HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine, shortening and sugar until light and fluffy. Add eggs, which have been beaten. Combine flour and baking powder; add to creamed mixture alternately with milk. Stir in flavorings. Pour into 10-inch tube pan and bake at 325° for 1 1/2 hours or until cake tests done. Cool about 10 minutes before turning out.
Mix ground beef, salt and pepper in bowl. Shape into patties. Brown quickly on both sides in margarine in skillet. Remove patties to hot platter. Combine green peppers, garlic and soy sauce in skillet. Cook, stirring constantly for 2 to 3 minutes.
In pot, add beaten egg yolks, milk, sugar, cornstarch, margarine, salt, and vanilla. Cook over low heat, stirring constantly until thick. Remove from heat. Add coconut. Mix well. Pour into a baked pie crust.
In skillet, saute chopped onion in oil for 5 minutes. Add white beans (drained). Add tomatoes (juice, too) and dill weed. Simmer 5 minutes. Chop tomatoes and add sausage, sliced in 1/4-inch rounds. Cover and simmer 15 minutes.
Combine all ingredients and mix well. Form into bite-size balls. Place on cookie sheet and bake at 350° for 20 minutes. Can be frozen and re-warmed at 350°. Serve on tray or chafing dish. Yields 100 balls.
Mix ingredients together and spread on hamburger buns. Wrap each bun in aluminum foil and bake 15 minutes at 300°.
Heat oven to 325°. Cut beef into 1/2-inch strips. Mix beef, lime juice, garlic powder and pepper. Wrap tortillas in foil. Heat in oven about 15 minutes or until warm. Cut bell peppers into strips. Cut onion into slices; separate into rings. Spray 10-inch skillet with cooking spray. Cook and stir onion in skillet 1 minute. Add bell peppers. Cook and stir 2 minutes. Add beef mixture and beans. Cook and stir about 3 minutes or until beans are hot. Fill warm tortillas with hot beef mixture. Serve with yogurt and salsa.
Melt butter in heavy pan, one with tight fitting lid. Add onion and saute about 2 minutes until translucent, not brown. Add rice, stirring to coat grains with butter; cook until translucent. Pour in stock. Add salt and pepper, bring to boil over high heat and immediately cover with lid. Reduce heat and simmer 23 minutes. Remove lid and fluff.
Melt chocolate chips and butter with the Eagle Brand milk in top of a double boiler. In large bowl, place the marshmallows and peanuts and fold in the melted chocolate mixture. Pour into oblong pan lined with waxed paper. Chill for approximately 1 1/2 hours and remove from refrigerator and slice. After slicing, return to refrigerator for 30 minutes. Take out of pan and place on serving tray. Do keep refrigerated until ready to serve.
Mix first 5 ingredients together. Shape into roll; add crumbs to roll. Freeze.
Put the vinegar, water and dry mustard in a saucepan to heat. When it begins to boil, stir in the eggs that have been beaten with the flour. Add the cream, salt and sugar. Stir constantly until the mixture thickens. Cool. Before using, dilute with milk or cream to desired thickness. Keeps well in refrigerator.
Put broccoli spears and chicken in casserole. Mix cream cheese, mushroom soup, milk and Cheddar cheese. Pour over broccoli. Top with cornflake crumbs. Add Parmesan cheese. Bake at 350° for 1 hour. Serve with cooked rice.
Brown onions and celery in margarine. Add bread; add more margarine if necessary. Mix instant potatoes as instructed on box, except very wet. Add first 4 ingredients to potatoes. Bake at 350°.
Early in day, mix marinade ingredients; pour over chicken. Cover and refrigerate. Marinate at least 2 hours. Remove chicken from marinade. Grill for 15 minutes (approximately) or until all pink is gone.
Cook and bone chickens (save broth). Saute celery and onions in butter or margarine. Combine remaining ingredients in a saucepan; heat for 5 minutes. Combine sauce, sauteed vegetables and chicken in electric frypan. Simmer, breaking up chicken. Serve over snowflake rolls, biscuits, etc., or directly on plate.
