HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350. Microwave chocolate and margarine in microwaveable bowl on high for 1-2 minutes or until margarine is melted, stirring halfway through melting time. Stir until chocolate is completely melted. Stir in sugar, corn syrup, eggs and vanilla until well blended. Stir in pecan halves. Pour into unbaked pastry shell. Bake for 50 minutes, or until filling is firm 2 inches from edge. Cool on wire rack. Serve with whipped topping. Makes 8 servings.
Boil water and sugar. Put tea bags in for 5 minutes. Add orange juice and lemonade. Put in ice cream pail and freeze. Stir every few hours. To serve, put a scoop of slush in glass. Add 7-Up to fill glass.
Beat eggs with an electric mixer. Continue beating and add oil, sugar and vanilla. Add dry ingredients and mix well. Stir in zucchini, walnuts, coconut and raisins. Pour into greased pans (will make 2 loaf pans, 1 Bundt pan or 1 tube pan). Bake for approximately 1 hour at 350°.
Grease or spray a 9 x 13-inch glass baking dish. Crack in the eggs. Do not beat! Stir a little, breaking yolks. Sprinkle on half the cheese. Drizzle on the cream. Sprinkle on mushrooms. Sprinkle on onion and green pepper. Salt and pepper to taste. Sprinkle on sausage. Sprinkle on remaining cheese. Cover and refrigerate overnight. Bake at 350° for 45 minutes to 1 hour. Test with knife for doneness. Let set 5 minutes. Cut and serve with toast and juice.
Cream sugar and margarine. Add egg yolks. Mix graham cracker crumbs with baking powder and salt. Add alternately with milk. Fold in egg whites, stiffly beaten, last.
Heat oil in a large skillet or wok; add beef and cook, stirring constantly, until meat turns gray. Remove meat and set aside. In same pan, add water with bouillon in it, then add green pepper, onion and celery; cook about 12 minutes. Add soy sauce, sugar, Chinese vegetables and mushrooms, stirring to mix thoroughly. Add steak and cook about 5 minutes until heated thoroughly. Serve immediately over cooked rice. The vegetables should be a little crisp.
Mix and bake in greased pan. When done, roll up with a towel. When cool, unroll and put in bananas, jam, and/or sugar mixed with cream and vanilla.
Mix in order, drop with ice cream scoop onto a lightly greased cookie sheet, flatten before baking. Only 4 to 6 cookies per sheet. Bake at 350° for 12 to 15 minutes. This recipe can be divided into halves, thirds or quarters. Whole recipe makes approximately 95 cookies.
Combine sour cream, mayonnaise, cream cheese and seasonings. Mix well. Then stir in Cheddar cheese and crab. Cover. Chill 2 hours. Sprinkle with paprika. Serve with crackers, bread sticks or vegetables. Makes approximately 20 servings.
Cook macaroni according to package directions, drain. Place in 2 quart buttered casserole, mixing well with remaining ingredients. Top with potato chip crumbs. Bake at 350° for 40 minutes or until hot through.
Preheat oven to 350°. Grease cookie sheet. Measure and then crush Post Toasties. Measure out 2 cups flour. Cream butter well. Add sugars. Add eggs and vanilla. Stir in the flour, baking powder and baking soda and blend well. Add cereals and nuts and mix well. Makes very stiff batter. Drop from spoon on greased cookie sheet. Bake for 6 to 8 minutes at 350°. Makes 8 dozen.
Cut eggplant in two. Scrape out inside and put in saucepan with minced ham. Cover with water; boil until soft. Drain and add crumbs, butter, onion, salt and pepper to taste. Fill each half of hull with mixture. Add small lump of butter. Bake for 15 minutes or, if preferred, omit ham, using more bread crumbs and mixing with beaten yolks of 2 eggs. Serves 4.
Cream butter and sugars. Blend in egg, peanut butter, vanilla, dry ingredients, oats and chocolate chips. Spread in greased 13 x 9-inch pan. Bake at 350° for 20 minutes or until light brown. Do not overbake. Spread with icing while hot.
