HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, eggs and melted margarine together and beat well. Add flour, buttermilk and vanilla. Mix well. Add sugar mixture. Pour into unbaked pie crust. Bake at 325° for 1 hour.
Cook vegetables in water until tender. Drain, reserving 1 1/2 c. liquid; set aside.
Cream margarine with cheese until smooth in a medium size bowl. Blend in flour, salt and paprika, then knead lightly with hands to form a soft dough.
*Spices may be added while cooking or preferably after meat/onion have been cooked.
Combine sauce ingredients. Mix well. Add chicken, turning to coat. Arrange chicken in single layer. Bake in a 350° oven for about 35 to 40 minutes. Makes 6 servings. Any seafood seasoning may be substituted for the Cajun.
In 2 qt saucepan bring water to boil. Add butter and melt. Add flour and salt all at once and stir until mixture leaves side of pan. Remove from heat and add eggs one at a time beating thoroughly after each addition. Drop dough by scant 1/4 cupfuls on baking sheet. Bake in preheated 400 F oven for 40-45 minutes.
To make as a barbecue sauce, decrease the water to 3/4 cup and boil down to thickness desired. Bake ribs at 350° for 1 hour.
Mix all ingredients together and pinch off and roll in coconut. Chill. Makes about 50 balls. Keep refrigerated.
Crumble taco chips in bottom of casserole (about 1/3 package). Add hamburger, browned and drained, cooked with chili powder, Mexican chili beans and chili without beans. Mix all together and pour over taco chips. Add grated cheese on top. Crumble rest of taco chips on top. Bake at 350° for 30 minutes. Serve on shredded lettuce, tomatoes and taco sauce.
Blend 1 minute on low speed in mixer bowl. Add 48 eggs; blend 30 seconds. Add 3 quarts oil; beat 6 minutes. Add 2 gallons and 1 quart shredded carrots and 1 1/2 (#10) cans crushed pineapple. Blend 30 seconds and beat on medium speed for 2 minutes.
Put this mixture in a tray of sifted plain flour and mix with hands until	stiff enough to roll out on a floured board. Roll to medium thickness, cut with a knife or cookie cutter and bake in a moderate oven until brown.
Boil Mueller's until tender. Rinse with cold water; drain. Cool. Put in a bowl. Pour dressing in, stirring occasionally. Store in refrigerator overnight. Just before serving, put in tomatoes, cut small, and the cheese, cut up fine.
On low heat, melt together milk, chocolate chips and butter. Pour into bowl with peanuts and marshmallows. Blend well. Pour into 9 x 11-inch pan; refrigerate. Cut into squares and serve. If bottom of pan is lined with wax paper candy is easier to remove.
Preheat oven to 250 degrees. Cream together brown sugar, butter, eggs and milk. Sift baking soda, 2 cups flour, nutmeg, cinnamon, and cloves together. Combine dry mixture and creamy mixture. Add water. Coat fruit with remaining cup of flour. Stir coated fruit and pecan pieces into dough. Drop by spoonfuls on a greased cookie sheet. Cook slowly, approximately 12 - 15 minutes. Do not brown.
Combine all ingredients, adding chips last. Bake 1 hour at 350°.
Remove stem ends from tomatoes. Scoop out pulp, leaving 1/2-inch walls. Chop pulp; mix with remaining ingredients. Fill tomatoes with stuffing. Arrange in a circle in 9-inch pie dish. Cover loosely and cook on High for 3 minutes. Rotate dish 1/2 turn; cook until hot, 3 to 4 minutes longer. Garnish with parsley if desired.
Preheat oven to 450°. Place paper liners in muffin tins. Set aside. Combine flour, baking powder, cinnamon and nutmeg in a medium bowl. Toss with a fork to blend; set aside. Peel banana; break into small pieces and set aside on wax paper. In a large mixing bowl combine peanut butter and sugar. Mix at medium speed to blend, scraping sides of bowl with a rubber spatula, if necessary. Add eggs; blend. Add bananas; blend. Add flour mixture in 2 stages and mix until completely blended in. Do not overmix. Add sour cream; blend. Spoon batter into muffin cups to 3/4 full. Bake for 25 minutes. Cool on rack 10 minutes. If preparing for freezer, cool completely and then wrap in plastic wrap and freeze.