Combine first 5 ingredients. Mix well with fork. Cut ham into 20 (1-inch) cubes. Dip in batter mixture. Place on greased cookie sheet. Bake at 400° for 15 minutes.
Grate cheese (which is at room temperature) on small section of grater. Mash pimento so that it will blend with the finely grated cheese. Mix with just enough mayonnaise to hold together and spread easily. Add hot sauce, if desired. Enjoy.
Soak lentils overnight. Drain. Boil in 2 quarts of fresh water without salt until tender (about half an hour). Add washed, uncooked rice and the salt and boil another 20 minutes. Brown the sliced onions in olive oil. Add onions and half the oil to the lentil-rice mixture and cook another 15 minutes over a low flame until the water is absorbed. This can be cooked ahead and is eaten at room temperature.
Grease 9-inch pie plate with butter. Press thawed hash browns between paper towels to remove excess moisture. Spread in pie plate, pressing against bottom and sides to form a solid crust. Brush with melted butter, being careful to brush top edges. Bake at 425° for 25 minutes. Remove crust from oven and layer diced chiles, onions, Swiss cheese and ham over bottom of crust. Beat cream and eggs together and pour over cheese and ham. Return to oven and bake at 350° for 30 to 40 minutes or until knife inserted near edge comes out clean.
Mix sugar, salt and cocoa in a pan. Add butter and milk and bring to a boil. Boil until small amount forms a soft ball in cold water. Add remaining ingredients and mix well. Drop by spoonfuls onto waxed paper.
Mix sugar and margarine. Add egg and extracts. Mix thoroughly. Measure flour; sift dry ingredients together and blend in. Refrigerate 2 to 3 hours or longer. Divide dough into balls. Roll out on lightly floured board and cut with cookie cutters (roll thin). Place on a lightly greased baking sheet. Bake 7 to 8 minutes at 350°. Makes 5 dozen cookies.
In a large self-sealing bag, mix together the apple juice concentrate, apple cider vinegar, maple syrup, sage, salt and pepper. Add pork chops and seal bag; refrigerate 4 to 24 hours.
Pour over cake mix. Bake at 350° for 30 to 35 minutes.
Drain pineapple, saving juice. Dissolve jello in 2 cups boiling water. Add the 7-Up. When it starts to set, add sliced bananas, pineapple, oranges and marshmallows. Put in a 9 x 12-inch cake pan or large bowl. Chill.
Mix and place in a 3-cup casserole. Bake in a 350° oven for 20 minutes. Serve on party rye bread.
Place milk, sugar and margarine in saucepan. When it comes to a boil, reduce heat and let boil 4 minutes, stirring constantly. Remove; add peanut butter and vanilla; beat until it starts to thicken and pour quickly into greased pan.
Mix egg and milk in medium bowl. Mix dry ingredients in plastic bag. Dip chicken in egg mixture, then shake in bag. Brush with melted margarine. Bake at 350° for 25 to 30 minutes.
Mix ingredients in microwave dish. Cook in microwave on High for 2 minutes. Take out and stir. Cook 4 minutes and stir again. Cook 2 more minutes. Spread out on aluminum foil to cool.
Melt butter in baking dish. Mix everything together. Bake in a 350° oven until done.
Fry pepperoni for a few minutes, then drain on paper towel. Cook noodles as directed. Cut pepperoni into small pieces. Mix sauce, cheese, pepperoni and noodles together in casserole dish. Bake at 350° for 40 minutes.
Brown hamburger meat until done. Add chili powder to meat and mix in. Add onion and green pepper. Cook until soft. Add tomato sauce and corn. Mix together. Heat to a boil and turn down. Boil macaroni until done. Drain. Place macaroni on plate. Spoon mixture on macaroni. Sprinkle with cheese. Makes 4 servings.
Trim fat from pork chops and set aside. Combine egg white and next 4 ingredients. Stir well. Combine bread crumbs, Italian seasonings, paprika and dash of garlic powder. Stir well. Dip chops in egg white mixture. Dredge in bread crumb mixture. Place chops on a rack in a roasting pan coated with cooking spray. Bake at 350° for 25 minutes. Turn and bake 25 more minutes or until done.
