HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Mix margarine, 1 1/2 cups sugar and eggs thoroughly. Measure flour and sift. Stir in. Shape dough into 1-inch balls; roll in mixture of 2 tablespoons of sugar and cinnamon. Place 2 inches apart on ungreased baking sheet. Bake for 8 to 10 minutes. These cookies puff up at first and then flatten out. Makes 6 dozen.
Combine chopped vegetables; sprinkle with salt. Let stand 4 to 6 hours in a cool place. Drain well. Combine vinegar, sugar and spices. Simmer 10 minutes. Add vegetables. Simmer 10 minutes. Bring to boiling. Pack, boiling hot into hot pint jars, leaving 1/4-inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 4 pints.
Mix dry ingredients in a large bowl. Mix the milk, apple juice concentrate, egg whites and oil in a bowl or blender. Add to the dry ingredients and mix. Add chopped apple. Line muffin pans with paper baking cups and fill with batter. Bake in 425° oven for 17 minutes. After cooling, store in a large plastic bag to retain moisture and softness.
To make dressing, put mayonnaise in a small bowl and alternate. Whisk in small amount of vinegar and oil until blended. Stir in seasoned salt, mustard, olives, onions and relish. Fold dressing into potatoes and celery. Turn into a serving bowl, cover and chill. Before serving, sprinkle with parsley.
Pour boiling water over shortening, sugar and salt. Add milk. Dissolve yeast in the lukewarm water. When shortening-milk mixture is lukewarm, add dissolved yeast. Add beaten eggs. Stir in 4 cups of flour and beat hard, then add enough flour to make a soft dough. Place in a greased bowl, turning to grease top. Cover with waxed paper and lid and keep in the refrigerator until ready for use. When needed, roll dough to 1/4-inch thickness, cut with pastry cutter into small squares. Fry in deep fat 375° to 400°. Do not let dough rise before frying. Drain on absorbent paper. Roll in powdered sugar. Dough may be kept in refrigerator for several days.
Cream sugar and butter; add eggs, one at a time. Add flour, little at a time. Grease and flour angel food cake pan. Bake at 350° for 55 to 60 minutes. It will be a pretty golden brown.
Mix all ingredients together. Place in pie plate. Bake at 350° for 35 minutes. Serve with crackers.
Heat oven to 350°. Place ribs in roasting pan. In 2-quart saucepan combine remaining ingredients. Cook over medium heat. Stirring occasionally, until mixture comes to a full boil (5 to 8 minutes). Pour over ribs; turn ribs to coat all sides. Bake, turning ribs every 20 to 30 minutes, for 2 to 2 1/2 hours or until ribs are fork tender. Remove ribs, skim fat from sauce. Serve sauce with ribs.
Place all ingredients in bread maker and press start. After the baking cycle ends, remove bread from pan, place on cake rack and allow to cool 30 minutes before slicing (use electric knife for best results).
Preheat oven to 350 degrees. Coat 2, 8 inch cake pans with nonstick cooking spray. In a large bowl with an electric beater on medium speed, beat the cake mix, pudding mix, water, oil and eggs until smooth. Stir in pineapple and pour batter into cake pans, dividing equally. Bake for 35 to 40 minutes. Allow to cool for 15 minutes then invert onto wire racks. In a small bowl, combine 3/4 cup whipped topping and strawberries, mix. Place one cake layer on a serving plate and frost the top with strawberry mixture. Place second layer over the first and frost the top and sides with remaining whipped topping. Drizzle with hot fudge, place cherries on top, sprinkle evenly with nuts. Serve immediately or cover and chill until ready to serve.
Bake yellow cake according to directions on box and cool. Mix together cream cheese, milk and pudding to make icing and spread on cake. Layer pineapple on top of icing at top of cake. Cover completely with Cool Whip. Sprinkle entire cake with coconut.
Sift together flour, baking powder, salt and sugar into a medium bowl. Make a well in center of mixture. In another bowl, combine milk, egg yolks and melted butter. Pour into well in flour mixture. Stir until smooth and creamy. This can also be done in a blender or food processor, but don't overwork or batter will be tough.
