HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine. Beat together with sugars, vanilla, peanut butter and eggs. Combine flour, cereal, oats and baking soda in separate bowl. Stir into first mixture. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 15 to 18 minutes. Put on rack to cool. Makes 7 dozen cookies.
Mix the flour, baking powder, salt and pudding. Add butter, egg and milk. Pour into pie pan. Drain peaches (save juice). Place and arrange peaches on top of batter.
Bring potatoes and onions to a boil in salty water. Add bouillon cubes and simmer for 30 to 45 minutes. Remove half of the potatoes and onions and put through a blender or use mixer. Return to pot and add seasonings, butter, half and half, and sour cream. Heat but do not boil.
Drain pineapple tidbits and mandarin oranges; save juice and set aside.
Beat egg whites until stiff. Add salt to sugar and add gradually to egg whites while continuing to beat.	Put into 2 loose-bottom 8-inch cake tins. Oil (not grease) cake pans and spread batter with spoon. Bake at 300° for 1 hour. Take cakes from	pans immediately. Allow to cool on a rack before putting layers together.
Mix all ingredients together and put in greased baking dish. Bake at 350° for 30-40 minutes.
Allow eggs to reach room temperature, then beat eggs in separate container and set aside. Scald milk in saucepan; add butter/shortening (cut into pieces) until melted and set aside to cool. Dissolve yeast in 1/4 cup warm water. When milk mixture has cooled, add yeast mixture; stir slightly to mix. Sift flour, sugar and salt. Add milk/yeast mixture. Combine all ingredients thoroughly. Place in a large bowl that can be tightly closed in refrigerator for 8 to 12 hours to rise. After rising, shape and bake at 400° until done.
Drain juice from cherries and pineapple. Heat juices and dissolve jello. Cool. Add fruit, Coke and chopped cream cheese. Congeal.
Cook squash in small amount of water until tender. Drain. Salt to taste. Saute onions in butter and add squash. Stir. Spoon mixture into lightly greased 1-quart casserole. Top with eggs, cheese and corn chips. Bake at 350° for 15 minutes or until cheese is melted. Yields 4 servings.
Bake chicken (cut up) in 400° oven wrapped in foil for 1 hour. Cut tortillas in 8 triangles. Mix soup, chilies and onion. Take juice from foil and spread on bottom of 13 x 9-inch casserole dish. Place tortillas next, followed by pieces of chicken (bite-size), soup mixture and cheese. Makes 3 layers altogether. Bake, covered, with foil, for 45 minutes at 350°.
Thinly slice pork or turkey into bite-size chunks, then set aside. Preheat wok or large skillet over high heat. Meanwhile, for sauce, in a bowl stir together teriyaki sauce and cornstarch. (If frozen vegetables contain a seasoning packet, then stir it into teriyaki mixture.) Set aside. Add cooking oil to hot wok or skillet. Add pork or turkey to wok. Stir-fry over high heat about 3 minutes, or until pork is no longer pink or turkey is tender, then remove meat from wok or skillet.
Blend together flour, margarine, 1/2 cup powdered sugar, and salt. Press into bottom of 9 x 13 pan. Bake at 350° for 15 minutes.
Combine flour, sugar, soda and marshmallows in large bowl; set aside. Combine butter, cocoa and Coke in pan; bring to boil. Pour over dry ingredients; beat well, then add buttermilk and eggs. Bake in a 13 x 9 x 2-inch pan for 30 to 35 minutes in a preheated 350° oven.
Mix yellow cake mix, butter and egg. Spread over greased pizza pan. Bake at 350° for 15 minutes. Let cool.
For filling, in mixing bowl, beat eggs slightly with fork. Add sugar and salt, stirring until dissolved. Stir in dark corn syrup and melted butter or margarine; mix well. Stir in pecan halves. Put in pie crust. Bake in 350° oven for 25 minutes. Bake about 25 minutes more or until knife inserted off-center comes out clean.
