HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix with hands the flour, powdered sugar and margarine; pat gently into bottom of 9 x 13-inch pan. Bake at 350° for 20 minutes. Mix together sugar, flour, lemon juice and eggs (beaten). Pour over pastry and bake at 350° for 20 minutes. Shake powdered sugar lightly over top and cut into squares while still warm.
Mix pie filling and cinnamon; set aside. Beat flour, sugar, milk, 1/2 cup softened margarine, baking powder and eggs in large bowl on low speed, 30 seconds, scraping bowl. Beat at medium speed 2 minutes.
This casserole requires only 15 minutes preparation time. A great dish for those busy Moms and Dads.
Put in double boiler the egg yolks, 1/2 cup sugar and lemon juice. Cook until thick; set aside and cool. Beat egg whites until stiff. Add 1/4 cup sugar, beat well. Add half egg white mixture to first mixture; mix well. Pour into baked pie shell. Top with remainder of egg white mixture; put in oven and brown as desired.
Combine all ingredients except hot dogs and bring to simmer. Add cut hot dogs and bring to boil. Turn on low and simmer for 45 minutes. Can be put in crock-pot on low heat for serving.
Salt, pepper and meat tenderize the roast. Cut slices in roast and put garlic in the holes. Roll in flour. Brown in oil at high heat. When brown, pour excess oil off. Add enough water to cover. Turn heat to low and simmer for 3 1/2 or 4 hours. Add onions and potatoes. Cook until done.
Cream together sugar and butter. Add Eagle Brand milk and vanilla; mix well. Combine 1-quart finely chopped pecans, 1/2 pound candied cherries (chopped). Set in refrigerator until firm. Make into balls. Leave in refrigerator overnight. Dip in 1 package melted chocolate chips and 3/4 block of paraffin.
Mix flour, baking powder and salt. In a large bowl, beat butter and granulated sugar with a mixer until fluffy. Beat in eggs until mixture is pale yellow, then beat in vanilla and melted chocolate until blended. Gradually add flour mixture, mixing just to blend. Refrigerate dough about 1 hour. Heat oven to 350°. Lightly grease cookie sheets. Shape heaping teaspoons of dough into 1 1/4-inch balls. Roll in powdered sugar. Place 1 1/2 inches apart on prepared cookie sheets. Bake about 12 minutes until tops are puffed and cracked. (Do not overbake. Cookies are soft when hot but firm and chewy when cool.) Cool. Store tightly covered for up to 3 weeks with waxed paper between layers. If you like, dip tops in powdered sugar before serving. Makes 52. Per cookie: 80 cal, 1 g pro, 12 g car, 17 mg chol with butter and 49 mg sod.
Place sliced cucumbers and onions in a large bowl. Heat vinegar, sugar and spices to boiling. Lower heat and let simmer 5 minutes. Pour liquid mixture over cucumbers and onions. Let cool.
Scald milk and mix the slightly beaten eggs, sugar, nutmeg, vanilla and salt. Stir the milk gradually into egg mixture. Bake at 450° for 10 minutes. Reduce heat to 325° and bake until knife blade comes out clean, about 25 minutes. Use unbaked pie crust.
Brown 1/2 cup sugar until melted in iron skillet. Then add 1 cup sugar, 2 cups warm water, salt, butter and vanilla.
In a large saucepan, saute bell pepper, onion, zucchini, mushrooms, carrots, garlic and herbs in oil until onion is translucent. Add the tomato products, breaking up the whole tomatoes. Simmer for 30 minutes. Use in any recipe calling for spaghetti sauce.
Preheat oven to 350°. Grease and flour 4 small loaf pans or 2 large pans. In a large bowl, stir together flour, baking soda, salt, ginger and baking powder. In large mixer bowl at medium speed, beat eggs and oil until well blended. Add sugar and continue beating until mixture is thick. On low speed beat in carrots and pineapple. Add flour mixture and stir until moistened. Stir in nuts. Bake 50 minutes until wooden pick inserted in center comes out clean.
Drain liquid from all beans. Mix with bacon. Bake at 325°F for 1 1/2 hours.
