HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in a quart saucepan. Add sugar and cream, then bring mixture to a boil. Reduce heat to medium-high. Add brown sugar and vanilla. Boil, stirring constantly, for about 10 to 15 minutes, until mixture well thickens on spoon. Pour into a 9 x 13-inch pan. Cool and serve.
Boil green peppers, onion and celery in a small amount of water, until tender. Brown meat in skillet, separating into particles. Remove surplus fat as it accumulates. Add mushroom soup and half the chow mein noodles. Add vegetables; mix. Add remaining noodles to top of skillet. Bake in oven at 350° for 30 minutes.
Cook on waxed paper in a 12 x 20-inch sheet pan for 20 to 30 minutes at 350°. When cool, roll out on a wet cloth with a little sugar. Fill with your favorite jelly.
Mix all well and place in ovensafe dish. Sprinkle with cheese. Crumble soda crackers on top and heat until crackers are brown.
Preheat oven to 325°. Grease a 10 x 14-inch pan. Mix butter, powdered sugar and 2 cups of flour. Press into pan. Bake for 15 minutes. Beat eggs slightly. Add 2 cups sugar, lemon juice, 1 tablespoon flour, baking powder and nuts. Pour over pastry. Bake 40 to 50 minutes. Dust with additional powdered sugar. Cool and cut into squares. Makes 2 1/2 dozen.
Combine orange juice, lemonade, sugar and egg. Boil. Cook until thickened. Cool and fold in whipped topping. Serve with fruit.
Combine potatoes, onion, celery and bouillon cubes in water and salt. Cook 20 minutes or until tender. Add 1 cup of milk. Put in remaining milk and flour. Stir until smooth and add to potatoes. Cook until thickened. The dill really does liven this up.
Mix together oats and boiling water; set aside. Cream together the butter and sugars. Add eggs. Blend in dry ingredients and vanilla. Add oat mixture; blend well. Pour into nonstick sprayed 9 x 13-inch pan. Bake at 350° for 40 to 50 minutes. While cake is still hot, spread topping on cake; allow to cool. Spread topping over cooled cake.
Place one ham slice over each pork chop. Place on grill, low or medium heat for 45 minutes to 1 hour, turn every 10 minutes. After meat is tender, place 1/2 slice of cheese on top of each meat roll. Continue cooking just long enough to begin melting cheese. Do not brown cheese. Place on plate. Pour 1/4 cup brandy over meat. Light with long match just before serving. If desired, serve on a bed of white or wild rice. Makes 4 servings.
Preheat oven to 350°. Mix together in lrg. bowl all the ingredients. Pour into a 13 by 9 greased pan and bake for 45 min.
Cook livers, gizzards, onions and celery with chicken. Mix and add enough chicken broth to make dressing soupy. Place into a baking dish that has been sprayed with vegetable oil. Cover and cook 30 minutes at 350° then uncover and cook 1 hour.
Cut Crab Delights in halves and combine with remaining ingredients. Cover and chill at least one hour before serving.
Mix cake mix according to directions on box. Add 3 tablespoons creme de menthe. Bake as directed in a 13 x 9-inch pan (greased). Cool cake and spread fudge topping over the top. Cool completely. Mix 4 tablespoons creme de menthe in Cool Whip, which has been thawed in refrigerator. Spread on cake. Refrigerate several hours or overnight.
Put chicken on the bottom of a 3-quart casserole. Chip boiled eggs over this. Mix soup and broth; pour over chicken and eggs. Mix 1 1/2 sticks of butter (melted), 1 1/2 cups milk and 1 1/2 cups self-rising flour. Pour over top of pie and bake at 350° for one hour.
Whip pudding with milk. Let stand for a few minutes to thicken, then fold in Cool Whip. Butter bottom of pan (13 x 9 x 2-inch). Next, place whole crackers on bottom, then a layer of pudding. Repeat, ending with a layer of crackers.
Sift the first 4 ingredients together and bake in a slow oven at 325° for 3 hours, stirring occasionally. Add nutmeg, allspice and cinnamon. Return to oven and bake 1 hour more.