Shrimp can be deep fried, peeled or unpeeled. If it is peeled the tail is often left on to act as a handle when it's eaten. Large shrimp are often butterflied or split down the back, filled with a stuffing, coated with a breading or batter and then deep fried. Use any drench or dredge you like. Fry in oil at 365° until they float and turn golden brown, about 2 minutes, depending on the size of the shrimp.
Beat sugar, oil, eggs and vanilla with mixer. Combine flour, baking powder, salt and nuts. Add to wet mixture. Store in refrigerator 4 hours or overnight until firm. Knead by hand, using a bit of flour. Make 4 strips by dividing dough into 4 parts. Bake at 350° for 25 minutes or longer until golden.
Crush strawberries in saucepan. Stir in lemon juice, powdered pectin and sweetener. Bring to a boil and boil for 1 minute, stirring constantly. Remove from heat and continue stirring for 2 minutes. Pour into sterilized jars half pint size, to within 1/4-inch of top. Put on cap and screw tight. When cool, store in refrigerator. Yield: 2 1/2 pints.
Add boiling water to gelatin; stir until dissolved. Chill until the mixture begins to set, then fold in the mayonnaise and any additions you may wish to make.
Beat the eggs. Add the remaining ingredients. Make a ring of flour. Add ingredients and knead until smooth. Add more or less flour. Roll dough a small amount at a time about 3-inches wide, very thin. Cut into 3-inch rectangles. Cut a slit in center. Pull one end through slit. Deep fry until a light tan. Remove to paper towel. These can be made a few days before needed. Will keep for a few weeks. Sprinkle powdered sugar when ready to serve.
Thaw and cook the broccoli. Drain. Cook the rice as directed. Combine the drained broccoli and rice. Mix in the soup. Add the margarine and Velveeta. Put all of the mixture in a 13 x 9-inch baking dish. Bake 45 minutes at 350°. Great to go with chicken dishes!
Mix the first 5 ingredients. Add remaining ingredients. Bake 1 hour at 375°. Makes 1 large loaf or 2 small loaves.
Dissolve yeast in warm water. Mix all ingredients in large bowl. Add all-purpose flour until thickens and doughy. Pull back sides and grease bowl with shortening. Let rise in bowl until doubles in size. Dip fingers in cooking oil and make rolls. Let rise again in pan. Bake at 400° until brown.
Combine cream cheese, Worcestershire sauce, lemon juice, mayonnaise, onion and garlic salt in a bowl; mix well. Spread in shallow serving dish. Pour chili sauce over top. Sprinkle crab meat over chili sauce. Garnish with chopped parsley.
Dissolve Jell-O in 2 cups boiling water. Add 2 cups cold water. Let cool. Add all but one cup pie filling and pineapple. Pour in 9 x 13-inch dish and let set. Mix reserved pie filling and Cool Whip. Spread on top of set Jell-O.
Add one can to start of water. Add water when needed. Keep covered. Cook at 325° for 3 1/2 hours. Twenty minutes before serving, add 1 pound mushrooms, fresh.
Cook the chicken, celery and onions together. While this is cooking, mix the Stove Top, cornbread stuffing mix, eggs, sausage and sage seasoning (to your taste) together. When chicken is done, remove it from the bone and tear it into tiny pieces. Add to the broth, pour the broth, onions, celery and chicken into the bread mixture. Mix well. If the dressing is not moist enough, use the drippings from the turkey. Bake in 325° oven until lightly browned and done.
Place meat of choice in bottom of baking dish. Add potatoes, beans and carrots. Cover with soup. Cover with foil and bake at 350° for 1 hour.
Heat a small amount of oil in a large skillet; fry chicken until browned. Drain; place chicken in a 13 x 9 x 2 inch baking dish. In a saucepan, saut onion in butter until tender, stir in remaining ingredients. Simmer, uncovered for 15 minutes. Pour over chicken. Bake at 350 about 1 hour or until chicken is done, baking occasionally. Yield: 6-8 servings.
Put all in the bowl; add cold water a little at a time. Stir until you have a soft dough, like pie dough. Roll out thin. Cut in strips.
In blender, mix together 3 cups orange juice and rest of ingredients. Blend, gradually adding the remaining 3 cups juice. Refrigerate.
