HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix margarine, powdered sugar, egg, almond extract and vanilla. Blend in rest of ingredients with hands. Chill 2 or 3 hours. Bake at 375° for 7 to 8 minutes.
In 12 x 8-inch baking dish, cook oil, garlic, salt and paprika on High, 30 to 40 seconds. Stir in browning sauce. Cut unpeeled potatoes into 6 wedges. Add wedges to oil in dish, stirring to coat all sides. Cook covered 15 to 18 minutes on High.
Combine melted butter and dry cake mix. Mixture should be crumbly. Save 1 1/2 cups of this mixture for the topping. Pat remaining crumb mixture into a ungreased pan. Combine peanut butter and marshmallow creme together. Spread over the crumb mixture. Crumble the 1 1/2 cups cake mixture over all and bake for 20 minutes at 350 degrees. Let cool and cut into squares.
Beat eggs until creamy; add oleo, beat well. Cream in sugar and add vinegar. Fold in fruit and pecans. Pour in unbaked pie shell. Bake at 300° for 30 to 40 minutes.
Preheat oven to 350°. Melt butter or margarine in a 9 x 9 x 2-inch baking dish. Peel potatoes and cut into 1-inch cubes. Wash potatoes after peeling. Mix cheese, flour, salt and pepper in paper sack. Put wet potatoes in sack; shake to coat. Put potatoes in baking dish. Sprinkle any cheese, flour, salt and pepper left in sack over potatoes. One medium onion, sliced into rings, can be added if you desire. Cook one hour, uncovered, until tender and brown.
Sift flour once and measure. Add baking powder, salt and sugar. Sift again.
In a 3-quart microwave-safe casserole, combine meat, mushrooms, onion, green pepper and garlic. Cook on 100 percent power (High) for 6 to 8 minutes or until no pink remains, stirring twice. Drain. Stir in tomatoes, tomato paste, sugar, oregano, basil, thyme, salt, pepper and bay leaf. Cook, covered, on High, for 10 to 12 minutes or until boiling. Cook, uncovered, on 50 percent power (Medium) about 20 minutes or to desired consistency, stirring once. Discard bay leaf. Serve over hot cooked spaghetti. Makes 6 servings.
Chop 1/2 cup pecans fine. Grease 3 (9-inch) layer cake pans well. Sprinkle each with about 2 1/2 tablespoons pecans to coat. Chop remaining pecans a little more coarsely. Set aside. Re-sift flour with baking powder and salt. Combine sugar, eggs, oil and cinnamon. Beat at high speed until light and well mixed. Add HALF of flour mixture. Stir until well blended. Add milk, then remaining flour. Stir in carrots and chopped pecans. Divide batter evenly in pans. Bake at 350° for 25 minutes until cakes test done. Let stand in pans on wire racks 10 minutes. Turn cakes out onto racks to cool. When cold, frost with a Cream Cheese Frosting. Decorate with pecan halves. Makes 1 large cake or 12 servings.
Select well-ripened, large seedless white grapes. Stem, wash and allow to dry thoroughly. If using brandy or other liqueur, add 1 to 2 tablespoons to grapes and mix gently. Carefully mix in sour cream until grapes are coated. Refrigerate several hours or overnight. To serve, spoon grapes into dessert dishes and sprinkle lightly with brown sugar.
Boil selected peach peeling. Drain 4 cups juice. Strain through cloth or filter. Put in enamel pan. Bring the juice to a rolling boil. Add the Sure-Jell. Bring to a rolling boil again. Add the sugar and stir with a wooden spoon. Bring to a rolling boil that cannot be stirred down, for 1 to 2 minutes.
Blend everything in a food processor, adding the clams last. This keeps very well in a refrigerator container and tastes better the second day. Serve with sea rounds or Melba toast. Makes 2 pounds.
Mix celery soup, chicken soup and Veg-All in bowl. Add water or vegetable juice as needed. Pour into unbaked pie shell. Put other pie shell on top. Seal and bake at 350° for approximately 30 minutes or until pie crust is browned.