Wash and slice zucchini into 1/4-inch rounds. In a large skillet, saute the zucchini in butter or margarine, dill weed, salt and pepper until done but still a bit crunchy (about 5 to 7 minutes). Into a 9-inch pie plate, put out dinner rolls to form a crust. Pour cooked zucchini into pie plate. Beat eggs and pour over zucchini. Sprinkle grated cheese over zucchini-egg mixture. Bake in a 325° oven for 30 to 45 minutes. Crust will be golden and egg mixture solid. Test with toothpick to be sure eggs are cooked. Slice and enjoy.
Combine all ingredients. Blend well and bake at 350° for 30 minutes.
Cut bread crusts off and feed to the birds. Roll each slice of bread thin with rolling pin. Spread a teaspoon of soup on each slice, roll up and cut in half. Wrap a half slice of bacon around each piece and secure with toothpick. Bake on cookie sheet in a 350° to 375° oven for 15 minutes each side (they must be turned). Freeze unused roll-ups and bake when ready to use.
Grind tomatoes and drain. Grind onions and peppers and combine all ingredients and cook over low heat for 2 1/2 hours, stirring occasionally. Spoon into hot, sterilized jars and seal. Process 10 minutes in water bath.
Boil a pan of water. Form dough into small balls, then flatten each ball into an oblong shape (like shape of tongue). Drop each oblong shaped dough into boiling water. As	it floats, remove from water	with slotted spoon, roll in sugar and grated coconut, or prepare the Palitas Topping.
Mix the first 3 ingredients, pat in bottom of 9 x 13-inch oblong pan and bake in 300° oven 30 minutes. Mix next 3 ingredients and beat with mixer and pour into cold crust.
Wash and slice tomatoes, approximately 1/2-inch thick. Mix all spices in a bag for shaking. Heat oil in skillet to a moderate heat. Shake tomatoes in the corn meal and spice mixture. Place in skillet of oil, cooking on each side until golden brown. Very tasty! And with a little imagination, you can convince yourself that the fat grams evaporated with the steam.
Beat eggs well. Add 1 cup sugar and 1 quart of milk. Heat in top of double boiler, stirring constantly, just long enough to cook eggs done. Remove and add another 1 1/2 cups sugar, another quart of milk and the cream. Then add gelatine which has been softened in cold water and melted over boiling water.
Mix dry ingredients. Make a well and pour in other ingredients. Work with hands until mixed. Pour into 2 greased loaf pans. Bake at 350° for 1 hour.
Mix and pour into pie shell. Bake at 450° about 15 to 20 minutes, then at 350° until done. Does not take long to bake.
Cream Crisco and sugar; add eggs, one at a time, beating well after each one. Add vanilla flavor. Add baking powder to flour and sift. Gradually add flour to creamed mixture until dough is of right consistency to roll. Roll on floured board; cut into 3-inch squares with two slits in each doughnut or cut into desired shape. Drop into hot cooking oil; let brown on one side; turn over and brown other side. Remove and drain on paper.
Beat together first 4 ingredients. Mix until fluffy. Gently fold in chopped olives. Chill until serving time. Makes about 1 1/2 cups.
In bowl, beat eggs until light and fluffy. Stir in flour and sugar. Add buttermilk and butter. Fold all together. Will have some lumps. Receipt can be shortened.
Brown and season meat. Drain. Add soup and tomato sauce. Bring to a boil. Eat over toasted bread. Good and fast!
Preheat oven to 300°. In medium bowl, combine all ingredients. Mix well. Press into greased 9 x 13-inch baking pan. Bake 10 to 12 minutes or until light brown. Cool.
Mix ingredients and spoon into greased muffin pan. Cook in preheated oven at 450° until lightly browned. Yield: 6 to 9 rolls.
Cook macaroni using package directions; drain. Simmer chopped onions in 1/4 cup water, covered, 5 minutes. Add skim milk and cheese. Cook and stir until cheese melts. Pour over macaroni. Add pimentos and mix well. Turn into 1 1/2-quart casserole. Bake, covered, at 350° for 35 minutes. Dash with paprika. Serves 6.
Rinse chicken and pat dry. In plastic bag, combine cheese, flour, paprika, salt and pepper. In shallow dish, stir together egg and milk. Dip chicken in egg mixture. Place 2 to 3 pieces at a time in plastic bag. Close and shake to coat. Place chicken, skin side up, in a 13 x 9 x 2-inch baking pan. Bake at 375° for 45 to 55 minutes.
