HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in mixing bowl; add flour, sugar and milk. Mix well. Fold in blueberries. Pour in baking dish. Preheat oven to 325° for 30 minutes or until golden brown. This is great with vanilla ice cream. You can also put chopped pecans on top before baking.
Mix equal portions of all ingredients in 1-gallon jug and mix well. Serve as a shot or pour over ice.
Stir pudding into undrained pineapple. Add nuts, marshmallows and Cool Whip. Chill.
Mix well. Three times the ingredients makes 1 gallon. Drink 1/2 cup at a time.
Mix 1 quart milk in pudding. Mix well and add the rest of the milk and sugar and beat for 2 minutes. Add whipped cream and vanilla and beat for 1 minute. Chill at least 3 hours before you need it or overnight.
Mix first 3 ingredients together. Toast coconut and pecans in butter (broil until brown). Layer cream cheese mixture and coconut mixture in graham cracker crusts. Top with hot caramel topping. Makes 2 pies.
Cream butter and cheese. Add flour, salt and paprika. Shape into balls; freeze on cookie sheet. Store in freezer. Bake at 350° for 15 minutes.
Cream butter, peanut butter and brown sugar. Add egg and flour and mix together. Roll teaspoonfuls of dough, pat them out and crisis-cross with a fork. Bake at 350° for 10 to 15 minutes.
Bone and skin chicken breast. Marinate in garlic and enough buttermilk to cover. Dip in flour and deep fry.
Mix cream cheese and sour cream together; spread on a platter or tray. Spread salsa sauce on next. Sprinkle browned hamburg over salsa sauce. Sprinkle chopped green pepper and tomatoes over top and then grated Cheddar cheese. You can add other vegetables, if you wish.
Cut meat into 1-inch slices. Place meat between sheets of wax paper. Flatten each piece. Salt and pepper slices and brush with mustard on both sides. Melt margarine in skillet and brown the meat on medium heat until pink color is gone, about 5 minutes per side. Remove from skillet and keep warm. Sprinkle tarragon in skillet; add broth and boil about 2 minutes. Add cream. Boil and whisk until thickened. Salt and pepper to taste. Pour sauce over meat or serve separately. Sauce is good over rice with the meat slices.
Combine first 4 ingredients in medium pan. Cook over medium heat until it comes to a full, rolling boil. Let boil for 1 minute. Remove from heat. Add vanilla and peanut butter. Stir until well blended. Stir in oats, 1 cup at a time. Drop by spoonfuls onto wax paper. Let sit until firm. Store loosely in airtight containers.
Remove stem; cut tomatoes in half and place on a shallow baking dish. Top each tomato half with a tablespoon of grated Parmesan cheese. Bake at 350° for 20 minutes; turn broiler on and lightly brown the top.
Cream butter and sugar. Add eggs and flour. Add milk and vanilla. Pour into pie shell and bake 40 to 50 minutes at 350°.
Combine all ingredients. Form cakes. Add enough oatmeal to bind. Dredge in cracker crumbs. Bake on cookie sheet in two tablespoons of oil at 375° for 25 minutes. Turn cakes and bake for 15 minutes more.
Oil a jelly roll pan or 9 x 9-inch pan. Combine chocolate and marshmallow cream in large bowl and set aside. Mix sugar, butter and milk in a 3-quart heavy pot, stirring to combine well. Gradually bring to boil over low heat, stirring until sugar dissolves. Dip a pastry brush in cold water and wash down the sides of pot. Continue to boil, stirring constantly, without touching spoon to sides of pot, for 5 minutes, then pour mixture over chocolate mixture and add salt and vanilla. Stir until chocolate melts and mixture is smooth. Then stir in nuts. Spread on a cookie sheet or pan and let stand until firm. Cut into squares and store airtight. Makes about 2 pounds.
Cook chicken breasts in microwave. Butter a casserole. Place broccoli in bottom. Make sauce of soup, mayonnaise, lemon juice and curry powder. Spoon little sauce over broccoli. Place cooked chicken on top. Pour rest of sauce over chicken. Top with bread crumbs and Cheddar cheese. Bake at 350° for 25 to 30 minutes.
