HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine and cocoa in skillet. Mix together eggs, sugar, flour and salt. Add cocoa mixture. Mix well. Add pecans. Pour into greased 10 x 14-inch pan. Bake at 350° for about 30 to 45 minutes. Place marshmallows close together on cake. Place in oven until marshmallows soften. Remove from oven and press marshmallows down with fingertips. Let cake cool completely before icing.
Slice zucchini and onion into rings. Saute in margarine for about 8 minutes, until they get a little soft. Place in baking dish and add tomato sauce. Sprinkle with oregano, Parmesan cheese and cracker crumbs. Dot with margarine. Bake at 350° for 30 minutes.
Blenderize cookies to crumbs. Add butter, melted. Put into pie tin and press to sides for a crust. Put aside.
Mix together the flour, sugar, baking powder and nutmeg. Cut the Crisco and margarine in thoroughly, using pastry cutter or 2 knives. Stir in the currants. Beat together the eggs and milk; add milk mixture to flour mixture. Stir with fork until dough forms. Roll out to 1/4-inch thickness on lightly floured surface. Cut into 3-inch circles. (Or, divide dough into 12 parts; pat or roll out each piece to 1/4-inch thickness.) Bake on electric skillet set at 350°, or use heavy frying pan or griddle on low or a little above. Pan should be hot enough to sizzle water. Bake until set and lightly browned on bottom. Turn like a hot cake; bake until other side is slightly browned and cake is cooked through (takes 5 to 8 minutes per side). Cool on rack.
Mix ingredients together and pour in unbaked pie shell. Bake at 350° for 45 minutes.
Blend the ingredients well and add clean, fresh snow until absorbed and it looks like ice cream. (Tastes like frozen custard.)
Grease 9 x 12-inch Pyrex dish. Crush potato chips and use half of them to line dish. Add chicken mixture and cover with other half of crushed chips. Bake at 400° for 30 minutes.
Cook sugar, water, vinegar and flour over medium heat until clear. Season to taste with salt and pepper. Cool, then add mustard and mayonnaise. Pour over broccoli, onion and bacon just before serving.
In a 6-quart kettle, saute garlic and onion until soft. Add stock, beans and their liquid, vegetables, basil, oregano and rosemary; bring to simmering. Reduce heat; cover and cook for 30 minutes. Stir in tomato paste and macaroni and continue simmering for 15 minutes or until macaroni is tender. Add cabbage and cook, covered, about 5 more minutes. Season with salt and pepper and serve.
Cook sausage and pour off grease. Cube bread and place in bottom of greased 2-quart casserole dish. Cover bread with a layer of sausage and a layer of cheese. Use remaining sausage and cheese to make two more layers. Beat eggs, milk, salt and pepper together. Pour over ingredients in casserole dish. Bake at 350° for 45 minutes. Good to make ahead and refrigerate overnight before cooking.
Mix first 5 ingredients. Top with cheese. Bake at 350° for 20 minutes. Serve with crackers. Good hot or cold.
Combine first 4 ingredients and brown in skillet. Cook and drain noodles. Mix all ingredients (except cheese). Place mixture in 9 x 13-inch pan. Top with cheese. Cover with foil. Bake at 350° for 3 minutes or until hot and bubbly.
Do not stir. Bake at 350° for 45 minutes. Use any kind of berry or canned fruit. If fruit is sweetened, use less sugar; if apples are used, bring to a boil before putting in cobbler.
Combine first 5 ingredients. Cook and simmer on low heat until tender. Puree in blender; take out and strain. In new pan, melt butter; add flour all at once. Cook 1 to 2 minutes, stirring constantly. Add cream, salt and white pepper. Add remaining ingredients. Cook on low heat. If too thick, add some extra cream.
Simmer all but shrimp 5 minutes. Add shrimp and heat. Serve over cooked rice.
Combine all ingredients in a medium size saucepan. Heat over medium-high heat and cook for 15 minutes, stirring frequently. Makes about 2 1/2 cups sauce.
