HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Bring milk and margarine to boil over medium heat. Add flour all at once, stirring constantly until mixture forms ball and leaves side of pan. Remove from heat. Add eggs and stir until mixture is smooth. Add remaining ingredients. Drop by teaspoonfuls on greased, foil-lined cookie sheet. Bake 25 minutes or until puffed and golden brown. Makes about 3 dozen.
Sift flour with salt and pepper. Cream margarine and mix in nuts and cheese and flour. Mold into long, slender roll about 1 inch in diameter and wrap roll in wax paper. Chill for several hours. Slice into 1/4 to 1/2 inch slices and back at 375° for 15 minutes.
Put 1/2 cup hot water in a cup with yeast and 1 tablespoon honey. Stir well and set aside for 15 to 20 minutes until raised and bubbly. Put remaining 2 1/2 cups hot water in large bowl with salt, oil and 1/3 cup honey. When yeast is bubbly, add to large bowl. Add whole wheat flour.
Mix in double boiler or heavy saucepan sugar and flour. Add and cook until thick milk and chocolate square. Remove from heat and add egg yolks. Cook 3 to 4 minutes more. Add butter and vanilla. Cool slightly. Pour into baked shell and top with meringue. Brown meringue and cool, the keep in refrigerator. Double for a 10-inch thick pie.
Blend flour, Crisco and salt. Mix in egg. Mix vinegar and water then add to flour mixture. Roll out as needed.
Mix and press into a greased pie plate. Sprinkle 1/2 cup finely chopped pecans over crust. Bake at 325° until lightly browned.
Butter a 9 x	9 x 2-inch pan. Spread pecans in pan. Heat sugar and margarine to boiling in a saucepan. Boil over medium heat for 7 minutes. Immediately spread mixture over pecans in pan.
Set aside dressing mix. In 2 quarts boiling water, cook pasta and vegetables package, stirring occasionally, 9 minutes or until tender. Drain. Rinse with cold water until chilled; drain. In bowl, blend dressing mix, water and reserved marinade. Add pasta and vegetables, artichokes, salami and onion; toss. Serves 4.
Mix all together. Spoon about 4 mounds over boiling sauerkraut. Cook about 1/2 hour.
Preheat oven to 400°. Mix together cornmeal, paprika, salt and black pepper. Put green tomatoes in egg whites and mix well. Dip each tomato slice in cornmeal mix. Spray cookie sheet with vegetable cooking spray 3 times. After the green tomatoes are laid out, spray the vegetable spray on top of the green tomatoes. Bake until golden brown, about 15 to 20 minutes.
Grind peeling, pulp and all of lemon. Beat eggs; add oil and sugar. Mix well. Add carrots and lemon and blend. Mix dry ingredients and add to others, just to blend. Pour into 2 greased loaf pans. Bake at 350° for about 1 hour.
Stir and store in airtight container. Mix 2 teaspoons per cup boiling water.
Dip bread in mixture made of first 5 ingredients, then fry in butter. Makes 6 to 8 pieces.
Place sugar on bottom of 9 x 14-inch pan. Add the next 3 ingredients in layers. Melt butter and pour over dry cake mix. Sprinkle pecans on top, if desired. Bake in a preheated 350° oven for about 1 hour or until when tested, it is done.
Precook celery and onion over low heat until almost tender. Combine all ingredients. Pour broth over. Mix lightly with a wooden spoon. Turn into a greased casserole. Bake at 350° for 1 hour.
Mix the first 4 ingredients together. Sprinkle thickly with cheese. Bake at 375° until cheese is bubbly.
Saute zucchini and onion in butter until tender crisp. Fold in chilies, flour, salt and pepper. Place in 2-quart green baking dish. Sprinkle with Mozzarella.
Bring 1/2 cup water to boil. Add 1 box 10x sugar and boil 5 minutes exactly. Remove from heat and add marshmallow cream, peanut butter and vanilla. Mix well and pour into greased pan. Cool, cut and eat.
Soak in solution 24 hours, stirring 2 to 3 times. Drain and wash well. Cover with cold water. Let stand 3 hours.
Mix butter, Crisco, sugar and eggs. Blend in cream of tartar, baking soda, salt and flour. Roll dough mixture into balls (small). Roll balls in cinnamon/sugar mixture. Bake in 400° preheated oven for 8 to 10 minutes on an ungreased cookie sheet.