Mix dry onion soup mix and uncooked rice. Spread evenly in bottom of shallow 2-quart baking dish. Arrange chicken pieces over rice. Combine barbecue sauce and water. Pour over chicken. Sprinkle mushrooms and pimentos over top. Season with salt and pepper. Cover and bake at 350° for 1 1/2 hours. Remove cover and continue baking 1/2 hour longer until chicken is tender and brown. Serves 4.
Combine all ingredients in bowl in order given; mix well. Chill until set or overnight. Yields 10 to 12 servings.
Dissolve yeast in warm water in large bowl. Add butter, milk, eggs and half the flour. Beat until smooth. Add enough of the remaining flour to form a soft dough. Knead on floured surface for 5 minutes or until smooth and elastic. Place in greased bowl, turning to grease the top of the dough. Let rise covered with damp cloth in warm place for 1 1/2 hours or until doubled in size. Punch dough down and let rise again for 30 minutes or almost double in bulk. Shape as desired for rolls. Arrange on greased baking sheet. Let rise until double in bulk. Bake at 400° for 12-15 minutes or until golden brown.
Place spinach between paper towels and squeeze until barely moist. Set spinach aside. Combine cheese, milk, onion and pimento in top of a double boiler; bring water to a boil. Reduce heat to low; cook until cheese melts. Add spinach and tomato, stirring well. Serve warm with tortilla chips. Yield: 2 cups.
Brown the 3 tablespoons of sugar. When brown, add evaporated milk slowly. Add 2 cups of sugar and butter. Cook until it forms a soft ball when put in cold water, about 240°. Remove from heat and add marshmallows, beating well. Beat until it begins to thicken. Fold in pecans. Mix well and pour in buttered dish. When cool, cut in squares.
Blend chili sauce into cream cheese; beat in mayonnaise, onion and horseradish. Fold in shrimp; cover and chill for 1 hour. Serve as a spread for crackers or dip for potato chips and vegetables. Yield: 2 1/2 cups.
Mix eggs and sugar together. Mix flour and baking powder. Add milk and flour to egg and sugar mixture, alternating. Add 2 tablespoons oil, nuts and marmalade to mixture. Bake in 2 loaf pans, greased and floured, at 350° for about 1 hour.
Mix salt, pepper and flour in a paper bag. Shake well. Place chicken in pan and pour margarine over it. Bake at 450° for 30 minutes.
Mix first 4 ingredients in mixer. Then add remaining ingredients. Wrap and cool in refrigerator. Roll in balls and dip in sugar. Grease pan and bake at 350° for 10 to 12 minutes 2 inches apart.
Cook macaroni, using conventional stove for 7 minutes. Drain. Cook broccoli in package (make a 1-inch slit on top) for 10 minutes (turning once). In small glass casserole, melt butter (45 seconds). Stir in flour, salt, pepper and milk. Mix well and cook, uncovered, 2 minutes. Gradually add mayonnaise, stirring constantly. In 2-quart glass casserole, layer macaroni, broccoli and sauce, ending with sauce. Cook, uncovered, for 5 minutes. Top with cheese. Cook 2 minutes.
Layer in a 9 x 13-inch dish in order of ingredients. Cool in the refrigerator overnight or for at least 4 hours.
Mix ingredients together; form into rolls. Let set for 12 hours in refrigerator. Grease cookie sheet. Cut 1/4-inch thick. Bake at 350° for 7 to 10 minutes.
Bring blueberry juice and water to a boil. Dissolve gelatin in liquid. When gelatin is completely dissolved, add blueberries, lemon juice and sweetener. Blend thoroughly. Pour into mold; chill until set. Yield: 3 servings. Calories 32. One serving (1/2 cup) = 1/2 fruit exchange.
Cream together shortening and sugar. Add eggs, one at a time, beating well after each addition. Stir in pumpkin. Sift together dry ingredients and add alternately with water. Stir in walnuts and vanilla.
In large saucepan cook ground beef and onion until meat is browned. Drain off excess fat. Add water, undrained tomatoes, undrained beans, tomato sauce and taco seasoning mix. Simmer, covered, 15 to 20 minutes. Serve. Add avocado, cheese, corn chips and sour cream to top of each serving.