Mix ingredients together and let sit for 5 minutes. Drop by spoonful onto biscuit pan. Bake at 400 degrees until brown on bottom and then turn on broil and brown top.
Combine first five ingredients. Sprinkle gelatin over mixture and stir well. Spoon into 13 x 9 x 2-inch dish. Sprinkle coconut and nuts over salad. Chill about 6 hours.
For marinade, combine all ingredients except chicken. Place chicken in shallow dish; pour marinade over. Cover; refrigerate 6 hours, turning occasionally. Arrange chicken on rack in shallow pan. Bake at 375° for 40 minutes, basting occasionally with marinade. Refrigerate leftovers.
Mash bananas. Add eggs, sugar and margarine; blend well. Mix soda, baking powder and salt with flour. Add to bananas and stir well until blended. Bake at 350° for 1 hour. Makes 1 large loaf.
Mix crushed pretzels with 3 tablespoons sugar and margarine and press into bottom of a 9 x 13 inch baking pan. Bake for 8 minutes at 400 degrees. Cool. Combine cream cheese, whipped topping and 1 1/2 cups sugar. Mix well. Spread in top of pretzel crust. Mix gelatin according to package directions. Refrigerate until almost set. Add apples, pecans and strawberries. Spoon on top of cream cheese and refrigerate overnight. Serve cold.
Cut zucchini in half lengthwise. Cook in salted water for 10 minutes. Carefully remove pulp. Drain corn and zucchini pulp well, then combine with salt, onions and chives. Pile mixture in zucchini shells and place in 13 x 9-inch pan. Sprinkle with cheese. Bake uncovered at 350° for 20 minutes.
Cream together the sugar, margarine and shortening; mix well. Add egg one by one. Add lemon extract; mix well. Add flour and 7-Up; mix well. Pour into greased and floured Bundt pan. Bake at 300° for 1 1/2 hours; don't preheat oven.
Combine chicken, water chestnuts, grapes and celery. Mix and add remaining ingredients. Toss well. Chill several hours. Serve cold.
Unroll crescent rolls in a jellyroll pan. Seal seams. Bake at 350° for 7-12 minutes until puffy and golden brown. Combine cream cheese, mayonnaise and dressing. Spread over crescent rolls. Top with vegetables. Sprinkle shredded cheeses over vegetables. Refrigerate at least 5 hours. Cut into squares.
Cook until rolling boil. Time 5 minutes. Take off stove. Add 1/2 large jar marshmallow cream and 1/2 cup peanut butter.
Mix sour cream and marshmallows. Drain fruits and add to marshmallows and sour cream. Cool several hours.
Mix dry ingredients and add boiling water and boil until thick. Add lemon juice and rind. Add beaten egg yolks and pour into baked pie shell. Cover with meringue and brown. Bake at 350°.
Dump in the pineapple. Dump in the pie filling. Dump the cake mix on top. Add butter, sliced on top. Bake at 350° for 45 minutes until golden brown.
Melt chips over simmering water, beat in sherry, salt and egg yolks. Beat whites until stiff and fold into chocolate mixture. Pour into 6 glasses and refrigerate 4 hours.
Heat chocolate, butter and evaporated milk in the top of a double boiler over boiling water until the chocolate is melted. Add sugar and stir until dissolved. Continue heating over boiling water for another 20 minutes. Remove from heat. Cool and serve over ice cream. Stores well in the refrigerator. Can be easily reheated in the microwave or on the stove. Delicious!
Mix and heat in microwave or on stove. Best served warm with Tostitos chips.
Remove fat and slice into 1 to 1 1/4-inch slices. Place ham in shallow dish. Combine remaining ingredients and pour over ham. Refrigerate overnight with occasional basting. Remove ham from marinade. Grill each side 15 minutes, basting occasionally. Serve with marinade spooned over ham slices. Makes 5 or 6 servings.