Brown ground beef and onion, drain. Transfer to large pot. Add all other ingredients and let simmer for 1 hour. Serve over corn chips in bowl. Top with sour cream, grated sharp cheddar or mexican cheese, chopped onion.
Separate eggs; beat yolks. Add dry ingredients and blend well. Add lemon and rind gradually and add milk. Cook until thick; remove from burner, add butter and cool. Pour into baked pie shell and top with meringue (use the separated egg whites). Bake at 400° for 10 to 12 minutes.
Cook bacon until partially done. Remove from fat; drain. Combine potatoes, onion, mayonnaise, onion and cheese. Pour into casserole dish, top with bacon, cut in pieces. Top with olive slices (optional). Bake uncovered for 1 hour at 350°.
Brown sausage and drain. Saute onion and bell pepper in small amount sausage grease until done about 8 to 10 minutes. Add remaining ingredients and bring almost to a boil. Serve with your favorite bread.
Soak limas as directed by package. Combine all ingredients in a crock-pot and bake for 8 hours or longer. Or use a heavy casserole with a tight fitting lid and bake in 200° oven for 8 hours or longer. Serves 6 to 8.
In a saucepan, mix together salad oil, sugar, soy sauce and white vinegar. Heat until sugar is dissolved. Saute noodles (break them up), almonds and sesame seed in 1/4 stick of butter or margarine. Drain on paper towel.
Mix above ingredients with buttermilk or sweet milk. Bake at 325° for 15 to 20 minutes, or until done.
Drain and chop artichoke hearts and mix with cheese and mayonnaise. Bake at 350° for 20 minutes or until bubbly.
Combine flour, 1 teaspoon salt and pepper. Cut steaks into 12 pieces. Coat with flour and brown well in oil in a large skillet. Add tomato sauce, 1 cup water, celery, onion, garlic, Worcestershire sauce and sugar. Cover and simmer for 1 hour, stirring occasionally.
Brown hamburger. Mix with pinto beans and tortilla chips. Put lettuce on plate. Add cheese, onions, tomatoes, hamburger and beans; top with salsa.
Combine Sugar Twin, whipped cream and strawberry jam in small mixing bowl and mix with electric mixer. Pour over strawberries.
Fry, crumble and drain sausage well. Spread evenly into 9 x 13-inch pan or dish. Sprinkle cheese over. Mix remaining ingredients and pour over sausage and cheese. Bake at 400° for 25 to 30 minutes or until set and lightly browned. Cool 5 minutes before slicing. Yields 12 (3-inch) squares or 36 (1 x 3-inch) bars for appetizers.
Mix Kool-Aid (Mountain Berry or Tropical) in gallon jar. Add water and sugar and stir. Add	juice and stir. Add ginger ale just before serving. Yields 50 cups.
Cook first three ingredients on low heat; melt and stir. Gradually add powdered sugar and vanilla. Whip with wire whisk. Add additional water, 1/2 teaspoon at a time, to thin out glaze. Drizzle top and sides of cake.
Spread chocolate smoothly around inside of 20 to 25 petit four cases. Chill hard and peel off paper.
Put in layers in order as listed. Bake at 350° for 45 minutes in a covered baking dish.
Mix cornflakes, diced onion, ground beef, salt, pepper, egg and applesauce. Shape into balls (about 24). Place meatballs in a 9 x 13-inch baking pan. Cover with mixture of the soup, water and tomato juice. Bake for 1 hour in 350° oven.
Arrange shrimp and sliced onions in layers in a large bowl. Mix other ingredients together and pour over shrimp. Cover and store in refrigerator not less than 24 hours before serving. (These can be kept one week.)
Cook macaroni, then drain. Mix with tuna, tomato, mayonnaise, garlic salt and onion in a large bowl. Chill in refrigerator before serving.
Spread coconut on bottom of well-greased 11 x 15 x 2-inch pan. Spread pecans over coconut. Prepare cake mix according to package directions (adding the ingredients called for on box). Pour cake mix over top of coconut and nuts. Mix softened oleo, cream cheese, powdered sugar and vanilla. Drop by spoons in dollops on top of cake. Do not stir. Bake 45 to 50 minutes in 350° oven.
