HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together the margarine and sugar. Beat in the eggs and vanilla. Mix together the flour, salt and baking soda; blend into the other mixture. Add the candy bars. Drop onto greased cookie sheet. Bake at 375° for 10 to 15 minutes, or until lightly browned. Remove from sheets and cool. Makes 2 1/2 to 3 dozen cookies.
Cake: Beat one egg; melt oleo and mix egg and oleo to cake mix. Press into a 13 x 9-inch greased and floured pan.
Cook pasta according to package instructions. Drain and rinse in cold water. Add the remaining ingredients. Enjoy!
Grease Bundt pan. Combine cheese, sesame seed and margarine. Coat each frozen roll in this mixture and place in pan. Cover, thaw and rise overnight in refrigerator. Then let stand at room temperature until completely risen, 2 to 4 hours. Bake, uncovered, in 350° oven for 20 minutes. Cover with foil and bake additional 10 to 15 minutes more. Serves 12.
In large bowl, toss crabmeat, cracker crumbs, celery, onion, parsley, red pepper (chopped), mustard, ground red pepper, Worcestershire sauce and mayonnaise. Divide the mixture among six 1-cup custard cups. Dot each with margarine and bake at 350° until the tops are golden, about 30 minutes. Garnish with pepper rings and lemon slices.
Cream sugar and shortening. Add eggs and beat. Alternately add dry ingredients and milk. Chill one hour. Roll out on floured board and cut. Bake at 450° for one hour (watch closely).
*For better flavor results, use the juice of the drained fruit to complete the whole 2 1/2 cups of liquid.
In saucepan, mix contents of pudding package with 4 cups evaporated milk. Cook and stir over medium heat until mixture comes to boil. Pour into baking pan. Freeze for 24 hours. Cut into squares. Stick a plastic spoon into each square and serve.
In a medium bowl, combine the water, lemon juice, soy sauce, ginger root, caraway seed, coriander, turmeric, red pepper and garlic. Stir in the beef and onion. Cover and marinate in the refrigerator for at least 20 minutes, stirring once or twice. Drain the meat, reserving the marinade. Thread the meat onto 4 metal skewers. Place the kabobs on a grill rack. Grill until the beef is cooked through, 10 to 15 minutes, turning the kabobs frequently. Meanwhile, in a small saucepan, bring the reserved marinade to a boil. Brush the marinade over the kabobs. Serve the kabobs on top of the hot, cooked rice. Yield: 4 servings.
Take one banana; peel. Place on plate and put Hershey's syrup on it and Cool Whip on it and sprinkle a tiny pinch of sugar. Eat with a fork!
Cook macaroni. Grease 2 quart casserole. Slice cheese. Layer macaroni, butter and cheese. Sprinkle with flour, salt and pepper. Repeat layer 3 to 4 times. Top layer should consist of cheese, flour and butter. Pour milk over top. Bake at 350° about 30 to 40 minutes.
Mix cream cheese (room temperature) with sugar, vanilla and salt. Add milk to the desired texture.
Cook rice. In a double boiler, melt butter. Add flour to make a paste. Add milk, cream cheese and salt until blended. Mix all ingredients together and put in 2-quart greased casserole. Bake at 325° for 25 to 30 minutes. Makes 6 to 8 servings.
Separate dough; place in bottom of 9 x 13-inch baking dish. Place cheese on top. Combine eggs and milk. Pour over cheese. Sprinkle with bacon and parsley. Bake 20 minutes at 425°. Cool 5 or 10 minutes before serving.
Grease 10 muffin pan cups. In a small bowl, combine first 3 ingredients. Separate biscuits. Cut into quarters. Shape into balls. Coat with mayo or Miracle Whip. Roll in walnut mixture. Place 4 in each cup. Bake at 400° for 15 to 17 minutes, until brown.
Saute onions in margarine; stir in flour. Add remaining ingredients. Cook until thickened, stirring constantly. Place chicken in single layers in glass pan. Pour sauce over chicken. Bake at 350° for 1 1/2 hours. Serves 8.
