HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in a large saucepan. Add dates, nuts, sugar and salt. Cook for 8 minutes over low heat. Remove from heat. Add vanilla and cereal. Cool until mixture can be worked with hands. Shape into finger-sized rolls or walnut-sized balls. Roll in confectioners sugar. Makes 3 1/2 dozen.
Fry meats together; drain fat. Put in Dutch oven. Add seasonings, onion, peppers, Ragu, tomato paste and tomato sauce. Simmer all day. Add 2 tablespoons sugar before serving.
Mix reserved juices; bring to a boil. Add gelatin; stir until dissolved. Stir in Coke; add pineapple, cherries and cream cheese. Pour into oblong cake pan; refrigerate until set.
Combine dry ingredients; cut in lard. Place yolks in measuring cup and stir with fork until smooth. Blend in enough cold water to make scant cupful. Sprinkle gradually over dry ingredients. Toss with fork to make a soft dough. Roll out as usual.
Melt 1 tablespoon butter in a large skillet. Add onion; saut 1 to 2 minutes, until tender. In large bowl of electric mixer, combine bread crumbs and water; let stand 1 to 2 minutes. Add beef, sausage, onion, salt, allspice, white pepper and sugar. Beat with mixer on low speed until smooth. Chill, if needed. Use teaspoons to shape meat into tiny meatballs. Pour melted butter for frying 1/4-inch deep in large skillet. Add meatballs and brown on all sides. Drain on towels. Arrange in serving dish and pour hot soup over meatballs when ready to serve.
Mix 2 cups flour, margarine and chopped nuts together. Spread in 9 x 13-inch casserole dish. Bake at 350° for 15 to 20 minutes. Cool. Mix cream cheese, confectioners sugar and Cool Whip together. Spread over crust. Put in refrigerator until you are ready to spread fruit on it. Spread fruit over crust. Mix sugar, flour, peach Jell-O and water. Cook over medium heat until thick and clear. Cool a few minutes. Spread over other ingredients.
Mix first 5 ingredients together in large bowl. Shake together oil, sugar, seasoning packet and vinegar.
Brown ground meat, onion, green pepper and salt. Add tomato sauce, garlic, salt and oregano. Mix cream cheese, cottage cheese and sour cream together. Spread noodles evenly in 9 x 13-inch baking pan. Add cheese mixture; spread evenly. Add meat mixture evenly. Bake at 350° for 30 minutes. Makes 8 to 12 servings.
Fill crescent rolls with chicken and cheese. Mix soup and milk; pour over rolls. Bake at 375° until brown.
Cook in double boiler for 12 minutes, beating the entire 12 minutes with egg beater. After beating the 12 minutes, beat until cool and spread.
Cook broccoli; stir soup and milk, then add remaining ingredients to soup. Put in casserole and sprinkle with crumbs. Bake at 350° for 30 to 35 minutes.
In 13 x 9-inch baking pan, slice cheese in 1/4 inch strips and place over tops of each piece of chicken. Cover all with soup. Spread stuffing mix over chicken and pour melted butter over all. Bake, covered, for 1 hour at 350°.
Cook bacon; crumble, then set aside. Mix all other ingredients in large bowl. Pour batter in waffle iron; sprinkle with bacon.
Beat eggs and sugar. Add flour with baking powder and salt. Add apples and nuts. Bake in greased pie pan at 350° for 20 minutes.
Cook noodles using package directions; drain. Add butter; mix well. Stir in Parmesan cheese and sour cream.
Dissolve jello in boiling water; cool. Soften cream cheese with pineapple and banana. Add pecans, then jello and fold in Cool Whip. Pour into 8 or 9-inch Pyrex dish. Refrigerate until ready to eat.
Take large bowl and sift 3/4 full of flour. Make hole in center. Pour buttermilk into hole; add salt, soda and baking powder. Stir slowly, adding flour until stiff enough to handle with hands (not too stiff). Pinch off small amount and roll out in	palms of hands, placing in greased iron skillet. Bake at 450° for 20 minutes or until brown.
