HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. Heat water and margarine to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, until smooth and glossy. Drop dough by rounded spoonfuls onto ungreased cookie sheet. Bake until golden brown, puffed and dry, about 25 minutes. Cool on wire racks. Blend ham, sour cream and salt. Just before serving, cut off puffs with sharp knife. Fill each puff with a teaspoon of ham mixture. Makes 5 to 6 dozen appetizers.
To each quart jar of cucumbers, add dill, garlic, pickling spice and alum. Bring vinegar, water and salt to a boil. Pour over cucumbers, seal and process in water bath for 3 to 5 minutes. Enjoy!
Mix all ingredients in large bowl. Drop by spoonful onto cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 350 cookies!
Cook ground beef and onion 6 minutes per pound on High in Tupperware colander in microwave. Mix taco sauce with meat. Stir in tortilla shells. Layer in 1 3/4-quart Tupperware casserole, ground beef mixture, sour cream and cheeses and then add another layer of each in same order. Microwave for nine minutes at 70% power with cover vented, turning 2 to 3 times during cooking.
Mix all together and turn into greased and floured 10-inch tube pan. Bake at 325° for 2 hours.
Pound steaks to 1/3-inch thickness. Sprinkle one side of steak with salt, freshly ground pepper and some of the dry mustard. Pound into meat. Repeat with other side of steak. Melt margarine in blazer pan of chafing dish over direct heat or in skillet. Add 2 steaks; cook 2 minutes on each side. Place on hot serving plate. Repeat, cooking remaining steaks. Add remaining ingredients to blazer pan; bring to a boil. Place steaks in chafing dish. Spoon sauce over. Garnish with mushrooms. Makes 4 servings.
You will need a 10 to 12-inch plastic flowerpot and assorted silk flowers or silk plant.
Mix sugar and flour. Add butter (melted) and small amount of buttermilk; then add beaten egg yolks. Add remainder of buttermilk and lemon extract; add lightly beaten egg whites. Pour into crust and bake like custard pie.
Mix first 5 ingredients in bowl and press into 13 X 9 inch pan. Bake at 350 degrees for 25-30 minutes, taking out and stirring every 10 minutes until golden brown. Let cool, then divide in 1/2. Place 1/2 back in pan to cover bottom. Spoon pudding mixture over crumbs and top with remaining crumbs sprinkled on top.
Mix all ingredients. Place in a buttered dish. Sprinkle with cheese and Ritz cracker crumbs. Dot top with butter. Brown for 30 minutes at 350°.
Dissolve jello, Kool-Aid and sugar in boiling water. Add cold water. Pour into popsicle molds. Makes 20 to 24 popsicles.
Fold in egg whites last. Bake in tube pan for 1 hour at 375°.
Brown meat; drain. Add onion, soup, catsup, water and oregano. Simmer 5 to 10 minutes. Spread mixture on split toasted buns. Top with cheese. Broil until cheese melts. Serve with tossed salad.
Mix figs and sugar well; cook 20 minutes. Add gelatin. Mix well. Cook 10 minutes. Seal in hot jars.
Combine sugar, cornstarch and salt; add water gradually. Cook over medium heat until smooth and thick. Stir constantly. Beat egg yolk and pour a little hot mixture over them gradually. Stir constantly. Add to pan. Return to heat. Cook 2 minutes. Add lemon and butter. Mix well. Cool; pour into pastry shell. Top with meringue; bake.
Cut salt pork into 1/2-inch pieces. Fry pork until golden brown. Remove pork. Dice and fry onions in remaining pork grease. Boil potatoes. Cut into cubes. Boil fish. Remove skin and bones. Keep 2 cups of water from boiled fish. Combine all ingredients and heat thoroughly.
Wash potatoes and place them in a kettle. Add cold water and a dash of salt. Cook until fork tender. Drain. Put the potatoes back in the empty pot and hold over the flame for a minute or two until the skins burst. Peel while hot. Chill and then chop fine. Season with salt and pepper.
Preheat oven to 350°. Combine baking soda and salt in a bowl and set aside. Combine butter and sugar in bowl. Beat with electric mixer until light and fluffy. With mixer running, slowly add corn syrup, egg and vanilla. Beat 1 to 2 minutes or until mixed thoroughly. Add flour mixture and beat another 2 minutes, until mixed thoroughly. Stir in pecans and half the chocolate.
