HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift first 4 ingredients together. Cream margarine and sugar. Beat molasses and egg into creamed mixture. Gradually stir in flour mixture. Batter will be very soft. Using teaspoons, drop batter onto greased, floured cookie sheet. Cook for 8 to 10 minutes at 350°. Cool on wire rack and store in tightly covered tin box. Makes 3 dozen.
Mix all ingredients well. Marinate flank steak 4-6 hours, turning occasionally.
Thoroughly mix together all ingredients. Turn into a slightly greased 9 x 13-inch pan. Bake at 350° until golden brown, about 25 minutes. Serve warm, cut into squares or wedges.
Cook meat until tender and remove from the broth. Add water until you have 2 quarts of broth. Make dumplings by mixing beaten egg and milk into flour until about the consistency of pancake batter. Drop from a teaspoon into the boiling broth to form small dumplings. Cook for 3 or 4 minutes.
Mix in a large dishpan. Cream butter, peanut butter and sugar; add vanilla, eggs and syrup. Mix in rest of ingredients and mix well. Drop by large spoonfuls on greased cookie sheets, about 6 to a sheet, and flatten with a glass. Bake at 350° for 12 minutes.
Cream butter, Crisco and sugar until sugar melts. Add beaten eggs. Sift flour in milk. Alternately add flavoring. Mix well. Place in tube pan in cold oven on 325° for 1 1/2 hours.
In a large punch bowl, combine ice cream, strawberry soda and ginger ale. Mix until a creamy liquid.
Cream the sugar, margarine and shortening. Add milk. Sift flour, soda and cocoa together. Add flour mixture to creamed mixture. Add eggs, one at a time. Put into greased pan and bake at 350° for 1 1/2 hours.
Dice bacon and fry in large skillet. Remove bacon and put in crock-pot. Dredge meat in flour and brown in bacon grease. Add onions, carrots, tomato and the rest of the ingredients to the crock-pot along with meat. Cook on low all day.
Blend all ingredients together. Roll out; use a cup or cookie cutters. Bake at 350° for 8 minutes. Frost, if desired, or sprinkle with sugar.
Remove the skin from the liver and chop up finely. Fry the liver in 2 tablespoons of margarine. Put to one side. Put rice in hot water and let it cool. Wash it in plenty of cold water. Put 8 tablespoonfuls margarine in a pan and fry in it the pine nuts and onion until the onion is transparent. Add the rice to this and fry for 10 minutes. Add black pepper, cinnamon, mixed spices, 3 cups of water, currants, salt, sugar and finally chopped tomatoes or tomato sauce. Cover with a lid. Boil until the rice has absorbed the water and then turn down the heat and cook gently. When the rice is done, add the fried liver. Mix in the finely chopped dill. Fluff up the rice while serving.
Cook but do not brown onion, celery, carrot and butter. Mix flour with chicken broth, then add to vegetable mix. Add half & half, seasonings and cheese. Cook and stir till cheese is melted and soup is heated through. Do not boil.
Mix all together (vegetables). Mix in jar and shake well; sugar, vinegar, oil, salt and pepper. Will be good in refrigerator up to 2 weeks.
In food processor, place drained beans and grind until smooth. In bowl, mix the remaining ingredients with the bean paste. Tastes better if used the next day. Tastes just like tuna salad.
Mix sausage and cheese until blended. Add Bisquick gradually. May have to adjust amount of Bisquick. Roll into marble size balls and bake at 350° for 15 to 20 minutes. Can be made ahead and frozen.
Break up hash browns in 9 x 13-inch dish. Combine onions, soup, sour cream, cheese and one stick of melted butter. Spread over hash browns. Mix corn flakes and 1/2 stick of melted butter. Spread over casserole and bake at 350° for 50 minutes.
Cream margarine and sugar. Mix eggs, flour, salt and milk. Add chocolate, vanilla, nuts and dates. Grease and flour a 10 x 14-inch pan. Bake at 350° for about 30 minutes. Let cool and cut into squares. Roll in powdered sugar.
Mix flour, soda, sugar and spices together. Make a well in dry ingredients and add pumpkin, eggs, oil and water. Beat until smooth. Add vanilla. Pour into greased loaf pans and bake 1 hour at 350°.
