HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine or butter and sugar; add eggs (beaten), add milk and flavoring. Then add flour, salt and baking powder. Knead dough. Roll out and cut and sprinkle with sugar. Bake in quick oven (475°).
Place sliced apples in 9 x 13 x 2-inch greased pan. Combine cinnamon and brown sugar. Sprinkle apples with half of this mixture. Combine granulated sugar, flour, egg, salt and baking powder and spread over apple slices. This will act like pie crust dough. Sprinkle remaining cinnamon and brown sugar over contents. Pour melted butter or margarine over top and bake at 350° for 40 minutes or until done. Can be frozen after preparation and cooked after being frozen. Also can be frozen after baking, then thawed and warmed in oven before serving.
Prepare spaghetti sauce mix, adding tomato sauce, water and salad oil as label directs. Cut franks into bite size pieces or use cocktail. Heat in sauce; serve with toothpicks. Keep warm.
Mix first 4 ingredients. Place over low heat. Boil for 2 minutes (boiling time only). Remove from heat and add last 4 ingredients and mix thoroughly. Drop at once on wax paper.
Heat milk in a large saucepan, bringing it almost to a boil. In a large bowl, beat egg yolks until light. Add salt, stirring constantly. Slowly pour about half of the milk over the eggs. When well blended, return entire mixture to saucepan. Add sugar and cook over medium heat, stirring continuously, until mixture is thick enough to coat a spoon.
Beat together sugar, eggs and oil. Sift together flour, salt, soda and cinnamon and add to first mix. The batter will be heavy. After mixing, add the chopped apples and nuts. Fold into mixture. Pour into greased 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes.
Combine milk and butter in medium saucepan. Cook over low heat until butter is melted. Remove from heat. Combine sugar and cornstarch in small bowl. Gradually stir in 1 cup warm milk mixture, stirring constantly to avoid lumps. Add cornstarch-milk mixture to remaining milk mixture in saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat; add vanilla. Pour into pie shell. Dot with butter and sprinkle with nutmeg. Chill until firm.
Mix sugar and cocoa. Add milk and syrup until completely mixed. Add salt and butter. Stir frequently on low heat. Cook mixture until it forms a hard ball in water. Add vanilla and egg. Be sure to stir so not to become stringy. Beat by hand 15 to 20 minutes. Pour in buttered pan and refrigerate.
Cream sugar, vanilla and shortening until fluffy. Add eggs, alternately with flour. Beat until well blended.
Prepare jello according to directions on box. Cool 15 minutes in refrigerator. Stir in whipped topping until smooth. Refrigerate for 10 minutes. Spoon into crust and refrigerate for 4 hours or until firm.
Tear meat from boiled chicken breasts. Coat a casserole dish with nonstick spray. In a bowl, mix chicken, cream of chicken soup and sour cream. Crumble up about 1 cup of the Ritz crackers and stir into the mixture. Dump this mixture into the casserole dish and spread evenly. Crush remaining crackers and mix with melted butter. Spoon cracker mixture over chicken. Sprinkle the poppy seeds on top. Bake, uncovered, in a 350° oven for 30 minutes or until crackers are browned.
In a medium saucepan, stir together pudding mix and milk. Cook over medium heat, stirring constantly, until mixture comes to full boil; remove from heat. Add chocolate chips; stir until chips are melted and mixture is smooth. Spoon into creme pots or demitasse cups. Press plastic wrap directly into surface. Serve slightly warm or chilled. Garnish as desired. Makes 8 servings.
Saute onions and bell pepper. Layer as follows: tortilla on bottom, 1/2 chicken, 1/2 green pepper/onion, 1/2 cheese, 1/2 mixture of soups. Repeat. Cook at 300° to 350° for 40 minutes to 1 hour.
Prepare noodles according to package directions. Slice pepperoni to taste. Brown hamburger; drain. Mix all ingredients together in a casserole dish. Top with Mozzarella cheese. Bake at 350° for 1 hour.