Beat together for 3 or 4 minutes the eggs, sugar, buttermilk, margarine and vanilla. Pour into pie shell and bake at 375° until knife inserted into filling comes out clean. This takes about 1 hour and 45 minutes.
Cook and drain noodles. Brown and drain ground beef. Add spaghetti sauce to ground beef. Layer noodles, then ground beef and sauce. Layer pepperoni, mushrooms. Sprinkle cheeses over top. May repeat layers, if desired. Cook until cheese melts.
Mix ingredients together. Pour in buttered baking dish. Dot top with additional butter. Bake for approximately 35 minutes or until set and lightly browned.
Cook squash, carrot and onion together until tender; drain well. Add soup, sour cream and 1/2 cup stuffing; mix well. Place in casserole dish. Sprinkle with remaining stuffing. Bake at 350° for 25 to 30 minutes.
Brown meat in large skillet. Saute onions and garlic. Combine with meat. Sprinkle chili powder over meat. Add tomato sauce, salt, sugar, half the olives and all the green chiles. Simmer over low heat 15 minutes. Fry tortillas in hot oil (much easier to use corn chips or Fritos). Beat cottage cheese and eggs together. Spread 1/3 meat mix in bottom of 2 (13 x 9-inch) baking dishes. Cover with 1/2 the Jack cheese, half the cottage cheese mixture and half the tortillas (or chips). Repeat, finishing with a final layer of meat. Top with Cheddar cheese. Bake uncovered at 350° for 40 minutes or until cheese is melted and casserole is heated through. Garnish with sour cream, green onions and rest of black olives. Freezes well but defrost before baking. Serves 12 to 16 hungry people.
Cook noodles according to directions while preparing beef. Saute ground beef. Add onions, seasoned salt, pepper and garlic powder. Drain grease off meat. Add cooked noodles and can of Ranch Style beans. Simmer in skillet until hot. Serve on plate or in bowl. Add cheese if you like.
Preheat oven to 350°. Blend the butter and sugars thoroughly. Add egg and beat well. Add the nuts, coconut (if desired) and corn flakes; mix well. Shape cookies using a tablespoon and pressing filled spoon against side of bowl. Then drop lightly on a greased cookie sheet. Bake 10 minutes. Makes 2 dozen cookies, 49 calories each.
Saute chopped vegetables in margarine until tender. Add tomato and picante sauces. Cook on simmer for 15 to 20 minutes. Add fish and/or shrimp. Cover; cook 10 minutes, until fish is flaky. If adding shrimp, add them last; cook only 5 minutes. Serve over cooked rice.
Preheat oven to 350°. Grease and flour 9 x 13-inch baking pan. Prepare cake batter according to package directions using eggs, water and oil. Blend in peanut butter. Spoon 1/2 batter into pan. Sprinkle 3/4 cup chocolate chips over batter. Spread remaining batter over top. Sprinkle remaining chips and peanuts over batter. Bake 45 minutes. Cool in pan. May be frosted or served plain.
Put cut rhubarb in 2-quart pan. Pour sugar over it and let stand until juice forms. Cook and bring to a boil. Time for 11 minutes. Stir while cooking. Take off heat and pour in Jell-O. Stir and pour in jars. Cover jars with lids. Cool. Keep in refrigerator.
Cut steak in bite size pieces. Put in crock pot and add remaining ingredients. Cook on low 8 - 10 hours.
Peel and pit avocados, cut into chunks and arrange on a plate. Remove seeds of pepper. Rinse with cold water. Wipe dry and dice. Sprinkle over avocados. Mix mustard powder into 3 tablespoons cold water. Blend well. Let sit a minute or two, then add evaporated milk, salad dressing and salt; mix well and pour over avocados and red bell peppers.
Cream the sugar and butter until light with mixer. Add eggs, one at a time, mixing after each. Sift flour, salt and baking powder together. Gradually add to sugar mixture and fold in sour cream, a little at a time, along with vanilla. Mix well or until combined. Bake at 350° for 1 hour or 1 hour and 15 minutes in a Bundt size pan or two loaf pans. When cool, garnish with powdered sugar.