Mix 1 stick margarine and graham crackers and press into a 9 x 13-inch pan. Beat eggs, remaining margarine and confectioners sugar for 15 minutes with mixer. Spread mixture over cracker crumbs. Place sliced bananas on top of crumbs. Spread pineapple over bananas. Spread Cool Whip over pineapple. Sprinkle the top with nuts and arrange cherries on top. Refrigerate overnight.
Combine cooked rice and broccoli. Mix egg, onion, Worcestershire sauce, salt and milk. Stir into the rice-broccoli mixture. Pour into a greased 2-quart casserole. Top with melted butter and shredded cheese. Sprinkle with paprika. Bake at 325° for 30 to 40 minutes.
Mix margarine, Crisco, sugar and egg yolks; beat until fluffy. Add flour, soda and buttermilk alternately. Add coconut, pecans and vanilla. Beat egg whites until fluffy. Fold into mixture. Pour into three 8-inch greased and floured cake pans. Bake at 350° for 25 minutes.
Mix together and store in airtight container in refrigerator. Use whenever recipe calls for greased and floured baking pans. Will keep indefinitely.
In Dutch oven, combine beef, water and salt. Cover; cook over medium heat until mixture comes to a boil (10 to 12 minutes). Reduce heat to low. Continue cooking until meat is tender (about 1 hour).
Slice bread in half, lengthwise. Soften cream cheese (room temperature). Mix cream cheese and sour cream together; add Good Seasons herb garlic. Mix well. Spread cream cheese mixture on bread; top with Mozzarella. Broil in oven until cheese is melted and bubbly (lite brown), but don't burn. Cut in slices and serve hot. Can be served as an appetizer or with the meal.
Place beef shanks in shallow roasting pan. Roast, uncovered, at 400° for 1 hour. Transfer shanks to large soup kettle, scraping up juices from bottom of roasting pan and adding to kettle. Add onion, celery and water. Bring to boil over high heat. Reduce heat to low. Partially cover and cook with lid slightly ajar, skimming off foam that rises to top, 2 1/2 hours. After boiling beef 2 1/2 hours, remove and cut into serving size pieces. Add carrots, leeks, parsnips, turnips, bouquet garni, tomatoes and salt and pepper, if desired. Simmer, partially covered, 30 minutes. Add barley and simmer partially covered 30 minutes longer. Remove bouquet garni; taste and adjust seasonings, if desired. Makes 4 quarts of soup.
Combine cucumbers, onions and salt. Refrigerate for 24 hours. Wash and drain. Add sugar and vinegar. Return to refrigerator for 24 hours. Spoon into containers. Cover with juice and freeze.
Clean strawberries. Simmer 1 cup strawberries and 2/3 cup water about 3 minutes. Blend sugar and cornstarch (sifted) with remaining water. Add to boiling mixture. Boil 1 minute, stirring constantly. Cool. Spread cream cheese over coated pie shell. Save 1/2 cup choice strawberries. Put remaining 2 1/2 cups strawberries in baked pie shell. Cover with cooked mixture. Garnish with remaining berries. Refrigerate until firm, approximately 2 hours. Serve with whipped cream.
Sift flour, spices and soda together. Cream Crisco; beat in eggs, sugar, nuts and raisins (that have been cooked in small amount of water, approximately 1/3 cup and 1/3 cup sugar called for in recipe). Add flour and applesauce alternately. Cook in tube pan for 1 hour at 300°; let cool. Ice with Burnt Sugar Icing.
Line a 9-inch square cake pan with greased wax paper. Dissolve cocoa in boiling water and stir in baking soda. Let cool. Beat corn oil and sugar well and add eggs, one at a time, beating well before each addition. Sift in flour and salt and fold alternately with yogurt. Stir in cooled chocolate mixture and vanilla. Pour into pan and bake at 350° for 35 to 40 minutes. Cake can be eaten plain or with cream.
Mix first 6 ingredients together; stir in flour. Place 2/3 of batter on large cookie sheet; spread 1 large can of pie filling and drop remaining batter on top. Bake at 350° for 30 minutes.
Melt butter and chocolate. Combine the rest of the ingredients and blend until smooth. Fill small baking cups a little over half full and bake for 25 minutes at 325°. Cool and dust with powdered sugar.