Line bottom and sides of a 10 x 8-inch baking dish with mixture of first 3 ingredients. Spread with cream, marshmallow, sugar mixture and top with pie filling. Refrigerate for 24 hours.
Mix sugar and flour. Stir in light brown sugar. Mix in evaporated milk, broken pecans, salt, well beaten eggs (one at a time) and vanilla. Have pie shell ready; pour filling into crust. Bake at 375° for 50 minutes or until firm. Be sure pie is firm to touch around the edge, but slightly soft in center.
Mix together and store in covered jar. Use 2 heaping teaspoonfuls per cup of boiling water.
Break spaghetti in half and cook according to package directions; drain well. Place green pepper, cucumber and tomatoes into blender and blend until smooth (or a chunkier consistency, if desired). Mix spaghetti, Italian dressing, blender mix and Salad Supreme in a large bowl, saving a little of the Salad Supreme to sprinkle on top. Refrigerate.
Lightly oil a 9 x 13-inch cake pan and place in layers the first 4 ingredients. Slice butter over all. Bake in 350° oven for 30 minutes. Serve cold or warm with Cool Whip, whipped cream or ice cream. Yield: 8 to 10 servings.
Wash and clean chicken. Place in baking pan. Pour butter over chicken. Season with salt, pepper and oregano to taste. Place 1 small onion in cavity of chicken. Peel and quarter potatoes; peel and cut carrots in half. Place around chicken. Cut or slice second onion and place over potatoes and carrots. Cover with foil and bake in 350° oven for 1 1/2 hours. Fifteen minutes before done, remove foil to brown chicken.
Shred cabbage. Heat oil in frypan. Add cabbage, bacon bits and soy sauce. Stir until covered with oil. Turn heat to low. Cover and cook, stirring occasionally for about 5 minutes or until tender. Fresh spinach can be substituted for cabbage.
Dill pickles can be purchased at Sam's or Turrentines for $2.99. Drain vinegar from the pickles and replace with fresh water. Let set overnight.	Drain again and fill with fresh water again. Cover with ice. Let set in refrigerator overnight. Drain off water and replace with the 8 cups of sugar and 4 cups vinegar. Also the pickling spices as desired. Pour over the pickles in the gallon jug and seal it. Turn upside down (in the refrigerator) until sugar melts. They are ready - wonderful, crisp and economical.
Layer the first 4 ingredients in the order given in large glass bowl. Top with Miracle Whip, covering from side to side. Chill overnight; garnish with bacon bits and cheese.
Heat oven to 350°. Melt 2 tablespoons butter in a 9-inch round skillet. Stir in syrup and mix well. Core apples. Slice in 1/2-inch rounds and arrange in the syrup, placing an end slice skin side down. Arrange cherries in and around apple slices. Peel remaining apple pieces and chop or grate to make about 2/3 cup.
Lightly grease cookie sheet, spread bread dough and layer the remaining ingredients in the middle of the dough. Fold the sides of the dough up to cover the contents and seal the edges. Bake at 350° for 30 minutes. Cool 5 minutes before serving.
Mix first 9 ingredients together. Pour into greased square cake pan. Mix brown sugar and cocoa. Sprinkle over cake mixture. Pour boiling water over all. Bake at 350° for 35 to 40 minutes.
Mix together well and shape into 8 cakes. Fry in hot butter until golden brown.
Dissolve yeast in warm water in large bowl. Add ginger and 1 tablespoon of sugar. Let stand 15 minutes. Add rest of sugar, salt, oil and evaporated milk. Add flour gradually until dough is heavy and not sticky. Knead on a floured board for 5 minutes. Divide and place into two greased one-pound coffee cans or one 2 pound can. Put lids on. Let rise in warm place until dough pushes against top. Remove lids and bake in a 350° oven until done (1 pound can equals 45 minutes; 2 pound can equals 1 hour). If top gets too brown while baking, drape foil over top. Brush with butter for soft crust.
Mix sugar, salt and cornstarch; add milk, a half cup at a time, mixing well. Add eggs and corn; mix. Pour into a well-greased Pyrex dish; dot with butter or margarine. Sprinkle lightly with nutmeg. (One teaspoon vanilla may be added to mix.) Bake in 350° oven for 30 to 40 minutes or until it sets up so that a knife inserted into it comes out clean.