Melt butter; mix with other ingredients, except ice cream. Put half of mixture on bottom of a well-greased 9 x 13-inch pan. Cover with 1/2 gallon softened ice cream. Smooth with a spoon; cover with remaining mixture. Cover with foil and freeze.
Soak Grape-Nuts an hour in the cup of buttermilk. Then add egg and sugar. Combine flour, baking powder, soda and salt; stir into mixture along with the teaspoon of melted butter. Mix well. Pour into a greased loaf pan and bake in 350° oven 45 to 50 minutes.
Empty orange concentrate into blender container. Fill can with milk and pour into container. Blend together with ice cubes. Pour into 4 (6 ounce) glasses. Mixture is thick enough to eat with a spoon.
Mix pretzels and margarine and bake for 10 minutes at 375° in a 9 x 13-inch glass baking pan. Mix cream cheese, Cool Whip and sugar together and spread over crumbs. Cover all crumbs. Mix remaining ingredients and pour over cream cheese mixture. Set in fridge and let thicken until well set.
Place fruit in cake dish. Sweeten fruit with sugar as desired. Add some water to fruit, then take a box of cake mix and spread over contents. Take quarter sticks of pure butter and slice, about 1/8-inch thick. Cover entire dish solid and bake at 450° for 45 to 60 minutes or until brown.
Mix all ingredients together. Turn into loaf pan; top with small amount of sauce, if desired.	Bake at 350° for 1 to 1 1/2 hours.
Melt butter in heavy fry pan or Dutch oven. Saute onion and garlic 5 minutes; add mushrooms and meat, browning lightly. Add celery, stock, wine, tomato paste, tomato, salt, pepper, parsley and flour. Mix thoroughly.
Mix Jell-O and boiling water. Add cottage cheese. Stir until all is dissolved. Cut grapes in half and add. Add crushed pineapple and pecans. Pour in mold and let set overnight. I have some children that do not eat pecans, so I leave them out.
In saucepan on low heat, melt butter with sugar, vanilla, salt, cocoa and milk; bring to boil. Remove from heat. Blend in 1/2 cup peanut butter if wanted. Mix well. Add oats; mix again. Drop by teaspoon on waxed paper. Cool. Yields 4 dozen.
Bring milk to boil. Stir in cornmeal and cook until thick, stirring constantly. Remove from heat and cool until batter is stiff. Add eggs, baking powder, salt and butter; beat with electric beater 5 minutes. Pour into greased casserole and bake at 375° for 20 to 30 minutes. Serves 6.
Measure rice, salt and water into saucepan, bring to a boil. Cook until rice is tender about 40 minutes. Place rice on top of double boiler, stir in sweetened condensed milk and butter. Cook, stirring frequently over until slightly thickened, about 20 minutes. Remove from heat and stir in vanilla. To make parfaits, spoon alternating layers of creamy rice pudding with canned pie filling, any flavor. Top with whipped cream. Wala!! Makes 6 servings.
Combine sweet potatoes, butter, eggs, milk, sugar, salt, spices and flavorings in mixer bowl; beat well. Pour into pie shell. Bake at 425° for 1 hour and 20 minutes or until set. Yield: 8 servings.
Mix all ingredients together with mixer until smooth. Best if made one day in advance. Serve with corn chips or potato chips.
Mix applesauce and sugar; bring to a boil. Cook 10 minutes and add pineapple. Cook 10 minutes longer. Remove from heat and add jello. Working quickly, mix well and can. Seal. Use a heavy pan and watch closely to keep from scorching.
Blanch cook fresh asparagus until crisp-tender and rinse under cold water. If using frozen spears, thaw and drain well.
Boil margarine, sugar, syrup, salt, vanilla and butter flavoring gently for 5 minutes. Add baking soda. Mix with popped corn and stir. Place in 2 large, buttered cake pans and bake at 200° for 1 hour. Stir 2 to 3 times during and after baking.
This recipe is for 4 servings. For 2 servings, half the ingredients and for 8 servings, double the ingredients.