Mix cake mix, 3 egg yolks, buttermilk and 1 teaspoon vanilla. Beat as directed on box, then fold in beaten egg whites. Bake in 3 layers at 350° for 30 minutes.
Dissolve yeast in 1/2 cup lukewarm water. Put sugar, oil, salt and egg in bowl and mix together. Add boiling water, then add yeast and flour. Let rise for minutes. Bake at 350° until brown.
Mix all ingredients with electric mixer and pour into a greased 2-quart casserole dish.
Pop the corn. Combine molasses, sugar, vinegar and oleo in saucepan and cook to soft-ball stage. Remove from heat. Add soda; stir to mix thoroughly. Pour over popped corn, mixing well. Shape into balls with greased hands. Makes about 24 popcorn balls.
Cream butter and sugar. Add eggs, 1 at a time. Add sour cream. Sift flour and baking soda together; add to creamed mixture. Add flavoring. Do not overbeat. Pour into a tube pan and bake at 325° for 1 hour and 20 minutes or until cake tests clean.
Put all ingredients, except the milk and butter, in a kettle or stewpan. Cook over low heat until the meat falls apart. Add milk and butter. Bring to a boil. Serve hot.
Mix all together. Melt 1/2 to 3/4 stick of butter in pan. Pour mixture into pan. Bake at 375° for 45 minutes.
Combine all ingredients; toss lightly. Chill. Serve on lettuce leaves with lime wedges as desired.
Cook pulp, sugar and raisins until the consistency of jam. Add lemon or orange slices 10 minutes before taking off the fire. Add nuts 5 minutes before taking off the fire. Pour into hot, sterilized jars and seal.
In saucepan, mix sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Cook and stir over high heat until mixture comes to a boil. Reduce heat. Cook and stir 2 minutes longer. Remove from heat. Stir small amount of hot mixture into egg yolks, then return to hot mixture. Bring to boil and cook 2 minutes, stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well.
Mix margarine, brown sugar and curry powder. Pour over fruit. Heat in a 325° oven for 45 minutes.
In double boiler, melt caramels in the milk. When melted, remove pan from heat and add pecans. Stir well. Drop by teaspoonfuls on buttered greased cookie sheet. Refrigerate until cold. Meanwhile, wash pan. Melt paraffin and chocolate in the pan. Take candy out of refrigerator and dip in chocolate with a toothpick. Put back into refrigerator until morning and then put in container. May want to leave in refrigerator or not. Check to see if it's melted if left out.
Combine sugar and flour and stir until well blended. Add milk, stirring until smooth. Melt butter in 1 1/2 to 2-quart baking dish. Pour batter mixture into butter and then pour peaches in last; do not stir. Bake at 350° for 40 minutes or until top is well browned.
Combine juices with frozen concentrate, sugar and mulling spices. Mix thoroughly until sugar and concentrate are dissolved. Chill for at least 10 hours to allow spices to draw. When serving, remove spices. Stir in ginger ale and champagne. Garnish with fresh fruit slices. Makes 1 1/4 gallons (about 35 four ounce servings).
Combine all ingredients and place in loaf pan. Bake in 350 degree oven for 1 hour.
Preheat oven to 500°. Prepare roast as you like it with spices. Cook roast: 5 minutes per pound for rare, 10 minutes per pound for medium rare, 15 minutes per pound for well done. Turn oven off. Leave in for 2 hours. Do not open oven door for full 2 hours.
Peel potatoes if desired and slice 1/4 inch thick and set aside. In a large skillet over medium heat, fry bacon until crisp. Remove with a slotted spoon. Drain on paper towels. Discard all but 3 tablespoons of the drippings. Over medium heat, saute celery and onion in bacon drippings until crispy tender. Stir in flour, sugar, salt, and pepper until blended. Stir in water, vinegar, and spicy brown mustard. Stirring constantly over medium heat, bring to a boil until thickened. Remove from heat. Crumble bacon. Stir potatoes and half of the bacon into hot dressing in skillet. Stirring gently, cook over medium heat until heated through and potatoes are well coated. Transfer to a serving bowl and sprinkle remaining bacon over top. Serve hot or warm.