Mix flour with baking powder and salt. Beat eggs, milk, sugar, orange rind, orange juice and oil; add to flour mixture and mix just enough to moisten flour. Stir in cereal, cranberries and nuts. Pour into well-greased 9 x 5-inch loaf pan. Bake at 350° for 60 minutes. Cool in pan 10 minutes. Remove from pan and finish cooling. Makes 18 (1/2-inch) slices.
Wash peas and soak for 1 hour. Place meat, water, peas, salt and whole onion in a large pot. Cook on low heat for 1 hour or until tender. Remove onion; add okra and simmer 15 to 20 minutes until okra is done.
Put all ingredients into a jar and store in refrigerator. Shake well when ready to use. If too sour, add a little sugar substitute.
In a large bowl, dissolve yeast in warm water. Blend sour cream and sugar with 1 stick butter, melted. Stir into yeast mixture with eggs, flour and salt. Knead lightly on floured surface. Place in a greased bowl, turning to grease surface. Let rise, covered, until double in bulk. Divide into 4 portions. Roll each into a 12-inch circle. Brush each with 2 tablespoons of butter; cut each into 12 wedges. Roll up from wide end, shaping into crescents. Place on greased baking sheet. Let rise until doubled in bulk. Bake at 375° for 10 to 12 minutes, or until browned. Rolls may be frozen after shaping into crescents.
Scald the milk, add to the butter and let stand to lukewarm. Add yeast, salt, sugar and flour. Beat for 5 minutes. Cover and let stand in a warm place for 2 hours or until very light. Beat egg whites then yolks. Add yolks and then whites. Stir in carefully. Let stand in warm place for 15 minutes, then turn into a greased Turk's head. Bake in moderate oven for 40 minutes.
Preheat broiler. Cut bread lengthwise in half. On cookie sheet, broil 1 to 2 minutes until lightly browned. Mix remaining ingredients. Spread over bread. Broil 2 to 3 minutes until lightly browned. Cut bread crosswise into strips.
Put peanut butter on 1 piece of bread, then get the jelly and spread it on the other piece of bread, then you put each piece together and mash it.
Stir together ingredients. Bake at 350° in 2-quart greased casserole dish for 45 minutes.
Grease and flour 9 x 13-inch pan. Combine 1/2 cup orange juice with all ingredients in large bowl. Mix at low speed 30 seconds until well mixed. Beat 3 minutes at medium speed. Bake at 350° for 40 to 50 minutes. Drizzle remaining orange juice over warm cake. Sprinkle with sugar nut topping composed of 1/3 cup sugar, 1/4 cup nuts and 1 teaspoon cinnamon.
Heat oven to 375°. In a large bowl, sift together the flour, baking powder, and salt. Stir in the cocoa and sugar. In a medium bowl, beat the peanut butter, melted butter, egg, and vanilla extract until the mixture is smooth. Pour the peanut butter mixture and the chocolate chips into the flour mixture. Stir until blended. The batter will be stiff. Fill greased muffin tins full. Bake for 20 minutes or until a tester inserted in a muffin comes out clean. Makes one dozen muffins.
Let cream cheese get room temperature; add lemon juice, onion, pepper and celery. Chop shrimp in food processor and add to cream cheese mixture. Add mayonnaise. Chill. Serve with crackers or spread on little rounds of bread.
Soak crumbs in milk; add remaining ingredients, except for chili sauce. Mix well. Pack into 8 x 4 x 2-inch loaf pan to shape. Invert on shallow baking pan. Score loaf diagonally with handle of wooden spoon. Bake in moderate oven (350°) for 1 hour. Fill scored marks on top with chili sauce. Bake 15 minutes longer.
Season chicken and set aside. Mix ingredients in a bowl. Spread mixture over chicken parts in large baking pan. Bake, covered, for 1 hour at 350°. Remove, cover and continue baking until juice has been absorbed, approximately 35 to 40 minutes.
Combine flour, brown sugar, pecans and butter. Pat in a 9-inch square pan and bake at 350° for 20 minutes. Cool.
