HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs with the cut margarine. Put in sugar, milk and coconut. Bake at 350° in unbaked shells for 1 hour. Makes 2 pies.
Mix all ingredients except ginger ale together. Put in plastic container	to freeze. Stir each hour until frozen. Remove from freezer 1/2 hour before serving and break up with a fork. Fill serving glasses with partially thawed slush and a little ginger ale.	Stir and serve before it thaws.
In large bowl dissolve yeast in warm water. Measure flour by "dip-level-pour" method or by sifting in a separate bowl. Mix milk, sugar, salt, eggs, shortening and half the flour to the yeast. Mix with spoon until smooth. Add enough remaining flour to handle easy. Turn onto lightly floured board; knead until smooth. Round up in greased bowl, bring greased side up. Cover with cloth. Let rise in warm place, until double, about 1 1/2 hours. Punch down; let rise again until almost double, about 30 minutes. Shape, let rise and bake at 350° for 25 to 30 minutes or until golden.
Slice angel food cake with knife into thin slices. Mix lemon pie filling and lemon yogurt together. Layer slices of cake and mixture. Cover with Cool Whip and refrigerate.
Sift together first 5 ingredients. Add rest of ingredients. Just stir to mix. Do not beat. Bake in greased tube pan at 350° for 35 to 45 minutes.
Mix pineapple juice, cream of coconut and rum. Blend in fine ice. Pour into large glass. Garnish with pineapple slices. Insert straw for your drinking pleasure.
Brown meat, onion and garlic. Drain. Add tomato sauce and spices. Line a 9 x 13-inch pan with 6 corn tortillas. Pour meat mixture over tortillas. Add 6 more tortillas. Pour soup over all and sprinkle with cheese. Bake at 350° for 45 minutes.
Mix crumbs and 1/2 cup melted butter. Set aside 1/2 cup and press remainder into 9-inch pie pan to form shell.
Preheat oven to 425°. Grease 12 muffin cups. In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Mix milk, butter and egg in 2nd bowl. Add slowly to dry ingredients just until combined. Stir in corn gently. Spoon into muffin tins. Bake approximately 20 minutes. Serve warm.
With electric mixer, blend oil, egg and milk. Sift flour, sugar, baking powder and salt together and add to milk mixture. Beat on medium speed for 2 minutes. Stir in vanilla and beat one more minute. Melt butter in a 10-inch heavy iron skillet. Then add brown sugar; sprinkle evenly over melted butter. Arrange pineapple slices on top of sugar mixture. Decorate with pecans and cherries if desired. Carefully pour batter over the fruit. Bake at 350° for 45 to 50 minutes, or until toothpick inserted in center comes out clean. Immediately turn upside down on serving plate. Leave skillet over cake several minutes, then remove.
Cut lard into flour and salt with fork or pastry blender until pea size particles. Mix egg, vinegar and water with fork. Add to flour. Blend and roll into crusts. Bake at 375° to 400°. Enough for 4 pie shells.
Brown the meat and add chili along with Ragu and allow to simmer. In a small frying pan, saute tortillas in a small amount of oil. Keep tortillas warm in a dish towel. Spoon chili mix and sprinkle cheese in each tortilla and roll. Place them in a baking dish and cover with remaining cheese. Bake at 350° until cheese melts.
Preheat oven to 350°. Combine flour, sugar, salt, baking powder, soda and cinnamon in a bowl. Combine eggs, oil and vanilla in a small bowl; mix well. Add to dry ingredients; mix well. Fold in zucchini and walnuts. Pour into greased and floured 5 x 9-inch loaf pans. Bake for one hour. Yields 2 loaves.
Add milk, applesauce, egg and honey to combined remaining ingredients, mixing just until dry ingredients are moistened. Fill 12 greased or paper-lined size muffin cups. Bake in preheated 400° oven for 15 minutes or until golden brown.
Mix first 5 ingredients together. Coat apples well and place in pie shell. Combine last 3 ingredients. Dab topping on apples. Put pie into large brown paper bag. Bake for 1 hour at 375°. Bag will not burn.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt; set aside. In a pot, melt butter and brown sugar. Add to granulated sugar and vanilla extract. Mix well. Beat in eggs. Gradually beat in flour mixture. Stir in chocolate morsels (chips) and chopped nuts.