Lightly oil rack or broiler pan. Grind oats in blender or food processor about 1 minute; stir. In shallow dish, combine dry ingredients. In another shallow dish, combine milk and egg white. Coat fillets with oat mixture; shake off excess. Dip into egg mixture, then coat again with oat mixture. Place onto pan; drizzle with 1 tablespoon margarine. Broil about 4 inches from heat 3 1/2 to 4 1/2 minutes or until golden brown. Combine remaining ingredients. Spoon over fish before serving. Makes 4 servings.
Melt oleo and add other ingredients. Simmer for 40 minutes. Keep in refrigerator. Improves with age.
Wash cukes and cut lengthwise into fourths or eighths. Soak in ice water for 3 hours. Then drain and pack in pint size jars. Add onions, celery and 1/2 teaspoon of mustard seed to each jar. Combine vinegar, sugar, salt and water. Bring to a boil and pour over cukes to within 1/2-inch of the top. Seal and process in boiling water for 10 minutes. Very crisp and delicious. Makes 6 pints.
Mix margarine, peanut butter, powdered sugar and cereal with hands, then form into balls.
Mix all together. Bake for 1 hour at 350°. Serves 8.
Boil raisins, cinnamon, nutmeg and Crisco for 3 minutes. When cool, add eggs, salt, flour, baking soda, baking powder, sweetener and nuts. Drop by teaspoon onto baking sheet at 350° for 12 to 15 minutes.
Mix first 6 ingredients together. Mix sugar and cocoa. Sprinkle over other mixture. Bring water to boil and pour over mixture. Bake at 350° for 45 minutes.
Tear cake up into pieces about the size of your thumb. Make pudding according to directions on the box. Mix one container of Cool Whip into the pudding. Put the cake into the same bowl as the pudding and stir to combine well. When mixed, put this mixture into a flat pan. Spread pineapple over the cake. Top with the other container of Cool Whip. Sprinkle with the coconut.
Cream together butter and sugar. Add egg yolks. In a separate bowl, mix together flour and soda. Sift 5 times. To butter and sugar mixture, add alternately sour cream and flour mixture. Add vanilla and lemon extract. Whip egg whites until stiff; add 1/2 cup sugar and fold into batter. Pour into tube pan and bake at 300° for 1 1/2 hours.
Heat oven to 350°. Grease pie plate (9 x 1 1/4-inch). Place milk, vanilla, eggs, sugar and baking mix in blender. Cover and blend on high 15 seconds. Add cream cheese. Cover and blend on high 2 minutes. Pour into pie plate. Bake until center is firm, 40 to 45 minutes. Cool. Spread cheesecake topping carefully over top.
Mix jello with hot or cold water. Set aside to cool. Mix cream cheese and sugar. Add jello to cream cheese and sugar mixture. Blend well with mixer. Add peaches and then stir in Cool Whip. Refrigerate for the salad to congeal.
Core apples; pare strip from top of each. Place apples in an 8 x 8 x 2-inch baking dish. Stir together the brown sugar and ground nutmeg; spoon into apple center. Top each with 1 teaspoon of butter. Pour wine into baking dish. Bake, uncovered, in a 350° oven for 1 hour, basting occasionally. Serve warm. If desired, top with a little sour cream and sprinkle with a little nutmeg.
Stir yogurt into whipped topping until blended well. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand at room temperature for 15 minutes or until pie can be easily cut. Garnish with additional whipped topping and fruit, if desired. Store leftover pie in freezer. Makes 8 servings.
Cut off wing tips at joint (save tips for soup or stew). Cut each wing in half at joint. On waxed paper, combine bread crumbs, red pepper and garlic salt.
Trim and discard any yellow or coarse leaves and the tough stem ends from the broccoli rabe and chop the broccoli rabe coarsely. Wash the broccoli rabe and drain it. In a heavy skillet, cook the anchovy fillets until melted. In a kettle of salted, boiling water, cook the orecchiette to desired tenderness, adding the broccoli rabe 1 minute before the pasta is done. Drain the orecchiette mixture well and transfer to the skillet. Toss the mixture until it is combined well.