Separate crescent roll dough into 8 rectangles. Press perforations to seal. Combine cream cheese and remaining ingredients in a small bowl. Stir well. Spread cream cheese mixture evenly over rectangles. Roll up rectangles, starting at long side; pinch seams to seal. Cut each roll into 10 slices; place slices, cut side down, on greased baking sheets. Bake at 400 degrees for 10 to 12 minutes or until golden. Serve warm.
Soak ham in 50 pound lard can filled with cold water overnight. Pour off water; put rack in bottom of lard stand. Place ham in cloth sack; put on rack in can. Fill with cold water to within 2-inches of the top. Put top on securely. Bring to a rolling boil; boil 40 minutes. Remove from heat. Place can on a stack of 5 or 6 large magazines. Wrap can with several layers of newspaper and tie with a string. Then wrap 2 or 3 quilts or heavy coats to keep heat in. Let it stay wrapped in a cool place for 24 hours. Unwrap and remove ham from hot water. Chill and slice.
Put rabbit in a layer in a medium roaster. Put water, cubes, bay leaves and pepper in a pan. Bring to a boil. Stir to dissolve cubes. Sprinkle raw cut up vegetables over rabbit in roaster. Pour hot broth over all. Bake at 350° for 2 to 2 1/2 hours.
In 3-quart saucepan, melt margarine over medium-low heat. Add onion and brown sugar. Cook until a golden yellow. Add remaining ingredients. Cover. Cook on high heat until steaming, then reduce to low heat for 25 to 30 minutes (sometimes takes longer). Serves 4.
Use an 8 x 8-inch pan. Melt butter in the pan and add the following: crumbs, coconut, chocolate bits and nuts. Pour the milk over everything. Do not stir. Bake at 350° for 30 minutes. Cool and cut into small pieces.
Preheat oven to 450°. Scald milk and butter. Beat together eggs, sugar and vanilla. Stirring together, gradually add milk and butter to the egg mixture. Beat together until foam forms on top. Pour into prepared crust. Bake 5 minutes. Reduce heat to 375° and cook 20 minutes or more until firm. Cool and serve.
Beat eggs; add sugar and Karo.	Mix well and add salt, vanilla and the melted butter. Place pecans in bottom of unbaked pie shell.	Pour filling over pecans. Bake 50 to 60 minutes at 350°.
Brown ground meat; season to taste. Mix all canned products and ground meat in a 2-quart casserole. Mix well. Place in oven at 350° for 30 minutes, or until hot. Top with cheese and return to oven until cheese melts, about 5 minutes.
Break up chocolate bars. Place in large bowl. Add boiling water to cover chocolate and place dish towel on top of bowl. Let stand 5 minutes. Whip egg whites until stiff but not dry. Whip the cream. Pour off water. Chocolate should be melted. Add yolks of 6 eggs and 1/4 tablespoon sugar and mix well. Fold in whipping cream, which has been "whipped" in Mixmaster. Then fold in egg whites, which have been beaten until they're stiff but not dry. Pour mousse into bowl. Refrigerate at least 8 hours. Decorate with more whipped cream. Serves approximately 8 people.
After potatoes are chilled, grate. Add onion and sour cream. Heat cheese, milk and butter. Add to potato mixture and blend thoroughly with spoon. Do not use mixer. Put in an 8 1/2 x 13-inch oblong baking dish. Bake 1 hour at 325°.
Place warm water in a large mixing bowl. Make sure the water is not hot since this will kill the yeast. Add the yeast, sugar, and oil to the water. Slowly mix in flour one cup at a time until the dough begins to get difficult to stir. Now add the salt. Sugar helps yeast activate while salt slows the activation so it is best to add the salt last. Continue adding flour as you begin kneading the dough by hand. Knead for approximately 8 - 10 minutes being sure not to add too much flour. The dough should be soft and spongy when done. Set the dough in a slightly warmed (but off) oven until doubled in size. Pan rolls out by taking 24 even sized hand fulls of dough and making 3 X 5 rectangles on a table. Place 8 slices (small) in two rows on each roll. Roll up. Place on greased sheet. Let rise again till doubled in size. Bake for 30 minutes at 350 degrees. Brush with butter at the 20 minute time limit. These may be served plain or sliced with cheese and sauce added. Yield - 2 dozen rolls.