Cook noodles until tender and drain. Mix ingredients together and cook in 350° oven for about 45 minutes. When done, sprinkle crushed potato chips on top and return to oven until chips are slightly brown.
In large bowl, combine Crisco, salt, sugar and 1 cup boiling water; mix by hand. In small bowl, mix yeast with 1 cup warm water; stir until dissolved. Mix both ingredients in large bowl. Mix flour with soda. Mix all together. Let stand for 2 hours in warm place. When it rises, punch down. Put in refrigerator overnight. Roll small amount and cut. Put butter on each roll; let rise in warm place for 3 hours. Bake at 400° for 15 to 25 minutes or until brown.
Blend all ingredients except nuts, parsley and bread or crackers. Shape into log. Mix nuts and parsley together; sprinkle onto board. Roll log in mixture to cover. Chill well. Serve with cocktail bread or crackers.
Mash potatoes; set aside. In large bowl, stir together the flour, baking powder and salt. With pastry cutter, cut in margarine. Stir in potatoes, then milk, blending lightly with fork. Spoon into 24 mounds on greased cookie sheets. Bake at 400° for 15 to 20 minutes, or until golden brown.
Place milk in mixing bowl. Add lemon juice. Beat until fluffy. Stir in well drained berries. Pour into crust and cover with whipped topping of your choice. Chill.
Brown ground beef, onion and chilies in a large Dutch oven on medium-high heat. Stir in remaining ingredients and bring to a boil. Simmer on low heat for 30 minutes. Makes 10 servings.
Heat oil in large skillet. Add meat and onion; cook and stir until meat is browned. Sift flour, salt and pepper. Stir in tomatoes, mushrooms, broth, carrots and garlic powder. Bring to boil. Reduce heat to low; cover and simmer 10 minutes. Meanwhile, prepare rice as directed on package. Serve stew over rice. Makes 4 servings.
Boil potatoes and mash in large bowl. Add flour, salt, pepper, nutmeg, bread crumbs and eggs. Cube white bread and saute in butter. Put 2 to 3 cubes in center of each potato dumpling and round them (flour hands to form dumplings). Drop dumplings into salted, boiling water. Boil gently 5 minutes. When they rise to top, they are finished. If potatoes are too moist, add a little flour when forming balls.
In a shallow bowl, combine egg, milk, lemon juice and salt; beat well. Dip each steak in mixture and then in cornflake crumbs. Put butter in a microwave-safe dish; cook on power 9 for 1 1/2 minutes, until butter is melted. Arrange steaks in the dish; cover with plastic wrap. Cook on power 9 for 5 to 7 minutes, until fish flakes easily with a fork. Let stand for a few minutes; internal heat will complete cooking. You don't want to overcook or the meat will be tough.
Beat eggs with half and half. Stir in corn, asparagus, 1 cup cheese, ham and onion. Add salt and pepper. Pour filling into pie shell. Sprinkle remaining cheese. Bake at 375° for 45 minutes.
Mix first 7 ingredients together until smooth and shape into a ball. Roll ball in parsley, paprika and pecans. Refrigerate overnight to set.
Put wings in shallow baking pan. Combine ingredients and heat until sugar and butter dissolve. Cool and pour over wings. Marinate 2 hours. Place in 350° oven for 45 minutes. Turn and bake another 45 minutes.
Remove seed from all fresh peppers. Mix all ingredients and stir well. Bring to a rolling boil over medium-high heat. Cook 25 minutes. Have hot sterilized jars ready. Pack relish in hot jars and seal. Process 5 minutes. Makes 7 pints.
Slowly melt butter and chocolate. Remove from heat and pouring half the milk and half the sugar, mix well. Repeat with remaining milk and the sugar. mix well. return to heat and simmer until thick. Remove from heat. Cool slightly. Add vanilla. Store in refrigerater.
Mix together and form into 24 balls. Press into small muffin tins. If dough is too soft, chill it.
Cut meat in 1-inch cubes. Roll in flour and brown in butter. Stir in any remaining flour and cook 1 minute. Add garlic, parsley, carrots, consomme and first cup of wine. Cover and simmer 1 to 2 hours until meat is tender.