Pare eggplant, cut into cubes and cook in salted water until tender. Drain thoroughly. Cook chopped onion in skillet in a little butter or olive oil until tender. Transfer to casserole. Brown meat in same skillet; add to onions in casserole. Add eggplant, tomatoes and mushrooms. Mix all together. Season with salt, pepper, oregano, basil, rosemary and marjoram to taste. Sprinkle top with bread crumbs or Pepperidge Farm stuffing mix. Bake in a 350° oven about 1 hour or until thoroughly hot and bubbly.
Combine all ingredients and press into greased 9 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Cut into squares while warm. Mixture will harden as it cools. Sometimes I add chocolate chips, coconut, peanut butter chips or all. Makes it good and chewy.
You can add 6 slices of bacon, fried brown and crumpled or bacon bits.
Preheat oven to 350°. Arrange raw vegetables in large, oiled casserole or baking pan. Season with pepper. Mix together the cheeses and spoon them over vegetables. Cover and bake 45 minutes, until vegetables are cooked, but not mushy.
Bring quart of water to boiling and add spaghetti. Let it boil about 15 to 20 minutes, then drain. Form ground beef into meatballs.
Mix softened cream cheese with 2 eggs; add mashed bananas. Add 1/2 of dry cake mix to mixture and mix; then add remaining dry mix to mixture. Add vanilla/butternut flavoring and nuts. Pour into 2 (8 x 4 1/2-inch) loaf pans.
Mix mustard and jelly in chafing dish or saucepan over low heat. Slice frankfurters in bite-size pieces. Add to sauce and heat through. Serve hot.
Mix all ingredients in blender. Grease pie plate with margarine and flour pie plate well. (I use a large glass pie plate.) Bake at 350° for 30 to 35 minutes.
In a saucepan over low heat melt butter and chocolate, cool slightly. Add sugar, stir in flour, eggs, almonds and vanilla. Pour into 13x9 inch pan, greased. Bake 350° for 30 minutes or until a tooth pick comes out clean. Cool on wire rack.
Chop together, not too fine, the potatoes. Chop the onions and the egg finely. Combine potatoes, onions and egg. Over this, pour the salad dressing.
Wash shrimp; dry. Melt butter; add to crackers, paprika, celery salt, black pepper or cayenne, garlic, shallots and parsley. Mix together; stuff shrimp. Bake at 350° for 15 to 20 minutes.
Finely chop all ingredients. Mix with beater. Makes 1 1/2 quarts.
Combine juice, oil, soy sauce, brown sugar, ginger, mustard and garlic salt in a small saucepan. Simmer 5 minutes; do not boil. Let cool. Pour marinade over chicken. Cover; refrigerate 2 to 3 hours or overnight. Grill over hot coals, basting occasionally, until chicken is tender. (May be oven-broiled on rack or in marinade.)
Mix first 8 ingredients. Add salt and pepper. Put into 9 x 13-inch casserole. Melt margarine and mix with crushed crackers. Put on top of mixture. Bake at 350° for 45 minutes.
Place all ingredients in crock-pot and cook until done. Brown ground beef; drain and add for last hour of cooking.
Crumble bread and melt butter. Pour over bread and all ingredients. Add enough chicken broth to mix well.
Boil pasta until tender; drain. Brown meats and add other ingredients (all except cheese). Bring to boil.
Dissolve lime gelatin in 1 cup hot water. Add pineapple juice and pineapple. Chill until firm. Dissolve lemon gelatin in 1 cup hot water. Add 3/4 cup cold water; chill until thickened slightly. Place bowl of lemon gelatin in larger bowl of ice and water. Whip gelatin until fluffy and thick. Add whipped cream to cream cheese gradually; whip until thick and smooth. Fold cheese mixture into whipped gelatin mixture; pour over the firm lime-pineapple layer. Chill until firm. Yields 9 servings.
Heat soup, margarine and cheese over low heat until cheese melts. Add shrimp and wine and heat. Serve over hot rice or toast.
Mix all ingredients and top with onion rings in a shallow baking dish. Bake 30 to 45 minutes at 350°.
