HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine, sugar and salt in large bowl. Add eggs and beat well. Add molasses and vinegar, mixing well. Sift together flour, soda, ginger, cinnamon and gradually add these dry ingredients to the molasses mixture and mix well. Chill dough 3 to 4 hours.
Melt butter in a 9 x 13-inch baking dish. Beat eggs. Mix flour, baking powder and salt. Add to eggs. Add chiles and cheeses. Pour into pan and bake 15 minutes at 400°. Reduce to 350° and bake 35 minutes or until set. Cool 15 minutes before serving. Great for a crowd.
Boil noodles and drain. Add soup, peas and tuna. Cook on low heat. Serve with hot bread.
Cook first 4 ingredients until thick. Place strawberries in baked pie crust. Pour cooled mixture over berries. Top with whipped cream. Refrigerate.
Cream sugar and butter; add milk and sifted dry ingredients. Beat together well. Pour into greased and floured (use cocoa) 8 x 8-inch cake pan. Bake at 350° for 45 minutes. Test with toothpick. Serve with ice cream or without. Frost, if desired.
Sift flour once; measure. Add baking powder and salt and sift together three times. Cream shortening thoroughly. Add sifted flour gradually, keeping mixture light and fluffy. Add dry ingredients alternately with milk and flavoring, beating well after each addition. Fold in egg whites, beaten stiff, but not dry. Bake in greased, lined pans in moderate oven (time about 30 minutes).
Combine all ingredients together and bake in greased casserole for 1 hour at 350°. Serves 8 to 10.
Add 1/2 teaspoon pepper. Stir constantly. Add a few drops food coloring. Serves 8 to 10.
Place all ingredients in a 9 x 12-inch dish, except butter. Stir well, then cut up butter and drop around in dish. Cover. Bake 1 hour at 350°.
Lemon Mousse: In saucepan combine sugar and cornstarch; add water, lemon peel and lemon juice. Cook and stir over medium heat until thickened and bubbly. Gradually stir hot mixture into egg yolks; return to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat. Cool slightly, then cover and chill. Beat 1 cup whipping cream to soft peaks, fold 1/2 cup into lemon mixture. Fold lemon mixture into remaining cream.
Preheat oven to 375°. Butter a 10 x 6-inch baking dish. Place peaches on bottom. Sprinkle with lemon juice and almond extract. Sift together dry ingredients. Add egg and mix with fork or hands until crumbly. Sprinkle over peaches. Drizzle with melted margarine. Bake 35 to 40 minutes.
Cream together butter and sugar. Sift together flour and baking powder. Alternate flour and milk when adding to butter-sugar-milk mixture. Add vanilla. This makes a thick batter, which should be spread thinly over two 9-inch cake pans.
Pour boiling water over berries; let set 3 to 5 minutes. Drain in colander. Put in pan; add 4 cups of sugar. Bring to a hard boil. Pull off of heat for 3 minutes. Add 4 cups of sugar; boil 3 more minutes. Remove from heat; let set 3 minutes. Put back on heat and boil 10 minutes. Skim and pour in dishes. Let stand overnight. Put in jars, cold, and seal.
Mix cake according to box. Use a 13 x 9-inch pan. Before cake is done, mix sugar and pineapple. Bring to a boil for 5 minutes. When cake is done, pour mixture over cake while both are hot. Cool cake completely. Mix pudding by box directions and spread over cake. Cover with whipped topping and add coconut and nuts on top. Refrigerate.
Cook noodles and drain. Add beef, cheese, soup, milk and onion. Pour into greased 2-quart casserole and top with bread crumbs. Bake at 350° for 45 minutes.
Mix all ingredients well. Cover and chill. Makes 1 cup of lower calorie, lower fat dressing; 12 calories per tablespoon and 1 gram total fat.
Mix all ingredients well. Place in covered containers in refrigerator. It is best to wait three days before using. Makes 3 quarts.
Preheat oven to 375°. Melt chocolate and butter together over low heat. Combine eggs, sugar, syrup and chocolate mixture and mix thoroughly, using rotary beater. Stir in pecan halves.
