HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine, brown sugar, white sugar and vanilla. Add eggs and beat well. Combine flour, soda and salt. Add to creamed mixture. Stir in mini chips and pecans. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Spray baking pan. Sprinkle graham cracker crumbs over bottom of pan; set aside. In a blender, combine tofu, cream cheese, eggs, noncaloric sweetener, water, cocoa powder and vanilla. Cover and blend until smooth, stopping and scraping sides as necessary. Pour over crumbs in pan. Bake at 350° for 20 to 25 minutes or until set. Cool. In small saucepan, heat preserves over low heat until melted. Drizzle over bars. Makes 24 servings.
Dice apples. Pour on sugar, salt and vanilla. Set aside. Mix flour, cinnamon, soda, oil, eggs, coconut and walnuts. Add to apples. Bake in greased and floured cake pan at 350° for 1 hour or until cake tests done.
Sift together flour, baking powder and salt. Add the oats and nuts. Combine the milk, egg, margarine, molasses and syrup. Mix with dry ingredients just enough to moisten flour. Fill greased muffin tins 2/3 full. Bake in a hot oven at 425° for 15 to 20 minutes.
Mix all ingredients for about 5 minutes. Pour into well-greased tube pan. Bake at 350° about 50 to 60 minutes. (Watch, will brown on top.)
Prepare rice as directed on package. Cool. Combine salad dressing, oil, black pepper and peel. Mix well. Add remaining ingredients and mix lightly. Serve at room temperature or chilled. Makes 6 servings.
Cream sugar, eggs and margarine; add sour milk, vanilla and nutmeg. Sift dry ingredients and mix to a stiff dough. Roll on floured board about 1/8-inch thick. Cut with cookie cutters. Sprinkle with additional sugar. Bake at 325° until done (10 to 12 minutes). For added interest, coloring and cocoa may be mixed into dough.
Brown ground beef and onions. Cook and remove excess fat. Add tomatoes, tomato paste, salt, pepper, oregano, sweet basil and garlic salt. Stir and simmer 20 minutes.
Brown meat in oil. Add remaining ingredients. Cover pot. Cook over medium heat for 30 to 40 minutes. Serve over cooked rice.
Mix plaster of Paris and water. Place roll on end of wax paper. Spoon mixture into roll. Let cure for 24 hours before using.
Bring orange juice, water and sugar to a boil. Add pudding mix and boil 1 minute. Stir in orange extract. Cool 10 minutes. Pour into pastry shell. Refrigerate 3 hours. Decorate with whipped cream and toasted coconut.
Melt butter in heavy pot. Saute onions and parsley. Blend in flour, half and half and cheese, stirring until cheese is melted. Add other ingredients; gently fold in crabmeat.
Mix all ingredients and put into jar. Stir well and slice enough cucumbers to fill jar. Will be good to eat in one week. You can keep adding pickles as these are used. Stir once in the middle of the week. These are really good!
Cream together sugar and butter. Add egg yolks, flour, milk and rhubarb. Pour into unbaked pie crust (1 large or 2 small shells).
Soften yeast in water or follow directions on package. In large bowl combine sugar, shortening and salt. Stir in hot milk. Cool to lukewarm.
Brown roast if desired. Put roast in crock-pot. Add salt and pepper. Add garlic powder to taste. Cover with onion soup; cook on low 8 to 9 hours. Pour off soup for thickened gravy.
Mix together and roll into balls. Bake at 350° for 15 to 20 minutes.
In skillet, cook sausage until browned. Drain; set aside. Separate dough into eight triangles. Arrange on ungreased 12-inch pizza pan with points toward center. Press over bottom and up sides to form sides.
Prepare cake mix as directed and bake in a 9 x 13-inch pan. While cake is hot, poke holes in it and pour sweetened condensed milk over cake. Let cool, then pour caramel topping over it. Frost with whipped topping. Crush toffee bars and sprinkle over cake. Add toasted almonds and maraschino cherries.
Put foil on cookie sheet and butter. On medium heat, put all ingredients in a pan. Cook, stirring constantly, until you get the color you want (medium brown). Remove from heat. Pour out onto foil and spread. Let cool and break up.