Mix together the margarine, 1 1/2 cups sugar, egg, vanilla and milk with electric mixer. Add flour, soda and rhubarb. Pour batter into greased 9 x 13-inch pan. Sprinkle top of batter with mixture of 1/2 cup sugar and cinnamon. Bake at 350° for 35 to 40 minutes.
Cut corn off cob; scrape well. Dice tomatoes in large pieces. Slice squash 1/4 inch thick. Dice green pepper and slice onion thinly in rings. Mix well. Put in buttered casserole dish. Melt margarine in small skillet; stir in rest of ingredients until smooth. Pour over vegetables. Bake at 325° for 1 hour and 20 minutes.
In a bowl, combine flour and baking powder; set aside. In another bowl, beat the eggs and milk; stir in corn and margarine. Stir into dry ingredients just until blended. In an electric skillet, heat oil to 375°. Drop batter by heaping teaspoonfuls into hot oil; fry for 2 to 3 minutes or until golden brown. Drain on paper towels. Dust with confectioners sugar. Serve with syrup. Yield: about 2 dozen.
Cream shortening and brown sugar. Add flour and salt and beat well. Add egg yolks and vanilla. Pat firmly into greased 10 x 15-inch pan. Bake at 375° for 15 minutes.
Stir cream cheese until soft. Blend in 1/2 milk. Add rest of milk and preceding mix. Beat slowly with eggbeater just until well mixed (1 minute). Pour at once into graham crust. Sprinkle graham crumbs over top. Chill for one hour.
Dissolve cherry jello in 2 cups boiling water. Stir in tart cherry pie filling. Pour into 12 x 20 x 2-inch or 13 x 9-inch pan. Let set.
Prepare cake according to package directions. Pour into 3 greased 8-inch round cake pans. Bake at 325° about 25 minutes or until done. (Could be more or less than 25 minutes.) Cool completely after removing from pans. Beat cream cheese, powdered sugar and granulated sugar until mixture is real creamy. Save 2 candy bars for later. Chop 8 or 10 candy bars very fine (I use knife instead of grater). Fold cream cheese mixture and chopped candy into whipped toppling. Spread between layer and on top sides. Sprinkle remaining candy bars over cake and around sides.
Salt and pepper to taste. Separate each roll into 3 layers. Place on ungreased baking sheet. Mix all other ingredients together and spoon on top of each roll. Bake at 350° for 15 minutes. May freeze before or after baking, 17 to 18 minutes. Baking time makes them crispier.
Put whole graham crackers in bottom of 11 x 16-inch jelly roll pan. Melt oleo. Add sugar and nuts to oleo in glass bowl. Heat in microwave and boil 2 minutes. Pour over graham crackers. Bake at 350° for 10 minutes. Top with chocolate (while hot). Spread the chocolate to cover. Cool and cut into squares.
Brown hamburger and onion. Drain and rinse off; add beans, rice and picante sauce. In a baking dish, layer hamburger mix with a layer of cheese until all used up. Bake at 375° for 20 to 25 minutes. Serve with chips and sliced jalapeno peppers.
Preheat oven to 375°. Pierce eggplant in several places with a knife. Bake on a cookie sheet until soft, about 50 minutes, turning midway through. Remove from oven and cool. Cut eggplant lengthwise in half. Scoop out the pulp and finely chop. In large bowl, combine the pulp with the onion, tomato, garlic, oil and vinegar. Mix well and season with salt and pepper. Cover and refrigerate for several hours. Place in serving dish; garnish with parsley. Serve with pita triangles or cocktail rye bread.
Bring to a boil the oil, butter, water and cocoa. Place the sugar, flour and soda in a large bowl. Pour the hot ingredients over the dry and beat well. Add the buttermilk, cinnamon and eggs. Bake in a large cookie sheet at 350° for 20 to 25 minutes.
Cut cheese up into a microwavable dish. Add Ro-Tel tomatoes. Microwave in covered dish on High for 3 minutes. Stir. Cook 3 minutes more and stir. Continue to microwave until cheese is completely melted. Dip over low-fat nacho chips. Store dip in refrigerator; heat up for a snack.