In a large bowl combine hamburger and rest of ingredients together, mixing well. Make into patties and either fry or grill to your liking. Serves 8 to 10.
Cream oleo; then add the sugar slowly and cream well. Add egg yolks one at a time and beat. Add flour sifted with baking powder alternately with milk, beating well. Add flavoring; then fold in stiffly beaten egg whites. Bake in a 350° oven for about 45 minutes.
In a shallow bowl mash bananas. In large bowl beat eggs. Add melted butter, sugar and brown sugar, then add molasses and 1 3/4 cups flour. When all ingredients are blended, add bananas. Add 1 3/4 cups flour to mixture. Beat for 3 minutes. Then add nuts, raisins, apricots and dates. Bake at 350° for 1 hour.
Preheat oven to 350°. In a small mixing bowl, using back of spoon, combine sugar and margarine. Add egg, vanilla, cinnamon, cloves, ginger, nutmeg, allspice and salt. Using an electric mixer at low speed, beat until combined.
Cut potatoes into bite-sized pieces. Melt butter over medium heat in 3 quart saucepan. Add leeks, turn heat to low. Cover and allow to cook slowly 3 to 4 minutes or until softened. Add vermouth, water, potatoes, salt and thyme. Bring to boil. Turn heat to low, cover and cook until potatoes are fork tender (about 20 minutes). Add milk and crab meat. Heat through but do not boil. Sprinkle with chopped parsley and serve.
Combine all ingredients in a 1-quart microwave-proof casserole. Use Cook cycle and cook 3 to 4 minutes or until warm, stirring once during cooking time. Stir. Serve with crackers or chips.
Let pie crust thaw while mixing ingredients. Mix all ingredients; don't dilute soup. Place in pie crust; take other pie crust and place on top; crimp edges together. Brush butter or spray Pam on top crust. Bake in preheated oven at 400° on a cookie sheet until golden brown, about 30 minutes.
Combine together. Shape dough into balls (rounded teaspoonful for each). Roll balls in sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. With candy Kiss, press down firmly so cookie cracks around edge. Makes about 35 cookies.
First Layer: Mix melted butter with 1/2 of the Oreo cookies. Press firmly in bottom of 13 x 9-inch pan.
Garnish: Croutons (in 1/2-inch dices) seasoned with olive oil, parsley, garlic and Parmesan cheese.
Combine first 4 ingredients. Bring to a boil for 1 minute. Add remaining ingredients. Mix well and drop by teaspoonfuls onto wax paper.
Cream first 4 ingredients together in an electric mixer. Add egg, vanilla and sour milk, mixing until well blended. Sift dry ingredients and add. Mix in zucchini last. Spoon into greased and floured 9 x 13-inch pan and sprinkle top of cake with chocolate chips. Bake at 325° for 45 to 50 minutes.
Soak the beans overnight. Put the beans, ham hock and beef bone in 2 quarts water. Cook 45 minutes. Cut bacon and onion into 5 pieces and fry until onions are browned. Add the bacon and onions to the beans. Add the diced potatoes, salt, saffron and sliced sausage. Continue cooking until the potatoes are well done.
Wash, salt and pepper roast. Put in a baking pan. Add 1 cup water and onion soup mix. Bake, covered, on 350° until meat is tender. Add mushroom soup, celery soup, carrots and potatoes. Bake until potatoes and carrots are tender.
Brown oysters in margarine until oysters curl. Mix remaining ingredients in with oysters and heat. Serves 2.
Heat pork grease. Roll rabbit in flour, salt and pepper mixture. Place in hot grease. Bake at 350° for 45 minutes.
Melt the margarine in the cake pan (9 x 13-inch) and pour the peaches in the cake pan with the butter. In a bowl , mix together the flour, sugar, milk and baking powder. Pour this over the peaches and butter and bake for 30 minutes in 350° oven.
Shred cabbage; add salt. Let stand 1 hour, then squeeze out liquid. Mix all together with remaining ingredients. Do not reduce sugar or slaw won't be crisp. Put in Ziploc bag and freeze. You can freeze for 3 to 4 months. Delicious!