Boil and drain noodles. Brown onion and hamburger. Mix all ingredients except 1/2 c. cheese. Pour into greased 9 x 13 pan. Cover and bake 45 minutes at 350 degrees. Add cheese and bake 15 minutes more.
Saut smoked sausage in a large nonstick skillet over medium-high heat 3 to 4 minutes or until browned. Add onion and next 3 ingredients. Saut 2 to 3 minutes. Add tomatoes and next 3 ingredients. Bring to a boil and stir in rice. Cover. Reduce heat to low and simmer 15 to 20 minutes or until liquid is absorbed. Stir in shrimp. Cook 3 to 5 minutes or just until shrimp turn pink. Makes 4 servings.
In 1-quart casserole, layer all ingredients. Bake at 350° in oven for 30 minutes.
Boil or bake yam until tender; do not overcook. Let yam cool. Peel and discard skin. Cut potato in sticks like French fries. Heat oil and margarine until hot in skillet. Add potato sticks. Fry on medium until crispy. Turn frequently; sprinkle with salt and pepper.
Drain liquid from pineapple and mix liquid with pudding. Add powdered sugar, vanilla, crushed pineapple and Cool Whip.
Mix eggs and milk together, then mix with cake mixture. Add peaches and bake at 350° until done.
Heat milk. Add marshmallows while hot to melt them. Cool in refrigerator until thoroughly chilled. Whip cream and add to mixture. Put in a casserole dish in layers as follows: graham cracker crumbs, pineapple and whipped cream mixture until all is used. Chill at least one hour before serving.
Set oven at 350° (moderate). Line 8-inch square pan with waxed paper. Cream margarine and sugar thoroughly. Add egg yolks and beat well, then add flour slowly. Fold in nuts. Spoon half of batter into 8-inch square cake pan, spreading evenly to corners. Top with strawberry jam, stopping about 1 inch from edge of batter on all sides. Cover with remaining cookie dough. If dough sticks to spoon while spreading, dip spoon in cold water. Bake 1 hour or until light brown. Cool. Cut in 1 x 3-inch bars.
Mix all ingredients, except chili powder, and shape into logs. Roll logs in chili powder to coat. Refrigerate for 24 hours before serving. Cut thin slices and serve on crackers. Will keep in the refrigerator indefinitely.
Combine sugar, margarine, egg, vanilla extract, salt and pecans in a small saucepan. Cook over low heat, stirring frequently, until mixture is melted and well blended. Fill each shell half full with filling. Bake at 350° for 30 to 35 minutes. Makes 15.
Layer first 6 ingredients into crock-pot in the order listed. Mix last 4 ingredients together and pour over. Cook on high for 6 to 8 hours.
Dissolve jello in 2 cups boiling water; add condensed milk and beat. Add 1 cup mayonnaise and beat again. Add salt, cheese, pineapple, cherries and nuts. Pour into 9 x 12-inch casserole type dish. Refrigerate until firm.
Prepare pastry shell. Preheat oven to 425°. Brown hamburger meat in skillet with onions and green pepper, then drain off any excess fat. Reserve a small amount and place remaining meat mixture in pastry shell. Sprinkle cheeses over meat. Beat eggs, cream and seasonings and pour over meat and cheeses. Bake 15 minutes. Reduce oven temperature to 300° and bake 30 minutes longer, or until firm. Sprinkle remaining meat on top and bake 5 more minutes. Let pie stand 10 minutes before serving. Freezes well. Serves 4 to 6.
Prepare cake mix, using directions on box, except use 2 whole eggs rather than just the whites. Bake two 9-inch layers and split in half.
Combine first 5 ingredients. Beat with electric mixer at medium speed until smooth. Stir in Cheddar cheese. Heat a well-greased muffin pan at 425° for 3 minutes or until very hot. Spoon in batter, filling 2/3 full. Bake at 425° for 15 minutes; reduce heat. Bake at 350° for 25 minutes or until golden brown. Serve immediately. Yields 8 popovers.
Cover steak with sauerkraut, mushrooms and green pepper. Sprinkle with cheese. Roll up, using toothpicks to hold. Bake at 300° for 1 hour. Slice as cinnamon roll to serve.