Put the bread cubes in a large bowl along with raisins and cover with the scalded milk. Meanwhile, melt the butter; beat the eggs, then add the ingredients to the bowl along with the sugar, vanilla and lemon juice. Mix well. Pour into a suitable baking dish, then put that in a large pan and add enough hot water to reach up the outer sides of the baking dish. Bake in a 350° oven for 45 minutes. Serve warm with Lemon Sauce.
Soak beans overnight in enough water to cover. Boil until tender and whole, adding salt meat and garlic when almost tender. Add cream, onion and seasonings. Wash rice and add to beans. Cook over gentle heat until liquid is absorbed. Stir gently with a fork and add a little water from time to time, until rice is cooked. Serve hot with a meat dish. N. B. Beans may be made tender in a pressure cooker.
Beat milk and eggs. Cook onions until soft. Mix everything together. Put into greased 9 x 13-inch pan. Bake 1 to 1 1/2 hours or until golden brown. Serve with sour cream.
Preheat oven to 350°. Bake 35 to 40 minutes. Mix pineapple-cheese (set aside). Mix sugar and flour and add. Spread in 9 x 12-inch dish. Spread crackers over top. (Crush in hand.) Melt 4 ounces butter over top.
Blend all ingredients well. Cover and refrigerate until ready to serve. Serve with Hi-Ho crackers.
Cook sausage and drain. Scramble eggs. Add grated cheese, milk and bread, broken up in pieces. Mix all together. Salt and pepper. Bake 45 minutes to 1 hour at 450°.
Mix thoroughly and spread on both sides of Rite diet bread, rye bread or split buns (hot dog or hamburger). Arrange on cookie sheets and bake in 250° oven for 1 1/2 to 2 hours. Turn every 1/2 hour or so. Cool on paper towels and store in airtight coffee cans. Freeze or store on shelf. Can be warmed up in slow oven for spaghetti or salads or cut smaller for croutons.
Combine butter, juice, orange peel and sugar in 8-inch round glass dish. Microwave 3 to 3-1/2 minutes or until bubbly and slightly thickened, stirring once or twice. Sprinkle with raisins.
Melt butter and marshmallows in 3-quart saucepan over low heat, stirring frequently. Remove from heat. Butter rectangular pan, 13 x 9 x 2-inch. Pour Cinnamon Grahams cereal into large bowl. Pour marshmallow mixture over cereal. Stir until evenly coated. Press mixture into pan with buttered back of spoon. Cool at least 1 hour or until firm. Drizzle with melted Nestle morsels. Cool until chocolate is firm. Cut into 24 bars. Store, loosely covered, at room temperature.
Defrost frozen bread dough in microwave 5 minutes. Turn and defrost 2 more minutes. Spread out onto greased 13-inch pizza pan. Brush vegetable oil over dough. Sprinkle with a dash of oregano, basil and garlic salt. Spread broccoli and mushrooms evenly over crust and top with grated cheeses. Bake at 400° for 15 to 20 minutes or until golden brown. Cut and serve.
Grind cranberries and oranges. Simmer fruit with water and sugar until sugar is dissolved. Add gelatin and stir until dissolved. Add rest of ingredients and mix well. Pour into a mold on 9 x 13-inch pan and refrigerate to congeal. Yields 20 servings.
In a bowl, cut butter into the cake mix until crumbly. Add the egg. Mix well. Press into a greased 13 x 9 x 3-inch baking dish. Bake at 350° for 15 to 18 minutes or until set. Cool thoroughly on wire rack.
Brown ground beef, stirring until it crumbles; drain well. Stir in tomato sauce, water, onion flakes, Worcestershire sauce, garlic powder and pepper. Bring to a boil over medium heat. Cover, reduce heat and simmer 20 minutes, stirring occasionally. Add spaghetti sauce and simmer, uncovered, 20 minutes, stirring occasionally. Cook spaghetti according to package directions and drain. Spoon meat sauce over cooked spaghetti and sprinkle with Parmesan cheese. Yield: 4 servings.
Brown ground beef in bacon fat. Drain off fat if desired. Brown onions; add beef and onions to beans. Add tomato soup, water, catsup, chili powder and pepper. Simmer for 30 minutes. Serves 8.
