HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix eggs, sugar and margarine until creamed. Add flour, cocoa and vanilla. Mix well. Add pecans when batter has been thoroughly stirred. Grease 9x9x2-inch pan. Pour batter into pan and spread.
Wash the cauliflower, break into flowerets. Combine cauliflower and next 3 ingredients in a medium mixing bowl. Toss gently. Stir together remaining ingredients. Pour over vegetables; stir well. Spoon into serving bowl. Cover and chill before serving. Yield: 6 to 8 servings.
Rinse beans well and place into crock-pot or stove top pot. Add other ingredients. Cook all day or until done. (These are especially good the longer you cook them, and even better if cooked one day and eaten the next!) Serve with fried or mashed potatoes or rice.
Core stem out of cabbage. Place in a large pot of boiling water to wilt leaves. Mix all ingredients except cabbage in a large mixing bowl. Puree tomatoes; add 1/2 to meat mixture. Reserve other half to pour over rolls in casserole. Peel leaves off cabbage. Roll beef mixture in leaves and place in casserole. Pour remaining pureed tomatoes over rolled leaves. Cut remaining cabbage and steam in water; drain. Pour over cabbage rolls, cover casserole and cook on slow to medium heat for 1 1/2 to 2 hours or until well done. Add liquid as needed.
Cook chicken livers and giblets in cooking oil in Dutch oven and let it brown well. Add onion and bell pepper; cook slowly. Add chicken broth; stir. Add parsley, green onions and oysters. Season to taste. Add rice to make the dressing. Serve hot.
Cream together cream cheese and butter or margarine. Gradually add sugar; cream well. Gradually add cake flour; mix well. Add flavorings. Beat in eggs, one at a time, mixing well after each one. Pour into large tube or Bundt pan (greased and floured). Bake at 325° or 350° for 1 1/2 hours.
Mix all and put in the pie crust. Bake at 350° for 45 minutes.
Mix all ingredients together. Pour in large baking dish. Top with corn flakes. Melt 1/2 stick margarine and pour over corn flakes. Bake at 350 for 45 minutes. This can be frozen. If frozen, leave topping off until thawed.
Cream shortening until fluffy. Gradually beat in corn syrup until thoroughly mixed and light and fluffy. Stir in melted chocolate. Add eggs and vanilla. Sift together cake flour, baking powder and salt. Add 1/4 cup at a time to creamed mixture. Fold in nuts. Pour into well-greased 8-inch square pan. Bake in moderate oven (350°) 30 to 35 minutes or until slight imprint remains when touched lightly with finger. Set pan on rack to cool completely, then sprinkle with powdered sugar and cut into 2-inch squares. Makes 16.
Combine first 5 ingredients on medium to low heat 10 to 15 minutes, stirring constantly. Combine flour to the melted butter and add this to the corn mix. Simmer and stir 5 minutes.
Preheat oven to 375°. Beat egg whites until stiff, adding sugar gradually. Fold in chocolate bits, coloring and extract. Drop by teaspoonfuls onto ungreased cookie sheet. Place in preheated oven. Turn oven off. Leave in oven, with door closed, overnight. Enjoy.
Pour corn into greased casserole dish. Crush crackers into corn. Fill corn can with milk and add to cracker mixture. Stir well. Dot top with dabs of butter. Bake in 350° oven for about 1 hour.
Cream margarine and sugar. Beat in eggs and vanilla. Mix dry ingredients together. Add alternately with buttermilk to creamed mixture. Fold in	nuts and cherries. Pour into greased 12-inch Dutch oven. Bake with 10 coals on top and 8 coals on bottom for 50 minutes.	Cool for 10 minutes before trying to remove from oven.
Mix well; pour into casserole dish. Sprinkle dressing mix on top. Bake at 350° for 30 to 35 minutes.
Mix all ingredients together. Cover and chill for 1 hour. Drop onto ungreased cookie sheet. Bake for 8 to 10 minutes. Makes 3 dozen.
In a skillet brown ground beef and onion; drain and set aside. In a mixing bowl, combine mayonnaise, milk, oregano, salt and pepper; beat in eggs. Stir in beef mixture and 1 cup cheese. Pour into pie shell. Bake at 350° for 35 to 40 minutes or until set. Remove from oven and sprinkle with remaining cheese. Allow to stand 5 minutes before cutting. Yields 6 servings.