Pan roast sausage until thoroughly cooked. When cool, cut sausage into medium dice. Melt butter in large pot; cook onion and garlic over medium-low heat until the onions are soft. Stir in flour; cook 1 to 2 minutes over low heat. Add wine, stirring constantly. Immediately add the broth, stirring constantly, until soup comes back to the boil. Add sausage and potatoes; cook, stirring occasionally, for 15 minutes, or until potatoes are tender. Add half and half, parsley, pepper and Worcestershire sauce. Correct seasoning. Remove from heat; stir in the Parmesan cheese until it melts.
Mix all cereal and nuts in 9 x 13-inch pan. Blend other ingredients and pour over mixture. Mix well. Bake for 45 minutes in 275° oven. Stir every 15 minutes. Cool and serve.
Cook pasta in rapidly boiling water with oil and salt. Meanwhile, drain pineapple and reserve 1 3/4 cup liquid. Mix sugar and flour well. Add pineapple juice and beaten eggs. Cook until thickened (just begins to boil). Rinse pasta with cold water and drain. Combine pasta and cooled cook mixture. Add drained pineapple, drained mandarin oranges and Cool Whip. Mix well and chill. Keeps for 2 weeks in refrigerator.
Melt the butter, stir in flour and heat until bubbly. Add sour cream, sugar, salt and onion. Turn off heat. Stir in chestnuts, green beans and mushrooms. Place in a greased casserole. Put onion rings on top and cover with cheese. Bake 30 minutes at 350°.
Cream shortening and sugar. Add one egg at a time. Beat after each one. Add pineapple. Sift dry ingredients and add to first mixture. Add nuts. Drop by teaspoon on greased cookie sheet. Bake at 375° for 10 minutes until light brown.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan; set aside.
In a mixing bowl, cream butter, shortening and sugar until very light and fluffy; add flavorings. Add eggs, one at a time and beat well. Add alternately the flour and baking powder with milk beginning and ending with flour mixture. Bake in a greased and floured tube cake pan at 325° for 1 1/2 hours, or in gas oven at 300° for 1 hour and 10 minutes. Do not open oven door before 1 hour.
In large bowl, mix corn, olives, red bell pepper and onion. In small bowl, mix garlic, olive oil, lemon juice, vinegar, oregano, salt and pepper. Pour into corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours or overnight. Stir avocados into the mixture before serving.
Put all ingredients in a dish and stir together. Bake at 400° for 15 to 20 minutes for a long, glass pan or 45 minutes in a round glass dish.
Pour into pie crust (graham cracker or regular); cook 8 minutes. Top with Cool Whip after pie has cooled; refrigerate.
Rub steak with salt and pepper. Pound all the flour possible into steak. Sear on both sides in hot cooking oil. Lower heat and cook until browned. Very good and easy to cook.
Preheat oven to 350°. Press cream cheese in bottom of 9-inch glass pie pan. Spread pizza sauce over cream cheese. Layer remaining ingredients in the order listed. Bake for 25 minutes. Serve with corn chips. Makes 8 to 10 servings.
Put chicken in a very large casserole dish or a covered roasting pan. Add all ingredients. Bake for 1 1/2 hours at 350°.
Combine all ingredients and mix well. Spoon into greased 2 qt. casserole. Bake at 325 degrees for 1 1/2 hours to 2 hours.
Heat oil and add meat, onion, bell pepper and garlic. Cook until meat is browned and onion is translucent. Drain excess oil. Then add remaining ingredients. Simmer 20 to 30 minutes over low to medium heat. While sauce is simmering, cook a 12 ounce package of spaghetti noodles to desired tenderness. Serve sauce over hot spaghetti and top with grated Parmesan cheese, if desired. Makes about 5 large servings.
Slice zucchini into bacon grease along with onion and green pepper. Fry until tender, about 5 minutes. Season with salt, pepper and garlic. Add tomatoes and sugar. Pour into casserole dish and top with crumbled bacon and grated Cheddar cheese. Bake at 375° for 10 minutes.