Make sure your roast is taken out of the freezer and thawed before you do anything else. Season your roast with whatever you want. Chop the onion and throw it in the crock pot. Turn the crock pot on low. If you use a beef roast use a little water at the bottom. Pork does not need any water. Cook your roast on low over night while you sleep or put it on first thing in the morning before you leave for work. I promise the house won't burn down, mine never did.
Mix together in pan Jell-O, sugar and cornstarch. Stir in boiling water and bring to a boil. Cook until thick. Cool. Add food coloring. Fold berries into cooled sauce. Pour into baked pastry shell. Refrigerate 3 to 4 hours. Garnish with favorite cream.
Cream butter, sugar and peanut butter together. Add egg and vanilla. Mix flour, soda and salt and add to mixture. Mix all well and chill for one hour. Shape into 48 balls, 1-inch each. Place in lightly greased mini muffin tins. Bake at 325° for 14 to 16 minutes. Remove from oven and immediately make "wells" in center of each with a melon baller. Cool in pans 5 minutes. Remove to wire rack and fill.
In margarine, braise meat, onion, green pepper and garlic. "Heap everything into a large pot over an open fire in the middle of the piney wood; heat to a boil and then simmer until Wishbone rings the dinner chime."
Grease souffle dish with 2 tablespoons of drippings. Heat dish, while preparing batter, at 450°. Beat eggs well. Add milk, flour and salt. Beat 30 seconds. Add 1 tablespoon beef drippings. Pour into dish. Bake 20 to 25 minutes at 450°. Do not open oven door while baking. Serve with roast and gravy.
Make sure Ro-Tel is diced. For thicker consistency, drain about 1/3 of liquid.
Mix and bake at 350° for 1 hour. Cool. Sprinkle with 10x sugar.
Preheat oven to 350 degrees. Mix eggs, oil and vanilla. Add flour, baking soda and cinnamon, mix well. Add the rest of ingredients, mixing well. Bake in muffin cups for approximately 20 minutes.
Cook the mixed vegetables according to directions. Drain and cool. Mix vegetables with onion, celery, mayonnaise and 1/2 of the cheese. Pour into a greased baking dish. Bake at 350° for 30 minutes. Remove from oven. Top with cracker crumbs and remaining cheese; add melted margarine and return to oven for 15 minutes or until cheese is melted.
Mix together sugar, vinegar, salt and celery seed. Add cucumbers, onion and green pepper. Let stand for 1 hour. Pour pickles and juice into some type of freezer container and freeze.
Bring sugar, margarine and Karo up to a boil; stir until it boils. Cook 6 minutes. Remove from heat; stir in the salt, soda and cream of tartar. Mix well. Pour over the 6 quarts of hot popped corn and stir until all kernels are coated. Grease 2 large cookie sheets; spread corn onto these and bake in a 200° oven for one hour. When cool, place in airtight container.
Heat oven to 375°. Grease 10 muffin cups. In a small bowl, beat cream cheese, milk and eggs on low speed until smooth. Stir in Swiss cheese and onions. Set aside. Separate dough into 10 biscuits. Place in greased muffin cups. Firmly press into bottom. Place half of the bacon into muffin cups. Spoon about 2 tablespoons of egg mixture over bacon in cups. Bake at 375° for 21 to 26 minutes.
Grease a 9 x 13-inch baking pan. Mix together onion, soup, sour cream and pepper. Layer mix with potatoes and ham. Sprinkle shredded Cheddar on top. Cover with foil; bake for 2 hours at 325°.
Cook noodles and drain, rinsing with cool water. Drain tuna. Layer noodles and drain. Top with mushroom soup, then top with buttered cracker crumbs. Bake until top turns brown.
Place pork chops, trimmed not too closely and seasoned, in ovenware container. Grind saltines and onion and cut and seed green pepper. Add milk to ground mixture or until mixture just sticks together. Spread on top of each pork chop and bake in a 350° oven about 1 hour or until chops are tender. Time depends on thickness of chops.
Combine first 3 ingredients in punch bowl. Slowly add 7-Up. Add ice (frozen rings of red with cherries frozen into it).
Combine flour and sugar and coat beef. Brown beef in hot oil. Mix together salt, pepper, chili pepper, thyme, bay leaf, tomatoes and beef broth and cover meat. Cover and simmer 1 to 1 1/2 hours until meat is almost tender.