Sift all dry ingredients together. Add all remaining ingredients and stir. Bake at 350° for 40 to 60 minutes.
Season meat with salt and pepper. Dust lightly with flour and brown both sides in hot oiled skillet. Reduce heat to low and add sliced onion directly on top of meat and add peeled and cut up potatoes and carrots on top and around meat. Add about 1/2 cup water. Cover tightly and go to church. Three hours later, you've got an entire meal. You may add a green salad and some hot rolls, and if you're lucky some of Mom's green beans and you've got a feast.
Mash avocados. Add salt, pepper and lemon juice; set aside. Mix taco seasoning with sour cream and set aside. Spread in center of large shallow plate leaving 1-inch around the plate. Layer the following ingredients in order listed; avocado mixture, onion, tomatoes and black olives. Top with cheese. Arrange chips around the plate edge.
Bring the carrots, cut in half, with water to cover to a boil in large saucepan. Reduce heat to medium and cook carrots 30 minutes until very tender; drain.
Roast nuts by placing in a single layer on a baking sheet. Bake at 350° for 8 to 10 minutes or until just beginning to turn brown. Mix together sugar, cinnamon, salt and milk; microwave on High for 2 minutes. Stir, then microwave again for 1 minute or until thickened. Stir in vanilla and nuts, coating well. Spoon onto wax paper, separating nuts slightly so they don't clump. Allow to cool. Makes 10 (1/4 cup) servings.
Cook noodles and broccoli as directed on packages, then drain. Melt margarine in medium size pot; slowly stir in flour and seasonings. Add milk slowly to mixture while cooking on low and stirring constantly until thickened. Remove from heat. Add cheese and stir until melted. Place noodles, broccoli and turkey in a baking dish. Bake uncovered at 350° for about 20 minutes.
Beat eggs, milk, vanilla, cinnamon and nutmeg in a shallow bowl. Dip slices of bread into the mixture, then fry, using bacon grease or a spray. When golden brown on both sides, serve. Should make 8 slices. Serve with syrup, honey or preserves.
Put sugar, shortening, eggs and vanilla in bowl. Blend. Combine pumpkin and milk. Sift dry ingredients together and add to sugar mixture alternately with pumpkin mixture. Add 1/2 cup nuts. Bake in greased and lightly floured bread pan for 45 minutes at 350°.
Melt the butter in a large frying pan. Add the onion and cook for 4 to 5 minutes, stirring frequently, until softened. Add the potatoes, cabbage and beef. Season to taste. Fry over medium heat for about 15 minutes, stirring frequently, until browned. Serve hot.
Melt butter and add sugar, flour, vanilla and then nuts. Roll into small balls. Bake at 325° for 12 to 15 minutes until lightly brown. While still warm, roll in confectioners sugar. After completely cooled, roll again in confectioners sugar. Yield: 90 to 100 cookies.
Separate dough into four rectangles. Firmly press perforations to seal. Spread each rectangle with 1 tablespoon of pizza sauce. Sprinkle with 1 ounce Mozzarella cheese and 1 1/2 ounces pepperoni, pressing lightly. Roll up, starting at short end. Seal edges.
Combine dry ingredients. Add 1/4 cup milk. Blend until smooth. Add remaining milk. Add beaten egg yolks. Cook until thickens. Remove from heat. Add butter, vanilla and coconut. Cover for 5 minutes. Pour into baked pie shell. Cover with meringue and bake.
Whisk lemon juice and mustard together in a salad bowl. Whisk in chicken stock, oil and garlic. Salt and pepper to taste. Wash romaine lettuce. Tear into bite size pieces and add to bowl. Wipe endive with a damp paper towel. Slice into pieces and add to bowl. Toss well. Makes 2 servings.
Cook bacon until crisp. Remove bacon and discard all but 2 tablespoons of drippings. Saute onions in drippings until tender. Crumble bacon; add mushrooms to skillet and set aside.
Cook cauliflower according to instructions and drain well. In a casserole, combine cauliflower, soup, Worcestershire sauce and cheese. Top with buttered bread crumbs. Bake at 350° for 45 minutes.