Heat oven to 350°. Make cake batter as directed. Fill each cone about 1/2 full. Stand cones in muffin pan. Bake 20 to 25 minutes. Cool, then frost.
Cream lemon juice, sugar and cream cheese until smooth. Add milk. Fold in Cool Whip. Chill and serve.
Add oil and soy sauce in a small bowl. Cut venison steaks into cubes. Put in bowl with salt and pepper to taste. Let stand 1/2 to 1 hour. Drain off excess oil and soy sauce. Add 2 tablespoons oil to a deep frying pan or wok. Turn on high. Brown meat. Take meat out of pan and add vegetables. Stir-fry until slightly tender, then add meat back and warm a minute longer. Serve over rice. Serves 4.
Mix all ingredients. Place in a 13 inch x 9 inch baking dish. Bake one hour at 350 degrees.
Heat oven to 400°. Mix water and margarine in bowl. Stir in stuffing mix, peppers, half of pineapple and syrup. Spoon stuffing over chicken. Roll tightly. Place in a pan. Mix together remaining pineapple, sugar, vinegar and ginger. Spoon over chicken. Bake 30 minutes or until done.
Melt butter and flour together, stirring constantly. Add milk and chicken broth. Continue stirring and cook until thickened. Add remaining ingredients except cheese. Put into buttered casserole and top with cheese. Bake 25 to 30 minutes at 300°. (In my oven it takes about 45 minutes at 325°.) Serves 6 to 8.
Mix first 8 ingredients. Cook slowly. Then soften gelatin in 1/4 cup water. Let chill. Add egg whites and 1/4 cup sugar. Pour in baked pie shell.
Mix all ingredients and pour in buttered casserole. Bake uncovered at 350° for 45 minutes. Test with toothpick. If toothpick dry, it is cooked. In microwave on High, 17 minutes or less.
Thaw potatoes for 45 minutes before assembling. Combine potatoes in 3-quart (13 x 9 x 2-inch) baking dish. Combine butter, onion, soup, sour cream and cheese with potatoes. Sprinkle with bread crumbs. Bake 1 hour at 350°. Serves 8 to 10.
Melt margarine, peanut butter and chocolate chips in a large bowl for 3 1/2 minutes in the microwave (stir after 2 minutes). Add cereal, peanuts and raisins to melted mixture. Stir lightly (do not break Crispix).
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, combine mayonnaise, chili sauce, vinegar, onion salt, chili powder and hot pepper sauce. Add cooled, cooked pasta and remaining ingredients; blend well. Chill before serving. Makes 6 to 8 servings.
Mix together and shake. Serve on green salad. Makes 1/3 cup dressing.
Heat oil in a heavy skillet and add flour. Stir over medium heat until caramel color. This mixture is called "roux." Set this aside. Saute onion, pepper, celery and garlic in 2 tablespoons oil. Add gumbo seasoning and okra. Cook 3 minutes. In large pot, combine roux and vegetables. Stir in chicken broth, sausage and tomatoes. Simmer 20 minutes. Before serving, stir in shrimp and chicken. Simmer 2 to 3 minutes. Serve in bowls; garnish with chopped parsley. Makes 4 servings.
Cook beans until tender; drain broth and save. Cook meat, onion and bell peppers together. Drain well and add to beans. Add tomatoes, chopped up. Add black bean broth until it covers mixture. Add spices. Cover and simmer 2 to 3 hours. Stir occasionally. Freezes well. Serve with cornbread.
Cut each cookie lengthwise into 3 pieces. Roll each piece into confectioners sugar until completely coated.
Preheat griddle to 325° or frypan over medium heat. Melt butter on griddle or frypan. Crack egg in bowl. Mix egg, milk and cinnamon in bowl. Dip each slice of bread into egg and milk mixture, coating both sides. Put each piece on hot griddle, turning when bottom is brown and somewhat crisp. Continue cooking until other side is done. Remove from pan with turner and put on serving plates. Top with fruit, jam, maple syrup or honey. Makes 4 pieces.
