3 large marshmallows and toothpick. Instruct to insert toothpick and to align marshmallows. Decorate snowmen with raisins, fruit slices and cereal pieces. Eat as snack.
Slowly cook oil, onions, celery, salt and beef, stirring constantly. Add potatoes and tomatoes; stir well. Place in casserole dish. Place strips of pastry on top. Bake at 425° for 30 to 40 minutes.
Cream margarine and sugar. Add eggs, one at a time. Blend well and add Hershey's syrup. Mix together flour, soda and salt. Melt Hershey bars; alternately add buttermilk, Hershey bars and vanilla. Bake in stem pan at 350° for one hour.
Wash beans, cover with water and cook until soft. Drain, not too dry. Add salt and bacon drippings. Mix in baking dish the beans, brown sugar, onions, green pepper and grated carrots. Add catsup. Bake in 325° oven for one hour or until as dry as desired.
In a large kettle, brown sausage, beef and onion. Drain off any fat. Add remaining ingredients, except cabbage; mix well. Stir in cabbage and simmer, 15 to 20 minutes or until cabbage is tender. Serves 8.
Add sugar and water to cherries. Bring to a boil. Pour over jello and stir until dissolved. Place in refrigerator until cool. Remove and add Coke, pineapple and nuts. Refrigerate until set.
In 5-quart kettle on medium heat, heat oil. Add onion, celery and garlic; saute for 2 minutes or until tender. Stir in bouillon cubes, water and tomatoes with liquid, crushing tomatoes into little pieces. Over high heat, add carrots, cauliflowerets, lima beans, marjoram, thyme and pepper. Return to boiling, reduce heat and simmer uncovered for 15 minutes longer. Add parsley, if desired.
Combine ingredients; put in greased casserole. Put in 1 cup potato chips on top. Cover chips with 1/2 cup grated cheese. Bake 10 to 15 minutes at 450°. Should be bubbly.
Mix together until smooth. Dip hot dogs into mix and deep fry. Yields 8 to 10 corn dogs.
Mix flour, Crisco, salt and sugar until like coarse cornmeal. Add cold water. Roll as for pie dough, approximately 1/8-inch thick onto an ungreased cookie sheet. Prick with a fork. Cut into bite size pieces (1/4-inch squares) with a knife before baking. Bake in 400° oven for 8 to 10 minutes or until very light brown.
Mix sugar, water and cornstarch together. Bring to a boil, stirring constantly. Add	jello and cool to lukewarm. Pour over berries in pie shell. Chill. When ready to serve, top with whipped cream.
Fry onions gently in fat until lightly browned. Add stock, and salt and pepper to taste. Simmer about 15 minutes.
Combine all ingredients, except vegetables. Beat until creamy. Makes about 1 cup. Use as a vegetable dip.
Heat oil in small skillet. Fry corn tortillas, one at a time, in oil until crisp and hard. Brown ground beef. Add spices and stir. Drain meat. Add refried beans to meat and heat. Spread over corn tortillas. Add lettuce, tomatoes and cheese. Sour cream and salsa are optional. Enjoy!! Quick, easy and inexpensive.
Cream together butter, shortening and sugars. Add vanilla and eggs. Sift flour, salt, soda and cocoa together. Add to creamed mixture; mix until blended. Add chocolate chips, coconut and nuts. Bake on greased cookie sheet until just set, about 6 to 8 minutes at 325° to 350°. Do not overbake. They will look a little raw until cool.
In a big bowl mix all ingredients together, except semi-hard rolls, and let stand overnight in refrigerator. Next day cut the rolls in half, on one side smear a little amount of butter and put on spread. Close the roll with the other half and mount in aluminum foil. Heat oven to 350°F and bake for 15 to 20 minutes. If you do not use up all the rolls at once, the rest mounted in aluminum foil can be stored in refrigerator for 2 days.