Mix applesauce and cinnamon together until they make a dough. Roll out 1/8 to 1/4-inch thick and cut with cookie cutters. Make a hole with a toothpick to use to hang. Air dry ornaments on wax paper 2 days, turning frequently to avoid warping. Ornaments will be color of cinnamon and they make your house smell wonderful!
Stir both of the sugars, milk and margarine together in a large pan. Cook over a medium heat, stirring occasionally, until the mixture forms a soft ball when a little bit of it is dropped into a glass of cold water. (It is too soft if the mixture covers the bottom of the glass; it should hold together loosely.) Add the vanilla and salt; cook about 1 minute longer. Remove from heat and add nuts. Beat with a spoon until candy starts to get very thick (a wooden spoon is best). Drop by large spoonfuls onto wax paper. Let cool.
Dilute unflavored gelatin in cold water. Bring tomato soup (undiluted) to a boil and add gelatin mixture. Remove from heat. Cool a few minutes. Add cream cheese. Mix with mixer and add shrimp, celery and onion. Mix with mixer and refrigerate.
Mix all ingredients and bake in greased casserole dish. Bake at 400° for 1 hour or until brown.
Grind seeded orange and place in one-cup measure; fill with boiling water. Combine cranberries, sugar, egg and orange mixture in a bowl. Let stand. Sift flour, powder, salt and soda. Cut in butter. Pour in cranberry mixture. Blend until just mixed. Do not beat. Fold in nuts. Put in 9 x 5 x 3-inch greased pan. Let stand 20 minutes. Bake at 350° for 55 to 60 minutes.
Heat sugar, vinegar and salt, then cool. Slice onions and pickles paper thin. Pack in a jar. Pour sugar mixture over pickles. Put in refrigerator. Can use in a few days.
Cut cooked sweet potatoes in halves and arrange on buttered 7 1/2 x 12-inch baking dish. Combine sugar, cornstarch, orange rind, cinnamon and apricot juice in saucepan and cook until thick. Stirring constantly. Stir in apricots, butter and pecans. Pour over sweet potatoes. Bake in moderate oven (375°) for 25 minutes. Makes 6 to 8 servings.
Melt enough margarine to completely cover a 2-quart baking dish. Place potatoes in dish. Cover with flour and cheese (mixed together). Add salt and pepper to taste. Bake at 375° until potatoes are done.
Sift flour and sugar together five times. Mix with hot water and beat until smooth. Add egg whites, beaten with the salt, then add vanilla. Sprinkle baking powder over the mixture and stir. Start baking in oven at 250° and gradually raise to 400°. Hold there until done.
Combine all ingredients except noodles or rice. Place in casserole dish. Cover and bake at 300° about 3 hours, or until beef is tender. Serve on the noodles or rice.
Sift dry ingredients into bowl. Combine egg, milk and oil into the dry mixture. Add cottage cheese and mix well. Pour into greased muffin tins; fill 3/4 full. Bake at 400° for 20 minutes. Makes 15 to 18 muffins.
Brown meat in electric skillet; drain and set aside. In skillet, combine sauce and soup together on 200° setting. Cook until bubbly. Dip enchilada shells, turning once. Set aside on wax paper. When you have finished all 12, pack each with meat, shredded cheese and olives.
Mix all ingredients and pour into unbaked pie shell. Bake at 450° for 10 minutes. Reduce temperature to 350° and bake 50 minutes longer.
Let dough thaw and rise all day. Pat out dough on cookie sheets. Layer meats and cheeses on half of dough. Sprinkle with grated cheese and oregano. Roll up side over meats and cheeses to close. Sprinkle with more grated Parmesan. Bake at 375° for 20 to 25 minutes or longer. Slice into eating portions. Heat up Garden Spot spaghetti sauce to pour over pieces.
Place cucumbers in quart jars. In each jar, place 1 garlic clove, 1 hot pepper and dill weed. Combine water, vinegar and salt. Pour over cucumbers; seal. Process in hot water bath for 10 minutes.