Soften sherbet and ice cream slightly. Mix in pineapple juice. Pour into punch bowl. Add ginger ale. Makes a delicate punch. May substitute other sherbet and ice cream flavors to vary color and taste. Always complimented!
Mix until crumbly the cake mix, margarine and 1 egg. Spread in an 11 1/2 x 13-inch pan. Sprinkle pecans over top. Mix the powdered sugar, 2 eggs and cream cheese until smooth. Pour over pecans. Bake at 350° for 45 minutes. Leave in pan to cool. Cut into squares.
Brown hamburger and drain. Mix remaining ingredients in saucepan. Add hamburger and cook to desired consistency over medium heat.
Mix ingredients together and spoon in the center of crescent roll. Roll and fold each over and crimp the edges to make triangles. Brush top with beaten egg and bake until brown at 350°.
In a large bowl, combine butter and cream cheese and mix well. Slowly add sugar and mix well. Stir in salt and vanilla. Beating well after each addition, add eggs one at a time. Add cake flour. Beat well. Pour batter into a greased and floured 10-inch tube pan. Place in cold oven. Turn oven temperature to 275° and bake cake until tester inserted in center comes out clean, about 1 hour and 45 minutes. It may be necessary to bake an additional 5 to 10 minutes, depending on oven. Cool on a wire cooling rack in pan 15 to 20 minutes.
Preheat oven to 350°. Combine onion and bacon in a skillet and saute until onions are transparent, then remove from stove. Combine beans, mustard, brown sugar and Ribs King barbecue sauce in large mixing bowl; mix thoroughly. Put all of this into an ovenproof baking dish, uncovered, in oven for one hour at 350°.
Preheat oven to 350°. Melt margarine in 9 x 13-inch baking pan. Layer rest of ingredients in order listed. Bake at 350° for 20 minutes or until golden brown. Cool completely. Cut into squares.
Fill pan with cold water 1 inch over eggs. Bring water to a rapid boil. Set aside and cover for 25 minutes. Cool eggs immediately. Slice eggs in half and remove yolk. Mash with a fork. Add Miracle Whip, mustard, Worcestershire sauce, salt, pepper and onion salt. Heap into egg shell. Sprinkle with pepper and crisscross with a fork.
Mix mashed figs, jello and sugar in saucepan. Bring to boil; reduce to medium heat. Cook 3 minutes, stirring often. Quickly pour into jars and seal. Makes about 5 pints.
Beat eggs until fluffy. Add oil, sugar and vanilla and mix well. Beat in zucchini until just mixed. Set aside. Sift flour, baking powder, soda, salt and cinnamon together. Add to egg mixture. Mix well. Stir in nuts and raisins. Divide into 2 greased and floured loaf pans. Bake at 325° for 1 hour. Loaf is done when toothpick comes out clean.
Sift flour and salt together and place on board. Drop eggs in center. Add butter and mix. Add enough water to make a rather stiff dough. Knead until smooth. Cover; let stand 10 minutes. Divide dough; roll on lightly floured board until very thin. Fill with cheese or meat mixture and seal. Pinch the edges together with fingers. Place in rapid boiling, salted water. Cook 10 minutes. Drain and add to spaghetti sauce.
In a skillet, add sugar, syrup, water and salt. Boil until mixture cracks when tested in cold water. Add peanuts; boil on low heat 8 to 10 minutes. Nuts should be light brown in color. Remove from heat and stir in soda. Let foam up good. Pour out on a greased cookie sheet. When cold, break in pieces.
Mix together the pancake mix, oysters, onion, baking powder, egg, salt and pepper. Drop by tablespoon into hot oil. Brown on both sides. Drain on paper towels. Makes about 20 fritters.
Pour mix over vegetables. Let stand 24 hours. Will keep 1 week or more. Weight Watchers.
Combine pineapple, sugar, salt and water and bring to a boil. Dissolve cornstarch in the 3 tablespoons cold water and stir into boiling mixture. Lower heat and cook and stir until cornstarch is well blended and mixture is clear. Cool to lukewarm then fold in egg whites. Pour mixture into baked pie shell. Serve with whipped cream sweetened to taste.