In a large bowl, combine cabbage and onion; cover with sugar and let stand for a few minutes. Meanwhile, in a medium saucepan, combine vinegar, oil, mustard, celery seed, salt and pepper; bring to a boil. Pour over cabbage mixture and mix. Let cool, then mix again. Cover and store overnight in refrigerator. Serve as a salad, relish or side dish.
Mix yeast with a little of the sugar and dissolve in warm water. Set aside. Dissolve 1/2 cup shortening, sugar and salt in hot milk, then allow to cool. Add eggs to mixture, then add 1 cup flour and beat until mixture is smooth. Add yeast mixture and beat until blended. Continue to beat as you add flour, a little at a time, until dough is elastic and cleans easily from hands. Form into a smooth ball; brush with melted shortening and let rise until it is doubled in size. Form into walnut size balls. Place 2 balls in each greased muffin cup in pan. Let rise again until doubled in size. Bake at 450° for 15 or 20 minutes. Brush with butter as soon as rolls are taken from the oven.
Crush strawberries in blender. Mix 2 cups milk, sugar, condensed milk and eggs. Pour into freezer. Fill freezer container to fill line with whole milk. Freeze.
Separate cauliflower into flowerets. Put into a saucepan containing a small amount of boiling salt water. Cook, uncovered, for 5 minutes. Cover and cook 8 to 10 minutes or until tender. Drain, if necessary, and keep hot. Heat butter and garlic. Stir in flour and salt. Cook until bubbly. Add tomatoes and bring to boiling, stirring constantly. Cook 1 to 2 minutes. Mix in green pepper and oregano. Pour sauce over hot cauliflower. Makes 6 servings.
Place peaches in a 9-inch baking pan. Combine margarine, 1/2 cup sugar, milk, flour, baking powder, salt and vanilla in bowl, mixing well. Spoon over peaches. Pour mixture of 1 cup sugar and 1/2 cup water over the top of the batter. Bake at 350° for 1 hour. Serve hot or cold. Yields 6 servings.
Mix together and form a ball. Roll in 1/2 cup pecans, chopped. Chill. Serve with your favorite crackers.
Combine all ingredients except pork chops; simmer for 15 minutes. Arrange pork chops in baking dish; add barbecue sauce. Cook at 350° for 1 hour, or until tender. Serves 6.
Simmer squash, onion, salt and pepper until tender and drain well. Mix well oleo, dry stuffing mix, sour cream, carrots, green pepper and mushrooms. Add squash and mix together very well. Place in casserole dish and top with stuffing mix. Bake at 350° for 30 minutes (45 minutes at 325° if Corning Ware is used).
Mix ingredients until well blended; refrigerate. Serve with assorted chips or vegetable dippers. Makes 3 cups.
Rub meat with meat tenderizer, steak seasoning, instant onion flakes, parsley flakes, Tony's seasoning, onion powder, garlic powder, basil and thyme. Place roast, fat side down, in a casserole dish. Mix sauce.
Mix all ingredients together and shape into small balls. Place on ungreased cookie sheet. Flatten ball with fork. Bake at 350 degrees for approximately 20 minutes or until lightly browned.
Drain water from wheat by cupping hands and squeezing out all moisture. In large bowl, mix wheat, ground meat, onion, mint, salt and pepper; knead well. You can pat in greased pan and score into diamond shapes. Bake at 375° about 1/2 hour or brown. Spoon butter before eating.
Preheat the oven to 250°. Combine all ingredients except tomato juice and peas in a large roaster or Dutch oven. Stir well. Pour tomato juice over mixture. Cover and bake at 250° for 5 hours. Stir in peas and return to oven for 10 more minutes. Makes 6 servings.
Lightly spoon flour into measuring cup; level off. Combine all ingredients in medium bowl. Stir until blended, about 40 to 50 strokes. Lightly grease bottom and sides of a 13 x 9-inch cookie sheet or 12-inch round pizza pan. Spread dough out evenly on pan. Bake in 400° oven for 10 to 15 minutes after placing sauce and other pizza ingredients on it.
Mix pecans and coconut in bottom of ungreased 9 x 13-inch pan. Mix cake milk by directions. Mix cream cheese, butter and powdered sugar. Spoon on top of cake mixture. Bake at 350° for 40 minutes.