Pop corn and set aside, bring other ingredients to a boil (except the baking soda). Boil for 5 minutes, stirring often. Remove from heat, stir in baking soda. Pour over popped corn, mixing well. Divide into two 13 x 9-inch pans and place in a 250° oven for 1 hour. Stir every 15 minutes. Peanuts may be added. Cool, break apart.
Simmer rice, salt and sugar in milk in 2-quart saucepan until rice is soft, about 20 minutes. Separate eggs and beat yolks. Whisk a small amount of hot milk into beaten yolks. Blend yolks back into hot rice. Simmer until thickened. Remove from heat and add butter, lemon juice, grated rind and raisins. Beat egg whites until stiff. Fold into rice mixture. Turn into greased 1 1/2-quart casserole and set in pan of water (1 inch deep). Bake in preheated oven at 350° for 30 minutes. Grate nutmeg to taste on top.
Put sugar, brown sugar, syrup and water in a saucepan, stirring until sugar is dissolved. Add butter and continue cooking, without stirring, until the temperature 240° is reached or until mixture forms a soft ball when tested in cold water. Put popped corn in a large bowl and sprinkle with salt. Pour the hot syrup over it and mix thoroughly. Shape in small balls. Wrap in wax paper.
Combine crab meat, salt, pepper, eggs, butter, lemon juice and Worcestershire sauce in medium mixing bowl; mix well. Combine crab meat mixture with just enough bread crumbs to shape mixture into small cakes. Coat with bread crumbs as well. Place on baking sheet and place in 400° oven for 20 minutes or until golden, flipping cakes over once during baking process.
Mix grated cheese, butter and margarine well. Add flour and mix well. Fold in Rice Krispies. Shape into small balls. Place on greased cookie sheet. Flatten each with a fork and top with pecan. Bake at 375° for 10 minutes or until golden brown around edges.
In a soup pot, combine chicken broth, half and half, potato flakes, 3 1/2 c. cheese, and the pepper. Mix well. Bring to a boil over medium high heat and cook for 2-3 minutes, or until thickened, stirring constantly. Top with the remaining 1/2 c. cheese and 2 scallions if desired.
Beat the eggs, sugar, oil, cinnamon, nutmeg and ginger together with whisk. Add flour, salt, baking powder and baking soda to the whisked ingredients and mix with wooden spoon. Add zucchini gradually. Stir in raisins, nuts and vanilla last. Bake at 350° in 2 loaf pans for 1 hour or until knife comes out clean.
Mix dry ingredients; stir in others. Add blueberries last. Spray muffin pan and pour in batter. Bake at 400° for 20 to 25 minutes.
Combine all ingredients. Pour into a greased 9-inch glass pie pan. Bake at 350° for 45 minutes.
Brown flour in drippings. Add salt, pepper and milk. Stir until thick. If you like thicker gravy, use 1 tablespoon flour when browning in drippings. Yields 1 cup of gravy.
Cut up squash and boil in salted water until tender. Saute in butter the chopped pepper, onion and celery. Combine the drained squash, sauteed vegetables, soups, cornbread mix and drained corn. Add 1 cup of grated cheese to mixture. Pour into greased 11 x 13 casserole dish and cover with remaining cheese. Bake at 325° for 20 minutes. Be sure and cover with foil and last 5 minutes take off foil and brown for 5 minutes. Serves 6 to 8 people.
Cream sugar and margarine; add eggs and water. Sift dry ingredients; add to above. Add vanilla, dates and nuts. Drop by teaspoons on greased cookie sheets. Bake at 375° for 15 minutes.
Mix soup, milk, cheese, mayonnaise, onion and pimento. Microwave until cheese melts. Stir thoroughly; add macaroni and pour into 9 x 13-inch casserole dish. Cover with Ritz cracker crumbs. Cook 15 to 20 minutes at 350°.
Cook shells as directed on package, drain and cool. Mix cheese, eggs, parsley, salt and cracker meal. Remove one shell at a time. Stuff each shell with cheese mixture. Pour 1 pint of spaghetti sauce into large shallow casserole. Arrange stuffed shells on top. Cover with second pint of spaghetti sauce. Cover and bake at 350° for 30 minutes.