Core apples and cube. Mix with lemon juice. Add next 3 ingredients. Combine sour cream and mayonnaise. Mix with fruit and toss well. Add chopped pecans; mix well.
Dissolve Jell-O in water. Fold in strawberries, pineapple, bananas and nuts. Put half of the mixture in a large 12 x 8-inch baking dish. Refrigerate until firm. Cover this with a layer of Cool Whip, then a layer of strawberry mixture. Refrigerate until firm. Serve.
Put 1 tablespoon butter in iron skillet on medium heat. Add sugar, cocoa and flour; stir until all mixed. Separate eggs and mix the yolks with milk and vanilla. Add to dry mixture and stir until thick on medium heat. When mixture is thick, empty into pie shell. May use whites of eggs for a meringue. Then bake in oven until meringue is lightly browned.
Preheat oven to 350°. Combine baking soda and vinegar and let set. Combine other ingredients thoroughly and add baking soda/vinegar mixture last. Bake for 30 minutes.
Mix flour, salt and soda. Mix sugar, butter, eggs, vanilla and lemon. Combine the two mixtures and chill. Roll out and cut. Bake at 350°.
Mix together and pack into pine cones. Roll in bird seed. Prepare to hang by tying a netted bag around them.
Dice apples; add to drained fruit cocktail. Add marshmallows and nuts. Save enough nuts to sprinkle on top. Fold in Dream Whip. Chill for at least 1/2 hour.
Heat tomato soup and 1 cup V-8 juice to boiling point. Add Jell-O. Dissolve the plain gelatin in 1/2 cup V-8 juice; then add to the	Jell-O	mixture with the remaining V-8. Add other ingredients; pour	in mold and chill until firm.	This will keep for several days.
Toss broccoli, cheese, onions and bacon. Pour dressing over mixture about 30 minutes before serving. Very good and serves about 12.
Cook the broccoli and onion in a little water until tender. Drain off the water. Add the mushroom soup and 1 soup can of milk; heat until it is hot (not boiling). Add the cheese and stir until it is melted.
Combine the first 4 ingredients in a large bowl; mix well. Season to taste. Form into small meatballs. Brown meatballs in a large skillet over medium heat. Drain off excess fat. Combine chili sauce and jelly; blend and add to skillet. Cook about 15 minutes, stirring occasionally.
Heat oven to 350°. Grease and flour pan. Measure all ingredients into large bowl and blend. Bake 50 to 55 minutes. I use a Bundt pan. Ice with vanilla icing.
Melt margarine in 2 quart saucepan. Add brown sugar, salt, corn syrup and water. Heat to boiling. Boil for 5 minutes watching carefully so sauce does not boil over. Remove from heat and add baking soda; stir well. Pour over popped corn and stir until well-coated. Place on 2 cookie sheets and bake at 250° for 40 minutes, stirring occasionally. Bake both batches at the same time. Take caramel corn off cookie sheets immediately after removing from oven. Pour into a large bowl. This is great for parties!
Melt butter in a 9 x 13-inch dish. Pour butter into mixing bowl. Add remaining ingredients; blend. Bake at 400° for 15 minutes, then reduce heat to 350° for 30 to 35 minutes. Great brunch entree!
Mix first 5 ingredients in a saucepan and let come to a boil. Remove from heat and stir in sugar and flour. Add soda to buttermilk, then add buttermilk to ingredients in saucepan. Stir in eggs and vanilla. Batter will be very thin. Bake in greased and floured 13 x 9 x 2-inch baking pan at 400° about 25 to 30 minutes. Let cake cool in pan about 15 minutes, then add topping. Cover and let set for 6 hours.
Mix all ingredients well. Form small balls and bake at 350° (usually about 20 minutes).
Cook until it forms a soft ball in cold water (234° on candy thermometer). Remove from heat and beat until smooth. Cool and spread between layers and on top. Decorate top with nuts, if desired.