Dissolve yeast with lukewarm milk add 2 tbsp sugar. Melt butter in large bowl. Add cold milk, 1/2 cup sugar, salt, and eggs. Mix well. Alternately add yeast and flour to the above mixture, mixing well after each addition. When mixed, leave dough in same bowl, cover and refrigerate over night. On a lightly floured surface, divide dough into 4 parts. Roll each separately in as large a circle as possible. Dough should be very thin. Cut each circle into 16 wedges. Roll each piece from wide outside edge to center point. Lay point side down on ungreased cookie sheet. Let rise in warm room till double in bulk. Approximately 2-4 hours. Bake at 350° for 15-20 minutes. Yields 64 rolls.
Mix all ingredients with mayonnaise (sparingly). If it seems a little dry, add some of the pineapple juice. Chill and serve with chopped green onions on top. Very good with Ritz crackers.
Thaw spinach and squeeze water out with hands. Mix all ingredients together. Chill. Serve with crackers, chips and bagel chips.
Combine first 5 ingredients. Cut in the shortening, beaten eggs, milk and sugar. (Mix together.) Bake at 375° for 20 to 30 minutes.
Cream together sugar and margarine. Add eggs, one at a time, beating well after each addition. Stir in bananas. Combine flour, baking powder and salt. Stir into creamed mixture. Spoon into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 minutes to an hour or until bread tests done.
Mix ingredients. Roll 1/2-inch thick. Sprinkle with sugar. Bake in a moderate oven for 10 to 12 minutes.
Mix flour, margarine and Cheddar cheese spread together in a bowl until it is dough consistency. Take about one tablespoon of the mixture in the palm of your hand and flatten. Wrap the mixture around the olive and place on a cookie sheet. Sprinkle lightly with paprika and bake at 300° until golden brown. Serve warm.
Mix and drain vegetables in bowl with 2 or 3 layers of paper towels in bottom for 2 to 3 hours. Remove and toss with mayonnaise, vinegar, sugar, salt and pepper.
Brown the ground beef; drain off grease and put in a 9 x 13-inch pan or Pyrex dish (or 3-quart casserole). Mix together the soups and 1 can of water, then stir in the mixed vegetables, including juice. Pour this mixture over the ground beef. Top with a layer of Tater Tots. Bake at 350° for 1 1/2 hours. Very good!
Combine pineapple juice, orange juice, lemon juice and sugar. Stir to dissolve sugar. Add crushed ice and milk. Shake vigorously or beat until well blended and frothy. Pour in tall glasses and garnish with whipped cream or vanilla ice cream. Serves 4.
Lay brie on 3 or 4 fillo sheets. Spread on top of brie the mustard and preserves and top with pecans. Bring the fillo sheets up and seal. Coat the dough sheets with melted margarine.
Melt the butter in a saucepan; add almonds and very lightly brown. Set aside.	In a large saucepan, add the chicken broth, onion, bay leaf and almond mixture. Simmer for 15 minutes. Stir flour and 1/4 cup of the milk until well blended. Add the flour mixture, remainder of the milk, half and half, salt and pepper. Stir and simmer for 5 minutes or until hot. Yields 6 servings.
Dissolve jello; add liquid and remaining ingredients. Allow to gel in an 8 x 8 or 9 x 9 pan. Cut into squares to serve; place on a lettuce leaf. A dollop of mayonnaise is optional.
Layer thawed broccoli, chicken, cheese and water chestnuts. Mix mushroom soup and mayonnaise and pour over chicken mixture. Bake 35 minutes at 350°. When almost done, put can of onion rings on top and brown. Watch because they burn easily.
Soak gelatine in crab juice. Add hot soup, undiluted, to the mashed cream cheese. Add gelatine mix to this while hot, then cool. Add mayonnaise and vegetables and pour into mold. Refrigerate. Serve with crackers.
Make and bake tart shells. Scald milk. Mix sugar, salt and flour with beaten egg and pour scalded milk slowly over this mixture, stirring constantly; then return to double boiler and cook until thick, stirring constantly. Add vanilla; cool. Just before using, fold in half the whipped cream; place layer of berries on top. Heat currant jelly until it melts and put about 1 tablespoon on top of each tart. Top with teaspoon of whipped cream. Serves 6.
