HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, mix margarine and sugars. Beat in eggs and vanilla. In another bowl, combine flour, baking soda, salt and spices. Pour dry ingredients into large bowl and mix well. Stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake in preheated oven at 375° for 10 to 11 minutes. Cool 1 minute on cookie sheet, then remove. Makes 4 1/2 dozen.
Mix together the pie filling and pineapple in cake pan. Sprinkle cake mix over fruit. Slice the oleo over top. Bake 45 minutes in a 350° oven.
Add all ingredients to a large crock-pot. Cook on high for 1 hour, then turn to low for 2 to 3 hours. Stir after first hour and again later until all cheese is melted.
Place shortening, onion and mushrooms in large skillet. Cut steak; add to skillet and brown. Blend in remaining ingredients. Mix well. Cover tightly. Simmer for 45 minutes or until meat is tender. Before serving, blend in 1/2 cup dairy sour cream.
Cream sugar and butter with electric mixer. Add eggs, salt and vanilla. Beat until light and fluffy. Spread into pie shells and chill. Whip cream until stiff. Blend in powdered sugar. Fold in pineapple and pecans. Spread this mixture on top of base mixture and chill. Makes 2 pies.
Preheat oven to 350°. Spray baking pan with cooking spray. Combine all dry ingredients, mix well. In medium bowl whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into prepared pan. Bake 20 to 30 minutes until cake springs back.
Combine cracker crumbs, Parmesan cheese and parsley; mix well. Dip chicken in butter; dredge in cracker crumb mixture. Place chicken on greased 13 x 9 x 2-inch baking dish. Bake uncovered at 350° for one hour.
Put all ingredients, except oil, in blender or mixer. Beat thoroughly. Add oil very slowly while beating on high. Again, beat thoroughly. Refrigerate. Shelf life is about 2 weeks.
In large bowl, toss sugar, flour and cornmeal lightly with a fork. Add remaining ingredients and mix. Beat with rotary or electric mixer until smooth and thoroughly blended. (Mixture may be a bit lumpy.) Pour into unbaked pie shell. Bake at 375° for 35 to 45 minutes until knife inserted comes out clean. Cool.
Fry bacon; drain and crumble. Reserve drippings. Prepare cornbread, using bacon drippings; bake. Saute onion in small amount of bacon drippings. Crumble cornbread; add to onion-bacon-tomato mixture. Mix well. Clean and halve green peppers. Stuff bacon-bread-vegetable mixture in raw peppers. Serves 8.
Sprinkle lemon juice over chopped apples. Pour sugar over the chopped apples and stir well. Let stand for 30 minutes, then, sift all dry ingredients (mixed beforehand) together and add to apple mixture.
Mix sugar, cocoa and milk. Bring to a slow boil. Add oats, peanut butter, margarine and pecans. Thoroughly mix together. Drop on wax paper. Let cool, then enjoy!
Heat oven at 325°. Mix brown sugar, butter and egg; then stir in remaining ingredients. Drop dough by teaspoonfuls onto greased cookie sheet. Bake until light brown, 10 minutes. Immediately remove from cookie sheet, cool slightly. Makes 4 dozen cookies.
Dissolve jello in hot water. Add cold water. Mash cream cheese with fork into gelatin. Let cool but not jelled. Add pineapple, Cool Whip and marshmallows. Mix well. Put in salad (if you desire). Refrigerate until firm.
Cut steak into strips. Heat oil. Add strips and cook until brown on high heat. Drain off oil. Pour small jar of soy sauce in with meat and cover meat completely with water. Cook at a slow simmer, covered, for 1 1/2 to 2 hours, making sure water is always covering steak.
Mix ingredients. Roll in small balls. Press with fork. Bake at 350° for twenty minutes.
Combine all ingredients and mix well. Pour into a well-greased 1 1/2-quart casserole. Bake at 300° for 1 hour and 15 minutes. Stir the ingredients once when mixture begins to thicken to prevent the corn from sticking on bottom of casserole. Serves 6.
Combine milk and water. Add pudding mix and beat well. Chill for 5 minutes. Fold in Cool Whip. Layer wafers, bananas and pudding. Refrigerate.