Mix all together. Grease and flour pan lightly. Bake in 9 x 13-inch pan at 350° for 30 to 35 minutes.
Microwave chips and Eagle brand 2 1/2 minutes, stir. Microwave 2 1/2 minutes. Add vanilla and nuts and stir. Put into buttered 8 x 8-inch pan and refrigerate.
Mix all ingredients well and pour into greased muffin tins. Bake for 20 minutes at 450°. Makes 6 rolls.
Dissolve jello in hot water; chill until slightly thickened. Break up cranberry sauce with fork. Stir into jello with celery and nuts. Fold in sour cream. Chill until firm.
Spoon pie filling evenly in bottom of oblong pan. Spread pineapple over cherry pie filling. Sprinkle dry cake mix over pineapple. Pour melted margarine evenly over ingredients. Sprinkle on coconut and nuts. Bake at 325° for about 1 hour.
Spread crescent rolls on ungreased cookie sheet. Pinch seams together. Bake at 375° until light brown.
Cook sugar, water and cornstarch over medium heat until mixture thickens and becomes clear. Continue cooking for 1 to 2 minutes, stirring constantly. Remove from heat and add Jell-O. Stir until dissolved. Add fresh fruit and pour into crust. Refrigerate.
In a 2 quart casserole dish, microwave beef until done. Drain thoroughly, add remaining ingredients except cheese, mix well. Cook 17 minutes on High, stir twice during cooking. Sprinkle cheese over casserole and cook 1 minute or until melted. Makes 6 to 8 servings.
In a medium saucepan, over low heat, melt chocolate and butter; stir in remaining ingredients. Cook, stirring constantly, about 5 minutes or until mixture is slightly thickened. Refrigerate leftovers.
Pour boiling water over cabbage leaves. Let stand 5 minutes and drain. Season meat; add onion, rice and egg. Roll a portion of filling into each cabbage leaf. Fasten with toothpick. Place in large oven pan. Pour over tomato soup and juice. Bake in oven, covered, at 375° for 45 minutes to 1 hour.
Cut chicken into strips. Season with salt, paprika and pepper. Heat oil in 10-inch skillet over medium heat. Add chicken and cook for 2 minutes. Add onions, green peppers and garlic. Cook 6 minutes. Drain juice from tomatoes (reserve tomatoes). Add enough chicken broth to juice from tomatoes to make 1 1/2 cups liquid. Add liquid to chicken, bring to a boil. Add rice and tomatoes. Cover and remove from heat. Let stand until all liquid is absorbed (approximately 5 or 6 minutes). Add grated cheese to each serving.
Cream sugar and margarine, add flour and eggs. Beat well and add vanilla, nutmeg and buttermilk. Mix and pour into pie shell and bake at 350° for 50 minutes. Cool completely before serving.
Flour raisins to keep from sticking together. Cream sugar and butter. Add flour, milk, egg yolks, raisins and vanilla. Fold in beaten egg whites. Makes 3 or 4 layers. Bake at 350° until done.
Chop candy bars and combine all ingredients. Finish filling freezer container with whole milk. Freeze.
Mix dry ingredients; add egg, well beaten and the butter. Beat well and bake in buttered muffin tin for 25 to 30 minutes in hot oven (450°).
Brown and drain meat. Season with spices. Chop potatoes, carrots and onions into small pieces, especially potatoes and carrots. Add to meat. Cook on low while chopping canned items. Chop to medium size. Mix all ingredients together. Season to taste with spices. Simmer on low for about 30 to 40 minutes until potatoes are soft. Drain in colander. Cup wraps in 1/2 diagonally. Separate. Place 1 large tablespoon mixture in center edge of wrap. Fold sides over and roll up. Seal with a drop of water along the seam. Place on wax paper. Do not let the wrapped rolls touch each other. For best results, chill or freeze before deep-frying.
Mix flour and sugar thoroughly. Add milk slowly and cook over hot water 8 minutes, stirring frequently. Add to egg, cook 2 minutes and cool. Add cream, salt and vanilla. Pour into freezer can and freeze using 8 parts ice to 1 part salt. Makes about 1 1/4 quarts.