Dredge meat in mixture of salt and 1 tablespoon flour. Melt 2 tablespoons of butter in a hot skillet. Add meat and quickly brown on all sides. Add mushrooms and onion. Cook 3 to 4 minutes or until onion is barely tender. Transfer skillet contents to a bowl and keep warm. Add 2 tablespoons of butter to pan drippings. Blend in 3 tablespoons of flour and catsup. Slowly add beef broth. Cook, stirring constantly, until mixture thickens. Return meat to pan and stir in sour cream. Heat briefly. Serve over rice or noodles. Serves 4.
In mixing bowl, combine egg, bran flakes, milk and ginger. Let stand 5 minutes. Add meat and mix. Shape into meatballs. Bake at 350° for 30 minutes, uncovered; drain. In saucepan, drain pineapple, reserving juice. Set both aside. In a large saucepan, cook carrots in broth, covered, for 5 minutes or until just tender. Do not drain. Combine vinegar, cornstarch, honey and soy sauce. Stir into carrot mixture. Stir in reserved pineapple juice. Cook and stir until thickened and bubbly. Stir in pea pods and cook 2 minutes more. Stir in pineapple; heat through. Stir in meatballs. Serve over rice or noodles. Makes 6 servings. Very good.
Prepare topping: In small bowl, stir 1/2 cup packed brown sugar, 1/2 cup chopped nuts and 1/2 cup semi-sweet chocolate pieces; spread over batter. Bake 40 to 45 minutes at 350° until toothpick inserted in center comes out clean. Cool in pan on wire rack.
Grind first 4 ingredients together and sprinkle with 5 tablespoons of table salt. Mix and let set overnight. In the morning, drain (do not rinse). Bring remainder of ingredients to a boil. Add vegetables and simmer about 1 hour. Put in jars and seal.
Combine flour, salt and pepper; run into both sides of steak. Preheat skillet; add half of shortening, then add onions (sliced). Brown lightly and remove from skillet. Add remaining shortening. Brown steak on both sides. Reduce heat, add carrots, celery, garlic, tomatoes and water. Cover, simmer 1 hour. Cut pepper into slices. Add onions and pepper to meat. Cook 30 minutes.
Mix sugar and flour. Add chocolate and butter. Combine milk and egg and add to mixture. Cook very slowly, stirring constantly. When thickened, remove from heat. Add vanilla and stir well. Pour filling into cooled pie shell.
Brown meat with onions and garlic in a medium saucepan. Drain off excess fat. Add remaining ingredients. Heat to a boil. Reduce heat; simmer gently 15 minutes. Serve over hot cooked pasta. Makes about 2 1/4 cups.
Wash and dry chicken pieces. Sprinkle with salt, garlic salt and paprika. Place in one layer in Pyrex type dish. Mix soup with cream and pour over chicken. Sprinkle with parsley. Bake uncovered at 350° for 1 1/2 hours.
Combine meat, water and soups in crock-pot. Cook on low 6 to 8 hours. Cook egg noodles as directed on package. Top the noodles with the mixture. May add sour cream to top of mixture.
Brown chuck and season with salt, chili powder and garlic. Put meat mixture in crock-pot. Add soups and chilies. Cook on high until heated thoroughly. Turn to low until ready to serve. Add package of chips and serve immediately with extra chips.
Cream the butter and sugar together. Add beaten egg and Karo. Mix all dry ingredients together; add water. Mix together. Chill overnight, covered with Saran Wrap.
Drain 3 cans of beans and mix with oil, sugar and vinegar. Add chopped onion, pepper, pimiento, salt and pepper. Let stand to absorb mixture. I use home-canned beans. Chill and serve.
Cook pasta according to directions on box. Mix pasta, Ricotta cheese and sauce together. Hold back approximately 1 cup sauce. Spread into a glass 9 x 12-inch casserole and level. Pour remaining sauce over top and spread evenly. Cover with Mozzarella. Bake at 350° for 40 minutes.
In a skillet combine dates, coconut, sugar, margarine and egg. Cook, stirring until mixture bubbles and thickens. Remove from heat; stir in cereal, nuts and vanilla. Cool 10 minutes. Shape in a strawberry shape; roll in red sugar crystals. Trim with green frosting leaves.
Stir together and pour into baking dish and bake 1 hour at 350°. Double recipe for long Pyrex dish.
