HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in a 9 x 13-inch pan. Beat sugar and eggs together. Sift flour and baking powder and add to sugar and eggs. Add melted margarine and vanilla flavoring. Pour into pan used to melt margarine. Sprinkle with chopped nuts, cinnamon and brown sugar. Bake at 400° for about 15 to 20 minutes.
Melt together oil, butter, seasonings and Worcestershire sauce. Pour over cereals, peanuts and pretzels. Bake at 250° for 45 minutes. Turn with a spoon.
Combine crumbs, sugar and melted butter into 9 x 13 pan. Mix thoroughly. Press mixture firmly and evenly in bottom of pan. Sprinkle in layers of walnuts, chocolate chips and coconut. Pour Eagle Brand sweetened milk over coconut. Bake at 350° for 25 minutes or until light brown.
Heat sugar, milk, oleo and salt together on stove to just a boil. Take off stove and cool to lukewarm. Add eggs, beaten in yeast cup (yeast dissolved in warm water). While milk mixture cools. Add together and add flour (small amounts at a time). Let raise on stove in warm place until doubled in size. Knead down; let raise again and then knead and make into shapes (bread or rolls). Let raise and bake until golden brown at 400° for 15 to 20 minutes. Butter when hot.
Brown meat in oil. Saute pepper, celery and onion in margarine. Mix all ingredients together, saving half of cheese for topping. Bake at 350° for 30 minutes.
Makes 3 layers. Grease and flour pans. Cook at 325° to 350° for 20 to 25 minutes.	Cool completely.
Beat cream cheese until fluffy and set aside. In top of double boiler, melt butter and then add bark. Heat and stir until melted and smooth. Pour this over cream cheese and beat about 7 to 10 minutes until glossy. Stir in nuts of your choice and pour into a greased 9-inch square pan. Store this in refrigerator. Yields 64 (1-inch) pieces.
Mix salt, barbecue seasons, chili powder and curry powder. Cut away all fat and gristle from strips of meat. Pound the meat with a meat hammer on a wooden cutting board. Shake on seasonings as you beat. Place strips on cookie sheets. Place in oven for 7 hour on 150° or place under wood stove overnight. Turning the strips as they dry. The deer jerky will preserve longer than it will stay around. This is a very fast mover.
In saucepan, cook onions in butter until tender. Blend in soup, milk, cheese and dry mustard. Heat until cheese melts. Combine with tuna and peas. Meanwhile, cook macaroni; drain and place in 1 1/2-quart casserole. Pour remaining ingredients over macaroni. Stir (add more milk if desired). Center 4 slices of American cheese on top and spread crumbled potato chips around the edges. Bake, uncovered, at 350° for about 30 minutes or until nicely browned and bubbling. Cover when removed from oven to keep hot.
Cook sausage and onion together until done. Drain. Mix Bisquick, 1 egg and milk together and spread into greased 13 x 9 x 2-inch baking dish. Sprinkle caraway seed on top of batter. Spread sausage mixture on top. Mix sour cream, remaining egg and salt. Spread on top of sausage mixture. Garnish with paprika. Bake at 350° for approximately 30 minutes.
Melt butter in large saute pan; saute onion and garlic until tender, about 10 minutes. Stir in remaining ingredients, blending in cream cheese. Add skim milk as needed and heat through. Serve warm with tortilla chips, for dipping.
Get a round pan. Turn the oven on to 55°. Make crust and put it in the pan. Pour on the sauce. Add the meat and cheese and olives. Cook it for 55 minutes. If it's not burned, eat it.
Press 10 biscuits into muffin tins, making a cup shape. Brown and drain one pound of meat and stir in 1/2 cup barbecue sauce. Spoon meat evenly into cups. Sprinkle tops with Cheddar cheese. Bake at 375° for 20 minutes.
Brown sausage and drain. Mix all ingredients together and pour in 2 unbaked pie shells. Bake at 350° for 20 minutes or until brown.
Drain beans. Wash and drain kidney beans. Slice onion over beans. Mix sugar, vinegar, water and oil. Pour over beans and let stand in refrigerator for 24 hours before serving. Makes 10 to 12 servings, depending on size of cans.