Melt butter in soup	kettle. Add coarsely	chopped onion. Cook until limp but not brown. Add the ground beef; stir until meat is not red. Pour in tomatoes, consomme and water.	Add celery tops, parsley, thyme, peppercorns and salt. Cover and cook over a very low heat for about 45 minutes.
In a 2-quart nonmetal pitcher, combine juice concentrate and sparkling water. Stir to blend. Serve over ice cubes or crushed ice. Makes 6 servings.
Slice oranges; take pith out and discard white. Squeeze lemon, remove seed. Retain pulp. Mix all ingredients together and chill.
Line bottom of an 8-inch square baking pan with waxed paper; set aside. Combine first 6 ingredients in a 2-quart casserole, stirring gently. Add butter; microwave, uncovered, at High for 2 or 3 minutes or until thoroughly heated. Stir until smooth. Stir in pecans. Pour mixture into prepared pan. Refrigerate until firm; cut into squares. Makes 16 squares.
Blend butter and sugar first. Add one egg at a time until blended. Add flour gradually while mixing.
Combine sugar and flour in a bowl. In saucepan, combine oleo, water and cocoa; beat until boiling. Add while hot to sugar and flour. Add remaining ingredients; beat well. Pour into large, prepared sheet cake pan. Bake at 400° for 20 minutes.
One Bowl Method: Cream shortening with sugar; add dry ingredients, alternately, with remaining ingredients. Stir in pecans. Bake in greased 9 x 5-inch loaf pan at 350° for 1 hour and 10 minutes. Cool.
Mix all the ingredients well. Put in unbaked pie shell and bake at 375° for 45 to 50 minutes or until done.
Melt almond bark in double boiler. Pour over mixture of remaining ingredients. Drop by tablespoon on wax paper.
Stir together dressing, wine and seasonings. Pour mix over chicken. Cover; refrigerate several hours. Drain, reserving dressing mix. Place chicken on greased rack of broiler pan. Broil 4 to 6 minutes on each side or until tender, brushing frequently with dressing.
Cook macaroni as directed on package. Cool. Whip mayonnaise and cream cheese together. Add whipped cream. Mix in all other ingredients. Garnish with green grapes and fresh parsley. Chill. Serves 8.
Preheat oven to 350°. Combine first four ingredients in large bowl, mix well. Add onion, bell pepper and melted margarine. Pour mixture into lightly greased 2 1/2-quart casserole dish. Mix Cheddar cheese and sour cream and spoon over mixture. Bake for 45 minutes. Makes 8 to 10 servings.
Brown ground beef and drain. Slice potatoes (peeled or unpeeled). In casserole dish, place in layers the potatoes, meat and onions. Pour soup over all and bake until potatoes are done, about 35 minutes in a 350° oven. Sprinkle cheese on top and put back in oven until it melts.
Mix soup, milk, onions and seasonings. Layer sausage, potatoes and soup mix. Dot each layer with butter. Sprinkle top with cheese. Bake at 350° for 1 1/2 hours.
Mix flour, sugar, cocoa and salt. Add milk and egg yolks. Cook over medium heat, stirring constantly, until thick. Remove from heat. Stir in butter and vanilla; cool slightly. Add to baked pie shell; top with meringue and brown.
Brown hamburger and onion; add remaining ingredients. Heat and add cheese. When cheese melts, it's ready to serve. Good with Fritos dip chips.
Flake chicken into casserole dish. Combine milk and soup and pour over chicken. Melt butter. Add to broth, then combine with dressing. Spoon this mixture over chicken. Please note: You may use cream of celery soup and 24 crushed Ritz crackers instead of chicken soup and dressing. This is just as good. Bake at 350° for 30 minutes or until brown.
Put eggplant in dish and add Parmesan cheese and cover with spaghetti sauce. Sprinkle Mozzarella cheese on top. Bake 30 minutes at 350°.
Put oil and cold water in cup; don't stir. Add all at once to flour; stir lightly and form with hands.