Cook for 4-5 hours in crock pot on low. Will feed 15-20 people.
Set oven at 250°. Spray large shallow roasting pan with vegetable cooking spray. Spread popped corn evenly in pan. In heavy saucepan over medium heat, melt butter. In melted butter, stir in sugar, syrup and salt; bring to a boil, stirring constantly. Boil 5 minutes without stirring. Remove from heat; stir in soda and vanilla. Pour over corn; stir with a wooden spoon. Bake, uncovered, for 1 hour, stirring every 15 minutes. Cool completely. Break apart into clusters. Store in airtight containers. Makes about 6 quarts.
Sift together flour, soda, salt and baking powder. Blend together butter and sugars. Add eggs and beat until light and fluffy. Add flour mixture and mix well. Add vanilla. Stir in oats, chocolate chips and nuts, if desired. Drop by teaspoonfuls on greased cookie sheet. Bake in 350° oven until lightly browned around edges. Makes about 4 dozen cookies.
Reserving half of the dried beef, mix all ingredients. Form a ball. Roll ball in the reserved dried beef to coat well. Serve with crackers.
Mix milk, lime juice and whipping cream in a bowl with mixer until stiff. Fold into pie crust. Refrigerate 2 hours and garnish with lime slices before serving.
Melt margarine in deep dish and let cool. Mix sugar, flour and milk together and pour on top of melted margarine, but do not stir. Pour peaches all over the top of the sugar, flour and mix mixtures. Bake 30 to 45 minutes at 350°.
Wash and seed all vegetables; cut into chunks. Place into bowl. Pour dressing over. Cover and refrigerate until ready to eat.
Cook macaroni; drain. Brown ground beef. In casserole dish put ground beef; put cooked macaroni over beef. Layer with tomatoes, onion, bell pepper, salt and pepper and top with golden mushroom soup. Cook on High in microwave for 20 minutes.
Heat chocolate or cocoa, butter and black coffee together in medium to large saucepan. Remove from fire. Dump in sugar and stir until smooth. Add flour, baking powder, soda and salt. Add sour milk or sweet milk with vinegar added and vanilla. Stir in eggs, one at a time, until thoroughly mixed. Bake at 350° for 25 to 28 minutes or until toothpick comes out clean. Cool 5 to 10 minutes before removing from pans. Frost as desired. Makes three 8-inch or two 9-inch layers or 1 large sheet cake.
Microwave butter for 30 seconds on High. Combine butter, cookie crumbs and sugar. Press in bottom of 8-inch round micro-safe pie dish. Microwave on High for 1 1/2 minutes; cool crust. Melt chocolate in dish for 2 minutes. Microwave cream cheese until soft. Combine chocolate, cream cheese, eggs, sugar, coffee and salt. Mix until smooth. Pour over cooled crust. Microwave at Medium for 14 minutes or until center is set. Turn dish twice during cooking. Refrigerate at least 4 hours before serving.
Boil rice for 5 minutes. Drain. Peel and chop onions. Heat butter and oil in baking dish. Stir in onions and rice. Cover pan and place in preheated oven at 325°. Bake 45 to 60 minutes. Stir occasionally.
Combine cake mix and jello together in large bowl. Add milk, egg yolks and margarine. Beat batter until smooth. Add mashed apricots and pineapple flavoring; stir. Beat egg whites until fluffy; fold in batter. Pour into greased and floured tube pan. Bake at 375° for 40 minutes.
Cook sugar, milk, cornstarch and cocoa until thick or comes to boil. Cool. Beat sugar, eggs, vanilla and evaporated milk with mixer. Mix all together and pour into container. Fill with plain milk to container 3/4 full. Freeze. This is for a 6-quart freezer.
Boil all ingredients for 2 minutes, stirring at all times. Cool and beat by hand until the right consistency to spread.
Thaw broccoli on paper towel and press out excess fluid. Line bottom of a 13 x 9-inch pan with broccoli. Lay chicken breasts on top. Mix together and spread over chicken, mayonnaise, cream of chicken soups, curry powder (optional) and lemon juice. Top with shredded cheese. Bake for 50 to 60 minutes at 375°.