Cream margarine and sugar. Add eggs and vanilla. Add dry ingredients. Add Rice Krispies and chocolate chips. Bake on greased cookie sheets for 12 minutes at 350°. Should be lightly browned.
Mix well. Roll out on floured surface. Cut out cookies with cutter with desired shape. Bake at 350° for about 6 minutes. Cool. Decorate with frosting of choice.
Mix ingredients and put in 9 x 13-inch pan. Bake at 400° for 15 minutes; cool and crumble.
Bake cake as directed. Remove from oven; poke holes in cake with fork. Pour over the hot cake the Eagle Brand milk and caramel ice cream topping. Let cool completely. Spread the Cool Whip over cake. Crush the Heath bars; sprinkle over Cool Whip. Refrigerate cake until ready to serve.
In top of double boiler, break the cheese into small pieces. Add oleo, milk, flour, caraway seed and salt. Cook over boiling water until mixture is well blended and smooth. Makes a good spread on crackers or rye bread.
Brown sausage and crumble. Add onions, spices, tomatoes and broth. Simmer 1/2 hour. Add orzo and simmer until orzo is cooked.
Beat egg white until fluffy. Add brown sugar and vanilla flavoring. Dip pecan halves in mixture and place on cookie sheet. Heat oven to 250° and bake for 30 minutes. Turn oven off and leave in for another 30 minutes.
Chop the onions and tomatoes. Peel and slice the carrots 1/4-inch thick. Seed and mince the jalapenos for a hot and spicy taste. Heat the oil in a medium size saucepan over medium heat. Add the onions and carrots, reduce heat to low, and simmer, covered, until somewhat tender, about 3 minutes. Add the tomatoes, jalapenos, corn (frozen or thawed), the beans with their juices, and chilies. Cover and simmer for as little as 20 minutes just to heat the ingredients or for as long as 45 minutes for a more mellow flavor. Stir the beans to make sure they are not scorching; add a little water if they are. Four servings. Delicious over a bowl of pasta, rice or cornmeal puree.
Simmer spices, sugar and water together for 10 to 15 minutes. Double strain (to clear) into kettle containing juices and salt. Heat. Serve from warmed punch bowl. Yields 12 punch cups.
Mix all of the ingredients in a large container with cover. Remove from container every day for two days and knead. After second day, measure out portion (almost soft ball size). Pat out and place between wax paper, then use rolling pin to roll out to a very thin piece less than 1/4-inch. Remove top layer of wax paper and place on oven rack face down. Remove last piece of wax paper. Sprinkle with soul seasoning. Place rack in oven at 180° for 6 hours or longer. Meat must be dry, but not hard. Cool; cut in desired lengths.
In bottom of large bowl, place 1/2 of lettuce. Sprinkle with sugar, salt and pepper. Layer eggs on top of lettuce. Stand some of the egg slices around the edge, if desired. Sprinkle generously with salt. Next, layer in order peas, remaining lettuce, bacon and cheese. Spread mayonnaise over top, sealing to edge of bowl. Cover and refrigerate overnight. Toss before serving.
Heat oil and cook onion until tender. Stir in remaining ingredients and bring to boil. Add spareribs. Cook 30 minutes, covered, stirring occasionally. Turn spareribs over and cook 15 to 30 minutes, uncovered.
In mixer bowl, beat margarine, sugar, cheese, egg yolk, 1/2 teaspoon almond extract, vanilla and salt until well blended. Add flour; mix well. Chill 2 hours on floured surface; knead dough to form a smooth ball. Divide into thirds on floured surface; roll out each portion to 1/8-inch thickness. Cut into desired shapes. Place on cookie sheets and brush with slightly beaten egg white and sprinkle with colored sugars. Bake in 375° oven for 7 to 10 minutes. Cool.
Sprinkle salt and celery seed over cucumbers, peppers and onion. Mix well. Mix separately 2 cups sugar and 1 cup vinegar. Mix until sugar dissolves. Pour over cucumber mixture. Put into jars and cover. This will keep in refrigerator a month or more.