Soften onions and peppers in boiling water; then drain. Mix with all other ingredients except margarine and crackers. Put into a 9 x 13-inch baking dish. Crush Ritz crackers and mix with melted margarine. Spread cracker mix over vegetables in baking dish. Bake	20 to 30 minutes at 350° until cracker mix has browned and cheese has bubbled.
Cook pasta until done. Fry garlic, capers, olives, anchovies, chiles and oregano in a little olive oil for 3 to 4 minutes. Add tomatoes and cook on a simmer for 5 minutes. Remove from heat. Add drained pasta and toss through. Top with fresh basil and good olive oil.
Peel potatoes. Slice in half lengthwise. Pat surfaces dry with paper towels and spread with butter. Sprinkle each with salad dressing mix and cheese. Bake cut-side down on a cookie sheet at 400° for 35 minutes until tender. Dust with paprika.
Soak beans overnight; drain. Combine beans, water and 1/4 teaspoon of the cayenne. Reduce heat and simmer, covered, until beans are tender (about 1 hour). Drain. Rinse until water runs clear and beans are cool. Drain well.
Mix butter, sugar and cream cheese until creamed. Add vanilla. Add a little flour slowly, then some egg. Continue to add flour and eggs; blend well. Pour into a well-greased tube or Bundt pan.	Bake at 350° for 45 minutes or until it springs back when pressed with finger.
Combine sugar, vinegar, water, cinnamon and cloves and boil for 5 minutes. Add peaches. Simmer 10 minutes or until peaches are tender. Put in clean jars and cover with syrup and seal.
Mix all ingredients together well, and store in airtight container. This is a dry mix. For individual servings, mix 3 Tbsp. per cup of hot water. For group servings, stir 1 cup of mix per 12 cups of hot water.
Mix first 3 ingredients lightly. Put half in buttered 12 x 8-inch casserole. Mix next 6 ingredients thoroughly. Put in casserole over bread mixture. Top with remaining bread mixture. Mix beaten eggs with milk. Pour evenly over bread mixture. Cover with foil and refrigerate overnight. Take out of refrigerator 1 hour before baking.
Slice cucumbers thin. Cover with salt. Let stand in plenty of ice in bowl for about an hour. Drain thoroughly; add to Sour Cream Dressing as follows:
Mix sugar, flour and salt in a large bowl. Boil oleo, cocoa and water together and add to dry ingredients. Mix eggs, vanilla, buttermilk and soda together and add to batter. Bake on a large cookie sheet for 20 minutes at 375°. Frost as soon as you bring it out of the oven.
Melt butter; add onion and cook. Add torn chipped beef and cook until frizzled. Blend in flour. Add milk, stirring constantly, until sauce thickens. Add sour cream, mushrooms, cheese and parsley. Blend. Heat to serving temperature and serve over toast or scrambled eggs. Garnish. Makes 4 servings.
Cook the macaroni for 20 minutes in boiling salted water. Drain well and put back in the saucepan on a very low heat, with the butter and the milk. Let the macaroni absorb the milk. Then add the peppers and the dry mustard; mix well each time. Add the cheese (except 2 to 3 tablespoons), remove from the heat and beat until it is all creamy. Finally add the well beaten egg, pour into a greased ovenproof dish. Sprinkle with remaining cheese on top and bake at 400° for 10 to 15 minutes. Just enough to let it set. Put under a broiler for couple of minutes to brown the top, if desired. The sauce should be curdy and creamy. It can be served with a few drops of Tabasco sauce. Serves 2 to 4.
Preheat oven to 325°. On a cutting board, mash the garlic and 1/2 tsp. of the salt together with the flat side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 3 Tbsp. of olive oil; stir to combine. Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium high heat and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine (beef broth) and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender. Remove the brisket to a cutting board and let rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat and put the roasting pan with the juices on the stove over medium high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 Tbsp. flour with 2 Tbsp. of wine or water and blend into the gravy.) Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with Crispy Potato Pancakes. (Recipe in Vegetable Section.)