Roll crescent	rolls thin on cookie sheet. Pour Eagle Brand milk over	this, then coconut pecan icing mix. Melt oleo. Pour on top. Bake 15 to 20 minutes at 350°.
Pour into greased pie pan. Bake at 325° for 25 minutes. Serve with whipped cream.
Saute onion in 2 tablespoons oil until golden. Add meat and spices. Stir and cook until browned, but moist (8 to 10 minutes). Add raisins. In small pan, saute nuts in 1 tablespoon oil. Place stock in small rectangular dish. Soak matzo to absorb liquid, 1 at a time. Press 2 or 3 soaked matzo into 9-inch pie plate, cutting it where necessary to fit. Place fillings on top. Cover with remaining matzo. Brush top with egg and bake at 375° for 30 minutes or until golden on top. Yield: 4 to 6 servings.
Lay chops in a baking dish. Sprinkle with salt, pepper and 1 cup onion. Spread rice over chops. Cover with tomatoes, remaining onion, sugar, salt and pepper to taste. Bake, covered, at 350° for 1 1/2 hours. Makes 6 servings.
Soften Cream Cheese, and add rest of ingredients. Refrigerate at least 2 hours before serving.
Dice the apples and bananas. Cut the candy bars into small pieces. Use large bowl to mix all ingredients with the cup of Cool Whip. Chill for 10 minutes.
Heat oven to 400°. In a small bowl, mix sugar and cinnamon and set aside.
Cook bacon and let it cool. Toast bread and cut into squares. Mix all ingredients together and add crumbled bacon. Use bread for dipping.
In 2-quart saucepan over medium heat, cook the onion in shortening about 10 minutes. Stir in flour and blend. Add water and other ingredients. Bring to a boil, then simmer 30 minutes. Serves 4.
Place sugar and whipped cream in a 5-quart glass casserole bowl. Microwave for 13 minutes. Remove and add nuts and butter. Mix together, then drop on buttered aluminum foil or waxed paper. You have to work quickly since the mixture becomes firm very fast.
Combine cooked rice, milk, brown sugar, butter, vanilla and eggs in 2 1/2-quart casserole. Microwave at Medium for 13 to 15 minutes. Let stand 10 minutes. Serve warm or cold topped with whipped cream, if desired. Makes about 6 servings.
Cream butter, sugar and vanilla. Add potato chips and pecans. Stir in flour. Form into balls. Put on ungreased cookie sheet. Grease bottom of glass and dip it in sugar and use to flatten cookies. Bake at 350° for 10 to 15 minutes. Yields 3 1/2 dozen.
Prepare pudding according to package directions. Line individual serving dishes with vanilla wafers. Slice bananas over wafers. Spoon cooled pudding over this. Decorate with marshmallows and additional banana slices, if desired.
Melt butter in 9 x 13-inch cake pan. Smash in graham cracker crumbs. Add Chocolate Chips. Next add Walnuts then Coconut. Finally pour the Sweetened milk over the top.
Mix Jell-O according to directions, then add bananas, pineapple, miniature marshmallows and nuts (if desired). When chilled, take the pineapple juice and egg egg, then sugar and flour; cook until thick. Then add the cream cheese; mix well. Spread this mixture on top of Jell-O mixture. When cool, add Cool Whip. Sprinkle coconut on top. Enjoy!!!
Thaw the berries, if frozen. If using fresh strawberries, remove the stems and caps; cut into halves. Halve and seed the cantaloupe. Spoon half of the berries into the center of each cantaloupe half. Set aside.
Bake brownies and cut into 1 inch squares. Combine 2 boxes of pudding with 1 3/4 c. milk. Stir until thick. Add coffee mixture OR peanut butter mixture and stir. Then fold in cool whip.
In a large sauce pan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Makes 7 servings.
Pour oil over crackers; mix well. Sprinkle other ingredients over crackers; mix thoroughly. Store in airtight container.
Boil first 4 ingredients for 1 minute. Take off stove and add next 4 ingredients. Mix and drop on wax paper. Refrigerate.
Prepare noodles; drain. Brown ground beef and chopped onion. Drain off fat. Stir in tomato sauce and spaghetti sauce. Mix and cook mixture over medium heat until it begins to thicken. In a saucepan, heat evaporated milk and cream cheese until smooth. Remove from heat and stir in cooked noodles and garlic salt.