Stir pudding in pineapple and juice. Mix in nuts, marshmallows and cherries. Fold in Cool Whip. Place in an 8 x 8-inch pan. Refrigerate until firm.
Partially thaw vegetables (enough to break apart) and mix with onions, mushrooms and chestnuts. Place into greased 9 x 13-inch pan. Mix soup and Cheez Whiz. Heat just enough to be able to mix well. Pour over vegetables. Bake 1 hour and 15 minutes at 350°.
Saute tips in butter; add flour and brown. Add hot beef stock and bring to a boil. Remove from heat. Reduce wine and vinegar to 1/2 and add to above.
Mix first 5 ingredients into balls. Brown in butter at 250° in electric frypan or regular pan on medium high heat. Melt catsup and currant jelly in frypan. Simmer meat balls and sauce together for 30 minutes.
Beat eggs and sugar until frothy. Gradually beat in oil; add dry ingredients. Beat at high speed 4 minutes. Add carrots, zucchini, nuts and currants or raisins. Pour in greased pan. Bake at 350° for 35 minutes.
Pour water over oats and let stand 20 minutes. Mix remaining ingredients and add cooled oats. Bake in greased 9 x 13-inch greased and floured pan at 350° for 45 minutes.
Heat oven to 375 degrees. Cut sweet potatoes into thick slices. Arrange 1 layer in 10x6x2 greased baking dish. Cover with layer of apricots sprinkled with some brown sugar. Repeat layers. Combine butter, reserved apricot liquid and orange rind. Pour over layers. Bake uncovered 45 minutes - basting once or twice with liquid from bottom of dish. Top with nuts during last 5 minutes.
Mix ingredients together. Roll out between waxed paper sheets to a thickness of 1/4-inch. Remove top sheet. Sprinkle with 1 1/2 cups grated Cheddar cheese. Lift waxed paper and roll like a jelly roll. Turn ends in to keep cheese inside. Bake for 45 minutes at 350°. Top with sauce and bake 15 minutes more.
Combine first 6 ingredients; add 2 cups cheese. Mix mayonnaise and sour cream; add to chicken mixture and toss. Spoon into 2 greased 13 x 9-inch baking dishes. Sprinkle with chips. Top with remaining cheese. Bake, uncovered, at 350° for 20 to 25 minutes or until hot. Serves 24.
In bread machine pan, place all ingredients in order given. Select "white bread" setting. Bake according to bread machine directions. Makes 1 medium loaf (16 slices).
Crush garlic and chop onion and brown in oil. Add canned tomatoes and tomato sauce, mushrooms, salt, chopped squash (optional) and spices. Bring to boil; simmer for at least 2 hours. Good for weight watchers. Serve over spaghetti.
Place chicken in 9 x 13 x 2-inch glass baking dish. Melt butter; add honey, mustard, salt and curry powder. Pour over chicken and bake at 325° for 1 hour and 15 minutes. This is good, but all chicken is good.
Cook beans until crisp and tender (6 to 8 minutes). Drain. Plunge into ice water; drain. Set aside. Fry bacon until crisp; drain and crumble. Keep 2 tablespoons bacon drippings. Stir in flour. Cook until bubbly. Stir in water, vinegar and sugar. Heat to boiling and slightly thickened. Add beans and toss occasionally. Sprinkle with salt, pepper and bacon.
Mix meal, eggs, oil and milk. Add other ingredients and stir. Pour into greased 9 x 13-inch casserole dish. Bake at 400° for 40 minutes. Bread is done when inserted knife comes out clean.
Set aside 1 cup flour. Mix together remaining ingredients, including yeast, in a large bowl. Stir in margarine and water into dry mixture. Mix in only enough flour to make very thick batter. Cover; let rest 10 minutes. Turn batter into greased 1 1/2-quart casserole. Cover. Let rise in warm draft-free place until double in size, about 35 to 40 minutes. Bake at 375° for 35 minutes. Check for doneness. Remove and cool on wire rack.