Grate orange and lemon into brown sugar. Cut orange and lemon into thin slices. Arrange all fruits in layers. Sprinkle with sugar and nutmeg. Heat on top of stove until very hot. Serve warm with sour cream.
Mix sugar, molasses, vinegar and water. Cook until forms ball in cold water. Remove and add butter and soda. Pour over popped corn. Make into balls.
Dissolve yeast in 1/2 cup water and 1 teaspoon sugar. Heat to boiling. Add potatoes, sugar, milk, salt and oil. Let cool. Add soda to cottage cheese or yogurt. Mix together. Add eggs. Add 5 cups of flour; beat until smooth. Add remaining flour until ready to knead. Knead about 10 minutes. Let raise until double. Punch down and let rest 10 minutes. Divide into 5 portions. Shape into loaves. Put into greased pans; let raise until double. Bake at 350° for 35 to 40 minutes. Brush tops with butter.
Mash dried cooked beans or peas with broth. Add bread crumbs to beans. Stir well until mixture becomes manageable. Add seasoning and egg and form into patties. Heat shortening and add patties. When brown, turn and brown on the other side. May substitute 1 cup of leftover peas or beans for the can.
Mix all ingredients. Bake in cupcake pans at 400° for approximately 30 minutes.
Mix the flour, sugar, salt, soda and cocoa; make a well. Add the oil, vinegar, vanilla and cold water; stir until blended. Pour into a greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes.
Mix the red raspberry jello, 1 cup boiling water and 1/4 cup cold water. While this mixture chills, mix cranberries, orange (ground), apple (chopped fine), crushed pineapple, sugar and chopped pecans. Fold this mixture into chilled jello. Chill until set.
Cook broccoli, onions and peppers in boiling water until tender; drain. Grease a 9-inch pie plate. Pour in broccoli mixture. Add cheese and bacon. Blend or mix together the milk, eggs, Bisquick, salt and pepper; pour over broccoli mixture. Bake at 375° for 25 to 30 minutes. Let stand 5 minutes before cutting. Serves 6.
Place chicken breasts in a saucepan and cover with water. Simmer 15 to 20 minutes or until tender. Drain, skin and debone chicken. Sprinkle with salt. Cut into 12 strips and set aside.
Melt fat in Dutch oven. Add meat and brown well on all sides. Add water, salt and diced onions. Cover and place in a moderate oven at 350°; cook for 2 hours. Add prepared vegetables. Cover and cook another hour or until tender.
Mix Spry, salt and vanilla in a large bowl. Add sugar gradually until mixture is light and fluffy. Add eggs, one at a time, beating well after each time. Sift dry ingredients 3 times and add to mixture, alternating with milk. Bake in a 375° oven for 25 minutes. Remove and add following topping.
Preheat oven to 350°. Prepare cake according to directions. Spread into 13 x 9-inch pan. Bake cake 30 minutes. About 5 minutes before cake is done, place pineapple, its liquid and sugar in pan. Simmer until sugar is dissolved. Remove cake from oven and using a fork, make holes over entire cake. Let cake cool completely. Prepare pudding according to directions. Spread over entire cake. Spread whipped topping over pudding. Sprinkle with pecans and coconut.
Melt at low temperature, 1 stick butter, milk and water. Mix yeast, salt, sugar and 4 cups flour. Add milk mixture to flour mixture. Add the eggs and another cup of the flour. May mix this with a mixer until smooth. Using a spoon, add rest of the flour (up to 1 1/2 cups). Let rise until double.
Mix all ingredients, except eggs, oil and buttermilk. Then add the eggs, oil and buttermilk. Mix well. Cover with foil. Don't stir when you remove some for baking.
Line 13 x 9-inch pan with foil. In medium saucepan over low heat, melt milk chocolate chips and peanut butter chips, stirring constantly until smooth. Stir in peanuts. Pour into prepared pan; spread. Refrigerate for about 1 hour. Before serving, break into pieces. Store in covered container in refrigerator. Yields about 1 pound candy.