Bake cake according to directions on the box; let cool. Poke holes with end of wooden spoon in the cake. Spoon on caramel and condensed milk. Top with Cool Whip. Crumble up Butterfinger and sprinkle on top.
Cut edges of steak to prevent curling. Place steak on rack in broiling pan. Put in broiler so top of steak is about 5 to 6-inches from heat. For medium doneness, broil steak about 10 minutes on each side. During the last 5 minutes, spread topping on steak. Continue broiling until cheese melts, approximately 3 to 5 minutes.
Cream together shortening, butter and sugar. Add flour and milk, mixing well. Add eggs, one at a time, mixing well after each. Add baking powder, salt and lemon; mix well. Pour into a tube or Bundt pan and bake at 300° for 1 1/2 hours.
Cut up sirloin tips to a desired size. Mix remaining ingredients and pour over meat. Store in covered bowl or meat marinator in refrigerator at least 5 hours. Stir a few times during marinating time.
Wash chicken and pat dry. Heat butter in a large skillet and saute onion until soft and light yellow. Lay chicken pieces over onion and saute. Simmer, covered, over low heat for 45 minutes. When chicken is tender, remove and keep warm. Stir flour and salt into onion. Gradually stir in chicken stock. Stir over low heat and mix paprika into liquid. Amount depends on taste and color desired. Blend in sour cream. Add chicken to sauce. Spoon sauce over chicken. Reheat, but do not boil. Serve with noodles or dumplings. Makes 6 servings.
Pound chicken to 1/4 inch thickness. Season chicken with half of pepper and salt. Combine rice, tomato, cheese, bran, basil and remaining pepper. Spoon rice mixture on top of chicken breasts; fold over and secure with toothpicks. Coat skillet with Pam. Cook stuffed chicken breasts 1 minute on each side until brown. Transfer to shallow pan. Bake at 350° for 10 minutes or until chicken is tender.
Cream margarine with sugars. Add egg and vanilla. Sift together dry ingredients and add to first mixture. Stir in corn flakes, coconut and chopped nuts. Shape into 3/4-inch balls. Place on lightly greased cookie sheet. Bake at 350° for about 10 minutes, until lightly browned.
Cut cheese up in small chunks. Melt in thick saucepan over low heat stirring constantly as cheese will burn easily. When cheese is melted, add mayonnaise stirring constantly. Add finely chopped peppers and onions, stirring until cheese bubbles. Turn off heat, let cool and place in container.
Arrange pork chops on a baking dish. Place 1 tablespoon uncooked rice on each pork chop. On the rice lay 1/2 of a small onion. Pour canned tomato soup over the pork chops. Cover closely and bake at 350° until done. Salt and pepper to taste.
Place half of peas in a 1 1/2-quart baking dish, spread with half can of soup. Sprinkle half of pimiento over soup. Repeat layers. Bake at 350° for 30 minutes. Add onion rings; bake 5 minutes longer or until onion rings are heated. Serve hot.
Mix first 7 ingredients well. Bake in greased 9 x 13-inch pan for 40 minutes at 350°.
Combine all ingredients in container of an electric blender; blend 1 minute. Serve with fresh fruit. Yields 1 cup.
Mix together cream cheese, sugar, vanilla and eggs. Place vanilla wafers on bottom of cupcake liners. Fill 2/3 full. Bake at 375° for 20 to 25 minutes then top with topping, i.e., cherry pie filling or blueberry.
In small saucepan, combine chicken stock, lemon juice, thyme and pepper. Bring to a boil. Reduce heat and simmer 10 minutes; set aside. In cup, combine mayonnaise and mustard. Place a drop of mixture on each scallop. Top with pimento strip. Wrap each scallop in spinach leaf, folding edges under and place in shallow baking dish. Pour liquid stock mixture over scallops and bake, covered, for 10 to 12 minutes at 400°.
Heat oven to 375°. Mix sugars, margarine, vanilla and egg white in large bowl. Stir in flour, baking soda and salt. Stir in chips and nuts (optional). Drop dough by rounded teaspoonful about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown at 375°. Cool slightly; remove from cookie sheet. Makes 2 1/2 dozen.