Beat butter in bowl until smooth. Beat in sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Beat in flour and salt, just until combined.
Mix crushed Ritz crackers and melted butter together. Put in oblong cake pan and pat out evenly for crust. Mix ice cream, butter pecan instant pudding and milk. Pour on crust. Top with Cool Whip and crushed pecans.
Mix dough as biscuit dough. Roll out on floured surface to the thickness of pastry. Cut in desired shapes. Bake at 350° for 10 minutes. Makes about 3 dozen.
Cream shortening and sugars. Add eggs and vanilla. Mix until smooth. Sift flour, baking powder, baking soda and salt together. Add to first mixture and mix. Drop by spoonful in little balls on cookie sheet. Press with a fork. Bake at 350° until slightly brown.
Wrap bacon around water chestnuts. Secure with toothpicks. Put in 425° oven until bacon is crisp. Drain off all grease.
Grind tomatoes and drain. Discard juices. Grind peppers. Combine celery seed, sugar and vinegar. Boil 20 minutes. Add to vegetables. Pack in hot jars and seal. Cold pack about 20 minutes.
Tie spices in a bag and add to vinegar and sugar, etc. Simmer 15 minutes before adding beets. Then heat through, about 5 minutes.
Mix well all ingredients and store in one pound can or glass jar. To serve: Use 2 heaping teaspoonfuls per cup or as desired and add boiling water and stir.
Combine graham cracker crumbs, 1/4 cup sugar and butter in bowl; mix well. Press over bottom and side of 9-inch spring-form pan. Chill in refrigerator. Combine cream cheese, 1 3/4 cups sugar, flour, vanilla and lemon rind in mixer bowl; mix well. Add eggs and egg yolks, 1 at a time, beating well after each addition. Add whipping cream and beat until well blended. Pour into chilled crust. Bake at 500° for 10 minutes. Reduce oven temperature to 250°. Bake for 1 hour longer. Loosen from rim of pan. Cool in pan for several minutes. Remove rim of spring-form pan. Chill in refrigerator for 3 hours to overnight. Yield: 20 servings.
Chop and mash vegetables. Fry onion and spices. Add cauliflower and potatoes. Cook 10 minutes. Add peas and zucchini. Cook for 15 minutes. Serve over brown rice. Serves 8.
Mix crushed pineapple, cream cheese and powdered sugar until blended well. Add Cool Whip and nuts. Put into 9-inch graham cracker crust.
Drain beets, saving 2 tablespoons of juice. Mix sugar, cornstarch and salt. Add vinegar and beet juice. Cook, stirring constantly, until thick and clear. Add beets and butter; heat.
Combine in sifter the flour, baking powder, spices, salt and sugar. Sift into mixing bowl. Stir in pecans and fruit. Combine eggs, eggnog and melted butter or margarine. Add to dry ingredients, only mixing until ingredients are moistened. Spoon into a 9 x 5 x 3-inch loaf pan, greased and slightly floured, and bake in a 350° oven for about 70 minutes or until done. Remove from pan and cool on rack. Glaze.
Layer salad ingredients in a glass bowl, beginning with lettuce, then tomato wedges, sliced boiled eggs, shredded cheese, diced onion and green peas, then adding another layer of large lettuce leaves over top. Cover completely with about 1/4 inch thick layer of the Miracle Whip to seal over top. Sprinkle bacon bits over this. Serves 12 people.
Use deep fryer or skillet. Don't pour to much oil. Have oil hot, but don't burn it. Hold funnel over oil and move in a circular motion and then crisscross as you pour batter.
While potatoes are cooking, combine soup, milk, onion, cheese and pimento. Place a layer of potatoes in a casserole dish; salt and pepper to taste. Cover with half of the soup mixture. Add another layer of potatoes, adding salt and pepper to taste. Pour rest of soup mixture over potatoes. Dot with butter. Bake at 325° for 45 minutes or at 350° for 30 minutes. Yield: 8 to 10 servings.
Mix pudding, milk and Cool Whip. Beat 2 minutes. Butter a 9 x 12-inch pan. Layer graham crackers in pan, then 1/2 pudding mixture. Top with graham crackers, remaining pudding and another layer of crackers.