Saute onions, green pepper and celery in oil. Cook a few minutes. Brown meat in Dutch oven. Add onions, celery, green pepper, tomatoes, puree and seasonings. Simmer for about an hour. Add mushrooms last 15 minutes. Set off heat and add 1/2 grated cheese. Stir.
Saute onion in oleo until soft. Add water and bouillon cubes and dissolve. Add egg noodles and cook 3 minutes. Stir in broccoli, garlic and pepper. Cook broccoli until it thaws. Add 6 cups milk and cheese cut in cubes. Stir until cheese melts, then cook for 30 minutes on low heat. Do not boil. Serve with a salad and hot French bread. Makes a large pot of rich and delicious soup.
In a bowl, beat egg white and water until frothy, not stiff. Add pecans and mix until nuts are covered. Mix sugar, salt and cinnamon in a small bowl and pour over pecans. Stir well with wooden spoon until pecans are coated.
Put chocolate pieces and milk in a bowl. Microwave, uncovered, on 100% power for 1 minute and 30 seconds. Stir. Add another 30 seconds if needed. Stir in almond extract. Makes 1 3/4 cups. Dip with bananas, strawberries, pound cake, pineapple or apples.
Boil potatoes with skin on. Peel and slice into baking dish. Add ham and mushroom soup. Bake in oven at 325° for 30 minutes. Quick and good!
Mix sugar, cornstarch, cinnamon, nutmeg, water and raisins in a saucepan. Cook over medium heat, stirring until thick. Remove from heat. Stir in butter and lemon juice. Cool slightly. Pour into a pie shell. Cut other crust in criss-cross strips. Put on top. Brush melted butter on this and bake 20 minutes at 350°.
Combine all ingredients and pour into a greased baking sheet. Bake in a 350° oven for 1/2 hour to 45 minutes or until brown. Serves 8 to 10.
Cook roast and spices until tender. Drain & slice. Add gravy and onion soup mix. Simmer 2 hours until done.
Put egg in measuring cup and add milk to make one cup. Mix all dry ingredients. Add shortening and mix with pastry blender (or two knives) until like cornmeal. Add egg and milk and put into greased pan. Sprinkle sugar, nuts or chocolate chips and cinnamon. Cut dough with knife like you would marble cake. Add some sugar on top with cinnamon.
Cook hamburger, salt and onion. Layer baking dish with Doritos. Put meat mixture on top of Doritos. Mix soups and Ro-Tel and pour mixture over meat. Bake at 350° until it bubbles. Remove from oven and top with grated cheese. Return to oven until cheese melts. Sprinkle with crumbled Doritos.
Mix together in a square baking dish and bake at 375° for 45 to 60 minutes.
Wash opossum inside and out and salt. Heat lard in roasting pan. Stir-fry garlic, onions and ginger. Heat until starts to smoke. Shake flour over opossum and brown in lard for two minutes. Place opossum in roasting pan with paws crossed over chest, adding carrots, onions, potatoes and celery. Add stock and sherry and cook at 325° for 2 hours. Add peas. Recover and heat 8 more minutes. Best served with rice, turnip greens and corn bread. Serves 8 to 12 or whoever you can get to eat it!
In a large mixing bowl with a wire whisk or fork, beat eggs until frothy. Stir in milk; mix well. Add cheese. Season with salt and pepper. Pour into buttered 2-quart baking dish. Bake in a preheated 350° oven for 30 minutes. Serves immediately.
Cream Crisco, brown sugar, egg, milk and vanilla on medium speed. Combine flour, cinnamon, nutmeg, soda and salt. Beat into creamed mixture at low speed until well blended. Stir in oats. Drop rounded tablespoonfuls of dough on greased cookie sheet. Bake at 375° for 13 minutes. Cool 2 minutes on baking sheet. Remove to cooling rack. Makes 2 1/2 dozen cookies.
Cream butter and sugar. Add eggs. Sift flour, soda and cocoa and add alternately with buttermilk and flavoring. Bake in 4 nine-inch greased and floured cake pans at 325° for 20 minutes. Cool.