Melt margarine; add cocoa and the rest of the ingredients. Mix well. Pour into an unbaked pie shell and bake at 350° for about 35 to 40 minutes.
Beat all ingredients together and bake in a well-greased bread pan at 375° for 45 minutes.
Mix well and serve on wheat or rye bread. Make sandwiches and cut in fourths. Refrigerate leftovers. Keeps well for a few days.
In an 8-quart punch bowl, combine twister and ginger ale. Add small scoops of ice cream. Makes 24 (8 ounce) servings.
Place mandarin sections in a single layer in the bottom of 6 individual ramekin dishes. Scald milk and pour over beaten egg yolks, stirring constantly until blended. Combine sugar, cornstarch and salt, mix with egg mixture. Cook mixture in a double boiler until thick, about 7 minutes. Fill ramekins with custard. Bake in slow oven at 325° for 10 to 15 minutes. Serve cold. Serves 6.
Butter 9 x 13-inch pan. Pour in hash browns and mix all ingredients except cornflakes and 1/4 cup margarine. Pour mixture over hash browns. Mix cornflakes and margarine. Sprinkle on mixture and bake at 350° for 45 minutes, uncovered. Top with sliced black olives.
Heat oven to 425°. Butter muffin tins. Blend dry ingredients in bowl. Melt butter. Off heat, stir in yogurt and milk and when smooth, beat in egg and vanilla. Add butter mixture to dry ingredients and stir well. Spoon half the batter into muffin cups. Place about a teaspoon of jam over batter in each cup and top with remaining batter. Bake 15 to 20 minutes until golden. Let stand 5 minutes before removing muffins from tin. Sift a little confectioners sugar over muffins just before serving if you like.
Mix rice, onion soup mix and celery soup with 1 can of water. Cook to rice directions. When chicken is cooked, place on cooked rice mixture. Salt and pepper chicken. Lay in baking pan; spread mushroom soup on chicken. Bake at 325° for 2 hours (cover last hour). Makes 4 servings.
Mix cream cheese and marshmallow whip; spread on platter. Cover with caramel topping and nuts. Dip apples in and enjoy.
Combine the first 5 ingredients in saucepan. Cook over low heat, stirring until thick. Add the vanilla. Makes 3 to 4 cups.
In large, heavy pot, cook celery, carrots and onion in olive oil until crisp-tender. Stir in water, peas, salt, thyme and pepper. Bring to boiling, then reduce heat. Simmer, covered, 45 to 60 minutes or until peas are tender. Add parsley. Simmer, uncovered, for 45 to 60 minutes or until thick. If desired, place 1/2 cup cooked brown rice atop individual servings. Makes 8 (1 cup) servings.
Combine all ingredients in a large pan. Bring to boil; reduce heat and simmer for about 25 minutes. For better stew, place in crock pot for about 2 to 3 hours. Stir when needed.
Mix sugar, flour and cocoa in bowl. Mix egg yolks and milk in another bowl.
Brown turkey, onion and pepper in 1 tablespoon shortening. Add broth and cornstarch. Cook until thick. Place 1 heaping tablespoon of mixture on tortilla. Roll up and stick with toothpick. Toothpick will keep them from unrolling while deep frying. Deep fry until golden brown. Serve with picante sauce and sour cream.
Sift dry ingredients; blend with shortening, one-half of the sour cream and bananas. Mix until flour is damp; beat at low speed for 2 minutes. Add remaining sour cream, flavoring, eggs and nuts. Pour into 8-inch tube pan. Bake at 350° to 375° for 35 to 50 minutes. Yields 12 servings.
Heat soup to boiling; remove from fire and add lemon flavored gelatin. Stir until dissolved. Add cheese and stir until melted and mixed. Stir in remaining ingredients. Turn into mold and chill. Serves 6 to 8.
Preheat oven to 400°. In large bowl, combine pumpkin, butter and spices. Mix well. In small bowl, beat eggs until frothy. Add sugars, flour, salt and milk. Mix well. Pour into pumpkin mixture. Mix well.