Add all ingredients together in a bowl and mix. More flour or water can be added. Turn out on table and knead. Put in plastic bags or sealed containers to store.
Heat 7-Up and marshmallows until dissolved. Blend Jell-O and cream cheese. Add hot 7-Up mixture to Jell-O mix. Stir until well dissolved. Refrigerate until mixture thickens. Add Dream Whip, pineapple and nuts.
Melt butter in shallow roasting pan. Combine flour, salt, pepper, paprika, garlic salt, poultry seasoning and oregano. Coat chicken with flour mixture in plastic or paper bag. Place chicken, skin-side down, in pan. Bake at 425° for 30 minutes. Turn chicken; sprinkle with parsley. Bake 20 or 30 minutes longer or until chicken is cooked.
Combine sugar, milk, butter and cocoa. Bring to a boil for 1 1/2 minutes. Add remaining ingredients; blend well. Take spoon and dip small clumps onto wax paper. Let cool.
Place apples in a buttered pan. Sprinkle with sugar. Mix flour, butter, brown sugar, cinnamon and salt. Cover apples with mix and bake at 325° for 1 hour.
Mix milk, vanilla, butter and sugar together. Bring to boil for 1 minute. Remove from heat. Stir in peanut butter and oats. Drop on waxed paper; let cool.
Soften yeast in 1/4 cup warm water. Cool milk to lukewarm. Stir flour, sugar and salt into mixing bowl. Cut in 1/3 cup butter until mixture resembles cornmeal. Add egg, yeast and milk. Beat well. Stir in cheese and parsley. Turn into greased round casserole. Cover with damp cloth. Let rise about 40 minutes or until doubled in size. Dot with additional butter. Bake at 375° for 20 to 25 minutes.
Mix and roll into balls the size of walnuts. Bake at 350° until brown.
Mix vegetables, cheese, mayonnaise and onion flakes. Pour onto baking dish. Crush crackers. Add melted butter and spread over top of casserole. Bake at 350° until bubbly.
Into a 24-hour day, lined with sunshine and moonlight, add parents and children. Stir so that the flavor of all is intermingled. Add love, understanding, communication and trust in generous amounts. Combine work and play to proper proportions and then fold in carefully. Let set briefly. Briskly add laughter, tears, smiles, hugs and kisses. Sprinkle with joy, hope and peace. Peace will work itself into the center. Place in God's hands. This recipe should be made daily.
Mix first five ingredients. Roll in chopped pecans. Refrigerate. Serve with crackers.
Melt together margarine and cocoa. Add sugar and Pet milk. Boil 3 minutes. Remove from heat and add oatmeal, vanilla and coconut or nuts, if desired. Drop on waxed paper and let cool.
Wash and stem cranberries and combine with Dr. Pepper and sugar in a 3-quart saucepan. Boil slowly until clear and transparent, usually about 45 minutes. Chill before serving. Makes about 3 1/2 cups.
In a mixing bowl, combine cheeses, mixing well. Add the pimiento and garlic powder; mix well. Chill at least 1 hour. Yield: 8 servings.
Combine all ingredients, except vanilla, in top of double boiler. Place over boiling water. Cook 7 minutes, beating constantly with electric mixer. Remove from heat and stir in vanilla.
Combine dry ingredients. Cut in shortening. Mix yeast with 1/4 cup lukewarm water until dissolved. Stir in yeast and buttermilk. Roll and cut out. Bake in preheated oven at 450°.
Peel and slice apples into buttered 8-inch square pan. Sprinkle with spices. Add lemon juice and water. Mix flour, sugar and butter until crumbly. Spread on top of apple mixture. Bake, uncovered, in a 350° oven for one hour. Makes 6 servings.
Blend well. Bake muffins for 20 minutes at 350°. Bake loaf for 40 to 50 minutes at 350°.
Place a cube of butter into a 9 x 13-inch pan. Place into 375° oven until melted completely. While butter is melting, mix flour, milk, sugar and baking powder. Pour mixture over melted butter. Arrange drained fruit onto batter. (May sprinkle with 1/4 cup of fruit juice.) Bake at 375° for 45 minutes, or until brown.