Place spinach in a large salad bowl. Add the shredded carrots. Slice mushrooms and add. Fry bacon; cool, crumble and add to vegetables. Add cherry tomatoes. Cover and refrigerate overnight. Add the wine vinegar before serving (use more or less than 3 tablespoons as desired).
Bake at 350° for 40 minutes in a 9 x 13-inch pan. When cake is still hot, prick all over with fork.
Mix all ingredients by hand. Pour into pie shell and bake at 325° for 25 or 30 minutes. Don't overbake. Can be served with bananas and whip cream.
Line airtight container with wax paper. Set aside. In large mixing bowl, combine wafers, granulated sugar and walnuts. Add butter and rum. Stir until well blended (mixture will be crumbly). Shape mixture into 1 inch balls. Roll balls in powdered sugar. Place on ungreased cookie sheets. Let stand for 1 hour. Reroll balls in powdered sugar before placing in prepared container. Store in refrigerator. The flavor of the rum balls improves after a few weeks' storage. Makes 2-1/2 dozen balls.
Mix all ingredients together. Fry in small amount of oil until brown. Flip and brown the other side. Makes 8 patties.
Mix ingredients in mixing bowl, pour into pie shells. Refrigerate 3 to 4 hours. Serve.
Drain and mash sweet potatoes. Set aside. Cream margarine, sugar and eggs. Add milk, cinnamon and orange juice. To that mixture, add potatoes. Mix well and place in a large baking dish. Bake 15 to 20 minutes at 400° or until set.
Dissolve yeast in 1/4 cup warm water. Add 1 teaspoon sugar. Add to mixture. Blend in the flour. Knead well. Refrigerate at least 4 hours. Remove at least 2 hours before shaping into rolls. Let rolls rise 1 hour. Bake 15 minutes at 400°.
Scoop melons with melon scooper. Mix cream cheese, Marshmallow Creme and powdered sugar. Mix over fruit mixture. Very good!
Put aluminum foil in pan and grease. Mix all ingredients together; pour into pan. Cook at 250° for 40 minutes. Keep stirred while cooking.
Preheat oven to 350°. Cream butter and brown sugar. Add flour and nuts. Mix to make crumb mixture. Reserve 1 cup. Press remainder in an 8 x 8-inch pan and bake 12 to 15 minutes.
Preheat oven to 375°. Melt caramels with 1/3 cup Pet milk, either in double boiler or in microwave. If you do it in the microwave, stir it every minute or it will burn.
Filet fish but save skin, head and bones. Combine skin, head and bones with 4 sliced onions and 1 quart water, 2 teaspoons salt and 3/4 teaspoon pepper. Cook over high heat.
Preheat oven to 375°. In large saucepot, brown meat in oil until meat is browned, drain and rinse with hot water to remove fat. Return to pot, add soup, sauce and seasonings. Simmer, uncovered, until slightly thickened, stirring constantly. Meanwhile, cook ziti and drain, spoon a thin layer of sauce into 9-inch square baking pan. Add ziti, top with remaining sauce. Sprinkle with 1/2 Parmesan, cover with Mozzarella cheese and then the rest of the Parmesan. Bake, uncovered, about 25 minutes until bubbly and browned on top.
Mix all ingredients together; marinate in refrigerator for at least 2 hours before serving. If desired, 4 cups cooked pasta may be substituted for potatoes.
In large saucepan, cook diced potatoes and onion until tender (soupy) in just enough water to cover. Add cubes of cream cheese to potato and onion. Remove from heat. Stir until cream cheese is melted. To potato mixture, add remaining ingredients.
Cream butter. Gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating well after each egg. Combine flour and soda; add to creamed mixture alternately with sour cream and ending with the flour. Mix until just blended after each addition. Stir in flavorings. Pour batter into a greased 10-inch Bundt pan. Bake at 325° for 1 hour and 5 minutes. Cool in pan 10 to 15 minutes.
Mix the flour and white sugar. Bring to a boil the oleo, water, cooking oil and cocoa; add to flour mixture. Add the remaining ingredients. Bake.
Cook ground round. Sprinkle with garlic salt and pepper to taste. Add dried onion pieces. Cook, stirring to make small pieces. When almost done, sprinkle generously with Worcestershire sauce. Continue cooking and stirring until done.