Thaw hash browns. Brown onions in small portion of butter or margarine. Pour in soups and sour cream; mix together. Melt 1 stick butter or margarine and pour with other mixture. Mix in cheese. Bake at 325° for 45 minutes. Then top with crushed cornflakes that have been moistened with butter or margarine. Bake 15 minutes more.
Cream butter and vanilla. Add sugar and beat until light and fluffy. Blend in water, stir in flour, mixing well. Add pecans.
Mix butter, flour and sugar together like pie crust. Pat into 9 x 13-inch pan. Bake 20 to 25 minutes at 350°, then beat eggs and add sugar, flour and baking powder. Mix together and add lemon juice. Pour on top of baked crust and bake again for 20 to 25 minutes at 350°. Cool. Cut into bars and sprinkle with powdered sugar. Delicious.
In a large bowl, sift together the flour, baking powder, spices, salt and sugar. In a medium bowl, combine the pumpkin, milk, egg yolks and melted butter and mix well. Make a well in dry ingredients; add the pumpkin mixture and stir until combined. In a medium bowl, beat the egg whites until soft peaks form. Fold them gently into the batter just until blended. Cook the waffles in a preheated waffle iron according to manufacturer's directions.
Dissolve jello in hot water. Mix in sugar until dissolved. Add pineapple juice, lemonade and almond extract. Add 3 quarts cold water.
Clean raccoon. Place in water with salt and parboil. Put in baking container raccoon seasoned with salt and pepper to taste. Bake at 500° for one hour. Serve two days after cooking for better flavor (taste).
Heat 2 cups water to boiling in 3-quart saucepan. Add broccoli, celery and onion. Cover and cook until tender, about 10 minutes (do not drain). Place in blender and blend until uniform consistency.
Put lid on and cook on low for approximately 1 hour. Stir twice only (never again). "Pray over it." This is a dry rice. Leftovers may be fried crisp.
Tear lettuce and put in large bowl; cut up cauliflower and add to bowl. Fry bacon and crumble over lettuce. Boil eggs and chop up (or can be sliced if preferred). Add about 1/4 cup Parmesan cheese. Add about 4 or 5 heaping tablespoons Miracle Whip; mix all together. (You may add more or less Miracle Whip.) Serve.
Cook long grain wild rice by directions on box. Put in a casserole dish. Sprinkle onion soup over rice. Mix well. Place chicken pieces on top. Mix soups and oleo in a saucepan and heat until smooth. Pour all over the chicken and rice. Bake 2 hours at 350°.
Mix slaw, onions, sunflower seeds, almonds and noodles. Sprinkle beef seasoning; mix well. Add oil, sugar and vinegar; mix well.
Combine 1/4 cup flour, salt and pepper; coat meat. Melt 1/4 cup butter in frying pan; brown meat. Add garlic, onion and mushrooms; fry until golden. Move meat and onion to one side of pan. To other side of pan add 2 tablespoons butter and 2 tablespoons flour; blend. Add tomato paste and beef broth. Mix well. Cook until thickened. Add sour cream and heat through; do not boil. Sprinkle with parsley. Serve over noodles (or rice).
Heat olive oil in large skillet; place chicken, bone side down, in skillet. Saute 5 minutes. Add chopped vegetables and spices (not tomatoes and jalapenos). Simmer 5 minutes, then add 1 cup of broth and salt. Turn breasts over and cover for 15 minutes. Remove cover and bone the chicken, one breast at a time, and break into 3 or 4 large pieces. Return to broth and vegetables. Test for right amount of salt and spices; add more if needed. Add the tomatoes, jalapenos and rest of broth; simmer, covered, for 10 minutes. The liquid should cook down a lot; the final consistency should be of chicken in a thick tomato sauce. Serve with arroz and frijoles refritos with corn tortillas.
Chop pickles and onions real fine. Mix all ingredients together and keep salad refrigerated.
Mix sugar and Miracle Whip together. Add other ingredients. Pour into greased and floured cake pans. Bake at 350° for 30 to 35 minutes or until it springs back.
Wash chicken well. Into a large pot, put chicken. Bring to a boil; skim off anything that comes to the top. Add the rest of the ingredients. Simmer about 2 hours. Remove all ingredients to a plate. Into simmering broth, add 1/2 cup rice. After 1/2 hour, add 1 pound spinach which has been cooked 1 minute, drained well and chopped. Cut up small amount of chicken breast. Add to broth. Simmer for 5 minutes, then serve. Instead of rice, small size pasta could be used. This pasta cooks in about 3 minutes.