Grease and flour a 10-inch tube pan. In a large bowl cream butter and shortening. Add the brown sugar and sugar. Add eggs one at a time, beating until creamy. Sift flour and add alternately with milk and vanilla. Blend well. Fold in nuts. Pour into prepared pan. Bake at 325° for 1 hour and 15 minutes or until a cake tester inserted near center of cake comes out clean.
Mix thoroughly 1/2 can of soup with beef, bread crumbs, egg, onion, salt and pepper. Shape firmly into 2 loaves.
Clean potatoes, peel and slice lengthwise, 1/4-inch thick. Cut slices in half lengthwise again to form the fries. Place in a bowl and add remaining ingredients. Mix together well. Spread on Pam-sprayed cookie sheet. Bake at 400° for 40 minutes. Flip and continue baking 20 minutes more. Serves 4.
Mix in order given. Fill an unbaked pie shell. Bake in 350° oven until knife inserted in middle of pie comes out clean.
Cut chicken 1/4-inch chunks, season and flour lightly; slowly cook in 1/3 cup of oil until done. In a large skillet, saute in margarine over low heat carrots, broccoli, green peppers and onions approximately 30 minutes, stirring occasionally. Mix together the chicken and vegetables, serve over rice, add pineapple and sweet and sour sauce.
Grind celery, onions, bell pepper, garlic and parsley. Simmer in melted butter until wilted. Add ground-up crawfish tails and green onions. Simmer 1 minute. Stir in seasonings, milk, eggs and bread crumbs. Use milk, if needed, to bring mixture to consistency for handling. Stuff heads; roll in flour and bake at 375° for 20 minutes.
Mix margarine, sugar and vanilla. Add salt and flour; mix well. Mix in nuts. Roll in a ball and chill 3 to 4 hours. Roll dough in 1-inch balls and place on ungreased baking sheet. Bake 10 to 12 minutes or until set, but not brown. While still warm, roll in powdered sugar. Cool and roll in powdered sugar again. This makes about 4 dozen 1-inch cookies.
Brown hamburger in butter. Place a layer of meat in a 2-quart casserole dish. Top with a layer of each vegetable and rice. Put rice on top of meat layer. Sprinkle with salt and pepper. Pour hot water over all. Cover; bake at 325° for 2 hours. Add more water or juice if needed during baking. Yields 6 to 8 servings.
Melt the first 4 ingredients on stove; remove from heat. Add the vanilla. Serve hot over chocolate sheet cake and vanilla ice cream.
Sprinkle box of salt in 9 x 13-inch dish. Place chicken, breast side up, on top of salt. Bake at 350° for 2 hours, uncovered.
Cream shortening. Add sugar, beaten eggs, sour cream and lemon extract. Sift dry ingredients and add to the first mixture. Chill about 1 hour.
Mix all ingredients. Start cooking on high; turn to simmer. Cook for 1 hour and stir often.
Sprinkle apples with lemon juice. Add marshmallows, celery, nuts and enough mayonnaise to moisten. Toss lightly. Serve on lettuce. Makes 4 to 6 servings.
Sift together the flour and sugars. Mix the eggs, vanilla and oil. Add the nuts and mix by hand. Pour into greased and floured 9 x 12-inch pan. Bake at 350° for 25 to 30 minutes. Good plain or use cream cheese icing to keep it moist.
Scrub potatoes; place in saucepan. Cover with boiling water and cook until soft. Pour off water and peel potatoes while hot. Mash thoroughly, then beat in butter, eggs, sugar, salt and nutmeg. Beat until creamy. Stir in milk and vanilla. Pour into pastry shell. Bake at 450° for 15 minutes. Reduce heat to 300° and bake for 25 to 30 minutes or until set.
Mix sugar and Karo syrup and heat to a rolling boil. Add peanut butter and pour over cornflakes. Drop onto wax paper. Eat and enjoy.
Mix first six ingredients together. Shape into log and wrap in foil. Chill several hours or overnight. Roll in chopped pecans with chopped parsley.
Put pineapple in a bowl. Put pistachio pudding on top and stir. Mix in Cool Whip, marshmallows and pecans. Mix well. Refrigerate. Enjoy!
Melt margarine into baking dish. Mix flour, sugar and milk. Pour mixture into margarine. Next pour peaches on mixture. Pour 1 cup sugar over peaches. Pour juice over sugar. Bake at 350° for 50 minutes or until golden brown.