Scramble egg in skillet with oil, stirring to break into pieces. Add water, soy sauce, garlic and onion; bring to a boil. Stir in rice. Cover; remove from heat and let stand for 5 minutes. Fluff with a fork before serving.
Mix pineapple and jello and bring to a boil. Add buttermilk. Gradually add beaten topping and pour into a 9 x 12-inch dish. Sprinkle nuts over the top.
Mix peanut butter, confectioners sugar and margarine. Roll into balls. Place on cookie sheets and freeze while chocolate melts.
Put beans and drained sauerkraut in pan with 1 1/2 cups water. While cooking, fry about 4 slices of bacon (cut in small pieces). When crisp, add to sauerkraut and beans and let cook. Peel and dice potatoes in small pieces, boil until soft, drain water and add to sauerkraut and beans. Salt and pepper to taste.
Mix first 4 ingredients until sugar dissolves. Add remaining ingredients. Pour into 1 gallon freezer. Fill up with regular milk.
Mix yeast in 1/2 cup lukewarm water; let set 10 minutes. Put dough hook on mixer and add the next ingredients. Add yeast. Mix in flour, a little at a time, until stiff. Turn into oiled pan and let rise 1 hour. Turn out on floured board and knead. Let rest 15 minutes. Make out into rolls; let rise. Cook at 350°. Makes about 35.
Cook bacon until crisp and remove from pan. Saute onions in bacon drippings; do not brown. Add well drained shrimp, salt, pepper and Worcestershire sauce. After shrimp turn pink, sprinkle in flour until consistency which pleases you. Crumble bacon and add. Simmer no longer than 5 minutes after adding flour. Correct seasonings, if necessary. Serve over rice.
Cook spinach, then drain all water out. Mix all ingredients well. Roll into balls 1 inch in diameter. Bake at 300° for 15 or 20 minutes. Freeze or refrigerate for 1 or 2 days. Heat in microwave to warm. Yields 60 to 70 balls.
Cook potatoes. Peel and shred coarsely. Heat butter in a saucepan. Remove from heat. Add the cheese to the butter. Stir until partially melted. Blend in sour cream, onion, salt and pepper. Fold this mixture into potatoes. Place in a greased 2-quart casserole dish; dot with butter. Bake uncovered at 350° for 30 minutes.
Crumble graham crackers. Place in Ziploc bag and roll with rolling pin until small crumbs. Combine all ingredients and pat into a 9-inch pie pan. Bake at 325° for 7 minutes.
Cook milk and sugar on medium-high heat to soft-ball stage. Remove from heat. Add peanut butter and marshmallow cream. Beat until smooth and pour into a 9 x 13-inch pan.
Mix all ingredients in large bowl. Cover and chill. Flavor reaches its peak in about 3 hours.
Pour broth, soup, chicken and 1/2 teaspoon pepper in a large pot. Add water to desired level of broth. Bring to a boil over medium-high heat. Mix together flour, salt, pepper and buttermilk. Increase or decrease amount of flour to get a fluffy consistency.
Cook noodles and set aside. Shred cabbage, carrot, celery and onion or cut into small pieces. Cut meat into small pieces. Brown meat in skillet with very little oil. Add garlic and lightly brown it. Add water and bring to a boil on medium heat. When meat is tender, add carrot, cabbage and celery. Bring to boil, adding a little more water if needed. Add rest of ingredients, including cooked noodles. Cook slowly, stirring all ingredients together. Serves 4.
Place thin sliced potatoes and onion in baking dish. Make mixture from other ingredients and pour over potatoes and onions. Bake at 400° for 40 minutes.
Blend the cream cheese, both sugars, and vanilla. Add peanuts. Cut apples into slices and use for dipping.
Preheat oven to 350°. Unroll dough and separate into 8 triangles. On a large round stone or pizza pan, arrange in a circle with points in the center and wide ends on the outside. Press seams together to seal. Bake 12-15 minutes or until light golden brown. Remove from oven and cool. Can also be made on an oblong pan or stone. Combine cream cheese, mayonnaise, garlic and dill weed. Season with salt and pepper. Mix well. Spread cream cheese mixture over crust. Prepare veggies by dicing or slicing into small pieces and sprinkle over pizza. Cut into triangles or squares. 10 servings.