Chop tomatoes and onions. Sprinkle with salt; let stand for 24 hours and drain. Chop together peppers, and celery and add with sugar and vinegar to tomatoes and onions. Tie spices in a bag and add to the ingredients; cook slowly until ingredients are tender, about 2 or 3 hours. Remove the spice bag. Place piccalilli in sterilized jars and seal.
Mix corned beef and whatever kind of barbecue sauce you like and heat. Serve on bun with cole slaw.
Preheat oven to 400°. Keep marshmallows frozen until ready to use (they thaw quickly). Combine flour, cocoa and soda. Set aside. Combine sugars; blend in butter. Add eggs and vanilla. Beat until light and fluffy. Add flour mixture and chocolate chips. Blend at low speed. Batter will be stiff. Gather 4 to 5 frozen marshmallows in your hand. Cover with heaping teaspoonful of dough. Wrap marshmallows in dough, making a 2 inch ball. Place on ungreased cookie sheet. Bake 8 to 10 minutes.
Slice sausage and brown in heavy soup pot. Add onions and saute until tender. Stir in potatoes, water, salt, basil, pepper and parsley. Cover and simmer for 15 minutes. Stir in corn and milk. Heat to a boil, but do not boil. Serve with a tossed salad and crusty bread. Makes 8 bowls.
Mix ingredients. Pour into unbaked pie shells. Sprinkle more nuts on top. Bake at 350° for 35 minutes. Makes 2 pies.
Pour brandy and cider into large coffee pot.	Combine remaining ingredients and pour into the percolator basket. Perk until done. Makes 9 to 10 cups of cider.
Heat soup to dissolve cream cheese in soup. Soften gelatin in 3/4 cup cold water, then add to soup and stir to dissolve, then cool. Add peppers, celery, onions and mayonnaise to soup mixture. Add crab meat. Spray mold with Pam.
Melt butter and chocolate. Stir in peanut butter and brown sugar. Cool slightly and then stir in 3/4 of Cool Whip. Pour into 9-inch baked pie shell. Spread remaining Cool Whip over pie.
Drain soaked beans. Put beans, chicken broth, garlic and half of the onions into a large soup pot. Bring to a boil; cover, lower heat and simmer until beans are soft, about 3 hours, adding more broth, if necessary.
Combine all ingredients and mix. Let set in freezer for at least 24 hours. Stir occasionally. Serve with 7-Up.
Cream sugar and margarine. Add eggs, milk and vanilla; mix well. Blend in flour, baking soda and baking powder. Drop by teaspoons onto cookie sheet. Bake at 375° for 10 to 12 minutes. Frost or sprinkle with sugar just before you put in oven.
Mix chicken with 1 1/4 cups cheese. Put mixture in center of each roll and "roll up". Lay rolls in 9 x 13-inch pans. Heat soup, milk and 3/4 cup cheese until cheese melts. Pour over rolls. Bake at 350° for about 1/2 hour.
Mix all ingredients well. Bake at 400° in greased muffin pan until golden brown. Makes 12 muffins.
Combine crab meat, bread crumbs, garlic and ginger in bowl. Mix well. Add egg white and teriyaki sauce; mix well. Shape into patties, about 1/2-inch thick and 2-inch in diameter. Heat 1 teaspoon oil into large nonstick skillet over medium heat until hot. Add crab cakes to hot oil. Cook 2 minutes on each side or until golden brown.
Beat egg whites until stiff peaks form. Set aside. Slightly beat egg yolks. Add 1/2 cup of the Cheddar cheese soup. Mix well. Fold yolk mixture into white mixture. Spread in an ungreased 8 1/2-inch round baking dish. Bake at 400° for 15 to 20 minutes or until puffy and golden brown.