Combine egg yolk, salt and cream; mix well. Place over low heat, stirring constantly until warm. Combine sugar and flour, mixing well. Gradually add to cream mixture stirring constantly. Cook over low heat, stirring constantly until thickened. Remove from heat; stir in vanilla and coconut. Pour into a pie shell and chill.
Combine peanut butter, light corn syrup and sugar. Heat, stirring constantly. Add corn flakes. Spread in 9 x 13-inch pan. Sprinkle with chocolate morsels. Cover with cookie sheet and place in 200° oven for 10 minutes until morsels melt enough to spread.
Add strawberry flavored soft drink mix and sugar to pineapple juice. Stir to dissolve. Add remaining fruit juices; chill. Serve over ice. Makes about 6 (8 ounce) servings.
Cream together shortening and brown sugar. Add beaten egg, sift flour, soda, cloves, salt, nutmeg and cinnamon together until well mixed. Stir in creamed mixture. Mix thoroughly carrots, potatoes and raisins. Stir into mixture. Turn into greased casserole with lid.
In a large kettle, place 1-inch square cube of meat and 1 1/2 cups hot water. Add onions and salt. Stew over moderate heat, letting meat brown as water evaporates, then add water to cover and simmer for 15 minutes. Mix peanut butter and hot broth. Stir until smooth paste. Add gradually to meat to keep sauce smooth. Add pepper, tomatoes and onions and chopped eggs. Boil about 20 minutes, then simmer 45 minutes or until meat is very tender. Serve over rice with side dishes of sliced orange, banana (sprinkled with lemon juice), chopped tomatoes, chopped green pepper, sliced cucumber, diced pineapple and diced papaya.
In a large skillet, cook hamburger and drain fat. Add crushed tomatoes. Add all other ingredients except cheese and bell pepper. Cook for 8 to 10 minutes. In a large baking dish, place bell pepper squares in dish to cover bottom. Add meat mixture and spread out evenly. Bake at 375° for 25 to 30 minutes. Remove from oven. Grate cheese. Add to the top; spread evenly. Put back in oven for 5 minutes. Remove and let stand 10 minutes. Serve.
Melt margarine and put into a 9 x 13-inch pan. Dip one biscuit at a time in water. Twist into a roll, about 4-inches long and roll in a bowl of sugar and cinnamon. Flip over in pan with melted butter. If you have any sugar left, sprinkle over twists before baking. You can also sprinkle coconut on top. Bake at 400° until brown.
Brown hamburger and drain grease. Add soup and mushrooms. Simmer to blend. Add sour cream; do not boil. Heat and serve over buttered rice or Chinese noodles. Yield: 4 to 6 servings.
Thinly slice onions. Melt butter in a large saucepan. Cook onions until soft and transparent, stirring often. Add beef broth and Worcestershire sauce. Simmer 20 minutes.
Mix juices with 9 cans of water. Add 7-Up and sherbet.
Remove pimento from olives. Fill centers with cheese. Wrap olives in half strips of bacon; fasten with toothpicks. Broil under moderate heat, turning frequently, until bacon is brown and cheese is melted.
Beat eggs, butter, sugar and flour. Beat until creamy. Add buttermilk and vanilla. Pour into pie shell and bake for 30 minutes in 350° oven.
Clean beans and snap off and discard ends. Cook beans and onions in boiling water until beans are tender-crisp (or steam beans and onions). Drain well. In large bowl, combine remaining ingredients and mix well. Add bean and onion mixture and toss to coat. Cover and refrigerate overnight or for at least 2 hours. Toss salad again before serving.
Blend 3 cups flour with spices. Melt shortening. Add sugar and molasses. Stir to cool slightly. Add soda and egg. Add dry ingredients and mix until smooth. Add enough additional flour to make a very stiff dough. Pat dough smoothly into a shallow 12 x 18-inch pan. Bake 10 minutes at 350°. Sprinkle top with granulated sugar. Bake 10 minutes more. Cool in pan.
Combine juice with sugar and water. Stir to dissolve sugar. Strain mint tea and combine both mixtures. Pour over ice and garnish with an orange slice or a sprig of mint. Serves 6 to 8.