Cook squash and onion in salted water for about 10 minutes. Drain and mash. Combine soup and sour cream, then fold in squash mixture. Combine stuffing and butter. Put 1/2 in bottom of baking dish, then squash, then remaining stuffing. Bake at 350° for about 30 minutes.
Sift together flour, soda, baking powder, salt and cinnamon. Set aside. In large mixing bowl, cream sugar and eggs until fluffy. Add Wesson oil and blend well. Add dry ingredients; mix well. Fold in grated carrots. Bake 30 minutes at 325°. Yields 3 (9-inch) layers.
Cut meat into serving size pieces and put in a crock-pot. Sprinkle with soup mix, salt and pepper. Pour in tomatoes and cook for 6 to 8 hours on low.
Slice tomatoes and onions. Layer alternately, sprinkling each layer with canning salt. Use a crock or closed vessel to place these layers and let set overnight. Drain well and squeeze gently as you place in cooking vessel. Cover with this mixture vinegar, pepper, allspice, dry mustard, cloves and celery seed. Simmer slowly for 1 hour. Makes 6 quarts.
Bring water to boil with salt, onion powder and sugar. Turn off electric burner. Stir in corn meal vigorously. Dip hands in water and roll out about 1 tablespoon at a time in cocoon shape. Deep fry.
In a large skillet, saute onion in margarine for 1 minute. Add beef and brown lightly. Add remaining ingredients. Cover and simmer 30 minutes or until thick over medium heat. Stir occasionally. Serve with corn chips or tortilla chips. Makes 4 cups.
Grind or crush together all ingredients, except the meat. Rub meat well with the mixture and refrigerate, covered, for 24 hours. Next day, place meat and marinade in pressure cooker with 5 cups water. Cook under pressure about 1 1/2 hours or until tender. Place in a baking pan and brown in a hot oven, basting with its juice to avoid drying out.
Saute onion and celery in butter (do not brown). Add remaining ingredients and simmer for 5 minutes. (I don't like tomato soup, but I love this!)
Mix eggs, oil, sugar and pumpkin. Add dry ingredients. Nuts are optional. Sprinkle with powdered sugar. Bake at 350° in a Bundt pan for 1 hour or a long pan for 45 minutes. Serve with Cool Whip.
In large frying pan, cook vegetables in 2 tablespoons bacon grease for 5 minutes. Add rice, crumbled bacon and eggs. Add 2 tablespoons soy sauce and sprinkle with garlic salt. Warm all. Serve with Soy Chicken:
Soak yeast. Mix lukewarm milk, sugar and salt; stir until dissolved. Add melted shortening. Add 2 cups flour (sifted) and beat. Add the beaten eggs and yeast; blend well. Add rest of flour; blend well. Cover. Let rise. Punch down; let rise again.
Combine ingredients in small saucepan. Simmer 20 minutes. Brush sauce on spareribs, chicken or hamburgers during baking, broiling or grilling.
Heat fat in a large boiler and cook meat until brown. Add remaining ingredients and mix well. Cook slowly until done; about 1 1/2 to to hours.
Beat eggs. Add sugar, oil and vanilla. Stir in flour, cocoa, soda and baking powder. Add zucchini when all other ingredients are mixed well. Bake at 350° for 50 to 60 minutes in greased loaf pans.
Drain pineapple and fruit cocktail. Mix in pecans and Eagle Brand milk. Mix marshmallows in last.
Cream butter, sugar, jelly and eggs. Dissolve soda in milk and add to mixture. Sift half the flour and all of the spices, then add to butter mixture. Use remaining flour to dredge all of the fruit and nuts. Then add to butter mixture. Stir well and drop small spoonfuls on greased cookie sheet. (Batter will appear dry.) Cook at 300° about 15 minutes. Cookies ripen with age.
Combine egg, sugar, sour cream and oleo in bowl. Sift dry ingredients together and combine everything, then add chocolate chips. Drop by spoon on greased cookie sheet. Bake at 350° for 6 to 7 minutes or until light golden brown on edges. Makes about 3 dozen.
Brown sausage and onion. Drain. Combine egg, peppers and Tabasco. Mix with cheese and sausage mixture. Scramble to desired consistency.