Combine in order given. Pour into an unbaked pie shell. Bake at 400° for 15 minutes, then bake at 350° for 30 to 35 minutes.
Mix all ingredients. Put in 13 x 9-inch or 3-quart baking dish. Bake in ungreased dish at 350° for 20 to 30 minutes.
Combine first 3 ingredients in basket of drip coffee maker or electric percolator. Place water in pot. Prepare coffee according to manufacturer's instructions.
Mix cake by pkg. directions. Bake and cool. Mix pudding by pkg. directions. Break candy bars and put in a bowl. Crumble cake in another bowl. Layer cake, pudding, cool whip and candy. Add layers until cool whip is on top when finished, garnish with candy chips.
Brown meat and onion in margarine. Add soup and paprika. Warm on very low heat. Add sour cream. Warm through. Serve over noodles.
Melt margarine. Add cocoa and sugar. Add eggs, flour and vanilla. Mix well. Add coconut and nuts. Pour in a 9 x 13-inch pan or Pyrex dish. Bake at 350° for 30 to 35 minutes. Remove from oven and spread Marshmallow Creme and cool.
Cook sugar, milk, and cocoa in saucepan until it reaches soft ball stage. Remove from heat. Add marshmallow and butter, stir until melted. Pour over crumbs. Place in well buttered dish. Chill and serve.
Melt margarine and cheese in a saucepan. Stir together the sugar and cocoa. Add the cheese and margarine to the sugar and cocoa. Add vanilla and nuts. Mix well and spread evenly in a buttered (for flavor) 9 x 13-inch pan; let cool. Cut into 1 1/2-inch pieces. Yields about 6 1/2 pounds of candy.
Mix 1 of each can of frozen juice with water as directed. Pour each juice into an ice tray, setting aside any juice that is left over. Freeze about 15 minutes. Before serving, mix second can of lemonade and combine with ginger ale. In a punch bowl or pitcher, add remaining reconstituted fruit juices and fruit ice cubes. Makes about 12 to 14 servings.
In glass serving bowl, cook all ingredients except corn chips on Medium heat (6) for 5 minutes or until cheese is melted. Stir once during cooking. Serve hot with corn chips.
Combine sugar, salt, water and butter. Cook to light crack stage (285°). Test by adding a few drops to water; they will form a pliable ribbon. Add 1/4 cup chopped walnuts. Pour onto a well-greased cookie sheet. Cool. Melt semi-sweet chocolate. Spread half on top; sprinkle with 1/2 cup walnuts. Cool. Turn and repeat with remaining chocolate and nuts. When chocolate has cooled, break toffee into pieces with a small household hammer. Will yield about 2 dozen pieces.
Preheat oven to 375°. Coarsely chop bacon, tomato and onion. Grate cheese. Mix all ingredients except biscuits. Set aside. Separate each biscuit into 3 thinner biscuits. Lay each biscuit over a mini-muffin pan. Press into cup. Fill with bacon mixture and bake 10 to 12 minutes. Makes 30 appetizers.
Cut up chicken. Combine with salt, pepper and water in saucepan. Boil for 30 minutes and take meat off bones. Combine rice, chicken and 3 cups of broth and cook for 20 minutes on medium-high, then turn down to low for 15 minutes.
Brown together beef, bacon and onion; drain fat. Add pork and beans, butter beans and kidney beans.
Grind onions and tomatoes. Mix in own juices. Add other ingredients. Boil 30 minutes until it thickens some. Heat jars. Pack and seal.
Brown ground beef and onion in a large skillet. Drain and set aside. In same skillet add vegetable oil and heat until hot. Add macaroni and brown, stirring constantly as to not burn macaroni. Add water to cover macaroni. Cook until done. Drain. Add meat to macaroni; add remaining ingredients and simmer until heated through.
Mix all except tomato sauce and form into a loaf. Top with tomato sauce and bake in loaf pan for 1 hour at 350°.
Combine mashed sweet potatoes with sugar, milk, butter, eggs and vanilla. Pour into buttered casserole.
Layer each ingredient in casserole dish, saving part of onion rings to crumble on top. Bake at 350° for 30 minutes.