Combine cornstarch, brown sugar, salt and milk; bring to a boil. Add caramel syrup. Gradually cook until mixture thickens. Add egg yolks and cook until thick. Add butter and vanilla. Pour into pie crust and chill.
Place potatoes in colander. Let stand until thawed and excess water has drained. Combine sour cream and margarine; mix well. Add salt, onion, cheese and chicken soup; mix well. Blend in potatoes. Place in shallow 2-quart casserole dish. Sprinkle buttered cornflakes on top. Bake, uncovered, in preheated oven at 350° for 50 minutes or until golden brown and bubbly.
Mix all ingredients. Drop by teaspoons. Bake at 350° for 15 minutes.
Line muffin pans with paper liners. Place a vanilla wafer in each cup. Beat cream cheese with mixer until light and fluffy. Gradually add sugar and mix well. Add eggs and vanilla, beating well. Spoon mixture into liner filling, 2/3 full. Bake at 350° for 10 minutes; cool. Can be frozen. Thaw 5 minutes and add topping. Top with cherry or blueberry pie filling, fresh fruit or 3/4 cup sour cream, mixed with 1/4 cup sugar.
Beat egg whites until stiff and mix all ingredients together. Bake in square pan at 350° for 25 minutes. Do not overbake. Let cool and cut into squares. Makes 24 dozen.
Mix together. Bake for 1 hour at 350° in tube pan or 9 x 13-inch pan.
Cube and cook zucchini in salt water until tender. Brown onion and carrots in small amount (2 tablespoons) of oleo. Add mushroom soup and sour cream. Fold in zucchini and bread cubes. Bake 30 to 40 minutes at 325° to 350°.
Prepare jello per box directions. Chill until set (thickened). Add banana slices, sour cream and nuts. Spoon into mold and let set for at least 4 hours.
Cream shortening and sugar. Add eggs. Mix flour, soda, salt and spices; add with milk. Add oatmeal and raisins. Drop on greased baking sheet. Bake at 350° for 10 to 12 minutes.
Cut 1 and 1/2 pounds of fish into 2-inch strips. Cover with sherry and let stand for 30 minutes. Cut remaining fish in pieces, put in kettle with water to cover. Add thyme, cloves, salt and pepper. Simmer 30 minutes and cook vegetables in the fish broth until tender.
Add wafers, confectioners sugar, peanut butter and nuts to melted margarine. Mix well. Roll into balls about size of walnut. Melt chocolate chips and wax together. With a toothpick, pick up balls and dip in chocolate mixture. Set on wax paper. Makes about 60. These are also excellent if kept in freezer.
Combine first 6 ingredients. Shape into 1-inch meatballs. Set aside. Combine last 3 ingredients into large skillet and bring to a boil. Add meatballs to skillet. Cover and simmer on low for approximately 1 hour, basting regularly. Kids love these. Especially if served with macaroni and cheese.
Drain; squeeze the grated potatoes. Add the egg and flour. Form into small balls or drop from a tablespoon into a pot of salted boiling water. Cook until they float. With a slotted spoon, transfer to a hot platter. Saute onion in butter. Pour over the Kluski.
Heat until dissolved the water, sugar and margarine. Fill each tortilla with 1 or 2 tablespoons filling. Roll up and place seam side down in large oblong baking dish. Pour syrup (above) over tortillas and bake at 350° for 45 minutes. Easy, fast and good.
Mix Cool Whip, pudding and pineapple with juice. Stir in apples, nuts and marshmallows. Keep refrigerated until ready to serve.
In medium bowl, combine cream cheese, sugar, vanilla, juice and egg yolk. Mix until smooth. With rolling pin, flatten 1 package of rolls, pinching to close any seams. Cover bottom of greased 9 x 13-inch baking dish with rolled pastry. Pour in cream cheese mixture and smooth over crust. Roll out remaining dough, fold into fourths and lift and unfold over cheese mixture. Beat egg white until frothy. Spread over top crust. Bake in preheated 350° oven for 30 minutes or until golden brown. Cover loosely with aluminum foil if it browns too quickly. Remove when done and cool. Sprinkle with sugar; cut in slices or squares.