Lightly grease 3 cookie sheets. Process almonds and sugar in food processor or blender, until finely ground. Beat egg whites in a large bowl with electric mixer until stiff peaks form. Beat in extract. Gently stir in almond mixture. Result will be a thick, sticky paste. Drop rounded teaspoonfuls 1 1/2 inches apart on prepared cookie sheets. Dust top with confectioners sugar stirred through a sieve. Let stand 2 hours at room temperature, so cookies retain shape and tops dry.
Saute beef, onion and celery in bacon drippings for 10 minutes, stirring frequently. Add remaining ingredients except noodles. Put into casserole and bake at 350° for one hour. Sprinkle noodles on top after baking and serve. Makes 6 servings.
Mix mayonnaise, sugar and sour cream. Put vegetables and bacon in large bowl. Pour sauce over vegetables. Mix well and refrigerate.
Saute celery, onion and garlic in shortening. Add beef and brown until crumbly, but not hard. Pour off drippings. Add tomatoes, tomato paste, salt, cayenne pepper, oregano and bay leaf. Cover and cook slowly 20 minutes. Remove bay leaf.
Mix water and sugar in saucepan; bring to a boil. Remove from heat and stir in fruit juices and mashed bananas. Pour into four ice trays and freeze until firm.
Stir sugar, peanuts, white Karo and salt together and microwave 4 minutes. Stir and microwave 3 1/2 minutes. Add vanilla and butter. Microwave 2 minutes. Add soda. Stir fast and pour immediately on greased cookie sheet. Cool and crack.
Cream butter and sugar. Add beaten eggs, 1 at a time. Add flour; mix well. Add fruits and nuts along with whiskey. Bake in a large Bundt pan at 200° for 4 hours.
Blend sour cream and milk together in a bowl. Add rice and mix. Add chiles, salt and pepper. Spoon into a 2-quart greased casserole dish. Sprinkle cheese over top. Bake at 350° for 25 to 30 minutes. Serves 6.
Bring to a boil the sugar and white Karo syrup. Add the peanut butter. Add the whole corn flakes. Drop by teaspoon on waxed paper. Very quick to make and very yummy.
Dissolve yeast in warm water. Combine boiling water, shortening and sugar in large bowl; stir in 1 cup milk. Add eggs and yeast; mix well. Add flour; mix well until smooth. Place in greased bowl; cover. Chill for 2 to 3 hours or overnight.
Mix the first 3 ingredients together. Pour into a 9 x 13 x 2-inch pan. This is a real stiff batter. You have to use your fingers to press it in the pan. Beat eggs, cream cheese and powdered sugar together. Mix well; pour over cake. Bake at 325° for 45 minutes.
Drain cranberries and crush, a few at a time in blender or food processor. Pour sugar over berries and let sit. Mix strawberry jello with boiling water. Do not add cold water. Mix in berries and sugar. Pour in mold and refrigerate until set.
Cook broccoli until tender. Arrange spears in large buttered baking dish or casserole. Place chicken on top. Combine soup, mayonnaise and lemon juice; pour over chicken. Sprinkle with cheese. Bake at 350° for 25 to 30 minutes, until nicely browned. Makes 6 to 8 servings.
Mix all ingredients together and drop by teaspoon onto cookie sheet. Bake at 350° for 15 minutes. Do not grease pan.
In a large saucepan, heat margarine over medium heat. Add onion and garlic and saute for about 5 minutes, or until softened. Add stock, potatoes and red pepper flakes and simmer, covered, for about 20 minutes, or until the potatoes are tender. Transfer half the potatoes and 1 cup cooking liquid to a blender or food processor and blend until smooth. Return to saucepan. Meanwhile, steam kale for 5 to 10 minutes or until tender. Stir it into the soup. Heat through and season with salt and pepper. Yield: 4 to 6 servings.
Grease baking dish with small amount of butter. Pour crushed pineapple and cherry pie filling, including juices, into buttered dish. Pour cake mix over fruit and place butter pats on top of the mix. Bake for 45 minutes at 350°.
Slice apples into wedges, leaving skin on for color. Soak in orange juice for at least 1 hour. Cream together the cream cheese, marshmallow cream and lemon juice. Arrange drained apples around flat serving dish; place dip (in bowl) in the center.