Mix first three ingredients with fork. Roll into ball and divide in half. Pat dough with hands into 2 strips (12 x 13-inch). Place on cookie sheet. Mix 1/2 of margarine and 1 cup water in pan and bring to a boil. Add almond flavoring and remove from heat. Stir in flour immediately to keep it from lumping. When smooth and thick, add eggs, one at a time, beating until smooth. Divide in half and spread evenly over each piece of pastry. Bake 1 hour at 350°. Frost with powdered sugar icing flavored with almond extract when cool.
Place chicken, cornstarch and soy sauce in a bowl; stir until chicken is thoroughly coated. Let stand 15 minutes. Heat oil in wok over high heat. Add chicken and stir-fry until browned. Remove chicken from wok. Add broccoli and onion to wok; stir-fry 2 minutes. Add mushrooms and bean sprouts. Return chicken to pan. Stir in chicken broth; cover and cook gently for 5 minutes or until vegetables are crisp-tender. Serve with rice.
Pa gits* me a big fat plum hen. After she's been kilt* , clean her up real good by pluckin* all the feathers off'n her. Senge* the pin feathers off'n her by holding her over a paper poke* that's been set a far* . Then worsh* her real good. Cut her up and put in a kettle of water with salt and pepper. Bil* until tender. Add dumplins* by pinching off and cook til they git* hard. (P.S. Use dumplin* recipe.)
Mix first 3 ingredients together. Put in bottom of 9 x 13-inch pan. Beat together cream cheese, eggs, vanilla and powdered sugar. Place on top of bottom layer. Sprinkle with chopped nuts. Bake 40 to 45 minutes at 325°. Sprinkle baked bars with powdered sugar and cut into bars when cool.
Mix pie filling as directions on box. Add peanut butter and Cool Whip. Pour in graham cracker crust. Chill. Top with Cool Whip before serving.
Slice potatoes into 1/2-inch thick slices. Place on bottom of a shallow, 2-quart glass baking dish. Layer sliced apples over potatoes; dot with butter. Sprinkle with brown sugar and nutmeg. Cook, covered, in microwave oven on High for 4 minutes or until heated through.
Cook 1/2 the beef and 1/2 the onion in 1 tablespoon margarine until beef is no longer pink and onion is tender; set aside. Repeat with remaining margarine, beef and onion. Return meat mixture to skillet. Stir in soup and paprika. Heat through, stirring occasionally. Reduce heat to very low. Stir in sour cream. Heat thoroughly. Serve over noodles. Garnish with parsley. Serves 6.
Steam broccoli until tender. In a separate saucepan, put margarine, shredded cheese and 1/2 cup milk. Stir with fork constantly until smooth. Add more milk if you desire a thinner sauce. Pour cheese sauce over broccoli. Sprinkle with sunflower seeds, salt and pepper to taste.
Sprinkle beef brisket generously with garlic salt, onion salt, salt and pepper to taste. Pour liquid smoke over meat and let stand in refrigerator overnight.
Chop potatoes into bite size pieces; chop onion too. Put chopped onion and potatoes on a large piece of heavy duty aluminum foil. Add butter, salt, pepper and water. Seal tightly and place on hot grill approximately 45 minutes to 1 hour. Turn occasionally. Great when topped with Ranch dressing.
Puree jalapenos and onions in blender or food processor. Place mixture in mixer bowl. Add remaining ingredients and beat on low speed for 5 minutes. Makes 4 cups.
Mix yeast and hot water. Stir until dissolved. Beat egg and add to yeast mixture. Add soft oleo, then add sugar and flour. Seal in container. Let sit in refrigerator about 2 hours. Spray muffin pan with cooking spray. Spoon 1 tablespoon for each roll. Bake at 400° for 15 to 20 minutes. Keeps up to 1 week in refrigerator. Makes about 18 rolls.
Mix all ingredients except potatoes. Add potatoes last and pour into greased casserole dish. Place topping on top of the potato mixture and bake at 350 degrees for 45 minutes. (This recipe freezes well.)
Beat butter and sugars with electric mixer. Add egg and vanilla. Beat well. Add combined flour, baking soda and cinnamon. Stir in oats and raisins. Allow a few minutes to hydrate. Stir in broken pecans. Spray hands with Pam. Form cookies. Spray cookie sheet with Pam and place cookies on sheet. Bake at 350° for 6 to 7 minutes or not quite done. Cool 1 minute on cookie sheet. Transfer to wire rack. Makes 2 dozen cookies.