Cream oleo and sugar. Add eggs. Beat well. Add 1/2 cup sour cream. Add 3/4 cup flour. Mix well. Add cocoa and rest of sour cream. Beat well. Add nuts, raisins and vanilla. Mix. Bake in layers and cover with icing of powdered sugar and butter or cream cheese.
Peel peaches and remove seeds. Cut each peach into 6 to 8 pieces. Combine sugar and water and boil 5 minutes. Add peaches and boil slowly, uncovered, until fruit is clear and juice is thick. Pack into sterilized jars and seal while hot.
Combine dry ingredients and add eggs, milk and oil. Beat at medium speed for 1 minute. Add coffee and vanilla; beat at medium speed for 1 minute. Batter will be thin. Grease and flour a 13 x 9-inch pan or 2 (9-inch) pans. Bake 35 to 40 minutes for the 13 x 9-inch pan or 28 to 30 minutes for 9-inch pans. This is great with a 7-Minute Frosting, but my family loves chocolate fudge frosting.
Beat 1 egg and add to white sauce. Add Worcestershire sauce, parsley, onion, salt, Tabasco sauce and turkey. Mix well. Shape into drumsticks. Beat 1 egg and add water. Roll drumsticks alternately in egg, crumbs, egg and crumbs, ending with crumbs. Deep fry at 375° for 5 to 7 minutes depending on size of drumsticks. Insert wooden skewers for serving and easy handling. Good way to use leftover turkey.
Melt shortening in skillet. Add beef, celery and onion. Brown, stirring often. Turn burner to low and add chili sauce and salt. Simmer for about 1/2 hour.
Brown sausage and drain off fat. Press liquid from zucchini between double layers of paper towels. Combine all ingredients in a large bowl and mix thoroughly. Set aside. Preheat oven to 400° and bake pie crust 10 minutes. Remove from oven; reduce oven temperature to 375°. Pour mixture from bowl into pie crust. Bake for 45 to 50 minutes or until knife inserted in center comes clean. Let stand for at least 10 minutes before serving.
Put vanilla in milk and set aside. Cream sugar, butter and shortening. Add eggs one at a time. Add flour and milk a little at a time, beginning and ending with flour. Grease and flour pan (tube). Bake 1 hour and 10 minutes at 350°.
Mix all the dry ingredients and set aside. In a larger bowl, mix the first 4 ingredients. Add dry mixture. Mix well. Pour into loaf pan. Bake at 350° for 1 hour.
Mix all ingredients together as if making a fruitcake. Pour into greased and floured tube pan. Bake at 375° for approximately 1 hour. Dust with powdered sugar, if desired.
Mix salt and flour and stir in water and glycerine (which has been premixed). Knead on a floured board for about 10 minutes. If it is too dry, moisten hands and knead in water or if too wet, add a little flour. Can be kept in refrigerator in plastic bags for several days. After the children have formed their creations, place them on an oiled cookie sheet and bake at 250° for up to 3 hours, depending on the thickness. Bake until hard. When cool, spray with a plastic or varnish finish or let children paint with tempera paint and then spray. These make good gifts.
Brown meat in oil. Add onions just before meat is browned. Drain excess oil. Add soups, rice, pepper and soy sauce.
Boil flour and water until thick. Cool. Beat oleo and sugar until well mixed. Add flour mixture; beat until fluffy.
Cream the sugar, butter and shortening well. Stir in chopped pecans. Sift flour; measure and add to creamed mixture with salt and vanilla, mixing well. Form into small balls, about 1 teaspoon of dough to each ball. Place on ungreased cookie sheet. Bake at 350° for 15 to 20 minutes or just lightly browned. Roll, while hot, in powdered sugar and again when cold.
Season 2 1/2-quarts water with 3 tablespoons salt, then add ingredients, except the shrimp, 4 onions and bay leaves. Bring to boil; simmer 20 minutes. Add shrimp and bring to boil; simmer 12 to 15 minutes. Cool; devein shrimp. In large pan, arrange the shrimp in layers with 4 medium onions and bay leaves. Pour over each layer the following sauce.