Wash cranberries; drain, then put through food chopper along with apples and oranges. Add sugar and chill.
Boil the sugar, milk and margarine for 6 minutes. Then add the marshmallows, chocolate chips and vanilla. Mix rapidly. Spread on cake.
In vegetable steamer, steam the broccoli until just tender, 3 to 5 minutes. In large nonstick skillet over medium-high heat, warm the margarine until melted. Add the onion, celery and garlic and cook until the onion begins to brown, 3 to 5 minutes. Remove the skillet from the heat. Add the broccoli, lemon juice, lemon zest, salt and pepper to the skillet and stir to combine. Serve warm or at room temperature. Serves 8.
Bring tomatoes or juice to boil. Add soda and salt. Keep boiling. Add thickening made of 2 level tablespoons of cornstarch and enough milk to make a smooth paste to which add 3 tablespoons of the hot tomatoes. Add this to boiling tomatoes, along with the Longhorn cheese and oleo. Gently stir in either the biscuits or bread, broken into pieces.
Combine sugar, margarine and milk in heavy 2 1/2 to 3-quart saucepan. Bring to full boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent from scorching. Remove from heat; stir in chocolate pieces until melted. Add remaining ingredients. Mix until well blended. Cool.
Pan-fry quail until brown. Combine remaining ingredients; bring to a boil. Pour over fowl. Cover with foil; bake at 350° for about 45 minutes to 1 hour or until tender. Serve with wild or white rice.
Mix first 4 ingredients until oranges are in tiny pieces. Divide into 3 layers. Bake at 350° until done. Mix Cool Whip, pudding and pineapple in large bowl and spoon over layers.
Soak tomatoes in 1 cup boiling water for 5 minutes. Drain tomatoes, reserve water. Cut tomatoes into thin strips. Cook artichoke hearts according to package directions. Drain well and cut into 1/2-inch strips. Heat oil in a nonstick skillet and cook onions, garlic and mushrooms 3 minutes. Add artichokes, tomatoes, tomato liquid and pine nuts. Cook 3 minutes over medium-low heat. Combine cooked pasta and vegetables. Toss lightly and sprinkle with cheese. Makes 2 to 3 large servings.
Drain pineapple, reserving liquid. Prepare cake mix substituting pineapple juice for water (add water if necessary). Once cake has cooled, spread pineapple over the top. Soften the cream cheese. Beat cream cheese adding 1 1/2 cups milk. Add pudding mix. Once it thickens, spread over the cake. Once it is firm, spread Cool Whip over top and sprinkle coconut. Chill overnight. Can use 9 x 13-inch pan or prepared as a layer cake. Must be refrigerated.
Arrange rolls in a greased 10 x 10-inch pan. Sprinkle dry pudding mix over rolls. Cook butter and remaining ingredients over low heat until sugar dissolves and mixture bubbles. Pour over rolls. Cover tightly with foil and let stand overnight on counter. Bake next morning at 350° for 30 minutes. Let stand 5 minutes before serving.
Dissolve yeast in water in a small bowl. In a large bowl, cream the sugar with melted butter. Add egg and yeast mixture. Stir in flour until well mixed. Place dough in airtight container, filling not more than 2/3 full. Refrigerate 1 to 2 hours before baking. Drop by spoonfuls into well-greased muffin tins. Bake at 350° for 20 minutes, or until brown.
Place all ingredients in a large roaster. Cover and place in a preheated 250° oven for 6 hours.
Put shin bone(s) in a large soup pot filled 3/4 full with water. Add 2 carrots, 2 parsnips, 2 celery stalks and salt and pepper. Cover and bring to a boil, then simmer 1 1/2 to 2 hours. Remove shin bones and vegetables from stock. Add sliced carrots, parsnips, celery, tomatoes and bay leaf to stock and simmer until vegetables are cooked, about 30 minutes. Remove bay leaves. Break meat off the shin bones and add to soup. Add other assorted vegetables as desired. Add soup macaroni and continue to simmer as desired. It is even better the next day. Serve with fresh crusty Italian or French bread.
Place broccoli spears in a 2-quart casserole. Add water, salt and butter. Cover and bake in a 350° oven for 60 minutes. Makes 6 servings.