Melt butterscotch chips and margarine. Cool to lukewarm, then add brown sugar. Stir in dry ingredients, then vanilla and eggs. Fold in marshmallows and chocolate chips until just combined. Bake in greased 9 x 13 x 2-inch pan at 350° for 20 to 25 minutes. Don't overbake; it firms up as it cools. Cut into bars.
Brown meat and onions in fat. Stir in rice, water, bouillon cube and tomato paste. Add seasoning. Heat to boiling; stir well. Cover and simmer for 25 minutes. Add cheese and toss lightly.
Slice cabbage and onions or shred them. Toss with 1/3 cup of sugar. Mix remaining ingredients and bring to a boil. Pour boiling mixture over cabbage, let set and in five minutes, mix. Chill in refrigerator. Serves 4.
In a large bowl, combine mayonnaise and sour cream or yogurt; stir in curry powder, Fold in remaining ingredients. Chill at least 2 hours before serving. Yield: 4 to 6 servings.
In an 8 x 1 1/2-inch round baking dish, crumble meat. Microwave, uncovered, on 100% power (High) for 3 to 5 minutes or until meat loses its pink color, stirring once during cooking. Drain off fat, reserving 2 tablespoons drippings in the baking dish. Place meat on paper toweling.
Melt margarine in a 2-quart baking dish. Mix together the milk, baking powder, flour, sugar and salt. Pour batter over margarine, don't stir. Bake at 400° until done. Fruit will be on bottom and dough on top.
Cook vegetables until tender; put in baking dish. Melt 1/2 stick margarine and Velveeta cheese. Pour over vegetables. Melt remaining 1/2 stick margarine and mix with cracker crumbs. Top vegetables with crumbs. Bake at 350° for 30 to 45 minutes until brown.
Drain artichokes, then chop them into small pieces. Combine with all other ingredients, except parsley. Mix well. Pour into small baking dish. Sprinkle parsley on top. Bake at 350° for 20 to 30 minutes, until bubbly. Serve with crackers.
Prepare cake mix according to directions. Add pudding and pie filling after cool. Top with Cool Whip, nuts and coconut.
Boil livers about 15 to 20 minutes. Boil eggs until hard-boiled. Saute onion (sliced) until golden brown. Skim fat and other residue from livers and rinse in hot water. Peel and slice eggs.
Combine sugar, syrup and water in 4-quart saucepan. Bring to a boil on medium heat. Boil for 5 minutes. Add butter, peanuts and salt. Boil until thick, stirring constantly. Drop a little bit in cup of cold water. If candy cracks, it is done. Turn off stove. Add vanilla and baking soda. Stir. (Be careful, mixture will bubble up and pop a little.) Pour into 2 buttered 9 x 2 x 13-inch pans. Let cool. Break into pieces.
Mash bananas. Add egg and beat. Stir in shortening and sugar. Mix well. Add dry ingredients. Pour in muffin tins. Bake at 350° for 20 to 25 minutes. Yield: 1 dozen muffins.
Turn undrained kraut into large enough saucepan and cover with water, then sprinkle with caraway seed and the brown sugar. Bring to a boil. Reduce heat and simmer 5 minutes. Fry bacon pieces in skillet until half done; get rid of drippings. Add the garlic and onion to bacon and cook 3 to 4 more minutes. Now sprinkle the flour over the bacon and onion mixture and stir in the flour until thoroughly incorporated with the bacon mixture. Now pour the water from the simmered kraut into the bacon-onion mixture, stirring and cook 4 or 5 minutes or until mixture is thickened. Now pour the thickened mixture over the cooked kraut and stir to mix thoroughly. This makes 5 to 6 servings. Recipe may be doubled.
Sift flour once; measure. Add baking powder, salt and sugar; sift into a bowl. Cut in shortening until mixture looks like coarse meal. Add milk, mixing until a soft dough is formed. Knead dough on lightly floured board half a minute. Divide and pat 1/2-inch thick in two greased 9-inch layer pans. Bake in hot oven, 450°, for 20 minutes, or until done.
Put sugar, dates and eggs in lightly buttered skillet (deep iron frying pan is great). Simmer at low heat for 10 minutes, stirring constantly. Add nuts, salt and Rice Krispies. Stir. Remove from heat and cool slightly. With buttered fingers, form in 1-inch balls and roll in coconut, nuts, powdered sugar, etc.