Drain beans and corn. Mix all ingredients except margarine and crackers. Place in greased casserole that you have sprayed with cooking oil. Melt margarine and mix with cracker crumbs and place on top. Cook 40 minutes at 350°. Recipe can be doubled for a large casserole dish.
Spread rice evenly on bottom of 9 x 13-inch baking dish. Place chicken pieces on top of rice. Mix mushroom soup and water; pour over chicken and rice. Sprinkle onion soup mix over everything. Cover with foil. Bake at 325° for 2 hours.
Preheat oven to 400°. Mix filling in a large bowl until smooth. Put in pie shells. Bake 55 minutes. Let cool on wire rack until cool. Garnish with Cool Whip, if desired.
Heat oven to 350°. Combine cheese, chips, onion and salsa. Stuff each dog with 1/4 cup of mixture. Place in 10 x 6-inch baking dish. Bake at 350° for 15 to 20 minutes. Makes 6 servings. Enjoy!
Preheat oven to 350°. Place brisket in roasting pan; cover with remaining ingredients. Bake for 3 hours or until soft, checking halfway through to see if you need to add any water (but you shouldn't). If not for immediate consumption, allow brisket to cool, then slice. Return meat to gravy for reheating.
Brown and drain hamburger. Cook rice. Combine all ingredients in a baking dish. Top with shredded cheese. Bake for 30 minutes at 350°.
Preheat oven to 400°. In a large bowl, combine egg, milk, onion, Worcestershire sauce, garlic and pepper. Add ground beef, oats and cheese, mixing well. Shape into 1 3/4-inch balls (about 2 tablespoons of meat mixture each). Place in shallow baking pan. Bake for 20 minutes or until no longer pink in center, turning balls over after 10 minutes. Drain on absorbent paper. Add to heated spaghetti sauce. Serve over cooked spaghetti. Makes 4 servings.
Brown ground beef and drain. Thaw potatoes and combine all ingredients, except cornflakes. Stir well. Melt butter in one large or 2 medium casseroles. Take 2 to 3 cups crushed cornflakes and sprinkle on top. Dot with margarine and bake 1 to 1 1/2 hours at 350°. You may have to put a piece of foil on top toward the last 1/2 hour to keep the cornflakes from getting too brown. Freezes well uncooked to prepare a make-ahead meal.
Mix Cool Whip and Eagle Brand milk in large bowl. Pour in lemon juice and mix well. Add pineapple and chopped pecans. Pour in pie crust. Top with Cool Whip, if desired.
Saute onion and celery in butter until vegetables are clear. Cook broccoli; drain well. Mix broccoli with soup and cheese. Add to celery and onion. Stir in rice. Season and mix well. Put in greased casserole and top with stuffing crumbs. Bake at 350° for 45 minutes. Serves 6.
Blend soft margarine with sugar. Add eggs, one at a time, beating after each. Add sour cream and mashed bananas. Sift together flour, baking powder and soda. Blend in slowly. Add nuts and vanilla. Pour in 2 greased loaf pans. Bake at 350° for about 45 minutes.
Wash cucumbers and cut into chunks. To each jar add 3 or 4 slices of onion, 2 pieces of celery and 2 heads of dill. Dissolve sugar and salt in vinegar and water; bring to a boil. Place cucumbers in jars, then cover with hot sugar, salt, vinegar and water solution. Seal at once. For best results do not use for 30 days.
Heat oven to 375°. At high speed, beat egg whites until soft peaks form. Gradually add sugar (one tablespoon at a time), until stiff and glossy. Add almond extract. In a small bowl mix flour and cocoa. Sprinkle over egg whites, half at a time. Using rubber spatula, gently fold in. Spoon into 8-inch tube pan. Bake 25 minutes. Invert cake. Cool in pan. Remove. Cut into 3 layers. Spread with jam. Frost with whipped topping and cherries. Makes 16 servings. Contains 84 calories per serving.