Coat a large saucepan with cooking spray; add oil and place over medium heat until hot. Add onion and garlic; saute for 3 minutes or until tender. Stir in tomato and remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered, 30 minutes, stirring occasionally.
Cook rice. Mix corn, rice, soup and butter. Top with grated cheese. Cook 20 minutes at 350°.
Cook and stir sausage and onion in oil until onion is tender. Stir in potatoes, sauce, water and pepper. Heat to boiling, then reduce heat to simmer. Now stir in carrots; cover and simmer again 10 minutes. Stir in broccoli and cheese; cover and cook 10 minutes more. Good dish to make when camping.
Scald 2 cups milk. Combine flour, cornstarch, sugar, salt and egg yolks and 1 cup milk. Mix and add to scalded milk. Cook over low heat until thick. Remove from heat and add vanilla and coconut. Put into baked pie shell. Top with meringue. Sprinkle coconut on top. Bake until brown.
Mix sugar, vinegar and beaten eggs in a double boiler; stir until thick and smooth. Remove from heat and add butter. When cool, fold in remainder of ingredients. Refrigerate for 24 hours.
Heat oven to 350°. Mix all ingredients except ketchup. Spread on ungreased loaf pan (9 x 5 x 3-inches). Bake uncovered 1 to 1 1/4 hours, spooning ketchup over top of meat loaf during last 15 minutes of baking. Serves 8.
Cream together butter and sugar; reserve 2 teaspoons sugar for topping. Add eggs and milk; mix well. Sift dry ingredients and add to wet ingredients. Pour into muffin tins. Sprinkle with sugar topping. Let sit for 15 minutes. Bake at 375° for 25 minutes. Makes 1 dozen.
Cream sugar and butter; add beaten egg, then mix sour milk and molasses together, alternately with dry ingredients, sifted together. Pour into a greased and floured shallow pan. Bake 45 minutes in a modern oven at 400°.
Boil sugar, cinnamon, nutmeg, vinegar and cream of tartar for 5 minutes only; do not let boil over. Let cool.
This is so easy, I am almost embarrassed to submit it. But for someone who works and has little time, it is a real blessing.
In a large skillet, saute onion and bell pepper in butter and oil mixture. Add ground beef; brown until done. Drain excess grease. Add water, rice and bouillon cubes. Stir; cover and let simmer on low heat until water is absorbed. Remove from heat. Layer top of rice with sliced tomato. Top with shredded cheese while cheese is hot. Cover until melted.
Brown bacon. Saute chopped onion in some of the bacon grease. Mix all ingredients together. Place in 13 x 9 baking dish. Cover with foil. Bake at 375° for about 45 minutes to 1 hour.
Brown onion and hamburger; drain. Boil noodles until soft; drain. Combine soups in saucepan and heat. Mix all ingredients together in baking dish and bake 1 hour at 350°.
Mix together sugar, Miracle Whip and salt. Sift together flour, cocoa and soda. Add to first mixture. Add lukewarm water and vanilla. Bake at 350° for 30 minutes or until done.
Soften cheese. Blend ingredients. Roll into 2 balls and coat with chopped walnuts.
Dissolve cherry Jell-O in 1-cup boiling water. Stir in frozen lemonade or pineapple-orange juice. Add cold water and cranberry juice cocktail. In large punch bowl, place 2 trays of ice cubes or a molded ice ring. Pour punch over ice. Slowly pour in ginger ale. Fruit flavored sherbet may be added, if desired. Makes about 25 servings.
Heat all ingredients, except parsley, in saucepan. Do not boil. Garnish with parsley.
Pick over peas; cover with cold water and soak overnight. Drain. Add cold water, ham pieces, onion and carrots. Simmer 4 hours or until peas and vegetables are tender. Melt butter; add flour and stir to make a smooth paste. Add pepper, salt and milk. If too thick, add more milk. (If the celery is added, it should be put in during the last hour of cooking.) Garnish with croutons and toasted almond slices if desired.