In large bowl, combine all ingredients, except pastry shell. Mix well and turn into shell. Bake in 350° oven 35 to 40 minutes or until knife inserted 1-inch from edge comes out clean. Cool before cutting. Garnish as desired.
Combine Cheddar cheese, cream cheese and margarine until well blended. Spread 1/4 on each ham slice and roll up. Chill several hours. Slice in 1/2-inch slices and arrange on Ritz crackers.
Mix all together. Place into buttered casserole dish. Top with extra noodles. Bake at 325° for 1 1/2 hours.
Heat oven to 450°. Bake pastry shell 10 minutes. Reduce oven temperature to 350°. Put tofu, eggs, seasoned salt, nutmeg and pepper in food processor or blender and process until smooth (if using blender, add tofu, a quarter at a time, blending after each addition).
Let sausage soften to room temperature. Grate cheese; let soften to room temperature. Mix all ingredients together; shape into balls about size of a marble. Bake on ungreased cookie sheet at 350° for 15 to 20 minutes, until light brown. These can be made ahead and frozen. Just let sit on cookie sheet about 15 minutes before cooking.
Cut chicken into bite size pieces. Place half of the chicken in bottom of pie pan. Top with 1 can of mixed vegetables and 1 can of soup. Repeat. Put the second crust on top. Cook in a 350° oven until crust is golden brown, about 45 minutes to 1 hour.
Mix squash, onions and peppers. Sprinkle 1/3 cup salt. Set aside 1 1/2 hours.
Melt shortening. Add brown sugar and eggs, beat well, then add vanilla and nuts. Mix in flour. Pour batter into 2 pans, 10 x 7 x 3/4-inch pans. Sprinkle 1/2 cup chocolate chips over each pan. Bake 15 minutes at 350°. If you shake pan as batter begins to rise it will make batter fall and become chewy. Cut into bars or squares.
Tenderize on both sides of chicken breasts and marinate with dressing for 1 to 2 hours. Cook on your grill.
Cook broccoli about 5 minutes. Drain well. Mix other ingredients with broccoli and put in baking dish. Top with cracker crumbs. Dot with butter. Bake at 350° for 45 minutes.
Spray pie pan with nonstick spray. A glass pie pan is best. Cover bottom of pan with 1 1/2 cups of cheese. Put in oven at 350° for approximately 12 minutes or until bubbly and brown on the edges. Remove from oven and allow to cool. Spread pizza sauce on cheese. Add other ingredients and vegetables of choice (or use them all for a combo). Cover vegetables with pepperoni. Cover the top of the pizza with the remaining cheese. Bake at 350° for approximately 20 minutes or until the top is golden. Remove from oven and cool for approximately 5 minutes. Slide onto a plate. Grab a fork and enjoy.
Grease a 13 x 9-inch dish. Lay bread in it. Layer cheese and bacon. Mix rest of ingredients and pour over bread. Let sit overnight. Cook at 350° for 45 minutes.
Mix all together. Put in oven and let get hot. Sprinkle with paprika.
Chop cabbage into bite-size pieces and place in the bottom of a 13 x 9-inch casserole dish. Brown meat; drain. Add salt, pepper and onion. Sprinkle in uncooked rice. Place meat mixture over cabbage and cover with sauerkraut, tomato sauce and water. Bake, uncovered, in a 350° oven for 20 minutes. Cover and bake 1 hour longer.
Bring vegetables to a boil and drain immediately so they're still crunchy. Let cool. Add onion, olives and Ranch dressing and mix thoroughly. Chill.
Cook and drain lasagna noodles. Brown meat; drain. Add onion, tomatoes, tomato paste, cottage cheese and seasonings. Cover and simmer for 30 minutes. In 9 x 13-inch pan, layer half of noodles, meat sauce, Mozzarella cheese, Velveeta cheese and Parmesan cheese. Repeat layers. Save enough sauce to put on top. Bake at 350° for 30 minutes. Let stand for 10 minutes before serving. Slice the Velveeta cheese in thin slices.