In large bowl, stir gelatin in boiling water for 3 minutes until gelatin is completely dissolved. Pour into 13 x 9-inch pan. Refrigerate at least 3 hours or until firm. Dip bottom of pan in warm water about 15 seconds. Cut with cookie cutters or in squares. Lift from pan and enjoy!
Add baking powder and salt to flour. Cream butter, Crisco and sugar well. Add eggs and beat well; add flour alternately with milk, beginning and ending with flour. Add vanilla; beat until well mixed. Cover with Saran Wrap (or aluminum foil) tightly and put in refrigerator overnight. Put in cold pan, floured and greased, the night you mix the cake and put in cold oven. Then set oven temperature to 325°. Bake 1 1/2 hours. Do not open oven door until near the end of the baking period. You can also leave this cake in the refrigerator until the next night before you bake, if it is more convenient. Follow instructions carefully.
Melt candy bars in top of double boiler with a little milk. Beat eggs and condensed milk. Add half and half into gallon freezer. Fill with milk. Freeze.
Sift together flour, baking soda and salt. Cream together next 5 ingredients Mix together dry and creamed ingredients Add corn flakes, oats and coconut. Mix well. Shape into small balls and flatten onto greased cookie sheet. Bake at 350° for 8 minutes. Cool on racks.
Press rolls in 9 x 13-inch pan. Bake for 10 minutes at 400°; mix cream cheese, mayonnaise, onion and dill. Spread on top of cool crust. Top with mixture of vegetables all chopped very fine. Sprinkle with Parmesan cheese and refrigerate. Cut into 1 to 2-inch squares; serve for party or appetizers.
Place the rice in a colander and put it in a bowl of water. Wash rice by stirring it with your hand. The water will become cloudy. Empty the bowl, then fill it with fresh water. Repeat process several times, until the water runs almost clear. Let the rice drain in the colander for about 30 minutes. Put the rice and water in a deep, heavy pot; cover and let sit for 30 minutes. Cook over medium heat until the water boils, then reduce heat and simmer for 10 minutes, making sure the water doesn't boil over. Cook the rice over low heat for another 10 to 12 minutes, then remove the pot from the heat and let sit for 10 to 15 minutes. Don't remove the cover during this time. Fluff the rice with a damp wooden paddle. Drape a kitchen towel over the pot and cover with the pot lid until serving. Makes 6 cups.
Cook macaroni according to directions; cool. Add cooked shrimp and cool. Add remaining ingredients.
Saute onion in 1/2 cup oleo. Butter a 2-quart casserole dish and alternate carrots, onions, cheese and soup until used. Melt 4 tablespoons of oleo in flat pan. Stir in seasoned cubes and spread over top just before baking. Bake in 350° oven for 25 to 30 minutes.
Brown beef with onion; drain. Add undiluted beans, tomatoes and soup. Cook over medium heat for about 30 minutes.
Stir Eagle Brand milk and melted butter; pour over sugar, coconut, pecans and vanilla. Mix well and roll into balls. Melt chocolate chips and paraffin together. Dip balls into this mixture, then place on a foil sheet and let harden.
Cream sugar and butter. Add eggs and 1 cup applesauce; add the other cup with soda mixed well. Add flour in small amounts, mixing well. Add other ingredients; mix well. Bake in tube pan at 350° for 1 hour or until done.
Wash lima beans. Soak overnight in an 8-quart pot. Mostly full of water. Cook in the same water for about 1 1/2 hours until the skin cracks when blown. (Caution: Water foams over very easily.) Drain and add bacon, sugar, catsup and mustard. Bake in 375° oven for 1 hour or until tender.
Cook noodles; put layer in baking dish. Brown ground beef; mix into Ragu. Put layer of meat sauce on noodles, then layer of cottage cheese, then layer of Mozzarella. Repeat each layer. Bake at 350° for 45 minutes.
Combine peaches into blender with 1 cup milk and ice cubes. Process on medium speed until pureed. Add remaining 1/2 cup milk, sour cream, honey, ginger and nutmeg. Blend well. Garnish with sliced strawberry and sliced kiwi. Serves 4. Contains 181 calories and 1.2 grams fat.
Mix eggs with tuna. Add rest of ingredients. Bake 30 minutes in oven. May top with potato chips. Oven temperature: 350°.