Cut cheese into cubes; place in top of double boiler. Cook over hot water, stirring frequently until melted. Place sausage, Bisquick and cheese in large mixing bowl. Mix well. Shape into small balls. Place on cookie sheet. Bake in preheated oven at 350° for 15 minutes. May be frozen before baking. Place on cookie sheet to freeze until firm, then place in plastic bags or container, then freeze until needed.
Cook pasta and drain well. Add dressing as needed to cook pasta. Add feta cheese, olives, and stir. Add parmesan and stir. Add tomatoes and broccoli. Chill and serve. Top with chopped fresh basil for presentation.
Brown beef. Add next nine ingredients and simmer 30 minutes. Add soup and water. Stir and simmer 30 minutes. Can be put in crock pot until ready to serve.
Put all together. Pour into unbaked pie shell. Bake at 350° about 45 minutes, until crust is pretty and brown and pie does not jiggle (firm). Good with Cool Whip on top.
Dissolve yeast in warm water. Add buttermilk. Add dry ingredients and knead 5 minutes. Roll 1/4-inch. Cut and place on greased pan. Let rise 1 hour. Bake at 425° for 10 to 15 minutes.
Cook cabbage in small amount of water until tender; drain well. Melt butter over low heat; add flour and cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thick and bubbly. Stir in spices.
*Lawry's seasoning, Johnny's seasoning, garlic salt, Watkins soup and vegetable seasoning, flavor enhancer.
Cream butter and shortening. Gradually add sugar. Blend in about 1/2 of the flour and all baking powder. Stir in milks and extracts. Then blend in remaining flour. Beat a short while until fluffy. Beat in eggs, one at a time. Grease and flour Bundt pan. Bake at 325° for 1 1/2 hours. Let sit in Bundt pan 10 minutes, then turn over on cake plate. When cool, sprinkle powdered sugar lightly. Then add fresh fruit to the plate.
Lightly spray 9 x 3-inch spring-form pan with vegetable cooking spray. Line bottom of pan with ladyfinger halves, split sides up. Cut 10 to 12 additional ladyfinger halves in half. Use to line side of pan, allowing cut ends to rest on ladyfingers in bottom of pan. Set aside on baking sheet.
Saute liver in butter. Mash and simmer. Add onion and spices. Simmer 2 more minutes. Whip until smooth. Serve with crackers.
Cook and drain macaroni; mix with all other ingredients. Season to taste. Bake at 350° until bubbly. Add ground cracker crumbs to top and butter dots for a brown top.
Place rinsed scallops in a greased casserole dish. Pour milk over scallops and sprinkle with salt, pepper, and lemon juice. Bake at 350° for 10-12 minutes. Add Ritz crumbs to melted butter and mix well. When scallops are finished baking, remove from oven and spread crumb mixture evenly over scallops. Place under broiler just until golden brown.
Mix first 6 ingredients. Brown ground meat. Melt cheese with Ro-Tel tomatoes. Layer 1/2 batter, then all of ground meat, all of cheese mixture and chopped onions. Top with remaining batter. Bake at 350° until brown.
Combine sugar, milk, butter, cocoa and vanilla in pan. Bring to a boil for 1 minute. Add oatmeal and coconut. Using a tablespoon, drop mixture about an inch apart on wax paper. Let stand until the cookies have hardened.
Cream butter and sugar. Add bread, pineapple and oranges. In separate bowl, beat eggs and add to mixture. Bake at 350° for 50 minutes.
Combine flour, sugar, cocoa, baking powder, salt and nuts. Set aside; combine oil, eggs and vanilla and add to dry ingredients. Do not overmix. Spread in 9 x 13-inch baking pan. Bake at 350° for 20 to 25 minutes or until toothpick inserted in center comes out clean. Yields about 24 brownies.
Combine all ingredients. Cover and simmer 1 hour or until lentils are tender (1/2 hour in pressure cooker). Take out ham bone. Strip off bits of meat and return to soup. Remove bay leaf. Serve with 2 tablespoons vinegar on top. Croutons may also be served with soup. Serves 8.