Put rice in bottom of baking dish. Sprinkle hamburger meat over rice. Sprinkle onion over hamburger meat. Add mushrooms and then tomatoes. Pour mushroom soup over tomatoes. Bake at 300° for 2 hours.
Add margarine, sugar, syrup and cocoa together. Cook on low heat. Bring to a boil until it forms a soft ball in cold water. Add milk and vanilla. Beat until firm. Add pecans. Spread in lightly greased dish.
Dice onion and celery. Saute in butter and Worcestershire sauce and cook until tender. Add crab, soup and milk. Cook over low heat, stirring constantly. (Do not bring to a boil.) Salt and pepper to taste. For thinner soup, add equal amounts of whole and evaporated milk. Serve hot.
Cook and drain macaroni. Cook beef and onion in 1 tablespoon of butter. Add remaining ingredients, except bread crumbs and mix well. Put in pan. Mix crumbs in 3 tablespoons of melted butter and sprinkle over top. Use 9 x 13-inch pan. Bake at 350° for 30 minutes.
Cook broccoli by package directions, then drain. Combine with next 5 ingredients; mix well. Pour into 2-quart casserole dish. Top with cracker crumbs and dribble butter or margarine on top. Bake at 350° for 30 to 40 minutes or until browned. Makes 10 to 12 servings.
Shred cabbage and grate or chop the pepper, onion and carrots. Combine the vegetables and the celery seed. Simmer the oil, vinegar and sugar together. Pour over the vegetables while hot. Mix well. This can be made a day ahead.
Blend the Eagle Brand milk and lemon juice together, then add all the other ingredients together. Mix well. Pour into graham cracker crusts. Let set in refrigerator overnight.
Heat oven to 375°. Lightly grease baking sheet. Combine Crisco, sugar, egg, milk and vanilla. Mix until creamy and smooth. Combine oats, flour, soda, salt and cinnamon in large bowl. Slowly add dry ingredients to creamy mixture until well blended. Add raisins and/or nuts, if desired. Drop rounded spoonfuls on baking sheet and bake for 10 to 12 minutes. Makes 2 1/2 dozen.
Cream shortening and brown sugar. Add eggs, then mix in dry ingredients. Divide dough into 4 parts. Roll each part into a long rectangle. Spread with date filling. Roll from the long side. Cover and chill. Then slice and bake at 400° for 10 to 12 minutes.
Boil 1 large fryer chicken in 4 cups water. Debone and chop chicken. Retain 2 cups broth. Spread chopped chicken in a 9 x 13-inch dish. Add in layers: cream of chicken soup, English peas, dried onions, mushroom soup, first cup of broth, almonds, crushed noodles and second cup of broth. Top with cheese. Bake at 350° for 25 to 30 minutes until bubbly and the cheese melts. Serves 8 to 10.
Combine all ingredients except soup and hot water. Form into 10 or 12 balls. Roll in flour and brown in hot olive oil. Place in a 2-quart casserole. Combine soup and hot water. Pour over meat balls. Bake, covered, in 350° oven for 1 hour.
Preheat oven to 375°. In a large skillet sprayed with nonstick cooking spray, brown onions until golden brown. Sprinkle flour over onions and continue browning and stirring. In a medium saucepan, combine beef broth, water, Molly McButter, wine, salt and black pepper. Add onions and simmer 15 to 20 minutes. Pour soup into individual bowls; top with 1 slice of toast and 1 slice of cheese. Warm at 375° until cheese starts to melt. Serve immediately. Recipe makes 6 servings.
Place meal, sugar and salt in a bowl. Add boiling water and stir until smooth. Let stand overnight or mix early morning and bake in the evening. In morning, add flour, buttermilk, eggs, baking powder and soda. Bake at 450° for 15 minutes, then reduce heat to 350° and bake for 45 minutes.
Cream Crisco, margarine and sugar. Add 1 egg yolk at a time, beating well after each addition. Mix flour, salt and baking powder and add to batter alternately with milk. Beat egg whites until stiff. Fold them into batter along with the flavorings. Grease a Bundt pan well and sprinkle with flour, dusting entire pan. Pour batter into pan and strike pan on a flat surface to rid the batter of bubbles. Start baking process in a cold oven set on 325° and bake 1 1/2 hours.