Mix together in large bowl. Amounts of cottage cheese, fruit cocktail and Cool Whip may be adjusted. May use large or small containers of these.
Cream together butter, egg and vanilla until mixed and fluffy. Beat in dry ingredients. Mix well after each addition. Mix in dates, coconut and 1/2 cup nuts. Form dough into 2 (1 1/2-inch) logs. Roll logs in remaining nuts (1/4 cup each). Wrap in waxed paper and chill or freeze until firm enough to slice. Preheat oven to 350°. Slice cookies and bake 10 to 12 minutes until golden brown.
Mix water, yeast and sugar together and let sit in mixing bowl. Add top mixture and beat. Stir in rest of flour. Let rise in bowl until double. Punch down; knead. Make into loaves or rolls. Let rise again. Bake at 350° for 18 to 22 minutes. It will be golden brown. Remove from oven; brush with oleo.
Mix flour, oleo and pecans well. Press into a 9 x 13 baking dish. Bake at 325° for 20 to 25 minutes. Cool. Mix sugar and cream cheese; fold in Cool Whip. Add to cooled crust. Spread 1 can cherry pie filling on top. Refrigerate.
Mash potatoes and combine with cream cheese, half and half, spices and butter, except 1 tablespoon. Put in greased casserole. Top with 1 tablespoon butter and paprika. Bake at 350° for 30 minutes or if refrigerated for later, bake for 45 minutes. You can just warm up in microwave.
Cook pasta as package directs; drain. Dip chicken in milk; coat with crumbs. Cook chicken in hot oil in large skillet over medium heat 10 minutes or until no longer pink, turning once. Remove chicken; keep warm.
Mix milk, tapioca, grapenuts, and salt together in a double boiler. Cook for 15 minutes. Add sugar, eggs, oleo and vanilla.
Mix cream cheese and sour cream together, then add remaining ingredients and salt and pepper to taste. Heat in 350° oven for 20 to 25 minutes. Can be served hot or cold, but should be warmed first.
Melt caramels and mix together. Add nuts. Drop by spoonfuls on cookie sheet. Freeze 2 hours. Dip in melted chocolate.
Cook macaroni; then add cheese, undiluted soup, beef and eggs. Pour milk all over. Top with crumbs. Bake at 350° for 30 minutes or until crumbs are brown.
Mix all cake ingredients together and bake 20 minutes at 350°. Makes 3 layers.
Place potatoes in boiling salted water. Boil until tender. Put potatoes through ricer. Refrigerate. Saute bread cubes in butter until golden. Beat egg and flour with cold potatoes. Shape mixture in 8 to 10 balls, placing three cubes of bread in center of each ball. Roll in cornstarch. Carefully place 4 balls at a time in boiling water, simmering gently until light and fluffy. Serve hot with sauerbraten.
Sift flour, soda, baking powder and salt. Cream the Crisco and sugar. Add beaten eggs. Add flavorings. Add flour and buttermilk alternately. Pour into greased and floured tube pan. Bake 1 hour at 350°.
Sift dry ingredients. Blend oil, sugars and eggs. Add vanilla. Add sifted ingredients, then oatmeal, nuts and fruit of your choice. Drop by rounded teaspoonful onto Pam sprayed cookie sheet. Bake at 350° for about 8 minutes. Do not overbake, as they won't brown much when done. (I add 2 tablespoons powdered milk to dry ingredients if I want them to brown a little.) Cool on rack; store in tight container.
Preheat oven to 400°. Brush pie crust with some of the beaten eggs. Prick with fork. Bake 12 minutes. Combine eggs and other ingredients. Pour into baked pie shell. Bake at 350° for 40 minutes or until center is firm.
Cook squash and onion in small amount of water until tender. Add milk, beaten eggs, cheese, butter, salt and pimento. Pour in greased baking dish and bake at 350° for 25 minutes.
Mix potatoes, ham, green beans, onions, salt, pepper and garlic in 9x13-inch pan.
Brown ground chuck and salt to taste while browning. Mix ground chuck with all ingredients and bake 30 minutes, in 350° oven, in a large casserole dish. Pour in large crock-pot and simmer until serving time.