Cook and drain spaghetti. Mix margarine, eggs and Parmesan cheese into hot spaghetti. In a buttered pie plate, shape spaghetti into a crust. Brown beef; add green pepper, mushrooms and onion and cook 5 minutes. Drain fat. Add tomato paste, tomatoes, sugar, garlic salt and oregano. Mix together and heat for a few minutes longer. Cover spaghetti crust with cottage cheese and spoon in meat mixture. Bake at 350° for 20 minutes. Top with Mozzarella cheese and bake 5 minutes longer.
Mix flour, baking powder, salt, baking soda, sugar and cinnamon together and set aside. Beat eggs thoroughly in mixing bowl. Add sour cream and beat again. Add dry ingredients and mix until just moistened. Pour into a greased 9 x 13-inch pan.
Note: This cookie keeps well in a sealed container in the refrigerator, not that the family will let them last that long.
Combine ingredients in ice cream maker. Let run 5 minutes. Add ice and salt and freeze.
Combine meat with salt and pepper and form into 8 small patties or balls. Brown on all sides in hot shortening. Mix brown sugar with vinegar, mustard and pineapple syrup and pour over meat. Arrange drained pineapple chunks or tidbits over meat. Cover and simmer for 30 minutes. Serves 4.
Mix all ingredients together. Put into baking dish. Sprinkle with crushed corn flakes. Bake 1/2 hour at 350°.
Put all ingredients in bowl. Stir well. Put into greased 9 x 13-inch baking pan. Bake at 350° for 35 to 40 minutes. Cool frosting and then refrigerate.
Cream Crisco and sugar. Beat eggs well and add with the milk and lemon extract. Mix and sift dry ingredients. Add. Chill. Roll 1/8 inch thick. Cut and brush tops with egg diluted with milk. Bake in a moderate 375° oven for 10 minutes.
Pour 2 cups boiling water over 2 cups Nabisco 100% Bran and set aside. Cream Crisco and sugar. Add eggs, buttermilk and the 100% Bran mixture. Sift flour, soda and salt. Add this to the mixture along with the Kellogg's All-Bran. Fold only until all dry ingredients are moistened. Bake as needed in greased muffin tins 2/3 full at 400° for 15 to 20 minutes.
Mix dry ingredients. Add corn, eggs and milk. Saute the onions, garlic and peppers in the oil, then add to the rest of the mixture. Pour half the mixture in pan. Sprinkle half the cheese, then add remaining mixture and cheese. Bake in iron skillet or 9 x 13-inch pan in a 350° oven for 45 minutes to 1 hour.
Soak oats in buttermilk. Add flour, baking powder, soda, salt and brown sugar. Add to oats and buttermilk egg, margarine and blueberries. Bake in greased pan at 400° for 15 to 20 minutes.
Brown walnuts and noodles in butter; cool on paper towel and combine with lettuce, broccoli and onions.
Preheat oven to 350°. Grease and flour two 8-inch round pans or one 9 x 13-inch pan. Stir dry ingredients together; set aside. In a large bowl, thoroughly cream the shortening and sugar. Add eggs; beat until light and fluffy. Add alternately the dry ingredients and the soup. Mix until smooth after each addition. If desired, 1 cup of chopped nuts or raisins may be folded into batter after the dry ingredients and soup have been added. Pour into pans. Bake for 30 to 35 minutes. Remove from oven and let cool 10 to 15 minutes. Remove from pans. Cool thoroughly. Frost with your favorite white frosting.
Boil macaroni until tender; fold in Cheez Whiz. Add cream soup, sliced mushrooms and drained tuna; mix all together. Place in casserole dish and sprinkle bread crumbs on top. Bake at 350° for 25 minutes. This, with a salad and biscuits, is all you need for a complete meal.
Cook beets over medium heat until tender; cool and peel. Heat vinegar and sugar until sugar is dissolved. Bring to a rolling boil. Add beets and pickling spice and bring to a rolling boil. Pack into hot jars and seal at once.
In a bowl, beat eggs, milk, sugar and cinnamon. Dip bread in egg mixture, coating both sides. In a small amount of butter-margarine or cooking oil, cook over medium heat until golden brown. Serve with syrup.