Bring sugar and water to boil. Add all juices and heat well. Add cloves and cinnamon. Serve hot.
Mix the milk and maple syrup in the electric blender. Add ice cream to the mixture by the spoonful. Blend a few minutes, until smooth. Makes 4 cups (1 quart).
Cream butter, shortening and sugar. Add eggs and cream well. Add dry ingredients. Drop by teaspoonful onto cookie sheet. Bake at 350° approximately 8 minutes or until done. Makes 1,680 cookies.
Mix cake mix, melted or softened butter and 1 egg. Press in bottom of a greased and floured 9 x 13-inch pan; set aside. Mix together cream cheese, 2 eggs and powdered sugar. Beat with mixer until smooth and well blended. Pour over bottom layer. Bake at 350° for 25 to 30 minutes. Cool and cut into squares.
In a bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Add lemon juice and enough cold water to the pineapple juice to make 1 cup liquid. Stir liquid into dissolved gelatin. Chill until slightly set. Stir in pineapple and carrots. Pour into oiled 4-cup mold or round glass dish; cover and chill until firm.
Combine crumbs, sugar and margarine; mix well. Press evenly and firmly on bottom and sides of a 9-inch pie pan. Chill. Let cheese stand at room temperature until soft; beat until fluffy. Gradually add milk, stirring until well mixed. Add lemon juice and vanilla; stir until well mixed. Turn into prepared crust. Chill 2 to 3 hours. (Do not freeze!) Top with can of cherry pie filling, chilled. If you prefer, another fruit pie filling may be used.
Mix all ingredients and pour in unbaked pie shell. Bake at 350° for 60 to 70 minutes.
Put dry cake mix in a bowl and add dry pudding. Mix cake according to directions on box. Put cones on a cookie sheet and fill 1/2 full of cake batter. Bake at 350° until toothpick comes out clean when inserted into middle. Frost and decorate as you like.
Mix gelatin with hot water. Stir in undiluted orange juice. Cool. Add mandarin oranges and pineapple to gelatin mixture. Pour in 8 x 12-inch dish. Chill until firm. Top with the topping.
Combine the first five ingredients in large mixer bowl. Blend, then beat at medium speed for 2 minutes. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 40 minutes. Cool in pan for 15 minutes. Dissolve gelatin as directed on package. Poke holes in cake with fork. Pour warm gelatin over cake. Chill for 4 hours. Spread prepared whipped topping over cake.
In a bowl, blend the softened cream cheese, mayonnaise and mustard. Fold in whipped cream. Add the drained fruit and the strawberries. Pour mixture into an oblong dish or square baking pan. Freeze for about 2 hours or until firm. Remove from freezer. With a sharp knife, cut into even squares. Then let sit at room temperature for 15 minutes until just starting to thaw. Place on individual salad plates. Garnish with fresh lettuce leaves and sliced red pepper, if desired.
Combine broccoli, celery, onion and chicken broth. Heat to boiling; lower heat and simmer for 10 minutes. In a medium saucepan, melt butter. Add flour and mix, then add 1/2 cup milk to make a white sauce. Stir the white sauce into broccoli mixture. Add the rest of the milk, half and half and cream. Add seasoning and mix well. Heat until the soup thickens, about 20 minutes.
Cut beef and pork as for stew. Cook ingredients slowly 3 hours or more until hash like consistency. A little water may need to be added.
Put apples in bottom of 8-inch pan. Cover with nuts and then put dry cake mix. Add butter on top. Put in oven and bake at 350° for 20 minutes.
Cook rice in 2-inches of water for about 5 minutes. Add coconut and sugar. Cook another 4 minutes. Let cool for about 3 minutes. Then add marshmallows on top. Eat after chilled.
Brown onion in butter or oleo. Add squash. Cook slowly until tender. Do not use additional water.
Heat broth to boil. Add vegetables and cook 1 minute. Add cornstarch mixture and cook until thick. Drop in beaten egg and stir. Turn off heat and add 3 tablespoons vinegar. Season with Tabasco.