Thoroughly cream shortening, butter and sugar. Add eggs. Beat well. Add sifted dry ingredients, then nuts. Mix well. Drop by teaspoon 2 inches apart onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Use a 9 x 13-inch glass baking pan for this recipe. Add the ingredients in layers, using half the ingredients in each layer.
Prepare mashed potatoes according to the directions on package. Place potatoes in an electric mixer bowl. Add cream cheese and sour cream. Blend; add garlic powder and onion salt. Blend until smooth. Place mix in a greased 2 1/2 or 3-quart casserole dish. Sprinkle with paprika. Bake at 375° for 30 minutes. You can freeze this and bake later.
Cream shortening with sugar. Add eggs, one at a time, beating after each. Add vanilla. Combine dry ingredients and add to creamed mixture. Drop by spoonfuls on cookie sheet. Bake at 350° for 10 minutes.
Mix juices, strawberries and ice in blender for 15 seconds. Makes 1 serving.
In frying pan cook hamburger, onion and green pepper with lid on until onion and pepper are tender. Add tomato soup, catsup and salt and pepper to hamburger. Cook until all is hot and stir in cooked macaroni. Pour into a casserole dish and top with sliced cheese. Cover and bake on 350° for 15 minutes.
Beat eggs until light; add sugar and beat smooth. Stir in melted shortening and vanilla. Add, alternating milk, flour, baking powder, soda and salt, mixing to a smooth, soft dough. Turn out on a floured surface; knead, pat and roll to 1/2-inch thick. Cut with floured cutter.
Combine ground beef, sausage, bread crumbs, parsley, garlic, green onion, egg, Italian seasoning, salt and pepper. Mix well. Form into 1 inch balls. Arrange in a ring on microwave roasting rack. Cook on 80 for 5-6 minutes. Turn meatballs over; cook on 80 for 3-4 minutes. Place meatballs on serving platter. Cover with aluminum foil; set aside. Pour drippings into 2 c. glass measure. Add tomato sauce. Cook on HI for 1 1/2 minutes or until hot. Pour over meatballs. Serve with garlic bread and your favorite pasta. Makes 12 meatballs. Total cooking time: 9 1/2-11 1/2 minutes.
Mix ingredients. Pour into greased Bundt pan. Bake at 350° for 1 hour. Store in refrigerator. Lasts a long time.
Combine all ingredients in slow cooker; cover and cook on low 3 to 4 hours.
In 5 quart Dutch oven over medium heat saute bacon for 3 minutes or until crisp. With slotted spoon, remove bacon and set aside. Remove all but 2 tablespoons fat. Add onion and green pepper; saute 3 minutes longer. Stir in potato soup, the broth, cream and milk; bring to boiling. Add broccoli, cauliflower and corn. Simmer covered 10 minutes or until vegetables are tender. Add 1/2 teaspoon salt, 1/4 teaspoon pepper and the bacon.
After cheese is room temperature, grate and mix well with sauces. Finely chop 1/2 cup pecans and roll cheese ball in pecans and chill.
Shape meat patties and fry until browned. Pour off excessive grease and return meat to pan. Put 1 slice of onion and 1 slice of green pepper on each patty. Pour tomatoes over them and simmer for 35 minutes. Serves 5.
Combine apples, onions, celery and pickles. Chop in food processor, using metal blade. Add vinegar, sugar and mustard to ground mixture. Mix well. Cover container and store in the refrigerator. Yields about 4 cups. Can be stored in refrigerator up to 10 days.
Dissolve the sugar, Crisco, salt and water with the 1 cup of boiling water. Dissolve yeast in 1 cup warm water. Pour beaten eggs into the first mixture when mixture has cooled. Add yeast and water mixture to the mixture when yeast has dissolved and mixture is cool. Stir in 2 cups of flour at a time into the liquid mixture until all 6 cups have been added. Beat mixture until smooth. Let rise 3 times and stir to release air each time it rises. Do not knead.
Dissolve yeast in water. Add oil, sugar and salt; mix well. Add flour and mix. Cover and let rise 30 minutes.
Cook bacon in a large Dutch oven until crisp; remove bacon, reserve 2 tablespoons of drippings in Dutch oven. Crumble bacon and set aside. Saute onion in reserved drippings until tender. Stir in tomatoes and simmer 15 minutes. Add next 5 ingredients. Serve with tortilla chips.