Combine all liquids first; heat. Add cooked pork and beef to the veggies and liquids. Allow this to simmer for several hours. Add more chicken broth if stew becomes too thick. Put the potatoes in last and when everything is well cooked, add the chicken and allow it to heat again. Serve on rice. Enjoy. Serves 40.
Coat large skillet or wok with cooking spray, heat (skillet or wok) on medium heat until hot. Add all ingredients; stir-fry about 5 minutes or until zucchini is crisp-tender. Yields 4 servings (about 38 calories per serving, no fat). Any vegetable can be added for variety.
Sift together dry ingredients. Add remaining ingredients and beat 1 minute. I use a No. 5 iron skillet (which, of course, is never really washed!) and bake at 425° for 20 to 25 minutes.
Combine sugar, cranberry juice, cinnamon and cloves in Dutch oven. If using cranberries, crush in blender and add them too. Bring to a boil, stirring to dissolve sugar. Boil 1 minute, stirring constantly. Remove from heat and stir in wine and pectin. Skim off foam with a metal spoon. Quickly pour jelly into sterilized jelly jars (to hold 7 cups), leaving 1/2-inch headspace. Cover at once with 1/8 inch of melted paraffin. Cover with lids.
Beat eggs slightly; add remaining ingredients. Pour into unbaked pie shell. Bake about 45 minutes or until done at 350°.
Grind cinnamon pieces. Bring all ingredients to a boil; cook for 40 minutes. Put in jars and seal.
Melt 1 stick oleo in a 9 x 13-inch pan. Add graham cracker crumbs. Press down on bottom of pan. Bake for 5 minutes at 350°. Cool thoroughly. In a mixing bowl, beat eggs, 2 sticks soft oleo, powdered sugar and vanilla for 5 minutes. Spread over crumbs. Slice bananas lengthwise and place on top of mixture. Drain can of crushed pineapple and place over bananas. Frost with Cool Whip. Sprinkle chopped pecans. Garnish with cherries. Refrigerate overnight.
Combine sugar and whipped cream, eggs and salt in a bowl, mix thoroughly. Add condensed milk and dairy milk; pour into ice cream maker. Follow directions.
Hard-boil eggs and cut in half lengthwise. Remove yolks and mash with ingredients. Refill whites and top with paprika if desired.
Chop all vegetables. Salt and pepper to taste. Mix 1 cup flour or corn meal. Mix well and fry in skillet with 1/4 cup oil (may have to add more oil). Cook until done.
In a large microwave safe bowl, combine the sugar and corn syrup. Microwave on high for 3 minutes until sugar is dissolved. (you can do this part on the stove also). Stir in peanut butter until blended. Add the cereal, pretzel and M&M's, stir until coated. Press into a greased cake pan. Cut into bars.
Cook lasagna noodles in boiling, salted water according to package directions. Drain well. Cook onion and green pepper in diet margarine until tender. Stir in condensed soup, mushrooms, pimento, skim milk and basil. Lay half the noodles in 13 x 9 x 2-inch dish. Top with half each of soup mixture, cottage cheese, American cheese and Parmesan cheese. Repeat layers of the noodles, sauce, cottage cheese and chicken. Bake at 350° for 45 minutes. Top with remaining American and Parmesan cheese. Bake 2 minutes more or until cheese melts. Serves 10.
Mix together meal, salt, and sugar. Put butter into water and let boil. Then put eggs and milk into mixture. Pour into greased baking dish. Cook for 1 hour at 400 degrees.
Brown ground beef and onion. Mix remaining ingredients in mixer until smooth. Add to meat mixture. Simmer for 45 minutes (watch for sticking).
Cream shortening and sugar together until light. Add unbeaten eggs and blend. Sift together flour and spices. Add to creamed mixture alternately with pumpkin. Add raisins and nuts. Mix well. Drop by teaspoonfuls on greased baking sheet about 2 inches apart. Bake at 400° for about 15 minutes until lightly browned. Makes 4 dozen.
Boil sugar, brown sugar, Carnation milk and Karo until soft ball stage reached. Add butter and vanilla. Cool slightly and beat until creamy colored and thickened. Add pecans and drop by spoonfuls on waxed paper.