Brown pot roast in lard. Pour off drippings. Season with salt and pepper. Mix together remaining ingredients. Add to pot roast. Cover tightly; simmer 3 1/2 to 4 hours. Thicken liquid for gravy.
Heat oven to 325°. Grease tube pan, 10 x 4-inches or 12-cup Bundt cake pan. Prepare one of the fillings; reserve. Beat sugar, margarine, vanilla and eggs in a 2 1/2-quart bowl on medium speed, scraping bowl occasionally, 2 minutes. Beat in flour, baking powder, baking soda and salt alternately with sour cream on low speed. Spread 1/3 of the batter (about 2 cups) in pan. Sprinkle with 1/3 of the filling. Repeat 2 times. Bake until wooden pick inserted near center comes out clean, about 1 hour. Cool 20 minutes. Remove from pan; drizzle with Glaze.
Make your favorite pancake recipe. Cook eggs soft or hard. Put 1 pancake on plate, then egg, then pancake on top with peanut butter and hot syrup. Just like grandpa used to eat.
Cream butter and sugar thoroughly. Add egg yolks, one at a time. Add soda to flour. Add alternately flour and sour cream to creamed mixture. Beat egg whites stiff and fold in. Bake in large size tube pan, greased and floured, at 300° for 1 1/2 to 2 hours. Should have nice brown crust on top. Let stand 15 minutes before taking out of pan.
Score the picnic ham on top and put fresh garlic cloves in the scoring. Pour the spicy mustard over the ham. Bake at 325° for 3 1/2 to 4 hours.
Wash and peel potatoes. Grate or put in food processor set for coarse. Pour into mixing bowl. Add sugar, eggs, nutmeg, vanilla flavoring and orange juice. Baked in a glass pan or your favorite baking pan, 1/2 hour, then add margarine. Cook about 1 hour at 375° or until potatoes are done.
Mix all together. Place in ungreased casserole dish. Place in preheated oven at 350° for 40 minutes.
Cook first 3 ingredients together on medium heat. When well blended, add rest of ingredients. Mix well, being careful not to crush Rice Krispies. While still hot, make into small balls and roll in powdered sugar.
Dissolve yeast in warm water. Meanwhile heat cottage cheese and butter until butter is just melted - only luke warm. Combine sugar, onion, dill weed, salt and baking soda in a large bowl. Add cottage cheese and butter; mix well. Add egg; mix well. Add yeast mixture; mix well. Slowly add flour; mix well.
Mix as usual, making a soft dough. Roll and cut in biscuit shape. Bake in hot oven.
Cook sugar, butter and corn syrup until bubbly, then cook 2 minutes. Remove from heat; stir in salt and soda. Stir until uniformly light in color. Mix cereal, raisins and nuts. Pour syrup over all and mix well. Spread mixture evenly in large greased pan and bake at 250° for 15 minutes.
Remove skin from fillets and cut into serving-size portions. Place fish in a single layer in a shallow baking dish. Combine remaining ingredients and pour over fish. Let stand for 30 minutes, turning once. Remove fish, reserving sauce for basting. Place fish on well-greased broiler pan. Broil about 4 minutes. Turn carefully and baste with sauce. Broil approximately 4 more minutes.
Pop the popcorn as directed, omitting butter and salt. Pour into large, greased baking pan. Melt butter in saucepan. Stir in sugar, corn syrup and salt. Bring to boil; boil 5 minutes, without stirring. Remove from heat. Stir in vanilla. Pour syrup over corn, tossing to coat evenly. Heat in 250° oven for 1 hour. Stir every 15 minutes. Cool corn. It becomes crisp.
In a saucepan, bring pineapple and juice to a boil. Remove from the heat and add gelatin; stir until dissolved. Add buttermilk and mix well. Cool to room temperature. When begins to thicken slightly, fold in thawed Cool Whip. Pour into 11 x 7 x 2-inch deep dish. Refrigerate several hours or overnight. Cut into squares. Yield: 12 servings.