Mix all ingredients except sauce and 1/4 cup grated Parmesan cheese. Spoon mixture into cooked shells. Spray 11 x 14-inch glass dish with nonstick spray. Pour 1 cup of sauce into dish; place filled shells in dish; cover shells with remaining sauce and Parmesan cheese. Bake at 350° for 40 to 45 minutes.
Dice bacon and fry with onion; drain off fat. Combine with remaining ingredients. Heat to boiling point.
Stir together flour and baking soda. In a large mixer bowl beat butter or margarine until softened. Add brown sugar and sugar and beat until fluffy. Add egg and 1 tablespoon Amaretto and beat well. Add flour mixture and beat until well mixed. Stir in oats, apricots and almonds. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake in a 375° oven for 8 to 10 minutes or until done. Cool on cookie sheet for 1 minute, then remove and cool thoroughly. Stir together powdered sugar and enough of the 2 to 3 tablespoons Amaretto to make an icing of drizzling consistency. Drizzle over cookies. Makes about 54.
Heat oven to 350°. Mix flour, salt, pepper and parsley flakes; coat chicken breasts with this mixture. Brown in hot shortening; remove from skillet. Add mushrooms to skillet; cook and stir about 5 minutes. Drain off excess fat. Stir in soup and oregano until smooth. Remove from heat; stir in sour cream. Place macaroni in an oblong baking dish, 11 1/2 x 7 1/2 x 1 1/2-inches. With a fork, lightly mix in peas and half the soup mixture. Arrange chicken breasts on top; pour remaining soup mixture over chicken. Sprinkle with paprika. Cover and bake for 40 minutes. Uncover and bake for 20 minutes longer. Makes 6 servings.
Melt the butter in a 12-inch iron skillet until hot, but not burnt, in a 425° oven. Combine flour, milk, eggs and nutmeg. Beat lightly and leave the batter a little lumpy. Pour into hot skillet. Bake at 425° for 15 minutes. Sprinkle with the sugar and lemon juice. Serve with your favorite topping. Serves 2.
Mix well and use as salt. You may also add any herbs to taste: parsley, thyme, rosemary, oregano, basil or tarragon.
Heat oven to 400°. Combine all ingredients. Pour into 2 hot 12-cup greased muffin pans (or line with paper baking cups) to 2/3 full. Bake for 30 minutes or until golden brown. Makes 24 medium size muffins.
Layer lettuce, onion, celery, peas and water chestnuts in order in a 13 x 9-inch dish. In a small bowl, beat mayonnaise, sugar and milk. Spread over top. Refrigerate overnight. Garnish with boiled eggs, grated cheese and bacon bits. Can be prepared well ahead of time.
Combine basil, oil, vinegar, salt, sugar and pepper in a jar. Cover tightly and shake vigorously. Place asparagus in vegetable steamer (over boiling water), cover and steam 4 to 6 minutes. Arrange asparagus on serving platter and sprinkle with chopped tomato. Drizzle vinaigrette mixture over asparagus. Makes 4 to 6 servings.
Soften cream cheese. Combine first 7 ingredients. Roll into ball. Refrigerate overnight. Roll in pecan pieces or pieces of chopped corned beef.
Melt margarine in pan or baking dish. Mix sugar, self-rising flour, baking powder and milk. Add to margarine. Add fruit and juice on top of batter. Use fruit and juice that you desire. Bake at 375° for 30 minutes.
Grind bologna and cheese together. Add mayonnaise and relish to taste and to achieve a spreadable consistency.
Mix softened cream cheese, Cool Whip and powdered sugar. Pour in ready made graham crust. Refrigerate, then add cherry pie filling on top.
Combine all ingredients except cantaloupe. Pour into a flat baking dish. Top with cantaloupe. Bake at 400° until crust floats to the top and is golden brown. Serves 6 to 8.
Cream Crisco, margarine and sugar; add eggs. Sift soda and baking powder into one cup flour. Add to sugar mixture. Add milk and flavoring. Add flour to form soft dough. Turn onto floured board. Roll out to 1/4 inch thick. Cut into any shape. Bake about 10 minutes, until brown.