Stir all the Hi-C orange and pineapple juice together. Add sugar and stir well. Add ginger ale shortly before serving. Makes approximately 68, 6 ounce servings.
In a large pan, bring milk to a boil. Stir corn meal into boiling milk, cook until very thick, 3 to 5 minutes stirring constantly to prevent scorching.
Mix broccoli, cheese, onion and bacon together. Mix separately the mayonnaise, sugar and vinegar. Add just before serving.
Mix all ingredients, except pasta, and bring to a boil. Add pasta. Cover and simmer 16 to 18 minutes. Stir twice. You can add favorite meats, cooked and/or vegetables when done and sprinkle with favorite cheese, if desired.
Use a 9 x 13-inch dish or pan. Make jello according to directions. Cool. Add drained pineapple. Save the juice. When set, make topping of Dream Whip, already made to package directions, cream cheese and vanilla. Beat throughly and spread on jello. Cook sugar, flour, egg yolks, lemon juice and pineapple juice until thick. Pour over topping. Chill until ready to use.
Mix all ingredients and spoon in rolls (hot dog or hamburger). Wrap in foil or place close together in covered ovenware pan. Heat until cheese melts at 400° for 15 minutes. If frozen, double time. Serves 8 to 10.
Heat oven to 350°. Place apple slices evenly in lightly greased 10-inch pie plate. Mix sugar and cinnamon together and sprinkle on apples; set aside. For topping, combine cooled melted butter, brown sugar, pecans and flour in bowl. Add eggs to mixture; blend well. Spread topping evenly over apples. Bake for about 35 minutes or until apples are soft and topping is lightly brown. If desired, sprinkle baked pie with powdered sugar and chopped pecans.
Mix ingredients. Grease pan; spread dough. Let stand a few minutes. Top with favorite pizza toppings and bake at 400° for 20 minutes.
Crush a large package or Oreos in blender. Mix the rest in the order listed to make cream mixture. Layer Oreos and cream mixture in flowerpot with Oreos on top. Decorate with green coconut, candy worms and artificial flower. Refrigerate.
Cream peanut butter and cream cheese together with the vanilla. Add milk slowly, then sugar, then the Cool Whip. Cream. Put into a large 9-inch pie crust of graham crackers.
Combine all ingredients and mix well. Refrigerate leftovers. Serve with taco chips. Makes approximately 1/2 gallon.
Preheat oven to 425. Prepare pastry. Sprinkle bacon, cheese and onion in pie plate. Slightly beat eggs. Beat in remaining ingredients. Then pour cream mixture into pie plate. Bake for 15 minutes. Bake 30 minutes longer at 300 or until knife comes out clean inserted 1 inch from edge. Before cutting let stand 10 minutes. Serve in wedges.
Mix and sift all dry ingredients; add eggs, oil and vanilla, beating constantly. Fold in nuts, raisins or dates and chopped apples. Bake in greased and floured 9 x 13-inch pan at 350° for 45 minutes to 1 hour. Prepare the following topping.
Combine cream cheese, dressing mix and mayonnaise. Spread on rye bread. Cover and refrigerate until serving time.
Put vegetables in large casserole dish. Heat Cheez Whiz and soup. Pour over vegetables. Top with bread crumbs, then with onion rings. Heat in a 350° oven until center is hot.
Mix dressing, preserves and onion soup. Pour over chicken breasts. Cook on 350° for 1 hour, covered. Add pineapple and bell pepper. Cook 15 minutes longer, uncovered. Serve over cooked rice.
Grease and flour heavily 15 1/2 x 10 1/2-inch jelly roll pan. In a small bowl beat egg whites until soft peaks form. Gradually add 1/2 cup confectioners sugar until stiff peaks form.
Wash fish. Mix all other ingredients together. Pan-fry or deep-fry in hot oil until golden brown. Serve hot.
Cut each cantaloupe in half and remove the seeds. Use melon baller to scoop out pulp, reserving shells. Trim thin slice from the bottom of each shell. In a bowl, mix 2 cups melon balls, orange, apple, peach, blueberries and strawberries.