Into large pitcher, pour lemon juice, orange juice, and sugar; stir to dissolve sugar. Stir in remaining ingredients. (I substitute the brandy for peach schnapps.)
Melt and stir caramels and 1/3 cup evaporated milk in heavy pan. Mix in large bowl the cake mix, butter, 1/3 cup evaporated milk and pecans. Stir until dough hangs together. Press half of dough in well-greased and floured 9 x 13-inch pan. Bake at 350° for 6 minutes. Sprinkle chocolate chips over crust. Pour caramel mix over chips. Spoon rest of dough on top. Bake at 350° for 15 minutes. Cool slightly and cut into bars.
Mix the first 6 ingredients together. Toss with the mayonnaise, mixed with sugar and vinegar.
Cut up shrimp; toss with macaroni, cheese, celery, green pepper and onion. Blend remaining ingredients; toss with shrimp mixture. Cover. Chill. Before serving, stir salad. If desired, serve in lettuce lined bowl and top with green pepper rings. Makes 4 to 6 servings.
Bake pie crust until light brown. Steam spinach, mushrooms and onion. Drain well and set aside. Mix eggs, mayonnaise, dill weed, basil and parsley. Add Cheddar cheese. Spread steamed vegetables into crust. Pour egg mixture over top of vegetables. Bake at 350° for 25 minutes.
Boil turkey in a lot of water for broth. Remove turkey and cook spaghetti in broth. Drain and reserve some of the broth to dilute mushroom soup. Cool chicken or turkey (helps if using boneless chicken). Saute mushroom, peppers, pimento and celery in oil. Dilute soup with lean broth (2 cups) and combine with meat, vegetables, cooked spaghetti, cheese and seasoning. Place in 2 - 4 quart casseroles and bake at 350° for 30 minutes. Freezes well. For low fat use fat free broth, no fat mushroom soup and light Velveeta cheese.
Mix well. Pour into a 9-inch unbaked pie shell. Bake at 350° for 45 to 50 minutes.
Slice cucumbers, bell pepper and onion into thin slices. Put into large bowl or pan and sprinkle with salt. Cover with ice water or ice and set in refrigerator for 1 hour. Bring to boil the sugar, vinegar and celery seed. Remove from heat and let cool. When cooled, drain cucumbers and put into a gallon jug and pour the cooled liquid over the cucumbers and shake up. Set in refrigerator for 24 hours. Ready to eat. Will keep in refrigerator for 3 to 4 months.
Brown together ground beef, bacon and onion. Drain grease off. Add brown sugar and vinegar. Simmer 20 minutes.
Cover the first 4 ingredients with ice water; let stand for 3 hours, then drain. Mix remaining ingredients and let boil. Pour over drained cucumbers and cook until heated well. Put in jars and seal.
Mash softened cream cheese with a fork. Add crabmeat and mix. Add mayonnaise, chili sauce and Worcestershire sauce. Mix with a fork. Add Tabasco to taste. Chill overnight. Serve with dip size Fritos.
Brown ground beef with onions, salt, pepper and garlic. Add tomatoes and water, chili powder, oregano and bouillon cubes. Add carrots and cabbage. Cook until vegetables are done. Add macaroni. Cook until done. Add beans and tomato sauce. Heat.
Brown meat and drain. Put vegetables in a casserole dish. Add meat, then noodles and butter. Bake about 20 minutes at 400° and top with cheese. Cook until cheese melts.
Mix together ground beef, bread crumbs, onion, salt, pepper and egg. Shape into 16 meatballs; brown and drain. Combine golden mushroom soup, catsup, vinegar, brown sugar and soy sauce. Pour over meatballs. Cover and cook in skillet on low temperature for 20 minutes, or bake in covered casserole at 350° for 20 minutes.
Brown ground sirloin in cooking oil and drain carefully. In large mixing bowl, mix the tomatoes, tomato sauce, mushrooms and olives. Saute onions and green peppers. Add to the tomato mixture. Add basil and oregano. Simmer everything except the meat for 10 minutes, uncovered. Add meat and simmer for 25 to 30 minutes longer.
Preheat oven to 300°. Line muffin tin with paper cups. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tablespoons) into cups. Bake 20 minutes or until set. Chill. Top with filling.