Fry bacon; drain and crumble. Beat eggs, Bisquick, oleo, milk, salt and pepper until smooth. Add broccoli. Pour into 9-inch pie dish. Top with bacon and cheese. Bake at 350° for 40 minutes.
Layer fruit in a clear 2 quart bowl. (It is pretty in a pedestal bowl). In a separate bowl, blend cream cheese, lemon juice and lemon rind. Set aside. Whip cream to soft stage. Gradually add sugar until stiff peaks form. Fold sweetened whipped cream into cream cheese mixture and spread over the layered fruit. Sprinkle with nuts. Add maraschino cherries, if desired. Keep chilled.
Boil all ingredients for 5 minutes, except apples. Add apples and cook slowly until tender. Put apples in a flat pan and sprinkle with sugar; place in oven a few minutes to glaze.
Pie: Mix flour and sugar together in double boiler; add a little milk to make a paste to prevent lumps. Stir and add rest of milk. Cook a few minutes until bubbly. Beat egg yolks in separate bowl; stir a little milk mixture into yolks, then pour into milk mixture. Cook until thick. Add butter and vanilla. Stir in pack of coconut (hold back a little coconut to sprinkle over top) and pour into baked pie crust.
Cream greeting and smiles; then add handshakes beaten separately. Add love slowly. Sift sympathy and hospitality, fold in carefully. Bake in a moderately warm oven of even temperature. This serves an indefinite number and never becomes stale.
Lightly toss potatoes, celery, hard boiled eggs, and onion together in a bowl. Fry bacon in a heavy skillet until pieces are browned. Stir a mixture of salt, pepper, dry mustard, and sugar into the vinegar and water. Add to the beaten eggs and mix well. Pour egg mixture into the hot bacon and fat and stir until mixture thickens, about 10 minutes. Pour over the potato mixture and toss lightly to mix thoroughly. Chill 3 - 4 hours or overnight.
Brown ground beef and diced onion, drain. Add the remaining ingredients. Mix and cook until boiling. Simmer until served.
Mix all above ingredients. Roll out and cut out or make little balls and flatten with a glass dipped in flour. Bake at 350° for 10 minutes. Cake will not brown, but will be crisp when cool.
Combine all ingredients in a casserole dish. Bake 30 minutes at 350°.
Toss together and put in casserole. Pour 1 can cream of chicken soup over top. Sprinkle grated cheese over casserole and top with crumbled potato chips. Bake 25 minutes at 275° or 10 to 12 minutes at 450°.
*Whatever your Mom doesn't use when she's making pies. Try to get her to make extra.
Cook fresh shrimp, peeled, in olive oil over high heat until shrimp are pink.
In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and vanilla. Stir in pineapple, coconut and 1/2 cup nuts. Pour in a greased baking dish (9 x 13 x 2-inch). Bake at 350° for 50 to 60 minutes or until done; cool. Combine frosting ingredients.
Mix sugar, flour and salt together. Heat milk in double boiler or set pan in water and let milk come almost to the boiling point. Beat eggs and mix with sugar, salt, flour and 1 cup of milk. Add this to hot milk and stir until it is thickness you want. Cook for 15 to 20 minutes. Add vanilla after cooking. Serve cold.
Cream butter and sugar until light and fluffy. Add eggs, vanilla. Beat 1 minute at medium speed. Combine flour, peanut butter, baking soda and salt (combining dry ingredients first). Add alternately with water to creamed mixture. Bake at 350° for 45 minutes in 11 x 13-inch pan. Cool completely and frost.
Cook noodles as directed. Drain and rinse. Place peas in a 2 1/2-quart microwave casserole. Cover. Microwave on High for 4 to 4 1/2 minutes. Stir in remaining ingredients and cooked noodles. Mix lightly. Cover; microwave 9 to 10 minutes, until heated through, stirring once.
In a large 4 quart saucepan, melt a pound of butter or oleo over medium high heat. While heat is still on, whisk in a little at a time about 3 pounds of flour. Beat it hard every time (no lumps). It will be real thick. When cooled, shave it off with large spoon (takes less whipping to thicken all gravies and sauces.)