Melt butter in a 9 1/2 x 5 1/4-inch loaf pan. Sprinkle brown sugar over bottom. Insert 1 clove in each pineapple chunk. Place clove side down in butter mixture. Combine remaining ingredients in a large bowl. Shape into loaf. Place on top of pineapple. Set inside large baking dish to catch drippings. Bake at 350° for 1 1/2 hours. Invert onto platter to serve. Yields 6 servings, about 365 calories each.
Simmer all together for a couple of minutes. Just before serving, add 1/2 pint of whipping cream. Reheat. Place on giant Fritos.
Wash and dry spinach; discard stems. If leaves are small leave whole. Toss spinach, mushrooms and eggs together in a salad bowl. In a small bowl, mix oil, sugar, lemon juice, mustard, pepper and salt; beat well. Pour over salad and toss until all leaves are coated. Serves 6.
Cut rind up and let stand in cold water overnight. Next morning, cook until clear in same water. Make syrup; tie spices in a bag. When the syrup gets thick, drop in drained rind and let come to a boil. Take out fruit and drain. Next morning, heat syrup; pour over fruit. Let boil. Pack in hot jars and seal.
Sift together into mixing bowl first 4 ingredients. Make a well in center of dry ingredients and add next 4 ingredients. Beat with electric mixer until smooth.
Beat oil, sugar, orange juice, rind and egg together. Combine dry ingredients and add to batter, stirring only enough to moisten. Batter will be very thick. Fold in blueberries quickly without excess stirring. Bake in greased or paper cup lined muffin tins for 20 to 25 minutes at 400°. Makes 16 muffins.
Grind cranberries and cover with sugar. Let stand several hours, usually overnight. Cut grapes in half. Combine all ingredients and mix well.
Melt butter. Crush cookies. Add melted butter to crushed cookies until well blended. Press cookie mixture into 2 pie plates. Mix pudding with milk; then add pudding mixture to softened ice cream. Beat together until smooth. Put into freezer until hard. Place Cool Whip over pudding and ice cream mixture. Crumble Heath bars and sprinkle over top. Keep in freezer. (I freeze it firm before covering it up.) Makes 2 pies.
Cook macaroni by package directions. Drain and put into a medium size bowl. Add all ingredients and mix well. Don't add the peas unless you like peas.
Unroll rolls. Place in a 10 x 15-inch pan; allow to go up the sides. Bake 6 minutes at 325° until light brown. Cool. Mix cream cheese, mayonnaise and dressing. Spread over cooled crust. Combine vegetables after they have been cut up small and sprinkle on top of pizza. Sprinkle with cheese and lightly press down. Chill until ready to serve.
Mix all ingredients together, shape into 1 inch balls and place on a cookie sheet. Bake at 350° for 20 to 25 minutes.
Beat butter or margarine in 1/2-quart bowl with electric mixer at low speed until smooth and creamy. Beat in sugar gradually until fluffy. Mix chocolate and vanilla. Beat in eggs, one at a time, beating 3 to 5 minutes. After each addition, spoon into shell. Chill 2 hours until firm. Top with whipped cream and nuts.
Sift flour, salt and soda together. Cream sugars, shortening and peanut butter. Add eggs to this mixture. Add flour, buttermilk and vanilla. Roll into small balls and place on ungreased cookie sheets. Bake 10 to 12 minutes at 350° in preheated oven. Place kisses in center of cookie while hot, pressing them in gently.
Brown the ground beef with onion. Drain. Add salsa, corn and chili powder. Place 1 cup crushed Tostitos chips on bottom of casserole dish. Top with beef/salsa mixture. Cover with the mayonnaise, cheese and 1 cup crushed Tostitos. Bake at 350° for 20 to 25 minutes. Serve with lettuce, tomato and sour cream. (Make a double batch for a 9 x 13-inch pan.)
Mix ingredients well. Chill dough for 1 hour. Shape into small balls. Bake at 400° for 10 minutes. Roll at once in confectioners sugar. Cool and roll again. Makes approximately 4 dozen.
Melt butter; pour over bread crumbs and toss. Heat tomato puree with water, salt and brown sugar. Simmer about 5 minutes. Pour mixture over crumbs and toss; put in casserole dish and bake covered at 325° for 45 minutes.