In a nonstick skillet, saute 1 tablespoon olive oil and chopped garlic. Add seafood and gently saute for 5 to 7 minutes. Serve over rice. Add chopped fresh scallions.
Mix together in order given. Bake at 350° for 1 hour. This cake may be cooled, then cut in cubes and layered in a bowl with whipped cream and bananas.
Combine pudding mix and sour cream in a bowl; beat well. Chill until ready to serve. Serve with fresh fruit.
Combine sugar, oil, eggs and vanilla. Sift together flour, salt, cinnamon and soda. Combine both mixtures. Add remaining ingredients. Bake in greased 9 x 13-inch pan at 350° for 40 to 45 minutes.
Brown beef in skillet. Put in casserole dish a layer of browned meat, a layer of potatoes and a layer of sliced onions. continue with layers of meat, potatoes and onions. Dilute can of soup with milk; pour over casserole and bake in oven at 350° for about 1 1/2 hours until potatoes are done.
Mix all ingredients, except margarine. Place in a greased casserole. Place dots of margarine on top. Bake in 350° oven, 1 to 1 1/2 hours or until custard in center sets up. Serves 6 to 8.
Pour into a greased 9 x 13-inch pan the pineapple. Sprinkle over the pineapple the coconut. Dump and smooth over mixture the yellow cake mix. Dot entire surface with butter. Do not mix. Bake at 350° for 45 to 50 minutes. Cool and cut into squares.
Place chops in skillet and brown. Season with salt and pepper. Place onion slices on top of chops. Combine remaining ingredients and pour over chops. Cover and simmer 45 to 60 minutes or until done.
Spread beans in 9 x 13-inch pan. Top with beef, taco sauce, then cheese. Bake at 400° for 25 minutes or until bubbly. Top with olives and sour cream. Use nachos, tostados or Doritos to dip with.
Brown chicken in butter and steak sauce. Mix remaining ingredients (except fruits). Pour over chicken; simmer 30 minutes. Arrange in greased casserole with fruits. Bake at 350° for 30 to 45 minutes until well browned and glazed. Serves 4.
Preheat oven to 350°. Beat together butter, sugars, egg and vanilla. Add the flour, salt, baking soda and cinnamon. Mix well, then add apples and nuts. Spread in well-greased 8 x 8 x 2-inch pan, sprinkle with cinnamon and bake for 25 minutes.
Melt 2 minutes. Place crackers on foil on cookie sheet. Pour syrup over all; sprinkle nuts on top. Bake 8 minutes at 350°.
Chicken or neckbone can be used. Stir in carrots, peas, corn, green beans, tomato sauce, onion and potatoes. Pour nearly all juice off vegetables. Store in container for later use and refrigerate. Pour all ingredients into broth. (Add celery, if desired.) Cook until diced potatoes are done, approximately 1 hour. Serve piping hot with your favorite cornbread or hot rolls.
In large skillet, brown sausage; drain grease. In greased baking dish, combine sausage, spaghetti sauce, mostaccioli, onion and Parmesan cheese. Top with Mozzarella cheese. Bake at 350° for 15 to 20 minutes or until heated. Makes 4 to 6 servings.
Cut meat into two portions. Mix flour and salt; pound into meat; set aside remaining flour. Brown meat in small amount of hot shortening. Place meat in small shallow baking dish. Blend remaining flour with drippings in skillet. Add remaining ingredients, except cheese, and cook, stirring constantly, till mixture boils. Pour over meat. Cover and bake in moderate oven (350 degrees) 2 hours or till meat and vegetables are tender. Sprinkle cheese over meat. Return to oven for few minutes. Makes two servings.
Mix together rice, soup, oil, milk and French dressing. Pour 1/2 of this mixture in a large casserole dish (greased). Put chicken breasts on top of this mixture. Then pour the rest of mixture over the chicken. Top with lots of grated Parmesan cheese and sliced slivered almonds. Bake at 350° for 1 1/2 hours. (If it starts to brown too much, put foil on top.)