Grease bottom of 13 x 9 x 2-inch pan. Preheat oven to 350° (325° for glass pan). Combine brownie mix, yogurt, water and chocolate packet (if included) in bowl. Mix well. Spread in pan. Bake 30 minutes or until brownie begins to pull away from edge. Cool before cutting.
Cook carrots; drain and sliver lengthwise in bowl. Mix other ingredients. Pour over carrots. Refrigerate 1 day before serving. A sprinkle or two of celery seed really adds.
Bake cake according to directions in 13 x 9 pan. Cool. Punch holes in cake and pour can of Eagle Brand milk over cake. Pour caramel sauce over cake. Crush Butterfinger candy bar and sprinkle over cake. Top with Cool Whip. May garnish with more candy bar sprinkles.
Preheat oven to 400°. Cut fryer into serving pieces. Brush with oil or butter. Place in 10 x 13-inch baking dish. Add 1/2 cup water and bake in a 400° oven for 20 minutes, basting frequently. Reduce heat to 50°; mix lemon juice with 1/4 cup water and pour over chicken. Season well with salt, pepper and oregano. Dot with butter. Bake an additional hour, basting frequently, turning over to cook evenly.
Stir together flour, pudding mix and baking powder. Combine egg, milk and melted margarine. Add to dry ingredients and mix well. Spread into 8 x 8 x 2-inch pan. Drain peaches, reserving 1/3 cup liquid. Chop peaches and sprinkle on top of batter. Beat together cream cheese, 1/2 cup sugar and 1/3 cup peach juice. Pour on top of peaches. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle on top and bake at 350° for 45 minutes.
Preheat oven to 350°. Mix all ingredients together. Bake 30 minutes in flat casserole dish.
Into a large mixing bowl measure the yeast and sea salt. Measure the oil and honey into a cup and stir into the dry yeast and salt. Add the water and stir. Mix in the milk powder. Add the 2 cups whole wheat flour and stir until fairly smooth. Stir in the eggs. Add 5 cups of the remaining whole wheat flour, 2 cups at a time. Dump another cup (no. 8) over the kneading board and scrape batter onto the board. Knead in. Add as much of the ninth cup as necessary to stop dough from sticking. Knead for another 10 to 15 minutes. Oil the ball in the bowl. Cover with a clean, wet towel and put to rise in a very warm, draft-free place. Finger test. When risen, punch down and shape into 3 loaves. (At this point, make any seed, fruit or nuts addition.) With butter or margarine, grease three 8 1/2 x 4 1/2 x 2 1/2-inch baking pans. Put loaves into the pans. Cover again with wet towel and put again to rise in a very warm place. Bake for about 40 minutes at 350° to 375°. Cool on a wire rack. Eat hot, but any left over will keep.
Dip fish in combined ingredients, except corn flakes. Roll in corn flakes. Arrange on greased cookie sheet. Bake in hot oven for 500° for 15 minutes. Thaw frozen fish before dipping. Needs no watching. Do not cook over 15 minutes.
Combine cream cheese, sour cream, sugar and vanilla. Beat until smooth. Pour into pie shell. Bake in moderate oven at 375° for 20 minutes or until just set. Chill. Drain fruits thoroughly. Arrange in circle on chilled pie. Stir marmalade and spoon over fruits to glaze. Serves 6 to 8.
Prepare rice according to package; add margarine. Stir until melted. Add corn, soup and cheese. Stir well. Bake 30 minutes at 350°.
Grease two 9 x 13-inch pans. Peel and cut apples into eighths, then into little pieces. Juice the lemon; mix with some water and mix with apple pieces (to prevent discoloration).
Bake ribs until done, then mix the rest of the ingredients and pour over ribs. Bake for 45 minutes.
Cut banana in half. Have child dip or roll banana in yogurt and then in wheat germ or cereal. Let kids dip, roll and enjoy this healthy treat.
Mix together sugar, cornstarch and salt. Add milk slowly and heat. Add eggs by putting a small amount of milk into egg mixture. Stir constantly until it boils - add butter and vanilla. Put 1 sliced banana in bottom of mazola oil baked pie shell. (see pastry section). Add small amount of cream mixture and more bananas, then cover with cream filling. Chill several hours. Top with real whipped cream or meringue.