Mix butter, sugar, brown sugar and eggs. Mix and add flour, baking powder, salt and baking soda. Add vanilla, oatmeal, cornflakes and coconut and mix well. Drop by teaspoons on greased cookie sheet. Bake at 375° to 400° for 10 to 15 minutes.
Saute onion and green pepper in butter. Add flour and mix. Add tomatoes and cheese. Stir until cheese melts. Add spices and okra. Bake in casserole dish for 20 minutes at 350°. Serves 4 to 6.
In a very large bowl, beat egg yolks with sugar at low speed until blended, then at high speed until lemon colored. Fold in milk and nutmeg. Beat egg whites in a medium bowl until soft peaks form. In a separate bowl beat whipping cream until stiff peaks form. Fold both into milk mixture, leaving some lumps. Pour into a chilled punch bowl, sprinkle with additional nutmeg. Makes 19 eight ounce servings or 38 four ounce servings.
Stir sugar and corn syrup together in 1 1/2 quart casserole dish. Microwave on High for 4 minutes. Add peanuts. Stir. Microwave on High 3 to 5 minutes until light brown. Add butter and vanilla. Blend well. Microwave on High for 1 to 2 minutes. Add baking soda. Stir until light and foamy. Spread on buttered cookie sheet. Work fast because it hardens quickly.
Mix sugar, margarine and peanut butter well. Add vanilla and mix until smooth. Mold into small balls. Melt wax, add chocolate chips and dip balls in chocolate. Put on wax paper.
Place bread slices in greased pan. Cream oleo and sugar. Add eggs one at a time. Beat well. Add pineapple, juice and all. Bake 1 hour at 350°.
Mix together margarine and pudding mix. Add eggs and syrup, then milk with soda, then dry ingredients and vanilla. Bake in 350° oven for 20 to 30 minutes or until a toothpick comes out clean when stuck in the middle of cake.
Melt cream cheese, butter and milk chocolate chips. Add vanilla and powdered sugar. Mix, then add walnuts. Put mixture in an 8-inch square waxed paper lined pan. Then refrigerate for 2 to 3 hours.
Combine ingredients in a jar with a tight fitting lid. Shake well before using. Add parsley, green pepper, horseradish or mustard if necessary. May be used in any amount. Almost no calories.
Cook vegetables as directed on package; drain well. Combine only vinegar, sugar and salad oil, boil 5 minutes. While vegetables and dressing are still hot, pour over drained vegetables. Let cool, then add remaining ingredients. Cover and refrigerate. Must be made several days before serving.
Beat together milk and peanut butter. Add vanilla and Bisquick. Roll into balls and roll balls in sugar. Bake in a 375° oven for 6 to 8 minutes. Take out of oven and press in a chocolate candy Kiss. Remove from cookie sheets and cool completely.
Cut up ham in bottom of dish. Put in chicken. Mix together soup, sour cream, broccoli, mushrooms and onion powder. Pour over chicken. Bake at 325° to 350° for 40 minutes.
Wash escarole thoroughly in several changes of cold water. Discard any bruised or tough leaves and drain well. Heat oil in large skillet and add garlic. Saute for 1 minute on medium heat. Do not brown garlic. Add cleaned escarole and the rest of the ingredients. Saute on medium heat for 8 to 10 minutes. Serve immediately. Makes 4 to 6 servings.
Melt oleo. Add sugar, syrup and salt. Boil for 5 minutes, stirring constantly. Remove from heat. Add baking soda and vanilla. Mix well with popcorn.
Brown 1 1/2 pounds hamburger with chopped onions. Add 1 can grated spam. Add 1 pound grated cheese (mozzarella works well). Add 1 quart spaghetti sauce.
Bring rhubarb, sugar and pineapple to boiling and boil 20 minutes; stir frequently. Remove from heat and add Jell-O. Stir while adding Jell-O. Bottle.
Blend the eggs until thick and foamy. Add milk, sugar, vanilla and salt. Blend well. Chill thoroughly. Dust with nutmeg before serving.
In skillet, brown chops; pour off fat. Stir in soup, 1/4 cup water, onions, carrots, pepper and sage. Cover; simmer for 15 minutes. Stir occasionally.