Cook rice as directed on box and add salt and butter. While still hot, grate in the pepper (don't get into the skin). Add grated cheese and pepper. Pour in milk to right consistency (not soupy). Fold in corn.
Can be reduced, if preferred. Mix in blender until ice is shaved. Serve in champagne glasses. Serves 4 to 6.
Dissolve 4 tablespoons ice water with gelatine. Add 1 cup boiling water. Cool. Combine pineapple, salt, sugar and lemon juice. Pour into gelatine and let thicken a little. Beat Dream Whip and fold half into gelatine mixture. In a long pan put a layer of cake and a layer of gelatine, then a layer of cake and a layer of gelatine. Top with rest of Dream Whip and coconut.
In a large bowl, mix 1 1/2 cups flour, yeast, wheat germ and salt. Add water, molasses, shortening and egg; mix again. Gradually stir in remaining flour to make a stiff dough. Cover; let rise until double in bulk, about 1 hour. Punch down dough. Place in greased 9-inch loaf pan or 2-quart casserole. Cover and let rise about 45 minutes. Bake at 375° for 35 to 50 minutes or until deep, golden brown. Remove from pan and cool before slicing.
Mix well in blender and refrigerate overnight. Mixture will appear thin when blended, but will have a preserve like consistency after being refrigerated. Keeps for a long period of time. Serve over 8 ounce package of cream cheese with Ritz or similar crackers. May also serve as a dip for boiled shrimp.
In a large bowl, combine the flours, wheat germ or bran, dry milk, salt, sugar and baking powder and mix well. Cut in the shortening until it is evenly distributed. (It is important to use shortening rather than butter, because it remains stable at room temperature.)
Chop up onion; add to ground beef. Brown until done, then drain. Stir in jar of salsa and chicken bouillon cube; let come to a boil. Cover; cook on low heat for 30 minutes. Serve over rice.
Fry bacon bits until crisp and drain fat. Combine all ingredients, except milk, in crock-pot. Add water to cover. Cook on high for 2 hours, then switch to low for 4 hours (automatic 5 hours). Before serving, stir in milk and heat. Serves 6.
Bring to a boil the oleo and water. Add at once to flour; beat in. Let cool. Add eggs; beat until smooth. Put in greased cake pan. Bake at 400° for 20 to 30 minutes. Cool.
Mix all ingredients together. Put into a greased square pan. Bake 30 minutes at 375 degrees. Serve with whipped cream or whipped topping.
Sprinkle fish with salt, pepper and onion powder. Place in baking dish. Lightly squeeze lemon and lime over fish. Roll fillets and secure with toothpicks. Dice lemon, lime and orange. Sprinkle over fish. Bake at 375° for 10 minutes or until fish flakes. Serves 2.
Cook sliced carrots until tender-crisp. Bring to a boil the tomato soup, oil, sugar, vinegar, onion, green pepper, Worcestershire sauce, mustard and salt. Remove from heat and pour over drained and cooled carrots. Let marinate at least 2 days before serving. Will keep two weeks in refrigerator.
Beat egg and sugar. Then beat in milk and flavoring of your choice. Serve cold, sprinkled lightly with cinnamon and nutmeg.
In medium-size bowl, combine all ingredients until well blended. Drop by teaspoonfuls, about 1 inch apart, onto well-greased cookie sheet. Bake in a moderate oven (350°) for 8 to 10 minutes, or until lightly browned. Immediately remove from baking sheet. Cool.
Drain cherries on paper towels for 10 to 15 minutes. Put cherries on a cookie sheet and freeze. (Make sure the cherries are not touching each other, or you won't be able to separate them while frozen.) While cherries are freezing, mix sugar, milk, and melted butter. Shape into 1 inch balls. Flatten one ball and wrap around a frozen cherry. As cherries are wrapped, put back on cookie sheet. Chill for several hours. If you run out of cherries and have mixture left, you can make chocolate covered cream drops with the rest. Yield: 100 to 120 Cherries.
Sprinkle the dry Jell-O just as it comes from the package, into the cottage cheese. (Do not dissolve the Jell-O in water.) Stir well and set aside in the refrigerator for about 2 hours.