Sift together the cake flour, sugar, coffee, salt, cream of tartar and baking soda. In a large bowl, combine the shortening with the flour mixture. Add water and vanilla and mix until flour is dampened. Beat vigorously for 2 minutes. Add eggs and melted chocolate. Beat 1 minute longer. Pour into greased and lightly floured tube pan. Bake at 325° for 45 to 50 minutes. Can also be baked in a loaf pan for 65 to 70 minutes. Cool in pan about 10 minutes. Remove to wire rack and sift with confectioners sugar when completely cooled.
Combine Italian dressing mix and mayonnaise. Add chopped artichoke hearts. Chill and serve with crackers or chips.
Mix sugar and oil. Add eggs, one at a time. Add carrots, then flour with soda and cinnamon. Bake in three 8 or 9-inch cake pans. Bake at 350° for 30 to 40 minutes.
Cook sausage in a large skillet about 5 minutes. Drain off all but 2 tablespoons pan drippings. Add green peppers, onions and garlic; cook until tender. Blend in flour; brown slowly, stirring often. Stir in tomatoes, water and parsley. Bring to a boil. Add remaining ingredients except shrimp. Return to a boil, cover, reduce the heat and simmer 20 minutes. Add shrimp and cook 10 minutes longer. Fluff lightly with a fork. Makes 8 servings.
Wash beans and pick over. Cover with water; soak overnight. Slice meats; add to beans with rest of ingredients. Add more water if not completely covered. Bring to boil. Lower heat and simmer, covered, for 2 1/2 hours, or until beans are te nder. Remove 1 cup of the beans and puree in blender or food processor. Return to pot. Add water if beans are too thick or dry. Bring to simmer; cook for 5 minutes. Serve with rice; garnish with orange slices.
Melt margarine. Add sugar and beaten egg. Combine yeast and warm water. Add margarine and sugar mixture. Add flour. Mix well. Place in airtight container. No need to let rise. Bake in muffin tin 20 minutes at 375°.
Mix eggs, sugar, syrup, vanilla and butter. Spread pecans in bottom of pie shell. Pour in filling. Bake at 400° until set.
Combine first five ingredients in a medium bowl. Stir well and set aside. Combine next three ingredients and add to dry ingredients, stirring just until smooth.
Drain blueberries, reserving juice. Combine juice, water, cornstarch and sugar in a medium saucepan. Cook about 5 minutes over low heat, stirring occasionally until thick and bubbly. Add blueberries, cover and cook 5 minutes. Stir in lemon juice. Serve over pancakes, waffles or French toast. Yields 2 1/2 cups.
Brown meat in small amount of oil in Dutch oven. Add onion, tomatoes, tomato sauce and water. Simmer until meat is almost done, at least 1 hour. Add carrots and simmer 30 minutes. In a cup, mix together ketchup, mustard, Worcestershire sauce and a little stew broth and mix well. Add this to stew; mix well. Add potatoes. Simmer until potatoes are done and to desired juiciness.
Melt marshmallows in milk over very low flame or double boiler. Pour hot mix over jello and softened cream cheese until dissolved. Add undrained pineapple. Let cool. Blend in whipped cream and mayonnaise. Refrigerate.
In a medium mixing bowl, combine sugar, butter, cornmeal, white vinegar and vanilla. Add eggs and mix well. Pour into pie shell. Bake at 350° for 50 minutes. Cool completely before serving. Serves 8 to 10.
Brown bacon and onion. Drain excess grease and add catsup, brown sugar and Worcestershire sauce. Simmer for 2 minutes. Add beans and continue to simmer until beans are heated thoroughly.
Cream butter and sugar until fluffy. Blend in vanilla. Stir together with flour and salt and stir into creamed mixture. Alternate with milk and stir in pecans.
Combine cream cheese and sugar; beat well. Add peanut butter and milk; beat well. Fold in Cool Whip. Pour into graham cracker crust and chill.
Mix dry ingredients together. Add remaining ingredients, beat well and pour into a greased pan. Bake in 450° oven until brown, 20 to 25 minutes.