Wash and drain lettuce and cauliflower. Layer lettuce, cauliflower, onion and bacon in large bowl. Continue to layer ending with lettuce. Spread mayonnaise over top of last layer of lettuce. Cover and refrigerate overnight or several hours. Before serving, mix mayonnaise and salad well.
Cream together sugar and margarine. Add eggs and mix well. Sift into bowl the flour, salt and cocoa. Alternately add flour mixture and buttermilk to creamed batter, beating well between each addition. Then add boiling water that has had the 2 teaspoons of baking soda added to it. The batter will be runny. Beat well. Pour into greased pan. Bake 35 to 40 minutes at 325°.
Spread crescent rolls out on cookie sheet; bake until brown. Mix cream cheese and Ranch dressing together; spread on cooked crust. Sprinkle with vegetables and cheese, pressing occasionally to firm. Cut into small pieces. Keep refrigerated.
Cook cake mix as directed. Let cool. Drain juice from pineapple. Spoon juice in cake layers. Put icing on cake. Garnish all over with pineapple.
Mix stuffing, margarine and water together lightly. Put half of mixture in a buttered 9 x 13-inch dish. Mix chicken, onions, green onion tops, celery, mayonnaise and salt thoroughly and put in casserole over bread mixture. Top with remaining bread mixture. Beat eggs slightly; add milk and pour evenly over bread/chicken mixture. Cover with foil and refrigerate overnight. Take out 1 hour before baking and spread soup over top. Bake uncovered in 325° oven for 40 minutes. Sprinkle with grated cheese and return to oven 10 minutes. This is the best casserole I've ever eaten! Serves 8 to 10.
Mix milk, egg, margarine, sugar and cinnamon until creamy, then add dry ingredients; stir in raisins. Bake at 400° for 18 to 20 minutes. Makes 12 (2 1/2-inch) muffins. Remove from pan, brush tops with apple juice and roll in sugar.
Combine butter, powdered sugar and peanut butter and spread in a 13 x 9-inch pan. Top with melted chocolate. Cut into squares. Chill.
Mix together dry ingredients. Mix together the eggs, oil, vanilla and salt. Pour liquid (eggs, vanilla and oil) over apple/sugar mixture. Mix well. Bake at 350°.
Prepare pasta according to package directions and drain. Blanch green beans by cooking in pot of boiling water for 2 minutes. Drain and rinse well with cold water. Drain again.
Blend flour, butter and sugar together until crumbs form. Reserve 1/4 cup mixture for topping. Mix all together, except raisins and nuts. Add the raisins and nuts. Pour into greased and floured square glass cake pan (9 x 9-inch or 10 x 10-inch); sprinkle with reserved 1/4 cup topping. Bake at 350° for 30 minutes.
Barely cover carrots and beets with water, simmer, covered, for 20 minutes. Add butter, beef stock, cabbage and vinegar. Simmer, covered, for 15 minutes.
Brown hamburger. In large pan, mix cream of chicken and Pet milk. Cut up Velveeta cheese and add to mixture. Cook slow until cheese is melted. Grate Longhorn cheese and set aside. Put hamburger meat in corn tortillas (stand like tacos). Sprinkle chopped onions over beef. Pour mixture over tortillas, then grated cheese. Cook in oven at 350° for 20 to 30 minutes. Put foil over pan before cooking.
Mix in order given. Beat well. Put in greased 8 x 8-inch pan. Sprinkle with 1/2 cup brown sugar and 1/2 c. chopped pecans. Bake at 350° for 45 minutes.
Mix all ingredients well. Roll into small balls. Bake at 300° until lightly browned, 15 or 20 minutes. Allow to cool slightly and roll in confectioners sugar.
Mix cake mix, butter and egg. Place dough into well-greased 9 x 13-inch pan. Pat out like crust. Push it up on the side about an inch. Blend all other ingredients until smooth. Pour into center of batter. Smooth out; sprinkle with nuts. Bake at 350° for 45 minutes. Cool and place in refrigerator to chill. Cut and eat.
Place bread in a flat dish. Mix remaining ingredients. Pour over bread and let stand until bread absorbs egg mixture. Brown on warm nonstick griddle.