Preheat oven to 325°. Flour a Bundt pan, sprinkle pecans in bottom of pan. Cream butter, cream cheese and sugar until light and fluffy. Add eggs yolks, one at a time. Stir in remaining ingredients just until combined.
Boil chicken with chopped onion and celery. Remove chicken and dice. Reserve stock. Brown sausage with green onions, bell peppers and garlic.
Defrost frozen orange juice concentrate. Turn into a small bowl the contents of package of orange flavored gelatin. Add boiling water and stir until gelatin is dissolved. Add lemon juice, then the orange concentrate. Stir quickly to combine. Pour 1/2 cup of the gelatin mixture into a 5 or 6-cup mold. If necessary, chill remainder of gelatin. It should be of a heavy, syrupy consistency.
Cream together the shortening, sugar and eggs. Add flour, cream of tartar, soda and salt. Mix together and chill dough. Shape into 1-inch balls and roll in mixture of 2 tablespoons of sugar and 2 tablespoons of cinnamon. Place 2 inches apart on an ungreased baking sheet. Bake 8 to 10 minutes in a 400° oven. Yields 6 dozen cookies.
Mix ingredients and shape into hush puppies or walnut size balls. Fry until golden brown. Serves 24.
Fry bacon until crisp. Drain well and crumble into small pieces. In a medium mixing bowl, combine bacon, cheese, green onions, mayonnaise and cayenne. Mix thoroughly. Place almonds in the bottom of an oiled 7-cup ring mold. Press cheese mixture into mold. Refrigerate overnight. Unmold cheese ring onto platter. Place a small custard cup filled with strawberry preserves in the center of the ring. Serve with crackers or French bread slices. Yields 20 to 25 servings.
Mix all ingredients together and pour into a buttered baking dish. Bake 1 hour at 325°.
Cream together sugars, cooking oil, vanilla and eggs. Add flour, soda and salt. Mix well. Fold in oats, then corn flakes. Drop on ungreased cookie sheet and bake at 350° for 7 to 8 minutes, or until lightly brown. Use a very large bowl. These cookies freeze well. May add 1 small package peanut butter chips. Makes 8 or 9 dozen cookies.
Thoroughly combine ingredients. Pour into well-greased Bread 'n Cake Bake* pan and cover. Pour 1/2 cup water in crock-pot and set pan inside. Cover and steam on high 2 1/2 to 4 hours. (I steam mine 4 1/2 to 5 hours.)
Combine beef, egg, 3/4 cup Rice Krispies, salt, pepper and onion; mix well.	Mix together brown sugar, ketchup, nutmeg and mustard; add 1/2 of sauce to beef mixture and mix well. Shape beef	mixture into 6 balls and place in muffin tins. Top balls with remaining sauce. Sprinkle with remaining Rice Krispies. Bake at 400° for 30 minutes.
Heat oven to 450°. Trim fat from meat, place into a shallow dish, rub all over with mustard. Mix together chicken broth, lime juice, salt, allspice and pepper. Pour over meat. Cover and refrigerate 6 hours. Remove meat from marinade, place on a rack in roasting pan, coat with brown sugar. Roast at 450° for 30 to 35 minutes (internal temperature should be 165° to 170°).
Cream butter and sugar. Beat in egg. Stir in flour, salt, soda, vanilla and candy bar. Chill. Mold dough by hand to form 1/2-teaspoon drops. Place on greased cookie sheet. Bake in a preheated 350° oven for 10 to 12 minutes. Makes 50 to 70 cookies.
Combine all of the above and pour over cream cheese. Serve with Ritz Crackers.
Mix Bisquick and sausage together; add grated cheese. Mix thoroughly. Form into balls. Place on greased cookie sheets. Bake at 350° for 20 minutes.
Cream shortening and sugar. Add egg, milk and dry ingredients. Bake in muffin pans (makes 15) in 375° oven, about 15 to 20 minutes. Remove from pan immediately and roll in 5 tablespoons melted margarine, then in a mixture of 1/2 cup sugar and 1 teaspoon cinnamon.