Make well and add oil, milk and 1 well beaten egg; stir in dry ingredients until moist. Toss in sugared blueberries. Add lemon peel and combine. Put in muffin pans or bread pan for a loaf. Bake at 400° for 25 minutes. These are better yet after being dipped in hot melted butter and sugar.
Mix all ingredients and chill. Cut out center of round loaf of rye bread to form bowl. Fill emptied round rye with chilled dip. Cut up removed bread to dip with.
Add in order to a 9 x 13-inch pan. Let set overnight in fridge. Cook at 350° for 40 minutes to an hour.
Cut cake slices into 3 pieces each and set aside. Dissolve Jell-O in 2 cups boiling water in large bowl. Prepare pudding, using package directions.
Cook in pan until thick; pour in baked pie shell. Add meringue to top and brown.
Preheat oven to 350°. In small bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside. In large bowl, combine bananas, sugar, eggs and butter. Beat until creamy. Gradually add flour mixture alternately with milk; mix until well blended. Stir in 2 cups chopped nuts and butterscotch flavored morsels. Pour batter equally into 2 well-greased and floured 9 x 5 x 3-inch loaf pans. Sprinkle tops equally with remaining 2/3 cup chopped nuts.
Dissolve yeast in warm water; stir well. Beat egg and add yeast mixture, sugar, oleo and flour. Mix well. Use immediately or refrigerate in airtight container. Will keep for up to 2 weeks. Spoon batter in well greased muffin tin. Fill 1/2 full. Bake at 350° for 20 minutes or until brown.
Mix first 5 ingredients well. Place chicken in baking pan. Pour mixture over the chicken. Cover and bake at 350° until chicken is tender.
Roll out dough; pinch seams together. Place cheese in center; cover cheese with dough (wrapping around all the cheese). Bake at 325° for 30 minutes. Let set, then cut into wedges. Can be served with salsa or mustard as a spread.
Mix and chill for 1 hour. Roll into 24 balls and press into mini muffin tins. Add filling.
Place washed turkey legs in a pot with enough water to cover them; add celery and onion, then cook until meat is done. Remove meat and add the beans to cook while you are deboning the meat. Discard the bones and skin. Put meat back into the pot. Mix well and season to taste with garlic and sugar.
Mix flour and Crisco. Add warm water, vinegar and salt. Work all together real well. Makes 1 (9-inch) pie crust.
Cook potatoes in jackets until fork tender. Cool, peel and then slice into a large bowl. Stir in sour cream, onions, 1 cup cheese, salt and pepper. Turn mixture into buttered 2-quart casserole. Top with remaining cheese. Sprinkle with paprika. Cover. Refrigerate several hours or overnight. Bake, uncovered, at 350° for 30 to 40 minutes or until thoroughly heated.
Beat together butter, sugar and eggs, one at a time. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans. Pour into pie shell. Bake at 325° for 55 minutes or until set. Cool on wire rack. Store in refrigerator. Makes 8 servings.
Combine rice, raisins, half the milk, sugar, vanilla, lemon peel and salt in a large mixing bowl. In a smaller bowl, beat together remaining milk, eggs and spices. Blend milk mixture into rice mixture. Pour into a buttered 2-quart baking dish. Sprinkle top with cinnamon. Bake in 350° oven for 40 to 45 minutes until knife inserted in center comes out clean.
Combine flour and salt in a large bowl. Cut in shortening with pastry blender or large blending fork. Sprinkle 1 tablespoon water over part of mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into 2 balls if rolling a double crust.
Cream the butter and sugar. Beat in eggs and pumpkin until light and fluffy. Stir in vanilla. Measure flour, baking powder, salt, cinnamon, allspice and ginger and mix in bowl. Stir into creamed mixture to make a rather soft cookie dough. Stir in nuts. Spoon out onto greased cookie sheets about 2 inches apart in rounded teaspoonfuls. Bake at 375° for 12 to 15 minutes. Remove while hot onto rack. Cool slightly. Spoon glaze over while cookies are still warm.