Turn on electric mixer at low speed. Cream butter and sugar until fluffy. Add eggs, one at a time, and mix until well blended. Sift dry ingredients and add alternately with milk. Mix well. Fold in blueberries. Grease muffin tins or use cupcake papers. Fill tins about 3/4 full and sprinkle with sugar. Bake for 20 to 25 minutes at 375°. Let cool for 30 minutes before serving. Makes about 1 1/2 dozen.
Cook noodles. Mix ingredients except butter and paprika. Drizzle butter over noodles and sprinkle paprika over for "color." Bake 25 to 30 minutes at 350°.
Combine all ingredients and mold into a rounded, flat loaf in a 9-inch pie plate. Heat 15 to 17 minutes. Let stand about 10 minutes to firm before serving.
Brown onion, pepper and ground beef (drain). Add to this tomatoes, Ro-Tel tomatoes, taco mix, corn and peas. Boil egg noodles until tender. Drain. Place in casserole half of noodles. Put half of meat mixture over noodles. Put layer of sliced cheese, then repeat layers. Put in 350° oven until cheese melts.
Grind together smoked ham and pork shoulder. Add crushed crackers, milk, eggs, tomato soup and pepper. Bake for 2 hours at 350°. Serves 6.
Thaw hash browns for 30 minutes. Melt butter or margarine. Mix all ingredients together. Place in 13 x 9 dish. Bake at 375° for 1 hour.
Spray 8-inch round pan. Pour mixture of ingredients into pan. Layer biscuits on top of mixture. Bake at 375° for 18 to 22 minutes. Makes 10 servings.
Mix melted margarine and mashed bananas together. Add cake mix and eggs; mix well. Stir in nuts. Pour into 2 greased loaf pans or greased muffin pans. Bake at 325°. Yields 2 loaves or 18 to 20 muffins.
Combine ingredients in an airtight jar and shake. Chill, then shake again before serving.
Bring corn syrup to a rolling boil. Stir peanut butter into boiling syrup. Stir vanilla into mixture. Pop a regular bag of popcorn. Remove unpopped popcorn. Stir in peanut butter mixture. Put on cookie sheet. Eat warm or let cool and dry some. Store in an airtight container.
Cook raisins in 2 cups water for 15 minutes. Set off and pour in 1 cup cold water, when cool add flour to coat. Mix lard and sugar together. Add this to floured raisins. Sift together flour and spices and add to raisin mixture. Bake real slow until golden brown.
Preheat oven to 350°. Layer vegetables in a large shallow pan. Add seasonings to taste. Mix oil and water. Sprinkle over top. Cover pan with aluminum foil and bake for 1 hour or until tender. Top with Parmesan cheese. Serves 6.
Melt 1 stick butter in pan. Mix together flour, sugar, baking powder and milk. Mix well and pour on melted butter. Then add desired fruit. Bake 45 minutes at 350°. Crust will bake to the top of cobbler.
Mix well and roll out on a floured board to 1/2-inch thickness. Cut into rounds. Bake at 450° for 15 minutes or until brown.
Combine and blend to fine crumbs. Pack into 9-inch greased pan and bake at 350° for about 20 minutes.
Mix ingredients (except bread crumbs) and place in greased casserole dish. Sprinkle with bread crumbs or potato chips. Cook for 30 minutes at 350°. Serves 6.
Cook rice in chicken broth, let cool. Add onions, green pepper and olives to rice. Drain artichokes, saving marinade. Combine marinade, curry powder and mayonnaise until blended. Add dressing and artichokes to salad and chill for 24 hours. Add shrimp.
Mix potatoes, onion, parsley, lemon juice and paprika. Spread evenly into pie crust. Top with cheese and bacon. Bake 15 to 20 minutes at 350°. Can be used as a main course with a salad or as a side dish.
Saute sausage, chopped onion and celery in a large skillet. Pour water over above mixture. If desired, boil giblets and neck of turkey and use this liquid, also. Place bread in a large casserole dish or cake pan. Sprinkle the bread with sage, salt and pepper. Pour sausage mixture over the bread. Mix well. Bake, uncovered, at 350° to the desired degree of brown. Stir frequently.
In a large bowl, combine milk, peppermint extract and food coloring. Fold in whipped cream. Pour into crust. Cover. Freeze for 6 hours or until firm.