Put all ingredients in mixing bowl. Mix with hands until well mixed. Place mixture in 9 x 13-inch pan. Shape into loaf and make sure there is room around edges for drippings to collect.
Dissolve gelatin in boiling water. Add cold water and chill until mixture begins to thicken. Add all other ingredients and stir well. Pour into oiled pan or mold and chill until firm.
Chop vegetables in food processor; mix. Boil sugar and vinegar; pour over vegetables. Refrigerate. Lasts several weeks.
Combine corn meal, flour, salt and garlic salt. Mix in lightly. Add milk, egg and oil; beat with fork until smooth. Roll wieners in flour; coat with batter. Fry for 2 to 3 minutes, or until golden brown.
Heat oil in deep skillet; saute garlic and shallot. Add shrimp; saute until pink. Add rest of ingredients. Simmer; serve over pasta. Serves 4.
Cook the potatoes in jackets until tender; peel and slice. Peel, core and grate the apples. In a greased 1 1/2-quart casserole, place a layer of potatoes. Top with a layer of apples. Sprinkle with part of the sugar and nuts. Dot with part of the butter; repeat layers. Top with crumbs and arrange a few pecan or walnut halves over crumbs. Cover and bake at 375° for 45 minutes. Remove cover and bake 5 to 10 minutes longer until crumbs are lightly browned.
In a small saucepan, combine and heat all ingredients until brown sugar dissolves. Lay ribs in a glass or ceramic dish and pour hot marinade over. Marinate several hours at room temperature or overnight in refrigerator. Grill and enjoy!
Combine cheese, olives, onion, salad oil and tomato sauce. Season to taste with salt, garlic powder and oregano. Slice French bread 1/4 to 3/8-inch thick. Toast lightly on both sides. Spread on cheese mixture, broil until bubbly and flecked with brown. Serve piping hot.
Combine sour cream, milk and pudding in large bowl. Beat with a whisk until smooth. Add pineapple and coconut. Mix to combine. Refrigerate for 30 minutes before serving. Yields 2 cups. Serve in half a cantaloupe placed in the center of a tray of variety sliced fruit.
Mix the first 4 ingredients. Mix milk, soda and vanilla; add to mixture. Add dry ingredients. Stir in chocolate chips and nuts. Drop from teaspoon onto greased cookie sheets. Bake in a 375° oven for about 10 minutes, or until cookies are set.
Mix corn, sausage, pepper and onion together. Add remaining ingredients. Bake for 45 minutes at 350°.
Cook bacon until crisp. Drain and set aside. Chop broccoli and cauliflower into pieces, cubed or diced, small enough to mix. Add shredded cheeses and diced onion. Add Miracle Whip and sugar to taste and consistency desired.
Shell and devein shrimp; set aside. Stir cashews in heated oil in a large frying pan until they give off a nut like aroma and begin to brown. Remove from oil and reserve. To same oil, add onion and celery. Cook, stirring occasionally over medium-high heat until onions are transparent. Add mushrooms and cook until they begin to brown. Mix in garlic and shrimp, stirring until shrimp turn pink. Mix cornstarch with soy sauce and chicken broth to shrimp mixture. Add spinach and peas; stir 30 seconds. Mix in cornstarch mixture, stirring just until thickened. Taste. Add salt, if needed. Sprinkle with cashews. Serve shrimp over cooked rice. Makes 4 servings.
Combine all ingredients; mix until well blended. Chill several hours before serving. Serves 4.
Begin with all ingredients at room temperature. Fry bacon to a good crisp. Remove and drain on paper toweling; save pan drippings. When cool, crumble bacon. Remove stems from mushrooms and chop them in food processor. Add imitation crabmeat and pulse until combined but don't pulverize. Add bacon bits and pulse twice. Place mixture in bowl. Add salt, pepper, onion and drippings. Mix with fingers of one hand, keeping other hand dry. Add half of bread crumbs and knead again. Continue adding bread crumbs until mixture is nearly dry.
Build and light charcoal fire. On 4 long skewers, alternate meat, tomatoes, meat, onion, meat, pepper, meat and mushrooms. Grill over fire until meat is cooked to taste. Serve on a bed of fluffy rice, along with green salad and garlic bread.