Scrub and rinse shells of fresh clams. Place clams in large skillet. Add all ingredients to the clams and cook over medium high heat, shaking pan and tossing occasionally. As soon as clams open, they are done. Discard any that do not open. Serve immediately with crusty Italian bread, if desired. Makes 4 servings. You can also combine mussels and clams together.
Brown ground beef and drain off grease. Combine all ingredients in a large pot and simmer for about 2 to 2 1/2 hours. Stir occasionally. Makes about 6 quarts. Freezes well.
Steam asparagus until tender. Melt butter and stir in flour until smooth. Add milk until mixture thickens.
Mix milk and lemon juice. Fold in Cool Whip, pineapple and pecans. Pour into crusts. Refrigerate.
Put the oleo, Crisco, cocoa and 1 cup water in a saucepan. Bring to a boil; pour over mixture of white sugar and flour. Add the remaining ingredients; mix well. Pour into a greased sheath cake pan. Bake at 400° for 20 minutes.
Sift the first 4 ingredients together. Mix remaining ingredients together. Add eggs, oil and vanilla to dry mixture. Blend with mixer for about 3 minutes on medium. Stir in carrots and walnuts. Bake in 3 (9-inch) pans that have been greased and floured. Bake in a 350° oven for 30 minutes. Cool in pans 10 minutes. Cool completely before frosting.
Combine cranberry juice with lemonade and water. Before serving add ice cubes and soda.
Mix all ingredients in large bowl. Shape into small balls. Place on baking sheet. Bake at 375° for 10 minutes or until golden brown. Yields 5 dozen.
Combine with hands sausage, grated cheese and Bisquick. Roll into 1-inch balls. Place on cookie sheet and bake at 375° for 20 minutes. Makes 4 dozen.
Heat frypan. Fry bacon and onion together until crisp. Drain. Add both beans to an 8 x 8-inch baking dish. Fold in all the remaining ingredients. Bake at 250° for 2 to 2 1/2 hours. If having a large group over, double the recipe and use a 9 x 13-inch size pan. Bake 2 1/2 to 3 hours. Mmm mmm good!
Grease bottom and sides of 9-inch deep dish pan. Beat the first 7 ingredients and pour into prepared pan. Drain off all juice from peaches and place fruit on top of batter. Reserve juice. Combine cream cheese, sugar and juice. Beat 2 minutes at medium speed. Spoon on top of peaches 1-inch from the edge. Sprinkle over cream cheese filling the sugar and cinnamon. Bake at 350° for 30 to 35 minutes until crust is golden brown. Refrigerate.
Mix in large bowl, the first 6 ingredients. Mix water, 4 tablespoons cocoa and 1 cup margarine in saucepan; bring to a boil. Add cocoa mixture to other mixture and beat well. Pour into an ungreased 15 x 10 x 1-inch pan. Bake at 400° for 20 minutes. Remove from pan and cool.
Mix all first 3 ingredients with fork and press in bottom of baking pan. Bake 20 minutes at 350°. Mix by hand (last 5 ingredients). Mix well and pour over baked crust. Bake 30 minutes at 350° or until light brown. Yield: 100 servings.
Combine egg yolks and milk. Add flour until stiff enough to roll. Roll dough thin; cut into diamond shapes. Make dash in middle; put one end through to make wings. Fry in oil in deep frypan when hot. Put in a few wings until lightly golden, about 1 minute. Turn over; put on brown paper sack. When cool and ready to eat, sprinkle or sift with powdered sugar.
In a medium size bowl, beat together the eggs and milk; set aside. Slice bacon into small pieces; fry in large skillet. Drain away most of the grease into a heat-resistant can. Add cubed potatoes and heat them through (about 3 to 5 minutes). Add eggs; cook until done. Top with cheese and serve.
In casserole, place pork chops. On each chop, put 1 slice lemon or orange, 1 tablespoon chopped onion, 1 tablespoon dark brown sugar and 3 tablespoons catsup. Cover with foil. Put in 375° oven for 1 hour to 1 hour and 10 minutes. Meat will be tender and thin sauce is delicious.