Peel and slice tomatoes. Cut as many tomato rounds as toast rounds. Put a slice of tomato on each piece of toast. Mix mayonnaise with garlic. Spread on tomatoes. Broil for 3 minutes until brown. Sprinkle with chives and bacon. Serves 6.
Spread the potatoes on bottom of medium size casserole dish. Cover potatoes with cheese. Spread soup over the cheese and bake for 30 minutes at 400°.
Beat eggs; add sugar, butter and pineapple and mix well. Add bread cubes. Spread in 9 x 12-inch pan. Bake at 350° for 35 to 45 minutes. Serve with ham dinner.
Mix Cool Whip and condensed milk. Add lemonade, thawed and undiluted. Mix well. Pour into graham cracker crust and refrigerate. Best when refrigerated overnight before slicing.
Toss romaine in large bowl with chicken cuts, oranges, strawberries and onion. Sprinkle with almonds. Serve with dressing. Makes 4 servings.
Sift dry ingredients together. Make 3 wells; in one, put oil, in one, vinegar and one, vanilla. Pour water over all and mix. Bake at 350° for 30 minutes.
In a large bowl, dissolve yeast in the warm water. Stir in warm chicken broth and molasses. Stir in 1 cup all-purpose flour, wheat flour, cracked wheat, cornmeal, dry milk, salt and garlic powder; mix well. Turn dough out onto a floured surface. Knead in enough of remaining flour to make a very stiff dough (10 to 12 minutes total). Divide dough in half; cover and let rest for 10 minutes. On the floured surface, roll each portion to 3/8-inch thickness for large dogs or 1/4-inch thickness for small dogs. Using 2 to 4-inch cutters, cut dough into desired shapes.
Follow Solomon's advice for making good boys and girls and you will have a good cake. Proverbs 23:14
Mix all together very well, except the nuts and fruits. Then fold in the nuts and fruits. Heat the oven to 350° and bake for 1 hour and 15 minutes.
Mix everything (except potatoes) in a large mixing bowl. Stir potatoes in last. Pour in casserole dish and bake at 350° until onions are done.
Boil macaroni according to package instructions. Set aside to cool after draining. Boil eggs, peel and cool; then chop all but 1 egg. Boil shrimp in salted water until done, then drain and cool. When all are cooled, mix with olives, celery, pickles and onions. Add mayonnaise, then drained peas and toss lightly. Smooth top of salad and garnish with slices of 8th egg, extra olives and pickles. Chill thoroughly until ready to serve. Serve with crackers, sliced tomatoes and lettuce.
Boil chicken (cover with water) with celery and onion. Add salt, pepper and garlic. Return diced chicken to broth; add 1 quart water. Bring to boil. Add noodles; boil until noodles are tender. Stir in cheese until melted. Serves 4.
Cover beans with water and cook until soft. Drain and add rest of the ingredients. Simmer 1/2 hour, until vegetables are done. May be thickened, if desired. Makes 1 1/2 gallons. (We were given this recipe by some vegetarian friends and it may look strange, but it is great!)
Mix first four ingredients, using only 4 ounces of the Cheddar cheese. Spoon into tortilla shells and roll. Lay rolled shells in baking dish. Mix remaining ingredients and spoon over tortilla shells. Top with remaining half of Cheddar cheese. Bake at 350° for 30 minutes.
Place bananas (sliced) on bottom of pie crust. Then add the ice cream, then hot fudge, pineapple, hot fudge and then Cool Whip. Add pecans and decorate with cherries. Freeze immediately (no cover).
Brown meat and onion. Add chopped chilies, soups and sauce. Mix well. Place tortillas on bottom of 9 x 13-inch dish. Cover with a layer of meat sauce. Alternate layers. Cover with grated cheese. Bake at 350° for 20 minutes until cheese is melted.
Mix all ingredients thoroughly and pour into a casserole dish. Bake 1 hour more or less at 350°.
Cream cheese should be at room temperature. Clean crab meat of cartilage. Mix cream cheese, sour cream, mayonnaise, Worcestershire sauce and garlic salt. Add crab meat and mix together. Place in casserole. Sprinkle cheese over top. Bake in 350° oven for 30 minutes.