Combine cereal and water; let stand until water is absorbed. Meanwhile, blend eggs with sugar; add syrup, butter, vanilla and salt. Fold in softened cereal. Pour into pie shell. Bake at 350° for 50 minutes, or until filling is puffed completely across the top. Cool. Garnish with whipped topping. Sprinkle with additional cereal, if desired.
Cream fat and sugar; beat in the eggs. Sieve the flour, baking powder and salt. Mix in coconut, raisins and fruit. Mix with milk to dropping texture. Drop by spoonfuls onto cookie tray. Cook in a moderate oven for 15 to 20 minutes.
Mix shrimp, crab meat, cream cheese and sour cream together. Add garlic powder and seasoning to taste. Seasoning is hot, so be careful about how much you add. Serve with crackers.
Boil water. Add tapioca and salt. Cook for 20 minutes. Add sugar and jello. Cool overnight. Add pineapple, container of Cool Whip, bananas and strawberries.
Let the fruit thaw partially. Put in food processor or blender; blend until slush mixture. Serve in a bowl or on an ice cream cone for a healthy kid's snack. This can be refrozen. Partially thaw in microwave to serve. Works great for popsicles.
Mix eggs, sugar, vanilla and oil. Sift in all dry ingredients. Will be thick. Stir in zucchini. (Drained pineapple and nuts can be added.) Pour into 3 one-pound coffee cans or large fluted pan. Bake at 350° for one hour.
Boil powdered sugar and milk for 5 minutes. Remove from heat. Immediately stir in, very briskly, the marshmallow and peanut butter. Pour into buttered 9-inch square dish immediately. Cut into serving pieces when cool.
Mix the baking mix, milk and cheese until a soft dough forms; beat for 30 seconds. Drop dough by spoonfuls onto an ungreased cookie sheet. Bake about 10 minutes until lightly brown. Mix butter, garlic powder and parsley. Brush over warm biscuits before removing from cookie sheet. Makes 12 biscuits.
Blend cream cheese, sour cream and 1/3 package taco mix; mix well. Spread on a dinner plate and layer lettuce, taco mix, tomato, taco mix, Cheddar cheese and taco mix. Serve with Doritos.
Mix lemon juice (or vinegar), olive oil, salt and garlic and let sit out for about 2 hours. Cube avocados, tomatoes and onions. Add the dressing that you have prepared.
In a 9 x 13-inch ungreased pan, spread pineapple evenly. Spread cherry pie filling evenly, then spread dry cake mix evenly. After this cut oleo into parts and lay on top of dry cake mix. Bake at 350° for 35 minutes or until brown.
Cream the Crisco or the lard (whichever one you are using), sugar and the butter. Add eggs, one at a time, flour, baking powder, baking soda, vanilla and salt. Dough will be sticky. Wrap in plastic and refrigerate for 1 hour. Drop by teaspoon on greased cookie sheet. Bake at 350° for 15 to 20 minutes or until golden brown.
Cook noodles in boiling salted water following package directions; drain. Melt butter in large skillet. Add half the noodles, then the apples. Sprinkle with sugar, salt and cinnamon. Cover with remaining noodles. Cover and cook for 10 minutes. Remove cover and cook until apples are tender and noodles browned.
To make sauce, melt butter, then stir in flour until blended. Add milk and salt; cook over low heat until smooth. Grease baking dish. Add layers of potatoes and sauce. Arrange pork chops on top. (If potatoes are not covered, a little milk may be added.) Do not cover chops with sauce. Bake about 1 1/2 hours at 325°.
Heat butter in saucepan over medium heat until delicate brown. Remove from heat. Mix in powdered sugar, stir in hot water 1 tablespoon at a time, until of desired consistency.
Simmer water and sugar 10 minutes to dissolve. Add coffee and cool. Add vodka. Place 1/2 vanilla bean in each of 2 (1 quart) bottles. Pour mix in bottles. Store in a dry place, shaking once a week, until done, 4 to 5 weeks.
Boil potatoes with skin on. Drain and put in refrigerator to cool (better if they set overnight). Peel potatoes and cut into 1-inch chunks. Add the rest of ingredients and mix well. Chill in refrigerator.
Brown and drain ground beef. Add onion and peppers. Cook until tender. Add beans to mix. (My dad fixed this for us when we were growing up.)