Place stuffing mix on bottom of 9 x 13-inch cake pan. Add cooked rice over top of stuffing. Next, layer cream of mushroom soup and sour cream, mixed together. Then add layer of sliced mushrooms.
Brown sausage, celery and onion. Add remaining ingredients and place in 13 x 9-inch pan. Bake at 350° for 45 minutes.
Mix ground beef, bread crumbs, salt and oregano with a spoon in a large bowl. Stir in *1/2 cup tomato sauce. Spread meat mix in ungreased 10-inch pizza pan or on the bottom and side of 10-inch pie pan. Pour *1/2 cup tomato sauce on top of meat mixture. Spread kidney beans on top of tomato sauce. Cut cheese into strips and arrange in crisscross design on beans. Bake uncovered at 425° for 20 minutes. Makes 4 servings.
Grate the raw sweet potatoes and add to milk, sugar, eggs, butter and spices. Bake in a well-greased baking dish in a 325° oven for 1 hour or until brown on top and firm in the center. This will serve about 8. It can be used with the main meal or as a dessert with a sauce or whipped cream.
Brown sausage and ground chuck. Drain. Add all other ingredients and cook until cheese melts. Spread on party bread and broil on cookie sheet until bubbly and toasted.
Begin with layer of shredded cabbage in bowl. Add layer of sliced potatoes. Salt, pepper and sprinkle with celery seed. Add onion rings and pepper rings. Add sliced eggs and spread mayonnaise over all, covering all of mixture. Must be refrigerated 24 hours before serving. Toss well before serving.
In large skillet, melt butter. Add garlic and saute until cooked. Add mushrooms and heat until hot. Add salt and pepper to taste as well as garlic powder (I never measure; probably 2 tablespoons); set aside. Cook cavetelli and broccoli according to package directions. Drain cavetelli and put in large mixing bowl. Add broccoli. Pour butter sauce over and stir until cavetelli is coated. Add Parmesan/Romano cheese. Stir. Enjoy!
Place pepper halves on a paper towel. Cook in microwave oven 5 to 7 minutes or until soft but still keep their shapes. Combine onion and beef in an 8-inch round glass cake dish. Cook in microwave oven 3 1/2 to 4 1/2 minutes or until meat is no longer pink and onion is soft. Stir several times during cooking. Combine beef mixture, rice, half of tomato sauce, salt, Worcestershire sauce and pepper. Divide filling between 6 pepper halves and place in 8-inch round glass cake dish used to cook meat in. Pour remaining tomato sauce over top. Cover with wax paper. Cook in microwave oven 9 to 11 minutes or until heated thoroughly.
Grease an oblong pan, 13 x 9 x 2-inches. Coarsely chop apples; mix with sugar and let stand. Start oven preheating to moderate 350°.
Place in saucepan the salt, sugar, milk and butter. Boil one minute. Remove from heat and add the peanut butter and vanilla. Stir until smooth. Add the oatmeal and mix well. Cool until mixture begins to hold its shape. Drop by teaspoonful on waxed paper. Cookies harden as they cool.
Peel and pit the avocados and in a blender, blend them with the lemon juice, the sour cream, 3 cups of the broth and the Tabasco until the mixture is smooth, adding enough of the remaining broth to thin the mixture to the desired consistency. Transfer the soup to a bowl; season it with salt and pepper and chill it, its surface covered with plastic wrap, for 1 hour or until it is cold. (The soup will discolor if kept for more than 6 hours.) Stir half the salmon, chopped, into the soup; divide the soup among chilled bowls and garnish with remaining salmon, cut into strips. Makes about 5 cups, serving 6.
Plug in toaster into the electricty. Remove wire tie from bread wrapper. Remove 2 slices of bread from the loaf of bread. Adjust toaster to the desired level. Depress handle and wait. When toaster ejects, apply desired toppings accordingly.
Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese. Stir well. Pour into a greased 2 1/2-quart casserole. Toss crushed cereal with the remaining 1/4 cup butter. Sprinkle over potato mixture. Bake at 350° for 50 minutes. Serves 10 to 12. Good for brunch, breakfast or dinner.