Peel potatoes. Slice thinly within 1/4 inch of the bottom so that the potato will stay intact in the oven. Place in a 1 1/2-quart baking dish. Salt and pepper to taste. Add butter. Bake for 35 to 45 minutes in a 375° oven. May add grated Swiss cheese and bread crumbs, if desired.
Mix flour, sugar and spices; stir. Add plum, oil, eggs and nuts; stir. Bake one hour at 350°.
Cream butter, cream cheese and sugar. Add eggs, one at a time, mixing well after each addition. Sift cocoa with flour and add slowly to egg mixture. Add vanilla and nuts. Pour into greased tube pan. Bake at 325° for 1 hour and 30 minutes or until cake tests done.
Cream butter and sugars; beat. Add eggs; beat. Add pineapple, oats, flour, etc. and nuts. Mix well. Drop by teaspoons on ungreased cookie sheet. Bake at 375° for 15 minutes.
Combine and drop from a teaspoon in hot oil (375°). Fry until golden brown. Drain on absorbent paper. Makes about 2 dozen.
Place yeast in warm water; set aside. Sift together the flour, sugar, salt and baking powder. Add yeast mixture. Cut in the shortening. Add milk; stir until well blended. Pour onto floured wax paper. Roll out; cut out biscuits. Place thin biscuits in pan. Place wax paper between layers. Place in refrigerator. Can be kept for 1 week and taken out as needed. Bake at 450° for 10 minutes. Makes about 24 biscuits.
Blend ingredients together. Divide ingredients into 2 balls, then work each ball into long roll about 1-inch thick. Wrap in wax paper and chill. Slice very thin. Put whole pecan half on top of each. Place on ungreased baking sheet and bake at 350° for 10 to 15 minutes. Makes about 100 rounds.
Mix ingredients. Pour into greased loaf pans. Bake at 350° for 45 minutes. Makes two loaves.
Crush chips and make one cup. Mix ingredients well and form into small balls. Bake for 15 minutes at 350 degrees. Cool. Dust with powdered sugar.
Blend first 5 ingredients thoroughly with mixer for at least 2 minutes. Stir in baking powder, then add egg whites, milk and vanilla. Beat with mixer for 2 minutes. Pour into 2 deep 9-inch cake pans, greased and floured. Bake at 360° for 35 to 40 minutes.
Fry onions in butter until golden. Add tomatoes and chicken. Mix flour and chili powder with enough water to make a paste. Add to chicken mixture to thicken. Add olives and salt. Simmer for 30 minutes.
Prepare cake mix. Soon after cake is removed from oven and still warm, make punctures with toothpick or sharp knife. Pour a blend of cream of coconut and condensed milk over entire cake. Allow cake to cool for 2 hours. Frost with a mixture of Cool Whip and Angel Flake coconut.
Mix all ingredients; heat and simmer. Pour in 3-quart casserole dish. Bake at 400° for 30 minutes. Great at cook-outs.
In a large mixing bowl, combine the margarine, butter and cream cheese. Add 2 eggs, 1 cup flour and 1 cup sugar. Mix on low speed until blended. Repeat until all ingredients are blended. Add extracts and blend. Pour batter into a prepared Bundt pan. Bake at 325° for 1 hour and 15 minutes or until toothpick comes out clean.
Put the last 4 ingredients in a saucepan and bring to a boil, or a rolling boil for 1 full minute. Remove from the heat. Add cocoa and mix. Add the vanilla, peanut butter and oats. Mix. Drop by tablespoon onto wax paper.
Combine first 4 ingredients in bowl, mixing well. Spread evenly on ham slices. Roll as for jelly roll. Chill, tightly wrapped in refrigerator. Serve sliced with crackers.
Mix all ingredients together. Bake at 350° for 20 minutes. Top with cheese and bake 10 minutes more.
Place 3 or 4 cups raw apple slices in a 13 x 9-inch pan. Pour 1/2 cup of water over apples. Sprinkle sugar over apples. Cover with cake mix. Melt oleo and pour over cake mix. Sprinkle with cinnamon. Bake at 350° for 35 minutes or until golden brown. Frozen or canned apples may be used.