Mix in order. Press down with fork and flour. Bake at 350° for 12 to 15 minutes.
Wash potato and, with skins left on, thinly slice potatoes, but not all the way through. Put into microwave safe dish. Pour Italian dressing over potatoes and microwave for 5 minutes on High. Rotate dish and microwave another 5 minutes. When done, fan potatoes onto serving dish. Serves 4 to 6 people.
Mix milk, lemon juice and Cool Whip together with a spoon. Add remaining ingredients and pour into two pie shells. Keep refrigerated.
Mix butter, pecans and flour. Press into 13 x 9-inch baking pan. Bake at 350° for 15 minutes, or until golden. Blend together sugar, Cool Whip and cream cheese. Spread over cooled crust. Mix pudding mix with milk. Spread over cheese mixture. Top with Cool Whip. Sprinkle with pecans.
Sprinkle half of the crushed peppercorns over one side of pork chops; gently press into pork. Turn pork; repeat with remaining peppercorns. Heat margarine and oil in 12-inch skillet over medium-high heat. Cook garlic in margarine and oil, stirring frequently, until golden. Add pork; cook, uncovered, 5 minutes. Turn pork. Add mushrooms, salt and apple juice. Cover and simmer about 5 minutes longer, or until pork is done.
Cook and drain squash. Add flour, cornmeal, onion and egg to squash. Then add 1/2 cup milk and 1 tablespoon baking powder. Mix. Drop by spoonfuls into hot oil and bake until brown.
Boil mushrooms. Add peas. Cover and cook 3 minutes. Add ham. Heat until broth dissolved and peas tender. Toss macaroni, pepper and tomato with salad dressing. Stir in other. Chill.
Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs. Beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits. Serves 6.
Place steak in baking dish. Season with salt and pepper. Sprinkle with onion soup mix. Spread on mushroom soup. Pour wine over top. Cover and bake at 300° for 3 hours.
Scrape and trim baby carrots, leaving 1/2-inch of green tops, if desired. Arrange carrots in a vegetable steamer over boiling water. Cover and steam 10 minutes or until crisp-tender. Transfer carrots to serving bowl. Combine lemon juice and remaining ingredients; stir well.	Pour over carrots and toss gently. Yield: 4	servings. (42	calories and 28% fat per serving.)
Mix all together; spread on tray. Top with chopped onion, chopped lettuce, low-fat grated Cheddar cheese and sliced tomatoes. Serve with taco chips.
In blender container, combine all ingredients except ice; blend well. Gradually add ice, blending until smooth. Garnish as desired. Refrigerate leftovers. (Mixture stays thick and creamy in refrigerator.)
Mix all ingredients together. Dip squash or eggplant in batter, then fry until done. Drain on paper towels.
Combine flour, milk, salt and oil. Beat on high speed for 1 minute. Add eggs, one at a time, beating 20 seconds after each addition.
Brown ground meat, drain fat. In a deep pan or pot add meat, onion, garlic, tomato paste, tomato sauce and spaghetti mix. Add 1/2 to 1 cup water. Stir. Heat on high until it begins to bubble, then turn on low and simmer for about 45 minutes. You'll need a deep, oblong pan. Slightly grease bottom. Put a layer of noodles, layer of meat and layer of cheeses. Repeat again. Turn oven to 350° and cook about 30 to 40 minutes. Serves 6.
Mix all ingredients together well, then pour into 9-inch deep unbaked pie shell. Place on cookie sheet and bake at 350° for 50 minutes until center of pie is set. Garnish with whipped topping or serve plain.
Combine dry ingredients in large mixing bowl. Add eggs, syrup, vanilla and oleo; beat with electric mixer until blended. Stir in pecans. Pour mixture into pastry shell. Bake at 350° for 55 to 60 minutes.
Mix ingredients until crumbly. Pat into 12-inch round pizza pan. Bake at 350° for 10 to 15 minutes. Cool.
Melt butter. Add cocoa and water. Mix with mixer; add flour, sugar, vanilla, eggs, 1/2 teaspoon salt and baking soda. Mix in sour cream. Pour into ungreased baking pan. Bake at 375° for 20 to 25 minutes.