Cream margarine, shortening and sugar until light and fluffy. Add eggs and vanilla; mix thoroughly. Slowly add dry ingredients that have been sifted together. Chill at least 3 hours. Bake on ungreased cookie sheet in hot oven (400°) for 7 minutes or until slightly brown. Do not overbake! Makes 5 dozen.
Grease 12 (3-inch) muffin pan cups (or spray with Pam). Sift together flour, baking soda, baking powder and all spices onto wax paper. Beat together eggs, buttermilk, melted butter, vanilla, sugar and pumpkin in a large bowl. Stir in dry ingredients all at once just until moistened. Fold in nuts and raisins. Spoon into prepared muffin cups. Bake at 375° for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Remove from cups and cool on wire rack. Makes large, high muffins.
In medium saucepan, combine applesauce and cranberry sauce. Cook over medium heat until cranberry sauce melts. Add margarine and spices and blend well. Cool slightly. Pour into clean jars or non-metal containers. Cover with tight fitting lids. Store in refrigerator up to 3 weeks. Makes 3 1/2 cups.
Mix cold water and sugar. Mix hot water and citric acid. Combine all ingredients except ginger ale. Freeze. Thaw until mushy; add ginger ale. Serves 150.
Combine first 3 ingredients; chill. Just before serving, stir in ginger ale.
Roll biscuits out flat, then put cooked apples into each one. Close them together and press them around the edges with fork. Place them on a buttered pan. Place in oven. Bake at 350° for 10 to 15 minutes. Makes 8 to 16 pies.
Cream butter and sugar together. Add eggs, one at a time. Then add flour and extract and fold in 7-Up. Pour into well-greased and floured tube pan. Bake at 325° for 1 1/2 to 2 hours.
Beat egg whites at high speed until they form soft peaks. In a large bowl with same beaters and high speed, beat yolks and sugar substitute until lemon colored. Stir in milk, rum, vanilla and nutmeg. With wire whisk, fold beaten egg whites into milk mixture. To serve, sprinkle with additional nutmeg. Serve immediately. Makes 5 (1 cup) servings.
Put lettuce pieces on bottom of a 9 x 13-inch Pyrex dish. Lay sliced eggs on top of this. Add minced onion on top of this. Put layer of chopped green pepper. Put layer of chopped celery. Put layer of uncooked peas.
Pare and core apples. Slice each apple horizontally into 1/2-inch thick slices. Mix the sugars, chopped pecans and cinnamon together. Take 1/4 cup of this mixture and add raisins to it. Set aside. Roll out dough 1/8-inch thick and cut into four 7 x 7-inch squares. Dip apple slices into beaten egg, then into sugar and nut mixture, coating each side. In center of (1) pastry square, stack (only) four coated apple slices. Stuff core with raisin, sugar, nut mixture. Wet 4 edges of dough with water and bring up corners, pinching edges of dough together to form a 4 cornered shape. Continue with 3 remaining pastry squares. Leave top open by folding back the dough slightly. Place 1 tablespoon butter on top of each apple. Brush edges with milk and sprinkle with remaining sugar and cinnamon. Place on ungreased cookie sheet. Bake in a preheated 375° oven for 40 minutes or until apples test done and pastry golden brown. Pipe fresh whipped cream around base and serve warm. Yield: 4 servings.
In small bowl, combine buttermilk, bran flakes and baking soda; set aside. In mixer bowl, beat together prune puree, egg whites, sweetener and molasses. Stir in buttermilk mixture, flour and grated apple. Blend thoroughly. Spoon into muffin tins lined with baking cups or coated with nonstick spray. Bake for 20 minutes at 375°. Makes 12 muffins. One muffin equals 105 calories, 0 calories from fat, 0 total fat and 1 mg cholesterol.
Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring, until clear and thickened. Let stand until completely cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar and beat until stiff, but not dry. Turn mixer to low speed and add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high speed and beat well. Spread meringue over cooled pie filling. Bake at 350° for about 10 minutes. This meringue cuts beautifully and never gets sticky.