In saucepan over medium heat, melt margarine with hot water. Place in a mixing bowl. Add sugar and beat well with a fork. Cool. Add egg and vanilla; beat again.
Pierce pastry thoroughly with fork. Bake in 375° oven 10 minutes; remove. In large bowl, toss together next 3 ingredients; spoon into pastry. In bowl, stir together remaining ingredients. Slowly spoon over tuna.
Melt chocolate chips and margarine. In a small bowl, beat the eggs. Add eggs, vanilla and sugar to skillet. Stir until blended. Remove from heat. Stir in nuts and marshmallows. Pour into buttered pan. Refrigerate. Cut into squares when cool.
Remove crusts from bread. Mix together chicken, soup, gravy, pimento and scallions; chill. Spread chicken mixture on bread. Wrap and freeze.
Beat ingredients thoroughly. Drop by spoon on hot greased griddle. Brown on both sides. Serve warm with jam or powdered sugar.
Double the recipe for pumpkin pie on Libby's large can, but use only 1 (13 ounce) can milk. Pour into 9 x 13-inch glass pan. Sprinkle 1 package dry yellow cake mix over top of pumpkin mix. Sprinkle with chopped nuts and 1 cube margarine. Bake at 350° for 1 hour. Serves 12.
Cook broccoli or beans slightly; drain and place in bottom of baking dish. Top with the cooked chicken. Mix soup, salad dressing, lemon juice and curry powder. Spoon over chicken. Combine bread crumbs, melted margarine and cheese, then top over the mixture. Bake at 350° for 45 minutes.
Boil dates, sugar, salt, oleo and egg 5 minutes. Add vanilla and Rice Krispies. Shape into balls and roll in coconut.
Juice the fruit. Stir in sugar and pineapple juice; chill and serve. Makes a spritzer! Add a 2-liter bottle of lemon-lime soda to the juice just before serving or add a splash of soda to a glass of juice.
Measure corn meal, salt and soda in bowl. Add beaten egg and buttermilk. Stir well. Heat cooking oil in cast-iron skillet. Pour small amount of oil into corn bread mixture; stir. Pour mixture into remaining oil in hot skillet. Bake in preheated 450° oven for about 20 minutes or until brown on top.
Saute oil, flour and onion to tan. Add celery, green pepper, water and tomato sauce. Add seasonings to taste. Cook until done; add shrimp and mushrooms. Just bring to boil and take off fire and serve over rice.
Cream butter and sugar well. Gradually add flour until it is well blended. Form into a large ball. Line a baking sheet with parchment or waxed paper. Place ball onto paper and pat into a square approximately 1/2-inch thick. Score the shortbread into long strips. Divide the strips into "fingers." Using a fork, generously prick over the entire surface. Bake at 300° for 30 minutes or until lightly browned. Cut into fingers while still warm.
Cream butter and sugar until light and fluffy. Add well beaten eggs. Sift flour before measuring twice. Add all spices to flour. Dissolve soda in buttermilk; add to flour mixture. Put everything together, mixing well. Flour raisins and nuts; add to mixture and stir. Add jam; mix well with spoon. Put into 2 (9-inch) pans or Bundt pan; bake for 40 minutes at 350°. Very good plain.
Cook 2 1/2 hours at 250°. Cool and slice thin. Cook 2 1/2 hours at 250°. Serve.
In one bowl, mix eggs until fluffy. In another bowl, cream shortening, sugar and butter together. Then alternate cocoa, flour, eggs and milk with sugar mixture, mixing thoroughly. Bake at 325° for 1 hour and 15 minutes.
Wash and pat dry spinach. Add bacon, diced egg and onion. Combine Crisco oil and remaining ingredients in a screw-top jar. Cover tightly; shake vigorously to blend well. Pour dressing over spinach mixture; toss lightly to coat evenly. Makes 4 to 6 servings.
Place pot roast on rack in Dutch oven or roasting pan. Combine mushroom mix, apricots and salt and spread over roast. Cover tightly and cook in slow oven (325°) for 2 hours.