Dissolve jello and salt in hot water; add vinegar and onion. Chill until slightly thickened. Add sour cream and mayonnaise, blending thoroughly. Fold in cucumber, mixing well. Pour into mold; chill until firm. Garnish with cherry tomatoes. Yields 6 servings.
Stew chicken. Remove skin and bones. Place chicken in bottom of large Pyrex dish. Mix together soups and milk. Pour over chicken. Do not stir. Mix together chicken broth, margarine and stuffing mix. Spoon over mixture already in pan and bake uncovered at 400° for 20 minutes. Can use 2 cans chicken soup instead of 1 mushroom soup.
Brush inside of pie shell with slightly beaten egg white. Add sugar, salt and milk to eggs. Strain and pour into the unbaked pie shell. Sprinkle with a few grains of nutmeg. Bake at 450° for 10 minutes, then reduce heat to 300° and bake for 30 minutes or until firm.
Combine sugar, syrup, oleo and salt in a large saucepan. Bring mixture to a boil and cook for 5 minutes. Remove from heat and add soda; it will get frothy. Pour over popcorn and mix. Put on 2 cookie sheets. Bake in a 200° oven for 1 hour, stirring every 15 minutes.
Mix all dry ingredients in a bowl, then add eggs and shortening. Mix well. Add walnuts. Pour into pan. Bake at 350° for 25 to 30 minutes.
Cut beef into 1-inch cubes. Sprinkle with meat tenderizer. Let stand for 2 hours. Cut peppers and onion into large pieces. Combine all ingredients into large bowl and marinate beef and vegetables overnight. Alternate meat and vegetables onto skewer. Grill or broil until browned.
Peel and seed enough zucchini to make 2 cups when cooked and mashed. Mix all ingredients well and put in a pie shell. Bake at 400° for 15 minutes at 350° for 1/2 hour until knife comes out clean.
Heat oven to 300°. Layer ingredients in order given in a 2-quart greased casserole, seasoning each layer with salt and pepper. Sprinkle over one tablespoon of brown sugar and bake at 300° for 2 1/2 to 3 hours.
Cream shortening and sugar. Add eggs one at a time and beat after each egg. Add buttermilk and soda. Sift other dry ingredients, except soda. Work enough flour in gradually to make a stiff dough. Roll out on floured surface. Cut out with biscuit cutter. Bake on greased cookie sheet at 400° for 8 minutes.
In a 5-quart saucepan over medium to low heat, melt marshmallows and margarine, stirring frequently until smooth. Stir in gelatin; remove from heat. Add popcorn and peanuts to marshmallow mixture; stir gently until coated. Stir in chocolate chips. With greased hand, shape cooled mixture into balls. Wrap in plastic wrap.
Cover hamburger with cold water and cook until red color disappears. Stir often. Add all ingredients and cook slowly for 2 hours or longer.
In plastic pail, mix first four ingredients. Cover and freeze. Before serving, allow to thaw 15 to 30 minutes. Pour mixture into punch bowl. Add ginger ale, mixing well. Yields 30 (1/2 cup) servings.
Cut toasted bread into 1/2-inch cubes. Saute onion and celery in butter 2 minutes. Add beef and saute, stirring constantly until browned. Dissolve bouillon cube in hot water and add to meat. Heat thoroughly. Fold in bread cubes. Fill peppers with hot mixture. Top with buttered bread crumbs. Bake in a greased shallow baking dish at 350° for 15 to 20 minutes. Cook additional 5 to 10 minutes at 400° to brown tops. Serves 4.
Combine first 11 ingredients in large mixing bowl, mixing well. Place in 1 1/2-quart baking dish, patting down for smooth top. Cover amply with cheese; cover. Bake at 350° for 1 hour and 15 minutes. Yield: 8 servings.
Coat a 9-inch glass pie pan with nonstick spray; sprinkle peppers evenly over bottom of pan, followed by cheese. Combine eggs and picante sauce and add to cheese mixture. Let sit for 10 to 12 minutes. Bake at 350° for 30 to 35 minutes.
In a casserole dish, layer unwrapped tamales, then chili. Add grated cheese and corn chips. Bake at 350° until warm through and through and cheese is melted.