Brown ground beef and green pepper; drain. Stir in soup mix, oregano, red pepper and tomato sauce. Cook 5 minutes. Stir in cheese. Divide pastry. Roll into 10 x 12-inch rectangle. Lay one rectangle on ungreased baking sheet. Spoon filling onto rectangle, leaving 2-inch border and mounding slightly in center. Bake at 425° for 30 minutes.
Blend cherry pie filling, Eagle Brand milk, sugar, vanilla and enough milk to fill freezer container to fill line. Freeze.
Saute onions in butter. Add meat, but do not brown it. Add all remaining ingredients using enough water so meat is halfway covered. Cover skillet and simmer about 2 hours.
Stir together the salad dressing, mustard, celery seed, salt and pepper. Add remaining ingredients; mix lightly. Chill.
Brown ground meat; season with salt and pepper. Drain and place in bottom of casserole dish. Sprinkle 1/2 of onion and cheese over meat. Cover with 6 tortillas. Add beans and remainder of tortillas. Mix soup and tomatoes; pour over casserole. Sprinkle with remaining onion and cheese. Bake at 350° for 1 hour, covered.
Brown ground beef in half of the oleo. Add remaining butter, mushrooms, onion, garlic, salt and pepper. Saute until onions are tender. Add Worcestershire sauce. Stir in flour, then chili sauce. Just before serving, blend in sour cream. Serve hot over noodles.
Mix flour, salt and shortening. Beat egg well. Add vinegar and water to egg. Add to flour mixture. Roll out between sheets of waxed paper. Makes four 9-inch crusts. Bake at 350° for 15 to 20 minutes or until brown.
Mix sugar and salad oil. Combine all ingredients; let set 24 hours. Be sure liquid covers kraut even if you have to add water. When ready to use, put in colander and let drain. Save liquid for the leftovers. Keeps well for several days.
Mix and blend milk, orange juice and sweetener tablets. Chill in refrigerator, then shake until mixed. Pour into tall glasses and garnish with mint leaves. (Low-fat.) Makes 2 servings.
Mix gelatin, 1/2 cup sugar and salt. Beat together the egg yolks (save egg whites), lime juice and water. Stir into gelatin mixture. Cook and stir over medium heat just until it boils. Remove from heat. Stir in grated peel. Add food coloring sparingly. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
Mix shortening and water with half of flour, stirring with fork until flour is well mixed. Add remaining flour as needed to make a dough that can be handled with hands. Grease griddle (pan) with bacon grease. Heat (not too hot). Pat dough out medium thin. Cook on slow heat.
Melt butter in a 13 x 9-inch baking dish. Spread rice evenly in pan. Place chicken pieces on rice and sprinkle with salt, pepper, oregano and parsley. Spread chicken soup and water on top. Sprinkle with paprika. Wrap foil over top of pan and seal tightly. Bake at 325° for 2 1/2 to 3 hours. Do not look at chicken while baking.
Sprinkle dry yeast over warm water. Heat cottage cheese to lukewarm. Combine in mixing bowl with sugar, onion, butter, dill seed, salt, soda, egg and yeast mixture. Add flour to form a stiff dough, beating well. Cover and let rise until doubled.
Night before serving, in baking pan, split rolls in half. Put layer of ham; top with cheese. Melt margarine, poppy seeds, mustard, Worcestershire sauce and onion together and pour over rolls. Next day, bake at 300° for 20 minutes.
Dip chicken in bread crumbs and brown in frying pan with oil and margarine. Drain and arrange in ovenproof dish. Cut up mushrooms and saute in drippings from chicken. Add some sherry for flavor. Pour over chicken. Combine sour cream, mushroom soup and some sherry in frying pan. Stir until bubbly and pour over mushrooms. Bake in a 375° oven for about 45 minutes, covered, until bubbling. Serve with rice. This dish can be prepared in the morning and baked at dinnertime.
Heat oven to 350°. In a skillet cook ground beef until brown. Drain off oil. Add beans and heat thoroughly. Spoon about 1/3 cup of mixture on center of each large tortilla. Add some cheese. Roll up. Put in baking dish. Spoon chili on top. Sprinkle with cheese and bake 20 minutes.