Mix sugar, margarine, vanilla and just enough milk to moisten. (You may want to use your hands.) Roll out in confectioners sugar about the size of a pin and then spread with peanut butter. Roll up as a jelly roll. Slice.
Brown onion with ground beef in skillet. Add consomme and tomato paste to crock-pot with ground beef mixture. Cook on low 6 to 8 hours.
About 10 minutes before serving, blend strawberries and undiluted lemonade concentrate in covered blender on high speed. Pour mixture in chilled punch bowl and add remaining ingredients. Stir until sugar is dissolved. Put in 3 trays of ice. Garnish with orange slices.
Soak sun-dried tomatoes in hot water for 30 minutes; drain and set aside. Cook pasta according to directions on package. Run under cold water and drain well. While pasta is cooking, prepare dressing.
Sift flour and baking powder and mix with salt and ham. Cut in shortening with knife until all is consistency of meal. Add milk. Handle as little as possible. Pat with hands or roll on floured board. Bake in hot oven until brown.
Mix in order given and bake in a large cookie sheet type pan at 350° for 15 to 20 minutes. Ice with a maple flavored icing or serve plain.
Mix everything together, except the milk. If too thick, add enough milk to reach pouring consistency. Refrigerate 1 to 2 hours to allow the flavors to develop.
Mix together 1 1/2 cups sugar and eggs thoroughly. Blend flour, tartar, baking soda and salt and stir. Shape dough into 1-inch balls. Roll in mixture of 2 tablespoons of sugar and cinnamon. Place 2 inches apart on an ungreased baking pan. Bake at 400° for 8 to 10 minutes. The cookies puff and then flatten.
Roll chicken pieces in flour. Brown in butter in skillet. Remove chicken to ovenproof dish and cover. Bake at 375° for 30 minutes. Remove cover and bake 30 minutes more. Combine all other ingredients except rice in skillet with chicken drippings. Bring to a boil. Add rice in a 1 1/2-quart casserole dish. Bake rice at 375° for 25 minutes.
Chop the sausage coarsely by hand or in a food processor. Transfer the chopped sausage and onion to a deep pan; saute over medium heat until the sausage is lightly browned, about 8 minutes. On a small plate or on wax paper, combine the flour, thyme and pepper. Add to the sausage and brown all together until the mixture bubbles up, about 5 minutes. Add the milk and half and half all at once; cook, stirring, until the mixture again bubbles up, about 5 minutes. Add the sauerkraut and its juice; bring to a boil. The mixture will continue to thicken. Taste for tartness; add lemon juice, if desired.
Saute onions and green peppers in butter. Brown ground beef and pour off grease. Add garlic salt, onions and peppers. Stir in tomatoes, tomato sauce and water. Cook until boiling. Reduce heat and simmer 20 minutes. Pour half of the beef mixture into a 9 x 13 x 2-inch pan. Top with noodles. Add the remaining beef mixture and top with cheese, making sure all noodles are covered. Cover with aluminum foil and bake at 350° for 45 minutes to one hour.
Melt butter in large skillet; add shrimp and garlic. Saute, stirring constantly, for about 3 to 5 minutes or until shrimp turns pink. Stir in remaining ingredients. Cook, stirring gently, for about 2 to 3 minutes. Serve immediately.
Preheat oven to 400°. Line a baking sheet with parchment paper. Keep berries frozen until time to use. In a large bowl, whisk together unsifted flour, sugar, baking powder and salt. Mix in butter until mixture is size of fine crumbs. Stir in buttermilk and then stir in berries. Be careful to use the fruit and not the liquid. Shape dough into two 7-inch circles on prepared baking sheet. Cut each circle into 6 wedges and coat with cooking spray. Bake until cooked through and golden, about 20 minutes. Yields 1 wedge per serving.
Brown hamburg and onion. Drain off fat and season. Lay chillies in bottom of a 9x13 pan, cover with hamburg, then sprinkle with cheese. Mix flour, eggs and milk and pour over top. Bake at 350 degrees for 45-50 minutes.