Saute sliced onions in butter. Add salt and pepper. Mix egg, cottage cheese, flour in mixing bowl. Combine onions and cheese mixture. Pour into unbaked pie shell. Bake 30 to 40 minutes in 350° oven or until browned on top.
Put oven on broil. Place slices of bread on cookie sheet. Place in oven about 8-inches from broiler. Toast one side of bread and remove from oven. Turn bread over and put 1 slice of cheese on each piece of bread. Return to broiler until cheese melts and bubbles.
Mix all ingredients together with electric mixer. Pour into oblong baking dish that has been buttered.
Blend peanut butter and honey. Stir in dry milk. Add raisins. Roll in small balls. Roll balls in granola crumbs. Chill well. Makes 3 dozen.
Chop green onions very fine. Soften cream cheese and mix with sour cream and onions. Spoon about 1 to 1 1/2 tablespoons on a tortilla shell and roll. Set in refrigerator overnight. Cut in about 1 to 2-inch pieces. Makes 2 dozen. Serve with salsa.
Melt candy and 1/2 cup butter. Set aside to cool. Cream sugar, remaining butter and eggs. Add flour, baking soda, buttermilk and candy mixture. Add nuts. Pour into loaf pan. Bake at 325° for 1 hour and 10 minutes. Cool, then frost.
Beat eggs, add oil, sugar and vanilla. Beat well. Add remaining ingredients. Bake at 350° for 1 hour. Makes 2 loaves.
Cook beans; drain. Melt butter in a large skillet. Add onions and saute until transparent. Add mushrooms and cook 5 minutes. Add pimento and flour. Stir until flour is smooth. Add sour cream, liquid drained from mushrooms, salt and cooked lima beans. Heat gently.
Brown sausage, ground beef and oregano. Drain and add cheese. Melt with beef and sausage. Spoon onto bread and place on cookie sheet to freeze.	When ready to serve, place in a 350° oven until mixture is warm or cheese mixture has melted.
Blend your butter, milk and sugar and let it come to a complete boil. Stir until it gets thick and pour over your peanuts on the cookie sheet.
Mix meat, Worcestershire sauce, salt and pepper. Press into a deep baking dish. Place potatoes on top of meat, then the onion and bell pepper. Mix soup with can of water and pour over the top. Cover with green beans and bake at 350° for 1 hour.
Start heating oven to 350°. Cream butter well in medium mixing bowl. Add sugar slowly to butter, creaming until light. Slowly stir in syrup, honey, eggs, vanilla and 1 cup nuts. Pour into unbaked pie shell. Top with rest of nuts. Bake at 350° for 55 minutes. Cool. Good served with whipped topping or ice cream.
Heat oven to 350°. Combine cheese, Bisquick, salt and other seasonings. Add oil and	eggs. Put zucchini in a greased 9 x 13-inch pan. Pour Bisquick mixture on top. Bake 25 minutes. Cut in 1 1/2-inch squares.	Serve warm or cool.
Mix cream cheese, crab, lemon juice and hot sauce. Spread on plate. Top with cocktail sauce. Serve cold.
Mix Cool Whip, lemonade and condensed milk in bowl. Fill each graham cracker crust with filling. Refrigerate.
Mix dry ingredients together (last 6 ingredients). Peel squash and grate. Beat well with oil, eggs, sugar and vanilla. Mix in dry ingredients. Bake at 325° for 1 hour in greased loaf pan. (I use smaller pan and bake less time.)
Saute onion in margarine. Cook broccoli as directed on package; drain. Heat soup, milk and Cheez Whiz in saucepan. Add onion, broccoli and rice. Bake 30 minutes at 350°.
Wash and trim broccoli. Separate stalks and cut into bite-size pieces. In a large saucepan or soup pot over medium heat, saute onion and garlic in butter or oil until the onion is soft but not brown. Add broccoli (save a few small flowerets for water and garnish), potato, chicken broth, pepper and herbs. Bring to a boil. Lower heat and simmer for 15 to 20 minutes.
Stir dry ingredients together. Add bananas, oil, pineapple and juice and nuts. Stir only to blend (do not beat). Bake at 350° for 1 hour and 20 minutes. Bake in tube pan or Bundt cake pan.