Cream butter and sugar together, add eggs one at a time, beating real good after each one. Add flour with buttermilk, a little at a time, beating after each time. Add vanilla or flavoring of your choice. Pour into tube cake pan that has been greased. Bake at 350° for 1 hour or until golden brown. Real good.
Combine all ingredients, except the herb seasoning stuffing mix. Add sour cream last. Pour into well-greased 6 x 12-inch baking dish. Add herb seasoning stuffing mix. Bake for 1 hour in a 350° oven. Serve hot. Makes 8 servings.
Mix equal parts of flour and salt with enough water added to make the mixture creamy. Do not heat. Add a few drops of food coloring and knead thoroughly.
Prepare mushrooms for broiling. Remove stems. Fill cavity with Alloete cheese. Broil 12-inches away from broiler unit.
Add butter to cream cheese and mix. Add chicken and mushrooms. Put 1 tablespoon mixture on each roll and seal edges. Roll in butter and stuffing. Bake at 375° until brown, about 15 to 20 minutes. Serve with gravy. Yields 16.
Cook pasta per instructions on package for cold salad. Mix oil, water, vinegar, Italian seasoning well. Combine all ingredients. Pour dressing over the ingredients. Mix well. Chill 4 hours.
Rinse and drain rice. In dutch oven, saute onions, pepper, and parsley. Add mushrooms, crawfish, all soups, tomatoes, and 1/2 can of water (or less). Add salt and pepper. Stir in rice. Bake covered at 350° for 1 hour. Stir lightly after 15 minutes. Sprinkle cheese on top about 10 minutes before done.
Mix first 4 ingredients well. Place meat and vegetables in a casserole dish and pour the V-8 mixture over them. Bake at 250° for 5 hours, stirring occasionally.
Mix all ingredients together. Bake at 425° for 20 minutes in an iron skillet.
Brown hamburger and onion; drain. Place in bottom of 9 x 13-inch pan. Top with green beans. Mix soup with 3/4 can of milk. Pour over mixture. Layer Tater Tots on top. Bake at 350° until Tater Tots are brown (15 to 20 minutes). Can use any can of vegetables with your favorite cream soup.
Mix flour and sugar, then add melted butter; blend well. Stir in eggs, chips, nuts and vanilla. Pour into a 9-inch unbaked pie crust. Bake at 325° for 1 hour or until golden brown. The pie may wiggle, but it sets as it cools.
Blend cheese with butter; stir in flour, salt and paprika. Mix well. Drain olives well. Wrap about 1 teaspoon of mixture around olive.
Dissolve jello in boiling water. Mix in all other ingredients. Chill before serving.
Cream margarine and brown sugar. Beat in egg and sorghum. Combine flour, baking soda, baking powder and spices. Combine with creamed mixture. Drop heaping teaspoons on greased cookie sheet. Sprinkle with sugar. Bake at 350° for 8 to 10 minutes, until set and slightly brown.
Debone and cut chicken into serving pieces. Remove skin, wash and drain. Mix Bisquick, salt, pepper and paprika. Dip chicken into mixture and place into large baking dish in which the butter has been melted. Bake at 375° for 30 minutes. Turn over and bake for 15 minutes.
Beat eggs; add sugar and shortening. Beat 1 minute. Add milk and vanilla. Add dry ingredients. Roll out and cut in shapes. Bake at 325° until lightly brown.
Melt margarine. Brown onion and hamburger. Add rest of ingredients. Cook 20 minutes.
Combine soup and sour cream. Stir well. Combine chicken, 1/2 cup soup mixture, broccoli, pepper, green onions and 1 cup cheese in a large bowl. Stir well.
Heat the butter in a medium pan. Add shrimp, parsley and pepper. Cook 5 minutes. Remove from pan. Deglaze pan with wine over low heat. Add fettucine and shrimp; stir. Add half and half. Toss in cheese, then serve.
Fry meat and onions; drain. Mix soup, taco sauce, hot sauce and milk. Add to meat. In a large casserole place broken pieces of tortillas, layer of meat, layer of cheese; continue layers in this order, ending with a layer of cheese. Bake 30 minutes at 350°.