Sift together in a large bowl the first 5 ingredients. Stir in the eggs and buttermilk. Blend well. Oil a large (10 x 5-inch) loaf pan. Pour batter in and bake about 1 hour at 350°. When done it will pull away from the sides and lift out easily. Cool on a rack. Makes 1 (10 x 5-inch) loaf.
Mix all ingredients in quart jar with tight fitting lid. Shake to blend. Store in refrigerator at least 24 hours before using. Toss with salad greens, which have been salted.
Mix margarine and cheese. Add flour.	Roll into balls and chill overnight. Press into small tart tins. Sprinkle crushed pecans on bottom of each tart and add following, mixed together: brown sugar, eggs, butter, vanilla and salt. Bake at 350° for 20 to 25 minutes, or until well-browned. Makes 4 to 5 dozen tarts.
Cook together the hamburgers, pepper and onion with the chili pepper and seasonings. Combine with the tomatoes, corn and corn meal. Pour into casserole and top with Spoon Bread made as follows.
Cream oleo and sugar. Add eggs. Sift flour and baking soda. Add vanilla to Hershey's syrup. Blend all mixtures together. Add chopped nuts, if desired. Pour in greased and floured 9-inch pan. Bake 40 minutes at 350°. Ice with any chocolate icing, store bought or homemade.
Pour milk and sugar in a large saucepan and stir. Put the pan on the stove on mid-high heat. Add almonds, vanilla and egg. Blend the mixture at low speed. Bring it to a boil and add the boiled rice and dissolved starch into the mixture slowly. Continue to heat the mixture for 2 to 3 minutes, until it is slightly thickened. Remove the pan from heat. Put the mix into small cups and serve cold. Garnish with coconut if desired. Serves 10.
Brown beef and cook until almost done. Add onion and garlic. Cook until onion is tender. Stir in water, tomato sauce and seasonings. Bring to boil. Add curly-roni and return to boil. Remove from heat. Stir in cheese until thickened. Serve. Makes 6 servings.
Mix together sugar, butter, milk and cocoa in a large cast-iron skillet on medium heat. Let cook about 1 minute. Remove from heat; add oats. Spoon onto waxed paper; let cool.
Beat eggs and oil until fluffy. Add strawberries and mix well. Combine flour, soda, salt, cinnamon and sugar and add to egg mixture, stirring until well blended. Stir in chopped pecans. Pour batter into two greased and lightly floured 9 x 5-inch loaf pans. Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Blend together cream cheese and strawberry jam and spread between two pieces of this bread to make delightful tea sandwiches.
Soak gelatin in cold water or juice for 5 minutes. Dissolve in boiling water. Add salt, sugar, vinegar and lemon juice. Cool. When gelatin begins to thicken, add remaining ingredients (marshmallows, pineapple, nuts and mayonnaise mixed with cream cheese). Let stand until firm. Serve on lettuce.
Mix together first 4 ingredients in bowl. In separate bowl, combine next 5 ingredients. Add to potatoes; mix well. The longer it sets in refrigerator, the better.
Put aluminum foil in large bowl and mix ingredients. Put in refrigerator and cool for 1 hour. Mix 1 large package Philadelphia cream cheese with a little milk and Worcestershire sauce. Mix with beater until soft. Remove foil from ball and coat with mixture. Halve olives and garnish on top of completed ball.
Stir together all ingredients and bake 30 to 40 minutes at 375°.
Brown rice & onion in butter until brown, stirring frequently. Put rice in baking dish, pour bouillon over rice, stir; cover & foil. Bake at 350 for 30-35 minutes, fluff with fork, season to taste. Cook 10-15 minutes longer if necessary for correct consistency.
Melt margarine in frying pan. Add onion and saute. Add salt, garlic powder and oregano.	Add uncooked rice and chopped mushrooms (juice and all).	Simmer with lid on pan for 20 minutes. Stir every few minutes to keep from sticking. Put in a greased casserole dish and add beef consomme and 1/4 can of water.	Bake 1 hour at 400°.