Mix cheese, Jell-O and drained pineapple and fold in Cool Whip. Chill until firm.
Cook and drain macaroni. Brown beef and onion together, crumbling meat with a fork. Spread in casserole dish. Spread cooked macaroni over meat. Pour pizza sauce over macaroni and toss lightly. Top with cheese and pepperoni. Bake for 30 minutes at 375°.
In a large skillet, brown the ground beef and onion. Drain any fluid off the beef. Add the green chiles, drain the corn and add to the skillet. Add the beans, salt and pepper. Heat until hot, then serve with picante sauce and tortillas. Sprinkle with shredded Monterey Jack cheese.
Combine potatoes, celery, onion, water and salt in a large Dutch oven. Simmer covered about 20 minutes or until potatoes are tender. Mash mixture once or twice with a potato masher, leaving some vegetable pieces whole. Stir in remaining ingredients. Return to heat and cook, stirring constantly, until soup is thoroughly heated. Yield: 7 cups.
Cream Crisco and margarine with sugar. Add eggs one at a time, beating after each. Blend in dry ingredients alternately with milk. Mix well. Place in greased and floured tube pan. Bake at 325° for 1 1/2 hours or until done.
Brown hamburger and onion; drain fat. Then add rest of ingredients. Heat for 45 minutes.
Mix together and sprinkle some of both cheeses on top. Bake at 350° for 30 minutes.
Cook rice according to package directions. Stir in remaining ingredients. Continue cooking until butter is melted and vegetables are heated through.
If using fresh sweet potatoes, place in a pan. Cover with water and cook, covered, for 25 to 35 minutes or until tender. Drain. Cool slightly. Peel and cut into chunks. Place cooked or canned yams in 2-quart baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon. Cook and stir until mixture boils. Pour over potatoes. Bake at 350° for 30 to 40 minutes or until heated through.
Top 1 slice of bread with processed cheese, ham, marmalade, mustard and second bread slice. Spread sandwich with margarine. Cook in skillet on medium heat until lightly browned on both sides. Makes 1 sandwich.
Crush Oreos and reserve a cup of crumbs for top of cake and put the rest of the crumbs in the bottom of a 9 x 13-inch pan. Layer the vanilla ice cream or ice milk (softened). Next, pour the caramel topping and the chocolate topping followed by the roasted peanuts. Then smooth on the container of Cool Whip. Put it in the freezer.
Bake cake mix according to directions on box. Cool layers overnight or until real cool. Mix sour cream with coconut and sugar. Split layers; fill with mixture. Save out 1 cup of what is left and mix with Cool Whip. Ice cake with mixture. Put in airtight container and freeze 2 days.
Sauce: In a medium saucepan, combine tomato sauce, orange sauce, brown sugar, vinegar, Worcestershire sauce and chili powder. Bring to boil. Reduce heat. Simmer, uncovered, for 20 to 30 minutes or until thickened. Place chicken in baking pan. Bake, uncovered, in a 375° oven for 30 minutes. Brush sauce over chicken and bake 20 minutes more. Brush with sauce during the last 10 minutes of baking.
Mix cheese, mayonnaise and seasonings. Add onion, almonds and bacon.	Spread on slices of crustless bread, which has been cut into quarters. Bake 10 minutes at 400°.
Saute onion in butter; add broth and bring to boil. Add the broccoli; cook until it is tender. Add milk, noodles, cheese, salt and garlic powder. Simmer for about one hour.
Brown meat on all sides in shortening or oil in large skillet. Stir in consomme, wine, soy sauce, garlic and onion salt. Heat to boiling. Reduce heat; cover and simmer for 1 hour or until meat is tender.
Fry and drain sausage. Spray 9 x 13 baking dish with cooking spray. Butter one side of bread and place in baking dish to cover the bottom. Spread sausage over bread. Mix together 6 eggs and 2 cups of milk and pour over sausage and bread. Sprinkle cheese over top. For seasoning, may use salt or garlic salt and pepper on top. Place in refrigerator overnight covered with aluminum foil or may be baked and served immediately.