Combine dates, sugar, oil and juice in a saucepan. Cook for 5 minutes to soften dates. Cool. Add remaining ingredients. Spread into an oiled 8 x 8-inch baking pan. Bake in a 350° oven for 25 to 30 minutes. Cool before cutting. Makes 36 bars.
Select a well-rounded onion. Peel outer skin off. Leave root intact; cut off any hanging roots, Using small, sharp knife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about 1/2-inch away. Cut each section twice. Place onion in bowl of enough boiling hot water to cover it and leave for 5 minutes. The sections, or "petals" will begin to open. Remove onion from hot water and immerse into ice water, which will further the opening. Drain well by turning upside down on paper towel. Put flour into paper bag; add onion and shake gently to coat with flour. Roll floured onion in beaten egg to cover. Put cracker crumbs or coating in paper bag; add onion and shake gently to coat. Refrigerate 1 hour before deep frying in oil to golden brown, 3 to 5 minutes. Cooked onion can be kept for a time in warm oven.
Cream margarine, cream cheese, sour cream and lemon juice. Add flour; mix well. Refrigerate overnight. To finish, pinch walnut size ball of dough. Roll in powdered sugar until very thin. Put 1/2 teaspoon purchased apricot filling on edge. Shape into crescent shapes. Bake at 350° until brown.
In a large Dutch oven pan, place roast and seasonings. Fill with enough water to cover. Bring to a boil and cook until meat is tender and will pull apart easily. Shred the meat and serve with banana pepper rings on Italian roll. (More water can be added if meat seems dry.)
Combine drained and rinsed kraut with onion, pepper and celery. Combine sugar, hot water, oil and vinegar. Pour over vegetables. Cover. Refrigerate overnight; drain and serve.
Melt morsels; stir in potato sticks and peanuts. Spoon out onto wax paper; let cool.
Mix all above ingredients well. Bake at 325° for about 1 hour and 20 minutes.
Grate cheese and cream with margarine. Add flour, salt and pepper. Roll in small balls. Put on cookie sheet and press with fork. Bake at 350° for 12 minutes.
Preheat oven to 400°. Brown ground beef and drain. Add barbecue sauce, onions and brown sugar; set aside. Separate biscuits in each of 10 ungreased muffin cups. Press dough up sides to edge of cup and spoon meat mixture into jackpots. Sprinkle with cheese. Bake at 400° for 10 to 15 minutes until crust is golden brown.
Mix first 5 ingredients together. Sift together the next 4 ingredients. Add to other mixture. Stir well. Add oatmeal, chocolate chips and nuts. I also add coconut, raisins and dates or anything my family likes. Bake at 350° for 10 to 13 minutes. This makes a big batch of cookies.
Drain juice from cherries and save. Mix first 3 ingredients and walnuts in a large bowl. Make dressing in a separate bowl. Add bananas right before serving.
Shred lettuce in bottom of bowl. Add celery, onion, green pepper and peas in layers. Spread salad dressing over peas. Sprinkle sugar over dressing. Sprinkle grated cheese on sugar. Sprinkle top with bacon bits. Let stand overnight in refrigerator. Toss just before serving.
Mix all ingredients and drop on greased cookie sheet. Bake in moderate (375°) oven for 10 to 12 minutes. Makes 24 cookies.
Precook pie shells according to directions and set aside. Thaw spinach and set aside. Saute onion and garlic in butter until soft. Place in food processor the spinach, onion, garlic, cream cheese, Ricotta, Feta and 1/2 cup Mozzarella. Pulse 2 to 3 times. Add eggs and dill; pulse to mix. Do not overblend. Divide into 2 pie shells; top with 1/2 cup Mozzarella each. Bake at 350° for 45 minutes, until puffed and golden.
Brown ground chuck, then drain. Add remaining ingredients; bring to a boil. Lower heat and simmer for 1 1/2 hours, stirring frequently.
Mix peanut butter, syrup, and sugar and bring to a boil. Pour over corn flakes. Mix well. Drop by spoonfuls on wax paper or cookie sheet. Let cool.
Dredge fruit with flour; mix all together. Drop by teaspoon on cookie sheet. Bake at 350° for 12 to 15 minutes.