Saute zucchini and onions in oil. Whip the cottage cheese with basil and oregano in blender. Place layers of squash, cottage cheese and tomatoes in a 1 1/2-quart casserole. Top with Parmesan cheese. Bake, uncovered, for 25 or 30 minutes. Yields 6 servings, 130 calories per serving.
In casserole dish, place ingredients in layers. Salt and pepper to taste. Cover and bake at 350° for 2 hours or until warm in center.
Stir sugar into water. Place on high heat, stirring constantly. Bring to a full rolling boil that can't be stirred down. Boil hard 1 minute. Remove from heat. Stir in Certo. (Be sure to use Certo; do not substitute dry pectin!) Add grape juice. Mix well. If not thick enough, pour in a little more Certo. Pour into 8 to 12 ounce glass jars (6 ounce or larger).
Spread rhubarb in bottom of greased 9 x 13-inch cake pan. Mix sugar and gelatin powder and pour over rhubarb, then marshmallows. Then pour white cake mix batter over top. Bake 50 to 60 minutes at 350° until done. Let stand several minutes before turning over so cake is not too runny.
Mix all ingredients together. Pour over bread dough rolled into little balls (approximate size of walnut) that have started to rise. Bake 30 minutes at 350°. Enjoy!!
Cream butter with sugars. Add eggs, then stir in vanilla. Combine flour, baking powder, salt and cinnamon and stir into batter. Stir in zucchini, coconut and nuts. Spread in greased 12 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Cut into bars.
Cook the first 4 ingredients until limp, then make cornbread mixture. In greased 9 x 13 x 2-inch baking dish, layer 1/2 of the cornbread mix, then half meat mixture, layer 2 cups cheese over the beef layer, then make the top layer of the other half of cornbread mixture. Bake 30 minutes in a 350° oven or until cornbread is brown on top.
Beat eggs and add cold water. Add flour, salt and baking powder. Roll thin and place up to dry. Roll again and slice fine. Put in boiling broth and cook 15 minutes, slowly.
Mix flour, soda and salt. Add sugar and oats. Add melted margarine. Blend well. Press 1/2 of mixture firmly into greased (12 x 8 x 2-inch) pan. Spread apple butter, then cover with remaining oat mixture. Pat lightly. Bake at 350° for 45 to 55 minutes. Cool and cut into bars.
With steel blade, blend peanuts until smooth. Add remaining ingredients, process until smooth. Serve with crackers.
Mix milk, syrup, and margarine and melt slightly. Remove from heat and add sugar until it's dissolved. Put back on stove and bring to rolling boil. Cook over medium heat 8 minutes, stirring constantly. Remove from heat and stir in vanilla chips. Add vanilla. Add marshmallow cream. Stir until blended. Mix in nuts. Pour into ungreased pan. Cool to set before cutting.
Melt butter, sugar and peanut butter in double boiler. Mixture will be thick. You can add 1 teaspoon of milk if needed. Spread into 9 x 13-inch pan. Melt candy bars in double boiler and spread over peanut butter mixture. Place in a cool, dry place until hard, then cut into squares.
In small bowl combine raspberries, 2 tablespoons fruit sweetener and 1/4 cup Ricotta cheese. Set aside.
Combine first 2 ingredients mixing well. Shape into 1 inch balls. Cook in a large skillet over medium heat until browned. Drain. Combine remaining ingredients except pineapple and mix well. Pour over meatballs. Simmer 10 minutes, stirring occasionally. Add pineapple chunks and simmer 10 minutes more, stirring often. Makes about 3 1/2 dozen.
Combine shortening, salt, soda and peanut butter. Add sugar and brown sugar. Cream together thoroughly. Add beaten eggs, mixing well. Blend in flour. Drop from teaspoon on baking sheet. Press with fork. Bake at 350° until brown.
Combine tuna, egg, pickles and nuts in a bowl. In a separate bowl combine onion, mayonnaise, juice and mustard. Season with salt and pepper. Combine all together. Serve as sandwich on whole grain bread or serve the salad with whole grain crackers over lettuce, or stuffed in tomato.