Mix all ingredients using only 1/2 can of fried onions. Bake at 350 degrees for 35 minutes. Add the rest of the fried onions and bake 5 more minutes.
Mix cheese, garlic powder and Italian dressing mix. Moisten chicken breast and coat with seasoning mix. Place in shallow baking dish and bake at 400° for 25 to 25 minutes or until chicken is done.
Mix ingredients and refrigerate. When ready to serve, pour in 2-quarts ginger ale.
Combine milk and water in small saucepan. Heat over low heat until liquids are very warm (120° to 130°). Place 4 cups flour, yeast, sugar, salt and baking soda. Mix 15 seconds. Gradually add warm liquids to flour mixture, about 30 seconds. Mix 1 minute longer. Add remaining flour, 1/2 cup at a time. Knead dough. Dough will be very sticky. Spread dough into two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans that have been greased and sprinkled with cornmeal. Cover and let rise in warm place, free from drafts, for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool on wire racks.
Lightly coat 3 large (19 ounce) cans with vegetable oil. Measure into large bowl ingredients in order given. Mix thoroughly and fill each can 2/3 full. Let batter rise for 1/2 hour. Bake at 350° for 40 to 50 minutes or until toothpick inserted comes out clean. Cool the "baking tins" until you can handle them easily, then slide a thin bladed knife around the loaves and shake them out. Allow to cool thoroughly.
Mix all ingredients until thick. Pour over salad. Can be made ahead of time and stored in refrigerator.
Slice them. Mash egg yolks, mostly mayo, little mustard and some Kraft sandwich spread. Salt and pepper to taste.
Mix and pour into 8-inch square pan. Bake at 375° until brown.
Mix all ingredients together. Pour into greased 9 x 13-inch baking pan or casserole dish. Bake at 375° for 1 hour.
Add onion to mixed vegetables and cook until barely tender. Drain. Add margarine and cheese. Stir until blended. Put in oblong casserole dish. Crumble Ritz crackers and 1/4 stick margarine and top casserole. Bake 30 minutes at 325°.
Mix together bran, milk and raisins. Let stand 10 minutes. Mix flour, baking powder and salt; set aside. Beat together egg, sugar, molasses and oil. Add bran, milk and raisin mixture. Add flour mixture. Fill muffin cups 2/3 full. Bake at 400° for 20 minutes.
Whisk juice and dressing mix together. Marinate breasts in 1/2 juice mixture for 2 to 24 hours. Bake at 350° for 45 to 50 minutes.
Combine oats, wheat flour, brown sugar, salt and margarine in a large bowl. Pour over boiling water and stir in to combine. Dissolve the yeast in warm water. When the batter is cooled to lukewarm, add the yeast and stir in white flour. When dough is stiff enough to handle turn onto floured board and knead 5-10 min. Place in greased bowl, cover and let rise until doubled. Punch down and let rise again. Shape into roll - flatten slightly and put 1 tsp. cinnamon/sugar in middle. Shape into roll and place in a greased pan. Bake at 350 degrees for 30-40 minutes. Cool on rack, brush rolls with margarine for a soft crust.
Put one good handful of cheese Doritos on a cooked cheese toast. Fold cheese toast in half after putting Doritos on toast. Eat to your hearts desire.
Mix sour cream, mayonnaise, green onions, watercress and peas or vegetable mix. Place spinach on top of all the other mixture. Let it stand overnight. Stir all ingredients together and serve.
Combine sugar, cornstarch and salt in saucepan. Add water and 2 cups blueberries; cook over medium heat until mixture comes to a boil and is thickened and clear. Stir in butter and lemon juice; cool. Place the remaining blueberries in baked pie shell; top with the cooked berry mixture. Chill. Top with whipped cream or Cool Whip.
Cream together sugar, shortening and eggs. Add cooked cereal, then add all dry ingredients. Bake 12 minutes at 375°.
Brown beef and drain grease. Add taco seasoning. Stir, then add tomatoes and water. Add macaroni and simmer a few minutes.