Preheat oven to 350°. Beat egg whites until foamy. Add sugar and salt gradually. Beat until stiff. Add nuts and chocolate chips. Drop by teaspoon on cookie sheet. Place in oven. Turn oven off. Leave until oven has cooled or overnight.
Cream shortening, add sugar and mix well. Add egg, coconut, milk and vanilla and beat well. Add flour, baking powder and salt gradually, mixing well after each addition. Divide dough into 2 parts, shape into long rolls about 1 inch in diameter.
Mix cake mix as directed, except substitute peach syrup for water. If there is not enough syrup, finish with water. Bake as directed in three cake pans. Let cool completely. Mix Cool Whip, yogurt and peaches that have been cut into small pieces. Spread between layers and on top. Refrigerate.
Mix well. Refrigerate 1 to 2 hours. Delicious with strawberries, peaches or fresh apples.
Brown sausage in heavy pot. Remove sausage and drain on paper. Add celery, onion, bell pepper and garlic to pot and saute until tender. Remove from pot. Add oil. When oil is hot, add rice and stir until light brown. Add crawfish and cook for 3 minutes. Add sausage, vegetables, green onions, water, Worcestershire, Tabasco sauce, salt and pepper. Cover and simmer for 20 minutes or until rice is done. Serves 6.
On a large flat dish, spread beans, then guacamole, then layer the rest of the ingredients as given. Serve with tortilla chips or corn chips.
Mix peanut butter, powdered sugar, margarine and graham cracker crumbs with your hands in large bowl. Form into small balls. Put on waxed paper on cookie sheets. Chill in refrigerator.
Melba toast, crackers, English muffins, bread: Cut in fingers, rounds, squares, triangles, any small shape.
Sift together in large bowl: flour, baking powder, salt and cinnamon. Blend in cooking oil, eggs, sugar, grated zucchini and vanilla. Mix well and pour into two (2) greased and floured loaf pans. Bake at 325° for one hour.
Add enough water to clam liquid to make 2 cups; reserve. Fry pork in large kettle over medium heat until crisp and golden. Remove with slotted spoon and set aside. Drain off all but 2 tablespoons fat and saute onion until tender, about 5 minutes. Add potatoes, clam liquid, salt and pepper. Bring to a boil; cover and simmer until potatoes are tender, about 20 minutes. Add clams, milk and butter. Reheat, but do not boil. Sprinkle with pork and parsley. Makes 2 1/2 quarts.
Melt margarine in 10-inch round microwave baking dish. Add coconut and brown sugar. Mix well. Arrange peach slices on top of mixture. Mix cake batter as directed, spread over peaches. Microwave on Low for 7 minutes. Turn. Cook on High for 3 to 4 minutes or until toothpick comes out clean. Let stand 1 minute. Turn onto serving plate. Serve with whipped cream or ice cream.
Mix beef with cream, onion, salt and pepper. Shape into 4 thick patties. Heat butter in skillet; quickly brown meat patties on both sides and remove from pan. Add flour to drippings in skillet and blend. Add wine and consomme slowly; stir until thickened and smooth. Add remaining ingredients; return patties to sauce. Simmer, covered, until done, 5 minutes or more to taste. Serves 3 to 4.
Combine all ingredients; blend well. Spread in an 8 x 8-inch pan and freeze.
Combine all and mix well. Pour into 2-quart casserole dish and sprinkle with topping. Bake at 350° for 30 to 40 minutes. Yields 8 to 10 servings.
Cook meat or seafood by sauteing quickly (hot or mild sausage needs to be crumbled). Briefly saute vegetables. Following package directions on egg roll wrappers. Fill and roll. Deep fry. Serve hot with soy sauce (Kikkoman), Chinese mustard or sweet and sour sauce.
Mix all together. Bake, uncovered, for 1 hour at 400°.
In a small saucepan melt butter over medium heat. Add Hershey's syrup and Eagle Brand milk. Stir over medium heat constantly while mixture comes to a rolling boil. Be very careful mixture does not stick or burn. Cook approximately 5 to 10 minutes. Let cool on back of stove. Serve warm over pound cake and/or ice cream. Will stay fresh in fridge 1 week. Can be frozen. May be reheated in microwave.