Boil whole eggplant until very soft. Remove pulp from shell. Mash pulp until very fine. Make a batter of eggs, baking powder, flour, milk and salt. Add eggplant pulp. Mix well and drop by spoonfuls into deep hot cooking oil, frying until brown. Remove. Sprinkle with sugar while hot. Makes 2 dozen.
Cream the sugar and egg together. Add other ingredients. Pour into greased Bundt cake pan. Bake 45 to 50 minutes at 350°.
Place steak in Pyrex pan. Pour marinade over to cover. Add wine. Top with onions and mushrooms. Bake at 350° approximately 35 to 45 minutes, depending on size and thickness. Slice on an angle, thin.
Preheat oven to 400°. Mix all ingredients until well blended, about 5 minutes. Pour into pie shell and bake at 400° for 15 minutes. Reduce heat to 325° and bake about 30 minutes or until filling seems set.
Fry onion in fat. Add beef and brown well. Add tomatoes and seasonings. Turn into a 10 x 6 x 2-inch baking pan or casserole dish. Cover with Potato Topping. Bake at 400° for 30 minutes to brown. Serves 6 to 8.
Saute hamburger; drain fat. Add onion and garlic. Cook until onion is tender. Add soup, chili powder, chopped chilies and paprika. Heat until boiling. In an 8-inch square pan, arrange pepper rings, top with Mexicorn down the center of the pan. Fill remaining sides with burger-soup mix.
Beat the first 5 ingredients together until smooth and creamy, about 3 minutes with the electric mixer. Stir in the flour slowly. When a stiff dough forms, shape into 4 balls. Roll each one onto waxed paper. Chill dough a minimum of 2 hours. Roll dough thin on floured cloth or board. Cut desired shapes, using cutters dipped in flour. You may decorate cookies before baking with sprinkles or nuts or both. Bake at 400° for 5 to 7 minutes.
Melt Crisco in Dutch oven or large tin can. When the Crisco is hot, make a hole in the biscuit and drop carefully in the oil. When brown on both sides, remove and place in brown bag filled with either confectioners sugar or a cinnamon/sugar mixture and shake until well coated. Serve warm or cold.
Cream margarine in small bowl. Add 1/2 cup sugar, beating at medium speed with mixer until light and fluffy. Add egg white and vanilla; beat well. Gradually add flour to mixture; stirring until blended (dough will be stiff). Wrap dough in heavy plastic wrap and freeze 10 minutes. Shape dough into 1-inch balls, place 2 inches apart on cookie sheet. Press thumb into each. Bake at 375° for 10 minutes. Remove and cool. Combine powdered sugar, cocoa and water; stir well. Spoon 1/4 teaspoon into each cookie center. Yields 2 dozen.
Put all ingredients in large pot, gently mix. Cover pot and bring to a boil, remove lid. Cook at high simmer with lid off until most of liquid has boiled away (about 40 minutes). Cut into serving pieces and serve with steamed rice. Can be served chilled.
Preheat oven to 350°. Place chicken in baking dish and sprinkle with salt, pepper and paprika. Brown almonds in butter. Remove almonds and in the same skillet, saute onion and drained mushrooms. Add lemon juice, sherry and almonds, stirring well. Spoon over chicken pieces. Cover with foil and bake 1 hour and 15 minutes. Spoon over rice on serving platter and place chicken on top.
Mix all ingredients and bake, covered, at 350° for 1 1/2 hours. Uncover for 15 minutes, adding cheese and onion rings.
In small saucepan, heat butter just to bubbling. Meanwhile, put egg yolks, lemon juice, salt and cayenne into container of electric blender, cover container and turn blender on high speed. Remove cover immediately and add hot butter in a steady stream. To keep, store in refrigerator. Yield: 1 1/4 cups sauce.
Heat oven to 325°. Stud oranges with cloves 1/2-inch apart. Place in baking dish in 1/2-inch water. Bake 30 minutes. Heat cinnamon sticks and cider. Bring to a boil. Simmer, covered, for 5 minutes. Add remaining ingredients and simmer, uncovered, 5 minutes more. Place in punch bowl and float oranges on top. Keep warm until serving time.
Mix salsa and Dijon mustard. Marinate chicken breasts overnight. Cook on gas or charcoal grill until done.