Remove and discard skin from chicken. Boil chicken in water (salted or unsalted, as you prefer) until done. Remove chicken, reserving broth. Debone and cut up chicken; set aside. Cook spaghetti in reserved chicken broth; do not drain (spaghetti will soak up broth). Add cheese to spaghetti. Cook bell pepper and onion in oleo until tender; add to spaghetti along with Ro-Tel tomatoes, peas and chicken. Mix well and spoon into casserole dish. Bake for 30 minutes on low heat (275° to 325°, depending upon oven).
Beat cream cheese, then add cocktail sauce or seafood sauce. Beat in the chopped shrimp and add Worcestershire.
Heat oven to 375°. Beat egg whites until stiff. Add 1/3 cup sugar and beat 3 minutes. Add another 1/3 cup of sugar and beat 3 minutes more. Add vanilla. Fold in chocolate chips.
Boil until thick the dates, butter and water; cool, then add soda, sugar, eggs, salt, vanilla, flour and nuts. Bake at 350° for 40 minutes. When cool, whip 1 pint of whipping cream and dribble with chocolate syrup. Refrigerate overnight.
Combine cream cheese, oleo and flour in a mixing bowl. Blend well. Shape into roll about 2 inches wide and 8 inches long. Wrap in plastic wrap and chill well or freeze. Shape dough into 1-inch balls (24). Place in ungreased miniature muffin tins. Press dough against bottom and sides of pans.
Bring the first 4 ingredients to a boil and boil for 30 seconds. Remove from heat. Add the peanut butter and stir. Add the oatmeal. Spoon on wax paper.
Combine Parmesan cheese and breadcrumbs in a shallow dish. Dredge pork chops in mixture. Brown chops in hot oil in a large skillet over medium-high heat. Place chops in a lightly greased 11 x 7-inch baking dish. Pour spaghetti sauce over chops. Bake at 350° for 25 minutes. Sprinkle with cheese and bake 5 minutes. Serve over hot cooked fettucine.
Wash, clean and dice 2 summer squash. Cook until soft (do not cook dry), leave about 3/4 cup of water in pot. Combine corn meal, egg and buttermilk. Add squash and water; mix together. Fry in hot oil until golden brown.
Blend all ingredients in blender. Pour in uncooked pie crust. Cook at 350° for 30 minutes or until knife stuck into center comes out clean.
Boil eggs; cool. Cut in half after removing shells. Remove yellow part of egg. Mash with remaining ingredients. Fill the whites with this mixture.
Beat eggs until foamy. If the zucchini is large, remove the seeds before grating. Then add oil, sugar, zucchini and vanilla to the eggs. Mix lightly, but well. Add dry ingredients. Pour into 2 greased and wax paper lined loaf pans. Bake 45 minutes to 1 hour at 350°.
Stir sugar into the cranberries and set aside. Prepare strawberry jello according to directions, when it begins to thicken, add fruit, nuts and celery. Pour into a 9 x 13-inch pan.
Beat together eggs, oil, sugar, salt, flour, vanilla, cinnamon and soda. Stir in apples and nuts. Pour into Bundt pan and bake at 350° for 45 to 60 minutes. Frost with Cream Cheese Frosting.
In a medium bowl, combine condensed milk, lemon juice and vanilla. Mix until well blended. Fold in remaining ingredients, one at a time, mixing well after each addition. Mound mixture into crust. Freeze until firm, 2 to 3 hours. Let stand for 10 to 15 minutes before serving. Preparation time: 15 minutes.
Cook squash and onion in small amount of boiling water for 10 to 12 minutes, until very tender; drain. Set aside.
Mix cornmeal, milk, oil and egg and pour into greased pan. Bake at 400° for 30 minutes. Cool and crumble into large pan. Add remaining ingredients. Mix well. Pour into large pan and bake at 450° until brown.
Mix all ingredients and place in 2 1/2-quart casserole. Cover and cook in 350° oven for 1 1/2 hours or until done.
Mix cornstarch and sugar, add boiling water. Stir and cook until no taste of raw starch. Beat egg yolks and add slowly to first mixture, cook over low heat until egg is cooked. Add butter, lemon juice and rind, cool. Add to baked pie shell and cover with meringue (be sure meringue touches all around the crust).