Combine first 6 ingredients with boiling water; cool to 105° to 115°. Dissolve yeast in 1/2 cup warm water and add to oats mixture. Gradually stir in enough flour to make soft dough. Turn out and knead until smooth. Put in a greased bowl, cover and let rise until double. Punch down and turn out on floured board. Knead 2 minutes. Divide in half and let rest for 10 minutes.
Sprinkle the pork chops with salt and pepper. Brown chops on both sides in skillet on medium heat in shortening. Drain grease. Mix soup, half and half and water together. Pour over chops in casserole dish. Bake at 350° for 45 minutes. Stir gravy well before serving.
Brown ground pork and onion in skillet, stirring frequently. Add salt and pepper. Cook over low heat for 5 to 10 minutes. Separate cabbage into leaves. Add to pork mixture with 1 cup water. Steam, covered, for 5 minutes or until cabbage is tender-crisp. Stir in noodles. Simmer, covered, for 15 to 20 minutes or until heated through. Yields 6 to 8 servings.
Saute shrimp in butter for 3 to 5 minutes over low heat. Stir and turn. Add soups and blend well. Stir in sour cream and curry powder. Continue stirring until very hot. Serve over rice or spoon into hot patty shells.
Prepare vegetables; season to taste. Saute until just cooked. Serve in hard rolls. Makes 4 sandwiches. May be topped with grated cheese.
Have ingredients at room temperature. Have baking sheets ready; do not grease. Start oven 10 minutes before baking; set to 400°. Sift flour, measure; resift 3 times with salt and soda. Cream butter until smooth; add sugars gradually, creaming thoroughly. Stir in vanilla, then eggs one at a time, and beat until well blended. Add flour in 3 portions, mixing well after each. Stir in nuts. Chill dough until stiff, then divide in half and place on 2 sheets of waxed paper. Quickly shape into 2 uniform rolls about 2 inches in diameter, then roll up in the paper. Store in refrigerator until very firm, from 4 to 6 hours. When firm, slice with a sharp knife into 1/4-inch thick cookies. Bake 8 to 10 minutes to a pale golden color. Dough will keep in refrigerator 3 to 5 days. Makes 40 cookies.
Mix all ingredients together; put into a greased large casserole. Bake at 350° for 35 to 45 minutes, or longer if you prefer it drier.
Mix thoroughly in a good-natured pan. Then sprinkle with a little sympathy over the top. Bake at an even temperature for as long as you live. Remember to serve large helpings and serve often. This can be prepared so easily.
Combine flour, corn meal, sugar, baking powder and salt. Add milk, egg and melted margarine. Beat until smooth. Bake in 8-inch square pan for 20 to 25 minutes in 425° oven.
Mix egg yolks, sugar and 1 quart of milk together in a large bowl. Add vanilla, can of milk and salt. In another bowl, whip egg whites until foamy. Add egg whites to egg yolk mixture. Pour into freezer can and add more milk until it reaches the fill line mark on can. Now you are ready! Makes 1 gallon.
Bring 1 3/4 cups of water to rolling boil. Add salt. Stir in dry rice; cover and cook. Brown the sausage. Add to cooked rice. Add oil, cheese and milk to make soupy mixture. Add sausage, bell pepper, onion, parsley, salt and pepper. Place in 3-quart casserole. Cover and bake 30 minutes at 300°. Serves 8.
Beat eggs, sugar and Wesson oil. Add flour and spices; add buttermilk, nuts and prunes. Last mix well. Cook in stem pan 60 minutes at 350° or until done.
Combine all ingredients and mix well. Bake for 30 minutes at 450°.
Preheat oven to 350°. Grease bottom of 9-inch square baking pan. Melt butter in saucepan over low heat. Remove from heat. Stir in remaining ingredients (sugars, eggs, peanut butter, flour, vanilla and chocolate chips); mix well. Spread in prepared pan. Bake 30 to 35 minutes. Cool in pan. Cut into 16 squares.
Brown meat and onion. Add salt, pepper, garlic, chili powder and water. Simmer 10 minutes.
Combine all ingredients in an electric blender. Process until smooth. Store in refrigerator. Use as you would regular condensed milk. Yields about 1 1/4 cups.