Preheat oven to 400°. Combine biscuit mix, sour cream and club soda. Mix well and knead 10 times on floured surface using biscuit mix. Roll out to 1/2-inch thick and cut 2 1/2-inch round. Place on baking sheet 1-inch apart. Brush biscuits before baking and after baking with melted butter. Bake 20 to 22 minutes or until golden brown. Makes 16 biscuits.
Spray Pam on 2-quart casserole dish. Preheat oven to 350°. Put the sweet potatoes, half and half, egg, brown sugar, spice and salt in food processor and blend until smooth. Stir in pineapple. Bake 30 minutes. Sprinkle marshmallows and nuts around top of casserole. Bake 15 more minutes. Delicious with turkey dinner!
Mix all ingredients. Form into balls approximately 1 inch in diameter. Place in refrigerator until firm. Melt 1/2 block of paraffin and 1 bag chocolate chips. Dip balls in mixture until coated. Let chill. Enjoy!
Grease a Bundt or tube pan. Place frozen rolls in pan. Sprinkle pudding mix over rolls, getting some between the rolls. Melt butter; mix with brown sugar and cinnamon. Pour over rolls, being sure to get mixture down in between rolls. Sprinkle nuts all over. Cover. Leave on counter overnight. Bake at 350° for 30 to 35 minutes.
Prepare Rice-A-Roni as directed on box. Thaw broccoli in boiling water. Drain well. Place rice in a 9 x 13-inch pan and layer broccoli over rice. Cut chicken in cubes and layer over the broccoli. Mix together soup, mayonnaise, milk and cheese. Spread over casserole and sprinkle with seasoned bread crumbs. Bake for 30 minutes at 350°. You may substitute chicken broth in place of milk if you wish. Do not salt the chicken when cooking.
Combine all ingredients in a large saucepan (2 quarts or larger). Bring to a boil and simmer for 15 to 20 minutes or until all the berries have burst. Allow to cool. Then spoon into a 1-quart mold or bowl. Chill for at least 3 hours. Unmold and serve. Yield: approximately 1 quart.
Blend butter and peanut butter in a large bowl. Work in the powdered sugar and cracker crumbs with a wooden spoon until combined thoroughly. Press into a 9 x 13-inch pan. Set aside. Melt chocolate pieces. Quickly spread melted chocolate over the top of the peanut butter mixture. Chill until firm, but not too cold. Cut into small squares. Store in airtight container.
Stir together all ingredients and pour over layered bananas and vanilla wafers. Chill.
Cream butter and sugar; add egg yolks and other ingredients and fold in egg whites last. Bake in 3 (9-inch) cake pans at 325° until done.
Saute onion and garlic in oil in sauce pan 3 minutes. Add pepper flakes and saute another minute. Add tomatoes and tomato sauce and simmer 5 minutes. Add shrimp, simmer until shrimp is translucent, about 5 minutes.
Sift flour, sugar, baking powder and salt together. Beat egg yolks. Stir in milk and melted butter. Add liquids to dry ingredients and beat until smooth. Beat egg whites until stiff and fold into batter. Use about 1/2 cup for a round waffle pan. Makes great light waffles.
Combine ground beef, meat cure mix, ground pepper, red pepper, mustard seed, garlic powder and liquid smoke. Mix well and chill 8 hours or overnight. Shape meat mixture into five 5 x 3-inch logs. Wrap logs individually in cheesecloth; tie ends with string. Place on rack in a shallow baking pan; bake 6 hours in a gas oven at 200°. Chill 8 hours and store in refrigerator. Serve garnished with lettuce and apple. May be frozen.
Mix all ingredients; top with bacon. Bake at 325° to 350° for 1 hour and 15 minutes.
Mix cake mix, 1 egg and butter until crumbly. Press in 9 x 13-inch cake pan. Mix with mixer 2 eggs, cream cheese and powdered sugar. Pour over crust. Bake at 350° for 50 minutes.