Fry ground beef and sausage together; drain grease. Cook ziti until done; drain and rinse. Add remaining ingredients. Cook in 13 x 9-inch baking dish at 400° for 30 minutes. Grated cheese may be added before or after baking.
Use a 9 x 13-inch casserole dish. Cook macaroni and drain. Cut onion, green pepper and celery. Mix with macaroni. Mix milk and tomato sauce together. Pour over macaroni mixture. Sprinkle paprika over top. Layer cheese over mixture. Place pork chops on top of mixture. Sprinkle paprika and a little salt and pepper. Bake at 350° for 1 hour on one side and 1/2 hour on the other side or until pork chops are done.
Brown hamburger, onion and pepper. Drain and add all remaining ingredients. Pour into casserole dish and bake at 325° for 40 minutes.
Melt margarine, chocolate and peanut butter together. Pour over cereal in a huge bowl. Mix well. Dump into big brown paper bag. Add the sugar and shake, shake, shake until cereal is well coated. Serve. A favorite of children.
Combine all ingredients in large heavy pan. Simmer very gently for 2 hours. Stir occasionally. Sufficient for 5 (9-inch) pies.
Brown beef and salt lightly. Mix other ingredients and add to browned beef. Heat thoroughly and serve on hamburger buns.
Pick through beans to remove bad or split ones and then wash them. Put on the cook pot and add 5 quarts of water. Add beans and ham hocks and cook on medium for 3 1/2 hours, stirring occasionally. When water turns milky or beans thicken, dish is ready to serve.
Mix cocoa and sugar. Cream part of the cocoa-sugar mixture with butter or margarine. Blend in vanilla and half of milk. Add remaining cocoa-sugar mixture and blend well. Add remaining milk and beat to desired spreading consistency. Frosting for two 9-inch layers.
Mix flour, butter and nuts like a pie crust and press into 9 x 13-inch pan. Bake 10 to 15 minutes at 350°. Cool.
Wash bulgur. Drain and place in large bowl. Add chopped vegetables and mix well. Add olive oil, lemon juice and salt. Refrigerate at least 1 hour to allow the bulgur to soak and absorb the juice. Serve over fresh lettuce leaves. Serves 6.
Roll cookies into crumbs (including filling). Mix with butter and press into pan. (Reserve some crumbs for top.) Mix pudding, milk and cream cheese. Mix until pudding like; spread over cookies. Spread La Creme topping over top and sprinkle a few cookie crumbs on top. Chill and serve.
Slice potatoes in half and steam for 20 minutes. When potatoes are easily pierced with a fork, remove and let cool. Peel and cut potatoes into 1/2-inch cubes. Place cubes in a mixing bowl. Add celery, eggs, salt and pepper; mix well. Add mayonnaise and mix thoroughly by hand. Serve each person about 1/2 cup potato salad on a bed of lettuce. For best results, refrigerate salad a few hours before serving.
Place apples in slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low. Cover and cook for 9 to 11 hours or until thickened and dark brown, stirring occasionally. Spoon into containers. Refrigerate or freeze.
Place butter and vanilla in bowl. Blend about 2 minutes with mixer. Gradually add 3/4 cup sugar; continue beating for 1 minute. Add eggs; beat for 30 seconds. Sift dry ingredients together. Gradually add dry ingredients until thoroughly mixed, about 1 minute. Drop by teaspoons onto greased baking sheets, about 3 inches apart. Bake at 400° for 6 to 8 minutes. Sprinkle with sugar while still hot.
Cook the first 3 ingredients together in a large saucepan until soft ball stage. Add remaining ingredients and stir well. Pour into buttered 9 x 13-inch pan and let cool. Cut into squares when cool.
Chop bacon into small pieces before frying. Fry bacon crisp; do	not drain. Stir dry	ingredients over bacon and cook, stirring until thickened. Good served over lettuce.
Cream butter and sugar. Add cream cheese and vanilla. Add flour gradually and beat until you can form the dough into balls about the size of walnuts. Place on a cookie sheet and press thumb in center. Put small amount of jelly (guava is good) in each center. Bake at 350° about 15 minutes. Cookies do not brown. This recipe can also be put through a cookie press, chilled, rolled and cut into shapes.