Cut beef across the grain into thin strips, 1/8-inch thick. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside while preparing vegetables. Heat oil in large frying pan. Add beef and toss over high heat until browned. If beef is not tender, cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender. Mix cornstarch with water. Add to pan. Stir and cook until thickened. Add tomatoes and heat through. Serve with cooked rice.
Preheat oven to 350°. In large skillet, cook and stir meat, onion and green pepper. Drain off fat. Stir in remaining ingredients. Heat thoroughly and pour into ungreased 2-quart casserole dish. Cover and bake 1 hour. Serve with salad for complete meal.
Mix eggs, sugar and pineapple juice until smooth; bring to a boil, stirring constantly. Add Jell-O, then let cool completely. Whip milk which has been refrigerated overnight. Add lemon juice. Fold cooled Jell-O mixture into whipped milk, blending well. Place mixture into 2 prepared crusts. Refrigerate and then serve.
Mix and refrigerate for 2 hours. Make into patties and fry. Put holes in burgers to cook evenly.
Wash lettuce in salt water and rinse. Cut lettuce into 3-inch pieces. Place in large pot; cover with water. cut celery into 1-inch pieces and carrots into 1-inch pieces; add to endive. Add salt to taste. Cover and cook for 1 to 1 1/2 hours, until tender. Cover saucepan lightly with oil. Fry garlic lightly. Add tomato sauce. Add salt, pepper and oregano to taste. Simmer until it starts to thicken (10 to 15 minutes). Add beans and simmer about 1/2 hour, until thickened. Drain vegetables, saving vegetable water. Add vegetables to bean sauce; slowly add water until thick, but soupy. Serve with Parmesan cheese.
Drain liquid from beets into saucepan. Boil down to half. Shake together vinegar and flour. Stir into boiling mixture. Add sugar and salt; bring to boil. Add beets and butter; heat through.
Place beans with liquid in blender; blend until smooth. Pour into large saucepan. Stir in water, oregano and garlic powder and bring to boil. Stir in rice. Reduce heat; cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Serve with chopped onions if desired.
Pare and core pears. Place in cold water until ready to use. Make syrup. Add fruit, cored side down. Boil gently until soft. Add lemon juice before done.
Heat shortening and cocoa in saucepan until melted. Stir in sugar and milk; bring to a boil. Add beaten eggs and all dry ingredients. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes. Wait 5 minutes before cutting into squares.
Mix all ingredients together with spoon (no mixer). Batter will be stiff. Spread into a greased and floured 9 x 13-inch pan. Bake at 350° for 45 to 60 minutes. Serve with whipped cream, ice cream or cream cheese frosting.
Mix 2nd mixture well and put half into a 7 x 11-inch pan; press firmly. Pour in cranberry mixture and cool with remaining dry mixture. Bake at 350° for 25 to 30 minutes. Cut into squares.
Preheat oven to 350°. Cream together the margarine and sugar. Add eggs, one at a time, beating well. Stir in crushed pineapple and bread cubes. Bake at 350° for 1/2 hour in a 9-inch square pan.
In a medium bowl, beat the cottage cheese and egg together. Stir in the half and half, flour, baking powder, salt, sugar and nutmeg. Mix until just combined. Fill a deep pot to the 2-inch mark with oil. Heat to 375°F (190°C). Drop batter by rounded tablespoonfuls into the hot oil. Fry until golden brown on all sides, about 3 to 4 minutes. Drain on paper towels and sprinkle with confectioners sugar. Serve hot!
In a very large bowl, combine the first five ingredients. In a saucepan over low heat, cook and stir marshmallows and butter until marshmallows are melted. Add honey and mix well. Pour over cereal mixture; mix well. Add chips, M&M's or raisins if desired. Pat two-thirds into a greased 15 x 10 x 1-inch pan and the remaining third into a 9-inch square pan. Cool. Yield: 4 to 5 dozen.