Heat applesauce. Add red hots; stir until they melt. Add nutmeg to taste. Cool. Pour applesauce back into original jar and add cinnamon stick. Keep refrigerated. Good with toast for breakfast. Also makes a nice little gift.
In a large bowl, alternate the following ingredients: lettuce, celery, green pepper, peas and onions. Mix together the mayonnaise and sugar and spread on top of these layers. Do not mix. Sprinkle cheese and bacon over the mayonnaise, cover and refrigerate for 24 hours. Add a layer of cooked ham, beef or chicken to use as a main course. Serves 6 - 8 people.
Fry the bacon and sausage slowly until crackling. Remove cracklings from pan. In the hot grease, slowly work the flour until it is a very, very dark brown. Do not burn. This is a slow process, but if it does scorch, throw it away and start over. It must be dark brown but not burned. Now add the chopped onions, stirring constantly until they are transparent. Add chopped green pepper and saute with onion until soft. Add the can of tomato sauce. Work this in with roux, onions and green peppers.
Slice cucumbers and onion and put in bowl. Salt and let set for 2 to 3 hours or overnight. Drain liquid off and add sliced green peppers. Use as many green peppers as you like. Boil sugar, vinegar, water and some celery seed. Cool well and pour over cucumber; mix and chill. Keeps well in refrigerator for a few days.
Place unopened packages of broccoli on end in microwave oven. Microwave on High (10) 4 to 5 minutes, turning over after 2 minutes. Set aside.
Mix pumpkin, milk, eggs, sugars and spices together. Put into a buttered 9 x 13-inch pan. Sprinkle over the top the cake mix (dry) and the chopped nuts. Drizzle melted butter on top. Bake at 325° for 1 hour to 1 hour and 10 minutes. Best served warm with Cool Whip.
Preheat oven to 350 degrees. Butter an 8-inch square pan. Combine baking mix, sugar, egg, yogurt, oil, and butter flavoring. Beat until well blended. This will be a thick batter. Spoon about half of the batter into the pan and spread to cover bottom of pan. Combine the cookie crumbs and walnuts and sprinkle over the batter. Drop dollops of the remaining batter on top of the cookie crumbs and carefully spread to connect the dollops of batter. You do not have to cover all the crumbs with the batter. Bake for about 30 minutes or until a toothpick comes out clean when inserted into center of coffeecake. Combine the confectioners' sugar and milk. Beat until smooth. Drizzle over top of coffeecake. Allow to cool slightly before cutting.
Beat cream cheese, eggs, sugar and vanilla until light and smooth. Slice 1 package of cookies (pinwheel fashion) about 1 inch thick. Cover bottom of greased 9 x 13 x 2-inch pan. Spread mixture over cookies. Slice second roll of chocolate chip cookies, then cover the mixture with cookies. Bake 30 to 40 minutes at 350°. Refrigerate. Serve when cool.
In saucepan, cook onions with garlic and pepper in butter until tender. Blend in soup, cream cheese and milk; add shrimp and corn. Bring to boil; reduce heat. Cover; simmer 10 minutes or until done. Stir occasionally. Makes about 7 cups.
Combine milk, eggs and sugar in saucepan. Cook over low heat until mixture thickens (do not boil), stirring constantly. Stir in extract and spoon custard into 4 dessert dishes. Cover and refrigerate about 1 hour. Before serving, melt jelly and stir in diced banana. Spoon 1/4 of jelly mixture on top of each custard. Serves 4. Contains 210 calories.
Sift cake mix and jello together. Add oil. Add eggs (one at a time). Blend in strawberries. Bake in baking dish or pan at 350 degrees for 30 minutes.
Dissolve yeast in lukewarm water. Combine the sugar, butter and salt to the scalded milk; when lukewarm, add the dissolved yeast, eggs and just enough flour to make stiff batter. Cover and let rise until doubled, punch down and let rise again. Shape into balls the size of walnuts. Dip each ball in melted butter, then in a mixture of brown sugar, nuts and cinnamon. Put in tube pan and let rise. Bake at 400° for 10 minutes; lower heat to 350° and bake 30 minutes. Remove from pan immediately and serve warm.