Cook butter, celery and onion in a saute pan until celery is almost tender. Mix all ingredients together and cook in a casserole dish for 20 - 30 minutes at 350 degrees.
Melt cheese and blend in tomatoes and chilies. Mix well and add hamburger. Cool. You can melt cheese in Microwave. Serve with tortilla chips.
Mix oleo, cocoa, Crisco and water. Bring to a boil. Pour over mixture of sugar and flour. Mix well, then add buttermilk, eggs, soda, vanilla and cinnamon. Mix well. Pour into greased jelly roll pan 16 x 11 1/2-inch. Bake 20 minutes at 400°.
Mix ham, cheese, mayonnaise and mustard together. Spread 10 slices of bread with margarine and 10 slices of bread with mixture. Put together. Trim crust and cut each sandwich in 3 "fingers". Cover with plastic wrap or aluminum foil. Chill until needed.
Roll pastry to cover sides and bottom of a 3-inch deep quart casserole. Put peaches in. Add sugar and brandy. Cover with pastry; slash. Bake at 450° for 10 minutes; reduce to 350°. Dredge with confectioners sugar and bake 5 minutes more. Yields 6 servings.
Melt chocolate over low heat. Beat egg slightly, then gradually beat the sugar into the egg. When thoroughly mixed, stir egg mixture into the melted chocolate and cook over boiling water 3 minutes. This makes a very thick, smooth mixture when beaten hard. When smooth, stir in the slivered almonds. Shape into a roll; wrap in waxed paper and chill in the refrigerator a full hour. Makes 20 slices.
Place can of cream, confectioners sugar and stick of margarine in kettle. Bring to a boil, stirring constantly. Boil on medium heat until soft ball stage (about 8 minutes). Take off heat and add vanilla, Marshmallow Creme and peanut butter. Beat until well mixed. Pour into buttered pan.
Bring all ingredients to a boil in a large skillet or pan at medium heat, stirring occasionally. Reduce heat to low and simmer 5 minutes. (If you use Sweet 'N Low or Equal, etc., add after mixture has been heated.) Refrigerate at least 24 hours. Serve cold.
Place all ingredients in a deep pan and bake at 350° for 2 hours. Then add the bag of mixed vegetables and bake for 1 additional hour. An alternative way to cook is to place all of the listed ingredients in a crock-pot and cook from 5 to 8 hours.
Wash and remove stems from stem end of tomatoes. Take out seeds and pulp. Sprinkle inside of tomatoes with salt or sugar, if no onion is desired. Cook onion in butter until brown. Add rice and tomatoes from which the water has been drained. Salt and pepper. Heat thoroughly. Refill tomatoes with mixture. Cover with buttered bread crumbs. Bake 10 to 15 minutes in moderate oven.
Mix all ingredients together in a large mixing bowl. Pour into a 12-inch muffin pan. Bake for 10 minutes at 450°.
Cook macaroni. Put in large bowl and combine flaked tuna, peas, cream of chicken soup and croutons. Stir and put in casserole pan. Bake for 25 to 30 minutes in a 350° oven.
Warm chocolate liqueur in small saucepan. Cut up bar of chocolate into small pieces into blender. Cut up butter and place in blender. Pour heated liqueur into blender. Mix contents thoroughly. In separate large mixing bowl, stiffen egg whites and gradually add confectioners sugar until mixture is stiff. Place egg yolks in blender; mix. Put chocolate mixture from blender into bowl with egg whites. With a spatula, fold chocolate mixture until completely blended with egg whites. Put bowl in refrigerator and chill 4 to 6 hours. Remove and serve.
Clean the shrimp well. Take out the veins and wash in salt water. Put a spoonful of grease or butter to saucepan. Add shrimp, cabbage, onion and tomatoes. Cover and simmer for 30 to 40 minutes.
Have eggs and butter at room temperature. Cream butter; add brown sugar and beat until fluffy. Add eggs 1 at a time; beat well after each addition. Sift flour; add gradually to batter. Add lemon juice and vanilla; mix well. Bake in 10-inch greased and floured tube pan at 325° for about 1 hour. Cool 4 minutes, then invert pan. I use confectioners sugar instead of brown sugar.