Melt butter in skillet; saute onion. Add flour. Cook broccoli until done (package directions); drain. Add to chicken broth; add onion mixture. Bring to boil, stirring to keep from sticking. Just before serving, add milk. Do not boil after adding milk.
Dissolve Jell-O in water. Add all ingredients except Cool Whip. Cool, then fold in Cool Whip. Chill until firm in 9 x 13-inch flat dish.
Put a layer of chocolate cake pieces, drizzled with Kahlua in a bowl. Add dollops of pudding, then dollops of whipped cream and repeat steps, ending with whipped cream. Crumble candy on top and refrigerate. Can be made a day or 2 in advance.
Beat all ingredients together until creamy and smooth. Dip apples (or any fruit) in it. Makes 1 cup.
Heat oven to 350°. Put chicken in casserole dish. Sprinkle cheese over top. Pour in mushrooms. Mix all other ingredients and pour over chicken. Bake for 50 minutes.
Put mixture in 9 x 13-inch cake pan and bake according to directions on cake mix box. Poke holes in cake. Pour Jell-O over cake. Refrigerate for 3 or 4 hours. Then spread Cool Whip topping on cake and refrigerate until ready to serve.
Preheat oven to 350°. Grease bottom of 9 x 5 x 3-inch loaf pan; set aside.
Brown hamburger and drain, then season. Lay in the bottom of an 8 1/2 x 11-inch dish. Next, layer vegetables or you can mix with hamburger. Pour 1/2 of soup in bottom if you mix vegetables and hamburger; mix soup also. Layer your Tater Tots on top of mixture and pop in the oven for 30 to 40 minutes at 350°.
Mix all ingredients together in blender or with hand mixer. Store in refrigerator. Great for nuggets!
Combine first 5 ingredients in a bowl. Mix well. Spread into a 9-inch pie plate. Spread pizza sauce on top. Sprinkle with pepperoni, green onion and bell pepper. Bake at 350° for 10 minutes. Top with cheese and bake 5 minutes longer. Serve with crackers.
Dissolve in a pan and let come to a boil. Pour over vegetables. Keeps well.
Mix all well with mixer. Place in 13 x 9-inch pan. Bake 30 minutes at 350°.
Place 3 tablespoons of chili on tortilla, roll tortilla while folding in ends. Pour enchilada sauce over tortillas. Grate cheese over burros and warm in microwave until cheese is melted on top.
Flank or thin round steak. Make each piece separately. Sprinkle to taste with salt, garlic (powder or minced), parsley and grated Romano cheese. Roll the steak and keep in place with string or toothpicks. Cook or fry until brown. Cover with spaghetti sauce.
Sift flour, sugar and salt together; set aside. Place butter, Crisco, cocoa and water in saucepan. Bring mixture to a boil and pour over flour and sugar. Stir well and add the buttermilk, vanilla, soda and eggs. Beat well and pour into a 16 x 11-inch	pan. Bake at 350° until done.	(See "Chocolate Icing" recipe in this same section to ice this cake.)
In a large bowl, beat egg whites until foamy. Gradually add sugar and beat until whites begin to stiffen. In another large bowl, beat the yolks until they drop from the spoon in a heavy ribbon. Beat the whites into the yolks until thoroughly blended. In a large bowl, whip the cream until it begins to hold its shape. Beat the egg gradually into the cream. Stir in milk. Pour mixture into the punch bowl. Sprinkle top with nutmeg.
Boil noodles and drain. Pour in cans of cream of chicken soup. Add milk, salt and pepper; stir. Makes 4 to 6 servings. (Meat lovers add extra boiled chicken.)
Beat eggs; add sugar, syrup, salt and vanilla. Place pecans in pastry shell, then add mixture on top of pecans. Bake at 350° until filling is firm and pecans rise to top and forms a custard layer.
Mix cheeses together. Add few drops of maraschino cherry juice. Add a few drops of Worcestershire sauce. Mix well. Chill. Shape into ball. Roll in chopped nuts. Chill well.
Mix cake mix, butter and 1/2 of the can of Pet milk. The mixture will be coarse. Pat half of it in a 13 x 9-inch greased pan. Bake at 350° for 7 to 8 minutes.