Stir together the flour, baking powder and salt. Cut in shortening until mixture resembles cornmeal. Gradually add the water, stirring with a fork. Dough will be crumbly. Turn onto floured surface. Knead into smooth ball. Divide in half and let stand 10 minutes. Roll each half into a 12 1/2 x 10-inch rectangle. Cut into 2 1/2-inch squares (do not reroll or patch dough). Fry a few at a time in hot fat until golden. Drain on paper towels. Serve with honey or roll in sugar and cinnamon. Makes 40.
Saute onions, peppers and celery in 1 tablespoon oleo until soft. Stir in Velveeta, olives and mushrooms. Stir. Add cooked noodles. (Cook noodles in 3 cups chicken broth until broth has been absorbed.) Add mushroom soup and all other ingredients. Bake in casserole at 350° for 30 minutes.
Cut the onion and green pepper into small/medium size cubes (depending on your taste). In a large pot, heat the vegetable oil. Once hot, put in the onion and green peppers and saute. While still in the pot (on low heat), put in tomatoes, tomato sauce, tomato paste and kidney beans. Stir around a bit. Now add in chili powder, cumin, seasoned salt, mustard, cinnamon and nutmeg. Stir well. Simmer for 45 minutes to 1 hour (until beans are tender). Good with rice, spaghetti or just by itself. Especially good with sprinkled Cheddar or Parmesan cheese. Will make 6 servings.
Mix brown sugar and cornstarch in 10-inch skillet. Add enough water to reserved pineapple juice to make 2 1/4 cups. Stir juice, water mixture, vinegar, catsup and soy sauce into skillet. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in pineapple, green pepper and onion. Reduce heat, cover and simmer 5 minutes.
Preheat oven to 350°. Baste chicken with butter and season with garlic powder and pepper. Place chicken on aluminum foil in pan. Place in oven and bake at 350° for 45 minutes. Next, pour frozen orange juice, soy sauce and parsley flakes over chicken. Bake for another 45 minutes. Use the juice as gravy.
Cook broccoli until tender in small amount of water. Reserve liquid. Make white sauce of flour, butter, broth and milk. Coarsely chop broccoli in blender in its own liquid; add to cream sauce. Heat thoroughly, adding milk to consistency desired. Complement the soup with 1 of the spices listed. Serve with croutons.
Drain peas; rinse with cold water and drain well. Add chopped celery and onion. Combine oil, vinegar, mayonnaise, salt and cayenne pepper; mix well. Pour over peas. Stir gently. Allow to chill in refrigerator several hours or overnight. At serving time, add the diced tomato. Mix carefully. Serve as a relish with meats or garnish with lettuce and a spoonful of mayonnaise and serve as a salad.
Slice margarine in bottom of 1 1/2 or 2-quart baking dish. Mix flour and milk; pour over margarine. Combine first four ingredients and pour over batter. Bake 1 hour at 350°.
Great summer side dish. Can be made in 5 minutes if you're putting together a last minute meal.
Brown the bacon; drain and set aside. Brown the ground beef and onion. Drain meat and onion, then add the remaining ingredients. Mix well. Sprinkle bacon crumbs on top. Bake at 350° for 60 minutes in a 2-quart casserole.
Melt margarine and mix with cake mix and 1/3 cup milk. Press 1/2 of mixture in a 9 x 13-inch pan. Bake 5 minutes at 350°. Melt caramels with 1/2 cup milk. Put nuts and chips on top of cake mixture. Pour caramel mixture over this. Press remaining cake mixture gently on top. Bake 20 minutes at 350°.
Grind cranberries; add sugar and refrigerate overnight. Put grapefruit, oranges, cranberries, drained pineapple and apples in large bowl and toss. Add bananas just before serving. (Large enough for company.)
Add enough water to flour and soap flakes to make thick and slippery consistency. Add food coloring. Roll up your sleeves and have fun!
Combine oats, flour, sugar, soda and salt; mix well. Add margarine to mix until coarse crumbs, reserve 1/2 cup crumbs. Spread remaining in bottom of greased jelly roll pan. Bake at 375° for 10 minutes. Combine Eagle Brand and peanut butter. Spread over cookie crust, add remaining crumbs on top and M&M's. Bake 20 minutes more.