Pare eggplant; cut into 1-inch cubes. Cook in small amount of water until tender (cook until all water is absorbed). Brown sausage and onion; add with eggs and bread crumbs to partially cooled eggplant. Stir together and put into a greased baking dish. Cover with the 1/2 cup of buttered cracker crumbs and bake 30 minutes at 350°.
Mix all ingredients together, leaving out 1/2 of Cheddar to sprinkle over top. Pour mixture into 13 x 9-inch pan. Bake at 450° until done. Um Um good.
Cut Twinkies in half (lengthwise) and cover bottom of 9 x 13 pan.
Cook tomatoes and bread until quite thick. Add sugar, margarine, salt and pepper. Turn into a buttered 8-cup casserole. Bake in 350° oven, uncovered, one hour or more. Pudding should be glazed and brown on top. Yields 8 servings.
Grease loaf pan. Pour 2 tablespoons margarine in pan. Sprinkle 1/4 cup sugar and peanuts evenly over bottom of pan. Sprinkle 1 tablespoon water over mixture. Beat egg at medium speed of an electric mixer. Add 1 cup sugar and beat well. Add peanut butter and 2 tablespoons margarine, mixing well. Add buttermilk, mixing until blended. Combine flour and remaining ingredients; add to creamed mixture, mixing well. Spoon into prepared pan. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and let cool on a wire rack.
Drain pineapple and oranges; save juice. Put pineapple, oranges and cheese in mixing dish. Mix cornstarch and sugar and liquids from fruit in a saucepan. Cook until thickened and pour over pineapple mixture. Sprinkle crushed crackers over top. Pour melted butter over all. Bake at 350° for about 30 minutes.
Brown hamburger and drain. Wash rice. Combine all ingredients in a baking dish. Bake at 350° for 1 hour.
Mix all ingredients and pour into shells. Bake at 350° for 35 minutes. Serve hot with ice cream. Makes 2 pies.
Cut potatoes into chunks and boil in salted water until tender. Drain, then mash until all lumps are gone. Stir in cream cheese and sour cream until well blended. Add salt and pepper to taste.
Cook ground beef with diced onion until brown, then add tomato juice, water, red hot chili beans, salt and chili powder. (I add my chili powder to the meat first and then add rest of ingredients.) Allow this to cook until it thickens (about 45 minutes to 1 hour), then add macaroni and continue to cook until macaroni is done.
Bring to boil sugar, margarine, vanilla and syrup. Pour over popcorn and nuts and put on cookie sheet to cool. Break apart.
Cream oleo and sugar. Add eggs one at a time. Mix flour and soda and add alternately with chocolate syrup. Blend in vanilla. Bake at 350° in 13 x 9-inch greased and floured pan for about 35 to 40 minutes. Frost while warm with chocolate frosting.
Blend all ingredients in a blender for 2 to 3 minutes. Bake for 60 minutes at 350° in a greased pie plate. Easy! Makes its own crust!
Cut sausage in small sections. Brown in skillet; drain grease. Peel and slice potatoes and onion, about 1/4-inch thick rounds. Place first 3 ingredients in a large pot. Pour tomato soup and 1/2 can water over ingredients. Cover with a tight lid; bring to a good steam and lower temperature to simmer. Let simmer for 25 to 30 minutes or until potatoes are tender. Very good with cabbage slaw on the side.
Cream together oil, sugar and eggs. Sift together flour, salt and soda. Add to wet mixture. Fold in pecans and chopped apples. Add vanilla. Start in cold oven. Set oven at 325° and bake 1 hour. Pour frosting over hot cake.
Cream shortening and sugar. Beat in egg and vanilla. Sift together flour, chocolate mix, salt and soda. Stir in creamed mixture, alternate with milk. Drop by teaspoon on greased cookie sheet. Bake at 450° for 8 minutes; let stand on cookie sheet 2 to 3 minutes before removing. Fill with icing. Makes 6 dozen.
Drain, chop and mix ingredients. Microwave 5 minutes or until hot. Serve with tortilla chips.